JPS5922504B2 - Method for producing multicellular food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a multi-foam food that has an ice cream-like texture and a mousse- or Bavarois-like texture when frozen, and a mousse or Bavarois-like texture after thawing, and satisfies both tastes. and its manufacturing method.

Conventionally, ice cream, mousse, and Bavarois are well known as multicellular foods, and have long been popular as luxury foods containing large amounts of fats and oils.

However, apart from ice cream, mousse and bavarois are difficult to mass produce because the manufacturing process requires manual labor, and industrial mass production of these products has been long awaited in this industry. .

As a food that has a multicellular shape at room temperature,
Japanese Patent No. 19872 discloses a method for producing a food product by foaming a mixed aqueous solution containing foamable protein and fat.

However, the food produced by this method is 100-90%
It has a high bubble content of 0 coefficient and is very lightweight, and since it foams near room temperature, it is a rough product with irregular bubble diameters and uneven distribution.

When this food was actually eaten as is or frozen, melting during the day caused problems in terms of texture, such as collation, smoothness, and hardness.

In addition, fat of 0.2 to 2.5 weight and 1.7 to 3.0
A method for producing an ice cream-like food containing gelatin in a weight ratio is proposed in Japanese Patent Publication No. 53-6226 and is well known.

However, products manufactured by this method have a temperature of 20% when thawed.
500 to 50% by weight, poor shape retention and texture, and low fat content, resulting in a lack of flavor.

The inventors of the present invention have conducted extensive research on the existing multi-cellular foods mentioned above, and have developed a new type of food by blending fat and gelatin in a specific amount and in a predetermined order, and then foaming the food to a certain level of air bubbles. The present invention was completed by discovering that a multicellular food can be obtained, and the object thereof is to have a texture and flavor similar to ice cream when frozen, and mousse or Bavarois after thawing. - To provide a multicellular food that can be industrially mass-produced and a method for producing the same that satisfies both tastes.

The above-mentioned purpose is to produce a multicellular food product whose main ingredients are fats and oils and gelatin, and to produce a solid content of fats and oils in an amount of 5 to 20% by weight based on the total weight of the food, or an emulsified liquid mainly composed of them. Adding 1 to 6% by weight of gelatin liquid and mixing uniformly, foaming the mixed liquid to form a fine multicellular structure,
This is achieved by subsequent solidification.

Examples of fats and oils that can be applied to the present invention include animal fats such as beef tallow and beef and dairy tallow, vegetable oils such as coconut oil, palm oil, safflower oil, soybean oil, and wheat germ oil, and these fats and oils may be used alone. Instead, two or more types are used as a mixture, and it is more preferable to use them in combination.

For example, using a mixture of beef fat and coconut oil will make the product more palatable, and adding safflower oil and wheat germ oil will increase the nutritional value of the product.

Is it necessary to use these oils and fats in an emulsified state? Is it possible to apply those already in an emulsified state, such as fresh cream and whipping cream, as is? Do butter, margarine, etc. require further adjustment? It is preferable to apply it as an oil-in-water emulsion using an emulsifier as described below.

Unemulsified high melting point oils such as milk fat, beef tallow, coconut oil, palm oil, etc. and low melting point oils such as safflower oil, soybean oil, wheat germ oil, etc. can be processed using commonly used emulsifiers such as fatty acid monoglycerides and sucrose fatty acid esters. , in an emulsified state, preferably as an oil-in-water emulsion.

When used as an oil-in-water type, the product has a smooth ice cream-like texture when frozen, prevents syneresis after thawing, does not lose its shape, and further improves the rich flavor and smooth texture of a mousse or Bavarois. This is because that.

In the present invention, it is particularly noteworthy that the low melting point oil, which has conventionally had problems with shape retention and air bubble inclusion due to its too low melting point and was difficult to be applied to this type of food such as ice cream and mousse Bavarois, has been replaced with gelatin. By using it together, it can be used without any problems.

Furthermore, one of the features of the present invention is that in terms of the physical and chemical aspects of the applicable oils and fats, all kinds of oils such as non-drying oils, semi-drying oils, and drying oils can be used in a wide range.

These oils and fats weigh 5 to 20% of the weight of the product,
Preferably, 10 to 15 weight ratios are mixed.

If the mixed amount is less than 5 parts by weight, the texture and flavor will be bland, the texture will strongly resemble sherbet when frozen, and the texture will become sponge-like after thawing.

