JPH06217690A - Gel-like food and its production - Google Patents
Gel-like food and its productionInfo
- Publication number
- JPH06217690A JPH06217690A JP2845693A JP2845693A JPH06217690A JP H06217690 A JPH06217690 A JP H06217690A JP 2845693 A JP2845693 A JP 2845693A JP 2845693 A JP2845693 A JP 2845693A JP H06217690 A JPH06217690 A JP H06217690A
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- JP
- Japan
- Prior art keywords
- milk
- food
- membrane
- gel
- fat
- Prior art date
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Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、ゲル状食品およびその
製造方法に関し、さらに詳細には、乳由来のカルシウム
並びに栄養価の高い乳タンパク質を豊富に含む一方、脂
肪分が極めて低く、しかも乳臭さのない、新規なゲル状
食品およびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel-like food product and a method for producing the same, and more specifically, it contains abundant calcium derived from milk and milk protein with high nutritional value, while having a very low fat content and milk odor. The present invention relates to a novel gel-like food product having no size and a manufacturing method thereof.
【0002】[0002]
【従来の技術】牛乳等の乳飲料中には、カルシウムが多
く含まれており、老齢者の骨粗鬆症等の骨疾患を防ぐう
えで極めて有効なものである。 しかしながら、十分な
カルシウムを得るためには多量の牛乳を摂取しなければ
ならず、また、特有の乳臭さがあるなどのことから乳飲
料の摂取を嫌う老齢者も多かった。2. Description of the Related Art Milk beverages such as milk contain a large amount of calcium and are extremely effective in preventing bone diseases such as osteoporosis in the elderly. However, in order to obtain sufficient calcium, a large amount of milk has to be ingested, and there are many old people who dislike the ingestion of milk drinks because of their peculiar milky smell.
【0003】そこで近年、乳成分等を原料としてゲル化
させた、例えば豆腐様の外観および触感を有する食品
(以下、「ゲル状食品」という)を利用し、乳成分を摂
取することがおこなわれている。Therefore, in recent years, it has been practiced to ingest dairy ingredients by using, for example, foods having a tofu-like appearance and texture (hereinafter referred to as "gelled foods") gelled from dairy ingredients and the like as raw materials. ing.
【0004】これらのゲル状食品としては、豆乳を素材
とし、これに牛乳または粉乳を配合した後、凝固剤を加
えて凝固せしめたもの(特開平1−71452号)、牛
乳または粉乳を基材として加熱処理を施したもの(特開
昭63−258533号)、ホエー濃縮物を乳に加えた
もの(特開平3−143358号、特開平4−1691
5号)等が知られている。As these gel foods, soy milk is used as a raw material, which is mixed with milk or milk powder, which is then solidified by adding a coagulant (JP-A-1-71452), milk or milk powder as a base material. As heat-treated (JP-A-63-258533), whey concentrate added to milk (JP-A-3-143358, JP-A-4-1691)
No. 5) and the like are known.
【0005】しかしながら、豆乳を使用するゲル状食品
は、乳を素材とした本格的な乳製品とはいえず、乳成分
の摂取量が低いという欠点があった。However, the gel-like food product using soymilk cannot be said to be a full-fledged dairy product using milk as a raw material and has a drawback that the intake amount of milk components is low.
【0006】また、乳または粉乳のみ用いるゲル状食品
は、乳中のタンパク質量が豆乳と比較すると低いため、
その組織が崩れたり、すだつなどの欠点があった。[0006] Further, the gel-like food using only milk or milk powder has a lower protein content in milk than soymilk,
There were some defects such as the collapse of the organization and suspiciousness.
【0007】そこで、前記のようにゲル状食品に粉乳や
ホエー濃縮物等を加え、乳タンパク質を増強することも
提案されているが、この場合、乳糖の含量も増加してし
まうことがあり、また、乳特有の乳臭さを強調する結果
となる欠点があった。[0007] Therefore, it has been proposed to add milk powder or whey concentrate to the gel food as described above to enhance milk protein, but in this case, the content of lactose may increase, Further, there is a drawback that results in emphasizing the milky odor peculiar to milk.
