KR920004011B1 - Process for preparing cheese-substitutes - Google Patents

Abstract

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Description

Manufacturing method of food having cheese flavor

The present invention relates to a method for producing a food having a cheese-like taste and flavor and having an excellent cheese flavor in nutritional balance.

In recent years, with the increase in the demand for cheese, cheese-like foods as a cheese substitute have attracted attention.

Cheese-like foods are made with protein and edible oil as the main ingredients, and cheese-like foods of this kind are conventional proteins that use soy protein as the main ingredient (reference: Japanese Patent Office No. 49-6107), and Sancasein. Hydrated with calcium (Reference: Japanese Patent Application No. 56-10013, Japanese Patent Application Laid-Open No. 51-73164), with an alkali treatment of acid casein or with an alkali caseinate ( Reference: Japanese Patent Application Laid-Open No. 56-68349, No. 58-158132), using rennetcasein as a protein, using rennetcasein, which contains more than 25% of cheese-like foods (see reference) Japanese Patent Application Laid-Open No. 53-109978), a vegetable protein mainly used, and a combination of sodium caseinate and egg white (see Japanese Patent Application Laid-Open No. 58-146237) are known.

However, the soy protein-based ingredient has a stiff texture and no smoothness like cheese, while the acid-cacein ingredient has a flaw that is less flavorful due to the smell of casein. (Reference: Japanese Patent Application Laid-Open No. 56-68349, 58-158132) are used for mozzarella cheese and pizza toppings, and are soft and cheese-like solid foods. . In addition, the cheese-like food Rennet Casein contains more than 25% of Rennet Casein, so it is hard and hard to taste, and there is no smoothness when it is thinly sliced. The main ingredient of Vegetable Protein is low affinity for vegetable protein Because it is difficult to hydrate, there was a bad taste, bad texture.

In addition, all of the conventional cheese-like foods were not as malleable as solid cheese-like foods provided as substitutes for raw cheese and processed cheese. Recently, as researches on cheese-like foods have been conducted, development of foods containing noble tastes such as cheeses with malleableness is desired, but it has not yet been established how to obtain good products.

It is an object of the present invention to provide a method for producing a food such as cheese having a taste, flavor, and excellent nutritional balance, such as cheese.

In addition, another object of the present invention is to provide a method for producing a food having a flavor, such as cheese that can be prepared as a solid food or as a whole food.

In other words, the method of manufacturing a food having a cheese-like flavor of the present invention is to add phosphate, citrate or phosphate and citrate salts and salts in water and heat-dissolve as needed, and then stirred by adding protein, starch and rubber as needed It is characterized by kneading by adding edible fats and oils as needed and stirring, and adding organic acids.

Proteins used in the present invention include rennetcasein, acid casein, a mixture of rennetcasein and acidcasein, or at least 50% by weight of rennetcasein, suncasein or rennetcasein and acidcase and skim milk powder, soybean protein, wheat protein And a mixture of at least one selected from the group consisting of enenet casein, a mixture of rennetcasein and acid casein, and a mixture of renessazein and soy protein.

Examples of the cooking oil used in the present invention include animal fats and oils such as tallow, lard, and fats and oils; Solid vegetable fats and oils such as palm oil, firm oil, and firm nuclear oil; Liquid vegetable oils, such as soybean oil, cottonseed oil, safflower oil, peanut oil, and rice bran oil; Various cured oils such as cured oils of animal fats and oils and vegetable fats and oils and cured oils; Fractionation oils such as fractionation solid phase fats and fractions liquid phase fats and oils obtained by fractionating solid animal and vegetable fats and oils and cured oils; The transgenic oils, hardened fats and oils, or the mixed oil of 2 or more types can be mentioned transesterified ring transesterified oil.

Phosphates used in the present invention include disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, sodium phosphate, trisodium diphosphate, tetrasodium diphosphate, and fatigue Sodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium aluminum phosphate, and the like, and the like, or a mixture of two or more thereof. Examples of citrate salts used in the present invention include sodium citrate, potassium citrate and the like, and one or a mixture of two or more thereof is used. In the present invention, any one of phosphate and citrate may be used, or both may be used in combination.

