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
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
  • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres

Definitions

• the present invention relates to a dairy food and a method for producing the same, and more particularly to a dairy food that is stored at room temperature and that does not change brown even after being stored at room temperature for a long period of time.
• dairy foods such as pudding are easy to eat even for those who have difficulty swallowing, they are being developed as functional foods with high protein, high energy, and easy chewability such as desserts for the elderly .
• Ordinary puddings and other dairy foods must be kept refrigerated for storage at the time of distribution and sale after production, and there are considerable restrictions on the expiration date. Accordingly, attention has been focused on the production and development of dairy foods such as puddings as foods stored at room temperature for the purpose of simplifying distribution and managing product sales.
• this type of dairy food is stored at room temperature for a long period of time, browning that does not occur in ordinary refrigerated pudding is likely to occur, and the commercial value is impaired.
• the color tone is an important commercial value element, and the color tone is important for the taste of appearance.
• Patent Document 1 discloses an oil-in-water solution that contains water, fats and oils, and is emulsified so that the median diameter of fat globules is 3 ⁇ m or less without using an emulsifier, thereby imparting high-temperature heat resistance.
• Type emulsified fat composition is described, but it does not realize prevention of browning of an oil-in-water emulsified fat composition using an emulsifier.
• Patent Document 2 discloses an acid milk beverage for warming sale that contains trehalose and water-soluble polysaccharides and does not contain pectin, and has quality stability without browning due to warming storage when sold by a heat-retained vending machine.
• Patent Document 3 discloses a pressurized and heated sausage characterized by containing a pectin gel or an alginic acid gel in which browning due to a pressurized heat treatment is suppressed.
• Patent Document 4 discloses a production method including a step of adding high ester pectin (HE pectin) to an acidic environment containing a peptide in order to prevent browning of the peptide in the acidic environment.
• HE pectin high ester pectin
• Patent Document 5 discloses an oil-in-water emulsified fat that can produce a food such as white sauce that does not cause browning or the like even when subjected to high-temperature sterilization such as retort heat treatment.
• the purpose is achieved by specifying the contents of lactose, potassium and sodium and the Na / K ratio.
• this technique preferably does not contain ⁇ carrageenan.
• Patent Documents 6 and 7 disclose that an aqueous phase containing protein has a size of 1 ⁇ m.
• mayonnaise-like foods in which oil droplets having the following particle diameters are emulsified and dispersed are described, this is not an oil-in-water emulsion containing saccharides, nor is any study on browning.
• the inventors of the present invention have made extensive studies in view of the above-described conventional problems, and found that browning is suppressed as the particle size of the emulsion is smaller in the system of dairy foods, and further research has been conducted. As a result, the present invention has been completed.
• this invention relates to the following dairy foodstuffs and its manufacturing method.
• a dairy food that is an oil-in-water emulsion containing milk protein, sugar, and an emulsifier, wherein the 50% particle size of the oil-in-water emulsion is 0.2 to 1.0 ⁇ m.
• the dairy food according to [1] or [2], wherein the emulsifier comprises an organic acid monoglyceride.
• the organic acid monoglyceride is tartaric acid monoglyceride.
• [8] Mix a dairy composition containing milk proteins, sugars, and emulsifiers to make a base solution, The base solution is homogenized to produce an oil-in-water emulsion having a 50% particle size of 0.2 to 1.0 ⁇ m, Filling a predetermined container, A method for producing a dairy food that can be stored at room temperature for a long period of time, including a process.
• the present invention relates to a milk jelly base which is an oil-in-water emulsion containing a dairy product, sugar, vegetable oil and fat, sodium caseinate, and an emulsifier, having a 50% particle size of 0.2 to 1.0 ⁇ m.
• the browning-suppressing dairy food that can maintain a desirable color tone derived from appetizing milk without browning even when stored at room temperature for a long period of time by homogenizing until it becomes, and a method for producing the same It is about.
• One aspect of the present invention is to homogenize a dairy composition to be an oil-in-water emulsion containing a dairy product, sugar, vegetable oil and fat, sodium caseinate, and an emulsifier, and the oil-in-water emulsion after the homogenization treatment
• a browning-suppressing dairy food product characterized by having a 50% particle size of 0.2 to 1.0 ⁇ m.
• the 50% particle size is preferably 0.4 to 0.8 ⁇ m.
• the emulsifier is preferably an organic acid monoglyceride, and tartaric acid monoglyceride is preferably used as the organic acid monoglyceride.
• the dairy product is preferably at least one of skim milk powder, skim milk, and skim concentrated milk.
• Another aspect of the present invention is a method for producing a dairy food that can be stored at room temperature for a long period of time.
