Dairy processing food products and food processing kits equipped therewith

Abstract

To provide a food for milk processing that is for processing milk such as cow's milk to produce a novel milk processed food and a kit for food processing including the same.SOLUTION: A food for milk processing includes the following (A) and (B): (A) an acid-containing composition that is mixed with milk into acid-containing milk; and (B) binding powder that forms a bound aggregate from the aggregate separated from the acid-containing milk by filtration.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food for milk processing for producing a novel milk processed food by processing milk such as cow's milk, and a food processing kit including the same.

Background Art

[0002] As a food for processing milk, for example, a dessert composition that rapidly gels just by mixing with milk is known (see, for example, Patent Document 1). The dessert composition contains low-methoxyl pectin and utilizes the chemical property of forming a network structure by ionic bonding with calcium ions in milk to obtain a gel-like dessert.

[0003] In addition, examples of foods for processing milk include vinegar and lemon juice. Separating the aggregates formed by mixing vinegar or lemon juice with milk and adding salt to make cottage cheese is generally known as an easy recipe at home. This obtains cottage cheese by utilizing the chemical property of protein aggregation that occurs when the pH of milk approaches the isoelectric point of casein (pH 4.6).

[0004] Conventional foods obtained by processing milk were such as gel-like desserts and cottage cheese. Also, both utilize the chemical properties of milk to produce processed foods, but since they can be done relatively easily such as only "mixing" or only "mixing and separating", there was no feeling of experiencing the act of processing milk as if it were a chemical experiment. Furthermore, it was not something that brought enjoyment.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention has been made in view of the above circumstances, and its object is to provide a food product for processing milk, such as cow's milk, to produce novel dairy processed foods, and a food processing kit equipped therewith. [Means for solving the problem]

[0007] The present invention achieves the above objective with a dairy processing food product characterized by comprising the following (A) and (B). (A) Acid-containing composition for mixing with milk to produce acid-containing milk (B) Binding powder for generating binding aggregates from the aggregates separated from the acid-containing milk by filtration

[0008] Preferably, (A) is an acid-containing composition for producing an acid-containing milk with a pH of 5.6 or lower. More preferably, (B) contains pregelatinized starch and / or a thickener. More preferably, it comprises the following (C). (C) A flavor-modifying composition for generating a filtrate containing flavor-modifying components from the filtrate separated by filtration of the acid-containing milk.

[0009] More preferably, a food processing kit comprising the dairy food and the following (D) The above objective will be achieved. (D) Food processing filter equipped with a filtrate receiving tank and a funnel

[0010] In order to process milk and create new food products, we focused on the chemical properties of milk and conducted thorough research. As a result, instead of simply producing cottage cheese from the protein aggregates (curds) that occur when acid is added to milk, we further processed the milk by adding binding powders and other ingredients to create an ice cream-like food product.

[0011] Furthermore, by adding a carbon dioxide generating component to the remaining liquid component (filtrate) after curd separation from milk, a soda-like beverage can be produced, and this can be combined with the aforementioned curd-derived ice cream-like food to produce a cream soda-like beverage. In this way, we discovered that by reacting milk with acid, a binding powder, and a carbon dioxide generating component, it is possible to process it into novel foods such as ice cream-like foods, soda-like beverages, and cream soda-like beverages, which were previously unavailable, and thus arrived at the present invention.

[0012] Furthermore, we discovered that by devising the binding powder added to the curd and the components added to the filtrate, we can create variations in each product, and by combining products that are compatible with each other, it becomes possible to process them into an even wider variety of foods, which led us to the present invention.

[0013] Furthermore, the step-by-step processing steps performed on milk, such as adding, mixing, separating, and binding, give the user the feeling of conducting a chemical experiment. Moreover, the significant changes in the milk's form before and after processing stimulate the visual sense and heighten anticipation for the resulting product. We found that processing milk can be done in a fun, hands-on way, like conducting a chemical experiment.

[0014] Furthermore, we discovered that not only milk but also soy milk, which contains soy protein that has an isoelectric point under acidic conditions, can be used to produce similar processed foods, leading to the present invention. [Effects of the Invention]

[0015] The product of the dairy processing food of the present invention, namely the bound aggregates produced, preferably the bound aggregates and the filtrate containing flavor-adjusting components, and more preferably a combination of both, is a novel dairy processing food that is completely different from conventional dairy processing foods.

[0016] In this invention, by processing milk into a bound aggregate, and preferably into a filtrate containing the bound aggregate and flavor-adjusting components, it is possible to change it into a form that is easy for people who dislike milk to consume.

[0017] According to the present invention, milk such as milk can be processed in a way that gives a fun hands-on experience of a chemical experiment.

Brief Description of the Drawings

[0018] [Figure 1] It is a flowchart showing a production method using the food for milk processing of the present invention. [Figure 2] It is an explanatory diagram showing an example of milk processing using the food for milk processing of the present invention. [Figure 3] It is a perspective view showing an example of a filter for food processing according to the present invention. [Figure 4] Among the methods of using the filter for food processing according to the present invention, it is a diagram showing the filtrate receiving tank and the funnel after cutting. [[ID=1⑧]] [Figure 5] Among the methods of using the filter for food processing according to the present invention, it is a diagram showing the concave portion of the filtrate receiving tank and the discharge port of the funnel. [Figure 6] Among the methods of using the filter for food processing according to the present invention, it is a diagram showing a state where the funnel is placed in the concave portion of the filtrate receiving tank. [Figure 7] Among the methods of using the filter for food processing according to the present invention, it is a diagram showing a state where a filter is set on the funnel. [Figure 8] It is a side view of the filter for food processing in FIG. 3. [Figure 9] It is a perspective view showing another example of the filter for food processing according to the present invention. [Figure 10] It is the questionnaire result regarding the food processing kit of the present invention.

Embodiments for Carrying Out the Invention

[0019] The present invention will be described in detail. The food for milk processing of the present invention includes (A) an acid-containing composition and (B) a binding powder in order to generate a bound aggregate from milk.

