JP2010022252A - Cheese-like food and method for producing the same - Google Patents
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Abstract
Description
本発明は、原料チーズ類の含有率が低減されているにも関わらず、好ましい食感と加工適性を有するチーズ様食品に関する。また、製造時において好ましい充填適性を有するチーズ様食品に関する。本発明のチーズ様食品は、原料チーズ類の含有率が低いにもかかわらず、チーズ類に類似した好ましい食感と、カット、スライスなどの加工が可能な好ましい加工適性を有するものである。
なお、本発明におけるチーズ様食品とは、「公正競争規約」によって定められている「プロセスチーズ」及び「チーズフード」のほか、当業界において一般的にチーズ様食品と呼ばれるチーズ類似物を全て包含するものとする。
The present invention relates to a cheese-like food having a preferable texture and processability despite the reduced content of raw cheeses. Moreover, it is related with the cheese-like food which has preferable filling ability at the time of manufacture. The cheese-like food of the present invention has a preferable food texture similar to cheeses and preferable processability capable of processing such as cut and slice, despite the low content of raw cheeses.
In addition, the cheese-like food in the present invention includes all of the cheese analogs generally referred to as cheese-like food in the industry in addition to “process cheese” and “cheese food” defined by the “Fair Competition Rules”. It shall be.
一般的にプロセスチーズ等のチーズ様食品は、原料チーズ類を細かく粉砕し、水、塩、溶融塩、安定剤等の副原料を加え、７０℃〜９５℃又はそれ以上に撹拌しながら加熱し、溶解される。その後、溶解されたチーズは任意の包装形態に充填される。原料チーズの配合量は、原料チーズの種類や最終的に求める物性によって異なるが、製品中に約３０〜１００重量％が一般的である。この際、原料チーズの配合量が多ければ、物性は硬くなり、逆に少なければ水分等が多くなるために物性は柔らかくなる。
従来、貴重な乳資源である原料チーズ類の使用量をなるべく減らして、又は全く原料チーズ類を使用せずに、チーズに類似した特性（風味、食感、機能性など）を有するチーズ様食品を製造しようとする数多くの試みがなされてきた（特許文献１〜特許文献６）。これらの発明で使用されている原材料は、乳製品、乳素材、油脂類、澱粉類、卵白、グルテン、デキストリン、増粘多糖類などさまざまな食品素材である。これらチーズ様食品は、その中に原料チーズ類を含むものや、原料チーズ類の代替物としてカゼインなど乳素材を利用した技術が検討されてきた。しかしながら、近年、主に海外での旺盛な消費等を背景に、各種カゼイン、ホエータンパク質などの乳タンパク類も価格が高騰し、供給不安が生じつつある。このような状況の下、原料チーズ類の使用量を低減し、なおかつ、従来のプロセスチーズと同様の味、物性等の特性をもたせる技術が求められている。
In general, cheese-like foods such as processed cheese are made by crushing raw cheeses finely, adding auxiliary materials such as water, salt, molten salt, stabilizer, etc., and heating them with stirring to 70 ° C to 95 ° C or higher. Is dissolved. The melted cheese is then filled into any packaging form. Although the compounding quantity of raw material cheese changes with the kind of raw material cheese, and the physical property calculated | required finally, about 30 to 100 weight% is common in a product. At this time, if the amount of the raw cheese is large, the physical properties are hardened. Conversely, if the raw cheese is small, the physical properties are soft because moisture and the like are increased.
Traditionally, cheese-like foods that have characteristics similar to cheese (flavor, texture, functionality, etc.) with reduced use of raw cheese, which is a valuable dairy resource, or without the use of raw cheese at all Numerous attempts have been made to produce (Patent Document 1 to Patent Document 6). The raw materials used in these inventions are various food materials such as dairy products, milk materials, fats and oils, starches, egg whites, gluten, dextrins, thickening polysaccharides. As for these cheese-like foods, technologies that use raw material cheeses in them, and technologies that use milk materials such as casein as an alternative to raw cheeses have been studied. However, in recent years, against the background of vigorous consumption mainly overseas, milk proteins such as various caseins and whey proteins have soared in price, and supply anxiety has arisen. Under such circumstances, there is a demand for a technique for reducing the amount of raw cheese used and providing the same characteristics such as taste and physical properties as those of conventional process cheese.
