JP7041490B2 - Paste-like cheese-like food oil composition - Google Patents

Description

The present invention relates to a paste-like cheese-like food oil / fat composition.

Cheese is classified into "natural cheese" and "processed cheese" under the Fair Competition Code. "Natural cheese" is defined as a curd made by coagulating milk or the like with a part of whey removed, aged it, or the like. In addition, "processed cheese" is defined as crushed natural cheese, heated and melted, and emulsified.
From the viewpoint of cost reduction, it has been proposed to reduce the amount of cheese used as a milk fat source or to produce cheese-like foods (cheese-like foods) without using cheese at all. ing.
Examples of cheese-like foods include those in solid form at refrigerating temperature and those in paste form (semi-solid form). Solid cheese-like foods include, for example, cheese blocks, sliced cheese, shredded cheese. On the other hand, pasty cheese-like foods include, for example, cream cheese, cheese fondue (or cheese dip), cheese sauce, cheese filling, cheese spread.

Pasty cheese-like foods are often cooked and then eaten, so it is important to suppress oil off during heating. For example, cheese fondue is heated and melted, and the melt is coated on the ingredients and eaten. In addition, cheese sauce and cheese filling are eaten by topping (for example, squeezing from a squeezing bag) or wrapping and baking on bread or its dough. In either case, if oil off occurs during heating, it adversely affects the flavor, texture, appearance, etc. of the food, which is not desirable. Therefore, attempts have been made to suppress oil off during heating.
For example, Japanese Patent Application Laid-Open No. 2016-14991 (Patent Document 1) describes tapioca modified starch in an amount of 2.0 to 18.0% by weight, pregelatinized starch in an amount of 2.0 to 20.0% by weight, and raw cheese in an amount of 34 to 18.0% by weight. A processed cheese containing 73% by weight and containing butter and vegetable oil is described (claim 1). In Patent Document 1, the blending amount of butter is preferably 1 to 25%, the blending amount of vegetable oil is preferably 5% to 40%, and when the blending amount of butter and vegetable fat is larger than this blending amount, oil off occurs. It is described that it becomes easier to do (paragraph 0014). In the examples of Patent Document 1, butter and soybean oil, butter and coconut oil, or butter and palm oil are combined, and it is shown that oil-off does not occur unless each of them exceeds the above-mentioned blending amount. (Tables 1 to 2, paragraph 0035). However, Patent Document 1 does not report any relationship between the type of fat and oil and the oil off during heating.
Further, Japanese Patent Application Laid-Open No. 1-179648 (Patent Document 2) describes a sugar ester having a monoester content of 80% or more as an emulsifier in natural cheese, and / or a lecithin having enhanced O / W type emulsifying property and a stabilizer. A method for producing processed cheeses to which the cheese is added and heated and melted is described (claim 1). In the examples of Patent Document 2, a cheese spread is produced using unsalted butter, but it has been shown that fat separation during heating and melting does not occur when the above emulsifier and stabilizer are used in combination (). Table 2). However, Patent Document 2 does not report any relationship between the type of fat and oil and the oil off during heating.

Paste-like cheese-like foods are often used as ingredients for frozen foods. Since paste-like cheese-like foods are mainly composed of protein, when frozen and thawed, the protein structure is destroyed and oil-off is likely to occur. Therefore, attempts have been made to suppress oil off after thawing.
For example, Japanese Patent Application Laid-Open No. 2007-006721 (Patent Document 3) describes a cheese-like food containing a whey protein and a collagen hydrolyzate having an average molecular weight of 10,000 to 100,000 (Claim 1). According to Patent Document 3, when the average molecular weight of the collagen hydrolyzate is less than 10,000, or when the amount of the collagen hydrolyzate added is less than 1% by weight based on the whole cheese-like food, oil-off suppression after thawing is suppressed. It is stated that it may not be obtained (paragraph 0015). In the examples of Patent Document 3, rapeseed oil and palm oil are used in a weight ratio of 100: 0, 67:33, 50:50 to produce a cheese-like food, but the whey protein and the average molecular weight are 10,000 to 10,000. It has been shown that oil-off after thawing is suppressed when 100,000 collagen hydrolysates are used in combination (Table 1). However, Patent Document 3 does not report any relationship between the type of fat and oil and the oil off after thawing.

