WO2020045175A1 - チーズ様食品 - Google Patents
チーズ様食品 Download PDFInfo
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- WO2020045175A1 WO2020045175A1 PCT/JP2019/032531 JP2019032531W WO2020045175A1 WO 2020045175 A1 WO2020045175 A1 WO 2020045175A1 JP 2019032531 W JP2019032531 W JP 2019032531W WO 2020045175 A1 WO2020045175 A1 WO 2020045175A1
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Classifications
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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
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
Definitions
- the present invention relates to a cheese-like food.
- Cheese is a type of food (dairy product) that is made from milk from cows, buffaloes, sheep, goats, yaks, etc., and is processed through coagulation and fermentation. It is often used in combination with food, for example, used for various dishes such as pizza, pasta, gratin, risotto, cheese fondue and the like, and its demand is increasing year by year.
- a molded cheese-like food containing an acid-treated starch is disclosed as a cheese-like food (Patent Document 1). Such molded cheese-like foods are said to have molding processability and heat-resistant shape retention. Further, a heat-resistant cheese-like processed food containing oxidized starch has been disclosed (Patent Document 2). Such heat-resistant cheese-like processed food is said to have heat-resistant shape retention.
- An object of the present invention is to provide a new cheese-like food.
- a cheese-like food having a cheese-like texture and excellent in heat-meltability can be provided.
- the present inventors provide a cheese-like food containing a specific starch, a specific edible oil and fat, and a specific amount of water.
- the cheese-like food of the present invention has a cheese-like texture and is excellent in heat melting property.
- the present invention relates to a cheese-like food containing 2% by mass to 30% by mass of acetylated oxidized starch, 10% by mass to 35% by mass of edible fat and oil, and 30% by mass to 65% by mass of water.
- the edible oil / fat has a solid fat content at 10 ° C. of 20% or more and 95% or less.
- the edible fat or oil preferably has a solid fat content at 10 ° C. of 20% or more and 75% or less.
- the acid-treated starch is contained in an amount of 1% by mass to 19% by mass.
- the content of the acetylated oxidized starch is 8 parts by mass or more and 250 parts by mass or less based on 100 parts by mass of the edible oil and fat.
- the edible oil / fat preferably has a solid fat content at 35 ° C. of 0% or more and 10% or less.
- the present invention is also a food containing the cheese-like food.
- the present invention Providing a mixture comprising water, acetylated oxidized starch and edible fat, Heating and stirring the mixture to obtain an emulsion; Cooling the emulsion,
- a method for producing a cheese-like food containing The cheese-like food contains 2% by mass or more and 30% by mass or less of acetylated oxidized starch, 10% by mass or more and 35% by mass or less of edible fat and oil, and 30% by mass or more and 65% by mass or less of water.
- the above production method wherein the solid fat content at 10 ° C is 20% or more and 95% or less.
- the edible fat or oil preferably has a solid fat content at 10 ° C. of 20% or more and 75% or less.
- the present invention is a method for improving the heat-melting property of a cheese-like food containing edible oil and water, wherein the cheese-like food contains 2% by mass or more and 30% by mass or less of acetylated oxidized starch. The above method.
- the cheese-like food contains the edible fat and oil in an amount of 10% by mass or more and 35% by mass or less, and the water in an amount of 30% by mass or more and 65% by mass or less.
- the edible oil / fat preferably has a solid fat content at 10 ° C. of 20% or more and 95% or less. In one embodiment of the present invention, the edible fat or oil preferably has a solid fat content at 10 ° C. of 20% or more and 75% or less.
- a new cheese-like food can be provided. According to a preferred embodiment of the present invention, it is possible to provide a cheese-like food having a cheese-like texture and excellent in heat-meltability.
- the cheese-like food in the present invention is prepared by combining starch, edible oil and the like, unlike natural cheese and processed cheese defined by the ministerial ordinance on milk and dairy product ingredient standards (Ministry of Health and Welfare Ordinance No. 52 of 1951). Food that is similar to processed cheese.
