JP2009291133A - Cheese food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cheese food mixed with olive oil, and having excellent flavor. <P>SOLUTION: This cheese food is mixed with olive oil so as to improve unfavorable flavor of cheese such as fermentation smell and milky smell. As a result of this, the cheese food includes excellent flavor. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a cheese food containing olive oil.

  Cheese is made by adding lactic acid bacteria to fresh milk, adding an enzyme (rennet) that hardens milk into a solid form, and removing excess water and whey (whey) from it. In Japan, natural cheese, processed cheese, and cheese food are defined as cheese (Ministerial Ordinance on Component Standards for Milk and Dairy Products (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52, hereinafter referred to as Milk Ordinance)) . Natural cheese is a fresh or aged product obtained by coagulating milk, cream, buttermilk or a mixture thereof and then removing whey. Process cheese is obtained by pulverizing, mixing, heating and melting and emulsifying natural cheese. Cheese food is a product obtained by pulverizing, mixing, heating and melting and emulsifying natural cheese or process cheese, and contains 51% or more of cheese in the product. In addition, when adding fat, protein, or carbohydrate that is not derived from milk, it should be within 10% of the final product weight. Cheese-like food refers to food that is not essentially cheese but has the same texture, flavor, physical properties, and the like as cheese, or food that is processed by blending cheese as a component.

  It is well known that cheese is a highly nutritious food that is rich in proteins, calcium and vitamins that are easily absorbed, and is especially suitable for maintaining the health of the elderly population that will increase in the future. One of the foods. However, even today, the consumption of cheese by Japanese people is as low as about 2kg per year, which is only about 1/10 compared to European countries. One of the factors is the presence of people who are unfamiliar with the flavor and texture of cheese, and the presence of people who feel that it does not match Japanese food, especially in elderly people.

  Various attempts have been made to eliminate such drawbacks. For example, some inventions have been made to improve physical texture by adding whey to cheese and adding physical properties. For example, the manufacturing method of the cheese which has a fibrous structure | tissue by adding 0.1 to 20 weight% of whey protein to cheese is disclosed (for example, refer patent document 1). Moreover, the manufacturing method of the cheese which has a mochi-like texture by containing 1 weight% or more of whey protein in the protein of cheese is disclosed (for example, refer patent document 2). Furthermore, the method of obtaining cheese with favorable peelability and mouth meltability by making 0.15 weight% or more of whey protein in the protein of cheese is shown (for example, refer patent document 3).

  Cheese and foods containing cheese tend to change their flavor during storage due to oxidation or the like, which is another factor that keeps cheese away. Therefore, the method of preserving cheese and food containing cheese by removing oxygen with a vacuum pack, nitrogen filling, or an oxygen scavenger is used. Moreover, since that is not sufficient, a method for maintaining the flavor of cheese or food containing cheese using ascorbate has been proposed (see, for example, Patent Document 4). In addition, oxidation during storage of cheese and foods containing cheese also occurs by light irradiation in showcases, etc. Especially for soft natural cheese, the amount of β-lactoglobulin, one of whey proteins, is below a certain value. A technique has been proposed in which, by reducing, flavor deterioration and tissue deterioration due to light irradiation are suppressed, and quality suitable for a long-term taste is maintained (see, for example, Patent Document 5).

  On the other hand, there are other factors that cause a decrease in flavor in addition to such oxidation, and although there is no difference in various chemical analysis indices, there is a change in flavor, but the reason is unknown. There are many cases. Regarding such cases, for example, it has been reported that the flavor could be stabilized by adding tocopherol, although the mechanism is not clear, for example, for processed foods using cheese or butter (for example, And Patent Document 6).

Furthermore, as an undesirable thing in the flavor of cheese, mold odor, stuffy odor, butyric acid odor, acid odor, fermentation odor, milky odor, etc. are often pointed out. For such a problem, a method for improving the flavor by adding amino acids such as methionine, alanine, glycine, or sugars such as glucose, xylose, fructose, sucrose is known (for example, Patent Document 7). reference).
Moreover, the thing of the form which immersed the manufactured cheese in oil is also known.
Japanese Patent Laid-Open No. 2-23830 Japanese Patent Laid-Open No. 9-94063 JP-A-8-256686 Japanese Patent Laid-Open No. 4-267845 Japanese Patent Laid-Open No. 2004-118 JP-A-61-217688 JP-A-7-107905

