JPWO2020017456A1 - Physical characteristic improver and method for improving the physical characteristics of cheese-containing foods - Google Patents
Physical characteristic improver and method for improving the physical characteristics of cheese-containing foods Download PDFInfo
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 108
- 235000013305 food Nutrition 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 51
- 229920002558 Curdlan Polymers 0.000 claims abstract description 49
- 239000001879 Curdlan Substances 0.000 claims abstract description 49
- 235000019316 curdlan Nutrition 0.000 claims abstract description 49
- 229940078035 curdlan Drugs 0.000 claims abstract description 49
- 229920000881 Modified starch Polymers 0.000 claims abstract description 40
- 239000004368 Modified starch Substances 0.000 claims abstract description 40
- 235000019426 modified starch Nutrition 0.000 claims abstract description 40
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 230000000704 physical effect Effects 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims description 23
- 239000008107 starch Substances 0.000 claims description 23
- 235000019698 starch Nutrition 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000002844 melting Methods 0.000 abstract description 3
- 230000008018 melting Effects 0.000 abstract description 3
- 238000010586 diagram Methods 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 13
- 235000015067 sauces Nutrition 0.000 description 9
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 8
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 8
- 235000014059 processed cheese Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 235000006770 Malva sylvestris Nutrition 0.000 description 6
- -1 sucrose fatty acid ester Chemical class 0.000 description 6
- 240000003183 Manihot esculenta Species 0.000 description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 240000002129 Malva sylvestris Species 0.000 description 4
- 239000001361 adipic acid Substances 0.000 description 4
- 235000011037 adipic acid Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 3
- 239000001341 hydroxy propyl starch Substances 0.000 description 3
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 244000038561 Modiola caroliniana Species 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 235000013808 oxidized starch Nutrition 0.000 description 2
- 239000001254 oxidized starch Substances 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 241000589158 Agrobacterium Species 0.000 description 1
- 241000588986 Alcaligenes Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013804 distarch phosphate Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dairy Products (AREA)
Abstract
【課題】 溶融時に適度な曳糸性または粘性を有し、かつ食感の良好なチーズ含有食品を提供する。【解決手段】 チーズ含有食品に、カードランおよび加工デンプンを、カードランが０．１〜２．５重量％および加工デンプンがカードランに対して３〜６倍重量となるように含有させる。必要に応じ、さらに溶融塩を、チーズ含有食品中０．２〜３重量％となるように含有させてもよい。カードランおよびカードランに対して３〜６倍重量の加工デンプンを含有する組成物は、チーズ含有食品の物性改良剤として好適に用い得る。【選択図】 なしPROBLEM TO BE SOLVED: To provide a cheese-containing food having an appropriate spinnability or viscosity at the time of melting and having a good texture. SOLUTION: The cheese-containing food contains curdlan and modified starch in an amount of 0.1 to 2.5% by weight of curdlan and 3 to 6 times the weight of modified starch with respect to curdlan. If necessary, the molten salt may be further contained in the cheese-containing food so as to be 0.2 to 3% by weight. Curdlan and compositions containing 3 to 6 times the weight of modified starch with respect to curdlan can be suitably used as a physical property improving agent for cheese-containing foods. [Selection diagram] None
Description
本発明は、チーズ含有食品、ならびにチーズ含有食品の物性改良剤および物性改良方法に関する。 The present invention relates to a cheese-containing food and a physical property improving agent and a method for improving the physical characteristics of the cheese-containing food.
ピザのトッピングやピザまんの中具には、チーズ、特にナチュラルチーズが用いられることが多い。しかし、これらナチュラルチーズを使用した食品も、他の加工食品と同様に、流通や保存のため、過加熱となることが通常である加熱殺菌処理や、解凍されることが前提となる冷凍処理が施されることが多く、また、保温状態が維持されることもある。このような過加熱、冷解凍、保温等に晒されたナチュラルチーズは、元来の、加熱することで溶融する性質（溶融性）や、糸のように伸びる性質（曳糸性）が減少し、ゲルのような食感となって食味性が落ちてしまう。 Cheese, especially natural cheese, is often used for pizza toppings and pizza fillings. However, like other processed foods, foods using these natural cheeses are also subjected to heat sterilization treatment, which is usually overheated for distribution and storage, and freezing treatment, which is premised on being thawed. It is often given and may be kept warm. Natural cheese exposed to such overheating, cold thawing, heat retention, etc. has a reduced property of melting by heating (meltability) and a property of stretching like a thread (spinning property). , It has a gel-like texture and the taste is reduced.
