WO2017150458A1 - チーズ様食品の製造方法 - Google Patents
チーズ様食品の製造方法 Download PDFInfo
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- WO2017150458A1 WO2017150458A1 PCT/JP2017/007521 JP2017007521W WO2017150458A1 WO 2017150458 A1 WO2017150458 A1 WO 2017150458A1 JP 2017007521 W JP2017007521 W JP 2017007521W WO 2017150458 A1 WO2017150458 A1 WO 2017150458A1
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- cheese
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- raw material
- food
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- 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
- A23C20/00—Cheese substitutes
Definitions
- the present invention relates to a method for producing a cheese-like food. If it demonstrates concretely, this invention relates to the manufacturing method of the cheese-like foodstuff which exhibits the flavor and texture similar to cheese, without using cheese as a main raw material.
- Patent Document 1 discloses a method for producing a cheese-like food using rennet casein as a main raw material and excellent in stringiness.
- rennet casein is added to an aqueous solution containing a molten salt, mixed, and immersed in the solution at a temperature of 0 to 45 ° C. for 20 minutes to 5 days to adjust the detachment of calcium ions.
- the resulting curd is used as a base, and edible oils and fats are added to this to emulsify.
- the method for producing a cheese-like food disclosed in Patent Document 1 contains rennet casein with a small molten salt for 20 minutes to 5 days in order to adjust the detachment of calcium ions in rennet casein. In other words, it is necessary to immerse it in an aqueous solution that is not suitable for manufacturing at an industrial level.
- the production method of Patent Document 1 aims to accurately control the rate of calcium ion detachment by selecting the temperature and time of the rennet casein mixture immersion, but the temperature and time are controlled one by one. It is necessary to adjust and is not suitable as a method for producing cheese-like food continuously and in large quantities at an industrial level.
- an object of the present invention is to provide a method for efficiently producing a cheese-like food product in which no coagulum remains after heat emulsification and is excellent in stringiness.
- the inventors of the present invention have found that in a method for producing a cheese-like food, rennet casein using a mixer or the like at a stage prior to stirring and emulsification by a normal emulsifier.
- a mixer or the like By stirring the cheese raw material with the main ingredient at a high speed in a short time, there is no coagulum remaining after emulsification, and the stringiness of the finally obtained cheese-like food can be maintained appropriately Obtained knowledge.
- the present inventors have conceived that the conventional problems can be solved based on the above knowledge, and have completed the present invention.
- the present invention includes the following steps.
- the present invention relates to a method for producing a cheese-like food.
- the production method according to the present invention includes a high-speed stirring step, a stirring emulsification step, and a cooling step.
- the high-speed stirring step is a step of stirring a cheese raw material containing rennet casein, edible oil and fat, and water at a shear rate of 100 to 3000 sec ⁇ 1 for 1 to 80 seconds.
- the emulsification of the cheese raw material is not basically achieved in this high-speed stirring step.
- the stirring emulsification step is a step of stirring and emulsifying the cheese raw material that has undergone the high-speed stirring step while heating.
- a cooling process is a process of cooling the cheese raw material which passed through the stirring emulsification process, and obtaining a cheese-like foodstuff.
- the cooling process includes not only cooling the cheese material using a cooling facility but also radiating heat by placing the cheese material at room temperature.
- the shear rate of stirring is 100 to 3000 sec ⁇ 1 and the stirring time is 1 to 80 seconds in the high speed stirring process.
- the cheese raw material is preferably kept at room temperature without heating in the high-speed stirring step.
- a cheese raw material can also be heated, in that case, 60 degrees C or less is preferable.
- the high-speed stirring step and the stirring emulsification step are distinguished, and stirring before the cheese material emulsification proceeds contributes to the stringiness of the final product. .
- the production method according to the present invention can stir the cheese raw material in a negative pressure state in the high-speed stirring step.
- the rate at which the cheese raw material is stirred in the stirring emulsification step is preferably lower than that in the high-speed stirring step.
- the shear rate in the stirring emulsification step is preferably 50 to 1650 sec ⁇ 1 (or the stirring rate is 50 to 1000 rpm).
- the cheese raw material is stirred and emulsified at a relatively low speed in the stirring and emulsifying step, whereby the stringiness of the cheese-like food can be maintained in a good state.
- a kettle type melting machine for example, if the cheese raw material is stirred at high speed using a stephan emulsifier, there is a concern that the constituent fibers are broken and the stringiness is lowered.
