JP2014140324A - Cheese-like food product and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cheese-like food product which has excellent working characteristics with a processed cheese-like texture and flavor or excellent spreading properties with a cream cheese-like texture, containing low fat, low calories, and high dietary fiber, exhibiting appropriate melting properties and shape retention ability when cooked, producing a desirable browning color and burnt flavor in a short time, remarkably delaying solidification when cooled after cooking, ans to provide a manufacturing method thereof and a food containing the cheese-like product.SOLUTION: The cheese-like food product includes 12 to 60 wt% of an enzymatically synthesized inulin composition, 10 to 50 wt% of a raw material cheese, and 1 to 20 wt% of milk proteins other than the raw material cheese. A method for manufacturing the cheese-like product and a food product which contains the cheese-like food product are also provided. The cheese-like food product has a fat content of 15 wt% or less, an energy of 100 to 240 kilocalories per 100 g, and a dietary fiber content of 10 wt% or more, while achieving the texture and flavor and the working characteristics of a processed cheese, further exhibiting appropriate melting properties and shape retention ability when cooked, producing a desirable browning color and burnt flavor in a short time, and remarkably delaying solidification when cooled after cooking.

Description

  The present invention relates to cheeses, in particular, cheese-like foods having low fat, low calories, and excellent processability, and methods for producing them. Specifically, even when the fat content and calories are reduced, it has the shape retention, processing characteristics and texture peculiar to cheese, and also has a preferable burnt color and baking flavor in a short time during heating, after cooling Also relates to a cheese-like food, characterized in that solidification is significantly delayed.

  In response to soaring milk raw materials in recent years, cheese-like foods (so-called imitation cheeses) with the appearance, processing characteristics, and texture similar to cheese of processed cheese, natural cheese, etc. are required while reducing the amount of cheese used. ing. Normally, these cheese-like foods have reduced milk fat and milk protein contents derived from the raw cheese as the amount of cheese used is reduced. As a result, the shape-retaining property is lowered, and the cheese-like food prepared by reducing the amount of cheese used tends to be spread or pasty. Therefore, in order to produce a cheese-like food having a shape retention and texture similar to cheese such as processed cheese and natural cheese, a method using vegetable oil, skim milk powder, whole milk powder, whey protein, etc. in combination Has been used. Recently, however, the number of people who care about calorie intake has increased. Low-fat, low-calorie, low-fat, low-calorie, low-fat, low-calorie, textured cheeses with good processing characteristics. Is desired. Moreover, in order to shorten cooking time and avoid excessive heating of ingredients other than cheese, it has a suitable burnt color and baked flavor in a short time, and is also suitable for cooking that maintains the meltability after cooking. Cheese-like foods are desired.

  JP 2005-503136 A (Patent Document 1) describes an imitation composition containing, for example, moisture, acidulant, hydrocolloid, less than about 15% cheese-derived component, and cheese seasoning.

  JP 2005-270106 (Patent Document 2) describes a first stabilizer selected from the group consisting of locust bean gum and tara gum and xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar. A low protein cream cheese prepared using from about 0.1 to about 0.9% of a stabilizer comprising a second stabilizer selected from the group is described.

  Japanese Patent Application Laid-Open No. 2010-142181 (Patent Document 3) describes a low protein cheese-like compound prepared by using a stabilizer and an emulsifier selected from dextrin of DE2-5, carrageenan, agar, deacylated gellan gum and LM pectin. Food is listed.

  Japanese Patent Application Laid-Open No. 2010-81864 (Patent Document 4) describes a cheese-like food containing agar and gelatin.

  JP 2004-321183 A (Patent Document 5) describes a storage-stable shred cheese containing natural or processed cheese, powdered cheese, glycerin, and a bulking agent.

  Japanese Patent Application Laid-Open No. 10-28526 (Patent Document 6) describes a cheese production method in which 0.05 to 1.5% by weight of agar is added as a gelling agent to cheese having a high water content. .

Japanese Patent Laid-Open No. 2002-125589 (Patent Document 7) uses cheese, fats and oils, an acidic raw material, and a molten salt having a weight ratio of casein protein / whey protein of 0.6 to 3.2 and is melted by heating. A food product and a method for its production are described.
However, these Patent Documents 1 to 7 do not describe that the inulin composition and the raw material cheese are used in combination and the fat content and energy reduction are characterized.

  Japanese Unexamined Patent Publication No. 2011-200202 (Patent Document 8) describes a cream cheese-like food containing a lactic acid fermented product, a cross-linked starch, water-soluble dietary fiber, and fats and oils.