On the other hand, if it exceeds 20% by weight, it lacks shape retention, has a strong oily odor, and has a bad aftertaste.

Gelatin imparts appropriate viscosity and coagulability to the liquid mixture, and contributes to stabilizing air bubbles in the product.

In a frozen state, it prevents the expansion of ice crystals, maintains good shape retention even after thawing, and provides a desirable texture.

Gelatin should be mixed in an amount of 1 to 6% by weight, preferably 2 to 4% by weight, based on the weight of the product.

If the amount of gelatin mixed is less than 1% by weight, the coagulation effect will be insufficient and the shape will deteriorate after thawing.

If the weight exceeds 6, the coagulation effect will be excessive, resulting in a jelly-like and highly elastic texture.

In the present invention, when whole eggs are used in combination with gelatin as a shape-retaining material, in addition to the shape-retaining effect, a good whipping effect is obtained by promoting emulsification of the mixed raw materials, resulting in good texture, flavor, and preservation during freezing and thawing. There is an effect such as an increase in moldability.

Furthermore, when egg yolk is used in combination with the emulsifier, the emulsifying action can increase foaming and improve texture and flavor.

The amount of whole eggs and egg yolk used is at most 15% of the product weight.
The weight ratio is appropriate, and if the amount of mixture exceeds 15 weight ratio and is excessive, the smell of eggs will be felt and the flavor will tend to be impaired.

In addition, in the present invention, in addition to the above-mentioned main raw materials, sugars such as sugar, high fructose sugar, glucose, fructose, starch syrup, and sugar alcohols, fruit juice, flavoring agents, acidulants, pigments, and other flavoring agents normally used in this type of food are used. , additives, etc. are appropriately selected and blended as necessary.

Emulsification of fats and oils may be carried out in accordance with a conventional method by blending fats and oils with an emulsifier, heating and dissolving the mixture if necessary, and mixing by stirring or the like to form a homogeneous emulsion.

At this time, it is preferable that the aroma raw material is added and mixed after emulsifying the oil or fat.

An example of a preferred embodiment of emulsification of fats and oils and blending of raw materials in the present invention is as follows.

In non-emulsified or water-in-oil type fats and oils, the fats and oils and emulsifier are blended with emulsified shape-retaining materials such as whole eggs and egg yolks, flavorants such as sugar and citric acid, and water, preferably 60 to 8
Melt and mix at 0°C using a heating mixer, etc., and if necessary, use a homogenizer to emulsify and mix into a fine form to homogenize, sterilize and cool, add aroma component raw materials such as fruit juice or fragrance, and mix. to make an emulsified liquid (liquid A).

If the fat or oil is already in an emulsified state and is an oil-in-water type that can be used as is, a liquid prepared according to the above process using the remaining raw materials by removing the unemulsified or water-in-oil type oil and fat from the above formulation and the emulsifier. An oil-in-water type oil is added and mixed to form an emulsified liquid (liquid A).

In addition, the above-mentioned A containing non-emulsified or water-in-oil type oil and fat as a main component
An emulsified liquid (liquid A) may be prepared by adding and mixing an oil-in-water type oil or fat to the liquid.

Gelatin is usually soaked in 3 to 7 times its weight of water,
After swelling, add water as appropriate, heat and dissolve, and if necessary, sterilize to maintain the liquid state to obtain liquid B).

Next, any of the above-mentioned liquids A and B are mixed and the temperature of the liquid is adjusted to a desired temperature.

In any case, the important point in the present invention is to emulsify the oil and fat and then mix the emulsified liquid with the gelatin liquid.

If an emulsified liquid and a gelatin liquid are not specially prepared and a liquid containing gelatin and oil is emulsified, various alignment problems occur.

That is, if gelatin is mixed during the preparation of Solution A, the structure of the gelatin will be fragmented and destroyed during stirring, especially during homogenization, resulting in a decrease in coagulation ability.

Then, in the subsequent foaming process, fine air bubbles cannot be included, resulting in a low air bubble inclusion rate.

When the resulting product is thawed, it exhibits syneresis, loses its shape, and has a hard texture because the structure is too dense.

The raw material mixture solution prepared in this way is preferably at room temperature or below 0.
Adjust the temperature to ~15°C and foam.

