JPS60118146A - Preparation of cheese taste food with fibrous structure - Google Patents

Abstract

PURPOSE:To obtain a cheese taste food with a fibrous structure, by adding cheese (cooked and provided with flavor) to wheat protein (blended with other vegetable protein), keeping the blend under specific conditions under heating. CONSTITUTION:(A) 50-90pts.wt. wheat protein alone or blend of it with other vegetable protein is blended with (B) 50-10pts.wt. cheese (cooked and provided with flavor) to give a hydrous blended material. This blended material is heated in a dry atmosphere kept at 75-100% relative viscosity at 75-100 deg.C prepared by mixing atmosphere alone or a mixture of it and an inert gas with steam, to give a cheese taste food with continuous fibrous structure.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cheese-flavored food product with a fibrous structure, the main component of which is wheat protein alone or a blend containing other vegetable proteins.

Wheat protein has unique physical properties derived from the T protein it originally contains, mainly glutenin.

That is, since it is a tissue with a network structure, attempts have been made to create something similar to a flesh-like tissue. However, this network structure is easily welded, and therefore it is difficult to create a fiber structure that takes advantage of the network structure, and it is still difficult to say that the state of cordiality is satisfactory.

The present invention provides a method for producing a food that combines fibrous properties that take advantage of the network structure of wheat protein and cheese that has the image of a high-class food at a low cost. It is also possible to make it as a gender,
This provides a new manufacturing method that allows for the addition of various types of cheese if the product is intended for highly nutritious food.

That is, 1 the present invention adds 50 to 10 parts by weight of cheese and/or a cheese flavor preparation to 50 to 90 parts by weight of wheat protein alone or a blend containing other vegetable proteins to prepare a water-containing kneaded product, and the water-containing kneaded product Air alone or air mixed with an inert gas and water vapor mixed to a relative humidity of 75 to 10
The subject matter is a method for producing a cheese-flavored food having a continuous fiber structure, which is characterized by heating in a dry atmosphere at 75 to 100°C maintained at less than 0%.

Wheat proteins used in the present invention include raw gluten and active gluten obtained from wheat flour by the Martin method, etc., and these can be used alone or in combination.

Other plant proteins that can be used in the present invention include isolated protein types, concentrated protein types, and other volumetric forms of plant proteins such as soybean, cottonseed, corn, and leaf protein, which can be used alone or in combination. It will be done.

Cheese used in the present invention includes cream cheese,
Soft cheese like cottage cheese, Samso cheese,
Semi-hard cheese like blue cheese, cheddar cheese,
Natural cheeses, including hard cheeses like Edam cheese5. Processed cheese or powdered products thereof can be used alone or in combination.

The cheese flavor preparation used in the present invention includes, in addition to those that enhance the flavor of cheese, it also provides a delicious taste and contains coloring agents, as well as base seasonings, butter, vegetable oil, fermented milk, cheese flavor, and imitations. Contains cheese, etc. For example, if a plant-based cheese is desired, a cheese flavor preparation can be made with animal products removed.

In the present invention, in order to improve the appearance, palatability, texture, etc., nuts such as nuts and almonds; algae such as kelp and wakame; dried pulp such as raisins and plums;
Natural spices such as chili peppers, peppers, and cloves; Fish eggs such as cod roe, salmon roe, and kazunoko; Aromatic vegetables such as parsley, celery, and perilla; Processed bitter meat products such as ham and sausage; Chinese food such as menma and jellyfish (42 size) One type or a combination of two or more types can be added.

When making the water-containing kneaded product (hereinafter referred to as kneaded product) in the present invention, it is not prohibited to further add a reducing agent, protease, gluction, etc., depending on the desired physical properties of the mixed product. , 1 part by weight of 50 to 90 weight of wheat protein alone or blended with other vegetable proteins and 11 parts by weight of cheese and/or cheese flavor preparation of 5 to 10 weight are kneaded to form a mixture. The blending ratio described in ``2'' is a preferable range in which the flavor of -f-- is sufficiently present and the fiber structure can be obtained, and the strength of flavor, softness of texture, and hardness are adjusted within this range. be able to. In order to keep the mixed material in a soft state in the subsequent heating process, the moisture content was reduced to 40%.
~70% by weight ζ is adjusted.