チーズ様食品を製造するために、油脂、澱粉、ゼラチンなどを組み合わせる先行技術としては、特許文献７や特許文献８がある。特許文献７に記載の発明は、フラワーペースト、カスタードクリーム、クリームチーズといった室温でペースト状である食品に対し固形状食品と卵白、澱粉、乳タンパク質、小麦タンパク、ゼラチン、コラーゲンなどの凝固剤を1〜１０重量％混合し、静置加熱と冷却を行うことで、この混合物をプロセスチーズ様の硬さの食品にする方法である。この方法によると、固形状食品や凝固剤を練りこむためには、室温でペースト状の食品以外は使用できず、また静置加熱であることから、加熱が不均一であったり、焦げを生じたりするという問題がある。また、特許文献８に記載の発明は、４０重量％以上のクリームチーズに澱粉類を３〜１０重量％、ゼラチンを１〜５重量％配合することで、キャンディー状に成形できクリームチーズ様の食感をもつチーズ様食品を製造する方法である。この特許は、澱粉とゼラチンを配合するが、チーズとしてクリームチーズを４０重量％以上配合する必要があり、乳製品や乳素材の配合割合を低減できず、また、使用できるチーズがクリームチーズに限定されるという問題があった。 As prior arts for combining fats and oils, starch, gelatin and the like to produce a cheese-like food, there are Patent Document 7 and Patent Document 8. In the invention described in Patent Document 7, solid food and coagulants such as egg white, starch, milk protein, wheat protein, gelatin and collagen are added to food that is pasty at room temperature such as flour paste, custard cream and cream cheese. It is a method of making this mixture into a food with a processed cheese-like hardness by mixing 10 wt% to 10 wt%, and performing stationary heating and cooling. According to this method, in order to knead solid foods and coagulants, it is not possible to use foods other than pastes at room temperature, and because it is stationary heating, heating may not be uniform or may cause burns. There is a problem of doing. In addition, the invention described in Patent Document 8 is a cream cheese-like food that can be formed into a candy shape by blending 3 to 10% by weight of starch and 1 to 5% by weight of gelatin in 40% by weight or more of cream cheese. It is a method for producing a cheese-like food with a feeling. In this patent, starch and gelatin are blended, but it is necessary to blend cream cheese at 40% by weight or more as cheese, and the blending ratio of dairy products and dairy materials cannot be reduced, and usable cheese is limited to cream cheese. There was a problem of being.
本発明は、従来技術では提供されることがなかった、原料チーズ類の含有率を低減したチーズ様食品において、一般的なプロセスチーズと遜色の無い、好ましい食感と加工適性を有するチーズ様食品を提供することを課題とする。 The present invention is a cheese-like food which has not been provided in the prior art and has a preferable texture and processing suitability that is inferior to general process cheese in a cheese-like food with a reduced content of raw cheeses. It is an issue to provide.
本発明者らは、上記課題を解決することを目的に鋭意研究を重ねた結果、油脂を全体の１０〜４０重量％、澱粉類を全体の２〜１０重量％、ゼラチン類を全体の２〜１０重量％を原料チーズ類に配合し、撹拌しながら加熱混合することにより、従来技術では成し得なかった、製造時の充填適性が良好で、かつ好ましい食感とカット可能な加工適性を有するチーズ様食品が得られることを見出し、本発明を完成させるに至った。特に、（油脂＋製品水分）：澱粉類：ゼラチン類の配合比率を、1：（0.02〜0.15）：（0.02〜0.15）とすることで、良好な充填適性、食感、加工適性を付与することができることを見出し、本発明を完成させるに至った。 As a result of intensive studies aimed at solving the above-mentioned problems, the present inventors have found that 10 to 40% by weight of fats and oils, 2 to 10% by weight of starches, and 2 to 2% of gelatins. By blending 10% by weight with raw cheeses and heating and mixing with stirring, the filling ability at the time of production, which was not possible with the prior art, is good, and it has a favorable texture and cutability that can be cut. It discovered that a cheese-like food was obtained and came to complete this invention. In particular, by setting the blending ratio of (oil and fat + product moisture): starches: gelatin to 1: (0.02-0.15): (0.02-0.15), good filling suitability, texture, and processing suitability are imparted. As a result, the present invention has been completed.
