JP6225616B2 - Molded cheese-like food - Google Patents
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Description
本発明は、成形チーズ様食品に関する。 The present invention relates to a shaped cheese-like food.
チーズとは、牛・水牛・羊・山羊・ヤクなどからとれる乳を原料とし、凝固や発酵などの加工をしてつくられる食品（乳製品）の一種であり、そのまま食する以外に、他の食品と組み合わせて用いられることも多く、例えばピザやパスタ、グラタン、リゾット、チーズフォンデュ等々、様々な料理に用いられ、その需要は年々増加している。 Cheese is a kind of food (dairy products) made from milk from cows, water buffalo, sheep, goats, yaks, etc., and processed by coagulation and fermentation. It is often used in combination with foods. For example, it is used for various dishes such as pizza, pasta, gratin, risotto, cheese fondue, and the demand thereof is increasing year by year.
チーズは他の食品と組み合わされて用いられる場合、加熱調理されることが多く、加熱により容易にペースト状となる加熱溶融性や、糸曳き性、さらには食品が冷めても硬くならない食感を維持できる物性を有することが好ましい。 When cheese is used in combination with other foods, it is often cooked and cooked. The heat meltability that makes it easily paste by heating, the stringiness, and the texture that does not harden even when the food cools. It is preferable to have physical properties that can be maintained.
しかしながら、例えばピザに用いられるナチュラルチーズとして、モッツァレッラチーズやゴーダチーズを挙げることができるが、これらのナチュラルチーズは加熱するとゾル状で強い糸曳き性を示すものの、室温域（１５〜２５℃）まで冷えると硬いロウ状となり風味、食感ともに著しく低下する。 However, examples of natural cheese used in pizza include mozzarella cheese and gouda cheese. These natural cheeses are sol-like and show strong stringiness when heated, but cool to room temperature (15 to 25 ° C). When it becomes hard waxy, both flavor and texture are significantly reduced.
また、ナチュラルチーズに、溶融塩、乳化剤、水等を加え、加熱乳化して得られるプロセスチーズがあり、たとえば、高温下における良好な曳糸性を謳ったものとして特許文献１や特許文献２に記載されるプロセスチーズが提案されているが、いずれも室温域（１５〜２５℃）での物性は硬く、これら高温域において糸曳き性を有するプロセスチーズは、レンネット凝固チーズに特有のカルシウムパラカゼイネートのゲルを骨格としており、加熱によりゾル化して糸曳き性を有するが室温域（１５〜２５℃）にまで冷えると固化して糸曳き性を示さなくなる。
これはチーズをプロセス化することにより、チーズの蛋白質である不溶性のパラカゼインカルシウムが乳化剤の作用で可溶性のパラカゼインナトリウムになってカゼイン糊のような状態になっているためと考えられる。
したがって、ナチュラルチーズやプロセスチーズといった蛋白質のゲルを骨格としたチーズでは、加熱後はソフトな食感を維持することができないという問題があった。
In addition, there is a processed cheese obtained by adding a molten salt, an emulsifier, water and the like to natural cheese, followed by heat emulsification. For example, Patent Document 1 and Patent Document 2 show that good spinnability is obtained at high temperatures. Although the process cheese described is proposed, the physical property in room temperature range (15-25 degreeC) is hard, and the process cheese which has stringing property in these high temperature range is calcium paraffin peculiar to rennet coagulation cheese. The caseinate gel is used as a skeleton, and it is made into a sol by heating and has stringiness, but when cooled to room temperature (15 to 25 ° C.), it solidifies and does not exhibit stringiness.
This is presumably because the insoluble paracasein calcium, which is a protein of cheese, is converted into soluble paracasein sodium by the action of the emulsifier and is in a state of casein paste by processing the cheese.
Therefore, there is a problem that a soft texture cannot be maintained after heating in a cheese made of protein gel such as natural cheese or processed cheese.
さらに、ピザやグラタン等に用いられるチーズは、調理の際の使いやすさや加熱調理時の溶けやすさから、ブロック状のチーズを調理に適した形状に成形して利用されることが多く、成形加工適性も求められている。 Furthermore, cheese used for pizza and gratin is often used by shaping block-shaped cheese into a shape suitable for cooking because of ease of use during cooking and ease of melting during cooking. Processing suitability is also required.
本発明の目的は、調理に適した形状に成形することができる成形加工適性を有し、さらに加熱により容易に溶融し、かつ冷めた後もソフトさを維持する成形チーズ様食品を提供することである。 An object of the present invention is to provide a molded cheese-like food that has molding processability that can be molded into a shape suitable for cooking, that is easily melted by heating, and that remains soft after cooling. It is.
