JPH06217690A - Gel-like food and its production - Google Patents

Abstract

PURPOSE:To obtain a new gel-like food hardly causing deformation of the shape, improved in gelling property due to high protein content, soft and pleasant to the tongue, having ultra-low fat and free from smell of milk by concentrating non-fat milk with a membrane and then solidifying the concentrated non-fat milk. CONSTITUTION:Non-fat milk is concentrated using a film, preferably a ultrafilter membrane having 1000-500000 fractionation molecular weight and then, solidified to provide the objective product derived from milk and containing 0.2-0.5% milk fat and 7.7-15.5% milk protein. Furthermore, the non-fat milk is preferably concentrated into about 2.5-4 time at <=10 deg.C under pressure of 4kg/cm<2> using the membrane. Solidification of the non-fat milk concentrate is preferably carried out by heating the concentrate at 85-90 deg.C and then adding additive such as calcium sulfate thereto.

Description

Detailed Description of the Invention

[0001]

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]

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.

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.

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.

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] 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] 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]

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]

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.

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.

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.

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.

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.

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.

The membrane concentration is preferably carried out at a temperature of 10 ° C. or lower and a pressure of about 4 kg / cm ² .

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

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.

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.

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.

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]

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.

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] * 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]

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.

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.

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.

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.

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.

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]

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.

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]

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]

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.

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)

[Claims] 1. A milk-derived gel food containing 0.2 to 0.5% milk fat and 7.7 to 15.5% milk protein. 2. 220 to 41 calcium per 100 g
The gel food according to claim 1, containing 0 mg. 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. 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. 5. The gel food according to any one of claims 1 to 4, which is a tofu-like food. 6. A method for producing a gelled food, which comprises film-concentrating skim milk and then coagulating it. 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.