Japanese Unexamined Patent Publication No. 2016-14991 Japanese Unexamined Patent Publication No. 1-179648 Japanese Unexamined Patent Publication No. 2007-006721

For cheese-like foods, it has been studied for some time to suppress oil-off during heating and oil-off after thawing. However, in a specific form (paste-like) cheese-like food, it has been considered to achieve both the suppression of oil-off during heating and the suppression of oil-off after thawing, especially the above-mentioned compatibility depending on the type of fat and oil. It has not been. Further, in addition to suppressing these oil-offs, it is also required to exhibit a good cheese flavor, but in conventional fats and oils (for example, the rapeseed oil described in Patent Document 3 or a mixed oil of rapeseed oil and palm oil), cheese is used. We also found the problem of weakening the flavor.
Therefore, an object of the present invention is to provide a paste-like cheese-like oil / fat composition for foods, which can achieve both oil-off suppression during heating and oil-off suppression after thawing, and has an excellent flavor.

Nothing has been reported so far about the relationship between the types of fats and oils (oils and fats that replace a part of milk fat contained in raw cheeses) contained in the raw material cheeses of pasty cheese-like foods and the oil-off and flavor. Under such circumstances, as a result of diligent studies to achieve the above-mentioned problems, the present inventors have combined liquid fats and laurin-based fats and oils as fats and oils to be blended in the raw cheese to turn off the oil during heating. The present invention has been completed by finding that a paste-like cheese-like food product that can suppress both suppression and oil-off suppression after thawing and has an excellent flavor can be obtained.