そこで、本発明者らは、鋭意検討を重ね、酸処理澱粉及び上昇融点が２０〜５０℃である油脂を含有し、蛋白質含量が１０重量％以下であるチーズ様食品が成形加工適性を有し、上記課題を解決できるという知見を見出し、本発明を完成させるに至った。 Therefore, the present inventors have made extensive studies, and the cheese-like food containing acid-treated starch and fats and oils whose rising melting point is 20 to 50 ° C. and having a protein content of 10% by weight or less has moldability. The inventors have found that the above problems can be solved, and have completed the present invention.
すなわち、本発明は、
（１）酸処理澱粉、上昇融点が２０〜５０℃である油脂を含有し、蛋白質含量が１０重量％以下であるチーズ様食品がチップ状に押出成形された成形チーズ様食品；
（２）増粘剤を含有する（１）記載の成形チーズ様食品；
（３）５℃におけるレオメーター測定値による硬さが５００ｇ〜２０００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）である（１）又は（２）記載のチーズ様食品がチップ状に押出成形された成形チーズ様食品；
（４）２００℃で５分間の加熱によりペースト状となる加熱溶融性を有する（１）〜（３）いずれか１項に記載の成形チーズ様食品である。
That is, the present invention
(1) A molded cheese-like food obtained by extruding an acid-treated starch, a cheese-like food having an ascending melting point of 20 to 50 ° C. and a protein content of 10% by weight or less in a chip shape;
(2) Molded cheese-like food according to (1), containing a thickener;
(3) Hardness according to rheometer measurement value at 5 ° C. is 500 g to 2000 g / 19.6 mm 2 (5 mm diameter circular plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) (1) or (2) Molded cheese-like food in which the described cheese-like food is extruded into chips;
(4) The molded cheese-like food according to any one of (1) to (3), which has a heat-melting property that becomes a paste by heating at 200 ° C. for 5 minutes.
本発明により、調理に適した形状に成形することができる成形加工適性を有し、さらに加熱により容易に溶融し、かつ冷めた後もソフトな食感を維持する成形チーズ様食品を提供することができる。 According to the present invention, there is provided a molded cheese-like food that has molding processability that can be molded into a shape suitable for cooking, that is easily melted by heating and that maintains a soft texture even after cooling. Can do.
以下、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明の成形チーズ様食品は酸処理澱粉を含有することを特徴とするが、酸処理澱粉とは未処理の澱粉を塩酸や硫酸等の酸で処理した加工澱粉であり、エンドウ由来、馬鈴薯由来、タピオカ由来、米由来、ワキシーコーン由来、コーン由来などの酸処理澱粉を使用することができ、これらの中でもチーズ様食品の加工適正の点から原料由来では、エンドウ由来、馬鈴薯由来の酸処理澱粉を用いることが好ましい。また、チーズ様食品調製時における調合粘度の点からはエンドウ由来の酸処理澱粉を用いることが最も好ましい。
本発明においては、酸処理澱粉をチーズ様食品中に３〜２０重量％、好ましくは５〜１８重量％、更に好ましくは８〜１５重量％含有することが好ましい。
The shaped cheese-like food of the present invention is characterized by containing acid-treated starch, but acid-treated starch is processed starch obtained by treating untreated starch with an acid such as hydrochloric acid or sulfuric acid, derived from peas, derived from potato , Tapioca-derived, rice-derived, waxy corn-derived, corn-derived, etc. acid-treated starches can be used. Among these, from the viewpoint of processing suitability of cheese-like foods, the raw material-derived starch is pea-derived, potato-derived acid-treated starch Is preferably used. Moreover, it is the most preferable to use acid-treated starch derived from peas from the viewpoint of blending viscosity at the time of preparing cheese-like food.
In the present invention, the acid-treated starch is preferably contained in the cheese-like food in an amount of 3 to 20% by weight, preferably 5 to 18% by weight, and more preferably 8 to 15% by weight.
本発明の成形チーズ様食品は上昇融点が２０〜５０℃である油脂を含有することを特徴とする。好ましくは上昇融点が２５〜４０℃、より好ましくは２７〜３３℃、さらに好ましくは３０〜３２℃である油脂を含有することが、加工適性、口溶け、食感の点から好ましい。 The molded cheese-like food of the present invention is characterized by containing fats and oils whose rising melting point is 20 to 50 ° C. It is preferable from the viewpoint of workability, melting in the mouth, and texture that it preferably contains an oil having an elevated melting point of 25 to 40 ° C, more preferably 27 to 33 ° C, and even more preferably 30 to 32 ° C.
