JP2716464B2 - Fresh cheese-like food and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a fresh cheese-like food and a method for producing the same,
More specifically, the present invention relates to a fresh cheese-like food mainly composed of vegetable oils and fats and suitable as a base material for dessert confectionery and frozen desserts, and a method for producing the same.

[Problems to be Solved by the Prior Art and the Invention] Fresh cheese is an unripe type natural produced by subjecting fresh cream or skim milk to lactic acid fermentation to form curd, separating, eliminating, and mixing whey. Cheese.
The fresh cheese has a milder cheese odor than the aged type cheese, and thus has a wide audience and its consumption is increasing year by year.

On the other hand, since the above-mentioned fresh cream has a fat component derived from animal resources and contains cholesterol and the like, a filled cream in which milk fat is replaced with vegetable fat or the like has been proposed from a nutritional and healthy viewpoint. For example, the applicant first
A fresh cream flavor emulsion has been proposed in which a crushed and heat-treated corn is added to a filled cream in which milk fat is replaced with vegetable fats and oils (see JP-A-63-116659).

According to this fresh cream flavor emulsion, the richness and flavor of fresh cream can be imparted while mainly using vegetable oils and fats, and foaming is performed from various emulsions that require the flavor of fresh cream, such as coffee cream. Although it can be applied to emulsions leading to sexual creams, it is difficult to apply to fresh cheese-like foods produced through a lactic acid fermentation step. That is, when the above-mentioned fresh cream flavor emulsion is subjected to lactic acid fermentation, a blue odor is produced, and it is difficult to produce a delicious, sour, fresh cheese-like food. According to the above technology, not only does the cone need to be crushed, but also it needs to be heated,
It is difficult to produce a fresh cheese-like food simply and easily.

In addition, cream cheese-like foods using vegetable fats and oils as fat components are generally produced by an assembling method or a quasi-cheese method without whey separation, and for the assembling method, for example, casein, fats and oils, emulsifier, lactose, After lactic acid fermentation of a mixture of calcium salt and orthophosphate,
There has been proposed a method for producing a cream cheese-like food in which fermentation is stopped in a predetermined pH region and glucono-delta-lactone and a stabilizer are added thereto (see Japanese Patent Publication No. 58-31897). Regarding the quasi-cheese method, the present applicant has previously proposed a method for producing cream cheese-like foods by lactic acid fermentation of a cream mix containing skim milk and skim milk powder as a protein source together with fats and oils (Japanese Patent Application Laid-Open No. 59-1984). 78
No. 643).

According to the above assembling method, although it is possible to suppress an increase in the viscosity of the emulsion in the fermentation step or the like, after stopping the fermentation in a predetermined pH range, to add glucono delta lactone, pH 4.6 to 5.2. The resulting cream cheese-like food has a strong acidity, and has no body taste or full taste. According to the latter quasi-cheese method, even if skim milk is used, it is very similar to natural cream cheese, has a smooth tissue, and has good spreadability and good quality cream cheese-like food, but lactic acid Since the pH is lowered by fermentation, the resulting food has a strong sour taste, lacks a full-bodied taste and a full taste, as described above. Therefore, all cream cheese-like foods that are conventional acidic foods have a strong acidity,
It lacks richness and cannot be said to have a quality very similar to natural cream cheese, and there is a problem that its use is significantly restricted.

In addition, since fresh cheese-like foods produced through the lactic acid fermentation step are also acidic foods, they exhibit sourness and lack fullness like cream cheese-like foods.

On the other hand, as means for making the sour taste of the fresh cheese-like food less perceivable, (1) a method of adjusting the pH to neutralize the acid component, and (2) a method of imparting sweetness to mask the sour taste can be considered. However, according to the method (1), the salt generated by the neutralization causes an unpleasant taste, which is not preferable as a food. In the above method (2), unless a large amount of a sweetener is used and the sweetness is considerably increased, the acidity cannot be masked, and it is difficult to say that the food is a fresh cheese-like food.

The main object of the present invention is that although it is an acidic food mainly composed of vegetable fats and oils, the acidity is reduced, the body taste is excellent, the whole taste is excellent, and the quality is very similar to natural fresh cheese, and it is widely used. Another object of the present invention is to provide a fresh cheese-like food which can be applied to foods.