If the liquid temperature during foaming becomes too low, the water in the mixed liquid will freeze, producing large ice particles, which will impair the texture of the frozen product when eaten, and cause ice particles to form when thawed. The dissolution of gelatin causes the outflow of free water, which tends to result in a product with poor shape retention.In addition, gelatin loses its coagulability due to the gel structure being destroyed by low-temperature foaming operations such as high-speed stirring, so the product becomes cream-like. It exhibits the following physical properties and tends to have poor shape retention even after thawing.

In addition, if the liquid temperature becomes too high, the viscosity of the gelled structure decreases, making it difficult to retain air bubbles, making it impossible to incorporate sufficient air bubbles, resulting in a product with a dense structure and a hard texture. There is a tendency to

In the foaming operation, the raw material mixture is stirred at high speed while being maintained at the above-mentioned liquid temperature, and if necessary, air is injected under pressure to form a fine multicellular structure.

If the stirring is too slow, the mixed liquid cannot be uniformly stirred, and the mixed air becomes large-diameter bubbles and is unevenly distributed in the tissue, which is not preferable.

The air bubble inclusion rate of the product must be between 35 and 100.
Preferably it is 60-80%.

If the air bubble ratio is less than 35 parts, the structure becomes dense due to the low porosity, resulting in a hard texture and the light taste inherent to multi-cells cannot be obtained.

On the other hand, if the air bubble inclusion rate exceeds 100 parts, the porosity becomes excessive and the structure becomes coarse, resulting in a texture that is too light and may lose its shape upon thawing.

After passing through the foaming process, it is then subjected to a freezing process.

Freezing may be performed according to a known method such as quick freezing.

As mentioned above, quick freezing is like general ice cream, -3
This is possible by running in a frozen tunnel or brine solution at around 0°C.

After freezing, the product is preferably stored in a freezer, similar to ice cream, as this stabilizes the structure of the product.

In addition, when filling containers, multi-cellular foods and other foods such as chocolate, cream,
By freezing fruits, etc. all at once, they become integrated, resulting in a product with excellent palatability and display effects.

As mentioned above, the multicellular food product of the present invention is similar to the conventional foam food product.

It makes it possible to use low-melting point oils and fats that cannot be used in ice cream formulations, and by adjusting the fat content, it is possible to obtain textures and flavors ranging from sorbet-like to high-fat ice cream-like when frozen, and when thawed. It does not cause syneresis and has good shape retention, and can enjoy the texture and flavor of a cooled mousse or Bavarois, and at room temperature has a moderate elasticity and smoothness like a normal mousse or Bavarois.

Furthermore, the product of the present invention can be completely restored to its original ice cream appearance by refreezing the product at room temperature.

Therefore, the product of the present invention has unique properties not only when frozen but also at room temperature, and has the extremely excellent advantage that it can be enjoyed and enjoyed as a completely new food.

Hereinafter, the present invention will be explained by giving examples.

In addition, "part" in the examples refers to parts by weight, and "part" refers to percent by weight.
means.

In addition, air bubble inclusion rate, thawing and water release properties, mold retention time, and sensory tests were conducted using the following methods.

(1) A cup with a bubble inclusion rate of 100 cc was filled with the mixed liquid before air inclusion, the weight was measured, and after air inclusion, the product frozen at -30°C was weighed (B) and calculated from the following formula. .

(2) Thawing the aqueous solution - The product obtained by freezing at 30℃ is placed in a room at 25℃ for 5 minutes.
The sample was left to stand for 0 minutes, allowed to thaw naturally, and the presence or absence of syneresis was measured.

The evaluation criteria are based on the water separation rate (weight %) based on the total weight of the product, and 5% or less is A, and 5-10% is B110-
20% was determined as D for Cl2O to 50%, and E was determined as 50 to 100%.

(3) Shape retention - 10 products stored at 30℃ (top base 4,5 crIl, bottom base 5 crrt, height 5 crIL) 10 pieces
It was left in a room at 5° C. for 2 hours, the reduction in height due to deformation was measured, and the reduction rate was calculated from the following formula to make a determination.

(4) Sensory test - Which product was stored at 30°C (a)? eWhen freezing...
A panel of 20 people evaluated the texture and flavor when eaten in a frozen state, and (b) after thawing...when eaten after being left at room temperature for 1 hour. 5 points for good, 4 points for average, 2 points for poor,
Each defective item was represented as 1 point, and the number of defective items was recorded.