- the cheese-like food of the present invention contains 2% to 30% by mass of acetylated oxidized starch, 10% to 35% by mass of edible fat and oil, and 30% to 65% by mass of water.
- the solid fat content at 10 ° C. of the fat is 20% or more and 95% or less.
- the acetylated oxidized starch contained in the cheese-like food of the present invention is a starch obtained by subjecting raw material starch to acetylation treatment and oxidation treatment.
- the raw starch is not particularly limited, but is preferably tapioca starch.
- the acetylated oxidized starch may be a starch that has been subjected to another processing treatment, for example, a crosslinking treatment, an etherification treatment, an enzyme treatment, or the like, as long as the acetylation treatment and the oxidation treatment have been performed.
- the starch is only acetylated and oxidized.
- the content of acetylated oxidized starch contained in the cheese-like food of the present invention is 2% by mass to 30% by mass, preferably 4% by mass to 30% by mass, more preferably 10% by mass to 30% by mass. %, More preferably 15% to 30% by mass, still more preferably 15% to 25% by mass, and still more preferably 15% to 24% by mass.
- a cheese-like food excellent in heat melting property can be obtained.
- the cheese-like food of the present invention preferably contains acid-treated starch.
- the acid-treated starch is preferably an acid-treated corn starch, and more preferably an acid-treated waxy corn starch.
- the content of the acid-treated starch contained in the cheese-like food is preferably from 1% by mass to 19% by mass, more preferably from 1% by mass to 16% by mass, and further preferably from 1% by mass to 15% by mass. %, More preferably 2% to 14% by mass, still more preferably 3% to 10% by mass, and particularly preferably 3% to 8% by mass.
- the content of the acid-treated starch with respect to 100 parts by mass of the acetylated oxidized starch in the cheese-like food of the present invention is preferably 10 parts by mass or more and 500 parts by mass or less, more preferably 10 parts by mass or more and 400 parts by mass. Or less, more preferably 10 to 200 parts by mass, still more preferably 10 to 100 parts by mass, even more preferably 10 to 70 parts by mass, Particularly preferably, the amount is 15 parts by mass or more and 50 parts by mass or less.
- the content is in the above range, a cheese-like food excellent in heat melting property and excellent in texture after heating can be obtained.
- Raw oils and fats used in the edible oils and fats contained in the cheese-like food of the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, Vegetable fats such as coconut oil; animal fats such as fish oil, lard, beef tallow, milk fat; medium chain fatty acid triglyceride, and one or two or more selected from the group consisting of transesterification, hydrogenation, and fractionation Processed oils and fats.
- the edible oil or fat preferably contains one or more selected from the group consisting of vegetable oils and processed oils and fats of vegetable oils and oils, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, sa More preferably, it contains one or more selected from the group consisting of flower oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, and processed oils thereof. Rapeseed oil, palm oil, palm kernel oil , Palm oil, and one or more selected from the group consisting of these processed oils and fats, and one kind selected from the group consisting of rapeseed oil, palm oil, palm kernel oil, and coconut oil Or even more preferably, it contains two or more, and even more preferably, it contains palm oil.
- the edible oil or fat preferably contains 30% by mass or more and 100% by mass or less of one or more selected from the group consisting of palm oil, palm kernel oil, coconut oil, and these processed oils and fats, It is more preferable that one or more selected from the group consisting of palm oil, palm kernel oil, and coconut oil are contained in an amount of 30% by mass or more and 100% by mass or less. Palm oil, palm kernel oil, and coconut oil More preferably, the composition contains 50% by mass or more and 100% by mass or less of one or more selected from the group consisting of palm oil, palm kernel oil, and one or two kinds selected from the group consisting of coconut oil. It is even more preferred that the above be contained in an amount of 70% by mass to 100% by mass.