Another object of the present invention is to provide a method for producing a fresh cheese-like food that can easily and easily produce a fresh cheese-like food that has no blue odor and is very similar to natural fresh cheese.

[Means and Actions for Solving the Problems] The present invention relates to a fresh cheese-like food containing an acidic emulsion containing at least vegetable fats and oils, wherein the food contains corn powder and has a pH
The above object is solved by a fresh cheese-like food having a 4.8 to 6.0.

Another object of the present invention is to solve the above-mentioned problem by a method for producing a fresh cheese-like food in which the pH of an emulsion containing at least vegetable oils and proteins is adjusted to 4.8 to 6.0, and then corn powder is added.

 Hereinafter, the present invention will be described in detail.

The acidic emulsion, from a nutritional and healthy point of view,
It suffices that at least a part of the milk fat is replaced with a vegetable fat. In addition, any emulsion can be used as long as it is an emulsion for producing a fresh cheese-like food in which vegetable oils and fats are emulsified.
An imitation cream in which milk fat or non-fat milk solid content is replaced with another vegetable oil or vegetable protein may be used, but a filled cream in which milk fat is replaced with vegetable oil or fat is particularly preferable. When this filled cream is acidified by, for example, lactic acid fermentation, it is usually particularly strong in acidity, and it is difficult to produce a food having a quality very similar to natural fresh cheese. The form of the emulsion is O /
W-type emulsions are preferred, and some may contain W / O-type emulsions.

Examples of vegetable oils and fats in the acidic emulsion include soybean oil, rapeseed oil, peanut oil, coconut oil, corn oil,
Palm oil, cottonseed oil, sesame oil, sunflower seed oil, safflower oil, palm kernel oil, rice bran oil, olive oil, kapok oil,
Examples of these oils include hardened oils, fractionated oils, and transesterified oils, and one or more kinds are contained. The above fats and oils,
It may have an appropriate melting point, but preferably has a melting point of 20 to 35 ° C. in order to improve the texture.

Further, the acidic emulsion contains an emulsifier and a protein. Examples of the emulsifier include, for example, propylene glycol fatty acid ester, glycerin fatty acid ester, polyglycerol fatty acid ester, sorbitan fatty acid ester, lactic acid monoglyceride, citrate monoglyceride, diacetyltartaric acid monoglyceride, lecithin, and the like. Can be. Further, as the protein, milk protein-containing substances, for example, skim milk, skim milk powder, casein, caseinate and vegetable proteins, for example, soy protein, peanut protein, cottonseed protein, sunflower seed protein, rapeseed protein, coconut protein,
Various proteins such as sesame seed protein are exemplified, and one or two or more proteins can be contained. Among the above proteins, skim milk, skim milk powder, casein, and caseinate are preferred.

Further, the emulsion may contain lactic acid bacteria-assimilating saccharides such as lactose and sugar.

And the fresh cheese-like food containing the above-mentioned emulsion reduces the acidity of the fresh cheese-like food,
Contains corn powder to enhance body and roundness. As this corn powder, any of corn powder and sweet corn powder can be used,
Sweet corn powder is preferred. The corn powder may be an organic solvent extract, but is preferably a corn fruit or an aqueous extract of corn fruit, and each of the above extracts may be unpurified.

The above-mentioned corn powder can be added in an appropriate amount depending on the acidity of the emulsion and the like, but preferably contains 0.3 to 6.0% by weight, particularly 0.5 to 4% by weight as a dry solid content. If the content of corn powder is less than 0.3% by weight, the body taste will be insufficient, and if it exceeds 6.0% by weight, the corn taste will be strong, which is not preferable. In addition, the content of the corn powder is a content as a dry solid content, and when a corn powder in a wet state is contained, the corn powder as a dry solid is based on the corn powder content in the wet material. Is calculated.

The corn powder may be finely divided to an appropriate particle size within a range that does not impair the texture, texture, and the like.