Examples of the organic acid used in the present invention include citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, vinegar and fruit juice, and one or a mixture of two or more thereof is used. Examples of electric vinegar include grain vinegar, rice vinegar, apple vinegar, grape vinegar, lemon vinegar, sushi vinegar, powdered sushi vinegar, synthetic vinegar, and the like, and the juice of lemon, apple, pineapple or concentrated juice of these juices have.

The amount of the edible oil and fat is preferably 0.7 to 3.3 parts by weight, more preferably 0.9 to 2.6 parts by weight based on 1 part by weight of protein. The present invention can be prepared as a solid food as a solid food, and when prepared as a food, the amount of edible oil and fat is preferably 0.7 to 3.3 parts by weight, more preferably 1.3 to 2.6 parts by weight based on 1 part by weight of protein. If less than 0.7 parts by weight, no malleability is obtained, and if it exceeds 3.3 parts by weight, the oil is separated and good product is less than 0.7 parts by weight. In addition, when it is prepared as a solid food, the amount of edible oil and fat is preferably 0.8 to 1.5 parts by weight, more preferably 0.9 to 1.3 parts by weight based on 1 part by weight of protein. If it is less than 0.8 parts by weight, the product is stiff and hard, poor texture and flavor, and solid foods with good processing performance are not obtained. If the content is more than 1.5 parts by weight, the product is too soft to maintain its properties as a solid food.

In the present invention, water is added to the protein and edible oil and fat, and the total amount of water is preferably 1.5 to 10 parts by weight, and more preferably 2.1 to 9.0 parts by weight based on 1 part by weight of protein. In the preparation of the whole food in the present invention, the total amount of water is preferably 3.5 to 10 parts by weight, more preferably 4.0 to 9.0 parts by weight based on 1 part by weight of protein. At less than 3.5 parts by weight, no malleability is obtained. If it is more than 10 parts by weight, it becomes liquid and does not become a malleable food. Moreover, when manufacturing as a solid food, the total addition amount of water is 1.5-3.6 weight part with respect to 1 weight part of proteins, More preferably, it is 2.1-3.1 weight part. If it is less than 1.5 parts by weight, it becomes a stiff feeling, and the texture is inferior. If it is more than 3.6 parts by weight, it becomes a paste or weak physical property, and thus a good solid food is not obtained.

In the present invention, the addition amount of phosphate, citrate, or phosphate and citrate is preferably 0.3 to 4.0% by weight, more preferably 0.7 to 3.2% by weight, based on the total amount of the protein, edible oil and water.

In the preparation of the whole food in the present invention, the addition amount of phosphate, citrate, or phosphate and citrate is preferably 0.3 to 3.5% by weight, more preferably 0.7 to 3.2% by weight, based on the total amount. If it is less than 0.3% by weight, if the particles of the protein component remain and do not become a paste, if it exceeds 3.5% by weight, the wind ratio is lowered, which is not preferable. In addition, when prepared as a solid food, the addition amount of phosphate, citrate, or phosphate and citrate is preferably 0.3 to 4.0% by weight, more preferably 0.7 to 3.2% by weight, based on the total amount. If it is less than 0.3% by weight, the protein is not hydrated and the particles of the protein remain, so that it does not become a homogeneous paste when decomposing the protein in water at the time of manufacture, and if it exceeds 4.0% by weight, the flavor is lowered, which is not preferable.

In this invention, 0.1-2.0 weight% is preferable with respect to the total amount of the said protein, edible fats, and water, More preferably, it is 0.5-1.7 weight%. In the present invention, the amount of the organic acid added is preferably 0.1 to 2.0% by weight, more preferably 0.5 to 1.7% by weight, based on the total amount, in the case of manufacturing as a food or as a solid food. If it deviates from the range of 0.1 to 2.0 weight%, a texture and a flavor will fall and are unpreferable.

