JPH0218816B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] This invention relates to foods. In particular,
Among foods, this includes sour milk foods. Here, the term "sour milk food" refers to dairy products made by adding acidic fermented milk, acidic substances such as squeezed juice of mandarin oranges or other fruits, or organic acids or inorganic acids. [Prior Art and Its Disadvantages] A common disadvantage of conventional sour milk foods is that they cause syneresis due to precipitation and coagulation of protein particles. Therefore, the sour milk food loses stability over time and lacks a homogeneous phase. A known method for preventing this is generally to homogeneously add various colloids or thickening agents such as CMC, agar, carrageenan, etc. However, despite these expectations, it is difficult to achieve the intended purpose. This is because these known glues or thickeners cannot withstand the acidity of sour milk foods. The present invention does not have such drawbacks and can maintain stability of an acidic system industrially advantageously. This invention will be explained in detail below. [Structure of the Invention] This invention employs dielan gum, which is a type of polysaccharide, as a glue or glue for maintaining the stability of sour milk foods. The amount of dielan gum used may be 2% (weight: same hereinafter) or less of the sour milk food. First, an aqueous suspension of dielan gum is used. Heat this thing up. Its gelling temperature, that is, the temperature at which molecular dispersion is completed, is about 85°C. Therefore, as the temperature of this suspension water is raised from room temperature, its viscosity gradually increases. When the gelled system is cooled, it reaches a temperature of 35°C and gels. However, when the sour milk food is a beverage or other aqueous system, it may be added directly to the beverage or other aqueous system without preparing an aqueous system of diellan gum in advance. This invention achieves its purpose here. [Action and effect] Dielan gum has excellent acid resistance and heat resistance compared to other glues or glues, so even when used in sour milk foods and exposed to high temperatures for sterilization, the system remains stable. It is stable. This fact will be explained below using an experimental example. Experimental Example 1 Proof of Acid Resistance 1 part of the sample (weight, same hereinafter) was stirred and dispersed in 99 parts of water, and then stirred to form a sol at 95°C for 5 minutes. These sols were adjusted to pH 3 with citric acid and pH 7 with dilute sodium hydroxide solution, heated at 90℃ for 20 minutes, placed in standard jelly cups, and placed in a water bath at 7℃ for 2 hours to gel. . The breaking force of this gel was measured using a card meter (model 301, manufactured by Iio Electric Co., Ltd.).

[Table] (The breaking force of the gel at pH 7 is set as 100) Even when dielan gum was heated in an acidic region, the gel strength decreased by only 5%, but gels made from other substances decreased by more than 90%. A decrease was observed. Experimental example 2 Milk was sterilized at 90℃ for 60 minutes, then rapidly cooled to 40℃, and 3% lactic acid bacteria starter was added and mixed.
Fermented in a constant temperature oven at 43℃ for 4 hours until the liquid pH reached 4±.
Stir and mix the fermented milk that has reached 0.1 with a homomixer,
This was cooled to 10°C. Separately, 72.2 parts of water, sample
0.4 parts of sugar and 15 parts of sugar were mixed and stirred and dissolved at 85°C for 10 minutes. This was cooled to 20℃, and the fermented milk 12.5
Homogenize (150Kg/cm ² ), put 100ml into a 100ml measuring cylinder, and store in the refrigerator (10℃).
The mixture was left to stand for 72 hours and its dispersion and suspension properties were observed.
Dispersion and suspension properties were determined by looking at the state of the supernatant layer, sediment layer, and curd.

【table】

[Table] Experimental example 3 A mixture of 8 parts of skim milk powder, 60 parts of fresh cream, 10 parts of sugar, 0.3 parts of sample, and 21.7 parts of water was heat sterilized at 90℃ for 30 minutes and homogenized using a homogenizer (150Kg/cm ² ). The mixture was cooled to 30°C, 1 part of lactic acid bacteria starter was added, and cultured in a 38°C incubator for 15 hours. This product was left in a refrigerator at 5 to 10°C for 24 hours, and its jelly strength (card value), water separation rate, and fineness of the edges were observed using a card meter.

[Table] Experimental example 4 Skim milk powder 0.7 parts, sugar 15 parts, sample 0.2 parts, water 81.1 parts
Dissolve the mixture by heating at 90℃ for 30 minutes, and then heat it to 10℃.
After cooling to 90°C, 5 parts of 10% citric acid solution was added and mixed, and the mixture was bottled in 200ml portions and heat sterilized at 90°C for 20 minutes. After cooling (20°C), this was stored at room temperature for 1 hour, and the precipitate layer and solution state were observed.

[Table] Example 1 A mixture of 60 parts of soy milk, 10 parts of sugar, 0.3 parts of CMC, 0.1 part of dielan gum, and 26.6 parts of water was heated and dissolved at 70°C for 20 minutes, cooled to 20°C, and then dissolved in 10% citric acid. 2 parts of acid and 8 parts of orange juice were added and mixed, homogenized, bottled, and sterilized at 80°C for 30 minutes. After this product was stored at room temperature for one week, an extremely stable product was obtained with no protein precipitation. Example 2 10 parts of skimmed condensed milk, 0.8 parts of dielan gum, 8 parts of sugar,
Sterilize a mixture of 78.2 parts of water at 90°C for 30 minutes, cool to 38°C, add 3 parts of lactic acid bacteria starter and mix.
The cells were cultured at 14°C for 14 hours and cooled in a refrigerator at 10°C for 15 hours. In addition, a mixture of 10 parts of skim condensed milk and 50 parts of water was heated to 90°C.
Sterilize for 30 minutes, cool to 38℃, add 3 parts of lactic acid bacteria starter, mix, and culture at 38℃ for 14 hours. Mix 8 parts of sugar, 0.8 parts of dielan gum, and 28.2 parts of water, and incubate at 80℃ for 30 minutes. When sterilized and rapidly cooled to 38 degrees Celsius was added, mixed, and cooled in a refrigerator at 10 degrees Celsius for 15 hours, a comparison was made with the above-mentioned yogurt. presented. Example 3 Bavarois Mousse Mix 28 parts of sugar, 1 part of dielan gum, 0.8 parts of citric acid (crystals), and 70.2 parts of water, stir and dissolve at 90℃ for 10 minutes, bottle 200ml each, sterilize at 85℃ for 30 minutes, Water cool to ℃. Add 100 ml of milk (10℃) to 100 g of the above base, stir for about 10 seconds, and dispense into containers. The obtained Bavarois had a good texture and had a soft gel-like appearance.

Claims (1)

[Claims] 1. A sour milk food characterized by using gellan gum as a thickening agent or a gelling agent.