JPH06508751A - Gelled food containing fine particle suspension - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Gelled food containing fine particle suspension The present invention relates to the production of stabilized microparticle suspensions in thermosettable gels for food applications. Regarding construction.

Well-oriented protein that can conjugate large amounts of water with limited protein denaturation Soluble polypeptide fragments capable of specific interactions that form a three-dimensional network Heat-induced gelation occurs when The ability of denatured proteins to associate and form a gel is , its protein, amino acid composition and molecular weight, protein concentration, heating temperature and speed, etc. It depends on a delicate balance between attraction and repulsion.

Crosslinking is essential for gel formation. hydrogen bonding, ionic and hydrophobic interactions and The nosulfide covalent bond is an important intramolecular interaction for gelation. globular protein The difference in gel-forming ability between whites is due to different forms of protein-protein interaction and protein aggregation. It reflects the spread of interaction sites in objects.

Milk protein gels after processing in several forms, but also known as whey protein. Only this gelatinizes due to heat induction. Beta-lactoglobulin is mainly produced by heating. By easily forming cross-links via disulfides, it has a high uniformity of strength. It is thought to be the most important whey protein for gelation because it can form gels. Ru.

Egg white protein is widely used in food manufacturing that requires high gel strength and heat-setting properties; The bond is exclusively non-covalent. Gelation is caused by electrostatic repulsion between protein branches. Special conditions are required, including adjusting pH, salt form and salt concentration. This is achieved by

Plasma proteins are often processed to improve blister formation through the formation of gelled structures. Incorporated into product manufacturing.

The use of gelling-capable proteins in food systems involves the use of thickeners, binders, and water binders. has been widely described.

U.S. Patent No. 3,892,873 describes It has been described that the egg yolk in the egg yolk is partially replaced by heat-denatured whey protein, which acts as a thickening agent. It is listed.

Stronger emulsions achieved with Australian Patent No. 578,879 It was done. This involves adding fatty substances to whey protein that can be gelled, such as whey protein concentrate. It consists of emulsification and intense heating. The emulsion obtained after emulsification compared to the protein concentration The viscosity of the solution increased significantly with lipid concentration. Properties and textures required for the product The consistency of the char and the ratio of protein to fat are selected depending on the nutritional properties.

The hardness of the product is also affected by the heating temperature. To obtain a creamy product, use a large Heat treatment for about 15 minutes at 90° C. under atmospheric pressure is required. Gel-like eggs - custard To obtain Heat treatment by autoclaving is preferred. The texture of the product is oily. It is also determined by the distribution of droplet diameters. Reflecting the strong homocynation, the direct Hard gels are obtained only if the diameter distribution is within a narrow range. Pressure that causes gel breakdown is 0.2 to 1. ON/m" (very soft), 1.0~2.ON/m3 (hard) and 2.0-4. ON/m3 (very hard).

As a result of extensive research, the present inventors have selected an appropriate heat-gelling protein and have By appropriately selecting and processing particulate food ingredients, Australian Patent No. 78.879, with fine particles in suspension, much harder than the product obtained by the method of No. 78.879. It has been found that a gelled product containing the ingredients can be obtained.

The fine particle suspension may be present in all or part of the fat/oil emulsion.

The gel strength of the gelled food products according to the invention can be varied by the concentration of proteins and other factors. It may be made into

However, it can be obtained by the method described in Australian Patent No. 578.879. products containing increased amounts of lipids or other particulate matter; The viscosity increases to a level dependent on .

Soft egg-casta by the method described in Australian Patent No. 578,879 To obtain a gel-like gel, the emulsion was heated to 115°C in an airtight seal. claving is necessary, but much lower temperatures are used in the practice of the invention. The difference between these two methods is further explained by the fact that they are used.

Using the method of the invention, attractive textures can be created, including ``low fat'' products. A wide range of new products with different concentrations of heat-gelling proteins and different particulate compositions have been developed. It can be manufactured using various combinations of components. Avoid salt, coloring, flavoring and sweeteners. Adding a moist soluble substance to a protein solution before gelation allows it to be added to food products. Even more variations can be obtained.

