JPH09172965A - Cream cheese-like food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject cream cheese-like food having excellent flavor and texture without off-flavor by adding an acidic raw material to a specific milk protein-highly containing powder, animal oil and fat and/or vegetable oil and fat and a melting salt, heating and melting, and adjusting pH of the product after cooling. SOLUTION: This cream cheese-like food is obtained by using (A) milk protein-highly containing powder derived from skimmed milk concentrated in a process containing a ultrafiltration concentration and finally spray drying without varying more than 1 of pH by an acid and/or an alkali and having a slight lactose content as a main raw material, (B) animal oil and fat and/or vegetable oil and fat, and (C) a melting salt (e.g. monophosphate) and adding (D) and acidic raw material (preferably yogurt) to adjust pH of the product after heating, melting and cooling to <=5.2. Preferably, the addition of the component D is performed after blending and dissolving the raw materials other than the component D and emulsifying fat. Preferably, the component A contains <=10% of lactose and >=70% of milk, protein.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a cream cheese-like food excellent in flavor and texture without using cheese as a main ingredient, and the food itself produced by the method.

[0002]

2. Description of the Related Art Conventionally, in the production of cheese-like foods (imitation cheeses) that do not use cheese as a main raw material, various caseinates such as sodium caseinate and calcium caseinate, acid casein, rennet are used as protein sources. Various caseins such as casein, soybean protein and the like are used. Cheese-like foods are low cost, cholesterol reduction by combining with vegetable oils and fats,
The processed cheese type, cream cheese type, mozzarella cheese type, etc. are actually sold on the market. However, when various caseinates and various caseins were used, it was not possible to use blue flavou.
Since r has a soybean odor when soybean protein is used, the flavor is flavored with a cheese flavor or the like, but the off-flavor cannot be completely hidden and the demand is limited.

On the other hand, regarding imitation cream cheese, casein as a protein source, or caseinate, animal and vegetable oils and fats, water and some stabilizers, a cream cheese composition is prepared with an emulsifier, and a flavor and an acid are added. A method of producing a cream cheese composition, fermenting it, heating it, and sterilizing it, and the like are disclosed. However, in the case of the former, casein or caseinate-derived glue flavour remains, and it cannot be said that the product has a good flavor. In the latter case, the off-flavor of the protein raw material is smelled during the fermentation process, and the product is blue.
No y flavour remains. However, although the whey separation step is omitted, the fact that the fermentation step starting from the starter preparation is required is not a sufficiently simplified step at present.

[0004]

DISCLOSURE OF THE INVENTION In view of the present invention, as described above, the demand for cream cheese-like foods (imitation cream cheese) is increasing, especially in view of low price and low cholesterol. The present invention has no off-flavor when prepared using various caseinates such as sodium caseinate and calcium caseinate, acid casein, and various caseins such as rennet casein. It is intended to provide a cream cheese-like food (imitation cream cheese) having a good flavor and texture. Moreover, it aims at providing the manufacturing method of the cream cheese-like foodstuff which can omit complicated processes, such as a fermentation process and a whey-off process, which require equipment.

[0005]

The present invention has been made in order to achieve the above-mentioned object, and as a result of investigations from various fields, various caseinates and casein glueys have been obtained.
It was noted that flavour is expressed with a change in pH when they are prepared, and is amplified by storage.

When caseinate or casein is used for a low protein content product such as a beverage, it can be used once it is made into an aqueous solution and then deodorized with an activated carbon column or the like. However, in the case of high protein such as cheese, it is semi-solid and cannot be deodorized.

Therefore, as a result of intensive studies from various fields, the ultrafiltration technology (UF technology) which has been developed in recent years is used to incorporate the UF treatment into the production process of skim milk powder so that the lactose content is low and the pH transfer treatment is also possible. Focusing on the fact that it became possible to produce powder without high milk protein content, and using the powder with high milk protein content thus prepared as a protein raw material, it was possible to prepare an excellent cream cheese-like food product with no off-flavor. I discovered for the first time. Therefore, in the preparation of the milk protein-rich powder used for preparing the cream cheese-like food product according to the present invention, it is necessary to suppress the pH adjustment during the process as much as possible. Nevertheless, when the pH was changed by 1.0 or more during the process, the glue flavours were clearly observed.

