JPH01262770A - Production of milk-containing paste made from starch of devil's-tongue - Google Patents

Abstract

PURPOSE:To obtain a milk-containing paste made from the starch of the devil's- tongue, having appearance of milky white and excellent taste of milk component free from a lime smell of characteristic paste made from the starch of the devil's-tongue, containing a milk component in a specific ratio, by using calcium hydroxide and calcium sulfate as a coagulant. CONSTITUTION:A final product is incorporated with at least 0.80 (solid content weight) milk component (e.g., one comprising 0.05-0.5% lactose, 0.03-0.3% protein and 0.5-5% milk fat) containing 2.2-4.2times as much milk fat as milk fat content of milk. Then the blend is mixed with 1.5-2.0% suspension of a mixture of calcium hydroxide and calcium sulfate as a coagulant and adjusted to preferably pH10-13 to give the aimed milk-containing paste made from the starch of the devil's-tongue.

Description

DETAILED DESCRIPTION OF THE INVENTION [Definition of Terms] In this specification, percentages are calculated from weight unless otherwise specified.

[Field of application of local produce] The present invention is directed to Ml'! containing milk or dairy products. More specifically, it relates to a method for producing hook H, which has a uniform milky appearance and milk flavor, is free from the peculiar odor of iMH, and is rich in nutrients.

[Technical Background and Description of the Prior Art] Horns (2) manufactured by the conventional VJ (2) manufacturing method had a unique unpleasant odor called a lime odor.

Various attempts have been made to remove this off-odor, and the following method is known as a method for producing MB by adding milk or dairy products.

■ JP-A No. 52-148652 This invention is characterized in that a protein emulsion (for example, milk, soy milk, etc.) is kneaded into a colloid, and then an alkaline solution is added to coagulate it. A method for producing a square H-shaped food product is disclosed. The coagulant used in this invention is only slaked lime, and the milk components of the dairy products to which it is added are not adjusted.

■ JP-A No. 56-61971 In this invention, about 80 g of sakibuki powder is added to one solution containing milk or dairy products, mixed and kneaded, and after about 2 hours, about 3% of WiJHN powder is added to the solution containing milk or dairy products for preservative purposes. Calcium is added, poured into a mold, and heated at about 80° C. for about 5 hours to solidify to obtain a molded product. This molded product is vacuum-sealed in a bag containing a calcium solution and heated again to produce a product. As shown in the figure in the publication, the product obtained by this method contains milk or dairy products in granular form and does not have a milky white appearance.

■Unexamined Japanese Patent Publication No. 57-177665 In this invention, after adding f@■ powder to milk, stirring and heating,
A method is disclosed in which a kamaboko-like food is obtained without using surimi by grinding when the temperature drops to a predetermined temperature (35° C.), adding and kneading starch, seasonings, etc. together with a calcium hydroxide solution, and steaming. This invention is not intended for 'vJn products, and only calcium hydroxide is used as a coagulant.

■Special Publication No. 58-35670 In this invention, after boiling milk, add an appropriate amount of starch,
A method for producing a food product based on milk is disclosed, which is characterized by mixing and stirring 88 powder, thoroughly grinding the powder, storing it in a container, and steaming it. The purpose of this invention is to manufacture kamaboko-like foods, and Konnyaku i! i! It's not a product. Also, since no coagulant is used, it is not a gelled product.

■Japanese Patent Application Laid-Open No. 59-140855 This invention involves adding and dissolving the powder in a milk solution at a temperature below 20℃, leaving it for a required period of time at a temperature below 16℃, and then adding a small amount of alkaline solution. A method for producing a milk-containing food product is disclosed, which is characterized in that kneading is carried out while adding milk, and the kneaded product is boiled at a temperature not exceeding 70° C. for a required period of time. In this invention, a solution of calcium hydroxide or alkali carbonate is used alone as a coagulant, and milk fat in dairy products is not adjusted.

As mentioned above, all of the conventional methods are methods for producing kamaboko-like foods or ichiichi foods by kneading milk, etc. with flour, etc., and coagulation is performed only with calcium hydroxide, and milk components are also adjusted. do not have. Therefore, in these inventions, the milk component does not form a uniform coagulation with the glucomannan of the flour, the milk component is unevenly distributed as particles, the degree of gel formation of the coagulum is weak, and the resulting food has a poor texture. There were disadvantages in that it was poor in quality, and moreover, it easily caused a browning reaction, resulting in a yellow to brown colored product.

The present inventors conducted research to improve the above conventional method,
When producing cubes by adding dairy products, the use of calcium hydroxide and calcium sulfate as coagulants enables coagulation without coloring, and the use of milk ingredients with increased milk fat content. The present invention has been completed by discovering that it is possible to produce [i] which has a milky white appearance and no lime odor.

[Object of the Invention and Summary of the Invention] The object of the present invention is to produce a novel ViJH that has a milky white appearance, does not have the characteristic lime odor, and has an excellent flavor of milk components.
Our goal is to provide methods for manufacturing products.

