JP6630574B2 - Raw food cheese filling - Google Patents

Description

  The present invention relates to a raw food cheese filling used in the field of confectionery and baking, and a method for producing the same.

  Fillings used in the confectionery and baking fields require good shelf life and a light and smooth texture. Providing a good shelf life can contribute to the reduction of leftover food for consumers and the reduction of food waste in the manufacturing and distribution / supply process. Good shelf life can be achieved by blending preservatives and / or high sugar and salt content.However, since it does not match the tendency to avoid additives in recent years and the orientation toward health and naturalism, good shelf life and smoothness without losing flavor The development of new technologies that can ensure a natural texture is awaited.

  Among the fillings used in the field of confectionery and baking, cheese is an excellent food material that is widely used because of its high nutritional value and good flavor. However, cheese filling is not generally sweetened like filling using chocolate or custard, and is not preferred even if the salty taste is too strong. Therefore, it is difficult to secure a good shelf life.

  To date, it has been proposed that (a) a dairy product intended for storage stabilization, (b) a freezing point depressant effective to reduce water activity (Aw) to less than about 0.91, and (c) water. A characteristic cheese filling is disclosed in Patent Document (Patent Document 1). However, since the added amount of a freezing point depressant such as sugar or salt is as large as 25 to 65% by weight, the sweetness or salty taste is too strong, and There is a problem that the texture is not smooth due to low oil content.

Japanese Patent Publication No. Hei 9-501320

  SUMMARY OF THE INVENTION An object of the present invention is to provide a raw-food cheese filling that has a light and smooth texture while suppressing sweetness and salty taste, has almost no off-flavor (egginess), and has a light and smooth texture. It is.

  The present inventors have conducted intensive studies in order to solve the above-mentioned problems. As a result, the cheese filling for raw food having a water activity and a pH within a specific range has reduced sweetness and salty taste, and has almost no off-flavor (egg taste). They found that they had a light and smooth texture and lasted at 30 ° C., and completed the present invention.

  That is, the first of the present invention relates to a raw food cheese filling having a water activity of 0.93 to 0.98 and a pH of 5 to 6. In a preferred embodiment, 35 to 60% by weight of fat and oil, 25 to 40% by weight of water, 1 to 3% by weight of sodium lactate / potassium lactate having a weight ratio of 90/10 to 30/70, and 1 to 3% by weight of milk protein The present invention relates to the above-mentioned raw food cheese filling containing 15% by weight, 0.01 to 3% by weight of an organic acid, 15% by weight or less of saccharides, and 0.01 to 0.5% by weight of salt. More preferably, the solid fat index (SFC) of the fat or oil is 5% or less at 30 ° C., wherein the cheese filling for raw food described above, and further preferably, the DE value (dextrose equivalent) of the saccharide is 40 to 60. Or the cheese filling for raw food described in 3. A second aspect of the present invention relates to bread and confectionery using the above-described raw cheese filling. A third aspect of the present invention is a method for producing 100 parts by weight of a raw edible cheese filling having a water activity of 0.93 to 0.98 and a pH of 5 to 6, wherein a weight ratio of sodium lactate / 90/10 to 30/70 / Potassium lactate 1 to 3 parts by weight, milk protein 1 to 15 parts by weight, sugars 15 parts by weight or less, salt 0.01 to 0.5 parts by weight, organic acid 0.01 to 3 parts by weight, water 25 to 40 parts by weight After stirring and mixing, the mixture was preheated to 35 to 50 ° C., and then the fats and oils were fed up to 30 parts by weight regardless of the feeding speed. ) ≦ 11.4 × t2 + 67.8 × t, and the total amount of fats and oils to be added is 35 to 60 parts by weight so as not to be charged at a rate of more than 48.1 parts by weight per minute. Stir and heat to 85-130 ° C The present invention relates to a method for producing a raw-eating cheese filling including a step of cooling to 60 to 80 ° C. A preferred embodiment relates to the method for producing a raw edible cheese filling described above, wherein the solid fat index (SFC) of the fat or oil at 30 ° C. is 5% or less. More preferably, the present invention relates to the above-mentioned method for producing a raw food cheese filling, wherein the sugar has a DE value (dextrose equivalent) of 40 to 60. A fourth aspect of the present invention is a method for producing 100 parts by weight of a raw edible cheese filling having a water activity of 0.93 to 0.98 and a pH of 5 to 6, wherein 17.5 to 30 parts by weight of fats and oils is heated by steam heating. A step of stirring water and all other raw materials except for the amount to be added, a step of charging and stirring 8.75 to 15 parts by weight of fats and oils, and a step of charging 8.75 to 15 parts by weight of fats and oils Further, a raw cheese filling comprising a step of stirring, a step of directly raising the temperature to 85 to 130 ° C. by steam so that the final water content becomes 25 to 40 parts by weight, and a step of cooling to 60 to 80 ° C. And a method for producing the same. A preferred embodiment relates to the method for producing a raw edible cheese filling described above, wherein the solid fat index (SFC) of the fat or oil at 30 ° C. is 5% or less. More preferably, the present invention relates to the above-mentioned method for producing a raw food cheese filling, wherein the sugar has a DE value (dextrose equivalent) of 40 to 60.

