KR20220164488A - Cheese-like foods and methods for preparing cheese-like foods - Google Patents

Abstract

An object of the present invention is to provide a method for producing a cheese-like food product having an appropriate texture while improving the productivity of the cheese-like food product.
In order to solve the above problems, a method for producing a cheese-like food of one embodiment of the present invention is a step of preparing a mixture containing starch containing at least acid-treated starch, water and fat, and emulsifying the prepared mixture by stirring while heating. and a step of cooling and solidifying the emulsified mixture, the mass ratio of starch to water contained in the mixture is 0.55 or more and 0.92 or less, and the mass ratio of fats and oils to starch contained in the mixture is 0.25 or more and 1.80 or less. is doing

Description

Cheese-like foods and methods for preparing cheese-like foods

The present invention relates to cheese-like foods and methods of making cheese-like foods.

In recent years, cheese has been used in various dishes, and the demand for cheese tends to increase. On the other hand, due to reasons such as a decrease in livestock farms, the amount of milk used for cheese production is decreasing every year. For this reason, it has become difficult to supply cheese in sufficient quantities to meet demand on the market, and for this reason, cheese-like food products that can be produced without using milk are attracting attention.

Patent Literature 1 discloses a technology related to a molded cheese-like food containing acid-treated starch. In addition, Patent Document 2 discloses a technology related to a heat-resistant cheese-like processed food containing oxidized starch.

Japanese Patent Laid-Open No. 2015-065948 Japanese Patent No. 6222788

When producing a cheese-like food, raw materials containing starch, water, fat and oil, etc. are stirred while heating to emulsify the raw materials. Then, the emulsified raw material is cooled and solidified to produce a cheese-like food product.

However, in the manufacturing process of the cheese-like food, since it takes time to cool and solidify the emulsified raw material, there is a problem that the productivity is poor. On the other hand, it is also conceivable to improve productivity by shortening the solidification time of the raw materials during cooling by changing the ratio of the raw materials, but there is a problem that the texture of the cheese-like food deteriorates depending on the ratio of the raw materials.

In view of the above problems, an object of the present invention is to provide a cheese-like food product and a method for producing the cheese-like food product having an appropriate texture while improving the productivity of the cheese-like food product.

A method for producing a cheese-like food in one aspect of the present invention includes a step of preparing a mixture containing starch containing at least acid-treated starch, moisture and fat, a step of emulsifying the mixture by stirring while heating, and the emulsified A step of cooling and solidifying the mixture is provided, the mass ratio of the starch contained in the mixture to the moisture is 0.55 or more and 0.92 or less, and the mass ratio of the fat or oil contained in the mixture to the starch is 0.25 or more and 1.80 or less. is doing

In the method for producing a cheese-like food described above, the mass ratio of the starch to the moisture may be 0.60 or more and 0.86 or less.

In the method for producing a cheese-like food product described above, the mass ratio of the starch to the moisture may be 0.62 or more and 0.80 or less.

In the method for producing a cheese-like food product described above, the proportion of the starch contained in the mixture may be 21.0% by mass or more and 35.3% by mass or less.

In the method for producing a cheese-like food product described above, the ratio of the fats and oils contained in the mixture may be 8.0% by mass or more and 40.0% by mass or less.

In the method for producing a cheese-like food product described above, hydroxypropylated starch may be further included as the starch.

In the method for producing a cheese-like food product described above, the ratio of the hydroxypropylated starch contained in the mixture may be 5.5% by mass or less.

In the method for producing a cheese-like food product described above, the hydroxypropylated starch may be hydroxypropylated tapioca starch.

In the method for producing a cheese-like food product described above, the acid-treated starch may be acid-treated potato starch.

In the method for producing a cheese-like food product described above, the acid-treated starch may be acid-treated acetylated potato starch.

In the method for producing a cheese-like food product described above, the mixture may further contain an emulsifier.

In the method for producing a cheese-like food product described above, the emulsifier may be sodium starch octenyl succinate.

In the method for producing a cheese-like food product described above, the water may contain at least one of water, soybean milk and coconut milk.

The cheese-like food of one embodiment of the present invention includes starch containing at least acid-treated starch, moisture, and fat, the mass ratio of the starch to the moisture is 0.55 or more and 0.92 or less, and the mass ratio of the fat or oil to the starch is 0.25 or more and 1.80 or less.

According to the present invention, it is possible to provide a cheese-like food product and a method for producing the cheese-like food product having an appropriate texture while improving the productivity of the cheese-like food product.

