JPH03219832A - Production of spongy food - Google Patents

Abstract

PURPOSE:To obtain a spongy food capable of holding stable quality without causing retrogradation phenomena during preservation for a long period by adding a whey protein concentrate to the spongy food. CONSTITUTION:A spongy food, containing a whey protein concentrate(W.P.C.) added thereto and filled in a hermetically sealed container is produced. The resultant spongy food is capable of not only improving preservation quality by heating at a high temperature but also holding stable quality due to no retrogradation phenomenon of starch during preservation for a long period because, e.g. wheat flour is not used. The emulsifiability and foaming property of the aforementioned W.P.C. are excellent and the amount of eggs to be added can be regulated. Thereby, the ingestion of cholesterol can be nutritionally reduced. Since the W.P.C. is stable in acidic foods as compared with eggs, application to recipes using fruit juices, etc., can be extended. The W.P.C. is added in an amount of preferably 0.5-20% based on the total weight of a cake mix.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to foods, and relates to the production of industrially advantageous sponge-like foods. Sponge-like foods in this case are foods that are stored for a long period of time by heating after being filled in a sealed container, such as sponge cake, mousse, etc.
It refers to something with a structure and texture similar to souffe and other desserts.

[Conventional technology]

Originally, sponge cake was a baked confectionery made from flour, oil, sugar, and eggs. This requires a moist, fine-grained spindle-like structure, good elasticity, flavor, and color. However, due to packaging and heating temperatures, it is susceptible to bacterial contamination, and because it contains a lot of starch, aging progresses over time, reducing food value. In addition, in order to prevent deterioration of shelf life due to bacterial contamination, if high temperature heat treatment is performed after filling in a sealed container, the cake structure will solidify or separate.
There were drawbacks such as problems such as flavor deterioration and coloring.

[Problems to be solved by the present invention]

Here, whey protein concentrate (whey protein concentrate)
nCONCent rate (hereinafter referred to as w, p, c) is adopted.

By filling a cake mix using these w, p, and c into a sealed container and heating it at high temperature, it is possible to produce a spongy food product similar to a conventional sponge cake.

At this time, the cake mix can be produced with significantly reduced amounts of flour, potato starch, cornstarch, etc., or without using them at all. The high-temperature heating at this time is heating at 70°C to 180'C for 1 hour or the same degree.

The sponge-like food obtained in this manner not only has improved storage stability due to high-temperature heating, but also maintains stable quality because, for example, by not using wheat flour, the aging phenomenon of starch does not occur during long-term storage. Also this w, p, c
It has excellent emulsifying and foaming properties, and the amount of egg used can be controlled. This makes it possible to reduce nutritional cholesterol intake, and since w, p, and c are more stable in acidic foods than eggs, their application in formulations using fruit juice and the like is expanded. The amount of w, p, and c to be added is 5096 or less (by weight, the same hereinafter) based on the total amount of the cake mix, but preferably 0.5 to 2096.

Here, W, P, and C used in the present invention will be explained.

The raw material is whey, and there are two methods of preparation:

One is an ultrafiltration method and the other is an ion exchange membrane method. The ultrafiltration method uses a molecular sieve for selection, and the ion exchange membrane method collects proteins that have been selectively adsorbed onto an ion exchange resin.
Unlike the method in which proteins are denatured and recovered using H, undenatured and highly active proteins can be concentrated. W, p, concentrated and powdered by these two methods
c contains a protein concentration of 70-95%, and this w, p
, c can be used alone or in combination to satisfy the content of the present invention.

Depending on the mixing ratio of w, p, and c, it is possible to subtly change the structure. By ion exchange method w,
The higher the ratio of p and c, the better the stability of the structure and foaming properties, and the lighter the texture. On the contrary, ultrafiltration w, p,
When the proportion of c is increased, the viscosity of the tissue increases, resulting in a moist and chewy texture. When these W-P and C are added to Mikunu for cakes, it is recognized that the combined use of egg white powder and carrageenan has a positive effect on the stability and texture of the sponge-like food.

The present invention will now be explained using experimental examples.

Experimental example 1 Physical property test The physical properties of w, p, and c used in the present invention are shown.