Japanese Patent Application Laid-Open No. 10-502678 (Patent Document 9) discloses a cheese having a fat content of 10% using an inulin having an average DP that is at least twice the average degree of polymerization (average DP) of a natural polydisperse fructan composition. Examples of spreads are listed.
However, these Patent Documents 8 to 9 do not describe that a processed cheese-like food having a semi-hard texture and excellent processing characteristics can be prepared.

  Enzymatically synthesized inulin compositions are also known. For example, the applicant of the present application discloses a soft drink (vegetable drink, green tea drink, amino acid drink, soy milk drink) in Japanese Patent Application Laid-Open No. 2007-209268 (Patent Document 10). Etc.) and the use of an inulin composition synthesized enzymatically to improve the mouthfeel and aftertaste of ice cream, jelly, pudding, sheep gourd, caramel, bread, sausage and the like.

  Furthermore, the applicant of the present application, in JP-A-2008-173115 (Patent Document 11), creates a creamy inulin using an enzymatically synthesized inulin composition and uses it as a fat substitute for beverage. Proposal to create feed.

In addition, the applicant of the present application described in JP 2010-259339 A (Patent Document 12) creates a creamy inulin using an enzymatically synthesized inulin composition and mixes it with fats and oils to shortening substitutes. Have made suggestions to create.
However, these Patent Documents 10 to 12 do not describe that a processed cheese-like food having a semi-hard texture and excellent processing characteristics can be prepared.

JP 2005-503136 A JP-A-2005-270106 JP 2010-142181 A JP 2010-81864 A JP 2004-321183 A JP 10-28526 A JP 2002-125589 A JP 2011-200202 A JP-A-10-502678 JP 2007-209268 A JP 2008-173115 A JP 2010-259339 A

  The present invention has low fat, low calorie, high dietary fiber content, good processing characteristics, processed cheese-like texture and flavor, or good spreadability and cream cheese-like texture. Proposal of cheese-like foods and foods containing them that have moderate melting and shape retention ability, have a favorable burnt color and baked flavor in a short time, and solidify significantly after heating and cooling The purpose is to do.

  As a result of intensive studies, the present inventors have found that the inulin composition synthesized enzymatically is 12 to 60% by weight, the raw cheese is 10 to 50% by weight, and the milk protein other than the raw cheese is 1 to 20% by weight. The cheese-like food contained has a fat content of 15% by weight or less, an energy of 100 to 240 kilocalories per 100 g, a dietary fiber content of 10% by weight or more, and satisfies the texture, flavor and processing characteristics of processed cheese. Furthermore, it has been found that it has moderate melting and shape retention ability by cooking, has a preferable burnt color and baked flavor in a short time, and solidification is significantly delayed after heating and cooling, thereby completing the present invention. It was.

  The inventors of the present invention examined the development of a cheese substitute application and a method for preparing the cheese substitute with the aim of maintaining the texture of cheese while keeping the amount of raw material cheese small.

  On top of that, the inventors of the present application examined the development of cheese-like foods containing a cheese substitute, which are low-fat, and methods for producing them. Furthermore, the improvement of the flavor and physical properties of a cheese-like food containing a cheese substitute and having a low fat content was examined.

  And, by focusing on inulin, which is a type of dietary fiber that has been used in the production of oil-in-water emulsion compositions or water-in-oil emulsion compositions, and using inulin compositions synthesized enzymatically The present invention has been completed by finding that it is possible to produce a cheese-like food with a small amount of cheese, a low fat content, and a good flavor and texture.

  As candidates for cheese substitutes, the present inventors have synthesized an inulin composition containing 95% or more of inulin having a polymerization degree of 3 to 29 (product name: Fuji FF, manufactured by Fuji Nippon Seika Co., Ltd.). It was investigated. Inulin is a type of dietary fiber, and Fuji FF (product name) is made from sugar and prepared by enzymatic treatment. By blending a predetermined amount of Fuji FF (product name) into the cheese-like food, water retention was improved, and a low-fat cheese-like food could be produced while reducing the amount of cheese used.

  Conventional inulins such as chicory have low solubility, so the amount of the conventional inulin is limited when blending conventional inulin into cheese-like foods. In addition, when a large amount of conventional inulin is added, not only sweetness is too strong, but also a sense of flavor and physical properties such as an increase in mealy feeling (powderiness) and an excessive increase in hardness.

  In contrast, Fuji FF (product name) has higher solubility and lower sweetness than conventional inulin, so it solves the above-mentioned problems and exhibits excellent effects in terms of flavor and physical properties.