すなわち、本発明は、原料チーズ類の含有量が全体の１０〜５０重量％であって、油脂を全体の１０〜４０重量％、澱粉類を全体の２〜１０重量％、ゼラチン類を全体の２〜１０重量％含有し、製品硬度が５０〜２００ｇｆであることを特徴とするチーズ様食品である。
本発明はまた、（油脂＋製品水分）：澱粉類：ゼラチン類の配合比率が、1：（0.02〜0.15）：（0.02〜0.15）であることを特徴とする前記のチーズ様食品である。
本発明はまた、７５〜８５℃における粘度が５０〜１０００Ｐｏｉｓｅであることを特徴とする前記のチーズ様食品である。
本発明はまた、目的とする製造量に対し、原料チーズ類を１０〜５０重量％、油脂を１０〜４０重量％、澱粉類を２〜１０重量％、およびゼラチン類を２〜１０重量％となるように配合し、乳化、混合することを特徴とする、製品硬度が５０〜２００ｇｆであるチーズ様食品の製造方法である。
本発明は、また、（油脂＋製品水分）：澱粉類：ゼラチン類の配合比率を、1：（0.02〜0.15）：（0.02〜0.15）としたことを特徴とする前記のチーズ様食品の製造方法である。
That is, in the present invention, the content of raw cheeses is 10 to 50% by weight of the whole, the fats and oils are 10 to 40% by weight, the starches are 2 to 10% by weight, and the gelatins are the whole. A cheese-like food containing 2 to 10% by weight and having a product hardness of 50 to 200 gf.
The present invention is also the above cheese-like food characterized in that the mixing ratio of (oil and fat + product moisture): starch: gelatin is 1: (0.02-0.15) :( 0.02-0.15).
The present invention is also the above cheese-like food characterized in that the viscosity at 75 to 85 ° C. is 50 to 1000 poise.
The present invention also provides 10 to 50% by weight of raw cheeses, 10 to 40% by weight of fats and oils, 2 to 10% by weight of starches, and 2 to 10% by weight of gelatins with respect to the target production amount. It mix | blends so that it may become, It emulsifies and mixes, It is a manufacturing method of the cheese-like foodstuff whose product hardness is 50-200 gf.
The present invention also provides the above-mentioned cheese-like food, wherein the mixing ratio of (oil and fat + product moisture): starch: gelatin is 1: (0.02-0.15) :( 0.02-0.15) Is the method.
本発明のチーズ様食品は、原料チーズ類の使用量を低減しつつ、従来のプロセスチーズと比較しても遜色の無い、良好な風味と、好ましい加工適性を有するものである。 The cheese-like food of the present invention has a good flavor that is not inferior to conventional processed cheese and preferable processing suitability while reducing the amount of raw cheese used.
以下、好適例を示して、本発明を詳しく説明する。
本発明における、原料チーズ類としては、チェダーチーズ、ゴーダチーズ等のナチュラルチーズの他、プロセスチーズやチーズフードが挙げられ、これらを単独、又は複数種組み合わせて使用することが可能である。
本発明では、これらの原料チーズ類の含有量を製品中１０〜５０重量％としたチーズ様食品を対象としている。原料チーズ類を製品中１０重量％未満にした場合には、チーズ由来の風味が充分発現せず、プロセスチーズと比較した場合に風味の面で劣るものとなってしまうため、好ましくない。一方、製品中５０重量％より多く配合した場合には、原料チーズ類によって良好な風味と物性が得られるため本発明を用いずとも特に問題は無く、本発明の対象外である。つまり、本発明の目的は、「原料チーズ類の使用量を低減する」ことであるから、製品中に５０重量％より多く原料チーズ類を配合することは、本発明の目的を外れるものである。
Hereinafter, the present invention will be described in detail with reference to preferred examples.
As raw material cheeses in this invention, process cheese and cheese food other than natural cheeses, such as a cheddar cheese and a gouda cheese, are mentioned, It is possible to use these individually or in combination of multiple types.
