JPH0686646A - Production of gel-state food - Google Patents

Abstract

PURPOSE:To provide a method for producing a new gel-state food suitable for a dessert, etc. CONSTITUTION:This invention is to provide a method for producing a gel-state food by applying a high-pressure treatment of 200 to 800M Pa to lactoprotein solution in which the concentration of the lactoprotein solid component is adjusted to 15 to 40wt.%. In comparison with the conventional product, this invented food is excellent in smoothness, elasticity and dissolution in the mouth, easy to swallow and excellent in taste and flavor, e.g. entirely free from gelatin- derived foreign odor. This gel-state food is composed mainly of lactoprotein and useful as a food suitable for a child and a sick person respectively liable to be in a state of protein deficiency.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present application relates to a novel method for producing a gel-like food suitable for desserts and the like.

[0002]

2. Description of the Related Art Milk gels, yogurt jellies and the like have been known as gelled foods containing milk protein as a raw material. In such gelled foods containing milk protein as a raw material, it is essential to use gelatin as a coagulant, and gelled products could not be obtained without the use of gelatin.

[0003]

[Problems to be Solved by the Invention] However, it is pointed out that a common problem with foods containing gelatin is that a malodor derived from gelatin is generated during storage, which deteriorates the flavor. Degradation is a fatal defect particularly for gelled foods made from milk protein such as milk jelly or yogurt jelly, which require a light flavor as dessert. The present inventors have completed the present invention as a result of earnest research to develop a novel method for producing a gel-like food using milk protein as a raw material that does not use gelatin.

[0004]

[Means for Solving the Problems] That is, the present invention is characterized by subjecting a milk protein solution having a protein solid content concentration adjusted to 15 to 40% by weight to a high pressure treatment of 200 to 800 megapascals. Is a manufacturing method. Hereinafter, the present invention will be described more specifically. As the milk protein raw material that can be used in the present invention, any of cow, goat, human and other human animal milks can be used, but milk is particularly preferable in view of easy availability of the raw material. In the present invention, first, the milk protein raw material is adjusted to have a milk protein solid content concentration of 15 to 40%. Examples of this means include a method of concentrating raw milk or city milk and a method of dissolving whole skim milk powder or skim milk powder in water.

In the present invention, it is necessary not to give an excessive heat history to the milk protein during the process of concentration and the like.
A freeze concentration method that can perform concentration at a temperature below room temperature,
In particular, a freeze concentration method performed by adding a microorganism having ice nucleation activity or a cell fragment thereof is suitable. Further, whole milk powder or skim milk powder prepared by freeze-drying or spray-drying method can also be used as a raw material of the present invention, but a commercially available powdered milk product that undergoes heat history in the drying step is generally used as a raw material of the present invention. There are few that can be used. For details of the freeze concentration method performed by adding a microorganism having ice nucleation activity or a cell fragment thereof suitable for the present invention, see JP-A-2-200.
171.

In the present invention, it is essential to adjust the milk protein solid content concentration of the milk protein solution to 15 to 40% prior to the high pressure treatment. If the solid content concentration does not reach the above range, the high pressure treatment is performed. Even if it remains liquid or sol, on the contrary, if the solid content concentration exceeds the above range, the gel becomes hard and rather has a cheese-like texture, and any of them is a gel-like food suitable as a dessert. Can't get

Sugars such as sugar, glucose, starch syrup, isomerized sugar and various oligosaccharides are used to impart a sweetness to the gel food of the present invention. It is desirable that the content be ˜30% by weight. The concentration of saccharides has a great influence on the properties, texture and mouthfeel of the gel-like food product.If the amount of saccharides used is less than the above range, the gel is formed but self-weight when released from the mold. It becomes so soft that it can not maintain its shape, and when it is used more than the above range, it may not coagulate as a liquid (sol), and it is a gel with a good texture. I can't get food.

In the gelled food of the present invention, in addition to the above sugars, artificial or natural sweeteners such as aspartame, stevia and saccharin are used in combination, and strawberry, melon, apricots and other flavors, food dyes and the like can be used as desired. It can be added as appropriate. In addition, it is optional to add apple pulp, pineapple pipe, and other raw materials containing dietary fiber to the extent that gel formation of the present gel food is not impaired.

According to the above, the solid concentration of milk protein is adjusted,
The milk protein solution containing saccharides and other auxiliary materials as required is subjected to a high-pressure treatment with a hydrostatic pressure of about 200 to 800 megapascals, for example, by filling an appropriate synthetic resin film tube. The device used for the high-pressure treatment is not particularly limited as long as it can safely and stably supply a high pressure within the above range, and for example, an MFP7000 manufactured by Mitsubishi Heavy Industries, Ltd. can be used. .
In the present invention, the reason for limiting the treatment pressure to the above range is that when the pressure to be applied does not reach 200 megapascals, the milk protein solution does not gel and remains in a liquid (sol) state. This is because even if a pressure is applied over the range, the effect on the physical properties of the gel is slight, and the above high-pressure treatment is meaningless from an economical point of view. By such high-pressure treatment, a gel-like food made of milk protein having a good texture and flavor can be prepared.