また、本発明の成形チーズ様食品は風味、口溶け、食感の点から、油脂のＳＦＣ（固体脂含量）が１０℃で４５％以上かつ２０℃で１５％以上であり、より好ましくは、１０℃でのＳＦＣが５０％以上、２０℃でのＳＦＣが２５％以上であり、さらに好ましくは、１０℃でのＳＦＣが６０％以上、２０℃でのＳＦＣが３０％以上であり、さらにより好ましくは、１０℃でのＳＦＣが８０％以上、２０℃でのＳＦＣが７０％以上であることが加工適性の点から好ましい。 In addition, the molded cheese-like food of the present invention has an SFC (solid fat content) of 45% or more at 10 ° C. and 15% or more at 20 ° C., more preferably 10%, from the viewpoint of flavor, melting in mouth, and texture. SFC at 50 ° C is 50% or more, SFC at 20 ° C is 25% or more, more preferably SFC at 10 ° C is 60% or more, SFC at 20 ° C is 30% or more, and even more preferably From the viewpoint of workability, the SFC at 10 ° C. is preferably 80% or more and the SFC at 20 ° C. is 70% or more.
さらに、上記の油脂の中でもＰ２Ｏ型トリグリセリドを８％以上、より好ましくは１０％以上含むものが、チーズ様食品の成形加工適正の点から好ましい。Ｐ２Ｏ（但し、Ｐはパルミチン酸、Ｏはオレイン酸を示す）型トリグリセリドは、トリグリセリド分子内における脂肪酸の位置異性体を限定するものではなく、１，３−パルミトイル，２−オレイルグリセリンと１，２−パルミトイル，３−オレイルグリセリンの双方を意味する。Ｐ２Ｏ型トリグリセリドは、パーム油を分別して得られるパームオレインを更に分別して得られるパーム油中融点部を使用するのが好ましいが、それらを硬化したり、あるいはオレイン酸、パルミチン酸を含む油脂のエステル交換等によっても得ることができる。 Furthermore, among the above fats and oils, those containing P2O type triglycerides of 8% or more, more preferably 10% or more are preferable from the viewpoint of the proper processing of cheese-like foods. P2O (wherein P represents palmitic acid and O represents oleic acid) type triglyceride does not limit the positional isomers of fatty acids in the triglyceride molecule, and 1,3-palmitoyl, 2-oleylglycerin and 1,2 -Means both palmitoyl and 3-oleylglycerin. P2O type triglycerides preferably use a palm oil middle melting point part obtained by further fractionating palm olein obtained by fractionating palm oil, but these are hardened or oily and fat esters containing oleic acid and palmitic acid. It can also be obtained by replacement.
また、本発明の成形チーズ様食品は油脂を１０〜５０重量％、好ましくは１５〜４５重量％、さらに好ましくは２０〜４０重量％含有することがよく、上記油脂含量において、油脂がより良好な結晶のネットワークを形成し、酸処理澱粉の老化が進行することで、チーズ様食品の成形加工適正が得られると考えられる。 In addition, the molded cheese-like food of the present invention may contain 10 to 50% by weight, preferably 15 to 45% by weight, more preferably 20 to 40% by weight of fats and oils. By forming a network of crystals and aging of acid-treated starch progresses, it is considered that the proper processing of cheese-like foods can be obtained.
本発明の成形チーズ様食品は植物性油脂以外の油脂として、バター、生クリームなどに由来する乳脂などを少量含有することもでき、チーズ様食品の風味を向上させることができる。また、チーズ様食品中にナチュラルチーズ及び／又はプロセスチーズを含有させることもでき、少量のナチュラルチーズ及び／又はプロセスチーズを含有させることにより、よりチーズ様食品の風味を向上させることができる。 The shaped cheese-like food of the present invention can contain a small amount of milk fat derived from butter, fresh cream, etc. as fats and oils other than vegetable fats and oils, and can improve the flavor of cheese-like foods. Moreover, natural cheese and / or process cheese can also be contained in cheese-like food, and the flavor of cheese-like food can be improved more by containing a small amount of natural cheese and / or process cheese.
さらに、本発明の成形チーズ様食品に含まれる蛋白質は、大豆蛋白質、トウモロコシ蛋白質、小麦蛋白質、エンドウ豆蛋白質等の植物由来の蛋白質やカゼイン、卵白アルブミン、乳清蛋白質、ゼラチン、アクチン、ミオシン、絹蛋白質等の動物性蛋白質でも良く、さらにポリペプチド、ペプチドおよびアミノ酸等でも良いが、チーズ様食品中の蛋白質含量は１０重量％以下であることを特徴とし、より好ましくは８重量％以下である。
チーズ様食品中の蛋白質含量が１０重量％を超えると、チーズ様食品調製時における調合粘度が増大し、製造が困難となる。
Further, the protein contained in the molded cheese-like food of the present invention includes plant-derived proteins such as soybean protein, corn protein, wheat protein, pea protein, casein, egg white albumin, whey protein, gelatin, actin, myosin, silk Animal proteins such as proteins may be used, and polypeptides, peptides, amino acids, and the like may also be used. The protein content in cheese-like food is characterized by 10% by weight or less, more preferably 8% by weight or less.
