JP4429554B2 - Cheese-containing plastic fat composition - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、平均粒子径が１０μｍを超え、５０μｍ以下であり、水分が１５％を超えるチーズ粒子を含有し、加熱調理することにより、糸曵き性を呈するチーズ含有可塑性油脂組成物に関する。本発明のチーズ含有可塑性油脂組成物は、展延性が良好で滑らかな組織を有し、原料チーズの風味及び性質を維持している。
【０００２】
【従来の技術】
従来から、チーズを含有する油脂組成物及びその製造方法が種々開示されている。マーガリンやバター等の油脂中にチーズを含有させる方法としては、主に、（１）チーズを粉砕したり、粉末状にし、油脂と混合する方法、（２）チーズを粉砕したり、粉末状又は適当な大きさのブロック状とし、油脂と混合する際に加熱溶融させる方法がある。（１）の方法については、特開昭５４−１２２７６５号公報、特公昭５７−２７６９７号公報、特公昭５８−４８１４４号公報、特開昭６０−１２６０３８号公報、特開昭６３−３９５４６号公報、特開平２−２４９４５１号公報、特公平４−２４９７２号公報等で開示されており、また（２）の方法については、特開昭５６−１５８０５０号公報、特開昭６０−７００３２号公報、特開平２−２６１３４４号公報、特開平７−８９８６７号公報等で開示されている。
【０００３】
上記従来技術によれば、チーズ風味を有するチーズ含有油脂組成物を製造することはできるが、（１）の方法で得られるチーズ含有油脂組成物では、含有させたチーズの粒子径が大きく、パンなどに塗布する際に良好な展延性や滑らかな組織を呈するものではない。このうち、特開昭６３−３９５４６号公報に記載の可塑性油脂組成物では、微粒子化された食品を含有させるが、これらの食品は乾燥処理が施されており、原料チーズの風味や組織が損なわれている。また、（２）の方法で得られるチーズ含有油脂組成物は、製造工程中で加熱処理が施されており、原料チーズが溶融しているため、糸曵き性等、原料チーズの本来有する風味や性質は失われている。
【０００４】
【発明が解決しようとする課題】
本発明者らは、展延性が良好で滑らかな組織を有し、原料チーズの風味及び性質を維持しているチーズ含有可塑性油脂組成物を得るべく鋭意研究を進めたところ、チーズの平均粒子径が１０μｍを超え、５０μｍ以下であり、水分が１５％を超えるように、油脂又は油脂組成物中にチーズを連続的に圧入、混練することにより、加熱調理により糸曵き性を呈し、展延性が良好で滑らかな組織を有し、原料チーズの風味及び性質を維持しているチーズ含有可塑性油脂組成物が得られることを見出し、本発明を完成するに至った。従って、本発明は、平均粒子径が１０μｍを超え、５０μｍ以下であり、水分が１５％を超えるチーズ粒子を含有し、加熱調理により糸曵き性を呈し、展延性が良好で滑らかな組織を有し、原料チーズの風味及び性質を維持しているチーズ含有可塑性油脂組成物を提供することを課題とする。
【０００５】
本発明において、加熱調理とは、チーズ含有可塑性油脂組成物をパン類等に塗布してオーブン、トースター等で焼成することをいう。
本発明において、加熱調理することにより糸曵き性を呈するとは、チーズ含有可塑性油脂組成物を食パンに塗布し、十字に切り込みを入れて４等分とし、４片の食パンを密着させたまま、トースター等で加熱調理後、１／４の食パンを引き離したときにチーズが糸を曳く性質をいう。
本発明において、展延性が良好であるとは、チーズ含有可塑性油脂組成物をパン等にバターを塗る時と同様にして厚紙に延ばした時、延びが良いことをいう。
【０００６】
【課題を解決するための手段】
本発明では、チーズの平均粒子径が１０μｍを超え、５０μｍ以下であり、水分が１５％を超えるように、油脂又は油脂組成物中にチーズを連続的に圧入、混練することで、加熱調理により糸曵き性を呈し、展延性が良好で滑らかな組織を有し、原料チーズの風味及び性質を維持しているチーズ含有可塑性油脂組成物を製造する。このようにしてチーズの平均粒子径が１０μｍを超え、５０μｍ以下であり、水分が１５％を超えるように圧入、混練することにより、原料チーズが極めて微細にかつ均一に油脂又は油脂組成物中に分散するため、 得られるチーズ含有可塑性油脂組成物は展延性が良好で滑らかな組織を有するようになり、また油脂又は油脂組成物にチーズを圧入、混練する過程で加熱処理がなされていないため、原料チーズの風味及び性質をそのまま維持しているチーズ含有可塑性油脂組成物を得ることができる。なお、含有させるチーズの平均粒子径が５０μｍを超えると、油脂又は油脂組成物中に原料チーズの粗大粒子の残存が見られるようになるため、好ましくない。
【０００７】
【発明の実施の形態】
本発明のチーズ含有可塑性油脂組成物は、チーズを２０℃以下で油脂又は油脂組成物に連続的に圧入、混練することにより得られる。