【0008】[0008]
【発明が解決しようとする課題】従って、カルシウムや
乳タンパク質には富むが脂肪や乳糖の含量は低く、しか
も風味が良い、乳由来のゲル状食品の開発が望まれてい
た。Therefore, it has been desired to develop a milk-derived gelled food which is rich in calcium and milk protein but low in fat and lactose and has a good flavor.
【0009】[0009]
【課題を解決するための手段】本発明者らは、乳由来の
ゲル状食品について鋭意研究を行なっていたところ、脱
脂乳を膜濃縮することにより得られる成分は、カルシウ
ムと乳タンパク質を多く含む一方、乳糖や水溶性塩類の
含量が増加することはないため、この成分をもとに製造
されるゲル状食品は、十分な強度を有し、しかもほとん
ど乳臭さのないものであることを見出し、本発明を完成
した。Means for Solving the Problems The inventors of the present invention have conducted extensive studies on milk-derived gel foods, and found that the components obtained by membrane concentration of skim milk contain a large amount of calcium and milk proteins. On the other hand, since the content of lactose and water-soluble salts does not increase, it was found that the gel-like food produced based on this component has sufficient strength and has almost no milky odor. The present invention has been completed.
【0010】すなわち本発明は、乳脂肪を0.2〜0.5
%、乳タンパク質を7.7〜15.5%含有する乳由来の
ゲル状食品を提供するものである。That is, according to the present invention, milk fat is added in an amount of 0.2 to 0.5.
%, Milk protein containing 7.7 to 15.5% milk-derived gelled food.
【0011】本発明のゲル状食品は、例えば原料脱脂乳
を膜濃縮することにより得られる成分(以下、「脱脂乳
濃縮物」という)を常法に従い、凝固させることにより
調製される。The gel food of the present invention is prepared, for example, by coagulating a component obtained by film-concentrating raw skim milk (hereinafter referred to as "skim milk concentrate") according to a conventional method.
【0012】脱脂乳濃縮物は、原料である脱脂粉乳を限
外濾過膜等の膜により2.5倍〜4倍程度まで濃縮する
ことにより容易に得られる。The skim milk concentrate can be easily obtained by concentrating skimmed milk powder as a raw material to about 2.5 to 4 times with a membrane such as an ultrafiltration membrane.
【0013】本発明で原料として用いることのできる脱
脂乳は、獣乳、例えば牛乳、馬乳、山羊乳等から乳脂肪
を常法により除去したものであり、脱脂粉乳を水に溶解
させたものでもよい。The skim milk that can be used as a raw material in the present invention is animal milk, for example, milk, horse milk, goat milk, etc. from which milk fat is removed by a conventional method, and skim milk powder is dissolved in water. But it's okay.
【0014】膜濃縮に使用される膜としては、精密濾過
膜、逆浸透膜、限外濾過膜等が挙げられる。これらの膜
は、乳タンパク質およびカルシウムが通過しない程度の
分画分子量を有するもの、例えば、分画分子量が100
0〜50000の範囲であることが好ましい。これらの
膜のうち、限外濾過膜を用いることがより好ましい。Examples of the membrane used for membrane concentration include microfiltration membrane, reverse osmosis membrane, ultrafiltration membrane and the like. These membranes have a molecular weight cut-off such that milk proteins and calcium do not pass through, for example, a molecular weight cut-off of 100.
It is preferably in the range of 0 to 50,000. Of these membranes, it is more preferable to use an ultrafiltration membrane.
【0015】この膜濃縮は、好ましくは、10℃以下の
温度、4kg/cm2程度の加圧条件下で実施される。The membrane concentration is preferably carried out at a temperature of 10 ° C. or lower and a pressure of about 4 kg / cm 2 .
