JP3659779B2 - Method for producing protein-containing jelly - Google Patents

Description

【００２１】
【表２】

【００２２】
表２に示されるように、静置・回転といった殺菌方法にかかわらず、乳由来蛋白質以外（サンプルＦ〜Ｈ）は、外観上の問題はないが、風味及び食感が悪く商品としては好ましくないと判定された。一方、乳由来蛋白質では、静置殺菌の場合、寒天が容器下部に沈降するため、容器下部のみ強固なゲルを形成し、内容物全体としてはゲル化しなかった（サンプルＡ〜Ｅ）。また、回転殺菌では、乳由来蛋白のうちカゼインナトリウム（サンプルＥ）以外（サンプルＡ〜Ｄ）は、蛋白質が凝集を起し、外観上も好ましくなく、食感的にもザラザラしたものであった。また、カゼインナトリウムは、凝集は起こさないものの、他と比べてゲル強度が著しく低いものであった。
【００２３】
実験例２
そこで、実験例１の静置殺菌で蛋白質の凝集を起さなかったサンプルＡ〜Ｄに絞り、実験例１の表１と同様の配合で、製造方法を下記の２つの方法に変え、ゼリーを製造した。
【００２４】
▲１▼寒天を仕込水に分散させ、９５℃まで撹拌加熱溶解後、加熱を止め、蛋白質を含むその他の原料を加え、卓上撹拌機で十分撹拌後ゲル化が始まる前に容器へ充填して、実験例１と同様に静置殺菌を行った。
【００２５】
▲２▼蛋白質と寒天を撹拌機で仕込水へ十分分散させ、９５℃まで撹拌加熱後、加熱を止め、その他の原料を加え、再度撹拌機で十分に撹拌後、ゲル化が始まる前に容器へ充填して、実験例１と同様に静置殺菌を行った（本発明の方法）。この結果を表３に示す。
【００２６】
【表３】