本発明において油脂としては、大豆油、ピーナッツ油、パーム油、ヤシ油、なたね油、コーン油、サフラワー油、綿実油、ひまわり油、バター、ラード、牛脂、魚油、チーズオイル等、またはこれらの硬化油、エステル交換油、分別油等の油脂を用いることができる。また、本発明において油脂組成物としては、Ｗ／Ｏ型、Ｏ／Ｗ／Ｏ型等、連続相が油脂である油脂組成物を用いることができる。油脂組成物は、油相と水相を常法に従って乳化して調製することができる。油脂組成物を調製する際の油相としては、食用油脂であればいずれの油脂を用いてもよく、例えば、大豆油、ピーナッツ油、パーム油、ヤシ油、なたね油、コーン油、サフラワー油、綿実油、ひまわり油、バター、ラード、牛脂、魚油、チーズオイル等、またこれらの硬化油、エステル交換油、分別油等を挙げることができ、これらの油脂の中から１種以上を用いてもよい。また、油脂組成物を調製する際の水相に特に制限はなく、いずれのものも用いることができる。これら油相と水相を重量で油相：水相＝２５〜９９：１〜７５の割合で用い、必要に応じて、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、モノグリセリド誘導体、ポリグリセリン縮合リシノレイン酸エステル等の親油性乳化剤を油相に添加し、水相と合わせて撹拌後、均質化し、殺菌、冷却する。また、油脂組成物を調製する際に、目的とする油脂組成物の最終製品の風味や物性に合わせて、各種チーズオイルやグアガム、カラギーナン、ゼラチン、キサンタンガム、ペクチン、ローカストビーンガム等の高分子粘性物質、乳蛋白質、香料、香辛料、着色料、食塩、果汁等を油相又は水相に適宜添加してもよい。
【０００８】
また、本発明においてチーズは、加熱調理することにより糸曵き性を呈するナチュラルチーズを用いることが好ましく、例えば、チェダーチーズ、ゴーダチーズ、エダムチーズ、モツァレラチーズ等を挙げることができる。最終製品のチーズ含有可塑性油脂組成物の糸曵き性を考慮すると、チェダーチーズ、ゴーダチーズ、エダムチーズ等を用いる際には、熟度が１５％以下と比較的熟度の低いものを用いることがより好ましい。また、これら糸曵き性を呈するナチュラルチーズとともに、パルメザンチーズ、クリームチーズ、カマンベールチーズ、ブルーチーズ等のナチュラルチーズを混合して用いてもよい。ナチュラルチーズは、チーズ含有可塑性油脂組成物中に１０〜７５重量％含有するように圧入、混練することが好ましく、１０〜５０重量％含有するように圧入、混練することが特に好ましい。チーズの含量が１０重量％未満では、加熱調理した時に糸曵き性を呈しないことがあるため好ましくなく、一方でチーズの含量が７５重量％を超えると、チーズ風味の点では好ましいものの、展延性が低下するため好ましくない。
【０００９】
本発明においては、上記の油脂又は油脂組成物を流動化させ、ここに適当な大きさに細断したチーズ粒子を二軸押出し機等によって圧入する。圧入時のチーズの品温は、２０℃以下であることが好ましく、２０℃を超えるとチーズの組織破壊等により脂肪や水分が分離し、流動中の油脂又は油脂組成物が不安定となることがあるため好ましくない。また、油脂又は油脂組成物の品温は、２０℃以下であることが好ましく、２０℃を超えると油脂又は油脂組成物が不安定となるため好ましくない。油脂又は油脂組成物中にチーズを圧入後、インラインミキサー等の混練装置を用い、チーズが均一に分散し、平均粒子径が５０μｍ以下となるように、４０００s-1以上の剪断速度で混練することが好ましい。また、混練は油脂又は油脂組成物が溶解、転相しないようにホモゲナイザー等を用い、チーズの粒子径の大きさを調整しながら混練してもよい。
このようにして得られるチーズ含有可塑性油脂組成物は、通常のマーガリン等のスプレッドと同様に、合成樹脂製の蓋付容器、チューブ容器等に充填すればよい。
【００１０】
【実施例】
以下に本発明の実施例を示して、本発明を具体的に説明すると共に、比較例及び試験例を示して、本発明の効果をより明確にする。
実施例１
（１）油脂組成物の調製
大豆硬化油３８．９重量部、精製パーム油４．９重量部及びなたね白絞油３４重量部を混合した。この混合油脂に、グリセリン脂肪酸エステル０．３重量部及びレシチン０．２重量部を添加し、５５℃で均質化して油相を調製した。一方、水２０．８重量部に食塩０．９重量部を溶解させて水相を調製した。
油相を回転撹拌機付き乳化槽に投入し、水相を徐々に添加しながら、撹拌により乳化させてW／Ｏ型エマルションを調製し、急冷可塑化混練装置を用いて１０℃まで冷却混練して油脂組成物を調製した。
（２）チーズ含有可塑性油脂組成物の調製
５℃に保存した糸曵き性を有するグリーンゴーダチーズ（２週間熟成：熟度９．１％、水分含量３９．２重量％、蛋白質含量２５重量％、脂肪含量２８重量％）を二軸押出し機により流動中の油脂組成物中に圧入した。二軸押出し機の回転数は、圧入部における油脂組成物とチーズの流量比が７：３となるように調整した。チーズを圧入後、品温を１５℃に維持しながらピンマシンにより混練し、チーズ含有可塑性油脂組成物を得た。
得られたチーズ含有可塑性油脂組成物を、電子顕微鏡を用いて写真撮影し、画像解析により含有されるチーズ粒子の大きさを測定したところ、粒子径は８〜７１．６μmであり、平均粒子径は２９．６μmであった。
【００１１】
実施例２
（１）油脂組成物の調製
実施例１の方法と同様にして調製した。
（２）チーズ含有可塑性油脂組成物の調製
５℃に保存した糸曵き性を有するグリーンゴーダチーズ（２週間熟成：熟度９．１％、水分含量３９．２重量％、蛋白質含量２５重量％、脂肪含量２８重量％）を二軸押出し機により流動中の油脂組成物中に圧入した。二軸押出し機の回転数は、圧入部における油脂組成物とチーズの流量比が３：７となるように調整した。チーズを圧入後、品温を１５℃に維持しながらピンマシンにより混練し、チーズ含有可塑性油脂組成物を得た。
