JP6405351B2 - Browning-suppressing dairy food and method for producing the same - Google Patents
Browning-suppressing dairy food and method for producing the same Download PDFInfo
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- JP6405351B2 JP6405351B2 JP2016180721A JP2016180721A JP6405351B2 JP 6405351 B2 JP6405351 B2 JP 6405351B2 JP 2016180721 A JP2016180721 A JP 2016180721A JP 2016180721 A JP2016180721 A JP 2016180721A JP 6405351 B2 JP6405351 B2 JP 6405351B2
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- dairy
- milk
- oil
- acid monoglyceride
- dairy food
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- KOWVMYVNEXNXDF-UHFFFAOYSA-N dodecanoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCC(O)=O KOWVMYVNEXNXDF-UHFFFAOYSA-N 0.000 description 1
- SELHWUUCTWVZOV-UHFFFAOYSA-N dodecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCC(O)=O SELHWUUCTWVZOV-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
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- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
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- 238000001914 filtration Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 1
- UQDVHJGNIFVBLG-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O UQDVHJGNIFVBLG-UHFFFAOYSA-N 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 150000003014 phosphoric acid esters Chemical class 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical class CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000000565 sealant Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
Description
本発明は乳性食品及びその製造方法に関し、更に詳しくは常温保存タイプの乳性食品であって、常温、長期保存後であっても褐色変化が生じない乳性食品及びその製造方法に関する。 The present invention relates to a dairy food and a method for producing the same, and more particularly to a dairy food that is stored at room temperature and that does not change brown even after being stored at room temperature for a long period of time.
プリンなどの乳性食品は嚥下困難者に対しても食べやすい物性であることから、高齢者用デザートなどの高タンパク、高エネルギー、易咀嚼性を有する機能性食品としての開発が行われている。通常のプリンなどの乳性食品は製造後、流通時や販売時の保管のためには冷蔵保存が必須であり、また、賞味期限についてもかなりの制限があった。したがって流通の簡便化、また商品販売管理の点から、これらプリンなどの乳性食品を常温保存食品として製造開発することに注目が集められている。しかし、この種の乳性食品を常温、長期保存した場合には、通常の冷蔵プリンにおいては生じなかった褐変が生じやすく、商品価値を損なってしまう問題があった。特にこの種のデザート向けなどの乳性食品においては、色調は重要な商品価値要素であり、色調が見た目のおいしさに関して重要である。 Because dairy foods such as pudding are easy to eat even for those who have difficulty swallowing, they are being developed as functional foods with high protein, high energy, and easy chewability such as desserts for the elderly . Ordinary puddings and other dairy foods must be kept refrigerated for storage at the time of distribution and sale after production, and there are considerable restrictions on the expiration date. Accordingly, attention has been focused on the production and development of dairy foods such as puddings as foods stored at room temperature for the purpose of simplifying distribution and managing product sales. However, when this type of dairy food is stored at room temperature for a long period of time, browning that does not occur in ordinary refrigerated pudding is likely to occur, and the commercial value is impaired. Especially in dairy foods for this type of desserts, the color tone is an important commercial value element, and the color tone is important for the taste of appearance.
これまでも様々な食品分野において褐変の問題は生じており、これに対応して対策が講じられている。
例えば、特許文献1には、水、油脂、蛋白質を含有し、乳化剤を使用することなく、脂肪球のメジアン径が3μm以下となるように乳化させることにより高温加熱耐性を付与してなる水中油型乳化脂組成物が記載されているが、乳化剤を使用した水中油型乳化脂組成物の褐変防止を実現するものではない。
Until now, browning problems have occurred in various food fields, and countermeasures have been taken accordingly.
For example, Patent Document 1 discloses an oil-in-water solution that contains water, fats and oils, and is emulsified so that the median diameter of fat globules is 3 μm or less without using an emulsifier, thereby imparting high-temperature heat resistance. Type emulsified fat composition is described, but it does not realize prevention of browning of an oil-in-water emulsified fat composition using an emulsifier.
特許文献2には、保温式自動販売機で販売する場合の加温保存による褐変の無い品質安定性を備えた、トレハロースおよび水溶性多糖類を含有しペクチンを含有しない加温販売用酸性乳飲料が開示されている。特許文献3には加圧加熱処理による褐変の抑制された、ペクチンゲル又はアルギン酸ゲルを含有することを特徴とする加圧加熱ソーセージが開示されている。さらに特許文献4には酸性環境中のペプチドの褐変を防止するために、ペプチドを含む酸性環境に高エステルペクチン(HEペクチン)を添加する工程を備えた製造方法を開示している。
また特許文献5には、レトルト加熱処理等の高温殺菌を行っても褐変等が生じることのないホワイトソース等の食品を作製することができる水中油型乳化脂が開示されている。ここでは、乳糖、カリウム及びナトリウムの含量とNa/K比とを特定することでその目的を達成している。またこの技術ではκカラギーナンを含有しない場合が好ましいことが記載されている。
Patent Document 2 discloses an acidic milk beverage for warming sale that contains trehalose and water-soluble polysaccharides and does not contain pectin, and has quality stability without browning due to warming storage when sold with a heat retaining vending machine. Is disclosed. Patent Document 3 discloses a pressurized and heated sausage characterized by containing a pectin gel or an alginic acid gel in which browning due to a pressurized heat treatment is suppressed. Furthermore, Patent Document 4 discloses a production method including a step of adding high ester pectin (HE pectin) to an acidic environment containing a peptide in order to prevent browning of the peptide in the acidic environment.
Patent Document 5 discloses an oil-in-water emulsified fat that can produce a food such as white sauce that does not cause browning or the like even when subjected to high-temperature sterilization such as retort heat treatment. Here, the purpose is achieved by specifying the contents of lactose, potassium and sodium and the Na / K ratio. In addition, it is described that this technique preferably does not contain κ carrageenan.
