JP2015065948A - Molded cheese-like food - Google Patents

Molded cheese-like food Download PDF

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JP2015065948A
JP2015065948A JP2013205612A JP2013205612A JP2015065948A JP 2015065948 A JP2015065948 A JP 2015065948A JP 2013205612 A JP2013205612 A JP 2013205612A JP 2013205612 A JP2013205612 A JP 2013205612A JP 2015065948 A JP2015065948 A JP 2015065948A
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cheese
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acid
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JP6225617B2 (en
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設夫 辻井
Setsuo Tsujii
設夫 辻井
直紀 城谷
Naoki Shirotani
直紀 城谷
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不二製油株式会社
Fuji Oil Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To provide a cheese-like food having molding processability, and further, heat-resistant shape retention property.SOLUTION: A molded cheese-like food includes acid-treated starch with a low degree of acid treatment, fat having a rising melting point of 20-50°C, and protein. The content of the protein is 10% or less by wt.%.

Description

本発明は成形チーズ様食品に関する。 The present invention relates to a shaped cheese-like food.
近年伸長している日本のチーズ市場において、プロセスチーズ類はその約半分の物量を占めている。なかでも、耐熱保形性を有するプロセスチーズは、ダイス状にカットして惣菜パン等に使用することや、チーズカマボコ等のように他の食品素材と組み合わせて加工食品として使用することができる。従って、さまざまな調理や業務用加工食品に使用するうえで、多くのユーザーが耐熱保形性を有するプロセスチーズを求めている。 In the growing Japanese cheese market in recent years, processed cheeses account for about half of that. Especially, the process cheese which has heat-resistant shape retention property can be cut into a dice shape, and can be used for a side dish bread | pan etc., or can be used as a processed food in combination with other food raw materials like cheese seaweed. Therefore, many users are demanding processed cheese having heat-resistant shape retention properties when used for various cooking and commercial processed foods.
耐熱保形性を有するプロセスチーズとして、原料チーズにキトサンを添加し、加熱乳化することにより得られるプロセスチーズ(特許文献1)、原料チーズにアルブミンを添加し、加熱乳化することにより得られるプロセスチーズ(特許文献2)、原料チーズに酸化澱粉、エステル化澱粉、エーテル化澱粉等の澱粉を添加し、加熱乳化することにより得られるプロセスチーズ(特許文献3)が開示されている。 Process cheese obtained by adding chitosan to raw cheese and emulsifying with heating (Patent Document 1), and processing cheese obtained by adding albumin to raw cheese and emulsifying with heating as processed cheese having heat-resistant shape retention Patent Document 2 discloses a process cheese (Patent Document 3) obtained by adding starch such as oxidized starch, esterified starch, and etherified starch to raw material cheese and emulsifying with heating.
プロセスチーズとはナチュラルチーズを粉砕し、加熱溶融し、乳化したものをいい、安定した品質となる一方、二次加工を伴うためナチュラルチーズよりもコストが高くなる。また、プロセスチーズは、乳を原料とするため高コレステロール食品である。さらに、乳およびナチュラルチーズのコストアップなどにより、プロセスチーズは必ずしも安価で手軽に摂れる食品とはいえない。従って、健康面およびコスト面において、低コレステロールかつ低コストであり、さらに、調理の際の使いやすさから、ブロック状のチーズを調理に適した形状に成形して利用されることが多く、成形加工適性も求められている。 Process cheese refers to a product obtained by pulverizing, melting and emulsifying natural cheese, emulsifying it, and providing stable quality. On the other hand, it involves secondary processing and therefore costs higher than natural cheese. Process cheese is a high-cholesterol food because it uses milk as a raw material. Furthermore, due to the increased cost of milk and natural cheese, processed cheese is not necessarily a cheap and easy-to-use food. Therefore, in terms of health and cost, it is low cholesterol and low cost, and from the ease of use during cooking, it is often used by shaping block cheese into a shape suitable for cooking. Processing suitability is also required.
特開平3−19649号公報JP-A-3-19649 特開昭52−7465号公報JP-A-52-7465 特開平6−153791号公報JP-A-6-153791
本発明の目的は、調理に適した形状に成形することができる成形加工適性と耐熱保形性を有する成形チーズ様食品を提供することである。さらなる目的は、健康面およびコスト面において、低コレステロールかつ生産性が良く低コストであるチーズ様食品を提供することである。 An object of the present invention is to provide a molded cheese-like food having molding processability and heat-resistant shape retention that can be molded into a shape suitable for cooking. A further object is to provide a cheese-like food product that is low in cholesterol, productive and low in health and cost.
そこで、本発明者らは、鋭意検討を重ね、酸処理度の低い酸処理澱粉および上昇融点が20〜50℃である油脂を含有し、蛋白質含量が10重量%以下であるチーズ様食品が成形加工適性を有し、上記課題を解決できるという知見を見出し、本発明を完成させるに至った。 Accordingly, the present inventors have made extensive studies and formed a cheese-like food containing acid-treated starch having a low acid treatment degree and fats and oils having an elevated melting point of 20 to 50 ° C. and a protein content of 10% by weight or less. The present inventors have found that the present invention has processing suitability and can solve the above problems, and has completed the present invention.