得られたチーズ含有可塑性油脂組成物を、電子顕微鏡を用いて写真撮影し、画像解析により含有されるチーズ粒子の大きさを測定したところ、粒子径は２〜１１８μmであり、平均粒子径は１５．８μmであった。
【００１２】
実施例３
（１）油脂組成物の調製
実施例１の方法と同様にして調製した。
（２）チーズ含有可塑性油脂組成物の調製
５℃に保存した糸曵き性を有するグリーンゴーダチーズ（２週間熟成：熟度９．１％、水分含量３９．２重量％、蛋白質含量２５重量％、脂肪含量２８重量％）１５重量部及び５℃に保存したチェダーチーズ（熟度２５．７％、水分含量３５．３重量％、蛋白質含量２５．７重量％、脂肪含量３３．８重量％）１５重量部を二軸押出し機により流動中の油脂組成物中に圧入した。二軸押出し機の回転数は、圧入部における可塑性油脂組成物とチーズの流量比が７：３となるように調整した。チーズを圧入後、品温を１５℃に維持しながら、ピンマシンにより混練し、チーズ含有可塑性油脂組成物を得た。
得られたチーズ含有可塑性油脂組成物を、電子顕微鏡を用いて写真撮影し、画像解析により含有されるチーズ粒子の大きさを測定したところ、粒子径は１〜６７μmであり、平均粒子径は１３．５μmであった。
【００１３】
実施例４
（１）油脂組成物の調製
実施例１の方法と同様にして調製した。
（２）チーズ含有可塑性油脂組成物の調製
５℃に保存した糸曵き性を有するグリーンゴーダチーズ（２週間熟成：熟度９．１％、水分含量３９．２重量％、蛋白質含量２５重量％、脂肪含量２８重量％）１０重量部及び５℃に保存したチェダーチーズ（熟度２５．７％、水分含量３５．３重量％、蛋白質含量２５．７重量％、脂肪含量３３．８重量％）２０重量部を二軸押出し機により流動中の油脂組成物中に圧入した。二軸押出し機の回転数は、圧入部における油脂組成物とチーズの流量比が７：３となるように調整した。チーズを圧入後、品温を１５℃に維持しながら、ピンマシンにより混練し、チーズ含有可塑性油脂組成物を得た。
得られたチーズ含有可塑性油脂組成物を、電子顕微鏡を用いて写真撮影し、画像解析により含有されるチーズ粒子の大きさを測定したところ、粒子径は１〜６２．３μmであり、平均粒子径は１１．２μmであった。
【００１４】
比較例１
（１）油脂組成物の調製
実施例１の方法と同様にして調製した。
（２）チーズ含有可塑性油脂組成物の調製
実施例１で用いたのと同じ糸曵き性を有するグリーンゴーダチーズ（２週間熟成：熟度９．１％、水分含量３９．２重量％、蛋白質含量２５重量％、脂肪含量２８重量％）を適当な大きさ（５×５×５ｍｍ）に細断した。油脂組成物とチーズの重量比が７：３となるようにホモミキサーに投入し、２５℃の条件下で混合した後、５℃まで冷却した。
得られたチーズ含有可塑性油脂組成物を、電子顕微鏡を用いて写真撮影し、画像解析により含有されるチーズ粒子の大きさを測定したところ、粒子径は１２〜２００μmであり、平均粒子径は８８．３μｍであった。
【００１５】
比較例２
（１）油脂組成物の調製
実施例１の方法と同様にして調製した。
（２）チーズ含有可塑性油脂組成物の調製
実施例１で用いたのと同じ糸曵き性を有するグリーンゴーダチーズ（２週間熟成：熟度９．１％、水分含量３９．２重量％、蛋白質含量２５重量％、脂肪含量２８重量％）を適当な大きさ（５×５×５ｍｍ）に細断した。油脂組成物とチーズの重量比が３：７となるようにホモミキサーに投入し、２５℃の条件下で混合したところ、チーズ同士が合一してしまい、目視でも確認できるようなチーズの塊ができ、均質なチーズ含有可塑性油脂組成物は得られなかった。
【００１６】
比較例３
チーズ含有可塑性油脂組成物の調製
大豆硬化油２７．２３重量部、精製パーム油３．４３重量部及びなたね白絞油２３．８重量部を混合した。この混合油脂に、グリセリン脂肪酸エステル０．２１重量部及びレシチン０．１４重量部を添加し、５５℃で均質化して油相を調製した。一方、水１４．５６重量部に食塩０．６３重量部を溶解させ、さらにプロセスチーズ（水分含量４７重量％、蛋白質含量２４重量％、脂肪含量２７．５重量％）３０重量部を加え、８０℃で加熱し、チーズを水相中に均一に分散させて水相を調製した。
油相を回転撹拌機付き乳化槽に投入し、水相を徐々に添加しながら、撹拌により乳化させてW／Ｏ型エマルションを調製し、急冷可塑化混練装置を用いて１０℃まで冷却混練してチーズ含有可塑性油脂組成物を調製した。
得られたチーズ含有可塑性油脂組成物を、電子顕微鏡を用いて写真撮影し、画像解析により含有されるチーズ粒子の大きさを測定したところ、チーズが製造工程中の加熱により溶融しておりチーズ粒子は確認できなかった。
【００１７】
比較例４
チーズ含有可塑性油脂組成物の調製
大豆硬化油１１．６７重量部、精製パーム油１．４７重量部及びなたね白絞油１０．２重量部を混合した。この混合油脂に、グリセリン脂肪酸エステル０．０９重量部及びレシチン０．０６重量部を添加し、５５℃で均質化して油相を調製した。一方、水６．２４重量部に食塩０．６３重量部を溶解させ、さらにプロセスチーズ（水分含量４７重量％、蛋白質含量２４重量％、脂肪含量２７．５重量％）７０重量部を加え、８０℃で加熱し、チーズを水相中に均一に分散させて水相を調製した。
