JPH1132673A - Fermented milk dessert product and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently produce the subject dessert in such a way as to damage neither its flavor nor feeling of palate and to be suitably applied to the industrial production by including a specific amount of fermented milk product and using a highly acylated gelan gum as a thickener. SOLUTION: The objective dessert is produced by including a fermented milk product of >=10% and using at least a highly acylated gelan gum as a thickener. The production method is pref. conducted by including a fermented milk product of >=10%, using at least a highly acylated gelan gum as a thickener in addition to a gelling agent, adjusting the viscosity at 70 deg.C to >=70 P, and filling the resultant material into packages at >=65 deg.C. The filling treatment can be carried out by using a filling and packaging machine for high viscosity products such as process cheese. Furthermore, a yogurt and/or cheese product may be used as the fermented milk product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to fermented dairy desserts, and more particularly, to desserts using fermented dairy products such as rare cheesecakes and yogurt cakes. The present invention relates to a novel efficient production method that can be industrially produced using a filling and packaging machine.

[0002]

2. Description of the Related Art In recent years, fermented dairy desserts originally manufactured in the form of packaged process cheese, particularly potion-type packages wrapped in aluminum foil: rare cheesecake, yogurt cake, and the like have been manufactured and sold. In a filling machine for process cheese, heat filling (hot pack) is usually used to process molten process cheese in a fluidized state. On the other hand, the protein amount ratio of normal processed cheese to water ((protein / water) × 100)
Is around 45%, but usually 1 for fermented dairy desserts
7% or less, and the viscosity of the content at the time of heating and filling is as follows: the viscosity of the melted processed cheese: usually 120 to 200 poise, whereas the viscosity of the fermented milk product dessert mix: 20 to 60 pois
e.

[0003] From the above, the dessert mix of fermented milk products is processed with a filling machine for process cheese such as paraffin-coated film packaging block cheese, sliced cheese, and potion type cheese (filled aluminum foil. 6P, commonly called baby). When filling, the filling weight accuracy, such as leakage of the contents from the gap of the packaging film at the time of sealing,
Problems arise in moldability, sealing properties, container contamination, and the like.

[0004] In order to solve these problems, particularly in order to solve the problem industrially, various thickeners are added to a mix. However, when the thickener is a gum such as guar gum or xanthan gum and / or starch, the texture deteriorates. In a method using a heat-denatured protein such as whey protein or egg white protein, it is difficult to obtain a stable viscosity increasing effect depending on pH, mineral content, etc. in the case of whey protein, and in the case of egg white protein, At present, there are large fluctuations in the forming power, and it is time-consuming to adjust the final viscosity. Curdlan with heat coagulability among the thickening polysaccharides is useful because it gives good texture and filling suitability, but it takes time for the curdlan powder to swell, so the time of the disinfection process is reduced. It has the drawback of being long, which is an obstacle to efficient production, especially in industrialization.

On the other hand, in recent years, there has been a growing demand from consumers for fermented dairy desserts such as cheese cakes and yogurt cakes, and not only products currently in industrial production, which are mainly filled and packed in cups, but also potion type and sliced products. The demand for types of products is becoming very high. However, in order to industrially produce such a type of product, if the process cheese filling machine conventionally used in the process cheese is simply diverted, the above drawbacks cannot be avoided.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of such a state of the art.
Cheesecake, fermented dairy desserts such as yogurt cake, potion type, paraffin coating film packaging block, when manufacturing products in the form of packaging using a process cheese filling machine such as slices, without impairing the flavor, texture, Moreover, it is an object of the present invention to provide an efficient filling suitability improvement method suitable for industrial production.

[0007]

In order to solve the above-mentioned problems, the present invention has been studied from various directions, refocused on thickeners, and screened especially high acyl gellan gum from a large number of thickeners. The present inventors have obtained a new finding that the above object can be achieved by using high acyl gellan gum, and have completed the present invention. Hereinafter, the present invention will be described in detail.

[0008] Formulation examples of fermented dairy desserts such as cheese cakes and yogurt cakes are shown in Table 1 below. When these formulations are heated to a temperature (65 ° C or higher) effective for sterilization, the viscosity is too low. The only available packaging container for this formulation was a cup.

[0009]

[Table 1]

[0010] However, the final product aimed at by the present invention is a product which is heated and filled into a packaging form suitable for high-viscosity materials such as a potion type, a paraffin-coated film packaging block, and a slice. Attempting to do so will result in poor filling. The present inventors, in order to achieve the above object, as a result of diligent studies from various directions, high acyl gellan gum, forming a high setting temperature gel by reacting with calcium usually contained in fermented milk products, card In the case of a run, it was noted that a necessary powder swelling step was not required, and a smoother gel was obtained than a curd run. The gel has a good texture with little glue feeling (not wet or sticky) and stable gelling power. Currently, gellan gum has
In addition to low acyl gellan gum that has been sold conventionally,
There is high acyl gellan gum which has been on sale since 1996, but only high acyl gellan gum is suitable for this application. The reason is that the setting temperature of the gel is around 30 ° C. for low acyl gellan gum, whereas it is 70 to 80 ° C. for high acyl gellan gum.
This can contribute to an increase in viscosity in the case of heat filling.

