JP2010022259A - Cheese-like food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cheese-like food which has not been provided by conventional technologies, has a preferable texture and process suitability not inferior to those of general process cheeses, and has a reduced content of cheese. <P>SOLUTION: The cheese-like food contains a raw material cheese, fats and oils, starch, and agar in amounts of 10-50 wt.%, 10-40 wt.%, 2-10 wt.%, and 0.2-2.0 wt.%, respectively, on the basis of the total amount. Also, in the cheese-like food, the compounding ratio of (fats and oils + product water content):starch:agar is 1:(0.02-0.15):(0.001-0.03). <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  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.

  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. 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.

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, only foods in paste form at room temperature can be used, and since it is stationary heating, heating may be uneven or burnt. 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. This patent contains starch and gelatin, but it is necessary to add 40% by weight or more of cream cheese as cheese, and the effect of reducing the mixing ratio of dairy products and dairy materials is low, and the cheese that can be used is cream cheese There was a problem that it was limited to.
JP 59-039245 A Japanese Patent Laid-Open No. 02-023831 JP 02-053439 A JP 59-074952 JP-A-62-014742 JP 63-094939 A JP 2000-184854 A JP 2007-151418 A

  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.

  As a result of intensive studies aimed at solving the above-mentioned problems, the present inventors have made 10 to 40% by weight of fats and oils, 2 to 10% by weight of starches, and 0.2% of agar. By blending ~ 2.0% by weight with raw cheese and heating and mixing with stirring, processing that can not be achieved by the prior art, has good filling suitability at the time of manufacture, and has a preferable texture and cut The present inventors have found that a cheese-like food having suitability can be obtained, and have completed the present invention. In particular, by giving a blending ratio of (oil and fat + product moisture): starches: agar to 1: (0.02 to 0.15): (0.001 to 0.03), good filling suitability, texture, and processing suitability are imparted. As a result, the present invention has been completed.

That is, according to 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 agar is 0% of the whole. It is a cheese-like food characterized by containing 2 to 2.0% by weight.
The present invention is also the above-mentioned cheese-like food characterized in that the mixing ratio of (oil and fat + product moisture): starches: agar is 1: (0.02-0.15) :( 0.001-0.03).
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 and the product hardness is 50 to 200 gf.
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 0.2 to 2.0% by weight of agar with respect to the target production amount. It is the manufacturing method of the cheese-like foodstuffs which mix | blend%, emulsify, and mix.
The present invention is also the above-described method for producing a cheese-like food, characterized in that the mixing ratio of (oil and fat + product moisture): starch: agar is 1: (0.02-0.15): (0.001-0.03). is there.

    The cheese-like food obtained in the present invention is a cheese-like food with a reduced content of raw cheeses that has not been provided in the prior art, and is a preferred food that is inferior to general process cheese. A cheese-like food having a feeling and suitability for processing can be provided.

  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 cheddar cheese and gouda cheese, are mentioned, These can be used 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. If it is less than 10% by weight in the product, the flavor derived from cheese is not sufficiently exhibited, which is not preferable. Moreover, when more than 50 weight% is mix | blended in a product, even if it does not add an auxiliary material with the compounding ratio like this invention, since a favorable physical property is obtained with raw material cheeses, this invention is not required. In other words, the object of the present invention is merely “reduction of the amount of raw cheese”, and blending more than 50% by weight of raw cheese into the product is out of the scope of the present invention.

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, and any oils and fats that can be generally used as fats and oils used in foods can be used. 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 a crisp texture, and the viscosity at the time of production is high and the filling property is inferior. Further, when the content is more than 40% by weight, it is not preferable because sufficient hardness cannot be imparted to the product, the workability is inferior, and a structural abnormality such as oil-off is likely to occur.

In the present invention, as starches, either processed starch or unprocessed natural starch can be used, and these can be used singly or in combination. Examples of processed starch include corn, waxy corn, potato, tapioca, etc. 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 effect of these starches in the present invention is to impart hardness to the product and to impart viscosity at the time of manufacture. When the content is less than 2% by weight, the effects of imparting hardness and imparting viscosity are not sufficiently exhibited. Moreover, when it mix | blends more than 10 weight%, while the viscosity at the time of manufacture will become high too much, it will become the texture which the product made a rough feeling.