また、水中油形乳化物において、乳化安定化等の対策として、油滴の粒子経を小さくする試みもされており、例えば、特許文献6および7には、タンパク質を含有する水相に、1μm以下の粒子径を有する油滴を乳化分散させた、マヨネーズ様食品が記載されているが、これは糖類を含有する水中油形乳化物ではなく、褐変について何ら検討するものでもはない。 In addition, in oil-in-water emulsions, attempts have been made to reduce the particle size of oil droplets as a measure for stabilizing emulsions. For example, Patent Documents 6 and 7 disclose that an aqueous phase containing protein has a size of 1 μm. Although mayonnaise-like foods in which oil droplets having the following particle diameters are emulsified and dispersed are described, this is not an oil-in-water emulsion containing saccharides, nor is any study on browning.
しかし上記の技術においては、酸性乳飲料や、ソーセージ、ホワイトソースなどのようなそれぞれの特殊な食品に対する個別の対策であり、それぞれの食品に対しては効果があるとしても、実際に乳性食品に適用しうるか、またそれが有効であるかどうかは不明であった。
タンパク質濃度が高い場合には長期常温保存で褐変が生じやすいこと、そしてこの褐変は、アミノ化合物とカルボニル化合物との間で生じる化学反応であり、その因子として、当該アミノ化合物・カルボニル化合物量、保存温度(10℃の上昇で褐変は3倍に)、保存時pH(pH3前後で最も遅く、pHが高いほど褐変反応は早くなる)、及び含有金属イオン等があることは先行文献に記載されており、それぞれの要因に対して最適化を行ったが未だ不十分であった。
このように、乳性食品における褐変を十分に抑制する方法はいまだ開発されていない。
However, in the above technology, it is an individual measure for each special food such as acid milk drinks, sausage, white sauce, etc. It was unclear whether it could be applied and whether it was effective.
When protein concentration is high, browning is likely to occur during long-term storage at room temperature, and this browning is a chemical reaction that occurs between the amino compound and the carbonyl compound. It is described in the prior literature that there is a temperature (browning is tripled by an increase of 10 ° C), pH during storage (slowest around pH 3, browning reaction is faster as pH is higher), and contained metal ions. However, optimization was performed for each factor, but it was still insufficient.
Thus, a method for sufficiently suppressing browning in dairy foods has not yet been developed.
本発明者らは上記従来の問題点に鑑み鋭意研究を進めたところ、乳性食品の系においてはその乳化物の粒子径が小さいほど褐変が抑制されることを発見し、さらに研究を進めた結果、本発明を完成するに至った。 The inventors of the present invention have made extensive studies in view of the above-described conventional problems, and found that browning is suppressed as the particle size of the emulsion is smaller in the system of dairy foods, and further research has been conducted. As a result, the present invention has been completed.
すなわち、本発明は、以下の乳性食品およびその製造方法に関する。
[1]
乳タンパク質、糖質、および乳化剤を含む水中油型乳化物である乳性食品であって、該水中油型乳化物の50%粒子径が0.2〜1.0μmである、乳性食品。
[2]
50%粒子径が0.4〜0.8μmである、[1]に記載の乳性食品。
[3]
乳化剤が、有機酸モノグリセリドを含む、[1]または[2]に記載の乳性食品。
[4]
有機酸モノグリセリドが酒石酸モノグリセリドである、[3]に記載の乳性食品。
[5]
乳化剤が、カゼインナトリウムを含む、[1]〜[4]のいずれかに記載の乳性食品。
That is, this invention relates to the following dairy foodstuffs and its manufacturing method.
[1]
A dairy food that is an oil-in-water emulsion containing milk protein, sugar, and emulsifier, wherein the 50% particle size of the oil-in-water emulsion is 0.2 to 1.0 μm.
[2]
The dairy food according to [1], wherein the 50% particle size is 0.4 to 0.8 μm.
[3]
The dairy food according to [1] or [2], wherein the emulsifier comprises an organic acid monoglyceride.
[4]
The dairy food according to [3], wherein the organic acid monoglyceride is tartaric acid monoglyceride.
[5]
The dairy food according to any one of [1] to [4], wherein the emulsifier comprises sodium caseinate.
[6]
乳タンパク質が、脱脂粉乳、脱脂乳、脱脂濃縮乳からなる群から選択される少なくとも1つに由来する乳タンパク質である、[1]〜[5]のいずれかに記載の乳性食品。
[7]
さらに植物油脂を含む、[1]〜[6]のいずれかに記載の乳性食品。
[8]
乳タンパク質、糖類、および乳化剤を含む乳性組成物を混合しベース溶液を作製し、
当該ベース溶液を均質化して50%粒子径が0.2〜1.0μmである水中油型乳化物を作製し、
所定容器に充填する、
工程を含む、長期常温保存可能な乳性食品の製造方法。
[6]
The dairy food according to any one of [1] to [5], wherein the milk protein is a milk protein derived from at least one selected from the group consisting of skim milk powder, skim milk, and skim concentrated milk.
[7]
Furthermore, the dairy foodstuff in any one of [1]-[6] containing vegetable fats and oils.
[8]
Mix a dairy composition containing milk proteins, sugars, and emulsifiers to make a base solution,
The base solution is homogenized to produce an oil-in-water emulsion having a 50% particle size of 0.2 to 1.0 μm,
Filling a predetermined container,
A method for producing a dairy food that can be stored at room temperature for a long period of time, including a process.
[9]
50%粒子径が、0.4〜0.8μmである、[8]に記載の製造方法。
[10]
乳化剤が、有機酸モノグリセリドを含む、[8]または[9]に記載の製造方法。
[11]
有機酸モノグリセリドが、酒石酸モノグリセリドである、[10]に記載の製造方法。
[12]
乳化剤が、カゼインナトリウムを含む、[8]〜[11]のいずれかに記載の製造方法。
[13]
乳タンパク質が、脱脂粉乳、脱脂乳、脱脂濃縮乳からなる群から選択される少なくとも1つに由来する乳タンパク質である、[8]〜[12]のいずれかに記載の製造方法。
[9]
The production method according to [8], wherein the 50% particle diameter is 0.4 to 0.8 μm.