In this invention, the cheese-like food which made content of these raw material cheeses 10 to 50weight% in a product is made into object. When the raw cheese is less than 10% by weight in the product, the cheese-derived flavor is not sufficiently developed, and the flavor is inferior when compared with the processed cheese, which is not preferable. On the other hand, when blending more than 50% by weight in the product, good flavor and physical properties can be obtained depending on the raw material cheeses, so there is no particular problem without using the present invention and it is out of the scope of the present invention. In other words, since the object of the present invention is to “reduce the amount of raw cheese used”, adding more than 50% by weight of raw cheese to the product deviates from the object of the present invention. .
本発明で使用できる油脂としては、大豆白絞油、菜種白絞油、パーム油等の植物性油脂類、魚油、牛脂、乳脂等の動物性油脂類、それらを水素添加、エステル交換等の加工処理を施した食用精製加工油脂類等が挙げられるが、食品に用いられる油脂類として一般に使用できるものであれば特に限定は無い。これらを単独、複数種組み合わせて使用することが可能である。
本発明では、これら油脂を製品中１０〜４０重量％となるよう配合することが好ましい。１０重量％未満では、製品がボソボソとした食感となるとともに、製造時の粘度も高く充填適性が劣るため好ましくなく、また、製品中４０重量％より多く配合した場合には、製品に充分な硬度が付与できず加工適性が劣るとともに、オイルオフなどの組織異常が発生しやすくなるため好ましくない。
Examples of the fats and oils that can be used in the present invention include vegetable oils such as soybean white oil, rapeseed white oil, and palm oil, animal oils such as fish oil, beef tallow, and milk oil, and hydrogenated and processed such as transesterification. Examples include edible refined processed fats and oils that have been treated, but are not particularly limited as long as they can be generally used as fats and oils used in foods. These can be used alone or in combination.
In this invention, it is preferable to mix | blend these fats and oils so that it may become 10 to 40 weight% in a product. If it is less than 10% by weight, the product has an unpleasant texture, and the viscosity at the time of production is high and the filling property is inferior, which is not preferable. Hardness cannot be imparted and workability is inferior, and a structural abnormality such as oil-off is likely to occur.
本発明における澱粉類としては、加工澱粉又は加工していない天然澱粉のいずれでも使用することが可能であり、これらを単独又は複数種類組み合わせて使用することが可能である。加工澱粉としては、原料としてコーン、ワキシーコーン、馬鈴薯、タピオカなどを使用し、エーテル化処理、エステル化処理、湿熱処理、酸処理、架橋処理、α化処理などをしたものを例示することができ、天然澱粉としては、コーンスターチ、ワキシーコーンスターチ、馬鈴薯澱粉、タピオカ澱粉などを例示することができる。本発明では、これら澱粉類の製品中の含有率は２〜１０重量％となるように配合することが好ましい。本発明におけるこれら澱粉の効果は、製品の硬度付与と製造時の粘度付与であり、製品中２重量％未満ではこれら硬度付与、粘度付与の効果が充分発現されない。また、１０重量％より多く配合した場合には、製造時の粘度が過剰に高くなり、製品がボソボソとした食感となる。 As the starches in the present invention, either processed starch or unprocessed natural starch can be used, and these can be used alone or in combination. Examples of processed starch include corn, waxy corn, potato, tapioca, etc. used as raw materials, and etherified, esterified, wet heat treated, acidized, crosslinked, and pregelatinized. Examples of natural starch include corn starch, waxy corn starch, potato starch and tapioca starch. In this invention, it is preferable to mix | blend so that the content rate in the product of these starches may be 2 to 10 weight%. The effects of these starches in the present invention are imparting the hardness of the product and imparting the viscosity at the time of production. If the amount is less than 2% by weight in the product, the effects of imparting the hardness and imparting the viscosity are not sufficiently expressed. Moreover, when it mix | blends more than 10 weight%, the viscosity at the time of manufacture will become high too much, and it will become the food texture which the product made rough.
