JPS6357021B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a fermented milk-containing gel dessert that has a refreshing flavor that suppresses the sweetness and sluggishness of gel desserts such as custard pudding, and has a smooth texture and texture. BACKGROUND ART Conventionally, organic acids and fermented milk have been added to foods and drinks to impart a refreshing sour taste. In this case, simply adding organic acids or fermented milk to foods and drinks containing protein will cause acid coagulation of the protein.
The texture and texture will be significantly impaired. In order to prevent such drawbacks, conventional methods, for example, add milk protein dissolved in an aqueous solution with a pH of 3.7 or less to a fruit component-containing product, remove the resulting aggregates, and then mix this with acidified milk. A method of adding stabilizers such as high methoxyl pectin, cellulose glycolic acid propylene glycol ester, tamarind seed xerose, locust bean gum, and guar gum during the manufacturing process was adopted. However, the former method complicates the manufacturing process, and the latter method causes subtle changes in the physical properties of the food or drink, such as increased viscosity due to the addition of stabilizers. In order to obtain a gel-like dessert to which fermented milk has been added, the present inventors have researched methods to prevent the deterioration in texture and mouthfeel caused by protein coagulation due to the addition of fermented milk, and have developed a gel-like dessert. Knowledge that the purpose of the present invention can be achieved by specifying the gelling agent, specifying the mixing method for raw materials other than fermented milk, and specifying the timing of addition of fermented milk when obtaining a dessert The present invention was completed by obtaining the following. The method of the present invention will be explained in detail below. First, in the present invention, the gelling agent for obtaining a gel-like dessert needs to be a milk protein-reactive gelling agent. This is an important requirement for achieving the purpose of the present invention, as well as specifying the method of mixing materials other than fermented milk and the timing of addition of fermented milk, which will be described later. That is, it is thought that the acid coagulation of proteins due to the addition of fermented milk is because the proteins exist in a free state, so that the coagulation of the proteins due to the reaction with the acid becomes remarkable.
Therefore, if the protein is sufficiently reacted with the gelling agent,
It is thought that the amount of protein existing in a free state decreases accordingly, and acid coagulation becomes less likely to occur.
Therefore, in the present invention, it is important to use a milk protein-reactive gelling agent that has the ability to react with proteins.
The term "milk protein-reactive gelling agent" here refers to a gelling agent that forms a gel by ionically bonding with milk proteins, especially calcium salts and potassium salts contained in milk proteins, such as carrageenan. , furceleran, rhomethoxyl pectin (hereinafter referred to as “LM
pectin). When using them, they may be used alone or in combination of two or more, and the amount used is 0.5 to 1.5 to the final product, a gel-like dessert containing fermented milk.
It is about % by weight. In addition to these milk protein-reactive gelling agents, gelling agents other than milk protein-reactive gelling agents such as agar, gelatin, etc., calcium salts such as calcium chloride and calcium lactate as gel strength adjusting substances,
Potassium salts such as potassium chloride and potassium phosphate can also be used in powder form. Next, a milk protein-reactive gelling agent, the above-mentioned gelling agent and gel strength adjusting substance as necessary, powdered milk and other materials such as egg white for texture adjustment, organic acids such as citric acid and malic acid, or their salts. , sugars such as glucose, fructose, sucrose, and starch syrup, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester, and various pigments are mixed in powder form.
These materials may also be used as appropriate. When mixing, if milk powder and these ingredients are dissolved in water in advance and then a milk protein-reactive gelling agent is added and mixed, the texture and texture will deteriorate even if the subsequent processing is performed in the same manner as in the present invention. is recognized, and it is impossible to achieve the objective of the present invention. Therefore, in the method of the present invention, it is important to mix the milk protein-reactive gelling agent, milk powder, and other materials in powder form. The reason for this is not clear, but by pre-mixing the milk protein-reactive gelling agent with milk powder and other materials, the milk protein-reactive gelling agent is uniformly dispersed in the milk powder and other materials. When it is made into an emulsion, the milk protein-reactive gelling agent reacts rapidly and uniformly with the proteins in the milk powder and other ingredients, reducing the amount of protein present in the free state in the emulsion. Therefore, it is thought that the acid coagulation phenomenon of proteins caused by the addition of fermented milk can be suppressed. Next, the powder mixture consisting of the milk protein-reactive gelling agent, powdered milk, and other materials obtained as described above is added to water or hot water and mixed to form an emulsion, to which fermented milk is added. However, it must be added at a time when the temperature of the emulsion is high enough to dissolve the milk protein-reactive gelling agent. If fermented milk is added when the temperature of the emulsion is below the melting temperature of the protein-reactive gelling agent, acid coagulation of proteins due to the addition of fermented milk cannot be sufficiently suppressed.