[10]
The production method according to [8] or [9], wherein the emulsifier contains an organic acid monoglyceride.
[11]
The production method according to [10], wherein the organic acid monoglyceride is tartaric acid monoglyceride.
[12]
The production method according to any one of [8] to [11], wherein the emulsifier contains sodium caseinate.
[13]
The production method according to any one of [8] to [12], wherein the milk protein is milk protein derived from at least one selected from the group consisting of skim milk powder, skim milk, and skim concentrated milk.
また、本発明の一態様において、本発明は、乳製品、砂糖、植物油脂、カゼインナトリウム、乳化剤を含む水中油型乳化物であるミルクゼリーベースを0.2〜1.0μmの50%粒子径になるまで均質化処理することで、常温にて長期間保存しても褐変化することなく、食欲をそそるミルク由来の好ましい色調を維持することが可能となった褐変抑制乳性食品及びその製造方法に関するものである。 Further, in one embodiment of the present invention, the present invention relates to a milk jelly base that is an oil-in-water emulsion containing dairy products, sugar, vegetable oils and fats, sodium caseinate, and an emulsifier, having a 50% particle size of 0.2 to 1.0 μm. The browning-suppressing dairy food that can maintain a desirable color tone derived from appetizing milk without browning even when stored at room temperature for a long period of time by homogenizing until it becomes, and a method for producing the same It is about.
本発明の一態様は、乳製品、砂糖、植物油脂、カゼインナトリウム、乳化剤を含む水中油型乳化物となる乳性組成物を均質化処理し、均質化処理後の該水中油型乳化物の50%粒子径が0.2〜1.0μmであることを特徴とする、褐変抑制乳性食品である。 One aspect of the present invention is to homogenize a dairy composition to be an oil-in-water emulsion containing a dairy product, sugar, vegetable oil and fat, sodium caseinate, and an emulsifier, and the oil-in-water emulsion after the homogenization treatment A browning-suppressing dairy food characterized by having a 50% particle size of 0.2 to 1.0 μm.
上記構成の褐変抑制乳性食品においては、前記50%粒子径が0.4〜0.8μmであることが好ましい。 In the browning suppression dairy food of the above-mentioned composition, it is preferred that the 50% particle diameter is 0.4-0.8 micrometer.
また上記構成の褐変抑制乳性食品においては、前記乳化剤が、有機酸モノグリセリドであることが好ましく、さらに有機酸モノグリセリドとして酒石酸モノグリセリドを用いることが好ましい。 In the browning-suppressed dairy food having the above structure, the emulsifier is preferably an organic acid monoglyceride, and tartaric acid monoglyceride is preferably used as the organic acid monoglyceride.
また上記構成の褐変抑制乳性食品においては、前記乳製品が、脱脂粉乳、脱脂乳、脱脂濃縮乳の内の少なくともいずれかであることが好ましい。 Moreover, in the browning suppression dairy food of the said structure, it is preferable that the said dairy product is at least any one of skim milk powder, skim milk, and skim condensed milk.
本発明の別の態様は、長期常温保存可能な乳性食品の製造方法である。当該方法は、乳製品、砂糖、植物油脂、カゼインナトリウム、乳化剤を含む乳性組成物を混合しベース溶液を作製し、当該ベース溶液を均質化して50%粒子径が0.2〜1.0μmである水中油型乳化物を作製し、所定容器に充填することを特徴とする製造方法である。 Another aspect of the present invention is a method for producing a dairy food that can be stored at room temperature for a long period of time. In the method, a dairy product, sugar, vegetable oil and fat, sodium caseinate, and a dairy composition containing an emulsifier are mixed to prepare a base solution, and the base solution is homogenized to have a 50% particle size of 0.2 to 1.0 μm. An oil-in-water emulsion is prepared and filled in a predetermined container.
上記構成の長期常温保存可能な乳性食品の製造方法においては、前記50%粒子径が0.4〜0.8μmであることが好ましい。 In the method for producing a dairy food having the above-described configuration and capable of being stored at room temperature for a long time, the 50% particle size is preferably 0.4 to 0.8 μm.
また上記構成の長期常温保存可能な乳性食品の製造方法においては、前記乳化剤が、有機酸モノグリセリドであることが好ましく、さらに有機酸モノグリセリドとして酒石酸モノグリセリドを用いることが好ましい。 Moreover, in the manufacturing method of the dairy foodstuff of the said structure which can be preserve | saved for long time normal temperature, it is preferable that the said emulsifier is an organic acid monoglyceride, and it is preferable to use a tartaric acid monoglyceride as an organic acid monoglyceride.
また上記構成の長期常温保存可能な乳性食品の製造方法においては、前記乳製品が、脱脂粉乳、脱脂乳、脱脂濃縮乳の内の少なくともいずれかであることが好ましい。 Moreover, in the manufacturing method of the dairy foodstuff which can be preserve | saved for long time normal temperature of the said structure, it is preferable that the said dairy product is at least any one of skim milk powder, skim milk, and skim milk concentrate.
本発明の乳性食品は、乳タンパク質、糖質、および乳化剤を含む水中油型乳化物の50%粒子経を0.2〜1.0μmとすることによって得られ、より具体的な例としては、乳製品、砂糖、植物油脂、カゼインナトリウム、乳化剤を含む水中油型乳化物であるミルクゼリーベースを0.2〜1.0μmの50%粒子径になるまで均質化処理することで、褐変抑制乳性食品を容易に得られる。これにより、本発明は、常温にて長期間保存しても褐変化することなく、食欲をそそるミルク由来の好ましい色調を維持することが可能である。また、本発明は、乳化剤を含む乳性食品における、褐変を抑制することが可能である。 The dairy food of the present invention is obtained by setting the 50% particle size of an oil-in-water emulsion containing milk protein, sugar, and emulsifier to 0.2 to 1.0 μm, and more specific examples include Milk milk jelly base, which is an oil-in-water emulsion containing dairy products, sugar, vegetable oils, sodium caseinate and emulsifiers, is homogenized until it reaches a 50% particle size of 0.2 to 1.0 μm, thereby suppressing browning Sex foods can be easily obtained. Thereby, this invention can maintain the preferable color tone derived from appetizing milk, without browning even if it preserve | saves at normal temperature for a long period of time. Moreover, this invention can suppress browning in the dairy foodstuff containing an emulsifier.