When the protein content in the cheese-like food exceeds 10% by weight, the preparation viscosity at the time of preparing the cheese-like food increases, and the production becomes difficult.
本発明の成形チーズ様食品は、さらに増粘剤を含有させることにより、チーズ様食品に、より粘りを付与でき、調理に適した形状に成形することができる成形加工適性が、さらに向上するので好ましく、増粘剤としては、加工澱粉（ヒドロキシプロピル化澱粉）、ローカストビーンガム、グアガムを用いることが好ましい。 Since the shaped cheese-like food of the present invention further contains a thickening agent, the cheese-like food can be imparted with more viscosity, and the molding processability that can be formed into a shape suitable for cooking is further improved. Preferably, as the thickener, processed starch (hydroxypropylated starch), locust bean gum, or guar gum is preferably used.
本発明の成形チーズ様食品は、風味を害しない程度の乳化剤を使用することができるが、乳化剤としては、特に限定されるものではなく、従来公知の乳化剤を使用することができ、レシチン、ショ糖脂肪酸エステル、プロプレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、酢酸モノグリセリド、酒石酸モノグリセリド、酢酸酒石酸混合モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド等各種有機酸モノグリセリド、ポリオキシエチレンソルビタン脂肪酸エステルが例示できる。 The molded cheese-like food of the present invention can use an emulsifier that does not harm the flavor, but the emulsifier is not particularly limited, and a conventionally known emulsifier can be used. Sugar fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid monoglyceride, tartaric acid monoglyceride, mixed tartaric acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride and other various organic acid monoglycerides, Examples thereof include polyoxyethylene sorbitan fatty acid esters.
以上の乳化剤のほかに、公知の添加剤として、リン酸塩等のｐＨ調整剤等も使用することができ、さらに本発明のチーズ様食品は、風味付与の目的でミルクフレーバー、チーズフレーバーなどの香料、各種香辛料、フルーツピューレやジャム類、甘味付与の目的でスクラロース、アスパルテーム、ステビアなどの甘味料、また着色の目的でベータカロチンやパプリカ色素、アナトー色素などの着色料を使用することができる。また、日持ち向上の目的で、グリシン、酢酸ナトリウム、卵白リゾチームなどの日持ち向上剤を使用することもできる。 In addition to the above-mentioned emulsifiers, pH adjusting agents such as phosphates can be used as known additives, and the cheese-like food of the present invention can be used for the purpose of imparting flavors such as milk flavor and cheese flavor. Perfumes, various spices, fruit purees and jams, sweeteners such as sucralose, aspartame, stevia for the purpose of imparting sweetness, and colorants such as beta carotene, paprika pigment, anato pigment for coloring purposes can be used. Further, for the purpose of improving the shelf life, a shelf life improving agent such as glycine, sodium acetate, egg white lysozyme can be used.
本発明の成形チーズ様食品は酸処理澱粉、上昇融点が２０〜５０℃である油脂を含有し、蛋白質含量を１０重量％以下とし、さらに物性として、５℃におけるレオメーター測定値による硬さが５００ｇ〜２０００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であることが好ましく、より好ましくは７００ｇ〜１８００ｇの硬さであると、調理に適した形状に成形することができる成形加工に適した物性となる。 The molded cheese-like food of the present invention contains acid-treated starch, fats and oils having an ascending melting point of 20 to 50 ° C., a protein content of 10% by weight or less, and physical properties of hardness according to a rheometer measurement value at 5 ° C. It is preferably 500 g to 2000 g / 19.6 mm 2 (5 mm diameter circular plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), more preferably 700 g to 1800 g, suitable for cooking. It becomes the physical property suitable for the shaping | molding process which can be shape | molded in a shape.
さらに本発明の成形チーズ様食品は上記の物性を有することにより、調理に適した形状に成形することができる成形加工適性を有し、押出成形機などを用いて押出成形された成形チーズ様食品を提供することが可能となる。 Furthermore, the molded cheese-like food of the present invention has the above-mentioned physical properties, so that it has molding processability that can be molded into a shape suitable for cooking, and is formed by extrusion using an extruder or the like. Can be provided.
本発明の成形チーズ様食品は、油圧装置、押出シリンダー、成形ノズル、カット装置を含む製造装置において、あらかじめ品温調整されたブロック状のチーズ様食品を、成形ノズル室に投入し、油圧装置により、押出シリンダーに圧力を加えることで、成形ノズルから押し出されたチーズ様食品を適当な長さでカットすることにより、「チップ状」成形チーズ様食品を得ることができる。
成形チーズ様食品の好ましい形状としては、例えば、断面形状が、一片の長さが３．５〜７ｍｍ程度の正方形、あるいは直径が５〜１０ｍｍ程度の円形で、長さが１０〜３０ｍｍ程度の棒状あるいは円柱状であり、より好ましくは、直径６〜８ｍｍの円形で、長さが１５〜２０ｍｍ程度の「チップ状」が、さまざまな調理に適した形状として好ましい。
The molded cheese-like food of the present invention is a manufacturing apparatus including a hydraulic device, an extrusion cylinder, a molding nozzle, and a cutting device. By applying pressure to the extrusion cylinder, the cheese-like food extruded from the molding nozzle is cut to an appropriate length, whereby a “chip-shaped” molded cheese-like food can be obtained.
As a preferable shape of the shaped cheese-like food, for example, the cross-sectional shape is a square having a length of about 3.5 to 7 mm or a circle having a diameter of about 5 to 10 mm and a length of about 10 to 30 mm. Alternatively, it is cylindrical, and more preferably, a “chip shape” having a diameter of 6 to 8 mm and a length of about 15 to 20 mm is preferable as a shape suitable for various cooking.
また、本発明の成形チーズ様食品は、加熱による溶融性を有することを特徴とし、２００℃で５分間加熱されることにより、ペースト状を呈し、良好な加熱溶融性を持つ成形チーズ様食品を提供することができるが、具体的には以下の方法で評価することができる。
チーズ様食品を押出成形し、およそ３０×５×５ｍｍに押出成形された成形チーズ様食品を調製し、内径８５ｍｍ、厚さ３０ｍｍの円形の耐熱性金属容器内にろ紙を置いて１０ｇ載せ、１ｇの水をろ紙に添加した後、２００℃のオーブンで５分間加熱し、加熱溶融性を評価する。
In addition, the molded cheese-like food of the present invention is characterized by having meltability by heating, and is formed into a paste by being heated at 200 ° C. for 5 minutes. Specifically, it can be evaluated by the following method.
Extruded cheese-like food, prepared a cheese-like food extruded to approximately 30 x 5 x 5 mm, placed 10 g of filter paper in a circular heat-resistant metal container with an inner diameter of 85 mm and a thickness of 30 mm, 1 g Is added to the filter paper, and then heated in an oven at 200 ° C. for 5 minutes to evaluate the heat melting property.
本発明の成形チーズ様食品の製造方法としては、例えば、油脂、乳原料、酸処理澱粉、食塩、ｐＨ調整剤、香料、色素および水が混合された水中油型乳化物を予備乳化、均質化した後、殺菌及び冷却の工程を経て製造することができる。予備乳化の際、有機酸やアルカリ性塩を用いてｐＨを３．５〜５．７に調整するが、水中油型乳化物を乳酸発酵することによりｐＨを調整することもできる。乳酸発酵する場合は乳酸菌スターターを用い、１５〜４５℃で、ｐＨ３．５〜５．７好ましくはｐＨ４〜５．５になるまで行う。ｐＨが５．５を超えると日持ちが悪くなる傾向を示し、ｐＨが４未満では酸味が強く、成形チーズ様食品として使用したときに、食品全体としてのバランスが悪くなるため、上記範囲内に調整するのが適当である。加熱殺菌は澱粉を糊化させる目的もあり、好ましくは７０〜９５℃にて実施する。 Examples of the method for producing a molded cheese-like food of the present invention include pre-emulsification and homogenization of an oil-in-water emulsion in which oils and fats, milk raw materials, acid-treated starch, salt, pH adjuster, fragrance, pigment and water are mixed. Then, it can be manufactured through sterilization and cooling processes. In the preliminary emulsification, the pH is adjusted to 3.5 to 5.7 using an organic acid or an alkaline salt, but the pH can also be adjusted by lactic acid fermentation of the oil-in-water emulsion. When lactic acid fermentation is performed, a lactic acid bacteria starter is used at 15 to 45 ° C. until pH 3.5 to 5.7, preferably pH 4 to 5.5. When the pH exceeds 5.5, the shelf life tends to deteriorate. When the pH is less than 4, the acidity is strong, and when used as a molded cheese-like food, the balance of the whole food is deteriorated. It is appropriate to do. Heat sterilization also has the purpose of gelatinizing starch, and is preferably performed at 70 to 95 ° C.
