JPH03160943A - Novel yoghurt-like food - Google Patents

Abstract

PURPOSE:To improve the flavor, sour taste and tongue touch of the subject food by adding a specific soybean curd coagulant and a protease to a mixture solution of a soybean milk and a solution containing animal protein to coagulate the materials. CONSTITUTION:A mixture solution comprising a soybean milk having a solid content of >=40wt.% and a solution containing animal protein in a solid content of >=5wt.% is mixed with >=0.1wt.% of a soybean curd coagulant containing >=50wt.% of glucono delta lactone and with a protease (e.g. promelein) in an amount of >=0.01 pt.wt. per 100 pts.wt. of the glucono delta lactone, followed by heating the mixture at 50-90 deg.C for 30-60min to coagulate the mixture.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to the flavor of yogurt. ,acidity. This article relates to a yogurt-like food that has a texture, and more specifically to a novel yogurt-like food obtained by adding a coagulant for tofu and a proteolytic enzyme to a mixed solution of an animal milk protein-containing solution and soy milk, and coagulating the mixture. It is.

[Prior Art] Yogurt is a fermented milk produced by inoculating lactic acid bacteria into cow's milk or skim milk, and in Japan, it has a refreshing sour taste. It is loved for its unique flavor and refreshing texture, and a variety of products are sold as desserts and luxury items.

However, as mentioned above, yogurt is produced by lactic acid fermentation using milk, skim milk, etc. as a raw material, so the manufacturing process is relatively complex, and it is necessary to strictly control manufacturing conditions such as fermentation conditions. Therefore, it is inevitable that the cost will be high.

This gives it a yogurt-like flavor. acidity. There is a desire to develop a new yogurt-like food that has a texture.

[Problems to be Solved by the Invention] The purpose of the present invention is to improve the refreshing sour taste of yogurt. To provide a yogurt-like food having characteristics as close as possible to a unique flavor, refreshing texture, and texture.

[Means for Solving the Problems] The present invention, which has achieved the above object, is a coagulant for tofu containing at least glucono delta-lactone and a protein in a mixed solution of a solution containing animal milk protein and soy milk. This is a novel yogurt-like food whose main feature is that it is coagulated with the addition of enzymes.

[Function] The applicant has already filed a patent application for a technology for producing yogurt-like food by adding proteolytic enzymes and tofu coagulants to soymilk and coagulating it (Japanese Patent Laid-Open No. 63
-44839).

Even after the above technology was completed, the present inventors continued to study the development of yogurt-like foods from various angles. First, from the viewpoint of further improving the flavor of yogurt-like foods, the present inventors used a solution containing animal milk proteins such as milk, skim milk, and processed milk as a raw material, and added glucono delta-lactone to this raw material solution. I thought it would be a good idea to add a coagulant for tofu and a proteolytic enzyme to coagulate the tofu.

However, the desired yogurt-like food could not be obtained by such a method. Therefore, the present inventors conducted further intensive research from various angles and found that milk, skim milk. A solution made by adding a small amount of soy milk to animal milk protein such as processed milk is used as a raw material, and if a tofu coagulant and proteolytic enzyme are added to the raw material and coagulated, flavor, sourness, etc. The present invention was completed based on the discovery that a yogurt-like food with perfect texture can be obtained.

The coagulant for tofu used in the present invention needs to contain at least glucono delta-lactone among those commonly used as coagulants for tofu.

That is, by using a coagulant for tofu containing at least glucono delta lactone, it is possible to make the tofu more similar to yogurt in terms of taste, texture, etc.

However, in addition to glucono delta lactone, the tofu coagulant used in the present invention contains calcium sulfate. Calcium chloride.
Calcium gluconate, calcium lactate. Magnesium sulfate. One or more types of magnesium chloride, calcium pantothenate, calcium glycerophosphate, etc. may be included.

Also, if necessary, lactic acid. Citric acid, malic acid, tartaric acid, ascorbic acid, phosphoric acid. The taste may be adjusted by using an acid such as fumaric acid.

