JPS58183038A - Powdery composition for instant dessert having yogurt-like texture - Google Patents

Abstract

PURPOSE:To provide a dessert product having yogurt-like texture, and servable easily and instantly, by compounding alpha-starch, powder containing oil or fat, fermented milk powder, powdery sweetener, and organic acid powder. CONSTITUTION:The objective powdery composition contains alpha-starch, powder containing oil or fat, fermented milk powder, powdery sweetener, and organic acid powder. The content of the alpha-starch is 5-30wt%. The powdery composition can be reconstituted by adding about 70g of the powder to 250ml of milk. The ratio of the alpha-starch to milk is 1.5-8.5wt%. The amount of the oil or fat in the powder containing oil or fat is preferably 5-30wt% based on the powdery composition. The powdery sweetener is, e.g. sucrose, glucose, fructose, sorbitol, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powder composition for instant desserts that can be very easily prepared by ordinary consumers at home, and more particularly, powder compositions that can be dissolved in cold or room temperature milk or milk analogues. Or, after dissolving these dry powders in water at room temperature or cold temperature at the same time, or dissolving these dry powders afterwards, it is possible to add yogurt-like flavor and texture to the product in a short time without heating or cooling. The present invention relates to a yogurt-like instant dessert powder composition capable of forming a coagulum.

Although many dessert products such as pudding, Bavarois, and yogurt, like other so-called chilled products, are required to be kept at cold temperatures during storage and distribution, their shelf life is relatively short. Therefore, from the viewpoint of reducing storage space and distribution handling, dessert products are made into powdered form.
There has been a desire in the industry for a so-called consumer dessert powder that can be made into an instant product.

For example, in the field of whipping cream,
JP-A No. 56-140866, ``Acid-resistant whipping cream powder and its manufacturing method'', etc. are known. However, in the case of yogurt-like desserts, when the powdered product is reconstituted into a liquid form to prepare the dessert, many require further heat treatment and cooling treatment in order to solidify the liquid into a gel-like state. It takes too much effort and time for general consumers to easily prepare it at home.
It is not satisfactory as a so-called consumer dessert powder. However, powdered yogurt that does not require particular heating or cooling is also known. For example,
Publication No. 34254 describes a method for producing powdered yogurt. However, this powdered yogurt is made by adding a slowly releasing acid compound coated with edible fat to acidified and non-acidified dairy product powder, and after reconstitution, the acidity of this liquid is reduced. The conversion is carried out very gradually with the acid formulation described above, preferably over a period of about 30 minutes to 2 hours, to form a stable coagulated phase. Therefore, this powdered yogurt also lacks convenience and ready-to-eat properties in that it requires a relatively long time to prepare.

The object of the present invention is to provide a new powder composition that overcomes the above-mentioned drawbacks of conventional powdered yogurt-like dessert products.

The powder composition of the present invention is prepared by storing the powder composition at a cold temperature (approximately 5°C).
(above) or in milk analogs such as milk or milk powder reconstituted liquid at room temperature (approximately 30"C or less), it can be dissolved in a very short time (5 to 10 minutes) without heating or cooling the dissolved liquid. It forms a yogurt-like gel-like substance in the liquid.The milk analogs used for this dissolution, or ``base'', include processed milk such as reconstituted milk, reconstituted liquid of powdered milk, and some milk drinks. Yes, it includes those whose composition and milk solids content are the same as or similar to that of milk. The term "milk powder" refers to whole milk powder, skim milk powder, synthetic milk powder (including one synthesized from non-fat milk solids and vegetable oil), and the like.

When making an instant noodle dessert from the powder composition of the present invention, the powder composition is dissolved in cold or room temperature water,
At the same time (it may be a mixture in which the powder composition and dry powder of milk or its analogue are mixed in advance) or thereafter, powdered milk or its analogues, such as whole milk powder, may be dissolved.

That is, the powder composition of the present invention forms a gel-like substance when the powder composition and milk, an analog thereof, or a substance having the same composition exist in a dissolved state. In addition, when using milk, the appropriate amount of powder composition to use is about 70 g per 250 g of milk. If it is less, the opposite will be true.

Next, the structure of the powder composition of the present invention will be explained.

The powder composition of the present invention contains pregelatinized starch, powder containing oil and fat, fermented milk powder, powdered sweetener, and organic acid powder. Among these ingredients, the use of pregelatinized starch as a powder for yogurt-like instant dessert products is completely novel, and this point, along with reconstitution of the powder composition with milk or its analogues, is a fundamental aspect of the present invention. It is a characteristic feature.