本発明で使用できるゼラチン類としては、牛骨、牛皮、豚骨、豚皮、魚を原料とし、それらを酸又はアルカリ処理して製造したものを例示することができ、これらを単独、又は複数種組み合わせて使用することができる。本発明では、これらゼラチンを製品中の含有率が２〜１０重量％となるよう配合する。製品中２重量%未満では、目的とする加工適性を付与することが困難であり、１０重量％より多く配合した場合には、製品の食感が硬くなりすぎてしまい、好ましくない。 Examples of gelatins that can be used in the present invention include those made from beef bone, cow skin, pork bone, pork skin, and fish as raw materials, and those produced by acid or alkali treatment. These may be used alone or in combination. Can be used in combination. In the present invention, these gelatins are blended so that the content in the product is 2 to 10% by weight. If it is less than 2% by weight in the product, it is difficult to impart the desired processability, and if it is added more than 10% by weight, the texture of the product becomes too hard, which is not preferable.
本発明では、原料チーズ類を低減したチーズ様食品において、上記のような配合率で油脂、澱粉類、ゼラチン類を配合することができるが、特に、低減した原料チーズ類の代替として、（油脂＋製品水分）：澱粉類：ゼラチン類を1：（0.02〜0.15）：（0.02〜0.15）のの配合比率で組み合わせて使用することが望ましい。この配合比率で配合した場合には、一般的なプロセスチーズと同様に、良好な食感、物性を得ることができる。
本発明のチーズ様食品には、風味付けや色調調整の目的で一般的な食品素材、フレーバー、色素などを配合することができる。これらの配合物の種類や重量比は特に限定されるものではない。また、口溶けが悪くならない範囲で、物性調整の目的で増粘多糖類などの各種安定剤類やゲル化剤類を使用することが可能である。さらに一般的にプロセスチーズの製造に使用される各種乳化剤、ｐH調整剤などを使用することも可能である。
なお、本発明における製品硬度とは、１０℃に温度調整したチーズ様食品をφ１５mm×２０mmの円柱状に切り出し、レオメーター（不動工業製）を用いて、φ０．３ｍｍのピアノ線で、底面に対して垂直方向に、かつ底面の円の中心を通過する直線に合わせて、６ｃｍ／分の速度で切断した時の最大応力を測定した値を示すものとする。
In the present invention, fats and oils, starches and gelatins can be blended at the above-mentioned blending ratio in cheese-like foods with reduced raw material cheeses. + Product moisture): Starches: Gelatins are desirably used in combination at a mixing ratio of 1: (0.02-0.15) :( 0.02-0.15). When blended at this blending ratio, good texture and physical properties can be obtained as in general process cheese.
The cheese-like food of the present invention can be blended with general food materials, flavors, pigments, and the like for the purpose of flavoring and color adjustment. The kind and weight ratio of these blends are not particularly limited. In addition, various stabilizers such as thickening polysaccharides and gelling agents can be used for the purpose of adjusting physical properties as long as the dissolution in the mouth does not deteriorate. Furthermore, it is also possible to use various emulsifiers and pH adjusters that are generally used in the manufacture of processed cheese.
The product hardness in the present invention is a cheese-like food whose temperature is adjusted to 10 ° C., cut into a cylindrical shape of φ15 mm × 20 mm, and a rheometer (manufactured by Fudo Kogyo Co., Ltd.) with a piano wire of φ0.3 mm on the bottom surface. On the other hand, a value obtained by measuring the maximum stress when cut at a speed of 6 cm / min in a direction perpendicular to the straight line passing through the center of the circle on the bottom surface is shown.
本発明のチーズ様食品の製造方法について以下に説明する。
本発明では、上記の原材料に溶融塩を加えて攪拌しながら加熱乳化する。溶融塩はリン酸塩類やクエン酸塩類などプロセスチーズ製造で通常使用されるものが利用可能である。添加量としては、加えた原料チーズ類に対して０．５〜３．０重量％程度である。加熱温度は、原材料の乳化ができる温度であればよいが、殺菌という観点から考えると８０℃以上が望ましい。
加熱乳化に使用する乳化機としては、特に限定は無く、クッカー型乳化機、ケトル型乳化機、縦型せん断式乳化機、かきとり式熱交換機など、プロセスチーズの製造に使用される乳化機が使用可能である。
こうして得られた乳化物を目的に応じた型に流し込み冷却する。冷却温度や冷却スピードについては特に限定はないが、微生物の増殖や組織の維持を考慮すると、通常の食品と同様、速やかに10℃以下まで冷却し、そのまま保持することが望ましい。
The manufacturing method of the cheese-like food of the present invention will be described below.
