JPS58158132A - Preparation of cheeselike material - Google Patents

Abstract

PURPOSE:To prepare a natural cheeselike material for a pizza topping, by using calcium salt of an organic acid and a phosphate to give a casein hydrolyzate having the viscoelasticity and stringiness, dispersing the resultant casein hydrolyzate in a fat or oil, and inverting the phase. CONSTITUTION:Sodium caseinate is incorporated with calcium salt of an organic acid readily soluble in cold and boiling water, e.g. calcium lactate or calcium gluconate, and the resultant mixture is then hydrated and dissolved in hot water. One or two or more of alkali metallic polyphosphates or alkali metallic metaphosphates are added to the solution to give a casein hydrate of 4.8-6.5pH having the viscoelasticity and stringiness, which is then dispersed in a hot molten oil having 20-40 deg.C melting point measured by the heating method to form a W/O type emulsion, which is further subjected to the phase inversion to afford an O/W type emulsion and prepare the aimed cheeselkie material.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cheese analog suitable for pizza topping.

More specifically, it relates to a method for producing nine-cheese analogues that melt down well when heated and have excellent stringiness.In general, natural cheeses often used in pizza toppings include Shamozale 2 cheese and provolone cheese. ,
There's goo goo cheese, etc. In particular, mozzarella cheese is often used in foods such as pizza in Europe and America due to its excellent meltdown properties when heated and elastic stringiness.

Japan relies on imports for most of these natural cheeses, but there are problems with unstable prices and supply. In addition, the production of these natural cheeses is usually extremely complicated, especially in the case of mozzarella and provolone cheeses, which require a stretching process (kneading curds in hot water), which requires complicated equipment and processes. need. Furthermore, the whey discharged here makes it economical,
and environmental pollution problems arise.

Therefore, there was a need for a technology to produce a food product with round properties similar to pizza topping cheese using a process that is simpler than the method used to produce natural cheese.

Conventionally, many methods for producing cheese analogs using casein have been proposed. (Unexamined Japanese Patent Publication No. 56-68549, Special Publication No. 5
6-10013, Japanese Patent Publication No. 51-725164, Special Publication No. 5
7-2294) However, most of these conventional cheese analogues use fine casein or calcium caseinate and have a strong casein odor, posing a problem as a product.

If sodium caseinate is used, casein odor can be almost eliminated, but sodium caseinate is rarely used in conventional methods. The reason for this is that the solubility of sodium caseinate in water is too good, and when it dissolves, it is difficult to dissolve. This may be due to the formation of powder or a lot of foaming. In addition, due to its strong emulsifying power, the fat is dispersed too finely in the final product, which causes the texture unique to natural cheese to be lost, resulting in a texture similar to that of processed cheese, as well as poor meltdown properties when heated. It is also possible.

The present inventors conducted intensive research to obtain an excellent pizza topping using sodium caseinate, and found that it is highly similar to natural cheese for pizza toppings, has excellent meltdown properties when heated, stringiness, and has a round shape. Success was achieved in obtaining cheese analogues.

The present invention uses sodium cum casenate and J
A calcium salt of an I#I organic acid is dissolved in water, and one or more selected from the group consisting of alkali metal polyphosphates and alkali metal salts of ntalinate is added, and the pH is 4.8 to 65. Preferably PHa O~5.80
A casein hydrate with viscoelasticity and stringiness is obtained, which is heated and melted and dispersed in an oil with a melting point of 20 to 40°C.
/ o mf emulsion was obtained, which was then mechanically stirred to give 0/W! This method is similar to natural cheese for pizza toppings, which is characterized by phase inversion, and has excellent meltdown properties and stringiness when heated, and is similar to nine cheeses. In the present invention, sodium caseinate, which has excellent flavor, especially spray-dried sodium caseinate, is used as a protein raw material to improve the texture, flavor, and flavor of natural cheeses that are often used in pizza toppings, such as mozzarella cheese and provolone cheese. A cheese analog with similar physical properties can be obtained, and the manufacturing method does not involve any complicated steps such as the use of lactic acid starter, whey production, or external retching in boiling water, and the necessary raw materials are mixed together. It can be said that it is an industrially excellent manufacturing method, not only because of the method of assembly.

The first step in the present invention is to dissolve IJ umcaseinate and a calcium salt of an organic acid that is easily soluble in cold water or boiling water in water. Sodium caseinate generally has little casein odor, but is most preferably spray dried. Calcium salts that can be used as food additives include calcium hydroxide, calcium chloride, calcium lactate, calcium gluconate, as well as calcium citrate, calcium sulfate, calcium carbonate, calcium phosphate, dicalcium phosphate, and pentacalcium phosphate. , calcium glycerophosphate, etc., but in the present invention, it is preferable to use calcium salts of organic acids that are easily soluble in cold water and boiling water, particularly calcium lactate and calcium gluconate. Calcium lactate and calcium gluconate dissolve well in boiling water, but in hot water other than boiling water, Kti slowly dissolves to a pH around neutrality, so calcification of sodium caseinate also progresses slowly, forming a hard fibrous form. Alternatively, it is possible to produce a highly viscous material with smooth fluidity and stringiness without forming granular cards or aggregates with strong hydrophobicity and water-releasing properties.