以下、本発明を詳細に説明するが、本発明は以下に述べる個々の形態には限定されない。 Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
本発明による乳性食品は、乳製品由来の乳タンパク質を含む原料を使用して製造される食品である。すなわち、乳タンパク質を含む乳製品、または乳製品から分離した乳タンパク質を、原料として用い、加工することにより製造される食品を意味し、具体例としては、プリン、ゼリーなどのデザートおよび乳飲料などが挙げられる。本発明は、褐変の問題が生じやすい、糖質を含む原料を使用して製造される乳性食品に特に有用である。本発明の一態様において、乳性食品は好ましくは、冷蔵時に適度な硬さと弾力を有するゲル強度を呈するゼリー状の食品である。好ましくは、高齢者向け高タンパク、高エネルギー、易咀嚼性を有する乳性食品である。また、本発明の一態様において、乳性食品は、常温保存タイプの乳性食品であり、より好ましくは、長期常温保存可能な乳性食品である。
本発明において、「常温保存」とは、冷蔵・冷凍することなく、常温、例えば5〜35℃での保存を意味する。また、「長期常温保存」とは、常温における1ヶ月以上、好ましくは6ヶ月以上の保存をいう。
The dairy food according to the present invention is a food produced using a raw material containing milk protein derived from dairy products. That is, it means dairy products containing dairy proteins, or foods produced by processing dairy proteins separated from dairy products as raw materials. Specific examples include desserts such as pudding and jelly, and dairy drinks. Is mentioned. The present invention is particularly useful for dairy foods produced using raw materials containing carbohydrates that are prone to browning problems. In one embodiment of the present invention, the dairy food is preferably a jelly-like food exhibiting gel strength having moderate hardness and elasticity when refrigerated. Preferably, it is a milky food having high protein, high energy, and easy chewability for elderly people. In one embodiment of the present invention, the dairy food is a room temperature storage type dairy food, more preferably a dairy food that can be stored at room temperature for a long time.
In the present invention, “room temperature storage” means storage at room temperature, for example, 5 to 35 ° C. without refrigeration / freezing. “Long room temperature storage” refers to storage for 1 month or more, preferably 6 months or more at room temperature.
本発明による乳性食品の組成としては、これに限定されないが、乳製品(タンパク質成分)、糖質、油脂、乳化剤、安定剤(ゲル化剤、増粘剤等を含む)、酸味料、pH調整剤、香料、着色料、その他食品成分を含有することができる。 The composition of the dairy food according to the present invention is not limited to this, but dairy products (protein components), sugars, fats and oils, emulsifiers, stabilizers (including gelling agents, thickeners, etc.), acidulants, pH It can contain a regulator, a fragrance | flavor, a coloring agent, and other food ingredients.
本発明の乳性食品に用いることができる乳タンパク質としては、これらに限定されないが、牛乳、脱脂乳、バター、バターオイル、クリーム、クリームパウダー、バターミルク、脱脂粉乳、全脂粉乳、れん乳、濃縮乳、脱脂濃縮乳、濃縮ホエイ、乳タンパク濃縮物、ホエイタンパク濃縮物、乳糖等の乳製品に含まれる乳タンパク質が挙げられる。乳タンパク質源として用いられる乳製品は、単独あるいは2種以上を組み合わせて含んでも良い。風味や栄養価の観点から、最終製品の乳脂肪分が、0wt%〜20wt%、好ましくは0wt%〜10wt%となるように乳製品の含量を調整することが好ましい。この中でも、汎用性の観点から、脱脂粉乳、脱脂乳、脱脂濃縮乳が好ましく用いられるが、それ以外の原料でも対応可能であることは言うまでもない。また、最終製品の乳タンパク質の含量は、脱脂粉乳換算で1wt%〜20wt%、好ましくは、2wt%〜15wt%、更に好ましくは5wt%〜10wt%である。乳製品の乳タンパク質として脱脂粉乳以外の原料を使用する場合には、その原料の乳タンパク質量に合わせてその含量を適宜決定することができる。 Milk protein that can be used in the dairy food of the present invention is not limited thereto, but is not limited to milk, skim milk, butter, butter oil, cream, cream powder, butter milk, skim milk powder, whole milk powder, spinach, Examples include concentrated milk, defatted concentrated milk, concentrated whey, milk protein concentrate, whey protein concentrate, and milk proteins contained in dairy products such as lactose. The dairy product used as the milk protein source may contain one or a combination of two or more. From the viewpoint of flavor and nutritional value, it is preferable to adjust the content of the dairy product so that the milk fat content of the final product is 0 wt% to 20 wt%, preferably 0 wt% to 10 wt%. Among these, skim milk powder, skim milk, and skim concentrated milk are preferably used from the viewpoint of versatility, but it goes without saying that other raw materials can be used. The milk protein content of the final product is 1 wt% to 20 wt%, preferably 2 wt% to 15 wt%, more preferably 5 wt% to 10 wt% in terms of skim milk powder. When a raw material other than skim milk powder is used as the milk protein of the dairy product, the content can be appropriately determined according to the amount of milk protein in the raw material.