In the present invention, the molten salt is added to the above raw material and heated and emulsified while stirring. As the molten salt, those usually used in the manufacture of process cheese such as phosphates and citrates can be used. As addition amount, it is about 0.5 to 3.0 weight% with respect to the added raw material cheeses. The heating temperature may be any temperature at which raw materials can be emulsified, but 80 ° C. or higher is desirable from the viewpoint of sterilization.
The emulsifier used for the heat emulsification is not particularly limited, and an emulsifier used for manufacturing process cheese such as a cooker emulsifier, a kettle emulsifier, a vertical shear emulsifier, a scraper heat exchanger, etc. is used. Is possible.
The emulsion thus obtained is poured into a mold according to the purpose and cooled. The cooling temperature and cooling speed are not particularly limited, but considering the growth of microorganisms and the maintenance of tissues, it is desirable to quickly cool to 10 ° C. or less and keep it as it is, as with normal food.
（実施例）
以下、本発明の実施例を示すが、本発明はこれに限定されるものではない。
(Example)
Examples of the present invention will be described below, but the present invention is not limited thereto.
チェダーチーズ（フォンテラ社製）をミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ ＳＥ、ＢＫギューリニ社製）を２重量％となるように混合したものを原料チーズ類として使用した。油脂として大豆白絞油（日清オイリオ製）、澱粉類として馬鈴薯加工澱粉（松谷化学製）、ゼラチン類として豚皮ゼラチン（新田ゼラチン製）を用い、表1に示す割合で混合した。この混合物を縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、１２００ｒｐｍで攪拌し８０℃まで加熱乳化を行った。乳化終了後８０℃における粘度をビスコテスター（リオン社製）で測定した。乳化したチーズ様食品は、ワックスをコートしたセロファンフィルム（３５ｍｍ×５５ｍｍ×１８５ｍｍ）及びポリエチレンテレフタレート（ＰＥＴ）製のフィルム（６０ｍｍ×１００ｍｍ×５ｍｍ）に充填し、５℃で１日冷却した。 Cheddar cheese (manufactured by Fontera Co.) was pulverized with a meat chopper, and mixed with molten salt (JOHSE, BK Gurini Co., Ltd.) so as to be 2% by weight was used as raw material cheeses. Soybean white squeezed oil (manufactured by Nisshin Oillio) was used as the fat and oil, potato-processed starch (manufactured by Matsutani Chemical) was used as the starch, and pork skin gelatin (manufactured by Nitta Gelatin) was used as the gelatin. This mixture was put into a vertical shearing type emulsifying machine (manufactured by Nichiraku Kikai Co., Ltd.) and stirred at 1200 rpm while blowing steam into the jacket to carry out heat emulsification to 80 ° C. After the emulsification, the viscosity at 80 ° C. was measured with a bisco tester (Rion Co.). The emulsified cheese-like food was filled in a cellophane film (35 mm × 55 mm × 185 mm) coated with wax and a film (60 mm × 100 mm × 5 mm) made of polyethylene terephthalate (PET) and cooled at 5 ° C. for one day.
（食感・組織の評価）
冷却後のチーズ様食品は、５人の訓練されたパネラーにより以下の基準で試食評価した。
◎：プロセスチーズと同様の食感で好ましい
○：プロセスチーズに似た食感で好ましい
△：プロセスチーズとは異なる食感
×： 離水、オイルオフなど組織不良
(Evaluation of texture and organization)
The cheese-like food after cooling was evaluated for tasting according to the following criteria by five trained panelists.