Pregelatinized starch is usually produced by drum drying or spray drying a gelatinized starch paste, and is swellable in cold water and forms a smooth paste when dispersed in water. When the raw material of pregelatinized starch, pregelatinization, and other processing steps are changed, the structure of the yogurt-like dessert after reconstitution of the powder composition of the present invention using the pregelatinized starch into milk etc. can be changed to a smooth, uniform structure similar to that of tofu. Or, it can be made into a very different structure with countless micropores. For example, when Matsunorin M (R MatsunoRingo is a registered trademark) manufactured by Matsutani Chemical Industry (■) is used, the latter structure is obtained.

This structure is unique as a structure for dessert products, and is particularly new for yogurt-like desserts, and has a unique texture that differs from the smooth texture of conventional yogurt. It also provides consumers with a new yogurt-like dessert.

The content of pregelatinized starch in the powder composition varies slightly depending on the type of raw material, but a suitable amount is about 5 to 30% (by weight; the same applies hereinafter). If this content is less than 5%, the gelation time after reconstitution will be long, the gel strength will be weak, the structure will be soft, and shape retention will be difficult to maintain. On the contrary, this content is 3
If it exceeds 0%, the texture of the yogurt-like dessert will become too sticky, which is not preferable. In addition, the standard usage amount when reconstituted powder composition into milk is about 70 g (i.e., about 0.28 in weight ratio) per 250 g of milk, so the amount of pregelatinized starch used relative to milk As, about 1
．． It is 5 to 8.5%. However, if we temporarily reduce the content of pregelatinized starch in the powder composition and increase the amount of powder composition that is added back to milk to replenish the amount corresponding to the decrease, the amount of pregelatinized starch used in milk remains the same. However, in this case, at least one of the powders other than pregelatinized starch, such as powder containing oil, fermented milk powder, powdered sweetener, and organic acid powder, will be in an excessive amount relative to milk, and the powder composition will be The content balance is disrupted, and as a result, the gelation time, strength, shape retention, texture, and flavor of the yogurt-like instant dessert product become unfavorable.

Powder containing fat and oil is a free-flowing powdery fat and oil composition obtained by spray-drying an emulsion of fat and edible water-soluble materials such as powdered milk and lactose. Affects shape retention. The fats and oils used are preferably those with a low melting point from the viewpoint of solubility at low temperatures when returning the powder to a liquid state, but from the viewpoint of maintaining shape retention such as gel strength at room temperature after gelation. Since a high melting point is desired, considering the balance between the two, the melting point should be approximately 36 to 38.
℃ or so. Specifically, oils and fats such as milk fat, hydrogenated palm oil, and adjusted cottonseed oil are used.

It is desirable that the oil content in the powder containing oil and fat in the powder composition is usually adjusted to about 5 to 30%. Outside this range, the texture and texture of the yogurt-like dessert will be poor due to too little or too much fat. do not have. Further, as emulsifiers, glycerin fatty acid esters, propylene glycol fatty acid esters, etc. are used.

Fermented milk powder is prepared by, for example, inoculating raw materials with lactic acid bacteria and then fermenting them for at least 4 to 5 hours while standing or stirring at low speed.
It is produced by crushing, sterilizing, and drying the resulting fermented milk curd.

The acidity of fermented milk powder affects shape retention such as gel strength after gelation, and together with the acidity of organic acid powder, the pH after being reconstituted into milk etc. is in the range of approximately 4.8 to 5.2. The content of fermented milk powder in the powder composition is usually 5%.
~15% is suitable.

Organic acid powders are used to impart a yogurt-like sour taste to finished products, and those commonly used in food manufacturing are commonly available, including citric acid, fumaric acid, monosodium fumarate, tartaric acid, Malic acid, gluconic acid, etc. can be used singly or in combination. A suitable amount of the powder composition is about 10% or less.

As the powdered sweetener, silica sugar, glucose, fructose, turpinto, etc. are used, and the amount used is determined as appropriate depending on the desired degree of sweetness.

Next, examples of the present invention will be described together with usage examples of powder compositions, and the present invention will be described in more detail.

[Examples 1 to 4] (Preparation of powder containing oil and fat) Powder containing oil and fat was prepared as a raw material (104 & p.
) was processed as follows (parts indicate parts by weight; the same applies hereinafter): 0 skimmed milk powder 20 parts lactose 15 parts whey powder 3 parts sodium caseinate 6 parts phosphate
11 parts vegetable oil (palm oil) 41 parts emulsifier (9 parts monoglyceride) 8 parts First, water-soluble raw materials (skimmed milk powder, lactose, whey powder,
Sodium caseinate) and phosphate were dissolved in water at about 45°C so that the solid content of the emulsion after milk preparation was 40%. Next, this was heated to 70°C, and an oil component prepared by melting and mixing palm oil and monoglyceride at about go'c was added, and the pre-emulsification air temperature was about 160'C%, and the exhaust air thirst was about 75°.
Approximately 100 ky of powder containing oil and fat, spray-dried under the conditions of C.
I got it.