- the solid fat content of the edible fat or oil at 10 ° C. is 20% or more and 95% or less, preferably 23% or more and 90% or less, more preferably 25% or more and 85% or less, and 30% or more. More preferably, it is 70% or less.
- the solid fat content of the edible oil / fat at 10 ° C. is preferably 20% or more and 75% or less, and more preferably 25% or more and 70% or less.
- a cheese-like food can have a cheese-like texture.
- the solid fat content of the edible fat or oil at 20 ° C. is preferably 5% or more and 50% or less, more preferably 7% or more and 40% or less, and 9% or more and 40% or less. More preferably, it is 10% or more and 40% or less, still more preferably 20% or more and 30% or less.
- the solid fat content of the edible fat or oil can be measured according to METHOD I described in AOCS Official Method Cd 16b-93.
- the edible oil / fat preferably has a rising melting point of 20 ° C or higher and 40 ° C or lower, more preferably 22 ° C or higher and 35 ° C or lower.
- the rising melting point of edible fats and oils can be measured in accordance with the standard fat and oil analysis test method (1996) 2.2.4.2 melting point (rising melting point).
- the content of the edible fat in the cheese-like food of the present invention is 10% by mass or more, preferably 13% by mass or more, more preferably 18% by mass or more.
- the content of the edible fat in the cheese-like food of the present invention is 35% by mass or less, preferably 32% by mass or less, and more preferably 30% by mass or less.
- the content of the edible fat in the cheese-like food of the present invention is 10% by mass or more and 35% by mass or less.
- the upper limit and the lower limit may be appropriately combined.
- the content of the edible fat in the cheese-like food of the present invention is preferably 13% by mass or more and 32% by mass or less, and more preferably 18% by mass or more. 30 mass% or less is more preferable.
- the content of the acetylated oxidized starch with respect to 100 parts by mass of the edible oil and fat in the cheese-like food of the present invention is preferably 8 parts by mass or more, more preferably 20 parts by mass or more, still more preferably 50 parts by mass or more, and 80 parts by mass. Parts or more are even more preferred. Further, the content of the acetylated oxidized starch with respect to 100 parts by mass of the edible fat or oil in the cheese-like food of the present invention is preferably 250 parts by mass or less, more preferably 200 parts by mass or less. The upper limit and the lower limit may be appropriately combined.
- the content of the acetylated oxidized starch with respect to 100 parts by mass of the edible fat in the cheese-like food of the present invention is preferably 8 parts by mass or more and 250 parts by mass or less, more preferably 20 parts by mass or more and 200 parts by mass or less, The amount is more preferably from 50 parts by mass to 200 parts by mass, and even more preferably from 80 parts by mass to 200 parts by mass.
- the content is within the above range, a cheese-like food excellent in heat melting property can be obtained.
- the content of water in the cheese-like food of the present invention is 30% by mass or more, preferably 35% by mass or more, more preferably 40% by mass or more, and preferably 45% by mass or more. More preferably, it is even more preferably 48% by mass or more.
- the content of water in the cheese-like food of the present invention is 65% by mass or less, preferably 60% by mass or less, and more preferably 58% by mass or less.
- the content of water in the cheese-like food of the present invention is 30% by mass or more and 65% by mass or less.
- the upper limit and the lower limit may be appropriately combined.
- the content of water in the cheese-like food of the present invention is preferably 35% by mass to 60% by mass, and 40% by mass or more.
- the water contained in the cheese-like food of the present invention includes, for example, vegetable emulsified liquids such as soy milk, almond milk, rice milk, and coconut milk; animal emulsified liquids such as raw milk, low-fat milk, and non-fat milk; vegetables Juice; may be contained in the form of a water-containing liquid such as fruit juice.
- the cheese-like food of the present invention may contain a material having an emulsifying function.
- Materials having an emulsifying function include lecithin, monoglycerin fatty acid ester, organic acid monofatty acid glyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and polyoxyethylene.
