JP2008099675A - Cheese-containing composition, and method for masking cheese odor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a cheese-containing composition that effectively suppresses odors which are characteristically of cheese, and enables enjoyment of abundance of flavors which cheese has intrinsically, without being concerned about such odors. <P>SOLUTION: The cheese-containing composition comprises sucralose. This composition has a sucralose content of 0.0005-0.1 mass%. A method for masking the odors of cheese of the cheese-containing composition that contains sucralose is also provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cheese-containing composition and a method for masking the cheese odor.

Conventionally, cheese is used as a topping material such as gratin, doria, pizza, etc., as well as being eaten as it is, and is also preferably used for flavoring snacks (eg, Patent Document 1). As cheese used as a topping material for such food, natural cheeses such as cheddar, parmesan and gouda are well known and generally used. In addition, cream cheese, Camembert cheese, mozzarella and the like are also known. Since these cheeses are foods obtained by coagulating and fermenting animal milk with rennin (coagulase enzyme) or lactic acid, the unique odor derived from the raw materials may be avoided.
Since cheese is used for topping gratin, doria, pizza and baked confectionery as described above in addition to raw food, such characteristic odors may be more prominent.

There has been a demand for a method that can suppress the unique odors of these cheeses, particularly raw odor and fermentation odor, and enjoy the rich flavor inherent in cheese.

JP 2000-125762 A

The present invention is intended to solve the above-described problems, suppresses a cheese-specific odor (cheese odor), and allows a cheese-rich composition to taste the original rich flavor of cheese and a method for masking the cheese odor. The purpose is to provide.

The present inventors have found that the above problems can be solved by using sucralose as a raw material for producing a cheese-containing composition. In particular, in the cheese-containing composition, when the amount of sucralose added is 0.0005 to 0.1% by mass, it has been found that the effect is remarkably high.

That is, the present invention has been developed based on such knowledge and includes the following aspects:
Item 1. A cheese-containing composition comprising sucralose.
Item 2. Item 2. The cheese-containing composition according to item 1, wherein the amount of sucralose added is 0.0005 to 0.1 mass%.
Item 3. A method for masking a cheese odor of a cheese-containing composition, comprising sucralose.

By this invention, the cheese containing composition which can suppress the smell peculiar to cheese effectively, can enjoy the rich flavor which cheese originally has without minding this smell can be obtained. Also,
Not only masking the cheese odor of the cheese composition itself but also preparing gratin, doria, pizza and baked goods using such a cheese-containing composition, the cheese odor is effectively suppressed even in such foods. I understood it.

  The present invention relates to a cheese-containing composition that suppresses cheese odor by containing sucralose.

The cheese which can be utilized by this invention can utilize what is generally distribute | circulated as cheese, a cheese analog, and a cheese processed product without a restriction | limiting. Specifically, Neuchatel cheese, cheese fondue, cheese miso, cream cottage cheese, cheese powder, whey protein cheese (ricotta cheese), aged cheese (blue cheese, brie, gouda, havati, hard grating cheese, Swiss cheese), process Cheese (American cheese,
Crab cheese, cold pack cheese), flavored processed cheese containing fruits, vegetables, meat, etc. (Neuchatel cheese spread with vegetables, pepper jack cheese, cheddar cheese spread with wine, cheese balls), fresh cheese, cottage cheese, cream cottage cheese , Cream cheese, soft spread cheese, mozzarella, scam
Examples include orz ripened cheese, lins, camembert, edam, cheddar grana, salvia derby cheese, and madam royk cheese, but not limited thereto. Furthermore, it can be used for products having a cheese-like flavor, such as cheese-like products and simulated cheese-mixed products.

The cheese-containing composition of the present invention is characterized by containing sucralose. By including sucralose, the cheese odor of the finished cheese-containing composition can be suppressed. Furthermore, by preparing gratin, doria, pizza and baked confectionery using such a cheese-containing composition, the cheese odor is effectively suppressed even after processing (cooking), and the cheese's original rich flavor is enjoyed. A food can be prepared. Also, when using a cheese-containing composition for the production of food prepared through a heating process such as gratin or pizza,
Sucralose is preferably used because it is excellent in thermal stability.

Furthermore, in addition to sucralose, at least one high-intensity sweetener selected from acesulfame potassium, thaumatin and aritem may be used in combination with the cheese-containing composition of the present invention. High-intensity sweeteners such as aspartame and neotame, which tend to degrade by heating and tend to decrease sweetness, can be used depending on the heating method, but are also used in combination with other high-intensity sweeteners with excellent thermal stability. More preferably.

Although it is the compounding quantity of a sucralose, it can adjust suitably with the kind of cheese containing composition to mix | blend, For example, 0.0005-0.1 mass% with respect to a cheese containing composition, Preferably, it is 0.001. -0.05 mass%, more preferably 0.003-0.03 mass%
It can mix | blend so that it may become.

The cheese-containing composition according to the present invention is characterized by containing sucralose in addition to cheese as an essential raw material, but sugars, yeast, salt, fats and oils as long as the effects of the present invention are not impaired as necessary. (Shortening, lard, margarine, butter, liquid oil, etc.), dairy products, seasonings (glutamic acids, nucleic acids, etc.), chemical expansion agents, fragrances, dyes, antioxidants, preservatives, etc. In addition, it is manufactured through a heating process such as frying, steaming and roasting as necessary.

The manufacturing process of the cheese-containing composition according to the present invention, except for blending and preparing sucralose,
There is no particular limitation as long as it is a commonly used method. There is no particular limitation on the process of kneading the high-intensity sweetener into the cheese-containing composition, and it can be mixed with the cheese raw material in powder form or dissolved in water in advance and used before the heating process. You may add in any process.