That is, the present invention
(1) 12-60% by weight of an enzymatically synthesized inulin composition containing 95% or more of inulin having a degree of polymerization of 3-29, 10-50% by weight of raw cheese and 1-20% of milk protein other than raw cheese % Cheese-like food,
(2) An enzymatically synthesized inulin composition synthesized using an inulin synthase derived from Bacillus sp. 217C-11 strain (FERM BP-7450) ( 1) Cheese-like food as described
(3) The cheese-like food according to the above (1), wherein the inulin composition synthesized enzymatically has an average degree of polymerization of 13 to 23.
(4) 12 to 60% by weight of an enzymatically synthesized inulin composition containing inulin having a degree of polymerization of 3 to 29 in a proportion of 95% or more, and 10 to 50% by weight of raw cheese and milk other than raw cheese A method for producing a cheese-like food by blending 1 to 20% by weight of protein, emulsifying the blend, sterilizing and cooling,
(5) A food containing the cheese-like food according to any one of (1) to (3) above.

  According to the present invention, the processing characteristics are good and the texture and flavor of processed cheese are good, or the spread property is good and the cream cheese-like texture is high. Proposal of cheese-like foods and foods containing them that have moderate melting and shape retention ability, have a favorable burnt color and baked flavor in a short time, and solidify significantly after heating and cooling can do.

(Enzymatically synthesized inulin composition used in the present invention)
Inulin is an unbranched fructan represented by the general formula GFn (G: glucose, F: fructose, n: number of fructose (n ≧ 2)). Generally, it is sold as a collection of inulins with different degrees of polymerization. However, when focusing on inulin with individual degrees of polymerization, the properties differ depending on the degree of polymerization, and low polymers (especially those with a degree of polymerization of 4 or less) have a sweet taste. The high polymer (especially 30 or more) has a characteristic that it is difficult to dissolve in water. Therefore, even in the aggregate, the distribution of the degree of polymerization affects the processing characteristics, taste quality and texture.

  The inulin composition used in the present invention is an enzymatically synthesized inulin composition containing 95% or more of inulin having a polymerization degree of 3 to 29, that is, an enzymatically synthesized inulin composition that is an aggregate of different polymerization degrees. It is an inulin composition synthesized enzymatically in which 95% or more of inulin having a degree of polymerization of 3 to 29 is 95%.

  The enzymatically synthesized inulin composition used in the present invention is synthesized by allowing a glycosyltransferase such as inulin synthase to act on sucrose.

  A specific method for producing the enzymatically synthesized inulin composition used in the present invention is as described in WO03 / 027304 and Japanese Patent Application Laid-Open No. 2009-50281, which is a divisional application of WO03 / 027304. Is as described below.

  This enzymatically synthesized inulin composition is produced by contacting an inulin synthase with sucrose. Here, inulin is a polysaccharide in which D-fructose is sequentially dehydrated and polymerized with β- (2 → 1) bonds on the fructose side of sucrose, and is obtained by polymerizing two or more fructose molecules on glucose. It also includes FOS (fructo-oligosaccharide) having a low polymerization degree in which 2 to 4 molecules of fructose are polymerized.

  In the above, “contacting inulin synthase with sucrose” means that inulin synthase is added to a raw material solution containing sucrose as a carbon source, and these can generate inulin using sucrose as a substrate in the reaction solution. It means to react with.

  Here, as the inulin synthase, any enzyme can be used as long as it is an enzyme having substrate specificity capable of converting sucrose into inulin.

  One example is inulin synthase, which acts on sucrose to produce inulin, but does not act on kestose, maltose, lactose, trehalose, cellobiose and has substrate specificity.

  The inulin synthase is an enzyme produced by a microorganism, and includes a culture solution or cultured cell of a microorganism producing the enzyme or a processed product thereof.

Specific examples of the enzyme include a culture solution or cultured cells of Bacillus sp. 217C-11 strain (FERM BP-7450) described in WO02 / 00865 (Patent No. 4667672) or a processed product thereof. Can be used.
A method for culturing the Bacillus sp. 217C-11 strain and a method for preparing the enzyme will be briefly described below.

  What is necessary is just to use what is used normally in a suitable density | concentration as a carbon source added to a culture medium in this culture method. For example, saccharides such as sucrose, glucose, fructose, maltose and the like can be used alone or in combination, but the most preferred carbon source is sucrose. The enzyme activity is improved by culturing using a liquid medium containing this as a main carbon source.

