WO2008020568A1

WO2008020568A1 - Gel-type food and process for producing the same

Info

Publication number: WO2008020568A1
Application number: PCT/JP2007/065699
Authority: WO
Inventors: Hiroto Itou; Noriaki Matsunaga; Shigeru Aizawa
Original assignee: Meiji Dairies Corporation
Priority date: 2006-08-18
Filing date: 2007-08-10
Publication date: 2008-02-21
Also published as: KR20090046836A; HK1131005A1; JP5193868B2; CN101516201A; CN101516201B; KR101478171B1; JPWO2008020568A1

Abstract

[PROBLEMS] To provide a process for producing a gel-type food such as whey cheese which has a little brittle tissue and a non-sticky and little starchy feeling on the tongue, shows a smooth touch in the mouth and on the tongue, suffers from little dripping and is excellent in texture and taste. [MEANS FOR SOLVING PROBLEMS] A gel-type food is produced by subjecting a solution to be treated, which contains whey proteins and fat components and in which the concentration of the whey proteins is from 4 to 12% by weight and the weight ratio of the fat components to the whey proteins is 5:1 or less, to a heating treatment under two-stage heating conditions. The two-stage heating conditions comprise the first stage wherein the heating temperature is controlled to 65 to 75oC so that the above-described solution to be treated is maintained at an almost uniform temperature of 65 to 75oC as a whole, and the second stage wherein the heating temperature is controlled to not higher than 90OC but higher than 75oC so that the above-described solution to be treated is maintained at an almost uniform temperature of not higher than 90OC but higher than 75oC as a whole.

Description

Specification

Gel-like food and method for producing the same

Technical field

[0001] The present invention relates to a method for producing a gel-like food product such as whey cheese having a smooth mouthfeel and a smooth mouthfeel and having little water separation and good texture and flavor, and a gel-like food product produced thereby. Background art

[0002] Whey is obtained as a by-product during the production of natural cheese and casein.

[0003] Whey is well known for its high nutritional value. Whey contains whey protein, lactose, minerals, vitamins, and the like. Among these whey components, whey protein is especially useful as a raw material for various nutritional compositions because it has a high nutritional value and is highly efficient in protein utilization.

[0004] However, effective use of whey proteins is not sufficient, and further development of applications is desired.

[0005] Whey protein is denatured when heat-treated at a temperature of 60 ° C or higher, becomes an acid coagulated product when heat-treated in a low pH solution, and becomes a gel product with excellent water retention when heat-treated in the presence of salts. (Non-Patent Document 1).

[0006] There is whey cheese typified by ricotta cheese as a food utilizing the heat coagulation property of whey protein.

[0007] For example, this whey cheese is prepared by adding whole milk, skim milk, cream, etc. to whey obtained as a by-product during the production of normal natural cheese, and preparing a small amount of this whey. After adding acid (such as lactic acid), etc., it is heated to 85-95 ° C in a large-capacity tank (kettle) to form a card (aggregate) (Non-patent document 2, Non-patent document) Reference 3)

Yes

[0008] First, since the card floats near the liquid level in a large-capacity tank, the floated card is scooped and collected with a colander (net). Next, a small amount of acid (such as taenoic acid) is added to the processing solution in a heated (high temperature) state to further form a card (aggregate). These cards are combined, dehydrated, filled into a cup-shaped container, etc., sealed, and whey. It is supposed to be cheese.

On the other hand, several attempts have been made in the production of cheese-like foods using whey protein. For example, in Patent Document 1, in the production of whey cheese, whey protein concentrate (WPC), which has high nutritional value, is heated as a main ingredient, ripened with rennet, and natural with good flavor and texture. Get cheese-like food!

[0010] In Patent Document 2, a whey protein cheese having a smooth texture is obtained by subjecting whey protein to limited decomposition, followed by heat treatment and acid treatment.

[0011] Further, in Patent Document 3, a whey protein is added to raw milk and heated and stirred after pH adjustment, whereby a cottage cheese-like fresh cheese curd excellent in water retention, heat resistance, and storage stability can be obtained in a short time. Get in high yield!

[0012] However, in the above card, the tissue is fragile, the touch of the tongue is starchy,

However, there were some things that remained unsatisfactory from the viewpoint of texture and flavor.

[0013] In addition, in the manufacturing method described above, the heating time becomes longer, and an overheated portion is generated in the processing liquid due to the structural characteristics of the heating method and the heating apparatus, and the heat history varies depending on the portion of the processing liquid. In some cases, the card was too hard, and the texture and flavor were not consistent for each part, such as inside the container.