In the present invention, salt, edible emulsifier, rubber, starch, and flavoring agent can be added as needed. As the edible emulsifier, glycerin fatty acid monoester, glycerin fatty acid diester, lecithin, propylene glycol, fatty acid ester, polyglycerol fatty acid ester And sorbitan fatty acid esters. Examples of the rubber include low cast bean rubber, guar rubber, carrageenan, gum arabic, chianthan rubber, and the like. Corn starch, potato starch, sweet potato starch, rice starch, wheat starch, phosphorylated starch, hydrolyzed starch, etc. Chemical starch; By adding rubber, smoothness such as cheese is increased to improve both flavor and texture. In addition, the addition of starch increases the consistency, and both flavor and texture become good. When rubber | gum and starch are used together, compared with the case where each is used individually, it shows the effect which is more excellent in flavor and texture improvement. The amount of added solids is preferably 3% by weight or less based on the total amount of protein components, edible oils and water in the case of whole foods and solid foods. The amount of starch added is preferably 5% by weight or less based on the total amount in the case of a starch food, and 10% by weight or less based on the total amount in the case of a solid food. In addition, the addition amount of the edible emulsifier is preferably 4% by weight or less with respect to the total amount of the whole foods and solid foods.

In addition, the present invention may add a fermented cheese or processed cheese type heat sterilized in order to improve the flavor, such as cheese, the addition amount of protein and edible oil in the case of whole foods, solid foods 5-30 weight% is preferable with respect to the total amount of water. Examples of the fermented cheese (raw cheese type) include adam cheese, gourd cheese, cheddar cheese, pearl maiden cheese, and the like, and processed cheese types include processed cheese.

The manufacturing method of this invention consists of the following processes. First, dissolve in water by adding phosphate, citrate, or phosphate and citrate and salt if necessary. 40 degreeC or more is preferable and, as for the heating temperature at this time, 50-70 degreeC is especially preferable. Moreover, the quantity of water at this time is preferable whole quantity-1/2 amount of required quantity. Next, rubber and starch are added as needed, followed by stirring at a temperature of about 60 to 120 ° C. Subsequently, food oils and foods having a flavor, such as cheese, are prepared by adding the remaining water and stirring it at a temperature of about 60 to 100 ° C. as necessary, followed by kneading by adding an organic acid. And when an edible emulsifier is added as needed, this edible emulsifier is added at the time of addition of an edible fat and oil. In addition, when flavoring, fermented cheese or processed cheese type is added as needed, these additions are OK in any process at the time of manufacture, but are usually added at the time of final kneading of the product. Moreover, additives, such as antioxidant, can also be added suitably as needed.

In the production method of the present invention, it is necessary to dissolve phosphate, citrate, or phosphate and citrate in water as described above, and also add salts as necessary and then sequentially add and stir each of protein, edible oils and organic acids in order. When the order of these is different, or when adding and stirring three kinds of protein, edible oil, organic acid at the same time, or stirring by adding water to protein or edible oil, it causes separation, particles of protein components, or commercialization Good food is not obtained.

The food produced by the present invention has a cheese-like taste, flavor, excellent texture and high nutritional value, and is extremely excellent as a food having cheese flavor.

The present invention as described above has an effect of easily producing a food having a flavor such as cheese excellent in properties and quality.

Further, according to the present invention, there is an advantage that can be produced as a whole food or as a solid food. The malleable food produced according to the present invention has excellent malleability, and can be conveniently applied to bread, such as butter, margarine, and the like, and significantly improves the product value. In addition, the solid food prepared according to the present invention has an excellent flavor like raw cheese, and is excellent in texture (umami, tongue) and at the same time warmed to have a processing characteristic equivalent to that of natural cheese when it is sliced by rolling. Like the cheese-like foods, there is no fear of poor rolling and excellent processing properties such as meltability and shape retention after heating.

Next, an Example and a comparative example are given and this invention is demonstrated in detail. Examples and comparative examples in the case of producing a whole food are shown as Examples 1 to 6, Examples 24 to 27, and Comparative Example 1, respectively, and Examples and Comparative Examples in the case of producing a solid food, respectively 23, Example 28, and Comparative Examples 2 and 3 are shown. And the unit of addition amount is shown by gram.

EXAMPLES 1-6

By the formulation shown in Table 1, phosphate or citrate and salt were first added to water and dissolved by heating to 60 ° C. Then, protein, starch and rubber were added and stirred at 95 ° C. Subsequently, edible oils and fats were added and stirred at 80 ° C., followed by kneading with 5 g of organic acid, cheese flavor, and 0.001 cc of β-carotene as a sulfate, followed by kneading and cooling.