Fresh cheese-like foods containing the above acidic emulsion show acidity. This food may be adjusted to an appropriate pH in the acidic region, but the pH is 4.8 to 6.0, especially pH 5 so that the acidity is reduced, the body taste is excellent, the whole taste is excellent, and the quality is very similar to natural fresh cheese. It is preferably from 0.2 to 5.6. If the pH is less than 4.8, the acidity becomes strong, and if it exceeds 6.0, the body taste is not sufficient. The above-mentioned fresh cheese-like food is a lactic acid fermented product having excellent body taste and full taste, although the pH may be adjusted by adding various organic acids such as lactic acid, citric acid, phosphoric acid, and glucono delta lactone. Is preferred. When the pH is adjusted with the above-mentioned organic acid, it is preferable to minimize the amount of the organic acid to be used, since the odor of the organic acid is easily developed. The pH of the lactic acid fermentation product
The adjustment is usually performed by stopping the fermentation in the predetermined pH range, but before and after the lactic acid fermentation, the organic acid, the basic substance such as sodium hydroxide, sodium bicarbonate and phosphate, and the neutral range. The pH may be adjusted by adjusting the content of various raw materials showing PH, for example, a cream mainly composed of vegetable oils and fats.

In order to impart desired quality to a fresh cheese-like food containing an emulsion having the above composition, various ingredients, for example, a cream mainly containing vegetable oils and fats;
Oil-soluble pigments such as carotene and annatto color; cheese flavor, butter flavor, cream flavor,
Flavors such as milk flavor; salt, starch syrup, natural seasoning, seasonings such as chemical seasoning; preservatives such as sorbic acid; gums such as locust bean gum, guar gum, xanthan gum, starches, wheat flour, carboxymethyl cellulose, etc. Stabilizers; vitamins; and various additives such as calcium hydroxide, calcium chloride, sodium hydroxide, and phosphate may be added.

The content of the fat component in the final product is preferably adjusted to 10 to 50% by weight by adding the cream mainly composed of the vegetable fat. The fats and oils are
Although the acidity of the fresh cheese-like food is alleviated, it may have an appropriate particle size within a range that does not impair the kokumi and the stability of the emulsion, but the average particle size in the fresh cheese-like food is 1 to 5 μm, particularly It is preferably from 2 to 4 μm. If the average particle size of the fat or oil is less than 1 μm, it has not only a sour taste but also a lack of body, and if it exceeds 5 μm, the emulsion stability is not sufficient, and the stability of fresh cheese-like foods and the quality in the distribution process is not sufficient. .

Also, the stabilizer acts as a thickener, imparts viscosity to the emulsion, sourness is further masked,
A fresh cheese-like food having a rich taste and having a reduced taste and acidity can be obtained. The stabilizer is contained in an appropriate amount depending on the desired viscosity and the like.

The fresh cheese-like food of the present invention may contain the respective ingredients in an appropriate ratio, but usually has a water content of about 45 to 75.
% By weight, fats and oils 10 to 50% by weight, preferably 20 to 45% by weight,
2-10% by weight of protein, 3-8% by weight of sugar and 0.3 of ash
~ 5 wt% composition, despite being acidic food,
The acidity is reduced, the body taste is excellent, the taste is full, and the quality is very similar to natural fresh cheese.

Particularly preferred embodiments of the fresh cheese-like food of the present invention are as follows.

Skim milk, an O / W emulsion containing vegetable oils and fats together with proteins such as skim milk powder, preferably a lactic acid fermentation product of filled cream, wherein the average particle size of the oils and fats is 1 to 5 μm,
It is preferably 2 to 4 μm, and 0.3 to 6.0% by weight of sweet corn powder as dry solids, preferably 0.5 to
A fresh cheese-like food containing 4% by weight and having a pH of 4.8 to 6.0, preferably 5.2 to 5.6.

Hereinafter, a method for producing a fresh cheese-like food of the present invention will be described.

In the production of the above-mentioned fresh cheese-like food, any of the above-mentioned assembling method and the quasi-cheese method can be applied, but it is preferable to produce by the quasi-cheese method, and the production method of the fresh cheese-like food is at least vegetable oil and fat and protein. And a pH adjusting step of adjusting the pH of the emulsion to 4.8 to 6.0, and a step of adding corn powder.

