WO2021205868A1 - Cheese-like food and method for producing cheese-like food - Google Patents

Cheese-like food and method for producing cheese-like food Download PDF

Info

Publication number
WO2021205868A1
WO2021205868A1 PCT/JP2021/012085 JP2021012085W WO2021205868A1 WO 2021205868 A1 WO2021205868 A1 WO 2021205868A1 JP 2021012085 W JP2021012085 W JP 2021012085W WO 2021205868 A1 WO2021205868 A1 WO 2021205868A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
cheese
food
producing
less
Prior art date
Application number
PCT/JP2021/012085
Other languages
French (fr)
Japanese (ja)
Inventor
俊輔 櫻井
守雄 竹内
美奈子 平岡
忠義 貞包
Original Assignee
株式会社J-オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社J-オイルミルズ filed Critical 株式会社J-オイルミルズ
Priority to KR1020227032900A priority Critical patent/KR20220164488A/en
Priority to JP2021538336A priority patent/JP7022869B1/en
Publication of WO2021205868A1 publication Critical patent/WO2021205868A1/en
Priority to JP2022017355A priority patent/JP2022060294A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Definitions

  • the present invention relates to cheese-like foods and methods for producing cheese-like foods.
  • Patent Document 1 discloses a technique relating to a molded cheese-like food containing acid-treated starch. Further, Patent Document 2 discloses a technique relating to a heat-resistant cheese-like processed food containing oxidized starch.
  • the raw materials containing starch, water, oils and fats, etc. are emulsified by stirring while heating. Then, the emulsified raw material is cooled and solidified to produce a cheese-like food.
  • an object of the present invention is to improve the productivity of cheese-like foods and to provide cheese-like foods having an appropriate texture and methods for producing cheese-like foods.
  • the method for producing a cheese-like food includes a step of preparing a mixture containing at least starch containing acid-treated starch, water, and fats and oils, and the mixture is stirred and emulsified while heating.
  • the step comprises a step of cooling and solidifying the emulsified mixture, the mass ratio of the starch contained in the mixture to the water content is 0.55 or more and 0.92 or less, and the fat and oil contained in the mixture.
  • the mass ratio to the starch is 0.25 or more and 1.80 or less.
  • the mass ratio of the starch to the water content may be 0.60 or more and 0.86 or less.
  • the mass ratio of the starch to the water content may be 0.62 or more and 0.80 or less.
  • the proportion of the starch contained in the mixture may be 21.0% by mass or more and 35.3% by mass or less.
  • the proportion of the fats and oils contained in the mixture may be 8.0% by mass or more and 40.0% by mass or less.
  • hydroxypropylated starch may be further contained as the starch.
  • the proportion of the hydroxypropylated starch contained in the mixture may be 5.5% by mass or less.
  • the hydroxypropylated starch may be hydroxypropylated tapioca starch.
  • the acid-treated starch may be acid-treated potato starch.
  • the acid-treated starch may be acid-treated acetylated potato starch.
  • the mixture may further contain an emulsifier.
  • the emulsifier may be sodium octenyl succinate starch.
  • the water content may contain at least one of water, soymilk, and coconut milk.
  • the cheese-like food according to one aspect of the present invention contains starch containing at least acid-treated starch, water, and fats and oils, and the mass ratio of the starch to the water content is 0.55 or more and 0.92 or less.
  • the mass ratio of the fats and oils to the starch is 0.25 or more and 1.80 or less.
  • the cheese-like food according to the present embodiment contains starch containing at least acid-treated starch, water, and fats and oils, and the mass ratio of starch to water is 0.55 or more and 0.92 or less, and starch.
  • the mass ratio of fats and oils to fat is 0.25 or more and 1.80 or less.
  • the mass ratio of starch to water is preferably 0.60 or more and 0.86 or less, more preferably 0.62 or more and 0.80 or less, and 0.65 or more and 0.77 or less. Is more preferable.
  • the curing rate is increased when the emulsified raw material is cooled and solidified in the manufacturing process of the cheese-like food. can do. Therefore, the production process can be shortened, and the productivity of cheese-like foods can be improved. Further, in the cheese-like food according to the present embodiment, the hardness of the cheese-like food after production can be set in an appropriate range by setting the mass ratio of starch to water in the above range. Therefore, since the texture of the cheese-like food can be brought close to that of cheese, it is possible to provide the cheese-like food having an appropriate texture.
  • the starch used in the cheese-like food according to the present embodiment is a starch containing at least acid-treated starch.
  • the acid-treated acetylated starch is a starch obtained by subjecting the raw material starch to an acid treatment and an acetylation treatment.
  • the raw material starch for example, at least one selected from the group consisting of horse bell starch, tapioca starch, waxy corn starch, corn starch, high amylose corn starch, sweet potato starch, wheat starch, rice starch and sago starch can be used. However, it is not limited to these.
  • the acid-treated acetylated starch used in the present embodiment may be an acetylated one of the acid-treated starch or an acid-treated one of the acetylated starch.
  • the acetylated starch is acid-treated, some acetyl groups may be eliminated during the acid treatment. Therefore, in consideration of reaction efficiency, it is preferable to use acid-treated acetylated starch obtained by acetylating after acid treatment.
  • the acid-treated acetylated starch may be a starch that has been subjected to other processing treatments (for example, cross-linking treatment, etherification treatment, enzyme treatment, etc.) as long as it has been subjected to acid treatment and acetylation treatment. good.
  • the proportion of starch contained in the cheese-like food (that is, the total amount of starch in the cheese-like food) is 21.0% by mass or more and 35.3% by mass or less, which is preferable. Is 23.3% by mass or more and 34.0% by mass or less, and more preferably 24.0% by mass or more and 32.5% by mass or less.
  • the ratio of the acid-treated acetylated starch contained in the cheese-like food is preferably 21.0% or more and 31.0% or less.
  • hydroxypropylated starch may be further contained as the above-mentioned starch.
  • Hydroxypropylated starch is starch obtained by subjecting raw material starch to hydroxypropylation treatment.
  • the raw material starch of the hydroxypropylated starch is not particularly limited, but it is preferable to use tapioca starch in the present embodiment. That is, in the present embodiment, it is preferable to use hydroxypropylated tapioca starch as the hydroxypropylated starch.
  • the proportion of hydroxypropylated starch contained in the cheese-like food can be 5.5% by mass or less.
  • the proportion of hydroxypropylated starch contained in the cheese-like food in this range, it is possible to improve the productivity of the cheese-like food and the texture of the cheese-like food.
  • the total amount of the above-mentioned starch is the total amount of the acid-treated acetylated starch and the hydroxypropylated starch.
  • acetylated starch such as acetylated tapioca starch may be used in addition to hydroxypropylated starch.
  • oils and fats used in the cheese-like food according to the present embodiment include palm oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, olive oil, and the like. And these fats and oils include, but are not limited to, processed fats and oils that have been processed by one or more selected from the group consisting of ester exchange, hydrogenation, fractionation and hardening. These edible oils and fats may be used alone or in combination of two or more. In this embodiment, it is particularly preferable to use palm oil, palm kernel oil, and coconut oil.
  • the proportion of fats and oils contained in the cheese-like food 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. It is more preferably 10.0% by mass or more and 30.0% by mass or less.
  • the mass ratio of fats and oils to starch is preferably 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. ..
  • the water content of the cheese-like food according to the present embodiment can be 32.0% by mass or more and 51.0% by mass or less.
  • the "moisture” is the amount of raw material water (blended water) added when producing a cheese-like food, excluding 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 is within the above range.
  • the cheese-like food according to the present embodiment contains starch, fats and oils, and water as main raw materials, for example, when adjusting the mass ratio of starch to water and the mass ratio of fats and oils to starch within the above range, The water content may be adjusted as appropriate.
  • the water content may be other than water.
  • vegetable emulsified liquid such as soy milk, coconut milk, almond milk, rice milk
  • animal emulsified liquid such as raw milk, low-fat milk, non-fat milk
  • vegetable juice such as raw milk, low-fat milk, non-fat milk
  • fruit juice and the like may be used.
  • a liquid other than water such as water, flavor can be added to the cheese-like food.
  • the cheese-like food according to this embodiment may contain an emulsifier.
  • the emulsifier include lecithin, monoglycerin fatty acid ester, organic acid monofatty acid glyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid.
  • Esters, sodium octenyl succinate, and the like can be used.
  • the proportion of sodium octenyl succinate starch contained in cheese-like foods can be 1% by mass or more and 5% by mass or less.
  • sodium octenyl succinate is treated as an emulsifier instead of starch. That is, in the present specification, the total amount of starch does not include sodium octenyl succinate starch.
  • the cheese-like food according to the present embodiment may contain ingredients (other ingredients) other than the above ingredients as long as the effects of the present invention are not impaired.
  • ingredients other ingredients
  • Colorants; Fragrances; Seasonings such as salt, sugar, amino acids; Polysaccharides other than the above, such as starch, xanthan gum, guar gum, Arabic gum, pectin, locust bean gum, caraginan, alginic acid, dextrin, gellan gum, cellulose; sodium casein , Milk components such as defatted milk powder; cheeses such as natural cheese and processed cheese; pH adjusters such as acetic acid, phosphoric acid, citric acid, lactic acid, and their sodium salts; Agent; can be used.
  • Polysaccharides other than the above such as starch, xanthan gum, guar gum, Arabic gum, pectin, locust bean gum, caraginan, alginic acid, dextrin, gellan gum, cellulose; sodium casein , Milk components such as defatted milk powder; cheeses such as natural cheese and processed cheese; pH adjusters such as acetic acid, phosphoric acid, citric acid, lactic acid,
  • the mass ratio of starch to water is 0.55 or more and 0.92 or less.
  • the curing rate can be increased when the emulsified raw material is cooled and solidified in the production process of cheese-like food. Therefore, the production process can be shortened, and the productivity of cheese-like foods can be improved.
  • the mass ratio of starch to water in the above range, the hardness of the cheese-like food after production can be set in an appropriate range. Therefore, since the texture of the cheese-like food can be brought close to that of cheese, it is possible to provide the cheese-like food having an appropriate texture.
  • the mass ratio of starch to water is set to 0.55 or more and 0. It is set to 92 or less.
  • a method for producing a cheese-like food according to the present embodiment will be described.
  • a mixture (raw material) containing starch containing at least acid-treated starch, water, and fats and oils is prepared (preparation step).
  • the mass ratio of starch contained in the mixture prepared at this time to water content 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 or less.
  • the mass ratio of the starch contained in the prepared mixture to the water content is preferably 0.60 or more and 0.86 or less, and more preferably 0.62 or more and 0.80 or less.
  • the above-mentioned raw materials for cheese-like foods can be used for the mixture.
  • water, starch and fat may be mixed together, or any two components may be mixed in advance and then the remaining components may be added and mixed.
  • the prepared mixture is stirred and emulsified while heating (stirring step).
  • the prepared mixture is stirred for a few minutes without heating, then heating is initiated until the starch gelatinizes and the whole is emulsified.
  • the temperature at which the mixture is stirred while being heated is preferably such that the temperature of the mixture is 80 ° C. or higher and lower than 120 ° C.
  • the mixture is stirred for 1 minute under the condition of 1200 rpm using a propeller stirrer without heating. Then, the mixture can be emulsified by stirring for 6 minutes under the condition of 1000 rpm while heating in a hot water bath at 90 ° C.
  • raw steam may be injected as a heating means. At that time, the injected raw steam is converted as the water content.
  • a device other than the propeller type stirrer may be used in the stirring step.
  • an emulsifier such as a kettle type emulsifier, a Stefan type emulsifier, or a surface scraping type emulsifier, or a homomixer or a propeller type stirrer
  • the mixture is heated using a surface scraping type heat exchanger or the like. May be good.
  • the heating step in this way, the mixed liquid becomes a paste liquid, and a cheese-like texture can be imparted to the cheese-like food.
  • the emulsified mixture is cooled and solidified (cooling step).
  • the cooling temperature at this time can be, for example, cooling in an atmosphere of more than 0 ° C. and 10 ° C. or lower. Cooling at this temperature can impart appropriate hardness to the emulsified mixture.
  • the solidified mixture (cheese-like food) may be cut and filled in a packaging container or the like.
  • the cooling step may be performed after the emulsified mixture (emulsified liquid) is filled in a packaging container or the like.
  • a packaging container or the like For example, when producing individually packaged sliced cheese-like food, an emulsion is filled inside a band-shaped packaging film having a cavity, and the packaging film filled with the emulsion is cooled to form an emulsion. Harden to produce cheese-like food.
  • the packaging film filled with the emulsion is pressed from above and below to make it flat (for example, it is passed between two rollers to make it flat), cooled, and then cut into pieces to wrap it in the packaging film. Sliced cheese-like food can be produced.
  • the thickness of cheese is not limited, but can be 3 cm or less, 2 cm or less, and 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 even more preferably 1 mm or more.
  • the thickness can be 0.2 mm or more and 3.0 mm or less, preferably 0.8 mm or more and 2.0 mm. According to the present invention, since the hardening of the emulsion is promoted, the productivity of cheese having a small thickness can be improved.
  • the mass ratio of starch to water is 0.55 or more and 0.92 or less, so that the curing rate when the emulsion solidifies in the cooling step can be increased.
  • the method for producing a cheese-like food according to the present embodiment is particularly particularly a method for producing a cheese-like food by filling the inside of the packaging film with an emulsion and cooling the packaging film filled with the emulsion. It can be preferably used.
  • the method for producing a cheese-like food according to the present embodiment can be suitably used for a production process using an IWS (Individual wrapping slice) type filling device.
  • IWS Intelligent wrapping slice
  • Example 1-1 acid-treated acetylated potato starch was 22.5%, hydroxypropylated tapioca starch was 2.6%, and sodium octenyl succinate was 2.0%, based on the total weight.
  • Each raw material was weighed and put into a container so that the salt content was 1.8%, the water content was 42.0%, the palm oil content was 29.0%, and the fragrance content was 0.1%.
  • the mixture (raw material) in the container was stirred for 1 minute under the condition of 1200 rpm using a propeller stirrer without heating. Then, the mixture was emulsified by stirring for 6 minutes under the condition of 1000 rpm while heating in a hot water bath at 90 ° C. That is, the mixture was emulsified by gelatinizing the starch by stirring while heating.
  • the emulsified mixed solution was put into a cylindrical stainless steel container having a diameter of 5 cm and a depth of 1.3 cm to the full extent, the upper surface of this container was covered with a wrap, and rubber was wrapped and sealed. Then, the whole container was immersed in ice water and cooled for 1 hour. Using such a method, the cheese-like foods according to Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-2 in which the ratios of the raw materials were different were prepared.
  • the emulsified mixed solution was placed in a stainless steel container, the entire container was immersed in ice water and cooled for 5 minutes, and then the hardness of the sample was measured using a texture analyzer (TA-XT2i: manufactured by Eiko Seiki Co., Ltd.). Measured using. Specifically, the yield point was measured using a texture analyzer, and this value was used as a value indicating the hardness of the sample.
  • the measurement conditions at this time are as follows.
  • the hardness of the sample was measured after the emulsified mixed solution was placed in a stainless steel container, the entire container was immersed in ice water and cooled for 1 hour.
  • the hardness of the sample after cooling with ice water for 1 hour was also measured by using the same method as that of the sample after cooling with ice water for 5 minutes.
  • the hardness of commercially available cheese was measured using the same method as above. That is, commercially available cheese was dissolved by stirring for 6 minutes while heating in a hot water bath at 90 ° C. Then, the melted cheese was placed in a stainless steel container, the upper surface was covered with a wrap, and rubber was wrapped and sealed. 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.
  • Example 1-1 to 1-7 and Comparative Examples 1-1 to 1-2 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 based on the hardness of the commercially available cheeses 1 and 2. Evaluated. Specifically, it was judged that the measured hardness was close to that of commercially available cheese.
  • the specific evaluation criteria are as follows. In addition, A to C were accepted.
  • 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).
  • Comparative Example 1-2 which had a large mass ratio of starch to water (starch / water), gave a low evaluation (D). It is considered that this is because when the mass ratio of starch to water is large (the amount of starch is large), the viscosity at the time of heating and stirring increases and the fluidity of the mixture decreases.
  • the mass ratio of starch to water is 0.60 or more and 0.86 or less. It is preferably 0.60 or more and 0.77 or less.
  • 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.
  • Example 1-4 The difference between Examples 1-3 and Example 1-4 is the presence or absence of hydroxypropylated tapioca starch. Looking at the evaluation results of Examples 1-3 and Example 1-4, the evaluation results Did not make a big difference. On the other hand, when the cheese-like foods according to Examples 1-3 and 1-4 were heated and tasted and compared, Example 1-3 containing hydroxypropylated tapioca starch was found to be Example 1. The texture was better than -4.
  • 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 further preferably 24.0% or more and 32.5% or less.
  • the proportion 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 further preferably 16.0% or more and 36.1% or less. all right.
  • the ratio of the 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. More preferably, it is 22.1% or more and 30.0% or less.
  • Example 3 cheese-like foods according to Example 3-1 and Comparative Examples 3-1 to 3-4 were prepared.
  • a cheese-like food was prepared using starch other than acid-treated acetylated potato starch. Specifically, the following starch was used as the starch.
  • Example 3-1 Acid-treated acetylated potato starch (Lyckeby 11200: manufactured by Lyckeby) -Comparative Example 3-1: Acetylated tapioca starch (Actbody (registered trademark) N-5: manufactured by J-Oil Mills Co., Ltd.) -Comparative example 3-2: Potato starch (Gelcol (registered trademark) BP-200: manufactured by J-Oil Mills Co., Ltd.) -Comparative Example 3-3: Phosphate-crosslinked potato starch (Gelcol (registered trademark) KPS-200: manufactured by J-Oil Mills Co., Ltd.) -Comparative Example 3-4: Hydroxypropylated Phosphate Crosslinked Potato Starch (Gelcol (registered trademark) EG-500: J-Oil Mills Co., Ltd.)
  • the other methods for producing and evaluating cheese-like foods are the same as in Experiment 1.
  • the ratios (mass%) of the raw materials of the examples of Experiment 3 and each of the comparative examples are as shown in Table 3. Since the purpose of Experiment 3 was to investigate the relationship between the type of starch and the state of cheese-like food, the ratio of each raw material in each sample was the same (that is, only the type of starch was different).
  • each evaluation item was equal to or higher than the reference value (C). From this result, it was found that the hydroxypropylated tapioca starch is suitable as long as it is about 5.5% or less.
  • Example 5 cheese-like foods according to Example 5-1 and Example 5-2 were prepared.
  • a cheese-like food was prepared using a liquid other than water as water.
  • soymilk delicious unadjusted soymilk, water content 90% by mass, manufactured by Kikkoman Co., Ltd.
  • the other methods for producing and evaluating cheese-like foods are the same as in Experiment 1.
  • the ratio (mass%) of the raw materials of each example of Experiment 5 is as shown in Table 5.
  • each evaluation item was equal to or higher than the reference value (C) in the samples of Example 5-1 and Example 5-2. Therefore, even if soymilk was used as the water content, a cheese-like food satisfying the standard value could be produced. In this way, by using a component other than water as the water, it is possible to add flavor to the cheese-like food.
  • a component other than water may be used as water, or water and a component other than water may be mixed and used as water.
  • Example 6-2 xanthan gum was used instead of hydroxypropylated tapioca starch, but in Example 6-2, each evaluation result satisfied the standard (C). Therefore, even if xanthan gum was used instead of hydroxypropylated tapioca starch, a cheese-like food satisfying the object of the present invention could be prepared.
  • Example 6-3 rapeseed oil was used instead of palm oil, but in Example 6-3, each evaluation result satisfied the standard (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.
  • Example 6-4 acid-treated potato starch and hydroxypropylated tapioca starch were used as starch.
  • the evaluation result of the texture was particularly good as compared with the other Examples of Experiment 6. Further, in Examples 6-1 to 6-4, the evaluation result (A) of the curing rate was good as a whole.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