[0014] Note that an overheated portion is generated in the processing liquid. For example, when the processing liquid is heated by indirectly heat (such as a jacket) force of the tank to increase the temperature of the processing liquid, It is assumed as a phenomenon that occurs on the side. In addition, a heating element, hot water, water vapor, or the like is injected into the processing liquid, an electrode is brought into contact with the processing liquid to energize it, or an electromagnetic wave (microwave) is irradiated to the processing liquid. When the temperature of the processing liquid is increased by processing, it is assumed that the phenomenon occurs in the vicinity of the heating element, hot water, water vapor, electrode, irradiated portion, and the like.

[0015] Further, at this time, if the processing operation from preparation of the treatment liquid to heat treatment, filling into a container or the like and sealing is an open system, there may be a concern about sanitary problems.

Patent Document 1: JP-A-1-148148

Patent Document 2: JP-A-7-264980

Patent Document 3: JP-A-9 299025 Non-patent literature l: New Food Industry, 25 (3), 33 (1983): Ouegawa Osamu

Non-patent document 2: CHEESE Chemistry, Physics and Microbiology-Volume2, Major Cheese Groups: Co-authored by Fox, McSweeney, Cogan, Guinee

^ Patent Document 3: Application of ulrtafiltration in the dairy industry: Co-authored by Renner'Abd

Problems to be solved by the invention

[0016] The present invention has been made in view of the above-mentioned problems of the prior art, and the texture is brittle. The texture is not starchy, the texture is smooth, the mouthfeel is smooth, and the texture is low. It is an object of the present invention to provide a method for producing a gel-like food product such as whey cheese having good flavor and a gel-like food product such as whey cheese produced thereby.

Means for solving the problem

[0017] As a result of intensive research in view of the above problems, the present inventors have devised heat treatment conditions in the conventional whey cheese manufacturing process, thereby improving whey with an unprecedented texture and flavor. The inventors have found that gel-like foods such as cheese can be obtained, and have completed the present invention.

[0018] Further, at this time, the concentration of whey protein, the mixing ratio of whey protein and fat, pH, volume, etc. are appropriately selected in the treatment solution to be heat-treated, so At the same time, we found the knowledge that hygienic gel-like foods with excellent flavor and long-term storage could be obtained.

That is, the present invention is as follows.

[0020] (1) A treatment solution containing whey protein and fat, the concentration of whey protein being 4 to; 12% by weight, and the weight ratio of fat to whey protein being 5 times or less is heated in two stages. A method for producing a gel food by heat treatment according to conditions,

In the first stage of the two-stage heating conditions, the heating temperature is set to 65 to 75 ° C, and the whole treatment liquid is held at 65 to 75 ° C at a substantially uniform temperature.

In the second stage of the two-stage heating conditions, the heating temperature is 90 ° C or lower and exceeds 75 ° C, and the entire treatment liquid is almost uniform at 90 ° C or lower and 75 ° C. Hold at a temperature exceeding A method for producing a gel food characterized by the above.

[0021] (2) In the above (1), a method for producing a gel-like food, wherein the treatment liquid is emulsified before heat-treating the treatment liquid.

[0022] (3) In the method (1) or (2), the pH of the treatment liquid is 5 to 9,

(4) In any one of the above (1) to (3), the treatment liquid contains at least one of an emulsifier, a stabilizer and a gelling agent.

[0023] (5) The above-mentioned (1) to (4)! /, Or even the deviation! /, The heat treatment time for the first stage and the heat treatment time for the second stage, and the deviation is 30. A method for producing a gel food characterized by being within minutes.

[0024] (6) A method for producing a gel-like food according to any one of (1) to (5), wherein the treatment liquid is filled in a container and sealed, followed by heat treatment.

[0025] (7) The method for producing a gel food according to (6) above, wherein the container has a capacity of 50 ml (milliliter) to 150 ml (milliliter).

[0026] (8) A method for producing a gel food characterized in that the material of the container is made of plastic according to (6) or (7) above.

[0027] (9) In any one of (1) to (8), the gel food is whey cheese, and the method for producing a gel food is characterized in that

[0028] (10) A gel-like food produced using the production method of any one of (1) to (8) above.

[0029] (11) Whey cheese produced using the production method of any one of (1) to (8) above.