【0016】上記のようにして得られた脱脂乳濃縮物の
凝固は、ゲル状食品の組織をち密にかつ滑らかにするた
め、これを85〜90℃程度に加熱した後、凝固剤を添
加することにより行われる。In the coagulation of the skim milk concentrate obtained as described above, in order to make the structure of the gelled food dense and smooth, the coagulant is added after heating it to about 85 to 90 ° C. It is done by
【0017】使用する凝固剤としては、通常食品の製造
に凝固剤として使用されているものであれば特に限定は
なく、例えば、酢酸、クエン酸、リンゴ酸、乳酸、酒石
酸、コハク酸などの有機酸、硫酸カルシウム、塩化マグ
ネシウム、グルコノデルタラクトン、コーンスターチ、
ペクチン、カルボキシメチルセルロース、アルギン酸、
カラギーナン、寒天、ゼラチン、グアガム、ローカスト
ビーンガム、キサンタンガム等の1種または2種以上を
組合せて使用することが可能である。これらのうち、特
に硫酸カルシウム、塩化マグネシウム、グルコノデルタ
ラクトンを好適に用いることができる。The coagulant to be used is not particularly limited as long as it is usually used as a coagulant in the production of foods. For example, acetic acid, citric acid, malic acid, lactic acid, tartaric acid, succinic acid and other organic substances. Acid, calcium sulfate, magnesium chloride, glucono delta lactone, corn starch,
Pectin, carboxymethyl cellulose, alginic acid,
It is possible to use one kind or a combination of two or more kinds of carrageenan, agar, gelatin, guar gum, locust bean gum, xanthan gum and the like. Of these, calcium sulfate, magnesium chloride, and glucono delta lactone can be preferably used.
【0018】この凝固剤の添加量は、使用する凝固剤の
種類により異なるが、例えば硫酸カルシウムの場合、脱
脂乳濃縮物に対し0.5〜0.7%程度、塩化マグネシウ
ムの場合は、0.4〜0.6%程度、グルコノデルタラク
トンの場合は、0.5〜0.7%程度、それぞれ添加する
ことが好ましい。The amount of the coagulant added varies depending on the type of the coagulant used. For example, in the case of calcium sulfate, it is about 0.5 to 0.7% based on the skim milk concentrate, and in the case of magnesium chloride, it is 0. About 0.4 to 0.6%, and in the case of gluconodelta lactone, about 0.5 to 0.7% is preferably added.
【0019】叙上の如くして調製された本発明のゲル状
食品は、以後、常法に従って充填、殺菌、冷却等の工程
を行うことにより、目的とする商品とすることができ
る。The gel-like food product of the present invention prepared as described above can be made into a desired product by thereafter performing steps such as filling, sterilization, cooling, etc. according to a conventional method.
【0020】かくして得られた本発明のゲル状食品は、
そのまま豆腐様食品として食してもよく、また、他の材
料を加えて、例えば、卵豆腐、ゼリー、プリン、ババロ
ア、ヨーグルトなどのように加工して食することも可能
である。更に、通常の加熱調理をしても溶解や分散など
の品質劣化をすることがないので、加熱調理用素材とし
ても幅広い利用が可能であり、豆腐様食品として鍋物な
どの材料とすることもでき、あるいはマーボー豆腐など
に加工することもできる。The gelled food of the present invention thus obtained is
It may be eaten as a tofu-like food as it is, or it may be added with other ingredients and processed and eaten, for example, egg tofu, jelly, pudding, bavarois, yogurt and the like. Further, since it does not deteriorate in quality such as dissolution or dispersion even if it is cooked normally, it can be widely used as a material for cooking and can be used as a tofu-like food such as a pot product. Alternatively, it can be processed into marbo tofu.
