JPH0446100B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a homogeneous and smooth jelly-like food base with strong water retention capacity. More specifically, the present invention relates to a method for producing a smooth jelly-like food base suitable for desserts and the like. Generally, in order to obtain a jelly-like food from a liquid material containing casein as a main component, such as milk, it is necessary to use a high-molecular polysaccharide such as alginate or carrageenan as a coagulant. In addition, by performing operations such as fermentation, acidification by adding edible acid, and addition of protein hydrolase to a liquid material containing casein as a main component without using a coagulant, casein coagulation progresses and temporarily However, in this case, syneresis is extremely likely to occur, and a homogeneous and smooth jelly-like structure with water-retaining ability cannot be formed. The present inventors conducted research in search of a better jelly-like food base, and found that by coexisting specific amounts of calcium, pyrophosphate, and orthophosphate in a casein-containing solution, a significant increase in viscosity was found. It has been found that a homogeneous and smooth jelly-like structure can be obtained by creating a phenomenon and then allowing it to stand. The present invention was completed based on this knowledge, and calcium is added to a liquid material containing 2 to 20% casein at a concentration of 240 mg to 1000 mg (6 mmol to 25 mmol in moles), preferably 400 mg, per 50 g of casein. ~800 mg (10-20 mmol) of calcium caseinate or calcium/sodium caseinate, as phosphorus,
Similarly, pyrophosphate equivalent to 186 mg to 930 mg (6 to 30 mmol in moles) per 50 g of casein was added to orthophosphate so that the molar ratio of calcium/pyrophosphate phosphorus was 0.8 to 3.0. The molar ratio of calcium/orthophosphate phosphorus is
A very high viscosity is obtained by adding the viscosity so that it becomes 0.8 to 3.0, mixing and dissolving it, and then allowing it to stand to produce a homogeneous and smooth jelly-like food base. In the present invention, casein-containing liquids include solutions and fat emulsions, but basically acid casein is neutralized and dissolved with an alkali, sodium caseinate, or a solution of sodium/calcium caseinate. It is something. Skim milk powder, whole milk powder, skim milk, or milk may be mixed with this, but if some dairy products are used in this way, it will already contain not only casein but also calcium. In this case as well, the important point is that in a thickened jelly system containing casein, calcium, pyrophosphate, and orthophosphate as essential components, the casein concentration is 2 to 20%, and the calcium is per 50g of casein.
It should be in the range of 240mg to 1000mg (6mM to 25mM). If the casein concentration is 20% or more, the viscosity before adding calcium salt, pyrophosphate, etc. is too high, and the texture of the jelly is too heavy, which is not preferable. Conversely, casein concentration 2
If it is less than %, the jelly formation will be weak and insufficient, and a jelly formation aid such as a high molecular weight polysaccharide or gelatin will be required, which is not preferable. Furthermore, there is no problem even if the liquid material containing casein in the present invention is an O/W type liquid emulsion containing oil or fat. As raw materials for calcium, calcium salts such as calcium hydroxide, calcium chloride, calcium lactate, and calcium gluconate, as well as calcium derived from milk such as skim milk powder and cow's milk, may be substituted. At this time, the amount of calcium is 50% casein.
If it is less than 240 mg (6 mmol) per g, thickening will be insufficient and jelly formation will not occur. On the other hand, if it exceeds 1000 mg (25 mmol), the viscosity will temporarily increase significantly, but at this time, the casein will aggregate violently, making a hard but uneven jelly that lacks smoothness, which is not desirable. As the pyrophosphate raw material, tetrasodium pyrophosphate and disodium dihydrogen pyrophosphate can be used by changing the mixing ratio depending on the target final pH. In addition, the addition stream of pyrophosphate is 186
Below mg (6 mmol), no gelatinization occurs. On the other hand, if the amount of phosphorus exceeds 930 mg (30 mmol), the viscosity increases and the jelly formation becomes insufficient. Furthermore, in the present invention, it is necessary to set not only the absolute amounts of calcium and pyrophosphate phosphorus, but also the calcium/pyrophosphate phosphorus ratio between 0.8 and 3.0. If this ratio is less than 0.8, jelly formation is insufficient even if a slight thickening phenomenon is observed. Conversely, this ratio is 3.0
In the above cases, due to coarse casein aggregation,
This is not preferable because the jelly structure becomes uneven and lacks smoothness. Furthermore, in the present invention, the addition of orthophosphate is effective in increasing the reaction rate and making the texture of the produced jelly smoother. Raw materials for orthophosphate include disodium hydrogen phosphate, dipotassium hydrogen phosphate, diphosphoric acid
Potassium hydrogen and sodium dihydrogen phosphate can be used. Orthophosphate is preferably added at the same time as pyrophosphate, and is preferably added and dissolved in an amount such that the molar ratio of calcium/orthophosphate is 0.8 to 3.0. . In the present invention, it is preferable to heat the casein-containing liquid product to about 80° C. in order to increase the dissolution of the casein. Then pyrophosphate and/or
Or 50 to 80 when adding and dissolving orthophosphate.
It is better to heat it to around ℃. During this dissolution, sweeteners, flavoring agents, spices, etc. may be added and dissolved as appropriate. The dissolved liquid exhibits a homogeneous, highly viscous liquid, but if it is sterilized at 80 to 90°C, then filled into containers and cooled, an extremely smooth jelly-like food base can be obtained. The obtained jelly-like food base is stable for a long period of time even when stored as is, and is suitable as a dessert. Next, experimental examples and examples of the present invention will be shown. Experimental example 1 Protein was prepared by dissolving Na caseinei in distilled water.
10% and adjust the pH to 6.7 and warm it to 60℃. A calcium salt is added to the solution at a molar ratio of calcium hydroxide to calcium chloride of 1:9 to obtain a calcium/sodium caseinate aqueous solution. Next, orthophosphate was mixed and dissolved with potassium dihydrogen phosphate and potassium dihydrogen phosphate at pH 6.7.
Then, pyrophosphate was added in the form of a PH6.7 solution of tetrasodium pyrophosphate and disodium dihydrogen pyrophosphate, and further diluted with water to determine the protein concentration. 5%, and measure the viscosity at 60°C 10 minutes later. In addition, after the resulting highly viscous liquid was left at 20°C for 24 hours, the gel strength of the resulting jelly was measured. Table 1
In this experiment, the concentration units of calcium salt, orthophosphate phosphorus, and pyrophosphate phosphorus indicate the viscosity when the concentration unit is mmol/and the amount of mg per 50 g of casein is varied. In addition, those that became smooth jelly after standing at 20℃ for 24 hours were Experiment Nos. 3, 6, 8, 10, 11,
At 8 points 12, 13, and 14, the viscosity at 60℃ is approximately 100cp
exceeded. In Experiment Nos. 1, 2, and 9, there was no thickening and no jelly formation. In Experiment No. 5, there was a temporary rapid increase in viscosity, and the gel and the water separation part became separated. In Experiment No. 4, the viscosity increased slightly, but the jelly formation was insufficient.