  According to the present invention, there is provided a raw-food cheese filling that has a light and smooth texture while suppressing sweetness and salty taste, has almost no off-flavor (egg taste), and has a light and smooth texture. Can be.

  Hereinafter, the present invention will be described in more detail. The raw-eating cheese filling of the present invention is one that is filled or topped into bread or confectionery and served for food without heating, and has a specific water activity (Aw) and a specific pH. Features.

The water activity is preferably from 0.93 to 0.98, more preferably from 0.94 to 0.96. If the water activity is less than 0.93, the bread or confectionery that has been filled or the like absorbs moisture and the bread or confectionery may become hard. Further, if the water activity is greater than 0.98, there may be a case where the water does not last at 30 ° C. Here, the shelf life at 30 ° C. means that the number of general viable bacteria in 1 g of raw cheese filling after 15 days at 30 ° C. is 10 ⁵ CFU or less.

  The water activity was measured using a water activity measurement device (“AquaLab CX-2” manufactured by Decagon Devices, Inc.) in accordance with the dew point method (Fleischwirtschaft, vol. 52, pp. 1461-1462). Can be measured.

  The pH is preferably from 5 to 6, more preferably from 5.4 to 5.9, even more preferably from 5.5 to 5.8. If the pH is lower than 5, the emulsification may be unstable or graininess or sourness may be felt. On the other hand, if the pH is higher than 6, stickiness may be felt or storage stability may be poor. Here, the pH can be measured using pH METER (“F-52” manufactured by Horiba, Ltd.).

  In order to easily obtain a raw food cheese filling having a specific water activity and a specific pH as described above, it is preferable to include specific amounts of fats and oils, water, lactate, milk protein, organic acids, sugars and salt.

  Examples of the fats and oils include vegetable oils such as rapeseed oil, corn oil, olive oil, sunflower oil, safflower oil, soybean oil, canola oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, cocoa butter, shea butter, tallow, lard , Fish oils, animal fats such as milk fats, hardened fats and oils thereof, transesterified fats, various processed fats such as fractionated fats and oils, butter, cream, margarine, shortening and the like, and at least one selected from these groups is used. it can. Among them, rapeseed oil, corn oil, and soybean oil are preferred for obtaining a light and smooth texture. The content of these fats and oils is preferably 35 to 60% by weight in the whole cheese filling, and more preferably 45 to 55% by weight. If the amount is less than 35% by weight, a light and smooth texture may not be obtained. On the other hand, if it is more than 60% by weight, oil separation or heat-resistant mold retention may be inferior.

  The solid fat index (SFC) of the fat or oil is preferably 5% or less at 30 ° C. for the purpose of imparting a light and smooth texture. If it is more than 5%, a light and smooth texture may not be obtained. The solid fat index can be measured by using a solid fat content measuring NMR measuring apparatus (“mq20 NMR Analyzer” manufactured by BROCKER).

  The water contains water derived from raw materials in addition to the water to be added, and the water content is preferably 25 to 40% by weight in the whole cheese filling. If it is less than 25% by weight, a light and smooth texture may not be obtained. On the other hand, if it is more than 40% by weight, it may not last at 30 ° C.

