JP2006345847A - Method for producing boiled fish paste-like or bean curd-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for relatively easily obtaining a boiled fish paste-like or bean curd-like food having as the main ingredient cow milk and a milk product and high nutritive value, and helpful for consumption expansion of cow milk. <P>SOLUTION: This method for producing the boiled fish paste-like or bean curd-like food comprises cleaning cow milk followed by adding whey protein, adding powder corn starch as a texture improving agent, an emulsifier and a proper quantity of polyphosphate to homogenize, filling and sealing a completely dissolved product in a forming box and heat-sterilizing the product to coagulate. It is all right to further add powdered skimmed milk, and to mix egg albumen powder or dried whole egg instead of whey protein. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

      In the present invention, after milk is purified, whey protein is added thereto, or whey protein is added to the same milk mixed with skim milk powder, or skimmed milk powder and chicken egg white are added to the same milk. Further, an appropriate amount of a tissue improving agent is added and homogenized. It consists of three inventions and relates to a method for producing a candy-like or tofu-like food that effectively uses all the components of milk.

      Since such strawberry-like or tofu-like foods using milk are solidified by heating, they are boiled, potted, soup, sukiyaki, and raised in oil as with conventional candy and soybean tofu. For other cooking purposes, it is a food with a wider range of use than rice cake or tofu. The rice cake-like or tofu-like food as used herein means that after milk is purified as described above, whey protein is added thereto, or whey protein is added to the same milk mixed with skim milk powder, or When adding skim milk powder and chicken egg white to the same milk, and then adding a suitable amount of tissue improver to homogenize and commercialize the product, changing the amount of coagulant other than this milk reduces the hardness and texture. Can be easily changed to a tofu-like or tofu-like form. As a result, it has become possible to use it as a food ingredient for various Japanese dishes that are mainly composed of milk and require heating.

      As is well known, with the recent decrease in consumption of processed milk in Japan, excessive stock of skimmed milk powder has become a major problem, and there is a strong desire to increase consumption of milk. In view of the current situation, the present invention intends to provide a method that is easy and relatively easy to obtain a nutritious or tofu-like food having milk and dairy products as its main components, and is useful for expanding consumption of milk. Is.

      The so-called milk lees, milk tofu, and tofu with milk are known. is there. Milk tofu is a product obtained by coagulating a part of milk or powdered milk added with 5 to 10% by weight in soy milk. In addition, there are products that add organic acids to milk to coagulate proteins and fats and squeeze those obtained by filtration. In the former case, neither milk lees nor milk tofu was hard to say as rice cake-like foods or tofu-like foods using authentic milk. In the latter, only a part of the milk component is used, and active ingredients other than protein and fat are discharged, which is not practical.

      To date, no cocoon-like food or tofu-like food has been produced with only milk and milk ingredients. Casein, the main ingredient of milk protein, has the property of not easily coagulating even when heated. This is because it was difficult to form a uniform gel unlike soy protein even when heated and heated, and the phenomenon of whey separation occurred, which was technically very difficult.

      Conventionally, a method for suppressing whey separation by adding starch or various pastes to milk or powdered milk solution, or increasing lactate fermentation or acid by adding whey protein or casein to strengthen casein gel structure, Furthermore, a method of adding yogurt-like tissue by adding glucono delta lactone and acid as necessary has been invented, but the product obtained in this way is a paste or acidic gelation, Although it gels at a relatively low temperature, it becomes dispersed by heating or forms a precipitate mainly composed of casein, and therefore cannot be used for cooked foods.

      For example, 5 to 10% skim milk powder is added to milk to increase the protein content, to which appropriate amounts of calcium sulfate and glucono delta lactone are added, and as various thickeners, gum, agar, gelatin, pectin, carboxy Cooking ingredients when methyl cellulose, starch, propylene glycol alginate, sodium alginate, carrageenan, etc. are added in a single or a combination of 2 to 3 to 0.5 to 2% with respect to the raw materials, cooled and solidified after heating When heated as a solution, all are dissolved and dispersed. In addition, when calcium sulfate and glucono delta lactone were used as a coagulant, there was some bitterness or sourness and there was a problem in taste as a product. In addition, protein content is very high at 12-16%, especially when whey protein accounts for 60-70% of the total protein. The entire gel does not become a uniform gel, and the protein coagulates and precipitates in a state of containing fat.

      As a result of various researches on this point, the present invention, as a protein having heat coagulation properties and having a uniform gel-forming ability, separates whey protein and adds it to milk. Further, corn starch, emulsifier HLB2 as a tissue improver It has been found that a uniform gel is formed by adding and heating two types of ˜5 and 14 or more and polymerized phosphate tetrapolyphosphoric acid or hexametaphosphoric acid. In this case, the minimum amount of whey protein added to the milk was 9% by weight with respect to the milk, and a good food could not be obtained below this. The higher the amount of the upper limit, the better the bowl-like or tofu-like food was obtained.

      It was also found that similar products could be obtained using egg white instead of whey protein. In addition, since only about 3% of protein is contained in milk, the gel structure became stronger when a part of skim milk powder was added to increase the protein content.