- Emulsifiers such as sorbitan fatty acid esters; and sodium starch octenylsuccinate.
- the cheese-like food preferably contains sodium starch octenyl succinate, more preferably 1 mass% to 5 mass% in the cheese food.
- the components include antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts, etc .; Colorants; flavoring agents; silicone; seasonings such as salt, sugar, amino acids, etc .; , Polysaccharides such as dextrin and cellulose; milk components such as sodium caseinate and skim milk powder; and cheeses such as natural cheese and processed cheese.
- antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts, etc .
- Colorants such as flavoring agents; silicone; seasonings such as salt, sugar, amino acids, etc .
- the total content of the acetylated starch, the edible fat, and the water in the cheese-like food of the present invention is preferably 55% by mass or more and 100% by mass or less, and more preferably 65% by mass or more and 100% by mass or less. , 75% by mass or more and 100% by mass or less, still more preferably 85% by mass or more and 100% by mass or less.
- the total content of the acetylated oxidized starch, the acid-treated starch, the edible fat, the water, and the material having an emulsifying function in the cheese-like food of the present invention is 60% by mass or more and 100% by mass or less. Is preferably 70% by mass or more and 100% by mass or less, more preferably 80% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less.
- the cheese-like food of the present invention can be used as a food in combination with other ingredients, and is suitable as a topping or filling of cooked food.
- Specific examples of such foods include toast, pizza, gratin, doria, lasagna, hamburger, risotto and the like.
- the cheese-like food of the present invention is excellent in heat melting property, and when used as a topping or filling of cooked food, by heating, the texture and cheese-like consistency close to cheese are obtained. Because it is felt, it is useful as a substitute for cooking cheese.
- the method for producing a cheese-like food of the present invention comprises the steps of preparing a mixture containing water, acetylated oxidized starch and edible fat, heating and stirring the mixture to obtain an emulsion, and cooling the emulsion. And a step.
- the manufactured cheese-like food contains 2% to 30% by mass of acetylated oxidized starch, 10% to 35% by mass of edible fat and oil, and 30% to 65% by mass of water,
- the edible oil / fat has a solid fat content at 10 ° C. of 20% or more and 95% or less.
- the edible fat or oil preferably has a solid fat content at 10 ° C. of 20% or more and 75% or less.
- Preferred embodiments of the produced cheese-like food are the same as those described for the cheese-like food of the present invention.
- step of preparing the mixture water, acetylated oxidized starch and edible fat may be mixed together, or any two components may be mixed in advance, and another component may be added and mixed. And a step of preparing a mixed solution containing acetylated oxidized starch and edible fat and oil.
- the content of the acetylated oxidized starch contained in the mixture is preferably 5 parts by mass or more and 70 parts by mass or less with respect to 100 parts by mass of water contained in the mixture.
- the step of preparing the mixed liquid includes a step of heating the mixed liquid to 60 ° C. or higher and lower than 100 ° C.
- the mixed liquid becomes a paste liquid, and a cheese-like food can be given a texture like cheese.
- the mixture contains an acid-treated starch.
- a water-soluble optional component may be pre-mixed in a mixed solution
- an oil-soluble optional component may be pre-mixed in an edible fat or oil, or the mixed solution and edible fat or oil are mixed. It may be added and mixed later in the process.
- the step of mixing the mixed liquid and edible oil / fat it is preferable to mix the mixed liquid at a ratio of 200 parts by mass or more and 700 parts by mass or less with respect to 100 parts by mass of the edible oil / fat.
- the edible fat mixed with the mixed liquid is preferably a liquid heated at a temperature of 60 ° C. or more and less than 100 ° C. Further, it is preferable that the mixing step is a state where the mixture is heated to 60 ° C. or more and less than 100 ° C.
- the heating temperature is preferably 60 ° C. or more and less than 100 ° C.