[Table] Experimental Example 2 A sodium caseinate solution was prepared in the same manner as in Experimental Example 1, and calcium salt, orthophosphate, and pyrophosphate were added and dissolved, but casein solution,
Both phosphoric acid solutions should have a pH of 7.0. Further, the molar ratio of added calcium salt to calcium hydroxide/calcium chloride was 1:1. The results shown in Table 2 were obtained. Although the viscosity was lower at pH 7.0 than at pH 6.7, sufficient jelly formation occurred when the conditions of the present invention were met.

[Table] Example 446.1g of sodium pyrophosphate decahydrate dissolved in water to make 1g and 143g of disodium pyrophosphate dihydrogen dissolved in water to make 1 were mixed to adjust the pH to 6.7. Then, a pyrophosphate mixture was prepared. After heating 7.86 kg of water to 80℃ and dissolving 850 g of Australian sodium caseinate in it,
Cool to 70°C. Here is 34.2g of calcium hydroxide
After decomposing, 27.1 g of calcium chloride dihydrate dissolved in 200 g of water was added little by little. After 5 minutes, pre-disodium hydrogen phosphate
A solution prepared by dissolving 21.5 g of dodecahydrate and 11.7 g of monopotassium dihydrogen phosphate in 150 g of water was then added and mixed with 191.6 ml of the above pyrophosphoric acid mixture. After stirring and mixing for 10 minutes, the mixture was sterilized at 80°C for 10 minutes, filled into containers, and left in a constant temperature room at 10°C for 24 hours and a constant temperature room at 20°C for 24 hours. A smooth jelly-like food base was obtained. It was done.

Claims (1)

[Claims] 1 Casein 50 in a liquid containing 2-20% casein
240 mg to 1000 mg (equivalent to 6 mmol to 25 mmol) of calcium salt and 186 mg to 930 mg (equivalent to 6 mmol to 30 mmol) of pyrophosphate as phosphorus per gram of calcium/pyrophosphate form phosphorus. A homogeneous high viscosity liquid is obtained by further adding and dissolving orthophosphate so that the molar ratio of calcium/orthophosphate phosphorus is 0.8 to 3.0. A method for producing a jelly-like food base, which is then allowed to stand.