すなわち、本発明は:
(1)酸処理度が低い酸処理澱粉、上昇融点が20〜50℃である油脂および蛋白質を含有し、蛋白質含量が0.5〜10重量%であるチーズ様食品がチップ状に押出成形された成形チーズ様食品;
(2)酸処理度が低い酸処理澱粉の含有量が3〜20重量%である、(1)に記載の成形チーズ様食品;
(3)油脂含量が10〜50重量%である、(1)または(2)に記載の成形チーズ様食品;
(4)増粘剤を含有する(1)〜(3)のいずれかの成形チーズ様食品;
(5)5℃におけるレオメーター測定値による硬さが700g〜2000g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)である(1)〜(4)のいずれかのチーズ様食品がチップ状に押出成形された成形チーズ様食品;
(6)耐熱保形性を有する(1)〜(5)のいずれかの成形チーズ様食品;である。
That is, the present invention provides:
(1) Acid-treated starch with a low degree of acid treatment, fats and oils with an ascending melting point of 20 to 50 ° C., and a cheese-like food with a protein content of 0.5 to 10% by weight are extruded into chips. Molded cheese-like food;
(2) Molded cheese-like food according to (1), wherein the content of acid-treated starch having a low acid treatment degree is 3 to 20% by weight;
(3) The molded cheese-like food according to (1) or (2), wherein the fat content is 10 to 50% by weight;
(4) The molded cheese-like food according to any one of (1) to (3), which contains a thickener;
(5) Hardness according to rheometer measurement value at 5 ° C. is 700 g to 2000 g / 19.6 mm 2 (5 mm diameter circular plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) (1) to (4) Molded cheese-like foods in which any of the cheese-like foods are extruded into chips;
(6) The molded cheese-like food according to any one of (1) to (5) having heat-resistant shape retention.
本発明により、調理に適した形状に成形することができる成形加工適性と耐熱保形性を有する成形チーズ様食品を提供することができる。さらには、健康面およびコスト面において、低コレステロールかつ低コストである成形チーズ様食品を提供することができる。 ADVANTAGE OF THE INVENTION By this invention, the shaping | molding cheese-like foodstuff which has the shape processing suitability and heat-resistant shape retention property which can be shape | molded in the shape suitable for cooking can be provided. Furthermore, in terms of health and cost, a molded cheese-like food product having low cholesterol and low cost can be provided.
以下、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明でいうチーズ様食品とは、ナチュラルチーズおよびこれを主たる原料とする通常のプロセスチーズと異なり、油脂、蛋白質、澱粉などを組み合わせて調製された食品であって、ナチュラルチーズ、プロセスチーズおよびそれらの加工品に類似する食品をいう。 The cheese-like food as referred to in the present invention is a food prepared by combining oils, fats, proteins, starches, and the like, unlike natural cheese and normal process cheese that uses this as a main ingredient. A food similar to the processed product.
本発明の成形チーズ様食品は酸処理澱粉を含有することを特徴とする。ここで、酸処理澱粉とは、未処理の澱粉を塩酸や硫酸等の酸で処理した加工澱粉のことをいう。澱粉の由来は特に限定されず、例えば、そら豆、エンドウ、小豆などの豆類由来、馬鈴薯由来、甘薯由来、タピオカ由来、米由来、小麦由来、ワキシーコーン由来、コーン由来などの酸処理澱粉を使用することができる。なかでもコーン由来、タピオカ由来の酸処理澱粉が好ましく、タピオカ由来の酸処理デンプンがより好ましい。 The shaped cheese-like food of the present invention is characterized by containing acid-treated starch. Here, acid-treated starch refers to processed starch obtained by treating untreated starch with an acid such as hydrochloric acid or sulfuric acid. The origin of the starch is not particularly limited. For example, acid-derived starch such as beans derived from broad beans, peas, red beans, potato, sweet potato, tapioca, rice, wheat, waxy corn, corn, etc. is used. be able to. Of these, acid-treated starch derived from corn and tapioca is preferred, and acid-treated starch derived from tapioca is more preferred.
本発明の成形チーズ様食品は酸処理度の低い酸処理澱粉を含有することを特徴とする。本明細書において、酸処理度は、無水酸処理澱粉試料8重量%を水92重量%に溶解し、粘度計(Brabender Viscograph E)により、ブレード型スティラーを用いて50℃、30rpmで測定した時の粘度により定義される。具体的には、測定した粘度が10cps未満の澱粉は酸処理度が高く、10cps以上200cps未満の澱粉は酸処理度が低いものとする。 The shaped cheese-like food of the present invention is characterized by containing acid-treated starch having a low acid treatment degree. In this specification, the acid treatment degree is obtained by dissolving 8 wt% of an acid-treated starch sample in 92 wt% of water and measuring it with a viscometer (Brabender Viscograph E) at 50 ° C. and 30 rpm using a blade-type still. Defined by the viscosity of Specifically, starch having a measured viscosity of less than 10 cps has a high acid treatment degree, and starch having a viscosity of 10 cps or more and less than 200 cps has a low acid treatment degree.
本発明の成形チーズ様食品における酸処理澱粉の含有量は特に限定されないが、酸処理度の低い酸処理澱粉をチーズ様食品中に3〜20重量%、好ましくは5〜18重量%、より好ましくは5〜16、さらに好ましくは6〜12重量%、さらにより好ましくは8〜12重量%含有することが好ましい。 The content of the acid-treated starch in the shaped cheese-like food of the present invention is not particularly limited, but the acid-treated starch having a low acid treatment degree is 3 to 20% by weight, preferably 5 to 18% by weight, more preferably in the cheese-like food. Is preferably 5 to 16, more preferably 6 to 12% by weight, still more preferably 8 to 12% by weight.
本発明の成形チーズ様食品は上昇融点が20〜50℃である油脂を含有することを特徴とする。好ましくは上昇融点が25〜40℃、より好ましくは27〜33℃、さらに好ましくは30〜32℃である油脂を含有することが、成形加工適性、耐熱保形性の点から好ましい。 The shaped cheese-like food of the present invention is characterized by containing fats and oils whose rising melting point is 20 to 50 ° C. It is preferable from the viewpoint of molding processability and heat-resistant shape retention that it preferably contains an oil whose ascending melting point is 25 to 40 ° C, more preferably 27 to 33 ° C, still more preferably 30 to 32 ° C.