油相を回転撹拌機付き乳化槽に投入し、水相を徐々に添加しながら、チーズ含有可塑性油脂組成物の調製を試みたが、撹拌により乳化させる過程でエマルションの転相が生じ、チーズ含有可塑性油脂組成物は得られなかった。
【００１８】
比較例５
チーズ含有可塑性油脂組成物の調製
油相の調製は比較例３の方法に従った。一方、水１４．５６重量部に食塩０．６３重量部を溶解させ、さらに糸曵き性を有するグリーンゴーダチーズ（２週間熟成：熟度９．１％、水分含量３９．２重量％、蛋白質含量２５重量％、脂肪含量２８重量％）３０重量部を加え、８０℃で加熱し、チーズを水相中に均一に分散させ水相を調製した。
油相を回転撹拌機付き乳化槽に投入し、水相を徐々に添加しながら、撹拌により乳化させてW／Ｏ型エマルションを調製し、急冷可塑化混練装置を用いて１０℃まで冷却混練してチーズ含有可塑性油脂組成物を調製した。
得られたチーズ含有可塑性油脂組成物を、電子顕微鏡を用いて写真撮影し、画像解析により含有されるチーズ粒子の大きさを測定したところ、チーズが製造工程中の加熱により溶融しておりチーズ粒子は確認できなかった。
上記実施例１〜４及び比較例１、３、５のチーズ含量、水分含量及び蛋白質含量を表１に示す。
【００１９】
【表１】
試験例１
実施例１〜４及び比較例１、３、５で得られたチーズ含有可塑性油脂組成物について、熟練パネラー１０名により、チーズ風味について官能評価を行い、展延性及び組織についても評価を行い、さらに、糸曵き性についても試験を行った。
１．官能評価のうち、チーズ風味は、食パンにチーズ含有可塑性油脂組成物８ｇを塗布し、これを食べた時のチーズ風味について、５=非常に強い、４＝強い、３=普通、２＝弱い、１＝非常に弱いの５段階で評価した。
２．展延性は、チーズ含有可塑性油脂組成物（７℃）８ｇを、食パンにバターを塗る時と同様にして、厚紙に延ばし、この時の展延性について、３=延びがよい、２＝やや固く延びが悪い、１＝固く延びが悪いの３段階で評価し、またこの時の組織について、３＝組成物の組織が均一でチーズの粒が見られない、２＝組成物の組織がやや不均一でチーズの粒が見られる、１＝組成物の組織が不均一でチーズの粒が多く見られ、塊もあるの３段階で評価した。
３．チーズ含有可塑性油脂組成物（７℃）８ｇを食パンに塗布し、十字に切り込みを入れて４等分とし、４片の食パンを密着させたまま、トースター（１０００Ｗ、三洋電機社製）で２分間焼成した後、１／４の食パンを引き離したときの糸曵き性について、３＝全体に糸曳きが見られる、２＝細い糸曳きが少し見られる、１＝糸曳きが全くないの３段階で評価した。
いずれの評価もそれらの平均点を少数点第一位で四捨五入し、整数で表した。
その結果を表２に示す。
【００２１】
【表２】
表２から明らかなように、実施例１〜４で得られたチーズ含有可塑性油脂組成物は、チーズ風味が強く、塗布した際の延びも良く、チーズの粒もみられず、組織も滑らかであり、加熱調理後に糸曵き性を呈しているとの評価を得た。これは製造過程において、油脂組成物とチーズを混練する際に、加熱処理がなされていないため、原料チーズの風味がそのまま維持されているのと、チーズの平均粒子径も５０μｍ以下と微細になっているためと考えられる。
一方、比較例１では、チーズ風味が良好で、糸曵きを呈するものの、ブロック状の原料チーズをホモミキサーにより混合しているため、チーズの粒の大きさにばらつきが見られ、チーズの粒があり、展延しづらく、ざらつきのある組織となった。また、比較例３、５では、原料チーズを水相に添加して加熱溶融した後、油脂組成物と乳化することにより製造されており、チーズの粒は見られず組織は良かったものの、加熱溶融によって原料チーズの風味が失われ、また延びもやや悪く、加熱調理をしたところ、焼成中に離水が生じ、チーズに糸曵きは見られなかった。
【００２３】
【発明の効果】
本発明によれば、加熱調理により、糸曵き性を呈し、展延性が良好で滑らかな組織を有し、原料チーズの風味及び性質を維持しているチーズ含有可塑性油脂組成物を提供することができる。
本発明のチーズ含有可塑性油脂組成物は、従来のチーズ含有可塑性油脂組成物に比べ、含有されるチーズの平均粒子径が５０μｍ以下と小さく、さらに原料チーズが製造工程中で加熱溶融されていないため、展延性が良好で滑らかな組織を有し、原料チーズの風味及び性質をそのまま維持したものとなる。[0001]
BACKGROUND OF THE INVENTION
The present invention has an average particle diameter exceeds 10 [mu] m, and is 50μm or less, it contains cheese particles of moisture exceeds 15%, by cooking, to a cheese-containing plastic fat composition exhibiting stringing property. The cheese-containing plastic fat composition of the present invention has a smooth structure with good spreadability, and maintains the flavor and properties of raw cheese.
