JP2014108055A - Spinnable pasty cheese composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pasty cheese composition having enough spinnability in a wide range of temperature from low temperature range to ordinary temperature range, especially 3 to 40°C, while having texture with suitable viscoelasticity of pasty cheese.SOLUTION: There is provided a pasty cheese composition excellent in spinnability manufactured by mixing water of 35 to 62 mass%, oil and fat of 20 to 45 mass% and hydroxy propyl starch derived from tapioca or potato of 5 to 25 mass% with raw material cheese, emulsifying, heating and then cooling. Because the starch in a component is the hydroxy propyl starch derived from tapioca or potato, gelatinized hydroxy propyl starch forms a stable micelle with cheese powder, water and oil and fat due to hydrophilic property of functional groups when heated and mixed, and provides a cheese composition having texture with viscoelasticity even at low temperature of 3 to 40°C and further the pasty cheese composition having enough spinnability.

Description

  This invention is a general-purpose food material containing cheese, and relates to a spinnable paste-like cheese composition having spinnability even under low temperature conditions of room temperature or lower.

  As food materials containing cheese, fluid pasty cheese compositions used for hamburger and bread toppings, sauces, fillings, cheese fondue materials and the like are generally known.

Cheese has a variety of flavors depending on the type of milk used as a raw material and fermentation conditions, but many tend to soften when heated and have a soft and fluid fluidity, and have a stringiness when cut into small pieces. Have.
Such spinnability is a characteristic preferred by many consumers in order to make it intuitive that the texture of cheese is soft and preferable.

  For example, typical natural cheeses such as Camembert, Cheddar, Gouda, Mozzarella, Edam, Emmental, etc., become pasty when heated, and can be plied when hand-stripped. Therefore, similar characteristics are recognized even in processed cheese formed by melting one or more kinds of natural cheese.

  Ordinary cheeses become hard and lose their spinnability in a low temperature environment at room temperature or below or below refrigeration temperature, so when cheese temperature is below room temperature, You cannot expect stringiness.

  It is known that the spinnability exhibited by the heated cheese is further enhanced by adding starch or moisture (Patent Document 1).

  Moreover, as paste-like cheese-flavored food with spinnability under a temperature condition of about room temperature (15 to 25 ° C.), an appropriate amount of water is added to a normal cheese sauce, and guar gum or a decomposition product thereof is 0.02 A cheese-flavored food containing ˜2% by weight and using starches obtained from tapioca, phosphorylated starch, and pregelatinized starch as additives (stabilizers) is known (Patent Document 2).

  However, the above-mentioned pasty cheese-flavored food does not show spinnability under low temperature conditions including the refrigerated state, and even if it is stretched, it is torn before it becomes thin like a yarn. For example, when eating cheese sauce or the like in a refrigerated state for heating without storage, the stringiness of pasty cheese cannot be expected.

  A cheese-like food containing acetylated or etherified starch having spinnability (stringiness) in a temperature range of 4 to 60 ° C. is known so as to cope with this problem (Patent Document 3).

Japanese Patent Laid-Open No. 2-92239 JP 2000-333600 A JP 2006-254742 A

  However, as described above, the cheese-like food having a conventional spinnability has a temporary spinnability in a wide temperature range of 4 to 60 ° C., but as a texture, it is viscoelasticity peculiar to cheese. However, it has not been easy to obtain a satisfactory texture as a pasty cheese and to satisfy the stringiness.

  Therefore, the problem of the present invention is to solve the above-mentioned problems, and in particular, in a wide temperature range from a low temperature range of 3 to 40 ° C. to a normal temperature range while having a preferable viscoelastic texture of pasty cheese. It is to make a pasty cheese composition having sufficient spinnability.

  In order to solve the above-mentioned problem, in this invention, water, fats and oils and starch are mixed and emulsified in the raw cheese, and the starch is gelatinized from the starch. As a paste-like cheese composition excellent in spinnability using hydroxypropyl starch derived from tapioca or potato.

