JPH01218548A - Cheese-like composition - Google Patents

Abstract

PURPOSE:To obtain a cheese-like composition which is properly slimy, when melted, and has a good taste with excellent storability, by mixing natural cheese with food oil, starch, sodium casein and water, heating and sterilizing them. CONSTITUTION:100 pts.wt. of natural cheese are mixed with 15-30 pts.wt. of food oil, 1-5 pts.wt. of starch, 2-20 pts.wt. of sodium casein, less than 35 pts.wt. of water, when needed, table salt, flavors, colorants, spices, and the mixture is heated and sterilized to give the subject cheese-like composition. The amounts of table salt, flavors, colorants, and spices are less than 1wt.%, 5wt.%, 0.005wt.% and 10wt.%, based on the total amount of the food oil, starch, sodium casein, and water, respectively. The product can be used as natural cheese and in other foods using cheese, such as pizza or gratin, which are stored under cooling.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to cheese-like compositions. More specifically, it is a cheese-like composition that has the physical properties and nutritional value of natural cheese, and since it does not contain living bacteria, does not undergo deterioration due to bacteria, and can be added to various processed foods and used for a wide range of purposes. relating to things.

[Conventional technology]

In recent years, butter, cheese, margarine, etc. are being used more and more as bread has become popular in Japan.

Among these, cheese is divided into natural cheese and processed cheese. Natural cheese has a much better flavor than processed cheese, and its flavor is used in various cooking and food processing. . In addition, natural cheese has a unique property that processed cheese does not have: when heated, it melts and becomes long and thin like a string (hereinafter this property is referred to as "stringiness"), making it an indispensable ingredient for pizza, etc. It becomes. Of all cheeses, natural cheese has the best stringiness, but on the other hand, natural cheese contains large amounts of bacteria, mainly lactic acid bacteria, so even if you try to use natural cheese in various processed foods, it may be difficult to use it after processing. It remained and could not be used to cause decay or alteration.

In addition, food sterilization is generally carried out by heating to 60 to 140°C, but if natural cheese is heated as it is, the oil and fat will separate (oil-off) and it will not return to its original state. Even if the number of bacteria inside could be reduced, it was not possible to obtain a product in good condition as cheese.

Cheese with a low number of bacteria can be obtained using processed cheese using phosphates, etc., and a method of obtaining cheese with a low number of bacteria without using phosphates is to add water to natural cheese and grind it using an ultra-fine heavy pressure grinder. A method of treating and then emulsifying (Japanese Unexamined Patent Publication No. 61-158746) is known.

[Problems with conventional technology]

Processed cheese is made by adding condensed phosphates such as polyphosphates and pyrophosphates to natural cheese, heat-melting it, sterilizing it, emulsifying it, and then molding it, and it does not contain live bacteria and has a high shelf life. However, depending on the composition, when processed cheese is heated, it either does not melt, or even if it melts, it becomes liquid, and it does not have the stringy properties that natural cheese does, and due to the use of phosphates, it does not have a strong taste. In addition to producing a bitter taste, the flavor deteriorates due to prolonged heating, resulting in an extremely inferior flavor compared to natural cheese.

On the other hand, with the method of using an ultrafine particle heavy pressure grinder, natural cheese can be sterilized without changing its components, but the equipment cost is high because it requires special equipment, and the equipment is complicated to handle. When heated, the fats and oils of the cheese separate, making it difficult to use in other processed foods.

[Means for solving problems]

As a result of intensive research to solve the above problems, the present inventors have found that various processed foods have good stringiness and flavor when heated like natural cheese, and have good preservability because they do not contain viable bacteria. The present inventors have discovered a cheese-like composition that does not cause spoilage or deterioration when used, that is, has excellent storage stability, and has completed the present invention.

That is, the present invention provides 15 to 100 parts by weight of natural cheese.
30 parts by weight of edible oil and fat, 1-5 parts by weight of starch, 2-
It is a cheese-like composition made by heating and sterilizing a mixture of 20 parts by weight of sodium caseinate, up to 35 parts by weight of water, and salt, flavoring, coloring, and spices if necessary, and is similar to natural cheese. In addition to being sterilized, it has a good shelf life, and can be used in pizza, gratin, and other cheese-based foods that are stored under refrigeration. It can impart stringiness and flavor.

Natural cheeses used in the present invention include Parmesan cheese, Gouda cheese, cheddar cheese, Edam cheese,
Examples include blue cheese, cottage cheese, Samso cheese, etc., and at least one selected from these groups is used.

The edible fats and oils used in the present invention include animal fats and fats such as beef tallow and lard; solid vegetable fats and fats such as coconut oil, palm oil, and palm kernel oil; soybean oil, rapeseed oil, cottonseed oil, safflower oil, peanut oil, Liquid vegetable oils such as rice bran oil; Hydrogenated oils of the above animal fats and vegetable oils; Hydrogenated fish oils: Solid animal and vegetable fats, fractionated solid fats and fats obtained by fractionating the above hydrogenated oils, or fractionated liquid oils; One or two types of fats and oils, hydrogenated oils
Examples include transesterified oils obtained by transesterifying mixed oils of more than one type, and these edible fats and oils can be used alone or in a mixture of two or more types.