上記課題を解決したチーズが、ナチュラルチーズを粉砕し、必要に応じて溶融塩や乳化剤を添加して加熱溶融し、乳化させて製造するプロセスチーズである。しかし、プロセスチーズにおいても、溶融性を高くしすぎると、溶融した際の曳糸性が低下してしまうため、溶融した際の適度な粘度と曳糸性のバランスをうまくとることは難しいとされる。 Cheese that solves the above problems is processed cheese produced by crushing natural cheese, adding molten salt or emulsifier as necessary, heating and melting, and emulsifying. However, even in processed cheese, if the meltability is made too high, the spinnability when melted will decrease, so it is difficult to strike a good balance between the appropriate viscosity and spinnability when melted. NS.
曳糸性を向上させたチーズ類としては、例えば、ナチュラルチーズと、溶融塩と、特定の乳濃縮物を含有するプロセスチーズ（特許文献１参照）、特定量の、タピオカ加工澱粉と高脂肪ナチュラルチーズを含有し、乳脂肪と乳タンパク質の比率が特定の比率にあるチーズ類（特許文献２参照）、特定量の、タピオカ加工澱粉とチーズを含有し、乳脂肪／乳タンパク質の比率が特定の比率以下にあるチーズ類（特許文献３参照）、特定量の、ナチュラルチーズ、酸化デンプンおよび溶融塩を含有するプロセスチーズ（特許文献４参照）、デンプンとしてタピオカまたは馬鈴薯由来のヒドロキシプロピルデンプンを配合したチーズ（特許文献５）等、種々の報告がなされている。 Examples of cheeses with improved spinnability include natural cheese, processed cheese containing molten salt and a specific milk concentrate (see Patent Document 1), a specific amount of tapioca-processed starch and high-fat natural. Cheeses containing cheese with a specific milk fat to milk protein ratio (see Patent Document 2), a specific amount of tapioca processed starch and cheese, and a specific milk fat / milk protein ratio Cheeses below the ratio (see Patent Document 3), a specific amount of natural cheese, processed cheese containing oxidized starch and molten salt (see Patent Document 4), and hydroxypropyl starch derived from tapioca or horse bells as starch. Various reports have been made such as cheese (Patent Document 5).
これら曳糸性を向上させたチーズ類の多くには、曳糸性の向上のために加工デンプンが用いられている。しかし、加工デンプンは、使用量によっては、「ぬめり」が出るなど食感に悪影響が及ぶ恐れがある。 Modified starch is used in many of these cheeses with improved spinnability to improve spinnability. However, depending on the amount of modified starch used, the texture may be adversely affected, such as "sliminess".
曳糸性と溶融性の両方を改善する目的で、特定量の、溶融塩、ガム類およびショ糖脂肪酸エステルを含有させたプロセスチーズも知られている（特許文献６参照）。ここでのガム類としては、ローカストビーンガム、グアーガム、キサンタンガム等があげられている。 Processed cheese containing a specific amount of molten salt, gums and sucrose fatty acid ester for the purpose of improving both spinnability and meltability is also known (see Patent Document 6). Examples of gums here include locust bean gum, guar gum, xanthan gum and the like.
ガム類以外の多糖類としてカードランをチーズ類に含有させることも報告されている（特許文献７参照）。しかし、当該技術は、溶融性や曳糸性の改善を目的とするものではなく、むしろ、カードランが加熱により不可逆性のゲルを形成することを利用して、チーズに耐熱保形性を与えることを目的としたものである。 It has also been reported that curdlan is contained in cheeses as a polysaccharide other than gums (see Patent Document 7). However, the technique is not aimed at improving meltability or spinnability, but rather by utilizing the fact that curdlan forms an irreversible gel by heating to give cheese heat and shape retention. The purpose is to do that.
