WO2008020568A1 - Aliment de type gel et son procédé de fabrication - Google Patents

Aliment de type gel et son procédé de fabrication Download PDF

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Publication number
WO2008020568A1
WO2008020568A1 PCT/JP2007/065699 JP2007065699W WO2008020568A1 WO 2008020568 A1 WO2008020568 A1 WO 2008020568A1 JP 2007065699 W JP2007065699 W JP 2007065699W WO 2008020568 A1 WO2008020568 A1 WO 2008020568A1
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WIPO (PCT)
Prior art keywords
stage
gel
producing
temperature
treatment liquid
Prior art date
Application number
PCT/JP2007/065699
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English (en)
Japanese (ja)
Inventor
Hiroto Itou
Noriaki Matsunaga
Shigeru Aizawa
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Meiji Dairies Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Dairies Corporation filed Critical Meiji Dairies Corporation
Priority to CN200780034660.XA priority Critical patent/CN101516201B/zh
Priority to JP2008529856A priority patent/JP5193868B2/ja
Publication of WO2008020568A1 publication Critical patent/WO2008020568A1/fr
Priority to HK09109139.4A priority patent/HK1131005A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0686—Cheese from whey, e.g. mysost
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/06—Mixtures of whey with milk products or milk components

Definitions

  • 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.
  • 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
  • Whey is obtained as a by-product during the production of natural cheese and casein.
  • Whey is well known for its high nutritional value.
  • Whey contains whey protein, lactose, minerals, vitamins, and the like.
  • 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.
  • 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 Non-Patent Document 1
  • whey cheese typified by ricotta cheese as a food utilizing the heat coagulation property of whey protein.
  • 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)
  • 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.
  • 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!
  • 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.
  • the card was too hard, and the texture and flavor were not consistent for each part, such as inside the container.
  • an overheated portion is generated in the processing liquid.
  • 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.
  • 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.
  • microwave electromagnetic wave
  • 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
  • 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.
  • 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.
  • the present invention is as follows.
  • 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.
  • 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.
  • 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.
  • the pH of the treatment liquid is 5 to 9
  • the treatment liquid contains at least one of an emulsifier, a stabilizer and a gelling agent.
  • 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.
  • the gel food is whey cheese
  • the method for producing a gel food is characterized in that
  • 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 is not starchy, with a brittle tissue and brittle texture.
  • 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.
  • heat treatment is carried out under various heating conditions to produce prototype food products such as whey cheese. Evaluation and analysis of physical properties.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the 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.
  • the whey protein used in the present invention is contained in cheese whey, acid whey and the like.
  • 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.
  • 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.
  • WPC whey protein concentrate
  • WPI whey protein isolate
  • the concentration (in water concentration) of the whey protein in the treatment solution is preferably 4 to 12% by weight.
  • 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.
  • 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.
  • the fat content in the treatment solution is preferably 5 times or less by weight ratio to whey protein.
  • 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.
  • 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.
  • 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.
  • 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.
  • the treatment liquid described above is heat-treated under two-stage heating conditions.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the heating temperature is set appropriately while taking into consideration the production efficiency and quality (texture and flavor) of the gel food.
  • 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.
  • 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).
  • 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 °.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a heating element, hot water, water vapor, or the like is injected into the treatment liquid and the heat treatment is performed directly.
  • 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.
  • 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.
  • the treatment liquid can be emulsified before the treatment liquid is heat-treated.
  • the treatment liquid 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.
  • the stirring force of the tank 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.
  • 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.
  • the pH of the treatment liquid is 5 to 9.
  • 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.
  • 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.
  • 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.
  • the treatment liquid may contain at least one of an emulsifier, a stabilizer and a gelling agent.
  • emulsifier examples 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.
  • the stabilizer include locust bin gum, guar gum, xanthan gum, dielan gum, tara gum, and gum arabic.
  • gelling agent examples include agar, pectin, and curdlan.
  • 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.
  • soy-based foods such as soy milk
  • fruit-based foods such as fruit juice and pulp