[0020] First, the milk in question is milk and / or soy milk containing amphoteric electrolyte proteins that have an isoelectric point under acidic conditions. In the processing of milk according to the present invention, it is important that the milk contains casein (isoelectric point pH 4.6) or soy protein (isoelectric point pH 4.5), as this utilizes the chemical property that the proteins contained in the milk coagulate at their isoelectric point.

[0021] Examples of milk include the seven types of drinking milk specified in the Ministerial Ordinance on Milk and Dairy Products, of which five—regular milk, special milk, adjusted milk, low-fat milk, and non-fat milk—contain casein. The remaining two types of drinking milk, processed milk and milk beverages, are limited to those containing casein. Examples of soy milk include soy milk containing soy protein.

[0022] The aforementioned binding aggregate refers to the product produced from the milk using the milk processing food of the present invention. Specifically, it is the product obtained by separating the aggregates generated from the acid-containing milk (by mixing milk with (A) an acid-containing composition) into aggregates and filtrate by filtration, and then mixing the separated aggregates with (B) a binding powder.

[0023] <(A) Acid-containing composition> The (A) acid-containing composition according to the present invention is a composition (hereinafter referred to as "(A) composition") for mixing with milk to produce acid-containing milk, and contains an acid. Examples of acids include citric acid, malic acid, ascorbic acid, tartaric acid, fumaric acid, and glucono delta-lactone. Preferably, ascorbic acid is preferred because it provides good coagulation of the acid-containing milk and good flavor of the bound aggregates.

[0024] In this invention, by mixing composition (A) with milk, the pH of the acid-containing milk is manipulated to be near the isoelectric point of casein and soy protein, thereby generating aggregates. In particular, when the pH of the acid-containing milk exceeds the isoelectric point of the protein (casein pH 4.6, soy protein pH 4.5), the protein tends to become less likely to aggregate as it moves away from the isoelectric point (as it approaches neutrality). Therefore, it is preferable in terms of coagulation properties to design composition (A) so that the acid-containing milk has a pH of 5.6 or lower.

[0025] More preferably, the milk contains an acid with a pH of 4.0 or higher, which is desirable in terms of the flavor (especially the sourness) of the bound aggregates.

[0026] Specifically, when using ascorbic acid as the acid, one example is to design composition (A) so that 0.5g of ascorbic acid can be mixed with 50g of milk for drinking. In this case, the acid-containing milk will have a pH of 4.8, resulting in good coagulation properties of the acid-containing milk and good flavor of the bound aggregates.

[0027] (A) The composition may be in powder or liquid form. Powder form is preferable in terms of portability (lightweight), storage stability, long-term stability, and manufacturing, while liquid form is preferable in terms of solubility and dispersibility.

[0028] (A) In addition to the acid mentioned above, the composition may include, for example, carbohydrate sweeteners (such as sugar, glucose, and sugar alcohols), dextrin, β-starch, flavorings, colorings, water, and ingredients that exhibit neutrality when dissolved. These may be selected individually or in combination as appropriate.

[0029] <(B) Binding powder> The (B) binding powder according to the present invention is a powder (hereinafter referred to as "(B) powder") for generating binding aggregates from aggregates separated from the acid-containing milk by filtration. In the present invention, aggregates generated from acid-containing milk mixed with composition (A) are separated into aggregates and filtrate by filtration, and the powder is mixed with the separated aggregates to bind them together and form binding aggregates.

[0030] (B) Examples of ingredients used in the powder include pregelatinized starch, thickeners, carbohydrate sweeteners (sugar, glucose, sugar alcohols, etc.), dextrin, salt, calcium carbonate, acidulants, flavorings, colorings, dairy products, mashed potato powder, powdered bean paste, rice flour, fruit juice, and fruit juice powder. These may be selected individually or in combination as appropriate.

[0031] Preferably, the mixture contains pregelatinized starch and / or a thickening agent, which is advantageous in terms of binding properties. Pregelatinized starch and the thickening agent may be used individually or in combination.

[0032] Examples of pregelatinized starch include wheat starch, rice starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, and pregelatinized starch obtained by gelatinizing these processed starches. These can be used individually or in combination as appropriate.

[0033] The preparation method for pregelatinized starch is generally one in which a suspension of starch or modified starch is gelatinized using a hot roll (drum dryer), and then dried. Drying methods include dewatering film drying, extrusion and expansion drying using an extruder, and spray drying using a spray dryer.

[0034] Furthermore, known methods for processing starch into modified starch include, for example, methods using etherification, phosphate crosslinking, acetylation, esterification, oxidation, etc., either individually or in combination. Specifically, examples include pregelatinized starch, phosphate-crosslinked pregelatinized starch, and hydroxypropyl phosphate-crosslinked pregelatinized starch.

[0035] Furthermore, pregelatinized starch in grain powders, such as mashed potato powder, powdered bean paste, and finely ground rice, which are obtained by steaming and drying potatoes, beans such as adzuki beans, and grains such as rice, can similarly achieve the binding effect desired in this application.

[0036] Examples of thickening agents include sodium alginate, xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, gelatin, alginic acid, alginate esters, curdlan, konjac mannan, gellan gum, tamarind seed gum, and agar, which can be used individually or in combination as appropriate. Among these, sodium alginate, xanthan gum, and guar gum are particularly suitable in terms of the texture of the bound aggregates.

[0037] (B) The content of pregelatinized starch and / or thickener in the powder is preferably 8.5 to 100% by weight of the total weight of the powder (B) for optimal binding of aggregates. The above content refers to the content of either pregelatinized starch or thickener if one is included, or the total amount of both if both are included.

[0038] Furthermore, (B) is preferable because it allows for the production of a variety of dairy processed foods if the resulting aggregates have a flavor and texture that is reminiscent of actual foods. For example, if the aggregates are to be made into an ice cream-like food, dairy products such as skim milk powder, condensed milk, whey, and cheese can be used; if they are to be made into a potato salad-like food, potato ingredients such as mashed potato powder can be used; and if they are to be made into Japanese confectionery-like foods such as strained bean paste, yokan, and dango, Japanese confectionery ingredients such as powdered bean paste and rice flour can be appropriately selected.

