JPWO2019234957A1 - Cheese-like food, its manufacturing method - Google Patents

Abstract

This cheese-like food contains less than 10% by mass of cheese raw material, 8 to 30% by mass of milk protein concentrate, 5 to 35% by mass of fats and oils, and 0.2 to 2% by mass of molten salt. The total of the milk protein concentrate and the fat and oil is 35% by mass or more, the solid content is 44 to 60% by mass, and the mass ratio of lipid / protein is 0.3 to 3.1.

Description

The present invention relates to cheese-like foods and methods for producing cheese-like foods.
The present application claims priority based on Japanese Patent Application No. 2018-106840 filed in Japan on June 4, 2018, the contents of which are incorporated herein by reference.

Cheese that pulls threads when melted by heating is in high demand as a topping for pizza, gratin, toast, and the like. Further, as a shape that is easy to topping, for example, a cheese mass shredded into strips or fine threads is preferred.
Since natural cheese and processed cheese emulsified by heating and melting natural cheese (cheese raw material) are expensive, cheese-like foods that pull threads when heated and melted are required even if the amount of cheese raw material used is small. At the same time, it is also required that the processing suitability such as cutting and shredding is good.

In Patent Document 1, the blending amount of the cheese raw material is reduced to 20 to 50% by mass, milk protein and edible oil and fat are blended, molten salt is added, heat emulsified, cooled, shredded, and has thread pulling property. Cheese-like foods have been disclosed, indicating that too little cheese material will result in poor stringability.

JP-A-2009-159906

However, it is required to further reduce the amount of cheese raw material used while realizing the stringability and processing suitability of natural cheese.
An object of the present invention is a cheese-like food product in which the amount of a cheese raw material used is small, good stringability can be obtained when heated, and processing suitability is also good, and a method for producing the same.

The present invention has the following aspects.
[1] The content of the cheese raw material is less than 10% by mass, contains 8 to 30% by mass of milk protein concentrate, 5 to 35% by mass of fats and oils, and 0.2 to 2% by mass of molten salt. A cheese-like food having a total of 35% by mass or more of the protein concentrate and the fat and oil, a solid content of 44 to 60% by mass, and a lipid / protein mass ratio of 0.3 to 3.1.
[2] The cheese-like food according to [1], wherein the milk protein concentrate is at least one selected from the group consisting of MCC, MCI, MPC, MPI, casein, and caseinate.
[3] The cheese-like food of [1] or [2], wherein the fat and oil contains at least one selected from the group consisting of palm oil, coconut oil, beef tallow, lard, milk fat, and edible refined processed fat and oil.
[4] The cheese-like food according to any one of [1] to [3], wherein the molten salt contains at least one of citrate and phosphate.
[5] The cheese-like food according to any one of [1] to [4], wherein the cheese-like food has a hardness of 1.5 × 10 ⁴ to 40 × 10 ^{4 Pa at 10 ° C.}
[6] The cheese-like food according to any one of [1] to [5], wherein the cheese-like food is in the form of a block or a sheet.
[7] The cheese-like food according to any one of [1] to [6], wherein the cheese-like food is a cut processed product.
[8] The content of the cheese raw material is less than 10% by mass,
Contains 8-30% by mass of milk protein concentrate, 5-35% by mass of fats and oils, and 0.2-2% by mass of molten salt.
The total of the milk protein concentrate and the fats and oils is 35% by mass or more.
All raw materials having a solid content of 44 to 60% by mass and a lipid / protein mass ratio of 0.3 to 3.1.
A method for producing a cheese-like food, which comprises heating and melting, molding the obtained heated emulsion, and cooling the obtained molded product to obtain a cheese-like food.
[9] The method for producing a cheese-like food according to [8], further comprising a step of cutting the molded product after the cooling.

According to the present invention, a cheese-like food product can be obtained in which the amount of the cheese raw material used is small, good stringability can be obtained when heated, and processing suitability is also good.