In the emulsion preparation step, the fats and oils, proteins, water and the like are heated to an appropriate temperature, for example, 65 to 70 ° C., pre-emulsified by high-speed stirring, homogenized and sterilized, and preferably O / O This is done by preparing a W-type emulsion. At that time, an oil phase containing at least a vegetable oil and fat, an emulsifier and, if necessary, the oil-soluble pigment and / or flavor, and an aqueous phase containing a protein are prepared, and the oil phase and the aqueous phase are mixed and stirred. By doing so, an emulsion may be prepared. The homogenization can be carried out under an appropriate pressure necessary for preparing a homogeneous emulsion, and is usually preferably carried out under a pressure of 50 to 200 kg / cm ² . In addition, sterilization usually requires heating at a temperature of about 80 to 90 ° C. for about 2 minutes. The obtained emulsion is
Usually, it is rapidly cooled to about 20 to 32 ° C. to prepare an imitation cream or a filled cream.

Incidentally, the emulsion may be finally in the composition range of the fresh cheese-like food, but usually 70 to 85 parts by weight of water, 2 to 15 parts by weight of protein, 2 to 15 parts by weight of lactic acid bacteria assimilating saccharides, fats and oils 0.01 to 2% by weight of emulsifier to 5 to 20 parts by weight
It is contained in the proportion of.

The pH adjusting step may be adjusted to a pH in an acidic region by adding the organic acid to the emulsion,
It is preferable to adjust the pH of the emulsion to acidic by adding a starter and a small amount of rennet to the emulsion and subjecting the emulsion to lactic acid fermentation. More specifically, the pH may be adjusted to a predetermined value by lactic acid fermentation alone. The organic acid or the basic substance may be added before or after the lactic acid fermentation, or the pH may be adjusted to a predetermined value by adjusting the addition amount of a cream mainly composed of vegetable oils and fats having a pH in the neutral region. Good. Then, in order to produce a food product that is very similar to natural fresh cheese with a reduced acidity and richness, it is preferable to adjust the pH of the emulsion to 4.8 to 6.0, particularly to 5.2 to 5.6 in the pH adjustment step.

Examples of the starter in the lactic acid fermentation include various lactic acid bacteria, for example, Streptococcus genus such as Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetylactos, Leuconostoc cremoris, Betacoccus cremoris, etc. One type or a mixture of two or more types is used. The starter is prepared, for example, by inoculating an aqueous dispersion of skim milk powder or the like to prepare a bulk starter.
About 1 to 5% by weight is added.

Rennet can be used in various forms such as liquid, powder or tablet, and can also be used after previously diluted with a small amount of sterile water. In addition, the effect of liquid rennet is usually 1: 1000 to 15,000. Rennet is usually
It is added so as to be about 1 to 50 ppm based on the emulsion. At that time, as a calcium reinforcing agent for forming a curd, it is preferable to add calcium chloride of 200 ppm or less, particularly about 20 ppm.

The lactic acid fermentation step can be carried out under appropriate conditions until the desired pH is reached, but is usually at a temperature of about 19 to 30 ° C.
It takes about 24 hours. That is, when fermentation is performed for a long time, about 0.1 to 2% by weight of a starter is added, and
The fermentation may be carried out at a temperature of about 12 to 24 hours. When the fermentation is carried out for a short time, about 2 to 5% by weight of a starter is added, and
The fermentation may be performed at a temperature of 30 ° C. for about 5 to 10 hours. In addition,
In the latter case, rennet addition is not necessary.
When lactic acid fermentation is performed until the pH of the emulsion reaches the predetermined value, it is not necessary to adjust the pH by adding the organic acid or the like, but when lactic acid fermentation is performed under the above conditions,
The pH of the emulsion may be between 4.6 and 5.0. In such a case, by adding the basic substance such as sodium polyphosphate or the cream mainly containing vegetable oils and fats,
The pH may be adjusted to the predetermined value. In order to stop the lactic acid fermentation, the lactic acid fermentation product having a desired pH value may be heated to an appropriate temperature, for example, 50 to 85 ° C.

