Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
  • A23C19/093—Addition of non-milk fats or non-milk proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C20/00—Cheese substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

• the present invention relates to a composition for cheese-like foods, an agent for improving the stretchability of cheese-like foods, cheese-like foods, a method for producing cheese-like foods, and a method for improving the stretchability of cheese-like foods.
• Patent Document 1 describes cheeses that can be used as ingredients in confectionery and bread making, but do not erupt when baked, and have cheese-like stretchiness after being made into products. These cheeses are obtained by adding tapioca starch, dextrin, molten salt, and water to cream cheese, and then emulsifying it by heating.
• the present invention provides a composition for cheese-like foods that can provide cheese-like foods with excellent extensibility over a wide temperature range.
• the inventors have discovered that a cheese-like food composition containing a specific starch composition, a specific starch, and a thickening polysaccharide can provide a cheese-like food with excellent stretchability over a wide temperature range, and have thus completed the present invention.
• a composition for cheese-like food comprising the following components (a), (b) and (c).
• Component (a) A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.
• Component (b) An etherified starch.
• Component (c) A thickening polysaccharide.
• a cheese-like food comprising the following components (a), (b) and (c).
• a method for producing a cheese-like food comprising the step of adding the following components (a), (b) and (c) to a cheese-like food raw material:
• a method for improving the stretchability of a cheese-like food comprising blending the following components (a), (b) and (c) into the cheese-like food:
• the cheese-like food composition of the present invention can provide cheese-like foods with excellent stretchability over a wide temperature range.
• composition for cheese-like foods the agent for improving the spreadability of cheese-like foods, the cheese-like foods, the method for producing cheese-like foods, and the method for improving the spreadability of cheese-like foods of the present invention are described below.
• an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the numerical range obtained by combining them is also considered to be disclosed.
• the cheese-like food composition of the present invention contains the above-mentioned components (a), (b) and (c), and when applied to cheese-like foods, it exhibits excellent stretchability not only at high temperatures immediately after heating but also at low temperatures after cooling, and can impart a cheese-like texture when stretched.
• high temperatures refer to temperatures above 50°C and below 100°C
• low temperatures refer to temperatures between 1°C and 50°C.
• cheese-like foods refers to foods that have properties similar to cheese, either produced without using cheese as an ingredient or by reducing the cheese content, such as cheese sauces and cheese foods that are specified as having a dairy-based main ingredient.
• the cheese-like food composition comprises the following components (a), (b) and (c).
• Component (a) A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.
• Component (b) An etherified starch.
• Component (c) A thickening polysaccharide.
• the potato starch is one or more selected from the group consisting of raw potato starch and chemically modified raw potato starch.
• the chemically modified raw potato starch may be a chemically modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, etherification, and monoesterification. Examples of the chemical treatments include one or more of crosslinking such as phosphate crosslinking and adipic acid crosslinking; etherification such as hydroxypropylation; and monoesterification such as phosphoric acid monoesterification.
• the potato starch is preferably raw potato starch.
• the constituent fatty acids of the polyglycerol fatty acid ester are not particularly limited, but are preferably saturated fatty acids, more preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid and behenic acid, and even more preferably one or two selected from the group consisting of palmitic acid and stearic acid.
• the polyglycerol fatty acid ester preferably has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of 2 or more and 9 or less.
• the HLB value is more preferably 1 or more and 11 or less, and even more preferably 3 or more and 10 or less.
• the average degree of polymerization of polyglycerol is more preferably 2 or more and 7 or less, and even more preferably 2 or more and 5 or less.
• the average degree of polymerization of polyglycerol is measured by a method of calculation from the hydroxyl value, or a method of determining the composition of polyglycerol by gas chromatography, liquid chromatography, thin layer chromatography, gas chromatography mass spectrometry, liquid chromatography mass spectrometry, or the like, and calculating the average degree of polymerization.
• the component (a) contains a starch-lipid complex obtained by heat-treating the potato starch and the polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.
• pressure means gauge pressure.
• starch-lipid complex means a complex formed by the interaction of starch and polyglycerol fatty acid ester. It is not easy to specifically identify the structure, and many aspects remain unexplained, but it is believed that, for example, polyglycerol fatty acid ester is encapsulated in the helical structure of the amylose molecule in the raw potato starch. Alternatively, the glycerol fatty acid ester may be attached to the surface of the helical structure of the amylose molecule. Alternatively, the polyglycerol fatty acid ester may interact with a portion other than the amylose molecule. In the starch-lipid complex, the potato starch may have its starch chains cut to form low molecular weight molecules, or its starch chains may be polymerized to form high molecular weight molecules, or it may contain both.
