JP2008118856A - Cheese food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cheese food having spread properties like unmatured cheese, in spite of having flavor and taste like mature cheese, in view of the fact that mature cheese has deep taste with body and peculiar rich flavor, compared to unmatured cheese having light taste, but mature cheese takes time to produce, compared to unmatured cheese which does not pass a maturing process and is in general hard or semi hard to be bad to treat when mixing with other food materials or applying to bread. <P>SOLUTION: This cheese food contains in unmatured cheese, an oil and fat enzymolysis product which is obtained by decomposing oil and fat derived from milk with enzyme, and a casein enzymolysis product. It is preferable that the cheese food contains 0.05-5.0 wt.% of the oil and fat enzymolysis product and 0.05-7.5 wt.% of the casein enzymolysis product. Furthermore, it is preferable that the oil and fat enzymolysis product derived from milk is obtained by decomposing oil and fat to an acid number of 8-150, and the casein enzymolysis product has an average molecular weight of 250-800. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to cheese food.

  White mold cheese, blue cheese, gouda cheese, cheddar cheese, edam cheese, parmajano etc. obtained through aging process after removing whey from curd milk obtained by adding lactic acid bacteria and rennet casein to raw milk and hardening milk Aged cheese is a natural cheese that has a rich deep taste and a unique rich flavor compared to non-aged cheeses such as cottage cheese and cream cheese that do not undergo the aging process. However, ripening cheese requires a ripening time of several weeks to several years, so it takes a long time to manufacture, and is generally hard or semi-hard, so it is not easy to handle and mix with other ingredients. There was a problem. As a cheese food that improves the handleability of such aged cheese and is excellent in extensibility and the like, a cheese composition obtained by heat-treating hard or semi-hard cheese with a mixture of fat and water at a specific ratio (Patent Document 1) In addition, cheese spreads (Patent Document 2) and the like in which molten salt, an emulsifier, and water are added to natural cheese and heated and homogeneously mixed and emulsified have been proposed.

Japanese Patent Laid-Open No. 62-130648 JP-A-5-95757

  However, the cheese composition described in Patent Document 1 has a cheese original taste that is thinned by adding oil and water to the cheese, and the effect of improving the cheese taste is not sufficient even when protease treatment is performed. There is a problem that bitterness occurs. Since the cheese spread described in Patent Document 2 also imparts spread properties by blending 60 to 100% by weight of water with respect to natural cheese, the taste and flavor of the cheese becomes protein and the oily feeling is impaired, There was a problem that it had a refreshing taste. The present invention was made in order to solve the above-mentioned problems, and cheese food having spreadability like non-aged cheese while having the taste and taste of ripened cheese without going through the aging process requiring time for production. The purpose is to provide.

That is, the present invention
(1) Non-aged cheese contains a fat / enzyme degradation product obtained by degrading milk-derived fat / oil with an enzyme and a casein enzyme degradation product,
(2) The cheese food according to the above (1), containing 0.05 to 5.0% by weight of a fat and oil enzyme degradation product obtained by degrading milk-derived fat and oil with an enzyme and 0.05 to 7.5% by weight of a casein enzyme degradation product. ,
(3) The cheese food according to (1) or (2) above, wherein the fat and oil enzyme degradation product obtained by degrading milk-derived fat and oil with an enzyme is an enzyme degradation product obtained by degrading the fat and oil to an acid value of 8 to 150,
(4) The cheese food product of any one of (1) to (3) above, wherein the casein enzyme degradation product is a degradation product having an average molecular weight of 250 to 800,
Is the gist.

  Since the cheese food of the present invention is soft and has spreadability like non-aged cheese, it can be easily applied to food such as bread or mixed with other ingredients. Further, the cheese food of the present invention has a deep taste and rich flavor like an aged cheese without being subjected to a long aging process like an aged cheese or blending an aged cheese, and is provided at a low cost. Excellent cheese food.