[0002]
[Prior art]
Conventionally, various oil-fat compositions containing cheese and methods for producing the same have been disclosed. As a method of incorporating cheese into fats and oils such as margarine and butter, mainly (1) a method of pulverizing cheese or making it into powder and mixing it with fat and oil, (2) pulverizing cheese, There is a method in which a block having an appropriate size is formed and heated and melted when mixed with fats and oils. Regarding the method (1), JP-A-54-122765, JP-B-57-27697, JP-B-58-48144, JP-A-60-126038, JP-A-63-39546 JP-A-2-249451, JP-B-4-24972, etc., and the method (2) is disclosed in JP-A-56-158050, JP-A-60-70032, JP-A-2-261344, JP-A-7-89867 and the like.
[0003]
According to the above prior art, a cheese-containing oil and fat composition having a cheese flavor can be produced. However, in the cheese-containing oil and fat composition obtained by the method (1), the particle size of the cheese contained is large, and bread It does not exhibit good spreadability or a smooth structure when applied to, for example. Among these, the plastic fat composition described in JP-A-63-39546 contains finely divided foods, but these foods are subjected to a drying treatment, and the flavor and structure of the raw cheese are impaired. It is. Moreover, since the cheese containing fat composition obtained by the method of (2) is heat-processed in the manufacturing process and the raw material cheese is melted, the flavor inherent in the raw material cheese, such as stringiness, Nature is lost.
[0004]
[Problems to be solved by the invention]
The present inventors have conducted extensive research to obtain a cheese-containing plastic oil composition having a smooth and smooth structure and maintaining the flavor and properties of raw cheese. There exceed 10 [mu] m, and is 50μm or less, the so that more than 15% moisture is continuously pressed cheese in oil or fat composition by kneading, exhibit stringing property by cooking, malleability Found that a cheese-containing plastic fat composition having a good and smooth structure and maintaining the flavor and properties of the raw cheese was obtained, and the present invention was completed. Accordingly, the present invention is greater than the average particle size of 10 [mu] m, 50 [mu] m Ri der less, water containing cheese particles in excess of 15 percent, exhibit stringing property by cooking, ductility is good smooth tissue It is an object of the present invention to provide a cheese-containing plastic fat composition that maintains the flavor and properties of raw cheese.
[0005]
In the present invention, cooking refers to applying a cheese-containing plastic fat composition to breads and baking it in an oven, a toaster, or the like.
In the present invention, to exhibit stringiness by cooking, applying the cheese-containing plastic fat composition to bread, cut into a cross into four equal parts, with the four pieces of bread left in close contact, After cooking with a toaster or the like, when cheese is pulled apart, it refers to the property that the cheese whispers.
In the present invention, good spreadability means that the cheese-containing plastic fat composition stretches well when it is spread on cardboard in the same manner as when butter is applied to bread or the like.
[0006]
[Means for Solving the Problems]
In the present invention, greater than an average particle diameter of 10μm cheese is at 50μm or less, the so that more than 15% moisture is continuously pressed cheese in oil or fat composition, by kneading, cooking To produce a cheese-containing plastic fat composition that exhibits stringiness, has good spreadability, has a smooth structure, and maintains the flavor and properties of raw cheese. Thus exceed average particle size 10μm of cheese, and is 50μm or less, water pressed into so that more than 15%, by kneading, the raw material cheese very finely and uniformly fat or fat composition Since the resulting cheese-containing plastic fat composition has a smooth and smooth structure, it is not heat-treated in the process of pressing and kneading cheese into the fat or oil composition. The cheese containing plastic fat composition which maintains the flavor and property of raw material cheese as it is can be obtained. In addition, when the average particle diameter of the cheese to contain exceeds 50 micrometers, since the residue of the coarse particle of raw material cheese will be seen in fats and oils or an oil-fat composition, it is unpreferable.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The cheese-containing plastic fat composition of the present invention is obtained by continuously pressing and kneading cheese into an oil or fat composition at 20 ° C. or lower.
