KR101478171B1 - Gel-type food and process for producing the same - Google Patents

Abstract

The present invention provides a method for producing a gel-like food such as a cheesecake that has no texture, does not look like a soft tissue touching the tongue, is not like starch, has a touch feeling on the mouth, a smooth touch to the tongue, a small number of teeth, and a good texture and flavor .

A gel-like food is prepared by heat-treating a treatment solution containing whey protein and fat, a concentration of whey protein of 4 to 12% by weight, and a weight ratio of fat to whey protein of 5 times or less, under a heating condition of two stages. In the first step of the heating condition in the second step, the heating temperature is maintained at 65 to 75 캜, and the whole of the treating solution is maintained at a substantially uniform temperature of 65 to 75 캜. In the second stage of the heating conditions of the two stages, the heating temperature is 90 ° C or lower and the temperature is higher than 75 ° C, and the entire treatment liquid is maintained at a substantially uniform temperature of 90 ° C or lower and 75 ° C or higher.

Gel food, whey protein, cheese, casein.

Description

[0001] GEL-TYPE FOOD AND PROCESS FOR PRODUCING THE SAME [0002]

The present invention relates to a method for producing a gel-like food such as whey cheese, which has a soft touch to the mouth, a soft touch to the tongue and a small amount of water separation, good texture and flavor, and a gel-like food prepared thereby.

Faye is obtained as a by-product in the manufacture of natural cheese or casein.

Fake is well known for its high nutritional value, and fake contains whey proteins, lactose, minerals and vitamins. Among the components of these fakes, whey protein is particularly important as a material in various nutritional compositions because of its high nutritional value and excellent protein utilization efficiency.

However, the effective utilization of whey protein is not sufficient, and development of additional uses is desired.

The whey protein is denatured by heat treatment at a temperature of 60 ° C or higher and becomes an acid coagulum upon heat treatment in a low pH liquid and is characterized in that it is a gelled product having excellent water retention when heated in the presence of a salt One).

It is a food using heat coagulability of whey protein, and there is a cheese such as ricotta cheese.

This cheese is prepared, for example, by adding a cell oil, skim milk, cream or the like to a fake obtained as a by-product at the time of producing a natural cheese, preparing a treatment solution, adding a small amount of acid (lactic acid, And then heating the mixture to 85 to 95 占 폚 in a large tank (kiln) to form a curd (agglomerate) (Non-Patent Document 2, Non-Patent Document 3).

First of all, the curd floats near the surface of the liquid in a large-capacity tank, and floats the injured curd with a colander and collects it. Then, a small amount of acid (citric acid or the like) is added to the treatment liquid in the heating (high temperature) state to form an additional curd (agglomerate). These curds are combined, dehydrated, packed in a cup-shaped container, and sealed to form Fe cheese.

On the other hand, some attempts have been made to produce cheese-type foods using whey protein. For example, in Patent Document 1, in the production of whey cheese, wheat protein concentrate (WPC) having high nutritive value is heated by using as a main raw material, and rennet is added to aged to obtain natural cheese having good flavor and texture We are getting form food.

In Patent Document 2, the whey proteins are limitedly decomposed, and then subjected to heat treatment followed by acid treatment to obtain smooth whey protein cheeses.

In Patent Document 3, whey protein is added to the raw oil, and the mixture is heated and stirred after pH adjustment to obtain a fresh cheese curd such as cottage cheese excellent in water retention, heat resistance and preservation in a short time in a high yield.

However, in the above-mentioned curd, there is a tendency that the texture is tinged or touched to the tongue is like a glutinous starch, and it is easy to complete, and there are some complaints from the viewpoint of texture and flavor.

In addition, in the above-described manufacturing method, from the point that the heating time is somewhat long, the overheated part is generated in the processing solution due to the heating method and the structural characteristics of the heating device, and the thermal history is different for each part of the processing solution, And the texture and flavor were not uniform in each portion of the container, and there was also unevenness or a point.