本発明による乳性食品はデザートなどの目的で食されることが多いことから、糖質を含ませることで好ましい甘みを付与する。例えば、本発明の乳性食品には、これらに限定されないが、砂糖、ぶどう糖、麦芽糖、果糖、三温糖、和三盆糖、黒糖、メープルシロップ、蜂蜜、異性化液糖、果糖ぶどう糖液糖、還元水飴(糖アルコール)、トレハロース、ステビオサイド、カンゾウ抽出物、アスパルテーム等の甘味料や、糖分を多く含む食品(果実、サツマイモなど)等の糖質を添加することができる。これらは、単独あるいは2種以上を組み合わせて含んでも良い。これらの糖質の含量は、糖質の種類、他原料の含量等によって適宜調整することができるが、典型的には、2wt%〜30wt%、好ましくは5wt%〜15wt%となるように、調製を行う。この中でも砂糖を使用することが、褐変防止の観点から好ましい。 Since the dairy food according to the present invention is often eaten for the purpose of dessert and the like, a preferable sweetness is imparted by including a saccharide. For example, the dairy food of the present invention includes, but is not limited to, sugar, glucose, maltose, fructose, trivalent sugar, Japanese sanbon sugar, brown sugar, maple syrup, honey, isomerized liquid sugar, fructose glucose liquid sugar, Sugars such as reduced starch syrup (sugar alcohol), trehalose, stevioside, licorice extract, aspartame, and other foods rich in sugar (fruit, sweet potato, etc.) can be added. These may be contained alone or in combination of two or more. The content of these saccharides can be appropriately adjusted depending on the type of saccharide, the content of other raw materials, etc., but typically 2 wt% to 30 wt%, preferably 5 wt% to 15 wt%, Make preparations. Among these, it is preferable to use sugar from the viewpoint of preventing browning.
本発明による乳性食品に用いられる油脂としては、例えば、ラード、魚油等、およびこれらの分別油、水素添加油、エステル交換油等の動物性油脂;パーム油、サフラワー油、コーン油、ナタネ油、ヤシ油、およびこれらの分別油、水素添加油、エステル交換油等の植物性油脂などが挙げられる。本発明の好ましい態様において、乳性食品は高齢者向けの食品であることから、好ましくは植物性油脂を用いる。これらは、単独あるいは2種以上を組み合わせて含んでも良い。これら油脂成分の添加量は、乳性食品におけるその含量が、2wt%〜20wt%、好ましくは5wt%〜10wt%となるように調整することが好ましく、これにより風味、食感、栄養分等の調整を行うことができる。 Examples of the fats and oils used in the dairy food according to the present invention include lard, fish oil and the like, and animal fats and oils such as fractionated oil, hydrogenated oil and transesterified oil; palm oil, safflower oil, corn oil and rapeseed Examples thereof include vegetable oils such as oil, coconut oil, fractionated oils thereof, hydrogenated oils and transesterified oils. In a preferred embodiment of the present invention, since the dairy food is a food for the elderly, vegetable oils are preferably used. These may be contained alone or in combination of two or more. The addition amount of these fats and oils components is preferably adjusted so that the content in the dairy food is 2 wt% to 20 wt%, preferably 5 wt% to 10 wt%, thereby adjusting the flavor, texture, nutrients, etc. It can be performed.
本発明による乳性食品においては、乳化及びその食感調整の目的で乳化剤を用いる。乳化剤としては、本発明はこれらに限定されないが、グリセリン脂肪酸エステル(例えば、ペンタグリセリンモノラウレート、ヘキサグリセリンモノラウレート、デカグリセリンモノラウレート、テトラグリセリンモノステアレート、デカグリセリンモノステアレート、デカグリセリンジステアレート、ジグリセリンモノオレート、デカグリセリンモノオレート、デカグリセリンエルカ酸エステル等)、有機酸(酢酸、乳酸、クエン酸、コハク酸、ジアセチル酒石酸等)モノグリセリド、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル(例えば、ショ糖エルカ酸エステル、ショ糖ステアリン酸エステル、ショ糖ミリスチン酸エステル等)、(植物、卵黄、分別、乳等)レシチン、酵素分解レシチン(例えば、酵素分解大豆レシチン、リゾレシチン等)等を挙げることができる。これらは、単独あるいは2種以上を組み合わせて含んでも良い。乳化剤の添加量は、乳化剤の種類、他原料の含量等によって適宜調整することができるが、典型的には、0.05wt%〜1.0wt%、好ましくは0.1wt%〜0.5wt%となるように調整する。この中でも、常温長期保存品とするための高温高圧処理への耐性の観点から、有機酸モノグリセリドが好ましく、さらには酒石酸モノグリセリドがより好ましく、具体的にはジアセチル酒石酸モノステアリン酸グリセリンが挙げられる。また、乳化剤として、カゼインナトリウムを用いることができる。本発明の乳性食品においては、有機酸モノグリセリドとカゼインナトリウムとを併用することが特に好ましく、その合計の含量は、0.05wt%〜1.0wt%、好ましくは0.1wt%〜0.5wt%とすることが好ましい。 In the dairy food according to the present invention, an emulsifier is used for the purpose of emulsification and texture adjustment. Examples of the emulsifier include, but are not limited to, glycerin fatty acid esters (for example, pentaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monolaurate, tetraglycerin monostearate, decaglycerin monostearate, deca Glycerin distearate, diglycerin monooleate, decaglycerin monooleate, decaglycerin erucic acid ester, etc.), organic acids (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid etc.) monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid Esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters (eg sucrose erucic acid ester, sucrose stearate ester, sucrose myris Phosphate esters) include (vegetable, egg yolk, fractionation, milk, etc.) lecithin, enzymatically decomposed lecithin (e.g., enzymatic degradation soybean lecithin, lysolecithin, etc.) and the like. These may be contained alone or in combination of two or more. The amount of the emulsifier can be appropriately adjusted depending on the type of emulsifier, the content of other raw materials, and the like, but is typically 0.05 wt% to 1.0 wt%, preferably 0.1 wt% to 0.5 wt%. Adjust so that Among these, from the viewpoint of resistance to high-temperature and high-pressure treatment for obtaining a normal temperature long-term storage product, an organic acid monoglyceride is preferable, a tartaric acid monoglyceride is more preferable, and specifically, diacetyltartaric acid monostearate glycerin is exemplified. Moreover, sodium caseinate can be used as an emulsifier. In the dairy food of the present invention, it is particularly preferable to use an organic acid monoglyceride and sodium caseinate in combination, and the total content thereof is 0.05 wt% to 1.0 wt%, preferably 0.1 wt% to 0.5 wt%. % Is preferable.