The mixing ratio of glucono delta lactone and salt coagulant in the coagulant for tofu is not particularly limited, but the higher the ratio of glucono delta lactone, the easier the work will be. The blending ratio of glucono delta lactone is preferably 50% or more.

On the other hand, the proteolytic enzyme used in the present invention may be any enzyme that has the ability to decompose milk protein and soybean protein.
Examples of such enzymes include promelain and vapain.
Fishin. Tribucin. Examples include vevcin and chymotrypsin, but particularly preferred is promeline. pavain and ficin. Further, these proteolytic enzymes may be used alone or in combination of two or more.

The blending ratio of the tofu coagulant and proteolytic enzyme is not particularly limited, and varies depending on the type of tofu coagulant used and the desired characteristics of the target yogurt-like food.

When glucono delta-lactone is used alone as a coagulant for tofu, generally, 100 parts by weight of glucono delta-lactone is mixed with a proteolytic enzyme [e.g., when the active content is 2o units/mg (units will be described later). ] 0.01 parts by weight or more, preferably 0.01 parts by weight or more, preferably 0.01 parts by weight or more, preferably 0.01 parts by weight or more. Ol~
It is 50 parts by weight. The procedure for adding the coagulant for tofu and the proteolytic enzyme is not particularly limited, and they may be added to the raw materials separately, or a coagulant that is a mixture of the two may be prepared in advance and added. You can also do it like this.

In the present invention, the "solution containing milk protein" refers to raw milk, normal milk, processed milk, etc. Not only liquid milk such as skim milk,
It is meant to include solutions in which powdered milk such as whole milk powder, skim milk powder, and prepared milk powder, condensed milk, etc. are suspended in water, and any of these may be used. The solid content concentration in the solution is preferably 5% by weight or more, more preferably about 9 to 15%.

On the other hand, the soymilk used in the present invention can be any known soymilk as it is. That is, the soymilk used in the present invention includes soybeans, soybean powder, and soybean powder used for producing tofu and fried tofu.
Extracted or dissolved soybean proteins, commercially available soymilk drinks, aqueous suspensions of powdered soymilk, etc. are used. The concentration of soymilk is preferably 4% or more solids, more preferably 9-9% solids.
It is about 12%.

The present invention is a yogurt-like food that takes advantage of the flavor of a solution containing milk protein, but since the desired yogurt-like food cannot be obtained using the solution as a raw material, it is necessary to add soy milk as part of the raw material. There is. It is preferable that the amount of soy milk added to the raw material mixed solution is about 5% or more.
If too much is added, the flavor will deteriorate, so the amount added should be kept to 50% or less.

The amount of the coagulant for tofu to be added to the mixed solution may be appropriately set depending on the type of coagulant used. For example, when glucono delta lactone is used alone as a coagulant for tofu, it should be added to the above mixed solution (regardless of the solid content concentration of the mixed solution) by 0.1% or more (preferably 0.1%). ~10%), especially 1~5%
Within this range, the yogurt-like food of the present invention can be given a desirable yogurt-like sour taste. When glucono delta lactone and another salt coagulant such as magnesium sulfate are used together as a coagulant for tofu, they are mixed at a ratio of 2 parts glucono delta lactone to 1 part magnesium sulfate, and glucono delta lactone is 0. It may be added to the mixed solution in an amount of 1% or more.

The amount of protease added to the above mixed solution varies depending on the type of protease used, but generally it is 50 units or more (preferably 50 to 10,000 units) per 1°C of the mixed solution with a solid content of 10%. ). For example, when using Promeline, the solid content is 1
0% mixed solution IIl. 50 units or more, preferably 400 units or more, and if pavine is used, 50 units or more, preferably 2 units or more, for the same mixed solution.
When using ficin, it is sufficient to add 50 units or more, preferably 300 units or more to a similar mixed solution.

The coagulation reaction will proceed above the freezing temperature of the mixed solution, but it is generally preferable to heat it at 50 to 90°C for about 30 minutes to 1 hour, and in this way, the yogurt-like food of the present invention is obtained. be able to.

