JPS61108333A - Solid food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled food having improved flavor like natural cheese, and improved taste, by dissolving a citrate and phosphate in water under heating, adding edible fats and oils, and an organic acid to the solution in this order, and kneading them. CONSTITUTION:A citrate and/or a phosphate and optionally salt are dissolved in water under heating. The solution is blended with protein such as rennet casein, etc., and, if necessary, starch and gum with stirring. The blend is further mixed with edible fats and oils and optionally water with stirring, and incorporated with an organic acid and optionally cheese flavor and an anitoxidant, and kneaded to give the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a solid food with excellent nutritional and nutritional balance and a method for producing the same.

[Conventional technology]

In Japan, with the spread of bread eating, various products such as butter, margarine, and cheese are being manufactured, and in recent years, cheese-like foods have been attracting attention as cheese substitutes.

Cheese-like foods are manufactured using protein and edible fats and oils as the main ingredients. Conventionally, cheese-like foods of this type use soybean protein as the main ingredient (Japanese Patent Publication No. 49-61).
No. 07), those using acid casein as a raw material and hydrating it with calcium (Japanese Patent Publication No. 10013/1983, Japanese Patent Publication No. 73164/1982), those treated with acid casein with alkali, or alkaline caseinate. (Japanese Patent Application Laid-open No. 56-68349, 58-158132),
Rennet casein is used as the protein, and the rennet casein is contained in a cheese-like food at 25% or more (Japanese Patent Application Laid-open No. 109978/1983), mainly vegetable protein, in combination with sodium caseinate, egg white, etc. (Japanese Unexamined Patent Publication No. 58-146237) is known.

[Problem that the invention seeks to solve]

However, those made from soybean protein have a chewy texture and lack cheese-like smoothness, and those made from acid casein retain a casein odor and are inferior in flavor. or using alkaline caseinate (Japanese Unexamined Patent Publication No. 1983-1989)
No. 349, No. 58-158132) is used for mozzarella cheese and pizza toppings, and has the drawback that it is soft and inferior in properties and mouthfeel as a cheese-like solid food. Furthermore, cheese-like foods containing 25% or more of rennet casein are hard due to the high content of rennet casein, have a poor mouthfeel, and lack smoothness when sliced. Due to the low affinity of natural proteins for water, they are difficult to hydrate, and protein particles remain, resulting in poor mouthfeel and texture.

[Means for solving problems]

The present invention was made in view of the above-mentioned conventional drawbacks, and an object of the present invention is to provide a solid food that is not only excellent in nutritional balance but also has excellent taste, flavor, etc., and a method for producing the same.

That is, the present invention uses protein and 0.8 parts per part by weight of protein.
~1.5 parts by weight of edible oil and fat and 1.5 to 3.6 parts by weight of water, and 0 to the total amount of the above protein, edible oil and fat, and water.
．． Contains 3 to 4.0% by weight of phosphate and/or citrate, 0.1 to 2.0% by weight of organic acid, and further salt, gum, and starch as necessary.1. This article focuses on solid foods that are characterized by:

Another aspect of the present invention is that citrate and/or
Alternatively, after adding phosphate and salt as necessary and heating and dissolving, add protein and as necessary starches and gums and stir, then add edible oil and fat and water as necessary and stir, and then A method for producing a solid food, which comprises adding an organic acid and kneading the food.

The proteins used in the present invention include rennet casein, acid casein, a mixture of rennet casein and acid casein, or a combination of at least 50% by weight of rennet casein and/or acid casein with skim milk powder, soybean protein, wheat protein. Among them, rennet casein, a mixture of rennet casein and acid casein, and a mixture of rennet casein and soybean protein are preferred.

In addition, as food and fats and oils, animal fats and oils such as beef tallow and pork fat;
Solid vegetable oils such as coconut oil, palm oil, and palm kernel oil; Liquid vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, peanut oil, and rice bran oil; Hardening of the animal and vegetable oils mentioned above. Various types of hydrogenated oils such as oil, fish oil, hydrogenated oil; Fractionated solid oils and fats obtained by fractionating solid animal and vegetable oils and hydrogenated oils; Fractionated oils such as fractionated liquid oils; 1 of animal and vegetable oils and hydrogenated oils;
Examples include transesterified oils obtained by transesterifying a species or a mixture of two or more kinds of oils. These edible fats and oils can be used alone or in combination of two or more.