  The lactate is preferably sodium lactate and potassium lactate, preferably used in combination at 90/10 to 30/70 (weight ratio), and more preferably at 85/15 to 40/60 (weight ratio). , 80/20 to 50/50 (weight ratio) is more preferable. If the ratio of sodium lactate / potassium lactate (weight ratio) is larger than 90/10, the salty taste may be felt strongly, and if it is smaller than 30/70, the product may not last at 30 ° C.

  The total amount of the sodium lactate and potassium lactate is preferably from 1 to 3% by weight, more preferably from 1.5 to 2.8% by weight, even more preferably from 2.0 to 2.8% by weight in the whole cheese filling. If it is less than 1% by weight, it may not last for a long time at 30 ° C., and if it is more than 3% by weight, an unpleasant taste may be felt.

  Examples of the milk protein include milk, cream, skim milk powder, buttermilk powder, whey protein concentrate (WPC), whey minerals, sweetened condensed milk, unsweetened condensed milk, dairy products such as cheese, and the like. At least one selected may be used. The content of these milk proteins is preferably from 1 to 15% by weight, more preferably from 1.5 to 12% by weight, even more preferably from 2 to 10% by weight in the whole cheese filling on a dry weight basis. If the amount is less than 1% by weight, oil separation may occur. If the amount is more than 15% by weight, a light and smooth texture may not be obtained.

  Examples of the organic acid include adipic acid, citric acid, gluconic acid, malic acid, tartaric acid, acetic acid, lactic acid, carbonic acid, succinic acid, fumaric acid, phosphoric acid and the like, and at least one selected from these groups is used. it can. Among them, acetic acid and lactic acid are preferable for keeping at 30 ° C. for a long time. The content of these organic acids is preferably 0.01 to 3% by weight, more preferably 0.05 to 2% by weight, and even more preferably 0.1 to 1% by weight in the whole cheese filling. If it is less than 0.1% by weight, the shelf life may be poor, and if it is more than 1% by weight, the emulsified structure may become unstable and oil separation may occur.

  Examples of the saccharides include sucrose, glucose, maltose, trehalose, starch syrup, fructose, lactose, isomerized saccharides, oligosaccharides, and sugar alcohols such as sorbitol and malbit, and at least one selected from these groups. Can be used. The content of these saccharides is preferably 15% by weight or less, more preferably 10% by weight or less, even more preferably 5% by weight or less in the whole cheese filling. If it exceeds 15% by weight, the sweetness may be too strong.

  The DE value of the saccharide is preferably from 40 to 60, more preferably from 45 to 55, and still more preferably from 48 to 52, for the purpose of suppressing sweetness and almost eliminating off-flavor (smell). If it is less than 40, it may not last at 30 ° C., and if it is more than 60, it may have too strong a sweet taste or a strange taste. Here, DE is one of indexes indicating the degree of decomposition of a product obtained by decomposing starch with an acid or an enzyme, and is an abbreviation of dextrose equivalent. It can be measured by measuring the reducing sugar in the sample as glucose and determining the ratio of the reducing sugar to the total solid content.

  The salt may be anything that is edible, preferably 0.01 to 0.5% by weight, more preferably 0.1 to 0.45% by weight, and 0.2 to 0.4% by weight in the whole cheese filling. % Is more preferred. When the amount is less than 0.01% by weight, an unpleasant taste (egg taste) may be felt, and when the amount is more than 0.5% by weight, the salty taste may be too strong.

  In addition, the flower paste of the present invention may contain the following taste components, flavors, emulsifiers, stabilizers, coloring agents, and the like as raw materials other than the above as long as the effects of the present invention are not impaired.

  Examples of the taste component include nuts such as almonds and walnuts, processed fruits such as dried fruits and cut fruits, processed chestnuts and processed sweet potatoes, processed vegetables such as dried vegetables, and processed cereals such as processed soybeans. Processed green tea, processed black tea, olives, anchovies, starches, cocoa powder, cacao mass, chocolate, vanilla beans, coffee extract, honey, lactic acid bacteria starter, Western liquor, bittering agents, and the like.

