JPS6258695B2 - - Google Patents

Description

[Detailed description of the invention]

In the present invention, a sour milk type product is produced by adding a gelling agent such as alkali-treated gelatin or LM pectin with an isoelectric point of PH4.7 to PH5.1 to raw materials containing milk, and further adding an organic acid, etc. The present invention relates to a new and simple method for producing jelly-like foods and mousses or Bavarois-like foam confections. The problem in producing sour milk-type dessert foods is that milk proteins coagulate and whey separates when milk is acidified, and extremely sophisticated technology is required to produce a stable and textured dessert. . Therefore, in order to prevent milk from coagulating, we mix and dissolve stabilizers such as CMC and PGA, then add organic acids or fruit juice to acidic milk, or conversely, fermented milk that is coagulated by fermenting milk with lactic acid bacteria. It is usually made by mixing pre-dissolved gelatin solution. However, all of these methods involve complicated processes, and if the temperature is too high during acidification, the milk components will coagulate, resulting in a rough texture; if the temperature is too low, gelatin will solidify, resulting in poor fluidity. This poses a problem, such as requiring strict temperature control at around 20°C, which can cause problems in feeding milk to filling machines and freezers.Furthermore, organic acids, fruit juices, and gelatin There were also problems from a hygienic point of view, as the mixture was mixed. The gelatin used for this purpose is usually acid-treated gelatin due to its stability under acidic conditions. In this production method, the inventors used alkali-treated gelatin rather than acid-treated gelatin, and furthermore, rather than acidifying the milk and gelatin-containing mix before heating, that is, at low temperature, the milk and gelatin The present invention has been completed based on the discovery that a better structure can be obtained by acidifying the mixture at a high temperature after heating and melting the mixture. In other words, the present invention is a production method in which milk and gelatin are simultaneously heated and dissolved, and then an organic acid, fruit juice, etc. are added to acidify the milk, the milk is coagulated, homogenized, sterilized, and then solidified or whipped. , the process is simplified compared to the above-mentioned method,
The temperature conditions can be rough, and all raw materials can be sterilized after mixing, making it a revolutionary product with improved hygiene. The present invention is characterized in that it uses alkali-treated gelatin instead of acid-treated gelatin, which has conventionally been used in products of this type. To begin with, gelatin is primarily a decomposed and purified product of collagen, which is the main protein contained in the bones or skin of cows, pigs, or whales, and can be divided into alkali-treated gelatin and acid-treated gelatin depending on the method of pretreatment. In other words, alkali-treated gelatin is lime-treated by immersing it in a saturated lime solution for a long period of one month or more, and the amide group is hydrolyzed to become a carboxyl group, so its isoelectric point is PH4.7~ It has decreased to 5.1. On the other hand, acid-treated gelatin is carried out in a relatively short period of time using an inorganic acid, and the isoelectric point of gelatin made from fresh pork skin is PH8 to PH9, which is close to that of collagen. The elucidation of development using the alkali-treated gelatin of the present invention will be described later, but when the pH of a system of milk and alkali-treated gelatin is lowered with an organic acid, unlike the case of acid-treated gelatin, extremely soft aggregation occurs. High-pressure homogenization allows for easy dispersion, no whey-off, and a smooth texture.
In addition, this development shows that the gelatin is completely dissolved50
It is noticeable at temperatures above ℃. The manufacturing method of the present invention is as follows. The milk-containing raw material used in the present invention is an appropriate combination of milk or dairy products, oils and fats, sugars, etc. that are commonly used in the production of sour milk-type jelly foods or foam confections. These raw materials include 2 to 3% alkali-treated gelatin based on the final product, and if necessary to improve shape retention, gelling agents such as LM pectin and carrageenan,
Add emulsifier, etc., add water to the total amount, and heat to 50-80℃.
After heating and dissolving, add organic acid or fruit juice to adjust the pH.
By lowering the temperature to 4.0-4.3, the gelatin will not solidify after flocculating the milk protein, homogenizing it at 50-150Kg/ ^cm2 with a high-pressure homogenizer, dispersing the curd, and sterilizing it at 90-95℃. temperature of degree i.e. 20
Cool to ~30°C. If this is filled into a container, a jelly-like food is obtained. Alternatively, this is further put into an ice cream freezer, stirred, and cooled to -3°C to -5°C while incorporating air bubbles to obtain a frozen pasty foam. This pasty foam is filled into a suitable container and thawed to obtain a foam confectionery. In addition to this, you can use oak mixer,
It is also possible to use a continuous whipping device such as a jet whipper or a batch whipping device such as a cake mixer. Next, in the present invention, the effect of using alkali-treated gelatin will be shown in an experimental example. The results are shown in the table. Experimental method: Mix 70 kg of milk, 15 kg of sugar, and 3 kg of alkali-treated gelatin or acid-treated gelatin, and add 1 kg of 50% lactic acid before or after heating to 80°C. The aggregates formed here
After homogenizing at a pressure of 100 kg/cm ² and heat sterilizing to 90°C, the mixture was cooled to 20°C, packed in containers, and their properties were compared.