Provided is a method for producing a cheese-like food having a suitable texture, the method improving productivity for the cheese-like food. A method for producing a cheese-like food according to an aspect of the present invention comprises: a step for preparing a mixture that includes oil/fat, moisture, and a starch which includes at least acid-treated starch; a step for emulsifying the prepared mixture by stirring while heating; and a step for solidifying the emulsified mixture by cooling, wherein the mass ratio of starch to moisture in the mixture is 0.55-0.92, and the mass ratio of oil/fat to starch in the mixture is 0.25-1.80.

Description

チーズ様食品、及びチーズ様食品の製造方法Cheese-like foods and methods for manufacturing cheese-like foods
 本発明はチーズ様食品、及びチーズ様食品の製造方法に関する。 The present invention relates to cheese-like foods and methods for producing cheese-like foods.
 近年、チーズは様々な料理に用いられており、チーズの需要は増加傾向にある。一方で、畜産農家の減少等の理由により、チーズの生産に使用される乳の生産量は年々減少している。このため、需要に対して十分な量のチーズを市場に供給することが難しくなってきており、このような理由から、乳を使用することなく製造できるチーズ様食品が注目されている。 In recent years, cheese has been used in various dishes, and the demand for cheese is on the rise. On the other hand, the amount of milk used for cheese production is decreasing year by year due to the decrease in livestock farmers. For this reason, it has become difficult to supply a sufficient amount of cheese to the market to meet the demand, and for this reason, cheese-like foods that can be produced without using milk are attracting attention.
 特許文献1には、酸処理澱粉を含有する成形チーズ様食品に関する技術が開示されている。また、特許文献2には、酸化澱粉を含有する耐熱性チーズ様加工食品に関する技術が開示されている。 Patent Document 1 discloses a technique relating to a molded cheese-like food containing acid-treated starch. Further, Patent Document 2 discloses a technique relating to a heat-resistant cheese-like processed food containing oxidized starch.
特開2015-065948号公報Japanese Unexamined Patent Publication No. 2015-05948 特許第6222788号公報Japanese Patent No. 6222788
 チーズ様食品を製造する際は、澱粉、水、及び油脂等を含む原料を加熱しながら撹拌して原料を乳化させる。そして、この乳化させた原料を冷却して固化することでチーズ様食品を製造する。 When producing cheese-like foods, the raw materials containing starch, water, oils and fats, etc. are emulsified by stirring while heating. Then, the emulsified raw material is cooled and solidified to produce a cheese-like food.
 しかしながら、チーズ様食品の製造工程では、乳化した原料を冷却して固化する際に時間がかかるため、生産性が悪いという問題がある。一方、原料の割合を変えることで、冷却時における原料の固化時間を短くして生産性を向上させることも考えられるが、原料の割合によってはチーズ様食品の食感が悪化するという問題がある。 However, in the manufacturing process of cheese-like foods, there is a problem that productivity is poor because it takes time to cool and solidify the emulsified raw material. On the other hand, it is conceivable to improve the productivity by shortening the solidification time of the raw material at the time of cooling by changing the ratio of the raw material, but there is a problem that the texture of the cheese-like food deteriorates depending on the ratio of the raw material. ..
 上記課題に鑑み本発明の目的は、チーズ様食品の生産性を向上させるとともに、適切な食感を備えるチーズ様食品、及びチーズ様食品の製造方法を提供することである。 In view of the above problems, an object of the present invention is to improve the productivity of cheese-like foods and to provide cheese-like foods having an appropriate texture and methods for producing cheese-like foods.
 本発明の一態様にかかるチーズ様食品の製造方法は、酸処理澱粉を少なくとも含む澱粉と、水分と、油脂と、を含む混合物を準備する工程と、前記混合物を加熱しながら攪拌して乳化させる工程と、前記乳化した混合物を冷却して固化する工程と、を備え、前記混合物に含まれる前記澱粉の前記水分に対する質量比を0.55以上0.92以下とし、前記混合物に含まれる前記油脂の前記澱粉に対する質量比を0.25以上1.80以下としている。 The method for producing a cheese-like food according to one aspect of the present invention includes a step of preparing a mixture containing at least starch containing acid-treated starch, water, and fats and oils, and the mixture is stirred and emulsified while heating. The step comprises a step of cooling and solidifying the emulsified mixture, the mass ratio of the starch contained in the mixture to the water content is 0.55 or more and 0.92 or less, and the fat and oil contained in the mixture. The mass ratio to the starch is 0.25 or more and 1.80 or less.
 上述のチーズ様食品の製造方法において、前記澱粉の前記水分に対する質量比を0.60以上0.86以下としてもよい。 In the above-mentioned method for producing a cheese-like food, the mass ratio of the starch to the water content may be 0.60 or more and 0.86 or less.
 上述のチーズ様食品の製造方法において、前記澱粉の前記水分に対する質量比を0.62以上0.80以下としてもよい。 In the above-mentioned method for producing a cheese-like food, the mass ratio of the starch to the water content may be 0.62 or more and 0.80 or less.
 上述のチーズ様食品の製造方法において、前記混合物に含まれる前記澱粉の割合を21.0質量%以上35.3質量%以下としてもよい。 In the above-mentioned method for producing a cheese-like food, the proportion of the starch contained in the mixture may be 21.0% by mass or more and 35.3% by mass or less.
 上述のチーズ様食品の製造方法において、前記混合物に含まれる前記油脂の割合を8.0質量%以上40.0質量%以下としてもよい。 In the above-mentioned method for producing a cheese-like food, the proportion of the fats and oils contained in the mixture may be 8.0% by mass or more and 40.0% by mass or less.
 上述のチーズ様食品の製造方法において、前記澱粉としてヒドロキシプロピル化澱粉を更に含んでいてもよい。 In the above-mentioned method for producing a cheese-like food, hydroxypropylated starch may be further contained as the starch.
 上述のチーズ様食品の製造方法において、前記混合物に含まれる前記ヒドロキシプロピル化澱粉の割合を5.5質量%以下としてもよい。 In the above-mentioned method for producing a cheese-like food, the proportion of the hydroxypropylated starch contained in the mixture may be 5.5% by mass or less.
 上述のチーズ様食品の製造方法において、前記ヒドロキシプロピル化澱粉がヒドロキシプロピル化タピオカ澱粉であってもよい。 In the above-mentioned method for producing a cheese-like food, the hydroxypropylated starch may be hydroxypropylated tapioca starch.
 上述のチーズ様食品の製造方法において、前記酸処理澱粉が酸処理馬鈴薯澱粉であってもよい。 In the above-mentioned method for producing cheese-like food, the acid-treated starch may be acid-treated potato starch.
 上述のチーズ様食品の製造方法において、前記酸処理澱粉が酸処理アセチル化馬鈴薯澱粉であってもよい。 In the above-mentioned method for producing cheese-like food, the acid-treated starch may be acid-treated acetylated potato starch.
 上述のチーズ様食品の製造方法において、前記混合物がさらに乳化剤を含んでいてもよい。 In the above-mentioned method for producing a cheese-like food, the mixture may further contain an emulsifier.
 上述のチーズ様食品の製造方法において、前記乳化剤がオクテニルコハク酸澱粉ナトリウムであってもよい。 In the above-mentioned method for producing a cheese-like food, the emulsifier may be sodium octenyl succinate starch.
 上述のチーズ様食品の製造方法において、前記水分は、水、豆乳、及びココナッツミルクのうちの少なくとも一つを含んでいてもよい。 In the above-mentioned method for producing a cheese-like food, the water content may contain at least one of water, soymilk, and coconut milk.
 本発明の一態様にかかるチーズ様食品は、酸処理澱粉を少なくとも含む澱粉と、水分と、油脂と、を含み、前記水分に対する前記澱粉の質量比が0.55以上0.92以下であり、前記澱粉に対する前記油脂の質量比が0.25以上1.80以下である。 The cheese-like food according to one aspect of the present invention contains starch containing at least acid-treated starch, water, and fats and oils, and the mass ratio of the starch to the water content is 0.55 or more and 0.92 or less. The mass ratio of the fats and oils to the starch is 0.25 or more and 1.80 or less.
 本発明により、チーズ様食品の生産性を向上させるとともに、適切な食感を備えるチーズ様食品、及びチーズ様食品の製造方法を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a cheese-like food having an appropriate texture and a method for producing the cheese-like food while improving the productivity of the cheese-like food.
<チーズ様食品>
 本実施の形態にかかるチーズ様食品は、酸処理澱粉を少なくとも含む澱粉と、水分と、油脂と、を含み、水分に対する澱粉の質量比が0.55以上0.92以下であり、かつ、澱粉に対する油脂の質量比が0.25以上1.80以下であることを特徴としている。更に、水分に対する澱粉の質量比は、0.60以上0.86以下であることが好ましく、0.62以上0.80以下であることがより好ましく、0.65以上0.77以下であることが更に好ましい。
<Cheese-like food>
The cheese-like food according to the present embodiment contains starch containing at least acid-treated starch, water, and fats and oils, and the mass ratio of starch to water is 0.55 or more and 0.92 or less, and starch. The mass ratio of fats and oils to fat is 0.25 or more and 1.80 or less. Further, the mass ratio of starch to water is preferably 0.60 or more and 0.86 or less, more preferably 0.62 or more and 0.80 or less, and 0.65 or more and 0.77 or less. Is more preferable.
 本実施の形態にかかるチーズ様食品では、水分に対する澱粉の質量比を上述の範囲とすることで、チーズ様食品の製造工程において、乳化した原料を冷却して固化させる際に、硬化速度を速くすることができる。よって、製造工程を短縮することができるので、チーズ様食品の生産性を向上させることができる。更に、本実施の形態にかかるチーズ様食品では、水分に対する澱粉の質量比を上述の範囲とすることで、製造後のチーズ様食品の硬さを適切な範囲とすることができる。したがって、チーズ様食品の食感をチーズに近づけることができるので、適切な食感を備えるチーズ様食品を提供することができる。 In the cheese-like food according to the present embodiment, by setting the mass ratio of starch to water in the above range, the curing rate is increased when the emulsified raw material is cooled and solidified in the manufacturing process of the cheese-like food. can do. Therefore, the production process can be shortened, and the productivity of cheese-like foods can be improved. Further, in the cheese-like food according to the present embodiment, the hardness of the cheese-like food after production can be set in an appropriate range by setting the mass ratio of starch to water in the above range. Therefore, since the texture of the cheese-like food can be brought close to that of cheese, it is possible to provide the cheese-like food having an appropriate texture.
 以下、本実施の形態にかかるチーズ様食品について詳細に説明する。 Hereinafter, the cheese-like food according to this embodiment will be described in detail.
(澱粉)
 本実施の形態にかかるチーズ様食品で用いられる澱粉は、酸処理澱粉を少なくとも含む澱粉である。本実施の形態では、酸処理澱粉として酸処理馬鈴薯澱粉を用いることが好ましく、酸処理アセチル化澱粉を用いることが更に好ましい。酸処理アセチル化澱粉は、原料澱粉に酸処理およびアセチル化処理を施した澱粉である。原料澱粉には、例えば、馬鈴薯澱粉、タピオカ澱粉、ワキシーコーン澱粉、コーン澱粉、ハイアミロースコーン澱粉、甘藷澱粉、小麦澱粉、米澱粉およびサゴ澱粉からなる群から選択される少なくとも一種を用いることができるが、これらに限定されることはない。本実施の形態では、原料澱粉として馬鈴薯澱粉を用いることが好ましい。
(starch)
The starch used in the cheese-like food according to the present embodiment is a starch containing at least acid-treated starch. In the present 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. The acid-treated acetylated starch is a starch obtained by subjecting the raw material starch to an acid treatment and an acetylation treatment. As the raw material starch, for example, at least one selected from the group consisting of horse bell starch, tapioca starch, waxy corn starch, corn starch, high amylose corn starch, sweet potato starch, wheat starch, rice starch and sago starch can be used. However, it is not limited to these. In the present embodiment, it is preferable to use potato starch as the raw material starch.
 本実施の形態で用いられる酸処理アセチル化澱粉は、酸処理澱粉をアセチル化したものであってもよく、アセチル化澱粉を酸処理したものであってもよい。なお、アセチル化澱粉を酸処理した場合は、酸処理中にアセチル基が一部脱離する場合がある。このため、反応効率を考慮すると、酸処理をした後にアセチル化して得られる酸処理アセチル化澱粉を用いることが好ましい。また、酸処理アセチル化澱粉は、酸処理とアセチル化処理とが施されていれば、他の加工処理(例えば、架橋処理、エーテル化処理、酵素処理等)が施された澱粉であってもよい。 The acid-treated acetylated starch used in the present embodiment may be an acetylated one of the acid-treated starch or an acid-treated one of the acetylated starch. When the acetylated starch is acid-treated, some acetyl groups may be eliminated during the acid treatment. Therefore, in consideration of reaction efficiency, it is preferable to use acid-treated acetylated starch obtained by acetylating after acid treatment. Further, the acid-treated acetylated starch may be a starch that has been subjected to other processing treatments (for example, cross-linking treatment, etherification treatment, enzyme treatment, etc.) as long as it has been subjected to acid treatment and acetylation treatment. good.
 本実施の形態にかかるチーズ様食品において、チーズ様食品に含まれる澱粉の割合(つまり、チーズ様食品中の澱粉の総量)は、21.0質量%以上35.3質量%以下であり、好ましくは23.3質量%以上34.0質量%以下であり、より好ましくは24.0質量%以上32.5質量%以下である。澱粉の割合をこの範囲とすることで、チーズ様食品の生産性を向上させることができるとともに、チーズ様食品の食感を適切な範囲にすることができる。 In the cheese-like food according to the present embodiment, the proportion of starch contained in the cheese-like food (that is, the total amount of starch in the cheese-like food) is 21.0% by mass or more and 35.3% by mass or less, which is preferable. Is 23.3% by mass or more and 34.0% by mass or less, and more preferably 24.0% by mass or more and 32.5% by mass or less. By setting the ratio of starch in this range, the productivity of cheese-like foods can be improved, and the texture of cheese-like foods can be set in an appropriate range.
 また、本実施の形態にかかるチーズ様食品において、チーズ様食品に含まれる酸処理アセチル化澱粉の割合は、21.0%以上31.0%以下とすることが好ましい。 Further, in the cheese-like food according to the present embodiment, the ratio of the acid-treated acetylated starch contained in the cheese-like food is preferably 21.0% or more and 31.0% or less.
 本実施の形態では、上述の澱粉としてヒドロキシプロピル化澱粉を更に含んでいてもよい。ヒドロキシプロピル化澱粉は、原料澱粉にヒドロキシプロピル化処理が施された澱粉である。なお、ヒドロキシプロピル化澱粉の原料澱粉は特に限定されることはないが、本実施の形態ではタピオカ澱粉を用いることが好ましい。すなわち本実施の形態では、ヒドロキシプロピル化澱粉として、ヒドロキシプロピル化タピオカ澱粉を用いることが好ましい。 In the present embodiment, hydroxypropylated starch may be further contained as the above-mentioned starch. Hydroxypropylated starch is starch obtained by subjecting raw material starch to hydroxypropylation treatment. The raw material starch of the hydroxypropylated starch is not particularly limited, but it is preferable to use tapioca starch in the present embodiment. That is, in the present embodiment, it is preferable to use hydroxypropylated tapioca starch as the hydroxypropylated starch.
 本実施の形態にかかるチーズ様食品において、チーズ様食品に含まれるヒドロキシプロピル化澱粉の割合は、5.5質量%以下とすることができる。チーズ様食品に含まれるヒドロキシプロピル化澱粉の割合をこの範囲とすることで、チーズ様食品の生産性を向上させつつ、チーズ様食品の食感を向上させることができる。なお、澱粉にヒドロキシプロピル化澱粉を含めた場合、上述の澱粉の総量は、酸処理アセチル化澱粉とヒドロキシプロピル化澱粉とを合算した量である。また、本実施の形態では、ヒドロキシプロピル化澱粉以外にアセチル化タピオカ澱粉等のアセチル化澱粉を用いてもよい。 In the cheese-like food according to the present embodiment, the proportion of hydroxypropylated starch contained in the cheese-like food can be 5.5% by mass or less. By setting the proportion of hydroxypropylated starch contained in the cheese-like food in this range, it is possible to improve the productivity of the cheese-like food and the texture of the cheese-like food. When hydroxypropylated starch is included in the starch, the total amount of the above-mentioned starch is the total amount of the acid-treated acetylated starch and the hydroxypropylated starch. Further, in the present embodiment, acetylated starch such as acetylated tapioca starch may be used in addition to hydroxypropylated starch.
(油脂)
 本実施の形態にかかるチーズ様食品で用いられる油脂としては、パーム油、パーム核油、ヤシ油、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、及びこれらの油脂に、エステル交換、水素添加、分別及び硬化からなる群から選ばれる1または2以上の加工がなされた加工油脂が挙げられるが、これらに制限されない。これらの食用油脂は、1種で用いても2種以上を組み合わせて用いてもよい。本実施の形態では、特にパーム油、パーム核油、及びヤシ油を用いることが好ましい。
(Fat and oil)
The oils and fats used in the cheese-like food according to the present embodiment include palm oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, olive oil, and the like. And these fats and oils include, but are not limited to, processed fats and oils that have been processed by one or more selected from the group consisting of ester exchange, hydrogenation, fractionation and hardening. These edible oils and fats may be used alone or in combination of two or more. In this embodiment, it is particularly preferable to use palm oil, palm kernel oil, and coconut oil.
 本実施の形態にかかるチーズ様食品において、チーズ様食品に含まれる油脂の割合は8.0質量%以上40.0質量%以下であり、好ましくは10.0質量%以上38.8質量%以下であり、より好ましくは10.0質量%以上30.0質量%以下である。油脂の割合をこの範囲とすることで、チーズ様食品の生産性を向上させることができるとともに、チーズ様食品の食感を適切な範囲にすることができる。 In the cheese-like food according to the present embodiment, the proportion of fats and oils contained in the cheese-like food 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. It is more preferably 10.0% by mass or more and 30.0% by mass or less. By setting the proportion of fats and oils in this range, the productivity of cheese-like foods can be improved, and the texture of cheese-like foods can be set in an appropriate range.
 特に本実施の形態では、澱粉に対する油脂の質量比を0.25以上1.80以下、好ましくは0.28以上1.67以下、より好ましくは0.30以上1.50以下とすることが好ましい。 In particular, in the present embodiment, the mass ratio of fats and oils to starch is preferably 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. ..
(水分)
 本実施の形態にかかるチーズ様食品において水分の含有量は、32.0質量%以上51.0質量%以下とすることができる。なお、本実施の形態において「水分」とは、チーズ様食品を製造する際に加える原料水(配合水)の量であり、澱粉自身に含まれている水分量を除いた量である。水分の含有量は、澱粉の量に応じて適宜調整することができる。すなわち、本実施の形態では、水分に対する澱粉の質量比が上述の範囲内となるように、水分の含有量を調整することができる。また、本実施の形態にかかるチーズ様食品は、澱粉、油脂、水分が主原料であるので、例えば、水分に対する澱粉の質量比、及び澱粉に対する油脂の質量比を上記範囲に調整する際に、適宜水分量を調整してもよい。
(moisture)
The water content of the cheese-like food according to the present embodiment can be 32.0% by mass or more and 51.0% by mass or less. In the present embodiment, the "moisture" is the amount of raw material water (blended water) added when producing a cheese-like food, excluding 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 is within the above range. Further, since the cheese-like food according to the present embodiment contains starch, fats and oils, and water as main raw materials, for example, when adjusting the mass ratio of starch to water and the mass ratio of fats and oils to starch within the above range, The water content may be adjusted as appropriate.
 なお、本実施の形態にかかるチーズ様食品において、水分は水以外であってもよい。例えば水分として、豆乳、ココナッツミルク、アーモンドミルク、ライスミルク等の植物性乳化液体;生乳、低脂肪乳、無脂肪乳等の動物性乳化液体;野菜汁;果汁等を用いてもよい。このように、水分として水以外の液体を含めることで、チーズ様食品に風味を付加することができる。 In the cheese-like food according to the present embodiment, the water content may be other than water. For example, as water, vegetable emulsified liquid such as soy milk, coconut milk, almond milk, rice milk; animal emulsified liquid such as raw milk, low-fat milk, non-fat milk; vegetable juice; fruit juice and the like may be used. In this way, by including a liquid other than water as water, flavor can be added to the cheese-like food.
(乳化剤)
 本実施の形態にかかるチーズ様食品は、乳化剤を含んでいてもよい。乳化剤としては、例えば、レシチン、モノグリセリン脂肪酸エステル、有機酸モノ脂肪酸グリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、オクテニルコハク酸澱粉ナトリウム等を用いることができる。本実施の形態では、乳化剤としてオクテニルコハク酸澱粉ナトリウムを用いることが好ましい。例えば、チーズ様食品に含まれるオクテニルコハク酸澱粉ナトリウムの割合は、1質量%以上5質量%以下とすることができる。
(emulsifier)
The cheese-like food according to this embodiment may contain an emulsifier. Examples of the emulsifier include lecithin, monoglycerin fatty acid ester, organic acid monofatty acid glyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid. Esters, sodium octenyl succinate, and the like can be used. In this embodiment, it is preferable to use sodium octenyl succinate starch as an emulsifier. For example, the proportion of sodium octenyl succinate starch contained in cheese-like foods can be 1% by mass or more and 5% by mass or less.
 なお、本明細書では、オクテニルコハク酸澱粉ナトリウムは、澱粉ではなく乳化剤として扱っている。すなわち、本明細書では、澱粉の総量にオクテニルコハク酸澱粉ナトリウムを含めていない。 In this specification, sodium octenyl succinate is treated as an emulsifier instead of starch. That is, in the present specification, the total amount of starch does not include sodium octenyl succinate starch.
(その他の成分)
 本実施の形態にかかるチーズ様食品は、本発明の効果を損なわない範囲で上記成分以外の成分(その他の成分)を含んでいてもよい。例えば、その他の成分として、L-アスコルビン酸、L-アスコルビン酸誘導体;トコフェロール、トコトリエノール、リグナン、ユビキノン類、キサンチン類、オリザノール、カテキン類、ポリフェノール類、茶抽出物等の抗酸化剤;カロテン等の着色料;香料;食塩、砂糖、アミノ酸類等の調味料;上記以外の澱粉、キサンタンガム、グアーガム、アラビアガム、ペクチン、ローカストビーンガム、カラギナン、アルギン酸、デキストリン、ジェランガム、セルロース等の多糖類;カゼインナトリウム、脱脂粉乳等の乳成分;ナチュラルチーズ、プロセスチーズ等のチーズ類;酢酸、リン酸、クエン酸、乳酸、及びそれらのナトリウム塩等のpH調整剤;酢酸ナトリウム、グリシン、卵白リゾチーム等の日持ち向上剤;を用いることができる。
(Other ingredients)
The cheese-like food according to the present embodiment may contain ingredients (other ingredients) other than the above ingredients as long as the effects of the present invention are not impaired. For example, as other components, L-ascorbic acid, L-ascorbic acid derivative; antioxidants such as tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, catechins, polyphenols, tea extracts; carotene and the like. Colorants; Fragrances; Seasonings such as salt, sugar, amino acids; Polysaccharides other than the above, such as starch, xanthan gum, guar gum, Arabic gum, pectin, locust bean gum, caraginan, alginic acid, dextrin, gellan gum, cellulose; sodium casein , Milk components such as defatted milk powder; cheeses such as natural cheese and processed cheese; pH adjusters such as acetic acid, phosphoric acid, citric acid, lactic acid, and their sodium salts; Agent; can be used.
 上述したように、本実施の形態にかかるチーズ様食品では、水分に対する澱粉の質量比を0.55以上0.92以下としている。水分に対する澱粉の質量比を当該範囲とした場合は、チーズ様食品の製造工程において、乳化した原料を冷却して固化させる際に硬化速度を速くすることができる。よって、製造工程を短縮することができるので、チーズ様食品の生産性を向上させることができる。更に、水分に対する澱粉の質量比を上述の範囲とすることで、製造後のチーズ様食品の硬さを適切な範囲とすることができる。したがって、チーズ様食品の食感をチーズに近づけることができるので、適切な食感を備えるチーズ様食品を提供することができる。 As described above, in the cheese-like food according to the present embodiment, the mass ratio of starch to water is 0.55 or more and 0.92 or less. When the mass ratio of starch to water is within the above range, the curing rate can be increased when the emulsified raw material is cooled and solidified in the production process of cheese-like food. Therefore, the production process can be shortened, and the productivity of cheese-like foods can be improved. Further, by setting the mass ratio of starch to water in the above range, the hardness of the cheese-like food after production can be set in an appropriate range. Therefore, since the texture of the cheese-like food can be brought close to that of cheese, it is possible to provide the cheese-like food having an appropriate texture.
 すなわち、チーズ様食品では、水分に対して澱粉の量を多くすると、乳化した原料を冷却して固化させる際の硬化速度を速くすることができる。一方、水分に対して澱粉の量が多い場合は、製造後のチーズ様食品の硬さが硬くなり、食感が悪くなる。逆に、水分に対して澱粉の量が少ない場合は、製造後のチーズ様食品の硬さが柔らかくなるが、乳化した原料を冷却して固化させる際の硬化速度は遅くなる。そこで、本実施の形態にかかるチーズ様食品では、製造時の原料の硬化速度と製造後のチーズ様食品の硬さとのバランスを考慮して、水分に対する澱粉の質量比を0.55以上0.92以下としている。水分に対する澱粉の質量比をこのような範囲とすることで、チーズ様食品の生産性を向上させつつ、適切な食感を備えるチーズ様食品を提供することができる。 That is, in cheese-like foods, if the amount of starch is increased relative to the water content, the curing rate when the emulsified raw material is cooled and solidified can be increased. On the other hand, when the amount of starch is large relative to the water content, the hardness of the cheese-like food after production becomes hard and the texture becomes poor. On the contrary, when the amount of starch is small with respect to the water content, the hardness of the cheese-like food after production becomes soft, but the curing rate when the emulsified raw material is cooled and solidified becomes slow. Therefore, in the cheese-like food according to the present embodiment, the mass ratio of starch to water is set to 0.55 or more and 0. It is set to 92 or less. By setting the mass ratio of starch to water in such a range, it is possible to provide a cheese-like food having an appropriate texture while improving the productivity of the cheese-like food.
