JPH0614834B2 - Solid food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a solid food having an excellent nutritional balance.

[Conventional technology]

In Japan, various kinds of butter, margarine, cheese, etc. are produced with the spread of bread foods, and in recent years, cheese-like foods have attracted attention as cheese substitutes.

Cheese-like foods are produced with proteins and edible oils and fats as the main components. As cheese-like foods of this type, soybean proteins have been used as the main component as a conventional protein (Japanese Patent Publication No. 49-61).
No. 07), acid casein used as a raw material and hydrated with calcium (Japanese Patent Publication No. 56-10013, JP-A No. 51-73164), acid casein treated with alkali, or alkali caseinate. (JP-A-56-68349, JP-A-58-158132),
Rennet casein is used as a protein, and the rennet casein is contained in a cheese-like food in an amount of 25% or more (JP-A-53-109978), vegetable protein is mainly used, and sodium caseinate and egg white are used in combination. And the like (JP-A-58-146237) are known.

[Problems to be solved by the invention]

However, those containing soybean protein as the main component have a crunchy texture and lack cheese-like smoothness, and those containing acid casein as a raw material have a casein odor and a poor flavor. Or using alkali caseinate (JP-A-56-68)
Nos. 349 and 58-158132) are used for mozzarella cheese and pizza topping, and have the drawbacks of being soft and inferior in properties and mouthfeel as cheese-like solid foods.
In addition, cheese-like foods containing 25% or more of rennet casein will be hard due to the high content of rennet casein,
It has a bad texture and lacks smoothness when sliced,
Those containing a vegetable protein as a main component have a drawback that the vegetable protein has a low affinity for water and is difficult to be hydrated, protein particles remain, and the mouthfeel and texture are bad.

[Means for solving problems]

The present invention has been made in view of the above-mentioned conventional drawbacks, and an object of the present invention is to provide a solid food not only excellent in nutritional balance but also excellent in taste and flavor.

That is, the present invention provides a protein comprising a mixture of rennet casein and / or acid casein of 50% by weight or more and one or more kinds selected from the group of skim milk powder, soybean protein and wheat protein, and 1 part by weight of the protein. , 0.8 to 1.5 parts by weight of edible oil and fat and 1.5 to 3.6 parts by weight of water, and 0.3 to 4.0 with respect to the total amount of the above protein, edible oil and fat, and water.
Wt% phosphate and / or citrate, 0.1
A gist of the solid food is characterized by adding up to 2.0% by weight of an organic acid and, if necessary, salt, gum and starch.

Examples of the protein used in the present invention include a mixture of at least 50% by weight of rennet casein and / or acid casein and at least one selected from the group of skim milk powder, soybean protein and wheat protein. A mixture of casein and soy protein is preferred. As edible oils and fats, animal fats and oils such as beef tallow and lard; solid vegetable oils and fats such as coconut oil, palm oil and palm kernel oil; soybean oil, rapeseed oil, line oil, safflower oil, peanut oil, rice bran Liquid vegetable oils and fats such as oil; various hardened oils such as hardened oils of the above-mentioned animal fats and oils and vegetable oils and hardened oils of fish oils; fixed animal and vegetable oils and fats, fractionated solid fats and oils obtained by fractionating hardened oils or fractionated liquid fats and oils And the like; transesterified oil obtained by transesterifying one or more mixed oils of animal and vegetable oils and hydrogenated oils, and the like. One or two of these edible oils and fats
A mixture of two or more species can be used.

In the present invention, water is further added to the above-mentioned proteins and edible oils and fats. The amount of edible oils and water to be added to the protein is 0.8 to 1.5 parts by weight of edible oils and fats, and water of 1. 5 to 3.6 parts by weight, preferably edible oil and fat.
9 to 1.3 parts by weight and 2.1 to 3.1 parts by weight of water. When the amount of edible oil / fat is less than 0.8 part by weight and / or the amount of water is less than 1.5 part by weight per 1 part by weight of protein, the product is crunchy and has a bad texture and taste. , Solid foods with the desired processing performance cannot be obtained. When the amount of edible oil / fat exceeds 1.5 parts by weight with respect to 1 part by weight of protein, the resulting product is soft and water is 3.
If it exceeds 6 parts by weight, the paste-like or soft physical properties are obtained, and the intended solid food cannot be obtained.

