JPS62126932A - Kefir food - Google Patents

Abstract

PURPOSE:To obtain a kefir food capable of keeping the stability of a system in acidic state, on an industrial scale at a low cost, by using gelan gum as a pasting agent or a gelling agent for a kefir food. CONSTITUTION:A kefir food containing gelan gum as a pasting agent or gelling agent. The amount of gelan gum is preferably <=2wt% of the kefir food. The kefir food is produced by using an aqueous suspension of gelan gum. The sol temperature (the temperature to complete molecular dispersion) of the suspension is about 85 deg.C and the viscosity of the suspension increases when the temperature is gradually raised from normal temperature. The system converted to sol is gelatinized by cooling to 35 deg.C. When the kefir food is a water-based system such as a drink, the gelan gum may be directly added to the water-based system without producing an aqueous system of gelan gum.

Description

[Detailed Description of the Invention] [Industrial Field of Application] This invention relates to foods. In particular, the content includes sour milk foods.

Here, the term "sour milk food" refers to dairy products made by adding acidic fermented milk, acidic substances such as squeezed juice of mandarin oranges or other fruits, or organic acids or inorganic acids.

[Prior art and its drawbacks]

A common drawback of conventional sour milk foods is that they cause syneresis due to sedimentation, coagulation, etc. of silkworm white matter particles.

Therefore, sour milk foods lose stability over time and suffer from lack of a homogeneous phase. A known method for preventing this is generally to homogeneously add various colloids or thickening agents, such as CMC1 agar, carrageenan, and the like. However, these are the intended objectives regardless of expectations.

The present invention does not have these drawbacks and can industrially advantageously maintain the stability of yarn in acidic systems.

The present invention will be explained in detail below.

[Structure of the invention]

This invention employs gellan gum, which is a type of polysaccharide, as a glue (F or glue) to maintain the stability of sour milk foods.

The amount of gellan gum to be used may be 2% or less (the same for weight 2 or less) of the sour milk food.

Trout, water-based gellan gum! @Use turbidity. Heat this thing up. The solization temperature, that is, the temperature at which molecular dispersion is completed, is about 85°C. As the temperature of this suspension water is gradually increased from room temperature, its viscosity gradually increases. When the system is cooled after solization, the temperature reaches 35°.
It gels at a temperature of C.

However, when the sour milk food is a beverage or other aqueous system, gellan gum may be added directly to the beverage or other aqueous system without preparing an aqueous system of gellan gum in advance.

This invention achieves its purpose here.

[Action and effect]

Compared to other glues or glues, gellan gum has
It has excellent acid resistance and heat resistance, so even when used in sour milk foods and exposed to high temperatures for sterilization, the system is always stable.

This fact will be explained below using an experimental example.

(Experiment Example 1) After stirring and dispersing 1 part of acid-resistant proof sample (weight, same hereinafter) in 99 parts of water,
The sol was stirred at 5°C for 5 minutes. These sols were adjusted to pH 3 with citric acid and pH 7 with dilute sodium hydroxide solution, heated at 90°C for 20 minutes,
It was placed in a standard jelly cup and soaked in water at 7°C for 2 hours to gel. The breaking force of this gel was measured using a card meter (Iio Denki model ltz [O1 type)].

(The breaking force of gel at pH 7 is taken as 100) Even when gellan gum is heated in an acidic region, the gel strength only decreases by 5%, but gels made from other substances decrease by more than 90%. It was seen.

(Experiment Example 2) After sterilizing milk at 90°C for 60 minutes, it was rapidly cooled to 40°C, and 3% lactic acid bacteria starter was added and mixed.
Fermented in a thermostat at °C for 4 hours until the liquid pH reached 4±0.
The fermentation holes that had become 1 were stirred and mixed using a homomixer, and this was cooled to 10°C. Separately, 72.2 parts of water, 0 sample
．． 4 parts of sugar and 15 parts of sugar were mixed and stirred and dissolved at 85°C for 1 part. This was cooled to 20°C, and the fermentation hole 12
．． 5 parts were added and homogenized (9/llr to 150), 100111 was placed in a 100IIl measuring cylinder, and left in a refrigerator (10°C) for 72 hours, and its dispersion and suspension properties were observed. Dispersion and suspension properties were determined by looking at the state of the supernatant layer, sediment layer, and curd.

(Experiment Example 3) 8 parts skim milk powder, 60 parts fresh cream, 10 parts sugar, sample 0
．． After heating and sterilizing a mixture of 3 parts and 21.7 parts of water at 90°C for 30 minutes and homogenizing with a homogenizer (150kQ/an), 30°C
Cool to 38°C, add 1 part of lactic acid bacteria starter and bring to 38°C.
The cells were cultured in a thermostat for 15 hours.

This product was left in a refrigerator at 5 to 10°C for 24 hours, and its jelly strength (card value), water separation rate, and fineness of texture were observed using a card meter.

(Experiment Example 4) Skim milk powder 0.7 parts, sugar 15 parts, sample (12 parts, water 81 parts)
．． 1 part of the mixture was heated and dissolved at 90'C for 30 minutes, cooled to 10°C, mixed with 5 parts of 10% citric acid solution, and then bottled in 200 m/each batches at 90°C.
- Heat sterilized for 20 minutes. After cooling (20°C), add 1
The mixture was stored at room temperature for an hour and the precipitate layer and solution state were observed.

Example 1 A mixture of 60 parts of soy milk, 10 parts of sugar, 0.3 parts of CM C, 0.1 part of gellan gum, and 26.6 parts of water was heated and dissolved for 70 minutes, cooled to 20°C, and then dissolved. 1
2 parts of 0% citric acid and 8 parts of orange juice were added and mixed, homogenized, bottled, and sterilized at 80°C for 30 minutes. After storing this product at room temperature for one week, it was found to be extremely stable with no protein precipitation.

Example 2 A mixture of 10 parts of skim condensed milk, 0.8 parts of gellan gum, 8 parts of sugar, and 78.2 parts of water was sterilized at 90°C for 30 minutes and heated to 38°C'.
! Cool, add 3 parts of lactic acid bacteria starter, mix, and add 3 parts of lactic acid bacteria starter.
The cells were cultured at 8°C for 14 hours and cooled in a refrigerator at 10°C for 15 hours. In addition, a mixture of 10 parts of skim condensed milk and 50 parts of water was sterilized at 90°C for 30 minutes, cooled to 38°C, mixed with 3 parts of lactic acid bacteria starter, and incubated at 38°C for 14 hours, followed by 8 parts of sugar. , gellan gum alpha 8 parts, water 28 parts
．． Mix the two parts and sterilize for 80'030 minutes at 38°C.
When the yogurt was compared with the above-mentioned yogurt, the yogurt was mixed and cooled for 15 hours in a refrigerator at 10°C, and it had a gel-like texture with fine syneresis and heat resistance.

Example 3 Bavarois mousse 28 parts sugar, 1 part gellan gum, 0.
Mix 8 parts, 70 parts and 2 parts of water, stir and dissolve for 90'010 minutes, bottle 200ml each, sterilize at 85℃ for 30 minutes, and cool with water to 25℃.

Add 100g/milk (10'c) to the above pace 1oO5', stir for about 10 seconds, and dispense into containers.

The obtained Bavarois had a smooth texture and had a soft gel-like appearance.

Claims (1)

[Claims] A sour milk food characterized by using gellan gum as a thickening agent or a gelling agent.