Method for manufacturing solid food

Abstract

To provide a new production method of a process cheese-like or chocolate-like solid food product excellent in heat resistant shape retention.SOLUTION: A production method of a solid food product includes (a) a step for obtaining first dough by uniformly adding an alginate aqueous solution to dough for food containing cheese or the like as the main ingredient and adding and uniformly dispersing tricalcium phosphate, (b) a step for obtaining second dough by uniformly adding a gluconodeltalactone aqueous solution to the first dough, and (c) a step for obtaining a process cheese-like solid food product by shaping the second dough into a desirable shape and completing gelling of alginic acid after a predetermined time. Chocolate or the like may substitute for the cheese or the like.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for manufacturing solid foods.

Background Art

[0002] Conventionally, bite-sized process cheeses in a spherical shape with a diameter of about 10 to 20 mm have been known. Generally, process cheeses such as process cheese and cheese food melt by heating, so it is difficult to perform heat sterilization after molding. Therefore, various process cheeses having heat-resistant shape retention properties have been developed. For example, Patent Document 1 discloses process cheeses containing natural cheese, acetylated starch, and citrate. Patent Document 2 discloses process cheeses containing welan gum. All of these process cheeses are said to have excellent heat-resistant shape retention properties.

[0003] As a heat-resistant base material, there is alginate. For example, a gel formed by the reaction of sodium alginate and calcium ions is stable to heat and does not melt even when heated. Patent Document 3 discloses a cheese gel-like food composed of sodium alginate and cheese. In this cheese gel-like food, it is considered that the calcium salt originally contained in the cheese reacts with sodium alginate to gelate.

[0004] Also, artificial ikura is manufactured by utilizing the fact that gelation occurs instantaneously when an aqueous solution of sodium alginate and an aqueous solution of a calcium salt are brought into contact with each other. As a related technique, Patent Document 4 discloses a gel-like food containing sodium alginate as a main component and having suppressed water separation.

[0005] Even other than cheese, there is a possibility of exhibiting functions not found in the past by imparting heat-resistant shape retention properties. For example, chocolates that do not melt in heat will not melt or become sticky even in hot summer, and it is considered that they can provide a new texture.

Prior Art Documents

Patent Documents

[0006] [Patent Document 1] Japanese Unexamined Patent Application Publication No. 2021-7304 [Patent Document 2] Japanese Unexamined Patent Application Publication No. 2018-134018 [Patent Document 3] Japanese Utility Model Publication No. 60-81789 [Patent Document 4] Japanese Unexamined Patent Application Publication No. 2016-178923 [Summary of the Invention] [Problems to be Solved by the Invention]

[0007] The gelation that occurs when an aqueous solution of alginate reacts with calcium ions occurs instantaneously, and it is difficult to control the gelation rate. This becomes an obstacle to obtaining a uniform gelified product. For example, in a method of dropping an aqueous solution of alginate into an aqueous solution of a calcium salt, such as in the production method of artificial ikura, the surface of the dropped material instantaneously gels, and the inside remains basically liquid. Therefore, it is difficult to obtain a uniformly gelled solid food. In the method described in Patent Document 1, since the calcium salt originally contained in the cheese is used, the gelation proceeds spontaneously and the gelation rate is not controlled. Therefore, it becomes difficult to handle when shaping into a desired shape. Accordingly, an object of the present invention is to provide a new method for producing a process cheese-like or chocolate-like solid food having excellent heat-resistant shape retention, using alginate as a base material. [Means for Solving the Problems]

[0008] In order to develop single-serving processed cheeses with excellent heat-resistant shape retention, the inventors considered using alginate as a base material. First, in accordance with the method for producing artificial roe, a dough containing alginate and cheese was prepared and an attempt was made to drop this into an aqueous solution of a calcium salt. However, although spherical solids were obtained to some extent by this method, only the surface gelled and the internal gelation did not progress, and it was not possible to obtain uniformly gelled solids. In addition, when these solids were heated assuming heat sterilization, they burst. Therefore, further studies were conducted aiming at adjusting the gelation rate of alginic acid, obtaining uniform gels, being able to easily mold into a desired shape, being applicable to other than cheeses, etc., and the present invention was completed.