なお、チーズ含量が５１重量％以上として規定されるチーズフードや、チーズ含量が５１％未満であっても、チーズを含有する食品には、プロセスチーズと同様に、加工デンプン等による食感の悪化は避けつつ、適度な曳糸性または粘度を付与するという課題は存在する。 As with processed cheese, the texture of cheese foods whose cheese content is defined as 51% by weight or more and foods containing cheese even if the cheese content is less than 51% is deteriorated by modified starch or the like. There is a problem of imparting appropriate spinnability or viscosity while avoiding.
本発明の目的は、溶融時に適度な曳糸性または粘性を有し、かつ食感の良好なチーズ含有食品を提供することにある。 An object of the present invention is to provide a cheese-containing food having an appropriate spinnability or viscosity when melted and having a good texture.
上記課題を解決するための手段として、本発明は以下の（１）〜（９）を提供する。（１）カードランおよびカードランに対して３〜６倍重量の加工デンプンを含有する、チーズ含有食品の物性改良剤。（２）チーズ含有食品に、上記（１）の物性改良剤を、カードランが０．１〜２．５重量％および加工デンプンがカードランに対して３〜６倍重量となるように配合する、チーズ含有食品の物性改良方法。 The present invention provides the following (1) to (9) as means for solving the above problems. (1) An agent for improving the physical characteristics of cheese-containing foods, which contains curdlan and processed starch having a weight 3 to 6 times that of curdlan. (2) The above-mentioned physical characteristic improving agent of (1) is blended in a cheese-containing food so that curdlan is 0.1 to 2.5% by weight and modified starch is 3 to 6 times by weight as compared with curdlan. , How to improve the physical characteristics of cheese-containing foods.
（３）チーズ含有食品に、カードランおよび加工デンプンを、カードランが０．１〜２．５重量％および加工デンプンがカードランに対して３〜６倍重量となるように含有させる、チーズ含有食品の物性改良方法。（４）さらに、溶融塩を、チーズ含有食品中０．２〜３重量％となるように含有させる、上記（２）または（３）のチーズ含有食品の物性改良方法。 (3) Cheese-containing food containing curdlan and modified starch in an amount of 0.1 to 2.5% by weight of curdlan and 3 to 6 times the weight of modified starch with respect to curdlan. How to improve the physical properties of food. (4) The method for improving the physical characteristics of the cheese-containing food according to (2) or (3) above, wherein the molten salt is further contained in the cheese-containing food so as to be 0.2 to 3% by weight.
（５）チーズ含有食品に、上記（１）の物性改良剤を、カードランが０．１〜２．５重量％および加工デンプンがカードランに対して３〜６倍重量となるように配合する工程を有する、チーズ含有食品の製造方法。（６）チーズ含有食品に、カードランおよび加工デンプンを、カードランが０．１〜２．５重量％および加工デンプンがカードランに対して３〜６倍重量となるように配合する工程を有する、チーズ含有食品の製造方法。 (5) The above-mentioned physical characteristic improving agent of (1) is blended in a cheese-containing food so that curdlan is 0.1 to 2.5% by weight and modified starch is 3 to 6 times by weight as compared with curdlan. A method for producing a cheese-containing food having a step. (6) The cheese-containing food has a step of blending curdlan and modified starch in an amount of 0.1 to 2.5% by weight of curdlan and 3 to 6 times the weight of modified starch with respect to curdlan. , How to make cheese-containing foods.
（７）さらに溶融塩を、チーズ含有食品中０．２〜３重量％となるように配合する工程を有する、上記（５）または（６）のチーズ含有食品の製造方法。（８）０．１〜２．５重量％のカードランおよび該カードランに対して３〜６倍重量の加工デンプンを含有する、チーズ含有食品。（９）さらに溶融塩を０．２〜３重量％含有する、上記（８）のチーズ含有食品。 (7) The method for producing a cheese-containing food according to (5) or (6) above, which further comprises a step of blending a molten salt so as to be 0.2 to 3% by weight in the cheese-containing food. (8) A cheese-containing food containing 0.1 to 2.5% by weight of curdlan and 3 to 6 times the weight of modified starch with respect to the curdlan. (9) The cheese-containing food according to (8) above, which further contains 0.2 to 3% by weight of molten salt.