[Table] As is clear from the table above, when acid is added after heating and dissolving the mix and alkali-treated gelatin is used, when acid is added before heating the mix,
Or, compared to the case where acid-treated gelatin was used, the product properties were extremely smooth and had a good texture. We will try to elucidate this development from the results of this experiment. In other words, first of all, if we consider why differences arise due to differences in gelatin processing, we find that the difference in isoelectric point (pH 8-9 for acid-treated gelatin, PH 4.7-5.1 for alkali-treated gelatin) This is thought to affect the aggregation of The isoelectric point of gelatin is determined by the ratio of the amino acid composition in gelatin to those with amino groups and those with carboxyl groups, but if carboxyl groups are predominant, the isoelectric point will be lower than that of gelatin treated with alkali. Conversely, if amino groups are predominant, the isoelectric point will be high, as in acid-treated gelatin.
At PH below the isoelectric point, gelatin is positively charged and at higher PH it is negatively charged. When gelatin and milk are mixed and heated to dissolve,
Because milk is in the neutral range, casein, the main component of milk, is negatively charged. In this region, acid-treated casein is positively charged, so when acid-treated casein and milk are simultaneously dissolved, the difference in charge causes them to become electrically bonded and tend to aggregate. I think so. By adding acid to this to lower the pH, milk will naturally coagulate, but the milk appears to be in a pre-agglomerated state.
Acid-treated gelatin systems produce hard agglomerates that are not completely dispersed even by homogenization, resulting in hard particles remaining. On the other hand, in the case of the milk-alkali-treated gelatin system, there is no pre-agglomeration reaction because both gelatins are negatively charged before addition of acid. In addition, the isoelectric point of milk (in milk
PH4.6) and the isoelectric point of alkali-treated gelatin (PH4.7
5.1) are very close to each other, when acid is added, gelatin's protective colloidal properties act to form soft agglomerates, which are easily dispersed by homogenization and become smooth to textured. Therefore, gelatin is more effective in a dissolved state, and the temperature at which acid is added is lower than 20°C, which is the theory when producing milk drinks.
A high temperature of ~80℃ is good. Next, examples will be shown. Example 1 Add 70 kg of milk, 15 kg of sugar, and 3 kg of gelatin to a tank equipped with a stirrer, stir thoroughly, and heat to 80°C to completely dissolve gelatin. While stirring, add 1 kg of lactic acid with a concentration of 50% to this mixture,
Homogenize at a pressure of Kg/cm ² , sterilize by heating to 90°C, and then cool to 20°C. Fill this into a container and
Place in the refrigerator below ℃ to gel and obtain a sour milk type jelly food. Example 2 The ice cream that had been cooled to 20°C in Example 1 was placed in an ice cream freezer and heated to -3°C while stirring.
Freeze to -5°C to obtain a partially frozen Bavarois-like foam. This is filled into a container, placed in a refrigerator at -18°C, and frozen to obtain a foamy confectionery.

Claims (1)

[Claims] 1. Alkali-treated gelatin (isoelectric point PH4.7 - PH
5.1) or LM based on alkali-treated gelatin
A method for producing a jelly-like acidic dessert food, which comprises simultaneously heating and dissolving a mixture of pectin and carrageenan and milk-containing raw materials, acidifying this with an organic acid, etc., homogenizing, sterilizing, and cooling it. . 2 Alkali-treated gelatin (isoelectric point PH4.7~PH
5.1) or LM based on alkali-treated gelatin
A mixture of pectin and carrageenan and milk-containing raw materials are simultaneously heated and dissolved, acidified with an organic acid, etc., homogenized, sterilized, cooled, and then whipped using an ice cream freezer or other whipping device. A method for producing a foamy acidic dessert food characterized by: