JPH02156853A - Fermented food composition - Google Patents

Abstract

PURPOSE:To obtain the subject composition, having mild flavor with body without peculiarity and heaviness unique to cheese by mixing a composition containing a fermented milk, cheese, fats and oils and phosphate in a specific proportion, emulsifying and then thermally sterilizing the resultant emulsion at a high temperature. CONSTITUTION:The objective composition obtained by using fermented milk, cheese, fats and oils and a phosphate as essential ingredients, as necessary, adding a flavoring substance, stabilizer, emulsifying agent, etc., thereto, mixing and emulsifying a composition containing fats and oils in an amount of 10-25pts. wt. based on 100pts.wt. nonfat milk solid in the total composition, 0.1-4wt.% phosphate and 30-60wt.% water and thermally sterilizing the resultant emulsion at 90-108 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a fermented food composition containing fermented milk and cheese and emulsified with oil or fat.

(Problems to be Solved by the Prior Art and the Invention) There are many different types of cheese, but many people feel that the flavor of the cheese has a peculiar flavor when it comes to the inside of the shell. Therefore, it cannot be eaten in large quantities.

The present invention was researched and developed with the aim of providing a cheese-flavored food that is liked by many people and a composition as a raw material for producing the same.

As emulsified oil and fat compositions containing cheese, JP-A-61-166345, JP-A-62-130648,
Japanese Patent Application Laid-Open No. 63-237738 discloses this.

JP-A-61-166345 covers cheese, fats and oils.

A 0/W type emulsified oil and fat composition containing a starchy material, water, and natural or synthetic fibers is heat-treated and then molded (mainly into a sheet form). contributes to forming it into a sheet shape. However, the addition of these raw materials inevitably results in a paste-like consistency, which has the disadvantage of making it difficult to melt in the mouth.

JP-A-62-130648 uses hard or semi-hard aged cheese, fats and oils, and water as essential raw materials, and the weight ratio of total water bone to total oil content is 30:70 to 65:35, and is 110 to 150.
It is heat treated at ℃ for 2 seconds to 4 minutes, and according to comparative examples etc., it is mainly characterized by heating conditions. Perhaps because the essential ingredients are different between this application and the present invention, in the present invention,
Under such conditions, denaturation occurs due to heating.

(Means for Solving the Problems) The present invention consists of (1) fermented milk, cheese, fats and oils, and phosphates as essential components, and optionally flavoring substances, stabilizers, emulsifiers, etc. Fat and oil content is 10 to 25 parts by weight per 10 parts by weight of milk solids, phosphate is 0.1 to 4%,
After mixing and emulsifying a composition containing 30 to 60% water, it is heated to 90 to 108°C and sterilized, and the fermented food composition thus obtained can achieve the above objectives. It is something that

The fermented milk used in the present invention is an aqueous solution of milk, dairy products (milk powder, etc.), or an O/W type milk-type composition composition prepared by using these as main raw materials and adding oils and fats, emulsifiers, water, etc. as necessary, after microbial fermentation, It is fermented by adding lactic acid bacteria to enrich the flavor, and the non-fat milk solids content is 3 to 25%.

The cheese used in the present invention can be selected from various natural cheeses and/or processed cheeses as appropriate.

Moreover, the fats and oils used in the present invention are used singly or in combination of two or more of vegetable oils, animal fats, hydrogenated oils thereof, fractionated oils, transesterified oils, and the like. The melting point of fats and oils is 1
From the viewpoint of melting in the mouth, the temperature is preferably 42°C or lower.

The present invention basically uses milk protein to emulsify oil and fat into an oil-in-water type, and the purpose cannot be achieved unless the ratio of both is within the required range. Since it is contained in milk and cheese, it is specified by the total amount. Although it is actually indicated by the weight ratio of non-fat milk solids to oil and fat, 10 to 25 parts by weight of oil and fat are used per 10 parts by weight of non-fat milk solids in the entire composition. If the ratio of fats and oils is higher than this range, emulsification will be insufficient and there will be a tendency for oil to come off, and if the ratio of fats and oils is lower, it will become hard and have poor elongation.

Regarding the non-fat milk solid content, 5 to 35 parts by weight of non-fat milk solid content from cheese is used per 10 parts by weight of non-fat milk solid content from fermented milk. If it is less than 5 parts, it will be too soft, and if it is more than 35 parts, it will be too hard.

