CN102273518A - Formulated cheese and production method and application thereof - Google Patents
Formulated cheese and production method and application thereof Download PDFInfo
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- CN102273518A CN102273518A CN2011102659467A CN201110265946A CN102273518A CN 102273518 A CN102273518 A CN 102273518A CN 2011102659467 A CN2011102659467 A CN 2011102659467A CN 201110265946 A CN201110265946 A CN 201110265946A CN 102273518 A CN102273518 A CN 102273518A
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Abstract
The invention relates to formulated cheese, relating to the technical fields of nutriology and food industry. The invention is characterized in that peptide and amino acid with molecular weight of being less than that of protein are solidified into cheese-like blocky food by virtue of a solidifying system. The formulated cheese can substitute the traditional cheese, and nutrition is richer compared with the existing cheese while heat content is greatly reduced. Thus healthy foods which have more nutrient components and low heat content can be produced, and an intensive production manner which accords with dietary habits of people is created for diversification of food source by utilizing the traditional artificial amino acid and peptide synthesis technology.
Description
A kind of prescription cheese and production method and application
Technical field
The present invention relates to food industry and life science (mainly being nutrition) field.
Background technology
Tradition cheese has high heat, high nutrition, conveniently characteristic such as cuts apart, and as a kind of traditional food, by edible a lot of years of people, has been traditional high-quality food materials.But,, it is found that traditional cheese no longer is proper high-quality food materials along with the further investigation of life science and nutrition.Because its institute's heat content, fat and cholesterol are too high, the intake of adult's 100 grams every day just not too is fit to most of people's health standards.Some report mouse and the rat experiment of being done according to the T.ColinCampbell of Cornell University professor, excessive casein diet can increase the content of aflatoxin in the Adult Mammals body, may cause cancer, and if the casein diet that after a small amount of cancer cell occurring, continues excessive amount will promote the speed of growth of cancer cell.Therefore, Chinese invention patent [publication number CN 1473479A] has been announced a kind of cheese food based on soybean protein, but is apparent that very soybean protein is an incomplete protein, the amino acid that lacks a kind of needed by human: methionine can't nutritionally substitute traditional cheese fully.And this cheese based on soybean protein compares with traditional cheese, and institute's heat content is not a large amount of in every same units reduces, and is not better choice for the crowd of needs absorption low in calories.
The summary of the invention that the present invention will announce is also based on the research of people to the SIRT1 gene:
People have prolonged the life-span of insect, mouse, rabbit, dog, cat and monkey by " heat control ".If just when feeding them, reduce by 30% heat absorption, so just their life-span can be prolonged 30%.The SIRT1 gene is the key gene of human body to the absorption reaction of doing low in calories, the SIRT1 gene can reduce the possibility of cell carcinogenesis when low in calories the absorption, can postpone the aging of cell simultaneously, that is to say if in control human heat absorption, do not reduce the supply of nutriment, might prolong human longevity.Though also there is dispute in this respect, scientist has proved that now the mankind have experienced when low caloric diet many in the cellular change that reaches described in the report of mice study, such as phenomenons such as inhibition P53 gene activities.Because unlikelyly find enough crowds, still fail finally to determine by the actual experiment of human body so whether these cellular change can increase man's lifespan from being born to old and feeble, dead strict always such experiment of carrying out.But the report that similar experiment was once arranged was once done 1 month by a definite date experiment in the fat partially crowd who grows up, and the result shows that taking in the aging of prolonged human body cell by the minimizing heat exists quite big possible.When the people to old, the quantity that is called mitochondrial energy transformant device greatly reduces, and produces a large amount of harmful byproducts, is called free radical.Many scientists think that the dna damage that is caused by these byproducts can cause the elderly's chronic disease, as cancer.(see P.Barry:Science News, March 10,2007, Vol1171, p.147) therefore, reducing the heat absorption is the good method that reduces chronic disease, also there is a strong possibility simultaneously can life-saving, but nobody is willing to be intended to own always enduring the torments of hunger in life or malnutritive, so need a kind of product, make people when reducing the heat absorption, not think hungry, and can guarantee the supply of enough nutriments.People always can see such hint expression in daily life and most of medical science treatise: needed by human is taken in enough protein every day, and is required for body metabolism.But in fact, this saying is inaccurate, and human body can not directly absorb albumen, and we could absorb after protein breakdown is become peptide and amino acid, and this decomposable process is to understand release heat.Therefore, if a people comes to replenish enough albumen taken in enough heats in other diet after again, total amount of heat will be obviously too much, the phenomenon that can not occur exciting the SIRT1 gene smoothly and suppress the P53 gene activity.Because albumen can discharge a large amount of heats in the process of decomposing.In most cases our main purpose of replenishing albumen is to replenish the absorbent low peptide of human body, oligopeptides and amino acid, rather than the heat that discharged in resolving into low peptide, oligopeptides and amino acid whose process of protein.We always take in the food of other heat content in the diet custom, such as starch food, grease, sugar even fruit or alcoholic drink or the like, though these foods all are not needed by human, but it is relevant with people's eating habit, taste even Social Culture eating them, therefore, be difficult in these customs that change people in the reality as the science researcher, so the daily heat that we need find an approach to reduce us is taken in, and does not make everybody feel uncomfortable.
