JP7336910B2 - Liquid cheese food containing indigestible dextrin - Google Patents

Description

The present invention relates to a liquid food containing indigestible dextrin and cheese.

Dietary fiber is a component that is not digested by human digestive enzymes, and has physiological functions such as delaying the absorption of food in the digestive tract and adjusting the intestinal flora. It has been attracting attention in recent years from the viewpoint of (functionality). Indigestible dextrin, which is one type of water-soluble dietary fiber, is a polysaccharide with an average molecular weight of about 2000 obtained by heating or decomposing starch. Indigestible dextrin is widely used as a dietary fiber for foods because it is readily available, water-soluble, and easy to handle.

Cheese is a highly nutritious and highly palatable food. There are various types of cheese with different flavors due to differences in raw materials and manufacturing methods, and these are eaten alone, and are used as toppings and raw materials for foods such as cheese sauce. A cheese-containing food or cheese-like food containing indigestible dextrin has been proposed. Patent Literature 1 describes various foods, including cheese, containing indigestible dextrin. In Patent Document 2, in a combination food in which a plurality of foods such as cheese are combined, one or more of dietary fiber such as indigestible dextrin, dextrin, and glycerin are added to the phase of a specific food from other phases. It is described that a large amount is contained to prevent moisture from migrating to other phases. Patent Document 3 describes that a cream cheese-like food containing fermented lactic acid, cross-linked starch, water-soluble dietary fiber, and oils and fats is low in calories and yet satisfies the texture, mouthfeel, and flavor of cream cheese. ing.

JP-A-5-255402 JP-A-5-91833 Japanese Unexamined Patent Application Publication No. 2011-200202

Indigestible dextrin has a slight sweetness and harshness, which can affect the flavor of foods. In particular, it was found that when a liquid food containing cheese such as cheese sauce contains indigestible dextrin, it not only has the sweetness and harshness of indigestible dextrin, but also deteriorates in cheese-like flavor and mouthfeel. . TECHNICAL FIELD The present invention relates to a liquid food product containing indigestible dextrin containing cheese with improved flavor and mouthfeel.

The present inventors have found that by using a combination of a plurality of predetermined types of cheese as the raw material cheese for a liquid food containing indigestible dextrin containing cheese, the obtained food has sweetness and harshness due to the indigestible dextrin. It was found to have a suppressed and good cheese flavor and a rich and smooth cheese-like mouthfeel. In addition, the present inventors found that the effect of improving flavor and mouthfeel is more remarkable when the liquid food containing the indigestible dextrin-containing cheese is reheated after being refrigerated or frozen.

Therefore, the present invention provides 4 to 30% by mass of indigestible dextrin in the total mass of the liquid portion, and two or more cheeses selected from the group consisting of cream cheese, semi-hard/hard type cheese, and blue cheese. To provide a liquid food containing 5 to 40 mass% in total.

The liquid food containing the indigestible dextrin and cheese provided by the present invention has reduced sweetness and harshness caused by the indigestible dextrin, and has a good cheese flavor and a rich and smooth cheese-like texture. have Therefore, according to the present invention, it is possible to provide a cheese-containing liquid food that can enjoy the health benefits of the indigestible dextrin and that has a good flavor and mouthfeel. Furthermore, the liquid food of the present invention is suitable as a refrigerated or frozen food because its flavor and mouthfeel are less likely to deteriorate even when reheated after refrigerated or frozen storage.

The present invention provides a liquid food containing indigestible dextrin containing cheese. That is, the food provided by the present invention is a liquid food having a liquid portion containing indigestible dextrin and cheese (hereinafter referred to as the liquid food of the present invention).

The indigestible dextrin contained in the liquid food of the present invention may be naturally derived or artificial. As the indigestible dextrin used in the present invention, those having a dietary fiber content of 80% by mass or more, preferably 85 to 95% by mass can be suitably used. Such indigestible dextrin can be produced from natural starch by enzymatic treatment, roasting treatment, etc. (for example, Patent Document 1), but commercially available products can also be used (for example, Matsutani Kagaku Kogyo Fibersol 2). . A good health effect can be expected by using foods with a high dietary fiber content. Here, the dietary fiber content is a value determined by an enzyme-HPLC method according to AOAC 2001.3.