また、本発明の成形チーズ様食品は風味、口溶けの点から、油脂のSFC(固体脂含量)が10℃で45%以上かつ20℃で15%以上であり、より好ましくは、10℃でのSFCが50%以上かつ20℃でのSFCが25%以上であり、さらに好ましくは、10℃でのSFCが60%以上かつ20℃でのSFCが30%以上であり、さらにより好ましくは、10℃でのSFCが80%以上かつ20℃でのSFCが70%以上あることが、好ましい。 The molded cheese-like food of the present invention has an SFC (solid fat content) of 45% or more at 10 ° C. and 15% or more at 20 ° C., more preferably at 10 ° C. The SFC is 50% or more and the SFC at 20 ° C. is 25% or more, more preferably, the SFC at 10 ° C. is 60% or more and the SFC at 20 ° C. is 30% or more, even more preferably 10 It is preferable that the SFC at 80 ° C. is 80% or more and the SFC at 20 ° C. is 70% or more.
さらに、上記油脂の中でもP2O型トリグリセリドを5%以上、好ましくは8%以上、より好ましくは10%以上、さらに好ましくは30%以上、最も好ましくは60%以上含むものが、チーズ様食品の成形加工適正の点から好ましい。P2O(但し、Pはパルミチン酸、Oはオレイン酸を示す)型トリグリセリドは、トリグリセリド分子内における脂肪酸の位置異性体を限定するものではなく、1,3−パルミトイル,2−オレイルグリセリンと1,2−パルミトイル,3−オレイルグリセリンの双方を意味する。P2O型トリグリセリドは特に限定されないが、パーム油を分別して得られるパームオレインをさらに分別して得られるパーム油中融点部が好ましく、また、それらの硬化油脂も使用できる。あるいはP2O型トリグリセリドは、オレイン酸、パルミチン酸を含む油脂のエステル交換等によっても得ることができる。 Further, among the above fats and oils, P2O type triglycerides containing 5% or more, preferably 8% or more, more preferably 10% or more, more preferably 30% or more, and most preferably 60% or more are formed into a cheese-like food. It is preferable from an appropriate point. P2O (where P is palmitic acid and O is oleic acid) type triglyceride does not limit the positional isomers of fatty acids in the triglyceride molecule, but 1,3-palmitoyl, 2-oleylglycerin and 1,2 -Means both palmitoyl and 3-oleylglycerin. P2O type triglyceride is not particularly limited, but a palm oil middle melting point part obtained by further fractionating palm olein obtained by fractionating palm oil is preferable, and those hardened fats and oils can also be used. Alternatively, P2O-type triglycerides can be obtained by transesterification of oils and fats containing oleic acid and palmitic acid.
また、本発明のチーズ様食品の油脂含量は特に限定はされないが、10〜50重量%、好ましくは15〜45重量%、より好ましくは20〜40重量%、さらに好ましくは25〜35重量%が好ましい。上記油脂含量において、油脂がより良好な結晶のネットワークを形成し、酸処理澱粉の老化が進行することで、チーズ様食品の成形加工適正が得られると考えられる。 The fat content of the cheese-like food of the present invention is not particularly limited, but is 10 to 50% by weight, preferably 15 to 45% by weight, more preferably 20 to 40% by weight, and still more preferably 25 to 35% by weight. preferable. In the above fat content, it is considered that the fats and oils form a better crystal network and the aging of the acid-treated starch proceeds, so that the cheese-like food can be processed properly.
本発明の成形チーズ様食品は、油脂を全て植物性とすることもできるし、牛脂、豚脂、魚油、乳脂などの動物性油脂や、それらの加工油脂を含有させてもよい。例えばバター、生クリームなどに由来する乳脂を少量含有させることにより、成形チーズ様食品の風味を向上させることができる。 In the molded cheese-like food of the present invention, all fats and oils can be made vegetable, or animal fats and oils such as beef tallow, pork tallow, fish oil and milk fat, and processed oils and fats thereof can be contained. For example, by adding a small amount of milk fat derived from butter, fresh cream, etc., the flavor of the molded cheese-like food can be improved.
また、本発明の成形チーズ様食品中にナチュラルチーズおよび/またはプロセスチーズを含有させることもでき、少量のナチュラルチーズおよび/またはプロセスチーズを含有させることにより、よりチーズ様食品の風味を向上させることができる。ナチュラルチーズおよび/またはプロセスチーズの量は特に限定されないが、好ましくは本発明のチーズ様食品の20%以下、より好ましくは10%以下、さらに好ましくは5%以下である。 Moreover, natural cheese and / or processed cheese can also be contained in the molded cheese-like food of the present invention, and by adding a small amount of natural cheese and / or processed cheese, the flavor of the cheese-like food can be further improved. Can do. The amount of natural cheese and / or processed cheese is not particularly limited, but is preferably 20% or less, more preferably 10% or less, and further preferably 5% or less of the cheese-like food of the present invention.
さらに、本発明の成形チーズ様食品に含まれる蛋白質は、特に限定されず、大豆蛋白質、トウモロコシ蛋白質、小麦蛋白質、エンドウ豆蛋白質等の植物蛋白質やカゼイン、卵白アルブミン、乳蛋白質、乳清蛋白質、ゼラチン、アクチン、ミオシン、絹蛋白質等の動物性蛋白質が使用できる。ポリペプチド、ペプチドおよびアミノ酸等を使用してもよい。蛋白質を全て植物性としてもよいし、全て動物性蛋白質としてもよいし、またこれらの混合でもよい。風味の面では、乳蛋白質を用いることが好ましい。本発明のチーズ様食品中の蛋白質含量は10重量%以下であることを特徴とし、より好ましくは8重量%以下である。チーズ様食品中の蛋白質含量が10重量%を超えると、チーズ様食品調製時における調合粘度が増大し、製造が困難となる。 Furthermore, the protein contained in the shaped cheese-like food of the present invention is not particularly limited, and it is not limited to vegetable protein such as soybean protein, corn protein, wheat protein, pea protein, casein, egg white albumin, milk protein, whey protein, gelatin. Animal proteins such as actin, myosin and silk protein can be used. Polypeptides, peptides and amino acids may be used. All proteins may be plant-based, all may be animal proteins, or a mixture thereof. In terms of flavor, it is preferable to use milk protein. The protein content in the cheese-like food of the present invention is characterized by 10% by weight or less, more preferably 8% by weight or less. When the protein content in the cheese-like food exceeds 10% by weight, the preparation viscosity at the time of preparing the cheese-like food increases, and the production becomes difficult.
