JP5526425B2 - Anti-binding agent for cheese and cheese-containing food - Google Patents
Anti-binding agent for cheese and cheese-containing food Download PDFInfo
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- JP5526425B2 JP5526425B2 JP2009167741A JP2009167741A JP5526425B2 JP 5526425 B2 JP5526425 B2 JP 5526425B2 JP 2009167741 A JP2009167741 A JP 2009167741A JP 2009167741 A JP2009167741 A JP 2009167741A JP 5526425 B2 JP5526425 B2 JP 5526425B2
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- 235000013808 oxidized starch Nutrition 0.000 claims description 21
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- 229920000881 Modified starch Polymers 0.000 claims description 13
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- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
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- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
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- 238000010411 cooking Methods 0.000 description 2
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- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
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- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- 240000005561 Musa balbisiana Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 240000004713 Pisum sativum Species 0.000 description 1
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- 239000004698 Polyethylene Substances 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
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- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical group CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
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- 235000021374 legumes Nutrition 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
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- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
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Description
本発明は、チーズ用結着防止剤に関し、特に小片化したチーズ集団におけるチーズ間の結着防止剤、該結着防止剤を付着させた小片チーズ集団及び該小片チーズ集団を含有する食品に関する。 The present invention relates to an anti-binding agent for cheese, and in particular, relates to an anti-binding agent between cheeses in a crushed cheese population, a small cheese population to which the anti-binding agent is attached, and a food containing the small cheese population.
一般に市販されているシュレッドチーズは、使い易さを考慮してブロック状のナチュラルチーズを短冊状に切断したものであり、そのサイズは長さ20〜30mm、幅2〜8mm、厚さ0.5〜1.5mm程度の雑多なサイズとなっている。しかし、このような形状のチーズでは厚さに比べてチーズ表面の面積が大きくなり、そのためチーズ片相互間の接触面積が大きくなり、しかも、厚さがないため弾力性に乏しく、チーズ同志の結着(ブロッキング)を生ずることになる。また、保存中にナチュラルチーズは酵素によって、タンパク質が分解されチーズの組織が柔らかくなるので、ブロッキングし易い。更に、高水分及び高脂肪のチーズでは物性が柔らかいため、より一層ブロッキングを生ずることになる。このようなブロッキングしたシュレッドチーズは、外観が劣り、また使いにくいのでその商品価値を著しく低下させるものである。 In general, commercially available shred cheese is obtained by cutting block-shaped natural cheese into strips in consideration of ease of use, and the size is 20 to 30 mm in length, 2 to 8 mm in width, and 0.5 in thickness. It is a miscellaneous size of ~ 1.5mm. However, in such a shape cheese, the area of the cheese surface is larger than the thickness, so that the contact area between the cheese pieces is large, and since there is no thickness, the elasticity is poor and the cheeses are connected with each other. This will cause blocking. In addition, natural cheese is easily blocked during storage because the protein is decomposed by enzymes to soften the cheese tissue. Furthermore, the physical properties of the high moisture and high fat cheese are so soft that blocking is further caused. Such a blocked shred cheese has a poor appearance and is difficult to use, so that its commercial value is remarkably lowered.
従来、ブロッキングを防止するために、ナチュラルシュレッドチーズを凍結して硬化させ、使用時のサラサラ性を付与している。しかし、凍結されたナチュラルシュレッドチーズは、解凍すると遊離水が出て結露し、製品の価値を著しく低下させるため、使用時は常に凍結状態としておく必要があり、優れたブロッキング防止手段ということはできなかった。
この問題を解決する手段として、特許文献1には、小片チーズに水不溶性食物繊維粉末、特に粉末セルロースを添加してチーズ相互間の接触面積を小さくしてなる結着を防止したシュレッドチーズ、又は小片チーズにジェランガム粉末及び/又はカードラン粉末を添加してチーズ相互間の接触面積を小さくしてなる結着を防止したシュレッドチーズが開示されている。
しかしながら、これらの粉末はチーズの結着防止剤として必ずしも満足できるものではない。例えばセルロース粉末を添加したチーズ小片には、セルロース由来のザラツキ感があり、これをピザ等にトッピングした場合、チーズ本来の食感を損なうという欠点がある。
Conventionally, in order to prevent blocking, natural shred cheese is frozen and hardened to give smoothness during use. However, frozen natural shred cheese, when it thaws, free water comes out and forms dew, which significantly lowers the value of the product. There wasn't.