<チーズ様食品の製造方法>
 次に、本実施の形態にかかるチーズ様食品の製造方法について説明する。
 本実施の形態にかかるチーズ様食品を製造する際は、まず、酸処理澱粉を少なくとも含む澱粉と、水分と、油脂と、を含む混合物(原料)を準備する(準備工程)。このとき準備する混合物に含まれる澱粉の水分に対する質量比は、0.55以上0.92以下とし、澱粉に対する油脂の質量比は0.25以上1.80以下とする。また、本実施の形態では、準備する混合物に含まれる澱粉の水分に対する質量比を0.60以上0.86以下とすることが好ましく、0.62以上0.80以下とすることがより好ましく、0.65以上0.77以下とすることが更に好ましい。なお、当該混合物には、上述したチーズ様食品の原料を用いることができる。また、混合物を準備する際は、水、澱粉及び油脂を一緒に混合してもよく、任意の2成分を予め混合した後に残りの成分を加えて混合してもよい。
<Cheese-like food manufacturing method>
Next, a method for producing a cheese-like food according to the present embodiment will be described.
When producing the cheese-like food according to the present embodiment, first, a mixture (raw material) containing starch containing at least acid-treated starch, water, and fats and oils is prepared (preparation step). The mass ratio of starch contained in the mixture prepared at this time to water content 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 or less. Further, in the present embodiment, the mass ratio of the starch contained in the prepared mixture to the water content is preferably 0.60 or more and 0.86 or less, and more preferably 0.62 or more and 0.80 or less. It is more preferably 0.65 or more and 0.77 or less. The above-mentioned raw materials for cheese-like foods can be used for the mixture. When preparing the mixture, water, starch and fat may be mixed together, or any two components may be mixed in advance and then the remaining components may be added and mixed.
 次に、準備した混合物を加熱しながら攪拌して乳化させる(攪拌工程)。例えば、準備した混合物を加熱しないで数分間攪拌し、その後、加熱を開始して、澱粉が糊化して全体が乳化するまで攪拌を行う。混合物を加熱しながら攪拌する際の温度は、混合物の温度が80℃以上120℃未満となるようにすることが好ましい。乳化させる工程の具体例を挙げると、混合物を加熱しない状態で、プロペラ攪拌機を用いて1200rpmの条件で1分間攪拌する。その後、90℃の湯浴で加熱しながら、1000rpmの条件で6分間攪拌することで、混合物を乳化させることができる。なお、前記攪拌工程では、加熱手段として生蒸気を注入してもよい。その際、注入した生蒸気を前記水分として換算する。 Next, the prepared mixture is stirred and emulsified while heating (stirring step). For example, the prepared mixture is stirred for a few minutes without heating, then heating is initiated until the starch gelatinizes and the whole is emulsified. The temperature at which the mixture is stirred while being heated is preferably such that the temperature of the mixture is 80 ° C. or higher and lower than 120 ° C. To give a specific example of the step of emulsification, the mixture is stirred for 1 minute under the condition of 1200 rpm using a propeller stirrer without heating. Then, the mixture can be emulsified by stirring for 6 minutes under the condition of 1000 rpm while heating in a hot water bath at 90 ° C. In the stirring step, raw steam may be injected as a heating means. At that time, the injected raw steam is converted as the water content.
 攪拌工程には、プロペラ型攪拌機以外の装置を用いてもよい。例えば、ケトル型乳化機、ステファン型乳化機、表面かきとり式乳化機等の乳化機や、ホモミキサーやプロペラ型撹拌機で混合物を乳化した後に、表面かきとり式熱交換器等を用いて加熱してもよい。このように加熱工程を含むことにより、混合液が糊液となり、チーズ様食品にチーズらしい食感を付与することができる。 A device other than the propeller type stirrer may be used in the stirring step. For example, after emulsifying the mixture with an emulsifier such as a kettle type emulsifier, a Stefan type emulsifier, or a surface scraping type emulsifier, or a homomixer or a propeller type stirrer, the mixture is heated using a surface scraping type heat exchanger or the like. May be good. By including the heating step in this way, the mixed liquid becomes a paste liquid, and a cheese-like texture can be imparted to the cheese-like food.
 その後、乳化した混合物を冷却して固化する(冷却工程)。このときの冷却温度は、例えば0℃超10℃以下の雰囲気下で冷却することができる。この温度で冷却することで、乳化した混合物に適切な硬さを付与することができる。その後、固まった混合物(チーズ様食品)を裁断して、包装容器等に充填してもよい。 After that, the emulsified mixture is cooled and solidified (cooling step). The cooling temperature at this time can be, for example, cooling in an atmosphere of more than 0 ° C. and 10 ° C. or lower. Cooling at this temperature can impart appropriate hardness to the emulsified mixture. Then, the solidified mixture (cheese-like food) may be cut and filled in a packaging container or the like.
 なお、本実施の形態にかかるチーズ様食品の製造方法において冷却工程は、乳化した混合物(乳化液)を包装容器等に充填してから行ってもよい。例えば、個別に包装されたスライス状のチーズ様食品を製造する際は、空洞を有する帯状の包装フィルムの内部に乳化液を充填し、乳化液が充填された包装フィルムを冷却して乳化液を固めてチーズ様食品を製造する。このとき、乳化液が充填された包装フィルムを上下方向からプレスして扁平状とし(例えば、2つのローラーの間を通過させて扁平状にする)、冷却後、切り分けることで、包装フィルムに包装されたスライス状のチーズ様食品を製造することができる。 In the method for producing a cheese-like food according to the present embodiment, the cooling step may be performed after the emulsified mixture (emulsified liquid) is filled in a packaging container or the like. For example, when producing individually packaged sliced cheese-like food, an emulsion is filled inside a band-shaped packaging film having a cavity, and the packaging film filled with the emulsion is cooled to form an emulsion. Harden to produce cheese-like food. At this time, the packaging film filled with the emulsion is pressed from above and below to make it flat (for example, it is passed between two rollers to make it flat), cooled, and then cut into pieces to wrap it in the packaging film. Sliced cheese-like food can be produced.
 本実施の形態にかかるチーズ様食品の製造方法において、チーズの厚みは制限されないが、3cm以下、2cm以下、1.5cm以下とすることができる。強度の観点から、0.2mm以上とすることが好ましく、0.5mm以上とすることがより好ましく、1mm以上とすることがより好ましい。例えば、乳化液が充填された包装フィルムを扁平状にする際、厚さが0.2mm以上3.0mm以下、好ましくは0.8mm以上2.0mmとなるようにすることができる。本発明によれば、乳化液の硬化が促進されるため、厚みの小さいチーズの生産性を向上させることができる。 In the method for producing cheese-like food according to the present embodiment, the thickness of cheese is not limited, but can be 3 cm or less, 2 cm or less, and 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 even more preferably 1 mm or more. For example, when the packaging film filled with the emulsion is flattened, the thickness can be 0.2 mm or more and 3.0 mm or less, preferably 0.8 mm or more and 2.0 mm. According to the present invention, since the hardening of the emulsion is promoted, the productivity of cheese having a small thickness can be improved.
 すなわち、包装フィルムの内部に乳化液を充填し、乳化液が充填された包装フィルムを冷却してチーズ様食品を製造する方法では、乳化液の充填と乳化液の冷却とを連続的に行っている。このため、この方法を用いてチーズ様食品を製造する場合は、冷却工程において乳化液が迅速に固化することが重要である。 That is, in the method of filling the inside of the packaging film with an emulsion and cooling the packaging film filled with the emulsion to produce a cheese-like food, the filling of the emulsion and the cooling of the emulsion are continuously performed. There is. Therefore, when producing cheese-like foods using this method, it is important that the emulsion quickly solidifies in the cooling step.
 上述のように本実施の形態では、水分に対する澱粉の質量比を0.55以上0.92以下としているので、冷却工程において乳化液が固化する際の硬化速度を速くすることができる。このことから、本実施の形態にかかるチーズ様食品の製造方法は、包装フィルムの内部に乳化液を充填し、乳化液が充填された包装フィルムを冷却してチーズ様食品を製造する方法に特に好適に用いることができる。例えば、本実施の形態にかかるチーズ様食品の製造方法は、IWS(Individual wrapping slice)タイプの充填装置を用いた製造工程に好適に用いることができる。 As described above, in the present embodiment, the mass ratio of starch to water is 0.55 or more and 0.92 or less, so that the curing rate when the emulsion solidifies in the cooling step can be increased. From this, the method for producing a cheese-like food according to the present embodiment is particularly particularly a method for producing a cheese-like food by filling the inside of the packaging film with an emulsion and cooling the packaging film filled with the emulsion. It can be preferably used. For example, the method for producing a cheese-like food according to the present embodiment can be suitably used for a production process using an IWS (Individual wrapping slice) type filling device.
 以上で説明した本実施の形態にかかる発明により、チーズ様食品の生産性を向上させるとともに、適切な食感を備えるチーズ様食品、及びチーズ様食品の製造方法を提供することができる。 According to the invention according to the present embodiment described above, it is possible to provide a cheese-like food having an appropriate texture and a method for producing the cheese-like food while improving the productivity of the cheese-like food.
 次に、本発明の実施例について説明する。 Next, examples of the present invention will be described.
<実験1>
 実験1として、以下の方法を用いて実施例1-1~実施例1-7、及び比較例1-1~比較例1-2にかかるチーズ様食品を作製した。
<Experiment 1>
As Experiment 1, cheese-like foods according to Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-2 were prepared using the following methods.
(サンプルの作製)
 まず、以下の原料を準備した(表1参照)。
 澱粉として酸処理アセチル化馬鈴薯澱粉(Lyckeby11200:Lyckeby社製)およびヒドロキシプロピル化タピオカ澱粉(ジェルコール(登録商標) POT-05:株式会社J-オイルミルズ社製)を準備した。乳化剤としてオクテニルコハク酸澱粉ナトリウム(N-CREAMER(登録商標)46:イングレディオン社製)を準備した。油脂としてパーム油(株式会社J-オイルミルズ社製)を準備した。そしてこれらの原料を食塩、水、香料とともに容器に投入した。容器に投入した各々の原料の割合(質量%)は表1に示す通りである。
(Preparation of sample)
First, the following raw materials were prepared (see Table 1).
Acid-treated acetylated potato starch (Lyckeby 11200: manufactured by Lyckeby) and hydroxypropylated tapioca starch (Gelcol® POT-05: manufactured by J-Oil Mills Co., Ltd.) were prepared as starches. Sodium octenyl succinate starch (N-CREAMER (registered trademark) 46: manufactured by Ingredion Co., Ltd.) was prepared as an emulsifier. Palm oil (manufactured by J-Oil Mills Co., Ltd.) was prepared as an oil and fat. Then, these raw materials were put into a container together with salt, water, and spices. The ratio (mass%) of each raw material charged into the container is as shown in Table 1.
 例えば、実施例1-1の場合は、総重量に対して、酸処理アセチル化馬鈴薯澱粉が22.5%、ヒドロキシプロピル化タピオカ澱粉が2.6%、オクテニルコハク酸澱粉ナトリウムが2.0%、食塩が1.8%、水が42.0%、パーム油が29.0%、香料が0.1%となるように、各々の原料を秤量して容器に投入した。 For example, in the case of Example 1-1, acid-treated acetylated potato starch was 22.5%, hydroxypropylated tapioca starch was 2.6%, and sodium octenyl succinate was 2.0%, based on the total weight. Each raw material was weighed and put into a container so that the salt content was 1.8%, the water content was 42.0%, the palm oil content was 29.0%, and the fragrance content was 0.1%.
 そして、容器内の混合物(原料)を、加熱しない状態でプロペラ攪拌機を用いて1200rpmの条件で1分間攪拌した。その後、90℃の湯浴で加熱しながら、1000rpmの条件で6分間攪拌することで、混合物を乳化させた。つまり、加熱しながら攪拌して、澱粉を糊化させて混合物を乳化させた。 Then, the mixture (raw material) in the container was stirred for 1 minute under the condition of 1200 rpm using a propeller stirrer without heating. Then, the mixture was emulsified by stirring for 6 minutes under the condition of 1000 rpm while heating in a hot water bath at 90 ° C. That is, the mixture was emulsified by gelatinizing the starch by stirring while heating.
 その後、乳化した混合液を直径5cm深さ1.3cmの円柱状のステンレス容器にいっぱいまで入れ、この容器の上面をラップで覆い、ゴムを巻いて密封した。そして、容器全体を氷水に浸けて1時間冷却した。このような方法を用いて、原料の割合が各々異なる実施例1-1~実施例1-7、及び比較例1-1~比較例1-2にかかるチーズ様食品を作製した。 After that, the emulsified mixed solution was put into a cylindrical stainless steel container having a diameter of 5 cm and a depth of 1.3 cm to the full extent, the upper surface of this container was covered with a wrap, and rubber was wrapped and sealed. Then, the whole container was immersed in ice water and cooled for 1 hour. Using such a method, the cheese-like foods according to Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-2 in which the ratios of the raw materials were different were prepared.
(評価)
 各々のサンプルに対して、以下の4つの項目を評価した。
(evaluation)
The following four items were evaluated for each sample.
1.製造適正(加熱攪拌時)
 混合物を加熱しながら攪拌した際の混合物の状態を視認し、加熱攪拌時の製造適性を評価した。具体的には、加熱攪拌時に粘度が上昇しすぎて攪拌が不可能になった場合や乳化できない場合を製造適性がないと評価した。また、加熱攪拌時の粘度が低く、乳化状態が良いものを優れていると評価した。製造適正(加熱攪拌時)の評価基準は下記の通りである。なお、A~Cを合格とした。