The thus obtained mixed material is sent to the next spreading step. At that time, the kneaded material may be extruded into a column shape from a cylindrical nozzle, or may be extruded into a belt shape from a nozzle having a slit, and the mixture has a thickness of about 4 to 20 mm and a width of about 100 to 10 mm.
It is shaped into a continuous belt-like sheet of about 0.00 in size. The belt-shaped sheet is stretched 2.5 times or more during the spreading process, giving directionality to the randomly intertwined fiber structure. The strip-shaped sheet that has been given directionality enters the next heating process.

The heating step of the present invention is particularly effective in producing cheese-flavored foods. That is, in the case of a mixed product containing cheese, heating with a heated salt bath liquid is extremely difficult, and there are serious problems in continuous operation, such as a large loss of flavor components into the heated heavy liquid. However, in the present invention, changes in physical properties due to kneading and heating of materials are fully absorbed, continuous operation is possible without any problem, and loss of the blended substances is extremely small. In the heating in the present invention, a heating device is used in which water vapor is mixed with the air so that the relative humidity is less than 75 to 100%, and the temperature can be adjusted to 75 to 100°C in a so-called dry atmosphere.

By setting the atmospheric conditions in the heating device at a heating temperature of 75 to 100°C and a relative humidity of 75 to less than 1o(]%, the most important "taste" of food can be expressed extremely effectively. It can be said to be extremely effective, especially for foods that have a mature aroma such as cheese flavor as one of their delicious tastes.Stable quality can be obtained only when the above atmospheric conditions are not met. Difficult.For example 10
If the temperature exceeds 0°C, the cheese-mixed mixture will become very soft and crumbly, and there is a high possibility that continuous operation will be disturbed. Furthermore, when the humidity at the 4° point is less than 75%, the surface becomes dry, resulting in non-uniform moisture content in the belt-like sheet, which impairs the texture.

A feature of the heating step in the present invention is that it is not affected by differences or changes in the physical properties of the kneaded product. That is, in the case of heating with heated water or a heated salt solution, the kneaded material may become extremely soft and brittle, or if it has brittle physical properties, the structure may become distorted during heating and heating may not be possible. However, in the heating process of the present invention, there are almost no limitations due to physical properties, and in addition, there is less moisture transfer to the sheet due to dripping compared to normal thermal heating using steam.
It is also easy to control the elongation of the belt-shaped sheet. Furthermore, in order to stabilize the quality, it is possible to increase the proportion of nitrogen gas in the atmosphere and adjust it to a dry, high-temperature atmosphere.If substances that are easily oxidized are mixed, it is possible to heat them while suppressing oxidation. It is also possible to do so. In order to improve the fiber properties, stretching during the heating process is necessary, and the effect is particularly great when carried out in multiple stages.
~15 times is the desired size (within consideration of productivity, etc.).

The belt-shaped sheet that has undergone the heating process is seasoned as necessary and then sent to the next drying process. In the drying process, care must be taken to ensure that the sheet is dried in a uniform state, and the sheet is dried using a product moisture agent depending on the purpose. After the drying process, the sheets are cut into pieces according to the product form. The cheese-flavored food with fibrous properties obtained in this way satisfies the texture and texture of fibers, and also provides a new food that is consistent with the desire for healthy food based on plant protein foods. be.

For example, when considering a plant-based cheese-flavored food, it is possible to create it by combining gluten, vegetable oil, cheese flavor, HVP, etc., or by substituting plant-based cheese for cheese. You can obtain products of equal or higher quality.

It is possible to provide a cheese-flavored food with a fiber structure that fully meets the expectations of the food industry as a new processed food, such as diversification of taste and flexibility of shape.

Next, the present invention will be described in detail based on examples, but the present invention is not limited to these details in any way.