＜Cheese-like food＞

The cheese-like food product of the present embodiment contains starch containing at least acid-treated starch, moisture, and fats and oils, the mass ratio of starch to water is 0.55 or more and 0.92 or less, and the mass ratio of fats and oils to starch is 0.25 or more and 1.80. It is characterized by the following. In addition, the mass ratio of starch to moisture is preferably 0.60 or more and 0.86 or less, more preferably 0.62 or more and 0.80 or less, and still more preferably 0.65 or more and 0.77 or less.

In the case of the cheese-like food of the present embodiment, by setting the mass ratio of starch to water within the above range, the curing speed can be increased when the emulsified raw material is cooled and solidified in the manufacturing process of the cheese-like food. Therefore, since the manufacturing process can be shortened, the productivity of the cheese-like food product can be improved. In addition, in the case of the cheese-like food product of the present embodiment, the hardness of the cheese-like food product after production can be set within an appropriate range by setting the mass ratio of starch to water within the above-mentioned range. Therefore, since the texture of the cheese-like food can be made similar to that of cheese, a cheese-like food with an appropriate texture can be provided.

The cheese-like food product of the present embodiment will be described in detail below.

(starch)

The starch used in the cheese-like food product of the present embodiment is a starch containing at least acid-treated starch. In this embodiment, it is preferable to use acid-treated potato starch as the acid-treated starch, and it is more preferable to use acid-treated acetylated starch. Acid-treated acetylated starch is starch obtained by subjecting raw starch to acid treatment and acetylation treatment. As the raw material starch, for example, at least one selected from the group consisting of potato starch, tapioca starch, waxy corn starch, corn starch, high amylose corn starch, sweet potato starch, wheat starch, rice starch, and sago starch may be used. , but is not limited thereto. In this embodiment, it is preferable to use potato starch as raw material starch.

The acid-treated acetylated starch used in the present embodiment may be acid-treated starch obtained by acetylation or acid-treated starch. Also, when acetylated starch is subjected to acid treatment, some acetyl groups may be desorbed during acid treatment. For this reason, considering the reaction efficiency, it is preferable to use acid-treated acetylated starch obtained by acetylation after acid treatment. In addition, the acid-treated acetylated starch may be starch subjected to other processing treatments (eg, crosslinking treatment, etherification treatment, enzyme treatment, etc.) as long as acid treatment and acetylation treatment have been performed.

In the cheese-like food product of the present embodiment, the proportion of starch contained in the cheese-like food product (that is, the total amount of starch in the cheese-like food product) is 21.0 mass% or more and 35.3 mass% or less, preferably 23.3 mass% or more and 34.0 mass%. % or less, more preferably 24.0 mass% or more and 32.5 mass% or less. By setting the ratio of starch within this range, the productivity of the cheese-like food product can be improved, and the texture of the cheese-like food product can be made within an appropriate range.

Further, in the cheese-like food product of the present embodiment, the proportion of acid-treated acetylated starch contained in the cheese-like food product is preferably 21.0% or more and 31.0% or less.

In this embodiment, hydroxypropylated starch may be further included as the above-mentioned starch. Hydroxypropylated starch is starch obtained by subjecting raw starch to hydroxypropylation treatment. In addition, although the raw material starch of hydroxypropylated starch is not specifically limited, it is preferable to use tapioca starch in this embodiment. That is, in this embodiment, it is preferable to use hydroxypropylated tapioca starch as the hydroxypropylated starch.

In the cheese-like food product of the present embodiment, the proportion of hydroxypropylated starch contained in the cheese-like food product can be 5.5% by mass or less. By making the ratio of the hydroxypropylated starch contained in the cheese-like food product within this range, the texture of the cheese-like food product can be improved while improving the productivity of the cheese-like food product. In addition, when hydroxypropylated starch is included in the starch, the total amount of the aforementioned starch is the sum of the acid-treated acetylated starch and the hydroxypropylated starch. In addition, in this embodiment, you may use acetylated starch, such as acetylated tapioca starch, other than hydroxypropylated starch.

(maintain)

As fats and oils used in the cheese-like food of the present embodiment, palm oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, bran oil, sunflower oil, birdflower oil, perilla oil, olive oil, and transesterification of these oils and fats, Processed fats and oils subjected to one or two or more processes selected from the group consisting of hydrogenation, fractionation, and hardening may be mentioned, but are not limited thereto. These edible fats and oils may be used by 1 type, or may be used in combination of 2 or more types. In this embodiment, it is preferable to use palm oil, palm kernel oil, and coconut oil in particular.

In the cheese-like food product of the present embodiment, the proportion of fats and oils contained in the cheese-like food product is 8.0% by mass or more and 40.0% by mass or less, preferably 10.0% by mass or more and 38.8% by mass or less, more preferably 10.0% by mass. It is more than 30.0 mass % or less. By making the ratio of fats and oils within this range, the productivity of the cheese-like food product can be improved, and the texture of the cheese-like food product can be made within an appropriate range.