本発明のチーズ様食品は、さらに増粘剤を含有することができる。これにより、チーズ様食品にさらに粘りを付与でき、シュレッドなどへの成形加工適正をさらに向上させることができる。増粘剤としては、特に限定はされないが、例えば加工澱粉(ヒドロキシプロピル化澱粉)、寒天、キサンタンガム、グァーガム、ローカストビーンガム、カラヤガム、トラガカントガム、カラギーナン、ゼラチン、ペクチン、アルギン酸プロピレングリコール、アルギン酸塩を用いることができる。なかでも加工澱粉(ヒドロキシプロピル化澱粉)、ローカストビーンガム、グァーガムを用いることが好ましい。 The cheese-like food of the present invention can further contain a thickener. Thereby, stickiness can further be given to cheese-like foodstuffs and the shaping | molding process appropriateness to shred etc. can be improved further. The thickener is not particularly limited. For example, processed starch (hydroxypropylated starch), agar, xanthan gum, guar gum, locust bean gum, karaya gum, tragacanth gum, carrageenan, gelatin, pectin, propylene glycol alginate, and alginate are used. be able to. Of these, processed starch (hydroxypropylated starch), locust bean gum, and guar gum are preferably used.
本発明の成形チーズ様食品は、風味を害しない程度に乳化剤を含有することができる。乳化剤としては、特に限定されるものではなく、従来公知の乳化剤を使用することができ、レシチン、ショ糖脂肪酸エステル、プロプレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、酢酸モノグリセリド、酒石酸モノグリセリド、酢酸酒石酸混合モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド等各種有機酸モノグリセリド、ポリオキシエチレンソルビタン脂肪酸エステルが例示できる。 The molded cheese-like food of the present invention can contain an emulsifier to the extent that it does not harm the flavor. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used. Lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid Examples include monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, various organic acid monoglycerides such as lactic acid monoglyceride, and polyoxyethylene sorbitan fatty acid ester.
本発明の成形チーズ様食品は、上記の原料のほかに、食品に用いられる公知の添加剤を含有することができる。例えば、リン酸塩等のpH調整剤、風味付与の目的でミルクフレーバー、チーズフレーバーなどの香料、各種香辛料、フルーツピューレやジャム類、甘味付与の目的でスクラロース、アスパルテーム、ステビアなどの甘味料、また着色の目的でベータカロチンやパプリカ色素、アナトー色素などの着色料を使用することができる。また、日持ち向上の目的で、グリシン、酢酸ナトリウム、卵白リゾチームなどの日持ち向上剤を使用することもできる。 The shaped cheese-like food of the present invention can contain known additives used for foods in addition to the above-mentioned raw materials. For example, pH adjusting agents such as phosphates, flavors such as milk flavor and cheese flavor for the purpose of imparting flavor, various spices, fruit purees and jams, sweeteners such as sucralose, aspartame, stevia for the purpose of imparting sweetness, For the purpose of coloring, coloring agents such as beta carotene, paprika dye, and annatto dye can be used. Further, for the purpose of improving the shelf life, a shelf life improving agent such as glycine, sodium acetate, egg white lysozyme can be used.
本発明の成形チーズ様食品は酸処理澱粉、上昇融点が20〜50℃である油脂、および蛋白質を含有し、蛋白質含量を10重量%以下としたものである。 The molded cheese-like food of the present invention contains acid-treated starch, fats and oils having an ascending melting point of 20 to 50 ° C., and protein, and the protein content is 10% by weight or less.
本発明の成形チーズ様食品は、油圧装置、押出シリンダー、成形ノズル、カット装置を含む製造装置において、あらかじめ品温調整されたブロック状のチーズ様食品を、成形ノズル室に投入し、油圧装置により、押出シリンダーに圧力を加えることで、成形ノズルから押し出されたチーズ様食品を適当な長さでカットすることにより、「チップ状」成形チーズ様食品を得ることができる。
成形チーズ様食品の好ましい形状としては、例えば、断面形状が、一片の長さが3.5〜7mm程度の正方形、あるいは直径が5〜10mm程度の円形で、長さが10〜30mm程度の棒状あるいは円柱状であり、より好ましくは、直径6〜8mmの円形で、長さが15〜20mm程度の「チップ状」が、さまざまな調理に適した形状として好ましい。
The molded cheese-like food of the present invention is a manufacturing apparatus including a hydraulic device, an extrusion cylinder, a molding nozzle, and a cutting device. By applying pressure to the extrusion cylinder, the cheese-like food extruded from the molding nozzle is cut to an appropriate length, whereby a “chip-shaped” molded cheese-like food can be obtained.
As a preferable shape of the shaped cheese-like food, for example, the cross-sectional shape is a square having a length of about 3.5 to 7 mm or a circle having a diameter of about 5 to 10 mm and a length of about 10 to 30 mm. Alternatively, it is cylindrical, and more preferably, a “chip shape” having a diameter of 6 to 8 mm and a length of about 15 to 20 mm is preferable as a shape suitable for various cooking.
さらに本発明のチーズ様食品は物性として、5℃におけるレオメーター測定値による硬さが700g〜2000g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であることが好ましく、より好ましくは800g〜1800gである。このような物性のチーズ様食品は、成形加工適性を有し、チップ状に押出成形されたの成形チーズ様食品を提供することが可能となる。 Furthermore, the cheese-like food of the present invention has a physical property of 700 g to 2000 g / 19.6 mm 2 as measured by rheometer at 5 ° C. (5 mm diameter circular plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.). It is preferable that it is 800 g to 1800 g. Such a cheese-like food having physical properties has suitability for molding and can provide a molded cheese-like food that has been extruded into a chip shape.
