JPS62155061A - Production of powdery cheese seasoning ingredient - Google Patents

Abstract

PURPOSE:To obtain a powdery cheese seasoning ingredient having water dispersibility and cheese flavor, by blending an emulsified solution having cheese flavor with a specific amount of soybean protein which is hydrolyzed to a specific protein hydrolysis degree and subjected to lactic acid fermentation treatment and drying the blend. CONSTITUTION:An emulsified solution having cheese flavor is prepared by a method wherein natural cheese is ground and emulsified into water in the presence of an emulsifying agent. Separately, protein such as separated soybean protein, etc., is dissolved in or dispersed into water, treated with a protease and hydrolyzed into 13-50% protein hydrolysis degree (0.2MTCA soluble nitrogen/total nitrogen). Further it is subjected to lactic acid fermentation with lactic acid bacteria and a nutrient source necessary for fermentation of lactic acid bacteria. The soybean protein subjected to lactic acid fermentation treatment is added to the emulsified solution having cheese flavor in such a way that the amount of the soybean protein calculated as solid substance based on total solid substance of the emulsified solution is >=2wt% and the blend is dried to give the aimed powdery cheese seasoning ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a powdered cheese flavoring material with excellent water dispersibility.

[Conventional technology]

Conventionally, the method for preparing powdered cheese or cheese flavoring materials (hereinafter collectively referred to as powdered cheese flavoring materials or powdered products) involves mixing ground cheese with emulsifying salt, heating it, and emulsifying it. A method of liquefying and drying, and a method of fermenting an emulsifying raw material containing milk protein, milk fat, an emulsifier, etc. and spray-drying the fermented material are known. In the process of preparing these, it has been proposed to use vegetable proteins as a fat enrobing material (for example, US Pat. No. 4,086,367), or to hydrolyze them to the amino acid level and use them as an amino acid source (JP Showa 60-16085
No. 9).

In addition, conventional commercially available powdered cheese flavoring materials are made into a paste by combining with a relatively small amount of water and are used to spread on snack products or as a filler for baked foods, but they generally have poor dispersibility in water and can be used as a paste. However, it is currently quite inconvenient for applications where it is dispersed in a relatively large amount of water, such as for instant drinks or for cooking by dissolving it in water.In order to improve this inconvenience, It is processed into granules.

[Problem that the invention seeks to solve]

The present inventor conducted various studies in an attempt to obtain a powdered cheese flavoring material with excellent water dispersibility without having to make it into granules, and discovered that it was possible to add soybean protein that had been hydrolyzed to a specific degree prior to spray drying. improved water dispersibility of the powdered product;
However, simply mixing hydrolyzed soy protein with a powdered cheese flavoring material does not improve the water dispersibility of the flavoring material, and the problem is that the unique flavor of soybeans is felt, which inhibits the cheese flavor. I discovered something. However, during further study, the present inventor discovered that soybean protein that had been hydrolyzed to a specific degree was added to the liquid cheese flavoring material before being powdered, and that the soybean protein had been subjected to lactic acid fermentation. The inventors have discovered that it is possible to obtain a product with excellent water dispersibility and an unimpeded cheese flavor, and have completed the present invention.

[Means for solving problems]

That is, the present invention provides a powder in which, when drying an emulsion having a cheese flavor, the emulsion contains a specific amount of soybean protein that has been hydrolyzed to a specific degree and has also been subjected to lactic acid fermentation. This is a method for producing a cheese flavoring material.

In this invention, the emulsion having a cheese flavor usually contains milk protein, oil and fat, and water, and includes, for example, crushed natural cheese (either aged or non-aged type).
Or processed cheese, adjusted to a sprayable viscosity by adding water, if necessary in the presence of an emulsifier (molten salt); milk raw materials such as milk, skim milk, caseinate, cheese curd, etc. are combined with lipolytic enzymes, protein Examples include those that are fermented using degrading enzymes or lactic acid bacteria; and those that contain flavors and seasonings as the main taste components and use fats and oils, caseinate, etc. as excipients. The preparation method is not particularly limited, but
Japanese Patent Publication No. 38-1) 938, Japanese Patent Publication No. 45-23578, Japanese Patent Publication No. 15676-1987, Japanese Patent Publication No. 52-25057,
Examples include the methods described in JP-A No. 56-38169, JP-A No. 59-1) 3869, and JP-A-60-86019.