That is, the present invention includes the following aspects.
(1) An oil / fat composition for producing a paste-like cheese-like food by blending with raw material cheese, which comprises a liquid oil / fat and a lauric-based oil / fat.
(2) The oil / fat composition according to (1), wherein the SFC of the oil / fat composition measured under the following measurement conditions at 5 ° C. is 50% or less.
<Measurement conditions>
The sample is heated in a constant temperature bath at 70 ° C. to make it uniform and placed in a test tube. The sample placed in the test tube is held at 60.0 ± 0.2 ° C. for 30 minutes. The sample is held at 0 ± 0.2 ° C. for 30 minutes, then transferred to 25 ± 0.2 ° C. and held for 30 minutes. After holding at 0 ± 0.2 ° C. for 30 minutes again, hold at the measurement temperature (T ± 0.2 ° C.) for 30 minutes and read the NMR signal of the sample. After the measurement, the sample is moved to the next measurement temperature, held for 30 minutes, and then the NMR signal of the sample is read. Hereinafter, the same operation is repeated. The measurement temperature is 5 ° C, 10 ° C, 15 ° C, and 20 ° C, and the measurement is performed in order from the lowest temperature.
(3) The oil / fat composition according to (1) or (2), wherein the SFC of the oil / fat composition measured under the following measurement conditions at 0 ° C. is 3% or more.
<Measurement conditions>
The sample is heated in a constant temperature bath at 70 ° C. to make it uniform and placed in a test tube. The sample placed in the test tube is held at 60.0 ± 0.2 ° C. for 30 minutes, then held at the measurement temperature (T ± 0.2 ° C.) for 30 minutes, and the NMR signal of the sample is read. After the measurement, the sample is moved to the next measurement temperature, held for 30 minutes, and then the NMR signal of the sample is read. Hereinafter, the same operation is repeated. The measurement temperatures are 40 ° C., 35 ° C., 30 ° C., 25 ° C., 20 ° C., 15 ° C., 10 ° C., 5 ° C., and 0 ° C., and measurements are made in order from the highest temperature.
(4) Any of (1) to (3), wherein the content of the liquid fat and oil is 30 to 90% by mass with respect to the total mass of the fat and oil composition (or the total mass of the vegetable fat and oil in the fat and oil composition). The oil and fat composition according to item 1.
(5) The content of the lauric-based fat or oil is 10 to 70% by mass with respect to the total mass of the fat or oil composition (or the total mass of the vegetable fat or oil in the fat or oil composition), according to (1) to (4). The oil / fat composition according to any one of the above items.
(6) A pasty cheese-like food containing the raw material cheese and the oil / fat composition according to any one of (1) to (5).
In addition, in this specification, "cheese-like food" is a concept including all foods similar to cheese obtained by blending fats and oils with raw cheese (natural cheese, processed cheese, etc.). Further, the "paste-like cheese-like food" means a paste-like (semi-solid) cheese-like food at a refrigerating temperature (for example, 5 ° C.).
In the present specification, the following two types of measurement conditions can be mentioned as the measurement conditions for the SFC (solid fat content) of fats and oils.
<Measurement condition A> (Definition of liquid fats and oils, SFC measurement conditions in oil-off evaluation during heating)
The sample is heated in a constant temperature bath at 70 ° C. to make it uniform and placed in a test tube. The sample placed in the test tube is held at 60.0 ± 0.2 ° C. for 30 minutes. The sample is held at 0 ± 0.2 ° C. for 30 minutes, then transferred to 25 ± 0.2 ° C. and held for 30 minutes. After holding at 0 ± 0.2 ° C. for 30 minutes again, hold at the measurement temperature (T ± 0.2 ° C.) for 30 minutes and read the NMR signal of the sample. After the measurement, the sample is moved to the next measurement temperature, held for 30 minutes, and then the NMR signal of the sample is read. Hereinafter, the same operation is repeated. The measurement temperature is 5 ° C, 10 ° C, 15 ° C, and 20 ° C, and the measurement is performed in order from the lowest temperature.
<Measurement condition B> (SFC measurement condition in oil-off evaluation during thawing)
The sample is heated in a constant temperature bath at 70 ° C. to make it uniform and placed in a test tube. The sample placed in the test tube is held at 60.0 ± 0.2 ° C. for 30 minutes, then held at the measurement temperature (T ± 0.2 ° C.) for 30 minutes, and the NMR signal of the sample is read. After the measurement, the sample is moved to the next measurement temperature, held for 30 minutes, and then the NMR signal of the sample is read. Hereinafter, the same operation is repeated. The measurement temperatures are 40 ° C., 35 ° C., 30 ° C., 25 ° C., 20 ° C., 15 ° C., 10 ° C., 5 ° C., and 0 ° C., and measurements are made in order from the highest temperature.
The measurement condition A is a measurement condition based on "2.2.9 Solid fat content (NMR method)" described in "Standard Oil and Fat Analysis Test Method" (2013) edited by the Japan Oil Chemists' Society. Since the measurement condition A is measured by shifting from a low temperature to a high temperature, it is suitable for oil-off evaluation during heating.
On the other hand, unlike the measurement condition A, the measurement condition B is suitable for the oil-off evaluation at the time of thawing because the measurement is performed by shifting from the high temperature to the low temperature.

According to the oil / fat composition of the present invention, it is possible to provide a paste-like cheese-like food that can both suppress oil-off during heating and suppress oil-off after thawing, and has an excellent flavor.

The oil and fat composition for producing a paste-like cheese-like food by blending with the raw material cheese of the present invention (hereinafter, may be referred to as "paste-like cheese-like food oil and fat composition") is liquid oil and fat and laurin-based. Contains fats and oils.

The liquid fat and oil means a fat and oil having an SFC of 0% at 20 ° C. measured by the measurement condition A.
Examples of liquid fats and oils include soybean oil, rapeseed oil, high oleic rapeseed oil (for example, rapeseed oil having an oleic acid content of 65% by mass or more), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, red flower oil, sunflower oil, and high oleic. Examples thereof include sunflower oil (for example, sunflower oil having an oleic acid content of 65% by mass or more), linseed oil, sesame oil, palm double olein, and a mixed oil of two or more of these.
The mixed oil may be, for example, a mixed oil of palm double olein and at least one selected from soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, and high oleic sunflower oil. The mixing ratio (mass ratio) of the former and the latter is not particularly limited, but is selected from the range of about 30:70 to 90:10, and is, for example, 40:60 to 80:20.
Of the above liquid fats and oils, soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, and high oleic sunflower oil are preferable, and high oleic rapeseed oil and high oleic sunflower oil are more preferable from the viewpoint of oxidation stability.
The content of the liquid fat and oil can be selected from, for example, in the range of 30 to 90% by mass with respect to the total mass of the fat and oil composition for pasty cheese-like food (or the total mass of the vegetable fat and oil in the fat and oil composition), for example. , 35 to 90% by mass, preferably 40 to 85% by mass (for example, 45 to 85% by mass), and more preferably 50 to 80% by mass (for example, 60 to 80% by mass). If the content of liquid fat is too small, oil off during heating is likely to occur. Further, if the content of the liquid fat is too large, the oil is likely to be turned off after thawing, and the cheese flavor tends to be weakened.