  The spinnable pasty cheese composition of the present invention configured as described above was heated and mixed due to the hydrophilicity of the functional group, because the starch in the component was hydroxypropyl starch derived from tapioca or potato On the other hand, gelatinized hydroxypropyl starch forms stable micelles with cheese powder, water and fats, and becomes a cheese composition with a good viscoelastic texture with a good taste even at a low temperature of 3 ° C or higher, and A pasty cheese composition having sufficient spinnability is obtained.

  It should be noted that processed starch using raw materials other than tapioca or potato as a raw material does not provide the above-mentioned effects sufficiently, as is apparent from the experimental results described later. This is probably because the size and shape of the starch particles are different.

  In addition, even processed starch derived from tapioca or potato, for example, processed starch that is etherified other than hydroxypropyl group, such as carboxymethyl starch, cationic starch, cross-linked starch, etc. An excellent effect with both spinnability and viscoelasticity cannot be obtained sufficiently.

  Hydroxypropyl starch is a pasty cheese composition that has sufficient spinnability in a wide temperature range from 3 to 40 ° C. to a normal temperature range and has a viscoelastic texture. It is preferable that 5-25 mass% is mix | blended with the paste-like cheese composition.

  It is preferable that the water in the spinnable paste-like cheese composition of the present invention is blended in an amount of 35 to 62% by mass so that the paste-like cheese composition exhibits sufficient spinnability even at low temperatures.

  The spinnable pasty cheese composition configured as described above is viscoelastic even in a low temperature state in a cold season or a state immediately after taking out the food from a refrigerated state, such as a cheese sauce or a cheese filling. It has excellent properties such as texture and stringiness.

  Moreover, in order to manufacture the spinnable paste-like cheese composition which has a specific spinnability reliably at such low temperature, 35-62 mass% of water and 20-45 mass of fats and oils are used for the raw material cheese. It is preferable to mix and emulsify 5 to 25% by mass of hydroxypropyl starch derived from tapioca or potato, and heat and then cool and manufacture.

  Since this invention mixes and emulsifies raw material cheese, water, fats and oils, and hydroxypropyl starch derived from tapioca or potato, and gelatinizes the starch, the gelatinized hydroxypropyl starch However, while stably bonding with cheese powder, water and fats and oils, and having a preferred viscoelastic texture of pasty cheese, especially in a wide temperature range from a low temperature range of 3 to 40 ° C. to a normal temperature range. There exists an advantage used as the paste-like cheese composition which has sufficient spinnability.

  In addition, the raw cheese is mixed with a predetermined amount of water, fats and oils and tapioca or potato-derived hydroxypropyl starch, emulsified, heated, and then cooled to a predetermined temperature or less, thereby producing a spinnable paste There exists an advantage which can manufacture a cheese composition reliably and reliably.

Chart showing relationship between spinnability (elongation) and starch amount of examples and comparative examples Chart showing relationship between spinnability (elongation) and moisture content of Examples and Comparative Examples Chart showing relationship between spinnability (elongation) of Examples and Comparative Examples and types of starch or cheese

  The spinnable paste-like cheese composition of the present invention is made by mixing and emulsifying water, fats and oils and starch into raw material cheese, and gelatinizing the starch by heating. At that time, tapioca is used as the starch. Alternatively, a hydroxypropyl starch derived from potato is employed, it is in the form of a paste that can be used as a cheese sauce or cheese filling, and has a stringiness.

  The raw material cheese used in the present invention can be used without particular limitation as a raw material for cheese-based foods, and as the raw material, either natural cheese or process cheese may be used. Lactic acid bacteria or rennet is added to solidify casein to eliminate whey, and examples include cream cheese, cottage cheese, cheddar cheese, mozzarella cheese, gouda cheese, edam cheese, camembert cheese, and the like.