The oil content in the powder was 50%.

(Preparation of yogurt-like instant dessert powder composition) Using the above oil-containing powder, Examples 1 to 1 of the following Table 1 were prepared.
A powder composition consisting of the formulation No. 4 was prepared, and a yogurt-like instant dessert was produced as follows.

Table 1 Note 1) In Examples 1 to 3, Matsunolin M manufactured by Matsutani Chemical Co., Ltd. (rMatnolin is a registered trademark), and in Example 4, Matsunolin CM manufactured by the same company (``Matnolin'' is a registered trademark) was used. .

In each example, the powder composition 3 was uniformly mixed with powder.
The 50g was divided into 5 equal parts of 70g each. A total of 20 samples were each dissolved in 250°C of milk at 10°C, filled into a cup, and left at room temperature.

Gelation of all samples was completed after about 7 minutes, and a yogurt-like dessert was obtained.

Example 4 and Examples 1 to 3, which used different pregelatinized starches, had different structures; the former had a smooth tofu-like structure, but the latter had a unique structure containing countless micropores. was formed. In particular, the latter structure was completely new and had a unique texture that had not been seen in previous dessert products, especially yogurt-like products. In addition, among the products with different oil and fat contents in Examples 1 to 3, those with a low oil and fat content have a finely textured microporous structure, but those with a high oil and fat content have conversely larger pores. The texture became larger and the porous state became more pronounced, resulting in a softer texture.

[Examples 5 to 8] Using the same powder containing oil and fat used in Examples 1 to 4, powder compositions having the formulations of Examples 5 to g in Table 2 below were prepared. A street yogurt-like instant dessert was produced.

Table 2 Note 2) In Examples 5 to 7 and Example 8, Example 1
-3 and the same as in Example 4 were used.

The powdered sweetener and organic acid powder shown in the table of each example were used. Instead of 250 oz of milk at 10°C, 20°
C reduced whole fat milk 250 i (fat content 3.1%, solid content 11
About 7 minutes after dissolution, a yogurt-like dessert was obtained in exactly the same manner as in Examples 1 to 4, except that 6%) was used. α
The difference in structure due to the difference in modified starch was exactly the same as in Examples 1 to 4.

[Examples 9 and 10] Using the same powder containing oil and fat used in Examples 1 to 4, a powder composition having the formulation shown in Table 3 below was prepared, and a yogurt-like instant dessert was prepared as follows. Manufactured.

Table 3 Note 3) Examples 9 and 10 used the same materials as Examples 1 and 4, respectively.

Replace 250 - of milk at 10 °C with 220 - of water at 15 °C.
A yogurt-like dessert was obtained about 5 minutes after dissolution in the same manner as in Examples 1 to 4, except that - was used. The structure differences between Examples 9 and 10 were exactly the same as those of Examples 1 to g.

As described above, the powder composition of the present invention can be simply dissolved with cold or room temperature milk, etc., and there is no need for heating or cooling, and a yogurt-like dessert can be made in an extremely short time of just a few minutes. be able to. Furthermore, compared to conventional instant yogurt powder, it does not require complicated cooking and can be prepared in a short time by simply leaving it at room temperature, making it an extremely instant product that can be used not only at home but also as a portable meal outdoors. It's expensive.

Furthermore, by selecting the type of pregelatinized starch in the powder composition, it is possible to form a microporous structure with a completely new and unique texture for this type of dessert. The present invention can provide consumers with a dessert product that can generate new interest.

Claims (1)

[Scope of Claims] (1) Dissolved in milk or milk analogues at room temperature or cold temperature, or heated and heated after dissolving these dry powders in water at room temperature or cold temperature at the same time or after dissolving these dry powders. A powder composition for a yogurt-like instant dessert, which forms a coagulate in a short time without cooling, and contains pregelatinized starch, a powder containing oil and fat, a fermented milk powder, a powder sweetener, and an organic acid powder. . (2) The powder composition according to claim 1, wherein the milk analogue is a reduced milk powder solution. (6) The powder composition according to claim 1 or 2, wherein the oil-containing powder contains powdered milk, lactose, milk protein, oil and fat, and an emulsifier. (4) The weight ratio of the powder composition to milk or milk analog is around 0.28, and the oil content, pregelatinized starch content, and organic acid powder content of the powder containing oil and fat to the powder composition are each 5 to 5. 30% (weight), 5-60% (weight), 10
% or less (by weight) of the powder composition according to any one of claims 1 to 6.