In the present invention, as fats and oils, soybean oil, peanut oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, sunflower oil, butter, lard, beef tallow, fish oil, cheese oil, etc., or hardened oils thereof Oils such as transesterified oil and fractionated oil can be used. In the present invention, as the oil / fat composition, an oil / fat composition having a continuous phase of oil / fat such as W / O type, O / W / O type and the like can be used. The oil / fat composition can be prepared by emulsifying an oil phase and an aqueous phase according to a conventional method. As the oil phase when preparing the oil and fat composition, any oil and fat may be used as long as it is an edible oil and fat. For example, soybean oil, peanut oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, Cotton seed oil, sunflower oil, butter, lard, beef tallow, fish oil, cheese oil, and the like, and these hardened oils, transesterified oils, fractionated oils, etc. can be mentioned, and one or more of these oils and fats may be used . Moreover, there is no restriction | limiting in particular in the water phase at the time of preparing an oil-fat composition, Any thing can be used. These oil phase and water phase are used in a ratio of oil phase: water phase = 25 to 99: 1 to 75 by weight, and if necessary, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, monoglyceride derivative, A lipophilic emulsifier such as polyglycerin condensed ricinoleic acid ester is added to the oil phase, mixed with the aqueous phase, stirred, homogenized, sterilized and cooled. In addition, when preparing an oil or fat composition, polymer viscosities such as various cheese oils, guar gum, carrageenan, gelatin, xanthan gum, pectin, locust bean gum, etc., according to the flavor and physical properties of the final product of the desired oil and fat composition Substances, milk proteins, fragrances, spices, coloring agents, salt, fruit juice, and the like may be appropriately added to the oil phase or water phase.
[0008]
Moreover, in this invention, it is preferable to use the natural cheese which exhibits stringing property by cooking with cheese, for example, Cheddar cheese, Gouda cheese, Edam cheese, Mozzarella cheese, etc. can be mentioned. Considering the stringiness of the cheese-containing plastic fat composition of the final product, when using cheddar cheese, gouda cheese, edam cheese, etc., it is more preferable to use a product with a relatively low maturity of 15% or less. preferable. Moreover, you may mix and use natural cheeses, such as parmesan cheese, cream cheese, camembert cheese, and blue cheese, with the natural cheese which exhibits these stringiness properties. Natural cheese is preferably press-fitted and kneaded to contain 10 to 75% by weight in the cheese-containing plastic fat composition, and particularly preferably press-fitted and kneaded to contain 10 to 50% by weight. If the cheese content is less than 10% by weight, it may not exhibit stringiness when cooked, which is not preferable. On the other hand, if the cheese content exceeds 75% by weight, it is preferable in terms of cheese flavor, but spreadability. Is unfavorable because of lowering.
[0009]
In the present invention, the oil or fat composition is fluidized, and cheese particles chopped to an appropriate size are press-fitted with a twin screw extruder or the like. The temperature of the cheese during press-fitting is preferably 20 ° C. or lower, and if it exceeds 20 ° C., fat and moisture are separated due to the tissue destruction of the cheese, and the oil or fat composition in fluidity becomes unstable. This is not preferable. Moreover, it is preferable that the product temperature of fats and oils or an oil-fat composition is 20 degrees C or less, and since oil or fats and oil-fat compositions will become unstable when it exceeds 20 degreeC, it is not preferable. Kneading cheese at a shear rate of 4000 s -1 or more so that the cheese is uniformly dispersed and the average particle size is 50 μm or less after the cheese is pressed into the fat or oil composition. Is preferred. Further, the kneading may be carried out using a homogenizer or the like so as not to dissolve or phase-invert the oil or fat composition, while adjusting the size of the cheese particle diameter.
The cheese-containing plastic fat composition thus obtained may be filled in a synthetic resin lidded container, a tube container, or the like, in the same manner as a normal margarine spread.
[0010]
【Example】
Examples of the present invention will be shown below to specifically explain the present invention, and comparative examples and test examples will be shown to clarify the effects of the present invention.
Example 1
(1) Preparation of Oil and Fat Composition 38.9 parts by weight of soybean hardened oil, 4.9 parts by weight of refined palm oil and 34 parts by weight of rapeseed white oil were mixed. To this mixed oil and fat, 0.3 part by weight of glycerin fatty acid ester and 0.2 part by weight of lecithin were added and homogenized at 55 ° C. to prepare an oil phase. On the other hand, 0.9 part by weight of sodium chloride was dissolved in 20.8 parts by weight of water to prepare an aqueous phase.
The oil phase is put into an emulsification tank equipped with a rotary stirrer, and while adding the aqueous phase gradually, it is emulsified by stirring to prepare a W / O type emulsion, and cooled and kneaded to 10 ° C. using a rapid cooling plasticization kneader. Thus, an oil and fat composition was prepared.
(2) Preparation of cheese-containing plastic fat composition Green gouda cheese having stringiness stored at 5 ° C. (ripening for 2 weeks: ripeness 9.1%, moisture content 39.2% by weight, protein content 25% by weight, The fat content was 28% by weight) and was pressed into the flowing oil composition by a twin screw extruder. The rotational speed of the twin screw extruder was adjusted so that the flow rate ratio between the oil composition and the cheese in the press-fitting part was 7: 3. After press-fitting cheese, it knead | mixed with the pin machine, maintaining product temperature at 15 degreeC, and obtained the cheese containing plastic fat composition.
The obtained cheese-containing plastic fat composition was photographed using an electron microscope and the size of the cheese particles contained by image analysis was measured. The particle size was 8 to 71.6 μm, and the average particle size was Was 29.6 μm.
[0011]
Example 2
(1) Preparation of oil and fat composition The oil and fat composition was prepared in the same manner as in Example 1.
(2) Preparation of cheese-containing plastic fat composition Green gouda cheese having stringiness stored at 5 ° C. (ripening for 2 weeks: ripeness 9.1%, moisture content 39.2% by weight, protein content 25% by weight, The fat content was 28% by weight) and was pressed into the flowing oil composition by a twin screw extruder. The rotation speed of the twin screw extruder was adjusted so that the flow rate ratio between the oil composition and the cheese in the press-fitting portion was 3: 7. After press-fitting cheese, it knead | mixed with the pin machine, maintaining product temperature at 15 degreeC, and obtained the cheese containing plastic fat composition.