The water added to such raw material cheese is preferably blended in an amount of 35 to 62% by mass as the amount of water in the pasty cheese composition.
If the amount is less than 35% by mass, it becomes too hard as a cheese sauce or cheese filling, and the desired paste-like physical properties are not obtained. Moreover, when it mix | blends in large quantities exceeding 62 mass%, a viscosity will become low and it will be liquefied too much and the physical property as a paste will be lost. From such a tendency, a more preferable water content is 35 to 59% by mass, and more preferably about 40 to 53% by mass.

The starch used in this invention is a hydroxypropyl starch derived from tapioca or potato, and one or more hydroxyl groups in the starch molecule are etherified with a hydroxypropyl group.
Since such hydroxypropyl starch has increased hydrophilicity, the paste liquid that has been gelatinized by heating is transparent even when cooled compared to ordinary starch that has not been processed. Excellent stability against melting.

  In this invention, it is difficult to replace the hydroxypropyl starch with a processed starch etherified with another functional group different from the hydroxypropyl group. For example, carboxymethyl starch (also referred to as sodium starch glycolate) ), Cationic starch (introduced with 1 to 3 alkylamine or quaternary alkylammonium salt in starch molecule), cross-linked starch, excellent spinnability and texture similar to this invention Is difficult to reproduce. Further, the hydroxypropyl starch is preferably derived from tapioca or potato.

  Incidentally, starch has different characteristics because the size and shape of starch particles differ depending on the type of plant to be collected.Hydroxypropyl starch other than tapioca or potato-derived starch used in the present invention belongs to this invention. It is difficult to stably obtain the expected effect. For example, corn (corn) starch having relatively close components such as particle size and amylose content has not obtained preferable spinnability.

  It is preferable that the compounding quantity of a hydroxypropyl starch is 5-25 mass%. If the amount is less than 5% by mass, the viscosity is too low and a sufficient length of spinnability is not recognized. If the amount exceeds 25% by mass, the viscosity becomes too high. It becomes easy to cut. From such a tendency, the more preferable blending amount of hydroxypropyl starch is 5 to 20% by mass.

The fats and oils used in this invention are blended in order to make up the oil phase by supplementing the oil necessary for emulsification, and raw cheese and water in which the starch is dispersed and heated and melted It mix | blends with respect to an aqueous mixture so that it may be in an emulsified state. The kind of fats and oils is not specifically limited, For example, it is preferable to employ | adopt vegetable oils, such as palm oil and rapeseed oil.
The amount of fats and oils to be blended in the spinnable paste cheese composition is, as will be apparent from Examples described later, a stable emulsified state by blending about 20 to 45% by mass, and a preferable spinnability result. It has gained.

In addition, protein components found in foods may be added to the spinnable paste cheese composition of the present invention for the purpose of adjusting texture and hardness, such as egg white, whey protein, milk protein, etc. Protein, raw starch, processed starch through chemical treatment or physical treatment, thickening polysaccharide, cellulose derivative, agar, gelatin and the like can be added to such an extent that the effects of the present invention are not inhibited.
Of these, a particularly preferred texture is obtained using whey protein. Although the compounding quantity of whey protein is not specifically limited, For example, it is preferable that it is 0.5-2.0 mass%, More preferably, it is 0.8-1.6 mass%.

  In addition, various flavors can be imparted to the spinnable paste-like cheese composition of the present invention. For example, flavors, spices, alcoholic beverages, fruit purees, fruit powders, monosaccharides / oligosaccharides known as food additives , Sugar alcohols, sweeteners, colorants and the like can also be blended.

[Examples 1-7, Comparative Examples 1-8]
In the mixing ratio shown in Table 1, the raw Camembert cheese powder, water, palm oil and tapioca hydroxypropyl starch are put into a container, mixed with stirring, emulsified, heated, then cooled and pasted cheese composition at a predetermined temperature I got a thing.

  About the obtained pasty cheese composition, the stringiness at predetermined temperature (3 degreeC, 20 degreeC, 40 degreeC) was evaluated and tested on the following conditions with the texture analyzer (made by SMS company). The test results are summarized in Table 2, and the main examples are shown in graphs in FIGS.