As mentioned above, by adding a coagulant for tofu and a proteolytic enzyme containing at least glucono delta lactone to a mixed solution of a milk protein-containing solution and soymilk and coagulating it, compared to the case of lactic acid fermentation, Yogurt-like food can be easily obtained both in terms of process and manufacturing control. The resulting yogurt-like food is a new food that is different from yogurt obtained by lactic acid fermentation, but its flavor and acidity are different. In terms of texture, it is comparable to the original yogurt.

The yogurt-like food of the present invention has, in addition to the above-mentioned qualities, taste.
Fragrance, appearance, water retention, shape retention. Improvements in texture, etc.
Various substances may be contained for purposes such as nutritional enrichment.

Examples of taste improvers include sugar. Fructose, high fructose. Sweeteners such as aspartame. Sodium citrate. Sodium lactate. Sodium malate. Organic acid salts such as sodium tartrate, sodium carbonate. Sodium chloride, potassium chloride. Examples include various phosphates, among which sodium citrate. Sodium lactate, sodium malate, sodium tartrate. Sodium carbonate, various phosphates, etc. also function as coagulation retarders. Also texture. Water retention. An example of an agent for improving shape retention is agar. Carrageenan, sodium alginate. Examples include pectin and gelatin, and by appropriately changing the amount of these improving agents added, yogurt-like foods with various textures can be produced.

In addition, various fragrances (e.g. chocolate, banana, strawberry, pumpkin, matcha powder, spinach, yogurt, etc.), coloring agents (e.g. cochineal, beet red, crocin, etc.), various vitamins such as tocopherol, minerals. Nutritional fortifiers such as the following can also be used as appropriate.

Next, the effects of the yogurt-like food of the present invention will be explained using test examples. The protease activity was determined by the following measurement method.

(Method for measuring protease activity) (l) Reagent substrate solution: Casein 3 produced by Hammarsten's method
Dissolve g in 250 mfL of 30 mM monophosphate buffer (pH 7.5) by heating, and after cooling, add L-cysteine to 6 mM.

Trichloroacetic acid solution (TCA solution): Dissolve 9 g of trichloroacetic acid and 15 g of sodium acetate in water, add 19.5 mL of glacial acetic acid, and then make the total volume to 500 mj2 with water.

Enzyme solution: Dissolve the specified amount of enzyme into the wood.

(2>Measurement method Add 50μ square of enzyme solution to 5.0mJR of substrate solution and
After reacting for a minute, 5.0 mfI. is added to stop the reaction (reaction temperature 1 1 35°C). This solution is centrifuged, and the absorbance of the supernatant is measured (wavelength: 275 nm, using a 1 cm quartz cell). Reaction O
5.0 mjl of TCA solution to 5.0 mjl of substrate solution
After adding mIL, 50 μk of the enzyme solution is added, centrifuged in the same manner, and the absorbance of the supernatant is measured.

(3) Activity When the reaction is carried out under the above reaction conditions for 10 minutes, the amount of enzyme that causes an increase in absorbance (value obtained by subtracting the absorbance for O from the absorbance for 10 minutes of reaction) of 0.2 is defined as 1 unit. do.

Test Example 1 Skim milk powder solution (solid content 12%) and a solution in which isolated soy protein was dissolved in water, heated, boiled, and then cooled (solid content 12%)
A panel experiment was conducted on the food obtained by adding 20 g of glucono delta lactone and 600 units of promelain (a reagent manufactured by Hani Chemical Co., Ltd.) to a mixed solution of I°C and heating the mixture at 70°C for 40 minutes. The results were as shown in Table 1.

1 2 Test Example 2 60 parts of skim milk powder solution (solid content 12%) and a solution (solid content 12%) prepared by dissolving isolated soybean protein in water, heating to boiling, and cooling.
%) to a mixed solution IIL containing 40 parts of glucono delta-lactone and 20 g of promelain (
A panel test was conducted on the food obtained by adding a reagent (manufactured by Hani Chemical Co., Ltd.) and heating it at 70° C. for 40 minutes. The results were as shown in Table 2.