1. 1. Proper manufacturing (during heating and stirring)
The state of the mixture when it was stirred while heating was visually observed, and the manufacturing suitability during heating and stirring was evaluated. Specifically, it was evaluated that there was no production suitability when the viscosity increased too much during heating and stirring and stirring became impossible or emulsification was not possible. In addition, those having a low viscosity during heating and stirring and having a good emulsified state were evaluated as excellent. The evaluation criteria for manufacturing suitability (during heating and stirring) are as follows. In addition, A to C were accepted.
A:粘度が低く乳化状態が良い
B:粘度が若干高いが乳化している
C:粘度が高いが乳化している
D:粘度が高く流動性が低い;乳化状態が悪い
A: Low viscosity and good emulsification B: Slightly high viscosity but emulsified C: High viscosity but emulsified D: High viscosity and low fluidity; Poor emulsification
2.硬化速度
 氷水で5分間冷却した後のサンプルの硬さを評価した。具体的には以下の方法を用いてサンプルの硬さを測定した。
2. Curing rate The hardness of the sample after cooling with ice water for 5 minutes was evaluated. Specifically, the hardness of the sample was measured using the following method.
 上記の製造工程において、乳化した混合液をステンレス容器に入れて、容器全体を氷水に浸けて5分間冷却した後のサンプルの硬さを、テクスチャーアナライザー(TA-XT2i:英弘精機株式会社製)を用いて測定した。具体的には、テクスチャーアナライザーを用いて降伏点を測定し、この値をサンプルの硬さを示す値として用いた。このときの測定条件は下記の通りである。 In the above manufacturing process, the emulsified mixed solution was placed in a stainless steel container, the entire container was immersed in ice water and cooled for 5 minutes, and then the hardness of the sample was measured using a texture analyzer (TA-XT2i: manufactured by Eiko Seiki Co., Ltd.). Measured using. Specifically, the yield point was measured using a texture analyzer, and this value was used as a value indicating the hardness of the sample. The measurement conditions at this time are as follows.
 プランジャー:直径5mmの円柱状
 ステージ進入速度: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
Plunger: Cylindrical stage with a diameter of 5 mm Entry speed: 6 cm / min Measurement time: 10 seconds after the plunger comes into contact with the sample
 具体的な評価基準は下記の通りである。なお、A~Cを合格とした。
A:100g以上
B:75g以上99g以下
C:50g以上74g以下
D:49g以下
The specific evaluation criteria are as follows. In addition, A to C were accepted.
A: 100g or more B: 75g or more and 99g or less C: 50g or more and 74g or less D: 49g or less
3.製品硬さ
 氷水で1時間冷却した後のサンプルの硬さを評価した。具体的には以下の方法を用いてサンプルの硬さを測定した。
3. 3. Product hardness The hardness of the sample after cooling with ice water for 1 hour was evaluated. Specifically, the hardness of the sample was measured using the following method.
 上記の製造工程において、乳化した混合液をステンレス容器に入れて、容器全体を氷水に浸けて1時間冷却した後のサンプルの硬さを測定した。なお、氷水で1時間冷却した後のサンプルの硬さについても、氷水で5分間冷却した後のサンプルと同様の方法を用いて測定した。 In the above manufacturing process, the hardness of the sample was measured after the emulsified mixed solution was placed in a stainless steel container, the entire container was immersed in ice water and cooled for 1 hour. The hardness of the sample after cooling with ice water for 1 hour was also measured by using the same method as that of the sample after cooling with ice water for 5 minutes.
 また、市販のチーズに対して上記と同様の方法を用いて硬さを測定した。すなわち、市販のチーズを90℃の湯浴で加熱しながら6分間攪拌して溶解した。その後、溶解したチーズをステンレス容器に入れ、上面をラップで覆い、ゴムを巻いて密封した。容器全体を氷水に浸けて1時間冷却した後のサンプルの硬さを、テクスチャーアナライザーを用いて測定した。市販のチーズの硬さは下記の通りである。 In addition, the hardness of commercially available cheese was measured using the same method as above. That is, commercially available cheese was dissolved by stirring for 6 minutes while heating in a hot water bath at 90 ° C. Then, the melted cheese was placed in a stainless steel container, the upper surface was covered with a wrap, and rubber was wrapped and sealed. 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.
 市販チーズ1:雪印メグミルク株式会社製 スライスチーズ 硬さ:816g
 市販チーズ2:六甲バター株式会社製 QBBベビーチーズ 硬さ:511g
Commercial cheese 1: Made by Snow Brand Megmilk Co., Ltd. Sliced cheese Hardness: 816g
Commercial cheese 2: Made by Rokko Butter Co., Ltd. QBB baby cheese Hardness: 511g
 上記市販チーズ1、2の硬さを基準として、氷水で1時間冷却した後のサンプル(実施例1-1~実施例1-7、及び比較例1-1~比較例1-2)の硬さを評価した。具体的には、測定した硬さが市販チーズに近いものを良好であると判断した。具体的な評価基準は下記の通りである。なお、A~Cを合格とした。 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 based on the hardness of the commercially available cheeses 1 and 2. Evaluated. Specifically, it was judged that the measured hardness was close to that of commercially available cheese. The specific evaluation criteria are as follows. In addition, A to C were accepted.
A:500gから800g
B:400g以上499g以下または801g以上900g以下
C:300g以上399g以下または901g以上1000g以下
D:299g以下または1001g以上
A: 500g to 800g
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.製品食感
 試作後の各サンプルを数日間5℃で保管し、加熱せずに試食することで食感を評価した。食感が硬すぎず、しなやかさがあり、弾力が強すぎないものを優れているものとして評価した。具体的な評価基準は下記の通りである。なお、A~Cを合格とした。
4. Product texture Each sample after trial production was stored at 5 ° C for several days and tasted without heating to evaluate the texture. Those with a texture that was not too hard, supple, and not too elastic were evaluated as excellent. The specific evaluation criteria are as follows. In addition, A to C were accepted.
A:チーズらしい
B:ややチーズらしい
C:若干チーズらしさに欠けるが不可ではない
D:チーズらしさがない
A: Cheese-like B: Slightly cheese-like C: Slightly lacking in cheese-like but not impossible D: Not cheese-like
(実験1の結果)
 実験1では、澱粉と水(水分)との質量比を変化させて、澱粉と水の質量比の好適な範囲について検討した。具体的には、水に対する澱粉の質量比(澱粉/水)を、0.53~0.94の範囲で変化させて、澱粉と水の質量比の好適な範囲を調べた。なお、実験1では、各サンプルの乳化剤、食塩、パーム油(油脂)、香料の割合はほぼ同一とした。
(Result of Experiment 1)
In Experiment 1, the suitable range of the mass ratio of starch and water was examined by changing the mass ratio of starch and water (moisture). Specifically, the mass ratio of starch to water (starch / water) was changed in the range of 0.53 to 0.94, and a suitable range of the mass ratio of starch to water was investigated. In Experiment 1, the proportions of emulsifier, salt, palm oil (fat and oil), and fragrance of each sample were almost the same.
 製造適性(加熱攪拌時)の評価結果に着目すると、水に対する澱粉の質量比(澱粉/水)が小さい比較例1-1、実施例1-1が最も高い評価(A)となった。一方、水に対する澱粉の質量比(澱粉/水)が大きい比較例1-2では低い評価(D)となった。これは水に対する澱粉の質量比が大きい(澱粉の量が多い)場合は、加熱攪拌時の粘度が高くなり、混合物の流動性が低下するためであると考えられる。 Focusing on the evaluation results of production suitability (during 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, Comparative Example 1-2, which had a large mass ratio of starch to water (starch / water), gave a low evaluation (D). It is considered that this is because when the mass ratio of starch to water is large (the amount of starch is large), the viscosity at the time of heating and stirring increases and the fluidity of the mixture decreases.
 また、硬化速度の評価結果に着目すると、水に対する澱粉の質量比(澱粉/水)が大きい実施例1-7、比較例1-2では最も高い評価(A)となった。一方、水に対する澱粉の質量比(澱粉/水)が小さい比較例1-1では低い評価(D)となった。 Focusing on the evaluation result of the curing rate, the evaluation (A) was the highest in Examples 1-7 and Comparative Example 1-2 in which the mass ratio of starch to water (starch / water) was large. On the other hand, Comparative Example 1-1, which had a small mass ratio of starch to water (starch / water), gave a low evaluation (D).
 また、製品硬さの評価結果に着目すると、実施例1-3~実施例1-6では最も高い評価(A)となった。一方、水に対する澱粉の質量比(澱粉/水)が大きい比較例1-2では低い評価(D)となった。 Focusing on the evaluation result of product hardness, the highest evaluation (A) was obtained in Examples 1-3 to 1-6. On the other hand, Comparative Example 1-2, which had a large mass ratio of starch to water (starch / water), gave a low evaluation (D).
 このように硬化速度と製品硬さとの間にはトレードオフの関係がある。すなわち、水に対する澱粉の質量比が大きい(澱粉の量が多い)場合は硬化速度が速くなるが、製品硬さが硬くなる。逆に、水に対する澱粉の質量比が小さい(澱粉の量が少ない)場合は製品硬さが良好になるが、硬化速度が遅くなる。したがって、チーズ様食品を製造する際は、澱粉と水の割合のバランスが重要であり、実験1の結果から、水に対する澱粉の質量比(澱粉/水)を0.60以上0.86以下とすることが好ましく、0.60以上0.77以下とすることが更に好ましい。水に対する澱粉の質量比(澱粉/水)をこの範囲とすることで、硬化速度と製品硬さの両方を良好にすることができる。 In this way, there is a trade-off relationship between the curing speed and product hardness. That is, when the mass ratio of starch to water is large (the amount of starch is large), the curing rate becomes high, but the product hardness becomes hard. On the contrary, when the mass ratio of starch to water is small (the amount of starch is small), the product hardness is good, but the curing rate is slow. Therefore, when producing cheese-like foods, the balance of the ratio of starch and water is important, and from the results of Experiment 1, the mass ratio of starch to water (starch / water) is 0.60 or more and 0.86 or less. It is preferably 0.60 or more and 0.77 or less. By setting the mass ratio of starch to water (starch / water) in this range, both the curing speed and the hardness of the product can be improved.
 また、実験1の結果から、チーズ様食品中の酸処理アセチル化馬鈴薯澱粉の割合は、22.5%以上28.5%以下が好ましく、22.5%以上26.5%以下がより好ましい。 Further, from the result 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.
 なお、実施例1-3と実施例1-4との違いは、ヒドロキシプロピル化タピオカ澱粉の有無であるが、実施例1-3と実施例1-4との評価結果をみると、評価結果に大きな違いはなかった。一方、実施例1-3と実施例1-4とにかかるチーズ様食品を加熱して試食して比べてみると、ヒドロキシプロピル化タピオカ澱粉を含む実施例1-3の方が、実施例1-4よりも食感が良好であった。 The difference between Examples 1-3 and Example 1-4 is the presence or absence of hydroxypropylated tapioca starch. Looking at the evaluation results of Examples 1-3 and Example 1-4, the evaluation results Did not make a big difference. On the other hand, when the cheese-like foods according to Examples 1-3 and 1-4 were heated and tasted and compared, Example 1-3 containing hydroxypropylated tapioca starch was found to be Example 1. The texture was better than -4.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
<実験2>
 実験2として、実施例2-1~実施例2-6、及び比較例2-1~比較例2-2にかかるチーズ様食品を作製した。なお、チーズ様食品の作製方法および評価方法は、実験1と同様である。実験2の各実施例、及び各比較例の原料の割合(質量%)は表2に示す通りである。
<Experiment 2>
As Experiment 2, cheese-like foods according to Examples 2-1 to 2-6 and Comparative Examples 2-1 to 2-2 were prepared. The method for producing the cheese-like food and the evaluation method are the same as in Experiment 1. The ratio (mass%) of the raw materials of each example of Experiment 2 and each comparative example is as shown in Table 2.
 実験2では、澱粉と水(水分)との質量比(澱粉/水)をほぼ固定した状態で、澱粉とパーム油(油脂)の比率を変化させた。具体的には、実験2では、澱粉に対するパーム油の質量比(パーム油/澱粉)を、0.19~2.21の範囲で変化させて、澱粉に対するパーム油の質量比(パーム油/澱粉)の好適な範囲を調べた。このとき、澱粉の割合は、18.4%~32.2%の範囲で変化させた。また、パーム油の割合は、6.7%~45.0%の範囲で変化させた。 In Experiment 2, the ratio of starch to palm oil (fat and oil) was changed while the mass ratio of starch to water (moisture) (starch / water) was almost fixed. Specifically, in Experiment 2, the mass ratio of palm oil to starch (palm oil / starch) was changed in the range of 0.19 to 2.21, and the mass ratio of palm oil to starch (palm oil / starch) was changed. ) Was investigated. At this time, the ratio of starch was changed in the range of 18.4% to 32.2%. The proportion of palm oil was changed in the range of 6.7% to 45.0%.
 製造適性(加熱攪拌時)の評価結果に着目すると、比較例2-2ではパーム油の割合が多いため、乳化状態が弱く、やや油脂が分離していたため、低い評価(D)となった。これ以外のサンプルでは、製造適性(加熱攪拌時)が最低基準(C)を満たしていた。 Focusing on the evaluation results of manufacturing suitability (during heating and stirring), in Comparative Example 2-2, the proportion of palm oil was large, so the emulsified state was weak, and the fats and oils were slightly separated, resulting in a low evaluation (D). In the other samples, the production suitability (during heating and stirring) satisfied the minimum standard (C).
