JPH0771448B2 - Non-fat ice cream and its manufacturing method - Google Patents

Description

The present invention relates to a non-fat ice cream prepared by preparing a whey sour gel using whey protein concentrate (WPC) as a raw material and mixing it with an ice cream base as a fat substitute. And a non-fat ice cream thus obtained.

Conventional technology Whey contains many components such as lactalbumin, lactoglobulin, glycomacropeptide (GMP), and lactoferrin, and many nutritious components such as lactose, oligosaccharides, sialic acid, and minerals. Contains.

In addition, the solubility of the protein contained here, the foamability,
Applying functional aspects such as emulsification and gelation, whey, especially WPC
Has been studied for food use. Recently, a method of using as a texture-improving material as a substitute for fat has been proposed in combination with a tendency toward low calorie.

However, there are few examples that have been put to practical use due to the unpleasant taste. In addition, there are many unknowns in terms of functionality. For gelling, for example, the means ultimately
Many are due to heating, and little is known about gelation due to acidification.

Further, lactic acid fermentation of whey, to apply it to beverages and the like based on it, JP-A-62-40248, to produce a yogurt by adding whey protein concentrate instead of a stabilizer, JP-A-1-196254 discloses that yeast fermentation has a rich flavor and storability in the production of fermented milk. Further, adding glucono delta lactone to whey to obtain a gelled product, which is used as a substitute for egg protein, is disclosed in Japanese Patent Application Laid-Open No. H08-242242.
-124067. However, there is no specific reference to the preparation of a gelled product of whey and production of a dairy product by utilizing its physical properties.

Problems to be Solved by the Invention As described above, whey not only harms the value of foods due to its unique flavor, but also aggregated and precipitated proteins have a meely texture and are not preferred for use in foods. There was a problem.

Means for Solving the Problems The present invention has been made to solve such conventional problems, and adjusts whey protein concentrate (WPC) to a protein concentration of 1% to 4% and heats it. And to this,
At least one selected from the group consisting of lactic acid bacteria, yeast and gluconodeltalactone is added and slowly acidified to form a whey sour gel, which is mixed with an ice cream base to give the whey sour gel a fat-like appearance. It was made by discovering that a non-fat ice cream having a good flavor and texture can be obtained by eliminating the unpleasant flavor peculiar to whey and improving the texture.

In particular, the whey sour gel of the present invention has a low protein concentration, and gels at a pH higher than the gelling pH of conventional yogurt, and is unlikely to separate and precipitate. The miniaturized product has a viscosity recovery power and a smooth texture, and by utilizing such characteristics of whey sour gel, it is possible to obtain a non-fat ice cream as a fat substitute in the ice cream.

The present invention will be described with respect to the method for producing the ice cream. First, whey sour gel is prepared. That is, whey protein concentrate (WPC), protein concentration 1-4%
Dissolve so that If the protein concentration is lower than this concentration, it will not be a complete gelation product and will separate and precipitate in an acidic solution. If the protein concentration is high, gelation occurs in the heating step after the whey solution preparation, and sour gel cannot be obtained. When dissolved, the pH will be 6.7-7.3, but if
If does not fall within this range, adjust the pH to this level by adding acid or alkali.

The near neutral WPC solution is heated. In addition to the purpose of sterilization, heating is an essential condition for gelling whey. pH
If the value is outside the above range, the protein in WPC aggregates and the desired gel cannot be obtained in the subsequent steps. When heating is not performed or when heating conditions are mild or low, protein denaturation becomes insufficient, and even after acidification, gelation does not occur and the solution remains as it is.

The heating conditions, that is, the heating temperature and the heating time influence the hardness of the gelled product.

Next, this solution is acidified below the denaturation temperature of whey protein. The acidification needs to be carried out slowly, suitably with gluconodeltalactone, lactic acid bacteria and yeast.

It is a known fact that whey protein aggregates can be obtained by rapidly acidifying heated whey with edible acids (citric acid, malic acid, acetic acid, etc.). It was accompanied by a nice texture.

The slow acidification, which is a feature of the present invention, gives a gel that is quite uniform and smooth. When performing a slow and slow acidification with glucono delta lactone, the rate of decomposition into gluconic acid can be controlled by temperature to slow the rate of pH decrease. In this case, the amount of gluconodeltalactone added is determined by the protein concentration. For example, if the protein is 4%, 0.6 to 1.2% is desirable. The heating temperature is 70
~ 140 ° C is suitable.

In the case of lactic acid bacteria and yeast, glucose and lactose are added, and the fermentation is performed under normal fermentation conditions.

At this time, WPC is performed at a protein concentration of 1 to 4%. Fermentation is
For whey protein, glucose, lactose, etc., S.ther
Lactic acid bacteria such as mophilus, L. bulgarius and / or Saccha
Add yeast such as romyces cerevisiae and carry out at 35 to 45 ° C for several hours. In this way, a whey sour gel with a fine texture is obtained.

The physical properties of the whey sour gel thus obtained were evaluated by the following methods.

(1) Sour gel with gluconodeltalactone (Experimental example 1) [Method] After sterilizing a 5.3% WPC solution (protein concentration 4.0%) at 90 ° C for 5 minutes, 1.0% gluconodeltalactone was added to 1 at 20 ° C.
Sour gel was obtained after standing for a while.

At this time, the gelation (freezing) point was measured with a thin wire heating device.
As a control, 6.0% skim milk powder was used instead of WPC to prepare a gel.

〔result〕

The whey gel of the present invention has a gelation point of around pH 5.7, has a fine and smooth texture, and the gel did not release water or shrink during storage in a cold place (5 ° C.).

The gel of the skim milk powder as a control was exactly the same as the phenomenon found in ordinary yogurt, and gelled at around pH 5.3.

(Experimental Example 2) [Method] After heating a 4.0% WPC solution (protein concentration 3.0%) at 85 ° C. for 15 minutes, according to the present invention, gluconodeltalactone 1.0%
As a control, cereal vinegar, 5% citric acid, 5% HCI
Were acidified to pH 4.3 using 2.6-8.5% respectively. The state of each solution at this time is shown below.

〔result〕

(2) Lactic acid bacteria or yeast sour gel WPC 5.3% (protein concentration 4.0%), sterilize a solution containing 2% grapes, etc., and lactic acid bacteria (S. thermophilus, L. bulgariu
s) or yeast (Saccharomyces cerevisiae) 5%
Inoculation and culturing at 41 ° C. for 5 hours gave a whey sour gel. A whey sour gel with a uniform and fine texture was obtained as in the case of using glucono delta lactone. Further, this gel did not cause water separation or shrinkage during cold storage.

According to the experiments conducted by the present inventor, the following was further found.

(1) Novelty as a food property A gelled product having a low whey protein concentration.

Table 3 shows the lower limit of protein concentration for gelation.

High gelling pH.

The pH at the time of gelation is shown in Table 4.

Since whey sour gel in the present invention is formed by gelation at a pH higher than the isoelectric point of β-lactoglobulin and α-lactalbumin and heating is an essential condition, the formation of whey sour gel in the present invention is limited to the action of precipitation of these proteins. It is presumed that cannot be explained in.

(2) Application to dairy products As described above, whey sour gel is an acidic gel food derived from dairy ingredients, but has the following characteristics different from those of yogurt, fresh cheese, etc. To have.

It hardly separates and precipitates and has a smooth texture. It does not cause water separation like that found in yogurt and has good water retention. Therefore, when added to foods, it can be expected to impart richness and smoothness. In general, fat in food contributes to richness and smoothness, but whey sour gel according to the present invention can be used as a fat substitute to be used as a technique for reducing calories.

A slurry obtained by applying shear to whey sour gel to make it fine has a viscosity recovery power. The gelled sour gel can be easily broken with a TK homomixer, high pressure homomixer, or the like. Then, by allowing it to stand, it becomes a "solid having fluidity" like swelling of starch or gelatin.