The resulting gel-like dessert loses its texture and texture. This phenomenon occurs because the temperature of the emulsion is lower than the melting temperature of the milk protein-reactive gelling agent, so the milk protein-reactive gelling agent is sufficiently dissolved in the emulsion and reacts with the protein. This is thought to be due to the fact that as a result, a large amount of free protein remains, and this protein reacts with the fermented milk, causing acid coagulation. Therefore, in the method of the present invention, when using carrageenan as a milk protein-reactive gelling agent, the temperature of the emulsion is 50°C or higher, preferably 70°C or higher, when LM pectin is added. When using the emulsion, the temperature of the emulsion should be 80°C or higher, and the timing of addition of fermented milk will vary depending on the melting temperature of the milk protein-reactive gelling agent used. In addition, when using a mixture of two or more of various milk protein-reactive gelling agents, adjust the timing of addition of fermented milk to the milk protein-reactive gelling agent, which has a higher melting temperature, so that the emulsion reaches the above-mentioned melting temperature. It is natural to say that this is the case when the above is reached. The addition of fermented milk in the present invention suppresses the sweetness and sluggishness of gel desserts such as custard pudding, imparts a refreshing and cooling flavor, and gives the gel dessert a slightly lighter color (the gel dessert has a white color). ). The amount of fermented milk added is preferably 1.5 to 5% by weight based on the final product, a gel dessert containing fermented milk.
If all of the gelling agents used are completely dissolved after adding fermented milk, it may be placed in an appropriate container and cooled to make a gel-like dessert, or a gelling agent other than milk protein-reactive gelling agents may be used. For example, if agar or the like is not completely dissolved, the mixture is further heated to completely dissolve the gelling agent, and then placed in an appropriate container and cooled to form a gel-like dessert. Furthermore, after adding fermented milk, heat sterilization treatment is performed as necessary.
Homogenization treatment may also be performed. Heat sterilization treatment conditions include high temperature and short time, e.g. 120~125℃, 5~
The time is preferably about 10 seconds, and the homogenization treatment is preferably carried out using, for example, a homogenizer at a pressure of about 100 to 150 kg/cm ² . By the method described above, a gel-like dessert containing fermented milk, which is the object of the present invention, is obtained.Comparative experimental examples are given below to clarify the effects of the present invention. Comparative experiment example Compound powder mainly containing gelling agent (hereinafter referred to as "(A)") Carrageenan 9.0 parts by weight Agar (powder) 3.0 〃 LM pectin 2.0 〃 Granulated sugar 70.0 〃 Compound mainly consisting of milk powder and other materials Powder (hereinafter referred to as "(B)") Milk powder 150.0 〃 Coloring agent 0.2 〃 Acidulant 3.0 〃 Emulsifier 1.5 〃 Granulated sugar 200.0 〃 Fermented milk (hereinafter referred to as ``(C)'') 50.0 〃 Flavor (hereinafter referred to as ``(C)'' ) 3.0 〃 Pudding was produced by blending the various raw materials mentioned above, and the comparative experimental examples shown below were conducted. However, the dissolution temperature of carrageenan is approximately 50°C. Method of the present invention (1) (A) and (B) are mixed in powder form, 1600 parts by weight of water is added and mixed to form an emulsion, and then heated until the temperature of the emulsion reaches 50°C. When the temperature becomes 90%, add (C) and mix.
After heating to ℃, it was dispensed into a pudding container and cooled to about 10℃ to obtain pudding. Method of the present invention (2) In method (1) of the present invention, the pudding is prepared in the same manner as in method (1) of the present invention except that (C) is added and mixed when the temperature of the emulsion reaches 70°C. Manufactured. Method of the present invention (3) Mix powders (A) and (B), and add 1600 ml of hot water at 70°C.
After adding and mixing parts by weight and heating to form an emulsion with a temperature of 70°C, (C) was added and mixed and heated to reach 90°C, and then the same method as in the method (1) of the present invention was carried out. Got the pudding in a way. Comparative Example A pudding was obtained in the same manner as in the method (1) of the present invention except that (C) was added and mixed when the temperature of the emulsion reached 40°C. Comparative Example (A), (B) and (C) were added to 1600 parts by weight of water at the same time and mixed, heated until the product temperature reached 90°C, and then made into pudding in the same manner as the method (1) of the present invention. Obtained. Comparative Example (A), (B) and (C) were simultaneously added and mixed in 1600 parts by weight of hot water at 70°C, heated to form an emulsion with a product temperature of 90°C, and then mixed with method (1) of the present invention. Pudding was obtained in a similar manner. Comparative Example (B) was added to 1000 parts by weight of water, mixed and heated to 50%
℃ emulsion, separately add (A) to 600 parts by weight of water, mix and heat to make a 90℃ solution, and when each liquid is mixed and the product temperature is 70℃, (C) were added and mixed, and then a pudding was obtained in the same manner as method (1) of the present invention. The textures and textures of the puddings obtained by each of the above methods were compared by sensory evaluation, and the results are shown in Table 1. The sensory evaluation in the table is 5...the best.
A 5-point scoring system was used, with 1 being the worst.

[Table] In the above comparative experiment examples and Table 1, the present invention method
By comparing (1) and (2) with the comparative example, the importance of the temperature of the emulsion when adding fermented milk and the melting temperature of the milk protein-reactive gelling agent used was clarified. . In the case of the above comparative experiment example, the melting temperature is approximately 50
℃ carrageenan (milk protein-reactive gelling agent) was used, so if the temperature of the emulsion when adding fermented milk was 50℃ or higher (in the case of methods (1) and (2) of the present invention)
In contrast, when the temperature of the emulsion was 40°C (in the case of the comparative example), a pudding with a good texture was obtained. All I could get was pudding. Next, by comparing methods (1) and (2) of the present invention and comparative examples, and method 3 of the present invention and comparative examples, it is possible to compare fermented milk with a gelling agent as a main ingredient, powder, and powdered milk with other materials. The importance of not being able to add it to water or hot water at the same time as the main powder has become clear. In addition, by comparing methods (1) to (3) of the present invention with comparative examples, it was found that a blended powder mainly containing a gelling agent and a blended powder mainly composed of powdered milk and other materials were mixed in advance. The importance of mixing bodies became clear. As is clear from the results of the above comparative experiments, in the present invention, the gelling agent is specified as a milk protein-reactive gelling agent, and gelling agents other than the milk protein-reactive gelling agent and gel strength adjusting substances are used. Mixing or not, a blended powder mainly containing a gelling agent, a blended powder mainly containing a gelling agent and powdered milk,
The mixing method with the blended powder should be specified as powder mixing, and the timing of addition of fermented milk should be determined based on the gelling agent-based powder, milk powder, and other ingredients. Determine when the temperature of the emulsion consisting of a powder mixture is at least a temperature sufficient to dissolve the milk protein-reactive gelling agent.It is only when all of the above conditions are satisfied that protein production by addition of fermented milk is possible. They found that acid coagulation can be suppressed. The resulting gel-like dessert has a smooth texture and texture, and due to the addition of fermented milk, it has a refreshing flavor that suppresses the sweetness and sluggishness of gel-like desserts such as custard pudding. It can be done. As a result, it becomes possible to greatly expand the range of taste groups that were previously limited to a certain extent. Example 1 Carrageenan 4.5 parts by weight Farceleran 2.0 LM pectin 1.0 Skimmed milk powder 52.0 Egg white powder 10.0 Color pigment 0.5 Acidulant 1.5 Emulsifier 1.0 Granulated sugar 130.0 Fermented milk 44.0 〃 Flavor 1.0 〃 Other than the above fermented milk and flavors After mixing the ingredients in powder form, add this to 752.5 parts by weight of water, mix with heat to form an emulsion, and when the emulsion reaches 70°C, add fermented milk and flavor while stirring. did. After that, the emulsion was heat sterilized at 120℃ for 5 seconds, then cooled to 70℃ and using a homogenizer.
After homogenization at 150 (50) Kg/ ^cm2 , fill it into a cup.
It was cooled to about 10°C to obtain fermented milk pudding. Example 2 Carrageenan 4.0 parts by weight Farceleran 2.5 Agar (powder) 1.5 Skimmed milk powder 100.0 Egg white powder 10.0 Emulsifier 1.0 Color pigment 0.5 Granulated sugar 120.0 Vegetable oil 60.0 Fermented milk 22.0 〃 Flavor 1.0 〃 Vegetables mentioned above After powder-mixing ingredients other than oil, fermented milk, and flavor, this was added to 677.5 parts by weight of water, and vegetable oil was further added and mixed with heat to form an emulsion. When the temperature reached ℃, fermented milk and flavor were added with stirring. After that, the emulsion was heat sterilized at 120°C for 5 seconds,
Cool to 70 °C and use a homogenizer for 150 (50)
After homogenization at Kg/cm ² , the mixture was whipped with a whipper for about 5 minutes to achieve an overrun of about 60%, and then filled into cups and cooled to about 10° C. to obtain fermented milk-containing Bavarois.

Claims (1)

[Claims] 1 Mix the milk protein-reactive gelling agent, milk powder, and other materials in powder form, add and mix the obtained powder mixture to water or hot water to form an emulsion, and adjust the temperature of the emulsion to the temperature of the above-mentioned emulsion. Fermented milk that is heated to a temperature higher than sufficient to dissolve a protein-reactive gelling agent, mixed with fermented milk, subjected to heat treatment and homogenization treatment as necessary, and then cooled. A method for producing a gelatinous dessert.