In addition, the average evaluation score was calculated using the following formula.

Example 1 ■ 20 parts of sugar, 5 parts of whole eggs, 2 parts of skim milk powder, and 18 parts of water were heated and mixed at 60°C, homogenized using a homogenizer, and heated to 90°C.
After sterilizing for 130 seconds and cooling to 5°C, add 20 parts of orange juice, 0.1 part of orange flavor, and 0.1 part of citric acid.
Add 1 part and mix, then add 23 parts of fresh cream and heat to 7℃.
An emulsified liquid (liquid A) was obtained.

(2) Two parts of gelatin were dissolved in 10 parts of water to obtain a gelatin solution (solution B) at 60°C.

■ Next, the temperature of the hindlimb mixture of liquid (5) and liquid (B) was controlled at 5 to 7°C, and the mixture was stirred with a high-speed stirrer at 300 rpm, and after reaching a bubble inclusion rate of 65%, The mixture was filled into a cup-shaped container and run through a -30°C freezing tunnel to be sufficiently frozen to obtain a product.

This product had an ice cream-like texture and flavor after thawing, and a mousse-like or Bavarois-like texture when frozen.

Example 2 ■ 15 parts of sugar, 2.5 parts of egg yolk, 9 parts of Bakum, 3.6 parts of skim milk powder, 0.3 parts of casein soda, 0.3 parts of glycerin fatty acid ester, and 43 parts of water were mixed under heating. After homogenizing and then sterilizing and cooling, 10 parts of strawberry juice, 1 part of strawberry liqueur, 15 parts of strawberry 7L/-bar Q, and 15 parts of citric acid were mixed. The mixture was added and mixed to obtain an emulsified liquid (liquid A).

■ Dissolve 2.5 parts of gelatin in 12.5 parts of water and heat at 60°C.
A gelatin solution (solution B) was obtained.

■ Solution A and solution B were mixed.

The subsequent steps were carried out in the same manner as in Example 1 to obtain a product.

Example 3 ■ 10.5 parts of sugar, 7 parts of whole eggs, 12 parts of coconut oil, 4 parts of skim milk powder, 0.3 parts of glycerin fatty acid ester, 20 parts of apple puree, and 7.5 parts of water as in Example 2. After preparing by the same process, 5 parts of Kirsch sake and 0.2 parts of apple oil were mixed to obtain an emulsified liquid (Liquid A).

■ Dissolve 2.5 parts of gelatin in 12.5 parts of water and heat at 60°C.
A gelatin solution (solution B) was obtained.

■ Liquid A and liquid B were mixed to form a mixed liquid.

The subsequent steps were carried out in the same manner as in Example 1 to obtain a product.

Example 4 A product was obtained in the same manner as in Example 2, except that 9 parts of wheat germ oil was used in place of the butter in (2).

Comparative example l According to the general ice cream recipe, 10% fresh cream
1 part, 6.6 parts of sugar, 60.7 parts of milk, 20 parts of whole fat condensed milk, 2.2 parts of skim milk powder, and 0.5 parts of sodium alginate in the same manner as in the ice cream manufacturing process to reduce the fat content. Ice cream of quantity 8.3 was obtained.

Comparative Example 2 10 parts of powdered starch syrup, 0.15 parts of sodium cyclamate, 20 parts of whole fat condensed milk, 0.2 parts of fatty acid monglyceride, 0.3 parts of propylene glycol alginate, 2.3 parts of gelatin, and 0.0 parts of orange essence. 1 part and water 66.
95 parts were heat sterilized at 80°C for 30 minutes, homogenized, and stirred at high speed in a sleezer while cooling to 10°C to obtain a product.

Comparative Example 3 1.5 parts of Biho Malo 6 (partially hydrolyzed gluten), 7.5 parts of carrageenan, 31 parts of sugar, and boiled sweetened condensed milk (8 parts of fat)
．． Section 4) 60 parts were stirred for 5 minutes at 20°C using a foaming machine to obtain a foamed product.

Comparative Example 4 In Example 1, 2 parts of gelatin and 10 parts of water were mixed with
A product was obtained in the same manner as in Example 1, except for adding 20 parts of sugar, 5 parts of whole eggs, 2 parts of skim milk powder, and 18 parts of water, and omitting the step of obtaining liquid B in (2).