また、本発明の成形チーズ様食品は、耐熱保形性を有することを特徴とする。例えば、200℃で6分間加熱された後でも、保形性を有するチーズ様食品を提供することができる。従って、本発明の成形チーズ様食品は、パン、ケーキ等の焼成食品のトッピング材、レトルト食品の具材などに用いることができる。また、かまぼこ、ちくわのような水産加工食品と組み合わせて用いることもできる。 Moreover, the molded cheese-like food of the present invention is characterized by having heat-resistant shape retention. For example, it is possible to provide a cheese-like food having shape retention even after being heated at 200 ° C. for 6 minutes. Therefore, the molded cheese-like food of the present invention can be used as a topping material for baked foods such as bread and cake, and ingredients for retort foods. It can also be used in combination with fishery processed foods such as kamaboko and chikuwa.
耐熱保形性は、より具体的には以下の方法で評価することができる。チーズ様食品を20×20×20mmの立方体に切り出し、シャーレにひいた濾紙の上に載せ、200℃で6分間加熱した後、加熱保持前の高さと保持後の高さを比較する。耐熱保形性は以下の式で求める。耐熱保形性=加熱保持後の高さ/加熱保持前の高さ×100(%)本発明においては、上記の値が60%以上であれば耐熱保形性を有するものとする。好ましくは、耐熱保形性は70%以上であり、より好ましくは90%以上である。 More specifically, the heat-resistant shape retention can be evaluated by the following method. A cheese-like food is cut into a 20 × 20 × 20 mm cube, placed on a filter paper drawn on a petri dish, heated at 200 ° C. for 6 minutes, and then compared with the height before heating and holding. The heat-resistant shape retention is obtained by the following formula. Heat-resistant shape retention property = height after heat holding / height before heat holding × 100 (%) In the present invention, if the above value is 60% or more, heat-resistant shape retention property is assumed. Preferably, the heat-resistant shape retention is 70% or more, more preferably 90% or more.
本発明のチーズ様食品の製造方法としては、例えば、油脂、蛋白質原料、酸処理澱粉、食塩、pH調整剤、香料、色素および水が混合された水中油型乳化物を予備乳化、均質化した後、殺菌および冷却の工程を経て製造することができる。予備乳化の際、有機酸やアルカリ性塩を用いてpHを3.5〜5.7に調整するが、水中油型乳化物を乳酸発酵することによりpHを調整することもできる。乳酸発酵する場合は乳酸菌スターターを用い、15〜45℃で、pH3.5〜5.7、好ましくはpH4〜5.5になるまで行う。pHが5.5を超えると日持ちが悪くなる傾向を示し、pHが4未満では酸味が強く、チーズ様食品として使用したときに、食品全体としてのバランスが悪くなるため、上記範囲内に調整するのが適当である。加熱殺菌は澱粉を糊化させる目的もあり、好ましくは70〜95℃にて実施する。 Examples of the method for producing a cheese-like food of the present invention include pre-emulsification and homogenization of an oil-in-water emulsion in which oils and fats, protein raw materials, acid-treated starch, salt, pH adjusters, fragrances, pigments and water are mixed. Then, it can manufacture through the process of sterilization and cooling. In the preliminary emulsification, the pH is adjusted to 3.5 to 5.7 using an organic acid or an alkaline salt, but the pH can also be adjusted by lactic acid fermentation of the oil-in-water emulsion. When lactic acid fermentation is performed, a lactic acid bacteria starter is used at 15 to 45 ° C. until pH 3.5 to 5.7, preferably pH 4 to 5.5. When the pH exceeds 5.5, the shelf life tends to deteriorate. When the pH is less than 4, the acidity is strong, and when used as a cheese-like food, the balance of the whole food is deteriorated. Is appropriate. Heat sterilization also has the purpose of gelatinizing starch, and is preferably performed at 70 to 95 ° C.
以下に実施例を示し、本発明の詳細をより具体的に説明する。なお、例中、部あるいは%はいずれも重量基準をあらわす。 The following examples illustrate the present invention in more detail. In the examples, both parts and% represent weight standards.
[実施例1]パーム油中融点画分(上昇融点30℃/SFC:10℃で90%、20℃で80%/P2O型トリグリセリド含量65%)42部、タピオカ由来の酸処理度の低い(無水酸処理澱粉8重量%を水92重量%に溶解し、粘度計(Brabender Viscograph E)を用いてブレード型スティラーを用いて50℃、30rpmで測定した時の粘度が57cps)酸処理澱粉4部、トータルミルクプロテイン2部、食塩1部、水51部、乳酸を含むpH調整剤1.5部、香料0.3部、色素0.002部を、55℃で10分間調合し、さらに100Kg/cmの圧力下で均質化した。均質化後、掻きとり式連続熱交換機に通し、80〜90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。得られたチーズ様食品の油脂含量は42%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが500g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性60%と耐熱保形性を有し、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 1] Palm oil middle melting point fraction (increased melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content) 42 parts, low acid treatment degree derived from tapioca ( 4 parts by weight of acid-treated starch, dissolved in 92% by weight of water with anhydrous acid-treated starch, and measured with a viscometer (Braender Viscograph E) at 50 ° C. and 30 rpm using a blade-type stiller , 2 parts of total milk protein, 1 part of salt, 51 parts of water, 1.5 parts of pH adjusting agent containing lactic acid, 0.3 part of fragrance, and 0.002 part of pigment were prepared at 55 ° C. for 10 minutes, and further 100 kg / It was homogenized under a pressure of cm 2. After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator. The resulting cheese-like food has a fat and oil content of 42%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 500 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it had a heat-resistant shape retention of 60% and a heat-resistant shape, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例2]パーム油中融点画分を40部、タピオカ由来の酸処理度の低い酸処理澱粉を6部とした以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は40%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが800g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性70%と耐熱保形性を有し、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 2] A cheese-like food was prepared in the same manner as in Example 1 except that 40 parts of the palm oil melting point fraction and 6 parts of acid-treated starch with low acidity derived from tapioca were used. The resulting cheese-like food has a fat and oil content of 40%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 800 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it had a heat-resisting shape retention of 70% and a heat-resisting shape retention property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例3]パーム油中融点画分を34部、タピオカ由来の酸処理度の低い酸処理澱粉を12部とした以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが1800g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 3] A cheese-like food was prepared in the same manner as in Example 1 except that 34 parts of the palm oil melting point fraction and 12 parts of acid-treated starch having a low acid treatment degree derived from tapioca were used. The resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1800 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例4]酸処理澱粉を、コーンスターチ由来の酸処理度の低い(無水酸処理澱粉8重量%を水92重量%に溶解し、粘度計(Brabender Viscograph E)を用いてブレード型スティラーを用いて50℃、30rpmで測定した時の粘度が39cps)酸処理澱粉とした以外は、実施例3と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが2000g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 4] Acid-treated starch having a low degree of acid treatment derived from corn starch (8% by weight of anhydrous acid-treated starch was dissolved in 92% by weight of water, and using a blade-type still using a viscometer (Braender Viscograph E) A cheese-like food was prepared in the same manner as in Example 3, except that the acid-treated starch was 39 cps) when measured at 50 ° C. and 30 rpm. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例5]パーム油中融点画分を31部、タピオカ由来の酸処理度の低い酸処理澱粉を15部とした以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は31%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが2000g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 5] A cheese-like food was prepared in the same manner as in Example 1 except that 31 parts of the palm oil melting point fraction and 15 parts of acid-treated starch having a low acidity derived from tapioca were used. The resulting cheese-like food has a fat content of 31%, a protein content of 1.6%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例6]パーム油中融点画分を27部、タピオカ由来の酸処理度の低い酸処理澱粉を19部とした以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は27%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが2000g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 6] A cheese-like food was prepared in the same manner as in Example 1 except that 27 parts of the middle melting point fraction of palm oil and 19 parts of acid-treated starch having a low acid treatment degree derived from tapioca were used. The resulting cheese-like food has a fat and oil content of 27%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例7]精製パーム油(上昇融点37℃/SFC:10℃で55%、20℃で27%/P2O型トリグリセリド含量30%)を34部、タピオカ由来の酸処理度の低い酸処理澱粉を12部とした以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが500g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 7] 34 parts of refined palm oil (increased melting point 37 ° C./SFC: 55% at 10 ° C., 27% at 20 ° C./30% P2O type triglyceride content), acid-treated starch with low acid treatment degree derived from tapioca A cheese-like food was prepared in the same manner as in Example 1 except that the amount was 12 parts. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C. of 500 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例8]パーム油とパーム核油のエステル交換油脂(上昇融点32℃/SFC:10℃で48%、20℃で22%/P2O型トリグリセリド含量8%)を34部、タピオカ由来の酸処理度の低い酸処理澱粉を12部とした以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが500g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 8] Transesterified oil and fat of palm oil and palm kernel oil (increased melting point 32 ° C / SFC: 48% at 10 ° C, 22% at 20 ° C / P2O type triglyceride content 8%), 34 parts, acid derived from tapioca A cheese-like food was prepared in the same manner as in Example 1 except that 12 parts of acid-treated starch having a low degree of treatment was used. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C. of 500 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例9]乳脂(上昇融点31℃/SFC:10℃で47%、20℃で17%/P2O型トリグリセリド含量5%)を34部、タピオカ由来の酸処理度の低い酸処理澱粉を12部とした以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが500g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 Example 9 34 parts milk fat (increased melting point 31 ° C./SFC: 47% at 10 ° C., 17% at 20 ° C./P2O type triglyceride content 5%) and 12 acid-treated starches with low acid treatment degree derived from tapioca A cheese-like food was prepared in the same manner as in Example 1 except that it was made a part. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C. of 500 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例10]パーム油中融点画分を34部、タピオカ由来の酸処理度の低い酸処理澱粉を6部、ワキシ―コーン由来のヒドロキシプロピル化デンプンを6部とした以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが1800g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 10] Example 1 except that 34 parts of the palm oil melting point fraction, 6 parts of acid-treated starch with low acidity derived from tapioca, and 6 parts of hydroxypropylated starch derived from waxy corn In the same manner, a cheese-like food was prepared. The resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1800 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[実施例11]パーム油中融点画分を28部、タピオカ由来の酸処理度の低い酸処理澱粉を20部、トータルミルクプロテインを削除した以外は、実施例1と同様にしてチーズ様食品を調製した。得られたチーズ様食品の油脂含量は28%、蛋白質含量は0%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが1800g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Example 11] A cheese-like food was prepared in the same manner as in Example 1 except that 28 parts of the palm oil melting point fraction, 20 parts of acid-treated starch with low acidity derived from tapioca, and total milk protein were removed. Prepared. The resulting cheese-like food has a fat content of 28%, a protein content of 0%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1800 g / 19.6 mm 2 (5 mm diameter circular plunger The table speed was 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[比較例1]実施例1で用いたパーム油中融点画分34部、酸処理されていないタピオカ澱粉(無水澱粉8重量%を水92重量%に溶解し、粘度計(Brabender Viscograph E)を用いてブレード型スティラーを用いて50℃、30rpmで測定した時の粘度が6100cps)12部、トータルミルクプロテイン2部、食塩1部、水51部、乳酸を含むpH調整剤1.5部、香料0.3部、色素0.002部を、55℃で10分間調合し、さらに100Kg/cmの圧力下で均質化した。しかしながら、高粘度な物性となり、生産性は著しく劣った。