[0039] The dairy processing food of the present invention is preferable in that, in addition to composition (A) and powder (B), it further comprises (C) a flavor-adjusting component-containing composition, in that it can produce a binding aggregate and a filtrate containing the flavor-adjusting component from milk.

[0040] <(C) Flavor-adjusting component-containing composition> The (C) flavor-adjusting component-containing composition according to the present invention is a composition (hereinafter referred to as "(C) composition") for producing a filtrate containing a flavor-adjusting component from the filtrate separated from the acid-containing milk by filtration, and contains a flavor-adjusting component. Examples of flavor-adjusting components include raw materials that change the filtrate to a desired flavor or texture.

[0041] In this invention, the aggregates produced from acid-containing milk mixed with composition (A) are separated into aggregates and filtrate by filtration, and bound aggregates are produced from the separated aggregates. Meanwhile, a filtrate containing flavor-adjusting components is produced from the separated filtrate. When selecting flavor-adjusting components in such a way that the filtrate contains flavor-adjusting components that are compatible with the bound aggregates, it becomes possible to process the milk into a variety of foods, and an attractive processed milk product can be created. This is preferable because it increases the expectations for the resulting processed milk product and allows for the processing of milk in a fun, hands-on way, like a chemistry experiment.

[0042] For example, when the bound aggregate is to be used as an ice cream-like food product, a carbon dioxide generating component is used as a flavor-adjusting component by using a combination of acidic and alkaline components, and the filtrate containing the flavor-adjusting component is made into a soda water-like beverage, and the two can be combined to make a cream soda-like food and beverage product.

[0043] Examples of acidic components used in the carbon dioxide generating component include citric acid, tartaric acid, malic acid, and fumaric acid, while examples of alkaline components include sodium bicarbonate, calcium carbonate, ammonium carbonate, potassium carbonate, and magnesium carbonate.

[0044] Other examples of flavor-adjusting ingredients and their combinations include the following: A Western-style meal set consisting of a consommé soup-like food (filtrate containing flavor-adjusting ingredients) and a potato salad-like food (binding aggregates) using consommé powder as a flavor-adjusting ingredient. A Western-style meal set consisting of a potage soup-like food (filtrate containing flavor-adjusting ingredients) and a potato salad-like food (binding aggregates) using consommé powder and potato powder as flavor-adjusting ingredients. A tea sweets set consisting of an amazake-like food (filtrate containing flavor-adjusting ingredients) and a yokan-like food (binding aggregates) using rice koji and salt as flavor-adjusting ingredients. An oshiruko-like meal set consisting of a red bean beverage-like food (filtrate containing flavor-adjusting ingredients) and a dango-like food (binding aggregates) using powdered bean paste and sugar as flavor-adjusting ingredients.

[0045] (C) In addition to the flavor-adjusting components, the composition may use, individually or in combination, appropriately selected ingredients such as carbohydrate sweeteners (sugar, glucose, sugar alcohol, etc.), dextrin, β-starch, flavorings, and colorings.

[0046] The dairy food product of the present invention can be commercialized, for example, as follows: First, composition (A) and powder (B), preferably further, composition (C), are prepared in separate containers. These can then be sealed in a single package to form a dairy food product.

[0047] Furthermore, jigs such as containers, spoons, straws, stirring sticks, muddlers, and filters used for mixing, separating, and consuming may be included as appropriate. Preferably, including a notebook or text containing explanations of the principle, operating procedures, and sections for recording the status of aggregation, separation, etc., makes it easier to understand the relationship between the chemical properties of milk and the production of dairy products, and is preferable because it makes the production of dairy products feel like a chemical experiment. The material of the container and packaging is not particularly limited, and may be appropriately selected from various materials such as soft plastics like polyethylene, paper, or metal.

[0048] Next, a method for generating aggregates from milk using the dairy processing food of the present invention, and preferably a method for further generating a filtrate containing flavor-adjusting components, will be explained with reference to Figure 1. Figure 1 is a flowchart showing the method of generation using the dairy processing food of the present invention.

[0049] First, as shown in Figure 1, composition (A) 1 is mixed with milk 11 to obtain acid-containing milk 12. This adjusts the pH of the acid-containing milk 12 to near the isoelectric point of the proteins contained in the milk, thereby generating aggregates 13. Next, the acid-containing milk 12 is filtered to separate the aggregates (filtered matter) 13 from the filtrate 14. Then, powder (B) 2 is mixed with the aggregates (filtered matter) 13 to bind the aggregates 13 and generate bound aggregates 15.

[0050] Furthermore, the dairy processing food of the present invention is preferably designed so that the water content of the bound aggregates 15 is 10 to 66% by weight of the total weight of the bound aggregates. This is because a water content of 10% by weight or more suppresses the powdery texture of the bound aggregates due to excess (B) powder, while a water content of 66% by weight or less provides the desired binding properties of the present invention and prevents the bound aggregates from becoming paste-like.

[0051] Next, to produce a filtrate containing flavor-adjusting components, as shown in Figure 1, composition (C) 3 is added to the filtrate 14 separated from the acid-containing milk 12 and mixed to obtain a filtrate 16 containing flavor-adjusting components.

[0052] Although not shown in the diagram, when mixing composition (A) 1 with milk 11, it is preferable to heat either the milk 11 before mixing or the acid-containing milk 12 after mixing, as this causes the proteins in the milk to coagulate more quickly. Heating methods include microwave heating or direct flame heating, but microwave heating is preferred due to its simplicity and safety. For example, microwave heating conditions can be approximately 30 seconds at 500-600W for both milk 11 and acid-containing milk 12.