In the present invention, water is further blended with the above-mentioned protein and edible oil, and the amount of edible oil and water added to the protein is 0.8 to 1.5 parts by weight of edible oil and 1.5 parts of water per 1 part by weight of protein. 5 to 3.6 parts by weight, preferably 0.
9 to 1.3 parts by weight, and 2.1 to 3.1 parts by weight of water. If the amount of edible oil/fat is less than 0.8 parts by weight and/or the amount of water is less than 1.5 parts by weight per 1 part by weight of protein, the product will be lumpy and hard, with poor texture and flavor. , solid foods with the desired processing performance cannot be obtained.

Furthermore, if the edible fat exceeds 1.5 parts by weight per 1 part by weight of protein, the product will be soft, and if the water exceeds 3.6 parts by weight, it will become pasty or have weak physical properties, resulting in the desired solid food product. is not obtained.

In the present invention, 0.3 to 4.0% by weight, preferably 0.7 to 3.2% by weight, based on the total amount of the above protein, edible oil and fat, and water.
% by weight of phosphate and/or citrate and 0.1
~2.0% by weight, preferably 0.5-1.7% by weight of organic acid is incorporated. The above phosphates include disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,
Examples include monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, sodium aluminum phosphate, etc. Examples of the salt include sodium citrate and potassium citrate. These phosphates and citrates may be used alone or in combination of two or more, and phosphates and citrates may also be used in combination. In addition, the above organic acids include citric acid, lactic acid, acetic acid, ascorbic acid,
Examples of tartaric acid, malic acid, etc. and vinegar include cereal vinegar, rice vinegar, apple vinegar, grape vinegar, lemon vinegar, sushi vinegar, powdered sushi vinegar, synthetic vinegar, etc. These organic acids may be used alone or in combination of two or more. I can do it.

If the blending amount of the above phosphate and/or citrate is less than 0.3% by weight based on the total amount of protein, edible oil, and water, the protein will not be hydrated and protein particles will remain. When dispersing protein in water, it does not form a homogeneous paste, and if it exceeds 3.5% by weight, the flavor deteriorates, which is not preferable. Furthermore, if the amount of organic acid added is out of the range of 0.1 to 2.0% by weight based on the total amount of protein, edible oil and fat, and water, the texture and flavor will deteriorate, which is not preferable.

In the present invention, salt, an edible emulsifier,
Gums, starches, and fragrances can be blended, and examples of edible emulsifiers include glycerin fatty acid monoesters, glycerin fatty acid diesters, lecithin, propylene glycol fatty acid esters, polyglycerin fatty acid esters, and sorbitan fatty acid esters. Gums include locust bean gum, guar gum, carrageenan,
Examples of starches include corn starch, potato starch, sweet potato starch, rice starch, wheat starch, and modified starches such as phosphorylated starch and hydrolyzed starch.

By adding gum, the cheese-like smoothness increases and both flavor and texture are improved. Also, adding starch increases the viscosity and improves both flavor and texture, but if too much is added, it becomes dry and the texture deteriorates. Although the effect can be obtained even if the amount of gum is small, the amount of starch needs to be increased compared to the amount of gum.

Furthermore, when a gum substance and a starch are used in combination, the effect of improving flavor and texture is more excellent than when each is used alone.

The amount of gum and starch added depends on protein ingredients and food.

3% by weight each based on the total amount of oil and water,
It is preferably 10% by weight or less. Similarly, the amount of the edible emulsifier added is preferably 4% by weight or less.

Next, the method for producing solid foods of the present invention will be explained.

First, phosphate and/or citrate and, if necessary, salt are added and dissolved in water. The heating temperature at this time is 40℃
The above temperature is preferable, and 50 to 70°C is particularly preferable. Further, the amount of water at this time is preferably from the total amount to 1/2 of the required amount. Next, proteins and, if necessary, gums and starches are added and heated and stirred at a temperature of about 60 to 100°C. Next, the edible oil and fat and, if necessary, the remaining water are added and stirred at a temperature of about 60 to 100°C, and then an organic acid is added and kneaded to obtain the solid food of the present invention. In addition, when adding an edible emulsifier as necessary, the edible emulsifier is added at the time of adding the edible oil and fat. Further, when adding a flavoring agent as necessary, the flavoring agent may be added during any manufacturing process, but is usually added at the time of final kneading of the product. Furthermore, additives such as antioxidants can be added as appropriate.