[Examples 8 and 9, Comparative Examples 9 and 10]
In a mixing ratio shown in Table 3, water, palm oil, and a predetermined type of starch are put into a container, stirred and mixed, emulsified, heated, then cooled, and then cooled to a paste-type cheese composition at a predetermined temperature. I got a thing.

  About the obtained pasty cheese composition, the stringiness at predetermined temperature (3 degreeC, 20 degreeC, 40 degreeC) was evaluated and tested on the following conditions with the texture analyzer (made by SMS company). The test results are summarized in Table 4, and the main examples are shown in a graph in FIG.

[Evaluation test for stringiness by temperature]
A transparent round cup container (Riscup Co., Ltd .: Clean Cup 60BL) is placed directly under the plunger of the texture analyzer (manufactured by SMS) having a plunger that can move up and down at a predetermined adjustment speed. A paste-like cheese composition at a predetermined temperature (3 ° C., 20 ° C., 40 ° C.) is poured into the mold container to the full limit, and the bottom surface of the cylindrical tip of the plunger in a dry state (diameter 2 cm, area 3.14 cm) ) Was sunk to the bottom of the round cup-shaped container, and then pulled up at a speed of 6 cm / min, and the distance immediately before the bottom surface of the plunger and the liquid surface of the paste-like cheese composition were continuously cut into threads was measured.
In the evaluation, those having a distance of 15 mm or more were evaluated as having spinnability (◯), and those having a distance of less than 15 mm were evaluated as having no spinnability (×).

  As is clear from the results of Tables 1 to 4 and FIGS. 1 to 3, in Comparative Examples 1 to 4 in which the amount of starch is small compared to the Examples, the stringiness is less than 15 mm. No yarn was formed. In Comparative Example 5 in which the amount of starch was excessive, it became an elastic lump and no spinnability was observed.

  Further, in Comparative Example 6 with an insufficient amount of water, it was too hard at 3 ° C. and the elongation was poor, and in Comparative Examples 7 and 8 with an excessive amount of water, only a thin and short slight elongation was observed.

  In Comparative Example 9 using hydroxypropyl starch derived from corn, no spinnability was observed at a low temperature of 3 ° C. In Comparative Example 10 using tapioca hydroxypropyl starch, the plunger was used at 3 ° C and 20 ° C. The whole amount adhered and became a lump, and no spinnability was observed.

On the other hand, Examples 1 to 9 in which a predetermined amount of hydroxypropyl starch derived from water, fats and oils, tapioca or potato was blended sufficiently had a spinnability at a wide temperature range of 3 to 40 ° C.
Further, in Examples 4 and 5 in which the amount of hydroxypropyl starch was frequently blended, the tensile load of the plunger at 20 ° C. was considerably increased and the viscoelasticity was increased.

  Further, Example 8 in which a predetermined amount of hydroxypropyl starch derived from potato was blended was slightly inferior to that in which a predetermined amount of hydroxypropyl starch derived from tapioca was blended, but had sufficient spinnability even at 3 ° C under sufficiently low temperature conditions. Was.

Claims (5)

In the spine paste-like cheese composition formed by mixing, emulsifying water, fats and oils, and starch into raw cheese, and gelatinizing the starch,
A savory paste cheese composition, wherein the starch is a hydroxypropyl starch derived from tapioca or potato.   The spinnable paste-like cheese composition according to claim 1, wherein 5 to 25% by mass of the starch is blended.   The spinnable pasty cheese composition according to claim 1 or 2, wherein the water is blended in an amount of 35 to 62 mass%.   The spinnable paste-like cheese composition according to any one of claims 1 to 3, wherein the spinnable paste-like cheese composition is a paste-like food used as a cheese sauce or a cheese filling.   5 to 25% by mass of water, 35 to 62% by mass of water, 20 to 45% by mass of fat and oil, and 5 to 25% by mass of hydroxypropyl starch derived from tapioca or potato, emulsified, heated, and then cooled, and then cooled. A method for producing the composition.

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