【0021】[0021]
【作用】本発明のゲル状食品が、例えば豆腐等と同様の
ゲル強度を有し、しかも乳中の必要栄養成分を高濃度で
含むものである理由は、原料として脱脂乳濃縮物を利用
したことによるものである。すなわち、脱脂乳を膜で処
理すると、主として水分、乳糖、水溶性塩類等の成分は
膜を通過するため濃縮されないが、乳タンパク質、カル
シウム等の成分は膜を通過せずに濃縮され、高濃度で残
存することとなる。The reason why the gel food of the present invention has a gel strength similar to that of tofu and the like and contains a high concentration of the necessary nutrients in milk is due to the use of skim milk concentrate as a raw material. It is a thing. That is, when skim milk is treated with a membrane, components such as water, lactose, and water-soluble salts are not concentrated because they pass through the membrane, but components such as milk protein and calcium are concentrated without passing through the membrane, resulting in high concentration. Will remain.
【0022】従って、脱脂乳濃縮物を利用する本発明ゲ
ル状食品は、牛乳や豆腐と比較した場合、表1のように
タンパク質、カルシウムは数倍含有しているにもかかわ
らず、脂肪分は極めて低いものとなり、適度のゲル強度
と、必要栄養成分のみを高濃度で含むことが可能になる
のである。Therefore, when compared to milk or tofu, the gelled food of the present invention using the skim milk concentrate has a fat content in spite of the fact that it contains several times more protein and calcium as shown in Table 1. It becomes extremely low, and it becomes possible to contain an appropriate gel strength and only necessary nutrients in high concentration.
【0023】 * 四訂日本食品標準分析表による数値 ** 脱脂乳を2.5〜4倍まで濃縮して、豆腐様食品を調
製した場合の数値[0023] * Numerical value based on the 4th revised Japanese food standard analysis table ** Numerical value when skimmed milk is concentrated to 2.5 to 4 times to prepare tofu-like food
【0024】[0024]
【実施例】次に、実施例、試験例を挙げ、本発明を更に
詳しく説明するが、本発明はこれら実施例、試験例にな
んら制約されるものではない。EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited to these Examples and Test Examples.
【0025】実 施 例 1 豆腐様食品の製造:脱脂乳を、分画分子量20,000
の限外濾過膜(デンマークDDS社製、 GR61−P
P式、4kg/cm2)にかけて濃縮し、脱脂乳濃縮物
(濃縮倍率 3倍)を得た。この脱脂乳濃縮物を85℃
で5分間加温した後、凝固剤としてグルコノデルタラク
トンを0.5%添加し、容器に充填した。充填後、水浴
中で85〜90℃で30分間加熱・凝固させ10℃以下
に冷却し、豆腐様のゲル状食品を得た。Example 1 Production of tofu-like food: skim milk was cut to a molecular weight cut-off of 20,000.
Ultrafiltration Membrane (Denmark DDS, GR61-P
P type, 4 kg / cm 2 ) and concentrated to obtain a skim milk concentrate (concentration ratio: 3 times). This skim milk concentrate at 85 ° C
After heating for 5 minutes at 0.5 ° C., 0.5% of glucono delta lactone was added as a coagulant, and the container was filled. After filling, the mixture was heated and solidified in a water bath at 85 to 90 ° C. for 30 minutes and cooled to 10 ° C. or lower to obtain a tofu-like gel food.
【0026】得られたゲル状食品は、ほぼ、豆腐と同じ
食感、風味を有しており、乳脂肪を0.3%、乳糖を4.
5%、乳タンパク質を9.3%、カルシウムを260m
g/100g含有していた。The obtained gel-like food has almost the same texture and flavor as tofu, with 0.3% milk fat and 4.
5%, milk protein 9.3%, calcium 260m
It contained g / 100g.
【0027】実 施 例 2 プリン様食品の製造:脱脂乳を、分画分子量20,00
0の限外濾過膜(デンマークDDS社製、 GR61−
PP式、4kg/cm2)にかけて濃縮し、脱脂乳濃縮
物(濃縮倍率 3倍)を得た。この脱脂乳濃縮物850
gに砂糖80gとゲル化剤(カラギーナン、ローカスト
ビーンガム)3gを加え、充分混合した後、85〜90
℃で30分間加熱した。次に、容器に充填して10℃以
下に冷却し、凝固させ、ミルクプリンを得た。Example 2 Production of pudding-like food: skim milk was cut to a molecular weight cut-off of 20,000.
