JPH1052224A - Manufacturing method of acidic high protein molded food - Google Patents

Abstract

(57) Abstract: A preparation having a protein content of 7% by weight or more containing casein and having a pH of 5.4 or more is formed as an outer layer, and a preparation having a pH of 4.9 or less containing an acidic substance is formed as an inner layer. After forming a two-layered molded article, the acidic substance in the inner layer is diffused into the outer layer by storing the molded article, and the outer layer is adjusted to pH.
5.2 A method for producing an acidic high protein molded food, characterized by: [Effect] A casein-containing high protein molded food having a low pH and a good acidic flavor can be produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a molded casein-containing high protein molded food having a good acidic flavor.

[0002]

2. Description of the Related Art Molded foods containing casein as a main component, for example, processed cheese, usually have a pH of 5.5 to 5.9 and a protein content of about 20% by weight. In such a product, casein gel gives rice cake-like properties suitable for molding in a specific temperature range. On the other hand, some dairy products have good acidity such as cream cheese, quark, and yogurt, but their pH is usually 4.0 to 4.8, and their surface is sticky and has strong adhesion. For this reason, the moldability by the machine is poor. This is because the isoelectric point of casein is pH 4.6, and as the isoelectric point approaches the isoelectric point, the protein aggregates microscopically and the protein network of the whole food is lost. This is because the paste is lost and becomes difficult to mold. There is also a problem that when the amount of the protein is larger, the texture becomes more discomfort as the pH approaches 4.6.

[0003] As described above, a cheese-like food using casein or caseinate as a main raw material or a processed cheese, such as a candy-packed bite-type cheese,
In the case where the product itself is required to have moldability, it has not been possible to produce a casein-containing high protein food rich in acidity with a low pH.

[0004]

An object of the present invention is to provide a high protein food such as cheese containing casein.
It is an object of the present invention to provide a method for producing an acidic high protein molded food, which can provide a product having an acidic flavor of pH 5.2 or less without impairing the moldability of the food by a machine.

[0005]

Means for Solving the Problems The present inventors have made molded food into a two-layer structure, made the outer layer a preparation having a protein content of 7% by weight or more, a pH of 5.4 or more and a good moldability, and formed the inner layer with a pH of 5.4 or more.
When the preparation is 4.9 or less, the inner layer is surrounded by the outer layer by molding, and both layers are in contact with each other and stored after molding, the acidic substance in the inner layer diffuses to the outer layer, the pH of the outer layer decreases, and the acidic layer has a good acidic flavor. The present invention has been completed by finding that a molded food of the present invention can be obtained.

According to the present invention, a preparation having a protein content of 7% by weight or more containing casein and having a pH of 5.4 or more is formed as an outer layer, and a preparation having a pH of 4.9 or less containing an acidic substance is formed as an inner layer. A method for producing an acidic high protein molded food, characterized in that after forming the molded article, the acidic substance in the inner layer is diffused into the outer layer by storing the molded article to adjust the outer layer to pH 5.2 or less. is there.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As the casein-containing raw material used in the preparation to be the outer layer, sodium caseinate,
A milk protein-rich powder obtained by spray-drying calcium caseinate, acid casein, rennet casein, cheese, and / or skim milk ultrafiltration (UF) concentrate is preferred. As cheese, cheddar cheese, cream cheese, Gouda cheese, quark, cottage cheese, mozzarella,
Mascarpone, Neuchatel, Camembert, Fromage Blanc, Feta, Brie and the like are exemplified.

[0008] In addition to the casein-containing raw material, the preparation to be the outer layer includes, for example, butter, cream, and other processed fats and oils such as animal and vegetable fats and oils; skim milk powder, whole milk powder,
Dairy products such as condensed milk; starches such as wheat starch, potato starch, corn starch, and modified starch; gelatin;
Stabilizers such as agar, carrageenan, locust bean gum, pectin, xanthan, guar gum, CMC, etc., emulsifiers, and other saccharides; You may mix.