  The oily enzyme degradation product used in the present invention is a mixture of monoglyceride, diglyceride, undegraded triglyceride and fatty acid liberated from fats and oils, which is obtained by degrading milk-derived fats and oils with lipase and other oil degrading enzymes. Those decomposed to a value of 8 to 150 are preferable, and those decomposed to an acid value of 30 to 130 are particularly preferable. Any lipase that can be used in foods can be used as the lipase used for fat and oil decomposition, and examples include those derived from microorganisms such as mold and yeast. As fats and oils derived from milk, milk fat, butter, fermented butter and the like are used. In addition, animal fats such as beef tallow, pork tallow, fish oil, rapeseed oil, corn oil, soybean oil, safflower oil, cottonseed oil, coconut oil, palm oil, rice bran oil, etc. Vegetable oils and fats, hardened oils of these animal and vegetable oils, transesterified oils, or liquid oils obtained by fractionating these oils and fats, and mixed fats and oils of two or more of these fats and oils are mixed with milk-derived fats and oils May be.

  Casein enzyme degradation products are those obtained by degrading casein proteins such as casein and sodium caseinate with a protease such as protease. Casein is a milk protein composed mainly of α-casein, β-casein, and κ-casein subunits having an average molecular weight of 20,000 to 25,000 and having an average molecular weight of 75,000 to 375,000. A feature of these subunits is that some of the constituent amino acids are phosphorylated. The casein enzyme degradation product used in the present invention is preferably a peptide containing a phosphate group in which casein is degraded to an average molecular weight of 250 to 800. In addition, a product obtained by partially purifying the casein enzyme degradation product or a product obtained by removing bitterness components may be used. A casein enzyme degradation product can be prepared so that the average molecular weight of a peptide containing a phosphate group is 250 to 800, for example, by adjusting the type and combination of proteolytic enzymes, degradation time, temperature, and the like. The average molecular weight can be determined from the molecular weight and concentration of a peptide containing a phosphate group. The average molecular weight is, for example, separated by column chromatography using a gel filter suitable for the desired molecular weight fractionation, and the eluted protein is absorbed at a specific light wavelength, for example, the absorbance of the protein (generally, the absorbance at a light wavelength of 280 nm). It can be confirmed by measuring the absorbance of organic phosphorus (generally, the absorbance at a light wavelength of 820 nm) and obtaining the concentration for each molecular weight. When the molecular weight is less than 250, the taste of the seasoning amino acid becomes strong, and when the molecular weight exceeds 800, the bitterness may become stronger than the taste of cheese.

  The cheese food of the present invention is made by adding lactic acid bacteria and / or rennet to raw milk, fermenting the milk, solidifying the milk, removing the whey, and adding the above-mentioned oily enzyme decomposition product and casein enzyme decomposition product to the non-aged cheese. It can be obtained by adding and mixing, but it can also be obtained by adding whey from the raw milk by adding lactic acid bacteria and casein enzyme degradation products and then adding lactic acid bacteria and / or rennet to solidify the milk. . As non-aged cheese, for example, cream cheese, cottage cheese, mascarpone, ricotta, Petit Switzerland, etc. are used. Moreover, what contains a fruit, a dried grape, etc. in these non-aged cheeses can also be used. The ratio of the oily enzyme degradation product and the casein enzyme degradation product in the cheese food of the present invention is preferably 0.05 to 5.0% by weight of the oily enzyme degradation product and 0.05 to 7.5% by weight of the casein enzyme degradation product, In particular, 0.2 to 3.0% by weight of the oily enzyme degradation product and 0.2 to 6.0% by weight of the casein enzyme degradation product are preferable. If the degradation product of fat and oil is less than 0.05% by weight, the body feeling of cheese and the rich cheese taste peculiar to ripened cheese will be poor, and if it exceeds 5.0% by weight, it may be biased to a buttery taste. . Moreover, when the casein enzyme degradation product is less than 0.05% by weight, it is difficult to obtain a rich cheese feeling of the ripened cheese, and when it exceeds 7.5% by weight, there is a possibility that a taste accompanied by bitterness is obtained.

  If necessary, the cheese food of the present invention can be added as long as it does not impair the taste, such as fats and oils, dairy products, stabilizers, salt, and phosphates. Moreover, you may add other taste components, such as a fragrance | flavor, according to liking.

