JPS6052782B2 - Food manufacturing method using acidic cheese - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing foods using acidic cheese. Specifically, in order to make cheese acidic below its isoelectric point, fats and oils, polysaccharides, etc. are added to form an emulsion. The present invention relates to a method for producing a food using acidic cheese, which is characterized by further adding an acidic substance.

Traditionally, cheese has been used either as a natural product or as processed cheese.

Acidic cheeses were only made slightly acidic through lactic acid butyrolysis, and there were no foods made from cheese that were made acidic below their isoelectric point. The reason for this is that when an acidic substance is added to cheese or its emulsion with water to make it acidic below its isoelectric point, the protein in the cheese aggregates and separates from the water (or separates during storage), making it unedible. This could not be resolved. The inventors conducted research to solve these problems and created an oil-in-water emulsion by adding oils, fats, polysaccharides, etc. to cheese, and by adding an acidic substance, the isoelectric point could be lowered. They found that it is possible to make smooth cheese-based foods even with the following conditions, and completed the present invention. Cheeses include natural cheeses, processed cheeses, various other processed cheese products, and similar products such as vegetable cheeses.

Fats and oils include natural oils, butter, toning,
In short, it refers to products containing triglycerides, including macarin, creams, and various oil and fat processed products. Polysaccharides, etc. refer to various seaweed extracts, grains, high molecular compounds contained in plants such as pectin, and synthetic thickeners, such as galakean, furcellan, alginic acid,
There are substances that gel or increase in small amounts in water or hot water, such as agar (including decomposed products), locust bean gum, guar gum, tamarind polysaccharide, tracanth gum, xanthan gum, gum arabic, pectin, manganese, synthetic thickening agents, etc. . First, water is added to cheese, fats and oils, and polysaccharides to form an oil-in-water emulsion.

In this case, the blending is arbitrary, but preferably 1% or more of oil and fat and 0.02% or more of polysaccharide. Of course, sugar, liquid sugar and other sweet sugars, powdered milk, various dairy products, seasonings, emulsifiers, fragrances, colorants, and other substances may be added to this mix. When making this emulsion, it is necessary to heat it and stir it well at, for example, 50 to 70°C,
It is even more preferable to pass it through a homogenizer. The same thing will happen if cheese and fats and oils are mixed and emulsified and then added. The emulsion thus produced is treated with organic acids such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid and others, inorganic acids such as phosphoric acid and others, as well as acidic salts and acidic fermentation products. It is preferable to add the acidic substance after diluting it with water or sugar. As for the temperature, a low temperature such as room temperature is preferable, but a high temperature may be used as long as the mixture is well stirred. After adding the acidic substance in this manner, it is preferable to further stir the mixture and, if necessary, pass it through a homogenizer. Further, acidic substances, polysaccharides, and fats and oils may be diluted and used together. The concentration of cheese is preferably 1 to 30%, particularly 3 to 10% as natural cheese,
The amount of oil and fat is preferably 1 to 50%, particularly 3 to 20%. Further, the polysaccharide content is preferably 0.02 to 1%, and it is more preferable to use a mixture of polysaccharides than to use them alone. The amount of acidic substances is generally 0.1 to 1%. Cheese is an oil-in-water emulsion.
Furthermore, if an acidic substance is added to make the acidity below the isoelectric point, the protein in the cheese will aggregate when it passes the isoelectric point, and even if the pH is further lowered, this aggregation will not break down - it will remain separated. Become.

On the other hand, as in the present invention, when fats and oils are further added to cheese and polysaccharides are used alone or in combination, aggregation does not occur at a pH below this isoelectric point, It can be made into a smooth acidic emulsion of cheese. This fact was revealed for the first time through the present invention. The content of fats and oils is 1% or more, particularly preferably 3% or more, and the content of polysaccharides is 0.01% or more, particularly preferably 0.02% or more. Starch is excluded because the effects of the present invention cannot be expected if it is used alone as a polysaccharide. The technical scope of the present invention also lies in the use of polysaccharides, fats and oils, and acidic substances together. The food of the present invention can be used in beverages, confectionery, bread, and other various foods. Next, examples will be shown. 3
Example 1 Processed cheese cut into strips 20 f1 Markarin 20
v, pectin 1y1 sugar 100g, water 400y, stir well at 60-70℃, further add 400y milk, heat and emulsify, pass through a homogenizer at 120k9/Clt, then citric acid 3y1 citric acid soda After dissolving 1f in 30y of water, it was added to the previously prepared emulsion while stirring, and after further stirring, it was rapidly cooled with brine.

Example 2 In Example 1, natural cheese was used instead of processed cheese.

・Example 3 Processed cheese 60', fresh butter 50f, pectin 1g, carrageenan 8g, sugar ester (HL)
Bll) 60 using 2y1 sugar 150y1 water 450y
Heat emulsification to ~70°C, add 450y of milk, further emulsify, pass through a homogenizer at 100kg/Clt, and then add 2y of citric acid, 1y of tartaric acid, and 0.5y of sodium citrate.
was dissolved in 50 y of water and added to the above emulsion while stirring, and this was filled into a container.

Example 4 Processed cheese 100y1 vegetable hydrogenated oil (36℃) 35
0y1 pectin 1y1 tracanth gum 0.1y1 lecithin 3y1 sugar ester 1f1 skim milk powder 100y1 water 600y was emulsified by heating and stirring, 50k9/C7l
After passing through a homogenizer at f, citric acid 2V1 lactic acid 2y was added to
It was dissolved in 0 cc of water and added to the above emulsion, then sterilized at 140°C and rapidly cooled to 10°C.

Example 5 Using the cheese-based food of Example 4, a hard start cream and a cake were made by a conventional method.

The present invention is not limited to the above examples.

In addition to the above-mentioned examples, polysaccharides can also be produced using the various polysaccharides mentioned above, and in addition to marcarin, shoe toning, single fats and oils, butter, vegetable creams, etc. I can do it.

Claims (1)

[Claims] 1. When making cheese acidic below its isoelectric point, oils and fats and polysaccharides (excluding starch and wheat flour) are added to form an oil-in-water type emulsion, and an acidic substance is further added. Food manufacturing method using cheese.