本発明により、溶融時に適度な曳糸性または粘性を有し、かつ食感の良好なチーズ含有食品を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a cheese-containing food having an appropriate spinnability or viscosity when melted and having a good texture.
本発明のチーズ含有食品の物性改良剤（以下、単に本発明の物性改良剤ともいう。）は、カードラン、およびカードランに対して３〜６倍重量の加工デンプンを含有する組成物である。本発明の物性改良剤を、チーズを含有する食品（チーズ含有食品）に、最終的にカードランが０．１〜２．５重量％、加工デンプンがカードランに対して３〜６倍重量、および必要に応じて溶融塩が０．２〜３重量％となるように配合することで、適度な曳糸性または粘性はありながらも食感低下の少ないチーズ含有食品とすることができる（以下、本発明の物性改良効果ともいう）。 The physical characteristic improving agent for cheese-containing foods of the present invention (hereinafter, also simply referred to as the physical characteristic improving agent of the present invention) is a composition containing curdlan and processed starch having a weight 3 to 6 times that of curdlan. .. The physical property improving agent of the present invention is finally applied to a food containing cheese (cheese-containing food), and finally, the curdran is 0.1 to 2.5% by weight, and the modified starch is 3 to 6 times by weight as compared with the curdran. And, if necessary, by blending the molten salt so as to be 0.2 to 3% by weight, it is possible to obtain a cheese-containing food having appropriate spinnability or viscosity but with little deterioration in texture (hereinafter,). , Also referred to as the effect of improving the physical properties of the present invention).
チーズ含有食品としては、例えば、ナチュラルチーズまたはプロセスチーズを粉砕し、混合し、必要に応じて溶融塩や乳化剤を添加し、加熱溶融し、乳化して製造され、かつチーズ分の含有量が５１重量％以上であるチーズフードがあげられる。また、チーズ分の含有量が５１重量％未満であっても、チーズ含有量が１０重量％以上、好ましくは２０重量％以上であれば、本発明におけるチーズ含有食品に含まれる。このようなチーズ含有食品としては、チーズフォンデュ、カルボナーラソース、アリゴソース等が例示される。 As the cheese-containing food, for example, natural cheese or processed cheese is crushed and mixed, and if necessary, molten salt or emulsifier is added, and the food is heated and melted, emulsified, and has a cheese content of 51. Examples include cheese foods that weigh more than%. Further, even if the cheese content is less than 51% by weight, if the cheese content is 10% by weight or more, preferably 20% by weight or more, it is included in the cheese-containing food in the present invention. Examples of such cheese-containing foods include cheese fondue, carbonara sauce, and arigo sauce.
本発明に用いられるナチュラルチーズとしては特に限定はないが、曳糸性の得やすさから、軟質チーズに分類されるモッツアレラチーズ、カテージチーズ、クリームチーズ、クワルクチーズ、カマンベールチーズ、ブリーチーズ、リンブルガーチーズ、ハントチーズ等が好ましくあげられる。半硬質チーズに分類される、ゴルゴンゾラチーズ、ブルーチーズ等も用いてよい。 The natural cheese used in the present invention is not particularly limited, but is classified as a soft cheese because of its easy-to-spin property. , Hunt cheese and the like are preferable. Gorgonzola cheese, blue cheese, etc., which are classified as semi-hard cheese, may also be used.