  Examples of the flavor include vanilla and milk.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin and the like.

  Examples of the stabilizer include sodium caseinate, sodium phosphate, sodium polyphosphate, potassium chloride, dextrin, cellulose, and the like.

  Examples of the colorant include various natural pigments such as carotene, caramel, gardenia, annatto, riborabine, and titanium oxide, and pigments that are synthetic colorants.

  Further, a preservative such as potassium sorbate or ε-polylysine or an antibacterial agent such as glycine, lysozyme, or chitosan may be used in combination for improving the shelf life.

  An example of the production of a raw-food cheese filling of the present invention is illustrated below. Basically, the amount of fats and oils in the whole cheese filling of the present invention is 35 to 60% by weight, the amount of oil is larger than that of a normal product, and it is separated when put in at a stroke. Therefore, specifically, the following two methods can be exemplified.

<When the oil phase is added after preparing the water phase>
When preparing 100 parts by weight of cheese filling, the weight ratio is 90/10 to 30/70, 1 to 3 parts by weight of sodium lactate / potassium lactate, 1 to 15 parts by weight of milk protein, 15 parts by weight or less of sugar, 0.01 parts by weight of salt ~ 0.5 parts by weight, 0.01 to 3 parts by weight of organic acid, 25 to 40 parts by weight of water are stirred and mixed, and the mixture is preheated to 35 to 50 ° C, and then fats and oils are charged up to 30 parts by weight. The feeding rate is irrelevant, and thereafter, the feeding rate per hour is within the range shown by the formula 1, and the feeding rate is not more than 48.1 parts by weight per minute, so that the total fat feeding rate is 35. The cheese filling of the present invention can be obtained by adding to ６０60 parts by weight, stirring, heating to 85 to 130 ° C., and then cooling to 60 to 80 ° C. The fat or oil may be added continuously or in multiple stages.
Oil / fat input (%) ≦ −11.4 × t ² + 67.8 × t Formula (1)
(However, the fat / fat input amount (%) means the feed amount up to the feed time t minutes when the final total feed amount of the fat / oil is converted into 100%. T: time (minute), feed time: 30 minutes Within.)

<When adding an oil phase without first preparing an aqueous phase>
When 100 parts by weight of cheese filling is to be prepared, 17.5 to 30 parts by weight of fats and oils, water and all other raw materials except for those added by steam heating are put into a cutter mixer (manufactured by Stefan). Stir at 1500 ± 500 rpm until the whole becomes homogeneous, then add 8.75 to 15 parts by weight of fats and oils and stir at 1500 ± 500 rpm until the whole becomes homogeneous, then 8.75 to 15 parts by weight And further stirred at 1500 ± 500 rpm until the whole becomes homogeneous, and then directly heated to 85-130 ° C. by steam (steam pressure 0.25 ± 0.05 MPa), and then cooled to 60 ° C. Filled and packaged. Finally, it was cooled in a refrigerator at 5 ° C. to obtain a raw cheese filling. The vapor pressure is adjusted so that the final water content is 25 to 40 parts by weight.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In the examples, “parts” and “%” are based on weight.

<Sensory evaluation method>
The flower pastes obtained in the Examples and Comparative Examples were eaten by 10 skilled panelists, evaluated according to the following criteria, and their average score was used as the evaluation value.

(Lightness)
5 points: Collapse as soon as put in the mouth, very light and good 4 points: Collapse as soon as put in the mouth, very light and good 3 points: Collapse when put in the mouth, good lightness 2 points: It is hard to crumble even if it is put in the mouth 1 point: It is hard to crumble even if it is put in the mouth and it is very heavy

(Smoothness)
5 points: no stickiness, extremely good smoothness 4 points: no stickiness, very good smoothness 3 points: almost no stickiness, good smoothness 2 Point: Slightly sticky, slightly poor smoothness 1 Point: Slightly sticky, lacks smoothness

(sweet taste)
5 points: Moderate sweetness 4 points: Sweetness is faintly strong 3 points: Sweetness is somewhat strong 2 points: Sweetness is strongly felt 1 point: Sweetness is very strong