We think that a kind of cheese low in calories of invention substitutes traditional cheese, it is a feasible approach, reduce the heat of cheese by reducing the heat that is produced in the protein decomposable process, and people are taken in or human consumption soybean cheese malnutrition because of reducing heat.
Summary of the invention
First purpose of the present invention provides a kind of enough nutrition that has at existing technology status exactly, seemingly cheese product simultaneously low in calories; Second purpose of the present invention is to use prior art, provides a kind of and can adjust prescription according to different crowd or individual need, increases or reduce the seemingly cheese product of various nutriments; The 3rd purpose of the present invention provide a kind of can be in mouthfeel and substitute in appearance existing multiple cheese simultaneously heat and nutrient inventory controlled like the cheese product; Last purpose of the present invention provides the production method and the application of this cheese in reality of above cheese.
First purpose of the present invention is achieved in that the characteristics of this cheese are to comprise curing system in its prescription in generation, nutrients and flavor enhancement, nutrients comprises one or more the combination in polypeptide, low peptide, oligopeptides, the amino acid, also comprise but must or only not comprise, dietary fiber, edible wet goods, an importance of the present invention is that oligopeptides, low peptide, amino acid and dietary fiber can use multiple yeast extract or protein hydrolysate, and wherein amino acid and peptide can be artificial synthetic.Curing system among the present invention comprises edible glue, starch and converted starch etc.Of the present invention one big characteristics are can directly use oligopeptides, low peptide and amino acid rather than use protein to be used as nutraceutical main component when making cheese low in calories, reduce protein and in human body, resolved into the heat that produces in oligopeptides, low peptide and the amino acid whose process, and then reached the purpose of taking in suitable nutritional labeling and reducing the heat absorption.
The method of this minimizing food heat in the past every about cheese product and invention in do not have, be an important value of the present invention.Therefore in the project of the heat control that people carry out, in the similar item that delays senility with the SIRT1 gene of exciting human such as fat-reducing and simple control heat, heat that people took in and nutriment are able to independent calculating, and can not influence the calculating of heat because having taken in necessary protein.
Important feature of the present invention is: amino acid wherein and other nutritional agents can obtain by variety of way, its source can be multiple biology, such as fungi, microorganism, animal, plant or artificial synthetic, it is alternative widely that this source for raw material provides, and the diversity and the science of originating for food provide a basic platform.The suitability for industrialized production of artificial synthesizing amino acid was carried out for more than halfth century, therefore have superiority technically with on the cost, even the production cost of some synthesizing amino acid was far below obtaining from native protein, such as methionine.In addition, there is data to show, produce the food of necessary for human if use fungi, microorganism and artificial synthesizing amino acid in a large number, the farming and animal husbandry land used in the whole world can reduce 10% at least on the prior art basis, even it is more, simultaneously can also reduce methane gas and the environmental pollution that farming and animal husbandry is discharged in a large number in atmosphere, this will make global several hundred million people receive benefits.This is rarely seen characteristics in other food inventions, also is the strong evidence of originality of the present invention and novelty.
The further value that the present invention is used is: because the nutriment of amino acid and multiple needed by human body can manually synthesize on the prior art basis, if therefore use the present invention, people can be in energy abundance but under the situation of food scarcity, such as in the very long extraterrestrial life or in the exploration on the spot to other celestial bodies, only carry a small amount of basic material, use energy and basic material to synthesize people and want the food eaten, reduce to greatest extent people in normal life to the requirement of food taste.