均質化後、掻きとり式連続熱交換機に通し、80〜90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが1400g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Comparative Example 1] 34 parts of the middle-melting fraction of palm oil used in Example 1, tapioca starch not treated with acid (8% by weight of anhydrous starch was dissolved in 92% by weight of water, and a viscometer (Braender Viscograph E) was used. Using a blade-type still, the viscosity when measured at 50 ° C. and 30 rpm is 6100 cps) 12 parts, 2 parts of total milk protein, 1 part of salt, 51 parts of water, 1.5 parts of pH adjusting agent containing lactic acid, flavoring 0.3 part and 0.002 part of dye were blended at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 Kg / cm 2 . However, the physical properties were high and the productivity was remarkably inferior. After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator. The resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1400 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[比較例2]実施例1で用いたパーム油中融点画分34部、酸処理されていないコーンスターチ澱粉(無水酸処理澱粉8重量%を水92重量%に溶解し、粘度計(Brabender Viscograph E)を用いてブレード型スティラーを用いて50℃、30rpmで測定した時の粘度が8000cps)12部、トータルミルクプロテイン2部、食塩1部、水51部、乳酸を含むpH調整剤1.5部、香料0.3部、色素0.002部を、55℃で10分間調合し、さらに100Kg/cmの圧力下で均質化した。しかしながら、高粘度な物性となり、生産性は著しく劣った。均質化後、掻きとり式連続熱交換機に通し、80〜90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが2000g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れており、良好なチーズ風味を呈し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。 [Comparative Example 2] 34 parts of the middle melting point fraction of palm oil used in Example 1, untreated corn starch starch (8% by weight of anhydrous acid-treated starch was dissolved in 92% by weight of water, and viscometer (Brabender Viscograph E ) Using a blade-type stiller, the viscosity when measured at 50 ° C. and 30 rpm is 8000 cps) 12 parts, 2 parts of total milk protein, 1 part of salt, 51 parts of water, 1.5 parts of a pH adjuster containing lactic acid 0.3 part of a fragrance and 0.002 part of a pigment were prepared at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 Kg / cm 2 . However, the physical properties were high and the productivity was remarkably inferior. After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resisting shape retention 100% and heat-resisting shape-retaining property, exhibited a good cheese flavor, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
[比較例3]実施例1で用いたパーム油中融点画分34部、タピオカ由来の酸処理度の高い(無水酸処理澱粉8重量%を水92重量%に溶解し、粘度計(Brabender Viscograph E)を用いてブレード型スティラーを用いて50℃、30rpmで測定した時の粘度が5cps)酸処理澱粉12部、トータルミルクプロテイン2部、食塩1部、水51部、乳酸を含むpH調整剤1.5部、香料0.3部、色素0.002部を、55℃で10分間調合し、さらに100Kg/cmの圧力下で均質化した。均質化後、掻きとり式連続熱交換機に通し、80〜90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが1600g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。しかしながら、耐熱保形性40%と耐熱保形性が劣るものであった。 [Comparative Example 3] 34 parts of the middle melting point fraction of palm oil used in Example 1 and a high acid treatment degree derived from tapioca (8% by weight of anhydrous acid-treated starch was dissolved in 92% by weight of water, and viscometer (Brabender Viscograph E) using a blade-type stealer, the viscosity when measured at 50 ° C. and 30 rpm is 5 cps) pH adjuster containing 12 parts acid-treated starch, 2 parts total milk protein, 1 part salt, 51 parts water, lactic acid 1.5 parts, 0.3 part of a fragrance, and 0.002 part of a pigment were mixed at 55 ° C. for 10 minutes, and further homogenized under a pressure of 100 kg / cm 2 . After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator. The resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1600 g / 19.6 mm 2 (5 mm diameter circle) A plunger, a table speed of 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), having moldability, and a chip-shaped molded cheese-like food having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding. However, the heat-resistant shape retention was 40% and the heat-resistant shape retention was inferior.
[比較例4]実施例1で用いたパーム油中融点画分34部、コーンスターチ由来の酸処理度の高い(無水酸処理澱粉8重量%を水92重量%に溶解し、粘度計(Brabender Viscograph E)を用いてブレード型スティラーを用いて50℃、30rpmで測定した時の粘度が4cps)酸処理澱粉12部、トータルミルクプロテイン2部、食塩1部、水51部、乳酸を含むpH調整剤1.5部、香料0.3部、色素0.002部を、55℃で10分間調合し、さらに100Kg/cmの圧力下で均質化した。均質化後、掻きとり式連続熱交換機に通し、80〜90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが1900g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有し、押出成形により、直径6mm、長さ15mmのチップ状成形チーズ様食品が得られた。しかしながら、耐熱保形性50%と耐熱保形性が劣るものであった。 [Comparative Example 4] 34 parts of the middle-melting fraction of palm oil used in Example 1, high degree of acid treatment derived from corn starch (8% by weight of acid-treated starch was dissolved in 92% by weight of water, and viscometer (Brabender Viscograph E) using a blade-type stiller, the viscosity when measured at 50 ° C. and 30 rpm is 4 cps) pH adjuster containing 12 parts acid-treated starch, 2 parts total milk protein, 1 part salt, 51 parts water, lactic acid 1.5 parts, 0.3 part of a fragrance, and 0.002 part of a pigment were mixed at 55 ° C. for 10 minutes, and further homogenized under a pressure of 100 kg / cm 2 . After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 1900 g / 19.6 mm 2 (5 mm diameter circle) A plunger, a table speed of 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), having moldability, and a chip-shaped molded cheese-like food having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding. However, the heat resistant shape retention was 50% and the heat resistant shape retention was poor.
[比較例5]サラダ油(SFC:10℃で0%、20℃で0%)34部、実施例4で用いたコーンスターチ由来の酸処理度の低い酸処理澱粉12部、トータルミルクプロテイン2部、食塩1部、水51部、乳酸を含むpH調整剤1.5部、香料0.3部、色素0.002部を、55℃で10分間調合し、さらに100Kg/cmの圧力下で均質化した。均質化後、掻きとり式連続熱交換機に通し、80〜90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが100g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性が著しく劣るものであった。さらに、耐熱保形性20%と耐熱保形性が著しく劣るものであった。 [Comparative Example 5] Salad oil (SFC: 0% at 10 ° C, 0% at 20 ° C) 34 parts, 12 parts of acid-treated starch with low acidity derived from corn starch used in Example 4, 2 parts of total milk protein, 1 part of salt, 51 parts of water, 1.5 parts of pH adjusting agent containing lactic acid, 0.3 part of fragrance, 0.002 part of pigment were mixed at 55 ° C. for 10 minutes, and further homogeneous under a pressure of 100 Kg / cm 2 Turned into. After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 100 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and the molding processability was extremely inferior. Further, the heat-resistant shape retention was 20% and the heat-resistant shape retention was extremely inferior.