◎: Preferable with texture similar to process cheese ○: Preferable with texture similar to process cheese △: Texture different from process cheese ×: Poor texture such as water separation or oil-off
（硬度の評価）
チーズ様食品の硬度は、１０℃に温度調整したサンプルをφ１５mm×２０mmの円柱状に切り出し、レオメーター（不動工業製）によりφ０．３ｍｍのピアノ線で長さ方向に垂直に切断した時の最大応力を測定した。
(Evaluation of hardness)
The hardness of cheese-like food is the maximum when a sample whose temperature is adjusted to 10 ° C. is cut into a cylindrical shape of φ15 mm × 20 mm, and is cut perpendicularly in the length direction with a piano wire of φ0.3 mm by a rheometer (manufactured by Fudo Kogyo) Stress was measured.
（粘度の評価）
チーズ様食品の粘度は、乳化、混合後に、チーズ様食品の品温が７５〜８５℃であるときの粘度をビスコテスターＶＴ−０４Ｆ型粘度計（ローター１または２を使用、リオン株式会社製）を用いて測定した。
(Evaluation of viscosity)
The viscosity of the cheese-like food is the viscosity when the product temperature of the cheese-like food is 75 to 85 ° C. after emulsification and mixing. Viscometer VT-04F viscometer (using rotor 1 or 2; manufactured by Rion Corporation) It measured using.
（フィルムからの剥離性の評価）
剥離性の評価は、ＰＥＴ製フィルムから冷却されたチーズ様食品を取り出すことによって行った。評価の基準は以下の通りである。
○：チーズ様食品がフィルムに付着することなく取り出せる
△：チーズ様食品が一部フィルムに付着する
×：チーズ様食品がフィルムのほぼ全面に付着する
(Evaluation of peelability from film)
Evaluation of peelability was performed by taking out the cheese-like food cooled from the PET film. The criteria for evaluation are as follows.
○: The cheese-like food can be taken out without adhering to the film. Δ: The cheese-like food partially adheres to the film. ×: The cheese-like food adheres to almost the entire surface of the film.
（カット適性の評価）
カット適性の評価は、冷却後のチーズを室温下、ナイフで切断した場合の切り出し易さについて以下の基準で評価した。
○：チーズ様食品がナイフに付着することなく切り出せ、ナイフが汚れることがない
△：チーズ様食品が一部ナイフに付着するが、ナイフとチーズ様食品が容易に分離する
×：チーズ様食品がナイフに付着し、ナイフとチーズ様食品が容易に分離しない
(Evaluation of cut suitability)
Evaluation of cut suitability was evaluated according to the following criteria for ease of cutting when the cheese after cooling was cut with a knife at room temperature.
○: The cheese-like food can be cut out without adhering to the knife, and the knife does not become dirty. Δ: The cheese-like food partially adheres to the knife, but the knife and the cheese-like food are easily separated. Sticks to the knife and the knife and cheese-like food do not separate easily
（試験結果）
結果を表１に示す。
原料チーズ類、油脂、澱粉類、ゼラチン類を配合してチーズ様食品を調製した場合、原料チーズ類の配合比率が１０〜５０％において目標とする品質のものが得られた。また原料チーズ類の配合比率を１０〜５０％とした場合でも、ゼラチン類、あるいは澱粉類を添加しない場合は目標の品質にはいたらなかった。
(Test results)
The results are shown in Table 1.
When a cheese-like food was prepared by blending raw cheeses, fats and oils, starches, and gelatins, a target quality was obtained when the blending ratio of the raw cheeses was 10 to 50%. Moreover, even when the blending ratio of the raw cheeses was set to 10 to 50%, the target quality was not achieved unless gelatins or starches were added.
ゴーダチーズ（雪印乳業製）をミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃスペシャル、ＢＫギューリニ社製）を２重量％となるように混合したものを原料チーズ類として使用した。油脂として大豆硬化油（日清オイリオ製）、澱粉類としてコーンスターチ（松谷化学製）、ゼラチン類として豚骨ゼラチン（新田ゼラチン製）を用い、表２に示す割合で混合した。この混合物を縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、１２００ｒｐｍで攪拌し８０℃まで加熱乳化を行った。得られたチーズ様食品の充填、冷却、品質評価は実施例１と同様に行った。 Gouda cheese (manufactured by Snow Brand Milk Products Co., Ltd.) was pulverized with a meat chopper and mixed with molten salt (JOHA C Special, BK Gurini Co., Ltd.) so as to be 2% by weight as raw cheeses. Hardened soybean oil (manufactured by Nissin Eulio) as fats and oils, corn starch (manufactured by Matsutani Chemical) as starches, and pork bone gelatin (manufactured by Nitta Gelatin) as gelatins were mixed in the proportions shown in Table 2. This mixture was put into a vertical shearing type emulsifying machine (manufactured by Nichiraku Kikai Co., Ltd.) and stirred at 1200 rpm while blowing steam into the jacket to carry out heat emulsification to 80 ° C. The filling, cooling, and quality evaluation of the obtained cheese-like food were performed in the same manner as in Example 1.