- a cheese-like food excellent in stringiness can be efficiently produced without a solidified product remaining after heat emulsification.
- “cheese-like food” means rennet casein, edible fats and oils, and specific amounts contained as essential ingredients, and those obtained by emulsifying the mixture after heating and melting.
- a cheese-like food can be said to be a food exhibiting a flavor and texture similar to various cheeses such as non-aged cheese, aged cheese, processed cheese, or cheese food.
- a to B means “A to B”.
- the present invention relates to a method for producing a cheese-like food, and includes an adjustment step, a high-speed stirring step, a stirring emulsification step, and a cooling step.
- the adjustment process is a process of adjusting the raw material of cheese-like food (referred to as “cheese raw material”).
- the cheese raw material used in the present invention contains rennet casein, edible fats and oils, and specific amounts as main raw materials.
- the cheese raw material may contain protein, agar, gelatin, starch, thickener, pH adjuster, flavoring raw material, and the like as long as the effects of the present invention are not impaired. It may contain cheese.
- Rennet casein is obtained by adding rennet to skim milk to form a curd, and then removing whey and drying, and is generally traded in powder form.
- Rennet casein is a casein protein and aggregates when the pH in the solution is 4.6 or less.
- the content of rennet casein is preferably 5% by weight or more in the whole cheese raw material, for example, 5 to 20% by weight, or 8 to 15% by weight.
- the cheese raw material may further contain acid casein, sodium caseinate, and calcium caseinate as the same casein protein as the rennet casein.
- the content of casein protein exemplified here is preferably less than the content of rennet casein. For example, it may be 0.1 to 5% by weight or 1 to 4% by weight in the whole cheese raw material.
- the edible fats and oils are not particularly limited as long as they are usually used for edible purposes, and examples thereof include vegetable fats and oils, animal fats and oils, and edible refined processed fats and oils. More specifically, examples of edible oils and fats are corn oil, soybean oil, palm oil, linseed oil, tung oil, safflower oil, kaya oil, sunflower oil, cottonseed oil, rapeseed oil, pepper oil, sesame oil, peanut oil, Vegetable oils such as olive oil and coconut oil, animal fats such as milk fat, lard, fish oil, whale oil, beef tallow, pork tallow and sheep fat, and hardened oils, transesterified oils and fractionated oils thereof.
- edible fats and oils one or a combination of two or more of those exemplified here can be used.
- the content of edible fats and oils is preferably 20% by weight or more in the whole cheese raw material, for example, 20 to 50% by weight or 30 to 40% by weight.
- Water is normal drinking water, and water may be added directly to the cheese material, or moisture contained in other materials may be used.
- the content of water is preferably 30% by weight or more in the whole cheese raw material, for example, 30 to 80% by weight or 40 to 60% by weight.
- Protein is used as needed.
- the protein is not particularly limited as long as it is normally used for food, but examples thereof include milk protein such as casein and whey, soy protein, and fish protein.
- the protein content is preferably 15% by weight or less in the whole cheese raw material, and may be 0.1 to 15% by weight or 0.5 to 9% by weight.
- Agar and gelatin are used as needed.
- Agar and gelatin are thickening stabilizers and are used to harden the texture of cheese-like foods.
- As the thickening stabilizer both agar and gelatin may be used, or only one of them may be used.
- the content of agar is preferably 4% by weight or less in the whole cheese material, and may be 0.1 to 4% by weight or 0.8 to 3% by weight.
- the content of gelatin is preferably 15% by weight or less in the whole cheese raw material, and may be 4 to 15% by weight or 5 to 10% by weight.
- Starch is used as needed.
- Starch is a thickening stabilizer and is not particularly limited as long as it is normally used for food.
- potato starch, sweet potato starch, tapioca starch, corn starch, waxy corn starch, sago starch, wheat starch, rice starch, beans Starch can be mentioned as an example.
- the starch content is preferably 5% by weight or less based on the whole cheese raw material, and may be 0.1 to 5% by weight or 1 to 3% by weight.
- a thickener is a thickening stabilizer.
- thickeners include plant natural polymers such as carrageenin, alginic acid and other seaweed extracts, locust bean gum, tara gum, guar gum, tamarind seed polysaccharide, gum arabic, tragacanth gum, karaya gum, pectin, soy protein, wheat protein Substances, microorganism-produced natural polymer materials such as xanthan gum, curdlan and gellan gum, cellulose derivatives such as carboxymethylcellulose and methylcellulose, and seaweed extract processed products such as sodium alginate.