• a base solution is prepared by mixing a dairy composition containing dairy products, sugar, vegetable oil and fat, sodium caseinate, and an emulsifier, and the base solution is homogenized to have a 50% particle size of 0.2 to 1.0 ⁇ m.
• An oil-in-water emulsion is prepared and filled in a predetermined container.
• the 50% particle size is preferably 0.4 to 0.8 ⁇ m.
• the emulsifier is preferably an organic acid monoglyceride, and more preferably tartaric acid monoglyceride is used as the organic acid monoglyceride.
• the dairy product is preferably at least one of skim milk powder, skim milk, and skim concentrated milk.
• the dairy food of the present invention can be obtained by setting the 50% particle size of an oil-in-water emulsion containing milk protein, sugar and emulsifier to 0.2 to 1.0 ⁇ m, and more specific examples include Milk milk jelly base, which is an oil-in-water emulsion containing dairy products, sugar, vegetable oils, sodium caseinate, and emulsifiers, is homogenized until it reaches a 50% particle size of 0.2 to 1.0 ⁇ m. Sex foods can be easily obtained. Thereby, this invention can maintain the preferable color tone derived from appetizing milk, without browning even if it preserve
• the dairy food according to the present invention is a food produced using a raw material containing milk protein derived from dairy products. That is, it means dairy products containing dairy proteins, or foods produced by processing dairy proteins separated from dairy products as raw materials. Specific examples include desserts such as pudding and jelly, and dairy drinks. Is mentioned.
• the present invention is particularly useful for dairy foods produced using raw materials containing carbohydrates that are prone to browning problems.
• the dairy food is preferably a jelly-like food exhibiting gel strength having moderate hardness and elasticity when refrigerated.
• it is a milky food having high protein, high energy, and easy chewability for elderly people.
• the dairy food is a room temperature storage type dairy food, and more preferably a dairy food that can be stored at room temperature for a long period of time.
• room temperature storage means storage at room temperature, for example, 5 to 35 ° C. without refrigeration and freezing.
• Long room temperature storage refers to storage for 1 month or more, preferably 6 months or more at room temperature.
• composition of the dairy food according to the present invention is not limited to this, but dairy products (protein components), sugars, fats and oils, emulsifiers, stabilizers (including gelling agents, thickeners, etc.), acidulants, pH It can contain a regulator, a fragrance
• the milk protein that can be used in the dairy food of the present invention is not limited thereto, but is not limited to milk, skim milk, butter, butter oil, cream, cream powder, butter milk, skim milk powder, whole milk powder, milk, Examples include concentrated milk, defatted concentrated milk, concentrated whey, milk protein concentrate, whey protein concentrate, and milk proteins contained in dairy products such as lactose.
• the dairy product used as the milk protein source may contain one or a combination of two or more. From the viewpoint of flavor and nutritional value, it is preferable to adjust the content of the dairy product so that the milk fat content of the final product is 0 wt% to 20 wt%, preferably 0 wt% to 10 wt%.
• skim milk powder, skim milk, and skim concentrated milk are preferably used from the viewpoint of versatility, but it goes without saying that other raw materials can be used.
• the milk protein content of the final product is 1 wt% to 20 wt%, preferably 2 wt% to 15 wt%, more preferably 5 wt% to 10 wt% in terms of skim milk powder.
• the content can be appropriately determined according to the amount of milk protein in the raw material.
• the dairy food according to the present invention is often eaten for purposes such as desserts, adding a saccharide provides a preferable sweetness.
• the dairy food of the present invention includes, but is not limited to, sugar, glucose, maltose, fructose, trivalent sugar, Japanese sanbon sugar, brown sugar, maple syrup, honey, isomerized liquid sugar, fructose glucose liquid sugar, Sugars such as reduced starch syrup (sugar alcohol), trehalose, stevioside, licorice extract, aspartame, and foods with high sugar content (fruit, sweet potato, etc.) can be added. These may be contained alone or in combination of two or more.
• the content of these saccharides can be appropriately adjusted depending on the type of saccharide, the content of other raw materials, etc., but typically 2 wt% to 30 wt%, preferably 5 wt% to 15 wt%, Make preparations. Among these, it is preferable to use sugar from the viewpoint of preventing browning.
• Examples of the fats and oils used in the dairy food according to the present invention include lard, fish oil and the like, and animal fats and oils such as fractionated oil, hydrogenated oil and transesterified oil; palm oil, safflower oil, corn oil and rapeseed Examples thereof include vegetable oils such as oil, coconut oil, fractionated oils thereof, hydrogenated oils and transesterified oils.
• vegetable oils are preferably used. These may be contained alone or in combination of two or more.