As a means for solving this problem, Patent Document 1 includes shred cheese in which water-insoluble dietary fiber powder, particularly powdered cellulose, is added to small pieces of cheese to prevent binding that reduces the contact area between cheeses, or There is disclosed a shred cheese in which a gellan gum powder and / or curdlan powder is added to a small piece of cheese to reduce the contact area between the cheeses to prevent binding.
However, these powders are not always satisfactory as an anti-binding agent for cheese. For example, cheese pieces to which cellulose powder is added have a rough feeling derived from cellulose, and when topped with pizza or the like, there is a drawback that the original texture of cheese is impaired.
また、特許文献2には、全面もしくは一部の面に付着抑制材を付着させてあるか又は全面もしくは一部の面を付着抑制材で被覆してある粒状チーズの集合物からなる飼料用チーズが開示され、付着抑制材として糖類、穀類、油粕、乳製品、ミネラル類、でんぷん類、タンパク質、ヌカ類の中の1種又は2種以上を用いることが開示されている。
しかしながら、これらの付着抑制剤にも問題点がある。例えば、通常の澱粉類を表面に付着させたチーズ片をトッピングしてピザを調製した場合、澱粉の糊化、膨潤により粘性が増加し、チーズ本来の食感を損なうという問題が生じる。
従って、これらの欠点を克服した、食感を損なうことのない、新たなチーズ用結着防止剤の開発が求められている。
Moreover, in patent document 2, the cheese for feed which consists of the aggregate | assembly of the granular cheese which has made the adhesion suppression material adhere to the whole surface or a part surface, or coat | covers the whole surface or a part surface with the adhesion suppression material. Is disclosed, and the use of one or more of saccharides, cereals, oil cakes, dairy products, minerals, starches, proteins, and nukas as an adhesion suppressant is disclosed.
However, these adhesion inhibitors also have problems. For example, when a pizza is prepared by topping a piece of cheese with ordinary starch attached to the surface, the viscosity increases due to gelatinization and swelling of the starch, and the original texture of the cheese is impaired.
Accordingly, there is a need for the development of a new anti-binding agent for cheese that overcomes these drawbacks and does not impair the texture.
本発明の目的は、チーズ用結着防止剤を提供することである。
本発明の他の目的は、チーズ相互の結着が防止された小片チーズ集団、これを含有する食品を提供することである。
An object of the present invention is to provide an anti-binding agent for cheese.
Another object of the present invention is to provide a small piece cheese population in which binding between cheeses is prevented, and a food containing the same.
本発明者らは前記課題を解決するために鋭意検討を重ねた結果、意外にも、加工澱粉が、従来の結着防止剤、付着防止剤の欠点を補い、ナチュラルチーズの種類、形状、熟度及び保存方法にかかわらず、保存中のチーズのブロッキングを防止することができることを見出し、本発明に到達した。
本発明は下記に示すチーズ用結着防止剤、これをチーズ表面に付着して成る小片チーズ集団、及びこれを含有する食品を提供するものである。
1.加工澱粉を主成分とするチーズ用結着防止剤。
2.加工澱粉が、酸処理澱粉、酸化澱粉、架橋澱粉、エーテル化澱粉、エステル化澱粉及びそれらの組み合わせからなる群から選択される少なくとも一種である上記1記載のチーズ用結着防止剤。
3.加工澱粉が酸処理澱粉又は酸化澱粉である上記2記載のチーズ用結着防止剤。
4.上記1〜3のいずれか1項記載のチーズ用結着防止剤の少なくとも一種をチーズ表面に付着して成る、チーズ相互の結着が防止された小片チーズ集団。
5.上記4記載の小片チーズ集団を含有する食品。
As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that processed starch compensates for the disadvantages of conventional anti-binding agents and anti-adhesive agents, and the type, shape, and ripening of natural cheese. The inventors have found that the cheese can be prevented from being blocked regardless of the degree and the storage method, and reached the present invention.