<Measurement method>
The protein content in the present invention is measured by the Kjeldahl method (“Food Labeling Standards” (September 1, 2017, Food Consumption Table No. 407), “Analytical Method for Nutritional Ingredients, etc.”, page 4). It is the value that was set.
The lipid content in the present invention is determined by the acid decomposition method (“Food Labeling Standards” (September 1, 2017, Food Consumption Table No. 407), “Attachment Method for Analyzing Nutritional Components, etc.”, page 11). It is a measured value.
The value of the water content in the present invention is determined by the Drying Aid Method (“Food Labeling Standards” (September 1, 2017, Food Consumption Table No. 407), “Attachment Method for Analyzing Nutritional Ingredients, etc.”, p. 29. ) Is the value measured.
The solid content of a cheese-like food is a value obtained by subtracting the water content from the total mass of the cheese-like food.

The hardness of the cheese-like food in the present invention is a value obtained by measuring the maximum value of compressive stress.
Specifically, the maximum value of stress when compressed to a compression rate of 75% at a compression rate of 5 mm / sec using a cylindrical plunger with a diameter of 8 mm and a height of 22 mm with a physical property measuring instrument such as a creep meter is set to the hardness. The measured value (unit: Pa) of. The temperature of the sample at the time of measurement is 10 ° C.

<Cheese-like food>
[Cheese ingredients]
The cheese-like food of the present embodiment does not contain, or if contained, less than 10% by mass of the total mass of the cheese-like food. The smaller the content of the cheese raw material, the more advantageous in terms of cost, and the content is preferably 9% by mass or less, more preferably 8% by mass or less, based on the total mass of the cheese-like food.
As cheese ingredients, those classified as "natural cheese", "processed cheese", "cheese food", and "foods made mainly from milk" specified in the Ordinance of the Ministry of Milk, etc. and the Fair Competition Code are particularly restricted. Can be used without.
However, the milk that is the raw material of natural cheese is milk defined by the Ordinance of the Ministry of Milk, etc. (raw milk, milk, special milk, raw goat milk, raw sheep milk, sterilized goat milk, ingredient-adjusted milk, low-fat milk, non-fat milk) And processed milk), milk from animals known as raw materials for cheese, such as buffalo milk and camel milk, shall also be included.
Examples of the type of cheese raw material include cheddar cheese, mozzarella cheese, samsoe cheese, gouda cheese, Edam cheese, Emmental cheese, palmezan cheese and the like.
The cheese raw material contained in the cheese-like food may be one kind or two or more kinds.
The cheese-like food of the present embodiment does not have to contain the cheese raw material, but may contain 0.5% by mass or more, preferably 1% by mass or more, and more preferably 2% by mass or more.

[Milk protein concentrate]
The milk protein concentrate is preferably a milk protein concentrate mainly composed of casein. Specifically, the content of casein in the milk protein concentrate is preferably 80% by mass or more, more preferably 90% by mass or more, and may be 100% by mass.
As a specific example, it is selected from the group consisting of MCC (micellar casein concentrate), MCI (micellar casein isolate), MPC (milk protein concentrate), MPI (milk protein isolate), casein, and caseinate. More than seeds are preferred.
Casein may be acid casein, lactic casein, or rennet casein. Two or more types of casein may be used in combination.
Caseinate means the alkaline salt of casein.
The content of the milk protein concentrate is 8 to 30% by mass, preferably 11 to 29% by mass, more preferably 14 to 29% by mass, based on the total mass of the cheese-like food. When it is at least the lower limit of the above range, good hardness in cheese-like foods can be easily obtained. If it is less than the upper limit value, good stringing property when heated is likely to be obtained.

[Fat and oil]
The fats and oils are preferably fats and oils that are solid at room temperature (25 ° C.). It may be a vegetable fat or oil, an animal fat or oil, or an edible refined processed fat or fat which has been subjected to a processing treatment such as hydrogenation or transesterification. It preferably contains at least one selected from the group consisting of palm oil, coconut oil, beef tallow, lard, milk fat, and these edible refined processed fats and oils.
The content of fats and oils is 5 to 35% by mass, preferably 12 to 32% by mass, and more preferably 12 to 30% by mass, based on the total mass of the cheese-like food.

The total content of the milk protein concentrate and the fat and oil is 35% by mass or more, preferably 38% by mass or more, and more preferably 40% by mass or more with respect to the total mass of the cheese-like food. When it is at least the lower limit of the above range, good hardness and good stringability in cheese-like foods can be easily obtained.