As described above in the method for producing solid foods of the present invention, after adding and dissolving phosphate and/or citrate (and salt if necessary) in water, fluorescent matter, edible oil and fat, and organic acid are added in this order. It is necessary to add them sequentially and stir them, and when these orders are different, when proteins, edible oils and fats, and organic acids are added at the same time and then stirred, or when water is added to fluorescent substances and edible oils and fats and then stirred. In some cases, separation may occur, particles of protein components may remain, or the product may not be commercialized, making it impossible to obtain a good solid food.

〔Example〕

Hereinafter, the present invention will be explained in more detail by giving Examples and Comparative Examples. In addition, the unit of the blending amount is shown in g.

Examples 1 to 12, Comparative Examples 1 to 6 According to the formulation shown in Table 1, phosphate and/or citrate and common salt were first added to water and dissolved by heating to 60°C, and then protein was added and stirred while heating at 95°C.

Next, edible fats and oils were added and stirred at 80°C, followed by organic acid, 5 g of cheese flavor, and 0.0 g of β-carotene as an antioxidant. , 001 cc were added and kneaded, and then cooled.

Table 3 shows the properties of the obtained product. Moreover, Examples 1 to 1
When the product obtained in 2 was heated and rolled to produce a sliced cheese-like food, a non-rice-like cheese-like food with excellent rolling properties and a smooth surface was obtained. The products obtained in Examples 1 to 6 had poor rolling properties, and good sliced cheese foods could not be obtained.

Examples 13-17 According to the formulation shown in Table 2, phosphate and salt were first added to water and dissolved by heating to 60°C, then proteins, gums, and starches were added and heated at 95°C. The mixture was heated and stirred. Next, edible fats and oils were added and stirred at 80° C., and then an organic acid, 5 g of cheese flavor, and 0.001 cc of β-carotene as an antioxidant were added, kneaded, and then cooled. The properties of the obtained product are shown in Table 4. Furthermore, when the obtained product was heated and rolled to produce a sliced cheese-like food, a sliced cheese-like food with excellent rolling properties and a smooth surface was obtained.

Comparative Example 7 Using the same formulation as in Example 1, first dissolve phosphate and common salt in water, then add protein, edible oil and fat, and organic acid.
Heat and stir to ~90°C, then add 5g of cheese flavor,
In the product obtained by adding 0.001 cc of β-carotene, kneading, and cooling, protein particles remained, and water and edible fat-protein tended to separate.

Comparative Example 8 Using the same formulation as in Example 15, after dissolving phosphate and common salt in water, adding protein, edible oil and fat, and organic acid to
After heating and stirring at 90°C, then adding starches and gums, and heating and stirring at 70 to 80°C, 5g of cheese flavor and 0.001cc of β-carotene were added, and after kneading, the mixture was cooled. In the product, protein particles remained, and the water and edible oil/fat-protein tended to separate.

The test methods and evaluation criteria for product condition, flavor, texture, processing characteristics, and overall evaluation shown in Tables 3 and 4 are as follows. Further, in Table 4, O' indicates a better evaluation than O, and O# indicates an even better evaluation than O'.

Product condition: After being stored in the refrigerator for 2 days after manufacturing, it was taken out from the refrigerator, cut with a knife, and the surface condition was observed. ○: The surface is fine and has a good texture.

△...The surface is a little rough, but the structure is almost good.

×: There are lumps and the surface condition is poor (the structure is also poor).

It was judged as.

Flavor The taste and aroma when taken out from the refrigerator and put in the mouth were evaluated.

O: Both taste and aroma are good.

△: Taste and aroma are slightly inferior.

×...Both taste and aroma are bad.

Texture: When taken out of the refrigerator, put in the mouth and chewed, it had a good texture and was smooth.

△: Slightly poor mouthfeel and somewhat lacking in smoothness.

×: Poor taste, no smoothness.

The judgment was made by closing.

Processing performance When taken out of the refrigerator and shredded and sliced, O... Good shredding and slicing properties.

Δ...Shred, slicing properties are slightly poor.

×... Poor shredding and slicing properties.

The judgment was made by closing.

Comprehensive evaluation: Product condition, flavor, texture, processing performance (Example 13)
In the case of 17 to 17, the product was comprehensively evaluated based on the two items of flavor and texture, and its suitability as a product was determined. ○ is suitable as a product, × is not suitable.

