JP6974201B2 - Foam-forming compositions, long-life foods, foams, foods and their manufacturing methods - Google Patents

Description

The present invention relates to a foam-forming composition, a long-life food containing the foam-forming composition in a container, a foamed product obtained by foaming the foam-forming composition, a food containing the foamed product, and a method for producing the same.

The foamed product obtained by whipping egg white, so-called meringue, is used as a leavening agent or a bulking agent in the production of confectionery, for example.
However, egg white is one of the allergen substances that cause food allergies, and people who develop symptoms of egg allergies often cannot eat confectionery using meringue. In addition, egg white and meringue coagulate when heated, so they cannot be sterilized at high temperatures. Therefore, there are problems in terms of hygiene and long-term storage.

Therefore, a meringue-like foam that does not contain egg white and its material have been proposed.
For example, Patent Document 1 describes a foaming composition containing nonionic water-soluble cellulose ether dissolved in water and a sweetener and not containing egg white, and meringue-like foaming obtained by foaming the foaming composition. The thing is disclosed.
In Patent Document 2, a composition containing gelatin, a gelling agent containing a native gellan gum and a deacylated gellan gum, a dairy product, a sweetener, etc. is heated and dissolved at 70 to 90 ° C., and then the temperature is lowered to 45 to 65 ° C. An example of whipping immediately after cooling to 10 ° C. and an example of whipping immediately after cooling to 10 ° C. are disclosed.

Japanese Unexamined Patent Publication No. 2011-147357 Japanese Unexamined Patent Publication No. 2005-295841

However, the foamable composition described in Patent Document 1 is unsuitable for heat treatment at a high temperature (for example, 80 ° C. or higher) and cannot be sufficiently sterilized.
If the composition described in Patent Document 2 is heated and melted, cooled to a predetermined temperature, and then immediately stored without whipping, gelation proceeds and foaming property is lost.
In addition, meringue and its substitute foaming material are required to have foam sustainability.

INDUSTRIAL APPLICABILITY The present invention provides a foam-forming composition having excellent foam durability and which can be heat-treated at a high temperature and a method for producing the same, a long-life food and a method for producing the same, a foam and a method for producing the same, and a food. And its manufacturing method.

[1] Foam formation containing alginate, a chelating agent, a calcium salt, and a foaming substance that is not insolubilized by heating, and the content of the chelating agent is equal to or less than the content of the calcium salt. Composition for.
[2] The foam-forming composition according to [1], wherein the foaming substance is at least one selected from the group consisting of casein, a decomposition product of casein, soybean protein, a decomposition product of soybean protein, and an emulsifier.
[3] The foam-forming composition of [1] or [2], which has a gel strength of 4 to 100 g at 15 ° C.
[4] The content of the alginate is 0.5 to 3% by mass and the content of the chelating agent is 0.1 to 0.5% by mass with respect to the total mass of the foam-forming composition. The foam-forming composition according to any one of [1] to [3], wherein the content of the calcium salt is 0.1 to 0.5% by mass.
[5] The foam-forming composition according to any one of [1] to [4], which has a pH of 6 or more at 25 ° C.
[6] The foam-forming composition according to any one of [1] to [5], which has been sterilized by heating.
[7] A long-life food product in which the foam-forming composition of [6] is contained in a container.

[8] Foam formation containing alginate, a chelating agent, a calcium salt, and a foaming substance that is not insolubilized by heating, and the content of the chelating agent is equal to or less than the content of the calcium salt. A method of producing a composition for use,
A method for producing a foam-forming composition, comprising a mixing step of mixing the alginate, the chelating agent, the calcium salt, and the foaming substance.
[9] The foam-forming composition according to [8], wherein the mixing step is a step of mixing a solution containing the alginate and the foaming substance with a solution containing the chelating agent and the calcium salt. Production method.
[10] The method for producing a foam-forming composition according to [8] or [9], further comprising a heat sterilization step of heat sterilizing the mixture obtained in the mixing step at 80 to 150 ° C. after the mixing step.
[11] A foam-forming composition is produced by the method for producing a foam-forming composition according to [8] or [9], the obtained foam-forming composition is filled in a container, and heat-sterilized at 120 to 140 ° C. A method for manufacturing a long-life food product, which comprises a process of obtaining a long-life food product.
[12] It has a step of producing a foam-forming composition by the method for producing a foam-forming composition according to [10], and aseptically filling the obtained foam-forming composition in a container to obtain a long-life food product. , How to make long-life foods.