When the pH is adjusted by adding the organic acid or the like, the amount of the organic acid or the like is appropriately set according to the desired pH.

After the pH adjustment step, when the semi-cheese method is employed, whey is separated and removed from the sterilized emulsion to form a curd. The separation of whey can be performed using various separators such as a centrifuge according to a conventional method. When the assembling method is adopted, various materials may be added to produce a fresh cheese-like food without separating and removing whey.

Then, corn powder is added to the pH-adjusted curd or mixture in order to obtain a fresh cheese-like food with a reduced sourness and richness in body taste and very similar to natural fresh cheese. By adding corn powder to a card or the like after pH adjustment, even corn powder that has not been subjected to pulverization treatment and heat treatment not only does not develop a blue smell, but also reduces the acidity, richness, It becomes a fresh cheese-like food with excellent round taste. More specifically, the pH
Taking the case where the adjustment is carried out by lactic acid fermentation as an example, if lactic acid fermentation is performed by adding unheated corn powder before lactic acid fermentation, foods with a strong blue smell will be obtained, whereas after lactic acid fermentation The non-heat treated corn powder added has no blue odor. Also, the corn powder added to the curd, etc. is refined and homogenized with other additives as necessary, so there is no need to use corn powder that has been previously ground to a predetermined particle size, and commercially available corn powder can be used. Can be used as is. More specifically, as a corn powder, a 30-mesh pass product is usually marketed and used. Pretreatment is required, for example, by applying a fine treatment by rolling or by subjecting the prepared corn liquid to oxygen treatment, which complicates the operation. However,
According to the production method of the present invention, even when a commercially available 30 mesh pass product is used as it is, it becomes fine particles by the homogenization treatment, so that it does not give a rough feeling. Therefore, by adding the corn powder after the pH adjusting step, crushing and heating of the corn are not required, and a fresh cheese-like food having excellent quality can be easily and easily produced. The corn powder may be preliminarily heated at an appropriate temperature, for example, at a temperature of 40 to 160 ° C. for an appropriate time to remove a blue odor. Powder may be added before and after the pH adjustment step. As described above, sweet corn powder is preferable as the corn powder.

Corn powder is 0.3-6.0% by weight as dry solids,
It is particularly preferred to add 0.5 to 4% by weight, and the corn powder is usually refined to a particle size that does not impair the texture and roughness in the homogenization treatment step. In the case of using corn powder in a wet state, as described above, corn powder in a dry state may be added so as to be in the above range in terms of dry solid matter.

The curd and the like may contain a cream mainly composed of vegetable oils and fats, the stabilizer, seasonings such as salt, and additives such as margarine, egg yolk, pigment, flavor and water. By mixing with a cream mainly composed of vegetable oils and fats, a viscous emulsion having excellent kneading properties can be obtained. Also, the stabilizer, as described above,
Acts as a thickener, not only reduces the sourness of fresh cheese-like foods and imparts kokumi, but also imparts viscosity, similar to the vegetable oil-based cream, a viscous emulsion with excellent kneading properties. It can be. Therefore, it is preferable to add a cream and / or stabilizer mainly composed of vegetable oils and fats in order to improve the kneading property and to make the corn powder and oils and fats fine in the homogenization step. The cream mainly composed of vegetable oils and fats can be added at an appropriate ratio, but the total oil and fat component is 10 to
It is preferable to add 50% by weight, preferably 20 to 45% by weight.

Cards to which the above corn powder and the like are added,
After kneading if necessary, homogenize. The kneading is performed after heat sterilization or while heating and sterilizing at the same time as kneading. As a kneading means, a conventional kneader such as a kneader can be used. In addition, the homogenization treatment is usually performed using a homogenizer or the like, and the mixture is, for example, 50 to 150 kg /
It is carried out by emulsification under a pressure of cm ² . At this time, it is preferable to homogenize the oil and fat so that the average particle diameter thereof is 1 to 5 μm, particularly 2 to 4 μm, and as described above, in the presence of a cream and / or a stabilizer mainly containing vegetable oil and fat. When homogenized, the fats and oils can be easily refined. The particle size of the fat or oil can be controlled by adjusting the pressure or the like acting in the homogenization step. By this homogenization treatment, the emulsified state is stabilized, separation of fats and oils is prevented, and a fine structure can be obtained.