In the case of Example 6, the amount of water at the time of dissolving phosphate and salt was made into 1/2 of the total amount, and the other half was added when the edible oil and fat were added. The properties of the obtained product are shown in the second table.

TABLE 1

TABLE 2

EXAMPLE

^* 1 malleable: After keeping the sample in the refrigerator at 5 ℃, take it out and immediately apply it to the butter knife, attach it to a glass plate at room temperature, and spread it. The judgment criteria are as follows.

×… The malleability is extremely bad and brittle.

? Slightly flattened but not thinly

○… Spreads well

^* 2 texture: Take out from the refrigerator at 5 ℃, put it in butter knife, put it in the mouth, and judge the degree of melting on the tongue, texture until melted, rough texture after melting, presence or absence of odor, and smell. . The criteria for evaluation are as follows.

×… It doesn't melt well, it's rough and brittle.

? It melts well but leaves a rough feeling.

○… Melts well, is uniform and tastes good.

Comparative Example 1

By the same formulation as in Example 1, phosphate and salt were first dissolved in water, and then protein, cooking oil and organic acid were added thereto, followed by heating and stirring at 80 to 95 ° C. Subsequently, starch and rubber | gum were added, it stirred at 70-80 degreeC, cheese flavor 5g, (beta) -carotene, and 0.001 cc were added, and it knead | mixed after cooling. The resulting product remained particles and tended to separate water and oil-proteins.

EXAMPLES 7-18

By the combination shown in Table 3, phosphate and / or citrate and salt were first added to water, dissolved by heating to 60 ° C, then protein was added, and stirred at 95 ° C. Subsequently, edible oils and fats were added and stirred at 80 ° C., and then kneaded with 5 g of organic acid, cheese flavor, and 0.001 cc of β-carotene as an antioxidant, followed by kneading and cooling. The properties of the obtained product are shown in the fifth table. Moreover, when the product obtained in Examples 7-18 was heated and the slice cheese-like food was manufactured by rolling, the slice cheese-like food which showed the outstanding rolling property and had a smooth surface was obtained.

[Examples 19-23]

By the formulation shown in Table 4, phosphate and salt were first added to water, dissolved by heating to 60 占 폚, then protein, rubbery, and starch were added and stirred by heating to 95 占 폚. Subsequently, edible oils and fats were added and stirred at 80 ° C., and 5 g of organic acid and cheese flavors and 0.001 cc of β-carotene were added as antioxidants and kneaded, followed by cooling. The properties of the obtained product are shown in Table 6. Moreover, when the obtained product was heated and the slice cheese-like food was manufactured by rolling, the slice cheese-like food which showed the outstanding rolling property and had a smooth surface was obtained.

In addition, the test methods and evaluation criteria for the product condition, flavor, texture, processing characteristics, and total evaluation shown in Tables 5 and 6 are as follows. In Table 6, ○ 'indicates that it is superior even during evaluation of ○, and ○' indicates that it is better than ○ '.

[Product Status]

After manufacturing, store it in the refrigerator for 2 days, remove it from the refrigerator, cut it with a knife, and observe the state of the surface.

○… Fine grain texture and good texture

? Surface is slightly rough but tissue is generally good

×… There are lumps, bad surface condition and poor texture

It judged as.

[zest]

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

○… Good taste and aroma

? Taste, aroma slightly deteriorate

×… Bad taste and aroma

[Texture]

When you take it out of the refrigerator and chew it in your mouth,

○… The taste is good and smooth.

? The taste is slightly bad and the smoothness is slightly lower.

×… The taste is bad and there is no smooth feeling.

It judged as.

[Processing Performance]

When taken out from the refrigerator and shredded and sliced,

○… Shroud, good slice

? Shroud, slightly poor slice

×… Shroud, poor sliceability

It judged as.

[Total evaluation]

The suitability as a product was judged by the total evaluation based on four items of product condition, flavor, texture, and processing performance (two items of flavor and texture in Examples 13 to 17).

(Circle) is suitable as a product, and x is not suitable.