• the content of the polyglycerol fatty acid ester in the starch-lipid complex per 100 parts by mass of the potato starch is not particularly limited, but is preferably 0.1 parts by mass to 5 parts by mass, more preferably 0.2 parts by mass to 4 parts by mass, even more preferably 0.3 parts by mass to 2 parts by mass, and even more preferably 0.5 parts by mass to 1 part by mass.
• the total content of the potato starch and the polyglycerol fatty acid ester in the starch-lipid complex is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and even more preferably 98% by mass or more and 100% by mass or less.
• the content of particles that fall under the sieve of the JIS-Z8801-1 standard sieve with a mesh size of 0.25 mm in the starch-lipid complex is preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, and even more preferably 95% by mass or more, based on the total mass of the starch-lipid complex.
• the content of particles on a sieve with a mesh size of 0.075 mm in the JIS-Z8801-1 standard sieve of the starch-lipid complex is 50% by mass or more, preferably 60% by mass or more, more preferably 65% by mass or more, and even more preferably 70% by mass or more, based on the total mass of the starch-lipid complex.
• the content of particles on a sieve with a mesh size of 0.075 mm is 100% by mass or less, preferably 90% by mass or less, based on the total mass of the starch-lipid complex.
• the starch-lipid complex is preferably contained in an amount of 60% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, even more preferably 80% by mass or more and 100% by mass or less, and even more preferably 90% by mass or more and 100% by mass or less, based on the total amount of component (a).
• the etherified starch is a starch that has been subjected to an etherification treatment, and is preferably a hydroxypropylated starch. As long as the etherified starch has been subjected to an etherification treatment, it may be subjected to a chemical modification treatment other than the etherification treatment, but it is preferable that the etherified starch has been subjected to only the etherification treatment as a chemical modification treatment.
• the raw starch for the etherified starch is not particularly limited, but for example, starch derived from plants is preferred, and starch derived from regular corn, waxy corn (waxy corn), high amylose corn, non-glutinous rice, glutinous rice, wheat, potato, and cassava is more preferred, and starch derived from cassava is even more preferred.
• the etherified starch may be a mixed starch obtained by mixing one or more of these raw starches and subjecting it to an etherification treatment. Note that when the etherified starch corresponds to component (a), it is considered to be component (a) and not component (b).
• the thickening polysaccharide is not particularly limited as long as it is one that is generally used in foods.
• examples of such thickening polysaccharides include xanthan gum, carrageenan (e.g., kappa carrageenan, iota carrageenan, lambda carrageenan, etc.), alginic acids (e.g., alginic acid, alginate, etc.), gellan gum (e.g., deacylated gellan gum, native gellan gum, etc.), pectin (e.g., LM pectin, HM pectin, etc.), galactomannan (e.g., guar gum, locust bean gum, tara gum, etc.), tamarind seed gum, psyllium seed gum, desert mugwort seed gum, glucan gum, glycerin ...
• carrageenan e.g., kappa carrageenan, iota carrageenan, lamb
• cellulose gum examples include lucomannan, rhamsan gum, welan gum, curdlan, pullulan, karaya gum, tragacanth gum, ghatti gum, gum arabic, cassia gum, macrophomopsis gum, agar, gelatin, microcrystalline cellulose, microfibrous cellulose, fermented cellulose, cellulose derivatives (e.g., methylcellulose, hydroxypropylmethylcellulose, sodium carboxymethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, etc.), soybean polysaccharides, chitin, chitosan, etc. These may be used alone or in combination of two or more. Among them, one or two selected from the group consisting of xanthan gum and guar gum are preferred.
• the content of component (b) in the cheese-like food composition relative to 100 parts by mass of component (a) is preferably 100 parts by mass or more and 1000 parts by mass or less, more preferably 200 parts by mass or more and 800 parts by mass or less, and even more preferably 300 parts by mass or more and 500 parts by mass.
• the content of component (c) in the cheese-like food composition relative to the total content of components (a) and (b) in the composition is preferably 1 part by mass or more and 20 parts by mass or less, more preferably 2 parts by mass or more and 10 parts by mass or less, and even more preferably 3 parts by mass or more and 8 parts by mass or less, relative to 100 parts by mass of the total content of components (a) and (b) in the cheese-like food composition.
• the cheese-like food composition can improve the stretchability of cheese-like foods, so the cheese-like food composition can be used as an active ingredient to make a cheese-like food stretchability improver.
• the content of the cheese-like food composition in the cheese-like food stretchability improver is, for example, 50% by mass or more and 100% by mass or less.
• the cheese-like food of the present invention contains the components (a), (b) and (c).
• the cheese-like food may be prepared by adding the cheese-like food composition containing the components (a), (b) and (c) to a cheese-like food ingredient, or each of them may be added to the cheese-like food ingredient, but it is preferable to add the cheese-like food composition to the cheese-like food ingredient.
• the cheese-like food can have improved cheese-like stretchiness.
• the total content of the components (a), (b) and (c) in the cheese-like food is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 10% by mass or less, and even more preferably 4% by mass or more and 7% by mass or less, based on the total amount of the cheese-like food.
• the cheese-like food contains cheese-like food ingredients in addition to the components (a), (b) and (c).
• the cheese-like food ingredients preferably contain cheese, edible oils and fats, and water, and may further contain emulsifiers, antioxidants, pH adjusters, seasonings, fragrances and the like that are generally used in the food industry, as necessary.
• the cheese-like food may not contain cheese, but preferably does contain cheese.
• the cheese content in the cheese-like food is preferably 1% by mass or more and 70% by mass or less, more preferably 5% by mass or more and less than 51% by mass, and even more preferably 10% by mass or more and 45% by mass or less.
• the water that the cheese-like food may contain is not particularly limited as long as it is water that can be used in food, and examples of the water include natural water and tap water.
• water-containing liquids such as animal milk such as cow's milk, plant milk such as soy milk and almond milk, and plant juice such as fruit juice and vegetable juice may be used.
• the water content is preferably 30% by mass or more and 70% by mass or less, and more preferably 40% by mass or more and 60% by mass or less. When a water-containing liquid is used, it is sufficient that the amount of water contained in the liquid satisfies the above content.
• the edible fats and oils that the cheese-like food may contain are not particularly limited as long as they are used in food.
• one or more selected from the group consisting of vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, kapok oil, evening primrose oil, linseed oil, perilla oil, palm oil, palm kernel oil, coconut oil, etc.
• animal fats and oils such as fish oil, lard, beef tallow, milk fat, etc.
• medium-chain fatty acid triglycerides and processed fats and oils that have been subjected to one or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation.
• the edible fats and oils preferably contain one or more selected from the group consisting of palm oil and processed fats and oils of palm oil, and more preferably contain palm oil.
• the edible fats and oils can be appropriately selected according to the purpose and use.
• the edible oil/fat content in the cheese-like food of the present invention is preferably 0.1% by mass or more and 40% by mass or less, more preferably 1% by mass or more and 35% by mass or less, even more preferably 5% by mass or more and 30% by mass or less, and particularly preferably 10% by mass or more and 25% by mass or less, based on the total amount of the cheese-like food.
• the cheese-like food may be produced through a step (mixing step) of mixing the components (a), (b) and (c) with the cheese-like food raw material to obtain a mixture. If necessary, a step (heating and stirring step) of heating and stirring the obtained mixture may also be carried out. In the mixing step, all of the components to be used may be mixed at the same time, or any two or more components may be mixed in advance and then mixed with the other components.
• the heating and stirring step it is preferable to heat and stir the mixture until it becomes uniform, and the mixture is preferably heated to, for example, 60°C or higher but lower than 100°C, more preferably 65°C or higher but lower than 95°C, and even more preferably 70°C or higher but lower than 90°C.
• the mixture becomes a paste liquid, which can impart a cheese-like stretchiness.
• the mixture contains an excess amount of water compared to the composition of the cheese-like food, and that the excess amount of water is evaporated in the heating and stirring step.
• the amount of the excess water is preferably, for example, 5 parts by mass or more but lower than 20 parts by mass per 100 parts by mass of the cheese-like food.
• the stirring method in the heating and stirring step may be any method that can mix uniformly, and may be manual stirring, or may be performed using a stirrer such as a propeller-type stirrer, a cutter mixer, a homomixer, a cooker-type emulsifier, a kettle-type emulsifier, a Stephan-type emulsifier, or a surface scraping-type emulsifier, or different stirring methods may be combined.
• a stirrer such as a propeller-type stirrer, a cutter mixer, a homomixer, a cooker-type emulsifier, a kettle-type emulsifier, a Stephan-type emulsifier, or a surface scraping-type emulsifier, or different stirring methods may be combined.
• the product can be stably stored for a long period of time by cooling as necessary.