  As the nitrogen source, in addition to organic nitrogen sources such as peptone, meat extract, yeast extract, corn steep liquor, etc., inorganic nitrogen sources such as sulfuric acid, nitric acid, ammonium phosphate can be used alone or in combination. .

As inorganic salts, sulfates such as potassium, sodium, calcium, magnesium, manganese and iron, hydrochlorides, carbonates, nitrates, phosphates and the like can be used alone or in combination.
Furthermore, if necessary, nutrient sources used for normal culture such as amino acids and vitamins can be used as appropriate.

  As a specific medium, sucrose is 0.5-2% (w / v), peptone is 1%, yeast extract is 0.5%, dipotassium phosphate is 0.2%, pH is 7-7. Eight liquid media can be used.

  Culturing can be carried out under shaking conditions or using a jar fermenter. The pH of the medium is preferably in the range of 6 to 9, the culture temperature is preferably in the range of 25 ° C. to 37 ° C., and the culture time may be any time that allows the microorganisms to grow, and is 5 to 96 hours, preferably 15 to 72 hours.

After culturing Bacillus sp. 217C-11 strain in the above-mentioned medium, it was sterilized by centrifugation, and then the culture supernatant was concentrated using an ultrafiltration membrane with a molecular weight cut off of 30000, and the reaction enzyme It can be used as a liquid. The inulin synthase derived from the Bacillus sp. 217C-11 strain has the following physicochemical properties.
Molecular weight: 45,000-50,000
Optimal temperature: 40-50 ° C
Thermal stability: When it exceeds 45 ° C, it begins to deactivate gradually, 70% at 50 ° C, 60 ° C
Shows 40% residual activity.
Optimum pH: 7-8 (45 ° C.)
pH stability: stable at pH 6 and above.

  This inulin synthase acts on sucrose to produce inulin, but has an action and substrate specificity that does not act on kestose, maltose, lactose, trehalose and cellobiose.

  The concentration of inulin synthase may be a concentration that can sufficiently use sucrose (substrate) in the reaction solution. For example, in the case of 40 to 60% (w / w) sucrose, the activity of inulin synthase is 0. The concentration is preferably 4 unit / ml reaction solution. As a suitable condition for producing inulin using sucrose as a substrate, it is preferable to use a reaction solution having a pH in the range of 6-8. Further, a phosphate buffer can be used to maintain the pH of the reaction solution. Although reaction time can be suitably changed with the usage-amount of inulin synthetase etc., it is 0.1 to 100 hours normally, Preferably, it is 0.5 to 72 hours.

The average degree of polymerization of the inulin obtained can be analyzed as follows.
The degree of polymerization is the number of saccharide units (fructose and glucose units) in inulin, and the average degree of polymerization was determined by a usual analysis method such as HPLC, GC, or HPAEC as follows. The top of the peaks of each analysis result is the average degree of polymerization. As the column, for example, ULTRON PS-80N (8 × 300 mm) manufactured by Shinwa Kako (solvent: water, flow rate: 0.5 ml / min, temperature: 50 ° C.) or TSK-GEL G30000 PWXL (7.8 manufactured by TOSOH) × 300 mm) (solvent; water, flow rate; 0.5 ml / min, temperature; 50 ° C.) and using a differential refractometer as a detector, the degree of polymerization of the produced inulin is used as a standard substance. It can be determined by a calibration curve prepared using Olefty ST (average polymerization degree 10) and Olafty HP (average polymerization degree 23) of Beneo Co., Ltd., which are plant-derived inulin. The analysis of the degree of polymerization of inulin can be carried out based on the method of Loo et al. (Critical Reviews in Food Science and Nutrition, 35 (6), 525-552 (1995).

  In the method for producing the above enzymatically synthesized inulin composition, (1) adjustment of sucrose concentration, (2) adjustment of temperature when inulin synthase is brought into contact with sucrose, (3) additional addition of sucrose, The average degree of polymerization of the inulin produced can be adjusted.

  The adjustment of the sucrose concentration (1) will be further described. The sucrose concentration is adjusted according to the average degree of polymerization of inulin produced when inulin is synthesized by bringing inulin synthase into contact with sucrose. The specific sucrose concentration is, for example, in the range of 3 to 68% (w / w), preferably 10 to 60% (w / w), but by setting the sucrose concentration low within the above range, The average degree of polymerization of the inulin obtained can be increased. For example, when the reaction temperature is 15 ° C., the average degree of polymerization of inulin obtained when the sucrose concentration of the raw material is 50% is 10, whereas the average degree of inulin obtained when the sucrose concentration of the raw material is 20%. The degree of polymerization is 18. Further, when the reaction temperature is 37 ° C., the average degree of polymerization of inulin obtained when the raw material sucrose concentration is 60% is 9, whereas the average inulin obtained when the raw material sucrose concentration is 20%. The degree of polymerization is 20. Therefore, inulin having a desired average degree of polymerization can be obtained by appropriately setting the sucrose concentration.

