JP2018166467A - Manufacturing method of cheese-like food products - Google Patents

Abstract

To provide a manufacturing method of unconventional new cheese-like food products capable of manufacturing cheese-like food products having smooth texture similar to that of cheese, mouth melting feeling and hardness without using a raw material derived from milk.SOLUTION: There is provided a manufacturing method of cheese-like food products without using a raw material derived from milk, having a grinding process for mixing and grinding fish meat, cream cheese-like raw material obtained by fermentation of soybean milk with lactic acid bacterium of 160 to 240% based on the fish meat, starch, a vegetable oil, an emulsifier, and a seasoning, a molding process for molding the ground article obtained in the grinding process, a steaming process for steaming a molded article obtained in the molding process and a freezing process for freezing a steamed article obtained in the steaming process.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a cheese-like food.

  Since cheese is manufactured using the raw material derived from milk, those who have milk allergy cannot eat cheese. Therefore, various cheese-like foods have been proposed so that those having milk allergies can enjoy the flavor of cheese.

  As prior art relating to cheese-like foods, for example, Patent Document 1 discloses that vegetable cheese is produced using a paste-like food material obtained by allowing a curdling enzyme to act on soymilk or soymilk ingredients. ing.

JP-A-2-57154

  However, although the conventional cheese-like food has a cheese flavor, it does not have the same smooth texture, melted mouth, and hardness as cheese.

  Therefore, the present invention is a cheese-like food that can produce an unprecedented cheese-like food that has the same smooth texture, melted mouth, and hardness as cheese, without using milk-derived ingredients. An object is to provide a manufacturing method.

  The method for producing a cheese-like food according to the present invention is a method for producing a cheese-like food that does not use a milk-derived raw material, and a fish cheese and a cream cheese-like material obtained by fermenting soy milk with lactic acid bacteria to fish meat. ~ 240%, starch, vegetable oils and fats, emulsifiers and seasonings are mixed and crushed, and a molding process for molding the crushed product obtained in this mashing process, A steaming step of steaming the molded product obtained in the molding step and a freezing step of freezing the steamed product obtained in the steaming step are provided.

  According to the method for producing a cheese-like food of the present invention, the mixing ratio of the cheese-like material obtained from the soy milk to the fish meat is adjusted using the raw material of the cheese and the cream cheese-like material obtained by fermenting soy milk with lactic acid bacteria. By forming a crushed product, steaming and then freezing, without using milk-derived ingredients, a cheese-like food that has the same smooth texture, melted mouth feel and hardness as cheese Can be manufactured.

  The method for producing a cheese-like food according to the present invention is a method for producing a cheese-like food that does not use a milk-derived raw material, and a fish cheese and a cream cheese-like material obtained by fermenting soy milk with lactic acid bacteria to fish meat. ~ 240%, starch, vegetable oils and fats, emulsifiers and seasonings are mixed and crushed, and a molding process for molding the crushed product obtained in this mashing process, A steaming process for steaming the molded product obtained in the molding process and a freezing process for freezing the steamed product obtained in the steaming process are provided.

  In the mashing process, 160-240% of the fish cheese and cream cheese-like material obtained by fermenting soy milk with lactic acid bacteria, starch, vegetable oil, emulsifier, and seasoning are mixed. Crush. Here, it is preferable to add vegetable oil and fat to fish surimi, grind it with salt, crush it with starch, seasoning, sugar and water, and finally ferment soymilk with lactic acid bacteria. Add the cream cheese-like material obtained and crush it. If necessary, a shelf life improving agent, a fragrance, a coloring agent, and the like may be added. Further, ice may be added in order to suppress the temperature rise during crushing. When the addition amount of the cream cheese-like material obtained by fermenting soy milk for fish meat with lactic acid bacteria is 160 to 240%, the same smooth texture, melted mouth feel and hardness as cheese are obtained. In addition, if the amount of cream cheese-like material added to the fish meat is less than 160%, the texture of the resulting cheese-like food becomes a hard texture like salmon, whereas if it exceeds 240%, it becomes creamy, It is not preferable.