The lauric-based fat and oil is not particularly limited as long as it is a fat and oil containing 30% by mass or more of lauric acid as a constituent fatty acid. Examples of laurin-based oils and fats include coconut oil, palm kernel oil, fractionated oils thereof (palm kernel stear, palm kernel olein, etc.), hardened oils thereof (partially hardened oil, extremely hardened oil), and a mixture of two or more of these. Examples include oil.
Of the above laurin-based oils and fats, coconut oil, palm kernel oil, palm kernel hydrogenated oil, and palm kernel olein are preferable.

The content of the laurin-based fat and oil can be selected from, for example, in the range of 10 to 70% by mass with respect to the total mass of the paste-like cheese-like food fat and oil composition (or the total mass of the vegetable fat and oil in the fat and oil composition). For example, it is 10 to 60% by mass, preferably 15 to 55% by mass, and more preferably 20 to 50% by mass. If the content of lauric oil is too low, oil-off after thawing tends to occur and the cheese flavor tends to be weakened. Further, if the content of lauric oil is too large, oil off during heating is likely to occur.

The paste-like cheese-like food fat composition of the present invention may further contain other fats and oils. The other fats and oils are not particularly limited, and examples thereof include palm-based fats and oils, hydrogenated oils and fats of liquids, animal fats and oils, and mixed oils of two or more of these.

Examples of palm-based oils and fats include palm oil, palm fractionated oil (for example, palm stear, palm olein, palm mid fraction), palm hardened oil (partially hardened oil, extremely hardened oil), and a mixed oil of two or more of these. Will be.
Examples of the hydrogenated oil of liquid fats and oils include soybean oil, rapeseed oil, high oleic rapeseed oil, high ersin rapeseed oil, sunflower oil, high oleic hydrogenated oil (partially hardened oil, extremely hardened oil), and a mixed oil of two or more of these. Can be mentioned.
Examples of animal fats and oils include lard, beef tallow, milk fat, fish oil, and mixed oils thereof.

The content of other fats and oils is, for example, 30% by mass or less, preferably 20% by mass or less, and more preferably 10% by mass or less (for example, 0. 5 to 5% by mass). If the content of other fats and oils is too high, the cheese flavor tends to be weakened.

The constituent fats and oils of the paste-like cheese-like food fats and oils composition of the present invention may be entirely or partially transesterified. Specifically, ester replacement oil for laurin-based fats and oils alone, ester replacement oils for mixed oils of liquid fats and oils and laurin-based fats and oils, ester replacement oils for mixed oils of liquid fats and oils and other fats and oils (for example, palm-based fats and oils), laurin. Ester replacement oils of mixed oils of based oils and fats and other oils and fats (for example, palm-based oils and fats) may be used.

In the paste-like cheese-like food oil / fat composition of the present invention, the SFC at 5 ° C. measured by the measurement condition A is not particularly limited, but is 50% or less (for example, 45) from the viewpoint of suppressing oil off during heating. % Or less), more preferably 40% or less (for example, 35% or less), and even more preferably 30% or less. The reason why the oil-off during heating is suppressed as the SFC at 5 ° C. measured by the measurement condition A is lower is not clear, but the smaller the amount of oil and fat crystals in the paste-like cheese-like food before heating, the more the oil and fat crystals due to heating. Since there is little change in the amount (change in tissue structure), it is speculated that oil off during heating may be suppressed.
Further, in the paste-like cheese-like food oil / fat composition of the present invention, the SFC at 0 ° C. measured by the measurement condition B is not particularly limited, but is 3% or more (for example, from the viewpoint of suppressing oil off during thawing). 3 to 90%) is preferable, 5% or more (for example, 8 to 70%) is more preferable, and 10% or more (for example, 15 to 50%) is further preferable. It is not clear why the higher the SFC at 0 ° C. measured by measurement condition B, the more the oil off during thawing is suppressed, but ice crystals are formed during the freezing process of pasty cheese-like foods from -1 to -10. When the temperature is high and the amount of oil and fat crystals immediately before ice crystal formation (0 ° C) is large, it is less susceptible to tissue destruction due to ice crystal growth (the structure is maintained), so oil off during thawing is suppressed. It is speculated that it may be.