Examples of the raw material of the preparation to be the inner layer include, as in the outer layer, casein raw materials including cheese, processed fats and oils, dairy products, starches, stabilizers, emulsifiers, other sugars as flavor components, Western liquors and fruit juices Flavor substances such as pulp, acidic substances, flavors and the like can be mentioned, and these can be used alone or in combination of two or more.

[0010] The preparation to be the outer layer has a pH value before molding.
5.4 or higher. If the pH is less than 5.4, the preparation has a problem that it becomes a paste and moldability is deteriorated. The upper limit of the pH is not particularly limited. However, in order to easily lower the pH by diffusion of an acidic substance from the inner layer, the pH is preferably adjusted to pH 6.5 or lower without increasing the pH of the outer layer so much. Furthermore,
Cream cheese (pH 4.6 to 4.9), quark (pH 4.5 to 4.
When 9) or the like is used as a main raw material, an alkaline compound is added to increase the pH. Examples of the alkaline compound include sodium hydroxide, potassium hydroxide, sodium carbonate, sodium phosphate, sodium citrate and the like.

The acidic substance to be added to the preparation for the inner layer includes edible acids such as lactic acid, citric acid, succinic acid, acetic acid, phosphoric acid, malic acid, tartaric acid, adipic acid, and fermentation of yogurt, quark, cream cheese, etc. Examples include dairy products, fruit juices such as lemon, orange, apple, and grapefruit. These acidic substances can also be used for adjusting the pH of a preparation to be an outer layer. The preparation for the inner layer is adjusted to pH 4.9 or less by the incorporation of this acidic substance. The lower limit of the pH is not particularly limited, but if the pH difference from the outer layer is too large, the outer layer in the vicinity of the inner layer may be hardened due to the fact that the outer layer may be hardened.
The above is preferred. The amount of protein contained in the preparation to be the outer layer is at least 7% by weight, preferably at least 10% by weight. The upper limit of the protein content is not particularly limited, but is preferably 25% by weight or less because the texture becomes harder as the protein content increases.

Further, as the difference in pH between the outer layer and the inner layer is larger, the outer layer in contact with the inner layer is more likely to harden.
Above this, there is a tendency to cure. Therefore, in order to prevent hardening due to texture, the ratio of the amount of fat to the amount of protein contained in the preparation to be the outer layer (fat amount / protein amount) is preferably 1.6 to 4.2 on a weight basis. The reason that the hardening is not felt by texture when the fat amount relative to the protein amount is in the above range is considered to be because the casein gel strength is weakened by scattered fat globules. The ratio of the amount of fat to the amount of protein is 4.2
If it exceeds 300, the moldability may decrease.

In order to further improve the moldability of the preparation to be the outer layer, the concentration of the protein with respect to the moisture contained in the preparation to be the outer layer ((protein amount / water amount) × 100)
Is preferably 25% by weight or more. The molding is performed by, for example, extruding using a double nozzle or using an encrusting machine. The temperature of the preparation during molding is usually
20-60 ° C.

After molding, the obtained two-layer structure is preserved to diffuse the acidic substance in the inner layer into the outer layer,
Keep the pH of the outer layer below 5.2. The storage temperature depends on the storage characteristics of the product. The storage time depends on the storage temperature (the higher the temperature, the faster the diffusion of the acidic substance into the outer layer), but it is usually 3 to 7 days.

[0015]

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

[Example 1] Crushed cheddar cheese 40k
g, butter 6kg, sodium citrate 0.8k as molten salt
g, 60 g of 50% lactic acid, and 9 liters of water (including the amount of steam injected for heating) into a kettle-type emulsification kettle, while stirring.
After heating to 80 ° C and melting, 40
C. (pH 5.5, protein content 17% by weight,
(Fat content / protein content) = 2.0 (weight basis)). The resulting preparation was used as the outer layer, and cream cheese and yogurt 1:
The mixture (pH 4.2) of No. 1 was supplied as an inner layer to a double nozzle having an inner layer inner diameter of 17 mm and an inner layer inner diameter of 11 mm. After extrusion molding, the mixture was cut into a cylindrical shape having a length of 15 mm. When the obtained molded body was stored at 10 ° C. for 5 days and then eaten, the outer layer was also imparted with acidity (pH of the outer layer was 5.0) and had a good flavor.