  The above-mentioned enzymatically synthesized inulin composition used in the present invention is smooth by adding normal temperature water without the use of conventional heating water or without shearing, and performing normal stirring treatment. A creamy inulin composition having a texture can be obtained.

  The above-mentioned enzymatically synthesized inulin composition used in the present invention does not require the use of heated water as compared with the conventional one, is not required to be sheared, has a very simple production method, and does not cost much. It is a creamy inulin composition containing a smooth and high concentration of inulin, having almost no sweetness and feeling of roughness. And since this creamy enzymatically synthesized inulin composition contains more dietary fiber, it is low calorie, low fat, and ingestion of food containing these creamy enzymatically synthesized inulin compositions Will lead to measures to prevent obesity and adult diseases.

  The cheese-like food of the present invention using the enzymatically synthesized inulin composition described above is an enzymatically synthesized inulin composition containing 95% or more of inulin having a polymerization degree of 3 to 29. Is blended at a ratio of 12 to 60% by weight.

  As an example of the average degree of polymerization of inulin in the enzymatically synthesized inulin composition containing 95% or more of inulin having a degree of polymerization of 3 to 29, 16 may be mentioned.

  Use of an enzymatically synthesized inulin composition containing inulin with a degree of polymerization of 3 to 29 in a proportion of 95% or more will not increase the sweetness even when added in large amounts to cheese-like foods, and will increase the sense of melee. This is advantageous.

  The reason why it is desirable that the enzymatically synthesized inulin composition is blended at a rate of 12 to 60% by weight is that the cheese-like food can easily feel a good texture and can reduce fat and calories. Because you can. From this viewpoint, the blending ratio of the enzymatically synthesized inulin composition is preferably 13 to 50% by weight, and more preferably 14 to 35% by weight.

The said cheese-like foodstuff of this invention shall contain raw material cheese in the ratio of 10 to 50 weight%.
The desirable reason that the blending ratio of the raw cheese is within the above range is that it is easy to feel good flavor and texture as a low fat type of cheese-like food, but if the blending ratio is high, fat and calories can be reduced. It will be difficult. From this viewpoint, the ratio of the raw material cheese to be mixed into the cheese-like food is preferably 15 to 40% by weight, and more preferably 20 to 35% by weight.

  Furthermore, the cheese-like food according to the present invention contains 1 to 20% by weight of milk protein other than raw cheese, such as casein protein and whey protein.

  In this way, the emulsified state is stable as a low-fat type cheese-like food, and it is advantageous because the flavor and texture are easy to feel like processed cheese, but if the blending ratio is high, the viscosity at the time of production improves. It becomes difficult to do. From this viewpoint, the ratio of milk protein other than the raw material cheese blended into the cheese-like food is preferably 1.0 to 10% by weight, and more preferably 1.5 to 7.0% by weight.

  The cheese-like food of the present invention described above is characterized in that it has a lower fat content, reduced energy, and a higher dietary fiber content than conventional cheese-like foods. Furthermore, it is a processed cheese having a semi-hard texture and can be easily processed into a shred or slice. Moreover, by cooking, it has moderate melting and shape retention ability, has a preferable burnt color and baking flavor in a short time, and solidification is significantly delayed even after heating and cooling.

  The cheese-like food of the present invention described above includes an enzymatically synthesized inulin composition containing inulin having a degree of polymerization of 3 to 29 at a ratio of 95% or more, and raw cheese and milk protein other than raw cheese. The composition can be prepared by emulsifying, sterilizing and cooling.

  In the method for producing this cheese-like food, as an example of the average degree of polymerization of inulin in an enzymatically synthesized inulin composition containing 95% or more of inulin having a degree of polymerization of 3 to 29, 16 can be raised.

  Using an enzymatically synthesized inulin composition containing inulin with a degree of polymerization of 3 to 29 in a proportion of 95% or more, the sweetness does not become strong even when incorporated in a large amount in a cheese-like food, and it is easy to feel a salty taste. This is advantageous. In addition, when an enzymatically synthesized inulin composition containing 95% or more of inulin having a polymerization degree of 3 to 29 is used, it has a higher water solubility than a conventional inulin composition. An inulin composition can be stably prepared, and even if blended in a large amount into a cheese-like food, it is advantageous because the quality does not deteriorate due to separation of components such as inulin.

