JP6074361B2 - Milk processed food using whey and method for producing the same - Google Patents

Description

  The present invention relates to a milk processed food using whey and a method for producing the same.

  Milk and dairy products are widely used all over the world, regardless of gender, due to their high nutritional value and good flavor. Milk processed foods (dairy products) represented by yogurt and various cheeses are fermented milks that use casein as the main protein source, such as lactic acid fermentation, pH reduction, and proteolytic enzymes (such as rennet). It solidifies by action. In addition to casein, ricotta cheese made from whey protein as the main protein source and coagulated by the action of heat denaturation is also known.

  In recent years, the high functionality of whey has attracted attention among milk and dairy products. However, the use of whey is limited to special foods such as infant formulas, liquid foods for care recipients, and health foods for athletes, and other special foods and medicines. So far, fermented milk obtained by subjecting micellar whey protein obtained by subjecting whey protein to limited hydrolysis with hydrolase and then heat treatment to lactic acid fermentation has been known as a food utilizing whey protein (Patent Literature). 1).

  Patent Documents that are gel foods using whey protein concentrate (WPC) or whey protein isolate (WPI) as other foods using whey mixed with other foods such as ice cream 2 and 3. Furthermore, Patent Documents 4 to 6 describe gel-like compositions in which texture or gel stability is increased by adding gelatin or poly-L-lysine to whey protein, and methods for producing them.

Japanese Patent No. 2683491 Japanese Patent No. 2525865 JP-A-4-187050 JP-A-6-276953 JP-A-5-276877 Japanese Patent Laid-Open No. 6-276554

  In many cases, milk and dairy products are eaten as they are as part of a meal or as desserts (such as oysters) at a Western-style dining table (Western food). Although it is also used for seasonings and sauces, its food scene and application are generally limited. And when it comes to Chinese dishes and Japanese-style tables (Japanese dishes), the chances of eating milk and dairy products are further reduced, and at most it can be added to seasonings and so on, so its use is severely restricted. The Rukoto.

Furthermore, since foods using conventional fermented milk and whey protein have a strong milky odor, it is difficult to combine with Japanese food and it is difficult to arrange a Japanese-style flavor. In addition, its use has been limited, such as mixing with other foods. Therefore, although milk and dairy products have high nutritional value and functionality, they have not been fully utilized.
Accordingly, the present invention provides a milk processed food suitable for Chinese food and Japanese food, and in particular, a milk processed food that can also be used in Chinese and Japanese style as a meal type that can be a meal or a side dish, and a method for producing the same. With the goal.

  In order to solve the above-mentioned problems, the present inventors have conducted extensive research, and by gelling whey protein using β-lactoglobulin (β-LG) as a main protein source among whey proteins, As a result of finding that an edible gel can be obtained and further researching it, the present invention has been completed.

  The inventors of the present invention have found that a milk processed food product with a low milk odor, a clear flavor and a smooth texture can be obtained by containing β-lactoglobulin at a high concentration in the total protein. Furthermore, the raw material containing (beta) -lactoglobulin was fermented with the microorganism, and stabilization in formation of a gel was enabled.

That is, this invention relates to the following edible gel and its manufacturing method.
[1] An edible gel containing β-lactoglobulin, wherein the β-lactoglobulin is blended at 70 to 100% by weight in the total protein of the raw material.
[2] The edible gel according to [1], wherein β-lactoglobulin is blended in the raw material at a ratio of 2 to 10% by weight.
[3] The edible gel according to [1] or [2], wherein the breaking strength is 40 to 500 g.
[4] The edible gel according to any one of [1] to [3], which has a pH of 5.0 to 6.0.
[5] The edible gel according to any one of [1] to [4], which is translucent and / or tasteless and odorless.
[6] A method for producing an edible gel,
A raw material blending step of blending β-lactoglobulin so as to be a proportion of 70 to 100% by weight in the total protein of the raw material,
A heating step after the raw material blending step,
Fermentation process with microorganisms after the heating step,
Said method.
[7] The method according to [6], wherein the heating step is performed at 80 to 150 ° C.
[8] The method according to [6] or [7], wherein the fermentation step is lactic acid fermentation, and a gel is formed at a pH of 5.0 to 6.0.
[9] The method according to any one of [6] to [8], wherein in the raw material blending step, 0.2 to 1.0% by weight of whey powder is further blended in the raw material.
[10] The method according to any one of [6] to [9], wherein the fermentation step is performed by post-fermentation.
[11] An edible gel produced by the method according to any one of [6] to [10].
[12] A food or drink comprising the edible gel of [1] to [5] and [11].