[比較例6]パーム油低融点画分(上昇融点9℃/SFC:10℃で0%、20℃で0%/P2O型トリグリセリド含量10%)34部、実施例4で用いたコーンスターチ由来の酸処理度の低い酸処理澱粉12部、トータルミルクプロテイン2部、食塩1部、水51部、乳酸を含むpH調整剤1.5部、香料0.3部、色素0.002部を、55℃で10分間調合し、さらに100Kg/cmの圧力下で均質化した。均質化後、掻きとり式連続熱交換機に通し、80〜90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。得られたチーズ様食品の油脂含量は34%、蛋白質含量は1.6%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが100g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性が著しく劣るものであった。さらに、耐熱保形性20%と耐熱保形性が著しく劣るものであった。 [Comparative Example 6] Palm oil low melting point fraction (increased melting point 9 ° C./SFC: 0% at 10 ° C., 0% at 20 ° C./P2O type triglyceride content 10%) 34 parts, derived from corn starch used in Example 4 55 parts of 12 parts of acid-treated starch with low acidity, 2 parts of total milk protein, 1 part of salt, 51 parts of water, 1.5 parts of pH adjusting agent containing lactic acid, 0.3 part of perfume, 0.002 part of pigment Formulated for 10 minutes at 0 ° C. and further homogenized under a pressure of 100 Kg / cm 2 . After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 100 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and the molding processability was extremely inferior. Further, the heat-resistant shape retention was 20% and the heat-resistant shape retention was extremely inferior.
[比較例7]実施例1で用いたパーム油中融点画分25部、実施例4で用いたコーンスターチ由来の酸処理度の低い酸処理澱粉12部、トータルミルクプロテイン15部、食塩1部、水47部、乳酸を含むpH調整剤1.5部、香料0.3部、色素0.002部を、55℃で10分間調合し、さらに100Kg/cmの圧力下で均質化した。しかしながら、高粘度な物性となり、生産性は著しく劣った。均質化後、掻きとり式連続熱交換機に通し、80〜90℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。得られたチーズ様食品の油脂含量は25%、蛋白質含量は12.2%、pHは5.4であり、5℃におけるレオメーター測定値による硬さが2000g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)であり、成形加工適性を有した。また、耐熱保形性100%と耐熱保形性に優れていた。 [Comparative Example 7] 25 parts of the middle melting point fraction of palm oil used in Example 1, 12 parts of acid-treated starch with low acidity derived from corn starch used in Example 4, 15 parts of total milk protein, 1 part of salt, 47 parts of water, 1.5 parts of a pH adjusting agent containing lactic acid, 0.3 part of a fragrance, and 0.002 part of a pigment were prepared at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 Kg / cm 2 . However, the physical properties were high and the productivity was remarkably inferior. After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator. The resulting cheese-like food has a fat / oil content of 25%, a protein content of 12.2%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Further, the heat-resistant shape retention was 100% and the heat-resistant shape retention was excellent.
上記のとおり、特定の油脂および酸処理度の低い酸処理澱粉を用いることにより、成形加工適性と耐熱保形性を有する成形チーズ様食品を提供することができる。 As above-mentioned, the shaping | molding cheese-like food which has shaping | molding processability and heat-resistant shape retention property can be provided by using specific fats and oils and acid-treated starch with a low acid treatment degree.

Claims (6)

  1. 酸処理度が低い酸処理澱粉、上昇融点が20〜50℃である油脂および蛋白質を含有し、蛋白質含量が10重量%以下であるチーズ様食品がチップ状に押出成形された成形チーズ様食品。 A molded cheese-like food product obtained by extruding a cheese-like food product having an acid-treated starch having a low acid treatment degree, an oil and fat having an ascending melting point of 20 to 50 ° C., and a protein content of 10% by weight or less into chips.
  2. 酸処理度が低い酸処理澱粉の含有量が3〜20重量%である、請求項1に記載の成形チーズ様食品。 The shaped cheese-like food according to claim 1, wherein the content of the acid-treated starch having a low acid treatment degree is 3 to 20% by weight.
  3. 油脂含量が10〜50重量%である、請求項1または2に記載の成形チーズ様食品。 The molded cheese-like food according to claim 1 or 2, wherein the fat content is 10 to 50% by weight.
  4. 増粘剤を含有する請求項1〜3のいずれか1項に記載の成形チーズ様食品。 The molded cheese-like food according to any one of claims 1 to 3, comprising a thickener.
  5. 5℃におけるレオメーター測定値による硬さが700g〜2000g/19.6mm(直径5mm円形プランジャー、テーブルスピード50mm/分、不動工業株式会社製)である請求項1〜4のいずれか1項に記載のチーズ様食品がチップ状に押出成形された成形チーズ様食品。 The hardness according to the rheometer measurement value at 5 ° C is 700 g to 2000 g / 19.6 mm 2 (5 mm diameter circular plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.). A cheese-like food product obtained by extruding the cheese-like food product according to 1 to a chip.
  6. 耐熱保形性を有する請求項1〜5のいずれか1項に記載の成形チーズ様食品。 The molded cheese-like food according to any one of claims 1 to 5, which has heat-resistant shape retention.
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JP2016208969A (en) * 2015-05-01 2016-12-15 太陽油脂株式会社 Fat composition for cheese-like food
JP6190556B1 (en) * 2017-04-03 2017-08-30 植田製油株式会社 Spiny cheese-like processed food
JP6222788B1 (en) * 2017-04-03 2017-11-01 植田製油株式会社 Heat-resistant cheese-like processed food
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