JPH0657111B2 - Manufacturing method of gel food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a gel food,
More specifically, it relates to a method for producing a completely novel gel-like food that gels xanthan gum that does not gel by itself, has a conventional texture and does not melt even when heated. is there.

Therefore, the present invention is widely applied not only in the confectionery industry such as jelly, bavarois and pudding but also in the food industry such as jelly gathering.

(Prior Art) Xanthan gum is an excellent paste having high water retention and thickening properties, and high stability over time, stability against pH and salt concentration. However, xanthan gum cannot be gelled by itself, and is mainly used as a colloid stabilizer and a thickening stabilizer.

As a combination of xanthan gum and other stabilizers, mixed gel with locust bean gum (“New Food Industry” 20,9, p20-28), mixed gel with cod seed polysaccharide (JP-A-48-92563) The combination with such gums is only slightly known. However, all of these gels have a fatal drawback in food hygiene that they are melted when heated because they are thermoreversible, and therefore the product cannot be heat-sterilized, and even at the maximum gel strength, 80 g / cm ² when using locust bean gum,
When cod seed polysaccharide is used, it is only 188 g / cm ² (using a card meter), and the drawback of low strength is unavoidable, and it cannot be put to practical use at all.

The present invention is irreversible with respect to heat, withstands heating for a long time as long as it is not higher than the boiling point of water, and has a good protein such as whey protein or casein in the gel structure itself, as well as any conventional gel food. The present invention relates to a method of providing different novel gels, but such a method has not been known in the past and is novel.

(Problems to be Solved by the Invention) As described above, xanthan gum has a fundamental defect that it cannot gelate by itself.

In addition, in the conventional gelling method in combination with gums, the fat generated gel is inevitable to be melted by heating, and thus cannot be sterilized by heating. You can't get food that lasts as long as a gel. Therefore, the life of the product is shortened and the cost is increased.

In addition, the gel material is gums, and since gums have a low nutritional value, it is necessary to add other proteins or the like separately to fortify them.

Furthermore, the gel-like food obtained by this method has no difference in the mouthfeel and texture from those of agar, gelatin, etc., and is therefore difficult to be a new product.

(Means for Solving Problems) The present invention has been made to solve these drawbacks all at once, and as a result of extensive studies from various fields, the pH of a solution of xanthan gum and protein was lowered. , It was found that the gel formed below the isoelectric point of the protein, and the gel formed had a novel texture and mouthfeel that were completely different from previously known gels, and further research was conducted based on this useful new finding. The invention has been completed.

In order to carry out the present invention, the pH of the solution containing xanthan gum and protein may be adjusted to be equal to or lower than the isoelectric point of the protein used, and the addition order of each component and the method for preparing each component-containing solution are not particularly limited. Instead, it can be freely used, which is one of the excellent features of the present invention.

For example, prepare an aqueous solution of xanthan gum, and separately,
A method of preparing a solution containing a protein and a pH adjusting agent in advance and mixing these two solutions; xanthan gum, protein, and a pH adjusting agent solution are prepared in advance.
A method of mixing xanthan gum with a protein and a solution of a pH adjuster in a solution containing xanthan gum; a method of mixing xanthan gum, a protein, and a pH adjuster at once, and the like are appropriately adopted.

In addition to these components directly related to gelation, sugar, liquid sugar, dairy products, oils and fats, coffee, cocoa, egg products, fruit juice, pulp, flavors, pigments, gravy, meat pieces, seasonings, seasonings,
Other components necessary for the production of gel-like foods can be freely added as appropriate. For that purpose, a liquid containing these components is prepared separately, and / or a method of mixing these with the above solution; a method of adding to any one or more of the above solutions; a final mixed solution A method of adding directly; a combination method of these is adopted.

Xanthan gum varies depending on the type and amount of protein used in combination, but is preferably 0.05 to 5%, particularly preferably 0.3.
It may be used at a concentration of up to 1%.