本発明に用いられるカードランは、アルカリゲネス（Alcaligenes）属、アグロバクテリウム（Agrobacterium）属等の微生物が産生する、β−１,３−グルコシド結合を主体とする加熱凝固性多糖類の総称である。カードランは、上記微生物より得てもよいが、市販のものを好適に用いることができる。市販のカードランは、平均粒子径が１００μｍ以上のものを用いてもよいが、平均粒子径が１００μｍ以下のものを用いてもよい。平均粒子径が１００μｍ以下のカードランとしては、例えば、カードラン微粉砕品である「カードランＮＳ」（2019年3月まではＭＣフードスペシャリティーズ社。2019年4月以降は、三菱商事ライフサイエンス社製。平均粒子径は３０μｍ以下。）があげられる。 Curdlan used in the present invention is a general term for heat-coagulable polysaccharides mainly composed of β-1,3-glucoside bonds produced by microorganisms such as Alcaligenes and Agrobacterium. .. The curdlan may be obtained from the above-mentioned microorganisms, but commercially available curdlan can be preferably used. Commercially available curdlan may have an average particle size of 100 μm or more, but may have an average particle size of 100 μm or less. As a curdlan with an average particle size of 100 μm or less, for example, "Cardlan NS" which is a finely pulverized curdlan (MC Food Specialties Inc. until March 2019. After April 2019, Mitsubishi Corporation Life Sciences The average particle size is 30 μm or less.)
本発明に用いられる加工デンプンは、バレイショ、コーン、タピオカ等に由来するデンプンを化学的に変性させた加工デンプンであればいずれのものでもよい。具体的には、酢酸デンプン、酸化デンプン、ヒドロキシプロピルデンプン、ヒドロキシプロピルリン酸架橋デンプン、リン酸架橋デンプン、リン酸化デンプン、リン酸モノエステル化リン酸架橋デンプン、アセチル化リン酸架橋デンプン、アセチル化アジピン酸架橋デンプン、アセチル化酸化架橋デンプン、オクテニルコハク酸デンプンナトリウムなどがあげられ、好ましくは、ヒドロキシプロピルデンプンや、分子構造内に架橋構造を有する架橋デンプンである、リン酸架橋デンプン、ヒドロキシプロピルリン酸架橋デンプン、リン酸モノエステル化リン酸架橋デンプン、アセチル化リン酸架橋デンプン、アセチル化アジピン酸架橋デンプン、アセチル化酸化架橋デンプンがあげられる。加工デンプンは市販されており、容易に入手できる。 The modified starch used in the present invention may be any modified starch obtained by chemically modifying starch derived from potato, corn, tapioca and the like. Specifically, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylation. Examples thereof include adipic acid cross-linked starch, acetylated oxidized cross-linked starch, sodium octenyl succinate, and the like, preferably hydroxypropyl starch, phosphoric acid cross-linked starch, hydroxypropyl phosphate, which is a cross-linked starch having a cross-linked structure in the molecular structure. Examples thereof include cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, and acetylated oxidative cross-linked starch. Modified starch is commercially available and readily available.
本発明の物性改良剤は、含有するカードランと加工デンプンとの比率が上記数値範囲にある組成物であれば、本発明の物性改良効果の妨げとならない限り、他にリン酸塩、クエン酸塩、酒石酸塩、カリウム塩等の溶融塩、グルコース、砂糖等の甘味料、キサンタンガム、グアーガム、カラギーナン、ローカストビーンガム、デンプン（加工デンプンを除く）等の多糖類、各種調味料、各種香辛料等を含有してもよい。 As long as the composition of the curdran contained and the modified starch in the above numerical range is the composition of the physical property improving agent of the present invention, other phosphates and citrates are used as long as they do not interfere with the physical property improving effect of the present invention. Melted salts such as salt, tartrate, potassium salt, sweeteners such as glucose and sugar, polysaccharides such as xanthan gum, guar gum, carrageenan, locust bean gum, starch (excluding modified starch), various seasonings, various spices, etc. It may be contained.
本発明の物性改良剤の形態は、粉体、粒体、粉粒体等の固体状、および溶液等の液状のいずれであってもよい。 本発明の物性改良剤中のカードランおよび加工デンプンの含有量は、両者の含有比率以外特に制限はないが、カードランは、物性改良剤中１〜２５重量％含まれていることが望ましい。 The form of the physical property improving agent of the present invention may be any of a solid state such as powder, granules and powders and granules, and a liquid such as a solution. The contents of curdlan and modified starch in the physical property improving agent of the present invention are not particularly limited except for the content ratios of both, but it is desirable that curdlan is contained in an amount of 1 to 25% by weight in the physical characteristic improving agent.