When using calcium chloride, which is a calcium salt of a readily soluble mineral acid, as a substitute for a readily soluble organic acid calcium salt, the solubility and rate of dissolution in the entire temperature range from cold water to boiling water are too high, so this alone is required. When trying to increase the Ca ion content, the pseudo ions and sodium caseinate react violently, resulting in a product that is hard and has poor melting properties when heated, or a calcium caseinate card with hydrorepellent properties is produced during the manufacturing process. I can't use it because it's gone. Furthermore, if a calcilam salt having low solubility in water is used, calcification of sodium caseinate becomes insufficient, which is not preferable.

In the present invention, when sodium caseinate is hydrated and dissolved in a given amount of water calculated from the component composition of the target product, calcium is bound to an excess of 1 to form an agglomerated card of 9 calcium/sodium caseinate. For the purpose of this, calcium, an organic acid that is easily soluble in cold water and boiling water, is added so that the amount of calcium in the final product is 250 to 1000 ml/100j'1, preferably 350 to 700rnl/100j', as C1 ions. Preference is given to mixing salts, namely calcium lactate and/or calcium gluconate. Ca amount is 2
If it is less than 50 mII/1001, it will not be possible to obtain a texture similar to natural cheese, and the product will not be able to maintain its shape at room temperature, making it difficult to cut the product into strips, dice, etc.
It has the disadvantage that even when cut, it quickly becomes a lump that sticks together. If this drawback is attempted to be solved by strengthening the mixing and stirring during emulsification, the texture will become lumpy and the meltdown property during heating will also be poor.

The next step of the invention is to combine sodium caseinate and cold water.
Calcium salts of organic acids that are easily soluble in boiling water are dissolved in water.
[This is a step of adding one or more K selected from the group consisting of alkali metal salts of polyphosphate and alkali metal salts of metaphosphate. The phosphate used in the present invention can be selected from sodium polyphosphate, potassium boricate, sodium methylphosphate, and oryrum methylphosphate. The amount of these additions is 10% in the final product.
(50w1~1001 as inorganic II Yan (ro) in 1
The range is preferably from 200 to 700-000.

PHtt of the mixture by addition of phosphate 4.8-6
5, more preferably pH 5.0 to 5.5.
It's 8, so it's a must! It is better to adjust the pH as appropriate depending on the NK. The casein hydrate obtained here has a pH of 5.0 to 5.
．． If the value approaches 11 of 8, the viscoelasticity and stringiness will be excellent.

In the present invention, this casein water consumable includes various taste substances such as salt and sugar, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, and gums such as locust bean gum and guar gum. Carrageena can be prepared by adding stabilizers such as alginate, crystalline cellulose, carboxymethyl cellulose, starch, and wheat flour as needed.

The next step of the present invention is to disperse the obtained casein hydrate in heated and melted oil and fat having an elevated melting point of 20 to 40°C.
lo [There is a step to obtain an emulsion.

Since the emulsion deafness of natural cheese is originally 0/W type,
In the production of cheese analogues, raw materials such as proteins, fats and oils, and water are mixed all at once, and when oil is emulsified in an aqueous phase containing transportable proteins, a 0/Wffi emulsion is first prepared. The traditional palm method is to form it from scratch. However, in this method, the fat is finely dispersed due to the mechanical mixing of rounding to obtain a homogeneous mixture and the emulsifying power of the protein, which tends to deteriorate the meltability during heating.

At this time, for example, if you want to improve only the meltdown property when heated, the amount of calcium salt added should be 2
It is possible if it is less than 50 mj / 1001, but
In this case, as mentioned above, the Kf has poor room temperature retention and texture.
I get k.

In order to solve this problem, the present inventors first studied the relationship between the state of dispersion of fat in the agglomerated curd of calcium/sodium caseinate in cheese analogues and the meltdown property upon heating, and the following results were obtained. The shape of the dispersed fat is directly #10
μ ~ 150 voices, preferably 25 voices ~ 75 IA ball!
It turns out that it is necessary for it to transform and become a friend. Next, we investigated a manufacturing method that would reliably form such an emulsified state, and as a result, we found that one of the features of the present invention is that an aqueous phase with viscoelasticity and stringiness = casein is added to the oil. It has been found that this can be easily achieved by dispersing the hydrate to make a 9W10 lid emulsion, and then inverting the phase of this to make a 0/WJII emulsion. The fat used here may be any vegetable oil, animal fat, partially hydrogenated vegetable fat, or transesterified product thereof, as long as it has an elevated melting point of 20°C to 40°C.