The present invention provides a method for producing 185H in which a milk component containing 2.2 to 4.2 times the milk fat content of milk is added as a solid content to the final product at a ratio of at least 0.80%. This is a method for producing milk horn H characterized by using a mixture of calcium hydroxide and calcium sulfate as a coagulant.

[Detailed Description of the Invention] In the method of the present invention, a milk component with an adjusted milk fat content is added as a solid content to the water or hot water that swells the MO powder in a proportion of at least 0.80% in the final product. Normally, milk contains 11.3% milk solids, with protein, fat, and lactose as percentages of total milk solids excluding ash being approximately 27.4%, 30.2%, and 42.5%, respectively. It is. The milk components used in the present invention have a milk fat content of 2.
It is adjusted to 2 to 4.2 times (that is, approximately 7.0 to 13.4%). The milk components are adjusted by adding cream to milk, or by adding butter to dissolved skim milk powder and dispersing it uniformly. Most preferably, lactose, protein and milk fat are added at 0.05-0.5%, 0.03-0.3% and 0.5%, respectively, in the water or hot water used to swell the cube powder.
Add milk, cream, skim milk powder, putter, etc. to a ratio of ~5% and uniformly dissolve and disperse.

Next, a predetermined amount of silica powder is added to form a paste, and the paste is left to stand for a predetermined period of time. Then use 1.5~2°0% of a mixture of calcium hydroxide and calcium sulfate as a coagulant! ? 3. The pH was adjusted to 10-13 by adding a predetermined amount of the suspension, and the temperature was raised to 50°C for 6-70 minutes.
The mixture is maintained at ~85°C to coagulate to obtain milk powder (■).

The coagulant used is a mixture of 30 to 70% calcium hydroxide and 70 to 30% calcium sulfate. As long as the mixture falls within this range, the desired @■ can be obtained at any ratio, but an equivalent mixture is particularly preferred.

Heating conditions determined by temperature and time are adopted in appropriate combinations from the above temperature and time ranges, but when the temperature is low, a long heating time is required, and on the other hand, when the temperature is high, a short heating time is sufficient. . Desirable heating conditions are 75°C for 30 minutes in the case of plate-shaped Kaida, and 65°C for 6 to 7 minutes in the case of Itosaki.

Next, the present invention will be explained in detail by showing test examples.

(Test Example 1) This test was conducted to examine the effects of using calcium hydroxide and calcium sulfate as coagulants.

1) Production of sample A strawberry containing milk components was produced in the same manner as in Example 1. However, the heating conditions were changed as shown in Table 1. As a control, a sample using only calcium hydroxide as a coagulant was also produced in the same manner as in Example 1.

2) Test method The appearance of the obtained sample was visually observed by 10 panelists, and the degree of coloring was determined according to the following criteria, and the average score of each panelist was determined.

-1: No coloring 0: Slightly colored +: Colored +2 = Strongly colored +3: Significantly colored 3) Test results The results of the test were as shown in Table 1.

(Margins below) Table 1 As is clear from Table 1, the sample produced by the method of the present invention had almost no coloration and had a desirable milky white appearance, but the control sample was heated at a low temperature of 65°C. Coloring had already appeared, and the coloration became noticeable when heated at a high temperature of 85°C. These results revealed that a mixture of calcium hydroxide and calcium sulfate was extremely effective as a coagulant.

(Test Example 2) This test was conducted to determine the amount of milk fat in milk components.

1) Preparation of sample A sample containing milk components was prepared in the same manner as in Example 1. However, the amount of cream used was increased or decreased to change the milk fat content in the milk components as shown in Table 2. A sample using only milk as a control was also produced in the same manner as in Example 1.

2) Test method Ten panelists visually observed the appearance of the obtained samples, recorded the degree of coloring, and visually evaluated the flavor, texture, and elasticity.
1: J: I experienced it. The most frequent entries from each panelist's entries are listed in the table. The hardness was measured by a conventional method using a Nakamura cart tension meter using a disc with a diameter of 2 mm.

3) Test results The test results were as shown in Table 2.

(Left below) As is clear from Table 2, the milk fat content is 2°2~4% of that of milk.
．． The sample prepared twice had color tone, flavor, texture, elasticity, and hardness within desirable ranges, and had sufficient value as a commercial product. Samples with a milk fat content of less than 2.2 times had a weak lime odor, while samples with a milk fat content of 4.5 times or more had an undesirable butter odor.

(Test example 3) This test was conducted on the milk content in the final product.

1) Production of Sample Sample 88 containing milk components was produced in the same manner as in Example 1. However, the amount of milk components added was changed as shown in Table 3. As a control, a sample without milk was also produced in the same manner as in Example 1.

2) Test method The same method as in Test Example 2 was used.

3) Test results The test results were as shown in Table 3.