本発明の物性改良剤をチーズに含有させるにあたり、該チーズが、カードラン、加工デンプンや溶融塩を含有している場合は、これらの含有量が上記範囲となるように、本発明の物性改良剤、カードラン、加工デンプン、溶融塩の配合量を調整する。 When the physical characteristic improving agent of the present invention is contained in cheese, when the cheese contains curdran, modified starch or molten salt, the physical characteristic improving of the present invention is made so that these contents are within the above range. Adjust the blending amount of the agent, curdran, modified starch, and molten salt.
本発明のチーズ含有食品中がチーズフードである場合は、ナチュラルチーズの含有量として５１重量％以上であればよく、上限は９９．４重量％であるが、通常、５１〜８０重量％、好ましくは５５〜７０重量％である。したがって、本発明の一態様として、ナチュラルチーズを原料とするチーズフードにおいて、チーズ１００重量部に対し、カードランの含有量を０．１〜４．９重量部、好ましくは１〜４．５重量部とし、かつ加工デンプンの含有量をカードランの３〜６倍重量とするチーズ含有食品の製造方法またはチーズ含有食品の物性改良方法があげられる。 When the cheese-containing food of the present invention is a cheese food, the content of natural cheese may be 51% by weight or more, and the upper limit is 99.4% by weight, but usually 51 to 80% by weight is preferable. Is 55 to 70% by weight. Therefore, as one aspect of the present invention, in a cheese food made from natural cheese, the content of curdran is 0.1 to 4.9 parts by weight, preferably 1 to 4.5 parts by weight, based on 100 parts by weight of cheese. Examples thereof include a method for producing a cheese-containing food or a method for improving the physical properties of a cheese-containing food, which has a modified starch content of 3 to 6 times that of curdran.
また、本発明の物性改良剤を用いずに、チーズ含有食品中の含有量として、カードランが０．１〜２．５重量％、加工デンプンがカードランに対して３〜６倍重量、および必要に応じて溶融塩が０．２〜３重量％となるように、カードランや加工デンプン、および必要に応じて溶融塩を、それぞれ、該チーズ含有食品のいずれかの製造工程で配合して含有させるチーズ含有食品の製造方法またはチーズ含有食品の物性改良方法も、本発明の一態様としてあげられる。本発明の物性改良剤の使用の有無にかかわらず、チーズ含有飲食品中にカードランおよび加工デンプンをさせた場合、好ましくは７０℃以上、より好ましくは７５℃以上、さらに好ましくは８０℃以上となるように加熱すると、チーズ含有食品の口当たりがよくなり、好ましい。以下、本発明の実施例を示すが、本発明はこれら実施例に限定されるものではない。 Further, without using the physical property improving agent of the present invention, the content of the cheese-containing food is 0.1 to 2.5% by weight of curdran, 3 to 6 times by weight of modified starch as compared with curdran, and Curdran, modified starch, and optionally molten salt are each blended in one of the manufacturing steps of the cheese-containing food so that the molten salt is 0.2 to 3% by weight, if necessary. A method for producing a cheese-containing food to be contained or a method for improving the physical properties of a cheese-containing food is also mentioned as one aspect of the present invention. When curdlan and modified starch are added to a cheese-containing food or drink regardless of the use of the physical characteristic improving agent of the present invention, the temperature is preferably 70 ° C. or higher, more preferably 75 ° C. or higher, and even more preferably 80 ° C. or higher. When heated so as to be, the cheese-containing food becomes more palatable, which is preferable. Hereinafter, examples of the present invention will be shown, but the present invention is not limited to these examples.
