Sol-like food and method for producing the same

Abstract

To provide a production method of a sol-like food including a polysaccharide and a milk protein, the sol-like food prevented from being thickened and gelatinized even during cold storage.SOLUTION: A production method of a sol-like food including a polysaccharide and a milk protein comprises the steps of: warming and melting a food raw material including the polysaccharide and the milk protein; charging the resulting melted raw material product into a container; and cooling the melted raw material product. The cooling step comprises applying vibration to the melted raw material product.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a food composition, more particularly to a sol-type food. The present invention also relates to a method for producing a food composition, more particularly to a method for producing a sol-type food. [Background technology]

[0002] A wide variety of raw materials are used in the manufacture of desserts and other foods, and generally include sugars and sweeteners, dairy products, oils and fats, fruit juices and processed fruit products, stabilizers, chocolate, cocoa, coffee, tea, eggs, bean paste, emulsifiers, colorings, flavorings, etc. Polysaccharides are also used as stabilizers, acting as gelling agents and thickeners, allowing desserts to have a variety of physical properties and textures.

[0003] On the other hand, the addition of polysaccharides to sol-type foods can result in sticky, slimy, stringy, and poor melting in the mouth. In addition, interactions between polysaccharides or between polysaccharides and other ingredients can cause changes in physical properties (decrease / increase in viscosity, aggregation, separation, gelation, etc.). For example, xanthan gum can form gels and thicken when used in combination with galactomannans (locust bean gum, tara gum, guar gum, etc.). Carrageenan can also thicken in the presence of milk proteins and salt. When used in combination with xanthan gum, carrageenan can further increase its thickening effect, and may even lead to gelation over time. Therefore, when selecting a polysaccharide to be used in a sol-type food, it is necessary to check the characteristics of the mixture before use.

[0004] As a measure to improve the poor shape retention and meltability in the mouth that occurs when polysaccharides are added to sol-type foods, it has been reported that by replacing or combining thickening polysaccharides and / or gelatin with enzymatically hydrolyzed starch, the processed food can be endowed with excellent shape retention and meltability in the mouth, and further, in the case of a gel-type processed food, it is possible to provide an excellent effect of preventing syneresis (see Patent Document 1). Furthermore, as a measure to prevent separation of sol foods by adding polysaccharides and to improve the viscous texture, a technology has been reported in which a modifier containing fine gels adjusted with a gelling agent and having a median diameter of 500 μm or less is added to polysaccharide-containing sol foods (see Patent Document 2).

[0005] However, when the technology of using enzymatically decomposed starch in combination with polysaccharides in Patent Document 1 is used in sol-type foods, there is a problem that the texture and flavor derived from the enzymatically decomposed starch are expressed. Also, the modifier in Patent Document 2 requires a process of forming a fine gel, which is not efficient for industrial production methods assuming mass production. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP2016-103992A [Patent Document 2] Patent Publication No. 2020-72647 Summary of the Invention [Problem to be solved by the invention]

[0007] Meanwhile, the present inventors have investigated a sol-type food that contains polysaccharides and milk proteins, has a smooth texture, and is free from separation, aggregation, etc., and have found a new problem that the food thickens and gels during storage. The present invention has been made in view of this problem, and aims to provide a method for producing a sol-type food that inhibits thickening and gelation even during storage. [Means for solving the problem]

[0008] As a result of intensive research to solve the above-mentioned problems, the inventors have discovered that it is possible to provide a sol food that contains milk protein and polysaccharides, in which thickening and gelling during storage are suppressed by applying vibration when filling a container and cooling, and have arrived at the present invention.