The invention's effect

[0030] According to the present invention, the production of gel-like foods such as whey cheese having a texture and a good taste with a smooth texture and a smooth mouthfeel and low water separation, is not starchy, with a brittle tissue and brittle texture. The method and the ability to provide gelled foods such as whey cheese produced by this method.

BEST MODE FOR CARRYING OUT THE INVENTION

[0031] The inventors of the present application heat-processed a treatment solution containing whey protein under various heating conditions to produce a gel food such as whey cheese, and attached the gel food. Evaluation and analysis of texture, flavor and physical properties. In addition, after filling a cup-shaped container with a treatment solution containing whey protein and sealing it, heat treatment is carried out under various heating conditions to produce prototype food products such as whey cheese. Evaluation and analysis of physical properties.

At this time, a sensory test was used to evaluate the texture and flavor, and a bacterial test was used to take a microscopic photograph to evaluate the physical properties. By simultaneously evaluating and analyzing the texture, flavor and physical properties, a method for producing a gel-like food having a good texture and flavor and a gel-like food produced thereby were found.

[0033] The method for producing a gel food according to the present invention comprises whey protein and fat, the concentration of whey protein is 4 to 12% by weight, and the weight ratio of fat to whey protein is 5 times or less. The treatment liquid is heated under two-stage heating conditions to produce a gel food.

[0034] Here, in the first stage of the two-stage heating conditions, the heating temperature is set to 65 to 75 ° C, and the whole processing liquid is held at 65 to 75 ° C at a substantially uniform temperature. In the second stage of the two-stage heating conditions, the heating temperature is 90 ° C or lower and higher than 75 ° C, and the treatment liquid as a whole is almost uniform at 90 ° C or lower and 75 ° C. The temperature is maintained so that the temperature exceeds.

[0035] By subjecting the treatment liquid to heat treatment under the two-stage heating conditions described above, the texture is brittle and the texture is not starchy, the mouthfeel is smooth, the mouthfeel is smooth, and the water release is low. Gel-like foods such as whey cheese having good feeling and flavor can be produced.

[0036] In the present invention, "the whole treatment liquid is held at 65 to 75 ° C at a substantially uniform temperature", "the whole treatment liquid is 90 ° C or less and 75 ° at a substantially uniform temperature. “Hold at a temperature exceeding C” means that the treatment liquid is subjected to heat treatment so that the temperature of the “part of the treatment liquid that is most difficult to rise” also falls within the predetermined temperature range. It means maintaining the whole temperature.

[0037] Here, the "part of the processing liquid that is most difficult to raise the temperature" means, for example, when the processing liquid is heated by heating indirectly from the outside of the container containing the processing liquid. This means the part of the processing solution where heat is most difficult to transfer, such as the central part inside the container. [0038] In addition, when heating a treatment liquid by injecting a heating element, hot water, water vapor or the like into the treatment liquid and heating the treatment liquid directly, it is far from the heat generation body, hot water, water vapor or the like. Or a position where it is difficult to change temperature due to physical properties such as viscosity and density.

[0039] The whey protein used in the present invention is contained in cheese whey, acid whey and the like.

Yes

[0040] Cheese whey is obtained as a by-product when producing natural cheese from milk.

Acid whey is obtained as a supernatant when casein is produced by adding acid to milk, utilizing the phenomenon that proteins precipitate near the isoelectric point.

[0041] The whey protein source (material) used in the present invention specifically includes whey, whey powder, whey protein concentrate (WPC) obtained by treating whey with an ultrafiltration membrane, whey, and the like. Examples thereof include a whey protein isolate (WPI) obtained by treating the protein with an ion exchange resin.

[0042] The concentration (in water concentration) of the whey protein in the treatment solution is preferably 4 to 12% by weight.

[0043] If the concentration of whey protein in the treatment solution is lower than 4% by weight, the strength of the gel obtained by heat treatment becomes too weak. If the concentration of whey protein is higher than 12% by weight, Since the strength becomes too strong, the gel food is not suitable for food as it is.

[0044] From this viewpoint, the concentration of the whey protein in the treatment solution is more preferably 5 to 11% by weight, still more preferably 6 to 10% by weight.

[0045] The fat content in the treatment solution is preferably 5 times or less by weight ratio to whey protein.