  The present invention makes it possible to provide a novel edible gel with little sourness and miscellaneous taste and almost tasteless and odorless. Since there is almost no milky odor peculiar to dairy products, it can be cooked and consumed without mixing with other foods, and it is possible to arrange not only Western food but also Chinese food and Japanese food. It is especially delicious when eaten with Japanese-style seasonings such as soy sauce, miso and ponzu.

  The gel of the present invention does not become brown or cloudy as seen in a whey protein-derived gel not containing β-lactoglobulin as a main component, and can be adjusted to be translucent with appropriate transparency. Color arrangement is also easy. Furthermore, since it has an appropriate breaking strength, it can be arranged in various shapes as well as giving a favorable texture. Moreover, even if it is acidic, it can be adjusted to a relatively high pH, and can be applied to various ways of eating without being restricted by the use of conventional dairy products.

  For example, for Japanese elderly people who prefer Japanese food that is unfamiliar with Western foods, milk and dairy products that are highly nutritious and functional by arranging dairy foods as part of the Japanese food and arranging it to a Japanese-style flavor Can be efficiently and effectively ingested. Further, depending on the content of the meal, the processed milk food of the present invention can be used as a substitute for the staple food.

  Furthermore, the present invention makes it possible to efficiently take whey proteins, particularly β-lactoglobulin, and to efficiently obtain the nutritional physiological effects thereof.

  According to the production method of the present invention, it is difficult to agglomerate even when heat-sterilized, and therefore a post-fermentation type production process can be used. Further, when lactic acid fermentation is used in the present invention, a smooth gel can be formed by gradual decrease in pH, and the refrigeration stability of the gel is also increased.

FIG. 1 is a diagram showing the effect of whey powder on the fermentability (43 ° C., 0 to 6 hours) of an edible gel. FIG. 2 is a diagram showing the effect of whey powder on the refrigerated storage stability (5 ° C., 0 to 16 days) of an edible gel. FIG. 3 is a photograph showing the color addition and shape processing characteristics of the edible gel.

One aspect of the present invention relates to an edible gel of whey protein, particularly a whey protein containing β-lactoglobulin (β-LG) at a high concentration, and a food and drink containing the whey protein.
In this specification,% means weight% (w / w).

Whey protein edible gel and food and drink containing the same The edible gel of the present invention may contain a protein amount for maintaining the gel, and the total protein amount is preferably 2.5 to 14% in the raw material. , More preferably 3 to 11%, and still more preferably 3.5 to 9%. Although solid components other than whey protein may be included, it is preferable that the ratio (content) of whey protein is high.

  “Whey” is a water-soluble component that remains when, for example, fat, casein, fat-soluble vitamins, etc. are removed from milk. “Whey protein” includes ultrafiltration (Ultrafiltration: The UF method after removing the fat by the Whey Protein Concentrate (“WPC”), which has been concentrated by the UF method or the like, and then dried by microfiltration (MF) or centrifugation. Dehydrated WPC (low-fat, high-protein), concentrated whey, and whey protein isolate that has been subjected to selective fractionation by ion exchange resin method or gel filtration method, etc. (Whey Protein Isolate: “WPI”), desalted whey after desalination after nanofiltration (NF) or electrodialysis, etc. Mineral-enriched whey, α-lactalbumin (α-LA), β-lactoglobulin (β-LG), etc., which are obtained by precipitating and then concentrating conventional mineral components by centrifugation or the like.

The edible gel of the present invention contains a high concentration of β-lactoglobulin. When the ratio of casein, α-lactalbumin, peptide, etc. in the gel increases, the gel tends to give milky smell and miscellaneous taste, and when the β-lactoglobulin concentration increases, the transparency of the gel increases, It tends to be clear (tasteless and odorless).
Β-lactoglobulin in the raw material is preferably contained at 2 to 10%, more preferably 2.5 to 8%, and further preferably 3 to 7%. Moreover, (beta) -lactoglobulin in the total protein of a raw material becomes like this. Preferably it is 70-100%, More preferably, it is contained 75-100%, More preferably, it is contained 80-100%.