[13] A foaming product obtained by foaming the foam-forming composition according to any one of [1] to [6].
[14] A method for producing a foamed product, which comprises a step of whipping the foam-forming composition according to any one of [1] to [6].
[15] A food containing the foam of [13].
[16] A food product containing a baked product of the foamed product of [13].
[17] A method for producing a food product, which comprises a step of whipping the foam-forming composition according to any one of [1] to [6] and baking the obtained foamed product.
[18] A method for producing a food, comprising a step of whipping the foam-forming composition according to any one of [1] to [6] and mixing the obtained foamed product with a food material other than the foamed product.
[19] Production of a food product comprising a step of whipping the foam-forming composition according to any one of [1] to [6], mixing the obtained foamed product with a food material other than the foamed product, and baking the composition. Method.

When the composition for foam formation of the present invention is foamed, a foamed product having excellent foam sustainability can be obtained. It also has excellent foaming properties even after heat treatment at high temperature.
The long-life food product of the present invention is sterilized by heating, can be stored for a long period of time at room temperature, and when foamed, a foamed product having excellent foam durability can be obtained.
The foamed product of the present invention has excellent foam sustainability.
The food product of the present invention contains a foaming substance having excellent foam sustainability.

It is a photograph which shows the evaluation result of the foam persistence in the Example of this invention. It is a photograph which shows the evaluation result of the foam persistence in a comparative example.

<Composition for foam formation>
The foam-forming composition of the present invention contains alginate, a chelating agent, a calcium salt, and a foaming substance.
Examples of the alginate include sodium alginate, potassium alginate, and ammonium alginate.
The calcium salt may be any as long as it can be used in foods, and specifically, calcium chloride, calcium carbonate, calcium lactate, calcium citrate, calcium acetate, calcium sulfate, calcium gluconate, calcium monohydrogen phosphate, phosphorus. Calcium dihydrogen acid and calcium trihydrogen phosphate can be mentioned.
The chelating agent has the effect of capturing calcium ions and delaying the reaction between calcium and alginic acid. The chelating agent may be any as long as it can be used in foods, and may be trisodium phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, pyrrolin. Sodium acid tetrasodium, disodium dihydrogen pyrophosphate, tetrapotassium pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium malate, monosodium succinate, disodium succinate, sodium tartrate, tartrate acid. Examples thereof include potassium hydrogen, trisodium citrate, and tripotassium citrate.

Foamable substances are soluble in water, contribute to the formation of foam, and can be contained in foods. In the present invention, a foaming substance that is not insolubilized by heating is used.
In the present invention, "does not insolubilize by heating" means "does not lose water solubility" in the following heating test.
Heating test: 12.5 g of foaming substance is dissolved in 87.5 g of water at 60 ° C., heated to 80 ° C., and held for 6 minutes. It is not insolubilized by heating. "
Specifically, after holding for 6 minutes, it is filtered through a sieve of 200 mesh (opening 75 μm), and when no residue is observed, it is determined that “aggregates do not occur”.

By using a foaming substance that does not insolubilize by heating (does not lose water solubility), good foaming property can be obtained even after the foam-forming composition is heat-treated at a high temperature.
Examples of such foaming substances include proteins (derived from animals, plants or microproducts) or their decomposition products, and emulsifiers.
The decomposition product of the protein preferably has a decomposition rate of 20% or less as determined by the following measuring method, and more preferably 10% or less.
Measurement method of decomposition rate: The total nitrogen content of the sample is measured by the Kjeldahl method (edited by the Japan Food Industry Association, "Food Analysis Method", page 102, Korin Co., Ltd., 1984). In addition, the amount of formal nitrogen in the sample is measured by the formol titration method (Mitsuda et al., "Food Engineering Experiment Book", Volume 1, page 547, Yokendo, 1970). From these measured values, the decomposition rate (unit:%) is calculated by "decomposition rate = (formole nitrogen amount / total nitrogen amount) x 100".