[0046] It is preferable that the treatment liquid contains an appropriate amount of fat in order to make the mouthfeel and texture of the gel-like food smooth, and to obtain a rich feeling in texture and flavor. However, if the fat content in the treatment liquid exceeds 5 times by weight with respect to whey protein, it is not preferable because the food texture and flavor of the gel food may be felt.

[0047] From this point of view, the fat content in the treatment liquid is more preferably 0.5 to 4 times, and still more preferably! To 3 times, by weight ratio to the whey protein. [0048] Specific examples of the fat source (material) include whole milk, whole fat concentrated milk, whole milk powder, condensed milk, cream, butter, fermented butter, buttermilk, buttermilk powder, vegetable And soy-based foods such as animal oils and fats and soy milk.

[0049] In the present invention, the treatment liquid described above is heat-treated under two-stage heating conditions.

[0050] This two-stage heating condition is the first stage, where the heating temperature is 65 to 75 ° C, and the entire treatment liquid is kept at a substantially uniform temperature of 65 to 75 ° C. Visually, the heating temperature should be 90 ° C or lower and over 75 ° C, and the whole processing solution should be kept at a uniform temperature of 90 ° C or lower and over 75 ° C. Is.

[0051] In the first stage heat treatment (preliminary heating) and the second stage heat treatment (final heating), the heating temperature is changed to two stages, and the entire treatment liquid is gelled in a nearly uniform state. A uniform card is formed. As a result, a gel-like food with a good texture and flavor that is less harsh to the mouth and to the touch is produced.

[0052] The temperature range of 65 to 75 ° C by the first-stage heat treatment (preheating) is a temperature at which the whey protein gradually heat-coagulates, for example, about 70 ° C.

[0053] The temperature range below 90 ° C and above 75 ° C by the second stage heat treatment (final heating) is the temperature at which the whey protein is completely heat-coagulated, for example, about 80 ° C. is there.

[0054] In the present invention, the heating temperature in the first stage is preferably set to 65 to 75 ° C, more preferably 70 to 75 ° C, and further preferably 70 to 73 ° C, so that the entire processing liquid is substantially uniform. Hold at a moderate temperature. That is, the temperature of the portion of the processing solution that is most difficult to rise is preferably 65 to 75 ° C, more preferably 70 to 75 ° C, and even more preferably 70 to 73 ° C. A heat treatment is applied to maintain the temperature of the entire processing solution.

[0055] If the temperature is set lower than 65 ° C, it takes a long time for the portion where the temperature of the processing liquid is most difficult to reach a predetermined temperature, resulting in poor production efficiency.

[0056] On the other hand, if the heating temperature in the first stage is set higher than 75 ° C, the whey protein will be denatured at once, and the treatment solution will solidify unevenly, resulting in a gel-like texture with a rough mouthfeel and texture. A food product is obtained, which is not preferable.

That is, it is preferable to set the heating temperature appropriately while taking into consideration the production efficiency and quality (texture and flavor) of the gel food. [0058] By the first stage of heat treatment (preheating), the entire treatment liquid is gelled in a uniform and uniform state, thereby forming a uniform card with less texture and a smooth texture. A simple gel-like food can be obtained.

[0059] The temperature of the heat treatment is set to 65 ° C to 75 ° C, for example, the temperature is controlled within a range of 65 ° C to 75 ° C at a constant temperature (for example, 70 ° C). Both control and control at varying temperatures (eg 66 ° C to 73 ° C).

[0060] In the present invention, the heating temperature of the second stage is preferably 90 ° C or less and more than 75 ° C, more preferably 80 ° C to 90 ° C, still more preferably 80 to 85 °. Set to C to keep the entire processing solution at a nearly uniform temperature. That is, the temperature of the portion of the processing liquid that is most difficult to raise is preferably 90 ° C or less and more than 75 ° C, more preferably 80 ° C to 90 ° C, and still more preferably 80 to 90 ° C. Heat the treatment solution to 85 ° C to maintain the temperature of the whole treatment solution.

[0061] If the heating temperature in the second stage is set to 75 ° C or lower, it takes a long time for the most difficult part of the processing liquid to reach the predetermined temperature, resulting in poor production efficiency.

[0062] On the other hand, if the heating temperature is set higher than about 90 ° C, the whey protein is denatured at once, and the treatment liquid is solidified, so that a genore-like food with a rough texture can be obtained. It is not preferable.

[0063] That is, it is preferable to set the heating temperature appropriately in the second stage while taking into consideration the production efficiency and quality of the gel food.