- the pH adjuster is used in an appropriate amount as necessary to bring the pH of the cheese raw material to a desired value.
- the pH adjuster one or more selected from organic acids, inorganic acids, and lactic acid bacteria fermentation products are used. Specifically, lactic acid, adipic acid, citric acid, glucono delta lactone, gluconic acid, succinic acid, tartaric acid, acetic acid, phytic acid, malic acid, phosphoric acid, etc. can be used as the organic acid or inorganic acid.
- lactic acid fermented product yogurt, sour cream or the like can be used.
- cheese such as cream cheese, quark, and cottage cheese can be used as a pH adjuster.
- salt or molten salt can be used as a taste raw material.
- Salt or molten salt may be added for the purpose of emulsifying the cheese material.
- the addition amount of salt or molten salt is preferably 5% by weight or less in the whole cheese raw material, and may be 0.5 to 5% by weight or 1.5 to 3% by weight.
- a taste raw material what is generally used in the field of cheese-like foods such as sodium glutamate can be employed.
- the above-described raw materials may be appropriately put into a mixer or the like used in the high-speed stirring step described later in order to obtain a cheese raw material in which these are mixed.
- a mixer or the like used in the high-speed stirring step described later in order to obtain a cheese raw material in which these are mixed.
- the high-speed stirring process is a process in which the cheese raw material obtained in the adjustment process described above is stirred at high speed in a short time to uniformly mix the blended raw materials.
- the cheese raw material may be stirred using a known mixer or food cutter.
- Stirring of the cheese material in the high-speed stirring step is performed in a range where the shear rate is 100 to 3000 sec ⁇ 1 .
- the shear rate is preferably 1000 to 2800 sec ⁇ 1 , or 1500 to 2500 sec ⁇ 1 , and more preferably 1800 to 2200 sec ⁇ 1 or 2000 sec ⁇ 1 .
- the stirring speed of the cheese raw material in the high-speed stirring process is represented by the rotation speed of the rotary blade provided in the mixer or the like, it is preferably 5000 to 30000 rpm or 10,000 to 20000 rpm.
- the shear rate in the high-speed stirring process is less than 100 sec ⁇ 1 , the solidified product may be left behind, and if the shear rate exceeds 3000 sec ⁇ 1 , the stringiness is reduced. Therefore, the shear rate of stirring in the high-speed stirring step is preferably 100 to 3000 sec ⁇ 1 .
- the stirring of the cheese material in the high speed stirring process is performed in the range of 1 to 80 seconds.
- the stirring time is preferably 3 to 60 seconds, and more preferably 3 to 10 seconds. If the stirring time in the high-speed stirring process is less than 1 second, the coagulated material may be left behind, and if the stirring time exceeds 80 seconds, the stringiness decreases. Therefore, the stirring time in the high-speed stirring process is preferably 1 to 80 seconds.
- the value obtained by multiplying the stirring shear rate by the stirring time is preferably 3000 to 8000, more preferably 5000 to 7000, and particularly preferably 5500 to 6500.
- the interior of the mixer or the like it is preferable to keep the interior of the mixer or the like at room temperature (about 25 degrees) and stir without heating the cheese material.
- a cheese raw material is kept at normal temperature in a high-speed stirring process.
- the temperature of the cheese raw material before and after stirring in the high-speed stirring step is preferably maintained in the range of 0 to 45 degrees or 15 to 35 degrees.
- a cheese raw material can also be heated, 60 degrees C or less is preferable in that case.
- the inside of a mixer or the like for stirring the cheese raw material is in a negative pressure state and the cheese is stirred under the negative pressure condition.
- the “negative pressure state” here means a state in a space filled with a gas having a pressure lower than the atmospheric pressure, and particularly a state in which the internal pressure of the mixer or the like is lower than the outside.
- the internal pressure when performing the high-speed stirring step is preferably 500 Pa or less (absolute pressure notation) or 100 Pa or less.
- the inside of the mixer etc. which stir cheese raw material can also be made into a normal pressure or a positive pressure.
- the stirring emulsification step is a step of stirring and emulsifying the cheese raw material that has been subjected to the above-described high-speed stirring step while heating.