• the addition amount of these fat and oil components is preferably adjusted so that the content in the dairy food is 2 wt% to 20 wt%, preferably 5 wt% to 10 wt%, thereby adjusting the flavor, texture, nutrients, etc. It can be performed.
• an emulsifier is used for the purpose of emulsification and texture adjustment.
• the emulsifier include, but are not limited to, glycerol fatty acid esters (for example, pentaglycerol monolaurate, hexaglycerol monolaurate, decaglycerol monolaurate, tetraglycerol monostearate, decaglycerol monostearate, deca Glycerin distearate, diglycerin monooleate, decaglycerin monooleate, decaglycerin erucic acid ester, etc.), organic acid (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid etc.) monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid Esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, suc
• the amount of the emulsifier can be appropriately adjusted depending on the type of emulsifier, the content of other raw materials, and the like, but is typically 0.05 wt% to 1.0 wt%, preferably 0.1 wt% to 0.5 wt%. Adjust so that Among these, from the viewpoint of resistance to high-temperature and high-pressure treatment for obtaining a normal temperature long-term storage product, an organic acid monoglyceride is preferable, a tartaric acid monoglyceride is more preferable, and specifically, diacetyltartaric acid monostearate glycerin is exemplified. Moreover, sodium caseinate can be used as an emulsifier.
• an organic acid monoglyceride and sodium caseinate in combination, and the total content thereof is 0.05 wt% to 1.0 wt%, preferably 0.1 wt% to 0.5 wt%. % Is preferable.
• a stabilizer such as a gelling agent or a thickener can be used in order to give the food an appropriate hardness and elasticity.
• the present invention is not limited to these, but xanthan gum, locust bean gum, guar gum, tamarind seed gum, gellan gum, ⁇ -carrageenan, ⁇ -carrageenan, ⁇ -carrageenan, carrageenan, Examples include low methoxyl pectin, high methoxyl pectin, tara gum, starch, agar, and gelatin. These may be contained alone or in combination of two or more.
• a gelling agent such as gelatin, carrageenan or agar in order to maintain a purine-like solid shape at room temperature or lower.
• the addition amount of the stabilizer can be appropriately adjusted depending on the kind of the stabilizer, the content of other raw materials, and the like, but as an example, 0.1 wt% to 5.0 wt%, preferably 0.2 wt% to 2.0 wt%. Can be mentioned.
• various other food additives can be used to adjust the flavor, texture, storage stability, color tone, and the like.
• acidulant and pH adjuster for acidity and pH adjustment citric acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, adipic acid, succinic acid, phthalic acid, malic acid, gluconic acid (glucono delta lactone) Etc. can be used alone or in combination of two or more. These acids can also be used as a metal ion sealant.
• flavor, color, and other food ingredients are appropriately adjusted for flavor, texture, color tone, etc. Can be used for
• the dairy food of the present invention can be produced through the following steps, for example.
• Raw material mixing / dissolving / dispersing process Raw materials are mixed, dissolved and dispersed in warm water of 65 to 80 ° C.
• Filtration step Insoluble components and coarse components are removed by passing through a filter of about 40 mesh.
• Homogenization step Using a homogenizer, an appropriate pressure (for example, 10 to 15 MPa) is applied to emulsify.
• the homogenization process may be a single process or may be a process divided multiple times.
• Deaeration step Deaeration is appropriately performed at a degree of vacuum (for example, 10 to 20 mmHg) in order to stabilize the emulsified state.
• Sterilization process Sterilization is performed by treating the product at a sterilization temperature (for example, 130 to 140 ° C.) for a predetermined time (for example, 2 to 60 seconds). If the same sterilization effect is obtained, the conditions of temperature and holding time Can be adjusted as needed. Cooling step: The product that has reached a high temperature up to the sterilization temperature is cooled. Filling step: The final product is obtained by filling and sealing the product in a predetermined container. In addition, this invention is not limited to these processes, The various processes applicable to this kind of general foodstuff production can be included.
• the 50% particle size of the fat present in the raw material liquid (oil-in-water emulsion) after the homogenization step is 0.2 ⁇ m to 1.0 ⁇ m, preferably 0.00. 4 ⁇ m to 0.8 ⁇ m.
• the 50% particle size is measured using a diffraction particle size distribution meter using laser light (for example, a laser diffraction particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation).
• the particle diameter is such that the cumulative number of particles is 50%.
• a dairy food A having the following composition (wt%) was produced.
• Example 1> The dairy food A was produced by the following method. A raw material solution having the above composition was prepared. At this time, fats and oils were added at 40 ° C., and a fragrance was added at 70 ° C. Then, it passed through the homogenization process (5MPa x 1 time, 25MPa x 2 times), and left to stand in the refrigerator overnight. Next, sterilization was performed at 95 ° C. for 5 minutes, and this was designated as Sample A (Example 1).