This invention provides the binding inhibitor for cheese shown below, the small piece cheese group which adheres this to the cheese surface, and the foodstuff containing this.
1. Anti-binding agent for cheese with processed starch as the main component.
2. 2. The cheese binding inhibitor according to 1 above, wherein the processed starch is at least one selected from the group consisting of acid-treated starch, oxidized starch, crosslinked starch, etherified starch, esterified starch, and combinations thereof.
3. 3. The binding inhibitor for cheese according to 2 above, wherein the processed starch is acid-treated starch or oxidized starch.
4). A small piece cheese group in which at least one kind of the anti-binding agent for cheese according to any one of the above 1 to 3 is adhered to a cheese surface and the binding between cheeses is prevented.
5. 5. A food containing the small cheese population according to 4 above.
本発明の結着防止剤は、チーズの種類、形状、熟度及び保存方法に関わりなく、保存中のシュレッドチーズのブロッキングを防止することができる。しかも加熱調理後の食感を損なうことがないので、トッピングに適したシュレッドチーズ(小片状チーズ)を提供することができる。
本発明の結着防止剤は、小片相互間の結着の防止を必要とする各種のチーズ又はチーズ含有食品に適用できる。すなわち、ナチュラルチーズやプロセスチーズのみならず、チーズを含有するチーズ様食品にも、これがチーズ小片相互間の結着の防止を必要とする限り、適用できる。
The binding inhibitor of the present invention can prevent blocking of shred cheese during storage regardless of the type, shape, maturity and storage method of the cheese. And since the food texture after cooking is not impaired, shred cheese (small piece cheese) suitable for topping can be provided.
The binding inhibitor of the present invention can be applied to various cheeses or cheese-containing foods that require prevention of binding between small pieces. That is, it can be applied not only to natural cheese and processed cheese, but also to cheese-like foods containing cheese as long as this requires prevention of binding between cheese pieces.
本発明の結着防止剤は、小片相互間の結着の防止を必要とするナチュラルチーズ、プロセスチーズ、これらチーズを含有するチーズ様食品の小片(以下、この明細書においてこれらの小片を「シュレッドチーズ」という)の小片相互間の結着の防止に適用できる。
本発明のシュレッドチーズの一般的な製法を、ナチュラルチーズを原料とした場合について例示すると次のとおりである。
ナチュラルチーズを1種又は2種以上配合し、これにクエン酸ナトリウムおよびリン酸ナトリウム等の融解塩を添加又は添加せず加熱溶融し、この時必要であればカゼイン、植物油脂、脱脂粉乳、大豆蛋白等を添加し、プロセスチーズもしくはチーズ様食品を得る。得られた乳化物をブロック状に充填・冷却し、その後、一定の形状に切断し、成型してシュレッドチーズを得る。
The anti-binding agent of the present invention comprises natural cheese, process cheese, and cheese-like food pieces containing these cheeses (hereinafter referred to as “shredded” in this specification) that require prevention of binding between the pieces. It can be applied to prevent binding between small pieces of cheese.
The general method for producing the shred cheese of the present invention is exemplified as follows when natural cheese is used as a raw material.
1 or 2 or more natural cheeses are blended, and melted with or without the addition of molten salts such as sodium citrate and sodium phosphate. If necessary, casein, vegetable oil, nonfat dry milk, soybean Add protein etc. to obtain processed cheese or cheese-like food. The obtained emulsion is filled and cooled in a block shape, then cut into a certain shape and molded to obtain shred cheese.