  The reason why it is desirable that the enzymatically synthesized inulin composition is blended in a proportion of 12 to 60% by weight is that the body feeling is easily felt with cheese-like foods.

  In the method for producing a cheese-like food according to the present invention described above, the emulsification step, the sterilization step, and the cooling step may be conventionally performed in the production of cheese and cheese-like food.

  In the emulsification step, an emulsifier generally used in this technical field, for example, an emulsifier for cheese (desktop homomixer, shearing emulsifier, Celtic cheese emulsifier, etc.) can be used.

  In the method for producing the cheese-like food of the present invention, it is desirable to dissolve and hold the enzymatically synthesized inulin composition at 60 to 100 ° C. until the emulsification step is completed.

  By dissolving and maintaining the enzymatically synthesized inulin composition at 60 to 100 ° C., the final product of the enzymatically synthesized inulin composition can be obtained only by stirring force without requiring high shearing force. It can be stably mixed and dispersed in the cheese-like food according to the present invention.

  Examples of the food containing the cheese-like food of the present invention include cheesecake, cheese cream, cheese souffle, pasta sauce, risotto, and cheese pudding. These foods can reduce fat content and calories.

  Hereinafter, examples of the present invention will be described. However, the present invention is not limited to the above-described embodiments and the examples described later, and various forms are possible within the technical scope grasped from the description of the scope of claims. Can be changed.

[Example 1]
(Preparation of enzymatically synthesized inulin compositions having a degree of polymerization of 3 to 29)
The concentration of the sugar solution as a raw material is adjusted to 45%, and the inulin synthase derived from the aforementioned Bacillus sp. 217C-11 strain is added at 55 ° C., and the enzyme reaction is carried out for 2 days while gently stirring. It was.

  The raw material solution was additionally added 24 hours after the reaction, and the reaction was further continued. The reaction was terminated when the remaining amount of sucrose reached about 10% in terms of sugar composition.

  The reaction-finished solution is heat-denatured by heating, purified through a decolorization process using activated carbon filtration, a low-molecular sugar removal process using a reverse osmosis membrane, and a desalination process using an ion-exchange resin, and then a powdering process using a spray dryer A powdery enzymatically synthesized inulin composition having a purity of 97% or more can be obtained.

When the degree of polymerization of the enzymatically synthesized inulin thus obtained was analyzed by the method described above, the average degree of polymerization was 16, the degree of polymerization was 3 to 29, and the inulin having a degree of polymerization of 3 to 29 was analyzed. The occupation ratio was 96.2%.
In addition, the distribution state of the polymerization degree of the inulin composition synthesized enzymatically was measured using an ion chromatography analyzer.

(Preparation of processed cheese-like cheese-like food)
The formulation components (% by weight) were prepared as follows.
Enzymatically synthesized inulin composition prepared as described above (enzymatically synthesized inulin composition containing 96.2% inulin having a degree of polymerization of 3 to 29): 23.0%
Ingredient cheese: 34.0% (Gouda cheese)
Whey protein: 4.0%
Phosphate: 0.8%
Gelatin: 2.1%
Salt: 0.1%
Seasoning: 0.6%
Formulated water: appropriate amount.

After warming mixing water to 75 degreeC or more, the phosphate and raw material cheese were disperse | distributed and it heated up to 85 degreeC, and was dissolved.
Further, the components other than the above-mentioned blending components were mixed and added while stirring. The emulsification was continued for 8 minutes or longer while continuing heating and stirring. This emulsion was cooled to obtain the cheese-like food of the present invention.

  This cheese-like food has a fat content of 10%, an energy of 200 kilocalories per 100 g, and a dietary fiber content of 21%. Further, it was possible to perform shredding with a hard tissue without water separation. It was also possible to process into slices by extending. Feels like a cheese, put about 10g on bread and baked in a toaster, you get a fragrant flavor and baked color, you can easily eat without cooling the cheese-like part solidified It was. The texture and flavor of this cheese-like food cannot be realized with conventional cheese-like foods.