The implementation method of second purpose of the present invention is: on the basis of first purpose implementation method of the present invention, adjust prescription, the nutriment and the functional food that add other such as the proportion of adjusting grease with before product condenses, comprise but must or only not comprise trace element, oligosaccharides and vitamin etc., to satisfy the needs of different crowd.Here need to prove: the setting time of traditional cheese, the kind except the enzyme that depends on adding also depended on the calcium of ionic state, the concentration and the factors such as temperature, pH value of phosphorus, if therefore in traditional cheese, arbitrarily add setting time and the setting strength that different oligosaccharides, vitamin and Ionized mineral matter can change cheese, make the quality of product uncontrollable, increase the difficulty of producing, be difficult to absorb but not the mineral matter of ionic state is a human body.
Of the present invention one big characteristics are that nutraceutical composition can be done adjustment to greatest extent according to the needs of different crowd.Such as, the nutrition that can cause according to the content of different regions drinking water mineral and different regions people's eating habit is unbalanced, develops the cheese that the most suitable this area crowd eats; Can also develop the most suitable these crowds' different cheese according to all ages and classes, sex and special age bracket; Can also be according to different physique crowds, such as obese degree, develop different cheese products, can in product, increase the proportion of dietary fiber for obese people, reduce fat content or use the fatty acid ester alternative fats, and then reach the purpose of few absorption heat.Here it is emphasized that in the past in the invention of cheese, guaranteeing to satisfy so multiple different demand easily without any a kind of product under nutrition and the healthy prerequisite.
The 3rd purpose of the present invention is to pass through to change flavor enhancement, increase edible natural pigment on the basis of realizing first and second purposes, and the change curing system prescription and the mode of production realize.(such as main component is the agar of dietary fiber to use common curing system; Main component is the gelatin of collagen; Converted starch) time, can control the physical behaviors such as hardness, elasticity and ductility of product by changing curing system proportion in product, with the cheese of the different physical characteristics of correspondence, such as hamburger with cheese, smear usefulness cheese, rat cheese etc.; Also can realize the wire drawing effect of the cheese that Pizza is commonly used by the prescription that changes curing system, for example in curing system, use Sodium Polyacrylate, hydroxypropyl PASELLI EASYGEL and amylopectin, sex change amylopectin etc., can make product be subjected to the wire drawing effect to occur after the thermal softening; By in product, adding colouring agents such as blueberry slurry, blue or green grape slurry, anthocyanidin, the effect that can imitate out blue cheese; By in the condensation process of product, under the temperature conditions that is fit to, adding the material that can produce bubble, the effect that can imitate out porous cheese.What characteristics of the present invention were that the condensation process of product uses is the curing system of adjustable prescription, rather than condense naturally, substantially be not subjected to the influence of composition, thereby composition, color, mouthfeel, the outward appearance of product all can be adjusted as required to greatest extent, and this is the incomparable advantages of other cheese.
Here it is emphasized that curing system among the present invention different with Chinese invention patent [publication number CN 1473479A] be, the present invention is the curing system prescription without limits, can comprise that cyclodextrin, edible glue also can be only with converted starch and starch, also can be only with edible glue and without starch and converted starch, the content in product is not limited in a certain number range with curing system and flavor enhancement yet among the present invention, therefore can realize imitating the purpose of multiple traditional cheese characteristics.Make the eater when not changing the traditional flavor custom, select the cheese product of edible different heats and nutritional labeling according to somagenic need.Make the eater implement loss of weight; Supplement the nutrients; The control heat is to activate the incompatibility that can not occur in the processes such as SIRT1 gene and reduction P53 gene activity on taste and the sense organ.
Last purpose of the present invention provides the production method and the application of this cheese in reality of above cheese, the characteristics of production method are to have following steps: a) according to the characteristic of different curing system and nutritional agents, be mixed into uniform mixture, b) particle in the mixture is carried out thinning processing, obtain uniform mixture, c) this mixture of heating and fully stirring or extruding, make the quality of mixture and the requirement that taste meets final products, d) add flavor enhancement, and fully mix, e) put into grinding tool, packing and sterilization are put into freezer and are preserved after the cooling.
Concrete application about this cheese, mainly divide following several respects: 1, to substitute traditional cheese directly edible for the cheese that all can control respectively as a kind of nutrition and heat.2, be added in other food (as: cake, hamburger, Pizza, hot dog) lining, new making food is become food low in calories.Extremely minimum such as nutraceutical heat levels in the adjustment cheese, keep suitable amino acid content, add then in the above-mentioned food and just can be made into cake low in calories, hamburger, Pizza and hot dog respectively, and main nutrient---the taste of amino acid whose intake and food all can remain unchanged substantially.3, be in the environment that lacks food source and energy abundance (such as desert central authorities, polar region scientific investigation station, even the outer space), use artificial synthetic amino acid and nutriment, use production process of the present invention and make cheese.
Concrete case study on implementation:
Case 1 is a case of producing common cheese: a) water 2KG, and 80 ℃ of temperature add agar 0.02KG, and gelatin 0.08KG fully dissolves mixing; B) temperature is cooled to 60 ℃, adds amylopectin (frying) 0.2KG, wheat flour (frying) 0.2KG, beer yeast extract 0.1KG, fatty 0.4KG, high-speed stirred, look the raw material quality, do not have a particle until visual, c) be heated to 90 ℃ and continue to stir, under 5 times of magnifying glasses, do not have particle, d) be cooled to 60 ℃ and add flavor enhancement and fully stirring, e) put into mould and packing, be cooled to room temperature after the sterilization, put into freezer and preserve.
Case 2 is cases of producing blue cheese: a) fresh milk 2.3KG, and 80 ℃ of temperature add agar 0.02KG, and gelatin 0.08KG fully dissolves mixing; B) temperature is cooled to 60 ℃, add amylopectin (frying) 0.2KG, wheat flour (frying) 0.2KG, protein hydrolysate 0.1KG, fatty 0.4KG, high-speed stirred, look the raw material quality, do not have a particle until visual, c) be heated to 90 ℃ and continue to stir, under 5 times of magnifying glasses, do not have particle, d) be cooled to 60 ℃ and add original flavor blueberry sauce 0.26KG and flavor enhancement and fully stirring, be cooled to 45 degrees centigrade standby, e) and the cheese of making in the case 1 at 40 ℃---under 55 ℃ of conditions repeatedly extruding mix, to evenly blue and white striped mixture occurring, be pressed into mould, f) packing, the sterilization cooling stores.
Case 3 is cases of producing cheese low in calories: a) water 2KG, and 80 ℃ of temperature add agar 0.004KG, fully dissolve mixing; B) temperature is cooled to 60 ℃, adds soybean dietary fiber filler 0.1KG, protein hydrolysate (doing) 0.4KG, high-speed stirred, look the raw material quality, do not have a particle, c) be heated to 90 ℃ and continue to stir until visual, under 5 times of magnifying glasses, there is not particle, d) be cooled to 60 ℃ and add fatty acid ester 0.1KG and flavor enhancement and fully stirring, e) put into mould and packing, sterilization, cooling is put into freezer and is preserved.This product and traditional cheese and bean product, other casein product of seemingly suckling are compared institute's heat content less than 10% of other products, and the amino acid of needed by human and peptide content are suitable, and this product is compared amino acid contained with bean product and kind oligopeptide can more fully cover needed by human body.
Case 4 is cases that the cheese of wire drawing effect is arranged after a kind of heating of production: a) water 2KG, and 80 ℃ of temperature add agar 0.02KG, and gelatin 0.08KG fully dissolves mixing; B) temperature is cooled to 50 ℃, add hydroxypropyl PASELLI EASYGEL 0.2KG, wheat flour (frying) 0.2KG, Saccharomyces cerevisiae extract 0.1KG, liquid fat 0.4KG, high-speed stirred is looked the raw material quality, does not have a particle until visual, c) be heated to 90 ℃ and lasting the stirring, make the abundant gelatinization of converted starch and wheat flour, and to 5 times of magnifying glasses, do not have particle, d) add the wire-drawing protein 0.1KG that has torn silk open, continue high-speed stirred 5 minutes, be cooled to 60 ℃ and add flavor enhancement and fully stirring, e) put into mould and packing, put into freezer after the sterilization and preserve.
Case 5 is to produce an a kind of case of smearing with cheese: the agar ratio in the case 1 is reduced to 0.008KG, and the gelatin ratio is adjusted into 0.04KG, and amylopectin all substitutes with wheaten starch, can produce to smear and use cheese.
Case 5 is cases of producing a kind of porous cheese: before the product cooling, add foaming substance in above case, such as foaming protein or lactic acid and dietary alkali, cooling fast can be produced porous cheese after the stirring at low speed.
Claims (12)
1. a prescription cheese is characterized in: by curing system with molecular weight less than one or more the combination in the polypeptide of protein molecular weight, low peptide, oligopeptides, the amino acid, be solidified into the block of similar cheese.