TABLE 3

TABLE 4

TABLE 5

TABLE 6

Comparative Example 2

According to the same formulation as in Example 7, first, the phosphate and salt were dissolved in water, and then protein, edible oil and organic acid were added thereto, followed by heating and stirring to 80-90 ° C. . The resulting product has a tendency to retain protein particles and separate water and edible oil-proteins.

Comparative Example 3

After dissolving phosphate and salt in water by the same addition as in Example 21, protein, edible oil and organic acid were added thereto, followed by heating and stirring to 80-90 ° C., followed by addition of starch and rubber, followed by heating and stirring at 70-80 ° C. 5 g of flavor and 0.001 cc of β-carotene were added and cooled after kneading. The resulting product has a tendency to retain protein particles and separate water and edible oil-proteins.

[Examples 24-26]

By the combination shown in Table 7, phosphate and salt were first added to water, dissolved by heating to 60 占 폚, and then protein was added and stirred at 95 占 폚. Subsequently, edible oils and fats were added and stirred at 80 ° C., followed by 5 g of organic acid, cheese flavor, and 0.001 cc of β-carotene as an antioxidant, followed by kneading and cooling.

In order to test what properties change the resultant product through the homogenizer again, tests were conducted on the malleability and texture of the homogenizer before and after the passage. The results are shown in Table 8. Test methods and acceptance criteria for malleability and texture are the same as those for malleability and texture shown in Table 2.

In the case of Example 24, the malleable food is obtained, but the malleability is not so good. But through homogenizers, smooth malleability is obtained. In the case of Examples 25 and 26, a solid food is obtained, but the properties as a solid are not very good (it is a hard feeling). However, through homogenizer, it becomes a paste and becomes a malleable food.

TABLE 7

TABLE 8

TABLE 9

Claims (11)

Rennetcasein after adding phosphate, citrate, or phosphate and citrate to water and dissolving by heating; Acid casein; Mixtures of rennetcasein and acidcasein; A mixture of at least 50% by weight of rennetcasein and skim milk powder, soy protein, and wheat protein; A mixture of at least 50% by weight of acid casein with skim milk powder, soy protein, and wheat protein; Or by adding at least 50% by weight of a mixture of rennetcasein and acidcase and a protein selected from a mixture of skim milk powder, soy protein, and wheat protein, followed by stirring with edible oil, followed by kneading with an organic acid. The manufacturing method of the food which has a cheese flavor to use. The amount of edible oil and fat is 0.7-3.3 parts by weight, the total amount of water is 1.5-10 parts by weight, and the phosphate, citrate, or phosphate and citrate are based on the total amount of protein, edible oil and water. The manufacturing method of the food which has a cheese flavor whose addition amount is 0.3 to 4.0 weight% and the addition amount of organic acid is 0.1 to 2.0 weight%. The method for producing a food product having a cheese flavor according to claim 1 or 2, wherein the edible oil and fat is one or two or more selected from the group consisting of animal oil, vegetable oil, hardened oil, fractionated oil and transesterified oil. The phosphate salt according to claim 1 or 2, wherein the phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, diphosphate 4 A method for producing a food product having one or two or more cheese flavors selected from the group consisting of sodium, sodium pyrophosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, and sodium aluminum phosphate. The method for producing a food product having a cheese flavor according to claim 1 or 2, wherein the citrate is sodium citrate, potassium citrate, or sodium citrate and potassium citrate. The method for producing a food product having a cheese flavor according to claim 1 or 2, wherein the organic acid is one or two selected from the group consisting of citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, vinegar, and fruit juice. The food manufacturing method of the foodstuff of Claim 1 or 2 which has the cheese flavor knead | mixed by adding the fermented cheese or the processed cheese which heat-sterilized this cheese. The food manufacturing method of Claim 1 or 2 which has a cheese flavor knead | mixed by adding an edible emulsifier, a fragrance | flavor, or an edible emulsifier and a fragrance | flavor. The method for producing a food product having a cheese flavor according to claim 1 or 2, wherein the salt is added and stirred together with the addition of phosphate, citrate, or phosphate and citrate. The method for producing a food product having a cheese flavor according to claim 1 or 2, wherein starch and rubbery are added and stirred together when the protein is added. The method for producing a food product having a cheese flavor according to claim 1 or 2, wherein water is added and stirred together when the edible oil or fat is added.