[0053] Furthermore, the filtration of the acid-containing milk 12 only needs to separate it into coagulated matter (filter material) 13 and filtrate 14. As shown in Figure 1, in addition to the (D) food processing filtration device 4 described later, other items such as laboratory funnels, coffee drippers, strainers, sieves, colanders, and cooking funnels can also be used. Moreover, when filtering, it is preferable to use filters such as filter paper, coffee filters, kitchen paper, straining cloth, oil filter paper, or dashi straining sheets in combination, as this allows for the recovery of fine coagulated matter 13 as filter material.

[0054] Furthermore, although not shown in the figures, preferably, composition (C) 3 may be added to the formed bound aggregates 15 and mixed to produce bound aggregates containing flavor adjusting components. Also, although not shown in the figures, preferably, the formed bound aggregates 15 or the bound aggregates containing flavor adjusting components may be combined with the filtrate 16 containing flavor adjusting components to produce dairy processed foods (such as the cream soda-like beverages, Western-style meal sets, tea and confectionery sets, and oshiruko sets mentioned above).

[0055] Next, a method for producing a bound aggregate, preferably a filtrate containing flavor-adjusting components, and more preferably a processed milk product, from milk using the milk processing food of the present invention will be explained with reference to Figure 2 (Figures 2(a) to (f)). Figure 2 is an explanatory diagram showing an example of milk processing using the milk processing food of the present invention. Yes. In the following section, the explanation of Figure 2 will use "drinking milk" for milk 11, "ice cream-like food" for the binding aggregate 15, "carbon dioxide generating component" for the flavor component of composition 3 (C) due to the combined use of acid and alkaline components, "soda water-like beverage" for the flavor adjusting component-containing filtrate 16, and "cream soda-like food and beverage" for the processed milk product 18.

[0056] First, as shown in Figure 2(a), composition (A) 1 is added to milk 11 (drinking milk) poured into a container such as a mug, and then mixed thoroughly using a spoon 62 or the like. After mixing, it becomes acid-containing milk 12 (not shown). By adding composition (A) 1 to drinking milk 11, the pH of the acid-containing milk 12 is adjusted to near the isoelectric point of casein, and aggregates are formed. It is preferable to heat the drinking milk 11 or acid-containing milk 12 in a microwave oven or the like (not shown) because the casein aggregates quickly.

[0057] Next, the acid-containing milk 12 is filtered to separate it into coagulated matter (filter material) 13 and filtrate 14. As shown in Figure 2(b), a coffee dripper 7 is placed on top of a container for holding the filtrate 14, and a filter 61 is placed inside the dripper. After the acid-containing milk 12 is poured into the filter 61 and left to stand, crumbly coagulated matter (filter material) 13 accumulates inside the filter 61, and the filtrate 14 falls into the container below, separating the coagulated matter (filter material) 13 from the filtrate 14.

[0058] Next, powder (B) 2 is mixed with the aggregate (filtered matter) 13 to produce bound aggregate 15 (ice cream-like food). As shown in Figure 2(c), the aggregate (filtered matter) 13 in the filter 61 is transferred to a container 63 using a spoon 62 or the like, and then powder (B) 2 is added to the aggregate (filtered matter) 13. As shown in Figure 2(d), the mixture is stirred well using a spoon 62 or the like to bind the crumbly aggregate 13 together into a single mass, and bound aggregate 15 (ice cream-like food) is produced in the container 63. Note that the container 63 is not particularly limited as long as it is a container that can be used for mixing, such as a mug, teacup, glass, paper cup, or plastic cup.

[0059] Next, preferably, composition (C) 3 is added to the filtrate 14 separated in Figure 2(b) to produce a filtrate 16 containing flavor-adjusting components (soda-like beverage). As shown in Figure 2(e), composition (C) 3 (carbon dioxide-generating component-containing composition) is added to the filtrate 14 and mixed. After addition and mixing, it becomes a sparkling filtrate 16 containing flavor-adjusting components (soda-like beverage) (not shown).

[0060] More preferably, for example, the ice cream-like food 15 produced in Figure 2(d) and the soda-like beverage 16 produced in Figure 2(e) are combined to produce a dairy-based food product 18 (cream soda-like beverage). As shown in Figure 2(f), when the soda-like beverage 16 is poured into a glass and the ice cream-like food 15 is placed on top, a cream soda-like beverage 18 can be produced, in which the carbon dioxide gas 70 fizzes in the soda-like beverage 16, creating a refreshing appearance.

[0061] Furthermore, in the present invention, a food processing kit comprising the dairy processing food and the following (D) is preferable in terms of simplicity. (D) Food processing filter equipped with a filtrate receiving tank and a funnel

[0062] In other words, (D) the food processing filter is equipped with a filtrate receiving tank and a funnel, so that it can separate the aggregate (filtrate) from the filtrate by filtration, and the separated filtrate can be contained in the funnel and the filtrate in the filtrate receiving tank, thus eliminating the need to prepare a container to receive the filtrate and providing excellent convenience.

[0063] (D) Filtration equipment for food processing. The (D) food processing filter according to the present invention (hereinafter referred to as "(D) filter") is shown in Figure 3. Let's use this to explain. Figure 3 is a perspective view showing an example of a food processing filter according to the present invention, where 4 is (D) the filter, 41 is the filtrate receiving tank, and 31 is the funnel. As shown in Figure 3, the filtrate receiving tank 41 and the funnel 31 are connected and integrated into a single unit. This integrated state is advantageous because even if the shapes and functions are different, they can be produced by integral molding, reducing the number of production parts and facilitating production. Furthermore, it is also advantageous in terms of convenience because the filtrate receiving tank and the funnel do not separate during transportation (market distribution).

[0064] As shown in Figure 3, a recess 41a is formed in the filtrate receiving tank 41, and the funnel 31 is equipped with two filtrate discharge sections 32. The filtrate separated by filtration using the funnel 31 passes through the filtrate discharge sections 32 and is then collected in the recess 41a. One filtrate discharge section 32 is sufficient, but having multiple sections is preferable because it improves the filtration speed and ensures reliable filtration even if one outlet is formed that is difficult to discharge, as other outlets are available.