  In the molding process, the crushed product obtained in the mashing process is molded, and in the steaming process, the molded product obtained in the molding process is steamed.

  In the freezing step, the steamed product obtained in the steaming step is frozen. By passing through this freezing step, a cheese-like food having a mouth melting feeling similar to that of cheese is obtained, so the freezing step is essential.

  According to the method for producing a cheese-like food of the present invention, the mixing ratio of the cheese-like material obtained from the soy milk to the fish meat is adjusted using the raw material of the cheese and the cream cheese-like material obtained by fermenting soy milk with lactic acid bacteria. By forming a crushed product, steaming and then freezing, without using milk-derived ingredients, a cheese-like food that has the same smooth texture, melted mouth feel and hardness as cheese Can be manufactured.

  In the following examples, the method for producing a cheese-like food of the present invention will be described in more specific examples. In addition, this invention is not limited to the following Example, Various deformation | transformation implementation is possible.

  9 kg of vegetable oil and fat, an appropriate amount of water, and 7 kg of soy protein were added in order and mixed and emulsified, and 20 kg of Surimi Tara surimi was added and coarsely crushed, and mixed until the surimi grains became about 1 mm. 2 kg of sodium chloride was added in a state of -1 ° C, and salting was performed at 10 ° C or less while using ice. The amount of water containing ice so far was 35 kg.

  Next, cream cheese-like material obtained by fermenting soy milk with lactic acid bacteria, 9.5 kg starch, 1.5 kg sugar, 3.5 kg other seasonings, 1 kg shelf life improver, 0.8 kg emulsifier, 1 kg fragrance, 5 kg water 50 kg (Fuji Oil Soybean Maizou) was added and crushed. The temperature for slid up was 15 to 17 ° C.

  Then, the crushed product was transferred to a mold and molded, and steamed for 70 minutes so that the center temperature was 80 ° C. or higher.

  Finally, freezing was performed such that the center temperature after freezing was −19 ° C. or lower.

  The texture of the obtained cheese-like food had the same smooth texture, melted mouth feel, and hardness as cheese.

  The relationship between the added amount of cream cheese-like material obtained by fermentation with lactic acid bacteria and the texture was examined.

  A cheese-like food was produced in the same manner as in Example 1 except that the addition amount of the cream cheese-like material was changed to 150% to 250% as the mass ratio to the fish meat. And about each, sensory evaluation of food texture was performed and the gel strength was measured.

  As a result, when the addition amount of the cream cheese-like material is less than 160%, it becomes a hard texture like a candy, and when it exceeds 240%, smoothness was obtained but it became creamy, but 160 to 240 %, It had the same smooth texture, melted mouth feel and hardness as cheese.

  The relationship between the presence or absence of the freezing process and the breaking strength was examined. Using a break strength meter (EZ Test, manufactured by Shimadzu Corporation) and a 7 mm spherical plunger, the thickness of the sample was 20 mm, and the sample was measured at room temperature of 20 ° C. while being taken out of the refrigerator.

  As a result, the breaking strength of the cheese-like food obtained in Example 1 was 280.5 gf · cm. On the other hand, the breaking strength of the cheese-like food obtained by omitting the freezing step in Example 1 was 117.3 gf · cm. Since the breaking strength of commercially available cream cheese is about 300 gf · cm, it was confirmed that a cheese-like food having a breaking strength equivalent to that of commercially available cream cheese was obtained through the freezing step.

Claims (1)

A method for producing a cheese-like food that does not use milk-derived raw materials, and a fish cheese and a cream cheese-like material obtained by fermenting soy milk with lactic acid bacteria, 160 to 240% of the fish meat, starch, and vegetable oils and fats And a mashing process in which the emulsifier and the seasoning are mixed and crushed, a molding process for molding the crushed product obtained in the mashing process, and steaming the molded product obtained in the molding process The manufacturing method of the cheese-like foodstuff characterized by including the process and the freezing process which freezes the steamed goods obtained at this steaming process.