The phosphate used in the present invention is one or a mixture of two or more selected from orthophosphate, pyrophosphate, polyphosphate, and metaphosphate.

Phosphate has the effect of increasing the hydration of milk protein and strengthening the emulsifying power, and is used in an amount of 0.1 to 4%. If you use more than this, the flavor will become bad.

The water content is adjusted to 30-60% of the total composition. If it is less than this, it will become too hard.

Also, emulsification becomes insufficient. If the amount is more than this, the fluidity increases and the product becomes too soft.

In addition, flavoring substances, stabilizers (thickening agents such as gum), emulsifiers, etc. are used as necessary. Flavoring substances include bacon, onion, mustard, wasabi, and the like.

After mixing and emulsifying these raw materials, 90 to 108°C,
More preferably, it is heated and sterilized at 95-105°C (for example, by direct steam blowing method); if the temperature exceeds kneading, the protein will denature, the emulsification will be partially destroyed, and adverse effects such as oil-off will occur. Furthermore, if the temperature is lower than this, there is a risk that sterilization will be insufficient.

By changing the composition within the above range, physical properties such as hardness can be adjusted, and it is also possible to form the product into a cream or sheet form. By rolling it into bread dough, it is possible to produce pesto-like bread with good flavor.

(Examples) Example 1 40 parts of fermented milk, 40 parts of Gouda cheese, 19.5 parts of hydrogenated soybean oil (melting point 38°C), and 0.5 parts of sodium polyphosphate were mixed and emulsified (moisture 44.4%).

Heat sterilization was performed at 105°C for 30 seconds. This product had good texture, pie/butter properties (necessary properties for forming into a sheet and rolling into dough, requiring stiff elongation), and spreadability. Table 1 shows the composition, conditions,
Show the results.

Table 1 Example 2 Using the same raw materials as in Example 1 and adding 1% onion powder as a flavoring substance to the formulation shown in Table 1, Example 1
A spreadable composition with excellent spreadability was obtained using the same method as above (however, the sterilization time was 60 seconds).

Comparative Example 1.2 The same raw materials as in Example 1 were used, the formulations shown in Table 1 were used, and the same method as in Example 1 was carried out.

In Comparative Example 1, the ratio of non-fat milk solids to fat and oil content is higher than that of the present invention, and in Comparative Example 2, the ratio of fermented milk to cheese in non-fat milk solids is higher than that of the present invention. Both pie/butter properties and spreadability were inferior to those of the present invention.

Example 3 With the following composition, It was created.

(Ingredients) Strong flour Soft flour Yeast Salt Sugar Skimmed milk powder Margarine Whole egg (net) Water (parts by weight) 80 parts 1.4 O Bread dough The composition obtained in Example 1 was formed into 4 sheets with a thickness of 1 cI11 by the trade method. Then, 20% of the dough was folded in using a normal pastry manufacturing method to create Best G-like bread. The bread thus obtained was a mixture of fermented milk and cheese and had a good flavor.

(Effects of the Invention) The fermented food composition of the present invention emulsifies the mixed flavor of fermented milk and cheese with oil and fat, resulting in a mild flavor.
It doesn't have the peculiar taste or stickiness of cheese.

It had a very rich body and a good aftertaste.

Therefore, bacon can be eaten as is.

It went well even with seasonings such as onion, mustard, and wasabi.

Not only can it be used as spreads and fillings to make the most of its flavor, but it can also be kneaded into bread and confectionery dough for baking, and it can be rolled into bread dough as a sheet to form a layered structure. It is expected to have a wide range of uses similar to margarine.

Claims (2)

[Claims] (1) Fermented milk, cheese, fats and oils, and phosphates are essential ingredients, and if necessary, flavoring substances, stabilizers, emulsifiers, etc. are added, and fats and oils are added to 10 parts by weight of non-fat milk solids in the entire composition. After mixing and emulsifying a composition containing 10 to 25 parts by weight, 0.1 to 4% of phosphate, and 30 to 60% of water,
A fermented food composition characterized by being heated to 0 to 108°C and sterilized. (2) The fermented food composition according to claim 1, wherein the non-fat milk solid content from the fermented milk is 5 to 35 parts by weight based on 10 parts by weight of the non-fat milk solid content from the fermented milk.