Table 2 Table 3 Table 4 [Effects of the Invention] As explained above, the solid food of the present invention contains protein, edible oil, water, organic acid, and phosphate and/or citric acid as a hydrating agent. By blending salt in a specific ratio, it has an excellent product quality, a natural cheese-like flavor, and a cheese-like solid shape with excellent texture (mouthfeel, texture). It is food. Furthermore, the solid food of the present invention has processing characteristics equivalent to natural cheese when heated and rolled into slices, and there is no risk of rolling defects as with conventional cheese foods. In addition, it has various effects such as excellent processing properties such as meltability and shape retention after heating. Further, according to the production method of the present invention, it is possible to easily and reliably produce a solid food product having excellent properties.

Procedural amendment (0 button 1, case display 1981 Patent original Iris 231G03 No. 2, invention) Title Solid food and its manufacturing method 3, Person making the amendment' Relationship to the case Patent originator Gosuga 4 4-6811-4 Horikiri, Katsushika-ku, Totobu, Agent: 101-5, Date of amendment order: Voluntary amendment: 6, Number of inventions increased by amendment: N/A 7, Subject of amendment: 1, Scope of Claims: Scope of Claims Correct as shown in the attached sheet.

■1 Detailed description of the invention (11 Specification, page 11, line 13, "3.5% by weight"
4.0% by weight”.

(2) "Processed starch" in lines 9 and 10 of page 12 is corrected to "kaedenbun".

(3) Add the following sentence between the third and fourth lines of page 13.

"Furthermore, in the present invention, in order to improve the flavor of the cheese, it is also possible to add fermented cheese or a processed cheese type obtained by heating and sterilizing the cheese, and the blending amount is determined to be protein components and edible fats and oils. The amount is preferably 5 to 30% by weight based on the total amount of water and water.

Examples of fermented cheese (natural cheese type) are Egum cheese and Gouda cheese.

Examples of processed cheese types include cheddar cheese and Parmesan cheese.

Examples include processed cheese. ” (4) “Additionally, if necessary” on page 13, lines 17 to 20 is corrected as follows.

``Also, if necessary flavorings or fermented or processed cheese types are added, they can be added during any step of manufacturing, but are usually added during the final kneading of the product. (5) Add the following sentence between the first and second lines of page 14.

"It is also possible to further pass the solid food obtained according to the present invention through a homogenizer, and the properties of the solid food can be further stabilized." (6) " Antioxidants” and “colorants”
and correct it.

Claims (1) Protein and 0.8 to 1 part by weight of protein
1.5 parts by weight of edible oil and fat, 1.5 to 3.6 parts by weight of water, and the total amount of protein 1 edible oil and water, 0.
3 to 4.0% by weight of phosphate and /l or citrate, 0.1 to 2.0% by weight of organic acid, and additionally necessary salt 9 Edible emulsifiers, gums, starches A solid food product characterized by being formulated with.

(2) The solid food according to claim alE1, wherein the protein is rennet casein and /l or acid casein.

(3) The protein according to claim 1, wherein the protein consists of at least 50% by weight of rennet casein and/or acid casein, and one or more selected from the group of skim milk powder, soybean protein, and wheat protein. solid food.

(4) Any one of claims 1 to 3, wherein the edible oil is one or more selected from animal oil, vegetable oil, hydrogenated oil fractionated oil, and transesterified oil. solid foods.

(5) Phosphates include disodium phosphate, trisodium phosphate, sodium diphosphate, sodium hexametaline 9ate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, and sodium diphosphate , sodium pyrophosphate,
The solid food according to any one of claims 1 to 84, which is one or more selected from dipotassium phosphate, tripotassium phosphate, several potassium phosphate, and sodium aluminum phosphate. .

(6) The solid food according to any one of claims 1 to 5, wherein the citrate is sodium citrate and/or potassium citrate. - (7) Any one of claims 1 to 6, wherein the organic acid is one or more selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, and vinegar. Solid foods listed in .

(8) After adding citrate and /l or phosphate and (if necessary) salt to water and heating and dissolving.

A solid food product characterized by adding protein and starches and gums as necessary and stirring, then adding edible oil and fat and water as necessary and stirring, further adding an organic acid and kneading. Production method.

