JPH0693819B2 - Fermented food composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fermented food composition containing fermented milk and cheese, emulsified with fats and oils.

(Problems to be solved by conventional techniques and inventions) There are various kinds of cheese, but in general, many people feel that the flavor of cheese has a habit, and because cheese has a persistent taste. It cannot be eaten in large quantities.

The present invention has been studied and developed for the purpose of providing a cheese-flavored food that is preferred by many people and a composition as a raw material for producing the same.

As an emulsified oil and fat composition containing cheese, JP-A
61-166345, JP-A-62-130648 and JP-A-63-237738 are disclosed.

JP-A-61-166345 discloses cheese, fats and oils, starchy materials,
The O / W type emulsified oil / fat composition containing water, natural or synthetic gum is heat-treated and then molded (mainly in a sheet form). According to the test example, the starch material and the gum substance are formed into a sheet form. Contribute to doing. However, by adding these ingredients, it becomes sticky by all means,
It has the drawback of making it difficult to speak.

JP-A-62-130648 uses hard or semi-hard aged cheese, fats and oils as essential raw materials, and the weight ratio of total moisture to total oil is
Heat treatment is carried out at 110 to 150 ° C. for 2 seconds to 4 minutes at 30:70 to 65:35, which is mainly characterized by the heating conditions according to Comparative Examples and the like. Probably because this application and the present invention also differ in essential components, in the present invention, modification by heating occurs under such conditions.

(Means for Solving the Problems) The present invention has fermented milk, cheese, fats and oils, phosphates as essential components, and optionally a flavor-imparting substance, a stabilizer, an emulsifier, etc. 10 to 25 parts by weight of fat and oil with respect to 10 parts by weight of fat milk solids, phosphate 0.1 to 4%, water content 30 to 6
A composition containing 0% is mixed and emulsified, then heated to 90 to 108 ° C. and sterilized, and the fermented food composition thus obtained can achieve the above object. is there.

Fermented milk used in the present invention, milk, an aqueous solution of dairy products (milk powder, etc.) or after sterilizing an O / W type emulsion composition in which oils and fats as the main raw material, an emulsifier, water, etc. are added, and lactic acid bacteria are added. In addition, it is fermented to enrich the flavor, and non-fat milk solid content of 3 to 25% is used.

As the cheese used in the present invention, various natural cheeses and / or process cheeses can be appropriately selected and used.

The fats and oils used in the present invention are vegetable oils and fats, animal fats and oils, and hydrogenated oils, fractionated oils, transesterified oils and the like of one kind or a mixture of two or more kinds. The melting point of fats and oils is
42 ° C or less is desirable from the viewpoint of humor.

In the present invention, basically, milk protein emulsifies fats and oils into an oil-in-water type, and the object cannot be achieved unless the ratio of both is within the required range. Since milk protein is contained in fermented milk and cheese in the present invention, it is defined as the total amount. Actually, it is represented by the weight ratio of non-fat milk solids and fats and oils, but 10 to 25 parts by weight of fats and oils are used for 10 parts by weight of non-fat milk solids in the entire composition. If the proportion of fats and oils is higher than this range, emulsification is insufficient and there is a tendency to oil off,
The lower the proportion of oil and fat, the harder and the poorer the elongation.

As the non-fat milk solid content, 5 to 35 parts by weight of non-fat milk solid content from cheese is used for 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.

Non-fat milk solids from fermented milk and non-fat milk solids derived from cheese alone, but by mixing both, by adjusting the weight ratio, the hardness of the cream becomes soft and easy to spread, spreadability and roll-in. Good physical properties are obtained.

The phosphate used in the present invention is one or a mixture of orthophosphate, pyrophosphate, polyphosphate and metaphosphate. Phosphate has the effect of increasing the hydration properties of milk proteins and strengthening the emulsifying power.
use. If it is used more than this, the taste becomes bad.

The water content is adjusted to be 30 to 60% of the total composition. If it is less than this range, it becomes too hard and the emulsification becomes insufficient. When it is more than this range, the fluidity is increased and it becomes too soft.

In addition, if necessary, a flavor imparting substance, a stabilizer (thickening agent such as gum), an emulsifier, etc. are used. The flavor imparting substances include bacon, onion, mustard, and wasabi.

After mixing and emulsifying these raw materials, they are heated and sterilized at 90 to 108 ° C, more preferably 95 to 105 ° C (for example, direct steam blowing method). At higher temperatures, the protein will denature,
Part of the emulsification is destroyed, which causes adverse effects such as oil off. Further, if the temperature is lower than this, sterilization may be insufficient.

By changing the blending composition within the above range, physical properties such as hardness can be adjusted, and it can be made into a cream form or a sheet form. By rolling in the bread dough, a pastry-like bread with a good flavor can be produced.

(Example) Example 1 Fermented milk 40 parts, Gouda cheese 40 parts, soybean hydrogenated oil (melting point 38
C) 19.5 parts and sodium polyphosphate 0.5 parts were mixed, emulsified (water content 44.4%), and heat sterilized at 105 ° C. for 30 seconds. This product had good texture, pie butter property (a property required for rolling into a sheet into a dough, and required a certain amount of elongation) and spreadability. Table 1 shows the composition, conditions and results.

Example 2 Using the same raw materials as in Example 1, 1% of onion powder as a flavor-imparting substance was added to the composition shown in Table 1, and Example 1 was used.
The same method was used (however, sterilization time was 60 seconds). A spread composition having excellent spreadability was obtained.

Comparative Examples 1 and 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 used.

Comparative Example 1 has more fats and oils in the ratio of non-fat milk solids to fats and oils than the present invention, and Comparative Example 2 has cheese in the ratio of fermented milk and cheese in non-fat milk solids of the present invention. And the pie / patter property and spread property were both inferior to those of the present invention.

Example 3 A bread dough was prepared by the straight method with the following composition.

(Raw material) (Parts by weight) Strong flour 80 parts Soft flour 20 Yeast 4 Salt 1.4 Sugar 20 Skim milk powder 3 Margarine 10 Whole egg (net) 12 Water 45 The composition obtained in Example 1 was molded into a sheet with a thickness of 1 cm. , 20% was folded into the bread dough by the usual pastry method to make pastry-like bread. The bread thus obtained was a flavorful mix of fermented milk and cheese.

(Effect of the invention) The fermented food composition of the present invention has a mixed flavor of fermented milk and cheese, which is emulsified with oil and fat to give a mild flavor,
There was no habit or persistence peculiar to cheese, and it had a very “rich” taste and a good aftertaste. Therefore, it can be eaten as it is or seasoned with bacon, onion, mustard, and wasabi.

Not only for use as a spread or filling by making full use of the taste as it is, but also for kneading into bread and confectionery dough and baking it, for folding to roll-in the sheet as a sheet to form a layered structure. And the like, and can be expected to have a wide range of uses as well as margarine.

Claims (1)

[Claims] 1. Fermented milk, cheese, fats and oils, phosphates as essential components, and if necessary, flavoring substances, stabilizers, emulsifiers, etc. are added, and the non-fat milk solid content in the whole composition is fermented milk. The non-fat milk solids content from cheese is 5 to 35 parts by weight relative to the non-fat milk solids content 10 parts by weight, and the fat and oil content is 10 to 25 relative to the non-fat milk solids content 10 parts by weight in the entire composition. Parts by weight, phosphate 0.1 ~
A fermented food composition, characterized in that a composition containing 4% and a water content of 30 to 60% is mixed and emulsified, and then heated to 90 to 108 ° C and sterilized.