[0064] Note that, when the temperature of the heat treatment is set to a temperature range of 90 ° C or lower and higher than 75 ° C, for example, within a temperature range of 90 ° C or lower and higher than 75 ° C, This means both controlling at a constant temperature (for example, 80 ° C) and controlling at a fluctuating temperature (for example, 76 ° C to 88 ° C).

[0065] Both the first-stage heat treatment and the second-stage heat treatment described above can be performed as indirect heat treatment. Alternatively, both can be direct heat treatment. Furthermore, either one can be indirect heat treatment and the other can be direct heat treatment.

[0066] Indirect heat treatment involves heat treatment indirectly from the outside of a tank or container that contains the treatment liquid! For example, outside of the tank containing the processing solution (jacket etc.) Indirect heat treatment increases the temperature of the treatment liquid. Alternatively, a cup-shaped plastic container or a retort container filled with a treatment liquid and sealed is introduced into an atmosphere of warm water or steam to raise the temperature of the treatment liquid.

[0067] In the direct heat treatment, a heating element, hot water, water vapor, or the like is injected into the treatment liquid and the heat treatment is performed directly. For example, a heating element, hot water, water vapor, or the like is injected into the processing liquid, an electrode is brought into contact with the processing liquid to energize it, or an electromagnetic wave (microwave) is irradiated to the processing liquid. It processes and raises the temperature of a process liquid.

[0068] In the present invention, the property of heat denaturation (temperature) of protein is used in a method for producing a gel food, and can be applied to egg white protein in addition to whey protein.

[0069] In the method for producing a gel food of the present invention, the treatment liquid can be emulsified before the treatment liquid is heat-treated.

[0070] By emulsifying the treatment liquid, the treatment liquid is mixed in a nearly uniform state, so that the structure of the gel food is also likely to be uniform.

[0071] When the treatment liquid is not emulsified, the stirring force of the tank, the use of a static mixer, etc. can be used with a force S.

[0072] When the treatment liquid is emulsified, a mesh filter, nozzle, homomixer, milder, homogenizer (homogenizer), or the like can be used. These can be used in general operating conditions and operating conditions.

[0073] In the method for producing a gel food according to the present invention, it is desirable that the pH of the treatment liquid is 5 to 9.

[0074] When the pH of the treatment liquid is within this range, the denaturation of the protein proceeds stably, and thus the structure of the gel food is likely to be uniform.

[0075] From this viewpoint, the treatment solution preferably has a pH of 5 to 9, more preferably a pH of 5.55 to 8.5, and further preferably a pH of 6 to 8.

[0076] Specific examples of the pH adjuster for adjusting the pH of the treatment liquid include lactic acid, acetic acid, sulfuric acid, hydrochloric acid, citrate, lemon juice, sodium hydroxide, and potassium hydroxide. When mixing the pH adjusting agent with the treatment solution, it is preferable that the pH adjustment agent is gradually added gradually while stirring the treatment solution S, and aggregates due to proteins, proteins, etc. are difficult to form. [0077] In the method for producing a gel food of the present invention, the treatment liquid may contain at least one of an emulsifier, a stabilizer and a gelling agent.

[0078] By adding an emulsifier, a stabilizer, a gelling agent, or the like to the treatment liquid, the oil and water phases are not separated or precipitated, and the treatment liquid is stabilized in a nearly uniform state. Therefore, the structure of the gel food is preferable because it tends to be uniform.

[0079] Specific examples of the emulsifier include glycerin fatty acid ester, organic acid monodallylide, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, enzymatically decomposed lecithin, polyglycerin fatty acid ester and the like.

[0080] Specific examples of the stabilizer include locust bin gum, guar gum, xanthan gum, dielan gum, tara gum, and gum arabic.

[0081] Specific examples of the gelling agent include agar, pectin, and curdlan.

[0082] In the method for producing a gel food according to the present invention, the treatment liquid is a protein, carbohydrate, vitamin, mineral, vegetable or animal that is conventionally known in the production of gel food such as whey cheese. Oil and fat, soy-based foods such as soy milk, fruit-based foods such as fruit juice and pulp, and useful microorganisms such as lactic acid bacteria and bifidobacteria. These can be added to the treatment liquid and mixed with the treatment liquid to be included in the treatment liquid.

[0083] In the above, specific examples of the protein source (material) include full-fat milk, full-fat concentrated milk, full-fat milk powder, skim milk, skim-fat concentrated milk, skim milk powder, condensed milk, butter milk, butter milk powder , Casein, casein canolecium, sodium caseinate and the like.