(Comparative test between processed cheese-style cheese-like food and commercial processed cheese food)
The cheese-like food prepared as described above was subjected to comparative tests with various commercially available processed cheese foods. The test was performed on the following items, and the evaluation was performed by 8 persons including trained panelists. The evaluation was performed in four stages: ◎: very good to ×: very bad.
Texture: The texture of each food before heating (about 10 ° C) Melting: Melting and melting of each food during toaster heating Baking color: Grilled and burnt of each food during toaster heating Solidified after cooling : After the toaster is heated, each food is solidified after being left at room temperature for 5 minutes

  The results are shown in Table 1. The cheese-like food obtained in Example 1 has a good texture, a very good molten state, a good baked color, and maintains a soft state even after being left at room temperature for 5 minutes after heating toaster, and cooled. The post-solidification was evaluated as very good. On the other hand, although evaluation differed depending on the type of commercially available processed cheese products, any product was solidified when allowed to stand at room temperature for 5 minutes after toaster heating.

[Example 2]
(Preparation of cream cheese-like cheese-like food)
The formulation components (% by weight) were prepared as follows.
Enzymatically synthesized inulin composition: 23.0%
Ingredient cheese: 33.7% (cream cheese)
Whey protein: 2.0%
Emulsifier: 0.2%
Citrate: 0.2%
Gelatin: 0.7%
Salt: 0.2%
Seasoning: 0.8%
Formulated water: appropriate amount

  The inulin composition synthesized enzymatically in this example is the inulin composition prepared in Example 1 (an enzymatically synthesized inulin composition containing 96.2% inulin having a polymerization degree of 3 to 29). is there.

  After heating the blended water to 75 ° C. or higher, the raw material cheese was dispersed and heated to 85 ° C. to dissolve. Further, the components other than the above-mentioned blending components were mixed and added while stirring. The emulsification was continued for 8 minutes or longer while continuing heating and stirring. This emulsion was cooled to obtain the cheese-like food of the present invention.

  This cheese-like food has a fat content of 11%, an energy of 176 kilocalories per 100 g, and a dietary fiber content of 21%. Furthermore, it was a smooth organization without watering and without a sense of melee. The texture and flavor of this cheese-like food cannot be realized with conventional cheese-like foods.

[Example 3]
(Preparation of cheesecake using cheese-like food)
The formulation components (% by weight) were prepared as follows.
Cheese-like food: 36.4% (cream cheese-style cheese-like food)
Fresh cream: 29.1%
Egg: 14.6%
Granulated sugar: 11.6%
Soft flour: 3.9%
Lemon juice: 4.4%

The cheese-like food in this example is the cheese-like food prepared in Example 2.
Cheese-like food and granulated sugar were kneaded and smoothed, and eggs, fresh cream, lemon juice, and soft flour were added and further kneaded.

  The kneaded product was poured into a mold and baked in an oven heated to 180 ° C. for about 40 minutes. After taking heat, the mold was removed from the mold and cooled in a refrigerator to obtain a cheesecake using the cheese-like food of the present invention. .

  This cheese-like food can be prepared with the same composition ratio as when cheese is used, and the process can be performed in the same manner. The texture and flavor after baking are comparable to the case of using cheese. Furthermore, the fat content could be reduced by 32% (the fat content of cheesecake using cheese-like food was 21% and 31% when using commercial cheese), and calories could be reduced by 18% or more. (The calories of cheesecake using cheese-like foods were 313 kcal / piece and 385 kcal / piece when using commercial cheese). Moreover, the convenience on a process which can be prepared similarly to the case where cheese is used, and can utilize the conventional process cannot be implement | achieved with the conventional cheese-like foodstuff.

[Comparative Example 1]
Comparative Example Using Plant-derived Inulin as Enzymatically Synthesized Inulin Composition Except for using plant-derived inulin as the enzymatically synthesized inulin composition of Example 1, it was prepared according to the same formulation.

  This cheese-like food had a higher viscosity than that at the time of manufacture, and it was difficult to spread it into slices. In addition, it became a very hard tissue, but the feeling of melee increased, it was a texture that clearly felt foreign bodies, and the sweetness was also strong. When about 10 g was placed on bread and baked in a toaster, it became strong baked and solidified in the same way as normal cheese when cooled.

[Comparative Example 2]
Comparative example using potato-derived DE2-5 dextrin instead of enzymatically synthesized inulin composition Except for using potato-derived DE2-5 dextrin instead of enzymatically synthesized inulin composition of Example 2 Was prepared according to a similar formulation.

  This cheese-like food has a fat content of 11%, but the energy is 200 kilocalories per 100 g, and the dietary fiber content is 0%. Although the water was not removed, it was a slightly melee organization.