本発明における結着防止剤とは、チーズ小片間の相互の結着(ブロッキングともいう)を防止する食材であり、本発明においては結着防止剤として加工澱粉を使用する。加工澱粉は個々の小片チーズ表面を覆い、チーズ小片相互間の接触面積を小さくするとともにチーズの水分を吸収することなく、チーズ表面を常にサラサラした状態に保ち、チーズ小片相互の結着を防止することができる。
本発明の結着防止剤の結着防止効果は、目視又はブロッキング率の測定によって評価することが出来る。ブロッキング率は、結着チーズの質量を全チーズの質量で除して100を乗じた値(%)として表示される。
The binding inhibitor in the present invention is a food material that prevents mutual binding (also referred to as blocking) between cheese pieces, and in the present invention, processed starch is used as the binding inhibitor. Processed starch covers the surface of individual pieces of cheese, reduces the contact area between pieces of cheese, and keeps the surface of the cheese smooth and prevents the cheese pieces from sticking together without absorbing moisture from the cheese. be able to.
The anti-binding effect of the anti-binding agent of the present invention can be evaluated visually or by measuring the blocking rate. The blocking rate is displayed as a value (%) obtained by dividing the mass of bound cheese by the mass of all cheeses and multiplying by 100.
本発明に使用する加工澱粉としては、酸化澱粉、酸処理澱粉、架橋澱粉、エーテル化澱粉、エステル化澱粉及びそれらの組み合わせからなる群から選択される少なくとも一種が好ましい。
本発明に使用する加工澱粉の原料澱粉は特に限定されない。天然の澱粉の他、交雑育種、転座、逆位、形質変換、又はそれらの変形を含む、あらゆる他の遺伝子工学または染色体工学の方法を含む標準的育種技術により得られた植物に由来する澱粉も本発明に使用する原料澱粉に適している。さらに、人工的突然変異、および既知の標準的な突然変異育種方法により生産することが可能な上述の属の組成物の変異により成長した植物に由来する澱粉も、本発明に使用する原料澱粉に適している。さらに、これらの澱粉を湿式、乾式、ふるい等により選別して原料澱粉に用いることもできる。本発明に使用する原料澱粉として、これらの1種又は2種以上を用いることができる。
The processed starch used in the present invention is preferably at least one selected from the group consisting of oxidized starch, acid-treated starch, crosslinked starch, etherified starch, esterified starch, and combinations thereof.
The raw material starch of the processed starch used in the present invention is not particularly limited. In addition to natural starches, starches derived from plants obtained by standard breeding techniques, including any other genetic or chromosomal engineering methods, including cross breeding, translocation, inversion, transformation, or variations thereof Is also suitable for the raw material starch used in the present invention. Furthermore, starch derived from a plant grown by artificial mutation and a variation of the above-mentioned genus composition that can be produced by a known standard mutation breeding method is also used as the raw material starch used in the present invention. Is suitable. Furthermore, these starches can be selected by wet, dry, sieving, etc. and used as raw starch. As the raw material starch used in the present invention, one or more of these can be used.
澱粉の代表的な供給源は、穀類、塊茎、根、豆果および果物である。天然源の具体例としては、トウモロコシ(コーン)、エンドウ、ジャガイモ(馬鈴薯)、サツマイモ、バナナ、オオムギ、コムギ、米、サゴ、アマランス、タピオカ、クズウコン、カンナ、モロコシおよびそれらのワキシーまたは高アミロース品種が挙げられる。本明細書において用いられる「ワキシー」という用語は、少なくとも約95質量%のアミロペクチンを含有する澱粉を含むことを意味し、「高アミロース」という用語は、少なくとも約40質量%のアミロースを含有する澱粉を含むことを意味する。 Typical sources of starch are cereals, tubers, roots, legumes and fruits. Specific examples of natural sources include corn (corn), peas, potatoes (potato), sweet potatoes, bananas, barley, wheat, rice, sago, amaranth, tapioca, kuzukon, kanna, sorghum and their waxy or high amylose varieties. Can be mentioned. As used herein, the term “waxy” is meant to include starch containing at least about 95% by weight amylopectin, and the term “high amylose” is starch containing at least about 40% by weight amylose. Is included.