(Saltiness)
5 points: Moderate salty feeling 4 points: Feel salty slightly strong 3 points: Feel salty slightly strong 2 points: Feel salty strongly 1 point: Feel salty very strongly

(Offensive taste)
5 points: No off-flavor (egum taste) is felt. 4 points: Very off-flavor (egum taste) is weak and good. 3 points: Off-flavor (egum taste) is weak and good. Slightly strong 1 point: Strong feeling of off taste

<Water activity (Aw)>
A plastic container (4 cm in diameter × 1 cm in height) is filled with a cheese filling at a temperature controlled at 25 ° C. about half, and then a water activity measuring device (“AquaLab CX-2” manufactured by Decagon Devices, Inc.) Was used to measure the water activity.

<PH>
The pH of the cheese filling was measured using pH METER (“F-52” manufactured by Horiba, Ltd.).

<Evaluation of the shelf life of raw cheese filling (30 ° C, 15th day)>
Heat-resistant bacteria (inoculation amount: 2.3 × 10 CFU / g), lactic acid bacteria (inoculation amount: 2.0 CFU / g), yeast (inoculation amount:) were added to the raw food cheese fillings obtained in Examples and Comparative Examples. 2.1 CFU / g) and mold (inoculation amount: 2.5 CFU / g) were all inoculated, mixed to be uniform, and kept at 30 ° C. for 15 days. After culturing at 35 ° C. for 48 hours on a standard agar medium on which all of these bacteria grow by the pour method, the lactic acid bacteria are counted using a plate count medium containing BCP with only the lactic acid bacteria growing by the pour method. ℃ in counting the number of colonies after 48 hours incubation, the number of colonies per cheese filling 1g is equal to or smaller than ¹⁰ 5 CFU / g ^○, was evaluated as × if 10 5 CFU / g or more.

<Evaluation of shelf life (30 ° C., 15th day) of confectionery topped with raw cheese filling>
Heat-resistant bacteria (inoculation amount: 2.3 × 10 CFU / g), lactic acid bacteria (inoculation amount: 2.0 CFU / g), yeast (inoculation amount:) were added to the raw food cheese fillings obtained in Examples and Comparative Examples. 2.1 CFU / g) and mold (inoculation amount: 2.5 CFU / g) were all inoculated and mixed so as to be uniform, and the raw cheese filling was topped on a cookie at 30 ° C. for 15 hours. Saved for days. After culturing at 35 ° C. for 48 hours on a standard agar medium on which all of these bacteria grow by the pour method, the lactic acid bacteria are counted using a plate count medium containing BCP with only the lactic acid bacteria growing by the pour method. After culturing at 48 ° C for 48 hours, the number of colonies was counted after culturing at 35 ° C for 48 hours on a chloramphenicol-added potato dextrose agar medium in which only fungi grow by smearing. if the number of colonies per filling 1g or less ¹⁰ 5 CFU / g ^○, was evaluated as × if 10 5 CFU / g or more.

<Comprehensive evaluation>
A comprehensive evaluation was performed based on the results of the shelf life evaluation and sensory evaluation of the confectionery. The evaluation criteria at that time are as follows.
5 points: A shelf life at 30 ° C., and all of the confectionery's lightness, smoothness, sweetness, salty taste, and off-flavor (egg taste) are 4 or more.
4 points: Long-life at 30 ° C., not less than 3 points in lightness, smoothness, sweetness, salty taste, and off-flavor (egg taste) of confectionery, and 1 or more points are 3 points or more and less than 4 points.
3 points: Long-lasting at 30 ° C., lightness, smoothness, sweetness, salty taste, and off-flavor (egg taste) of the confectionery are not less than 2 points, and 1 or more is 2 or more and less than 3 points.
2 points: Long-lasting at 30 ° C., not less than 1.5 points in terms of lightness, smoothness, sweetness, salty taste, and off-flavor (savory taste) of confectionery, and at least one point is 1.5 points or more and less than 2 points.
1 point: Not kept for a long time, or at least one of lightness, smoothness, sweetness, salty taste, and off-flavor (egg taste) of the confectionery is less than 1.5 points.