The lipid / protein representing the mass ratio of the lipid content to the protein content in the cheese-like food is preferably 0.3 to 3.1, more preferably 0.5 to 3, and even more preferably 2 to 3.

[Molten salt]
It is preferable to use citrate or phosphate as the molten salt. Other molten salts may be used in combination. Citrate and phosphate may be used in combination.
Examples of the citrate include sodium citrate, potassium citrate and the like.
Examples of the phosphate include monophosphate (sodium orthophosphate and the like) and diphosphate (sodium pyrophosphate and the like).
As the other molten salt, one or more known molten salts can be used.
The content of the molten salt is 0.2 to 2% by mass, more preferably 0.4 to 1.5% by mass, based on the total mass of the cheese-like food. If it is at least the lower limit of the above range, the emulsifying property is excellent, and if it is at least the upper limit value, the flavor and stringing property are excellent.

[Water, additives, etc.]
Cheese-like foods contain water. When the solid content is the same, the cheese-like food tends to be hard when the water content is low, that is, when the solid content is high. High water content, that is, low solid content, tends to soften cheese-like foods. In order to obtain good processability, it is preferable that the cheese-like food is not too hard and not too soft. When the solid content of the cheese-like food is 44 to 60% by mass with respect to the total mass of the cheese-like food, good processability can be easily obtained.

In the cheese-like food, other additive components other than the milk protein concentrate, fats and oils, molten salt, and water may be added as long as the effects of the present invention are not impaired.
Examples of other additive components include starches, seasoning materials, acidifying materials, preservatives, thickening stabilizers (or gelling agents), emulsifiers other than molten salts, pH adjusters, fragrances, coloring agents, and the like. ..
Examples of starches include modified starch and unprocessed natural starch.
Examples of seasoning materials include salt, sugars, spices, amino acids / nucleic acids and the like.
Examples of the acidity-imparting material include citric acid and the like.
Examples of the preservative include sodium dehydroacetate, potassium sorbate, nisin, polylysine and the like.
Examples of the thickening stabilizer (or gelling agent) include agar, gelatin, locust bean gum, carrageenan, guar gum, xanthan gum and the like.
Examples of emulsifiers other than molten salts include sucrose fatty acid esters, lecithin, glycerides and the like.
Examples of the pH adjuster include baking soda and lactic acid.
The total content of the other additive components is preferably 10% by mass or less, more preferably 9% by mass or less, still more preferably 8% by mass or less, based on the total mass of the cheese-like food. It may be zero.

The hardness of the cheese-like food at 10 ° C. is 1.5 × 10 ⁴ to 40 × 10 ⁴ Pa, preferably 2.0 × 10 ^{4 to} 20 × 10 ⁴ Pa, and 2.5 × 10 ⁴ to 15 × 10 ⁴ Pa is more preferable. When the hardness is within the above range, the processing suitability is excellent.
The hardness of cheese-like foods can be adjusted, for example, by the mass ratio of lipid / protein. When the solid content (moisture) content is the same, the hardness tends to increase as the value of the mass ratio of lipid / protein decreases.

<Cheese-like food manufacturing method>
The cheese-like food of the present embodiment can be produced by a method in which all the raw materials including the milk protein concentrate, fats and oils and molten salt are heated and melted, the obtained heated emulsion is molded, and the obtained molded product is cooled. ..
Specifically, first, all the raw materials are put into an emulsifier and heated and melted. Heat melting is a step of performing heat treatment while stirring raw materials, and also serves as a sterilization step. The heat treatment is preferably carried out using direct or indirect steam. As the emulsifying machine, for example, a kettle type, a cooker type having a twin-screw screw, a thermo-cylinder type, or the like can be used.
The conditions for heating and melting are not particularly limited. For example, the mixture is heated and melted while stirring at a rotation speed of 120 to 1500 rpm, and when the predetermined heat sterilization conditions are satisfied, the melting is terminated.
The heating temperature is preferably 70 ° C. or higher, more preferably 80 to 90 ° C.

Next, the obtained heated emulsion is filled in a container to be molded into a predetermined shape, and the obtained molded product is cooled to obtain a cheese-like food. The molded product after cooling may be used as a final product, or a next step of cutting may be provided.
Examples of the cooling method include a method of immersing the molded product in cold water at 1 to 10 ° C. to quench it, a method of storing it in a refrigerator and cooling it, and a method of contacting one or both sides of the molded product with a cooled metal surface to quench it. And so on.