[0009] Specifically, the present invention is as follows. <1> A method for producing a sol-like food containing a polysaccharide and a milk protein, comprising the steps of: A step of heating and dissolving a food raw material containing polysaccharides and milk protein; filling the molten raw material into a container; and cooling the raw material melt. a step of applying vibration to the raw material melt in the cooling step; A method for producing a sol-like food, comprising the steps of: <2> The cooling process of the raw material melt is carried out after filling the container. <1> A method for producing the sol food according to claim 1. <3> The cooling step is a step of cooling to 20°C or less. <1> or <2> A method for producing the sol food according to claim 1. <4> Contains xanthan gum and carrageenan as polysaccharides <1> ~ <3> 3. A method for producing the sol food according to any one of claims 1 to 2. <5> Contains 0.4-1.0% by weight of polysaccharides and 0.66-3.21% by weight of milk protein <1> ~ <4> 3. A method for producing the sol food according to any one of claims 1 to 2. <6> <1> ~ <5> 13. A sol food produced by the method for producing a sol food according to any one of the preceding claims. <7> A sol-type food containing polysaccharides and milk protein, the viscosity of which after refrigerated storage for one day after production is 1500 cP or more and 4000 cP or less at an internal temperature of 10°C or less, and the increase in viscosity after refrigerated storage for 21 days is less than 40% compared to the viscosity after refrigerated storage for one day after production. <8> The polysaccharides include xanthan gum and carrageenan. <7> The sol-like food according to claim 1. <9> 9. The sol food according to claim 7 or 8, comprising 0.4 to 1.0 wt % of polysaccharides and 0.66 to 3.21 wt % of milk protein in the total composition. <10> A sol food comprising 0.03 to 1.8% by weight of xanthan gum, 0.01 to 1.4% by weight of carrageenan, and 0.66 to 3.21% by weight of milk protein, the sol food having a viscosity of 1500 cP or more and 4000 cP or less at an internal temperature of 10°C or less. Effect of the Invention

[0010] According to the present invention, it is possible to provide a sol food in which thickening and gelation are suppressed even during storage. Therefore, it is possible to distribute and provide a sol food in which a desired sol state is maintained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be described in detail below. (Sol-like food) The sol food of the present invention refers to a sol food containing polysaccharides and milk protein. The sol food of the present invention may be a single layer of the sol food alone, or a multi-layer including layers such as pudding, jelly, or Bavarian cream. In this specification, the term "sol food" refers to a food that does not have shape retention and has fluid properties at or below room temperature. In other words, it means a viscous liquid or viscous liquid food, which is different from a gel food that has shape retention and elasticity at or below room temperature and does not have fluidity. In this specification, "sol-like" means that the viscosity of the sol-like food is 1500 cP or more and 4000 cP or less when measured at a product temperature of 5 to 15°C using a B-type viscometer (model BL, manufactured by Tokyo Keiki Co., Ltd. (now Toki Sangyo Co., Ltd.), No. 3 rotor) at a rotation speed of 30.

[0012] The milk protein contained in the sol food of the present invention refers to milk protein derived from dairy products such as cream, butter, cheese, concentrated whey, ice cream, concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria drink, and milk drink made from milk of at least one of cows, goats, sheep, buffalo, horses, camels, and yaks, or milk protein separated from dairy products. Since the milk protein content affects the flavor and texture, the milk protein content is preferably 0.1 to 5.5 mass % of the total composition, more preferably 0.3 to 4.5 mass %, and even more preferably 0.66 to 3.21 mass %.

[0013] The sol-type food of the present invention can contain sugars / sweeteners, dairy products, oils and fats, fruit juice / fruit products, stabilizers, chocolate, cocoa, coffee, tea, eggs, bean paste, emulsifiers, coloring agents, flavoring agents, etc., just like general foods.

[0014] The polysaccharide contained in the sol food of the present invention is not particularly limited as long as it is a material that can impart viscosity to the target composition. For example, two or more selected from the group consisting of xanthan gum, guar gum, tara gum, carrageenan, and locust bean gum can be mentioned. The content of polysaccharide in the sol food of the present invention is not particularly limited and can be appropriately adjusted according to the properties of the sol food, but the content of polysaccharide is preferably 0.1 to 2.0% by mass, more preferably 0.2 to 1.5% by mass, and even more preferably 0.4 to 1.0% by mass in the total composition.

[0015] Examples of sugars that can be used in the sol-type food of the present invention include starch hydrolysates such as sugar, isomerized sugar, glucose, maltose, lactose, honey, trehalose, maltitol, palatinit, starch syrup, and dextrin. Examples of sweeteners that can be used in the sol-type food of the present invention include aspartame, acesulfame potassium, advantame, xylitol, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, L-arabinose, licorice extract, D-xylose, α-glucosyltransferase-treated stevia, enzymatically decomposed licorice, stevia extract, stevia powder, thaumatin, Brazilian licorice extract, Monk fruit extract, L-rhamnose, D-ribose, amacha extract, and licorice powder.

[0016] Dairy products that can be used in the sol-like food of the present invention include cream, butter, cheese, concentrated whey, ice creams, concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria beverages, milk beverages, etc. made from milk originating from at least one of cows, goats, sheep, buffalo, horses, camels, and yaks. Dairy products may be used alone or in combination of two or more kinds.