[0010]

EXAMPLES The present invention will be described more specifically below with reference to test examples and examples.

[0011]

[Test Example 1] Xanthomonas campestris (Xan), which is a microorganism having ice nucleus activity in raw milk and commercial milk
thomonas campestris) INXC-
1 was added so that the cell concentration was about 100 cells per milliliter, and the mixture was allowed to stand at -5 ° C for 24 hours to remove the produced ice crystals and concentrate so that the milk protein solid concentration was about 45%. The milk solid content of this is 10, 15, 2 respectively
The volume was adjusted to 0, 30, 40 and 45% by adding fresh water. On the other hand, commercially available whole milk powder was dissolved in fresh water to prepare a solution having the same milk solid content concentration. Sucrose was added and dissolved in these so as to be 20% by weight. These solutions were filled into polypropylene tubes having a folding width of 3 cm and knotted, and subjected to high pressure treatment at 600C for 5 minutes at 5 ° C. As a high-pressure processor, Mitsubishi Heavy Industries, Ltd.
The MFP 7000 manufactured by the company was used. The evaluation of the gelled food thus obtained is summarized in Table 1.

[0012]

[Table 1] As is clear from Table 1, when raw milk and commercially available milk were used and subjected to high-pressure treatment with the milk solid content concentration adjusted to 15 to 40% by weight, the shape retention was slightly inferior in the 15% group of commercially available milk. In addition to the above, a gel having an appropriate hardness and smoothness was generally obtained, which was suitable as a gel food. On the other hand, when the milk solid content concentration was concentrated to 45% by weight, a gel-like product was obtained, but its texture was hard and lacked smoothness, and it was not a food product that could withstand eating as a gel-like food for dessert. . Further, in the case where the commercially available whole milk powder was dissolved in fresh water to adjust the concentration, it was not possible to obtain a gel-like product in any of the test sections. It was estimated that this was due to the heat history in the drying process.

[0013]

Test Example 2 The same raw materials as in Test Example 1 were operated in the same manner as in Test Example 1 to prepare milk protein solutions having a milk solid content concentration of 25%, commercial milk and whole milk powder. Sucrose was added to these so that the concentration thereof would be 0, 5, 10, 20, 30 and 40%, and thereafter, the same operation as in Test Example 1 was carried out to prepare a gelled food product. The evaluation of the shape of the gel-like food thus obtained is summarized in Table 2.

[0014]

[Table 2] As shown in Table 2, in the case of using raw milk and commercially available milk, a good gel was obtained especially in the group to which sucrose was added so as to have a concentration range of 10 to 30%. As the sucrose concentration increased in both raw milk and commercially available milk, a hard and hard-to-break gel was formed, but when it exceeded 30%, gel formation inhibition was observed, and at 40%, no gel was formed. .
Moreover, as the sucrose concentration increased, the water separation phenomenon began to be seen in the gel, and thus the sugar concentration was 10 to 3
The range of 0% was found to be good. In comparison between raw milk and commercially available milk, raw milk produced a firmer and smoother gel. On the other hand, none of the commercially available whole milk powders as raw materials could form a gel, and the results were the same as in Test Example 1.

[0015]

Example 1 Commercial milk was concentrated in the same manner as in Test Example 1 except that the freezing time was 12 hours and the concentration of milk solids was doubled. 20% by weight of sugar was added to and dissolved in this concentrated liquid, and an appropriate amount of vanilla flavor was added. This was placed in a polypropylene tube having a folding width of 10 cm, sealed, and subjected to a high-pressure treatment at 5 ° C. and 400 MPa for 10 minutes. The gel-like food obtained by this treatment was smooth, elastic, and melted in the mouth. The milk sorbet obtained by freezing the gel-like food at -40 ° C for 12 hours had good texture and flavor, and both were suitable as high-grade dessert foods.

[0016]

The gel-like food produced by the production method of the present invention has a texture similar to that of a conventional product using gelatin, but has no offensive odor derived from gelatin, and more In comparison, it is soft, smooth and elastic,
Moreover, it has excellent characteristics such as good melting in the mouth and easy swallowing. Moreover, since the gel-like food of the present invention contains milk protein as a main component, it is suitable as a food for children and sick people who tend to lack protein.

Claims (4)

[Claims] 1. A milk protein solid content concentration of 15 to 40% by weight
The method for producing a gel-like food product, which comprises subjecting the milk protein solution prepared according to claim 1 to a high-pressure treatment at 200 to 800 megapascals. 2. The concentration of sugar in the milk protein solution is 10 to 30.
The method for producing a gelled food according to claim 1, wherein the weight of the gelled food is in the range of 1. 3. The method for producing a gelled food according to claim 1, wherein city milk or raw milk is used as a raw material for milk protein. 4. The method for producing a gelled food according to claim 1, wherein as a method for adjusting the solid content of milk protein, freeze-concentration is carried out by adding a microorganism having an ice nucleus activity or a cell fragment thereof to city milk or raw milk. .