Preferred proteins or degradation products thereof include casein, degradation products of casein, soybean protein, and degradation products of soybean protein. It is preferable to use solubilized casein, and potassium casein and sodium casein are preferable from the viewpoint of foaming property.
Further, as the foaming substance, a food material containing the above protein or a decomposition product thereof may be used, and examples thereof include milk, skim milk, skim milk powder, and soymilk.
Preferred emulsifiers include saponins.
One type of foaming substance may be used, or two or more types may be used in combination.

The content of alginate is preferably 0.5 to 3% by mass, more preferably 0.7 to 2.7% by mass, and 1.0 to 2.0% by mass with respect to the total mass of the foam-forming composition. Is even more preferable. When it is at least the lower limit of the above range, the foam sustainability is excellent. When it is not more than the upper limit, the foaming property is excellent.
The content of the calcium salt is preferably 0.1 to 0.5% by mass, more preferably 0.15 to 0.4% by mass, and 0.2 to 0.3 with respect to the total mass of the foam-forming composition. % By mass is more preferred. When it is at least the lower limit of the above range, the foam sustainability is excellent. When it is not more than the upper limit, the foaming property is excellent.
The content of the chelating agent is preferably 0.1 to 0.5% by mass, more preferably 0.15 to 0.4% by mass, and 0.2 to 0.3 with respect to the total mass of the foam-forming composition. % By mass is more preferred. When it is at least the lower limit of the above range, the foam sustainability is excellent.
In the foam-forming composition, the content of the chelating agent shall be equal to or less than the content of the calcium salt. For example, the mass ratio of the chelating agent / calcium salt is preferably 0.4 / 1-1 / 1, more preferably 0.6 / 1-1 / 1, and even more preferably 0.7 / 1-1 / 1. 0.8 / 1-1 / 1/1 is particularly preferable. When the content of the chelating agent is less than or equal to the content of the calcium salt, the foam sustainability is excellent.
Further, the calcium salt / arginate, which represents the mass ratio of the calcium salt content to the arginate content, is preferably 0.05 / 1 to 0.7 / 1, preferably 0.05 / 1 to 0.6 /. 1 is more preferable, 0.1 / 1 to 0.5 / 1 is further preferable, and 0.14 / 1 to 0.3 / 1 is particularly preferable. When the ratio of the calcium salt to the alginate is not less than the lower limit of the above range, the foam sustainability is excellent, and when it is not more than the upper limit, the foaming property is excellent.

If the content of the foaming substance with respect to the total mass of the foam-forming composition is too small, the foaming property becomes insufficient, and if it is too large, the flavor derived from the foaming substance is produced, which is not preferable. It is preferable to set the content of the foaming substance according to the type (foaming force) of the foaming substance so that these inconveniences do not occur.
For example, the content of the protein or its decomposition product is preferably 0.1 to 1.0% by mass, more preferably 0.2 to 0.8% by mass, and 0. 3 to 0.6% by mass is more preferable.
The content of the emulsifier is preferably 0.02 to 0.8% by mass, more preferably 0.05 to 0.6% by mass, and 0.1 to 0.4% by mass with respect to the total mass of the foam-forming composition. % Is more preferable.

The foam-forming composition contains water in addition to the alginate, a chelating agent, a calcium salt, and a foaming substance. Further, other components may be contained as long as the effects of the present invention are not impaired.
Other ingredients include sugars, edible oils and fats, pigments, flavors, seasonings, thickening stabilizers, and dietary fiber. It is preferable that the egg-derived component that becomes an allergen is not contained.
Adding sugar to the foam-forming composition tends to improve foam sustainability. Examples of sugars include sucrose, honey, maple syrup, starch syrup, starch syrup, dextrin, trehalose, inulin, and sugar alcohol.
The total amount of the other components is preferably 50% by mass or less, preferably 30% by mass or less, further preferably 10% by mass or less, and may be zero with respect to the total mass of the foam-forming composition.