In particular, in this embodiment, it is preferable to set the mass ratio of fats and oils to starch at 0.25 or more and 1.80 or less, preferably 0.28 or more and 1.67 or less, and more preferably 0.30 or more and 1.50 or less.

(moisture)

In the cheese-like food product of the present embodiment, the water content can be 32.0% by mass or more and 51.0% by mass or less. In the present embodiment, "moisture" is the amount of raw material water (mixing water) added when producing a cheese-like food, minus the amount of water contained in the starch itself. The water content can be appropriately adjusted according to the amount of starch. That is, in the present embodiment, the water content can be adjusted so that the mass ratio of starch to water falls within the above range. In addition, since the main ingredients of the cheese-like food of the present embodiment are starch, fats and oils, and water, the amount of water may be appropriately adjusted when, for example, the mass ratio of starch to water and the mass ratio of oil to starch are adjusted within the above ranges. do.

In addition, in the cheese-like food product of the present embodiment, moisture may be other than water. For example, as water, vegetable emulsion liquids such as soy milk, coconut milk, almond milk, and rice milk; animal emulsion liquids such as raw milk, low-fat milk, and non-fat milk; vegetable juice; fruit juice, etc. may be used. In this way, by including a liquid other than water as the moisture, flavor can be added to the cheese-like food product.

(Emulsifier)

The cheese-like food product of the present embodiment may contain an emulsifier. As an emulsifier, for example, lecithin, monoglycerol fatty acid ester, organic acid monofatty acid glyceride, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbate Bitane fatty acid esters, sodium octenyl succinate starch, and the like can be used. In this embodiment, it is preferred to use sodium starch octenyl succinate as an emulsifier. For example, the ratio of sodium starch octenyl succinate contained in the cheese-like food can be 1% by mass or more and 5% by mass or less.

In addition, in the present specification, sodium starch octenyl succinate is treated as an emulsifier, not starch. That is, in the present specification, sodium starch octenyl succinate is not included in the total amount of starch.

(other ingredients)

The cheese-like food product of the present embodiment may contain components (other components) other than the above components within a range not impairing the effects of the present invention. Examples of other components include L-ascorbic acid and L-ascorbic acid derivatives; antioxidants such as tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanol, catechins, polyphenols, and tea extract; Coloring agent; Flavoring agent; Salt, sugar, seasonings such as amino acids; Starch other than the above, xanthan gum, guar gum, gum arabic, pectin, locust bean gum, carrageenan, alginic acid, dextrin, gellan gum, polysaccharides such as cellulose; sodium caseinate, Milk components such as skim milk powder; cheeses such as natural cheese and processed cheese; pH adjusters such as acetic acid, phosphoric acid, citric acid, lactic acid, and sodium salts thereof; preservation improvers such as sodium acetate, glycine, and egg white lysozyme; can be used.

As described above, in the case of the cheese-like food product of the present embodiment, the mass ratio of starch to moisture is set to 0.55 or more and 0.92 or less. When the mass ratio of starch to water is within the above range, the curing speed can be increased when the emulsified raw material is cooled and solidified in the manufacturing process of a cheese-like food. Therefore, since the manufacturing process can be shortened, the productivity of the cheese-like food product can be improved. In addition, by setting the mass ratio of starch to water within the above-mentioned range, the hardness of the cheese-like food product after production can be set within an appropriate range. Therefore, since the texture of the cheese-like food can be made similar to that of cheese, a cheese-like food with an appropriate texture can be provided.

That is, in the case of cheese-like foods, if the amount of starch relative to moisture is increased, the curing speed when the emulsified raw material is cooled and solidified can be increased. On the other hand, when the amount of starch relative to water is high, the hardness of the cheese-like food after production becomes hard, and the food texture deteriorates. Conversely, when the amount of starch relative to moisture is small, the hardness of the cheese-like food after production becomes soft, but the curing speed when the emulsified raw material is cooled and solidified is slowed. Therefore, in the case of the cheese-like food of the present embodiment, the mass ratio of starch to moisture is set to 0.55 or more and 0.92 or less in consideration of the balance between the curing speed of the raw material during production and the hardness of the cheese-like food after production. By setting the mass ratio of starch to water within this range, it is possible to provide a cheese-like food product having an appropriate texture while improving the productivity of the cheese-like food product.

<Method for producing cheese-like food>

Next, the manufacturing method of the cheese-like food of this embodiment is demonstrated.