Ultrafiltration membrane of 0 (DDS, Denmark, GR61-
Concentration was carried out by PP method, 4 kg / cm 2 ) to obtain a skim milk concentrate (concentration ratio: 3 times). This skim milk concentrate 850
80 g of sugar and 3 g of gelling agent (carrageenan, locust bean gum) to g, and after mixing well, 85-90
Heat at 30 ° C. for 30 minutes. Next, it was filled in a container, cooled to 10 ° C. or lower, and solidified to obtain milk pudding.
【0028】得られたミルクプリンは、滑らかな食感を
持ち、風味的には乳臭さのないフラットなものであっ
た。また、このミルクプリンは、乳脂肪を0.3%、乳
糖を4.1%、乳タンパク質を8.5%、カルシウムを2
40mg/100g含有していた。The obtained milk pudding had a smooth texture and was flat in flavor without milky odor. In addition, this milk pudding contains 0.3% milk fat, 4.1% lactose, 8.5% milk protein and 2 calcium.
It contained 40 mg / 100 g.
【0029】試 験 例 1 硬度の比較:実施例1において製造したゲル状食品につ
いて、その硬度をレオメーター(不動工業株式会社製)
を用いて測定し、木綿豆腐および絹ごし豆腐と比較し
た。その結果を表2に示す。Test Example 1 Comparison of Hardness: The hardness of the gel food prepared in Example 1 was measured by a rheometer (made by Fudo Kogyo Co., Ltd.).
Was compared with cotton tofu and silken tofu. The results are shown in Table 2.
【0030】 [0030]
【0031】以上の結果から、本発明のゲル状食品は物
性の比較においても本物の豆腐に近いものであることが
明かである。From the above results, it is clear that the gel food of the present invention is similar to real tofu even in comparison of physical properties.
【0032】試 験 例 2 官能試験による比較:実施例1において製造したゲル状
食品について、その食感、風味、乳臭さをを脱脂粉乳を
脱脂乳に加えることにより乳タンパク質を強化して製造
したゲル状食品(乳脂肪0.2%、乳糖8.2%、乳タン
パク質5.2%、カルシウム175mg/100g)と
比較した。 その結果を表3に示す。Test Example 2 Comparison by sensory test: The gel-like food product produced in Example 1 was produced by adding skim milk powder to skim milk to enhance the milk protein in terms of texture, flavor and milk odor. It was compared with a gel food (milk fat 0.2%, lactose 8.2%, milk protein 5.2%, calcium 175 mg / 100 g). The results are shown in Table 3.
【0033】 [0033]
【0034】以上の官能試験結果から、本発明のゲル状
食品は、従来の豆腐様食品に比べ、より本物の豆腐に近
似した風味や食感を有することが明かである。From the above sensory test results, it is clear that the gel food of the present invention has a flavor and texture similar to those of conventional tofu as compared with conventional tofu-like foods.
【0035】[0035]
【発明の効果】本発明のゲル状食品は、タンパク質含量
が高いため、ゲル化性が向上しており型崩れしにくく、
組織もなめらかで舌触りもよい。また、通常の加熱調理
をしても溶解や分散などの品質劣化をすることがないた
め、そのまま食品としても食品素材としても幅広い利用
が可能である。EFFECTS OF THE INVENTION The gel food of the present invention has a high protein content and therefore has improved gelation property and is less likely to lose its shape.
The tissue is smooth and feels good. In addition, since it does not undergo quality deterioration such as dissolution or dispersion even if it is cooked by ordinary heating, it can be widely used as a food or a food material as it is.
【0036】また、例えば、本発明ゲル状食品を豆腐様
食品とした場合、本物の豆腐に比較しても風味的に遜色
なく、良質の動物性タンパク質、カルシウム、ビタミン
B2などの栄養素を豊富に含むため栄養価が高い。しか
も超低脂肪であるため乳幼児から中高齢者、病人向けの
健康食品としても有用である。さらに、本発明食品は、
乳臭がほとんどないため、牛乳が嫌いな人や中高齢者が
抵抗なく美味しく食することができるものであり、特に
食が細くなる中高齢者が和食の形で違和感なく乳タンパ
ク質やカルシウムを摂取できる点において優れているも
のである。 以 上Further, for example, when the gel food of the present invention is a tofu-like food, it is comparable in flavor to real tofu and rich in nutrients such as high-quality animal protein, calcium and vitamin B 2. It has a high nutritional value because it contains. Moreover, because of its ultra-low fat, it is also useful as a health food for infants, middle-aged and elderly patients. Furthermore, the food of the present invention,
Since it has almost no milky odor, people who dislike milk and middle-aged people can eat deliciously without resistance, especially middle-aged people who become thin can eat milk protein and calcium in the form of Japanese food without discomfort. It is excellent in terms. that's all
Claims (7)
を7.7〜15.5%含有する乳由来のゲル状食品。1. A milk-derived gel food containing 0.2 to 0.5% milk fat and 7.7 to 15.5% milk protein.
0mg含有する請求項第1項記載のゲル状食品。2. 220 to 41 calcium per 100 g
The gel food according to claim 1, containing 0 mg.
精密濾過膜から選ばれる膜で濃縮して得られたものであ
る請求項第1項または第2項記載のゲル状食品。3. A raw skim milk is mixed with an ultrafiltration membrane, a reverse osmosis membrane,
The gel food according to claim 1 or 2, which is obtained by concentrating with a membrane selected from microfiltration membranes.
が1000から50000の範囲内である請求項第1項
ないし第3項のいずれかの項記載のゲル状食品。4. The gel food according to any one of claims 1 to 3, wherein the membrane is an ultrafiltration membrane and the molecular weight cutoff thereof is in the range of 1,000 to 50,000.
4項のいずれかの項記載のゲル状食品。5. The gel food according to any one of claims 1 to 4, which is a tofu-like food.
ることを特徴とするゲル状食品の製造方法。6. A method for producing a gelled food, which comprises film-concentrating skim milk and then coagulating it.
00の範囲内の限外濾過膜で行うことを特徴とする請求
項6記載のゲル状食品の製造方法。7. Membrane concentrating molecular weight cut off from 1000 to 500
The method for producing a gel-like food product according to claim 6, wherein the ultrafiltration membrane in the range of 00 is used.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2845693A JPH06217690A (en) | 1993-01-26 | 1993-01-26 | Gel-like food and its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2845693A JPH06217690A (en) | 1993-01-26 | 1993-01-26 | Gel-like food and its production |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH06217690A true JPH06217690A (en) | 1994-08-09 |
Family
ID=12249173
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2845693A Pending JPH06217690A (en) | 1993-01-26 | 1993-01-26 | Gel-like food and its production |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH06217690A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0766151A2 (en) * | 1995-09-29 | 1997-04-02 | Braun Aktiengesellschaft | Method for operating an information display system and means for applying said method |
JP2017169488A (en) * | 2016-03-24 | 2017-09-28 | 不二製油株式会社 | Egg-like fired solidified food product |
-
1993
- 1993-01-26 JP JP2845693A patent/JPH06217690A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0766151A2 (en) * | 1995-09-29 | 1997-04-02 | Braun Aktiengesellschaft | Method for operating an information display system and means for applying said method |
EP0766151A3 (en) * | 1995-09-29 | 1998-03-25 | Braun Aktiengesellschaft | Method for operating an information display system and means for applying said method |
JP2017169488A (en) * | 2016-03-24 | 2017-09-28 | 不二製油株式会社 | Egg-like fired solidified food product |
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