[0009] One aspect of the present invention is a method for producing a solid food, comprising: (a) adding an aqueous alginate solution to a food dough containing cheeses as a main raw material so as to uniformly contain it, and adding tricalcium phosphate so as to uniformly disperse it to obtain a first dough; (b) adding an aqueous glucono-delta-lactone solution to the first dough so as to uniformly contain it to obtain a second dough; and (c) after a predetermined time has elapsed, molding the second dough into a desired shape and completing the gelation of alginic acid to obtain a processed cheese-like solid food. A method for producing a solid food, which includes these steps.

[0010] This aspect relates to a method for manufacturing a solid food, and includes the steps (a) to (c) above. In this aspect, first, an aqueous alginate solution is added to a food dough containing cheeses as a main raw material so as to be uniformly contained therein, and tricalcium phosphate is added and uniformly dispersed (step (a)). Next, an aqueous glucono-delta-lactone solution is added and uniformly contained (step (b)). As a result, the pH of the dough shifts to the acidic side, tricalcium phosphate gradually dissolves, calcium ions gradually increase, and the gelation of alginic acid gradually progresses. Then, after a predetermined time has elapsed, the dough is formed into a desired shape and the gelation of alginic acid is completed to obtain a process cheese-like solid food (step (c)). According to this aspect, a process cheese-like solid food having high heat-resistant shape retention and capable of being heat-sterilized after molding can be easily manufactured.

[0011] Another aspect of the present invention is a method for manufacturing a solid food, comprising: (a’) A step of adding an aqueous alginate solution to a food dough containing chocolates as a main raw material so as to be uniformly contained therein, and adding tricalcium phosphate and uniformly dispersing it to obtain a first dough; (b) A step of adding an aqueous glucono-delta-lactone solution to the first dough so as to be uniformly contained therein to obtain a second dough; and (c’) A step of, after a predetermined time has elapsed, forming the second dough into a desired shape and completing the gelation of alginic acid to obtain a chocolate-like solid food. A method for manufacturing a solid food, which includes these steps.

[0012] This aspect also relates to a method for manufacturing a solid food, and includes each of the steps (a’) to (c’). In this aspect, first, an alginate aqueous solution is added to a food dough containing chocolates as a main raw material and uniformly incorporated therein, and tricalcium phosphate is added and uniformly dispersed (step (a’)). Next, a glucono-delta-lactone aqueous solution is added and uniformly incorporated (step (b)). Then, after a predetermined time has elapsed, the dough is formed into a desired shape and the gelation of alginic acid is completed to obtain a chocolate-like solid food (step (c’)). According to this aspect, a chocolate-like solid food that does not melt by heat can be easily manufactured.

[0013] Preferably, in the step (a) or (a’), after adding an alginate aqueous solution to the food dough and uniformly incorporating it, tricalcium phosphate is added and uniformly dispersed.

[0014] Preferably, further, (d) a step of immersing the solid food obtained in the step (c) or (c’) in an aqueous solution of calcium acetate, an aqueous solution of calcium lactate, or an aqueous solution of calcium chloride, is included.

[0015] With such a configuration, the solidification of the surface of the solid food becomes even stronger.

[0016] Preferably, the content ratio of the alginate in the first dough obtained in the step (a) is 0.8 to 2% by mass

[0017] Preferably, the alginate is sodium alginate or potassium alginate.

[0018] Preferably, the content of the tricalcium phosphate in the first dough obtained in the step (a) is 0.4 times or more the content of the alginate in terms of mass ratio.

[0019] Preferably, the content of glucono delta-lactone in the second dough obtained in the step (b) is 0.3 times or more the content of the alginate in terms of mass ratio.

[0020] Preferably, in the step (c) or (c’), the predetermined time is 1 minute or more.

[0021] Preferably, the solid food is spherical with a diameter of 10 mm or more.

Advantages of the Invention

[0022] According to the present invention, it is possible to easily produce a process cheese-like or chocolate-like solid food having high heat-resistant shape retention and capable of being heat-sterilized after molding.

Modes for Carrying Out the Invention

[0023] The method for producing a solid food of the present invention produces a process cheese-like or chocolate-like solid food using an alginate as a base material. First, an embodiment (First Embodiment) for producing a process cheese-like solid food will be described. This embodiment includes the steps (a) to (c) above.