 It is a whey material with improved flavor.

Whey has limited use in foods due to its bad odor and taste, but the present invention can improve flavor.

Then, in the present invention, an ice cream can be obtained by mixing whey sour gel with these ice cream bases. For example, milk ingredients, sugars, stabilizers, water, etc. are almost free of fat, but other than fat are mixed with a normal ice cream ingredient and this whey sour gel, homogenized and frozen to make a non-fat with good flavor. Of ice cream can be produced.

The ice cream base in the present invention means, for example, an ice cream base obtained by mixing the milk component, sugar, stabilizer and water as described above. No fat is added to this in principle.

Examples of this dairy component include whole milk, skim milk powder, skim milk powder, and the like. For example, skim milk powder and skim milk powder are used when a non-fat product in the strict sense is produced. As sugars, saccharose, granulated sugar, powdered candy and the like are used.

Further, in the present invention, additives usually used in ice cream production such as flavors, colorants and pulp may be appropriately mixed.

The whey sour gel mixing ratio in the present invention is preferably 3 to 30% by weight based on the total weight of the product. If it is less than 3%, there is no ice cream body and it is not enough. If it exceeds 30%, the mouthfulness is poor and the aftertaste is poor. The whey sour gel and the ice cream base may be simply mixed or homogenized uniformly, and these are appropriately changed depending on the type of product.

Next, the present invention will be specifically described with reference to examples.

All percentages in the examples are weight percentages.

Example 1 Whey sour gel was used as a fat substitute for non-fat ice cream WPC 5.3% (protein concentration 4.0%), and a solution containing 2% glucose was sterilized and then lactic acid bacteria (S.thermophilus, L.bulgari
us) was inoculated with 5% and cultured at 41 ° C. for 5 hours to cause gelation to obtain a whey sour gel having the properties described above.

Add 10% of this whey sour gel to the following ingredients, mix,
Frozen to produce vanilla ice cream.

The obtained ice cream became a non-fat ice cream with a good flavor and a smooth texture.

As Comparative Examples, as shown in Table 5, those using milk fat, whey sour gel and those without milk fat were produced.

The obtained product was subjected to a sensory test using 8 panelists, 8 being preferred and 2 being unfavorable. As shown in Table 6, the ice cream of the present invention showed a comprehensive evaluation, mouthfeel and mouthfeel. The odor and fragrance were superior to those of the comparative example.

EFFECTS OF THE INVENTION The present invention adjusts the protein concentration to 1 to 4% using WPC, heat sterilizes it, and adds at least one selected from the group consisting of lactic acid bacteria, yeast, and gluconodeltalactone. Gently acidify to form a whey sour gel. This gel has a low protein concentration and gelation occurs at a relatively high pH of around pH 5.7, has a smooth texture, is difficult to separate and precipitate, and has a viscosity recovery power even when it is shredded into fine particles. It has no unpleasant flavor and has a fat-like taste and texture, and these properties are used to produce a non-fat ice cream by mixing with an ice cream base as a substitute for milk fat in the production of ice cream. be able to.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Shomei Nishitani 63 Aoyagi, Sayama-shi, Saitama Shin-Sayama Heights 22-401 (56) Reference JP-A-2-42943 (JP, A) JP-A-2-124067 (JP, A)

Claims (2)

[Claims] 1. A whey protein concentrate (WPC) is adjusted to a protein concentration of 1% to 4% and heated, to which at least one selected from the group consisting of lactic acid bacteria, yeast and gluconodeltalactone is added. A method for producing non-fat ice cream, which comprises slowly acidifying to form whey sour gel, which is mixed with a non-fat ice cream base as a fat substitute. 2. A non-fat ice cream base containing 3 to 30 wt% of the total product weight, wherein the whey sour gel according to claim (1) and a milk component, sugar, stabilizer and water are mixed. Fat ice cream.