  The cheese food of the present invention can be used as a mature cheese substitute as it is, applied to ingredients such as bread, margarine, whipped cream, cookies, snacks, cakes, rice cakes, white sauce, soup, pizza, It can be added to and mixed with other foods such as curry roux.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these Examples. The casein enzymatic degradation products have a phosphate group-containing peptide having an average molecular weight of about 1200 (hereinafter referred to as MW-1200), about 400 (hereinafter referred to as MW-400), and about 200 (hereinafter referred to as MW-400). MW-200) were each prepared and used.
The enzymatic decomposition product of fats and oils is obtained by adding 10 parts by weight of water in which 0.5 parts by weight of lipase is dissolved to 90 parts by weight of fats and oils dissolved at 40 ° C. and reacting them with stirring at 40 ° C. An enzymatic degradation product having an acid value of 50 was obtained. The acid value was measured according to the method of “Standard Oil and Fat Analysis Test Method” (edited by the Japan Oil Chemists' Society).

Example 1
To 98 parts by weight of mascarpone, 1.0 part by weight of a milk fat enzyme degradation product (acid value 50) and 1.0 part by weight of a casein enzyme degradation product (average molecular weight of a peptide containing a phosphate group is about 400) were added to 80 ° C. The mixture was heated for 15 minutes, homogenized, cooled and filled into a plastic container to obtain a mascarpone type cheese food.

Examples 2-10, Comparative Examples 1-2
Raw milk was added to the cream so that the milk fat content was adjusted to 15% by weight. The raw milk was prepared at the ratio shown in Table 1, and the milk fat enzymatic degradation product shown in Table 1 and the casein enzymatic degradation product shown in Table 1 were added thereto. Mix, heat sterilize at 65 ° C for 30 minutes, homogenize and cool to 22 ° C, add 0.003 parts by weight of rennet and 0.005 parts by weight of lactic acid bacteria, until pH is 4.7 Fermented. Thereafter, the curd was pulverized to separate the card and remove whey, followed by heating at 80 ° C. for 10 minutes, homogenization and filling into a plastic container to obtain a cream cheese type cheese food product.

Comparative Example 3
Raw milk was added to the cream so that the milk fat content was adjusted to 15% by weight. The raw milk was prepared at the ratio shown in Table 1, and the enzyme-decomposed product of uncured refined rapeseed oil shown in Table 1 and the casein enzyme shown in Table 1 were prepared. The decomposed product was added and mixed, sterilized by heating at 65 ° C. for 30 minutes, homogenized and cooled to 22 ° C., and 0.003 parts by weight of rennet and 0.005 parts by weight of lactic acid bacteria were added thereto. Fermented until 7. Thereafter, the curd was pulverized to separate the card and remove whey, followed by heating at 80 ° C. for 10 minutes, homogenization and filling into a plastic container to obtain a cream cheese type cheese food product.

The cheese foods of Examples 1 to 10 and Comparative Examples 1 to 3 were spread on bread using a butter knife, and were tasted by 20 panelists. The evaluation is shown in Table 2. Each of the cheese foods of Examples 1 to 10 and Comparative Examples 1 to 3 had good spread properties.

(Table 2)

* 1 The results of tasting of bread by panelists are as follows:
Aged cheese-like taste is rich.・ ・ ・ 5 points Aged taste like cheese. ··························································································· Evaluated as follows.
Total score of 80 points or more: ○
Total score is 60 points or more and less than 80 points:
Total score is less than 60 points: ×

Claims (4)

The cheese food characterized by including in the non-aged cheese, the fat-and-oil enzyme degradation product which decomposed | disassembled the milk-derived fat and oil with the enzyme, and a casei enzyme degradation product. The cheese food according to claim 1, comprising 0.05 to 5.0% by weight of an oily and fat enzyme degradation product obtained by degrading milk-derived fat and oil with an enzyme and 0.05 to 7.5% by weight of a casein enzyme degradation product. The cheese food product according to claim 1 or 2, wherein the fat and oil enzyme degradation product obtained by degrading milk-derived fat and oil with an enzyme is an enzyme degradation product obtained by degrading the fat and oil to an acid value of 8 to 150. The cheese food product according to any one of claims 1 to 3, wherein the casein enzyme degradation product is a degradation product having an average molecular weight of 250 to 800.