【００２７】
表３に示されるように、サンプルＤ（ＭＰＣ含有品）を上記▲１▼の方法によって製造したゼリー（本発明品）だけが、蛋白質の凝集が見られず、均一で滑らかな食感を有するゼリーとなった。その他のゼリーは、全て凝集を起したり、２層に別れたりして、均一で滑らかな食感を得ることができなかった。
【００２８】
実験例３
サンプルＤを用いて、実験例２における▲１▼の方法で配合終了時のｐＨを４．０から７．５まで０．５きざみで変えた試料を調製した。この場合のｐＨは、酸性側は１０％クエン酸溶液で、アルカリ性側は１０％炭酸水素ナトリウム溶液で調整した。
【００２９】
この結果、ｐＨが４．０〜５．０では、限定加熱変性時に蛋白質が小さな凝集を起して沈殿し、均質化後、殺菌した製品は蛋白質が容器下部に沈殿し、食感的にも大変ざらつきの大きいものであった。また、ｐＨが５．５〜６．０では限定加熱変性時に蛋白質が著しい沈殿を起し、均質化後、殺菌したものでも再凝集を起し、全く好ましくなかった。しかし、ｐＨが６．５〜８．０だと蛋白質の凝集が全く見られず、大変滑らかで均一なゼリーであった。
【００３０】
【発明の効果】
以上説明したように、本発明によれば、ゼリーの持つ食感の滑らかさと風味を損なうことなく、栄養価の非常に高い蛋白質であるＭＰＣを比較的多量に含有ささせることができる。したがって、短時間で手軽に摂取することができ、飲料に比べると腹持ちもよく、栄養的なバランスにも優れた、これまでにないゼリー食品を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a protein-containing jelly containing a milk protein concentrate having a high nutritional value.
[0002]
[Prior art]
In recent years, gelled jelly containing fluids such as sugars, fruit juices, minerals, vitamins, etc., which has been gelled to such an extent that fluidity is not impaired, is filled into a flexible container having a mouthpiece that can be covered, called a cheer pack. The product is on the market and is in the limelight as a dietary supplement that can be consumed easily.
[0003]
[Problems to be solved by the invention]
However, among the dietary supplements using jelly having fluidity as described above, those containing protein are not commercially available so far. In general, when a protein is heated, a strong gel of the protein is formed by agglomeration, and this gel is often non-uniform in appearance, resulting in increased texture and loss of the smooth texture unique to jelly. Because it will be.
[0004]
Accordingly, an object of the present invention is to provide a method for producing a protein-containing jelly that contains abundant proteins and is uniform and has less texture.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the present invention adds a raw material after heating a dispersion containing a milk protein concentrate and a gelling agent obtained by ultrafiltration of skim milk powder to 80 ° C. or higher. After homogenization, a method for producing a protein-containing jelly is provided, which is sterilized under pressure and heat by standing.
[0007]
According to the method for producing a protein-containing jelly of the present invention, a dispersion containing a milk protein concentrate (hereinafter abbreviated as “MPC”) obtained by ultrafiltration of skim milk powder and a gelling agent is added at 80 ° C. After heating to the above, other raw materials are added and homogenized, and then sterilization under pressure and heat is performed by standing to produce a uniform and smooth textured jelly.
[0008]
In addition, according to the protein-containing jelly obtained by the method for producing a protein-containing jelly of the present invention, since it is a jelly, it can be easily consumed in a short time, and it has a longer stomach than a beverage, and the precipitated protein is contained. Is unlikely to occur. In addition, by using MPC as a protein, a jelly having a uniform and smooth texture can be obtained by the production method of the present invention, and a food with high nutritional value can be provided.
[0009]
In the present invention, as the gelling agent, at least one selected from agar, carrageenan, locust bean gum, and xanthan gum is preferably used, and the pH value of the product is preferably 6.2 to 8.0.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail with reference to preferable embodiments.
The MPC used in the present invention is a milk protein concentrate obtained by ultrafiltration of skim milk powder, has a low lactose content, contains a large amount of trace metals such as calcium, phosphorus and magnesium, and nutritionally. As a commercially available product, for example, “MPC80” (trade name) manufactured by DMV with a protein content adjusted to 80% is known as a commercially available product. Incidentally, the composition of “MPC80” is as follows: protein 80.5%, lactose 5.5%, ash 7.5%, moisture 5.0%, lipid 1.5%, calcium 2.3%, phosphorus 1.4 %.
[0011]
The MPC content is preferably 2.0 to 7.0% by weight in the jelly. When the MPC content is less than the above, the commercial value as a jelly food containing protein becomes poor. If the MPC content is higher than the above, it will be difficult to disperse in water, the viscosity will be high, and bubbles will be easily generated. Furthermore, it becomes easy to cause scorching at the time of heat denaturation in the production process.
[0012]
In the present invention, as the gelling agent, at least one selected from agar, carrageenan, locust bean gum and xanthan gum is preferably used. Particularly preferred is agar mainly composed of agar and, if necessary, a combination of other gelling agents such as carrageenan, locust bean gum, xanthan gum. As the agar, commonly used powder agar, stick agar or the like can be selected as necessary, and the amount used can be adjusted according to the state of the target gel.
[0013]
In addition, gelling agents other than agar, such as a combination of locust bean gum and carrageenan, or a combination of locust bean gum and xanthan gum are possible, but the former combination has poor heat resistance, and the latter combination has high solution viscosity. Therefore, it is desirable to use it together with agar. For gelling agents with thermocoagulability, such as curdlan, limited heat denaturation of proteins (heating to 80 ° C or higher, preferably 90 ° C or higher, stirring to dissolve gelling agents such as agar and partially It is not preferable because the coagulation starts at the time of heat denaturation).
[0014]
As the jelly raw material of the present invention, in addition to the above MPC and gelling agent, for example, sweeteners such as sugar, fructose, glucose, fructose glucose liquid sugar, aspartame, stevia, and sour agents such as citric acid, malic acid, and tartaric acid In addition, excipients such as dextrin and starch, fruit juice, vitamins, minerals, fragrances, coloring agents and the like can be appropriately used.
[0015]
In producing the protein-containing jelly of the present invention, first, a dispersion solution of MPC and a gelling agent is prepared. At that time, it is necessary to disperse mechanically sufficiently using a stirrer, a mixer, a homogenizer, a milk powder dissolver or the like. This dispersion is stirred and heated to 80 ° C. or higher, preferably 90 ° C. or higher, which is the agar dissolution temperature, to cause limited heat denaturation of MPC and dissolve the gelling agent. Thereafter, other raw materials are added as necessary, and mechanically sufficiently homogenized again with a stirrer, a mixer, a homogenizer, a milk powder dissolver, or the like. If this homogenization is not performed, the texture of the finished jelly will deteriorate.
[0016]
In the above method, in the method in which only the gelling agent is heated and dissolved, and then other raw materials containing MPC are mixed later, after sterilization, which is a later step, MPC aggregates are likely to form a non-uniform gel. In addition, the method in which MPC and the gelling agent are separately stirred and heated, and then the two are combined is not preferable because there is little charged water that can be used for each, which may cause burning.
[0017]
After each raw material is dissolved and homogenized in this way, before the solution is cooled and the gelling agent is solidified, it is filled in a container in a state of 50 ° C. or more, and sterilized by standing. Here, stationary sterilization is a pressure and heat sterilization method in which a product to be sterilized is left in a retort and sterilized. As another sterilization method, there is rotational sterilization in which heat conduction to the contents is sterilized by rotating the product to be sterilized in the retort. In this rotational sterilization, the contents are sterilized or sterilized during cooling. Are mechanically agitated, so that proteins stick together and cause aggregation. On the other hand, static sterilization makes it easy for the proteins to stick together with only natural agitation by convection, and as a result, no agglomeration occurs, resulting in a uniform and smooth texture jelly. can get.
[0018]
In the present invention, the pH of the product is preferably 6.2 to 8.0, and more preferably 6.5 to 8.0. The reason why the pH is set to 6.2 or higher in the above is that, generally, the closer the pH is to the isoelectric point (acid side) of the protein, the more the protein is denatured and the aggregation precipitation is more likely to occur. The reason why the pH is 8.0 or less is that when milk protein is heated on the alkali side, undesirable substances such as lysinoalanine are produced.
[0019]
【Example】
Experimental example 1
Use milk, egg, and soybean powder protein (samples A to H), and adjust the protein concentration to 5.6% by weight per 100 g of product, and add agar, sugar, and salt in the proportions shown in Table 1. After adjusting the weight with charged water, the mixture was thoroughly mixed with a tabletop stirrer, and then filled into a container and sterilized. Sterilization was performed using a high-temperature and high-pressure cooking sterilizer “RCS-40RTG” (trade name, manufactured by Nisaka Seisakusho Co., Ltd.). The results of observing the state after sterilization are shown in Table 2.
[0020]
[Table 1]