Among other components, oils and fats such as edible oils and fats and oily components contained in flavors may reduce foaming property and foam sustainability. Therefore, it is preferable that the foam-forming composition does not contain oils and fats, or if it does, the amount is small. Specifically, the content of oils and fats with respect to the total mass of the foam-forming composition is preferably 15% by mass or less, more preferably 8% by mass or less, still more preferably 3% by mass or less. It may be zero. The content of fats and oils is determined by the following measuring method.
Method for measuring the content of fats and oils: The Reese Gottlieb method is used. Specifically, 1 g of a finely crushed sample is collected in a beaker and transferred to an extraction tube while washing the inside of the beaker with about 10 mL of warm water. Add 2 mL of ammonia water and 1 drop of phenolphthalein reagent to the extraction tube, plug it, and mix well. Then, using 10 mL of ethanol, add the beaker from which the sample was taken to the extraction tube while washing, plug it, and mix well. Next, add 25 mL of ether, plug it, and shake vigorously for 30 seconds. Finally, add 25 mL of petroleum ether, plug and shake vigorously for 30 seconds. After allowing the upper layer to stand until it becomes transparent, decantation is performed on a pre-constant amount of dish so as not to spill the ether layer, and the organic solvent is recovered. The dish is placed in a steam dryer at 100 ° C. to 105 ° C. for 1 hour to evaporate the organic solvent. By measuring the mass of this dish, the amount of extracted fat can be measured.
The content of fats and oils can be calculated from these measured values by the following formula.
Content of fats and oils [g / 100g] = (Amount of extracted fat [g] / Amount of sample used [g]) x 100

Further, the foam-forming composition preferably does not contain a component that is insolubilized by heating, or if it contains a small amount, it is preferable.
The content of the component insolubilized by heating is preferably 3% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less, based on the total mass of the foam-forming composition. Zero is most preferred.

The foam-forming composition is preferably in the form of a gel. Specifically, the gel strength at 15 ° C. is preferably 4 to 100 g, more preferably 10 to 80 g, still more preferably 15 to 60 g. When it is at least the lower limit of the above range, the foam sustainability is excellent. When it is not more than the upper limit, the foaming property is excellent.
The "gel strength" in the present invention is a value obtained by the following measuring method.
Method for measuring gel strength: A probe (diameter 10 mm) is pressed from above against the central portion of the foam-forming composition to apply a load, and the probe is advanced downward at a constant speed (1 mm / sec). Find the maximum load between when the probe comes into contact with the object to be measured and when it travels 20 mm. The maximum load obtained is taken as the gel strength.

The pH (25 ° C.) of the foam-forming composition is preferably 6 or more, more preferably 7 or more, and even more preferably 8 or more. When it is at least the lower limit of the above range, the foaming property is excellent.

The foam-forming composition is preferably heat-sterilized. It is advantageous in terms of hygiene and long-term storage if it has been sterilized by heating.
In the present specification, heat sterilized means that the viable cell count measured under the following conditions is 1000 or less.
Method for measuring viable cell count: The standard plate culture method is used to measure the viable cell count. Specifically, 1 g of a finely crushed sample is mixed with 9 g of sterile water to prepare a 10-fold diluted suspension. Take 1 g of a 10-fold diluted suspension in a petri dish, dissolve it in advance by heating within 20 minutes, and aseptically dispense about 15 mL of standard agar medium maintained at 43 ° C to 45 ° C, and then gently rotate and incline the sample. And the medium are mixed well and cooled to coagulate. The cooled and solidified petri dish is placed in an incubator adjusted to 32 ° C. to 35 ° C. and cultured for 48 ± 3 hours. After culturing, the colonies generated in the petri dish are measured, and the value obtained by multiplying the measured quantity by 10 is used as the viable cell count.