 また、食感の評価に着目すると、比較例2-1では低い評価(D)となった。これは、澱粉に対するパーム油の質量比(パーム油/澱粉)が小さい(換言すると、澱粉の割合が多い)ため、サンプルが硬くなったと考えられる。これら以外のサンプルでは、食感の評価の最低基準(C)を満たしていた。 Focusing on the evaluation of texture, the evaluation (D) was low in Comparative Example 2-1. This is because the mass ratio of palm oil to starch (palm oil / starch) is small (in other words, the ratio of starch is large), so it is considered that the sample became hard. Samples other than these met the minimum criteria (C) for texture evaluation.
 このように、チーズ様食品を製造する際は、澱粉とパーム油(油脂)の割合のバランスも重要であり、実験2の結果から、澱粉に対するパーム油の質量比(パーム油/澱粉)は0.28以上1.67以下が好ましいことが分かった。この結果から、0.25以上1.80以下が好ましいと考えられた。また、0.30以上1.50以下がより好ましく、0.49以上1.48以下が更に好ましいと考えられた。 In this way, when producing cheese-like foods, the balance of the ratio of starch and palm oil (fat and oil) is also important, and from the results of Experiment 2, the mass ratio of palm oil to starch (palm oil / starch) is 0. It was found that .28 or more and 1.67 or less is preferable. From this result, it was considered that 0.25 or more and 1.80 or less are preferable. Further, it was considered that 0.30 or more and 1.50 or less was more preferable, and 0.49 or more and 1.48 or less was further preferable.
 このとき、澱粉の総量は、21.0%以上35.3%以下が好ましく、23.3%以上34.0%以下がより好ましく、24.0%以上32.5%以下が更に好ましい。また、パーム油の割合は、8.0%以上40.0%以下が好ましく、10.0%以上38.8%以下がより好ましく、16.0%以上36.1%以下が更に好ましいことがわかった。 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 further preferably 24.0% or more and 32.5% or less. The proportion 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 further preferably 16.0% or more and 36.1% or less. all right.
 また、実験2の結果から、チーズ様食品中の酸処理アセチル化馬鈴薯澱粉の割合は、21.0%以上32.0%以下が好ましく、21.1%以上31.9%以下がより好ましく、22.1%以上30.0%以下が更に好ましい。 Further, from the results of Experiment 2, the ratio of the 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. More preferably, it is 22.1% or more and 30.0% or less.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
<実験3>
 実験3として、実施例3-1、及び比較例3-1~比較例3-4にかかるチーズ様食品を作製した。実験3では、酸処理アセチル化馬鈴薯澱粉以外の澱粉も用いて、チーズ様食品を作製した。具体的には、澱粉として下記の澱粉を使用した。
<Experiment 3>
As Experiment 3, cheese-like foods according to Example 3-1 and Comparative Examples 3-1 to 3-4 were prepared. In Experiment 3, a cheese-like food was prepared using starch other than acid-treated acetylated potato starch. Specifically, the following starch was used as the starch.
・実施例3-1:酸処理アセチル化馬鈴薯澱粉(Lyckeby11200:Lyckeby社製)
・比較例3-1:アセチル化タピオカ澱粉(アクトボディー(登録商標) N-5:株式会社J-オイルミルズ社製)
・比較例3-2:馬鈴薯デンプン(ジェルコール(登録商標) BP-200:株式会社J-オイルミルズ社製)
・比較例3-3:リン酸架橋馬鈴薯澱粉(ジェルコール(登録商標) KPS-200:株式会社J-オイルミルズ社製)
・比較例3-4:ヒドロキシプロピル化リン酸架橋馬鈴薯澱粉(ジェルコール(登録商標) EG-500:株式会社J-オイルミルズ社製)
Example 3-1: Acid-treated acetylated potato starch (Lyckeby 11200: manufactured by Lyckeby)
-Comparative Example 3-1: Acetylated tapioca starch (Actbody (registered trademark) N-5: manufactured by J-Oil Mills Co., Ltd.)
-Comparative example 3-2: Potato starch (Gelcol (registered trademark) BP-200: manufactured by J-Oil Mills Co., Ltd.)
-Comparative Example 3-3: Phosphate-crosslinked potato starch (Gelcol (registered trademark) KPS-200: manufactured by J-Oil Mills Co., Ltd.)
-Comparative Example 3-4: Hydroxypropylated Phosphate Crosslinked Potato Starch (Gelcol (registered trademark) EG-500: J-Oil Mills Co., Ltd.)
 なお、これ以外のチーズ様食品の作製方法および評価方法は、実験1と同様である。実験3の実施例、及び各比較例の原料の割合(質量%)は表3に示す通りである。実験3では、澱粉の種類とチーズ様食品の状態との関係を調べることを目的としているため、各サンプルにおける各々の原料の割合を同一とした(つまり、澱粉の種類のみが異なる)。 The other methods for producing and evaluating cheese-like foods are the same as in Experiment 1. The ratios (mass%) of the raw materials of the examples of Experiment 3 and each of the comparative examples are as shown in Table 3. Since the purpose of Experiment 3 was to investigate the relationship between the type of starch and the state of cheese-like food, the ratio of each raw material in each sample was the same (that is, only the type of starch was different).
 表3に示すように、実験3では、実施例3-1以外のサンプル(比較例3-1~比較例3-4)において、製造適性(加熱攪拌時)が低い評価(D)となった。このため、適切な条件を満たすチーズ様食品を作製することができなかった。よって、実験3の結果から、本発明では、酸処理アセチル化馬鈴薯澱粉を用いることで、本発明の目的を満たすチーズ様食品を作製できるといえる。 As shown in Table 3, in Experiment 3, in the samples other than Example 3-1 (Comparative Example 3-1 to Comparative Example 3-4), the production suitability (during heating and stirring) was evaluated as low (D). .. Therefore, it was not possible to produce a cheese-like food satisfying appropriate conditions. Therefore, from the results of Experiment 3, it can be said that in the present invention, a cheese-like food satisfying the object of the present invention can be produced by using the acid-treated acetylated potato starch.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
<実験4>
 実験4として、実施例4-1~実施例4-4にかかるチーズ様食品を作製した。なお、チーズ様食品の作製方法および評価方法は、実験1と同様である。実験4の各実施例の原料の割合(質量%)は表4に示す通りである。
<Experiment 4>
As Experiment 4, cheese-like foods according to Examples 4-1 to 4-4 were prepared. The method for producing the cheese-like food and the evaluation method are the same as in Experiment 1. The ratio (mass%) of the raw materials of each example of Experiment 4 is as shown in Table 4.
 実験1で説明したように、澱粉にヒドロキシプロピル化タピオカ澱粉を含めると、チーズ様食品の食感が良好になった。このため実験4では、ヒドロキシプロピル化タピオカ澱粉の添加量の上限値について検討した。具体的には、実験4では、ヒドロキシプロピル化タピオカ澱粉の割合を、0%~4.6%の範囲で変化させたサンプルを作製した。なお、実験4では、水に対する澱粉の質量比(澱粉/水)が、0.67または0.68となるように設定した。 As explained in Experiment 1, when hydroxypropylated tapioca starch was included in the starch, the texture of the cheese-like food was improved. Therefore, in Experiment 4, the upper limit of the amount of hydroxypropylated tapioca starch added was examined. Specifically, in Experiment 4, a sample was prepared in which the proportion 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 be 0.67 or 0.68.
 表4に示すように、実施例4-1~実施例4-4では、各評価項目が基準値(C)以上となった。この結果から、ヒドロキシプロピル化タピオカ澱粉は、およそ5.5%以下であればいずれも好適であることがわかった。 As shown in Table 4, in Examples 4-1 to 4-4, each evaluation item was equal to or higher than the reference value (C). From this result, it was found that the hydroxypropylated tapioca starch is suitable as long as it is about 5.5% or less.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
<実験5>
 実験5として、実施例5-1、及び実施例5-2にかかるチーズ様食品を作製した。実験5では、水分として水以外の液体も用いて、チーズ様食品を作製した。具体的には、実施例5-2では、水分として豆乳(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)を使用した。なお、これ以外のチーズ様食品の作製方法および評価方法については、実験1と同様である。実験5の各実施例の原料の割合(質量%)は表5に示す通りである。
<Experiment 5>
As Experiment 5, cheese-like foods according to Example 5-1 and Example 5-2 were prepared. In Experiment 5, a cheese-like food was prepared using a liquid other than water as water. Specifically, in Example 5-2, soymilk (delicious unadjusted soymilk, water content 90% by mass, manufactured by Kikkoman Co., Ltd.) was used as the water content. The other methods for producing and evaluating cheese-like foods are the same as in Experiment 1. The ratio (mass%) of the raw materials of each example of Experiment 5 is as shown in Table 5.
 表5に示すように、実験5では、実施例5-1、及び実施例5-2のサンプルにおいて、各評価項目が基準値(C)以上となった。よって、水分として豆乳を用いても基準値を満たすチーズ様食品を作製することができた。このように、水分として水以外の成分を用いることで、チーズ様食品に風味を付加することができる。例えば、水以外の成分を水分として用いてもよく、また、水と水以外の成分とを混合して水分として用いてもよい。 As shown in Table 5, in Experiment 5, each evaluation item was equal to or higher than the reference value (C) in the samples of Example 5-1 and Example 5-2. Therefore, even if soymilk was used as the water content, a cheese-like food satisfying the standard value could be produced. In this way, by using a component other than water as the water, it is possible to add flavor to the cheese-like food. For example, a component other than water may be used as water, or water and a component other than water may be mixed and used as water.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
<実験6>
 実験6として、実施例6-1~実施例6-4にかかるチーズ様食品を作製した。実験6では、酸処理馬鈴薯澱粉(アセチル化なし)を用いて、チーズ様食品を作製した。実験6の各実施例の原料の割合(質量%)は表6に示す通りである。実験6においても、酸処理馬鈴薯澱粉と水との割合(澱粉/水)を本発明の範囲内(0.55以上0.92以下)とした。
<Experiment 6>
As Experiment 6, cheese-like foods according to Examples 6-1 to 6-4 were prepared. In Experiment 6, a cheese-like food was prepared using acid-treated potato starch (without acetylation). The ratio (mass%) of the raw materials of each example of Experiment 6 is as shown in Table 6. 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).
 実験6では、酸処理馬鈴薯澱粉を使用した。また、キサンタンガムには三栄源エフ・エフ・アイ株式会社製、ビストップ(登録商標)D-3000-Sを使用した。また、なたね油(株式会社J-オイルミルズ社製)を使用した。なお、これ以外のチーズ様食品の原料については実験1と同様である。また、実験6にかかるチーズ様食品の作製方法および評価方法についても、実験1と同様である。 In Experiment 6, acid-treated potato starch was used. For xanthan gum, Bistop (registered trademark) D-3000-S manufactured by Saneigen FFI Co., Ltd. was used. In addition, rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) was used. The other raw materials for cheese-like foods are the same as in Experiment 1. Further, the method for producing the cheese-like food and the method for evaluating the cheese-like food according to Experiment 6 are the same as in Experiment 1.
 表6に示すように、実施例6-1~実施例6-4の全てにおいて、各評価結果が基準(C)を満たしていた。よって、酸処理アセチル化馬鈴薯澱粉の代わりに酸処理馬鈴薯澱粉を用いても、本発明の目的を満たすチーズ様食品を作製することができた。 As shown in Table 6, each evaluation result satisfied the criterion (C) in all of Examples 6-1 to 6-4. Therefore, even if acid-treated potato starch was used instead of the acid-treated acetylated potato starch, a cheese-like food satisfying the object of the present invention could be produced.
 実施例6-2では、ヒドロキシプロピル化タピオカ澱粉の代わりにキサンタンガムを用いたが、実施例6-2においても各評価結果が基準(C)を満たしていた。よって、ヒドロキシプロピル化タピオカ澱粉の代わりにキサンタンガムを用いても、本発明の目的を満たすチーズ様食品を作製することができた。 In Example 6-2, xanthan gum was used instead of hydroxypropylated tapioca starch, but in Example 6-2, each evaluation result satisfied the standard (C). Therefore, even if xanthan gum was used instead of hydroxypropylated tapioca starch, a cheese-like food satisfying the object of the present invention could be prepared.
 実施例6-3では、パーム油の代わりになたね油を用いたが、実施例6-3においても各評価結果が基準(C)を満たしていた。よって、パーム油の代わりになたね油を用いても、本発明の目的を満たすチーズ様食品を作製することができた。 In Example 6-3, rapeseed oil was used instead of palm oil, but in Example 6-3, each evaluation result satisfied the standard (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.
 実施例6-4では、澱粉として酸処理馬鈴薯澱粉とヒドロキシプロピル化タピオカ澱粉とを用いた。実施例6-4では、実験6の他の実施例と比べて食感の評価結果が特に良好であった。また、実施例6-1~実施例6-4では全体的に、硬化速度の評価結果(A)が良好であった。 In Example 6-4, acid-treated potato starch and hydroxypropylated tapioca starch were used as starch. In Example 6-4, the evaluation result of the texture was particularly good as compared with the other Examples of Experiment 6. Further, in Examples 6-1 to 6-4, the evaluation result (A) of the curing rate was good as a whole.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
 この出願は、2020年4月6日に出願された日本出願特願2020-068441を基礎とする優先権を主張し、その開示の全てをここに取り込む。 This application claims priority on the basis of Japanese application Japanese Patent Application No. 2020-068441 filed on April 6, 2020, and incorporates all of its disclosures herein.