The present inventors' international patent application No. PCT/AU88100141 "Whey Protein Flux" ``Beta fraction'' is written in ``Beta fraction''. Due to its beta-lactoglobulin component, the Exhibits greater gel strength properties and versatility than food protein products. In detail, the inventor They disperse fats and oils in an emulsified state (beta-fraction solution) and then surround it. The fat beta fraction protein is heated to gel, and the fat droplets (fine particles) are fixed. (capture). Surprisingly, this range of fat content (also below), dispersed fat has little effect on gel strength and therefore , the hydrodynamic properties can be changed significantly depending on the protein content and solvent composition. Ru.

The gel holds a large amount of water well and if the fat is well homogenized , no leakage of free fat. Slice, dice, dice, or grind the product. I can do it. Since the Kel is formed by heating at about 90°C, this " ``low fat content'' fats can be used as fat substitutes in subdivided products to be heated. Wear.

According to one aspect of the invention, a suspension of microparticles as an edible food ingredient in a thermosettable kell A gelled food product is provided.

According to another aspect of the invention, increased amounts of beta-lactoglobulin, more preferably A gelled food product is provided comprising the beta fraction thereof.

According to a further aspect of the invention: Step (a) Naro water comprising at least one edible food ingredient insoluble in water or an aqueous solution Step (b) Prepare a suspension or dispersion of fine particles obtained in Step (a). Microparticle suspensions or dispersions form homogeneous gels when heated and mixed with vine proteins. The ratio of the suspension or dispersion to the protein is selected to be suitable to obtain the desired product. step (C) heat-treating the mixture obtained in step (b) to form a gel; Step (d) The thermally gelled mixture obtained in step (C) is heated to room temperature or below room temperature. A method for producing a suspension of microparticles entrapped in a thermosettable gel is proposed, which consists of a step of cooling to Served.

Preferred parameters for each step of the method of the present invention will be explained in detail.

Any suitable method for preparing a finely divided suspension or dispersion of edible food ingredients in an aqueous medium (e.g. homogenization) to reduce the particle size to 100° to 100°. It may be reduced to an effective diameter in the range of 1,000 nanometers. of the dispersed particles Size, buoyancy of particles when gelling protein and particles are mixed, and gelling protein solution It may be optimized depending on the interaction with.

Step (b) comprises adding the protein in an aqueous medium at a concentration ranging from 10 to 150 g/L as net protein. This includes selecting heat-gelling proteins that dissolve or disperse throughout the body. The present invention Proteins considered suitable for use in this method have a Both should have the same gel breaking strength as gelled egg white of the same protein concentration. protein may be in its natural state or maintain its thermal gelling properties. It may be isolated by any suitable method. For example, suitable proteins include egg white, May be of serum or whey origin or may be a mixture of these proteins .

Beta flux prepared by the method of Pearce (1988) Extended beta-lactoglobulin in the form of a protein is the most preferred protein.

[Note: References are listed at the end of this specification. coprotein in microparticle suspension or fraction. Added in solid or liquid form to particulate suspensions or dispersions before mixing with the powder You may do so. Dissolving the protein in water or any other suitable aqueous or non-aqueous liquid Alternatively, it may be dispersed. Gel strength can be changed by adjusting protein concentration. You can also let

In addition, in step (b), other components soluble in the aqueous medium are added to form a gel after heating. Altering the product's strength or sensory properties such as saltiness, sweetness, color and aroma good. Using increased amounts of beta-lactoglobulin as a protein with gelling ability In an example, the strength of a thermoset gel is determined by the pH 1 sodium ion content and the calcium ion content. It was shown that it depends on the ion content (Mulvihill). ) and Kinsella, 1987). Other ions (e.g. , potassium and magnesium ions) also have an effect. Such additional ingredients, for example For example, it may be added in step (b), or it may be dissolved or dispersed in the protein before addition. You can also let

A common method in the mixing operation is to add a certain proportion of the fine particle suspension obtained in (a) to the When mixed with white (solid or solution or dispersion), the suspended particulates reach a maximum volume (approximately 30% by volume), and the protein concentration with gelling ability is 10 to 15% as net protein. Make it 0g/L. Preferably, the volume of suspended particulates is less than 15% and protein The white content should be 50 to 110 g/L as net protein. In general, especially Avoid entraining air if foam is not required in the final product.