The shape of the final product of the cheese-like food is not particularly limited. For example, a block-shaped cheese-like food obtained by molding a heated emulsion into a block shape and cooling it may be used as a final product.
A sheet-shaped cheese-like food obtained by molding a heated emulsion into a sheet and cooling it may be used as a final product. The thickness of the sheet is not particularly limited, and it may be a laminated body.
A cut processed product obtained by further cutting a block-shaped or sheet-shaped molded product obtained by molding a heated emulsion into a block-shaped or sheet-shaped product and cooling the molded product may be used as a final product. The shape of the cut product is not particularly limited, and examples thereof include shreds, dice, rods, slices, strips, and granules.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
<Raw materials>
The raw materials shown in the table are as follows.
・ Cheese raw material (1): Cheddar cheese (natural cheese manufactured by Fonterra)
-Milk protein concentrate (1): Rennet casein (manufactured by Fonterra)
・ Oil (1): Mixed oil containing coconut oil and palm oil (manufactured by Taiyo Yushi)
-Molten salt (1): Trisodium citrate (crystal, manufactured by Showa Kako Co., Ltd.)
-Other additive ingredients: starch (manufactured by Nippon Starch Industry Co., Ltd.), seasoning material (salt, manufactured by Japan Salt Manufacturing Co., Ltd.), acidity-imparting material (citric acid, manufactured by Showa Kako Co., Ltd.), thickening stabilizer (xanthan, Saneigen F)・ F.I.), Coloring agent (Xanthan pigment, Saneigen F.F.I.)

<Evaluation method>
[hardness]
A block-shaped cheese-like food (10 ° C.) is cut into square casts with a length of 40 mm, a width of 40 mm, and a thickness of 20 mm, and a creep meter (manufactured by Yamaden Co., Ltd.) is used to cut a columnar plan with a diameter of 8 mm and a height of 22 mm. Using a jar, the maximum value (unit: Pa) of stress when compressed to a position where the thickness became 5 mm at a compression rate of 5 mm / sec was measured.
[Processing suitability]
A block-shaped cheese-like food was evaluated by cutting it into strips having a length of 20 mm, a width of 4 mm, and a thickness of about 2 mm using a cutting machine (manufactured by Takahashi Seisakusho Co., Ltd., 350-inch high-speed cutting machine).
The processing suitability was evaluated according to the following criteria.
A: It has a uniform shape and can be cut stably.
B: Although there is non-uniformity, it can be cut stably with almost the same shape.
C: It can be cut, but it is not stable and the machine may stop.
D: Cannot be cut into strips.

[Threading property]
25 g of a cut processed product obtained by cutting a block-shaped cheese-like food into strips having a length of 20 mm, a width of 4 mm, and a thickness of about 2 mm was uniformly sprinkled on a piece of bread with a pre-cut in the center. .. It was taken out by heating with an electric oven toaster (1000 W) for about 3 minutes. After that, a temperature sensor was inserted between the bread and the cheese to measure the temperature, and when the temperature reached 65 ° C., the temperature was stretched horizontally by 50 mm on both sides from the cut in the center of the bread. The number of cheeses stretched at that time and the width of one of the widest threads (maximum threading width) were measured and evaluated according to the following criteria.
A: The number of thread towed is 1 or more, and the maximum threading width is 2 mm or more.
B: The number of thread towed is 1 or more, and the maximum threading width is less than 2 mm.
D: The number of thread towed is zero.

(Examples 1 to 13)
A block-shaped cheese-like food was produced with the formulations shown in Table 1. Examples 1 to 9 are Examples, and Examples 10 to 13 are Comparative Examples. The cheese raw material (1) was crushed in advance.
First, all the raw materials shown in the table were put into a test melt emulsification kettle (manufactured by Stefan, universal high-speed cutter / mixer UMM / SK5 type, using mixin gua attachment). Since steam is blown into the emulsifier to heat it, the amount of water corresponding to the water added by the steam is subtracted from the amount of added water in advance. The amounts of water shown in the table also include the water added by steam.
Then, while stirring at a rotation speed of 500 rpm, heating and melting were performed so as to reach 80 ° C. When the temperature reached 80 ° C., steam blowing was stopped and heat sterilization was performed by stirring for 60 seconds to stop steam blowing and stirring to obtain an emulsion.
A molded product (about 75 ° C.) filled with the obtained emulsion in a rectangular parallelepiped container having a length of 270 mm, a width of 90 mm, and a depth of 80 mm was placed in a refrigerator having an internal temperature of 5 ° C. to bring the product temperature to 10 ° C. Cooled to reach. The block-shaped cheese-like food thus obtained was used as a sample and evaluated by the above method. The results are shown in the table.