[0024] In step (a), an aqueous alginate solution is added to a food dough containing cheeses as a main raw material so as to be uniformly contained, and tricalcium phosphate is added and uniformly dispersed to obtain a first dough. “Cheeses” includes both natural cheeses and process cheeses, and further includes cheese food. Cheese food is made by crushing, mixing, heating and melting, and emulsifying one or more natural cheeses or process cheeses, and means a product in which the weight of the cheese content in the product is 51% or more. “Included as a main raw material” is intended to exclude the mode of inclusion as an additional raw material. For example, if there are other main raw materials and the raw materials additionally contained therein are not main raw materials. A food dough containing cheeses as a main raw material is a food dough that is sensually recognized as containing cheese. Food dough containing cheese as the main ingredient can be produced, for example, using commercially available cheese sauce. For example, the cheese sauce itself or a product obtained by appropriately adding other ingredients to the cheese sauce can be the food dough in the present embodiment. Examples of other ingredients to be added to the cheese sauce include cheese powder. Examples of the form of the food dough and the first dough include paste form, liquid form, semi-solid form, and the like. "Dough" and "food dough" can be respectively rephrased as "base" and "food base".

[0025] "Algal salt" refers to an alkali metal salt of alginic acid. Examples of algal salts include sodium alginate and potassium alginate. Among these, it is preferable to use sodium alginate in terms of low cost and easy availability. Algal salts can be extracted and purified from seaweeds such as kelp.

[0026] In step (a), an aqueous solution of algal salt is added to the food dough and uniformly incorporated, so the algal salt is dissolved in the first dough. On the other hand, since tricalcium phosphate is in a solid state, solid, for example, powdered tricalcium phosphate is uniformly dispersed in the first dough.

[0027] In step (a), the order of adding the algal salt and tricalcium phosphate is not limited. After adding the algal salt first and uniformly incorporating it, tricalcium phosphate may be added and uniformly dispersed. After adding tricalcium phosphate first and uniformly dispersing it, the algal salt may be added and uniformly incorporated. The algal salt and tricalcium phosphate may be added simultaneously or in parallel to uniformly incorporate the algal salt and uniformly disperse the tricalcium phosphate. In a preferred embodiment, in step (a), after adding an aqueous solution of algal salt to the food dough and uniformly incorporating it, tricalcium phosphate is added and uniformly dispersed.

[0028] In step (b), an aqueous solution of glucono delta-lactone is added to the first dough and uniformly incorporated therein to obtain a second dough. In step (b), glucono delta-lactone (also referred to as gluconolactone) functions as a pH adjuster, causing the pH of the second dough to shift to the acidic side. As a result, the tricalcium phosphate dispersed in the second dough gradually dissolves, releasing calcium ions. Then, the calcium ions react with the alginate, and gelation starts. Since this gelation gradually progresses throughout the dough, it is possible to wait until the dough reaches the desired firmness. At least, in this step, gelation does not occur instantaneously, nor does it occur locally. The aqueous solution of glucono delta-lactone is preferably prepared by dissolving glucono delta-lactone in water and then immediately added to the first dough.

[0029] In step (c), after a predetermined time has elapsed, the second dough is shaped into a desired shape and the gelation of the alginate is completed to obtain a process cheese-like solid food. The predetermined time may be appropriately set within the range in which the dough reaches the desired firmness. For example, it is 1 minute or more, 3 minutes or more, 5 minutes or more, 8 minutes or more, etc. The upper limit of the predetermined time is, for example, 15 minutes or less, 20 minutes or less, 30 minutes or less, 40 minutes or less, etc. The predetermined time can be set to 1 to 10 minutes, 3 to 10 minutes, 5 to 10 minutes, etc. After the predetermined time has elapsed, for example, when the dough reaches the desired firmness, it is shaped into a desired shape and the gelation is completed. For example, the dough is introduced into a mold, and the gelation is completed within the mold. Thereby, a process cheese-like solid food having a desired shape can be obtained. Since the obtained solid food is based on alginic acid, it has excellent heat-resistant shape retention and does not melt even when heat sterilized after shaping.