The content of the indigestible dextrin in the liquid food of the present invention is preferably 4 to 30% by mass, more preferably 5 to 24% by mass, and still more preferably 5 to 20% by mass of the total mass of the liquid portion of the food. , More preferably 6 to 20% by mass, more preferably 6 to 16% by mass, still more preferably 7 to 16% by mass. If the content of indigestible dextrin is low, the dietary fiber health function of the liquid food may be insufficient, and the liquid food after freezing and reheating may not have a cheese-like flavor or mouthfeel. . On the other hand, if the content of the indigestible dextrin is too high, the sweetness and harshness of the liquid food due to the indigestible dextrin, as well as the deterioration of the cheese-like flavor and mouthfeel, are not sufficiently improved.

In general, cheese is broadly classified into natural cheese produced from raw milk and processed cheese obtained by heating and melting natural cheese. In addition, cheese is classified into fresh type, mildew type, blue mold type, washed type, goblet type, semi-hard/hard type, etc. according to raw materials and manufacturing methods, and each of these includes various different types of cheese. The cheese contained in the liquid food of the present invention is two or more selected from the group consisting of cream cheese, semi-hard/hard cheese, and blue cheese.

Cream cheese is a fresh type cheese obtained by using fresh cream or cream as a raw material, adding lactic acid bacteria to curd, and pressurizing if necessary. Semi-hard/hard type cheese is made by curdling the raw material milk with lactic acid bacteria, enzymes, heating, etc. After heating if necessary, it is molded into a solid shape by pressing, and if necessary, the surface is It is a cheese obtained by solidifying with wax etc. and aging it. The aging period is about 3 to 6 months or more for semi-hard type cheese, and about 6 to 8 months or more for hard type cheese. Types of semi-hard and hard type cheeses include, but are not limited to, Gouda, Samsoe, Maribo, Fontina, Cheddar, Parmesan, Pecorino, Mimolette, Raclette, Gruyère, Emmental, and Edam. Preferably, the semi-hard/hard type cheese used in the present invention is one or more selected from cheddar and parmesan. Blue cheese is produced by allowing blue mold to grow inside the cheese and imparting a unique flavor to the cheese through metabolism of the mold. Types of blue cheese include, but are not limited to, gorgonzola.

Preferably, the cheese used in the liquid food of the present invention contains cream cheese. The inclusion of cream cheese further improves the flavor and mouthfeel of the liquid food of the present invention. This is presumably because the sourness and richness peculiar to cream cheese, together with the sweetness and harshness of the indigestible dextrin, give the food a good flavor and a rich and smooth mouthfeel. Therefore, the liquid food of the present invention preferably contains cream cheese, blue cheese and/or semi-hard/hard type cheese. More preferably, the liquid food of the present invention contains cream cheese and semi-hard/hard type cheese. More preferably, the liquid food of the present invention contains cream cheese, semi-hard/hard type cheese, and blue cheese.

Preferably, in the cheese used in the present invention, the mass ratio of cream cheese and other cheese (total of semi-hard/hard type cheese and blue cheese) is cream cheese: other cheese = 20: 80 to 70: 30, more It is preferably 25:75 to 60:40, more preferably 35:65 to 50:50. When both semi-hard/hard type cheese and blue cheese are used as cheese other than cream cheese, the mass ratio of semi-hard/hard type cheese and blue cheese is preferably in the range of 3:1 to 1:3.

The cream cheese, semi-hard/hard type cheese, and blue cheese used in the present invention may be natural cheese, or processed cheese produced from the natural cheese (i.e., cream cheese, semi-hard/hard type cheese , and blue cheese, or processed cheese made from a mixture of two or more thereof). Preferably, said cheese used in the present invention is a natural cheese. From the viewpoint of availability and operability, the cream cheese used in the present invention preferably has a moisture content of 55 to 85% by mass, more preferably 58 to 80% by mass. Similarly, the semi-hard/hard type cheese and blue cheese used in the present invention preferably have a moisture content of 15 to 52% by mass, more preferably 25 to 48% by mass.

