JPS6037941A - Preparation of jellylike food base - Google Patents

Abstract

PURPOSE:To prepare a uniform, smooth, and jellylike food base, by adding specific amounts of calcium salt and a pyrophosphate to a dissolved solution containing casein. CONSTITUTION:240-1,000mg (corresponding 6-25mm.mol) calculated as Ca of a Ca salt and 186-930mg (corresponding to 6-30mm.mol) calculated as phosphorus of a phrophosphate in a molar ratio of Ca/phosphorus in the state of pyrophosphate of 0.8-3.0 based on 50g casein in added to a liquid substance containing 2-20wt% casein, and dissolved in it to give a uniform high-viscosity liquid, which is allowed to stand. In order to raise the reaction rate and to make texture of the formed jelly more smooth, an orthophosphate is added to the liquid material in such a way that a molar ratio of Ca/phosphorus in the state of orthophosphate is 0.8-3.0 and dissolved in it.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a homogeneous and smooth jelly-like food base with strong water retention capacity.

More specifically, the present invention relates to a method for producing a smooth jelly-like food base suitable for desserts and the like.

Generally, in order to obtain a jelly-like food from a liquid material containing casein as a main component as a protein such as milk, it is necessary to use a coagulant in combination with a high-molecular polysaccharide such as alginate or carrageenan. be. However, by performing operations such as fermentation, acidification by adding edible acid, and addition of protein-negative hydrolase to a liquid material containing casein as its main component, without using a coagulant, casein aggregation progresses. , a gel-like structure is formed temporarily, but in this case, syneresis is extremely likely to occur, and a homogeneous, smooth jelly-like structure with water-retaining ability cannot be formed.

The present inventors conducted research on a more sticky jelly-like food base, and found that the coexistence of specific amounts of calcium and pyrophosphate in a casein-containing solution caused a remarkable thickening phenomenon, and then By letting this stand still: 14! I learned that a smooth jelly-like structure can be obtained.

The present invention was completed based on Jin's knowledge, and Pl containing 2 to 20% camoin: 240 m/~1000 mg of calcium per 50 g of casein (6 mmol~25 when expressed in moles) When pyrophosphate is added to calcium caseinate or calcium/sodium caseinate, preferably 4004 to 800 ηL (10 to 20 mmol), pyrophosphate is added per 501 g of the same casein. 〜〜9
RoQ 7n,f (6 to 30 mmol when expressed in moles) Furthermore, the molar ratio of calcium/pyrophosphorus is 0.
A very high viscosity solution is obtained by adding 8 to 30% of the total viscosity and dissolving it by 1 cup, which is then left to stand to produce a homogeneous and smooth jelly-like food base.

In Kihemei, there are liquids containing casein, solutions and fat emulsions in 17, but acid casein is neutralized and dissolved with alkali, sodium caseinate, or sodium/calcium caseinate dissolution mask. It's basic. Skimmed milk powder, whole milk powder, skimmed milk, or milk may be mixed with the tori, but if some dairy products are used in this way, it will already contain not only casein but also calcium. In this case, the key is to use a thickened jelly system that contains casein, calcium, and JS pyrophosphate for the essential 7 ml, with a C1 casein concentration of 2 to 20 mf and a calcium concentration of 240 m2 to 1000 mf per 50 g of casein.
It is necessary to dry it so that it is in the range of 1000 to 25mM). If the casein content is 20 or more, calcium, 11.
1. The viscosity before adding pyrophosphate etc. is high, and the texture of the jelly is too heavy, which is not suitable. On the other hand, if the casein concentration is less than 2%, jelly formation is weak and insufficient, and a jelly formation aid such as a high molecular weight polysaccharide or gelatin is required.

Furthermore, even if the casein-containing liquid material in the present invention is an O/W type liquid emulsion containing oil or fat, it may be partially interposed.

As raw materials for calcium, calcium salts such as calcium hydroxide, calcium chloride, calcium lactate, Dalcon 1; lambda calcium, etc., as well as calcium derived from milk such as skim milk powder and cow's milk, can be substituted. At this time, the amount of calcium is duck 4f 50h240rnt (6 1) mol)
If it is less than that, thickening will not occur and jelly formation will not occur. 100 on the contrary
0m? If the amount exceeds 25 mmol, the viscosity will temporarily increase significantly, but the casein removed will cause severe aggregation, resulting in a hard, non-uniform, and unsmooth jelly, which is not preferable.

As raw materials for pyrophosphate, tetrasodium pyrophosphate,
Pyrosin Chen dihydrogen disodium, the final target 1a
It can be used by changing the mixing ratio according to +.

It's sweet, the amount of pyrophosphate added is 186 my as phosphorus.
If the amount is less than (6 mm!J mole), no jelly formation will occur. On the contrary, as phosphorus 9 3 0 i. f (30
If the amount exceeds (millimol), the jelly will not thicken properly and become jelly.

Furthermore, in the present invention, it is necessary to set not only the absolute ratio of calcium and pyrophosphate phosphorus, but also the ratio of calcium to pyrophosphate phosphorus between 0.8 and 30. If the viscosity is not 0.8, the jelly formation will be insufficient even if a slight thickening phenomenon is observed. On the other hand, if this ratio is 6.0 or more, a large amount of casein coagulates and the structure of the jelly becomes uneven and lacks smoothness, which is a problem.