本発明の澱粉の加工処理には、従来の加工処理方法が適用できる。
例えば、酸処理澱粉は、澱粉粒を酸性水溶液に浸漬し、糊化温度以下で半日から数日間放置し、中和、水洗、乾燥することによって調製することができる。
また、酸化澱粉は、澱粉又は酸化澱粉以外の加工澱粉のアルカリ性けん濁液に、例えば、次亜塩素酸ナトリウムを添加して酸化処理することにより調製することができる。
エーテル化澱粉、例えば、ヒドロキシプロピル澱粉(PO澱粉)は、エーテル化剤として酸化プロピレンを反応させることにより調製することができる。
エステル化澱粉、例えば、酢酸澱粉(アセチル澱粉ともいう)は、エステル化剤として無水酢酸又は酢酸ビニールモノマーを澱粉と反応させることにより調製することができる。
架橋澱粉としては、リン酸架橋澱粉、アジピン酸架橋澱粉等が挙げられ、リン酸架橋澱粉は、例えば架橋剤として1質量部のオキシ塩化リンを100質量部の原料澱粉に作用させることにより調製することができる。
特に好ましい加工澱粉としては、酸処理澱粉及び酸化澱粉を挙げることができる。
Conventional processing methods can be applied to the starch processing of the present invention.
For example, acid-treated starch can be prepared by immersing starch granules in an acidic aqueous solution, leaving the granules below the gelatinization temperature for half a day to several days, neutralizing, washing with water and drying.
Oxidized starch can be prepared by adding, for example, sodium hypochlorite to an alkaline suspension of starch or processed starch other than oxidized starch and oxidizing it.
Etherified starch, such as hydroxypropyl starch (PO starch), can be prepared by reacting propylene oxide as an etherifying agent.
Esterified starch such as starch acetate (also referred to as acetyl starch) can be prepared by reacting acetic anhydride or vinyl acetate monomer with starch as an esterifying agent.
Examples of the crosslinked starch include phosphoric acid crosslinked starch and adipic acid crosslinked starch. The phosphoric acid crosslinked starch is prepared, for example, by allowing 1 part by mass of phosphorus oxychloride to act on 100 parts by mass of raw material starch as a crosslinking agent. be able to.
Particularly preferred processed starches include acid-treated starch and oxidized starch.
本発明のチーズ用結着防止剤は、加工澱粉、特に好ましくは酸化澱粉を主体とするが、必要に応じてそれ以外の成分を添加してもよく、例えば、ジェランガム、カードラン等のガム類、セルロース等の不溶性食物繊維、酸化防止剤、保存料及び調味料を添加することが出来る。本発明のチーズ用結着防止剤中の加工澱粉の比率は、好ましくは50質量%以上、さらに好ましくは80質量%以上、最も好ましくは100質量%である。
本発明の結着防止剤は、粉末状又は顆粒状であり、その粒径は好ましくは1〜100μm、さらに好ましくは1〜50μmである。
また、その水分含有量は好ましくは1〜20質量%、さらに好ましくは1〜10質量%である。この範囲外では、結着防止効果が低下する傾向がある。
本発明の結着防止剤の使用量は、チーズ質量に対して好ましくは1.0〜2.5質量%(以下、%はすべて質量%を示す)、より好ましくは1.5〜2.5質量%、さらに好適には1.5〜2.0%を用い、これを小片チーズに添加、混合するとよい。1.0%未満では結着防止効果が弱く、2.5%を超えると結着防止効果は優れているものの、食感の低下及びザラツキ等による外観の低下がおこることがある。
The anti-binding agent for cheese of the present invention is mainly processed starch, particularly preferably oxidized starch, but other components may be added as necessary, for example, gums such as gellan gum and curdlan Insoluble dietary fibers such as cellulose, antioxidants, preservatives and seasonings can be added. The ratio of processed starch in the anti-binding agent for cheese of the present invention is preferably 50% by mass or more, more preferably 80% by mass or more, and most preferably 100% by mass.
The anti-binding agent of the present invention is in the form of powder or granules, and the particle size is preferably 1 to 100 μm, more preferably 1 to 50 μm.
Moreover, the water content is preferably 1 to 20% by mass, more preferably 1 to 10% by mass. Outside this range, the binding prevention effect tends to decrease.