The content of the cheese in the liquid food of the present invention is preferably 5 to 40% by mass as a total of the cream cheese, semi-hard/hard type cheese, and blue cheese in the total mass of the liquid portion of the liquid food, and more It is preferably 10 to 40 mass %, more preferably 15 to 40 mass %, still more preferably 10 to 34 mass %, still more preferably 15 to 34 mass %, still more preferably 15 to 30 mass %. When the content of the cheese is small, the liquid food of the present invention is not imparted with cheese-like flavor and mouthfeel, and thus the effects of the present invention cannot be obtained. On the other hand, if the content of the cheese is too high, the quality of the liquid food may deteriorate due to the deterioration of the cheese flavor and mouthfeel caused by the addition of the indigestible dextrin in the liquid food of the present invention. On the other hand, if the cheese content is too high, the cheese may not be uniformly dispersed in the liquid food, or part of the cheese may solidify when the food is cooled.

The liquid food of the present invention may be a food consisting of a liquid part, or may be a food containing a liquid part and ingredients. In the present specification, the liquid portion of a liquid food refers to the filtered portion obtained by filtering the liquid food (20° C.) through a mesh with an opening of 5 mm. On the other hand, the solid content remaining after removing the liquid portion from the liquid food (for example, the portion remaining on the screen after the filtration) is an ingredient of the liquid food.

The liquid portion of the liquid food of the present invention includes, in addition to the above-described indigestible dextrin and cheese, other materials used in ordinary liquid foods, such as water, soup stock, fonds, dairy ingredients other than the above-described cheese, Eggs, fats and oils, pastes or purees of ingredients (meat, vegetables, beans, grains, etc.), flour, starch, polysaccharides other than the above-mentioned indigestible dextrin, salt, sugars, soy sauce, vinegar, bouillon, consommé, etc. It may contain seasonings and, if necessary, usual food additives such as acidulants, emulsifiers, thickeners, stabilizers, coloring agents, and the like. The type and amount of the other material to be used can be appropriately selected according to the type of liquid food.

Examples of ingredients contained in the liquid food of the present invention are not particularly limited, and all ingredients such as meat, seafood, vegetables, potatoes, mushrooms, beans, grains, nuts, fruits, eggs, etc. mentioned. Alternatively, the liquid food of the present invention can contain cheese as an ingredient separately from the cheese in the liquid portion described above, and the type of cheese used as the ingredient is not particularly limited. In the present invention, one or more of the foodstuffs listed above can be arbitrarily combined and used as ingredients. The type, size and shape of the ingredients can be appropriately selected according to the type of liquid food. The content of the ingredient in the liquid food of the present invention is preferably 0 to 120 parts by mass, more preferably 10 to 90 parts by mass, based on wet weight, with respect to 100 parts by mass of the liquid part of the liquid food. .

The liquid food of the present invention may be any type of food that can have a liquid part containing cheese, such as soup, stew, risotto, gratin, doria, sauces (e.g., white sauce, carbonara sauce, flavor sauce, dipping sauces, etc.), and the like, but are not limited to these. Preferred examples of the liquid food of the present invention are white sauce containing cheese, carbonara sauce, or food using these (eg, soup, stew, risotto, gratin, doria, etc.). The liquid food of the present invention preferably has a liquid portion with a viscosity of 600 to 10000 mPa·s at 20° C. because it has a good texture and the texture of the ingredients can be enjoyed. The viscosity of the liquid portion in the present invention is a value measured with a Brookfield viscometer in accordance with JIS Z 8803 "Viscosity of liquids - measuring method".

Preferably, the liquid food of the present invention is food for refrigerated or frozen storage. Even if the liquid food of the present invention is reheated after refrigerated or frozen storage, deterioration of sweetness and harshness due to indigestible dextrin, and cheese-like flavor and mouthfeel is suppressed, and good flavor and mouthfeel are maintained. can be maintained.

The liquid food of the present invention can be produced according to a normal liquid food production method. For example, a liquid portion containing predetermined amounts of the above-described indigestible dextrin and cheese may be prepared. More specifically, for example, the indigestible dextrin and cheese described above are added to the food during or after the process of producing a liquid food according to a normal production method, and if necessary, heating, stirring, etc. are performed, The indigestible dextrin and cheese may be distributed throughout the liquid food. The obtained liquid food can be refrigerated or frozen according to a conventional method.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to the following examples.