However, until now, it has not been known that flavor can be improved by adding olive oil to cheese or a food containing cheese, and that a decrease in flavor can be prevented.
In addition, the thing which made the manufactured cheese soaked in oil aims at improving preservation | save property, such as preventing oxidation and preventing reproduction of mold spores. In addition, since it is only immersed in oil, a large amount of oil is required, but the oil does not penetrate uniformly into the inside, so the surface is soft, fragile and difficult to grasp, and difficult to handle. On the other hand, the present invention uses olive oil as one of the raw materials for producing cheese food, the olive oil has a uniform content both on the surface and inside, and the content can be accurately adjusted, The flavor can be adjusted according to the ingredients. Further, unlike the oil form, a sealed container is not necessarily required, and various packaging forms such as a paper container can be selected. Moreover, the cheese food of the present application can be transported and applied to other foods.
Therefore, this invention makes it a subject to provide the cheese food which mix | blended olive oil, and the cheese food in which the unpleasant flavors of cheese, such as a fermentation smell and milky smell, were improved.

  As a result of intensive studies to solve the above problems, the present inventors have clarified that the flavor of cheese food is improved by olive oil, and have completed the present invention.

Accordingly, the present invention has the following configuration.
(1) Cheese food containing olive oil.
(2) A method for improving the flavor of cheese food, characterized by comprising olive oil.

  ADVANTAGE OF THE INVENTION According to this invention, the cheese food which mix | blended olive oil with favorable flavor can be provided, and also the fall of the flavor during storage can be prevented.

In the present invention, cheese food refers to not only natural cheese and processed cheese specified by a ministerial ordinance such as milk, but also cheese food, cheese-like food, and the like mainly made of cheese.
As raw material cheese used at the time of cheese food preparation, it is not limited to the kind or manufacturing method, Any thing normally used for manufacture of processed cheese or cheese food, cheese-like food, etc. can be used. For example, natural cheeses such as Parmesan cheese, Gruyère cheese, Maribo cheese, Gouda cheese, Cheddar cheese, Emmental cheese, Edam cheese, Camembert cheese, Brie cheese, Manstail cheese, Pont Levec cheese, Stilton cheese, Dana blue cheese, Blue cheese, And process cheese etc. which used these natural cheeses as a raw material can be used. Moreover, low-fat cheese (for example, refer to Unexamined-Japanese-Patent No. 11-155481) which has a fat content in the range of about 4 to 23% can also be used. Furthermore, you may use the fresh cheese generally classify | categorized as what is not ripened in the kind of what is called soft natural cheese, for example, cottage cheese, mozzarella cheese, quark cheese, cream cheese, etc.
Casein, rennet casein, acid casein, whey protein degradation product, and the like can also be used.
One kind or two or more kinds of these raw material cheese or casein are selected according to the purpose, mixed, pulverized and used for production. A molten salt may be added to the raw material cheese, and if necessary, a composition such as an emulsifier and a thickening polysaccharide, moisture, fats and oils, etc. may be added, melted by heating, and emulsified.

As the molten salt, any one can be used as long as it is usually used in the manufacture of processed cheese or cheese food. For example, sodium monophosphate, sodium diphosphate, sodium polyphosphate, sodium citrate and the like can be used, and two or more of these may be used in combination. As for the addition rate of molten salt, it is preferable to add 0.5 to 5 weight% with respect to raw material cheese.
As the emulsifier, any emulsifier can be used as long as it is generally approved to be added to food as a food additive. For example, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and the like can be mentioned, and two or more of these may be used in combination. The addition rate of the emulsifier is preferably 0.05 to 3% by weight based on the raw cheese.
Examples of the thickening polysaccharide include xanthan gum, guar gum, gellan gum, locust bean gum, curdlan, pullulan, tara gum, carrageenan and the like, and these can be used in combination of two or more thereof as necessary. . In addition, these thickening polysaccharides are normally used in cheese food manufacture in order to improve the moldability and filling suitability of the cheese food after heat emulsification. The addition ratio of the thickening polysaccharide is preferably 0.1 to 10% by weight based on the raw cheese.