  • useful microorganisms such as lactic acid bacteria and bifidobacteria.
  • protein source material
  • specific examples of the protein source 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.
  • lipid supply source material
  • examples of the lipid supply source include full-fat milk, full-fat concentrated milk, full-fat powdered milk, condensed milk, cream, butter, and fermented butter.
  • sugar source material
  • lactose lactose
  • glucose glucose
  • vitamin sources include various vitamins such as vitamin C and vitamin E, and fruit foods such as fruit juice and pulp.
  • mineral supply source material
  • various salts such as sodium chloride, magnesium chloride, and calcium carbonate.
  • gel food such as whey cheese other than the above-mentioned additives
  • a conventionally known additive is added to the above-mentioned treatment liquid as necessary, and the force S is used.
  • 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.
  • salting agent examples include sodium chloride (salt) and potassium chloride.
  • viscosity adjusting agent examples include whole egg, egg yolk, starch, gelatin, and gum.
  • 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.
  • sweeteners include fructose, sucrose, sugar alcohol, mannitol, Sonorbitonore, and multitole.
  • Cocoa mass Cocoa powder, amino acids, nucleic acids and the like.
  • sourness preparation agents include antioxidants, sodium acetate, sodium citrate, sodium malate, sodium tartrate, sodium succinate, and sodium fumarate.
  • Examples of food preservation include coloring agents, sorbic acid, potassium sorbate, sodium sorbate, and ethyl alcohol.
  • 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.
  • 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.
  • 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 entire treatment solution in the first stage, 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.
  • the entire treatment liquid in the second stage, 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.
  • the treatment liquid can be heat-treated after being filled in a container and sealed.
  • indirect heating is preferred for both the first stage heat treatment and the second stage heat treatment.
  • 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.
  • the capacity of the container can be 50 ml (milliliter) to 150 ml (milliliter).
  • 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.
  • the volume of the processing solution and the container is larger than 150 ml (millilitre)! /, which is preferable because the processing time becomes longer.
  • Specific examples of the shape and form of the container include a cup-shaped container and a bag shape for retort.
  • the material of the container may be made of plastic.
  • the gel food can be used as whey cheese.
  • whey cheese examples include those described in the “Codex standard”.
  • 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.
  • 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.
  • the final product (gel food) was obtained by cooling to a temperature of 10 ° C or lower.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the product was cooled to a temperature of 10 ° C or lower to obtain a final product (gel food).
  • Example 1 The gel foods obtained in Example 1, Example 2 and Comparative Example 1 were subjected to a sensory test by five specialized panelists.
  • 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.
  • Example 1 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.
  • 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).
  • 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.
  • 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.
  • Example 1 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.
  • 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.
  • 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).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne un procédé pour fabriquer un aliment de type gel, tel que le fromage de petit lait, qui a un tissu peu cassant et une sensation non collante et peu farineuse sur la langue, possède un toucher lisse dans la bouche et sur la langue, ne coule pas et possède une texture et un goût excellents. Un aliment de type gel est obtenu en soumettant une solution devant être traitée à un traitement thermique dans des conditions de chauffage à deux étapes. La solution contient des protéines de petit lait et des composants gras et la concentration des protéines de petit lait est de 4 à 12 % en poids et le rapport en poids des composants gras aux protéines de petit lait est de 5:1 ou moins. Les conditions de chauffage à deux étapes comprennent la première étape dans laquelle la température de chauffage est contrôlée de 65 à 75°C, de telle sorte que la solution décrite ci-dessus devant être traitée est maintenue à une température presque uniforme de 65 à 75°C dans sa totalité, et la seconde étape dans laquelle la température de chauffage est contrôlée pour ne pas être supérieure à 90°C mais supérieure à 75°C, de telle sorte que la solution décrite ci-dessus devant être traitée est maintenue à une température presque uniforme non supérieure à 90°C mais supérieure à 75°C dans l'ensemble.
PCT/JP2007/065699 2006-08-18 2007-08-10 Aliment de type gel et son procédé de fabrication WO2008020568A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN200780034660.XA CN101516201B (zh) 2006-08-18 2007-08-10 凝胶状食品及其制造方法
JP2008529856A JP5193868B2 (ja) 2006-08-18 2007-08-10 ゲル状食品及びその製造方法
HK09109139.4A HK1131005A1 (zh) 2006-08-18 2009-10-02 凝膠狀食品及其製造方法

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JP2019195293A (ja) * 2018-05-09 2019-11-14 ミヨシ油脂株式会社 水中油型乳化物とそれを用いたホイップドクリーム
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CN104186699B (zh) * 2014-08-26 2016-08-17 光明乳业股份有限公司 一种乳清布丁及其制备方法
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CN111011532B (zh) * 2019-12-25 2022-08-05 光明乳业股份有限公司 一种乳清奶酪及其超高压处理方法
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WO2014061734A1 (fr) * 2012-10-18 2014-04-24 日清食品ホールディングス株式会社 Agent d'amélioration de goût salé et son procédé de fabrication, et procédé d'amélioration de goût salé
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JP2019195293A (ja) * 2018-05-09 2019-11-14 ミヨシ油脂株式会社 水中油型乳化物とそれを用いたホイップドクリーム
CN111642564A (zh) * 2020-05-11 2020-09-11 天津科技大学 一种酸奶的制备方法

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