本発明による乳性食品においては、食品に適度な硬度と弾力を与えるためにゲル化剤、増粘剤などの安定剤を用いることができる。例えば本発明に用いることができる安定剤としては、本発明はこれらに限定されないが、キサンタンガム、ローカストビーンガム、グアーガム、タマリンドシードガム、ジェランガム、κ−カラギーナン、ι−カラギーナン、λ−カラギーナン、カラギーナン、ローメトキシルペクチン、ハイメトキシルペクチン、タラガム、澱粉、寒天、ゼラチン、等を挙げることができる。これらは、単独あるいは2種以上を組み合わせて含んでも良い。特に常温以下でのプリン様の固体形状を維持するために、ゼラチン、カラギーナン、寒天などのゲル化剤を用いることが好ましい。安定剤の添加量は安定化剤の種類、他原料の含量等によって適宜調整することができるが、例として0.1wt%〜5.0wt%、好ましくは0.2wt%〜2.0wt%を挙げることができる。 In the dairy food according to the present invention, stabilizers such as a gelling agent and a thickener can be used in order to give the food an appropriate hardness and elasticity. For example, as a stabilizer that can be used in the present invention, the present invention is not limited thereto, but xanthan gum, locust bean gum, guar gum, tamarind seed gum, gellan gum, κ-carrageenan, ι-carrageenan, λ-carrageenan, carrageenan, Examples include low methoxyl pectin, high methoxyl pectin, tara gum, starch, agar, and gelatin. These may be contained alone or in combination of two or more. In particular, it is preferable to use a gelling agent such as gelatin, carrageenan or agar in order to maintain a purine-like solid shape at room temperature or lower. The addition amount of the stabilizer can be appropriately adjusted depending on the kind of the stabilizer, the content of other raw materials, etc., but as an example, 0.1 wt% to 5.0 wt%, preferably 0.2 wt% to 2.0 wt%. Can be mentioned.
本発明による乳性食品においては、その風味、食感、保存性、色調などを調整するために、その他各種食品添加物を用いることができる。
例えば、酸味やpH調整の為に酸味料、pH調整剤として、クエン酸、乳酸、酒石酸、リン酸、フィチン酸、アジピン酸、コハク酸、フタル酸、リンゴ酸、グルコン酸(グルコノデルタラクトン)等を単独または2種以上を組み合わせて用いることができる。また、これらの酸は金属イオンの封止剤として用いることもできる。
その他本発明による乳性食品においては、香料、着色料、その他食品成分(果汁、果肉、シロップ、これらの加工品、酒類、鶏卵等)などを適宜、その風味、食感、色調などの調整のために用いることができる。
In the dairy food according to the present invention, various other food additives can be used to adjust the flavor, texture, storage stability, color tone, and the like.
For example, acidulant and pH adjuster for acidity and pH adjustment, citric acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, adipic acid, succinic acid, phthalic acid, malic acid, gluconic acid (glucono delta lactone) Etc. can be used alone or in combination of two or more. These acids can also be used as a metal ion sealant.
Others In the dairy food according to the present invention, flavor, color, and other food ingredients (fruit juice, pulp, syrup, processed products thereof, alcoholic beverages, chicken eggs, etc.) are appropriately adjusted for flavor, texture, color tone, etc. Can be used for
本発明の乳性食品は、例えば以下のような工程を経て製造することができる。
原料の混合・溶解・分散工程:65〜80℃の温水にて原材料を混合し、溶解し、分散する。
濾過工程:40メッシュ程度のフィルターを通過させて不溶成分、粗大成分などを取り除く。
均質化工程:ホモジナイザーを用いて、適宜圧力(例えば10〜15MPa)をかけ、乳化する。なお均質化工程は単一工程でもよく、複数回分かれた工程であってもよい。
脱気工程:乳化状態を安定化させるために適宜真空度(例えば10〜20mmHg)にて脱気を行う。
殺菌工程:殺菌温度(例えば130〜140℃)で所定時間(例えば2〜60秒)、製品を処理することで殺菌を行うが、これと同等の殺菌効果が得られれば温度や保持時間の条件は必要に応じて調整できる。
冷却工程:殺菌温度まで高温となった製品を冷却する。
充填工程:所定の容器に製品を充填、封止することで、最終製品とする。
なお、本発明はこれらの工程には限定されず、一般的なこの種の食品製造に適用可能な各種工程を含むことができる。
The dairy food of the present invention can be produced through the following steps, for example.
Raw material mixing / dissolving / dispersing step: Raw materials are mixed, dissolved and dispersed in warm water of 65-80 ° C.
Filtration step: Insoluble components and coarse components are removed by passing through a filter of about 40 mesh.
Homogenization step: Using a homogenizer, an appropriate pressure (for example, 10 to 15 MPa) is applied to emulsify. The homogenization process may be a single process or may be a process divided multiple times.
Deaeration step: Deaeration is appropriately performed at a degree of vacuum (for example, 10 to 20 mmHg) in order to stabilize the emulsified state.
Sterilization step: Sterilization is performed by treating the product at a sterilization temperature (for example, 130 to 140 ° C.) for a predetermined time (for example, 2 to 60 seconds). If a sterilization effect equivalent to this is obtained, conditions for temperature and holding time Can be adjusted as needed.
Cooling step: The product that has reached a high temperature up to the sterilization temperature is cooled.
Filling step: The final product is obtained by filling and sealing the product in a predetermined container.