In the present invention, the total amount of the protein, edible oil and fat, and water is 0.3 to 4.0% by weight, preferably 0.7 to 3.2.
Wt% phosphate and / or citrate, 0.1
˜2.0% by weight, preferably 0.5 to 1.7% by weight of organic acid is added. As the phosphate, disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,
Monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, sodium aluminum phosphate, citrate. Examples include sodium citrate and potassium citrate. These phosphates and citrates may be used alone or in combination of two or more, and the phosphates and citrates may be mixed and used. Examples of the organic acid include citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid and the like and vinegar as grain vinegar, rice vinegar, apple vinegar, grape vinegar, lemon vinegar, sushi vinegar, powdered sushi vinegar, synthetic vinegar and the like. These organic acids can be used alone or in combination of two or more.

If the amount of the above-mentioned phosphate and / or citrate is less than 0.3% by weight based on the total amount of protein, edible oil and fat, the protein will not be hydrated and protein particles will remain. When the protein is dispersed in water, it does not form a homogeneous paste, and when it exceeds 4.0% by weight, the flavor is deteriorated, which is not preferable. Further, if the amount of the organic acid compounded is out of the range of 0.1 to 2.0% by weight based on the total amount of protein, edible oil and fat, and water, the texture and flavor are deteriorated, which is not preferable.

In the present invention, if necessary, salt, an edible emulsifier,
Gum substances, starches, and flavors can be added, and examples of edible emulsifiers include glycerin fatty acid monoester, glycerin fatty acid diester, lecithin, propylene glycol fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester. As gum quality, locust bean gum, guar gum, carrageenan,
Examples thereof include gum arabic and xanthan gum. Examples of the starches include corn starch, potato starch, sweet potato starch, rice starch, wheat starch and the like, and modified starch such as phosphorylated starch and hydrolyzed starch. By adding the gum substance, cheese-like smoothness is increased, and both flavor and texture are improved. In addition, the addition of starches increases the viscosity and improves both the flavor and texture, but if too much is added, the texture becomes dull and the texture deteriorates. Gum quality is effective even if the amount added is small,
It is necessary to add more starches than gums. Furthermore, when using gum and starch in combination,
As compared with the case where each of them is used alone, it has an excellent effect in improving the flavor and texture. The amount of gum and starch added is preferably 3% by weight or less and 10% by weight or less, respectively, with respect to the total amount of the protein component, edible oil and fat, and water. Similarly, the addition amount of the edible emulsifier is preferably 4% by weight or less.

Further, the present invention, in order to make the flavor of the cheese better, it is also possible to add fermented cheese or a processed cheese type obtained by heat sterilizing the cheese, the amount of which is a protein component and edible oil and water 5 for the total amount of
-30% by weight is preferred.

As fermented cheese (natural cheese type), Edam cheese, Gouda cheese, Cheddar cheese,
Parmesan cheese and the like can be mentioned, and as the processed cheese type, process cheese can be mentioned.

Next, the method for producing the solid food of the present invention will be described.

First, phosphate and / or citrate and salt, if necessary, are added to water to dissolve it. The heating temperature at this time is 40 ° C.
The above is preferable, and 50-70 degreeC is especially preferable. In addition, the amount of water at this time is preferably the total amount to 1/2 of the required amount. Next, proteins, gums and starches are added if necessary, and the mixture is heated with stirring at a temperature of about 60 to 100 ° C. Then, the edible oil and fat and the remaining water are added if necessary, and the mixture is stirred at a temperature of about 60 to 100 ° C., then an organic acid is added and kneaded to obtain the solid food of the present invention. When an edible emulsifier is added as needed, the edible emulsifier is added when the edible oil and fat is added. When a flavor, fermented cheese or processed cheese type is added as necessary, they may be added at any step during production, but they are usually added at the time of final kneading of the product. Further, if necessary, additives such as antioxidants can be appropriately added.

The solid food obtained by the present invention can be further passed through a homogenizer, whereby the properties of the solid food can be stabilized.

As described above in the method for producing a solid food of the present invention, phosphate and / or citrate (and salt if necessary) are added to water and dissolved, and then protein, edible oil and fat, and organic acid are sequentially added. It is necessary to stir, and if these orders are different or if proteins, edible oils and fats, organic acids are added at the same time and then stirred, or if water is added to the proteins and edible oils and agitated. , Cause separation,
Good solid food cannot be obtained because particles of protein component remain or cannot be commercialized.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The unit of the blended amount is g.