The reason that the overheated portion is formed in the treatment liquid is assumed to be a phenomenon occurring at the periphery of the inside of the tank when, for example, the treatment liquid is indirectly heated from the outside of the tank (jacket or the like) . In the case where the treatment liquid is heated by injecting a heating element, hot water, water vapor or the like into the treatment liquid, conducting electricity by bringing the electrode into contact with the treatment liquid, or directly heating the treatment liquid by irradiating electromagnetic waves (microwaves) It is assumed that this phenomenon occurs in the vicinity of a heating element, hot water, steam, an electrode, and irradiated portion.

Further, at this time, if the processing operation from the preparation of the treatment liquid to the heat treatment and filling to the container and sealing is performed in the open system, there is a concern that the problem of hygiene may be caused.

[Patent Document 1]: JP-A-1-148148

[Patent Document 2]: JP-A 7-264980

[Patent Document 3]: JP-A-9-299025

[Non-Patent Document 1]: New Food Industry, 25 (3), 33 (1983): Shuichi Kaminogawa

[Non-Patent Document 2]: CHEESE Chemistry, Physics and Microbiology-Volume 2, Major Cheese Groups: Fox, McSweeney, Cogan, Guinee

[Non-Patent Document 3]: Application of ulrtafiltration in the dairy industry: Renner · Abd

(Problems to be Solved by the Invention)

The present invention has been made in view of the above-mentioned problems of the prior art, and it is an object of the present invention to provide a toothbrush which is free from tissue, touches the tongue and is not like a glutinous starch, has a touch like mouth, touch with the tongue, And a method for producing a gel-like food such as whey cheese with good flavor and a gel-like food such as whey cheese prepared by the method.

(MEANS FOR SOLVING THE PROBLEMS)

DISCLOSURE OF THE INVENTION The inventors of the present invention have made intensive studies in view of the above problems and consequently found that a gel-like food such as Fei cheese having excellent texture and flavor which is not conventionally obtained can be obtained by devising heat treatment conditions in a conventional process for producing cheese And have accomplished the present invention.

In this case, by appropriately selecting the concentration of whey protein, mixing ratio of whey proteins and fat, pH, and capacity in the treatment liquid to be subjected to the heat treatment, it is possible to provide a food having excellent texture and flavor, At the same time, we discovered that hygienic gel foods are obtained.

That is, the present invention is as follows.

(1) A treatment liquid containing whey protein and fat, having a concentration of whey protein of 4 to 12% by weight and a weight ratio of whey to whey protein of 5 times or less, As a method of manufacturing,

In the first stage of the heating conditions of the two stages, the heating temperature is set to 65 to 75 캜, and the whole of the treating solution is maintained at a substantially uniform temperature of 65 to 75 캜,

In the second stage of the heating condition in the second step, the heating temperature is 90 ° C or lower and the temperature is higher than 75 ° C, and the whole of the treatment liquid is maintained at a substantially uniform temperature of 90 ° C or lower and 75 ° C or higher

≪ / RTI >

(2) The method for producing a gel-like food according to (1) above, wherein the treatment liquid is emulsified before the heat treatment.

(3) The method for producing a gel-like food according to (1) or (2) above, wherein the pH of the treatment liquid is 5 to 9.

(4) The method for producing a gel-like food according to any one of (1) to (3) above, wherein the treatment liquid comprises at least one of an emulsifier, a stabilizer and a gelling agent.

(5) The method for producing a gel-like food according to any one of (1) to (4) above, wherein the first heat treatment time and the second heat treatment time are within 30 minutes.

(6) The method for producing a gel-like food according to any one of (1) to (5) above, wherein the treatment liquid is filled in a container and sealed and then subjected to heat treatment.

(7) The method of producing a gelatinous food according to (6) above, wherein the capacity of the container is from 50 ml (milliliter) to 150 ml (milliliter).

(8) The method of producing a gelatinous food according to the above (6) or (7), wherein the material of the container is a plastic.

(9) The method for producing a gel-like food according to any one of (1) to (8) above, wherein the gel-like food is feez cheese.

(10) A gel-form food product produced by any one of the above-mentioned methods (1) to (8).

(11) A cheese made by using any one of the above-mentioned methods (1) to (8).

(Effects of the Invention)

According to the present invention, it is possible to provide a gel-like food such as a fake cheese having a smooth texture, a soft texture touching the mouth, a touch feeling on the mouth, a soft touch feeling on the tongue, And a gel-like food such as whey cheese prepared by the method can be provided.