- the stirring emulsification step the cheese raw material is stirred at a lower speed than in the high-speed stirring step.
- the stirring emulsification step ends when the pH of the cheese material reaches a predetermined value (for example, pH 5.5) and emulsification is completed.
- a kettle type emulsifier that can gently stir while heating the cheese raw material.
- stirring emulsification step stirring the cheese raw material at a high speed should be avoided. For example, it can be said that it is not preferable to use a stefan-type emulsifier, a mixer, a food cutter, or the like.
- Stirring of the cheese raw material in the stirring and emulsifying step is preferably performed at a lower speed than the above-described high-speed stirring step, but it is preferably performed, for example, in a range where the shear rate is 50 to 1650 sec ⁇ 1 .
- the shear rate is preferably 50 to 1500 sec ⁇ 1 or 50 to 1000 sec ⁇ 1 .
- the stirring speed of the cheese raw material in the stirring emulsification step is preferably 50 to 1000 rpm, more preferably 75 to 800 rpm, and further preferably 100 to 500 rpm.
- a kettle type emulsifier (a kettle type melter) can be used.
- the stirring speed of the cheese raw material in the stirring emulsification step is represented by the number of rotations of the rotary blade provided in the kettle type emulsifier (kettle type melter)
- 50 to 250 rpm is preferable, 75 to 225 rpm is more preferable, and 100 to More preferably, it is 200 rpm.
- Shear rate kettle type emulsifier in stirring emulsification step is preferably 50 ⁇ 270 sec -1, more preferably 80 ⁇ 240 sec -1, more preferably 105 ⁇ 215sec -1.
- a large continuous melter and a small continuous melter can be used.
- the stirring speed of the cheese raw material in the stirring emulsification step is represented by the number of rotations of the rotary blade provided in the large continuous melter, 100 to 1000 rpm is preferable, 200 to 750 rpm is more preferable, and 300 to 500 rpm is preferable. Further preferred.
- Shear rate of large continuous melter in stirring emulsification step is preferably 160 ⁇ 1650sec -1, more preferably 320 ⁇ 1250sec -1, more preferably 480 ⁇ 850sec -1.
- the stirring time with a large continuous melter is preferably 25 to 90 seconds, more preferably 30 to 60, and even more preferably 40 to 50 seconds.
- the stirring speed of the cheese raw material in the stirring emulsification step is represented by the number of rotations of the rotary blade provided in the small continuous melting machine, 100 to 1000 rpm is preferable, 200 to 750 rpm is more preferable, and 300 to 500 rpm is preferable. More preferably.
- Shear rate of a small continuous melting unit in stirring emulsification step is preferably 75 ⁇ 780sec -1, more preferably 150 ⁇ 580sec -1, more preferably 230 ⁇ 390 sec -1.
- the stirring time with a small continuous melting machine is preferably 15 to 60 seconds, more preferably 20 to 50, and further preferably 25 to 45 seconds.
- the stirring time of the cheese raw material in the stirring emulsification step is not particularly limited, and may be terminated when the cheese raw material reaches a predetermined pH.
- the cheese raw material is heated while being stirred, and the temperature is gradually raised.
- a pH adjuster for example, lactic acid
- the pH of the cheese raw material can be adjusted to a desired value. For example, if the pH of the finally obtained cheese-like food is too low, the acidity is too strong and the flavor is poor, and if it is too high, the cheese-specific flavor is lacking, so the range is 4.0 to 6.8. It is preferable to adjust to.
- the temperature of the cheese raw material in the stirring emulsification process is increased from 80 to 90 degrees starting from normal temperature.
- the temperature is maintained at a higher temperature than that at the time of stirring in the high-speed stirring step, particularly 50 degrees or more until at least the pH reaches a desired value.
- the stirring time in the stirring emulsification step is adjusted depending on the pH of the cheese raw material, but in the case of a kettle type emulsifier (kettle type melter), it is preferably at least 3 minutes, for example, 4 to 15 minutes or 6 It should be ⁇ 9 minutes.
- the stirring time in the stirring emulsification step is adjusted depending on the pH of the cheese raw material, but in the case of a large continuous melter, it is preferably 25 to 90 seconds, more preferably 30 to 60 seconds, still more preferably 40 to 50 seconds. It is.
- the stirring time in the stirring emulsification step is adjusted depending on the pH of the cheese raw material, but in the case of a small continuous melter, it is preferably 15 to 60 seconds, more preferably 20 to 50 seconds, and further preferably 25 to 45 seconds. .