The pasty cheese-like food oil / fat composition of the present invention may further contain various additives such as emulsifiers (such as lecithin), antioxidants (such as tocopherols), and flavors. These additives can be used alone or in combination of two or more. The content of these additives is not particularly limited and may be, for example, 0.01 to 2% by mass with respect to the total mass of the paste-like cheese-like food oil / fat composition.

[Paste-like cheese-like food]
The pasty cheese-like food of the present invention contains a raw material cheese and the above-mentioned oil and fat composition for cheese-like food. The raw material cheese may be either natural cheese or processed cheese. Natural cheeses include soft cheeses (eg, non-aged types such as mozzarella and mascarpone, aged types such as Camambale), semi-hard cheeses (eg, aged types such as Gorgonzola and Gouda), and hard cheeses (eg, emmental, cheddar, etc.). Aged type), ultra-hard cheese (for example, aged type such as Parmesan and Regiano) can be exemplified. Examples of the processed cheese include those obtained by heating and melting one or more of the above-exemplified natural cheeses and emulsifying them. These raw cheeses can be used alone or in combination of two or more.

The content of the raw material cheese is not particularly limited and can be appropriately selected from the range of, for example, 10 to 80% by mass with respect to the total mass of the paste-like cheese-like food.

The content of the oil / fat composition for pasty cheese-like food is, for example, 5 to 30% by mass, preferably 10 to 25% by mass, based on the total mass of the paste-like cheese-like food. If the content of the oil and fat composition for pasty cheese-like food is too large, the cheese flavor of the paste-like cheese-like food tends to be weakened.

The pasty cheese-like food of the present invention may further contain additives. Examples of the additive include molten salt, milk protein, modified starch and the like.
Examples of the molten salt include phosphate (for example, sodium polyphosphate) and citrate (for example, sodium citrate). The content of the molten salt is not particularly limited, and is, for example, 0.1 to 5% by mass with respect to the total mass of the paste-like cheese-like food.
Examples of milk protein include casein sodium. The content of milk protein is not particularly limited, and is, for example, 1 to 10% by mass with respect to the total mass of the paste-like cheese-like food.
Examples of the processed starch include oxidized starch, phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, and hydroxypropylated phosphoric acid cross-linked starch. The content of the modified starch is not particularly limited, and is, for example, 0.1 to 5% by mass with respect to the total mass of the paste-like cheese-like food.

The water content of the paste-like cheese-like food of the present invention is not particularly limited as long as it can be maintained in the paste-like form, and is, for example, 20 to 80% by mass, preferably 25, based on the total mass of the paste-like cheese-like food. It is ~ 75% by mass (for example, 30 to 70% by mass), more preferably 35 to 65% by mass.

Paste-like cheese-like foods are plastic at refrigerated temperatures. The hardness of the paste-like cheese-like food at a refrigerated temperature (for example, 5 ° C.) is, for example, 2000 gf or less, preferably 1500 gf or less, and more preferably 1000 gf or less. For hardness, use a rheometer (EZTest, manufactured by Shimadzu Corporation) to measure the maximum stress (gf) when pressed with a cylindrical blanger (diameter 15 mm) at a speed of 300 mm / min for 8 seconds. Is calculated by.

本発明の油脂組成物を原料チーズに配合して製造されるペースト状チーズ様食品の５℃における硬度は、一般に市販されているペースト状チーズ様食品あるいはペースト状チーズの５℃における硬度と同程度であってもよく、種類に応じて、例えば、５０～１５００ｇｆの範囲、好ましくは５０～１０００ｇｆ（例えば、８０～５００ｇｆ）の範囲から選択してもよい。 Specific examples of the pasty cheese-like food include cream cheese, cheese fondue (or cheese dip), cheese sauce, cheese filling, cheese spread and the like.
Among pasty cheese-like foods or pasty cheeses, products generally marketed as cheese spreads, cream cheeses, cheese fillings, and cheese fondue, and solid cheese-like foods or products generally marketed as solid cheese at 5 ° C. The hardness is as follows.