However, in this invention, the emulsion has a degree of proteolysis (0,2
M TCA soluble nitrogen/total nitrogen (same below 2) is 13-5
It is necessary to contain 0% soy protein.

If the degree of proteolysis is less than this level, the dispersibility of the powdered cheese flavoring material product in water will be poor, and depending on the formulation, the product may thicken during heating and stirring, making spray drying difficult.

If the degree of decomposition is higher than the above range, the product will have strong hygroscopicity, making storage difficult, and the product will also have a bitter taste, inhibiting the flavor of cheese. Hydrolysis treatment involves dissolving or dispersing soybean protein-containing products such as extracted soybean protein and isolated soybean protein in water, and usually heating the product at 20 to 85°C.
The heat treatment is preferably carried out under the action of a proteolytic enzyme, and in particular, the heat treatment is preferably carried out at 70 to 200°C for 0.5 to 10 minutes, but the heat treatment is preferably carried out under the action of strong shearing force. In some cases, heating for a few seconds can have the same effect. Examples of proteases include promelain, papain, protin, and samoase.

Furthermore, it is necessary that the soybean protein contained in the emulsion has undergone lactic acid fermentation treatment; if it is not subjected to lactic acid fermentation treatment, it will have a soybean odor and taste, which will inhibit the cheese flavor of the product. be. This lactic acid fermentation is difficult to occur simply by placing soybean protein in an aqueous system, and it is difficult to achieve this by simply placing soybean protein in an aqueous system. It is best to do this in the presence of an extract. Although the presence of fats and oils in the fermentation system is not essential, the addition of fats and oils is desirable in order to obtain products with better flavor, and the presence of fats and oils whose constituent fatty acids are fatty acids having 4 to 6 carbon atoms is particularly desirable. The lactic acid bacteria used can be mesophilic or thermophilic, such as Slevtoco, Castillus, bulga 1cus, etc., and are allowed to act at 15 to 50°C depending on the bacteria used. However, the lactic acid fermentation treatment is generally carried out for about 5 hours to 10 days, most preferably for about 1 to 5 days. If this processing time is too short, the odor of soybeans remains and the cheese flavor is inhibited, and if it is too long, a miso-like flavor becomes dominant or even a putrid odor is felt. Although the treatment time of this lactic acid fermentation treatment can be slightly shortened by adding organic acid, it is still desirable not to make the treatment time shorter than the above-mentioned 5 hours.

The above-mentioned protein hydrolysis treatment and lactic acid fermentation treatment may be carried out in any order, or may be carried out simultaneously. However, in general, the protein hydrolysis reaction can be carried out in a shorter time than the lactic acid fermentation treatment, and in order to easily control the degree of protein hydrolysis treatment, it is generally better to carry out the protein hydrolysis reaction separately.

It is important that the soybean protein treated in this way is included in the emulsion before drying, and if the treated soybean protein is mixed with a powdered cheese flavoring agent after drying, the water dispersibility will be improved. The effect of this is extremely small.

Furthermore, the ratio of soybean protein solids to the total solids in the emulsion having cheese flavor is 2% or more, preferably 3 to 1%.
It is desirable to contain 5%. This amount varies somewhat depending on the degree of decomposition of soybean protein. That is, the higher the degree of protein degradation within the above-mentioned range, the more effective the water dispersibility improvement can be with the use of a small amount of soybean protein, and the lower the degree of hydrolysis, the more a slightly larger amount is required.

The emulsion thus obtained is pH adjusted if necessary and dried according to a conventional method.

〔Example〕

This invention will be explained below with reference to Examples and Comparative Examples.