(Best Mode for Carrying Out the Invention)

The inventors of the present application have found that a gel-like food such as a fake cheese is heat-treated on a treatment liquid containing a whey protein under various heating conditions to evaluate and analyze the texture, flavor, and physical properties of the gel- did. In addition, the processing solution containing the whey protein is filled in a cup-shaped container and sealed, and then heat treatment is performed under various heating conditions to start the gel-like food such as cheese and the texture, flavor, and physical properties Evaluation and interpretation.

At this time, a sensory test was used for the evaluation of texture and flavor, and a bacterial test or a photograph of a microscope was used for evaluation of physical properties. By evaluating and analyzing these texture, flavor and physical properties at the same time, a method for producing a gel-like food having good texture and flavor and a gel-like food prepared by the method are found.

A method for producing a gel-like food of the present invention is a method for producing a gel-like food comprising a treatment liquid containing whey protein and fat and having a concentration of whey protein of 4 to 12 wt% and a weight ratio of fat to whey protein of 5 times or less, Thereby producing a gel-like food.

Here, in the first step of the two-step heating condition, the heating temperature is maintained at 65 to 75 캜, and the whole of the processing solution is maintained at a substantially uniform temperature of 65 to 75 캜, The heating temperature is 90 ° C or lower and the temperature is higher than 75 ° C so that the whole of the treatment liquid is kept at a substantially uniform temperature of 90 ° C or lower and 75 ° C or higher.

The above-mentioned treatment liquid is heat-treated under the above-described two-step heating conditions, so that the structure is not torn, the touch feeling on the tongue is not like a glutinous starch, the touch is unlike the starch, And a gel-like food such as whey cheese having good texture and good flavor can be produced.

In the present invention, " maintain the entire process liquid at a substantially uniform temperature of 65 to 75 DEG C ", " maintain the entire process liquid at a substantially uniform temperature of 90 DEG C or lower and 75 DEG C or above " Means that the temperature of the entire treatment liquid is maintained by applying a heat treatment to the treatment liquid so that the temperature of the " part where the treatment liquid is most difficult to raise " is within the above-mentioned predetermined temperature range.

Here, the " part where the treatment liquid is most difficult to be heated " herein means that when the treatment liquid is heated by indirect heat treatment from the outside of the container containing the treatment liquid, for example, Means a portion in which the heat is hardly transmitted in the liquid.

When the treatment liquid is directly heated by injecting a heating element, hot water or steam into the treatment liquid, the liquid is distant from the heating element, hot water, steam or the like, or the temperature changes in terms of physical properties such as viscosity and density It is difficult or impossible to position.

The whey proteins used in the present invention are contained in cheese wheat, mountain wheat and the like.

Cheese fake is obtained as a by-product in the production of natural cheese from milk. The acid fay is obtained as a supernatant when casein is produced by adding an acid to the milk using the phenomenon that the protein precipitates near the isoelectric point.

Specific examples of the source of the whey protein used in the present invention include a whey protein concentrate (WPC) obtained by treating a fake, a whey protein, a whey protein with an ultrafiltration membrane or the like, a whey protein obtained by treating a whey protein with an ion exchange resin, A protein separation product (WPI), and the like.

The concentration (whey concentration) of the whey protein in the treatment liquid is preferably 4 to 12% by weight.

If the concentration of the whey protein in the above-mentioned treatment liquid is lower than 4% by weight, the strength of the gel obtained by the heating treatment becomes too weak. If the concentration of the whey protein is higher than 12% by weight, the strength of the gel becomes too strong. It is not suitable for food as a gel-like food.

From this viewpoint, the concentration of whey protein in the above-mentioned treatment liquid is more preferably 5 to 11% by weight, and still more preferably 6 to 10% by weight.

The amount of the fat in the above-mentioned treatment liquid is preferably 5 times or less by weight based on the whey protein.

It is preferable that the above-mentioned treatment liquid contains an appropriate amount of a fat ingredient in order to smooth the feel of touching the mouth of the gel-like food and touch to the tongue, and to obtain a rich feeling in texture and flavor. However, if the weight of the fat in the treatment liquid exceeds 5 times the weight of the whey protein, the texture and flavor of the gel-like food may become greasy or unfavorable.