As is clear from Table 3, the milk component content was 0.80 to 4.
The sample adjusted to 5% had color tone, flavor, texture, elasticity, and hardness within desirable ranges, and had sufficient value as a commercial product. Samples with a milk component content of less than 0.80% had a weak lime odor, and samples with a milk component content of 5.0% or more had a butter odor, which was undesirable.

A similar test was conducted with the milk fat content increased to 4.2 times that of milk, and the results were almost the same as those in Table 3.

Example 1 2 kg of commercially available whole milk powder (content of each component: protein 25.5%, fat 26° 2%, lactose 3
9.3%, ash 6.0%, moisture 3゜0%), milk 22% (content of each component is protein 2゜9%, fat 3.2%, lactose 4.5%, ash 0.7%) , moisture 88.7%), 15 commercially available creams (the content of each ingredient is 2.0% protein, 4% fat),
5.0%, lactose 3.1%, ash 0.4%, moisture 49.5
%) and 25 kg of commercially available Seishin flour (the content of each component is protein M2.9%, fat 0.1%, sugar 1 (80.0%, ash content 5).
．． 6% water and 9.8% water) were sequentially dissolved and boiled.
After the adhesive was formed, the product was left for about 1 hour. After that, 2 parts of an equal mixture of calcium hydroxide and calcium sulfate (both commercially available)
Add 70% suspension, mix and mix,
Then pour it into a mold and leave it for about 1 hour. Next, it was cut into a predetermined size and heated in hot water at 75° C. for about 30 minutes to coagulate it, to obtain about 1088 kg of Milk Cake B. The milk component content in this product was 1.1%, and the milk fat content was approximately 2.26 times that of milk.

Example 2 0.65 kg of commercially available skim milk powder (
The content of each component is 34.0% protein, 1.0% fat, 53.3% lactose, 7.9% ash, 3.8% moisture), Example 1
1 piece of milk (1, 28 kg of commercially available butter) (content of each ingredient: protein 0.6%, fat 81.0%, lactose 0.2%)
(Ash content: 1.9%, Moisture content: 16.3%) and 13.3 kg of the same @■Seikagaku as in Example I were sequentially dissolved and blanched, and after the formation of a paste, the mixture was left for about 1 hour. Then a commercially available mixture of calcium sulfate and calcium hydroxide (60% and 40% by weight) was added.
) was added thereto, and the mixture was refined and mixed, poured into a mold, and left for about 1 hour.

Next, cut it into a predetermined size and soak it in hot water at 83℃ for about 15 minutes.
The mixture was heated for a minute to solidify, yielding 564 kg of milk cubes. The milk component content in this product was 4.5%, and the milk fat content was approximately 3.1 times that of milk.

Example 3 Whole milk powder 2 same as Example 1 at 25°C temperature m1000
．． 2 kg of the same milk, 23 kg of the same cream, 60 kg of the same cream, and 30 kg of the same Mu powder as in Example 1 were sequentially dissolved and webbed, and after the formation of glue, it was left for about 1 hour. Then a commercially available mixture of calcium sulfate and calcium hydroxide (55% and 45%
100 g of a 1.8% suspension of ) was added, kneaded and mixed, extruded into threads from the pores, heated at 65°C for 6 minutes, solidified, and then filled into containers with 220 g each and packaged. , 1i35303 pieces of filamentous milk were obtained. The milk component content in this product is 3.1%, and the milk fat content is approximately 2% that of milk.
．． It was 7 times more.

[Effects of the Invention] The effects achieved by the method of the present invention are as follows.

1) A product with no lime odor and a mellow flavor and milky appearance due to the product components is obtained. 2) A uniform and firm coagulation is obtained by adding the product components, resulting in a product with excellent elasticity and texture. can get.

3) Products that can be used in a variety of cooking applications are obtained.

Procedural NERTX official document (spontaneous) 1. Indication of the case Patent Application No. 88114 of 1988 2. Name of the invention Method for producing milk powder 3. Person making the amendment Relationship with the case Patent applicant address Morioka, Iwate Prefecture City BJ address 5-8 Yanagihara name
Iwate Milk Co., Ltd. 4, Agent postal code 153 Address 4-4-225 Meguro, Meguro-ku, Tokyo Increased number of claims due to amendment None 7, amended to the content of the amendment.

(2) "Using" in line 15 of page 2 of the specification should be amended to "using".

(3) ``Specification page 6, line 15 r42.5%'' r42.
Corrected to 4%.

(4) "Equivalent" on page 7, line 17 of the specification should be corrected to "equivalent".

(5) Meiri, page 17, line 2 “Min 5.6%, J [
5.6% for fiber, 1.6% for fiber.

(6) On page 19 of the specification, lines 6 and 8, "products" are corrected to "milk components."

Below, remaining white

Claims (1)

[Claims] (1) In the method of manufacturing konjac, 2.
Milk components containing 2 to 4.2 times milk fat are added as solids in the final product at a proportion of at least 0.80% (by weight), and a mixture of calcium hydroxide and calcium sulfate is used as a coagulant. A method for producing milk konnyaku characterized by using the method.