In step (C), the mixture obtained in step (b) is heated (preferably 2 5 to 120 minutes at a temperature range of 5 to 100°C, more preferably 60 to 120 minutes. 90°C for 15 to 60 minutes). After heat treatment, keep the mixture at room temperature or below. (Step (d)). One suitable heat treatment method preferably includes: Closed but not hermetically sealed and may be a molder if desired This is done by putting a solution in a container. Heat treatment by any other suitable method Therefore, you may go.

If the protein with gelation ability is natural egg white, after heating without particulate suspension Gelled products are white and opaque, and products containing fine particle suspensions are also necessarily It is opaque. However, the main protein, ovalbumin, is transparent or The pH and ion content conditions for heat-setting into an opaque gel are described (header). Begg et al., 1979).

The morphology of heat-induced proteins derived from plasma proteins is highly dependent on the level of protein fraction of the product. Vine. The white gelled total plasma protein is opaque, but it can be seen through the serum albumin gel. Clarifying conditions have been described (Yasuda et al., 1986).

Comparison of properties of heat-induced gels derived from ovalbumin and bovine plasma proteins Serum proteins form strong, plastic gels, whereas ovalbumin protein gels break down. have been shown to be fragile (Hickson et al., 1982). Year).

When the protein with gelling ability is increased beta-lactoglobulin whey protein The gelled product after heating without particulate suspension contains sodium and calcium. transparent or opaque depending on the concentration of metal ions such as Mulvihill and Kinsella, 1987 Year: Pearce, 1991). Therefore, the fine particle suspension becomes transparent. or the protein obtained in the second step of the process of the invention so as to be stabilized in a opaque medium. The conditions for the ionic content of the white solution may be selected. The size and content of particulate components are , gelling affects the appearance of the product. For example, fats and oils are finely dispersed in the gel. In some cases, the product is white and opaque.

Depending on the nature of the selected particulate component, it may be necessary to In the process of preparing the dispersion (step (a)), special pretreatment may be required. Ru. For example, when dispersing fats and oils in the form of fine particles, homogenization is required in the presence of an emulsifier. It may be necessary to zoom in. The emulsifier is the same protein that has gelling ability. In addition to high-quality gelation, if the protein has gelling ability, Shows good emulsifying properties. Alternatively, the emulsifier may be another protein. however , which interacts unfavorably with proteins with gelling ability and reduces their gelling ability. It shouldn't be. Also, the emulsifier may be a natural emulsifier, a chemical emulsifier, or a combination thereof. It may be a combination. However, it interacts unfavorably with proteins capable of gelling. It must not be a thing.

If additional soluble components are dissolved in the gelling protein solution, their nature and content should be Proteins with gelling ability must be such that they retain the gelling ability required for the product. Must be. The breaking strength of thermosetting protein gels is influenced by pH and therefore varies from place to place. An acid or alkali (usually of good quality) is used to obtain the desired gelling ability. it may be necessary.

In order to obtain the desired organoleptic properties in the product, salt and salt are added in step (b). and/or suitable sweeteners, flavors, and coloring agents along with the gelling-capable protein. You may.

Alternatively, or in addition, in products where the particulate suspension is an emulsified lipid. may change the organoleptic properties of the gelled quality product of the invention (e.g., fat content). similar to sensory properties). For example, the content of emulsified fat in a microparticle suspension and Varying the composition to select properties of gelled food products when used as fat substitutes You may. Additionally, a fat-soluble flavoring and/or coloring agent is added to the suspension of step (a). may be included. Made of gelled foods by adjusting protein and mineral content Even if you change the physical properties of the product, such as gel strength, texture and opacity, good.

If desired, microbubbles may be included or generated in the gelling mixture to facilitate thermal setting. To make the gel more stable, air is added to the gel to create a sponge-like texture. You may do so.

The invention is further described by the following examples, to which the invention is not limited. explain. These examples demonstrate, inter alia, the following features of the method of the invention.