[Comparative Example 3]
Comparative Example Using Enzymatically Synthesized Inulin Composition 10.0% Out of the Range of Enzymatically Synthesized Inulin Composition 12-60% by Weight The ingredients (% by weight) were prepared as follows. .
Enzymatically synthesized inulin composition prepared as described above (inulin composition containing 96.2% inulin having a degree of polymerization of 3 to 29): 10.0%
Ingredient cheese: 34.0% (Gouda cheese)
Whey protein: 4.0%
Phosphate: 0.8%
Gelatin: 2.1%
Salt: 0.1%
Seasoning: 0.6%
Formulated water: appropriate amount

After warming mixing water to 75 degreeC or more, the phosphate and raw material cheese were disperse | distributed and it heated up to 85 degreeC, and was dissolved.
Further, the components other than the above-mentioned blending components were mixed and added while stirring. The emulsification was continued for 8 minutes or longer while continuing heating and stirring. This emulsion was cooled to obtain a cheese-like food.
Although this cheese-like food does not release water, it cannot be shredded with a soft tissue. Moreover, it was possible to process it into slices by extending it, but it became difficult to handle because it immediately faded.

[Comparative Example 4]
Comparative example using 4.0% of raw material cheese which is outside the range of 10-50% by weight of raw material cheese A blending component (% by weight) was prepared as follows.
Enzymatically synthesized inulin composition prepared as described above (enzymatically synthesized inulin composition containing 96.2% inulin having a degree of polymerization of 3 to 29): 65.0%
Raw cheese: 4.0% (Gouda cheese)
Whey protein: 4.0%
Phosphate: 0.8%
Gelatin: 2.1%
Salt: 0.1%
Seasoning: 0.6%
Formulated water: appropriate amount

After warming mixing water to 75 degreeC or more, the phosphate and raw material cheese were disperse | distributed and it heated up to 85 degreeC, and was dissolved.
Further, the components other than the above-mentioned blending components were mixed and added while stirring. The emulsification was continued for 8 minutes or longer while continuing heating and stirring. This emulsion was cooled to obtain a cheese-like food.
This cheese-like food can be shredded with a hard tissue, but has a strong melee and a weak cheese flavor. Moreover, since the viscosity in a manufacturing process is also high, it was not suitable for manufacture.

[Comparative Example 5]
Comparative example performed with 0% milk protein outside the range of 1-20% by weight milk protein
The formulation components (% by weight) were prepared as follows.
Enzymatically synthesized inulin composition prepared as described above (enzymatically synthesized inulin composition containing 96.2% inulin having a degree of polymerization of 3 to 29): 23.0%
Ingredient cheese: 34.0% (Gouda cheese)
Phosphate: 0.8%
Gelatin: 2.1%
Salt: 0.1%
Seasoning: 0.6%
Formulated water: appropriate amount

After warming mixing water to 75 degreeC or more, the phosphate and raw material cheese were disperse | distributed and it heated up to 85 degreeC, and was dissolved.
Further, the components other than the above-mentioned blending components were mixed and added while stirring. The emulsification was continued for 8 minutes or longer while continuing heating and stirring. This emulsion was cooled to obtain a cheese-like food.
Although this cheese-like food does not release water, it cannot be shredded with a soft and viscous tissue.

The present invention has the following industrial applicability.
(1) Since the conventional cheese manufacturing process and equipment can be applied as they are to the manufacture of cheese-like foods, processing from preparation to filling can be carried out continuously.
(2) Despite being low-fat cheese-like food, it can be processed and prepared in the same manner as ordinary cheese, and existing equipment and processes can be used as they are for food applications.
(3) The above (1) to (2) can be stably realized on a commercial scale.
(4) Not only can the fat content and energy be reduced to improve the dietary fiber content, but also the use of molten salt can be greatly reduced.

Claims (5)

  It consists of 12 to 60% by weight of an enzymatically synthesized inulin composition containing 95% or more of inulin having a polymerization degree of 3 to 29, 10 to 50% by weight of raw cheese, and 1 to 20% by weight of milk protein other than raw cheese. Cheese-like food.   The enzymatically synthesized inulin composition is synthesized using an inulin synthase derived from Bacillus sp. 217C-11 strain (FERM BP-7450). Cheese-like food.   The cheese-like food according to claim 1, wherein the average polymerization degree of the inulin composition synthesized enzymatically is 13-23.   Enzymatically synthesized inulin composition containing 95% or more of inulin having a degree of polymerization of 3 to 29 in an amount of 12 to 60% by weight, 10 to 50% by weight of raw cheese and 1 to 20% of milk protein other than raw cheese %, Emulsifying the blend, sterilizing and cooling to produce a cheese-like food.   The foodstuff containing the cheese-like foodstuff in any one of Claims 1-3.