According to the present invention, the cheese odor of the cheese-containing composition is preferably improved, while the rich flavor of the cheese is enhanced, so that even a person who cannot eat cheese due to the cheese odor can eat cheese without resistance. Became. In addition, even if a baked confectionery such as gratin, doria, pizza or snack confectionery is prepared using such a cheese-containing composition, the cheese odor is also suppressed in the obtained gratin etc. and the rich cheese flavor is tasted. I was able to do it.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “part” means “part by weight”, “*” in the text is made by Saneigen FFI Co., Ltd., and “*” is Saneigen FFI Co., Ltd. Is a registered trademark.

Example 1: Cream cheese Among the formulations listed in Table 1 below, pasteurized milk and fresh cream were mixed, heated to 60 ° C. while stirring with a stirrer, and then passed through a homogenizer (14700 kPa (150 kg / cm 2)). Then, it cooled to 22 degreeC and the starter culture was added. After stirring well, rennet was added and fermented to pH 4.8 with a thermostat at 22 ° C. Gently stir with a stirrer while keeping the incubator at 22 ° C, crush the curd, add 25% of sterilized water at 40 ° C to the raw material, and warm the temperature of the constant temperature water phase to 52 ° C over about 1 hour. Urged the separation of whey. When the temperature reached 52 ° C., the card was wrapped in a cloth, a weight of the same weight was placed, and the whey was discharged for 1 hour. When whey was eliminated to about half of the original, it was heated to 50 ° C., and powdered locust bean gum, followed by salt and sucralose were added while stirring with a stirrer. Stir and dissolve to 80 ° C while stirring, soak cream cheese in hot water in a constant-temperature water bath at 70 ° C, homogenize at 8000 rpm for 5 minutes, homogenize, and then fill the container And cooled to prepare cream cheese. As Comparative Example 1, cream cheese was prepared in the same manner as in Example 1 except that sugar was added instead of sucralose.

  The obtained cream cheese of Example 1 is a delicious cream cheese in which the cheese's original richness can be felt without feeling the cheese odor peculiar to those who are not good at cheese as compared with that of Comparative Example 1. It was.

Example 2: Cream cheese Among the formulations listed in Table 2 below, pasteurized milk, fresh cream and sucralose are mixed, heated to 60 ° C. while stirring with a stirrer, and then into a homogenizer (14700 kPa (150 kg / cm 2)). After passing, it was cooled to 22 ° C. and starter culture was added. After stirring well, rennet was added and fermented to pH 4.8 with a thermostat at 22 ° C. Gently stir with a stirrer while keeping the incubator at 22 ° C, crush the curd, add 25% of sterilized water at 40 ° C to the raw material, and warm the temperature of the constant temperature water phase to 52 ° C over about 1 hour. Urged the separation of whey. When the temperature reached 52 ° C., the card was wrapped in a cloth, a weight of the same weight was placed, and the whey was discharged for 1 hour. When whey was eliminated to about half of the original, it was heated to 50 ° C., and powdered locust bean gum and then sodium chloride were added while stirring with a stirrer. Stir and dissolve to 80 ° C while stirring, soak cream cheese as it is in a constant temperature water bath at 70 ° C, homogenize at 8000 rpm for 5 minutes, homogenize, and then fill the container And cooled to prepare cream cheese.

  The obtained cream cheese of Example 2 became a delicious cream cheese that felt the cheese's original richness without feeling the cheese odor peculiar to those who are not good at cheese.

Example 3: Preparation of cream cheese shortbread Among the formulations shown in Table 3 below, margarine and cream cheese were stirred for 1 minute 30 seconds at 126 rpm using a universal mixer with a beater, and then sugar alcohol and sucralose or sugar were added. Mixed for 3 minutes. Add and mix the powder mixture of flour, swelling agent, and fragrance, let it sit in the refrigerator for 1 hour, mold it, and bake it in an oven with 2 top plates, 180 ° C on top and 150 ° C on bottom, for 23 minutes, A cream cheese shortbread was prepared.

  The resulting cream cheese shortbread was tasty so that the person who was not good at cheese did not feel the cheese odor peculiar to the cheese, and the richness of the cheese was felt. As Comparative Example 2, a cream cheese shortbread was prepared in the same manner as in Example 3 except that sugar was added instead of sucralose, but a unique cheese odor that people who hate cheese refrain from feeling can be felt. It was.

Example 4: Preparation of cream cheese shortbread Among the formulations shown in Table 4 below, margarine and cream cheese were stirred for 1 minute 30 seconds at 126 rpm using a beater with a universal mixer and added with sugar alcohol and sucralose. Mixed for minutes. Add and mix the powder mixture of flour, swelling agent, and fragrance, let it sit in the refrigerator for 1 hour, mold it, and bake it in an oven with 2 top plates, 180 ° C on top and 150 ° C on bottom, for 23 minutes, A cream cheese shortbread was prepared.

  The resulting cream cheese shortbread was tasty so that the person who was not good at cheese did not feel the cheese odor peculiar to the cheese, and the richness of the cheese was felt.

  By this invention, the cheese containing composition which can suppress the smell peculiar to cheese effectively, can enjoy the rich flavor which cheese originally has without minding this smell can be obtained.

Claims (3)

A cheese-containing composition comprising sucralose. The cheese containing composition of Claim 1 whose addition amount of sucralose is 0.0005-0.1 mass%. A method for masking a cheese odor of a cheese-containing composition, comprising sucralose.