- the value obtained by multiplying the stirring shear rate in the stirring emulsification step by the stirring time is preferably 3500 to 41300, more preferably 4000 to 10,000, and particularly preferably 5000 to 7000. Further, the value obtained by multiplying the rotation speed of the rotary blade in the stirring emulsification step by the stirring time is preferably 150 to 1500, more preferably 180 to 1000, and particularly preferably 220 to 800.
- the cooling process is a process of obtaining cheese-like foods by cooling the cheese raw material that has undergone the aforementioned stirring and emulsification process.
- the cheese material is cooled by water cooling or air cooling.
- it is good also as leaving a cheese raw material at normal temperature, and performing heat dissipation.
- the cheese-like food obtained through the cooling process sterilizes the cheese-like food obtained through the cooling process (sterilization process).
- a method for sterilizing cheese-like foods methods generally used for foods can be adopted, and for example, heating at 75 to 90 ° C. for 1 to 10 minutes is preferable.
- the cheese-like food obtained by the production method of the present invention has excellent stringiness when heated and melted.
- the stringing length of cheese-like food can be measured by a measuring method according to the following procedures 1) to 3).
- [Measurement method of thread drawing length] 1) Shred 25 g of cheese-like food into a range of 10-30 mm in length, 5-15 mm in width and 1.5-3 mm in thickness to obtain a plurality of strips. The obtained strip is placed in a circular aluminum tray having a diameter of 85 mm. 2) Heat a plurality of small pieces of cheese-like food together with a tray in an oven toaster (1000 w) for 3 minutes and then allow to cool for 30 seconds. 3) After standing to cool, mix the melted cheese-like food with a fork, lift it upward, measure the length of the cheese-like food until the thread breaks, and use it as the stringing length.
- the cheese-like food obtained by the present invention preferably has a stringing length of 20 cm or more measured by the method described above.
- the stringing length of cheese-like food is preferably 20 cm or more, 25 cm or more, or 30 cm or more.
- the upper limit of the thread drawing length is not particularly limited, but may be, for example, 60 cm or less.
- Example 1 the shear rate in the high-speed stirring process is made constant and the stirring time is varied to produce a plurality of types of cheese-like foods.
- Table 1 shows the composition of the cheese raw material.
- Table 2 shows the shear rate and stirring time in the high-speed stirring process, and the physical properties of the finally obtained cheese-like food.
- the stirring time was set to 3 seconds for sample 1, 10 seconds for sample 2, 60 seconds for sample 3, and 120 seconds for sample 4. Transferred to 350g of the charge in the container of the kettle type emulsifier, gently stirring with heating, shear rate in the emulsion was carried out. Kettle emulsifier (stirring speed) was set to 215sec -1 (200rpm). In addition, when the temperature of the cheese raw material of each sample reached 80 to 90 ° C., 5 g of a pH adjuster (lactic acid) shown in Table 1 was added and mixed uniformly, and the pH of the cheese raw material of each sample was 5.5.
- a pH adjuster lactic acid
- Example 5 was the same as samples 1 to 4 except that high-speed stirring by the mixer was omitted.
- Table 2 Sample 1 to Sample 3 correspond to the examples of the present invention, and Sample 4 Sample 5 corresponds to a comparative example of the present invention.
- the thread drawing length (cm) is a length measured by the above-mentioned [Measurement method of thread drawing length]. If the yarn drawing length is 3 cm or more, it can be said that the product has suitability as a product, but it is preferable that the yarn drawing length is 15 cm or more.
- Sample 1 subjected to high-speed stirring with a mixer for 3 seconds and Sample 2 subjected to 10 seconds had a stringing length of 30 cm and had sufficiently excellent stringiness.
- Sample 3 subjected to high-speed stirring for 60 seconds had a thread drawing length of 18 cm and was slightly insufficient, but was sufficiently suitable as a product.
- Sample 4 which was subjected to high-speed stirring for 120 lines, had a stringing length of 3 cm and had commercial suitability, but was insufficient compared to other examples.
- Viscosity (P) is a value obtained by measuring the viscosity of a melted cheese material (90 degrees) after completion of heating by a kettle type emulsifier according to JISZ8803 (liquid viscosity measurement method).
- the viscosity is preferably in the range of 100 to 400 P from the viewpoint of proper filling. Increasing the time of high-speed stirring by the mixer tends to increase the viscosity of the cheese raw material. In particular, Sample 4 subjected to high-speed stirring for 120 lines had a very high viscosity of 550 P and was difficult to handle as a product.
- the shred evaluation value is a value obtained by evaluating whether the cheese-like food after cooling is shredded finely and can be shredd appropriately.
- the shred evaluation value is “5” when the image can be shredd neatly, and the evaluation value is “1” when severe binding is observed during shredding.
- the evaluation value of the limit that is acceptable as a product even though is recognized as “3”.
- the baking evaluation was performed in the same manner as in 1) and 2) of [Measurement method of stringing length], and the baking state after the cheese-like food was shredded and heated in an oven toaster (1000 w) for 3 minutes was evaluated. . If the shredded strip is melted neatly, the rating is “ ⁇ ”, and if the shredded strip shape is somewhat acceptable, but the product is acceptable, the rating is “ ⁇ ”. When it was recognized that the shape of the strip remained almost intact, the evaluation was “x”. Sample 4 had a firing evaluation of x and was not suitable as a product.
- the cheese raw material is stirred at a high speed by using a mixer, so that the coagulated material such as curd is hard to remain after the emulsification. It was confirmed that the cheese-like food obtained in 1) exhibited excellent stringiness when heated and melted.
- Example 2 cheese-like foods of Sample 6 to Sample 9 shown in Table 3 below were manufactured by changing the shear rate and the stirring time in the high-speed stirring process. Table 3 shows the shear rate and stirring time in the high-speed stirring process, and the physical properties of the finally obtained cheese-like food for each sample.
- the composition of the cheese raw material was the same as that shown in Table 1 of Example 1 for all of Sample 6 to Sample 9.
- the manufacturing steps other than the shear rate and the stirring time in the high-speed stirring process were the same as those described in Example 1 for all of Sample 6 to Sample 9.
- Sample 6 and Sample 7 are examples of the present invention.
- Sample 6 is the same as Sample 1 shown in Table 1 of Example 1.
- the shear rate in the high-speed stirring process was reduced to 107 sec ⁇ 1 , and instead the stirring time was relatively long, 60 seconds.
- the state of the cheese raw material after completion of stirring and emulsification by heating was confirmed. As a result, the presence of a coagulated product was not observed, and it was confirmed that the raw material components were well stirred.
- the sample 7 was sufficiently inferior as a product, although the stringiness and firing evaluation were slightly inferior to the sample 6. Thus, it was confirmed that the sample 7 also exhibits the effect of the present invention sufficiently.
- the values obtained by multiplying the shear rate by the stirring time were 6000 and 6409, respectively. Therefore, the present invention can be achieved by adjusting the shear rate so that the stirring time in the high-speed stirring step is 3 to 60 seconds and the value obtained by multiplying the shear rate by the stirring time is a value around 6000, for example, 5000 to 7000. It is presumed that the same effect can be achieved.
- the value obtained by multiplying the shear rate by the stirring time is preferably 3000 to 8000, more preferably 5000 to 7000, and particularly preferably 5500 to 6500.
- Sample 8 and Sample 9 are comparative examples.
- Sample 8 is the same as Sample 5 shown in Table 1 of Example 1.
- Sample 9 was subjected to a high-speed stirring process, but the shear rate was 17 sec ⁇ 1 and the stirring time was 600 seconds. Even when the stirring time is set to a long time of 600 seconds as in this sample 9, if the shear rate is as gentle as 17 sec ⁇ 1 , heating is performed in the same manner as in the sample 8 in which the high-speed stirring process was not performed. There was a coagulum in the cheese material after completion of stirring and emulsification by, and it was not suitable as a product.
- the shear rate in the high-speed stirring process is preferably at least 100 sec ⁇ 1 .
- the stirring time in the high-speed stirring process is 3 to 60 seconds, and the shear rate is adjusted so that the value obtained by multiplying the shearing speed by the stirring time is 5000 to 7000, so that the solidified material is reduced in the cheese raw material. It was found that cheese-like foods having suitable stringiness could be produced.
- the present invention relates to a method for producing a cheese-like food. Therefore, this invention can be utilized suitably in the manufacturing industry of cheese-like food.