（試験結果）
結果を表２に示す。
原料チーズ類の配合比率が１０％または５０％において、油脂の配合比率を変えた場合、油脂の配合比率１０〜４０％で目標とする品質のものが得られた。
(Test results)
The results are shown in Table 2.
When the blending ratio of the raw cheeses was 10% or 50% and the blending ratio of the fats and oils was changed, the target quality was obtained with the blending ratio of 10 to 40% of the fats and oils.
チェダーチーズ（フォンテラ社製）をミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ ＳＥ、ＢＫギューリニ社製）を２重量％となるように混合したものを原料チーズ類として使用した。油脂として大豆硬化油（日清オイリオ製）、澱粉類として馬鈴薯加工澱粉（松谷化学製）、ゼラチン類として豚骨ゼラチン（新田ゼラチン製）を用い、表３に示す割合で混合した。この混合物を縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、１２００ｒｐｍで攪拌し８０℃まで加熱乳化を行った。得られたチーズ様食品の充填、冷却、品質評価は実施例１と同様に行った。 Cheddar cheese (manufactured by Fontera Co.) was pulverized with a meat chopper, and mixed with molten salt (JOHSE, BK Gurini Co., Ltd.) so as to be 2% by weight was used as raw material cheeses. Hardened soybean oil (manufactured by Nissin Eulio) as fats and oils, potato-processed starch (manufactured by Matsutani Chemical) as starches, and pork bone gelatin (manufactured by Nitta Gelatin) as gelatins were mixed in the proportions shown in Table 3. This mixture was put into a vertical shearing type emulsifying machine (manufactured by Nichiraku Kikai Co., Ltd.) and stirred at 1200 rpm while blowing steam into the jacket to carry out heat emulsification to 80 ° C. The filling, cooling, and quality evaluation of the obtained cheese-like food were performed in the same manner as in Example 1.
（試験結果）
結果を表３に示す。
原料チーズ類と油脂の配合率を一定にした場合、澱粉類を２〜１０重量％、ゼラチン類を２〜１０重量％、および（油脂＋製品水分）：澱粉類：ゼラチン類の配合比率を1：（0.02〜0.15）：（0.02〜0.15）とすることで目標の品質とすることができた。
(Test results)
The results are shown in Table 3.
When the mixing ratio of raw material cheeses and fats and oils is constant, starch is 2 to 10% by weight, gelatins are 2 to 10% by weight, and (fat + product moisture): starches: the blending ratio of gelatins is 1 : (0.02 to 0.15): (0.02 to 0.15), the target quality was achieved.
Claims (5)
The method for producing a cheese-like food according to claim 4, wherein the blending ratio of (oil and fat + product moisture): starch: gelatin is 1: (0.02-0.15) :( 0.02-0.15).
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| JP2018201505A (en) * | 2017-06-01 | 2018-12-27 | 太陽油脂株式会社 | Oil and fat composition for solid cheese-like food |
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| JPS5974952A (en) * | 1982-10-22 | 1984-04-27 | Asahi Chem Ind Co Ltd | Imitation cheese composition |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014171456A (en) * | 2013-03-12 | 2014-09-22 | Meiji Co Ltd | Method for supervising and manufacturing cheese |
| JP2018201505A (en) * | 2017-06-01 | 2018-12-27 | 太陽油脂株式会社 | Oil and fat composition for solid cheese-like food |
| JP7160566B2 (en) | 2017-06-01 | 2022-10-25 | 太陽油脂株式会社 | Oil and fat composition for solid cheese-like food |
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| JP5235543B2 (en) | 2013-07-10 |
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