JPH03143358A - Preparation of gelatious food - Google Patents
Preparation of gelatious foodInfo
- Publication number
- JPH03143358A JPH03143358A JP1281136A JP28113689A JPH03143358A JP H03143358 A JPH03143358 A JP H03143358A JP 1281136 A JP1281136 A JP 1281136A JP 28113689 A JP28113689 A JP 28113689A JP H03143358 A JPH03143358 A JP H03143358A
- Authority
- JP
- Japan
- Prior art keywords
- food
- milk
- heating
- gel
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 10
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 10
- 235000021119 whey protein Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000013365 dairy product Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052717 sulfur Inorganic materials 0.000 abstract description 4
- 239000011593 sulfur Substances 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000020247 cow milk Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 238000000108 ultra-filtration Methods 0.000 abstract description 2
- 235000013527 bean curd Nutrition 0.000 description 8
- 235000013601 eggs Nutrition 0.000 description 7
- 235000011962 puddings Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000005862 Whey Substances 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000011950 custard Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003014 ion exchange membrane Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〔゛産業上の利用分野〕
この発明は食品に係るものであり、工業的に有利なゲル
状食品の製造に係るものである。本発明でいうケル状食
品とは牛乳又は乳製品を材料としたゲル状食品をいい、
プリン、ゼリー、ババロア、茶わん蒸し、牛乳豆腐やこ
れらの食品を和み合わせた食品のことをいう。DETAILED DESCRIPTION OF THE INVENTION [<Industrial Application Field] This invention relates to foods, and relates to the production of industrially advantageous gel foods. In the present invention, the gel-like food refers to a gel-like food made from milk or dairy products.
It refers to pudding, jelly, bavarois, steamed egg custard, milk tofu, and foods that are a harmonious combination of these foods.
乳・乳製品を固めることを目的として、ゼラチン、寒天
、カラギーナン、卵などをあげることができるが次のよ
うな欠点をもつ。Gelatin, agar, carrageenan, eggs, etc. can be used for the purpose of solidifying milk and dairy products, but they have the following drawbacks.
セラチン、寒天、カラギーナンは融点が３０°Ｃ〜４５
°Ｃと低く、−度形成したゲルは加熱によって容易に融
解してし唸うため加熱調理は行えなかった。また、カラ
ギーナンは）１．蛋白質との反応で分離することがある
。卵との併用で得られるカスタードプリンや茶わん蒸し
は、加熱時の融解は彦いが、卵成分のコレステロールは
成人層の誘発要因ともいわれる。また、独自のイオウ臭
、黄色の着色性は必ずしも有用なものではない。Seratin, agar, and carrageenan have melting points of 30°C to 45°C.
Since the gel was formed at a low temperature of -°C and easily melted when heated, cooking could not be carried out. Also, carrageenan is) 1. May be separated by reaction with proteins. Custard pudding and chawanmushi, which are made by using eggs in combination, do not melt easily when heated, but the cholesterol in the egg component is said to be a trigger for adults. In addition, the unique sulfur odor and yellow coloration are not necessarily useful.
ここで本発明が採用される。本発明で使用される乳清蛋
白質濃縮物は、牛乳からカゼイン蛋白質除去後に得られ
る乳清を原料とし、乳清中の蛋白質を限外濾過、イオン
交換膜処理その他により濃縮したものをいう。乳清す白
質濃縮物の蛋白質含量は７０％（重量％、以下同じ）以
上であり、水に可溶でその水溶液は加熱により高いゲル
化性を示す。This is where the present invention is applied. The whey protein concentrate used in the present invention is made from whey obtained after removing casein protein from milk, and is obtained by concentrating the proteins in the whey by ultrafiltration, ion exchange membrane treatment, etc. The protein content of the whey white matter concentrate is 70% (weight %, the same applies hereinafter) or more, and it is soluble in water, and its aqueous solution exhibits a high gelation property when heated.
この乳清タンパク質濃縮物を牛乳又は乳製品に対して１
０％以下量を使用する。好１しくは３〜６％である。添
加方法は直接又は水に溶かした状態で行う。添加後の加
熱温度は５０°Ｃ以上好１しくは８０〜９５°Ｃである
。Add 1 portion of this whey protein concentrate to milk or dairy products.
Use an amount of 0% or less. Preferably it is 3 to 6%. The addition method is carried out directly or in a state dissolved in water. The heating temperature after addition is 50°C or higher, preferably 80 to 95°C.
このようにして得られたゲル状食品の組織は滑らかであ
り、かつ風味も良好であると同時に、再加熱による融解
がない。あたかも豆腐の形質をそなえるものであり、有
効な動物性蛋白質供給源となる。卵でみられるようなイ
オウ臭、着色もないため、調理の可能性も広く新しい食
品素材の可能性を備えているものである。The gel-like food thus obtained has a smooth texture and good flavor, and does not melt when reheated. It has the characteristics of tofu and is an effective source of animal protein. Since it does not have the sulfur odor or coloring that is found in eggs, it has a wide range of cooking possibilities and has the potential to be used as a new food material.
以下、本発明の効果を実験例でも って証明する。Below, the effects of the present invention will be demonstrated using experimental examples. I'll prove it.
実験例１ ）上記各配合の全材料を攪拌混合する。Experimental example 1 ) Stir and mix all the ingredients in each of the above formulations.
） ６０ ｍｌ入りのゼリー容器に充填し、密封する。) Fill into a 60 ml jelly container and seal.
）８５〜９０’Ｃで３０分間湯煮し、冷却する。) Boil for 30 minutes at 85-90'C and cool.