Examples 1 to 4 and Comparative Examples 1 to 6 According to the formulations shown in Table 1, first, phosphate and / or citrate and salt were added to water and the mixture was heated to 60 ° C. to dissolve it, and then the protein was added. Was added and the mixture was stirred with heating at 95 ° C.
Then, after adding edible oil and fat and stirring at 80 ° C., 5 g of organic acid and cheese flavor and 0.001 cc of β-carotene as a colorant were added and kneaded, followed by cooling. The properties of the obtained product are shown in Table 2. Further, when the sliced cheese-like food product was produced by heating and rolling the products obtained in Examples 1 to 4, a sliced cheese-like food product having excellent rollability and having a smooth surface was obtained. The products obtained in Comparative Rows 1 to 6 were inferior in rollability, and good sliced foods for cheese could not be obtained.

The product state, flavor, texture, processing characteristics, test method for comprehensive evaluation, and evaluation criteria shown in Table 2 are as follows.

Product condition After storage in the refrigerator for 2 days after manufacture, remove from the refrigerator, cut with a knife and observe the surface condition, ○: the surface is fine and the texture is good.

Δ: The surface is slightly rough, but the structure is almost good.

×: There is crushing, the surface condition is bad and the structure is also poor.

Was judged as.

Flavor It was taken out from the refrigerator and the taste and aroma when contained in the mouth were judged.

○: Good taste and aroma.

Δ: The taste and aroma are slightly inferior.

X: Both taste and aroma are bad.

Texture When taken out from the refrigerator and chewed in the mouth, ○: Good mouth feel and smoothness.

Δ: The mouth feel was slightly bad and the smoothness was slightly lacking.

×: It has a bad mouth feel and is not smooth.

Was judged as.

Processing performance When taken out from the refrigerator and processed for shreds and slices, ○: Good shreds and sliceability.

Δ: Shred and slicing are rather poor.

×: Shreds and poor slicing property.

Was judged as.

Comprehensive evaluation The product's condition, flavor, texture, and processing performance were comprehensively evaluated and the suitability as a product was judged. ○ is suitable as a product, × is not suitable.

[Effects of the Invention] As described above, the solid food of the present invention contains 50% by weight or more of rennet casein and / or acid casein, and is selected from the group consisting of skim milk powder, soybean protein, and wheat protein.
By combining protein, edible oil and fat, water, organic acid, and phosphate and / or citrate as a wettable agent in a specific ratio in a mixture with at least one species, it has an excellent product state. It is a cheese-like solid food that has an excellent natural cheese-like flavor and is also excellent in texture (mouth feel, texture). Moreover, the solid food of the present invention has a processing characteristic equivalent to that of natural cheese when it is sliced by heating and rolling, and there is no fear of causing rolling defects like conventional cheese foods. Together with the meltability,
It has various effects such as excellent processing characteristics such as shape retention after heating.

Claims (5)

[Claims] 1. A protein comprising a mixture of rennet casein and / or acid casein of 50% by weight or more and one or more kinds selected from the group of skim milk powder, soybean protein and wheat protein, and 1 part by weight of the protein. On the other hand, relative to 0.8 to 1.5 parts by weight of edible oil and fat and 1.5 to 3.6 parts by weight of water, and the total amount of the above protein, edible oil and fat, and water, 0.3 to 4.0.
Wt% phosphate and / or citrate, 0.1
A solid food characterized by containing up to 2.0% by weight of an organic acid and, if necessary, salt, an edible emulsifier, a gum substance, and starches. 2. The solid food according to claim 1, wherein the edible fat is one or more selected from animal fats, vegetable fats, hydrogenated oils, fractionated oils, and transesterified oils. 3. The phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate. Claim 1 or 2 which is one or more selected from sodium, sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate and sodium aluminum phosphate.
The solid food according to item. 4. The citrate is sodium citrate and / or
Alternatively, the solid food product according to any one of claims 1 to 3, which is potassium citrate. 5. The organic acid is one or more selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, vinegar, and any one of claims 1 to 4. The solid food according to.