The hardness of the paste-like cheese-like food produced by blending the oil-and-fat composition of the present invention with the raw cheese is about the same as the hardness of a commercially available paste-like cheese-like food or paste-like cheese at 5 ° C. It may be selected from the range of, for example, 50 to 1500 gf, preferably 50 to 1000 gf (for example, 80 to 500 gf) depending on the type.

In the present invention, since it is possible to achieve both oil-off during heating and oil-off after thawing, it is in the form of a paste for heating (for example, for heating in a microwave oven) and for freezing (for example, for materials for frozen foods). It can be suitably used as an oil / fat composition for producing cheese-like foods. The pasty cheese-like food for heating may be, for example, a food heated to 70 to 100 ° C. Further, the pasty cheese-like food for freezing may be, for example, a food that is frozen and stored at −20 to −15 ° C.

[Manufacturing method of pasty cheese-like food]
The pasty cheese-like food of the present invention is prepared by a conventional method, for example, a step of heating and mixing the raw material cheese, the oil and fat composition of the present invention, an additive and water if necessary, and a step of cooling the heated mixture. It can be manufactured by a method including.
In the heating and mixing step, the blending amount of each component is appropriately selected according to the content in the paste-like cheese-like food. The heating temperature is, for example, about 60 to 100 ° C. Degassing may be performed during heating and mixing, if necessary.
In the cooling step, the heated mixture is cooled to, for example, about 1 to 10 ° C.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

[Evaluation method for paste-like cheese-like food oil and fat compositions]
The SFC at 5 ° C. was measured under measurement condition A, and the SFC at 0 ° C. was measured under measurement condition B.

[Evaluation method for pasty cheese-like foods]
(1) Hardness at 5 ° C The hardness at 5 ° C is the maximum when pressed with a cylindrical blanger (diameter 15 mm) at a speed of 300 mm / min for 8 seconds using a rheometer (manufactured by Shimadzu Corporation, EZTest). It was calculated by measuring the stress (gf).
(2) Oil off during heating In a heat-resistant storage container (width 120 mm x depth 120 mm x height 60 mm), 80 g of the pasty cheese-like foods of Examples and Comparative Examples are weighed, the attached lid is placed, and a microwave oven (500 W) is placed. ) For 2 minutes and 30 seconds (temperature of cheese-like food: about 85 ° C.). Immediately after removing the container from the microwave, it was stirred with a spatula 30 times. This was transferred to a vial bottle (110 mL), and the amount of oil and fat floating on the surface (oil-off amount) was evaluated according to the following criteria.
5: The amount of oil off is about the same as that of Comparative Example 1. 4: The amount of oil off is slightly larger than that of Comparative Example 1. 3: Intermediate between the amount of oil off between Comparative Example 1 and Comparative Example 3 2: Compared with Comparative Example 3. The amount of oil off is slightly smaller 1: The amount of oil off is about the same as in Comparative Example 3 (3) Oil off after thawing The pasty cheese-like foods of Examples and Comparative Examples are dispensed into a plastic cup (140 mL). Then, heat-sealed with a film. After allowing to stand in a freezer at −20 ° C. for 16 hours to freeze, the mixture was allowed to stand in a refrigerator at 5 ° C. for 7 hours to thaw. After thawing, the film was opened and the degree of oil off was evaluated according to the following criteria.
5: The amount of oil off is about the same as that of Comparative Example 3: The amount of oil off is slightly larger than that of Comparative Example 3: Intermediate between the amount of oil off between Comparative Example 3 and Comparative Example 1 2: Compared with Comparative Example 1. The amount of oil off is slightly smaller 1: The amount of oil off is about the same as in Comparative Example 1 (4) Flavor The flavor of the paste-like cheese-like foods of Examples and Comparative Examples is evaluated by 9 panelists according to the following criteria. did.
5: Good cheese flavor 4: Good cheese flavor, but a little vegetable oil flavor 3: Good cheese flavor, but a little vegetable oil flavor 2: Cheese flavor Slightly weak and the flavor of vegetable oil is felt 1: Cheese flavor is weak and the flavor of vegetable oil is strongly felt

[Preparation of pasty cheese-like food]
The formulations of the pasty cheese-like foods of Examples and Comparative Examples are shown in Table 1 below.