  The solid content of the edible gel of the present invention is preferably 3 to 15%, more preferably 3.5 to 12%, still more preferably 4 to 10%, and is contained in the raw material in order to maintain an appropriate texture. It is. The ash content is preferably 0.01 to 1% and more preferably 0.1 to 0.5% in the raw material.

  Although the edible gel of this invention should just have the intensity | strength which maintains the form of a gel, Preferably it is 40-500g, More preferably, it is 45-400g, More preferably, it has 50-300g breaking strength. Moreover, even if it is acidic, it can be made comparatively high pH, Preferably it is 5.0-6.0, More preferably, it is 5.2-6.0, More preferably, it is pH of 5.5-6.0. Have

The edible gel of the present invention is translucent or white, has no milky odor, and is almost tasteless and odorless. The color of the gel of the present invention in which turbidity (white turbidity, etc.) is suppressed can be measured and evaluated by, for example, the color difference L value (lightness index, L ^* ). Although not limited, L value of this invention becomes like this. Preferably it is 50-70, More preferably, it is 53-68, More preferably, it is 55-65.

  The edible gel of the present invention has various uses even when compared with conventional whey protein gel foods. For example, it may be mixed with other foods or eaten in combination, but the gel itself can be eaten as it is or together with seasonings. In this case, Japanese-style seasonings such as soy sauce, miso and ponzu can be preferably used. Moreover, you may add sweeteners, such as sugar and granulated sugar, as needed.

  Moreover, since the arrangement of colors is easy and has an appropriate breaking strength, the gel can be processed into a gel food having various shapes and colors. For example, it may be mixed with various colorants or eaten in combination, but can be eaten with foods containing natural pigments. In this case, it can be suitably used as a colorful ornament.

  Evaluation of the flavor of the edible gel of the present invention and foods and drinks containing it can be measured by a sensory test or the like. For example, but not limited to, an identification type test such as a two-point identification method, a three-point identification method, and a ranking method can be used as the analytical sensory evaluation. In addition, a descriptive test such as a scoring method or a profile method may be used, and evaluation can also be performed by a quantitative descriptive analysis method (QDA).

  The edible gel of this invention and the food-drinks containing it can be produced with the manufacturing method of this invention described below and the method as described in an Example.

  One aspect of the present invention relates to an edible gel of whey protein containing a high concentration of whey protein, particularly β-lactoglobulin (β-LG), and a method for producing a food or drink containing the same. Although the manufacturing method of this invention can include the following processes, it is not limited to these.

Raw material blending step In the raw material blending step, the raw material of the edible gel of the present invention is blended. In the present invention, the main raw material is a whey extract such as whey protein and a concentrate. Preferably, whey protein having a high β-lactoglobulin and / or β-lactoglobulin content is blended. A plurality of these may be used at the same time, and may be appropriately combined depending on the purpose.

  β-lactoglobulin and whey proteins with high β-lactoglobulin content can be obtained, for example, by selective separation from whey. Such separation methods include techniques such as ion exchange chromatography, gel filtration, ultrafiltration, isoelectric point separation, co-precipitation with polymer electrolytes, salting out, and temperature treatment separation. JP-A-61-268138 and JP-A-63-39545.

  As raw materials, β-lactoglobulin itself and / or commercially available WPC and WPI having a high β-lactoglobulin content can also be used. For example, ALACEN WPI 895 (Fonterra) may be used. A whey protein having a β-lactoglobulin content of preferably 70 to 100%, more preferably 75 to 100%, and still more preferably 80 to 100% is used.

As other raw materials, in addition to water and fermentation starter, whey powder, lactose, α-lactalbumin, casein and the like can be added, but are not limited thereto. In addition to these, food and the like may be added separately from the gel component.
In one embodiment of the present invention, the raw materials other than water and the fermentation starter preferably consist only of whey-derived components.

  In the production method of the present invention, the total amount of protein to be blended in the raw material may be an amount for maintaining the gel, but preferably 2.5 to 14%, more preferably 3 to 11% in the raw material. Preferably it mix | blends in the ratio of 3.5 to 9%. Moreover, although solid components other than whey protein may be included, it is preferable that the ratio (content) of whey protein is high.

In the production method of the present invention, the raw material contains a high concentration of β-lactoglobulin. When the ratio of casein, α-lactalbumin, peptide, etc. in the raw material increases, the gel tends to give milky smell and miscellaneous taste, and when the β-lactoglobulin concentration increases, the transparency of the gel increases. It tends to be clear (tasteless and odorless).
Β-lactoglobulin in the raw material is preferably contained at 2 to 10%, more preferably 2.5 to 8%, and further preferably 3 to 7%. Moreover, (beta) -lactoglobulin in the total protein of a raw material becomes like this. Preferably it is 70-100%, More preferably, it is contained 75-100%, More preferably, it is contained 80-100%.

In the production method of the present invention, the solid content is preferably 3 to 15%, more preferably 3.5 to 12%, still more preferably 4 to 10%, and is contained in the raw material. In addition, if the content of ash is low, the gel is less likely to aggregate after heat treatment, so the ash is preferably contained in the raw material at 0.01 to 1%, more preferably 0.1 to 0.5%. .
Each raw material is mixed, suspended and dissolved.

Heating Step In the heating step, the raw material mixture obtained in the raw material blending step is heat-treated. As a result, not only the physical properties of the protein change, but also the raw materials can be sterilized.
In the production method of the present invention, the heating temperature in the heating step may be such that gel formation is not inhibited and an effect such as sterilization can be obtained, preferably 80 to 150 ° C., more preferably 80 to 120. ° C, more preferably 80 to 100 ° C. The preferable heating time is appropriately determined depending on the heating temperature, and is preferably 1 second to 5 minutes, more preferably 5 seconds to 5 minutes, and further preferably 1 minute to 5 minutes, but is not particularly limited. . In particular, when the temperature is high, it may be the time until the temperature is reached.

  After the heat treatment, it is cooled to such an extent that microorganisms necessary for the fermentation process can be added. Preferably it is 30-50 degreeC, More preferably, it is 35-45 degreeC, More preferably, it cools to 40-45 degreeC, However It is not limited to these.

Fermentation process Fermentation by microorganisms can be used in the production method of the present invention. The fermentation process is preferably performed by a microorganism that produces acid, and is typically lactic acid fermentation by lactic acid bacteria.

  In the production method of the present invention, the fermentation process is preferably started by mixing a starter after the heating process. As the starter, a starter generally used for producing fermented milk may be used, or a mixed starter may be used. Examples of the microorganism that can be used in the present invention include lactic acid bacteria and bifidobacteria, and may include one or more kinds.

  As the lactic acid bacterium, the present invention is not limited thereto, but is preferably a bacterium of the genus Lactobacillus, Streptococcus, Enterococcus, Lactococcus, Pediococcus or Leuconostoc. Examples include Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus casei, Lactococcus lactis, Lactococcus cremoris, Streptococcus thermophilus, and the like. And it is preferable that they are Lactobacillus bulgaricus bacteria and Streptococcus thermophilus bacteria.

  As Bifidobacteria, the present invention is not limited thereto, but includes Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium brebe, Bifidobacterium infantis, Bifido Examples include Bacteria catenulatum, Bifidobacterium adrescentis, Bifidobacterium pseudolongum.

The starter may be in an amount that allows fermentation, and is not particularly limited. However, it is preferable to adjust and add the starter so that the number of bacteria is about 10 ⁵ to 10 ⁷ CFU / mL with respect to the raw material containing water. Addition of the starter can be performed, for example, according to a method used in producing fermented milk, and a frozen concentrate or a high-concentration culture solution of microorganisms (for example, lactic acid bacteria) can be used.

  In the production method of the present invention, fermentation conditions such as fermentation temperature can be adjusted in consideration of the type of microorganism added to the raw material. For example, when lactic acid bacteria are used, the fermentation temperature can be maintained at 30 to 50 ° C, preferably 35 to 45 ° C, more preferably 40 to 45 ° C. Fermentation time can be adjusted according to a starter, fermentation temperature, etc., for example, it is 3 to 7 hours in the case of 35-45 degreeC, and is 3 to 5 hours in the case of 40-45 degreeC.

  The formation of the edible gel of the present invention is preferably performed gradually, and a smooth gel can be formed by a gradual decrease in pH due to fermentation. Moreover, since it can adjust to comparatively high pH even if it is acidic, the gel which suppressed acidity can be manufactured. For example, in the case of lactic acid fermentation, the pH in the gel formation process is preferably 5.0 to 6.0, more preferably 5.2 to 6.0, and even more preferably 5.5 to 6.0.

  In one embodiment of the present invention, whey powder can be blended into the raw material. By adding whey powder, fermentation with microorganisms, particularly with lactic acid bacteria, can be performed efficiently even in a short time, and the fermentation time and refrigerated storage stability can also be adjusted. The whey powder to be blended can be set as required, such as conditions for the fermentation process, but is preferably 0.2 to 1.0% in the raw material, more preferably 0.3 to 0.7%, More preferably, it is 0.35 to 0.5%.

  As used herein, the term “whey powder” is a whey produced by fermenting milk with lactic acid bacteria or adding an enzyme or acid to milk, as defined by a ministerial ordinance such as milk. (Whey) includes almost all the water removed and powdered.

  In one embodiment of the present invention, as in the method for producing hard yogurt, “post-fermentation” in which a container is filled with a raw material and then fermented can be preferably used. Therefore, the existing post-fermented fermented milk production process can be used as it is. On the other hand, depending on the purpose, “pre-fermentation” in which a container fermented after fermentation may be used.

  The present invention is described in detail by the following examples, but the present invention is not limited to the examples.

  In addition to WPC (Hilmar 8800, Hilmar), WPI (Lacprodan DI 9224, Arla Foods) and WPI (ALACEN WPI 895, Fonterra), w-proteins include α-lactalbumin (Davisco Foods International). ) And β-lactoglobulin (Davisco Foods International).

  WPC (Hilmar 8800, Hilmar) has a protein content of 78%, β-lactoglobulin is contained in the protein in a proportion of 23%, and α-lactalbumin is about 75% in the protein. Included as a percentage. WPI (Lacprodan DI 9224, Arla Foods) has a protein content of 87%, β-lactoglobulin is contained in the protein in a proportion of 47%, and α-lactalbumin is about 50% in the protein. % Is included. WPI (ALACEN WPI 895, Fonterra) has a protein content of 90%, β-lactoglobulin is contained in the protein in a proportion of 80%, and α-lactalbumin is about 20% in the protein. Included in the ratio.

  In addition, α-lactalbumin (Davisco Foods International) has a protein content of 90% or more, and α-lactalbumin and β-lactoglobulin are contained in the protein in proportions of 90% or more and less than 5%, respectively. It is. β-lactoglobulin (Davisco Foods International) has a protein content of 90% or more, and α-lactalbumin and β-lactoglobulin are contained in the protein in proportions of less than 5% and 90% or more, respectively.

  Other raw materials include lactose (Leprino Foods), whey powder (lactose content 75-80%; whey powder, Meiji Dairies) and lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus isolated from Meiji Bulgaria yogurt) , Meiji Dairies).

Example 1
Effect of WPC and WPI types on flavor of edible gel For each sample number (sample numbers: 1-1, 1-2, and 1-3), processed milk products (edible gel) with the ingredients shown in Table 1 ) Was produced.
The raw materials (excluding lactic acid bacteria) of each sample were adjusted according to the formulation shown in Table 1.

After preparing and dissolving the raw materials (excluding lactic acid bacteria), each was sterilized by heating at 95 ° C. for 5 minutes. After heating, the raw material was cooled to 40 to 45 ° C., and then lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus isolated from Meiji Bulgaria yoghurt, Meiji Dairies) were 10 ⁵ to 10 ⁷ CFU / mL. After being added as such, containers of various shapes were filled. After filling, the container was transferred to a thermostat and fermented at 43 ° C. for 3 hours. After fermentation, the obtained gel was cooled to 5 ° C. in a refrigerator and stored for 7 days or more.

  When the gel of each sample number was subjected to sensory evaluation (special panel: 5 persons), the flavor was different depending on the type of whey protein even if the protein amount of each sample was matched to the same extent. Among them, milk odor was suppressed and clear flavor was obtained only for the gel of Sample No. 1-3 having the highest β-lactoglobulin content. In each sensory evaluation, when a positive evaluation (clear flavor with reduced milky odor) was obtained from all five expert panels, “○” was indicated in the table.

Example 2
Effect of β-lactoglobulin (β-LG) ratio in total protein on flavor of edible gel In the same manner as in Example 1, each sample number (sample numbers: 2-1, 2-2, 2-3) For 2-4 and 2-5), milk processed foods (edible gels) were prepared by mixing the raw materials shown in Table 2.

  When the gel of each sample number was subjected to sensory evaluation (special panel: 5 persons), the gel (sample number: 2-4 and the ratio (ratio) of β-lactoglobulin in the total protein of the raw material was 74% or more) In 2-5), a clear flavor was obtained. On the other hand, in the samples (sample numbers: 2-1, 2-2 and 2-3) having a low ratio (ratio) of β-lactoglobulin in the total protein, a clear flavor was not obtained. Moreover, the color difference (L value, a value, b value) of the obtained gel was measured with a spectral color difference meter color analyzer TC1800J (Tokyo Denshoku).

Table 3 shows the results of further detailed sensory evaluation and visual evaluation.

  From the results of sensory evaluation and visual evaluation, the higher the ratio (ratio) of β-lactoglobulin in the total protein, the less miscellaneous, tasteless and odorless, and further the turbidity of the gel decreased, resulting in a translucent gel. It was shown to form. On the other hand, it was shown that the higher the ratio of α-lactalbumin, the turbidity of the gel tends to increase the miscellaneous taste.

Example 3
Effect of β-lactoglobulin (β-LG) ratio in total protein on physical properties In the same manner as in Example 1, each sample number (sample number: 3-1, 3-2, 3-3, 3-4 and About 3-5), the milk processed food (edible gel) was produced with the mixing | blending of the raw material shown in Table 4.

About the gel of each sample number, when the test of breaking strength and sensory evaluation (special panel: 5 persons) were performed, the gel (beta-lactoglobulin concentration of 2.16% or more of the whole gel (sample number: 3-2) In 3-3, 3-4 and 3-5), a clear flavor was obtained. Moreover, the gel which has moderate hardness of 41.0g or more in those gel was obtained.
In the test for breaking strength, the texture analyzer TA.XT Plus (Stable Micro Systems, SMS) was used, and measurement was performed on the P5 / S axis.

Table 5 shows the results of further detailed sensory evaluation and visual evaluation.

  From the results of sensory evaluation and visual evaluation, in accordance with the results of Example 2, the higher the concentration of β-lactoglobulin in the total protein of the raw material, the less miscellaneous, tasteless and odorless, and the turbidity of the gel. It was shown that a translucent gel was formed.

Example 4
Effect of whey powder on fermentability in edible gel formation In the same manner as in Example 1, each sample number (sample number: 4-1, 4-2, 4-3, 4-4, 4-5, 4 For -6, 4-7, 4-8, and 4-9), milk processed foods (edible gels) were prepared by blending the raw materials shown in Table 6. In addition, Table 6 and FIG. 1 show the results of examining changes in pH in each sample over time.

  It was shown that the fermentability of lactic acid fermentation changes and the pH reduction rate also changes by adding whey powder to the raw material. Samples (sample numbers: 4-2, 4-3, 4-4, 4-5) to which only whey powder was added to samples (sample number: 4-1) to which neither whey powder nor lactose was added 4-6, 4-7 and 4-8; whey powder 0-3.0%) and a sample to which only lactose was added (sample number: 4-9; lactose 3.6%), respectively, Lactic acid fermentation progressed more effectively when whey powder was added than when only lactose was added. Moreover, it was shown that the fermentability is dependent on the concentration of whey powder.

Furthermore, the result of having investigated about the influence which the mixing | blending of whey powder has on the refrigeration storage property of a gel is shown in Table 7 and FIG.

  From the results of Table 7 and FIG. 2, when a low-concentration whey powder (for example, 0.3 to 0.5%) is blended, it is stored at refrigerated storage (0 to 16) as compared with the case where lactose is added. It has been shown that the rate of decrease in pH of the day can be lowered, and the stability of the gel pH during refrigerated storage can also be adjusted.

Example 5
Effect of heating temperature on physical properties of edible gel For each sample number (sample numbers: 5-1, 5-2, 5-3, 5-4, 5-5 and 5-6), the raw materials shown in Table 8 Milk pasteurization food (edible gel) was produced in the same manner as in Example 1 except that heat sterilization was performed at 50 to 130 ° C. (5 minutes or reached temperature).

  From the results in Table 8, when the heating temperature is 80 to 130 ° C. (sample numbers: 5-3, 5-4, 5-5, and 5-6), a gel with moderate hardness is obtained, and the heating temperature is The hardest gel was obtained at 110 ° C. On the other hand, when the heating temperature was insufficient (sample numbers: 5-1 and 5-2), sufficient gel formation was not confirmed under these conditions.

Example 6
Evaluation on compatibility between edible gel and flavor of Japanese food Table 9 shows each sample number (sample numbers: 6-1, 6-2, 6-3 and 6-4) in the same manner as in Example 1. Milk processed food (edible gel) was prepared by blending raw materials. Table 9 shows the results of examining the compatibility of flavors with Japanese-style seasonings and ingredients (special panel: 5 people). In addition, in sensory evaluation, when positive evaluation (evaluation with good flavor compatibility) was obtained from all five specialized panels, “○” was indicated in the table.

  As a result of ingesting the gel in combination with soy sauce, miso, ponzu or boiled seaweed, it was excellent in compatibility in any case. Moreover, since the gel had moderate hardness and transparency, it was easy to add various colors and process it into various shapes (FIG. 3).

  The present invention relates to a dairy processed food using whey and a method for producing the same, and contributes to the food industry as providing a unique dairy product.

Claims (22)

A gelled food obtained by gelling a raw material containing protein, wherein the raw material contains β-lactoglobulin in a proportion of 70 to 100% by weight in the total protein, and the gelation is caused by lactic acid fermentation in a microorganism. The gelled food.   The gelled food according to claim 1, wherein the raw material contains β-lactoglobulin in a proportion of 2 to 10% by weight.   The gelled food according to claim 1 or 2, wherein the breaking strength is 40 to 500 g.   The gelled food according to any one of claims 1 to 3, wherein the pH is 5.0 to 6.0.   The gelled food according to any one of claims 1 to 4, which is translucent and / or tasteless and odorless.   The gelled food according to any one of claims 1 to 5, wherein the L value is 50 to 70.   The gelled food according to any one of claims 1 to 6, wherein the raw material contains 2.5 to 14% of total protein.   The gelled food according to any one of claims 1 to 7, wherein the raw material contains whey powder.   The gelled food according to claim 8, wherein the raw material contains 0.2 to 1.0% whey powder.   Furthermore, the gelatinized foodstuff as described in any one of Claims 1-7 containing a Japanese-style seasoning and / or a sweetener. A method for producing gelled food,
a raw material blending step of preparing the raw material so as to contain β-lactoglobulin in a proportion of 70 to 100% by weight in the total protein;
A heating step after the raw material blending step,
Lactic acid fermentation step by microorganisms after the heating step,
Said method.   The method according to claim 11, wherein the heating step is performed at 80 to 150 ° C. p H gel is formed by 5.0 to 6.0 The method of claim 11 or 12.   The method according to any one of claims 11 to 13, wherein 0.2 to 1.0% by weight of whey powder is blended in the raw material blending step.   The method according to any one of claims 11 to 14, wherein the fermentation step is performed by post-fermentation.   The method as described in any one of Claims 11-15 which mix | blends a raw material so that it may contain (beta) -lactoglobulin in the ratio of 2-10 weight% in a raw material mixing | blending process. The method according to any one of claims 11 to 16, wherein the microorganism is a lactic acid bacterium and / or a bifidobacteria .   The gelatinized food manufactured by the method as described in any one of Claims 11-17.   A gelled food obtained by gelling a raw material containing protein, wherein the raw material contains β-lactoglobulin in a proportion of 70 to 100% by weight in the total protein, and the L value is 50 to 70. Food.   20. A gelled food product according to claim 19, wherein the raw material comprises 2.5-14% total protein.   Furthermore, the gelatinized foodstuff of Claim 19 or 20 containing a Japanese-style seasoning and / or a sweetener.   The gelled food according to any one of claims 1 to 10 and 18 to 21, which is eaten as it is or with a seasoning and / or a sweetener.