As described above, there are two types of gellan gum currently on sale, and the low acyl gellan gum (Merck's licensed trademark "Kelcogel") that has been conventionally sold has been sold since 1996. What has come to be known is high acyl gellan gum (native gellan gum). Each structural formula is shown below.
(San-Ei Gen FFI pamphlet).

[0012]

Embedded image

When the viscosity is increased with a thickening agent such as guar gum, xanthan gum, locust bean gum or the like until the filling property is improved, the texture is remarkably deteriorated due to the thinness. In starch,
Although the degree is slightly light, the deterioration of the texture is inevitable. Gelling agents such as gelatin and agar have little effect on increasing viscosity at high temperatures. A gelling agent that solidifies with a divalent cation such as calcium such as LM pectin and sodium alginate is effective for increasing the viscosity at high temperatures, but causes a rough reaction due to a rapid reaction with calcium ions and the like. The method of expecting an increase in viscosity by heat denaturation of egg white protein is less deteriorating in texture, but the fluctuation in gelling power of egg white protein is large, so after heating and mixing the preparation containing egg white protein, measuring the viscosity In many cases, it is necessary to readjust the viscosity, which is a time-consuming method.

Among the various thickeners, gelling agents, heat-coagulable proteins and the like, only the high acyl gellan gum is suitable for rapid mass production, considering the simplicity of the treatment step.

In practicing the present invention, yogurt,
The content of fermented milk products such as cheese must be at least 10% or more. If it is less than that, the flavor becomes poor, and it becomes less attractive as a dessert such as a cheesecake and a yogurt cake.

As the cheese raw material, unripe cheeses such as cream cheese, cottage cheese, quark, mascarbone, whey cheese, Neuchâtel and the like are most desirable because they have a flavor that is well harmonized with sweetness. However, ripened cheeses such as cheddar cheese, Gouda cheese, Camembert cheese, and / or processed cheese can be combined for the purpose of "richness" and flavor variety.

The amount of the high acyl gellan gum used depends on the blend of other raw materials, but is 0.1 to 4%, preferably 0.1 to 4%.
The target is 3 to 3.5%. If the addition amount is too small, the effect of improving filling suitability is small, and if the addition amount is too large, the product becomes hard.

In the present invention, a thickener, a stabilizer, and a gelling agent other than high acyl gellan gum can be used in combination within a range that does not impair the texture, for the purpose of assisting in improving the filling suitability at a high temperature. The type and combination are not particularly limited. For example, whey protein (W
PCMC, WPI, and other concentrates and isolates), CMC, starch, and modified starch can be used. Examples of modified starch include soluble starch, dextrin, British gum, oxidized starch, starch ester, starch ether, octenyl succinate, and the like. An intermediate produced when acid starch, an alkali, heat, an enzyme or the like is added to starch to decompose it is appropriately used.

As the thickening polysaccharide used in the present invention, natural gums are widely used, and the following are exemplified: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, phaceleran, One or more kinds of substances derived from seaweeds, seeds, resins, and microorganisms, such as gum arabic, low acyl gellan gum, silium, curdlan and the like.

It is assumed that the product intended for the present invention is eaten at a temperature below room temperature. It is necessary to add a gelling agent for the purpose of maintaining shape at room temperature or lower. The gelling agent is not particularly limited as long as it is used for foods, but gelatin, agar, carrageenan and the like can be exemplified, and they can be used alone or in combination.

Various fruit juices, pulp,
Various dairy products and flavorings can be used. Examples of dairy products include milk, skim milk, butter, cream, skim milk powder, whole milk powder, condensed milk, concentrated milk, concentrated whey, whey powder, and the like.

For the purpose of adjusting sourness and pH, a sour agent, pH
Conditioning agents can be used. Examples thereof include citric acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, adipic acid, succinic acid, phthalic acid, malic acid, and gluconic acid (gluconodeltalactone).

Various emulsifiers can be used for the purpose of emulsification and texture adjustment. The emulsifier is not particularly limited as long as it can be used for food, but polyglycerin fatty acid ester, organic acid monoglyceride, modified lecithin with enhanced O / W emulsifying property, and fractionated lecithin are preferable. Specifically, polyglycerin fatty acid esters include decaglycerin monostearate, decaglycerin monopalmitate, decaglycerin monomyristate, decaglycerin monooleate, and the like.Organic acid monoglycerides include lactic acid monoglyceride, succinic acid O / W such as acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, etc.
Examples of modified lecithin having enhanced emulsifying properties include partially hydrolyzed lecithin and hydrogenated lecithin, and examples of fractionated lecithin include lecithin having a high phosphatidylcholine content.

It is customary to impart sweetness to the dessert by using sweeteners such as sucrose, fructose, glucose, stevioside, licorice extract, and aspartame.

From the viewpoint of flavor, texture and nutrition, various vegetable oils and fats and oils other than the above-mentioned dairy products can be used for adjusting the fat content.

In addition, according to the general recipe of dessert,
Liquors such as Western liquor, chicken eggs, peels, spices, and coloring agents can be added.