After the above homogenization, the homogenized product is filled into a container as required, and rapidly cooled to obtain the fresh cheese-like food of the present invention.

In addition, the fresh cheese-like food produced as described above usually has the same composition as the fresh cheese-like food.

A particularly preferred embodiment of the method for producing a fresh cheese-like food of the present invention is as follows.

Skim milk, O / W emulsion containing vegetable oils and fats together with proteins such as skim milk powder, preferably filled cream, lactic acid fermentation to adjust pH to 4.8-6.0, preferably 5.2-5.6, and after forming curd , Sweet corn powder as dry solids 0.3-6.0% by weight, preferably 0.5-6.0%
Fresh cheese which is added in an amount of 4% by weight and, if necessary, a cream and / or a stabilizer mainly composed of vegetable oils and fats, and is homogenized so that the oils and fats have an average particle size of 1 to 5 μm, preferably 2 to 4 μm. -Like food production method.

The fresh cheese-like food thus obtained is
Since it has no blue odor, has less sour taste, is excellent in richness and roundness, and has a flavor very similar to natural fresh cheese, it is suitable as a base material for a wide range of foods such as cakes, desserts and frozen desserts.

EXAMPLES Hereinafter, the present invention will be described in more detail based on examples.

Example 1 While heating 9 parts by weight of rapeseed hardened oil (melting point: 31 ° C.) to 60 ° C., 0.4 part by weight of lecithin was added to an oil or fat, followed by stirring to prepare an oil phase.

Consists of 8 parts by weight of skim milk powder and 83 parts by weight of water, about 50 ° C
The oil phase was gradually added to 91 parts by weight of the solution heated in
The obtained mixture was heated to 65 ° C. and preliminarily emulsified by a homomixer. After passing this pre-emulsion through a homogenizer at a pressure of 100 kg / cm ² , it was heated at a temperature of 90 ° C. for 2 minutes,
Then, the mixture was cooled to 20 ° C. to prepare a filled cream containing about 9% by weight of a fat component.

In the above-mentioned filled cream, Streptococcus cremoris: Betacoccus cremoris = 9 as lactic acid bacteria
1 part by weight of the activated bulk starter having a ratio of 5: 5, 3 ppm of rennet and 20 ppm of calcium chloride were added, and the mixture was fermented at a temperature of 20 to 25 ° C. for 15 to 16 hours, and then fermented at a temperature of 70 ° C. The fermentation was stopped by heating for 1 minute and the whey was immediately removed by centrifugation to obtain a curd having a water content of about 56% by weight.

52 parts by weight of this card, a commercially available cream containing vegetable oils and fats (trade name “Toppin 200”, Fuji Oil Co., Ltd.)
30 parts by weight, margarine (trade name "CONVOL V", manufactured by Fuji Oil Co., Ltd.), 5 parts by weight, 9 parts by weight of water and 4 parts by weight of egg yolk, and commercially available corn powder (Nittan Foods Co., Ltd.) Made)
Was added so as to be 0 to 8.0% by weight, heated to a temperature of 65 ° C., pre-emulsified by a homomixer, and then passed through a homogenizer at a pressure of 50 kg / cm ² . Next, after heating at a temperature of 70 ° C. for 10 minutes, the mixture was cooled to a temperature of 5 ° C. to prepare fresh cheese-like foods having different corn powder contents.

For reference, before the lactic acid fermentation, the corn powder was added so as to be 1.0% by weight in the final product, and a fresh cheese-like food was prepared in the same manner as described above.

Table 1 shows the results of evaluating the flavor of the obtained fresh cheese-like food.

As is clear from Table 1, the content of corn powder is
At less than 0.1% by weight, the body taste was insufficient, and at more than 8.0% by weight, the corn taste was strong, which proved to be unsuitable as a fresh cheese-like food. Fresh cheese-like foods to which corn powder had been added before lactic acid fermentation had a strong blue odor.