As shown in Table 1, in Examples 1 to 9, a cheese-like food was obtained in which the amount of the cheese raw material used was small, good stringability was obtained when heated, and processing suitability was also good.
In Examples 10 and 11 in which the mass ratio of fat / protein was large, the cheese-like food was slightly soft and brittle, and the processability was inferior.
Example 12, which had a low content of milk protein concentrate, was softer and more brittle than Examples 10 and 11, and could not be cut by a cutting machine.
In Example 13 in which the content of the cheese raw material was high, the cheese was slightly inhomogeneous, slightly sticky, and inferior in processing suitability. Moreover, even if it was heated, it did not pull the thread.

(Examples 21 to 29)
A cut processed product is produced with the same composition as in Examples 1 to 9.
First, all the raw materials are put into the same test melt emulsification kettle as in Examples 1 to 9. Next, while stirring at a rotation speed of 900 rpm, heating and melting are performed so as to reach 85 ° C. When the temperature reaches 85 ° C., steam blowing is stopped and heat sterilization is performed by stirring for 90 seconds to stop steam blowing and stirring to obtain an emulsion.
The emulsion is molded to obtain a sheet-shaped molded product (about 75 ° C.) having a length of 380 mm, a width of 260 mm, and a thickness of 2 mm. The sheet-shaped molded product is placed in a refrigerator at 5 ° C. in a refrigerator and cooled until the product temperature reaches 10 ° C. to obtain a sheet-shaped cheese-like food.
The sheet-shaped cheese-like food is cut into strips using the cutting machine.

INDUSTRIAL APPLICABILITY The present invention can be applied to the production of cheese-like foods in which the amount of cheese raw material used is small, good stringability can be obtained when heated, and processing suitability is also good.

Claims (9)

The content of cheese raw material is less than 10% by mass,
Contains 8-30% by mass of milk protein concentrate, 5-35% by mass of fats and oils, and 0.2-2% by mass of molten salt.
The total of the milk protein concentrate and the fats and oils is 35% by mass or more.
A cheese-like food having a solid content of 44 to 60% by mass and a fat / protein mass ratio of 0.3 to 3.1. The cheese-like food according to claim 1, wherein the milk protein concentrate is at least one selected from the group consisting of MCC, MCI, MPC, MPI, casein, and caseinate. The cheese-like food according to claim 1 or 2, wherein the fat and oil comprises at least one selected from the group consisting of palm oil, coconut oil, beef tallow, lard, milk fat, and edible refined processed fat and oil. The cheese-like food according to any one of claims 1 to 3, wherein the molten salt contains at least one of citrate and phosphate. The cheese-like food according to any one of claims 1 to 4, wherein the cheese-like food has a hardness of 1.5 × 10 ⁴ to 40 × 10 ^{4 Pa at 10 ° C.} The cheese-like food according to any one of claims 1 to 5, wherein the cheese-like food is in the form of a block or a sheet. The cheese-like food according to any one of claims 1 to 6, wherein the cheese-like food is a cut processed product. The content of cheese raw material is less than 10% by mass,
Contains 8-30% by mass of milk protein concentrate, 5-35% by mass of fats and oils, and 0.2-2% by mass of molten salt.
The total of the milk protein concentrate and the fats and oils is 35% by mass or more.
All raw materials having a solid content of 44 to 60% by mass and a lipid / protein mass ratio of 0.3 to 3.1.
A method for producing a cheese-like food, which comprises heating and melting, molding the obtained heated emulsion, and cooling the obtained molded product to obtain a cheese-like food. The method for producing a cheese-like food according to claim 8, further comprising a step of cutting the molded product after the cooling.