(Example 1) Preparation of a raw-food cheese filling According to the composition shown in Table 1, a raw-food cheese filling was prepared by the following method. Specifically, 25 parts by weight of fats and oils, 22.48 parts by weight of water and all other raw materials are put into a cutter mixer (manufactured by Stefan), stirred at 1500 rpm until the whole becomes homogeneous, and then 12.5 parts by weight And then stirred at 1500 rpm until the whole becomes homogeneous. Then, 12.5 parts by weight of fat and oil were added and further stirred at 1500 rpm until the whole became homogeneous, and then directly steam (steam pressure 0.25 MPa) The temperature was raised to 90 ° C. in 5 minutes, and then cooled to 60 ° C. and filled and packed. At this point, the amount of water added in the cheese filling was 31.48 parts by weight. Finally, it was cooled in a refrigerator at 5 ° C. to obtain a raw cheese filling. Table 1 shows the evaluation results of the obtained raw-food cheese filling.

(Examples 2 and 3, Comparative Examples 1 and 2) Preparation of Raw Food Cheese Filling Example 1 was prepared according to the composition shown in Table 1, except that the amounts of rapeseed oil and cheese powder were changed and the total amount was adjusted with water. A cheese filling was prepared in the same manner as described above. Table 1 shows the evaluation results of the obtained cheese fillings.

  As is clear from Table 1, the rapeseed oil was reduced to 38% by weight (Example 2), although the smoothness was reduced, but moderate saltiness was felt, and the rapeseed oil was increased to 53% by weight (Example 3). Although the saltiness and lightness were reduced, the smoothness was improved, and both were satisfactory for cheese filling. On the other hand, those in which the rapeseed oil was reduced to 35% by weight (Comparative Example 1) had poor shelf life and salty taste, decreased smoothness, and those in which the rapeseed oil was increased to 61% by weight (Comparative Example 2) had good shelf life. However, the smoothness and saltiness deteriorated, and there was a problem with cheese filling.

(Example 4) Preparation of raw food cheese filling According to the composition shown in Table 2, the weight ratio (51/49) of sodium lactate / potassium lactate was changed to the weight ratio (90/10), and water was adjusted. A cheese filling was produced in the same manner as in Example 1, and the evaluation results are shown in Table 2.

(Example 5) Production of raw food cheese filling Example 1 except that the weight ratio (51/49) of sodium lactate / potassium lactate and the total amount were changed according to the composition shown in Table 2, and the total amount was adjusted with water. A cheese filling was prepared in the same manner as described above, and the evaluation results are shown in Table 2.

(Comparative Example 3) Preparation of raw food cheese filling According to the composition shown in Table 2, the weight ratio of sodium lactate / potassium lactate (51/49) was changed to only sodium lactate, and water was adjusted. A cheese filling was prepared in the same manner, and the evaluation results are shown in Table 2.

(Comparative Example 4) Preparation of raw food cheese filling According to the composition shown in Table 2, the weight ratio of sodium lactate / potassium lactate (51/49) was changed to potassium lactate alone, and water was adjusted. A cheese filling was prepared in the same manner, and the evaluation results are shown in Table 2.

  As is clear from Table 2, when the weight ratio of sodium lactate / potassium lactate is 90/10 (Example 4) and 30/70 (Example 5), the shelf life, lightness, smoothness, sweetness and saltiness are good, I could hardly feel any off taste (egg taste). In the case of using only sodium lactate (Comparative Example 3), although the shelf life was good, salty taste and off-flavor (egg taste) were strongly felt. The one using only potassium lactate (Comparative Example 4) had poor shelf life and had a problem as a cheese filling.

(Examples 6 to 7 and Comparative Examples 5 to 6) Preparation of Raw Food Cheese Filling According to the composition shown in Table 2, the weight ratio of sodium lactate / potassium lactate (51/49) was the same, but the amount of addition was changed to obtain a whole. A cheese filling was prepared in the same manner as in Example 1 except that the amount was adjusted with water, and the evaluation results are shown in Table 2.