The amount of the anti-binding agent of the present invention is preferably 1.0 to 2.5% by mass (hereinafter, “%” indicates “% by mass”), more preferably 1.5 to 2.5% with respect to the cheese mass. It is good to add and mix this to small piece cheese using the mass%, More preferably 1.5-2.0%. If it is less than 1.0%, the binding prevention effect is weak, and if it exceeds 2.5%, the binding prevention effect is excellent, but the appearance may be lowered due to a decrease in texture or roughness.
本発明の結着防止剤は、シュレッドチーズの流通保存温度の10℃以下でも粉末状態を維持するので流通の段階においてもチーズから水分を吸収することなく、又、チーズからの油分の染み出しを防止する、いわゆるオイルオフ効果を有し、チーズ表面をサラサラした状態に保ち、チーズ相互の結着を防止することができる。
すなわち、本発明の結着防止剤を付着させたチーズ小片集団は、プラスチック容器等に入れて冷凍あるいは冷蔵保存することができ、保存中に結着することがなく、冷凍庫あるいは冷蔵庫から出して揉み解すことで容易に分散させることが出来る。これをピザ等の食品にトッピングし、電子レンジ等で加熱調理すれば、チーズ本来の食感を損ねることのないチーズ含有食品を製造することが出来る。
本発明のチーズ含有食品は特に限定されないが、例えば、ピザ、パン類、スパゲッティ、焼そば、お好み焼き、スナックフード等が挙げられる。
The anti-binding agent of the present invention maintains a powdered state even at 10 ° C. or lower, which is the distribution storage temperature of shred cheese, so that it does not absorb moisture from the cheese even at the distribution stage, and also exudes oil from the cheese. It has a so-called oil-off effect to prevent, keeps the cheese surface smooth and prevents cheese from binding to each other.
That is, the cheese piece group to which the binding inhibitor of the present invention is attached can be frozen or refrigerated in a plastic container or the like, and does not bind during storage, and is taken out from the freezer or refrigerator. It can be easily dispersed by understanding. If this is topped on food such as pizza and cooked in a microwave oven or the like, a cheese-containing food that does not impair the original texture of cheese can be produced.
The cheese-containing food of the present invention is not particularly limited, and examples thereof include pizza, breads, spaghetti, yakisoba, okonomiyaki, snack food, and the like.
次に、本発明を実施例によってさらに詳しく説明するが、実施例によって本発明が限定されるものではない。
実施例1(結着防止に及ぼす澱粉の加工の影響)
市販のプロセスチーズを長さ10mm×高さ2mm×幅5mmのサイズに裁断してシュレッドチーズとした。シュレッドチーズに市販のタピオカ由来の澱粉又は加工澱粉を2質量%添加して均一に混合し、その200gをポリエチレン袋に密封し、5〜6℃の冷蔵庫に2週間保存した。これを取り出して目視による結着防止効果、加熱前後の食感、オイルオフ効果及び外観を10人のパネラーにより評価した。
なお、試作澱粉は、原料澱粉(50g)の水けん濁液(65ml)に有効塩素濃度として8mg/mlの次亜塩素酸ナトリウムを加え、pH7−8、30℃で2時間作用させて酸化した後、無水酢酸(2.5g)を加え、30℃で1時間作用させて調製した。
EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited by an Example.
Example 1 (Effect of starch processing on binding prevention)
A commercially available processed cheese was cut into a size of 10 mm long × 2 mm high × 5 mm wide to obtain shred cheese. 2% by mass of commercially available tapioca-derived starch or processed starch was added to the shred cheese and mixed uniformly. 200 g of the starch was sealed in a polyethylene bag and stored in a refrigerator at 5 to 6 ° C. for 2 weeks. This was taken out and evaluated by 10 panelists for visual anti-binding effect, texture before and after heating, oil-off effect and appearance.
The trial starch was oxidized by adding 8 mg / ml sodium hypochlorite as an effective chlorine concentration to the aqueous suspension (65 ml) of the raw starch (50 g) and acting at pH 7-8 at 30 ° C. for 2 hours. Thereafter, acetic anhydride (2.5 g) was added and the mixture was allowed to act at 30 ° C. for 1 hour.