Olive oil as an oil and fat used in the present invention is not particularly limited with respect to its production area, production method, storage method, ingredient, type, grade, etc., and is normally used for general households and businesses. Any one may be used, but it is preferable that the free fatty acid degree is 1% or less as oleic acid and the flavor is good. In addition, pulverized olives can also be used.
Although it is a blending method of olive oil, it can be added at the time of emulsification of the raw material cheese, but it is not particularly limited.
It is the amount of olive oil, but in cheese ordinances such as milk, fat, protein or carbohydrate that is not derived from milk is considered to be within 10% of the final product weight, that is, 0.05 to 10% by weight It can mix | blend in the range. In cheese-like foods, it can be mixed in an amount of 0.05 to 51% by weight.

  The optimal blending amount of olive oil varies depending on the flavor of the raw material cheese and protein and other additives used, but for example, when cheese is used as a raw material, 0.1 to By blending 2.0%, preferably 0.5 to 1.0%, a scent when eaten is preferred, there is no habit, there is a rich body, and a cheese food with a good aftertaste can be obtained. Moreover, when using casein etc., cheese food with favorable flavor can be obtained by mix | blending 0.1-10% with respect to casein etc.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. However, these are merely illustrative and the present invention is not limited thereto.

  1 kg of Gouda cheese and 1 kg of cheddar cheese were mixed, and 40 g of sodium polyphosphate as a molten salt, 20 g of olive oil (BOSCO Nisshin Oilio Co., Ltd.) and 180 ml of water were added to this raw cheese. While rotating this mixture at a rotation speed of 120 rpm using a kettle emulsifier, steam was blown into the mixture to raise the temperature to 85 ° C. and emulsify. This was filled into a carton and refrigerated at 5 ° C. for storage. In this example, the final content of olive oil was 0.9%.

(Test Example 1)
(sensory evaluation)
With respect to the flavor of the cheese food produced in Example 1, a sensory test was conducted by a paneler on the food immediately after production and stored in a refrigerator at 10 ° C. for 28 days (n = 10). In the sensory test, the following five items were evaluated by the 7-point method or the 5-point method. 1) "Overall taste" is not very delicious (-3) to very delicious (+3) 7 point method, 2) "Eating aroma" is not preferred (-2) ~ Preferred 5-point method up to (+2), 3) No “existence of habit” (-2) to 5-point method up to (+2), 4) No “existence of richness” (-2) The 5-point method up to a certain (+2) and 5) “aftertaste” were evaluated by the 5-point method from bad (−2) to good (+2). The results were expressed as the mean value ± standard deviation of each item, and statistically significant differences were tested using unmatched t-tests.

  The results are shown in Table 1 (sensory test results of cheese food with and without olive oil). The “overall taste” was significantly higher with olive oil blended after storage. The “scent when eaten” was significantly more preferred when it was mixed with olive oil immediately after production. The “presence / absence of habit” was significantly lower in the case where olive oil was blended immediately after production and after storage. Thus, it was found that by adding olive oil, evaluation items such as habit and aroma are improved, and at the same time, a decrease in overall deliciousness during storage is suppressed.

(Test Example 2)
The effect on the flavor by the amount of olive oil was investigated. A cheese food was produced in the same manner as in Example 1 except that the amount of olive oil was 0%, 0.1%, 0.5%, 1%, and 2%. The “overall taste” was evaluated by a 7-point method from (−3) to very delicious (+3) (average value, n = 8).

  The results are shown in Table 2 (sensory test result of cheese food according to the blending amount of olive oil). The compounding amount was 0.1 to 2%, and the score regarding “overall taste” was high. However, when the blending amount is 2%, the flavor of olive oil can be clearly felt, but it is a flavor that is completely satisfactory for the layer that prefers olive oil, and the preference problem is strong. In fact, good quality olive oil has a flavor that can be taken as it is for medicinal purposes.

(Test Example 3)
Since it has been reported that the flavor can be stabilized by tocopherol (see Patent Document 6), the difference in flavor improvement effect was confirmed using a formulated oil having a high tocopherol content.
According to Example 1, a cheese food was produced. Further, a cheese food was produced using a blended oil (salad oil, Nisshin Oilio) generally used instead of olive oil (BOSCO Nisshin Oilio). The “overall taste” of the manufactured cheese food was evaluated by the 7-point method as in Test Example 2.
In addition, the tocopherol content of olive oil is about 9 mg / 100 g, and the salad oil is about 81 mg / 100 g (see Japanese Food Standard Ingredients Table).