As mentioned above, by using skim milk powder mixed with an appropriate amount of soy milk as the raw material, a yogurt-like food with good texture and flavor can be obtained. Furthermore, if no proteolytic enzymes are added, the structure of the food will be hard and the texture will be poor, but by adding proteolytic enzymes and appropriately decomposing proteins, a yogurt-like food with a good texture can be obtained.

Hereinafter, the present invention will be explained in more detail with reference to examples, but the following examples are not intended to limit the present invention.
Any design changes for the purposes described below are included within the technical scope of the present invention.

[Example] Example 1 7Il of skim milk powder solution (solid content: approximately 12%) was added with soy milk (solid content: approximately 10%) prepared for the production of tofu.
Cooled material 3j2 was added and mixed well. This mixed solution 1
At 0°C, 200 g of gluconodetal lactone and 300 mg (600 mg of promelain (manufactured by Hanui Chemical))
After dispensing and filling 1 6 80 mL cups, the mixture was heated in a dry bath at 70° C. for 40 minutes to solidify, yielding about 10 kg of the yogurt-like food of the present invention. The flavor of the obtained yogurt-like food was good.

Example 2 Skim milk powder solution (solid content: approximately 12%) Soybean powder (Hyproton, manufactured by Nippon Protein Industries, Ltd.) was dissolved in water to a solid content of approximately 10% at 7°C and heated to boiling. After 3 minutes), cooled solution 3j2 was added and mixed well. To 10 J2 of this mixed solution, 1 part sand! llkg. Sodium tripolyphosphate 50g, glucono delta lactone 200g
and promeline (reagent manufactured by Hanui Chemical Co., Ltd.) 3 0 0
mg (6000 units) and add this to 80o+
II. After dispensing and filling into 100ml cups, soak in a dry bath at 70°C for 4 hours.
When the mixture was heated for 0 minutes to solidify, about 11 kg of the yogurt-like food of the present invention was obtained. The flavor of the obtained yogurt-like food was good.

Example 3 In 8 It of skim milk powder solution (solid content: approximately 12%), isolated soy protein (Fujibro SA, manufactured by Fuji Oil Co., Ltd.) was dissolved in water to a solid content of approximately 10%, and heated to boiling. After 3 minutes), the cooled solution at 2°C was added and mixed well. To this mixed solution 10JZ, add 1 kg of fruit, 100 g of sodium citrate, 200 g of glucono delta lactone, and 1000 mg of papain (Merck reagent) (400 g).
00 units), dispensed and filled into 80 mJl cups, and heated in a dry bath at 70°C for 40 minutes to solidify, resulting in approximately 11 kg of yogurt-like food of the present invention.
Obtained. The flavor of the obtained yogurt-like food was good.

Example 4 Dissolve isolated soy protein (Fujibro SA, manufactured by Fuji Oil Co., Ltd.) in 6JL of milk (solid content: approximately 12%) in water to a solid content of approximately 10%, and heat to boiling (boiling time: 3 After cooling the mixture at 4° C., the cooled solution was added and mixed well. To this mixed solution 101, 1191 kg of sand and 100 kg of sodium tartrate were added.
g, glucono delta lactone 200g and ficin (
Reagent manufactured by Tokyo Kasei Kogyo Co., Ltd.) 500 mg (50
00 units) and dispensed this into a cup with a capacity of 80 units. After filling, the yogurt-like food of the present invention was heated in a dry bath at 70°C for 40 minutes to coagulate.
1 kg was obtained. The flavor of the obtained yogurt-like food was good.

[Effects of the Invention] As described above, according to the present invention, flavor. acidity. It has become possible to inexpensively produce a yogurt-like food that is comparable to yogurt in all aspects of texture. Furthermore, since this yogurt-like food contains animal protein and vegetable protein in a well-balanced manner, it is preferable from a nutritional standpoint.

Claims (1)

[Claims] A novel yogurt-like product characterized by being made by adding a tofu coagulant containing at least glucono delta lactone and a proteolytic enzyme to a mixed solution of an animal milk protein-containing solution and soy milk, and coagulating the mixture. food.