実施例１ チーズ物性改良剤の調製と物性評価表１記載の各原料を同表に記載の量（重量部）秤量し、ジューサーミキサーで１分間撹拌して、溶液状のチーズ物性改良剤（比較区１〜７ならびに実施区１および２）を調製した。ここで、加工デンプンＡとしては、ヒドロキシプロピルタピオカデンプンを用い、加工デン
プンＢとしては、アセチル化アジピン酸架橋ワキシーコーンデンプンを用い、カードランとしては、カードランの微粉砕品（平均粒子径３０μｍ以下）である「カードランＮＳ」（ＭＣフードスペシャリティーズ社製）を用い、デキストリンとしては、ＤＥ８〜９．５のデキストリンを用いた。 Example 1 Preparation and Evaluation of Physical Properties of Cheese Physical Properties Weigh each raw material listed in Table 1 in the amount (part by weight) shown in the table, stir with a juicer mixer for 1 minute, and compare the cheese physical characteristics improver in the form of a solution. Groups 1 to 7 and implementation groups 1 and 2) were prepared. Here, as the modified starch A, hydroxypropyl tapioca starch is used, as the modified starch B, acetylated adipic acid crosslinked waxy corn starch is used, and as the modified starch, a finely pulverized product of curdlan (average particle diameter of 30 μm or less) is used. ) "Cardran NS" (manufactured by MC Food Specialties Co., Ltd.) was used, and as the dextrin, DE8 to 9.5 dextrin was used.
つぎに、各物性改良剤を撹拌後８０℃となるまで湯煎にて加熱し、加熱後、それぞれ５℃、２０℃および７０℃となるように調温し、それぞれの温度における粘度を、Ｂ型粘度計を用いて測定した。各試験区の各温度における粘度（単位：Pa・s）を表２に示す。 Next, each physical property improving agent is heated in a water bath until it reaches 80 ° C. after stirring, and after heating, the temperature is adjusted to 5 ° C., 20 ° C. and 70 ° C., respectively, and the viscosity at each temperature is changed to B type. It was measured using a viscometer. Table 2 shows the viscosities (unit: Pa · s) at each temperature in each test group.
表２に示すとおり、カードランを含有する試験区（比較区３）の物性改良剤の粘度はいずれの温度においても低かった。 As shown in Table 2, the viscosity of the physical property improving agent in the test group (Comparative Group 3) containing curdlan was low at any temperature.
また、これらのチーズ物性改良剤の溶液の口当たりについて、５名のパネラーで官能試験を行った。試験は、比較区１〜５と実施区１の群（第１群）、ならびに比較区６および７と実施区２の群（第２群）の２つの群について行い、口当たりのよいものから順位を付けた。第３表および第４表中の「口当たりの順位」は、各順位について、選択者の多い試験区を示したものである。なお、比較区３のチーズ物性改良剤は、口当たりはよいが、粘性が明らかに低かったため、官能評価対象から除外した。 In addition, a sensory test was conducted with five panelists on the mouthfeel of the solutions of these cheese property improving agents. The test was conducted on two groups, the comparative groups 1 to 5 and the implementation group 1 group (first group), and the comparative groups 6 and 7 and the implementation group 2 group (second group). Was attached. The "Ranking of mouthfeel" in Tables 3 and 4 indicates the test plots with the most selections for each ranking. The cheese physical characteristic improving agent in Comparative Group 3 had a good mouthfeel but was clearly low in viscosity, and was therefore excluded from the sensory evaluation targets.
表３に示すとおり、チーズ物性改良剤溶液の口当たりは、実施区１、比較区１、比較区４、比較区５、比較区２の順に悪化した。実施区１の次に口当たりのよかった比較区１（ヒドロキシプロピルタピオカデンプンを３．２重量％含有）の溶液でも、適度な曳糸性または粘性と口当たりのよさを両立させるという本発明の課題解決には不十分であると思われた。 As shown in Table 3, the mouthfeel of the cheese physical characteristic improving agent solution deteriorated in the order of Implementation Group 1, Comparative Group 1, Comparative Group 4, Comparative Group 5, and Comparative Group 2. To solve the problem of the present invention that even a solution of Comparative Group 1 (containing 3.2% by weight of hydroxypropyl tapioca starch), which was the second most palatable after Implementation Group 1, has both appropriate spinnability or viscosity and palatable taste. Seemed to be inadequate.