[0084] Specific examples of the lipid supply source (material) include full-fat milk, full-fat concentrated milk, full-fat powdered milk, condensed milk, cream, butter, and fermented butter.

[0085] Specific examples of the sugar source (material) include lactose and glucose.

[0086] Specific examples of vitamin sources (materials) include various vitamins such as vitamin C and vitamin E, and fruit foods such as fruit juice and pulp.

[0087] Specific examples of the mineral supply source (material) include various salts such as sodium chloride, magnesium chloride, and calcium carbonate.

[0088] In the present invention, gel food such as whey cheese other than the above-mentioned additives In the production of the above, a conventionally known additive is added to the above-mentioned treatment liquid as necessary, and the force S is used.

[0089] Specific examples of the additive include salting agent, viscosity adjusting agent, acidulant, sweetener, flavoring agent, acidity adjusting agent, food preservative, cereals, beans, vegetables, meat, seafood, Examples thereof include guanidine hydrochloride, urea, ethylene glycol, glycerin, propanol, sodium phosphite, sodium naphthalene sulfonate and sodium laurate sulfonate.

[0090] Examples of the salting agent include sodium chloride (salt) and potassium chloride.

[0091] Examples of the viscosity adjusting agent include whole egg, egg yolk, starch, gelatin, and gum.

[0092] Examples of the acidulant include acetic acid, lactic acid, citrate, tartaric acid, fumaric acid, succinic acid, malic acid, gluconic acid, adipic acid, phytic acid, darcono delta latatane, ascorbic acid and the like.

[0093] Examples of sweeteners include fructose, sucrose, sugar alcohol, mannitol, Sonorbitonore, and multitole.

[0094] As flavoring agents, coffee, green tea, peanut paste, almond paste, spices

, Cocoa mass, cocoa powder, amino acids, nucleic acids and the like.

[0095] Examples of sourness preparation agents include antioxidants, sodium acetate, sodium citrate, sodium malate, sodium tartrate, sodium succinate, and sodium fumarate.

[0096] Examples of food preservation include coloring agents, sorbic acid, potassium sorbate, sodium sorbate, and ethyl alcohol.

[0097] These may be used alone or in admixture within a range not departing from the object of the present invention.

[0098] In the method for producing a gel food according to the present invention, it is desirable that both the first stage treatment time and the second stage treatment time be within 30 minutes. The heat treatment time within this range is sufficient to improve the texture and flavor of the two-stage heat treatment of the present invention while maintaining better gel-like foods and production efficiency. It is preferred to be! /, From.

[0099] From this point of view, the processing time of the first stage and the second stage is! /, And the deviation should be within 30 minutes. S is preferable, more preferably within 20 minutes for both the first stage and the second stage. More preferred The first and second stages are within 15 minutes.

[0100] In the present invention, the first-stage / second-stage heat treatment time is the treatment liquid to be heat-treated in the first-stage or second-stage heat treatment, or the heat treatment. The capacity of a container such as a tank that contains the processing liquid to be processed, or a part of the container that is filled and sealed with the processing liquid. The elapsed time after the target temperature is reached in the heat treatment. Say.

[0101] In the present invention, in the first stage, the entire treatment solution is at a substantially uniform temperature of 65 to 75 ° C, more preferably 70 to 75 ° C, and even more preferably 70 to 73 ° C. keeping. In the second stage, the entire treatment liquid is at a substantially uniform temperature of 90 ° C or lower and higher than 75 ° C, more preferably 80 ° C to 90 ° C, still more preferably 80 to 85 ° C. Holds to ° C. The treatment time for the first stage and the second stage is preferably 30 minutes or less, more preferably 20 minutes or less, and still more preferably 15 minutes or less. Control of these conditions includes, for example, the volume of the processing liquid, the composition of the processing liquid, the volume of the container that holds the processing liquid 'dimension' material, and the volume of the container that is filled and sealed with the processing liquid 'dimension-shape' · This can be done by adjusting at least one of the materials.

[0102] In the method for producing a gel food of the present invention, the treatment liquid can be heat-treated after being filled in a container and sealed.

[0103] In this case, indirect heating is preferred for both the first stage heat treatment and the second stage heat treatment.

[0104] After the treatment liquid is filled into a container and sealed, heat treatment is performed indirectly from the outside of the container, so that the shelf life is relatively long and the shelf life is relatively long. A hygienic gel food can be obtained.