1. The hardness of the product is determined by the concentration of protein with gelling ability.

2. The hardness of the product depends on the concentration of dispersed particles.

3. If the oil is dispersed fine particles, the hardness of the product will depend on the origin and physical properties of the oil. Not dependent.

4. Transparency of gelled products prepared from β-fraction as proteins with gelling ability Brightness varies depending on mineral content.

Example 1 This example shows that the hardness of the product is determined by the concentration of protein capable of gelling. vinegar.

a) When there are no suspended particles β-fraction/yellow solution, product from cheese whey (obtained by thermal fractionation).

Contains 75% protein on a dry matter basis (65% of protein is β-lactoglobulin), pH 6 Different protein concentrations (5.5 to 9.0% (W/W)) were prepared at 8°C. β ~Put a portion (50 mL) of the fraction solution into a 30 mm diameter dialysis bag and seal it. did.

Heat each bag containing the protein solution at 90°C for 30 minutes, then run it under tap water for 1 hour. Cooled. Cut the dialysis bag with a diameter of 30 mm, take out the gelatinized protein solution, and install it. Instron Universal testing machine (20 compression mode at °C, crosshead speed 50 mm,/min, hitting the center of the cutting surface. The breaking strength was measured using a 10mm disc-shaped probe (equipped with a 10mm disc-shaped probe). Display results Shown in 1. Values are average values of three tests.

Table 1: b) When suspended particulates are present Using the β-fraction, a fine particle dispersion of batter oil in water was subjected to two-step homocineration. - emulsion (17.2 and 3.5 MPa at 50°C) (oil-protein ratio of 10+1) was stabilized. The dispersion was divided into β-fraction ( (same as in Example 1(a)) to give a final protein concentration of 7.0 to 11.0%. (W/W), and the final content of oil was 5% (W/W). a portion of each mixture , in the gelled protein matrix by heating under the same conditions used in Example 1(a). The microparticle dispersion was stabilized. Gel breaking strength was measured in the same manner as in Example 1(a). . The results are shown in Table 2.

Example 2 In this example, the hardness of the product does not generally depend on the concentration of dispersed fine particles; This shows that this does not apply to high levels of fine particles.

a) Batter oil dispersion A fine particle dispersion of batter oil was prepared in the same manner as in Example 1(b). of the dispersion A portion was mixed with the β-fraction solution to give a final protein concentration of 9.4% (W/W). , the final content of oil was 1.0 to 9.0% (W/W). of each mixture A portion was heated under the same conditions as used in Example 1(a) to form a gelled protein matrix. The fine particle dispersion inside was stabilized. Gel breaking strength was measured in the same manner as in Example 1(a). did.

The results are shown in Table 3.

Table 3: b) Cocoa powder dispersion A fine particle dispersion of cocoa powder is prepared by vigorously stirring cocoa powder in water. Ta. A portion of the dispersion was mixed with the β-fraction to give a final concentration of protein of 9.4%. (W/W), with a final oil content of 1 to 5% (W/W). mixture of each A gelled protein matrix was prepared by heating a portion of the gel under the same conditions as used in Example 1(a). The fine particle dispersion in the solution was stabilized. Gel breaking strength was measured in the same manner as in Example 1(a). Established. The results are shown in Table 4.

Example 3 This example shows that when oil is dispersed in fine particles, the hardness of the product depends on the origin of the oil and its physical properties. It shows that it does not depend on the physical properties.

A microparticle dispersion of oil and fat was prepared as in Example 1(b). oil or fat A portion of the fat dispersion was mixed with the β-fraction solution to give a final concentration of protein of 9.4%. (W/W), with a final oil/fat content of 1 to 5% (W/W). each A portion of the mixture was heated under the same conditions as used in Example 1(a) to form a gelled protein powder. The fine particle dispersion in 1 lux was stabilized. The gel breaking strength was compared to Example 1(a). Measurements were made in the same manner. The results are shown in Table 5.