  As is evident from Table 2, the addition amounts of 2.97% by weight (Example 6) and 1.05% by weight (Example 7) in the weight ratio of sodium lactate / potassium lactate (51/49) correspond to the shelf life. , Lightness, smoothness and sweetness were good. On the other hand, when the added amount was 3.56% by weight (Comparative Example 5), the shelf life was good, but the salty taste and off-flavor (egg taste) were strongly felt, and 0.59% by weight (Comparative Example 6) had a long shelf life. Bad, there was a problem with cheese filling.

(Examples 8 to 9 and Comparative Examples 7 to 8) Preparation of Raw Food Cheese Filling According to the composition shown in Table 3, in order to change the content of milk protein, the amounts of rapeseed oil and cheese powder were changed, and the total amount was adjusted with water. Was prepared in the same manner as in Example 1 except that was adjusted, and the evaluation results are shown in Table 3.

  As is clear from Table 3, the sweetness of the milk protein content of 12.3% by weight (Example 8) was slightly inferior to that of 2.46% by weight (Example 1) in lightness and smoothness. , Salty taste and savory taste were good, and those with 1.23% by weight (Example 9) were good in all evaluation items. On the other hand, the case of 16.4% by weight (Comparative Example 7) was impaired in lightness, and the case of 0.82% by weight (Comparative Example 8) was impaired in smoothness, and had a problem as cheese filling. .

(Examples 10 to 11 and Comparative Examples 9 to 10) Preparation of Raw Food Cheese Filling According to the composition shown in Table 4, the total amount was adjusted with water by changing at least one of lactic acid, sodium acetate, and brewed vinegar. An adjustment was made in the same manner as in Example 1 except that the adjustment was performed, and the evaluation results are shown in Table 4.

  As is evident from Table 4, all the evaluation items were good for the case where the organic acid was 2.29% by weight (Example 10) and the case where the organic acid was 0.09% by weight (Example 11). On the other hand, those with 3.29% by weight (Comparative Example 9) felt strongly off-flavor (egg taste), while those without the addition of sodium acetate and organic acid (Comparative Example 10) had poor shelf life and had problems as cheese filling. there were.

(Example 12) Preparation of raw food cheese filling According to the composition shown in Table 5, except that half of the rapeseed oil was replaced with lard, adjustments were made in the same manner as in Example 1, and the evaluation results are shown in Table 5. Was.

  As is clear from Table 5, the fats and oils having a solid fat content of 3.0% (Example 12) were light in weight and slightly inferior in smoothness, but had no problem in commercial properties.

(Example 13) Production of raw food cheese filling According to the composition shown in Table 5, liquid sugar was changed to low-decomposition syrup, and adjustment was made in the same manner as in Example 1 except that the total amount was adjusted with water. Table 5 shows the evaluation results.

  As is clear from Table 5, the sugar having a DE value of 20 (Example 13) was slightly inferior in lightness, but did not have a problem in commercial properties.

(Example 14) Production of cracker topped with raw-food cheese filling According to the formulation in Table 6, a confectionery prepared by topping the raw-food cheese filling obtained in Example 1 with a cracker was produced by the following method. That is, the raw materials were put into a 10Q mixer bowl (“HP1i-20M” manufactured by Kanto Blender Co., Ltd.) and mixed at low speed for 3 minutes and at medium speed for 3 minutes and 30 seconds to obtain dough. After the cloth was laid at 35 ° C. for 3 hours, it was stretched to a thickness of about 2.5 mm using a reverse sheeter and folded three times. After the dough was rotated 90 degrees to change the direction of extension, the dough was stretched to a thickness of about 2.5 mm, and further folded three times. After rotating again by 90 degrees to change the extension direction, it was further extended to a thickness of about 2.5 mm to obtain a cracker dough. The cracker dough was extracted with a circular mold having a diameter of 5 cm, and baked for 7 minutes in a gas oven set to 240 ° C. on the upper heat and 260 ° C. on the lower heat to obtain a cracker. Table 7 shows the evaluation results obtained by storing the resulting crackers at 15 ° C. for 15 days with the raw food cheese filling topped.