(9) The amount of edible oil added is 0.8 to 1.5 parts by weight per 1 part of protein, and the total amount of water added is 1.5 to 3.6 parts by weight.
Parts by weight, based on the total amount of protein, 9 edible oils and fats, and water.
The amount of phosphate and/or citrate added is 0.3~
4.0% heavy food, organic acid addition amount 0.1-2.0% by weight
A method for producing a solid food according to claim 8.

2. The method for producing a solid food according to claim 8 or 9, wherein the protein is rennet casein and/or acid casein.

(1) The protein consists of at least 50% by weight of rennet casein and/or acid casein, and one or more selected from the group of skim milk powder, soybean protein, and wheat protein. The method for producing a solid food according to item 9.

1 m or 2 edible fats and oils selected from animal oils and fats, vegetable oils, hydrogenated oils, fractionated oils, and transesterified oils
The method for producing a solid food according to any one of claims 8 to 11, wherein the solid food is of seeds or more.

Phosphate is disodium phosphate, trisodium phosphate, sodium phosphorus, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, sodium diphosphate, pyrophosphate Claims 8 to 12 are one or more selected from sodium, dipotassium phosphate, tripotassium phosphate, several potassium phosphate, and sodium aluminum phosphate. A method for producing solid foods.

No. 0 Claims 8 to 1, wherein the citrate is sodium citrate and/or the potassium citrate is potassium citrate.
A method for producing Okiya food according to any of Item 3.

a9 The storage facility according to any one of claims 8 to 14, wherein the organic acid is one selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, 9 vinegar, or 2a1 or more. Food manufacturing method.

’)n7-

Claims (15)

[Claims] (1) Protein and 0.8 to 1 part by weight of protein.
5 parts by weight of edible oil and fat and 1.5 to 3.6 parts by weight of water, and 0.3 to 3.6 parts by weight for the total amount of the above protein, edible oil and fat, and water.
4.0% by weight of phosphate and/or citrate;
A solid food product comprising 0.1 to 2.0% by weight of an organic acid and, if necessary, salt, an edible emulsifier, a gum, and starch. (2) The solid food according to claim 1, wherein the protein is rennet casein and/or acid casein. (3) The protein according to claim 1, wherein the protein comprises at least 50% by weight of rennet casein and/or acid casein and one or more selected from the group of skim milk powder, soybean protein, and wheat protein. type food. (4) Any one of claims 1 to 3, wherein the edible oil is one or more selected from animal oil, vegetable oil, hydrogenated oil, fractionated oil, and transesterified oil. Solid foods listed. (5) The phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, One or two selected from sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, and sodium aluminum phosphate.
The solid food according to any one of claims 1 to 4, which is larger than seeds. (6) Claims 1 to 5, wherein the citrate is sodium citrate and/or potassium citrate.
Solid food as described in any of the paragraphs. (7) One or two organic acids selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, and vinegar.
The solid food according to any one of claims 1 to 6, which is larger than seeds. (8) After adding citrate and/or phosphate and salt if necessary to water and heating and dissolving, add protein and starches and gums if necessary and stir, then add edible oil and fat as necessary. 1. A method for producing a solid food, which comprises adding water and stirring, and further adding an organic acid and kneading. (9) The amount of edible fat added per 1 part by weight of protein is 0.
8 to 1.5 parts by weight, the total amount of water added is 1.5 to 3.6 parts by weight, and the amount of phosphate and/or citrate added is based on the total amount of protein, edible oil and fat, and water. is 0.3 to 3.
9. The method for producing a solid food according to claim 8, wherein the amount of the organic acid added is 0.1 to 2.0% by weight. (10) The method for producing a solid food according to claim 8 or 9, wherein the protein is rennet casein and/or acid casein. (11) Claim 8 or 9, wherein the protein consists of at least 50% by weight of rennet casein and/or acid casein, and one or more types selected from the group of skim milk powder, soybean protein, and wheat protein. Method for producing solid foods as described in Section 1. (12) The edible fat is animal fat, vegetable fat, hydrogenated oil,
The method for producing a solid food according to any one of claims 8 to 11, wherein one or more types selected from fractionated oil and transesterified oil are used. (13) The phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate,
Claims 8 to 12 are one or more selected from tetrasodium diphosphate, sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, and sodium aluminum phosphate. A method for producing a solid food according to any of paragraphs. (14) The method for producing a solid food according to any one of claims 8 to 13, wherein the citrate is sodium citrate and/or potassium citrate. (15) Claims 8 to 14, wherein the organic acid is one or more selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, and vinegar. A method for producing solid foods.