As proteins, whey protein isolate (hereinafter sometimes referred to as "WPI"), whey protein concentrate (hereinafter "WPC")
However, milk protein such as sodium caseinate and skim milk powder, soybean protein, purified gelatin, eggs and the like can be used. In addition, wheat proteins such as gluten and hydrolyzed proteins such as peptone can be used, and vegetable and animal proteins can be widely used as crude or as purified products.

From the viewpoint of gel physical properties such as gel strength, texture, mouthfeel, etc., the protein concentration is 0.05 to 5%, especially 0.5 to 5% based on the final product.
About 2% is preferable.

Gelation does not occur unless the pH of the protein- and xanthan gum-containing solution is adjusted to be below the isoelectric point of the protein used. For that purpose, a pH adjuster is used, but usually an acidifying agent is used.
Gluconodelta lactone (hereinafter referred to as "GD
L "), gluconic acid, citric acid, succinic acid, tartaric acid, fumaric acid, malic acid, lactic acid, acetic acid, and the like are used alone or in combination according to the purpose. These acidulants may be used in the form of a solid or an undiluted solution, or may be used in the form of a solution or a diluent. Moreover, at that time, the acidulant may be added alone or may be added to the xanthan gum solution and / or the protein solution.

The method of the present invention is very characteristic in that the pH can be slowly lowered by changing the addition amount and addition concentration of these acidulants, and therefore the gelation degree can be freely adjusted. is there. Among the acidulants, if, for example, curcono delta lactone is used, the pH of the mixed solution of gum and protein can be slowly lowered by the hydrolysis of glucono delta lactone, and a gelled food having the desired strength can be obtained. It is freely available and advantageous. For example, milk proteins such as whey protein and casein bind to xanthan gum to form a gel when the pH is adjusted to 4.5 or lower with gluconodeltalactone.

After mixing the solutions thus prepared, they are filled in a container and left to stand at room temperature or a low gelling temperature to form a gel. The product is then sterilized by heat and refrigerated.

The conventional gel melts when heated, but the gel according to the present invention has a novel and extremely characteristic property that does not melt by heating. Therefore, it becomes possible for the first time to directly subject the produced gelled product to heat sterilization, and as a result, it was the first time to succeed in obtaining a gelled product having a long product life. Gelled products such as jelly often do not gel when a food additive such as a bactericide is added, and the use itself of the food additive is not welcome at present, and the technical significance of the present invention that does not require the use of a bactericide is Some are extremely large.

Hereinafter, test examples and examples of the present invention will be described.

Test Example 1 A solution containing xanthan gum 1% (w / w, the same applies hereinafter unless otherwise specified) and WPI 1%, 2%, 3%, and 4% at 0 to 2 ° C. is prepared.

Meanwhile, an aqueous solution containing 2% of GDL at 0 to 2 ° C. is prepared. Both are mixed in a salt-added ice bath at 0 to 2 ° C, and the diameter is 2.3 cm.
Fill each polyethylene casing tube of 100m by 100m.

After filling, leave in water bath at 30 ℃ for 2 hours, the final content is 0.5% xanthan gum, 1.0% GDL, 0.5% WPI, 1.0%
%, 1.5%, 2.0% of each gel food was obtained.

This gel food was cut into a size of 2 cm, and a rheometer (Fudo Kogyo Co., Ltd.) was used to set a penetration rate of 2 cm / min for a plunger with a 3 mm diameter ball, to obtain gel strength, maximum strain, and penetration. The stress at 1 cm was measured. The results are shown in the table below.

The numbers in the table show the 95% confidence intervals centered on the average value.

Gel strength (g-weight): Maximum value of stress against plunger depression Maximum strain (%): Ratio of plunger depth to test thickness when maximum stress (gel strength) is applied Stress at 1 cm penetration (g-weight) : Stress at 1 cm penetration of the plunger As is clear from the above results, a preferable gel with a unique structure is formed when the WPI content of the gel food is 0.5%, 1.0%, 1.5% or 2.0%. Was done.

The xanthan gum content in the final product is preferably 0.3 to 1.0% from the viewpoint of gel properties such as gel strength and texture.