  As is clear from Table 7, the cracker topped with the cheese filling of Example 1 had a long shelf life, was light and smooth, had good sweetness, saltiness and off-flavor (egg taste), and was delicious. Was.

(Comparative Examples 11 to 13) Production of crackers topped with raw-food cheese filling Table 7 shows the evaluation results of the crackers produced by the same method as in Example 14 and topped with a raw-food cheese filling.

  The cracker (Comparative Example 14) topped with the cheese filling (Comparative Example 1) having a low moisture content felt strongly salty and had poor merchantability. A cracker (Comparative Example 12) topped with a cheese filling (Comparative Example 4) using only potassium lactate had good lightness, smoothness, sweetness, saltiness, and off-flavor (egg taste), but had poor shelf life. Lack of merchantability. A cracker (Comparative Example 13) topped with a cheese filling (Comparative Example 5) containing a large amount of a sodium lactate / potassium lactate mixture had a strong salty taste and off-flavor (egg taste), and had a problem as a cheese filling.

Claims (9)

Raw edible cheese containing sodium lactate / potassium lactate with a weight ratio of 90/10 to 30/70, 1 to 3% by weight and milk protein 1 to 15% by weight, having a water activity of 0.93 to 0.98 and a pH of 5 to 6 Filling. The whole cheese filling contains 35 to 60% by weight of fats and oils, 25 to 40% by weight of water , 0.01 to 3% by weight of organic acids, 15% by weight or less of sugars, and 0.01 to 0.5% by weight of salt. 1. The raw food cheese filling according to 1. The cheese filling for raw food according to claim 1 or 2, wherein the solid fat index (SFC) of the fat or oil is 5% or less at 30 ° C. The raw food cheese filling according to claim 2 or 3, wherein the saccharide has a DE value (dextrose equivalent) of 40 to 60. Bread and confectionery using the cheese filling for raw food according to any one of claims 1 to 4. A method for producing 100 parts by weight of a raw food cheese filling having a water activity of 0.93 to 0.98 and a pH of 5 to 6, wherein a weight ratio of sodium lactate / potassium lactate is 90 to 30/70 to 1 to 3 parts by weight. , Milk protein 1-15 parts by weight, sugars 15 parts by weight or less, salt 0.01-0.5 parts by weight, organic acid 0.01-3 parts by weight, water 25-40 parts by weight, stirring and mixing, the mixture Was preheated to 35 to 50 ° C., and the fat or oil was fed up to 30 parts by weight regardless of the feeding rate, after which the hourly feeding rate was within the range shown by the formula 1 and 48.1 per minute. A step of adding the total amount of fats and oils so as not to exceed 35 parts by weight, stirring, heating to 85 to 130 ° C, and cooling to 60 to 80 ° C. Raw cheese filling containing Manufacturing method.
Oil / fat input (%) ≦ −11.4 × t2 + 67.8 × t Equation (1)
(However, the fat / fat input amount (%) refers to the feed amount up to a certain feeding time when the final total fat feeding amount is converted into 100%. T: time (minute), feeding time: within 30 minutes .) Raw edible cheese containing sodium lactate / potassium lactate with a weight ratio of 90/10 to 30/70, 1 to 3% by weight and milk protein 1 to 15% by weight, having a water activity of 0.93 to 0.98 and a pH of 5 to 6 A method for producing 100 parts by weight of a filling, wherein 17.5 to 30 parts by weight of fats and oils, water excluding the amount added by the subsequent steam heating , and the sodium lactate, the potassium lactate, and the milk protein Agitation of the raw material containing , 8.75 to 15 parts by weight of fat and oil, and stirring, 8.75 to 15 parts by weight of fat and oil, and further stirring, and final water content A method for producing a raw food cheese filling, comprising: a step of directly raising the temperature to 85 to 130 ° C by steam so that the content of the cheese becomes 25 to 40 parts by weight; and a step of cooling to 60 to 80 ° C. The method for producing a raw food cheese filling according to claim 6 or 7, wherein the solid fat index (SFC) of the fat or oil is 5% or less at 30 ° C. The method for producing a raw food cheese filling according to any one of claims 6 to 8, wherein the saccharide has a DE value (dextrose equivalent) of 40 to 60.