The agar that can be used in the present invention is obtained by hot water extraction of a viscous substance present in red algae to remove water, and there is no particular limitation as long as it is generally used for food applications. In the present invention, these agars are blended so that the content in the product is 0.2 to 2.0% by weight. If it is less than 0.2% by weight in the product, it is difficult to impart the desired processability, and if it is added more than 2.0% by weight, the texture of the product becomes hard and brittle, which is not preferable.
In the present invention, in cheese-like foods with reduced raw material cheeses, fats and oils, starches, and agar can be blended at the blending ratio as described above. In particular, as an alternative to reduced raw material cheeses, Product moisture): Starch: It is desirable to use agar in a combination ratio of 1: (0.02-0.15): (0.001-0.03). When mix | blending with these mixing | blending balances, favorable food texture and physical property can be obtained similarly to 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, pH adjusters and the like used in the production of ordinary process 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, the 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.

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 an additive, 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. However, in consideration of the growth of microorganisms and the maintenance of tissues, it is desirable to quickly cool to 10 ° C. or lower and keep it as it is, as with normal food.

(Example)
Examples of the present invention will be described below, but the present invention is not limited thereto.

  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 Nissin Oillio) was used as the fat, potato-processed starch (manufactured by Matsutani Chemical) as the starch, and UP-700 (manufactured by Unitech Foods) as the agar, and mixed in the proportions shown in Table 1. 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.

(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

(Evaluation of hardness)
The hardness of cheese-like food was cut into a cylinder of φ15mm × 20mm after temperature adjustment to 10 ° C, and a rheometer (manufactured by Fudo Kogyo Co., Ltd.) with a piano wire of φ0.3mm and a vertical speed of 6cm / min. The maximum stress was measured when cutting with a.

(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.

(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.

(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

(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 agar, the target quality was obtained when the blending ratio of the raw cheeses was 10 to 50% by weight. Moreover, even when the blending ratio of cheese was 10 to 50% by weight, the target quality was not achieved when agar or starch was not added.

  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. Soybean hardened oil (manufactured by Nisshin Oillio) was used as the fat and oil, corn starch (manufactured by Matsutani Chemical Co., Ltd.) was used as the starch, and UP-700 (manufactured by Unitech Foods) was used as the agar. 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, and heat emulsified 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.

(Test results)
The results are shown in Table 2.
When the blending ratio of the raw cheeses was 10% by weight or 50% by weight, when the blending ratio of the fats and oils was changed, the target quality was obtained at the blending ratio of 10 to 40% by weight of the fats and oils.

  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 hardened 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 UP-700 (manufactured by Unitech Foods) was used as the agar. 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.

(Test results)
The results are shown in Table 3.
When the mixing ratio of raw cheeses and fats and oils is constant, the mixing ratio of starches is 2 to 10% by weight, the mixing ratio of agar is 0.2 to 2.0% by weight, and (oils and fats + product moisture): starch Class: The target quality could be achieved by setting the mixing ratio of agar to 1: (0.02-0.15): (0.001-0.03).

Claims (5)

  The content of raw cheeses is 10 to 50% by weight of the whole, fats and oils are 10 to 40% by weight, starches are 2 to 10% by weight, and agar is 0.2 to 2.0% of the whole. Cheese-like food characterized by containing% by weight.   The cheese-like food according to claim 1, wherein the mixing ratio of (fat + product moisture): starch: agar is 1: (0.02-0.15): (0.001-0.03).   The cheese-like food according to claim 1 or 2, wherein the viscosity at 75 to 85 ° C is 50 to 1000 poise, and the product hardness is 50 to 200 gf.   10-50% by weight of raw cheese, 10-40% by weight of fats and oils, 2-10% by weight of starch, 0.2-2.0% by weight of agar, and emulsification based on the desired production amount The manufacturing method of the cheese-like food to mix.   The method for producing a cheese-like food according to claim 4, wherein the blending ratio of (oil and fat + product moisture): starch: agar is 1: (0.02-0.15): (0.001-0.03).