Furthermore, in the present invention: Although it is not an essential device for thickening or jelly formation, orthophosphate is added in order to increase the reaction rate H5y and to make the structure of the produced jelly smoother. Addition is effective. Raw materials for orthophosphate include disodium hydrogen phosphate, dipotassium hydrogen phosphate, sulfuric acid, potassium dihydrogen phosphate, and sodium phosphoric acid dihydrate T1. (:1.' can be done.

The addition of orthophosphate is preferably carried out at the time of addition of 10 liters of phosphorus, and is added and dissolved with an additive such that the molar ratio of calcium/orthophosphate phosphorus is between 0.8 and 0.0. It is better.

In the present invention, it is preferable to heat the casein-containing liquid product to about 80° C. to increase dissolution of the casein. Next, when adding and dissolving the pyrophosphate and/or orthophosphate, it is better to heat the mixture to about 50 to 80°C. At the time of dissolution, sweeteners, flavoring agents, fragrances, etc. may be added and dissolved as appropriate.

The dissolved liquid exhibits a homogeneous and highly viscous liquid, but 8
After sterilization at 0 to 90°C, an extremely smooth jelly food base for four people can be obtained by refilling the container and cooling.

Is the obtained jelly-like food base stable for a long period of time even if it is stored for a long time? It is suitable as a dessert.

Next, experimental examples and examples of IJJ (Kinobo) and IJJ will be shown.

Experimental example 1 Dissolve Na caseinei in distilled water to make 10v+
Then, adjust the pa+ to 6.7 and heat it to 60°CK. Calcium salt was added to this so that the molar ratio of calcium hydroxide to calcium chloride was 1:9.
Omit the sodium camoinate aqueous solution. Next, orthophosphate is added in the form of a pH 6,7 buffer solution containing potassium dihydrogen sectonate and dipotassium hydrogen phosphate, and then pyrophosphate is added with tetrasodium pyrophosphate and pyrophosphate. Dihydrogen phosphate (2 s) IJium mixed and dissolved at pH 6
7 in the form of a solution, and further diluted with water to make a concentration of 2 and 5. After 10 minutes, the viscosity at 60°C was measured.

After leaving the resulting highly viscous liquid at 20° C. for 24 hours, the cell strength of the resulting jelly was measured. Table 1 shows that in this experiment, calcium salt, orthophosphate,
- The concentration of phosphorus at position 315 is mmol/l and casein is 50. The viscosity is shown when the amount of m2 per g is varied.

In addition, the 206C that becomes smooth jelly after standing for 24 hours is the result of experiment &3,6,8,10°11.12,
13. ' At 8 points of 14, the viscosity at 60℃ is approximately 100
It exceeded cp.

In Experiment I61, 2.9, there was no viscosity or jelly formation at 1τ.

In Experiment A5, the viscosity temporarily increased rapidly by 7'7, and the cell and the water separation part became separated.

In Experiment A4, the viscosity increased slightly, but the jelly formation was insufficient.

Experimental Example 2 A sodium caseinate solution was prepared in the same manner as in Experimental Example 1, and calcium salt, orthophosphate, and pi-tetraphosphate were added and dissolved, but the pH of both the casein solution and the phosphate solution was adjusted to Z.
Let it be O. Also added calcium salts vs. calcium hydroxide/
The calcium chloride molar ratio was 1:1.

The results shown in Table 2 were obtained. In the case of pH 7.0,
pl((S) Although the viscosity was lower than that of 7, sufficient seri formation occurred in the case that satisfied the conditions of the present invention.

Examples Sodium pyrophosphate decahydrate 446.1. Mix @ to make 11 by dissolving it in water and 143 g of disodium pyrophosphorus e2 hydrogen to make 1e, and make the pH.
6 and 7 to make a pyrosinate mixture.

After heating 186 g of water and dissolving 850 g of Australian sodium caseinate in the water,
Cool to 0°C. After dispersing 642 g of calcium hydroxide therein, 27 g of calcium chloride dihydrate was added in advance.
1 fj for 200 yen! The dissolved jK was added little by little.

After 5 minutes, add 21.5 I! Monopotassium dihydrogen phosphate 11.7I
1 dissolved in 150 g of water, followed by the above pyrophosphoric acid mixture 191. /l/ was added and mixed. After mixing for 10 minutes, the mixture was again placed at 80°C for 10 minutes to sterilize it, filled into containers, and left in a 10°C temperature room for 24 hours and a 20°C temperature room for 24 hours.

Claims (2)

[Claims] (1) Add 5% casein to a liquid containing 2-20% casein.
0. 240 rlLf ~10 as calcium per g
00 m1 (equivalent to 6 mmol to 25 mmol) of calcium salts, and 186 m, f to 930 mF as phosphorus
(6 mmol to 30 mmol) of pyrophosphate at a calcium/pyrophosphate molar ratio of 0.
A method for producing a jelly-like food base, characterized in that a homogeneous high viscosity liquid is obtained by adding and dissolving the liquid so that the viscosity becomes 8 to 3.0, and then the liquid is allowed to stand still. (2) Further, orthophosphate is added and dissolved so that the molar ratio of calcium/orthophosphate is 0.8 to 3.0. A method for producing a jelly-like food base.