When manufacturing the cheese-like food of this embodiment, first, a mixture (raw material) containing starch containing at least acid-treated starch, water|moisture content, and fat is prepared (preparation process). At this time, the mass ratio of starch to water contained in the prepared mixture is set to 0.55 or more and 0.92 or less, and the mass ratio of fat to starch is set to 0.25 or more and 1.80 or less. Further, in the present embodiment, the mass ratio of starch to moisture contained in the mixture to be prepared is preferably 0.60 or more and 0.86 or less, more preferably 0.62 or more and 0.80 or less, and still more preferably 0.65 or more and 0.77 or less. do. In addition, the raw material of the above-mentioned cheese-like foodstuff can be used for this mixture. In addition, when preparing a mixture, water, starch, and fats and oils may be mixed together, or after mixing arbitrary two components in advance, the remaining components may be added and mixed.

Next, the prepared mixture is stirred and emulsified while heating (stirring step). For example, the prepared mixture is stirred for several minutes without heating, then heating is started, and stirring is performed until the starch is gelatinized and the whole is emulsified. The temperature at the time of stirring while heating the mixture is preferably such that the temperature of the mixture is 80°C or more and less than 120°C. For a specific example of the emulsifying process, the mixture is stirred for 1 minute at 1200 rpm using a propeller stirrer without heating. Thereafter, the mixture can be emulsified by stirring for 6 minutes at 1000 rpm while heating in a water bath at 90°C. In the stirring step, live steam may be injected as a heating means. At this time, the injected live steam is converted into the moisture.

You may use apparatus other than a propeller type stirrer for a stirring process. For example, after emulsifying the mixture with an emulsifier such as a kettle type emulsifier, a stepan type emulsifier, or a surface scraping type emulsifier, a homomixer or a propeller type stirrer, you may heat using a surface scratch type heat exchanger or the like. By including the heating step in this way, the liquid mixture becomes a thick liquid, and a cheese-like food texture can be imparted to the cheese-like food.

Then, the emulsified mixture is cooled and solidified (cooling step). The cooling temperature at this time can be cooled in an atmosphere of more than 0°C and 10°C or less, for example. By cooling at this temperature, an appropriate hardness can be imparted to the emulsified mixture. After that, the hardened mixture (cheese-like food) may be cut and filled into a packaging container or the like.

In the cheese-like food production method of the present embodiment, the cooling step may be performed after filling the emulsified mixture (emulsion) into a packaging container or the like. For example, when producing an individually packaged slice-like cheese-like food, the inside of a strip-shaped packaging film having cavities is filled with an emulsion, and the packaging film filled with the emulsion is cooled to harden the emulsion to harden the cheese-like food. to manufacture At this time, the packaging film filled with the emulsion is pressed in the vertical direction to form a flat shape (for example, passed between two rollers to make a flat shape), cooled, and then cut into slices wrapped in the packaging film. of cheese-like foods can be prepared.

In the cheese-like food production method of the present embodiment, the thickness of the cheese is not limited, but may be 3 cm or less, 2 cm or less, or 1.5 cm or less. From the viewpoint of strength, it is preferably 0.2 mm or more, more preferably 0.5 mm or more, and more preferably 1 mm or more. For example, when a packaging film filled with an emulsion is formed into a flat shape, the thickness may be 0.2 mm or more and 3.0 mm or less, preferably 0.8 mm or more and 2.0 mm or less. According to the present invention, since curing of the emulsion is promoted, productivity of cheese with a small thickness can be improved.

That is, in the method of manufacturing a cheese-like food by filling the inside of a wrapping film with an emulsion and cooling the wrapping film filled with the emulsion, the filling of the emulsion and the cooling of the emulsion are performed continuously. For this reason, when producing a cheese-like food product using this method, it is important that the emulsion solidify rapidly in the cooling step.

As described above, in this embodiment, since the mass ratio of starch to water is set to 0.55 or more and 0.92 or less, curing and curing when the emulsion solidifies in the cooling step can be accelerated. From this, the method for producing a cheese-like food product of the present embodiment can be used particularly suitably for a method for manufacturing a cheese-like food product by filling the inside of a wrapping film with an emulsion liquid and cooling the wrapping film filled with the emulsion liquid. For example, the method for producing a cheese-like food product of the present embodiment can be suitably used in a manufacturing process using an IWS (Individual Wrapping Slice) type filling device.

According to the description of the present embodiment described above, it is possible to provide a cheese-like food product having an appropriate texture and a method for producing the cheese-like food product while improving the productivity of the cheese-like food product.

Example

Next, examples of the present invention will be described.

<Experiment 1>

As Experiment 1, cheese-like foodstuffs of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-2 were produced using the following method.

(production of sample)

First, the following raw materials were prepared (see Table 1).

As starches, acid-treated potato starch (Lyckeby11200: manufactured by Lyckeby) and hydroxypropylated tapioca starch (Gelcol (registered trademark) POT-05: manufactured by J-Oil Mills, Inc.) were prepared. As an emulsifier, sodium octenyl succinate starch (N-CREAMER (registered trademark) 46: manufactured by Ingredion) was prepared. Palm oil (manufactured by J-Oil Mills, Inc.) was prepared as a fat or oil. Then, these raw materials were put into a container together with salt, water, and spices. The ratio (mass %) of each raw material put into the container is as Table 1 shows.

For example, in the case of Example 1-1, acid-treated acetylated potato starch was 22.5%, hydroxypropylated tapioca starch was 2.6%, sodium octenyl succinate was 2.0%, and salt was 1.8%, based on the total weight. , Each raw material was weighed and put into a container so that water was 42.0%, palm oil was 29.0%, and perfume was 0.1%.

Then, the mixture (raw materials) in the vessel was stirred for 1 minute under conditions of 1200 rpm using a propeller stirrer without heating. Thereafter, the mixture was emulsified by stirring for 6 minutes under conditions of 1000 rpm while heating in a 90°C bath. That is, by stirring while heating, the starch was gelatinized and the mixture was emulsified.

Thereafter, the emulsified liquid mixture was filled into a cylindrical stainless steel container having a diameter of 5 cm and a depth of 1.3 cm, and the upper surface of the container was covered with a plastic wrap and sealed with rubber. Then, the entire container was immersed in ice water and cooled for 1 hour. Using this method, cheese-like foodstuffs of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-2 having different ratios of raw materials were produced.

(evaluation)

The following 4 items were evaluated for each sample.

1. Manufacturing aptitude (when heating and stirring)

The state of the mixture when the mixture was stirred while being heated was visually checked, and the manufacturing aptitude during heating and stirring was evaluated. Specifically, when the viscosity increased excessively during heating and stirring and stirring was impossible or when emulsification was impossible, it was evaluated as not having manufacturing aptitude. In addition, those with low viscosity during heating and stirring and good emulsification were evaluated as excellent. The evaluation criteria for manufacturing aptitude (when heated and stirred) are as follows. Moreover, A-C was set as the pass.

A: The viscosity is low and the emulsification state is good

B: The viscosity is slightly high, but it is emulsified.

C: High viscosity but emulsified

D: high viscosity and low fluidity; poor emulsification

2. Curing speed

The hardness of the samples after cooling with ice water for 5 minutes was evaluated. Specifically, the hardness of the sample was measured using the following method.

In the above manufacturing step, the emulsified liquid mixture was placed in a stainless steel container, and the hardness of the sample after immersing the entire container in ice water and cooling for 5 minutes was measured using a texture analyzer (TA-XT2i: manufactured by Eko Seiki Co., Ltd.). Specifically, the yield point was measured using a texture analyzer, and this value was used as a value representing the hardness of the sample. The measurement conditions at this time are as follows.

Plunger: Cylinder shape with a diameter of 5 mm

Stage entry speed: 6 cm/min

Measurement time: 10 seconds after the plunger contacts the sample

The specific evaluation criteria are as follows. Moreover, A-C was set as the pass.

A: More than 100 g

B: More than 75 g and less than 99 g

C: 50 g or more and 74 g or less

D: 49 g or less

3. Product hardness

The hardness of the samples after cooling with ice water for 1 hour was evaluated. Specifically, the hardness of the sample was measured using the following method.

In the above manufacturing process, the emulsified liquid mixture was placed in a stainless steel container, and the hardness of the sample was measured after immersing the entire container in ice water and cooling for 1 hour. In addition, the hardness of the sample after cooling with ice water for 1 hour was also measured using the same method as for the sample after cooling with ice water for 5 minutes.

In addition, hardness was measured using the same method as above for commercially available cheese. That is, commercially available cheese was stirred and dissolved for 6 minutes while heating in a 90°C bath. Thereafter, the melted cheese was placed in a stainless steel container, covered with plastic wrap, and sealed with rubber. The hardness of the sample after immersing the entire container in ice water and cooling for 1 hour was measured using a texture analyzer. The hardness of commercially available cheese is as follows.

Commercially available cheese 1: Yukijirushi Megmilk Co., Ltd. “Sliced Cheese” Hardness: 816 g

Commercially available cheese 2: Rokko Butter Co., Ltd. 　 QBB baby cheese 　 Hardness: 511 g

Based on the hardness of the commercially available cheeses 1 and 2, the hardness of the samples (Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-2) after cooling with ice water for 1 hour was evaluated. . Specifically, those whose measured hardness was close to those of commercially available cheese were judged to be good. The specific evaluation criteria are as follows. Moreover, A-C was set as the pass.