各評価の基準は以下のとおりである。
結着防止効果
×:不良 大部分のチーズ片同士が結合して団子状になる。
△:やや不良 部分的に団子状になるが、その割合は50%未満である。
○:良 団子状になる割合はわずかであり、簡単にほぐせる。
◎:優良 チーズ片同士の結合が全くおこらず、サラサラしている。
加熱前後の食感
×:不良 澱粉特有の粘性があり、べとつき感が顕著である。
△:やや不良 ややべとつき感がある。
○:良 べとつき感が殆んど感じられない。
◎:優良 チーズ本来の食感を有する。
The criteria for each evaluation are as follows.
Anti-binding effect ×: Poor Most cheese pieces are bonded to form a dumpling.
Δ: Slightly poor Partially dumped, but the proportion is less than 50%.
○: The rate of good dumplings is small, and can be easily loosened.
A: Excellent The cheese pieces are not bonded at all and are smooth.
Food texture before and after heating x: Poor The starch has a specific viscosity and a sticky feeling is remarkable.
Δ: Slightly poor and slightly sticky.
○: Almost no feeling of stickiness is felt.
A: Excellent Cheese has the original texture.
オイルオフ
×:不良 チーズ表面に油分が滲出し、容器に付着する。
△:やや不良 チーズ表面に油分がわずかに滲出する。
○:良 油分の滲出はほとんど認められない。
◎:優良 油分の滲出は全く認められず、サラサラしている。
外観
×:不良 チーズ片同士が団子状に結合し、分散していない。
△:やや不良 ある程度分散するが、団子状の塊が混在する。
○:良 ほとんど分散している。
◎:優良 完全に分散し、サラサラしている。
Oil off x: Poor Oil oozes on the cheese surface and adheres to the container.
Δ: Slightly poor Oil oozes slightly on the cheese surface.
○: Exudation of good oil is hardly observed.
A: Excellent Oil exudation is not recognized at all, and it is smooth.
Appearance ×: Poor Cheese pieces are bonded in a dumpling form and are not dispersed.
Δ: Slightly poor Dispersed to some extent, but dumpling-like lumps are mixed.
○: Good Almost dispersed.
A: Excellent Dispersed completely and smooth.
表1
Table 1
1)酸処理澱粉(松谷化学製、商品名「フードスターチG」)
2)酸化澱粉(松谷化学製、商品名「スタビローズBM」)
3)リン酸架橋澱粉(松谷化学製、商品名「松谷もみじ」)
4)PO澱粉(松谷化学製ヒドロキシプロピル澱粉、商品名「ファリネックスTG600」)
5)アセチル澱粉(松谷化学製、商品名「松谷さくら」)
6)アセチル化酸化澱粉(試作澱粉)
1) Acid-treated starch (Matsutani Chemical, trade name “Food Starch G”)
2) Oxidized starch (made by Matsutani Chemical, trade name “Stabilose BM”)
3) Phosphoric acid cross-linked starch (Matsuya Chemical, trade name “Matsuya Maple”)
4) PO starch (Hydroxypropyl starch produced by Matsutani Chemicals, trade name "Falynex TG600")
5) Acetyl starch (Matsuya Chemical, trade name “Matsuya Sakura”)
6) Acetylated oxidized starch (prototype starch)
表1に示す結果から、いずれの加工澱粉も結着防止効果があるが、加工なしのタピオカ澱粉では調理後の食感が低下するのに対し、加工澱粉、特に酸処理澱粉及び酸化処理澱粉では加熱後の食感が良好に保持されていることがわかった。 From the results shown in Table 1, all processed starches have an anti-binding effect, but tapioca starch without processing has a reduced texture after cooking, whereas processed starch, particularly acid-treated starch and oxidized starch. It was found that the texture after heating was well maintained.
実施例2(添加濃度の影響)
実施例1で使用した加工澱粉を、添加量を変えてシュレッドチーズに添加し、実施例1と同様の方法で添加濃度の影響を検討した。
A.酸処理澱粉
Example 2 (Influence of added concentration)
The modified starch used in Example 1 was added to shred cheese while changing the addition amount, and the effect of the addition concentration was examined in the same manner as in Example 1.