From this point of view, the weight of the fat in the above-mentioned treatment liquid is preferably 0.5 to 4 times, more preferably 1 to 3 times as much as the whey protein.

Specific examples of the source (source) of the above-mentioned fat include soybean oil such as cell oil, cell concentrated oil, whole milk powder, condensed milk, cream, butter, fermented butter, buttermilk, buttermilk, vegetable oil, Food, and the like.

In the present invention, the above-described treatment liquid is subjected to heat treatment under two heating conditions.

The heating conditions for the two steps are as follows: the heating temperature is set to 65 to 75 ° C in the first step, and the entire treatment liquid is maintained at a substantially uniform temperature of 65 to 75 ° C. In the second step, 90 DEG C or lower and 75 DEG C or higher, so that the whole of the treatment liquid is maintained at a substantially uniform temperature of 90 DEG C or lower and 75 DEG C or higher.

The heating temperature is changed into two steps in the first heating step (preliminary heating) and the second heating step (final heating), and the entire treatment liquid is gelled in a state close to uniformity to form a uniform curd will be. As a result, a gel-like food having good texture and good flavor is produced with less touch to the mouth and touch to the tongue.

The temperature range of 65 to 75 占 폚 due to the first-stage heat treatment (preliminary heating) is a temperature at which the whey protein gradually thermally coagulates as, for example, about 70 占 폚.

The temperature range of 90 占 폚 or lower due to the second-stage heat treatment (final heating), and the temperature range exceeding 75 占 폚 is a temperature at which the whey protein completely thermally solidifies, such as about 80 占 폚.

In the present invention, the heating temperature in the first stage is preferably set to 65 to 75 占 폚, more preferably 70 to 75 占 폚, and still more preferably 70 to 73 占 폚, . That is, the treatment liquid is subjected to a heat treatment such that the temperature of the above-mentioned treatment liquid, which is hardest to be heated, is preferably 65 to 75 ° C, more preferably 70 to 75 ° C, And the temperature of the entire treatment liquid is maintained.

If it is set to be lower than 65 ° C, it takes a long time to reach the predetermined temperature at the portion of the treatment liquid which is hardly heated, and the production efficiency is deteriorated.

On the other hand, if the heating temperature of the first stage is set to be higher than 75 ° C, the whey protein is denatured at once and the treatment liquid unevenly coagulates, so that a gel-like food having a touch feeling on the mouth and touching the tongue can be obtained .

That is, the heating temperature is preferably set appropriately in consideration of production efficiency and quality (texture and flavor) of the gel-like food.

The entire treatment liquid is gelled in a state close to uniformity by heating treatment (preliminary heating) in the first step to form a homogeneous curd to obtain a gel-like food having less texture and smooth texture and flavor.

Setting the temperature of the heat treatment to 65 占 폚 to 75 占 폚 means that the temperature is controlled within a range of 65 占 폚 to 75 占 폚 at a constant temperature (for example, 70 占 폚) To 66 [deg.] C to 73 [deg.] C).

In the present invention, the heating temperature in the second stage is preferably set to a temperature range of 90 占 폚 or less and more than 75 占 폚, more preferably 80 占 폚 to 90 占 폚, and still more preferably 80 to 85 占 폚, Thereby keeping the entire body at a substantially uniform temperature. That is, the temperature of the above-mentioned treatment liquid which is hardest to be heated is preferably 90 占 폚 or lower and more preferably 75 占 폚 or higher, more preferably 80 占 폚 to 90 占 폚, and still more preferably 80 to 85 占 폚 , A heat treatment is applied to the treatment liquid to maintain the temperature of the entire treatment liquid.

If the heating temperature of the second stage is set to 75 ° C or lower, it takes a long time for the portion of the processing solution, which is hardly heated to reach a predetermined temperature, to be poor, resulting in poor production efficiency.

On the other hand, if the heating temperature is set to be higher than about 90 캜, the whey protein is denatured at once and the treatment liquid solidifies strongly, so that a gel-like food having a touch feeling on the mouth and touching the tongue can be obtained, not.