また、表４に示したとおり、口当たりは実施区２、比較区６、比較区７の順に悪化した。表３での結果と同様に、実施区１の次に口当たりのよかった加工デンプンＢ（アセチル化アジピン酸架橋ワキシーコーンデンプン）を使用した比較区６の溶液でも、適度な曳糸性または粘性と口当たりのよさを両立させるという本発明の課題解決には不十分であると思われた。 In addition, as shown in Table 4, the mouthfeel deteriorated in the order of Implementation Zone 2, Comparison Zone 6, and Comparison Zone 7. Similar to the results in Table 3, the solution of Comparative Group 6 using modified starch B (acetylated adipic acid cross-linked waxy corn starch), which was the second most palatable after Implementation Group 1, also had moderate spinnability or viscosity and mouthfeel. It seems that it is insufficient to solve the problem of the present invention to achieve both goodness and goodness.
実施例２ チーズ物性改良剤のチーズ含有食品への使用表５記載の原料を混合し、湯煎によりモッツァレラチーズを溶解させた後、８５℃まで昇温させてチーズ含有食品としてのチーズソースを調製し、容器に充填した。容器ごと、スチームコンベクションオーブンに入れ、蒸気温度９０℃で３０分間加熱し、放冷後、冷凍した。なお、表中の原料表記は実施例１に準じる。 Example 2 Use of cheese property improving agent in cheese-containing foods The ingredients shown in Table 5 are mixed, mozzarella cheese is melted in a water bath, and then the temperature is raised to 85 ° C. to prepare a cheese sauce as a cheese-containing food. , Filled in a container. The whole container was placed in a steam convection oven, heated at a steam temperature of 90 ° C. for 30 minutes, allowed to cool, and then frozen. The raw material notation in the table conforms to Example 1.
冷凍したチーズソースを１５ｇ秤量し、ゼリーカップに入れた後、６００ｗの電子レンジで３０秒間加熱して解凍した。レオメーターの台に固定した２ｍｍ規格のＬ字型六角レンチの短辺（１６ｍｍ）を、ゼリーカップ中の溶融したチーズ含有食品の中央部の底に着くように下げ、１ｃｍ／秒の速度で引き上げた。伸びたチーズソースが切れた時点で台の移動を停止し、台の移動距離を、チーズソースの曳糸距離として測定した。測定結果を表６に示す。 15 g of frozen cheese sauce was weighed, placed in a jelly cup, and then heated in a 600 w microwave oven for 30 seconds to thaw. Lower the short side (16 mm) of a 2 mm standard L-shaped hex wrench fixed to the base of the leometer so that it reaches the bottom of the center of the melted cheese-containing food in the jelly cup, and pull it up at a speed of 1 cm / sec. rice field. When the stretched cheese sauce ran out, the movement of the table was stopped, and the movement distance of the table was measured as the stringing distance of the cheese sauce. The measurement results are shown in Table 6.
また、チーズソースの食感について、５名のパネラーにより官能評価した。各試験区について、最も多かったコメントを表６に示す。 In addition, the texture of the cheese sauce was sensory-evaluated by five panelists. Table 6 shows the most common comments for each test plot.
表６に示すとおり、カードランと加工デンプンを併用した試験区（実施区３）のチーズソースは、口当たりもよく、曳糸性も高いものであった。これに対して、カードランと加工デンプンとの併用を行わなかった比較区８および９のチーズソースは、いずれも、曳糸性は低くはなかったが、ぬめりが感じられ、さらに口腔内での付着性が感じられたり（比較区８）、加工デンプンの量の多さに起因すると思われる葛餅様の食感が認められたり（比較区９）するものであった。 As shown in Table 6, the cheese sauce in the test group (implementation group 3) in which curdlan and modified starch were used in combination had a pleasant mouthfeel and high spinnability. On the other hand, the cheese sauces of Comparative Groups 8 and 9 in which the curdlan and the modified starch were not used in combination were not low in spinnability, but were slimy and in the oral cavity. Adhesiveness was felt (Comparative Group 8), and a kuzumochi-like texture that was thought to be due to the large amount of modified starch was observed (Comparative Group 9).
本発明により、溶融時に適度な曳糸性または粘性を有し、かつ食感の良好なチーズ含有食品を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a cheese-containing food having an appropriate spinnability or viscosity when melted and having a good texture.
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