[0065] The shape of the recess 41a in the filtrate receiving tank is not limited to the approximately hemispherical shape shown in Figure 3, but may be, for example, approximately cylindrical or approximately polygonal prism. However, it is preferable that the bottom of the recess be flat so as to be stable when the filtrate is contained within it. The shape of the filtrate discharge section 32 is not limited to the elliptical shape shown in Figure 3, but may be, for example, circular, polygonal, or star-shaped.

[0066] As shown in Figure 3, it is preferable that the funnel 31 is provided with a mounting section 36. The mounting section 36 is a recess provided in the funnel 31, which is desirable because it allows for easy and stable setting of the filter for filtration.

[0067] The mounting section 36 more preferably includes a filter fixing means 37. As shown in Figure 3, it is desirable to provide two diagonally opposite indentations at the circular apex of the elliptical opening of the mounting section 36 as the filter fixing means 37, as this allows the filter set in the mounting section 36 to be fixed more stably.

[0068] Furthermore, as shown in Figure 3, the (D) filter 4 is equipped with a support wall 34. This support wall 34 is positioned to surround the recess 41a of the filtrate receiving tank and the installation portion 36 of the funnel 31, which is preferable because it can suppress damage due to external pressure during transport.

[0069] Furthermore, (D) the filter 4 may be provided with separation lines 21 and 22. In Figure 3, separation line 21 is provided to separate the filtrate receiving tank 41 from the funnel 31, and separation line 22 is provided to separate the recess 41a from the filtrate receiving tank 41. Separation lines 21 and 22 may be made easier to separate by perforation.

[0070] Next, the method of using the (D) filtration device shown in Figure 3 will be explained using Figures 4 to 7. Of the methods of use, Figure 4 shows the filtrate receiving tank and funnel after cutting, Figure 5 shows the recess of the filtrate receiving tank and the outlet of the funnel, Figure 6 shows the funnel placed in the recess of the filtrate receiving tank, and Figure 7 shows the funnel with the filter set.

[0071] First, cut the (D) filter 4 shown in Figure 3 along the cutting line 21 using scissors or the like, separating it into a filtrate receiving tank 41 and a funnel 31 as shown in Figure 4.

[0072] Figure 4 shows the filtrate receiving tank 41 and funnel 31 after cutting, with the side facing P in Figure 3 facing outwards, and the filtrate receiving tank 41 on the left and the funnel 31 on the right. As shown in Figure 4, the funnel 31 is equipped with a mounting section 36 and two filtrate discharge sections 32. It is preferable that the filtrate discharge sections 32 be cylindrical and protrude downward from the mounting section 36, as this allows for easy cutting of the discharge port 33, which will be described later, using scissors or the like.

[0073] Furthermore, as shown in Figure 4, the funnel 31 is fixed around its perimeter by a support wall 34, and has an opening 35 through which a part of the support wall 34 (in the case of Figure 4, the front side of the funnel 31) is opened.

[0074] Next, when using the product, that is, when separating by filtration, the recess 41a is detached from the filtrate receiving tank 41 as shown in Figure 5. Preferably, if there is no hole for discharging the filtrate in the filtrate discharge section 32 of the funnel 31, a discharge port 33 is formed using scissors or the like.

[0075] Figure 5 shows the state after cutting the filtrate receiving tank 41 in Figure 4 along the cutting line 22 (not shown) using scissors or the like, separating it into a recess 41a and its remaining portion 41b, and the state after cutting off the tip of the filtrate discharge portion 32 of the funnel 31 in Figure 4 to form an outlet 33. As shown in Figure 5, the funnel 31 has two outlets 33 formed in the mounting portion 36. The funnel 31 is suitable because it has an opening 35 in part of the support wall 34, making it easy to insert scissors and cut when forming the outlets 33.

[0076] Next, in order to perform separation by filtration, a funnel 31 is placed above the recess 41a of the filtrate receiving tank, as shown in Figure 6.

[0077] Figure 6 shows the funnel 31 placed in the recess 41a of the filtrate receiving tank. As shown in Figure 6, the mounting portion 36 of the funnel 31 is placed inside the recess 41a of the filtrate receiving tank, and this can be seen through the opening 35 of the funnel 31. In other words, the funnel 31 can be easily seen because it has an opening 35 in a part of the support wall 34. In addition, the presence of the opening 35 makes it easy to place the funnel in the recess 41a of the filtrate receiving tank.

[0078] Furthermore, as shown in Figure 6, the funnel 31 is equipped with an independent support wall 34 that supports the mounting portion 36, which is advantageous because it provides the funnel 31 with the durability to withstand the weight of the acid-containing milk before separation during filtration, and eliminates the instability that would result from placing the funnel directly on the filtrate receiving tank. Even more preferable is that if a gap is provided in the height direction between the inner wall surface of the recess 41a of the filtrate receiving tank and the outer wall surface of the mounting portion 36 of the funnel 31, the filtrate can be prevented from coming into contact with the lower part of the mounting portion 36, which is advantageous because it improves the filtration speed.

[0079] Next, set the filter 61 in the funnel 31 as shown in Figure 7.

[0080] Figure 7 shows the state in which the filter 61 is set in the funnel 31. As shown on the right side of Figure 7, the funnel 31, which has a support wall 34, is placed above the recess 41a of the filtrate receiving tank placed at the bottom, and the filter 61 used for filtration is set in the mounting part 36 of the funnel 31, and both ends of the filter 61 are fixed to the filter fixing means 37.

[0081] Furthermore, as shown on the left side of Figure 7, the remaining portion 41b of the filtrate receiving tank 41 may be inverted and used as a place to put the spoon 62, and a shallow protrusion 43 (not shown in Figure 3; it becomes a recess when the remaining portion 41b shown in Figure 5 is inverted) may be provided in the filtrate receiving tank 41 in Figure 3 so that the spoon 62 can be fixed in place.