As described above, the present invention comprises corn starch, emulsifier HLB 2-5 and more than 14 as a tissue improver mixed with milk and whey protein, milk and skim milk powder and whey protein, or milk and skim milk powder and egg white. Two types of polymer phosphates, tetrapolyphosphoric acid or hexametaphosphoric acid, are added to homogenize and heat coagulate, so that all milk components can be used effectively, as will be apparent from the table below. the, nutritious compared to fish cake or soy bean curd, Tokunitan white matter, calcium, potassium, it is possible to vitamin B ₂ to provide a semicircular or tofu-like food are contained abundantly, the consumption of milk It is a very useful invention that opens up new fields. The cocoon-like or tofu-like food referred to in the present invention is whey protein, whey protein and nonfat dry milk, or nonfat dry milk and egg white as a coagulant for coagulating the main component of milk into a gel. The hardness and texture can be easily changed to bean-like or tofu-like depending on the blending amount of a coagulant other than milk when homogenizing by adding an appropriate amount of a texture improving agent. For example, when a certain amount of coagulant is added to the milk of the main ingredient, it becomes a candy-like food. Moreover, when about half of this fixed amount of coagulant is added, it becomes a tofu-like food. As will be described in detail in Examples below, in Example 1, Example 2, and Example 3, it becomes a candy-like food. Moreover, in Example 4, Example 5, and Example 6, it becomes a tofu-like food. It can be used for cooking according to each application. Furthermore, when the amount of the coagulant added to produce the candy-like food is increased slightly, and it is increased by about 1.5 times, it becomes a natural cheese-like food. Similarly, the amount of coagulant added to produce a tofu-like food is reduced, and when about 70% is added, a pudding-like product is obtained.

  Examples of the present invention are shown below.

100ml milk
20g whey protein
Corn starch 2g
Emulsifier 0.3g
Polymerized phosphate 0.03g
After the milk has been purified, whey protein, corn starch, emulsifier, and polymerized phosphate are added to those heated to 40-45 ° C., and the mixture homogenized after stirring is filled and sealed in a forming box. Heat at 20 ° C. for 20-30 minutes and then cool to obtain a candy-like product.

100ml milk
10g whey protein
Nonfat dry milk 10g
Corn starch 2g
Emulsifier 0.3g
Polymerized phosphate 0.03g
The product is obtained in the same manner as in Example 1. In this case, the lower limit of whey protein is 8% by weight with respect to milk.

100ml milk
Nonfat dry milk 10g
Egg white powder or whole egg powder 10g
Corn starch 2g
Emulsifier 0.3g
Polymerized phosphate 0.03g
The product is obtained in the same manner as in Example 1. In this case, the lower limit amount of egg white powder or whole egg powder is 8% by weight with respect to milk.

100ml milk
10g whey protein
Cornstarch 1g
Emulsifier 0.3g
Polymerized phosphate 0.03g
After the milk has been purified, whey protein, corn starch, emulsifier, and polymerized phosphate are added to those heated to 40-45 ° C., and the mixture homogenized after stirring is filled and sealed in a forming box. Heat at 20 ° C. for 20-30 minutes and then cool to obtain a tofu-like product.

100ml milk
5g whey protein
Nonfat dry milk 5g
Cornstarch 1g
Emulsifier 0.3g
Polymerized phosphate 0.03g
The product is obtained in the same manner as in Example 1. In this case, the lower limit of whey protein is 4% by weight with respect to milk.

100ml milk
Nonfat dry milk 5g
5g egg white powder or whole egg powder
Cornstarch 1g
Emulsifier 0.3g
Polymerized phosphate 0.03g
The product is obtained in the same manner as in Example 1. In this case, the minimum amount of egg white powder or whole egg powder is 4% by weight with respect to milk.

      Next, the component composition of the rice cake-like food or tofu-like food obtained by the above-mentioned Examples is shown in the table in comparison with rice cake and soybean tofu.

      Moreover, the result of a bacterial test at the time of preserve | saving the above-mentioned rice cake-like foodstuff or tofu-like foodstuff in a refrigerator and storage temperature +10 degreeC +/- 1 degreeC is shown.

      As is clear from the table, the refrigerator showed almost no growth of bacteria even when stored for more than one month, and the flavor was not abnormal.

Claims (3)

      After milk has been cleaned, whey protein is added to it, and further, as a tissue improver, powder corn starch, emulsifiers HLB 2-5 and those of 14 or more, and polymerized phosphate tetrapolyphosphoric acid or hexametaphosphoric acid in an appropriate amount In addition, the homogenized and completely dissolved product is filled and sealed in a forming box, and then heat-sterilized to solidify it.       After the milk is cleaned, whey protein and skim milk powder are added thereto, and corn starch, emulsifier HLB 2-5 and those of 14 or more as a tissue improving agent, and tetrapolyphosphoric acid or hexametaphosphoric acid of polymerized phosphate, A method for producing a rice cake-like or tofu-like food, characterized by adding a suitable amount of the mixture to homogenize and completely dissolving the product in a forming box, followed by heating and solidifying.       After milk is cleaned, skim milk powder and chicken egg white are added thereto, and corn starch, emulsifier HLB 2-5 and those of 14 or more, and polymerized phosphate tetrapolyphosphoric acid or hexametaphosphoric acid are added thereto. A method for producing a tofu-like or tofu-like food, characterized by adding an appropriate amount, homogenizing, completely dissolving and filling a forming box, sealing and then solidifying by heat sterilization.