以下に実施例を示し、本発明の詳細をより具体的に説明する。なお、例中、部あるいは％はいずれも重量基準をあらわす。 The following examples illustrate the present invention in more detail. In the examples, both parts and% represent weight standards.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、エンドウ由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが１０００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
34 parts palm oil melting point fraction (increased melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content), 12 parts acid-treated starch derived from peas, 2 parts total milk protein 1 part of sodium chloride, 51 parts of water, 1.7 parts of pH adjusting agent containing lactic acid, 0.1 part of perfume and 0.002 part of pigment were prepared at 55 ° C. for 10 minutes, and further under a pressure of 100 kg / cm 2. Homogenized.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 1000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、馬鈴薯由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが８００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
34 parts of palm oil melting point (rising melting point 30 ° C / SFC: 90% at 10 ° C, 80% at 20 ° C / 65% P2O type triglyceride content), 12 parts acid-treated starch from potato, 2 parts total milk protein 1 part of sodium chloride, 51 parts of water, 1.7 parts of pH adjusting agent containing lactic acid, 0.1 part of perfume and 0.002 part of pigment were prepared at 55 ° C. for 10 minutes, and further under a pressure of 100 kg / cm 2. Homogenized.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 800 g / 19.6 mm 2 (diameter 5 mm round) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、タピオカ由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが５００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
34 parts palm oil melting point fraction (rising melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content), 12 parts acid-treated starch derived from tapioca, 2 parts total milk protein 1 part of sodium chloride, 51 parts of water, 1.7 parts of pH adjusting agent containing lactic acid, 0.1 part of perfume and 0.002 part of pigment were prepared at 55 ° C. for 10 minutes, and further under a pressure of 100 kg / cm 2. Homogenized.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C. of 500 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、米由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが７００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
34 parts of palm oil melting point (increased melting point 30 ° C / SFC: 90% at 10 ° C, 80% at 20 ° C / 65% P2O triglyceride content), 12 parts acid-treated starch derived from rice, 2 parts total milk protein 1 part of sodium chloride, 51 parts of water, 1.7 parts of pH adjusting agent containing lactic acid, 0.1 part of perfume and 0.002 part of pigment were prepared at 55 ° C. for 10 minutes, and further under a pressure of 100 kg / cm 2. Homogenized.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C. of 700 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、ワキシーコーン由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが７００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
34 parts palm oil melting point fraction (increased melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O-type triglyceride content), 12 parts acid-treated starch derived from waxy corn, total milk protein 2 Parts, 1 part of salt, 51 parts of water, 1.7 parts of a pH adjusting agent containing lactic acid, 0.1 part of a fragrance, and 0.002 part of a pigment were prepared at 55 ° C. for 10 minutes, and further under a pressure of 100 kg / cm 2 . And homogenized.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C. of 700 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、コーン由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが１０００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
34 parts palm oil melting point fraction (increased melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content), 12 parts corn-derived acid-treated starch, 2 parts total milk protein 1 part of sodium chloride, 51 parts of water, 1.7 parts of pH adjusting agent containing lactic acid, 0.1 part of perfume and 0.002 part of pigment were prepared at 55 ° C. for 10 minutes, and further under a pressure of 100 kg / cm 2. Homogenized.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 1000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３２部、エンドウ由来の酸処理澱粉９部、ワキシーコーン由来のヒドロキシプロピル化澱粉６部、トータルミルクプロテイン２部、ナチュラルチーズ５部、食塩０．８部、水４５．２部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３３．５％、蛋白質含量は３％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが１０００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
Palm oil middle melting point fraction (increased melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content) 32 parts, pea-derived acid-treated starch 9 parts, waxy corn-derived hydroxy 6 parts propylated starch, 2 parts total milk protein, 5 parts natural cheese, 0.8 parts salt, 45.2 parts water, 1.7 parts pH adjuster containing lactic acid, 0.1 part fragrance, 0.002 pigment The parts were blended at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 Kg / cm 2 .
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 33.5%, a protein content of 3%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 1000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）２５部、エンドウ由来の酸処理澱粉１５部、トータルミルクプロテイン１部、食塩１部、水５８部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は２５％、蛋白質含量は０．８％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが８００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
Fraction fraction in palm oil (increased melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content) 25 parts, 15 parts of acid-treated starch derived from peas, 1 part of total milk protein 1 part of sodium chloride, 58 parts of water, 1.7 parts of a pH adjusting agent containing lactic acid, 0.1 part of fragrance, and 0.002 part of a pigment were prepared at 55 ° C. for 10 minutes, and further under a pressure of 100 kg / cm 2. Homogenized.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat / oil content of 25%, a protein content of 0.8%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 800 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、エンドウ由来の酸処理澱粉１２部、食塩１部、水５３部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、乳化剤１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は０％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが８００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
34 parts palm oil melting point fraction (increased melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content), 12 parts pea-derived acid-treated starch, 1 part salt, water 53 parts, 1.7 parts of pH adjusting agent containing lactic acid, 0.1 part of perfume, 1 part of emulsifier and 0.002 part of pigment were mixed at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 kg / cm 2 did.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat content of 34%, a protein content of 0%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 800 g / 19.6 mm 2 (5 mm diameter circular plunger The table speed is 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and is suitable for cooking and can be molded into a shape suitable for cooking and is excellent in heat melting property when heated at 200 ° C. for 5 minutes and cooled. After that, soft and good cheese flavor was exhibited, and a chip-shaped molded cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
精製パーム油（上昇融点３７℃／ＳＦＣ：１０℃で５５％、２０℃で２７％／Ｐ２Ｏ型トリグリセリド含量３０％）３４部、エンドウ由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが５００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
Refined palm oil (increased melting point 37 ° C./SFC: 55% at 10 ° C., 27% at 20 ° C./P2O type triglyceride content 30%) 34 parts, acid-treated starch derived from peas 12 parts, total milk protein 2 parts, salt 1 Part, water 51 parts, pH adjustment agent 1.7 parts containing lactic acid, fragrance 0.1 part, pigment 0.002 part were prepared at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 Kg / cm 2 . .
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C. of 500 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
パーム油とパーム核油のエステル交換油脂（上昇融点３２℃／ＳＦＣ：１０℃で４８％、２０℃で２２％／Ｐ２Ｏ型トリグリセリド含量８％）３４部、エンドウ由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが５００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
Transesterified fat and oil of palm oil and palm kernel oil (increased melting point 32 ° C / SFC: 48% at 10 ° C, 22% at 20 ° C / P2O type triglyceride content 8%) 34 parts, pea-derived acid-treated starch 12 parts, total 2 parts of milk protein, 1 part of salt, 51 parts of water, 1.7 parts of a pH adjusting agent containing lactic acid, 0.1 part of a fragrance, and 0.002 part of a pigment were prepared at 55 ° C. for 10 minutes, and further 100 kg / cm 2. Homogenization under the pressure of
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C. of 500 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
乳脂（上昇融点３１℃／ＳＦＣ：１０℃で４７％、２０℃で１７％／Ｐ２Ｏ型トリグリセリド含量５％）３４部、エンドウ由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが４００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているとともに、冷めた後もソフトさと良好なチーズ風味を呈し、押出成形により、直径６ｍｍ、長さ１５ｍｍのチップ状成形チーズ様食品が得られた。
34 parts milk fat (increased melting point 31 ° C./SFC: 47% at 10 ° C., 17% at 20 ° C./P2O type triglyceride content 5%), 12 parts acid-treated starch derived from peas, 2 parts total milk protein, 1 part salt 51 parts of water, 1.7 parts of a pH adjusting agent containing lactic acid, 0.1 part of a fragrance, and 0.002 part of a pigment were prepared at 55 ° C. for 10 minutes, and further homogenized under a pressure of 100 kg / cm 2 .
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 400 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and excellent in meltability when heated at 200 ° C. for 5 minutes. After cooling, a soft and good cheese flavor was exhibited, and a chip-shaped cheese-like food product having a diameter of 6 mm and a length of 15 mm was obtained by extrusion molding.
［比較例１］
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、馬鈴薯由来の酸化澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが４００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、２００℃で５分間加熱した際の加熱溶融性に優れて、冷めた後もソフトさと良好なチーズ風味を呈したが、調理に適した形状に成形することができる成形加工適正はやや劣るものであった。
[Comparative Example 1]
34 parts palm oil melting point fraction (rising melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content), 12 parts oxidized starch derived from potato, 2 parts total milk protein, 1 part of salt, 51 parts of water, 1.7 parts of pH adjusting agent containing lactic acid, 0.1 part of fragrance, and 0.002 part of pigment were mixed at 55 ° C. for 10 minutes, and further homogenized under a pressure of 100 kg / cm 2 Turned into.
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 400 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), excellent in heat melting property when heated at 200 ° C. for 5 minutes, and exhibited softness and good cheese flavor even after cooling. The shape processing suitability that can be formed into a shape suitable for is slightly inferior.