Test example 1
(Production of indigestible dextrin-containing cheese sauce)
A white sauce was produced according to a conventional method. Put the butter in a deep pan and heat it. Milk was added to this, it was spread well, and the taste was adjusted with salt to obtain a white sauce. The resulting sauce had a viscosity of about 330 mPa·s at 20°C. Indigestible dextrin (Matsutani Chemical Industry Fiber Sol 2, dietary fiber content 90% by mass) is added to this sauce, and cheese (paste cream cheese, powdered semi-hard/hard cheese, powdered blue cheese, or any other Natural cheese) was added little by little, and dissolved by carefully stirring while heating over low heat. The amounts of indigestible dextrin and cheese added to the sauce were as shown in Tables 1-4. The resulting indigestible dextrin-containing cheese sauce had a viscosity at 20°C in the range of 600 to 10,000 mPa·s.

(source quality evaluation)
The quality of the obtained cheese sauce immediately after production and after reheating after frozen storage was evaluated by the following procedure. 60 g of the produced cheese sauce was placed in a heat-resistant container, and the flavor and mouthfeel of the sauce at a product temperature of 70° C. were evaluated. Separately, 60 g of cheese sauce was placed in a heat-resistant container, covered, and stored in a freezer at -20°C for 1 week. The sauce after storage was heated together with the container in a microwave oven at 600 W for 3 minutes, and the flavor and mouthfeel of the sauce at a product temperature of 70° C. were similarly evaluated. In this evaluation, the cheese flavor was evaluated in terms of the balance of milk flavor, acid flavor, richness and bitterness in cheese. The standard point for the flavor and texture of the cheese in the sauce is the condition immediately after the production of the cheese sauce without indigestible dextrin, which is produced by adding only Gouda cheese, which is considered to be the standard natural cheese with the least peculiarity, as a cheese raw material. (5 points). As a reference example, a sauce containing no indigestible dextrin was produced and similarly evaluated. Evaluation was performed by 10 trained panelists according to the following criteria, and the average value of the 10 evaluations was obtained.
<Evaluation Criteria for Flavor and Mouthfeel>
(sweet, acrid)
5: The sweetness and harshness of indigestible dextrin are not felt at all 4: The sweetness and harshness of indigestible dextrin are hardly felt 3: The sweetness and harshness of indigestible dextrin are slightly felt 2: The sweetness and harshness of the indigestible dextrin are slightly felt. 1: The sweetness and harshness of the indigestible dextrin are strongly felt (cheese flavor and mouthfeel).
5: You can fully feel the good flavor of cheese and the rich and smooth texture that is typical of cheese 4: You can feel the good flavor of cheese and the rich and smooth texture that is typical of cheese 3: The flavor of cheese is not offensive. 2: The cheese flavor feels slightly strange, and the smoothness of the mouthfeel is weak. 1: The cheese flavor feels strange and the mouthfeel is watery.

The results are shown in Tables 1-4. In sauces to which predetermined amounts of two or more of cream cheese, semi-hard/hard type cheese and blue cheese were added, sweetness and harshness due to indigestible dextrin were improved. When the amount of cheese added was small, or when the type of cheese was different, the sweetness and harshness of the indigestible dextrin were not sufficiently improved. On the other hand, the sauce with a low content of indigestible dextrin had good flavor and mouthfeel immediately after production, but after freezing and reheating, the cheese-like flavor and mouthfeel were greatly deteriorated.

Claims (6)

4 to 30% by mass of indigestible dextrin in the total mass of the liquid part, and 5 to 40 in total of two or more cheeses selected from the group consisting of cream cheese, semi-hard/hard cheese, and blue cheese Liquid food containing % by mass. 2. The liquid food according to claim 1, wherein said cheese comprises cream cheese. 3. The liquid food according to claim 2, wherein said cheese includes cream cheese, semi-hard/hard type cheese, and blue cheese. 4. The liquid food according to claim 2, wherein the mass ratio of cream cheese to the total of semi-hard/hard type cheese and blue cheese in the cheese is 20:80 to 70:30. The liquid food according to any one of claims 1 to 4, which is a food for refrigerated or frozen storage. A liquid part containing 4 to 30% by mass of indigestible dextrin and a total of 5 to 40% by mass of two or more cheeses selected from the group consisting of cream cheese, semi-hard/hard cheese, and blue cheese is prepared. A method of making a liquid food product, comprising: