JP2005034122A - Cheese food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cheese food having no separation of water or oil after thawing and showing homogeneous cream state even if heating with an oven and warming with a microwave oven through heat-sterilizing food having cheese as the main ingredient at ≤100°C followed by freezing. <P>SOLUTION: This cheese food having cheese as the main ingredient is obtained by addition of an organic fatty acid ester-based emulsifier. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

Detailed Description of the Invention

  The present invention relates to a food mainly composed of cheese. More specifically, the present invention relates to a cheese food product that does not separate water and oil due to freezing and thawing during storage, and does not separate oil even when heated by an oven or a microwave oven, and exhibits a uniform cream shape.

In recent years, the diversification of eating habits has led to an increase in consumption of cheese, particularly natural cheese.
In addition to eating cheese as it is, cheese is used in pizza toppings, confectionery, bread making, snacks, and marine products. There are also extensibility processed products that can be easily applied to bread.
Patent 2815516 adds 20 to 50% by weight of cream cheese with an organic acid, adjusts the pH to 3.7 to 4.2, adds garlic, mayonnaise, thyme, and laurel, and fills it into a squeezable container such as a tube. A softened low PH seasoning paste obtained by heat treatment is disclosed.
However, since this seasoning paste has low PH, there is a limit to the foods that can be used.

Patent 2514504 is a method for obtaining cheese spreads by adding molten salt, edible emulsifier and water, and edible fats and oils to natural cheese as necessary, melting by heating, filling into a heat-resistant packaging container, and heat sterilizing. Disclosure.
The spread according to this patent is stored at 5 to 15 ° C. for 2 to 5 months, has no separation of oil and water, and is said to have a good flavor when used for food.
However, high-temperature sterilization at 110 ° C or higher lowers the natural cheese flavor, so recently, heat-sterilized at 100 ° C or lower, rapidly frozen at -40 ° C or lower, stored at -18 ° C or lower, and thawed when used. It is generally done.
If there is separation of oil and moisture by freezing and thawing, the commercial value is reduced. Furthermore, it is desirable to maintain a uniform cream shape without separation of oil and moisture even if baked in an oven for 5 to 15 minutes or heated in a microwave oven after topping on pizza or the like.

Problems to be solved by the invention

  Therefore, the present inventors have cheese as a main component, add a melting agent, an emulsifier, a thickener, water, flavor, etc., and sterilize by heating at 100 ° C. or less, and after freezing and thawing, by heating in an oven or a microwave oven The purpose was to obtain a uniform creamy cheese food without oil and water separation.

Means for solving the problem

  That is, the present inventors added a melting agent such as phosphate, citrate and carbonate to natural cheese as a main component, an organic acid fatty acid ester emulsifier, a thickener, water and flavor as an emulsifier, and 70 Heat-dissolve at ˜75 ° C. for 20-30 minutes, fill into heat-resistant polyethylene bags, sterilize by heating at 80-85 ° C. for 30 minutes, cool to room temperature in cold water, and quickly freeze at −40 ° C. or lower to −18 The present invention was completed by storing it at a temperature not higher than ° C.

As cheese by this invention, natural cheese, especially cheddar cheese, gouda cheese, Edam cheese, Emmental cheese, cream cheese are preferable, and 20 to 80 weight% is preferable in cheese foodstuffs.
When natural cheese is 20% by weight or less, flavor and physical properties peculiar to cheese foods are insufficient, and when it is 80% by weight or more, it is difficult to obtain desirable softness in the case of hard cheese.

The melting agent according to the present invention includes potassium phosphate, potassium hydrogen phosphate, sodium hydrogen phosphate, sodium phosphate, potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, Sodium citrate, sodium carbonate, sodium hydrogen carbonate, etc. are raised.
The usage-amount of these melting agents is 0.1 to 10 weight% in the total weight of cheese food, and 1.0 to 3.0 weight% is preferable.
When it is 0.1% by weight or less, it is difficult to uniformly dissolve natural cheese, and when it is 10% by weight or more, the flavor of the product is difficult.

Examples of the organic acid fatty acid ester emulsifier according to the present invention include diacetyl tartaric acid monoglyceride (hereinafter abbreviated as DATAM), succinic acid monoglyceride (hereinafter abbreviated as SMG), citric acid monoglyceride (hereinafter abbreviated as CMG), and stearoyl sodium lactate (hereinafter abbreviated as “SMG”). Abbreviated as SSL).
As commercial products, DATEM is Lamedin DWT-8000 (Grenault, Germany), SMG is Step SS (product of Kao Corporation), CMG is Sunsoft 621B (Taiyo Chemical Co., Ltd.), SSL is PANIPLEX SK (AD M Far East Co., Ltd.).
The usage-amount of these emulsifiers is 0.1 to 10 weight% in the total weight of cheese food, and 1.0 to 3.0 weight% is preferable.
If it is 0.1% by weight or less, it is difficult to suppress heat sterilization during production, product freezing and thawing, oil and moisture separation by heating with an oven or microwave oven, and if it is 10% by weight or more, Gives difficulty to the flavor of the product.

As the thickener according to the present invention, cold water soluble xanthan gum, pectin, guar gum, lambda carrageenan, gum arabic, tragacanth gum, karaya gum and the like are preferable.
The amount of these thickeners used is 0.01 to 10% by weight, preferably 0.3 to 3.0% by weight, based on the total weight of the cheese food.
When it is 0.01% by weight or less, it is difficult to suppress heat sterilization during production, product freezing and thawing, oil and moisture separation by heating with an oven or a microwave oven, and when it is 10% by weight or more, Viscosity of the product becomes too high and the product flavor is difficult.

  Sugars such as glucose, sugar, lactose, maltose, sugar alcohols such as xylitol, sorbitol, erythritol, maltitol, reduced lactose, reduced starch hydrolyzate to impart sweetness and health functionality to the cheese food according to the present invention , Oligosaccharides such as galactooligosaccharide, trehalose, confectionery oligosaccharide, fructooligosaccharide, dextrin and the like can be added.

  In order to improve the preservability of the cheese food according to the present invention, a shelf life improver such as glycine, sodium acetate, sodium lactate or the like, or a preservative such as shirako protein or polylysine can be used.

  Cheese food according to the present invention is takoyaki, crepe, cracker, salad, cabbage, Chinese cabbage, green onion, green beans, etc. put on boiled warm vegetables etc. and eat as it is, bread, cake, pizza, gratin, risotto, eggplant and pumpkin It can also be placed on vegetables and eaten after heating in an oven or microwave.

EXAMPLES Examples and comparative examples according to the present invention will be described below, but the present invention is not limited to these examples.
The ingredients of the present invention were blended as shown in Table 1, and a melting agent, an emulsifier, a thickener and water were added to natural cheese and kept at 70 to 75 ° C. for 20 minutes with stirring to obtain a uniform pasty cheese food. .
This was filled in a heat-resistant polyethylene bag and sterilized at 85 ° C. for 30 minutes. The mixture was cooled to room temperature in cold water, kept in dry ice for 10 minutes, frozen, and stored at -18 ° C for 1 week.
Table 1 shows the results of natural thawing at room temperature, placing on a pizza crust and heating in an oven at 200 ° C. for 15 minutes.
As Comparative Example 1, using an emulsifier not corresponding to the claims of the present invention, a cheese food was prepared in the same manner as in the Example, placed on a pizza crust, and heated in an oven at 200 ° C. for 15 minutes.

From the results of Table 1, in the case of Examples 1 to 3 according to the present invention, a uniform cream shape was exhibited even after freezing and thawing, and a uniform cream shape was exhibited even after heating in an oven.
On the other hand, Comparative Example 1 used glycerin monostearate which is an emulsifier not corresponding to the claims of the present invention, but water was separated by freezing and thawing, and oil was separated by heating in an oven. It was.

The ingredients of the present invention were blended as shown in Table 2, and a melt, emulsifier, thickener, and water were added to natural cheese and held at 70 to 75 ° C. for 20 minutes with stirring to obtain a uniform pasty cheese food. .
This was filled in a heat-resistant polyethylene bag and sterilized at 80 ° C. for 30 minutes. The mixture was cooled to room temperature in cold water, kept in dry ice for 10 minutes, frozen, and stored at -18 ° C for 1 week.
Table 2 shows the results of natural thawing at room temperature, followed by placing on bread and heating in a microwave for 40 seconds.
As Comparative Example 2, using the emulsifier not corresponding to the claims of the present invention, a cheese food was prepared in the same manner as in the Examples, and after natural thawing at room temperature, it was placed on bread and heated for 40 seconds in a microwave oven. It was shown to.

From the results of Table 2, Examples 4 to 6 according to the present invention showed a uniform cream shape even after freezing and thawing, and showed a uniform cream shape even after heating in a microwave oven.
On the other hand, Comparative Example 2 used sorbitan monooleate, which is an emulsifier not corresponding to the claims of the present invention, but water was separated by freezing and thawing, and water and oil were separated by heating in a microwave oven. It was seen.

The invention's effect

  As described above, the food containing the cheese containing the organic acid fatty acid ester emulsifier of the present invention as a main component has no separation of moisture and oil even when frozen and thawed, and is further heated by an oven or by a microwave oven. Even when heated, a uniform creamy shape can be maintained.

Claims (2)

A cheese food comprising an organic acid fatty acid ester emulsifier. The cheese food according to claim 1, wherein the organic acid fatty acid ester emulsifier is at least one selected from diacetyltartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, and sodium stearoyl lactate.