［比較例２］
パーム油中融点画分（上昇融点３０℃／ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％）３４部、米由来のヒドロキシプロピル化リン酸架橋澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが１００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性が著しく劣るものであった。
[Comparative Example 2]
34 parts of palm oil melting point fraction (increased melting point 30 ° C / SFC: 90% at 10 ° C, 80% at 20 ° C / 65% P2O-type triglyceride content), 12 parts of hydroxypropylated phosphate cross-linked starch derived from rice, total 2 parts of milk protein, 1 part of salt, 51 parts of water, 1.7 parts of a pH adjusting agent containing lactic acid, 0.1 part of a fragrance, and 0.002 part of a pigment were prepared at 55 ° C. for 10 minutes, and further 100 kg / cm 2. Homogenization under the pressure of
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 100 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), and suitable for forming into a shape suitable for cooking, and heat meltability when heated at 200 ° C. for 5 minutes is extremely inferior. there were.
［比較例３］
サラダ油（ＳＦＣ：１０℃で０％、２０℃で０％）３４部、エンドウ由来の酸処理澱粉１２部、トータルミルクプロテイン２部、食塩１部、水５１部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は３４％、蛋白質含量は１．６％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが１００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、２００℃で５分間加熱した際の加熱溶融性に優れて、冷めた後もソフトさと良好なチーズ風味を呈したが、調理に適した形状に成形することができる成形加工適正は著しく劣るものであった。
[Comparative Example 3]
34 parts of salad oil (SFC: 0% at 10 ° C., 0% at 20 ° C.), 12 parts of acid-treated starch derived from peas, 2 parts of total milk protein, 1 part of salt, 51 parts of water, pH adjuster containing lactic acid 7 parts, 0.1 part of fragrance, and 0.002 part of dye were blended at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 Kg / cm 2 .
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 100 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.), excellent in heat melting property when heated at 200 ° C. for 5 minutes, and exhibited softness and good cheese flavor even after cooling. The molding processing suitability that can be molded into a shape suitable for the above was extremely inferior.
［比較例４］
パーム油中融点画分（ＳＦＣ：１０℃で９０％、２０℃で８０％／Ｐ２Ｏ型トリグリセリド含量６５％／上昇融点３０℃）２５部、エンドウ由来の酸処理澱粉１２部、トータルミルクプロテイン１５部、食塩１部、水４７部、乳酸を含むｐＨ調整剤１．７部、香料０．１部、色素０．００２部を、５５℃で１０分間調合し、さらに１００Ｋｇ／ｃｍ２の圧力下で均質化した。
（しかしながら、調合時の粘度が高く、調製は困難であった。）
均質化後、掻きとり式連続熱交換機に通し、８０〜９０℃で加熱殺菌、充填し、トンネルフリーザーにて急冷後、冷蔵庫でエージングを行った。
得られたチーズ様食品の油脂含量は２５．２％、蛋白質含量は１２．２％、ｐＨは５．４であり、５℃におけるレオメーター測定値による硬さが１８００ｇ／１９．６ｍｍ２（直径５ｍｍ円形プランジャー、テーブルスピード５０ｍｍ／分、不動工業株式会社製）であり、調理に適した形状に成形することができる成形加工適正と２００℃で５分間加熱した際の加熱溶融性に優れているが、冷めた後は、硬いロウ状となり、ソフトさを呈するものではなかった。
[Comparative Example 4]
Fraction fraction in palm oil (SFC: 90% at 10 ° C, 80% at 20 ° C / P2O type triglyceride content 65% / increased melting point 30 ° C) 25 parts, acid-treated starch from peas 12 parts, total milk protein 15 parts 1 part of salt, 47 parts of water, 1.7 parts of pH adjusting agent containing lactic acid, 0.1 part of fragrance, and 0.002 part of pigment were prepared at 55 ° C. for 10 minutes, and further under a pressure of 100 kg / cm 2. Homogenized.
(However, the viscosity during preparation was high and preparation was difficult.)
After homogenization, the mixture was passed through a scraping-type continuous heat exchanger, heat sterilized and filled at 80 to 90 ° C., rapidly cooled in a tunnel freezer, and then aged in a refrigerator.
The resulting cheese-like food has a fat content of 25.2%, a protein content of 12.2%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1800 g / 19.6 mm 2 (diameter 5mm circular plunger, table speed 50mm / min, manufactured by Fudo Kogyo Co., Ltd.), excellent in molding processability that can be molded into a shape suitable for cooking, and excellent heat meltability when heated at 200 ° C for 5 minutes However, after cooling, it became a hard wax shape and did not exhibit softness.
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