- the stirring method may be any method as long as the mixture becomes an emulsion, for example, a propeller-type stirrer, a cutter mixer, a homomixer, a cooker-type emulsifier, a kettle-type emulsifier, a stefan-type emulsifier, and a surface scraper.
- a method using a type emulsifier or the like may be used.
- the temperature of the emulsion is set to be higher than 0 ° C. and not higher than 10 ° C.
- the step of cooling may be performed after filling the emulsion in a packaging container or the like, or may be performed by cutting the emulsion liquid solidified after the step of cooling and filling the packaging container or the like.
- the present invention also relates to a method for improving the heat melting property of a cheese-like food containing edible oil and water, wherein the cheese-like food contains 2% by mass or more and 30% by mass or less of acetylated oxidized starch. About. It is preferable that the cheese-like food contains the edible fat and oil in an amount of 10% by mass or more and 35% by mass or less, and the water in an amount of 30% by mass or more and 65% by mass or less.
- the edible oil / fat preferably has a solid fat content at 10 ° C. of 20% or more and 95% or less. In one embodiment of the present invention, the edible fat or oil preferably has a solid fat content at 10 ° C. of 20% or more and 75% or less.
- ⁇ Method for producing acid-treated starch 80 parts by mass of 6% by mass hydrochloric acid was added to 320 parts by mass of an aqueous dispersion of 40% by mass of waxy corn starch (manufactured by J-Oil Mills Co., Ltd.), and the mixture was stirred at 40 ° C. for 24 hours to perform an acid treatment. After the acid treatment, the mixture was neutralized with slaked lime so as to have a pH of 5, then washed and dried to obtain an acid-treated starch.
- each of the cheese-like foods of the examples had the same hardness as commercially available cheese.
- the cheese-like food containing the acetylated oxidized starch felt cheese-like stickiness and hardness.
- the cheese-like food containing less than 22% by mass of acetylated oxidized starch and the cheese-like food containing acetylated oxidized starch and acid-treated starch had a texture particularly close to that of the control cheese.
- all the cheese-like foods containing acetylated oxidized starch had better heat melting property as compared with cheese-like foods containing oxidized starch, and were the same as compared with commercially available cheese.
- the cheese-like food using unadjusted soymilk instead of water had the same hardness as commercially available cheese and was excellent in heat melting property. After eating before and after the measurement of the heat melting property, the stickiness and hardness like cheese were felt.
- a cheese-like food containing 4% by mass or more and 6% by mass or less of acetylated oxidized starch in a cheese-like food, and a cheese-like food containing 14% by mass or more and 16% by mass or less of an acid-treated starch has the same hardness as commercially available cheese. There was excellent heat melting property. Both before and after heating, cheese-like stickiness was felt.