）−要冷蔵後、官能試験で市販の大豆豆腐と比較する。) - After refrigeration, compare with commercially available soybean tofu in a sensory test.
効 果 表
一
実施例１ 牛乳豆腐
牛 乳 ８０ （％）水
１５
乳清タンパク質濃縮物 ５
上記の全材料を攪拌混合し、卵豆腐用容器に１２０ｓｌ
ずつ充填し、８５〜９０’Ｃ，８０分間湯煮。冷却後冷
奴、マーボ豆腐、揚げ出し豆腐として食したが、いずれ
も料理の持ち味を損なわず、異和感なく食することがで
きた。Effect Table Example 1 Milk Tofu Cow Milk 80 (%) Water
15 Whey protein concentrate 5 Stir and mix all the above ingredients and place in a 120 sl container for egg tofu.
Fill with water and boil for 80 minutes at 85-90'C. After cooling, I ate it as cold tofu, mapo tofu, and fried tofu, all of which did not affect the flavor of the dish and could be eaten without any discomfort.
実施例２ ミルクプリン
脱脂粉乳 ６ （％）
砂 糖 １２乳清タンパク質
濃縮物 ５
水で全量を１００％とする。Example 2 Milk pudding Skimmed milk powder 6 (%) Sugar 12 Whey protein concentrate 5 Make the total amount to 100% with water.
全材料を攪拌混合後、プリン容器に１２０１１１ずつ充
填し、８５〜９０°Ｃ１３０分間湯煮する。こうして出
来上ったプリンは温かい状態でも、冷やした状態でもお
いしく食することができ、卵独自のイオウ臭や、着色も
ないため、フルーツソーヌを ５
かけて試食しても訟いしいものであった。After stirring and mixing all the ingredients, each pudding container was filled with 120111 pieces and boiled at 85-90°C for 130 minutes. The pudding made in this way can be eaten hot or cold, and has no sulfur odor or coloring, which is unique to eggs, so even when I tried it with 5 servings of fruit saone, it was delicious. .
Claims (2)
熱することによって得られるゲル状食品の製造法。(1) A method for producing a gel-like food obtained by adding whey protein concentrate to milk or dairy products and heating.
調理によっても形状を保持可能な特許請求の範囲第１項
記載のゲル状食品の製造法。(2) The method for producing a gel-like food according to claim 1, wherein the gel-like food has excellent heat resistance and can maintain its shape even when cooked at 30° C. or higher.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1281136A JP2836867B2 (en) | 1989-10-26 | 1989-10-26 | Manufacturing method of gel food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1281136A JP2836867B2 (en) | 1989-10-26 | 1989-10-26 | Manufacturing method of gel food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03143358A true JPH03143358A (en) | 1991-06-18 |
| JP2836867B2 JP2836867B2 (en) | 1998-12-14 |
Family
ID=17634868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1281136A Expired - Fee Related JP2836867B2 (en) | 1989-10-26 | 1989-10-26 | Manufacturing method of gel food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2836867B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997035485A1 (en) * | 1996-03-27 | 1997-10-02 | New Zealand Milk Products (Europe) Gmbh | Milk-based whey and dessert products |
| US7582323B2 (en) | 2001-04-06 | 2009-09-01 | Fonterra Tech Limited | Dairy product that does not contain emulsification salts and process for making same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2017061628A1 (en) | 2015-10-08 | 2018-07-26 | 三栄源エフ・エフ・アイ株式会社 | Food modifier |
-
1989
- 1989-10-26 JP JP1281136A patent/JP2836867B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997035485A1 (en) * | 1996-03-27 | 1997-10-02 | New Zealand Milk Products (Europe) Gmbh | Milk-based whey and dessert products |
| US7582323B2 (en) | 2001-04-06 | 2009-09-01 | Fonterra Tech Limited | Dairy product that does not contain emulsification salts and process for making same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2836867B2 (en) | 1998-12-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS61268141A (en) | Production of gelled food | |
| NZ554742A (en) | Dairy product and process | |
| JPS58111652A (en) | Preparation of custard pudding | |
| EP1838163A1 (en) | Dairy ingredient - preparation and use | |
| JP2836867B2 (en) | Manufacturing method of gel food | |
| JPH02182165A (en) | Pudding packaged without bacteria | |
| JP2613837B2 (en) | Gel food and method for producing the same | |
| JPH0576280A (en) | Preparation of milk curd | |
| JPS63109736A (en) | Novel solid food containing whey protein | |
| JPH06113783A (en) | Cheese soy source good in preservability and its production | |
| JPS6159697B2 (en) | ||
| EP1036503A1 (en) | A liquid, sterilised food composition suitable to make heat-set gelled products and its preparation process | |
| JP2001269122A (en) | Method for producing baked confectionery containing bubbles | |
| JP2000262222A (en) | Solid milk foods | |
| JPS59118044A (en) | Preparation of custard pudding of soybean milk without using gelatinizing agent | |
| JPS63186653A (en) | Liquid food contained in container | |
| JP3390536B2 (en) | How to improve food quality | |
| RU2109454C1 (en) | Composition of milk drink and method of its production | |
| JPS61205447A (en) | Production of food or food ingredient having thermoplasticity | |
| SU1741717A1 (en) | Method for making home cheese | |
| JPS59109130A (en) | Cheese-like food product | |
| RU2141213C1 (en) | Dried cheese production method | |
| JPS62100253A (en) | Jelly food | |
| RU2346451C1 (en) | Dairy whey drink preparation method | |
| RU2127528C1 (en) | Method of preparing combined milk product "vereniya verkhovskaya" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091009 Year of fee payment: 11 |
|
| LAPS | Cancellation because of no payment of annual fees |