2. the cheese described in claims 1 is characterized in: also include other nutrients in its prescription, these nutrients comprise except that amino acid and polypeptide all known to one or more the combination in human body beneficial's the nutrients.In this combination can but must or only not comprise: low-calorie diet filler, protein, functional food (Functional Food; Functional Health Food), the substitute of oligosaccharides, vitamin, mineral matter, carotenoid, carrotene, anthocyanidin, leukotrienes, sugar, dietary fiber, fat, fat, the combination of wherein one or more.
3. be meant casein condenses naturally in natural cheese as the curing system of cheese as described in claims 1 and 2, all are can be with all kinds of materials bonding or condense in together curing, comprise but must or only not comprise and use a kind of in cyclodextrin, hydrocolloid, converted starch, composite modified starch, the starch or multiple combination.
4. the characteristics of prescription cheese are described in claims 1 and 2: peptide, amino acid and other nutraceutical source can be biological also can be artificial synthetic.
5. a prescription cheese is characterized in that also have following characteristics: its nutraceutical prescription is according to the needs of specific crowd or functional food (Functional Food except the characteristics with prescription cheese described in claims 1 and 2; Functional Health Food) characteristics dispose.Wherein the differentiating method of specific crowd comprises but not only comprises age, sex, fat or thin, disease, occupation, area and whether conceived, whether lactation, eating habit, current condition.
6. a prescription cheese is characterized in that also having following characteristics: comprise methionine and vegetable protein simultaneously in its nutraceutical prescription except the characteristics with prescription cheese described in claims 1 and 2.
7. hydrocolloid comprises the combination of known any edible glue, thickener or multiple eating glue, thickener described in claims 3.
8. comprise also that as the above prescription cheese described in every of claims a kind of or both in edible coloring agent, the flavor enhancement has.
9. the cheese of a compound prescription, it is characterized in that except characteristics with prescription cheese described in claims 1 and 2, also have following characteristics: be the cheese that the cheese by two or more different formulations combines, and wherein one or more cheese have the characteristics of prescription cheese described in claims 1 or 2.
10. as the above cheese of filling a prescription described in every of claims, be characterized in curing system, using one or more the combination in hydroxypropyl PASELLI EASYGEL, Sodium Polyacrylate, edible resin, sex change amylopectin, the edible wax.
11. the cheese as being told in every more than claims is characterized in that in process of production adding can produce the material of bubble, makes product present the state of porous after condensing.
12. in various food, use this cheese.
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| CN104206475A (en) * | 2014-07-23 | 2014-12-17 | 郭玉 | Low-fat pizza and preparation method thereof |
| CN104222302A (en) * | 2014-07-14 | 2014-12-24 | 梁德亭 | Cheese modified amino acid base material and preparation method and application thereof |
| CN108697111A (en) * | 2016-03-01 | 2018-10-23 | 艾维贝合作公司 | Pure element cheese analog |
| CN112741202A (en) * | 2021-02-04 | 2021-05-04 | 新疆林业科学院 | Novel walnut wire-drawing protein product and preparation method thereof |
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| CN101326940A (en) * | 2008-07-11 | 2008-12-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese for growth and method for producing the same |
| CN102164496A (en) * | 2008-09-29 | 2011-08-24 | 味之素株式会社 | Method for producing modified milk |
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| WO2006067186A2 (en) * | 2004-12-23 | 2006-06-29 | Dsm Ip Assets B.V. | A method for producing cheese using heat treated milk and a protein hydrolysate |
| CN101326940A (en) * | 2008-07-11 | 2008-12-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese for growth and method for producing the same |
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| CN104222302A (en) * | 2014-07-14 | 2014-12-24 | 梁德亭 | Cheese modified amino acid base material and preparation method and application thereof |
| CN104222302B (en) * | 2014-07-14 | 2016-06-08 | 梁德亭 | A kind of cheese modified amino acid base-material and its production and use |
| CN104206475A (en) * | 2014-07-23 | 2014-12-17 | 郭玉 | Low-fat pizza and preparation method thereof |
| CN108697111A (en) * | 2016-03-01 | 2018-10-23 | 艾维贝合作公司 | Pure element cheese analog |
| CN108697111B (en) * | 2016-03-01 | 2022-08-05 | 艾维贝皇家合作公司 | Pure cheese analogs |
| CN112741202A (en) * | 2021-02-04 | 2021-05-04 | 新疆林业科学院 | Novel walnut wire-drawing protein product and preparation method thereof |
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