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Abstract
Description
水、アセチル化酸化澱粉及び食用油脂を含む混合物を準備する工程と、
前記混合物を加熱攪拌し、乳化液を得る工程と、
前記乳化液を冷却する工程と、
を含むチーズ様食品の製造方法であって、
前記チーズ様食品中にアセチル化酸化澱粉を2質量%以上30質量%以下、食用油脂を10質量%以上35質量%以下、及び水を30質量%以上65質量%以下含有し、前記食用油脂の10℃における固体脂含量が20%以上95%以下である前記製造方法である。本発明の一実施態様において、前記食用油脂の10℃における固体脂含量は20%以上75%以下であることが好ましい。
前記食用油脂は、植物油脂、及び、植物油脂の加工油脂からなる群から選ばれる1種または2種以上を含むことが好ましく、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、ゴマ油、オリーブ油、パーム油、パーム核油、ヤシ油、及び、これらの加工油脂からなる群から選ばれる1種または2種以上を含むことがより好ましく、菜種油、パーム油、パーム核油、ヤシ油、及び、これらの加工油脂からなる群から選ばれる1種または2種以上を含むことがさらに好ましく、菜種油、パーム油、パーム核油、及び、ヤシ油からなる群から選ばれる1種または2種以上を含むことがさらにより好ましく、パーム油を含むことが殊更好ましい。
また、前記食用油脂中にパーム油、パーム核油、ヤシ油、及び、これらの加工油脂からなる群から選ばれる1種または2種以上を30質量%以上100質量%以下含有することが好ましく、パーム油、パーム核油、及び、ヤシ油からなる群から選ばれる1種または2種以上を30質量%以上100質量%以下含有することがより好ましく、パーム油、パーム核油、及び、ヤシ油からなる群から選ばれる1種または2種以上を50質量%以上100質量%以下含有することがさらに好ましく、パーム油、パーム核油、及び、ヤシ油からなる群から選ばれる1種または2種以上を70質量%以上100質量%以下含有することがさらにより好ましい。
また、前記食用油脂の固体脂含量は、35℃において、0%以上10%以下であることが好ましく、0%以上8%以下であることがより好ましく、3%以上8%以下であることがさらに好ましい。上記範囲にあることで、加熱融解性に優れたチーズ様食品とすることができる。
さらに、前記食用油脂の固体脂含量は、20℃において、5%以上50%以下であることが好ましく、7%以上40%以下であることがより好ましく、9%以上40%以下であることがさらに好ましく、10%以上40%以下であることがなお好ましく、20%以上30%以下であることがさらにより好ましい。
食用油脂の固体脂含量は、AOCS Official Method Cd 16b-93に記載のMETHOD Iに従って測定できる。
また、本発明のチーズ様食品中の前記アセチル化酸化澱粉、前記酸処理澱粉、前記食用油脂、前記水、及び、前記乳化機能のある素材の合計含有量は、60質量%以上100質量%以下が好ましく、70質量%以上100質量%以下がより好ましく、80質量%以上100質量%以下がさらに好ましく、90質量%以上100質量%以下がさらにより好ましい。
チーズ様食品の調製に際し、以下のものを使用した。
(澱粉)
アセチル化酸化澱粉(ジェルコールSP-2、原料澱粉:タピオカ澱粉、株式会社J-オイルミルズ製)
酸化澱粉(ジェルコールSP-3、原料澱粉:タピオカ澱粉、株式会社J-オイルミルズ製)
酸処理澱粉(後述する<酸処理澱粉の製造方法>で製造された社内調製品)
アセチル化澱粉(アクトボディーEAT-2、原料澱粉:タピオカ澱粉、株式会社J-オイルミルズ製)
オクテニルコハク酸澱粉ナトリウム(N-クリーマー46、イングレディオン社製)
(原料油脂)
パーム核油(株式会社J-オイルミルズ製)
パーム油(株式会社J-オイルミルズ製)
菜種油(株式会社J-オイルミルズ製)
ヤシ油(株式会社J-オイルミルズ製)
(豆乳)
無調整豆乳(おいしい無調整豆乳、水含有量90質量%、キッコーマン株式会社製)
40質量%のワキシーコーンスターチ(株式会社J-オイルミルズ製)の水分散液320質量部に6質量%塩酸を80質量部添加し、40℃で24時間攪拌することで酸処理を行った。酸処理後、pHが5になるように消石灰を用いて中和した後、洗浄、乾燥をおこない、酸処理澱粉を得た。
チーズ様食品との比較のため、下記の市販のチーズを使用した。
チーズ1(明治十勝スライスチーズ、株式会社明治製)
チーズ2(雪印スライスチーズ、雪印メグミルク株式会社製)
チーズ3(クラフト 切れてるチーズ、森永乳業株式会社製)
チーズ4(キリクリームチーズ、伊藤ハム株式会社製)
