JPH04169157A - Production of gelatinous food - Google Patents

Abstract

PURPOSE:To obtain the title food such as custard pudding, jelly, bavarois, pot- steamed hotchpotch or milk curd, having high gel strength and excellent smoothness free from rough feeling to the tongue by using both an isolated substance of whey protein and a coated glucono-delta-lactone. CONSTITUTION:A mixture of an isolated substance of whey protein obtained by further concentrating protein part of whey protein and a coated glucono-delta- lactone is dissolved in water and heated to 80-90 deg.C to give the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to foods, and relates to an industrially advantageous method for producing gel-like foods.

In the present invention, the gel-like food refers to a gel-like food that utilizes the properties of proteins that gel when heated, and includes pudding,
Jelly 1. It refers to Bavarois, steamed egg custard, milk tofu, fish/meat paste products, and foods that combine these foods.

[Conventional technology]

Examples of proteins that undergo heat denaturation and gelatinize when heated include egg protein, milk protein, wheat protein, blood plasma, and protein. For milk protein, whey protein concentrate
ntrate (hereinafter referred to as ko', p, c) are widely used. However, these proteins are I)H
When the acidity decreases, it separates and aggregates, making it difficult to apply to foods that require a sour taste.

Furthermore, if the content in food is too high, it will adversely affect the taste and odor, so the amount used is limited, and the gel-forming ability of protein cannot be fully demonstrated.

Whey Protein Isolate
■Glucono delta lactone (hereinafter referred to as G, D, L)
It has the property of reacting with other substances to form a strong gel.

However, the reaction between W, P, and I and G, D, and L can occur by adding G, D, and L after heating W, P, and 1;
P, I and G.

When a mixture of D and L is dissolved in water, G, D,
Due to the low pH of L, W, P, and I were subject to acid denaturation and lost their gel-forming ability.

Furthermore, even if substances other than G, D, and L are used, such as salts such as magnesium nitrate and calcium lactate, W, P, and I
The reaction occurs when the However, these salts cannot be used because they react instantaneously and form a partial gel, resulting in a non-uniform structure.

[Problems to be solved by the present invention]

Here, coated glucono delta lactone (hereinafter referred to as coated G, D
, L) will be adopted. The coatings G, D, and L are obtained by coating the surfaces of the particles of G, D, and L with oil and fat, and the G, D, and L contents thereof are arbitrary, but are, for example, 68 to 72% (by weight). ) will be adopted.

The melting point of the fats and oils used for the coatings G, D, and L is 60°C or higher, and the coated G, D, and L will dissolve in water at 20°C or lower, which is the general dissolution condition for % fi W, P, and ■. W to prevent dissolution.

It does not have a direct effect on P and I, and unlike acidic substances, it does not inhibit gel-forming ability.

W, P, and I as used in the present invention are distinguished from widely used W, P, and C. w, p,
It is obtained by further concentrating the protein part of c, and while w, p, and c separate the solid content by molecular weight fractionation using ultrafiltration, W
, P, 1 is a protein that has been selectively concentrated using the tusk exchange method to obtain a more highly purified protein. OW, P, I is a protein with a protein content of 90% or more. Because it is a denatured protein, it has superior gelation, water retention, emulsification, and oil holding properties compared to w, p, and c.

By dissolving the mixture of W, P, I and the coatings G, D, L in water and heating it above 60'C, the oil and fat used for the coating melts, and the mixture of G, D, L and W, P, I
reacts to form a gel, but at this time the temperature is 80-90°C''
! By heating it, the shiguru becomes even stronger.

In the present invention, the combination ratio of W, P, I and coatings G, D, L is as follows: 110 parts of W, P, coatings G, D
, L The effect can be exhibited with an amount (weight) of 1.5 parts or less.

Also, w, p, r and coating G, D, for the total amount of food.
The combined amount of L may be used in an amount of 0.2 to 10% (same weight %), preferably 2 to 7%.

In Sara, foreign proteins such as w, p, c, egg protein, wheat protein, blood plasma protein, carrageenan,
locust bean gum, xanthan gum, guar gum,
By using polysaccharides such as diellan gum, agar, seratin, and pectin in combination, more favorable results in terms of texture and stability can be obtained.

The present invention will be explained below with reference to experimental examples and examples.

Experimental example 1 Changes in gel strength depending on the amount of coating G, rJ, and L added.

W, P, I and coated G, D, L or uncoated ordinary G, D, L are mixed in the following formulation, and the mixture is stirred and mixed with water using a stirrer. This solution is filled into a container and then heated to 70°C. 1 at room temperature (20-25°C)
The glue strength after standing for a period of time was measured using a card meter (Iioden S).

Blend result m: No gelation or sol-gel state, unmeasurable.As is clear from this result, G and D were not coated.

Before L reacts with W, P, and I to form a strong gel, its low 1) H denatures W, P, and I with acid and inhibits their gel-forming ability, so it must be measured with a card meter. I haven't even reached the lowest strength possible.

However, in coatings G, D, and L, w,
Since it does not have a direct effect on p, r, W, p,
When I is denatured with acid, it forms a strong gel.

Experimental Example 2 Gel strength change due to heating temperature W, P, I and coating G, D, L or Fi with the following composition
A mixture of ordinary uncoated G, D, and L is added to water and stirred with a stirrer to mix. Dispense this solution into three containers and heat each to the temperatures listed below. Room temperature (20
The gel strength was measured using a card meter (Iio Denki Co., Ltd.) after being left at a temperature of ~25°C for 1 hour.

Distribution Heating temperature result As is clear from this result, G and D are not coated.

Before L reacts with P and I to form a strong gel, its low pH denatures W, P, and I with acid, inhibiting their gel-forming ability.
No gel is formed when heated to 0°C.

However, in coatings G, D, and L, W,
Since it does not have a direct effect on P, I, W, P,
I is not denatured with acid and forms a strong gel depending on the heating temperature.

Example 1 pudding 1, sugar 10
2. Full fat sweetened condensed milk 103, W, P
, I 44, Gelling agent (carrageenan) 05 5, Coating G, D, L O, 26
, fragrance (purineracene 7) 027, pigment (β
-carotene) 01 8, water 75 (Operation) (1) Stir all raw materials and mix well.

(2) After filling the container, heat in a 90°C water bath for 20 minutes.

(3) Cool to 10°C in the refrigerator.

The pudding thus obtained was rich in elasticity and hardness, had a smooth texture, and had a very good flavor.

Example 2 Milk jelly (formulation). )1 sugar
10 2, Skim sweetened condensed milk 8 B, W, P, I 54, Coated G,
D, L O, 55, Gelling agent (carrageenan) 03 6 Flavor I) (Yogurt essence) 02 (Operation) (1) Stir all raw materials and mix well.

(2) Dispense into containers and heat in the microwave (520W) for 2 minutes.

(3) Cool to 10"C in a cold storage.

The milk celery thus obtained had strong elasticity and hardness, and had a smooth and excellent texture.

Also, depending on the acidity and flavor selection by G, D, and L,
It was also possible to make it into a Jokul F-style dessert, and it was very excellent in terms of application.

Covered G, D, L Non-coated G instead of O59b
,D.

■ When produced using 035% and the other conditions being exactly the same, the gel strength was very weak, and the texture was rough and lacked smoothness due to the acid-modified W, P, and I. there were.

Claims (1)

[Claims] A method for producing a gel-like food product, characterized in that whey protein isolate and coated glucono delta-lactone are used in combination.