[0021]
[Table 2]

[0022]
As shown in Table 2, regardless of the sterilization method such as standing and rotation, there is no problem in appearance except for the protein derived from milk (samples F to H), but the taste and texture are bad and not preferable as a product. It was determined. On the other hand, in the case of milk-derived protein, in the case of stationary sterilization, agar settles in the lower part of the container, so that a strong gel was formed only in the lower part of the container, and the entire contents did not gel (samples A to E). In addition, in rotation sterilization, proteins other than sodium caseinate (sample E) (samples A to D) among milk-derived proteins were agglomerated, unfavorable in appearance, and rough in texture. . In addition, sodium caseinate did not cause aggregation, but the gel strength was remarkably lower than others.
[0023]
Experimental example 2
Therefore, the samples A to D in which protein aggregation was not caused by static sterilization in Experimental Example 1 were narrowed down, and the production method was changed to the following two methods with the same composition as Table 1 of Experimental Example 1, and the jelly was used. Manufactured.
[0024]
(1) Disperse the agar in the charged water, stir and dissolve to 95 ° C, stop heating, add other ingredients including protein, stir well with a table stirrer and fill into a container before gelation begins. Then, static sterilization was performed in the same manner as in Experimental Example 1.
[0025]
(2) Disperse protein and agar well into the feed water with a stirrer, stir and heat to 95 ° C, stop heating, add other ingredients, stir again thoroughly with a stirrer, and before gelation begins And static sterilization was performed in the same manner as in Experimental Example 1 (the method of the present invention). The results are shown in Table 3.
[0026]
[Table 3]

[0027]
As shown in Table 3, only the jelly (product of the present invention) produced from Sample D (MPC-containing product) by the method (1) above has no uniform protein aggregation and a uniform and smooth texture. It became jelly. All the other jelly aggregated or separated into two layers, and a uniform and smooth texture could not be obtained.
[0028]
Experimental example 3
Using sample D, a sample was prepared by changing the pH at the end of blending from 4.0 to 7.5 in steps of (1) in Experimental Example 2. The pH in this case was adjusted with a 10% citric acid solution on the acidic side and with a 10% sodium bicarbonate solution on the alkaline side.
[0029]
As a result, when the pH is 4.0 to 5.0, the protein precipitates due to small aggregation during the limited heat denaturation, and after homogenization, the sterilized product causes the protein to precipitate at the bottom of the container. It was very rough. In addition, when the pH was 5.5 to 6.0, the protein was significantly precipitated during limited heat denaturation, and even when sterilized after homogenization, reaggregation occurred, which was not preferable at all. However, when the pH was 6.5 to 8.0, no protein aggregation was observed, and the jelly was very smooth and uniform.
[0030]
【The invention's effect】
As described above, according to the present invention, MPC, which is a protein having a very high nutritional value, can be contained in a relatively large amount without impairing the smooth texture and flavor of jelly. Therefore, it is possible to provide an unprecedented jelly food that can be easily ingested in a short time, has a longer stomach than a beverage, and has an excellent nutritional balance.

Claims (4)

  Heat the dispersion containing milk protein concentrate and gelling agent obtained by ultrafiltration of skim milk powder to 80 ° C or higher, add other ingredients, homogenize, and press to stand A method for producing a protein-containing jelly, which comprises heat sterilization. Protein-containing jelly method of manufacturing according to claim 1 wherein the inclusion of the milk protein concentrate 2.0 to 7.0 wt%. The method for producing a protein-containing jelly according to claim 1 or 2 , wherein the gelling agent contains at least one selected from agar, carrageenan, locust bean gum, and xanthan gum. The method for producing a protein-containing jelly according to any one of claims 1 to 3 , wherein the pH value of the product is adjusted to 6.2 to 8.0.