Example 1 and Comparative Examples An aqueous dispersion of isolated soybean protein was heated at 130°C for 1 minute, then treated with protease to a degree of protein degradation of about 8 to about 55%, the protease was inactivated by heat, and then the powder was spray-dried. 12 parts of powdered soy protein or isolated soy protein without any particular hydrolysis treatment, 15 parts of butter, 0.3 parts of lactose, 0.1 part of yeast extract, 3 parts of salt, 0.2 parts of lecithin,
and 70 parts of water were pre-emulsified with a homomixer, then the homogenization pressure was 6.
Homogenized at 0 kg/cut, heated at 90°C for 10 minutes, and added to lactic acid bacteria starter (Str, Cremor).
is) was added and subjected to lactic acid fermentation treatment at 30°C for 2 days to obtain a liquid.

40 parts of this treated soybean protein aqueous solution was added to 2 parts of rapeseed hydrogenated oil.
5 parts, sodium caseinate 5 parts, dextrin 39 parts,
Cheese flavor (EMC: Enzym Modif
ied Cheese) and a small amount of seasoning to obtain an emulsion diluted with water to a solids concentration of 35% (solid content of soybean protein in total solids: 6.6%), which was then spray-dried. A powdered cheese flavoring material was obtained.

When the dispersibility and flavor of this flavoring agent were evaluated, the results shown in the following table were obtained.

In addition, instead of using 40 parts of the above-mentioned proteolytic and lactic acid fermentation-treated liquid, emulsion i using 6 parts of the acid solution was used.
A powdered cheese flavoring material as a comparative product was produced in the same manner except that the content of soybean protein was 1% in total solids. Although the flavor of this product did not have a soybean odor, the dispersibility evaluation in the above test was poor, and more than half of the appearance remained as mamako.

As another comparison, flavoring materials were produced in the same manner except that the degree of protein degradation was 24% and the lactic acid fermentation period was 3 hours, 7 days, or 14 days.
The one that had taken 14 days had a soybean odor and taste, and the one that had taken 14 days had a rotten odor and was poor. Those with a fermentation period of 7 days had a slightly miso-like flavor, but were within the range of being usable as a cheese flavoring material.

Example 2 and Comparative Example 5 parts of powdered isolated soybean protein subjected to 30% proteolytic treatment,
After pre-emulsifying 7 parts of sodium caseinate, 40 parts of butter, 0.6 parts of lactose, 0.2 parts of yeast extract, 4 parts of common salt, and 144 parts of water in a homomixer, the homogenization pressure was 60 kg/cI.
Homogenized with d, heat treated at 90°C for 10 minutes, and added 2% lactic acid bacteria starter (S, Cremori) to the liquid.
s), the same 0.1% microbial lipase was added and a liquid was obtained which was aged at 30°C for 2 days.

60 parts of this aged liquid was mixed with 5 parts of rapeseed hydrogenated oil, 5 parts of sodium caseinate, 20 parts of dextrin, 2 parts of cheese flavor, and a small amount of seasoning, and diluted with water to a solids concentration of 35% (total solids). Solid content of soybean protein in the product3.
7%) was spray-dried to obtain a powdered cheese flavoring material.

For comparison, examples were also carried out in which proteolyzed isolated powdered soy protein was not added during lactic acid fermentation, but was added at the same time as hydrogenated rapeseed oil after fermentation, or mixed with powdered cheese flavoring material after spray drying. .

The water dispersibility and flavor of these products were as shown in the table below.

Example 3 Comparative Example 50 parts of the same lactic acid fermented liquid as in Example 1 with a degree of protein degradation of 24% was mixed with 40 parts of commercially available Edam cheese, 5 parts of sodium caseinate, 5 parts of hydrogenated rapeseed oil, and molten salt. Solid matter concentration 35% (soy protein content in solid matter 1.2-1
2%) and spray-dried to obtain a product. This product had excellent flavor and water dispersibility.

(Effects) As explained above, according to the present invention, a powdered cheese flavoring agent with excellent water dispersibility can be obtained, and even though soybean protein is used, the flavor of cheese is not inhibited. You can get the product.

Claims (1)

[Claims] (1) When drying an emulsion with cheese flavor,
The emulsion contains soybean protein that has been hydrolyzed to a degree of proteolysis (0.2M TCA soluble nitrogen/total nitrogen) of 13 to 50% and has been subjected to lactic acid fermentation. A method for producing a powdered cheese flavoring material characterized by containing % or more.