[0017] The fats and oils that can be used in the sol-like food of the present invention may be any fats and oils commercially available in the field, and include, but are not limited to, vegetable fats and oils such as raw milk, butter, cream, cheese, etc., shortening, margarine, processed fats and oils, shea fat, olive oil, soybean oil, salad oil, safflower oil, corn oil, sesame oil, safflower oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, fractionated palm oil, etc., and animal fats and oils such as cacao mass, cocoa butter, lard, and fish oil.

[0018] Examples of fruit juice or processed fruit pulp that can be used in the sol food of the present invention include apples, oranges, grapefruits, mandarins, lemons, peaches, melons, strawberries, grapes, muscats, Kyoho grapes, mangoes, persimmons, etc.

[0019] Flavoring ingredients that can be used in the sol-type food of the present invention include salts such as table salt, matcha green tea, black tea, roasted green tea, chocolate, cocoa, alcoholic beverages, soy products (soy milk, soy milk cream, kinako), peanuts, almonds, macadamia nuts, cashew nuts, chestnut seeds, etc.

[0020] Examples of emulsifiers that can be used in the sol-type food of the present invention include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. Examples of sorbitan fatty acid ester include sorbitan monooleate and sorbitan monolaurate. Examples of sucrose fatty acid ester include sucrose fatty acid esters containing palmitic acid or stearic acid as a fatty acid. Examples of lecithin include soybean lecithin and egg yolk lecithin. Lecithin may be enzymatically decomposed lecithin. Polyglycerin fatty acid esters are esters of glycerin and fatty acids, and include diglycerin fatty acid ester, triglycerin fatty acid ester, tetraglycerin fatty acid ester, pentaglycerin fatty acid ester, hexaglycerin fatty acid ester, heptaglycerin fatty acid ester, octaglycerin fatty acid ester, nonaglycerin fatty acid ester, and decaglycerin fatty acid ester. The emulsifier may have any hydrophilic-hydrophobic balance (HLB).

[0021] Flavoring agents include water-soluble flavoring agents, oil-based flavoring agents, emulsified flavoring agents, powdered flavoring agents, and alcoholic beverages (brandy, spirits, liqueurs, wine, etc.) that are generally used in foods. Coloring agents can be either natural or synthetic.

[0022] Vitamins include vitamin A, vitamin B (B1, B2, B6, B12, etc.), vitamin C, vitamin D, vitamin E, etc.

[0023] Specific examples of the sol-type food of the present invention include milk sauce (which may contain flavor substances such as coffee, fruit juice, matcha, chocolate, etc.), cheese sauce, cream, whipped cream, butter sauce, drinkable pudding, soft yogurt, drinkable yogurt, etc.

[0024] In the sol-type food containing milk protein of the present invention, a combination of xanthan gum and carrageenan is particularly preferably used as the polysaccharide. By combining xanthan gum with carrageenan, stringiness and stickiness can be suppressed, resulting in more preferable texture and physical properties. Xanthan gum is a polysaccharide produced extracellularly by Xanthomonas campestris, and is composed of D-mannose, D-glucose, and D-glucuronic acid. The main chain is made of D-glucose linked by β-1,4 bonds, and the side chains have two D-mannose molecules and D-glucuronic acid bonded to every other D-glucose residue in the main chain. The D-mannose at the end of the side chain may be pyruvate. The C-6 position of the D-mannose bonded to the main chain may be acetylated. Carrageenan is extracted from seaweeds of the families of the family Mimarginaceae and Gigartinaceae in the order Gigartinales, a red algae family, and there are three types: κ type, ι type, and λ type. κ type and ι type carrageenan each have 3,6 anhydrogalactose groups in the carrageenan molecular structure, and tend to form double helices and gel. On the other hand, λ carrageenan does not have 3,6 anhydrogalactose groups, and is generally said to have no tendency to gel. The mixing ratio of xanthan gum and carrageenan contained in the sol food of the present invention is preferably 1:9 to 3:7 by weight, more preferably 2:8 to 6:4, and most preferably 5:5. The preferred range for xanthan gum is 0.03 to 1.8% by weight of the total composition, and the preferred range for carrageenan is 0.01 to 1.4% by weight. The total amount of xanthan gum and carrageenan is preferably in the range of 0.04 to 3.2% by mass, more preferably 0.1 to 2.0% by mass, even more preferably 0.2 to 1.5% by mass, and even more preferably 0.4 to 1.0% by mass.