Example 4 In this example, a gel was prepared using β-fraction as a protein with gelling ability. This shows that the transparency of chemical products changes depending on the mineral content.

a) When there are no dispersed particles An aqueous β-fraction solution was prepared as in Example 1 (a). 9.4 protein As % (W/W), sodium chloride and calcium chloride concentrations are each 00 04 and 0.064% (W/W). Salt in part of β-fraction By adding sodium chloride and calcium chloride, there is no sodium chloride. and 0.064% (w/w) of calcium chloride. ．． The concentration range was set to 100% (W/W). As in Example 1(a), Each β-fraction solution was heated to gel the protein. Example 1 (a ) The gel breaking strength was measured as follows. For fresh pieces of gelled products, Minoru The transparency of Kel was measured using a Minolta chroma needle, and the L value Diffuse reflectance measurements, values) were recorded. The results are shown in Tables 6 and 7.

Table 6= Table 7: ”L (Wed) = 36.5 L (homogenized milk) = 82.3 Example 5 In this example, fine particles were suspended in a heat-setting β-fraction sweetened with sucrose. The turbidity is stabilized, indicating scales.

(a) When there are no dispersed fine particles An aqueous β-fraction solution was prepared as in Example 1(a). Some of this solution was mixed with a portion of the sucrose solution to give a final concentration of protein of 9.4% (W/W). The final concentration of sucrose was 4-12% (W/W). Example 1 (a) description A portion of each mixture was heated to gel the protein, as shown below. Example 1 ( The gel breaking strength was measured as in a). The results are shown in Table 8.

(b) When there are dispersed fine particles A microparticle suspension of cocoa batter was prepared as in Example 1(b). The dispersion A part of the protein was mixed with the β-fraction solution to give a final protein concentration of 9.4% (W/W). , the final concentration of oil is 5.0% (W/W), and the final concentration of sucrose is 4 to 12%. (W/W) range. under conditions similar to those used in Example 1(a), respectively. Stabilize the microparticle suspension in the sweetened gel protein mixture by heating a portion of the mixture. I set it.

Gel breaking strength was measured as in Example 1(a). The results are shown in Table 9.

Table 8゜ Table 9: Example 6 This example demonstrates that microparticle suspensions can be stabilized in thermosettable gels of proteins of various origins. Show that.

(a) Example of gelation of egg white protein in the absence of dispersed fine particles! (a) Egg white protein aqueous solutions were prepared from commercially available spray-dried powders at different protein concentrations at pH 6 and 8. It was prepared in A part of the protein solution was heated to gel as in Example 1(a). I set it. Gel breaking strength was measured as in Example 1(a).

The results are shown in Table 10.

i In solution (pH 6, 8): Kel fracture strength (g) 1 (b) Presence of dispersed fine particles Gelation of plasma protein in the case of no gelation As in Example 1 (a), an aqueous plasma protein solution was Different protein concentrations were prepared at pH 6,8 from commercially available spray-dried powders. Example A portion of the protein solution was heated to gel as in 1(a). Example 1 (a) The gel breaking strength was measured as described above.

The results are shown in Table 11.

Table 11: (C) When dispersed fine particles exist A fine particle dispersion of Panther oil in water was prepared as in Example 1(b). This dispersion A portion of the β-fraction, egg white protein (prepared using spray-dried egg white protein) or is mixed with a portion of an aqueous solution of plasma protein (prepared from plasma protein powder) to determine the final protein concentration. 9.4% (w/w), with a final concentration of oil of 5% (w/w). Used in Example 1(a) A portion of each mixture was heated under Stabilized the microparticle suspension. The gel breaking strength was measured as in Example 1 (a). Ta.

The results are shown in Table 12.

The following examples demonstrate how to reduce fat costs in the production of manufactured food items (low-fat meat products). 2 shows the use of the gelled food product of the present invention as a substitute.

Example 7 Production of low-fat frankfurter down inner-type sausagesTraditionally, frankfurter Nckhult/Winchy-type sausages are finely divided and homogeneously emulsified. It is red in color and has some fat (typical fat content is about 22%).

As per this example (when using the gelled food product according to the invention as a fat substitute) , the fat content of the product was 6.6%.

Sausage mixtures containing gelled food products are processed using traditional methods to reduce fat. Satisfactory products were obtained with respect to fat distribution, texture and other organoleptic properties, but The fat content was much lower than traditional products.