[0082] Furthermore, in the (D) filtration device according to the present invention, it is preferable that the height of the support wall is greater than the depth of the filtrate receiving tank, as shown in Figure 8.

[0083] Figure 8 is a side view of the filter (D) in Figure 3. Figure 8(a) is a side view of the filter (D) 4 in Figure 3 as seen from the P side. Figure 8(b) is a side view of Figure 8(a) with a portion of the front support wall 34 removed. As shown in Figure 8(b), the inside of the support wall 34 can be seen with the recess 41a of the filtrate receiving tank 41 on the left and the installation part 36 of the funnel 31 and the filtrate discharge part 32 on the right.

[0084] As shown in Figure 8(b), the height h1 of the support wall 34 of the funnel 31 is higher than the depth h2 of the filtrate receiving tank 41, or more directly, the depth h2 of the recess 41a. This difference in height allows the mounting portion 36 of the funnel 31 to be placed inside the recess 41a of the filtrate receiving tank, as explained in Figure 6. The mounting portion 36 is supported by the support wall 34, which is advantageous because it eliminates the instability that would arise from placing the funnel directly on the filtrate receiving tank.

[0085] More preferably, by making the height h1 greater than the depth h2, a gap in the height direction is created between the inner wall surface of the recess 41a of the filtrate receiving tank and the outer wall surface of the installation portion 36 of the funnel 31. This prevents the filtrate from coming into contact with the lower part of the installation portion 36, which is preferable because it improves the filtrate velocity.

[0086] Next, another form of the (D) filter will be described with reference to Figure 9. Figure 9 is a perspective view showing another example of a food processing filter according to the present invention. 5 is the (D) filter, 41 is the filtrate receiving tank, and 31 is the funnel. As shown in Figure 9, the (D) filter 5 is provided with the filtrate receiving tank 41 and the funnel 31 connected and integrated.

[0087] As shown in Figure 9, the filtrate receiving tank 41 has a roughly polygonal prism-shaped recess 41a and a shallow protrusion 43, and the funnel 31 is equipped with three elliptical filtrate discharge sections 32. The funnel 31 is also equipped with an installation section 36 and a filter fixing means 37.

[0088] Furthermore, as shown in Figure 9, the (D) filter 5 is suitable because it has a support wall 34 with small irregularities arranged around the recess 41a of the filtrate receiving tank and the installation portion 36 of the funnel 31, which helps to suppress damage due to external pressure during transport. In other words, these small irregularities are suitable for improving the strength of the support wall 34. In addition, the (D) filter 5 is provided with separation lines 21 and 22.

[0089] Furthermore, (D) the material of the filter is not particularly limited, but preferably it is made of resin or paper, as it is easy to mold, lightweight, and the support wall effect is further enhanced. Examples of resins include those with soft physical properties such as polystyrene, polypropylene, polyethylene terephthalate, and silicon.

[0090] The food processing kit of the present invention can be commercialized, for example, as follows: First, (A) composition and (B) powder, and (D) filter, preferably (C) composition, are prepared in separate containers. These can then be sealed in a single package to form the food processing kit product.

[0091] Furthermore, similar to the commercialization of dairy products described above, jigs, notebooks, texts, etc., may be included as appropriate. The materials of the container and packaging should also be the same as those used for the commercialization of dairy products described above.

[0092] Next, a method for producing a bound aggregate, preferably a filtrate containing flavor-adjusting components, and more preferably a processed milk product from milk using the food processing kit of the present invention is as shown in Figures 1 and 2 (Figures 2(a) to (f)). Note that (D) the filtering device can be replaced with a container for receiving the filtrate 14 and a coffee dripper 7 in Figure 2(b), or with food processing filtering devices 4 and 5 equipped with a filtrate receiving tank and a funnel, as shown in Figures 3 and 9, prepared and used as shown in Figures 4 to 7.

[0093] From the above, the food processing kit of the present invention can easily produce novel dairy processed foods by processing milk such as cow's milk. Furthermore, by processing milk in a way that feels like a fun, hands-on chemical experiment, it is possible to produce a type of processed dairy food that is different from conventional processed dairy foods, preferably a type of bound aggregate. A filtrate containing flavor-adjusting components, or more preferably a combination of both, can be used to produce dairy processed foods. [Examples]

[0094] The present invention will be described in detail below based on examples, but the present invention is not limited to the following examples.

[0095] Preparation of dairy products <Example 1> 3.0 g of composition (A) and 6.2 g of powder (B) with the compositions shown in Table 1 were prepared, each separately filled into an aluminum bag and sealed, and then both were sealed together in a single aluminum packaging to prepare a food product for dairy processing.

[0096] [Table 1]

[0097] Formation of Binding Aggregates The package of Example 1 was opened, and a coagulated product (ice cream-like food) was produced according to the procedure shown in Figures 2(a) to (d). Milk 11 was milk intended for drinking. The room temperature during the production process was 20°C. First, 50g of milk 11 was poured into a mug. As shown in Figure 2(a), composition 1 (A) (3.0g) was added to the milk 11 in the mug, and then it was thoroughly stirred and mixed using a spoon 62. After mixing, it became acid-containing milk 12 (not shown). This acid-containing milk 12 was heated in a microwave oven at 600W for 30 seconds and then mixed further (not shown). Next, as shown in Figure 2(b), a coffee dripper 7 was placed on top of a container for holding the filtrate 14, and a coffee filter 61 was placed inside the dripper 7. After pouring the acid-containing milk 12 into the filter 61, it was left to stand for the separation time shown in Table 1, separating the coagulated product (filtrate) 13 in the filter 61 from the filtrate 14 in the container below.

[0098] Next, as shown in Figure 2(c), the aggregates (filtered matter) 13 in the filter 61 were transferred to a container 63 using a spoon 62, and then powder 2 (6.2g) of (B) was added to the aggregates (filtered matter) 13. Then, as shown in Figure 2(d), the mixture was thoroughly stirred and mixed in the container 63 using a spoon 62 to produce bound aggregates 15 (ice cream-like food).