<Manufacturing method of foam-forming composition>
The foam-forming composition can be produced by a method comprising a mixing step of mixing alginate, a chelating agent, a calcium salt, a foaming substance that is not insolubilized by heating, and any other component.
Specifically, a foam-forming composition is obtained by dissolving all the components in water. Water may be heated if necessary.
As a mixing step, a method in which a solution A containing alginate and a foaming substance and a solution B containing a chelating agent and a calcium salt are prepared in advance and these are mixed is preferable. This method is preferable in that a foam-forming composition having good uniformity can be efficiently produced. When other components are used, they may be contained in the solution A, the solution B, or both as long as the uniformity is not impaired.
Solution A is preferably prepared by dissolving at least alginate and a foaming substance in water at 40 to 70 ° C.
Solution B is preferably prepared by dissolving at least a chelating agent and a calcium salt in water at 15 to 70 ° C.
The liquid temperature immediately before mixing the solution A and the solution B is preferably 5 to 70 ° C. for the solution A and 5 to 70 ° C. for the solution B, and the difference between the two is preferably 0 to 20 ° C.

It is preferable that the foam-forming composition is commercialized in a form contained in a container. Examples of the product form include a form contained in a pouch container, canning, and bottling.
The foam-forming composition obtained in the mixing step may be contained in a container without heat sterilization, or if necessary, heat sterilization may be performed before use.

By providing a heat sterilization step of heat sterilizing the mixture obtained in the mixing step, a heat sterilized foam-forming composition can be produced.
The heat-sterilized foam-forming composition may be used as it is or may be contained in a container.
A long-life food product can be obtained by aseptically filling a container with a heat-sterilized foam-forming composition. As a method for aseptically filling a container, for example, a known aseptic filling method such as a method of filling a sterilized container and sealing it in a sterile environment where the viable cell count is controlled such as in a sterile room is used. Can be done.
Alternatively, a long-life food can be obtained by filling a container with a foam-forming composition before heat sterilization and heat-sterilizing the entire container.
Long-life foods mean foods that can be stored for a long time at room temperature. For example, a long-life food product having a best-by date of 90 to 720 days when stored at room temperature (25 ° C.) can be obtained.

When the foam-forming composition is heat-sterilized before being filled in a container, examples of the heat-sterilization method include a direct heating method and an indirect heating method. Examples of the direct heating method include an infusion type and an injection type. Examples of the indirect heating method include a plate type, a tubular type, and a scraping type.
The sterilization temperature is preferably 80 to 150 ° C, more preferably 110 to 145 ° C, and even more preferably 120 to 140 ° C. The sterilization time can be set within a range in which a desired sterilization effect can be obtained. It is preferable that the time is short in terms of suppressing the denaturation of the components.
Examples of the combination of the sterilization temperature and the sterilization time include conditions of about 10 seconds at 130 ° C. and about 2 seconds at 135 ° C.

When the foam-forming composition is filled in a container and then heat-sterilized, the retort sterilization method is preferable. Specifically, a method of heat sterilizing using a retort sterilizer under the conditions of a sterilization temperature of 120 to 140 ° C. and a sterilization time of about 10 to 30 minutes is preferable. The container is preferably a pouch container made of a packaging material for retort sterilization.

A foamed product is obtained by whipping the foam-forming composition. The foam contains air in a foam film made of a foam-forming composition.
The foam-forming composition of the present invention has excellent foaming properties even after heat treatment at a high temperature. Further, the foam-forming composition is excellent in foaming property regardless of whether the temperature of the foam-forming composition at the time of foaming is low or normal. For example, a foam-forming composition at 5 to 30 ° C. can be whipped to obtain a foam having an overrun of 100 to 500%, preferably 200 to 400%.
Here, the overrun is a measurement of the ratio of the bubble volume to the total volume and expressed as a percentage. Specifically, it is a value calculated by the following formula.
Overrun (%) = {(mass of 100 mL of foam-forming composition before foaming)-(mass of 100 mL of foam after foaming)} ÷ (mass of 100 mL of foam after foaming) × 100

The foamed product obtained by foaming the foam-forming composition can be used as a food material. It has excellent foam sustainability even when the temperature of the foam is low or normal, and it is easy to use in the food manufacturing process.
A food containing a (unbaked) foam can be produced through a step of whipping the foam-forming composition and mixing the obtained foam with a food material other than the foam. Examples of such foods include meringue, marshmallow, mousse, bavarois, rare cheese cake, tiramisu, cremedange, whipped cream-like food, light snow sardine, snow flat, karkan, and fluffy kamaboko.

Through the steps of whipping the foam-forming composition and firing the obtained foamed product, a food product containing the fired product of the foamed product is obtained. Examples of such foods include grilled meringue.
Alternatively, a food product containing a baked product of the foamed product can be produced through a step of whipping the foam-forming composition, mixing the obtained foamed product with a food material other than the foamed product, and baking the composition. Such foods include u-a-la-neige, saffle, sponge, pancakes, chiffon cakes, pound cakes, omlets, chibousts, duck words, madeleines, financiers, cookies, icing cookies, rusks, omelettes, and grilled salt kettles. , A fluffy egg roast can be exemplified.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
<Raw materials>
[Alginate]
-Sodium alginate: Product name "Duck Algin NSPLLR" manufactured by Kikkoman Biochemifa.
[Foamable substance]
-Casein Potassium: Made by The Tata Cooperative Dairy Company Limited. The heating test was carried out and it was confirmed that the material was not insolubilized.
[Calcium salt]
-Calcium chloride: Made by Tomita Pharmaceutical Co., Ltd.
[Chelating agent]
-Trisodium phosphate: Made by Taihei Kagaku Sangyo Co., Ltd.
-Trisodium citrate: Made by Fuso Chemical Industry Co., Ltd.

<Examples 1 to 8 and Comparative Examples 1 to 3>
Using a mixer (manufactured by Primix Corporation, product name "TK HOMOMIXER MARKII", the same shall apply hereinafter), add sodium alginate and potassium caseinate while stirring water (60 ° C.) with the formulations shown in Tables 1 and 2. And dissolved. The obtained mixed solution is referred to as solution A.
With the formulations shown in Tables 1 and 2, water (60 ° C.) was added and dissolved with calcium chloride and trisodium phosphate or trisodium citrate while stirring with a mixer. The obtained mixed solution is referred to as solution B. Neither solution A nor solution B contains oils and fats.
Solution A (30 ° C) and solution B (30 ° C) were mixed by stirring and gelled.
400 g of the obtained gel (20 ° C.) was filled in a retort pouch container, and heat sterilized in an autoclave (manufactured by Tommy Seiko Co., Ltd., product name "LSX-300") at 123 ° C. for 20 minutes at 10 ° C. Cooled down to.
In this way, a long-life food product in which the heat-sterilized foam-forming composition was contained in a container was obtained.

<Measurement of pH>
The pH (25 ° C.) of the foam-forming composition was measured using a pH meter, manufactured by HORIBA, Ltd., and the product name "LAQUA". The results are shown in the table.

<Measurement of gel strength>
A pudding cup (bottom diameter 40 mm, top diameter 63 mm, height 51 mm) is filled with solution A and solution B of each example composition so as to have a total of 70 g (height 40 mm), mixed by stirring and gelled. rice field. After allowing to stand overnight in the refrigerator, the gel strength was measured by the gel strength measuring method using a texture analyzer (manufactured by Eiko Seiki Co., Ltd., product name "Texture Analyzer TA.XT Plus"). The results are shown in the table.

<Evaluation of foaming property (measurement of overrun)>
400 g of the foam-forming composition (heat sterilized) in the container of the long-life food manufactured in each example was used at a rotation speed of 180 rpm using a desktop mixer (manufactured by Aikosha Co., Ltd., product name "Kenmix Premier KMM770"). It was whipped for 10 minutes to make a foam. After the whipping was completed, the overrun was measured. The results are shown in the table.