(a) Manufacture of a gelled food product as a fat substitute The general method shown in Example 1 Using β-fraction protein content of 8% (w/w), fat content (pork/lard) Gelled food product containing micronized pork lard with 12% (w/w) and obtained the desired textural and organoleptic qualities in the final product.

(b) Manufacture of sausages composition Beef (95% c, 1.)' 6.0 kg Pork (90% c, l,) 4.0 kg Fat substitute 2 2.0kg Ice 1.5kg Sodium chloride 270g Sodium nitrite 16g Sodium thiopolyphosphate 40g Seasoning 68g Ascorbic acid 13g Note 1. c.1. = chemical redness 2 Gelled food product of (a) above Method Cool the beef and pork to 4-5℃ and cut them into strips (minced meat) separately on a 13mm plate. ).

The fat substitute was frozen at -20°C before addition.

Before adding half of the fat replacer, add minced beef, sodium chloride, and sodium nitrate. Place thorium and sodium thiopolyphosphate into a silent cutter and place it in a high-speed operation. While rolling, the bowl was rotated 5 times. After rotating the bowl 15 more times, mince pork The rest of the meat and the fat substitute is mixed with ascorbic acid, seasonings, garlic, and beef extract. I did it with Su. The emulsion was ground with a cutter until the product temperature reached 14°C.

The emulsion was filled into a sheep intestine casing with a diameter of 24 mm using a vacuum filling machine. did. The surface of the obtained frankfurter sausage is boiled at 50°C and dried in a smoke room. The mixture was then smoked at 65°C for 1.5 hours, and then boiled at an internal temperature of 72°C. Boiled in boiling water After cooling, the frankfurter sausage was cooled by pouring water over it, and then cooled at 5°C overnight. did.

Example 8 Production of low-fat Strasspurg's sageTraditionally, Strasspurg's sage is , containing ground meat and fat dispersed in a homogeneous meat and fat emulsion (typical The total fat content is approximately 30%). In this example, ground meat fat and emulsified fat Both fats were replaced with the gelled food product of the present invention to obtain a product with a fat content of 7%.

The sausage mixture containing the gelled food product is stratified using traditional methods. Processed into Lugtsage, traditional Strasbourg Saussen appearance and sensuality A product with the above texture as well as other organoleptic attributes was obtained.

The fat substitute used was prepared as described in Example 7.

composition Beef (95%c, 1.)' 2.5kg Pork (90%c, 1.) 2.0kg Fat substitute 2 3.25kg Sodium chloride 155g Sodium nitrite 1g Sodium thioboriphosphate 24g Seasoning 84g Ascorbic acid 8g Beef extract 20g Method Cool the beef and pork to 5℃ and mince them separately on a 13mm plate. did. The fat substitute (1.25 kg) used in the emulsion phase was frozen at -20°C.

The fat replacer (2,0 kg) was ground in a cold state (5° C.) for use in non-emulsified form.

silently removes beef, sodium chloride, sodium nitrite and thiopolyphosphate. The bowl was rotated 10 times while operating at high speed. Attached is a book about frozen fat. Then, the bowl was further rotated 30 times to grind. Seasoning, ascorbic acid and beef Meat extract was added and ground until the temperature of the emulsion reached 10°C. Roughly (1~5m m) Add chopped fat substitute and minced pork, reduce the power of low speed operation, Mixed into emulsion (two turns of bowl).

The product is packed into a moisture-impermeable casing with a diameter of 90 mm, and the internal temperature is 6. It was boiled at 8°C. After cooling by pouring water, the mixture was cooled at 5° C. overnight.