[0099] Table 1 also shows the pH of acid-containing milk, the evaluation of coagulation properties during separation and the separation time, as well as the water content and binding properties of the bound aggregates.

[0100] The evaluation results showed that Example 1 exhibited good cohesiveness, allowing for complete separation into crumbly aggregates and filtrate. The binding properties of (B) powder to the separated aggregates were also good. Therefore, the resulting bound aggregates formed a smooth, creamy, ice cream-like food product.

[0101] Preparation of dairy products <Examples 2-15, Comparative Examples 1-2> Composition (A) and powder (B) with the compositions and weights shown in Tables 1 and 2 were prepared, separately filled into aluminum bags and sealed, and then both were sealed together in a single aluminum packaging to prepare a food product for dairy processing.

[0102] [Table 2]

[0103] Formation of Binding Aggregates <Examples 2-12, Comparative Example 2> A bound aggregate (ice cream-like food) was produced in the same manner as in Example 1.

[0104] <Comparative Example 1> A bound aggregate (ice cream-like food) was produced in the same manner as in Example 1, except that tap water was used instead of milk for the drinking milk of Milk 11.

[0105] <Examples 13-15> A coagulated product (ice cream-like food) was produced in the same manner as in Example 1, except that the acid-containing milk 12 was not heated in a microwave oven.

[0106] Tables 1 and 2 show the pH of the acid-containing milk in Examples 2-15 and Comparative Examples 1-2, the evaluation of coagulation properties during separation and the separation time, as well as the water content and binding properties of the bound aggregates. Note that in Comparative Examples 1-2, where coagulation could not be separated, the production process was stopped at that point.

[0107] The evaluation results showed that all the examples in Table 1, except for Example 10, had good cohesiveness and binding properties, and were able to produce bound aggregates (ice cream-like food). In Example 10, aggregates containing some filtrate were obtained, and although the aggregates were slightly loosely bound, ice cream-like bound aggregates were produced. In particular, Examples 2, 7, 8, 9, and 12 were smooth ice cream-like food products similar to Example 1. In Examples 3, 4, 5, 6, and 11, bound aggregates were obtained that differed slightly in flavor and texture from Example 1, such as having a more pronounced sourness derived from the acid used and a powdery feel. However, there were no problems with cohesiveness and binding properties, and the differences were such that they could be improved by modifying other ingredients. Therefore, composition (A) was able to produce bound aggregates even with differences in the type, content, and form of the acid.

[0108] In Examples 13-15, where the acid-containing milk was not heated, it took time to separate the aggregates (filter material) from the filtrate after starting the filtration of the acid-containing milk, but the aggregates were present and could be separated. The binding properties were also generally good, and bound aggregates (ice cream-like food) could be produced.

[0109] On the other hand, in all of the comparative examples, aggregates were not formed, so it was not possible to separate the aggregates, and thus no bound aggregates were formed.

[0110] Preparation of dairy products <Examples 16-29> Composition (A) and powder (B) with the compositions and weights shown in Tables 3 and 4 were prepared, separately filled into aluminum bags and sealed, and then both were sealed together in a single aluminum packaging to prepare a food product for dairy processing.

[0111] [Table 3]

[0112] [Table 4]

[0113] Formation of Binding Aggregates <Examples 16-24> A bound aggregate (ice cream-like food) was produced in the same manner as in Example 1.

[0114] <Example 25> Except for using soy milk instead of cow's milk in the drinking milk of Milk 11, the binding and coagulation were carried out in the same manner as in Example 1. A product (an ice cream-like food) was created.

[0115] <Examples 26-29> In the same manner as in Example 1, a different type of aggregated substance from the ice cream-like food was produced.

[0116] The pH of the acid-containing milk in Examples 16-29, the evaluation of coagulation properties during separation and the separation time, the water content of the bound aggregates, and the evaluation of their binding properties are shown in Tables 3 and 4.

[0117] The evaluation results showed that all the examples in Table 3, except for Example 17, had good cohesiveness and binding properties, and were able to produce bound aggregates (ice cream-like food). Example 17 was slightly looser but still bound, and was able to produce ice cream-like bound aggregates. (B) When pregelatinized starch was included in the powder, soft bound aggregates with good melt-in-the-mouth properties were obtained, while when a thickener was included, sticky bound aggregates were obtained.

[0118] Furthermore, all the examples in Table 4 showed good cohesiveness and binding properties. The resulting bound aggregates were similar to potato salad in Example 26, strained bean paste in Example 27, yokan (sweet bean jelly) in Example 28, and dango (rice dumplings) in Example 29.

[0119] Preparation of dairy products <Examples 30-32> Composition (A1) and powder (B1) (the same as in Example 1), as well as compositions (C1-C3) with the compositions and weights shown in Table 5, were prepared separately. These were then filled into aluminum bags and sealed, and then sealed together in a single aluminum packaging as shown in Table 5 to prepare a food product for dairy processing.

[0120] [Table 5]

[0121] <Formation of binding aggregates, filtrate containing flavor-adjusting components, and dairy processed foods> First, a bound aggregate 15 (ice cream-like food) was produced in the same manner as in Example 1. Next, a filtrate containing flavor-adjusting components (soda water-like beverage) was produced using the procedure shown in Figure 2(e), and a dairy-based food product (cream soda-like beverage) was produced using the procedure shown in Figure 2(f).

[0122] As shown in Figure 2(e), composition (C) 3 was added to the filtrate 14 separated in Figure 2(b) and mixed. After mixing, a filtrate 16 containing flavor-adjusting components (soda-like beverage) was obtained (not shown).

[0123] Next, as shown in Figure 2(f), a filtrate 16 containing flavor-adjusting components (soda-like beverage) was poured into a glass, and a bound aggregate 15 (ice cream-like food) was added on top to produce a dairy processed food 18 (cream soda-like beverage).