On the other hand, after lactic acid fermentation, corn powder
It has been found that those added with 6.0% by weight, particularly 0.5 to 4.0% by weight, have a rich body taste and are suitable as fresh cheese-like foods. In addition, the acidity of each of these fresh cheese-like foods was remarkably reduced.

Example 2 50 parts by weight of commercially available filled cream cheese (trade name "Kvar D10", manufactured by Fuji Oil Co., Ltd.) as a lactic acid fermentation product, 33 parts by weight of "Topping 200", "Convol V"
A predetermined amount of citric acid or sodium polyphosphate is added to a mixture of 5 parts by weight, 8 parts by weight of water, 4 parts by weight of egg yolk, and 2.5 parts by weight of the commercially available corn powder (manufactured by Nittan Foods Co., Ltd.),
The mixture whose pH was adjusted to 3.8 to 6.4 was heated and pre-emulsified by a homomixer, and then passed through a homogenizer at a pressure of 50 / cm ² . Next, after heating at a temperature of 70 ° C. for 10 minutes, the mixture was cooled to a temperature of 5 ° C. to prepare fresh cheese-like foods having different pH. The pH of the above mixture was about 5.1.

Table 2 shows the results of evaluating the flavor of the obtained fresh cheese-like food.

As is clear from Table 2, those having a pH of 4.6 or less have a strong sour taste, and those having a pH of 6.2 or more have a strong savory taste of phosphate, which is not suitable as a fresh cheese-like food.

On the other hand, the fresh cheese-like food having a pH of 5.0 to 5.8 was found to be rich in body taste with reduced acidity and very similar to natural fresh cheese.

Example 3 50 parts by weight of a commercially available filled cream cheese (trade name "Kvar D10", manufactured by Fuji Oil Co., Ltd.) as a lactic acid fermentation product, 33 parts by weight of "Topping 200", "Convol V"
A mixture obtained by adding a predetermined amount of sodium polyphosphate to a mixture of 5 parts by weight, 8 parts by weight of water, 4 parts by weight of egg yolk, and 2.5 parts by weight of the commercially available corn powder (manufactured by Nittan Foods Co., Ltd.) to adjust the pH to 5.3. After warming and pre-emulsifying with a homomixer,
The fat and oil were passed through a homogenizer at a pressure such that the average particle diameter became 0.6 to 6.0 μm. Next, the mixture was heated at a temperature of 70 ° C. for 10 minutes, and then cooled to a temperature of 5 ° C. to prepare a fresh cheese-like food having a different average particle diameter of the fat or oil.

The average particle size of the fats and oils was measured using a centrifugal particle size distribution meter (manufactured by Shimadzu Corporation) at a rotation speed of 2000 rpm.

Table 3 shows the results of evaluating the flavor of the obtained fresh cheese-like food.

As is clear from Table 3, the average particle diameter of the fat or oil is 0.6 μm.
When it is less than m, there is no sour taste and there is sour taste. When it is more than 6.0 µm, oil phase separation occurs, and it was found that the emulsion stability was not sufficient.

On the other hand, it has been found that the fresh cheese-like food having an average particle size of the oil and fat of about 1.0 to 5.0 μm has a reduced sourness and a rich taste, and is very similar to natural fresh cheese.

[Effects of the Invention] As described above, according to the fresh cheese-like food of the present invention, since it contains corn powder and has a pH of 4.8 to 6.0, the acidity is reduced despite being an acidic food. ,
It has excellent body and round taste, has a quality very similar to natural fresh cheese, and can provide foods with a wide range of applications.

According to the method for producing fresh cheese-like food, at least the pH of the emulsion containing vegetable fats and oils was adjusted to 4.8 to 6.0, and then corn powder was added. Fresh cheese-like foods can be easily and easily produced.

Claims (2)

(57) [Claims] 1. A fresh cheese-like food containing an acidic emulsion containing at least vegetable oils and proteins, wherein the food contains corn powder and has a pH
Is 4.8 to 6.0. 2. A method for producing a fresh cheese-like food, which comprises adding corn powder after adjusting the pH of an emulsion containing at least vegetable fats and oils to 4.8 to 6.0.