The results are shown in Table 3 (Results of sensory test for cheese food according to the type of oil) (average value, n = 8). Immediately after production and 28 days after production, it was confirmed that the “overall taste” was significantly higher when olive oil was used than with formulated oil. Therefore, it was found that the flavor improving effect is not the effect of tocopherol contained in olive oil, and shows a remarkable effect as compared with a general blended oil.
Formulated oil is a refined oil from which impurities such as color and odor are almost removed. On the other hand, olive oil is a semi-refined oil, and it contains many various components such as sterols and aromatic compounds in addition to fats and oils, and it is speculated that many trace components are involved in unique flavors.

  The raw milk was sterilized by heating (75 ° C., 15 seconds), cooled, and 0.01% calcium chloride was added. Furthermore, commercially available lactic acid bacteria starter and polysaccharide-producing lactic acid bacteria L. helveticus SBT2171 strain (FERM P-14381) and rennet were added to coagulate milk. The curd thus obtained was cut and stirred until the pH was 6.2 to 6.1, and whey was discharged to obtain curd grains. And this card | curd grain was mold-packed and squeezed, and also salted, it was made to age | cure | ripen at 10 degreeC for 3 to 8 months, and the gouda cheese was manufactured. To 2 kg of Gouda cheese thus produced, 14 g of sodium bicarbonate, 60 g of sodium polyphosphate as a molten salt, 20 g of guar gum as a thickening polysaccharide, 2 g of soybean lecithin as an emulsifier, and 30 g of olive oil (BOSCO Nisshin Oilio) The resulting mixture was directly put into a steam blown cheese emulsifier and heated and emulsified so as to reach 90 ° C. in about 5 minutes while stirring at 100 rpm to obtain a homogeneous and fluid emulsion. This was filled in a carton, cooled in a refrigerator at 5 ° C. and stored. As for the flavor, the stuffy odor was reduced and the aftertaste was also good. In this example, the final content of olive oil was 1.4%.

  Crushed low-fat gouda cheese (STN / TN = 15) (30% protein, 15% fat) 4.5kg and Cheddar cheese (STN / TN = 23) (27% protein, 30% fat) 1kg, rennet casein 1 kg, acid casein 1 kg, olive oil (BOSCO Nisshin Oilio Co., Ltd.) 250 g, water 2.2 kg are put into a kettle type emulsifying pot, and 50 g of disodium phosphate as molten salt and 50 g of polyglycerin condensed ricinolate of HLB1 as emulsifier are added. After each addition, the mixture was heated and melted to 80 ° C. at a stirring speed of 200 rpm. The melted cheese food was filled in a 30 × 26 × 4 cm container and cooled to 10 ° C. in a cold storage. The butyric acid odor derived from cheese and the so-called casein odor peculiar to rennet casein and acid casein used as raw materials were good flavors. The final content of olive oil in this example was 2.5%.

  1.3g rennet casein, 300g whey protein degradation product, 850g soybean hardened oil, 2kg water, 35g salt and 500g olive oil (BOSCO Nisshin Oilio Co., Ltd.) are put into a cooker type emulsification pot, and sodium citrate as a molten salt After adding 30 g, monosodium phosphate 30 g and sorbitan fatty acid ester 5 g, the mixture was heated to 80 ° C. and emulsified at a stirring speed of 200 rpm. Filled in carton. The carton filled with this was cooled in a 10 ° C. cool box to produce cheese food. The whey protein degradation product used as a raw material had a good flavor with reduced whey odor. The final content of olive oil in this example was 9.9%.

  Rennet casein 2.6kg, acid casein 600g, soybean hardened oil 1kg, olive oil (BOSCO Nisshin Oilio Co., Ltd.) 750g, water 5kg, salt 70g are put into a cutter type emulsification pot, and as a molten salt 38g sodium citrate After adding 38 g of disodium phosphate and 30 g of soy lecithin (HLB4) as an emulsifier and 30 g of polyglycerin condensed ricinolate of HLB3, the mixture was heated and melted to 80 ° C. at a stirring speed of 400 rpm. The cheese food melted by heating was filled in a carton and cooled to 10 ° C. in a cool box. The so-called casein odor peculiar to rennet casein and acid casein used as a raw material was a good flavor. In this example, the final content of olive oil was 7.4%.

Claims (2)

Cheese food with olive oil. A method for improving the flavor of cheese foods, characterized by comprising olive oil.