A: 500 g to 800 g

B: 400 g or more and 499 g or less or 801 g or more and 900 g or less

C: 300 g or more and 399 g or less or 901 g or more and 1000 g or less

D: 299 g or less or 1001 g or more

4. Product texture

Each sample after trial production was stored at 5°C for several days, and food texture was evaluated by tasting it without heating. Those that were not too hard in texture, had elastic softness, and were not too strong in elasticity were evaluated as excellent. The specific evaluation criteria are as follows. Moreover, A-C was set as the pass.

A: It tastes like cheese.

B: Somewhat cheesy

C: Slightly lacking in cheese flavor, but not impossible

D: Doesn't taste like cheese

(Results of Experiment 1)

In Experiment 1, the mass ratio of starch and water (moisture) was changed, and the suitable range of the mass ratio of starch and water was examined. Specifically, the mass ratio of starch to water (starch/water) was changed in the range of 0.53 to 0.94, and the suitable range of the mass ratio of starch to water was investigated. In Experiment 1, the proportions of the emulsifier, salt, palm oil (fat and oil), and fragrance in each sample were made almost the same.

Paying attention to the evaluation results of manufacturing aptitude (at the time of heating and stirring), Comparative Example 1-1 and Example 1-1, which had a small mass ratio of starch to water (starch/water), received the highest evaluation (A). On the other hand, in Comparative Example 1-2 in which the mass ratio of starch to water (starch/water) was large, the evaluation (D) was low. This is considered to be because when the mass ratio of starch to water is high (the amount of starch is high), the viscosity during heating and stirring increases and the fluidity of the mixture decreases.

In addition, paying attention to the evaluation results of the curing rate, in Example 1-7 and Comparative Example 1-2, where the mass ratio of starch to water (starch/water) is large, the highest evaluation (A) was obtained. On the other hand, in Comparative Example 1-1 in which the mass ratio of starch to water (starch/water) was small, the evaluation (D) was low.

Moreover, when paying attention to the evaluation result of product hardness, it became the highest evaluation (A) in Example 1-3 - Example 1-6. On the other hand, in Comparative Example 1-2 in which the mass ratio of starch to water (starch/water) was large, the evaluation (D) was low.

As such, there is a trade-off relationship between curing speed and product hardness. In other words, when the mass ratio of starch to water is high (the amount of starch is large), the curing speed increases, but the hardness of the product becomes hard. Conversely, when the mass ratio of starch to water is small (the amount of starch is small), the hardness of the product is good, but the curing speed is slow. Therefore, when producing a cheese-like food, the balance of the ratio of starch to water is important, and from the results of Experiment 1, the mass ratio of starch to water (starch/water) is preferably 0.60 or more and 0.86 or less, and 0.60 or more It is more preferable to set it as 0.77 or less. By setting the mass ratio of starch to water (starch/water) within this range, both the curing speed and product hardness can be improved.

Further, from the results of Experiment 1, the ratio of the acid-treated acetylated potato starch in the cheese-like food is preferably 22.5% or more and 28.5% or less, and more preferably 22.5% or more and 26.5% or less.

In addition, the difference between Example 1-3 and Example 1-4 is the presence or absence of hydroxypropylated tapioca starch. There was no On the other hand, when the cheese-like foods of Examples 1-3 and 1-4 were heated and tasted, the texture of Example 1-3 containing hydroxypropylated tapioca starch was better than that of Example 1-4. .

<Experiment 2>

As Experiment 2, cheese-like foodstuffs of Examples 2-1 to 2-6 and Comparative Examples 2-1 to 2-2 were prepared. In addition, the production method and evaluation method of the cheese-like food were the same as in Experiment 1. Table 2 shows the ratios (% by mass) of raw materials in each Example and each Comparative Example of Experiment 2.

In Experiment 2, the ratio of starch to palm oil (fat) was varied while the mass ratio (starch/water) of starch to water (moisture) was almost fixed. Specifically, in Experiment 2, the mass ratio of palm oil to starch (palm oil/starch) was varied in the range of 0.19 to 2.21, and a suitable range of the mass ratio of palm oil to starch (palm oil/starch) was investigated. At this time, the proportion of starch was changed in the range of 18.4% to 32.2%. In addition, the proportion of palm oil was changed in the range of 6.7% to 45.0%.

Paying attention to the evaluation results of manufacturing aptitude (at the time of heating and stirring), in Comparative Example 2-2, since the proportion of palm oil was high, the emulsified state was weak and the fats and oils were separated to some extent, so the evaluation was low (D). In samples other than this, the manufacturing aptitude (at the time of heating and stirring) satisfied the minimum criterion (C).

Moreover, when paying attention to the evaluation of food texture, it became a low evaluation (D) in Comparative Example 2-1. It is considered that the sample became hard because the mass ratio of palm oil to starch (palm oil/starch) was small (in other words, the ratio of starch was large). In samples other than these, the minimum criterion (C) of texture evaluation was satisfied.