The amount of oil and fat relative to casein hydrate is 1:α2 ~
0.56, preferably 1:α25 to threshold 7 root degree is preferable. In dispersion, it is preferable to stir gently and keep it to such an extent that the casein hydrate is uniformly dispersed in the oil and fat as tiny particles. At this time, trace amounts of fragrances, β-carotene, etc. may be added as appropriate.

The next step of the present invention is to mechanically stir the resulting 9W10 type emulsion to phase invert it into an oyw type emulsion. As the mixing agitator, it is preferable to use a stirrer having a beater type inner frame lid with stirring blades and capable of rotating and revolving. The phase inversion to the 0/W type can be carried out using other stirrers, such as a cheese kneader, if sufficient care is taken to avoid excessive stirring.

When the phase inversion to the 0/W type is completed, the aqueous phases bind together and form a sticky shape, so the stirring is immediately stopped.

When the obtained 90/W type phase inversion material was cut and observed under a microscope, the network structure KJI fat of calcium/sodium casein was 10 to 150μ, and most of them were 25 to 75μ.
, it can be seen that it is dispersed due to the lack of .

After the phase inversion to 0/Wfi is completed and stirring is stopped, it is preferable to immediately transfer the mixture to a container 11C5t and cool it.

The finished product can be cut into small pieces without sticking when cut, and when it is heated in a pizza topping, it melts down well and has excellent stringability.

Next, examples of the present invention will be shown.

Example t Sodium caseinate 736I and milky calcium 15
4j', mix 32N of table salt into powder and make a round one 14401i
Sodium hexamethacrylate 3741. ) Add sodium ribophosphate 25j' to create an aqueous phase with appropriate viscosity. This was added in three portions to the oil and fat, which had been melted and heated to 70°C in a rotary/revolutionary mixer with a beater blade capacity of approximately 5J, while stirring. 1100rs)
W1 with faint aqueous phase dispersed in oil at 60 rpm
After reducing the emulsion to 0, add 7 levers and β-carotene, and set the rotation speed to approximately 140 rpm on its axis and approximately 10° rpm on its revolution.
Turn the temperature up to 100 degrees and stir for 2 minutes. After the aqueous phases have bonded together, the emulsified form is converted to O/W@, so immediately stop stirring, fill and cool.

This product had exactly the same meltdown properties as natural mozzarella cheese, and had good stringability.

In addition, it does not lose its shape even if stored in a 50℃ flan container for one day.
It is very easy to cut into small pieces with a shredder, and even if you leave the cut pieces alone, they do not stick to each other and form clumps.

When used as a pizza topping, it could replace 10 rows of natural cheese. Also, when I mixed half and half with natural mozzarella cheese and stirred it, it melted and had a slightly different texture and flavor, with no discomfort at all.

Example 2゜Netrium caseinate 8m# and Gelconi/@calcium 2.1 s Calcium chloride 1609 Salt 5201
and glucono delta lactone 1501 as a pH adjuster.
Dissolve 1 in 144-degree boiling water.

To this, add sodium tripolyanate 8QOjF and 150 g of sodium hexametaphosphate to form an aqueous phase. In a cheese kneader, add the softened and melted fat and oil kept at 150°C, and add the above aqueous phase to this. Stir at high speed to create a fine aqueous phase dispersed in the oil.Add the post-mortem flavor and β-carotene, reduce the rotation speed to low and stir for 2 minutes, then stir at high speed for another 4 minutes. As a result, an o/wm emulsified mixture was obtained. Friend stopped stirring, filled and cooled. The meltdown property of this product is a little confusing as it is natural mozzarella cheese, but as a pizza topping it is 5.
When used in a mixture of 01J6, there was no discomfort at all in terms of texture, melting, and flavor.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] Sodium caseinate and a calcium salt of an organic acid that is easily soluble in cold water or boiling water are dissolved in water, and 91F11 or two or more selected from the group consisting of alkali metal salts of polyphosphate and alkali metal salts of metaphosphate are added. PH4,
A casein hydrate having viscoelasticity and stringiness of 8 to 65, preferably PH5LO to 5.8 is obtained, and this is dispersed in heated oil 11 having an elevated melting point of 20 to 40°C and sw/o.
xi emulsion was obtained, which was then mechanically stirred and o/
It is similar to natural cheese for Hizatotsubinda, which has 4I slight phase inversion to wm, and has meltdown property when heated.
A method for producing a cheese analog with excellent stringability.