In the present invention, as a device for heating and melting and emulsifying the raw materials, any of a kettle-type cheese emulsification kettle, a horizontal cooker, a high-speed shear emulsification kettle, and a continuous heat exchanger (shock stillizer, combinator, etc.) may be used. it can. Further, a melting device and an emulsifier such as a homogenizer, an in-line mixer, and a colloid mill can be combined.

Hereinafter, the present invention will be further described with reference to Test Examples and Examples.

(Test Example) The effect of improving the filling suitability when using a high acyl gellan gum was evaluated by measuring the viscosity at 70 ° C.
Was evaluated from the viewpoint of the frequency of the protrusion of the content from the heat-sealed portion and the flavor when filled in the form (1). For comparison, a case where no thickener was added, a case where a low acyl gellan gum was used, and a case where the viscosity was increased with xanthan were also performed.

Viscosity measurement at 70 ° C .: Visco Tester VT-04 manufactured by Rion, No. Uses one rotor. Frequency of protrusion of contents from heat-sealed part: 1000 pieces were filled in each composition, and the number of defective products was counted. Flavor: evaluated by a panel of five professionals. Table 2 shows the composition of the prototype.

The steps of the prototype will be described below. A predetermined raw material is charged into a kettle type cooker (a corresponding amount of water is subtracted from the amount of added water in order to heat by blowing steam). Heat to 85 ° C. in about 8 minutes while stirring at 120 rpm. The heated and melted mixture is homogenized by an in-line mixer and transferred to a filling machine surge tank. Circulate hot water at 70 ° C through the surge tank jacket and cool the formulation to 70 ° C. 6P filling machine (Corazza, Italy), 2 each
Fill in 0g portions. Cool the prototype in the refrigerator overnight. Table 2 summarizes the evaluation results of the prototype.

[0032]

[Table 2]

From the above test results, it is found that the use of high acyl gellan gum is effective for improving filling suitability,
It is clear that good results are obtained when the viscosity at 70 ° C. is at least 70 poise, preferably at least 90 poise, and that satisfactory results cannot be obtained with other thickeners.

[0034]

[Example 1] Cream cheese 40 kg, yogurt 5 k
g, fresh cream (fat content 45%) 15 kg, milk 10
kg, sucrose 10 kg, lemon juice 1 kg, liquor (orange curacao) 0.5 kg, gelatin 1.0 kg, high acyl gellan gum 0.18 kg, added water 3.7 kg (however, steam for heating is finally added to 10 kg Is placed in a kettle type emulsification kettle at 88 rpm at 150 rpm.
The mixture was heated and melted until the mixture was homogenized with a homogenizer, and then filled in a form of a so-called 6P of 20 g each using a container of molded aluminum foil (filling machine manufactured by Corazza, Italy).
The viscosity at the time of filling was 180 poise (75 ° C.), the defective filling rate was 0.1% or less, and the product after cooling was good in texture and flavor.

[0035]

Example 2 Cream cheese 35 kg, yogurt 15
kg, unsalted butter 5 kg, skim milk powder 1 kg, sucrose 10 k
g, rum 0.5 kg, gelatin 0.5 kg, agar 0.
5 kg, starch 1.0 kg, high acyl gellan gum 0.1
6 kg, locust bean gum 0.2 kg, added water 1.
0 kg (however, steam for heating is ultimately 10
kg added) into a high-speed shearing emulsification kettle, 800r
The mixture was heated and melted at 90 ° C. at 90 ° C. and filled in a form of 20 g of a so-called baby cheese using a container of molded aluminum foil (filling machine manufactured by Corazza, Italy). The viscosity at the time of filling was 140 poise (80 ° C.), the defective filling rate was 0.1% or less, and the product after cooling was good in texture and flavor.

[0036]

According to the present invention, by using high acyl gellan gum as a thickening agent for improving filling suitability, even if a filling and packaging machine designed for high viscosity materials is used,
Good flavored fermented dairy desserts can now be produced industrially, and packaging forms designed for processed cheese are also available for fermented dairy desserts.

Continued on the front page (72) Inventor Takeshi Imazawa 1-21-3, Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Central Research Institute Co., Ltd. (72) Mihoko Nakajima 1-2-1-3, Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Corporation Chuo In the laboratory

Claims (5)

[Claims] 1. A method for producing a fermented milk product dessert having a shape-retaining property at room temperature or lower, characterized by containing at least 10% of a fermented milk product and using at least high acyl gellan gum as a thickener. 2. A fermented milk product containing at least 10%, a gelling agent and at least a high acyl gellan gum as a thickening agent, and a viscosity at 70 ° C. of 70%.
Prepare poise or more, preferably 90 poise or more, 65 ℃
A method for producing a fermented dairy dessert that is solid at ordinary temperature, characterized by being filled as described above. 3. The production method according to claim 1, wherein the filling treatment is performed using a filling and packaging machine for a high-viscosity material such as process cheese. 4. The method according to claim 1, wherein yogurt and / or cheese is used as the fermented milk product. 5. A fermented dairy product dessert having a shape-retaining property at room temperature or lower, which is produced by the production method according to any one of claims 1 to 4.