In addition, this invention is not limited to these processes, The various processes applicable to this kind of general foodstuff production can be included.
本発明の乳性食品は、上記均質化工程を経た後の原料液(水中油型乳化物)に存在する脂肪分の50%粒子径が0.2μm〜1.0μmであり、好ましくは0.4μm〜0.8μmである。この範囲の粒子径とすることで、本発明の組成で製造された乳性食品は、常温での長期保存を行ってもその色調に変化が抑制され、褐変が発生しない。
なお、この50%粒子径は、レーザー光を用いた回折式の粒度分布計(例えば、島津製作所(株)製レーザー回折式粒度分布測定装置SALD−2100)を用いて測定されるものであって、粒子累積個数が50%となる粒子径を指す。
The dairy food of the present invention has a 50% fat particle size of 0.2 μm to 1.0 μm in the raw material liquid (oil-in-water emulsion) after undergoing the homogenization step, preferably 0.2 μm to 1.0 μm. 4 μm to 0.8 μm. By setting the particle size within this range, the dairy food produced with the composition of the present invention is suppressed in color tone and does not brown even when stored for a long time at room temperature.
The 50% particle size is measured using a diffraction particle size distribution meter using laser light (for example, a laser diffraction particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation). The particle diameter is such that the cumulative number of particles is 50%.
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれにより限定されるものではない。
[試験例1]
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this.
[Test Example 1]
以下の組成(wt%)を有する乳性食品Aを製造した。 A dairy food A having the following composition (wt%) was produced.
<実施例1>
乳性食品Aは以下の方法により製造した。上記組成の原料液を調整した。この時、40℃で油脂類を添加し、70℃で香料を添加した。その後、均質化工程(5MPa×1回、25MPa×2回)を経て、一晩冷蔵にて放置した。次いで、95℃5分の条件で殺菌を行い、これをサンプルA(実施例1)とした。
<比較例1>
均質化工程を5MPa×1回のみとした以外は実施例1と同様にして、乳性製品AのサンプルA’(比較例1)を製造した。
<Example 1>
The dairy food A was produced by the following method. A raw material solution having the above composition was prepared. At this time, fats and oils were added at 40 ° C., and a fragrance was added at 70 ° C. Then, it passed through the homogenization process (5MPa x 1 time, 25MPa x 2 times), and left to stand in the refrigerator overnight. Next, sterilization was performed at 95 ° C. for 5 minutes, and this was designated as Sample A (Example 1).
<Comparative Example 1>
A sample A ′ (Comparative Example 1) of the dairy product A was produced in the same manner as in Example 1 except that the homogenization process was performed only once at 5 MPa.
<実施例2>
また、上記組成におけるカラギーナンを寒天に代えた以外は実施例1と同様にして、乳性食品BのサンプルB(実施例2)を製造した。
<比較例2>
均質化工程を5MPa×1回のみとした以外は実施例2と同様にして、乳性製品BのサンプルB’(比較例2)を製造した。
<Example 2>
A sample B (Example 2) of the dairy food B was produced in the same manner as in Example 1 except that the carrageenan in the above composition was replaced with agar.
<Comparative example 2>
A sample B ′ (Comparative Example 2) of the dairy product B was produced in the same manner as in Example 2 except that the homogenization process was performed only once at 5 MPa.
各サンプルの充填前の粒子径(μm)(島津製作所(株)製レーザー回折式粒度分布測定装置SALD−2100にて測定)を表2に示す。 Table 2 shows the particle diameter (μm) of each sample before filling (measured with a laser diffraction particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation).
得られた各試料について、長期保存のシミュレーションとして132℃6分の熱処理を行った。得られた各試料について、その色調をカートリッジ式分光色差計カラーアナライザーTC−1800J(東京電色(株)製)で測定し、褐色の指標となる加熱後のB値を比較した。得られた結果を表3に示す。 Each obtained sample was heat-treated at 132 ° C. for 6 minutes as a long-term storage simulation. About each obtained sample, the color tone was measured with the cartridge type | mold spectral color difference meter color analyzer TC-1800J (made by Tokyo Denshoku Co., Ltd.), and the B value after the heating used as a brown parameter | index was compared. The obtained results are shown in Table 3.
表3からも明らかなように、本発明による実施例1及び2の試料は比較例1及び2の試料と比較してB値が低かった。これより、本発明による実施例1及び2の試料は比較例1及び2の試料と比較して褐変が抑制される傾向が見られた。すなわち、粒子径が大きい比較例1及び2の試料と比較して粒子径の小さい本発明による実施例1及び2の試料は、表3の加熱試験の結果より、長期保存中の褐変も抑制しうると推測できる。また、本発明による実施例1及び2については安定化剤としてカラギーナン、寒天の相違であるが、B値に差は見られなかった。 As is apparent from Table 3, the samples of Examples 1 and 2 according to the present invention had a lower B value than the samples of Comparative Examples 1 and 2. From this, the sample of Example 1 and 2 by this invention showed the tendency for browning to be suppressed compared with the sample of Comparative Example 1 and 2. That is, the samples of Examples 1 and 2 according to the present invention having a small particle size compared to the samples of Comparative Examples 1 and 2 having a large particle size also suppressed browning during long-term storage from the results of the heating test in Table 3. I can guess. Moreover, about Example 1 and 2 by this invention, although it is a difference in a carrageenan and agar as a stabilizer, the difference in B value was not seen.