The obtained cheese-containing plastic fat composition was photographed using an electron microscope, and the size of the cheese particles contained by image analysis was measured. The particle size was 2 to 118 μm, and the average particle size was 15. .8 μm.
[0012]
Example 3
(1) Preparation of oil and fat composition The oil and fat composition was prepared in the same manner as in Example 1.
(2) Preparation of cheese-containing plastic fat composition Green gouda cheese having stringiness stored at 5 ° C. (ripening for 2 weeks: ripeness 9.1%, moisture content 39.2% by weight, protein content 25% by weight, Fat content 28% by weight) 15 parts by weight and cheddar cheese stored at 5 ° C. (ripening 25.7%, moisture content 35.3% by weight, protein content 25.7% by weight, fat content 33.8% by weight) 15 A part by weight was press-fitted into the oil and fat composition being fluidized by a twin screw extruder. The number of rotations of the twin-screw extruder was adjusted so that the flow rate ratio of the plastic fat composition and cheese in the press-fitting part was 7: 3. After press-fitting cheese, it knead | mixed with the pin machine, maintaining a product temperature at 15 degreeC, and the cheese containing plastic fat composition was obtained.
When the obtained cheese containing plastic fat composition was photographed using an electron microscope and the size of the cheese particles contained by image analysis was measured, the particle size was 1 to 67 μm, and the average particle size was 13. 0.5 μm.
[0013]
Example 4
(1) Preparation of oil and fat composition The oil and fat composition was prepared in the same manner as in Example 1.
(2) Preparation of cheese-containing plastic fat composition Green gouda cheese having stringiness stored at 5 ° C. (ripening for 2 weeks: ripeness 9.1%, moisture content 39.2% by weight, protein content 25% by weight, Fat content 28% by weight) 10 parts by weight and Cheddar cheese stored at 5 ° C. (ripening 25.7%, moisture content 35.3% by weight, protein content 25.7% by weight, fat content 33.8% by weight) 20 A part by weight was press-fitted into the oil and fat composition being fluidized by a twin screw extruder. The rotational speed of the twin screw extruder was adjusted so that the flow rate ratio between the oil composition and the cheese in the press-fitting part was 7: 3. After press-fitting cheese, it knead | mixed with the pin machine, maintaining a product temperature at 15 degreeC, and the cheese containing plastic fat composition was obtained.
The obtained cheese-containing plastic fat composition was photographed using an electron microscope, and the size of the cheese particles contained by image analysis was measured. The particle size was 1 to 62.3 μm, and the average particle size was Was 11.2 μm.
[0014]
Comparative Example 1
(1) Preparation of oil and fat composition The oil and fat composition was prepared in the same manner as in Example 1.
(2) Preparation of cheese-containing plastic fat composition Green gouda cheese having the same stringiness as used in Example 1 (ripening for 2 weeks: ripening 9.1%, moisture content 39.2% by weight, protein content 25 wt%, fat content 28 wt%) were chopped into appropriate sizes (5 × 5 × 5 mm). The mixture was put into a homomixer so that the weight ratio of the oil / fat composition to cheese was 7: 3, mixed under conditions of 25 ° C., and then cooled to 5 ° C.
The obtained cheese-containing plastic fat composition was photographed using an electron microscope, and the size of the cheese particles contained by image analysis was measured. The particle size was 12 to 200 μm, and the average particle size was 88. .3 μm.
[0015]
Comparative Example 2
(1) Preparation of oil and fat composition The oil and fat composition was prepared in the same manner as in Example 1.
(2) Preparation of cheese-containing plastic fat composition Green gouda cheese having the same stringiness as used in Example 1 (ripening for 2 weeks: ripening 9.1%, moisture content 39.2% by weight, protein content 25 wt%, fat content 28 wt%) were chopped into appropriate sizes (5 × 5 × 5 mm). When put into a homomixer so that the weight ratio of the oil composition to cheese is 3: 7 and mixed under the condition of 25 ° C., the cheeses are united and can be confirmed visually. Thus, a homogeneous cheese-containing plastic fat composition could not be obtained.
[0016]
Comparative Example 3
Preparation of cheese-containing plastic fat composition 27.23 parts by weight of hardened soybean oil, 3.43 parts by weight of refined palm oil, and 23.8 parts by weight of rapeseed white oil were mixed. To this mixed oil and fat, 0.21 part by weight of glycerin fatty acid ester and 0.14 part by weight of lecithin were added and homogenized at 55 ° C. to prepare an oil phase. On the other hand, 0.63 parts by weight of sodium chloride is dissolved in 14.56 parts by weight of water, and 30 parts by weight of processed cheese (water content 47% by weight, protein content 24% by weight, fat content 27.5% by weight) is added. The mixture was heated at 0 ° C. and the cheese was uniformly dispersed in the aqueous phase to prepare an aqueous phase.
The oil phase is put into an emulsification tank equipped with a rotary stirrer, and while adding the aqueous phase gradually, it is emulsified by stirring to prepare a W / O type emulsion, and cooled and kneaded to 10 ° C. using a rapid cooling plasticization kneader. A cheese-containing plastic fat composition was prepared.
The obtained cheese-containing plastic oil / fat composition was photographed using an electron microscope, and the size of the cheese particles contained by image analysis was measured. The cheese was melted by heating during the manufacturing process. Could not be confirmed.