[0030] The shape of the solid food is not particularly limited, and can be freely set, such as spherical, dice-shaped, disc-shaped, cylindrical, rod-shaped, etc. For example, by making it spherical with a diameter of about 10 mm to 20 mm, a process cheese-like solid food of bite size can be obtained.

[0031] In a preferred embodiment, the obtained solid food is immersed in an aqueous solution of calcium acetate, an aqueous solution of calcium lactate, or an aqueous solution of calcium chloride (step (d)). By performing step (d), the solidification of the surface of the solid food becomes stronger.

[0032] Regarding the amount of alginate used in step (a), there is no particular limitation as long as it functions as a gelling agent, but it is preferably set so that the content ratio of alginate in the first dough obtained in step (a) is 0.8 to 2% by mass. The said content ratio is more preferably 0.9 to 2% by mass, and still more preferably 1 to 2% by mass.

[0033] Regarding the amount of tricalcium phosphate used in step (a), there is no particular limitation as long as it can cause gelation with alginate, but the content of tricalcium phosphate in the first dough obtained in step (a) is preferably 0.4 times or more the content of the alginate in terms of mass ratio. The said content is more preferably 0.45 times or more the content of alginate, and still more preferably 0.5 times. The upper limit of the said content of tricalcium phosphate is not particularly limited, but it can be, for example, 0.6 times or less, 0.55 times or less, etc. of the content of alginate. If the content of tricalcium phosphate is too high, there is a risk of white spots occurring in the finally obtained solid food, which is not preferable in terms of appearance. The said content of tricalcium phosphate is preferably 0.45 to 0.55 times the content of alginate.

[0034] The amount of glucono-delta-lactone used in step (b) is not particularly limited and may be appropriately selected according to the target pH and the like. However, the content of glucono-delta-lactone in the second dough obtained in step (b) is preferably 0.3 times or more, by mass ratio, of the content of alginate. More preferably, the content is 0.35 times or more, and still more preferably 0.4 times, of the content of alginate. The upper limit of the content of glucono-delta-lactone is not particularly limited, and can be, for example, 0.5 times or less, 0.45 times or less, etc. of the content of alginate. If the content of glucono-delta-lactone is too high, the pH of the dough may change rapidly, which is not preferable in terms of the handleability of the dough. It is preferable that the content of glucono-delta-lactone is 0.35 to 0.45 times the content of alginate.

[0035] Subsequently, an embodiment (second embodiment) for producing a chocolate-like solid food will be described. This embodiment is basically the same as the first embodiment using cheeses as the main raw material, except that a food dough containing chocolates as the main raw material is used (step (a')). The operations of step (c) and step (c') are also the same.

[0036] "Chocolates" includes chocolate, imitation chocolate, chocolate confectionery, imitation chocolate confectionery, cacao mass, cocoa butter, cocoa cake, cocoa powder (cocoa), and adjusted cocoa powder (adjusted cocoa) as defined in Article 2 of the "Fair Competition Rules on the Labeling of Chocolates". Also, "chocolates" includes sweet chocolate, milk chocolate, and white chocolate. The food dough containing chocolates as the main raw material is a food dough that is sensually recognized as containing chocolate. Food dough containing chocolate as a main ingredient can be prepared, for example, using commercially available chocolate sauce or chocolate-flavored flower paste. For example, chocolate sauce, flower paste itself, or those with other ingredients appropriately added thereto can be the food dough in this embodiment. Examples of other ingredients to be added to chocolate sauce and the like include milk, cocoa powder, fruit powder, various flavors, and the like.

Example

[0037] 〔Example 1〕 600 g of cheese sauce N with Gorgonzola (manufactured by Rokko Butter Co., Ltd.) and 600 g of cheese powder SA (manufactured by Rokko Butter Co., Ltd.) were added and mixed uniformly to prepare a dough with cheese (food dough). On the other hand, 20 g of potassium alginate was added to 980 mL of water and completely dissolved to prepare an aqueous potassium alginate solution. The entire amount of the aqueous potassium alginate solution was added to the dough with cheese and mixed uniformly. Subsequently, 10 g of tricalcium phosphate (powder) was added and mixed to uniformly disperse the powder of tricalcium phosphate in the dough, thereby preparing a first dough.