[0124] The resulting dairy processed food 18 in all of Examples 30 to 32 was a cream soda-like beverage 16 in which carbon dioxide gas 70 fizzed, creating a refreshing appearance.

[0125] Preparation of dairy products <Example 33> Composition (A) (A1) and powder (B11), the same as in Example 26, and composition (C) (C4) with the composition and weight shown in Table 5 were each prepared. These were then separately filled into aluminum bags and sealed. These three items were then sealed together in a single aluminum packaging to prepare a food product for dairy processing. <Example 34> Composition (A) (A1) and powder (B13), the same as in Example 28, and composition (C) (C5) with the composition and weight shown in Table 5 were each prepared. These were then separately filled into aluminum bags and sealed. These three items were then sealed together in a single aluminum packaging to prepare a food product for dairy processing. <Example 35> Composition (A) (A1) and powder (B14), the same as in Example 29, and composition (C) (C6) with the composition and weight shown in Table 5 were each prepared. These were then separately filled into aluminum bags and sealed. These three items were then sealed together in a single aluminum packaging to prepare a food product for dairy processing.

[0126] <Formation of binding aggregates, filtrate containing flavor-adjusting components, and dairy processed foods> <Examples 33-35> In the same manner as in Example 30, agglutinated material and a filtrate containing flavor-adjusting components were produced. In Example 33, the former became a potato salad-like food and the latter a potage soup-like food, and these two were placed side by side to produce a Western-style meal set (dairy processed food 18). In Example 34, the former became a yokan-like food and the latter an amazake-like food, and these two were placed side by side to produce a tea snack set (dairy processed food 18). Furthermore, in Example 35, the former became a dango-like food and the latter an azuki bean beverage-like food, and these two were placed in a single container to produce an oshiruko set (dairy processed food 18).

[0127] The resulting 18 dairy processed foods were all well-balanced, with the bound aggregates and the filtrate containing flavor-adjusting components complementing each other nicely. Furthermore, the process of transforming the milk into something completely different during production was enjoyable, and the idea of ​​combining the separated and produced different foods into a food set was surprisingly interesting.

[0128] Preparation of dairy products <Examples 36-39> A dairy food product was prepared using composition (A) (A1) and powder (B) (B1), which have the same composition as in Example 1. <Examples 40-41> A dairy food product was prepared using composition (A) (A1) and powder (B) (B6), which have the same composition as in Example 20.

[0129] Formation of Binding Aggregates <Examples 36-41> A bound aggregate (ice cream-like food) was prepared in the same manner as in Example 1, except that the amount of powder (B) added to the aggregate was as shown in Table 6.

[0130] [Table 6]

[0131] Table 6 also shows the pH of the acid-containing milk in Examples 36-41, the evaluation of coagulation properties during separation and the separation time, as well as the water content and binding properties of the bound aggregates.

[0132] The evaluation results showed that, although there were some differences in binding properties, all of Examples 36-41 were able to produce bound aggregates (ice cream-like food).

[0133] <<Preparation of food processing kits>> <Example 42> Composition (A) (A1), powder (B1), and composition (C) (C1), the same as in Example 30, were prepared separately, filled into aluminum bags, and sealed to prepare food products for dairy processing. Furthermore, a food processing filter 4 shown in Figure 3, a resin spoon, a filter, and an instruction manual describing the principle and operating method were prepared. All of these were sealed together in a single aluminum package to prepare a food processing kit.

[0134] Example 42 was provided to 30 boys and girls aged 4 to 9 years. They were given bound aggregates (ice cream-like food), filtrate containing flavor-adjusting components (soda water-like beverage), and dairy processed food (cream soda-like beverage), which they consumed. A questionnaire survey was then conducted. The questionnaire asked about the main operations during the production process, and participants were asked to select the appropriate option from "very enjoyable," "somewhat enjoyable," "neither," "not very enjoyable," and "not enjoyable." The results are shown in Figure 10.

[0135] As a result, over 83% of survey respondents found the generation process enjoyable (the sum of "very enjoyable" and "somewhat enjoyable").

[0136] Furthermore, when asked about their intention to purchase a kit like the one in Example 42, over 75% responded that they would like to purchase it, with reasons such as "it felt like I was conducting an experiment," "filtration was fun," and "the instructions were enjoyable." Therefore, it can be said that the present invention allows for the processing of milk in a way that feels like a fun, hands-on chemical experiment. [Explanation of symbols]

[0137] 1 (A) Acid-containing composition 2 (B) Binding powder 3 (C) Flavor-adjusting component-containing composition 4 (D) Filtration equipment for food processing 5 (D) Filtration equipment for food processing 7 Coffee Dripper 11 Breasts 12 Acid-containing milk 13 Aggregates (filtrate) 14 filtrate 15. Binding aggregates 16. Filtrate containing flavor-adjusting ingredients 18 Milk processed foods 21 Separation line 22 Separation line 31 Funnel 32 Filtrate discharge section 33 Outlet 34 Supporting wall 35 Opening 36 Installation part 37 Filter fixing means 41 Filtrate receiving tank 41a Recess of the filtrate receiving tank 41b Remaining part of the filtrate receiving tank 43 Shallow protrusion 61 filter 62 spoons 63 Container 70 Carbon dioxide

Claims

1. A dairy processing food characterized by comprising the following (A) and (B). (A) Acid-containing composition for mixing with milk to produce acid-containing milk (B) A binding powder for generating bound aggregates from aggregates separated from the acid-containing milk by filtration, the binding powder containing pregelatinized starch and / or a thickener.

2. The dairy food product according to claim 1, wherein (A) is an acid-containing composition for producing acid-containing milk with a pH of 5.6 or lower.

3. A dairy processing food according to claim 1 or 2, comprising the following (C). (C) A flavor-adjusting composition for producing a filtrate containing flavor-adjusting components from the filtrate separated from the acid-containing milk by filtration.

4. A food processing kit comprising a dairy product according to any one of claims 1 to 3, and the following (D). (D) Food processing filter equipped with a filtrate receiving tank and funnel

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