The paste-like cheese-like foods of Examples and Comparative Examples were prepared by the following methods.
Processed cheese, oil and fat compositions shown in Tables 2 and 3, casein sodium, hydroxypropylated phosphoric acid cross-linked starch (Matsutani Chemical Industry Co., Ltd.) in a 10 L mixer (manufactured by Izumi Food Machinery Co., Ltd.) so as to be as shown in Table 1. , Farinex VA70WM), sodium polyphosphate, and water were added, and steam was directly blown into the mixture while stirring at 1200 rpm, and the mixture was heated to 85 ° C. During heating and mixing, degassing was performed using a vacuum pump between 65 and 75 ° C. Then, it was filled in a bag and cooled in a refrigerator at 5 ° C. for 16 hours or more to obtain a paste-like cheese-like food (cheese fondue).

As is clear from the results in Tables 2 and 3, the paste-like cheese-like food of the example has more oil-off suppression during heating, oil-off suppression after thawing, and flavor than the paste-like cheese-like food of the comparative example. It is excellent in all respects.

The oil-and-fat composition of the present invention is excellent in all of the oil-off during heating, the oil-off after thawing, and the flavor of the paste-like cheese-like food, and is therefore suitable as the oil-off for paste-like cheese-like food. Can be used.

Claims (6)

It is a paste-like cheese-like food in which an oil / fat composition is mixed with raw cheese.
The pasty cheese-like food contains 5 to 30% by mass of the oil and fat composition.
The fat and oil composition contains 30 to 90% by mass of liquid fat and oil and 10 to 70% by mass of lauric fat and oil.
The pasty cheese-like food . The paste-like cheese-like food according to claim 1, wherein the SFC of the oil / fat composition measured under the following measurement conditions at 5 ° C. is 50% or less.
<Measurement conditions>
The sample is heated in a constant temperature bath at 70 ° C. to make it uniform and placed in a test tube. The sample placed in the test tube is held at 60.0 ± 0.2 ° C. for 30 minutes. The sample is held at 0 ± 0.2 ° C. for 30 minutes, then transferred to 25 ± 0.2 ° C. and held for 30 minutes. After holding at 0 ± 0.2 ° C. for 30 minutes again, hold at the measurement temperature (T ± 0.2 ° C.) for 30 minutes and read the NMR signal of the sample. After the measurement, the sample is moved to the next measurement temperature, held for 30 minutes, and then the NMR signal of the sample is read. Hereinafter, the same operation is repeated. The measurement temperature is 5 ° C, 10 ° C, 15 ° C, and 20 ° C, and the measurement is performed in order from the lowest temperature. The paste-like cheese-like food according to claim 1 or 2, wherein the SFC of the oil / fat composition measured under the following measurement conditions at 0 ° C. is 3% or more.
<Measurement conditions>
The sample is heated in a constant temperature bath at 70 ° C. to make it uniform and placed in a test tube. The sample placed in the test tube is held at 60.0 ± 0.2 ° C. for 30 minutes, then held at the measurement temperature (T ± 0.2 ° C.) for 30 minutes, and the NMR signal of the sample is read. After the measurement, the sample is moved to the next measurement temperature, held for 30 minutes, and then the NMR signal of the sample is read. Hereinafter, the same operation is repeated. The measurement temperatures are 40 ° C., 35 ° C., 30 ° C., 25 ° C., 20 ° C., 15 ° C., 10 ° C., 5 ° C., and 0 ° C., and measurements are made in order from the highest temperature. The paste-like cheese-like food according to any one of claims 1 to 3, which contains 10 to 30% by mass of the oil and fat composition . The paste-like cheese-like food according to any one of claims 1 to 4, wherein the content of the lauric-based fat and oil is 20 to 70% by mass with respect to the total mass of the fat and oil composition. The paste-like cheese-like food according to any one of claims 1 to 5, wherein the fat and oil composition contains 30 to 70% by mass of a liquid fat and oil and 30 to 70% by mass of a lauric-based fat and oil.