[0105] According to the present invention, heat treatment is performed under two-stage heating conditions, and the entire treatment liquid is maintained at 65 to 75 ° C at a substantially uniform temperature (first stage). Hold the whole liquid at a nearly uniform temperature, 90 ° C or lower and higher than 75 ° C (second stage). That is, when heat treatment is performed under two-stage heating conditions, and the heat treatment liquid is heated indirectly from the outside of the container containing the treatment liquid, the treatment is performed as in the central part inside the container. The temperature of the part of the liquid where heat is most difficult to transfer is within the predetermined temperature range. Thus, the temperature of the entire processing liquid is maintained by applying heat treatment to the processing liquid.

[0106] Therefore, even if the processing liquid is filled in the container and sealed, and then indirectly heated from the outside of the container, the center and the peripheral edge of the inside of the container have a nearly uniform texture and flavor. Gel-like food can be obtained.

[0107] As described above, when the heat treatment is performed after filling the container with the treatment liquid and sealing, the capacity of the container can be 50 ml (milliliter) to 150 ml (milliliter).

[0108] If the volume of the treatment liquid or the container is smaller than 50 ml (milliliter), the effect of improving the texture and flavor by the two-stage heat treatment becomes small. On the other hand, the volume of the processing solution and the container is larger than 150 ml (millilitre)! /, Which is preferable because the processing time becomes longer.

[0109] Specific examples of the shape and form of the container include a cup-shaped container and a bag shape for retort.

[0110] In this case, the material of the container may be made of plastic.

[0111] In the method for producing a gel food of the present invention, the gel food can be used as whey cheese. Examples of whey cheese include those described in the “Codex standard”.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.

Example 1

[0113] (Manufacture of whey cheese 1)

Whey powder (Meiji Dairies Co., Ltd.) 8 · lg, whey protein isolate (WPI) 5.2 g, raw tarium 13.5 g, tap water 83.2 g dissolved at room temperature while stirring in the tank Later, citrate was added little by little to adjust the pH of the treatment solution to 6.

[0114] In this treatment solution, the concentration of whey protein in water was about 6.7% by weight, and the weight ratio of fat to whey protein was about 1.1 times.

[0115] After filling 110 g of this processing solution into a 150 ml capacity plastic cup, the temperature is 75.

Immerse and hold in hot water at ° C for 10 minutes and further in hot water at 80 ° C for 20 minutes.

[0116] The final product (gel food) was obtained by cooling to a temperature of 10 ° C or lower.

Example 2 [0117] (Manufacture of whey cheese 2)

Whey powder (Meiji Dairies Co., Ltd.) 8.0g, whey protein isolate (WPI) 5.4g, fresh tarium 39.2g, tap water 57.5g dissolved in the tank at room temperature Later, citrate was added little by little to adjust the pH of the treatment solution to 6.

[0118] In this treatment solution, the concentration of whey protein in water was about 8.5% by weight, and the weight ratio of fat to whey protein was about 2.8 times. After 110 g of this treatment solution was filled into a 150 ml plastic cup, it was immersed and held in hot water at a temperature of 75 ° C. for 10 minutes and further in hot water at a temperature of 80 ° C. for 20 minutes.

[0119] Then, it was cooled to a temperature of 10 ° C or lower to obtain a final product (gel food).

[0120] (Comparative Example 1) (Prototype of whey cheese 1)

[0121] In this treatment solution, the concentration of whey protein in water was about 6.7% by weight, and the weight ratio of fat to whey protein was about 1.1 times.

[0122] After 110 g of this treatment solution was filled into a 150 ml plastic cup, the temperature was 80

It was immersed and kept in hot water at ° C for 30 minutes.

[0123] Then, the product was cooled to a temperature of 10 ° C or lower to obtain a final product (gel food).

[0124] (Evaluation 1) (Sensory test)

The gel foods obtained in Example 1, Example 2 and Comparative Example 1 were subjected to a sensory test by five specialized panelists. The items evaluated were water separation, appearance, texture and flavor as shown in Table 1. Each item is evaluated by a scoring method, with 5 levels of “good” = 5 points, “slightly good” = 4 points, “normal” = 3 points, “slightly bad” = 2 points, and “bad” = 1 point. .