[0017]
Comparative Example 4
Preparation of cheese-containing plastic fat composition 11.67 parts by weight of soybean hardened oil, 1.47 parts by weight of refined palm oil and 10.2 parts by weight of rapeseed white oil were mixed. To this mixed oil and fat, 0.09 part by weight of glycerin fatty acid ester and 0.06 part by weight of lecithin were added and homogenized at 55 ° C. to prepare an oil phase. On the other hand, 0.63 parts by weight of salt is dissolved in 6.24 parts by weight of water, and further 70 parts by weight of processed cheese (water content 47% by weight, protein content 24% by weight, fat content 27.5% by weight) is added, The mixture was heated at 0 ° C. and the cheese was uniformly dispersed in the aqueous phase to prepare an aqueous phase.
The oil phase was put into an emulsification tank equipped with a rotary stirrer, and while the aqueous phase was gradually added, an attempt was made to prepare a cheese-containing plastic fat composition. A plastic fat composition was not obtained.
[0018]
Comparative Example 5
Preparation of cheese-containing plastic fat composition The oil phase was prepared according to the method of Comparative Example 3. On the other hand, 0.63 parts by weight of salt is dissolved in 14.56 parts by weight of water, and green gouda cheese having a stringing property (ripening for 2 weeks: ripening 9.1%, moisture content 39.2% by weight, protein content) 25 parts by weight (fat content 28% by weight) and 30 parts by weight were added and heated at 80 ° C. to uniformly disperse the cheese in the aqueous phase to prepare an aqueous phase.
The oil phase is put into an emulsification tank equipped with a rotary stirrer, and while adding the aqueous phase gradually, it is emulsified by stirring to prepare a W / O type emulsion, and cooled and kneaded to 10 ° C. using a rapid cooling plasticization kneader. A cheese-containing plastic fat composition was prepared.
The obtained cheese-containing plastic oil / fat composition was photographed using an electron microscope, and the size of the cheese particles contained by image analysis was measured. The cheese was melted by heating during the manufacturing process. Could not be confirmed.
Table 1 shows the cheese content, water content, and protein content of Examples 1 to 4 and Comparative Examples 1, 3, and 5.
[0019]
[Table 1]
Test example 1
For the cheese-containing plastic oil / fat compositions obtained in Examples 1 to 4 and Comparative Examples 1, 3, and 5, sensory evaluation was performed on cheese flavor by 10 skilled panelists, and ductility and structure were also evaluated. The yarn was also tested for stringiness.
1. Among sensory evaluations, cheese flavor is 8% cheese-containing plastic oil / fat composition applied to bread bread and the cheese flavor when eating this is 5 = very strong, 4 = strong, 3 = normal, 2 = weak, Evaluation was made on a scale of 1 = very weak.
2. As for the spreadability, 8 g of the cheese-containing plastic fat composition (7 ° C.) is spread on cardboard in the same manner as when butter is applied to bread, and the spreadability at this time is 3 = good, 2 = slightly stretched 1 = Evaluated in three stages: hard and poorly stretched. Also, regarding the structure at this time, 3 = the composition structure is uniform and no cheese grains are observed, 2 = the composition structure is slightly non-uniform Cheese grains can be seen at 1 = Evaluation was made in three stages: the composition of the composition was uneven, cheese grains were many, and there were lumps.
3. Apply 8g of cheese-containing plastic fat composition (7 ° C) to bread, cut into crosses into four equal parts, and keep the four pieces of bread in close contact with a toaster (1000W, manufactured by Sanyo Electric Co., Ltd.) for 2 minutes. About the stringing property when the 1/4 bread is pulled apart after baking, there are three stages: 3 = whole stringing is seen as a whole, 2 = thin stringing is slightly observed, and 1 = no stringing is performed at all. evaluated.
In any evaluation, the average score was rounded to the first decimal place and expressed as an integer.
The results are shown in Table 2.
[0021]
[Table 2]
As is clear from Table 2, the cheese-containing plastic fat compositions obtained in Examples 1 to 4 have a strong cheese flavor, good elongation when applied, no cheese grains, and smooth texture. It was evaluated that it exhibited stringiness after cooking. This is because the heat treatment is not performed when the oil composition and cheese are kneaded in the production process, so that the flavor of the raw cheese is maintained as it is, and the average particle size of the cheese is as fine as 50 μm or less. It is thought that it is because.
On the other hand, in Comparative Example 1, although the cheese flavor is good and exhibits stringing, since the block-shaped raw material cheese is mixed by a homomixer, the size of the cheese grains varies, and the cheese grains are Yes, it was difficult to spread and became a rough organization. Moreover, in Comparative Examples 3 and 5, the raw cheese was added to the aqueous phase and heated and melted, and then emulsified with an oil and fat composition. The cheese grains were not seen and the structure was good, but the heating was performed. The flavor of the raw material cheese was lost due to melting, and the elongation was slightly worse. When cooked, water separation occurred during baking, and no stringing was seen in the cheese.
[0023]
【The invention's effect】
According to the present invention, it is possible to provide a cheese-containing plastic fat composition that exhibits stringiness, has good spreadability, has a smooth structure, and maintains the flavor and properties of raw cheese by cooking. it can.
In the cheese-containing plastic fat composition of the present invention, the average particle size of the cheese contained is as small as 50 μm or less compared to the conventional cheese-containing plastic fat composition, and the raw cheese is not heated and melted in the manufacturing process. It has a smooth structure with good spreadability and maintains the flavor and properties of the raw cheese.
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