チーズ様食品に使用する食用油脂の固体脂含量は、AOCS Official Method Cd 16b-93 に記載のMETHOD Iに従って測定した。
チーズ様食品に使用する食用油脂の上昇融点は、基準油脂分析試験法(1996)2.2.4.2融点(上昇融点)に則って測定した。
<チーズ様食品の調製方法>
表1及び表2に記載の配合に従い、食用油脂以外の原料をタンクに入れ、90℃に加熱しながら、プロペラ型攪拌機で攪拌し、糊液を調製した。調製した糊液に90℃に加熱した食用油脂を加えて、さらに30分攪拌し、乳化液を得た。150ml容ポリ容器に乳化液を約90gずつ充填した後に蓋をして、5℃に設定した恒温槽に移して冷却し、チーズ様食品を得た。なお、比較例2は、糊液の粘度が高くなり、食用油脂と混合、乳化できなかったため、調製できなかった。
5℃の恒温槽に移してから20日経過したチーズ様食品を評価に使用した。評価した結果は表3乃至表5の通りであった。
(硬さの測定)
1.チーズ様食品の硬さ測定
レオメーター(NRM-2002J、不動工業株式会社製)を用いて、下記条件にて最大応力を測定した。測定は3回行い、平均値を硬さとした。
・測定条件
サンプル:チーズ様食品の表面を数mm削り、平らにしたもの
プランジャー:直径5mmの円柱状
ステージ上昇速度:6cm/分
測定時間:プランジャーがサンプルと接触してから10秒
2.市販のチーズの硬さ測定
チーズ様食品を市販のチーズに変え、サンプルの表面を削らなかったことを除き、「1.チーズ様食品の硬さ測定」と同じ方法で硬さを測定した。ただし、チーズ1及びチーズ2については、チーズのフィルムを剥がしたものを15枚重ねてサンプルとした。
チーズ1及びチーズ2を除き、20mm立方に切り出し、測定サンプルとした。チーズ1及びチーズ2は、チーズのフィルムを剥がしたものを15枚重ねてから20mm立方に切り出し、測定サンプルとした。
200℃に設定したオーブンにアルミホイルに乗せた測定サンプルを入れた。オーブンに入れてから10分経過後、オーブンから取り出し、測定サンプルの高さの測定、測定サンプルの状態の観察を行なった。
5℃のチーズ様食品をそのまま(加熱前)と、加熱融解性の測定と同じ条件で加熱後、室温で5分おいたもの(加熱後)をそれぞれ、専門パネラー5名にて食し、下記の評価基準にて、合議の上、評価した。対照のサンプルとして、チーズ1を用いた。
(評価基準)
3 対照にとても近い食感を有している
2 対照に近い食感を有している
1 対照にわずかに近い食感を有している
0 対照とは食感が異なる。
表6に記載の配合に従い、水を無調整豆乳に変えた以外は、実施例1と同じ方法でチーズ様食品を調製した。調製したチーズ様食品は、実施例1と同じ方法で硬さと加熱融解性を評価し、その結果を表6に記載した。
表7に記載の配合に従い、実施例1と同じ方法でチーズ様食品を調製した。調製したチーズ様食品は、実施例1と同じ方法で硬さと加熱融解性の評価と、加熱前後の官能評価を行ない、その結果を表7に記載した。
表8に記載の配合に従い、実施例1と同じ方法でチーズ様食品を調製した。調製したチーズ様食品は、実施例1と同じ方法で硬さと加熱融解性の評価と、加熱前後の官能評価を行ない、その結果を表8に記載した。
5℃の恒温槽に移してから20日経過した実施例2をシュレッド状に成形したチーズ様食品15gを食パン(超熟5枚切り、敷島製パン株式会社製)に万遍なく載せた。200℃に設定したオーブントースターを用いて4分焼き、トーストを調製した。
Claims (10)
- アセチル化酸化澱粉を2質量%以上30質量%以下、食用油脂を10質量%以上35質量%以下、及び水を30質量%以上65質量%以下含有するチーズ様食品であって、前記食用油脂の10℃における固体脂含量が20%以上95%以下である前記チーズ様食品。
- 酸処理澱粉を1質量%以上19質量%以下含有する、請求項1に記載のチーズ様食品。
- 前記チーズ様食品中の前記食用油脂の含有量100質量部に対する前記アセチル化酸化澱粉の含有量が8質量部以上250質量部以下である、請求項1又は2に記載のチーズ様食品。
- 前記食用油脂の35℃における固体脂含量が0%以上10%以下である、請求項1乃至3のいずれか1項に記載のチーズ様食品。
- 加熱用である、請求項1乃至4のいずれか1項に記載のチーズ様食品。
- 請求項1乃至5のいずれか1項に記載のチーズ様食品を含む食品。
- 水、アセチル化酸化澱粉及び食用油脂を含む混合物を準備する工程と、
前記混合物を加熱攪拌し、乳化液を得る工程と、
前記乳化液を冷却する工程と、
を含むチーズ様食品の製造方法であって、
前記チーズ様食品中にアセチル化酸化澱粉を2質量%以上30質量%以下、食用油脂を10質量%以上35質量%以下、及び水を30質量%以上65質量%以下含有し、前記食用油脂の10℃における固体脂含量が20%以上95%以下である前記製造方法。 - 食用油脂及び水を含有するチーズ様食品の加熱融解性を向上させる方法であって、前記チーズ様食品にアセチル化酸化澱粉を2質量%以上30質量%以下含有させる、前記方法。