A. Acid-treated starch
表2
Table 2
B.酸化澱粉
表3
B. Oxidized starch Table 3
C.リン酸架橋澱粉
表4
C. Phosphoric acid cross-linked starch Table 4
D.PO澱粉
表5
D. PO starch Table 5
E.アセチル澱粉
表6
E. Acetyl starch Table 6
F.アセチル化酸化澱粉
表7
F. Acetylated oxidized starch Table 7
表2〜7に示す結果から、いずれの加工澱粉であっても、1.0質量%以上の添加で結着防止効果が認められ、食感、オイルオフ効果、外観においても違和感がないことがわかった。2.5質量%以上の添加では、食感の低下及び表面にわずかのザラツキが認められた。 From the results shown in Tables 2 to 7, any processed starch has an anti-binding effect when added in an amount of 1.0% by mass or more, and there is no sense of incongruity in texture, oil-off effect, or appearance. all right. When added in an amount of 2.5% by mass or more, a decrease in texture and slight roughness were observed on the surface.
実施例3(原料澱粉の影響)
原料の異なる酸化澱粉をシュレッドチーズに1又は2質量%添加し、実施例1と同様の方法で評価し、原料澱粉の影響を調べた。
Example 3 (Influence of raw material starch)
1 or 2 mass% of oxidized starches having different raw materials was added to shred cheese, and evaluation was performed in the same manner as in Example 1 to examine the influence of the raw material starch.
表8
1)酸化澱粉(松谷化学製、商品名「スタビローズTA−8」)
2)酸化澱粉(松谷化学製、商品名「スタビローズK」)
3)酸化澱粉(松谷化学製、商品名「スタビローズBM」)
4)酸化澱粉(松谷化学製、商品名「スタビローズY」)
5)酸化澱粉(松谷化学製、商品名「とり粉梅SM」)
Table 8
1) Oxidized starch (Matsuya Chemical Co., Ltd., trade name "Stabilose TA-8")
2) Oxidized starch (made by Matsutani Chemical, trade name “Stabilose K”)
3) Oxidized starch (made by Matsutani Chemical, trade name “Stabilose BM”)
4) Oxidized starch (made by Matsutani Chemical, trade name “Stabilose Y”)
5) Oxidized starch (made by Matsutani Chemical Co., Ltd., trade name “Torimemai Ume SM”)
表8に示す結果から、原料が異なる酸化澱粉であっても同様の結着防止効果があり、食感、オイルオフ効果及び外観においても違和感がないことが分かった。 From the results shown in Table 8, it was found that even if the oxidized starches were different from each other, there was a similar binding preventing effect, and there was no sense of incongruity in the texture, oil-off effect and appearance.
実施例4(ブロッキング率の測定)
加工澱粉として、タピオカ由来の酸化澱粉(商品名:スタビローズTA−8)2質量%をシュレッドチーズに添加し、実施例1と同様の保存条件で、2週間保存した後のブロッキング率を測定した。またパネラー(10人)による評価も合わせて示す。
Example 4 (Measurement of blocking rate)
As processed starch, 2 mass% of oxidized starch derived from tapioca (trade name: Stabilose TA-8) was added to shred cheese, and the blocking rate after storing for 2 weeks under the same storage conditions as in Example 1 was measured. . In addition, the evaluation by panelists (10 people) is also shown.
表9
表9に示す結果から、酸化澱粉の結着防止効果がブロッキング率の測定によって裏付けられた。
Table 9
From the results shown in Table 9, the anti-binding effect of oxidized starch was supported by the measurement of the blocking rate.
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JPH0795921B2 (en) * | 1990-01-30 | 1995-10-18 | 雪印乳業株式会社 | Shredded cheese that prevents binding |
JP3108968B2 (en) * | 1992-11-19 | 2000-11-13 | 六甲バター株式会社 | Method for producing cheese having freezing resistance and oil-leaching resistance |
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