• Sample A ′ Comparative Example 1
• a sample A ′ (Comparative Example 1) of the dairy product A was produced in the same manner as in Example 1 except that the homogenization process was performed only once at 5 MPa.
• Example 2 A sample B (Example 2) of the dairy food B was produced in the same manner as in Example 1 except that the carrageenan in the above composition was replaced with agar.
• Example 2 A sample B ′ (Comparative Example 2) of the dairy product B was produced in the same manner as in Example 2 except that the homogenization process was performed only once at 5 MPa.
• Table 2 shows the particle diameter ( ⁇ m) of each sample before filling (measured with a laser diffraction particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation).
• Example 1 and 2 according to the present invention had lower B values than the samples of Comparative Examples 1 and 2. From this, the sample of Example 1 and 2 by this invention showed the tendency for browning to be suppressed compared with the sample of Comparative Example 1 and 2. That is, the samples of Examples 1 and 2 according to the present invention having a small particle size compared to the samples of Comparative Examples 1 and 2 having a large particle size also suppressed browning during long-term storage from the results of the heating test in Table 3. I can guess. Moreover, about Example 1 and 2 by this invention, although it is a difference in a carrageenan and agar as a stabilizer, the difference in B value was not seen.
• Example 2 Heat treatment was performed at 132 ° C. for 6 minutes as a long-term storage simulation for Example 3 and Comparative Example 3 prepared by the same composition and method as in Example 1 of Comparative Example 1 and Comparative Example 1.
• the color tone of each of the obtained samples was measured with a cartridge type spectral color difference color analyzer TC-1800J (manufactured by Tokyo Denshoku Co., Ltd.).
• the 50% particle size of the sample of the comparative example was 1.742 ⁇ m
• the 50% particle size of the sample according to the present invention was 0.499 ⁇ m.
• the color tone before and after heating was measured with the above-mentioned apparatus, and the color difference ( ⁇ ( ⁇ L 2 + ⁇ a 2 + ⁇ b 2 )) value was compared before and after heating. Table 4 shows the obtained results.
• Comparative Example 3 is greatly deviated from the initial color tone by heat treatment as a simulation for long-term storage (discoloration is larger), while Example 3 of the present invention also suppresses changes in the overall color tone due to long-term storage. Can be expected.
• Example 4 and Comparative Example 4 which were samples prepared by the same method as Example 1 of Test Example 1 and Comparative Example 1, were held at 10 ° C. and 40 ° C. for 30 days. At this time, the 50% particle size of the sample of Comparative Example 4 was 1.3 ⁇ m, and the 50% particle size of the sample of Example 4 according to the present invention was 0.7 ⁇ m. The color tone before and after storage was measured with the above device, and the color difference was calculated. The results obtained are shown in Table 5.
• Example 4 As is clear from Table 5, the sample of Example 4 according to the present invention had high thermal stability even after long-term storage at room temperature, and there was little change in color tone. On the other hand, in the sample of Comparative Example 4 having a large particle size, browning occurred after long-term storage at room temperature, indicating that the thermal stability was low.
• Example 1 prepared in Test Example 1 was stored at 25 ° C. for a maximum of 8 months. B values measured during and after storage were 10.7 for fresh products, 14.0 after 6 months of storage, 14.1 after 8 months of storage, and the same tendency as in the accelerated test by heating in Table 3 was observed in the B value of this test example. That is, it was found that browning can be suppressed even during long-term storage at room temperature by homogenizing a predetermined dairy composition so as to have a predetermined 50% particle size according to the present invention.
• the browning-suppressed dairy food according to the present invention is an oil-in-water emulsion containing milk protein, sugar and emulsifier, in particular, a milk jelly base which is an oil-in-water emulsion containing dairy products, sugar, vegetable oil, casein sodium, and emulsifier. Is easily obtained by homogenization until it reaches a 50% particle size of 0.2 to 1.0 ⁇ m, and is preferably derived from milk that is appetizing without browning even when stored at room temperature for a long period of time. It is possible to provide a dairy food capable of maintaining the color tone and a method for producing the same, and the industrial applicability is very high.

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• Chemical & Material Sciences (AREA)
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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
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• Edible Oils And Fats (AREA)
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• 2011
  • 2011-12-02 TW TW100144433A patent/TWI607707B/zh active
  • 2011-12-02 WO PCT/JP2011/077903 patent/WO2012074088A1/ja active Application Filing
  • 2011-12-02 CN CN201180053462.4A patent/CN103188943B/zh active Active
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