Test Example 2 In the same manner as in Test Example 1, the final content of the gel food was WPI1.
0%, GDL 1.0%, xanthan gum 0.3%, 0.5
%, 0.75%, 1.0% of each gel food was prepared and used for the test. The results are shown in the table below.

As is clear from the above results, the xanthan gum content of the gel food is 0.3%, 0.5%, 0.75%, 1.0.
In each case, a favorable gel with a characteristic texture was formed.

A GDL content of 0.5% to 1.0% with respect to the final product is particularly preferable from the viewpoint of ease of handling in the manufacturing process, gel physical properties such as gel strength and texture. If it is less than 0.5%, the gel strength will be low, which is not preferable in terms of texture, and if it exceeds 1.0%, gelation will proceed rapidly and handling in the manufacturing process will be troublesome, which is not preferable.

Example 1 1.0 kg of xanthan gum was dissolved in 99.0 kg of water to give a 1.0% aqueous solution of xanthan gum, which was cooled to 0 ° C. with a plate cooler (solution I).

On the other hand, WPI (2.0 kg) and granulated sugar (10 kg) were dissolved in 87 kg of water and cooled to 0 ° C. with a plate cooler. In this solution,
Dissolve 1 kg of GDL, WPI 2.0%, granulated sugar 10%, GDL1.0
% To prepare an aqueous solution (solution II).

Immediately after mixing the liquids I and II, 100cc with a quantitative filling machine
It was filled in a plastic cup of No. 1 and blown with air to remove bubbles, and a cap was sealed. After leaving at room temperature for 2 hours to form a gel, the gel was immersed in hot water at 80 ° C. for 5 minutes for sterilization and refrigerated.

This plain jelly has a white and translucent color tone with a cool sensation, and the sourness and sweetness of GDL may give a refreshing taste, and the texture is similar to that of lychee pulp unlike ordinary agar and jelly. It was a new thing that was not there before.

Example 2 1.0 kg of xanthan gum was dissolved in 99.0 kg of water, sterilized by heating with a plate heat exchanger at 95 ° C for 15 seconds, and then cooled to 0 ° C (liquid I).

WPI 2.0Kg, granulated sugar 10Kg, Valencia orange concentrated fruit juice 1.0Kg, water 67Kg are mixed and dissolved, and adjusted to pH 6.0 with Alikari for food additives, heat sterilized at 95 ℃ for 15 seconds, and then to 0 ℃. Cooled. Add 1kg of GDL to water at 0 ℃ ～ 2 ℃.
It was dissolved in 0 kg and sterilized through a Millipore membrane filter (solution II).

Immediately after mixing the liquids I and II, 100cc with a quantitative filling machine
It was filled in a plastic cup of No. 1 and blown with air to remove bubbles, and a cap was sealed. It was left overnight at room temperature to obtain a jelly containing fruit juice.

The product of the present invention, unlike that of gelatin, has a novel structure which has almost no tackiness, is crisp, and is unprecedented.

(Effects of the Invention) The present invention is the first to succeed in gelling xanthan gum that could not be gelled strongly, and adopts a novel configuration of producing a gelled food using xanthan gum and protein as raw materials. It has succeeded in obtaining a completely new gel that has never existed.

The gel-like food product according to the present invention has extremely high gel strength as compared with conventionally known gels, is irreversible with heat, and has a completely novel property of having a very refreshing texture, and is extremely characteristic. Is. In addition, a remarkable effect that the gel strength can be adjusted appropriately is also obtained.

Moreover, according to the present invention, since the produced gel does not melt even when heated, that is, it has a novel and useful property that it is not heat irreversible, and therefore it is heated after the gelled food is made into the final product. It is possible to sterilize, and it is possible to obtain a remarkable effect that a product having a long shelf life can be efficiently produced as compared with a conventional product.

Claims (2)

[Claims] 1. A liquid containing protein and xanthan gum
A method for producing a gel-like food, which comprises lowering the pH below the isoelectric point of protein. 2. Using glucono delta lactone,
Claim 1 characterized in that the pH is lowered.
The manufacturing method according to item.