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Abstract
Description
[糸引き長さの測定方法]
1)25gのチーズ様食品を長さ10~30mm,幅5~15mm,厚み1.5~3mmの範囲にシュレッドして複数の細片を得る。得られた細片を直径85mmの円形のアルミ製トレーに入れる。
2)チーズ様食品の複数の細片をトレーごとオーブントースター(1000w)で3分間加熱した後,30秒間放冷する。
3)放冷後,溶解したチーズ様食品をフォークで混ぜて上方に持ち上げて,チーズ様食品の糸が切れるまでの長さを測定し,糸引き長さとする。
Claims (4)
- レンネットカゼイン,食用油脂,及び水を含むチーズ原料を,100~3000sec-1のせん断速度で1~80秒間撹拌する高速攪拌工程と,
前記高速攪拌工程を経た前記チーズ原料を,加熱しながら撹拌して乳化させる攪拌乳化工程と,
前記攪拌乳化工程を経た前記チーズ原料を,冷却してチーズ様食品を得る冷却工程と,を含む
チーズ様食品の製造方法。 - 前記高速攪拌工程において,前記チーズ原料は加熱しない
請求項1に記載の製造方法。 - 前記攪拌乳化工程において前記チーズ原料を撹拌する速度は,前記高速攪拌工程における攪拌よりも低速である
請求項2に記載の製造方法。 - 前記攪拌乳化工程におけるせん断速度は50~1680sec-1である
請求項1に記載の製造方法。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
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JP2018503299A JP6945521B2 (ja) | 2016-02-29 | 2017-02-27 | チーズ様食品の製造方法 |
CN201780010318.XA CN108601365A (zh) | 2016-02-29 | 2017-02-27 | 类似奶酪食品的制造方法 |
SG11201805760YA SG11201805760YA (en) | 2016-02-29 | 2017-02-27 | Method for manufacturing cheese-like food |
HK18113562.1A HK1254475A1 (zh) | 2016-02-29 | 2018-10-23 | 類似奶酪食品的製造方法 |
Applications Claiming Priority (2)
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JP2016038437 | 2016-02-29 | ||
JP2016-038437 | 2016-02-29 |
Publications (1)
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WO2017150458A1 true WO2017150458A1 (ja) | 2017-09-08 |
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PCT/JP2017/007521 WO2017150458A1 (ja) | 2016-02-29 | 2017-02-27 | チーズ様食品の製造方法 |
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JP (1) | JP6945521B2 (ja) |
CN (1) | CN108601365A (ja) |
HK (1) | HK1254475A1 (ja) |
SG (1) | SG11201805760YA (ja) |
WO (1) | WO2017150458A1 (ja) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2020218428A1 (ja) * | 2019-04-24 | 2020-10-29 | 株式会社明治 | チーズ様食品およびその製造方法 |
JPWO2019234957A1 (ja) * | 2018-06-04 | 2021-06-17 | 森永乳業株式会社 | チーズ様食品、その製造方法 |
CN116195634A (zh) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | 一种提升酸奶拉丝性的方法及高拉丝性酸奶 |
WO2024043265A1 (ja) * | 2022-08-23 | 2024-02-29 | 株式会社明治 | プロセスチーズ類を製造する方法、プロセスチーズ類の嗜好性を向上する方法、およびそれにより得られるプロセスチーズ類 |
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CN110583793B (zh) * | 2019-09-17 | 2022-09-09 | 光明乳业股份有限公司 | 一种低饱和脂肪酸的再制奶酪及其制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JPWO2019234957A1 (ja) * | 2018-06-04 | 2021-06-17 | 森永乳業株式会社 | チーズ様食品、その製造方法 |
WO2020218428A1 (ja) * | 2019-04-24 | 2020-10-29 | 株式会社明治 | チーズ様食品およびその製造方法 |
CN116195634A (zh) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | 一种提升酸奶拉丝性的方法及高拉丝性酸奶 |
WO2024043265A1 (ja) * | 2022-08-23 | 2024-02-29 | 株式会社明治 | プロセスチーズ類を製造する方法、プロセスチーズ類の嗜好性を向上する方法、およびそれにより得られるプロセスチーズ類 |
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HK1254475A1 (zh) | 2019-07-19 |
JP6945521B2 (ja) | 2021-10-06 |
SG11201805760YA (en) | 2018-09-27 |
CN108601365A (zh) | 2018-09-28 |
JPWO2017150458A1 (ja) | 2018-12-20 |
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