Claims (14)

  1.  酸処理澱粉を少なくとも含む澱粉と、水分と、油脂と、を含む混合物を準備する工程と、
     前記混合物を加熱しながら攪拌して乳化させる工程と、
     前記乳化した混合物を冷却して固化する工程と、を備え、
     前記混合物に含まれる前記澱粉の前記水分に対する質量比を0.55以上0.92以下とし、
     前記混合物に含まれる前記油脂の前記澱粉に対する質量比を0.25以上1.80以下とする、
     チーズ様食品の製造方法。
    A step of preparing a mixture containing starch containing at least acid-treated starch, water, and fats and oils, and
    A step of stirring and emulsifying the mixture while heating, and a step of emulsifying the mixture.
    A step of cooling and solidifying the emulsified mixture is provided.
    The mass ratio of the starch contained in the mixture to the water content was 0.55 or more and 0.92 or less.
    The mass ratio of the fat and oil contained in the mixture to the starch is 0.25 or more and 1.80 or less.
    How to make cheese-like foods.
  2.  前記澱粉の前記水分に対する質量比を0.60以上0.86以下とする、請求項1に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to claim 1, wherein the mass ratio of the starch to the water content is 0.60 or more and 0.86 or less.
  3.  前記澱粉の前記水分に対する質量比を0.62以上0.80以下とする、請求項1に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to claim 1, wherein the mass ratio of the starch to the water content is 0.62 or more and 0.80 or less.
  4.  前記混合物に含まれる前記澱粉の割合を21.0質量%以上35.3質量%以下とする、請求項1~3のいずれか一項に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to any one of claims 1 to 3, wherein the proportion of the starch contained in the mixture is 21.0% by mass or more and 35.3% by mass or less.
  5.  前記混合物に含まれる前記油脂の割合を8.0質量%以上40.0質量%以下とする、請求項1~4のいずれか一項に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to any one of claims 1 to 4, wherein the proportion of the fats and oils contained in the mixture is 8.0% by mass or more and 40.0% by mass or less.
  6.  前記澱粉としてヒドロキシプロピル化澱粉を更に含む、請求項1~5のいずれか一項に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to any one of claims 1 to 5, further comprising hydroxypropylated starch as the starch.
  7.  前記混合物に含まれる前記ヒドロキシプロピル化澱粉の割合を5.5質量%以下とする、請求項6に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to claim 6, wherein the proportion of the hydroxypropylated starch contained in the mixture is 5.5% by mass or less.
  8.  前記ヒドロキシプロピル化澱粉がヒドロキシプロピル化タピオカ澱粉である、請求項6または7に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to claim 6 or 7, wherein the hydroxypropylated starch is hydroxypropylated tapioca starch.
  9.  前記酸処理澱粉が酸処理馬鈴薯澱粉である、請求項1~8のいずれか一項に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to any one of claims 1 to 8, wherein the acid-treated starch is acid-treated potato starch.
  10.  前記酸処理澱粉が酸処理アセチル化馬鈴薯澱粉である、請求項1~8のいずれか一項に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to any one of claims 1 to 8, wherein the acid-treated starch is acid-treated acetylated potato starch.
  11.  前記混合物がさらに乳化剤を含む、請求項1~10のいずれか一項に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to any one of claims 1 to 10, wherein the mixture further contains an emulsifier.
  12.  前記乳化剤がオクテニルコハク酸澱粉ナトリウムである、請求項11に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to claim 11, wherein the emulsifier is sodium octenyl succinate starch.
  13.  前記水分は、水、豆乳、及びココナッツミルクのうちの少なくとも一つを含む、請求項1~12のいずれか一項に記載のチーズ様食品の製造方法。 The method for producing a cheese-like food according to any one of claims 1 to 12, wherein the water content contains at least one of water, soy milk, and coconut milk.
  14.  酸処理澱粉を少なくとも含む澱粉と、水分と、油脂と、を含み、
     前記水分に対する前記澱粉の質量比が0.55以上0.92以下であり、
     前記澱粉に対する前記油脂の質量比が0.25以上1.80以下である、
     チーズ様食品。
    Containing starch containing at least acid-treated starch, water, fats and oils,
    The mass ratio of the starch to the water content is 0.55 or more and 0.92 or less.
    The mass ratio of the fats and oils to the starch is 0.25 or more and 1.80 or less.
    Cheese-like food.
PCT/JP2021/012085 2020-04-06 2021-03-23 Cheese-like food and method for producing cheese-like food WO2021205868A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
KR1020227032900A KR20220164488A (en) 2020-04-06 2021-03-23 Cheese-like foods and methods for preparing cheese-like foods
JP2021538336A JP7022869B1 (en) 2020-04-06 2021-03-23 Cheese-like foods and methods for manufacturing cheese-like foods
JP2022017355A JP2022060294A (en) 2020-04-06 2022-02-07 Cheese like food product and production method of cheese like food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020-068441 2020-04-06
JP2020068441 2020-04-06