[0038] 8 g of glucono-delta-lactone was dissolved in 192 g of water to prepare an aqueous glucono-delta-lactone solution, and immediately the entire amount thereof was added to the first dough and mixed uniformly to prepare a second dough. After 1 to 10 minutes had elapsed since the addition of the aqueous glucono-delta-lactone solution, when the second dough had reached an appropriate hardness, it was introduced into a mold equivalent to that for making dumplings.

[0039] After about 1 hour had elapsed, it was confirmed that the gelation of alginic acid had progressed and the shape had been determined, and the solid was recovered from the mold. The obtained solid was immersed in a 1% aqueous calcium acetate solution to completely cure the surface of the solid. The moisture was removed and dried to obtain a solid food similar to processed cheese. The obtained solid food was spherical with a diameter of about 10 mm.

[0040] The obtained solid food did not melt even when heated to 120 °C and maintained its spherical shape, and was capable of heat sterilization after molding.

[0041] [Example 2] Except for using 600 g of Petit Mighty Chocolate Flavor R (a flower paste with a milk chocolate flavor, manufactured by Tanaka Food Industry Co., Ltd.) and 600 g of Chocolate Powder H (manufactured by Fulta Confectionery Co., Ltd.) instead of cheese sauce and cheese powder, the same operations as in Example 1 were performed to obtain a chocolate-like solid food. The obtained solid food did not melt even when heated to 120°C and maintained a spherical shape.

Claims

1. A method for manufacturing a solid food, comprising: (a) adding an aqueous alginate solution to a food dough containing cheeses as a main raw material and uniformly incorporating the same, and adding tricalcium phosphate and uniformly dispersing the same to obtain a first dough; (b) adding an aqueous glucono-delta-lactone solution to the first dough and uniformly incorporating the same to obtain a second dough; (c) after a predetermined time has elapsed, shaping the second dough into a desired shape and completing the gelation of alginic acid to obtain a processed cheese-like solid food; and (d) immersing the solid food obtained in step (c) in an aqueous calcium acetate solution, an aqueous calcium lactate solution, or an aqueous calcium chloride solution. A method for manufacturing a solid food, including the above steps.

2. A method for manufacturing a solid food, comprising: (a') adding an aqueous alginate solution to a food dough containing chocolates as a main raw material and uniformly incorporating the same, and adding tricalcium phosphate and uniformly dispersing the same to obtain a first dough; (b) adding an aqueous glucono-delta-lactone solution to the first dough and uniformly incorporating the same to obtain a second dough; (c') after a predetermined time has elapsed, shaping the second dough into a desired shape and completing the gelation of alginic acid to obtain a chocolate-like solid food; and (d') immersing the solid food obtained in step (c') in an aqueous calcium acetate solution, an aqueous calcium lactate solution, or an aqueous calcium chloride solution. A method for manufacturing a solid food, including the above steps.

3. The method for manufacturing a solid food according to claim 1 or 2, wherein in step (a) or (a'), after adding an aqueous alginate solution to the food dough and uniformly incorporating the same, tricalcium phosphate is added and uniformly dispersed.

4. The method for manufacturing a solid food according to any one of claims 1 to 3, wherein the content ratio of the alginate in the first dough obtained in step (a) or (a') is 0.8 to 2% by mass.

5. The method for manufacturing a solid food according to any one of claims 1 to 4, wherein the alginate is sodium alginate or potassium alginate.

6. The method for manufacturing a solid food according to any one of claims 1 to 5, wherein the content of tricalcium phosphate in the first dough obtained in step (a) or (a') is 0.4 times or more the content of the alginate in terms of mass ratio.

7. The method for producing a solid food according to any one of claims 1 to 6, wherein the content of glucono delta-lactone in the second dough obtained in the step (b) is 0.3 times or more of the content of the alginate in terms of mass ratio.

8. The method for producing a solid food according to any one of claims 1 to 7, wherein in the step (c) or (c'), the predetermined time is 1 minute or more.

9. The method for producing a solid food according to any one of claims 1 to 8, wherein the solid food is spherical with a diameter of 10 mm or more.