That is, even in the second stage, it is desirable to appropriately set the heating temperature in consideration of the production efficiency and quality of the gelated food.

Setting the temperature of the heat treatment to 90 ° C or less and setting the temperature to a temperature in excess of 75 ° C means that the temperature is controlled at a constant temperature (for example, 80 ° C) within a temperature range of 90 ° C or lower and 75 ° C or higher , And controlling the temperature to vary (for example, 76 DEG C to 88 DEG C).

The above-described first-stage heat treatment and second-stage heat treatment can be indirect heat treatment. Or both may be subjected to a direct heating treatment. In addition, either one of them may be indirectly heated and the other may be directly heated.

The indirect heating treatment indirectly performs heat treatment from the tank or the outside of the container containing the treatment liquid. For example, indirectly heat treatment from the outside (jacket or the like) of the tank containing the treatment liquid to raise the temperature of the treatment liquid. Or a cup-shaped plastic container or a retort container filled with a treatment liquid and sealed, is put into the atmosphere of hot water or steam to raise the temperature of the treatment liquid.

The direct heating treatment is a direct heating treatment by injecting a heating element, hot water, water vapor or the like into the treatment liquid. For example, a heating element, hot water, water vapor, or the like is injected into the treatment liquid, the electrode is brought into contact with the treatment liquid to energize it, or directly heated by irradiating electromagnetic waves (microwave) will be.

In addition, the present invention uses the characteristic of heat denaturation (temperature) of a protein in a method for producing a gel-like food, and can be applied to an egg white protein in addition to a whey protein.

In the method for producing a gel-like food of the present invention, the treatment liquid may be emulsified before the heat treatment.

Since the treatment liquid is mixed in a state close to uniformity by emulsifying the treatment liquid, it is preferable that the structure of the gel-like food becomes easy to be uniform.

When the treatment liquid is not emulsified, stirring of the tank, static mixer, or the like can be used.

When the treatment liquid is emulsified, a mesh filter, a nozzle, a homomixer, a miller, a homogenizer (homogenizer), or the like can be used. They may be used under general operating conditions or operating conditions.

In the method for producing a gel food according to the present invention, it is preferable that the pH of the treatment liquid is 5 to 9.

When the pH of the treatment liquid is within this range, denaturation of the protein stably proceeds, so that the structure of the gelated food tends to be uniform, which is preferable.

From this viewpoint, the pH of the treatment liquid is preferably 5 to 9, more preferably 5.55 to 8.5, and more preferably 6 to 8.

Specific examples of the pH adjuster for adjusting the pH of the treatment liquid include lactic acid, acetic acid, sulfuric acid, hydrochloric acid, citric acid, lemon juice, sodium hydroxide, potassium hydroxide and the like. When the pH adjusting agent is mixed with the treating solution, it is preferable that the pH adjusting agent is gradually added little by little while stirring the treating solution, since it is difficult for aggregates to be formed by the protein or the like to be generated.

In the method for producing a gelatinous food of the present invention, the treatment liquid may include at least one of an emulsifier, a stabilizer, and a gelling agent.

Addition of an emulsifier, a stabilizer, a gelling agent, or the like to the treatment liquid makes it possible to stabilize the treatment liquid in a state close to uniformity without separating the oil phase and the water phase or causing precipitation, .

Specific examples of the emulsifier include glycerin fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, enzyme digesting lecithin and polyglycerin fatty acid esters.

Specific examples of the stabilizer include locust bean gum, guar gum, xanthan gum, gellan gum, tara gum and gum arabic.

Specific examples of the gelling agent include agar, pectin, curdlan and the like.

In the method for producing a gel food according to the present invention, the above-mentioned treatment liquid may be a soybean food such as proteins, saccharides, vitamins, minerals, vegetable or animal fats, soybean milk, etc. which are conventionally known in the production of gel- And fruit microflora such as lactic acid bacteria and bifidus microorganisms. These can be included in the above-mentioned treatment liquid by adding and mixing the above treatment liquid.