(Method) ■Foaming property: 15% solution for each sample! Whip 100g with a household hand mixer for 3 minutes, and show the volume after 1 minute.

(■ Foaming retention: As in (■), pour the foam into a 100ffl measuring cylinder and compare the volumes after 10 minutes.

:Place each sample in a 15% bath solution in a PVC case. Fill the container and boil for 40 minutes at 80°C. file. water-cooled, - after overnight refrigeration Gel strength was measured using Iio Denki card mail. Motor (axial pressure 1001, shaft diameter φ 8 m).

: Water: Unsalted butter = 4 = 3 system Add 6% sample and whisk for 5 minutes Teru.

Compare the separation state after 10 minutes with the volume of the aqueous system (volume at the time of foaming is 100 ml) ■Kelling property ■Emulsifying property (results) *IW, P, C-A: Prepared by ion exchange membrane method. Wow
, p, c *2 W, P, C-B: W prepared by ultrafiltration method,
P, C Experimental Example 2 Cake Dessert (Formulation) 1) Dissolve 2.4.5 at 40-50°C, add 1.9 and bubble for 3 minutes.

2) Mix the powders in 3.8.6, add to 1) and whisk for 5 minutes.

3) Add 7 and fill it into a container.

4) Retort sterilization at 120°C for 20 minutes and cool with water.

5) Measuring method O Gel strength: Use Niio Electric card meter (axial pressure 1
00? , shaft diameter φ3■) 0 red castle order: The proportion of the cake portion in the container after heating.

Example 1 Two-layer dessert (cheesecake type) (prescription) 1. Cream cheese 20 1. Cream cheese
202, fresh cream 30 2, unsalted butter 10 1) 2) 3) 4) 63, sweetened whole eggs 10 10 4, sugar 10 0.05 5. Salt 0.0536,
Lemon juice 1 1 7, W, P, C5 2,58, egg white 125 9,
Carrageenan 0.710, fragrance
2 11, Water 30 The cheese dessert part was stirred and dissolved at 90°C for 10 minutes.

Dissolve cake part 1.2.3 at 40°C to 50'C and whisk for 3 minutes.

Add 4.5.7.8.9 and whisk for another 5 minutes.

Add 6.10.11 and mix.

Fill the container about halfway with the cheese dessert part, then fill the cake part on top.

Heat treated at 90°C for 40 minutes and cooled with water.

Full-fat sweetened condensed milk sugar Sugar food Salt Lemon juice Gelling agent Flavor Water The two-layer dessert thus obtained is of a sour type.
The tissue did not become rough and adhesion at the interface was good.

No syneresis or separation was observed, and the product was very delicious, matching well with the cheese flavor.

Example 2 Sifuon type cake (formulation) Raw eggs 60% raw white sugar
25 Margarine 4 Milk 4 W-P, C6 Carrageenan 0.3 1) Beat egg yolks and egg whites separately, and add half of the sugar to each.

2) Mix 1), mix margarine and other ingredients in hot water and whip (overrun 200%). 3) Fill a container and heat at 120°C for 20 minutes.) Sterilize and cool.

This cake has a very foamy and light texture.
It is also delicious eaten with sauce or toasted. It has a good shelf life, and even when opened after being stored at room temperature for 6 months, it did not deteriorate and could be eaten in the same state as when it was manufactured.

Example 3 Fish mousse (prescription) part 1, fish meat surimi 25 2, fresh cream 80 3, whole egg 3 4, salt 1.2 5, seasoning appropriate amount 6, spice appropriate amount 7, W, P, C5 8, Egg white powder 1.5 9, cornstarch 5 10, water 30 1) Roughly chop the fish slushies with a cutter, then add salt and strain.

2) Dissolve 5.7.8.9 in 10, add to 1), and knead well.

3) Add 2, then 6, mix well and fill in a container.

4) Heat at 100°C for 140 minutes and cool with water.

The fish mousse obtained in this way can be eaten even more deliciously by not only being refrigerated but also being cooked by baking, frying, etc.

Claims (1)

[Claims] (1) A method for producing a sponge-like food packed in a sealed container, characterized by adding whey protein concentrate.