Example 1 Raw gluten 60 (Ag) Xanthan gum 0.4 Starch (corn) 11.5 Maripo cheese 2.5 Salt 3 Cheese flavor 0.1 A water-containing kneaded product with a water content of 57% according to the above formulation was prepared, and l
It was extruded through a nozzle with a lit thickness of 15 mm and a length of 6,001,111 mm, and was then subjected to a stretching process, and was then stretched to about twice the extent before being sent to a heating process. In the heating process, the atmosphere inside the device is kept at a temperature of 90°C1.
2 sheets in the first stage while maintaining the relative humidity at 90%.
The film was further stretched twice in the second stage, and heated for about 12 minutes (opening force).

After drying to a predetermined moisture level in a drying process, the product was cut into sheet pieces, which were then passed through a tearing machine to obtain about 40 kg of squid-shaped cheese-flavored fibrous food.

Example 2 Raw gluten 55 (kri) De, starch (wheat) 12.5 KCβ 2 Vegetable seeds 30 Cheese flavor 0.5 Soybean isolate protein (Na salt) 10 Yeast extract 0.1 Water content of the above formulation approx. 45 % was prepared, extruded through a nozzle with a slit thickness of 10 mm and a width of 500 mm, placed on a spreading process, stretched approximately 3 times as much, and sent to a heating process. In the heating step, while maintaining the atmosphere in the apparatus at a temperature of 85° C. and a relative humidity of 90%, the belt-shaped sheet was stretched in the first stage @1.5 times, and in the second stage further 3 times, and heated for about 18 minutes. Next, in the drying process, after drying to a predetermined moisture content, it is cut into sheet pieces,
This was further cut into strips of 2α×10 m to obtain a cheese-flavored fibrous processed food of about 7()k(j).

Samples obtained in Example 1 and Example 2 and IJM.

When processed cheese and fibrous cheese were compared by Panela--, the results shown in Table 1 were obtained.

Table 1 In the above table, there were 20 panelists (denominator), and the number of people who gave evaluation scores above the average score for each evaluation item was written in the numerator.

From this result, it is clear that the unique flavor of vegetable protein is masked and the taste of cheese is retained, and it has commercial properties as a new food.

Example 8 Active gluten 20 1kg) KCI 2 Starch (corn) 5 Processed cheese 3 Cheese whey 1 Cheese flavor 1.2 Lactose l Putter oil 5 Water 6° NaH8O30,01 A mixture with about 60% water content was prepared using the above formulation. , 7(J
It was extruded into a cylindrical shape through a via hole having a diameter of trtz, and in the spreading process, it was stretched by about 4 times while being expanded by rolls to form a belt-shaped sheet, which was then sent to a heating process.

During the heating process, air is supplied into the device - 9 for a mouse]/2
Quantity of nitrogen gas was separately mixed by power transmission, and the first stage was stretched 1.1 times, the second stage was stretched 1.5 times, and the third stage was further stretched 1.5 times while maintaining the temperature at 1w95°C1 and relative humidity 95% L7. It was heated for about 10 minutes. Next, it was transferred to a drying process, dried to a predetermined moisture content, and cut into pieces of 13t7#x12z to obtain about 60 pieces of fibrous cheese-flavored food.

Example 4 Active gluten 20 [#] Raw gluten 10 Water 20 Grosse cheese 30 Starch 5 Salt 0.5

Claims (1)

[Scope of Claims] 1. Wheat protein alone [(by adding 50 to 10 parts by weight of hands and/or cheese flavor preparation to 50 to 90 parts by weight of a blend containing other vegetable proteins) A water-containing kneaded product is prepared, and the water-containing kneaded product is left in the atmosphere alone (a). Water vapor is mixed with the air mixed with an inert gas, and the relative humidity is 75 to 1o ()9.
2. A method for producing a cheese-flavored food with a continuous fibrous structure, characterized by heating in a dry atmosphere at a temperature of 75 to 100" C. 3. The manufacturing method according to claim 1, wherein the other vegetable protein is 1 to 1 part of soybean, cottonseed, corn, peanut, leaf protein, 12 white matter, concentrated protein, etc. 4. The manufacturing method according to claim 1, wherein one type of protein is selected from 1 to 1. 4. The manufacturing method according to claim 1, wherein the inert gas is nitrogen gas. 5. The manufacturing method according to claim 1, wherein the cheese flavor preparation is selected from at least one of cheese flavor, imitation cheese, butter, and fermented milk.