Publications (1)

Publication Number Publication Date
WO2021205868A1 true WO2021205868A1 (en) 2021-10-14

Family

ID=78023645

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/012085 WO2021205868A1 (en) 2020-04-06 2021-03-23 Cheese-like food and method for producing cheese-like food

Country Status (4)

Country Link
JP (2) JP7022869B1 (en)
KR (1) KR20220164488A (en)
TW (1) TW202200020A (en)
WO (1) WO2021205868A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251170A (en) * 2022-05-13 2022-11-01 汕头市华乐福食品有限公司 Plant-based cheese and preparation method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014233270A (en) * 2013-06-04 2014-12-15 不二製油株式会社 Soybean protein-containing cheese-like food
JP2015065949A (en) * 2013-09-30 2015-04-13 不二製油株式会社 Soybean protein-containing cheese-like food
JP6190556B1 (en) * 2017-04-03 2017-08-30 植田製油株式会社 Spiny cheese-like processed food
WO2018173610A1 (en) * 2017-03-21 2018-09-27 不二製油グループ本社株式会社 Method for producing plant-derived cheese-like food product
WO2020045175A1 (en) * 2018-08-31 2020-03-05 株式会社J-オイルミルズ Cheese-like food
JP2020108401A (en) * 2020-03-27 2020-07-16 王子ホールディングス株式会社 Cheese-like food
JP2020202820A (en) * 2018-10-25 2020-12-24 王子ホールディングス株式会社 Cheese-like food

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS588650A (en) 1981-07-08 1983-01-18 バンドー化学株式会社 Decorative wood
JP6225617B2 (en) 2013-09-30 2017-11-08 不二製油株式会社 Molded cheese-like food

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014233270A (en) * 2013-06-04 2014-12-15 不二製油株式会社 Soybean protein-containing cheese-like food
JP2015065949A (en) * 2013-09-30 2015-04-13 不二製油株式会社 Soybean protein-containing cheese-like food
WO2018173610A1 (en) * 2017-03-21 2018-09-27 不二製油グループ本社株式会社 Method for producing plant-derived cheese-like food product
JP6190556B1 (en) * 2017-04-03 2017-08-30 植田製油株式会社 Spiny cheese-like processed food
WO2020045175A1 (en) * 2018-08-31 2020-03-05 株式会社J-オイルミルズ Cheese-like food
JP2020202820A (en) * 2018-10-25 2020-12-24 王子ホールディングス株式会社 Cheese-like food
JP2020108401A (en) * 2020-03-27 2020-07-16 王子ホールディングス株式会社 Cheese-like food

Also Published As

Publication number Publication date
JP7022869B1 (en) 2022-02-18
JP2022060294A (en) 2022-04-14
JPWO2021205868A1 (en) 2021-10-14
TW202200020A (en) 2022-01-01
KR20220164488A (en) 2022-12-13

Similar Documents

Publication Publication Date Title
JP7407715B2 (en) cheese-like food
JP2009505669A (en) Emulsion for confectionery use
JP6593569B2 (en) Method for producing vegetable cheese-like food
JP2008131922A (en) Solid roux oil-and-fat composition
JP6222788B1 (en) Heat-resistant cheese-like processed food
JP2018174712A (en) Cheese-like processed food having spinnability
JP6945521B2 (en) How to make cheese-like foods
KR20140138587A (en) Cheese-like food article
JP7435148B2 (en) cheese-like food
WO2020218428A1 (en) Cheese-like food product and production method therefor
JP6225617B2 (en) Molded cheese-like food
JP7022869B1 (en) Cheese-like foods and methods for manufacturing cheese-like foods
JP6365527B2 (en) Cheese-like food
JP2015188387A (en) Cobwebbed cheese-like food
JP7184323B2 (en) Gel-like food and method for producing the same
JP2015065947A (en) Molded cheese-like food
SK18692001A3 (en) A process for the preparation of post-heat treated cottage cheese products
JP6472971B2 (en) Oil composition for ruu
CN103284022A (en) Preparation method of glutinous rice balls
WO2022249906A1 (en) Cheese-like food
JP7184322B2 (en) Gel-like food and method for producing the same
JP7497594B2 (en) Cheese-like foods
CA3233079A1 (en) Imitation cheese, method for producing imitation cheese, and food product
JP7188897B2 (en) Gel-like food and method for producing the same
EP1889546B1 (en) Fat-containing particulate food mixture

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2021538336

Country of ref document: JP

Kind code of ref document: A

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21784321

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21784321

Country of ref document: EP

Kind code of ref document: A1