Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Gel-type food and process for producing the same

A gel-like food and a manufacturing method technology, applied to dairy products, cheese substitutes, whey, etc., can solve problems such as hygienic concerns, and achieve no starch granule, no brittle texture, good food texture and flavor Effect

Inactive Publication Date: 2009-08-26
MEIJI CO LTD
View PDF7 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] At this time, the processing operations from the preparation of the treatment liquid to heat treatment, filling into containers, etc., and sealing are an open system, so there are concerns about sanitation problems

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Gel-type food and process for producing the same
  • Gel-type food and process for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0127] Example 1 (production 1 of ricotta cheese)

[0128] Put 8.1g of whey powder (manufactured by Meiji Dairy Co., Ltd.), 5.2g of whey protein isolate (WPI), 13.5g of whipped cream, and 83.2g of tap water into the tank and dissolve at room temperature while stirring, then add lemon drop by drop. acid, adjust the pH of the treatment solution to 6.

[0129] In this treatment liquid, the concentration in water of whey protein was about 6.7% by weight, and the weight ratio of fat to whey protein was about 1.1 times.

[0130] 110 g of this treatment solution was filled into a plastic cup with a capacity of 150 ml, and then dipped and held in hot water at a temperature of 75° C. for 10 minutes, and then in hot water at a temperature of 80° C. for 20 minutes.

[0131] Then, be cooled to below 10 ℃ of temperature, obtain final product (gel food).

Embodiment 2

[0132] Example 2 (production 2 of ricotta cheese)

[0133] Put 8.0g of whey powder (manufactured by Meiji Dairy Co., Ltd.), 5.4g of whey protein isolate (WPI), 39.2g of whipped cream, and 57.5g of tap water into the tank, and dissolve at room temperature while stirring, then add lemon drop by drop. acid, adjust the pH of the treatment solution to 6.

[0134] In this treatment solution, 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 plastic cup with a capacity of 150 ml, and then immersed in hot water maintained at a temperature of 75° C. for 10 minutes, and then in hot water at a temperature of 80° C. for 20 minutes.

[0135] Then, be cooled to below 10 ℃ of temperature, obtain final product (gel food).

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides a process for producing a gel-type food such as whey cheese which has a little brittle tissue and a non-sticky and little starchy feeling on the tongue, shows a smooth touch in the mouth and on the tongue, suffers from little dripping and is excellent in texture and taste. A gel-type food is produced by subjecting a solution to be treated, which contains whey proteins and fat components and in which the concentration of the whey proteins is from 4 to 12% by weight and the weight ratio of the fat components to the whey proteins is 5:1 or less, to a heating treatment under two-stage heating conditions. The two-stage heating conditions comprise the first stage wherein the heating temperature is controlled to 65 to 75 DEG C so that the above-described solution to be treated is maintained at an almost uniform temperature of 65 to 75 DEG C as a whole, and the second stage wherein the heating temperature is controlled to not higher than 90 DEG C but higher than 75 DEG C so that the above-described solution to be treated is maintained at an almost uniform temperature of not higher than 90 DEG C but higher than 75 DEG C as a whole.

Description

technical field [0001] The present invention relates to a production method of gelatinous food such as ricotta cheese which is lubricated on the tongue, does not come out of water, has good taste and flavor, and the gelatinous food manufactured by the method. Background technique [0002] Whey is obtained as a by-product during the manufacture of natural cheese and casein. [0003] It is well known that whey has high nutritional value, and whey contains whey protein, lactose, minerals, vitamins, etc. Among these whey components, whey protein is used as an important raw material in various nutritional compositions and the like because of its particularly high nutritional value and excellent protein utilization efficiency. [0004] However, it cannot be said that the effective utilization of whey protein is sufficient, and further application development is desired. [0005] Whey protein is characterized in that it is denatured when heat-treated at 60°C or higher, becomes ac...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/04A23C21/06
CPCA23C21/04A23C21/06A23C19/0684A23C19/0686
Inventor 伊藤启人松永典明相泽茂
Owner MEIJI CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com