[0025] (Method of manufacturing sol-type food) The present invention also relates to a method for producing a sol-like food product. The sol-type food of the present invention can be produced in the same manner as a general dessert production method, and is characterized in that it is subjected to vibration treatment during cooling. Typically, the sol-type food of the present invention can be produced by the following procedure. (1) The above-mentioned raw materials are stirred and mixed while being heated to about 20°C to 70°C to prepare a raw material mixture in which the raw materials are uniformly dissolved and mixed. As long as a uniform raw material mixture can be obtained, there is no particular restriction on the order in which the raw materials are mixed. (2) The raw material mixture is heat sterilized. (3) The raw material mixture is placed in a container and cooled to 20° C. or less to form a sol. The cooling treatment can be performed by keeping the raw material mixture in the container in an atmosphere at room temperature or a low temperature, or in cold water. (4) In the cooling process of (3), the container is subjected to a vibration treatment. By subjecting the sol-like food containing polysaccharides and milk protein to a vibration treatment, the sol-like state can be maintained without thickening or gelling even during refrigerated storage. The method for producing a sol-like food containing polysaccharides and milk protein of the present invention can be said to be a method for suppressing thickening and gelation during refrigerated storage due to the inclusion of polysaccharides and milk protein. The refrigerated storage period can be, for example, 7 days, 14 days, 21 days, or 1 month. In addition, in the case of so-called long-life products that can be stored for a long period of time, the storage period can be 3 months. According to the production method of the present invention, thickening and gelation of the sol food can be suppressed over the refrigerated storage period, and the sol food can be distributed and sold while maintaining the texture it had at the time of production. As shown in the examples described below, such a production method of the present invention can produce a sol food containing polysaccharides and milk protein, which has a viscosity of 1500 cP to 4000 cP at an internal temperature of 10° C. or less after 1 day of refrigerated storage after production, and the increase in viscosity after 21 days of refrigerated storage is less than 40% compared to the viscosity after 1 day of refrigerated storage after production.

[0026] (cooling) In this specification, cooling refers to a process of cooling a high-temperature sol-type food to an internal temperature of 20°C or less, and cooling may be started before or after filling the container. The cooling method is not limited to water cooling or air cooling as long as the temperature of the sol-type food in the container is reduced. In the production method of the present invention, vibration, which will be described later, may be applied during cooling. The cooling time during which vibration is applied is not particularly limited, but it is desirable to perform the cooling as quickly as possible. For example, from the viewpoint of preventing bacterial growth, a process of cooling to an internal temperature of 10°C or less within 1 hour is preferable, and a process of cooling to 10°C or less within 30 minutes is even more preferable.

[0027] (vibration) The vibration in this specification refers to mechanical vibration, and there is no particular limitation on the method as long as vibration is applied. The frequency of vibration is not particularly limited, but is preferably 0.01 to 10 Hz, more preferably 0.05 to 5 Hz, and further preferably 0.1 to 3 Hz. Specific examples of the method for applying vibration (vibration treatment method) include methods using devices such as a shaker or a vibrator, but there are no particular limitations on the device as long as it can apply vibration. The vibration may be continuous or intermittent, and may include rotational vibration and ultrasonic vibration. The timing of vibration may be such that the sol food is vibrated during the cooling stage until the temperature is cooled to a predetermined temperature, and preferably before the internal temperature is cooled to 10° C. or lower. In the present invention, by applying vibration to the sol-like food during cooling, thickening and gelation could be suppressed, probably because the network structure of the polysaccharides was only partially formed by the vibration.

[0028] (packaging container) The sol food of the present invention is filled in a packaging container. The packaging container is not particularly limited, but a container suitable for eating the sol food is preferable, and any container material such as metal, glass, paper, plastic, etc. can be used. The shape of the container is not limited as long as it is suitable for eating the sol-type food, and cans, bottles, paper packs, plastic cups, film pouches, pouches with stoppers, etc. can be used.

[0029] (sterilization method) The sol-type food obtained by the above-mentioned manufacturing method is sterilized as necessary, and then distributed and sold. The sterilization method may be any of the following: a method of heat sterilization and hot packing before filling into containers, a method of heat sterilization after filling and sealing, and a method of aseptic filling in which the sol-type food is heat sterilized before filling into containers and then filled under aseptic conditions.