Specific examples of the source (source) of the protein include cell oil, cell concentrated milk, whole milk powder, skim milk, skim milk concentrate, skim milk powder, condensed milk, buttermilk, buttermilk, casein, casein calcium, casein sodium Can be exemplified.

Specific examples of the source (material) for the lipid include battery oil, cell condensed milk, whole milk powder, condensed milk, cream, butter, fermented butter and the like.

Specific examples of the saccharide source (material) include lactose, glucose, and the like.

Specific examples of the source of vitamins include various vitamins such as vitamin C and vitamin E, fruit-based foods such as fruit juice and pulp, and the like.

Specific examples of the source (material) of the mineral include various salts such as sodium chloride, magnesium chloride and calcium carbonate.

In the present invention, additives conventionally known in the production of gel-like foods such as Feil cheese, other than the above-mentioned additives, may be added to the above-mentioned treatment liquid as required.

Specific examples of the additives include salts, viscosity regulators, acidifiers, sweeteners, preservatives, pesticides, food preservatives, cereals, beans, vegetables, meat, seafood, guanidine hydrochloride, urea, ethylene glycol, glycerin , Propanol, sodium phosphite, sodium naphthalenesulfonate, sodium laurylsulfonate, and the like.

As the salt agent, sodium chloride (salt), potassium chloride and the like can be mentioned.

Examples of the viscosity regulator include egg yolk, egg yolk, starch, gelatin, and gum.

Examples of the acidulant include acetic acid, lactic acid, citric acid, tartaric acid, fumaric acid, succinic acid, malic acid, gluconic acid, adipic acid, phytic acid, glucono delta lactone and ascorbic acid.

Examples of the sweetener include fructose, sucrose, sugar alcohol, mannitol, sorbitol, maltitol and the like.

Examples of the tablet include coffee, horse tea, peanut paste, almond paste, spice, cacao mass, cocoa powder, amino acid, nucleic acid and the like.

Examples of the acid control agent include antioxidants, sodium acetate, sodium citrate, sodium malate, sodium tartrate, sodium succinate, sodium fumarate and the like.

Examples of the food preservative include a coloring agent, sorbic acid, potassium sorbate, sodium sorbate, ethyl alcohol and the like.

These may be used singly or in combination, and may be compounded within a range not contrary to the object of the present invention.

In the method for producing a gelatinous food of the present invention, it is preferable that the first treatment time and the second treatment time are all within 30 minutes. This is because the heat treatment time in this range is preferable in order to sufficiently exhibit the effect of improving the texture and flavor by the two-step heat treatment of the present invention while maintaining the better production efficiency of the gel food.

From this point of view, it is preferable that all the treatment times in the first and second stages are all within 30 minutes, more preferably within 20 minutes in the first and second stages, more preferably within the first and second stages. All the steps are within 15 minutes.

Further, in the present invention, the first and second stages of the heat treatment time are the same as the first and second stages of the heat treatment process in which the heat treatment process liquid or the treatment liquid to be heat- Or the elapsed time from when a portion of the container in which the processing liquid is filled and sealed reaches a predetermined temperature targeted for the heating processing.

In the present invention, in the first stage, the entire treatment liquid is maintained at a substantially uniform temperature of 65 to 75 占 폚, more preferably 70 to 75 占 폚, and still more preferably 70 to 73 占 폚. In the second step, the entire treatment liquid is kept at a substantially uniform temperature of 90 占 폚 or lower, more preferably 75 占 폚 or higher, more preferably 80 占 폚 to 90 占 폚, and still more preferably 80 to 85 占 폚. The treatment times of the first and second stages are preferably all within 30 minutes, more preferably within 20 minutes, and most preferably within 15 minutes. The control of these conditions is carried out, for example, by controlling the volume of the treatment liquid, the composition of the treatment liquid, the volume, dimensions, shape and material of the vessel containing the treatment liquid, the volume, dimensions, And the like.

In the method for producing a gel food according to the present invention, the treatment liquid may be filled in a container and sealed, followed by heat treatment.

In this case, indirect heating is preferred in both the first-stage heat treatment and the second-stage heat treatment.

By heating the treatment liquid indirectly from the outside of the container after filling the treatment liquid into the container and sealing it, the deterioration with time of the quality is small and the shelf life is comparatively long, and long-term preservation is possible and hygienic gel food can be obtained.