Thus, when producing a cheese-like food, the balance of the ratio of starch and palm oil (fat) is also important, and from the results of Experiment 2, the mass ratio of palm oil to starch (palm oil/starch) is preferably 0.28 or more and 1.67 or less. Could know. From this result, it was thought that 0.25 or more and 1.80 or less were preferable. Moreover, it was thought that 0.30 or more and 1.50 or less were more preferable, and 0.49 or more and 1.48 or less were still more preferable.

At this time, the total amount of starch is preferably 21.0% or more and 35.3% or less, more preferably 23.3% or more and 34.0% or less, and more preferably 24.0% or more and 32.5% or less. In addition, it was found that the ratio of palm oil is preferably 8.0% or more and 40.0% or less, more preferably 10.0% or more and 38.8% or less, and even more preferably 16.0% or more and 36.1% or less.

Further, from the results of Experiment 2, the ratio of acid-treated acetylated potato starch in the cheese-like food is preferably 21.0% or more and 32.0% or less, more preferably 21.1% or more and 31.9% or less, and more preferably 22.1% or more and 30.0% or less. desirable.

<Experiment 3>

As Experiment 3, cheese-like foodstuffs of Example 3-1 and Comparative Examples 3-1 to 3-4 were prepared. In Experiment 3, starches other than acid-treated acetylated potato starch were also used to produce a cheese-like food. Specifically, the following starch was used as the starch.

Example 3-1: Acid-treated acetylated potato starch (Lyckeby11200: manufactured by Lyckeby)

Comparative Example 3-1: Acetylated tapioca starch (Actobody (registered trademark) N-5: manufactured by J-Oil Mills, Inc.)

Comparative Example 3-2: Potato starch (Gelcol (registered trademark) BP-200: manufactured by J-Oil Mills, Inc.)

Comparative Example 3-3: Phosphoric acid cross-linked potato starch (Gelcol (registered trademark) 　KPS-200: manufactured by J-Oil Mills, Inc.)

Comparative Example 3-4: Hydroxypropylated phosphoric acid cross-linked potato starch (Gelcol (registered trademark) EG-500: manufactured by J-Oil Mills, Inc.)

In addition, the production method and evaluation method of the cheese-like food other than this were the same as in Experiment 1. The ratio (mass %) of the raw material of the Example of Experiment 3 and each comparative example is as Table 3 shows. In Experiment 3, since the purpose was to investigate the relationship between the type of starch and the state of the cheese-like food, the ratio of each ingredient was the same in each sample (ie, only the type of starch was different).

As shown in Table 3, in Experiment 3, in samples other than Example 3-1 (Comparative Example 3-1 to Comparative Example 3-4), the production aptitude (at the time of heating and stirring) was evaluated as low (D). . For this reason, it was not possible to produce a cheese-like food that satisfies appropriate conditions. Therefore, from the results of Experiment 3, it can be said that in the present invention, a cheese-like food that satisfies the object of the present invention can be produced by using the acid-treated acetylated potato starch.

<Experiment 4>

As Experiment 4, cheese-like foodstuffs of Examples 4-1 to 4-4 were prepared. In addition, the manufacturing method and evaluation method of the cheese-like food were the same as in Experiment 1. The ratio (mass %) of the raw materials in each Example of Experiment 4 is as Table 4 shows.

As described in Experiment 1, the inclusion of hydroxypropylated tapioca starch in the starch improved the texture of the cheese-like food. For this reason, in Experiment 4, the upper limit of the addition amount of hydroxypropylated tapioca starch was examined. Specifically, in Experiment 4, samples were prepared in which the ratio of hydroxypropylated tapioca starch was changed in the range of 0% to 4.6%. In Experiment 4, the mass ratio of starch to water (starch/water) was set to 0.67 or 0.68.

As shown in Table 4, in Example 4-1 to Example 4-4, each evaluation item became the reference value (C) or more. From this result, it was found that all hydroxypropylated tapioca starches were suitable as long as they were approximately 5.5% or less.

<Experiment 5>

As Experiment 5, cheese-like foodstuffs of Examples 5-1 and 5-2 were prepared. In Experiment 5, a cheese-like food product was prepared using liquids other than water as moisture. Specifically, in Example 5-2, soymilk (delicious unadjusted soymilk, water content: 90% by mass, manufactured by Kikkoman Co., Ltd.) was used as water. In addition, about the manufacturing method and evaluation method of cheese-like food other than this, it is the same as Experiment 1. The ratio (mass %) of each Example of Experiment 5 is as Table 5 shows.

As shown in Table 5, in Experiment 5, in the samples of Example 5-1 and Example 5-2, each evaluation item became the reference value (C) or more. Therefore, it was possible to produce a cheese-like food that satisfies the standard value even when soymilk was used as moisture. In this way, flavor can be added to cheese-like foodstuffs by using components other than water as moisture. For example, components other than water may be used as moisture, or a mixture of water and components other than water may be used as moisture.