[0030] The present invention will be described in more detail below using examples, but the present invention is not limited to these examples. EXAMPLES

[0031] The sol food was prepared by mixing 6.0% coconut oil, 3.0% skim milk powder, 5.5% sugar, 0.15% emulsifier, 0.3% xanthan gum, 0.3% carrageenan, and water, then heating to 95°C and holding for 10 minutes to sterilize. After sterilization, the mixture was homogenized (10 MPa) and held at 65°C. 50 g of the sol-type food was filled into a container at 65°C and cooled by air. During cooling, the food was left to stand for cooling as a comparative example. As an example, the sol-type food filled at 65°C was cooled to 20°C or less by air cooling while being subjected to vibrations shown in Table 1 using a vibration tester (model BIO-SHAKER BR-40LF, manufactured by Taitec Co., Ltd.). The comparative example products and example products were stored at 7°C for 26 days, with the day of filling being considered as day 0, and the viscosity was measured appropriately. Measurements were made at 30 rotations using a B-type viscometer (model BL, manufactured by Tokyo Keiki Co., Ltd. (now Toki Sangyo Co., Ltd.), No. 3 rotor). Evaluations were made based on viscosity, the presence or absence of aggregation, and the presence or absence of separation / separation. There was no aggregation, separation, or syneresis at any level. The viscosity results are shown in Table 1.

[0032] [Table 1] EXAMPLES

[0033] Coconut oil 6.0%, skim milk powder 3.0%, sugar 5.5%, emulsifier 0.15%, xanthan gum:carrageenan in a 5:5 ratio in the range of 0.4-1.0% (stabilizer amount in Table 2), mixed with water, heated to 95°C and held for 10 minutes for sterilization. After sterilization, homogenization treatment (10 MPa) was performed and held at 65°C. 50 g of the sol food was filled into a container while still at 65°C and cooled by air cooling. During cooling, static cooling was performed as a comparative example. As an example, vibration cooling was performed at a frequency of 0.7 Hz using the same device as in Example 1, and evaluation was performed in the same manner as in Example 1. No aggregation, separation, or syneresis occurred at any level. The viscosity results are shown in Table 2.

[0034] [Table 2] EXAMPLES

[0035] Coconut oil 6.0%, sugar 5.5%, emulsifier 0.15%, xanthan gum 0.3%, carrageenan 0.3%, skim milk powder 2.0% (Example 3-1), 6.0% (Example 3-2), 9.0% (Example 3-3) were appropriately blended and mixed with water, then heated to 95°C and held for 10 minutes for sterilization. After sterilization, homogenization treatment (10 MPa) was performed and held at 65°C. 50 g of the sol food was filled into a container while still at 65°C and cooled by air cooling. During cooling, static cooling was performed as a comparative example. As an example, vibration cooling was performed at a frequency of 0.7 Hz using the same device as in Example 1, and evaluation was performed in the same manner as in Example 1. The milk protein content of the sol food was measured using a nitrogen analyzer (TruSpec N, manufactured by Leco). No aggregation, separation, or syneresis occurred at any level. The results of viscosity and milk protein content are shown in Table 3.

[0036] [Table 3] As shown in Tables 1, 2, and 3, in a sol-type food containing milk protein and polysaccharides, thickening and gelling during storage were suppressed by using xanthan gum and carrageenan as the polysaccharides and by subjecting the food to vibration when filling a container after sterilization and cooling. [Industrial Applicability]

[0037] According to the present invention, it is possible to provide a sol food containing polysaccharides and milk protein, which is inhibited from thickening and gelling even during storage. Therefore, it is possible to distribute and provide a sol food that maintains the desired sol state at the time of production.

Claims

1. A method for producing a sol-like food containing a polysaccharide and a milk protein, comprising the steps of: A step of heating and dissolving a food raw material containing polysaccharides and milk protein; filling the molten raw material into a container; and cooling the raw material melt. Contains xanthan gum and carrageenan as polysaccharides, In the cooling step, a vibration of 0.1 to 3 Hz is applied to the raw material melt until the internal temperature is cooled to 20° C. or less; A method for producing a sol-like food, comprising the steps of:

2. 2. The method for producing a sol food according to claim 1, wherein the step of cooling the raw material melt is carried out after filling the container.

3. A method for producing a sol-like food according to claim 1 or 2, which contains 0.03 to 1.8 weight percent xanthan gum, 0.01 to 1.4 weight percent carrageenan, and 0.66 to 3.21 weight percent milk protein.

4. A sol-type food containing polysaccharides and milk protein, the polysaccharides comprising 0.03 to 1.8% by weight of xanthan gum, 0.01 to 1.4% by weight of carrageenan, and 0.66 to 3.21% by weight of milk protein, the sol-type food having a viscosity of 1500 cP or more and 4000 cP or less at an internal temperature of 10°C or less after refrigerated storage for one day after production, and the increase in viscosity after 21 days of refrigerated storage is less than 40% compared to the viscosity after 1 day of refrigerated storage after production.

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