[0008] Further, even if whole milk powder or skim milk obtained by directly spray-drying milk (whole milk, skim milk) without UF concentration is used, good cream cheese-like food cannot be obtained. . As a result of pursuing the cause, in the case of direct spray drying, there is too much lactose with respect to the protein, the cheese is given a different sweetness, does not emulsify in the heating and melting step, and browns in the heating and melting step, From the above, it was found that a good cream cheese-like food cannot be obtained.

[0009] Then, as a result of further consideration in consideration of these new findings, the UF concentration was incorporated into the process to manufacture.
It was concluded that powdered milk having a low lactose content and a high protein content is suitable as a main raw material for a cream cheese-like food product, and further intensive research has led to the completion of the present invention.

That is, one of the important points of the present invention is to produce a cream cheese-like food using a powder of high milk protein content with a low lactose content as a main raw material, and the milk without the above-mentioned flavor flavour. When using a protein-rich powder, not only the whey-off step but also the fermentation step can be omitted, and the milk protein-rich powder, animal and vegetable oils and fats, molten salt, acidic raw materials, salt, flavor, and other stabilizers, emulsifiers, etc. By mixing, heating, and melting the raw materials, homogenizing them as necessary, and filling them, a cream cheese-like food is efficiently produced.

In the present invention, any powder can be used as long as it has a high lactose content and a low lactose content and a high protein content. The lactose content is 25% or less, preferably 10% or less. 60% or more, preferably 7
0% or more is preferable, and the pH during the manufacturing process
It is preferable that the adjustment of the above is suppressed as much as possible, and the one manufactured without changing the pH by the acid or the alkali by 1.0 or more is particularly preferable.

Such a milk protein-rich powder can be produced by concentrating skim milk in a step including UF concentration and finally spray-drying it. For example, it is produced by the steps shown in Table 1 below. be able to. Moreover, a commercial item can also be used.

[0013]

[Table 1]

However, the intended purpose of the present invention cannot be achieved by simply using such a milk protein-rich powder. Therefore, research on additives such as acidic raw materials, molten salts, stabilizers, and emulsifiers, adjustment of pH, and other results have led to the production of cream cheese-like foods that are superior in terms of flavor, quality, and texture. For the first time, it succeeded and completed the present invention.

In the present invention, an acidic raw material is added,
The pH is adjusted to pH 5.2 or less, preferably pH 4.0 to 5.2. As the acidic raw material, organic acid and / or inorganic acid,
And / or a lactic acid bacterium fermentation product is used, and specific examples include:
Fermentation of lactic acid such as lactic acid, citric acid, adipic acid, phosphoric acid, tartaric acid, succinic acid, phthalic acid, malic acid, phytic acid, gluconic acid (gluconodeltalactone), yogurt, cream cheese, quark, cottage cheese, etc. Things can be mentioned. When an acid is added, the fermentation flavor depends on the flavor, but the addition of a lactic acid bacterium fermentation product gives a more natural fermentation flavor. Among ready-made fermented lactic acid bacteria, yogurt having a low pH is preferable.

Further, in the present invention, a molten salt, a stabilizer and an emulsifier are appropriately used for emulsification and texture adjustment. There is no particular limitation on the type and amount of the molten salt used in the present invention, but according to the conventional method for producing process cheese, the amount of addition is 4 to 18 per 100 proteins in the product, and the type is monophosphoric acid. Used alone or in combination among salts, diphosphates, polyphosphates, citrates, tartrates and the like.

As the stabilizer, starch (including modified starch), gelatin, agar, pectin, locust bean gum, xanthan gum, guar gum, gum arabic, CM
C, tragacanth gum, tamarind gum, furceleran, ovalbumin, whey protein (including concentrates such as WPC and WPI, and isolates). When an acidic raw material is added, it is mixed from the beginning of the blending, or is added all at once in the heating and melting step, and the pH thereof is the isoelectric point (pH 4.
The closer to 6), the protein is partially aggregated to give a rough texture. The texture can be improved by using HM pectin as a stabilizer and homogenizing it with a homogenizer, an in-line mixer, a colloid mill or the like after heating and melting.

Examples of the emulsifier include lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and the like. As lecithin, usual commercially available lecithin such as soybean lecithin, fractionated lecithin (phosphatidylinositol)
(PI), phosphatidylethanolamine (PE),
Lecithin in which the amount ratio of phosphatidylcholine (PC) is changed from normal lecithin (eg, PC-rich lecithin)), various modified lecithin, egg yolk lecithin, etc., are appropriately used alone.
Alternatively, they are used in combination. The modified lecithin is obtained by modifying ordinary soybean lecithin or the like by chemical treatment or enzymatic treatment to enhance the O / W type emulsifying property, and preferably hydrogenated lecithin, partially hydrolyzed lecithin, and acetylation. One type or two or more types of lecithin and hydroxylated lecithin are used. Examples of the glycerin fatty acid ester include monoglyceride, diglyceride, polyglycerin fatty acid ester, organic acid monoglyceride and the like.

In order to produce a cream cheese-like food product according to the present invention, any conventional method may be used except that the above-mentioned raw materials are used, and each raw material may be heated and melted and emulsified. In the present invention, as a device for heating, melting and emulsifying the raw materials, any of a kettle type cheese emulsification kettle, a horizontal cooker, a high speed shear emulsification kettle, a continuous heat exchanger (shock stabilizer, combinator, etc.) can be used.
It is also possible to combine a melting device and an emulsifying machine such as a homogenizer, an in-line mixer, a colloid mill or the like.

As described above, when the acidic raw materials are mixed from the beginning of the blending or added all at once in the heating and melting step, the proteins are partially aggregated to give a rough texture. When the other raw materials become uniform, the molten salt exerts its effect, the casein is solubilized, and the fat is emulsified, the acidic raw material can be added to prevent partial aggregation. In this case, it is even better to gradually add the acidic raw material while stirring the raw material mix at a constant rate. The addition rate of the acidic raw material in which the protein is not partially aggregated depends on the stirring rate, and it is desirable that the pH decrease rate is 0.07 / sec or less even if the decrease rate is high. Commercially available cream cheese contains 0.7-1.2% sodium chloride. It is preferable to add salt according to the flavor of the commercially available cream cheese. Hereinafter, examples of the present invention will be described.

[0021]

Example 1 Nonfat milk was concentrated in a process including UF concentration, pH was not adjusted during the process, and finally powdered with high milk protein content by spray drying (protein content 83%, lactose content 3%). 7k
g, 17 kg of rapeseed hydrogenated oil having a melting point of 33 ° C., 0.5 kg of sodium tripolyphosphate as a molten salt, 0.5 kg of cream cheese flavor, 0.5 kg of salt, and a high-speed shear emulsifier with added water so that the product water content after melting is 50%. And melted by heating at 2000 rpm to 60 ° C (pH
6.3). After that, 1 kg of citric acid 50% aqueous solution was added, and the mixture was stirred and heated to 82 ° C., homogenized with an in-line mixer, and filled into a 200 g block shape (final water content 5
0%). The cooled product had a good sourness and texture similar to cream cheese.

[0022]

[Example 2] 7 kg of milk protein-rich powder of Example 1 and 17 kg of rapeseed hydrogenated oil, 0.3 kg of sodium citrate as molten salt, 0.3 kg of disodium hydrogen phosphate, 0.5 kg of cream cheese flavor, salt of 0. 4 kg, locust bean gum 0.2 kg, and added water were put into a high-speed shearing emulsifier, and heated and melted at 2000 rpm to 85 ° C. (pH 6.3). Then 0.6 kg of 50% lactic acid aqueous solution,
8 kg of yogurt was added, stirred, adjusted to have a water content of 52%, homogenized with an in-line mixer, and filled into a 200 g block shape (pH 4.9). The cooled product had a good sourness and texture similar to cream cheese.