According to the present invention, the heat treatment is performed under two heating conditions, and the entire treatment liquid is maintained at a substantially uniform temperature of 65 to 75 占 폚 (first step), and the entire treatment liquid is maintained at a substantially uniform temperature 90 ° C or less and maintained at a temperature exceeding 75 ° C (second stage). That is, in the case where the treatment liquid is heated by indirect heating treatment from the outside of the container containing the treatment liquid by heating treatment under the two-step heating condition, the most heat in the treatment liquid is electrolyzed The temperature of the entire treatment liquid is maintained by applying heat treatment to the treatment liquid so that the temperature of the hard-to-reach portion becomes the above-mentioned predetermined temperature range.

Therefore, even if the treatment liquid is sealed in the container after the treatment liquid is indirectly heated from the outside of the container, a gel-like food having a texture and flavor close to uniformity in the center portion and peripheral portion in the inside of the container can be obtained.

As described above, when the treatment liquid is filled in the container and sealed and then heat-treated, the volume of the container can be set to 50 ml (milliliter) to 150 ml (milliliter).

If the volume of the treatment liquid or the container is less than 50 ml (milliliter), the effect of improving the texture and flavor by the two-step heat treatment becomes small. On the other hand, if the volume of the treatment liquid or the container is larger than 150 ml (milliliter), the treatment time becomes rather long, which is not preferable.

As the shape and form of the container, specifically, a cup-shaped container and a sealing form for retort can be exemplified.

In this case, the material of the container may be made of plastic.

In the method for producing a gel-like food of the present invention, the above-mentioned gel-like food may be made of whey cheese. Fei cheese can be exemplified by those listed in the " Codex Standard ".

Hereinafter, the present invention will be described by way of examples, but the present invention is not limited thereto.

1 is a photomicrograph (magnification: 25 times) of a surface of a sample of the present invention photographed with a stereomicroscope.

2 is a photomicrograph (magnification: 25 times) of a surface of a commercial product photographed with a stereoscopic microscope.

(Example 1)

(Preparation of Fei Cheese 1)

8.1 g of fake powder (manufactured by Meiji Nippon K.K.), 5.2 g of whey protein isolate (WPI), 13.5 g of fresh cream, and 83.2 g of tap water were dissolved in a tank while stirring at room temperature, citric acid was added little by little The pH of the solution was adjusted to 6.

In this treatment solution, the concentration of the whey protein in water was about 6.7 wt%, and the weight ratio of fat to whey protein was about 1.1 times.

110 g of this treatment liquid was filled in a plastic cup having a capacity of 150 ml and then immersed and maintained in hot water of 75 캜 for 10 minutes and hot water of 80 캜 for 20 minutes, respectively.

And cooled to a temperature of 10 ° C or less to obtain a final product (gel-like food).

(Example 2)

(Preparation of Fei Cheese 2)

5.4 g of whey protein isolate (WPI), 39.2 g of fresh cream, and 57.5 g of tap water were dissolved in a tank while stirring at room temperature, citric acid was added little by little, The pH of the treatment liquid was adjusted to 6.

In this treatment solution, the concentration of the whey protein in water was about 8.5 wt%, and the weight ratio of fat to whey protein was about 2.8 times. 110 g of this treatment liquid was filled in a plastic cup having a capacity of 150 ml and then immersed in hot water of 75 캜 for 10 minutes and hot water of 80 캜 for 20 minutes.

And cooled to a temperature of 10 ° C or less to obtain a final product (gel-like food).

(Comparative Example 1) (Start of Fei cheese 1)

8.1 g of fake powder (manufactured by Meiji Nippon K.K.), 5.2 g of whey protein isolate (WPI), 13.5 g of fresh cream, and 83.2 g of tap water were dissolved in a tank while stirring at room temperature, citric acid was added little by little The pH of the solution was adjusted to 6.

In this treatment solution, the concentration of the whey protein in water was about 6.7 wt%, and the weight ratio of fat to whey protein was about 1.1 times.

110 g of this treatment liquid was filled in a plastic cup having a capacity of 150 ml and then immersed in hot water having a temperature of 80 캜 for 30 minutes and held.