[試験例2]
試験例1の実施例1と比較例1と同様の組成及び方法で調整した実施例3と比較例3について長期保存のシミュレーションとして132℃6分の熱処理を行った。得られた各試料について、その色調をカートリッジ式分光色差計カラーアナライザーTC−1800J(東京電色(株)製)で測定した。この時、比較例の試料の50%粒子径は1.742μmであり、本発明による試料の50%粒子径は0.499μmであった。加熱前及び加熱後の色調を前記装置により測定し、その色差(√(ΔL2+Δa2+Δb2))値を加熱前後で比較した。得られた結果を表4に示す。
[Test Example 2]
Heat treatment was performed at 132 ° C. for 6 minutes as a long-term storage simulation for Example 3 and Comparative Example 3 prepared by the same composition and method as in Example 1 of Comparative Example 1 and Comparative Example 1. About each obtained sample, the color tone was measured with the cartridge type | mold spectral color difference meter color analyzer TC-1800J (made by Tokyo Denshoku Co., Ltd.). At this time, the 50% particle size of the sample of the comparative example was 1.742 μm, and the 50% particle size of the sample according to the present invention was 0.499 μm. The color tone before and after heating was measured with the above-mentioned apparatus, and the color difference (√ (ΔL 2 + Δa 2 + Δb 2 )) value was compared before and after heating. Table 4 shows the obtained results.
表4の結果より、B値のみならずΔE(色調全体の変化)も、50%粒子径の大きな比較例3の方が、50%粒子径の小さい実施例3に比べて大きい結果となった。即ち、比較例3は長期保存のシミュレーションとしての加熱処理により初期色調から大きくずれてしまい(変色が大きい)、一方、本発明の実施例3の方が長期保存による色調全体の変化も抑制することを予想できる。 From the results of Table 4, not only the B value but also ΔE (change in the entire color tone) was larger in Comparative Example 3 having a larger 50% particle size than in Example 3 having a smaller 50% particle size. . That is, Comparative Example 3 is greatly deviated from the initial color tone by heat treatment as a simulation for long-term storage (discoloration is larger), while Example 3 of the present invention also suppresses changes in the overall color tone due to long-term storage. Can be expected.
[試験例3]
試験例1の実施例1と比較例1と同様の方法で調整した試料である実施例4及び比較例4を10℃及び40℃で30日間保持した。この時、比較例4の試料の50%粒子径は1.3μmであり、本発明による実施例4の試料の50%粒子径は0.7μmであった。保存前及び保存後の色調を前記装置により測定し、その色差を計算した。得られた結果を表5に示す。
[Test Example 3]
Example 4 and Comparative Example 4, which were samples prepared by the same method as Example 1 of Test Example 1 and Comparative Example 1, were held at 10 ° C. and 40 ° C. for 30 days. At this time, the 50% particle size of the sample of Comparative Example 4 was 1.3 μm, and the 50% particle size of the sample of Example 4 according to the present invention was 0.7 μm. The color tone before and after storage was measured with the above device, and the color difference was calculated. The results obtained are shown in Table 5.
表5からも明らかなように、本発明による実施例4の試料は、常温における長期保存後も熱安定性が高く、色調の変化は少なかった。一方、粒子径が大きい比較例4の試料においては、常温における長期保存後で褐変が生じてしまい、熱安定性が低いことが判った。 As is clear from Table 5, the sample of Example 4 according to the present invention had high thermal stability even after long-term storage at room temperature, and there was little change in color tone. On the other hand, in the sample of Comparative Example 4 having a large particle size, browning occurred after long-term storage at room temperature, indicating that the thermal stability was low.
[試験例4]
試験例1で調製した実施例1を25℃で最大8ヶ月間保存した。保存中および保存後にB値を測定したところ、新鮮物で10.7、保存6カ月後で14.0、保存8カ月後で14.1であり、表3の加熱による促進試験と同様の傾向が本試験例のB値において見られた。すなわち、本発明にしたがって所定の乳性組成物を所定の50%粒子径を有するように均質化処理すれば、常温での長期保存時においても褐変を抑制できることが分かった。
[Test Example 4]
Example 1 prepared in Test Example 1 was stored at 25 ° C. for a maximum of 8 months. B values measured during and after storage were 10.7 for fresh products, 14.0 after 6 months of storage, 14.1 after 8 months of storage, and the same tendency as in the accelerated test by heating in Table 3 Was observed in the B value of this test example. That is, it was found that browning can be suppressed even during long-term storage at room temperature by homogenizing a predetermined dairy composition so as to have a predetermined 50% particle size according to the present invention.
本発明による褐変抑制乳性食品は、乳タンパク質、糖質および乳化剤を含む水中油型乳化物、特に、乳製品、砂糖、植物油脂、カゼインナトリウム、乳化剤を含む水中油型乳化物であるミルクゼリーベースを0.2〜1.0μmの50%粒子径になるまで均質化処理すること容易に得られ、また、常温にて長期間保存しても褐変化することなく、食欲をそそるミルク由来の好ましい色調を維持することが可能な乳性食品及びその製造方法を提供することが可能であり、産業上の利用可能性は非常に高い。 The browning-suppressed dairy food according to the present invention is an oil-in-water emulsion containing milk protein, sugar and emulsifier, in particular, a milk jelly base which is an oil-in-water emulsion containing dairy products, sugar, vegetable oil, casein sodium, and emulsifier. Is easily obtained by homogenization until it reaches a 50% particle size of 0.2 to 1.0 μm, and is preferably derived from milk that is appetizing without browning even when stored at room temperature for a long period of time. It is possible to provide a dairy food capable of maintaining the color tone and a method for producing the same, and the industrial applicability is very high.
Claims (11)
当該ベース溶液を均質化して50%粒子径が0.2〜1.0μmである水中油型乳化物を作製し、
所定容器に充填する、
工程を含む、長期常温保存可能なゼリー状乳性食品の製造方法。 Mix a dairy composition containing milk proteins, sugars, and emulsifiers to make a base solution,
The base solution is homogenized to produce an oil-in-water emulsion having a 50% particle size of 0.2 to 1.0 μm,
Filling a predetermined container,
A method for producing a jelly-like dairy food that can be stored at room temperature for a long period of time, including a process.
The production method according to any one of claims 7 to 10, wherein the milk protein is milk protein derived from at least one selected from the group consisting of skim milk powder, skim milk, and skim concentrated milk.
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