[0125] Example 1 and Example 2 in which heat treatment was performed in two stages of preheating at a temperature of 75 ° C and final heating at a temperature of 80 ° C were compared to Comparative Example 1 in which heat treatment was performed in one step at a temperature of 80 ° C Overall it was good! In particular, in terms of texture, Example 1 and Example 2 were clearly better than Comparative Example 1.

[table 1] Sensory test results

Item Water separation Appearance Texture Flavor

Example 1 3.8 3.6 4.2 3.8

Example 2 4.0 3.6 4.4 4.4

Comparative Example 1 3.8 3.4 2.4 3.4

[0126] (Evaluation 2) (Bacteria test)

A gel-like food obtained in Example 1 and a commercially available product that is generally sold!

Bacterial test (storage test) was conducted on commercial product B.

[0127] As shown in Table 2, the evaluated items were the viable cell count and anaerobic cell count, and the selective media were standard agar medium (SMA medium) and GAM medium (manufactured by Nissy).

[0128] In Example 1 of the product of the present invention, live bacteria were below the detection limit value, whereas in the commercial products A and B, live bacteria were detected.

[0129] The product of the present invention did not show an increase in the number of viable bacteria even after 4 months, and it was proved that the shelf life was longer than that of the commercial products A and B. The shelf life of commercial products A and B was set to 21 days from the date of manufacture.

[Table 2]

Table 2. Bacteria test results

Item (Test conditions) Viable count Anaerobic count Example 1 (after 12 () after production date) 10 <10

Commercial product A (10 days after production date) 1.0 10 ^Γ) 4.4 X 10 ⁴ Commercial product B (8 days after production date) 3.6 10 ⁵ 1.2 X 10 '

[0130] (Evaluation 3) (Microscope photography)

The gel-like food obtained in Example 1 and commercially available product A, which is commercially available whey cheese, were photographed with a stereomicroscope (25 times magnification). The images taken are shown in Fig. 1 (invention product) and Fig. 2 (commercial product A). In Example 1 of the product of the present invention, the structure was smooth, whereas in the commercial product A, the structure was rough.

Industrial applicability [0131] According to the present invention, the production of gel-like foods such as whey cheese having a texture and a good taste with a smooth texture and a smooth mouthfeel and low water separation, is not starchy, and the texture is brittle. A method can be provided.

[0132] In addition, even when the treatment liquid is filled into a cup-shaped container and sealed and then heat-treated indirectly from the outside of the container, the central portion and the peripheral edge of the inside of the container are almost uniform in texture. It is possible to provide a method for producing a gel-like food that can be used as a flavor.

Brief Description of Drawings

[0133] [FIG. 1] A photomicrograph of the surface of the product of the present invention taken with a stereomicroscope (25x magnification).

[Fig. 2] Photomicrograph of the surface of a commercial product taken with a stereomicroscope (25x magnification).

Claims

The scope of the claims

[1] A treatment solution containing whey protein and fat, with a whey protein concentration of 4 to; 12% by weight and a weight ratio of fat to whey protein of 5 times or less is heated under two-stage heating conditions. A method for producing a gel food by processing,

In the second stage of the two-stage heating conditions, the heating temperature is 90 ° C or lower and exceeds 75 ° C, and the entire treatment liquid is almost uniform at 90 ° C or lower and 75 ° C. Hold at a temperature exceeding

A method for producing a gel food characterized by the above.

[2] The method for producing a gelled food according to claim 1, wherein the treatment liquid is emulsified before the treatment liquid is heat-treated.

[3] The method for producing a gelled food according to claim 1 or 2, wherein the pH of the treatment liquid is 5 to 9.

[4] The method for producing a gelled food according to any one of [1] to [3], wherein the treatment liquid contains at least one of an emulsifier, a stabilizer, and a gelling agent.

[5] The heat treatment time of the first stage and the heat treatment time of the second stage are! /, And the deviation is within 30 minutes, The gel food according to any one of claims 1 to 4, Production method

Yes

[6] The method for producing a gel food according to any one of [1] to [5], wherein the container is filled with the treatment liquid and sealed, followed by heat treatment.

7. The method for producing a gel food according to claim 6, wherein the container has a capacity of 50 ml to 150 ml.

[8] The method for producing a gel food according to claim 6 or 7, wherein the container is made of plastic.

[9] The method for producing a gel food according to any one of claims 1 to 8, wherein the gel food is whey cheese.

[10] A gel-like food produced using the production method according to any one of claims 1 to 8. [11] Whey cheese manufactured using the manufacturing method according to any one of claims 1 to 8.