And cooled to a temperature of 10 ° C or less to obtain a final product (gel-like food).

(Evaluation 1) (sensory test)

The gel-like foods obtained in Examples 1 and 2 and Comparative Example 1 were subjected to sensory evaluation by five professional panelists. As shown in Table 1, the evaluated items were finished, appearance, texture, and flavor. Each item was evaluated by a rating method, and 5 items of "good" = 5 points, "somewhat better" = 4 points, "normal" = 3 points, "somewhat poor" = 2 points and " did.

Example 1 and Example 2 in which two steps of preheating at a temperature of 75 占 폚 and final heating at a temperature of 80 占 폚 were performed were better than Comparative Example 1 which was heat-treated at one step at a temperature of 80 占 폚. Especially in the items of texture, Examples 1 and 2 were clearly better than Comparative Example 1.

(Evaluation 2) (Bacteriological examination)

Bacterial test (preservation test) was performed on the gel-like food obtained in Example 1 and commercially available product A and commercial product B which are commonly sold whey cheese.

As shown in Table 2, the evaluated items were the number of viable cells and the number of anaerobic bacteria, and the respective selective media were standard agar medium (SMA medium) and GAM medium (manufactured by Nissan).

In Example 1 of the present invention, viable bacteria were detected in the commercial product A or the commercial product B, while the viable bacteria were in the detection limit value or less.

In the present invention, the number of live cells was not increased even after 4 months from the date of manufacture, and it was proved that the shelf life is longer than the commercial product A or the commercial product B. In addition, the shelf life of the commercial product A or the commercial product B was set to 21 days from the date of manufacture.

(Evaluation 3) (Photographing of a microscope)

The gel-like food obtained in Example 1 and the commercial product A, which is a commonly sold cheesecake, were photographed by a stereomicroscope (magnification: 25 times). The images photographed are as shown in Fig. 1 (invention product) and Fig. 2 (commercial product A). In Example 1 of the present invention, it was a smooth texture, while in the commercial product A, it was a flat structure.

According to the present invention, it is possible to provide a gel-like food such as a fake cheese having a smooth texture, a soft texture touching the mouth, a touch feeling on the mouth, a soft touch feeling on the tongue, A manufacturing method can be provided.

The present invention also provides a method for producing a gel-like food in which the central portion and the peripheral portion in the inside of the container are uniformly close to the texture and flavor even when the treatment liquid is sealed after being filled with a cup- can do.

Claims (11)

A method of producing a gel-like food by heating a treatment solution containing whey protein and fat, a concentration of whey protein of 4 to 12 wt%, and a weight ratio of fat to whey protein of 5 times or less, As a result, In the first stage of the heating conditions of the two stages, the heating temperature is set to 65 to 75 캜, and the whole of the treating solution is maintained at a substantially uniform temperature of 65 to 75 캜, In the second stage of the heating condition in the second step, the heating temperature is 90 ° C or lower and the temperature is higher than 75 ° C, and the whole of the treatment liquid is maintained at a substantially uniform temperature of 90 ° C or lower and 75 ° C or higher ≪ / RTI > The method for producing a gel-like food according to claim 1, wherein the treatment liquid is emulsified before the heat treatment. The method of producing a gelatinous food according to claim 1, wherein the pH of the treatment liquid is 5 to 9. The method of producing a gelatinous food according to claim 1, wherein the treatment liquid comprises at least one of an emulsifier, a stabilizer, and a gelling agent. The method for producing a gel-form food according to claim 1, wherein the heat treatment time in the first stage and the heat treatment time in the second step are all within 30 minutes. The method for producing a gel-like food according to claim 1, wherein the treatment liquid is filled in a container, sealed, and then heat-treated. The method of producing a gelatinous food according to claim 6, wherein the volume of the container is 50 ml to 150 ml. The method for producing a gel-like food according to claim 6, wherein the material of the container is a plastic. 7. The method of producing a gel-like food according to any one of claims 1 to 6, wherein the gel-like food is whey cheese. A gel-like food product produced by the production method according to any one of claims 1 to 6. 7. A cheese made by using the production method according to any one of claims 1 to 6.

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