• the cooling temperature is preferably higher than 0° C. and not higher than 10° C. Even after cooling storage, the cheese-like food of
• the cheese-like food of the present invention obtained in this way retains cheese-like stretchiness not only immediately after heating but also after the temperature has dropped, making it suitable for use in foods such as takeaway bento boxes and side dishes.
• the cheese-like food product can be suitably used as a substitute for cheese.
• the cheese-like food of the present invention can be used as a food in combination with other ingredients, and is suitable as a topping or filling for cooked foods, such as toast, pizza, gratin, doria, lasagna, hamburger steak, and risotto.
• the cheese-like food of the present invention when used as a topping or filling for a cooked food, not only has a stretchiness similar to that of cheese and a feeling of flexibility or softness like cheese when heated, but also has a stretchiness and flexibility or softness like that of cheese even after the temperature is lowered, so that it is particularly useful as a substitute for cheese for cooking.
• a cheese-like food having a stretchiness like that of cheese can be provided without using milk-derived ingredients such as cheese or with reduced amounts of such ingredients. According to a preferred embodiment of the present invention, it is possible to respond to the increasing health consciousness and diversification of food needs due to allergies, and also to reduce raw material costs.
• Food starch composition 1 was prepared according to the method described below.
• Production Example 1 Food Starch Composition 1 A raw material mixture of 2 kg of unprocessed potato starch and 15 g of polyglycerol fatty acid ester (GRINDSTED PGE55-M manufactured by DuPont Specialty Products (HLB: about 7, average degree of polymerization of polyglycerol: 3 or less, constituent fatty acids: stearic acid, several % palmitic acid)) was heat-treated in a twin-screw extruder (KEI-45-15 manufactured by Kowa Kogyo Co., Ltd.) while adding water at 11.5% by mass (50 g/min) relative to the powder.
• a twin-screw extruder KI-45-15 manufactured by Kowa Kogyo Co., Ltd.
• the heat-treated product was placed in a thermostatic chamber set at 110°C for 30 minutes and dried.
• the dried heat-treated product was pulverized in a benchtop pulverizer, and the undersieve fraction that passed through a JIS-Z8801-1 standard 0.25 mm mesh sieve was collected to obtain food starch composition 1.
• the conditions for the twin-screw extruder were as follows: barrel temperature: 30° C. to 170° C.; outlet temperature: 100° C. to 170° C.; maximum pressure in the barrel: 5 MPa; and screw rotation speed: 230 rpm.
• Etherified starch (Component (b))> Etherified starch: "POT-05" (hydroxypropylated tapioca starch) manufactured by J-Oil Mills Co., Ltd.
• Xanthan gum "Echo Gum” manufactured by Sumitomo Pharma Food & Chemical Co., Ltd.
• Guar gum "Guar gum D” manufactured by Takaragen Co., Ltd.
• the prepared cheese-like food was placed in a polyethylene bag at 400 g each, and rapidly cooled to -35°C for 2 minutes in a shock freezer (HBC-6B3, manufactured by Hoshizaki Corporation). 6.
• the rapidly cooled cheese-like food was stored in a refrigerator set at 4°C.
• the jig was further buried in the cheese-like food at 1.0 mm/sec until it was lowered 4 mm.
• the following Test Mode was used to measure the distance (breakage distance) until the cheese-like food attached to the jig broke, and was evaluated according to the following evaluation criteria.
• the cheese-like foods of Examples 1-1, 2-1 to 2-2 had a long breaking distance at both 60°C and 20°C, and had a soft or supple texture that was characteristic of cheese.
• the cheese-like food of Example 2-1 had a particularly long breaking distance at both 60°C and 20°C, and had a supple texture that was characteristic of cheese.
• the cheese-like food of Comparative Example 1-1 had a short breaking distance at 60°C, and had a soft and loose texture that was not characteristic of cheese.
• the cheese-like food of Comparative Example 2-1 had a long breaking distance at 60°C, and had a supple texture that was characteristic of cheese, but had a short breaking distance at 20°C, and had a hard and brittle texture that was not characteristic of cheese.
• the cheese-like food of Comparative Example 2-2 had a long breaking distance at 60°C, but had a hard and brittle texture that was not characteristic of cheese. At 20°C, the breaking distance was short, and had a soft and loose texture that was not characteristic of cheese.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Dispersion Chemistry (AREA)
• Dairy Products (AREA)

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• 2023
  • 2023-11-14 WO PCT/JP2023/041003 patent/WO2024111472A1/ja not_active Ceased
  • 2023-11-14 JP JP2024560092A patent/JPWO2024111472A1/ja active Pending

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