- 前記チーズ様食品に前記食用油脂を10質量%以上35質量%以下、及び前記水を30質量%以上65質量%以下含有させる、請求項8に記載の方法。
- 前記食用油脂の10℃における固体脂含量が20%以上95%以下である、請求項8又は請求項9に記載の方法。
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SG11202101564YA SG11202101564YA (en) | 2018-08-31 | 2019-08-21 | Cheese-like food |
CA3109738A CA3109738A1 (en) | 2018-08-31 | 2019-08-21 | Cheese-like food |
JP2020539374A JP7407715B2 (ja) | 2018-08-31 | 2019-08-21 | チーズ様食品 |
US17/269,339 US20210321635A1 (en) | 2018-08-31 | 2019-08-21 | Cheese-like food |
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CA (1) | CA3109738A1 (ja) |
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Cited By (4)
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WO2021205868A1 (ja) * | 2020-04-06 | 2021-10-14 | 株式会社J-オイルミルズ | チーズ様食品、及びチーズ様食品の製造方法 |
WO2022203577A1 (en) * | 2021-03-22 | 2022-09-29 | Aak Ab | Dairy-analogue composition |
EP4066648A1 (en) | 2021-03-31 | 2022-10-05 | Fuji Oil Company, Limited | Cheese analogue food product suitable for being molded |
WO2023054352A1 (ja) * | 2021-09-30 | 2023-04-06 | 株式会社Adeka | イミテーションチーズ、イミテーションチーズの製造方法及び食品 |
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IT202000023518A1 (it) * | 2020-10-06 | 2022-04-06 | Vegandelicious Srl | Sostituto a base vegetale del formaggio che fonde e fila a caldo e procedimento per la sua preparazione |
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- 2019-08-21 CA CA3109738A patent/CA3109738A1/en not_active Abandoned
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- 2019-08-21 WO PCT/JP2019/032531 patent/WO2020045175A1/ja active Application Filing
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WO2021205868A1 (ja) * | 2020-04-06 | 2021-10-14 | 株式会社J-オイルミルズ | チーズ様食品、及びチーズ様食品の製造方法 |
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WO2023054352A1 (ja) * | 2021-09-30 | 2023-04-06 | 株式会社Adeka | イミテーションチーズ、イミテーションチーズの製造方法及び食品 |
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CA3109738A1 (en) | 2020-03-05 |
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