Example 2 Sodium caseinate 18k
g, butter 36 kg, cream cheese 25 kg, 50% strength lactic acid 25
0 g and 28 liters of water (including the amount of steam injected for heating) were placed in a kettle type emulsification kettle, heated to 84 ° C. with stirring and melted, and then cooled to 45 ° C. with a thermo cylinder (pH 5.6, protein Content 17% by weight, (fat content / protein content) = 2.1 (weight basis)). The resulting mixture was used as a preparation for the outer layer. A mixture (pH 3.9) obtained by adding 1 kg of gelatin and 400 g of 50% lactic acid to 50 kg of quark and heating to 60 ° C.
Was supplied as an inner layer to a packaging machine CN100 (manufactured by Leon Automatic Machine Co., Ltd.) and molded. When the obtained molded body (a sphere having a diameter of 25 mm and the inner layer was a sphere having a diameter of 17 mm) was stored at 10 ° C. for 5 days and ate, the outer layer was also sour (the outer layer had a sour taste).
pH 4.9) and good flavor.

Example 3 Skim milk obtained from raw milk was
Concentration was performed in a step including UF concentration shown below.

UF concentrated powder production process Raw milk ↓ Separation → Cream ↓ Skim milk ↓ Pre-sterilization (HTST) ↓ UF ↓ Sterilization (UHT) ↓ Cooling (65-70 ° C) ↓ Condensation (solids 30- 40%)

No pH adjustment was performed during the concentration step. After the concentration step, it was spray-dried to obtain a milk protein-rich powder (protein content 82% by weight, lactose content 3% by weight). This milk protein rich powder 20kg, soy hardened oil 37k with melting point 32 ℃
g, 0.8 kg of sodium hexametaphosphate as a melting agent,
Sodium tripolyphosphate 0.8kg, 50% strength lactic acid 520
g, milk flavor 0.05 kg, sugar 7 kg, and water 66 liters (including the amount of steam injected for heating) are placed in a kettle type emulsification kettle, heated to 84 ° C. while stirring, and then melted to 45 ° C. with a thermo cylinder. It was cooled (pH 5.8, protein content 13.0% by weight, (fat content / protein content) = 2.2 (weight basis)). The obtained mixture was used as a preparation for the outer layer, and a mixture (pH 3.5) of 20 kg of cream cheese, 20 kg of yogurt, 350 g of citric acid, and 8 kg of sugar was used as the inner layer. Machined. When the obtained molded body (a sphere having a diameter of 25 mm and the inner layer was a sphere having a diameter of 17 mm) was stored at 10 ° C. for 5 days and then ate, the outer layer was also imparted with acidity (outer layer pH 4.9) and had a good flavor. Met.

[0021]

Industrial Applicability According to the present invention, a casein-containing high protein molded food having a low pH and a good acidic flavor can be produced.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Nobuko Ikeda 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Inside the Central Research Laboratories (72) Mihoko Nakajima 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Central Research Laboratory Co., Ltd.

Claims (5)

[Claims] 1. A two-layer structure formed by forming a preparation having a protein content of 7% by weight or more containing casein and having a pH of 5.4 or more as an outer layer and a preparation containing an acidic substance and having a pH of 4.9 or less as an inner layer. After forming the body, the formed body is preserved to diffuse the acidic substance in the inner layer into the outer layer, thereby causing the outer layer to have a pH.
5.2 A method for producing an acidic high protein molded food, characterized by: 2. The raw material of the preparation to be the outer layer is sodium caseinate, calcium caseinate, acid casein, rennet casein, cheese, and / or skim milk U
The method for producing an acidic high protein molded food according to claim 1, wherein a milk protein high content powder obtained by spray-drying the F concentrate is used. 3. The acidic high protein molded food according to claim 1, wherein the ratio of the amount of fat to the amount of protein contained in the preparation serving as the outer layer is 1.6 to 4.2 on a weight basis. Manufacturing method. 4. The method for producing an acidic high protein molded food according to claim 1, wherein an encrusting machine is used for molding. 5. The method for producing an acidic high protein molded food according to claim 1, wherein a double nozzle is used for molding.