JPH0779758A - Production of foam-holding food - Google Patents

Abstract

PURPOSE:To obtain the stable foam-holding food good in eating mouth touch, light in texture, excellent in heat shock (change in temperature) resistance, and not defoamed even when stored for a long period. CONSTITUTION:An acidic food is mixed with a gluten hydrolysate and a paste such as agar, pectin, alginic acid, carrageenan, guar gum or carob bean gum to obtain the foam-holding food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an air bubble-holding food product, and more specifically, it adds a gluten hydrolyzate and a sizing agent to an acidic food product to create a foam, which is pleasant to the mouth and light The present invention relates to a method for producing a food product that has a texture, is excellent in heat shock (temperature change) resistance, does not lose air bubbles even after long-term storage, and has a stable air bubble retention. In the present invention, the acidic food refers to a food having a pH of 2 to 6, for example, fruit sauce, jam and the like.

[0002]

BACKGROUND OF THE INVENTION Generally, fruit sauces and jams are obtained by adding sugars, acidulants, pectin, etc. to fruit juices and crushed products of various fruits and heating them, which are widely used as confectionery fillings, yogurt and ice cream toppings. It is what is done. However, due to the recent diversification of eating habits, a textured texture that is lighter than conventional fruit sauces and jams is required. Traditionally, as foaming agents for food, egg white, gelatin, gluten,
Proteins such as casein or hydrolysates thereof have been used. It is used for bavarois, mousse, whipped cream, etc. However, acid foods such as fruit sauces and jams do not sufficiently foam because these foaming agents are weak against acid, and even if foaming, the bubbles disappear in a few hours due to heat shock, which is an industrial product. It didn't.

[0003]

DISCLOSURE OF THE INVENTION The object of the present invention is to foam acidic foods such as fruit sauces and jams, which are excellent in heat shock resistance, retain air bubbles even after long-term storage, and are unprecedented in texture. The purpose of the present invention is to establish a method for producing an acidic food product having a pleasant texture and a light texture.

[0004]

Means for Solving the Problems The present inventor uses a gluten hydrolyzate in combination with a paste to easily foam even acidic foods, and the bubbles are not extinguished by heat shock. It has been found to exhibit a lighter texture than ever before. It is advisable to add the gluten hydrolyzate and the sizing agent to the acidic food, heat and dissolve it, and then cool, and foam with a whisk up to 1.1 to 2.5 times (volume ratio). The addition amount of the gluten hydrolyzate to the acidic food is preferably 0.1 to 5% (weight ratio). The amount of the paste added is preferably 0.1 to 5% (weight ratio) with respect to the acidic food.

The gluten hydrolyzate used in the present invention may be any gluten hydrolyzate, but in general, the one obtained by hydrolyzing gluten obtained from wheat with acid or protease is preferable. As the paste, agar, sodium alginate, propylene glycol alginate, carboxymethylcellulose calcium, sodium carboxymethylcellulose, sodium starch phosphate, sodium starch glycolate, sodium methylcellulose polyacrylate, gum arabic, arabinogalactan, alginic acid, gati gum , Curdlan, carrageenan, fur cerelan, karaya gum,
Examples include carob bean gum, xanthan gum, guar gum, psyllium seed gum, tamarind seed gum, tragacanth gum, brown alga extract, pectin, pullulan, gellan gum, and microfibrous cellulose.

The paste used in combination with the gluten hydrolyzate is
One type or two or more types selected from these pastes are used in combination, and by selecting the paste to be used, foam-holding foods having various textures can be obtained. For example, aerated jam made with gluten hydrolyzate and carrageenan has a castella-like texture, and aerated jam made with gluten hydrolyzate and guar gum has a marshmallow-like texture. Hereinafter, the effects of the present invention will be described more specifically by showing examples.

[0007]

【Example】

Example 1 Formulation: Blueberry coarse crushed product 350 g Sugar 350 g Gluten hydrolyzate 10 g Agar 5 g Pectin 5 g Citric acid (crystal) 3 g Water 277 g The raw materials are mixed according to the above formulation, and the mixture is heated to 90 ° C. and cooled to room temperature. Next, the cooled product is stirred with a whisk to foam up to about 2 times by volume. The product thus made became a blueberry sauce with a pleasant and light texture.

Example 2 Both the product of the present invention and the comparative product were mixed according to the formulations shown in Table 1, heated and stirred to 90 ° C., cooled to room temperature, and foamed with a whisk until the volume ratio was doubled. Adjusted the bubble jam.

[0009]

[Table 1]

Then, each of them was put into a 500 ml graduated bottle and subjected to a storage test for 12 hours in total, alternately in a 5 ° C. refrigerator and a 40 ° C. incubator for 2 hours each. When comparing the bubble jams manufactured and stored as described above,
The state of the product of the present invention is not changed at all immediately after the production that enters the storage test, whereas the comparative product has a strong water separation at the bottom of the bottle,
The volume also shrank to about 60% as compared with that immediately after production.

Example 3 Both the invention product and the comparative product were mixed according to the formulations shown in Table 2,
The mixture was heated and stirred to 90 ° C., cooled to room temperature, and then foamed with a whisk until the volume ratio became 1.5 times, to prepare an aerated fruit sauce.

[0012]

[Table 2]

Next, each of them was filled in a 500 ml graduated bottle and then stored in a refrigerator at 10 ° C. for 3 days. When the aerated fruit sauce produced and stored as described above is compared, the product of the present invention has no change in the state immediately after production before storage, whereas the product of the comparison has severe water separation at the bottom of the bottle. The volume also shrank to about 70% as compared with that immediately after the production.

Claims (1)

[Claims] 1. A method for producing a bubble-retaining food, which comprises adding a gluten hydrolyzate and a sizing agent to an acidic food and foaming the mixture.