[0023]

[Example 3] 6 kg of milk protein-rich powder of Example 1, 17 kg of soybean hydrogenated oil having a melting point of 32 ° C, 0.2 kg of sodium pyrophosphate and 0.2 kg of sodium hexametaphosphate as a molten salt, and 0.1 kg of HM pectin as a stabilizer. , Guar gum 0.1kg, cream cheese flavor 0.5
kg, salt 0.3 kg, added water into a kettle-type cheese emulsifier so that the water content of the product after melting is 51%, 150 rp
It was melted by heating to 88 ° C. (pH 6.3). Then, while stirring, 3 kg of cream cheese and 0.7 kg of 50% lactic acid aqueous solution were added (pH 5.1), and the mixture was stirred and mixed, homogenized with a homogenizer, and filled into a 200 g block shape (final water content 51%). The product after cooling had a good flavor without off-flavor, was moderately soft and had a good texture, and had a sufficiently good quality as a cream cheese substitute.

[0024]

Example 4 6 kg of high milk protein-containing powder of Example 1, 17 kg of soybean hydrogenated oil having a melting point of 32 ° C., 0.3 kg of sodium citrate and 0.3 kg of sodium hexametaphosphate as a molten salt, and 0.1 kg of HM pectin as a stabilizer. , Xanthan gum 0.1kg, cream cheese flavor 0.5kg, salt 0.3kg, product water content after melting is 47%
Add water to the kettle type cheese emulsification kettle so that
It was melted by heating at 0 rpm to 88 ° C (pH 6.3). Then, while stirring, 7 kg of yogurt and 0.3 kg of lactic acid
Was added over 30 seconds (pH 5.0: pH 0.04 / second decrease), and the mixture was stirred and mixed, then homogenized with a homogenizer, and 2
Filled in the shape of a 00g block (final moisture 53%).
The product after cooling had a good flavor with no off-flavor, was moderately soft and had a good texture, and was of a quality sufficiently acceptable as a substitute for cream cheese.

[0025]

INDUSTRIAL APPLICABILITY According to the present invention, in the production of a cream cheese-like food, protein is used as a main raw material and skim milk is converted into UF.
A milk protein-rich powder that has been concentrated in a process including concentration and finally spray-dried, animal and vegetable oils and fats, and a melting agent, if necessary, a stabilizer and an emulsifier are appropriately added, and pH is adjusted to 4.0 with an acidic raw material.
By adjusting to 5.2, a product having good flavor and texture can be produced in a simplified process.

Therefore, according to the present invention, the flavor, quality,
It is possible to inexpensively produce imitation cream cheese having a good texture. Further, it is of course possible to form various shapes and sizes such as slices, sticks and blocks.

Claims (8)

[Claims] 1. Skim milk is concentrated in a process including ultrafiltration concentration (UF concentration), and finally spray-dried without changing the pH by acid and / or alkali by 1.0 or more in the manufacturing process. A milk powder containing a high amount of milk protein containing a small amount of lactose, an animal fat and / or a vegetable fat, and a molten salt are used, an acidic raw material is added, the mixture is heated and melted, and the pH of the product after cooling is at least 5.2 or less. A method for producing a cream cheese-like food, comprising: 2. The production method according to claim 1, wherein a powder having a high milk protein content having a milk protein content of 60% or more and a lactose content of 25% or less is used. 3. The cream cheese-like product according to claim 1 or 2, wherein the acidic raw material for adjusting the pH to at least pH 5.2 or less is added after other raw materials are mixed and dissolved and emulsified. Food manufacturing method. 4. A fermented product of lactic acid bacterium as an acidic raw material, and / or
Alternatively, an organic acid and / or an inorganic acid is used, and the production method according to any one of claims 1 to 3. 5. The fermented lactic acid bacterium is yogurt,
The manufacturing method according to claim 4, wherein 6. The method according to claim 1, further comprising using at least HM pectin as a stabilizer and homogenizing after melting. 7. The addition of an acidic raw material to adjust the pH to at least pH 5.2 or less is such that the pH decreasing rate is as high as pH0.
It is performed so that it may become 07 / sec or less, The manufacturing method of any one of Claims 1-6 characterized by the above-mentioned. 8. A cream cheese-like food product produced by the production method according to any one of claims 1 to 7.