Next, Examples 1 to 4 and Comparative Examples 1 to 4 were evaluated based on the above investigation method, and the results are shown in Table 1.

As is clear from the above table, since the product of the present invention contains a large amount of fat and is held in shape by gelatin, it has the texture and flavor of high-quality ice cream when frozen, and after thawing, it has a mousse-like and Bavarois-like texture and flavor. I can do it.

On the other hand, when Comparative Example 1 is thawed, it completely liquefies and becomes inedible.

Comparative Example 2 does not have an ice cream-like texture and flavor when frozen due to its low fat content, and exhibits a sponge-like texture after thawing.

Comparative Example 3 had a coarse texture and had poor mouth dissolution and texture due to the use of gum.

Comparative Example 4 had a low air bubble inclusion rate, caused syneresis during thawing, and had a dense, hard texture similar to pudding after thawing.

Example 5 In Example 1, the amount of fresh cream mixed was varied,
The same procedure as in Example 1 was carried out except that the increase/decrease was adjusted with water, and the results are shown in Table 2.

As is clear from the table above, the fat content in the product ranges from 5 to
20 weight ratio, preferably 1.0 to 1.5 weight ratio.

When the fat content is less than 5% by weight, syneresis occurs after thawing, resulting in a spongy texture and bland taste, and when the fat content increases to 20% by weight, it smells of fat and the texture changes. There is a tendency to get hot tongues, etc.

Example 6 The same procedure as in Example 1 was carried out except that the amount of gelatin mixed was varied and the increase/decrease was corrected with water, and the results are shown in Table 3.

As is clear from the above table, the gelatin content in the product is suitably 1 to 6 weight percent, preferably 2 to 4 weight percent.

When the gelatin content is less than 1 part, syneresis occurs after thawing and the shape retention at room temperature is poor, and when it is more than 6 parts, the gelatin becomes strong and has a hard texture. etc.

Example 7 Example i was carried out in the same manner as in Example 1, except that the temperature of the mixed liquid when bubbles were mixed was varied, and the results are shown in Table 4.

As is clear from the table above, the temperature of the mixed liquid when bubbles are mixed is 0.
It has been found that temperatures between 15°C and 15°C are suitable, preferably between 5 and 10°C.

When the liquid temperature of the mixed liquid becomes lower than 0℃, the viscosity of the mixed liquid becomes stronger and the gel structure of gelatin progresses, which not only makes it impossible to obtain the desired air bubble inclusion rate, but also causes the product to thaw after thawing. The texture also becomes cream-like and does not have a moderately chewy texture.

Furthermore, when the temperature rises above 15°C, the gelatinizing power of gelatin weakens, and the bubbles are not stabilized and the viscosity decreases, making it impossible to obtain a sufficient air bubble inclusion rate, resulting in a dense structure of the product. It tends to have a hard texture.

Example 8 The same procedure as in Example 1 was carried out except that the bubble inclusion rate was varied, and the results are shown in Table 5.

As is clear from the above table, the bubble inclusion rate is suitably 35-100%, preferably 60-80%.

When the air bubble inclusion rate is less than 35%, the texture becomes hard and undesirable.

Moreover, when the amount exceeds 100%, the structure becomes foamy, which tends to result in poor shape retention and texture.

Claims (1)

[Scope of Claims] 1. In the production of multicellular food products whose main ingredients are fats and oils and gelatin, 5 to 20% by weight (in terms of solid content) of fats and oils or fats and oils as the main ingredients based on the total weight of the food. A multicellular material characterized by adding 1 to 6 weight percent gelatin liquid to an emulsified liquid, mixing uniformly, and then foaming the mixed liquid to form a fine multicellular structure, which is then solidified. Food manufacturing method. 2. The method for producing a multicellular food according to claim 1, wherein the oil or fat, beef fat, coconut oil, safflower oil, or wheat germ oil is used. 3. The method for producing a multicellular food according to claim 1 or 2, which contains an emulsified liquid or fat and oil and a whole egg. 4. The method for producing a multicellular food according to any one of claims 1 to 3, which is an emulsion or an oil-in-water emulsion. 5. The method for producing a multicellular food according to any one of claims 1 to 4, wherein the mixed liquid is foamed at 0 to 15°C to form a fine multicellular structure. 6. The method for producing a multicellular food according to any one of claims 1 to 5, wherein solidification is performed by freezing.