<Experiment 6>

As Experiment 6, cheese-like foodstuffs of Examples 6-1 to 6-4 were prepared. In Experiment 6, acid-treated potato starch (no acetylation) was used to prepare a cheese-like food product. The ratio (mass %) of the raw materials in each Example of Experiment 6 is as Table 6 shows. Also in Experiment 6, the ratio of acid-treated potato starch to water (starch/water) was within the range of the present invention (0.55 or more and 0.92 or less).

In Experiment 6, acid treated potato starch was used. In addition, as xanthan gum, Bistop (registered trademark) D-3000-S manufactured by San-Eigen FFI Co., Ltd. was used. In addition, rapeseed oil (manufactured by J-Oil Mills, Inc.) was used. In addition, about the raw material of cheese-like food other than this, it was the same as Experiment 1. In addition, the manufacturing method and evaluation method of the cheese-like food in Experiment 6 were the same as in Experiment 1.

As shown in Table 6, in all of Examples 6-1 to 6-4, each evaluation result satisfied the criterion (C). Therefore, even if acid-treated potato starch was used instead of acid-treated acetylated potato starch, a cheese-like food product satisfying the object of the present invention could be produced.

In Example 6-2, xanthan gum was used instead of hydroxypropylated tapioca starch, but also in Example 6-2, each evaluation result satisfied criterion (C). Therefore, even if xanthan gum was used instead of hydroxypropylated tapioca starch, a cheese-like food product satisfying the object of the present invention could be prepared.

In Example 6-3, rapeseed oil was used instead of palm oil, but also in Example 6-3, each evaluation result satisfied the criterion (C). Therefore, even if rapeseed oil was used instead of palm oil, a cheese-like food satisfying the object of the present invention could be produced.

In Example 6-4, acid-treated potato starch and hydroxypropylated tapioca starch were used as starches. In Example 6-4, the evaluation result of food texture was particularly good compared to other Examples of Experiment 6. Further, in Example 6-1 to Example 6-4, the evaluation results (A) of the curing rate were favorable as a whole.

This application claims priority based on Japanese Patent Application No. 2020-068441 filed on April 6, 2020, the entire disclosure of which is incorporated herein.

Claims (14)

A step of preparing a mixture containing starch containing at least acid-treated starch, moisture and fats and oils;
A step of emulsifying the mixture by stirring while heating, and
A step of cooling and solidifying the emulsified mixture,
The mass ratio of the starch to the water contained in the mixture is 0.55 or more and 0.92 or less,
The mass ratio of the oil and fat contained in the mixture to the starch is 0.25 or more and 1.80 or less,
A method for producing a cheese-like food product. According to claim 1,
A method for producing a cheese-like food product, wherein the mass ratio of the starch to the water is 0.60 or more and 0.86 or less. According to claim 1,
A method for producing a cheese-like food product, wherein the mass ratio of the starch to the water is 0.62 or more and 0.80 or less. According to any one of claims 1 to 3,
A method for producing a cheese-like food product, wherein the proportion of the starch contained in the mixture is 21.0% by mass or more and 35.3% by mass or less. According to any one of claims 1 to 4,
A method for producing a cheese-like food product, wherein the ratio of the fat and oil contained in the mixture is 8.0% by mass or more and 40.0% by mass or less. According to any one of claims 1 to 5,
A method for producing a cheese-like food product, further comprising hydroxypropylated starch as the starch. According to claim 6,
A method for producing a cheese-like food product, wherein the ratio of the hydroxypropylated starch contained in the mixture is 5.5% by mass or less. According to claim 6 or 7,
A method for producing a cheese-like food product, wherein the hydroxypropylated starch is hydroxypropylated tapioca starch. According to any one of claims 1 to 8,
A method for producing a cheese-like food product, wherein the acid-treated starch is acid-treated potato starch. According to any one of claims 1 to 8,
A method for producing a cheese-like food product, wherein the acid-treated starch is acid-treated acetylated potato starch. According to any one of claims 1 to 10,
A method of making a cheese-like food product, wherein the mixture further comprises an emulsifier. According to claim 11,
A method for producing a cheese-like food product, wherein the emulsifier is sodium starch octenyl succinate. According to any one of claims 1 to 12,
The method of claim 1, wherein the moisture comprises at least one of water, soymilk, and coconut milk. Including starch, moisture and oil containing at least acid-treated starch,
The mass ratio of the starch to the moisture is 0.55 or more and 0.92 or less,
The mass ratio of the fat to the starch is 0.25 or more and 1.80 or less,
Cheese-like foods.