<Evaluation of foam persistence (measurement of Z value)>
In the evaluation of foaming property, 40 mL of the foamed material immediately after the completion of foaming was placed in a transparent container (material: glass, manufactured by Nakamura Medical Rika Kikai Co., Ltd., capacity 50 mL), and allowed to stand at room temperature (25 ° C.) for 2 hours. The volume YmL remaining in the container was measured. The volume obtained by the following formula, in which bubbles were completely removed, was defined as XML.
X = 40 / ("Overrun of each example" + 100) x 100
The Z value (unit:%) was determined by "Z = {(40-Y) / (40-X)} x 100", and the foam persistence was evaluated according to the following criteria. The larger the Z value, the more air bubbles are missing. The results are shown in the table.
Further, FIG. 1 is a photograph showing the evaluation results of foam persistence of Example 3 and FIG. 2 is a photograph showing the evaluation results of foam persistence of Comparative Example 3, respectively. The left side is a photograph of the foamed material immediately after the end of whipping, and the right side is a photograph showing the state after standing for 2 hours.
〇: Z value is less than 20%.
Δ: Z value is 20% or more and less than 50%.
X: Z value is 50% or more.

As shown in the results of Tables 1 and 2, the heat-sterilized foam-forming compositions of Examples 1 to 8 were foamed to obtain a foam having excellent foam sustainability.
Since the composition of Comparative Example 1 containing no foaming substance and a chelating agent did not contain a foaming substance, a foaming substance could not be obtained.
The composition of Comparative Example 2 containing no chelating agent became a non-uniform gel, and the foam retention of the foam was inferior.
In Comparative Example 3 in which the content of the chelating agent was higher than the content of the calcium salt, the composition obtained by mixing the solution A and the solution B did not become a gel. The foamed product of the composition was inferior in foam sustainability.

<Manufacturing Example 1-1: Production of baked meringue>
80 g of granulated sugar was added to 400 g of the foam-forming composition (heat sterilized) produced in Example 1 and foamed to obtain a foamed product having an overrun of 252%. The obtained foam was placed in a piping bag, squeezed into a cooking sheet, and baked in an oven at 150 ° C. for 10 minutes to obtain baked meringue.

<Production Example 1-2-8: Production of baked meringue>
Using the foam-forming compositions (heat sterilized) produced in Examples 2 to 8, baked meringue was produced in the same manner as in Production Example 1-1.

<Manufacturing Example 2-1: Manufacture of rare cheesecake>
12 g of gelatin was soaked in 60 g of cold water to obtain (A).
400 g of cream cheese and 2 g of lemon juice were mixed to obtain (B).
100 g of milk was heated to about 60 ° C., and 74 g of granulated sugar was dissolved to obtain (C).
The above (A), (B) and (C) were mixed to obtain (D).
350 g of fresh cream (fat content 45% by mass) was whipped to obtain whipped cream (E) having an overrun of 82%.
80 g of granulated sugar was added to 400 g of the foam-forming composition (heat sterilized) produced in Example 1 and foamed to obtain a foam (F) having an overrun of 252%.
240 g of the foam (F), the total amount of the (D), and the total amount of the whipped cream (E) were mixed. The resulting mixture was poured into a mold and cooled in a refrigerator to harden to obtain a rare cheesecake.

<Production Example 2-2-8: Production of rare cheesecake>
Using the foam-forming compositions (heat sterilized) produced in Examples 2 to 8, a rare cheesecake was produced in the same manner as in Production Example 2-1.

<Manufacturing Example 3-1: Production of whipped cream-like food>
This example is an example in which the foam-forming composition is used as a bulking agent for whipped cream.
400 g of the foam-forming composition (heat sterilized) produced in Example 1 was whipped with a mixer to obtain a foamed product having an overrun of 426%.
Separately, 64 g of granulated sugar was added to 800 g of fresh cream (fat content 45% by mass) and whipped with a mixer to obtain 105% overrun whipped cream.
80 g of the foam was added to the total amount of the whipped cream and mixed to obtain a whipped cream-like food having an overrun of 113%.

<Manufacturing Example 3-2-8: Production of whipped cream-like food>
Using the foam-forming composition (heat sterilized) produced in Examples 2 to 8, a whipped cream-like food was produced in the same manner as in Production Example 3-1.

<Comparative production example 1: Production of whipped cream-like food>
This example is an example in which egg white is used as a bulking agent for whipped cream.
400 g of egg white was whipped with a mixer to obtain a foamed product having an overrun of 669%.
Separately, 64 g of granulated sugar was added to 800 g of fresh cream (fat content 45% by mass) and whipped with a mixer to obtain 105% overrun whipped cream.
80 g of the foam was added to the total amount of the whipped cream and mixed to obtain a whipped cream-like food having an overrun of 122%.
<Evaluation>
The whipped cream-like foods obtained in Production Examples 3-1 to 8 have the same appearance and flavor as the whipped cream-like foods of Comparative Production Example 1 using egg white, and the fishy odor derived from eggs is not felt. Has improved.

Claims (17)

A gel-like foam-forming composition that foams and foams.
It contains arginate, a chelating agent, a calcium salt, at least one foaming substance selected from the group consisting of casein, a decomposition product of casein, soybean protein, and a decomposition product of soybean protein, and water .
The content of the alginate is 0.5 to 3% by mass, the content of the chelating agent is 0.1 to 0.5% by mass, and the content of the calcium salt is based on the total mass of the foam-forming composition. 0.1 to 0.5% by mass, the content of the foaming substance is 0.1 to 1.0% by mass, and the content of the chelating agent is equal to or less than the content of the calcium salt. Composition for foam formation. Gel strength at 15 ℃ is 4～100G, foam-forming composition of claim 1. The foam-forming composition according to claim 1 or 2 , wherein the pH at 25 ° C. is 6 or more. The foam-forming composition according to any one of claims 1 to 3, which has been sterilized by heating. A long-life food product in which the foam-forming composition according to claim 4 is contained in a container. It contains arginate, a chelating agent, a calcium salt, at least one foaming substance selected from the group consisting of casein, a decomposition product of casein, soy protein, and a decomposition product of soy protein, and water . A method for producing a gel-like foam-forming composition that is foamed and foamed.
Said alginate, possess said chelating agent, said calcium salt, said foaming material, a mixing step of mixing the water,
The content of the alginate is 0.5 to 3% by mass, the content of the chelating agent is 0.1 to 0.5% by mass, and the content of the calcium salt is based on the total mass of the foam-forming composition. For foam formation, the content of the foaming substance is 0.1 to 1.0% by mass, the content of the chelating agent is 0.1 to 1.0% by mass, and the content of the chelating agent is equal to or less than the content of the calcium salt. Method for producing the composition. The production of the foam-forming composition according to claim 6 , wherein the mixing step is a step of mixing the solution containing the alginate and the foaming substance with the solution containing the chelating agent and the calcium salt. Method. The method for producing a foam-forming composition according to claim 6 or 7 , further comprising a heat sterilization step of heat sterilizing the mixture obtained in the mixing step at 80 to 150 ° C. after the mixing step. A foam-forming composition is produced by the method for producing a foam-forming composition according to claim 6 or 7 , the obtained foam-forming composition is filled in a container, and heat-sterilized at 120 to 140 ° C. for a long time. A method for manufacturing a long-life food product, which comprises a process of obtaining a life food product. A step of producing a foam-forming composition by the method for producing a foam-forming composition according to claim 8 and aseptically filling the obtained foam-forming composition into a container to obtain a long-life food product. How to make long-life foods. A foamed product obtained by foaming the foam-forming composition according to any one of claims 1 to 4. A method for producing a foamed product, which comprises a step of whipping the foam-forming composition according to any one of claims 1 to 4. A food product containing the foam according to claim 11. A food product containing a baked product of the foam according to claim 11. A method for producing a food product, which comprises a step of whipping the foam-forming composition according to any one of claims 1 to 4 and baking the obtained foamed product. A method for producing a food, comprising a step of whipping the foam-forming composition according to any one of claims 1 to 4 and mixing the obtained foamed product with a food material other than the foamed product. A method for producing a food, which comprises a step of whipping the foam-forming composition according to any one of claims 1 to 4, mixing the obtained foamed product with a food material other than the foamed product, and baking the composition. ..

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