literature Hegg, P-0, 7-Tense, Marte ns, H.) and Lofquist, B. Journal of Science of Food and Agriculture + - (J , 5ciroad, Agric, ), Volume 30, pp. 981-993 (1 979) Hickson, D. D., Jill, C.D.Fll (C,?, ), Morgan, R.C. (M organ, R, G, ), Sweat, V, ):, ), Suter, D.A. and Carpenter, Set Elle (Carpenter, Z, L, ), Journal of Food Science (J, Food Sci, ), No. 47, pp. 783-791 (1982) Mulvihill, D.M. ihill, D., M.) and Kinsella, J.I. a, J, E, ), Food Technology (1”00d, 7echno l. ), Vol. 41, pp. 102-111 (1987) Pearce, R.J., 2z-Sealant Patent No. 224゜615, Australian Patent No. 616.411 1 International Patent Issue Application PCT/AU88100141 (1988) Pearce, R.J., Food Researcher Food Res, Qlty, Volume 51, 74~ 85 pages (1991) Yasuda, K., Nakamura, R (Naka+aura, R,) and Hayakawa, Varnish (Bayakawa) a, S, ), Journal of Food Science (J, FoodSc i, ), Vol. 51, pp. 1289-1292 (1988) International Search Report b″″ '1□Ceramics ■ Go IAtJ light fit! FewPCTnSA/21OL--ofFm-011flvly 1m1et□ International Investigation Report PcTIa En! Fa+w PCT/LS carpet 10 (ω鴫线--*(God--ahsmK7uly 1 9921 aepdsw Mimi Masa = Mi (te #瑯罎YO; Fable = Tatami = 1 before completion/15AQl Kamokai-1amily I shield dXIuly I? F21 Flo Continued page (72) Inventor Dunkerley, John Arthur Commonwealth of Australia 319 2 21 Barclay Drive, Chelchingham, Victoria

Claims (17)

[Claims] 1. A gel comprising a fine particle suspension of edible food ingredients in a thermosettable gel. food products. 2. A claim characterized in that the edible food ingredient is oil or fat, or a mixture thereof. Food according to claim 1. 3. Claim 1 or Claim 2, characterized in that the gel is formed from protein. food. 4. that the protein is of egg white, plasma, whey origin, or a mixture thereof; The food according to claim 3, characterized in that: 5. The protein is rich in beta-lactoglobulin in the beta-fraction form. The food according to claim 3, characterized in that: 6. step (a) consisting of at least one edible food ingredient insoluble in water or an aqueous solution; Step (b) prepares an aqueous fine particle suspension or dispersion, and A fine particle suspension or dispersion is mixed with a protein that can form a homogeneous gel when heated. (The ratio of the suspension or dispersion to the protein is determined to be a ratio suitable for obtaining the desired product.) Step (c) The mixture obtained in step (b) is heat-treated to form a gel. Step (d) Cooling the thermally gelled mixture obtained in step (c) to room temperature or a temperature below room temperature. A suspension of microparticles entrapped in a thermosettable gel, characterized in that the suspension comprises the step of: How things are made. 7. Claim 6, wherein the protein added in step (b) is in a solid state. manufacturing method. 8. characterized in that the protein added in step (b) is in the form of a solution or dispersion; The manufacturing method according to claim 6. 9. The amount of protein added in step (b) increases the protein concentration with gelling ability by 10 to 1. Claim 6 or 7, characterized in that it is sufficient to provide 50 g/L (net protein). 8. The manufacturing method according to any one of 8. 10. Claim 6, characterized in that the volume of the suspended fine particles does not exceed 30% by volume. The manufacturing method according to any one of item 9. 11. The volume of the microparticles is less than 15% by volume, and the protein content is between 50 and 110%. Any one of claims 6 to 10, characterized in that it corresponds to g/L (net protein). The manufacturing method described in 1. 12. When the protein is incubated at 90°C for 30 minutes, gelled eggs with at least equal protein concentration Any one of claims 6 to 11, characterized in that it has the same gel breaking strength as white. The manufacturing method described in 1. 13. The protein is derived from egg white, plasma, whey, or a mixture thereof. The method according to claim 12, characterized in that: 14. The protein is enriched in beta-lactoglobulin in the beta-fraction form. 14. The method according to claim 13, characterized in that: 15. The heat treatment in step (c) is carried out at 25 to 100°C for 5 to 120 minutes. The manufacturing method according to any one of claims 6 to 14, characterized in that the manufacturing method is carried out within a range of . 16. The heat treatment is performed at 60 to 90°C for 15 to 60 minutes. 16. The method according to claim 15. 17. It is characterized by containing the gelled food according to any one of claims 1 to 5. food or food material.