Examples of the starch used in the present invention include corn starch, potato starch, horsetail starch, rice starch, wheat starch, etc., and modified starches such as phosphorylated starch and hydrolyzed starch. They can be used in combination.

Commercially available sodium caseinate products can be used for the sodium caseinate used in the present invention, such as "Sunlacto" (manufactured by Taiyo Kagaku ■) and "Alanate" (manufactured by Daily Board).

In the present invention, edible oil, starch, sodium caseinate, and water are blended into the natural cheese. 15 to 30 parts by weight of fats and oils, 1 to 10 parts of starch
5 parts by weight, 2 to 20 parts by weight of sodium caseinate, and 35 parts by weight of water.

If the amount of edible fats and oils added is less than 15 parts by weight per 100 parts by weight of natural cheese, sodium caseinate and starch cannot be dispersed in the cheese, and the cheese becomes soft and hard like natural cheese. is not obtained. Furthermore, if the edible fat exceeds 30 parts by weight, it is difficult to mix the fat uniformly, and even if the fat is mixed uniformly, "oil-off" is likely to occur, and the stringiness is extremely poor. If the amount of starch added is less than 1 part by weight per 100 parts by weight of natural cheese, water separation will occur and a homogeneous mixture will not be obtained, and if it exceeds 5 parts by weight, the mixture will be uniform but brittle and cracked Only easy mixtures can be obtained.

If the amount of sodium caseinate is less than 2 parts by weight per 100 parts by weight of natural cheese, the same hardness as natural cheese will not be obtained, and if it exceeds 20 parts by weight, the product will be brittle and easily breakable. If the amount of water exceeds 35 parts by weight per 100 parts by weight of natural cheese, it will not be possible to obtain the same hardness as natural cheese, and water will easily separate.

The cheese-like composition of the present invention may further contain salt, flavors, colorants, and spices, if necessary.

The amount of the above-mentioned salt, fragrance, coloring agent, and spice added is 1% by weight or less, 5% by weight or less, and 0.005% by weight or less, respectively, based on the total amount of natural cheese, edible oil, starch, sodium caseinate, and water. It is preferably 10% by weight or less.

Next, a method for manufacturing the cheese-like composition of the present invention will be explained.

First, natural cheese is heated while stirring at low speed, and when the temperature reaches about 60 to 70°C, water and edible fats and oils are added, and further heating and stirring are performed. Starch, sodium caseinate, and salt, fragrance, coloring, spices, etc. added as needed can all be added directly as they are, but starch and salt can be added in advance to water, and sodium caseinate to edible oil or fat. It is preferable to dissolve it before adding it. Next, when the liquid temperature reaches 85 to 90°C, the same temperature is maintained until the sterilization is completed, and then the temperature is cooled to 5 to 10'C to obtain the cheese-like composition of the present invention.

The cheese-like food of the present invention obtained as described above has nutritional value, stringiness, and flavor equivalent to natural cheese, can be eaten as is like natural cheese, and does not contain live bacteria. Moreover, since oil separation does not occur even when heated, it can be used for various processed foods, such as refrigerated foods, for which conventional natural cheese could not be used. It is also possible to impart natural cheese-like nutritional value, texture, and flavor to these processed foods.

(Example) The present invention will be explained in more detail below by giving Examples and Comparative Examples.

Examples 1 to 5, Reference Examples 1 to 7, Comparative Examples 1 to 2 According to the formulations shown in Table 1, natural cheese heated to 70°C is mixed with water in which starch and salt are dispersed, and edible fats and oils in which sodium caseinate and pigment are dispersed. After the addition, the mixture was heated to 85°C and stirred at the same temperature for 10 minutes. After heating and stirring, the cheese-like compositions (Examples 1 to 5, Reference Examples 1 to 7) were prepared by cooling to 4 to 5°C.
) was obtained.

All of the cheese-like compositions obtained in Examples 1 to 5 had a flavor similar to that of natural cheese.

In addition, these cheese-like compositions (Examples 1 to 5, Reference Example 1
The conditions and properties of items 7) to 7) were measured, and the results are shown in Table 2 along with the overall evaluation.

For comparison, the state and properties of commercially available Gouda cheese (Comparative Example 1) and commercially available processed cheese (Comparative Example 2) were measured in the same manner as above, and the results are shown in Table 2.

[Test method]

- Condition of cheese-like composition The state of the obtained cheese-like composition at 20° C. was observed to determine the presence or absence of syneresis and the presence or absence of oil-off.

・Put 40 g of the cheese-like composition cut into 1010 x 10 x 2 pieces on a pizza crust with a diameter of 15 aa, heat it at 250°C for 4 minutes while it is open, and then remove it from the oven and immediately cut the pizza crust in half by hand. Divide it into the size of
The stringiness was evaluated as follows by separating the cheese-like composition from side to side and determining the distance it took until it broke.

◎: The extension of the cheese-like composition is 5 cm or more ○: 〃
Δ less than 3-5a11: '
0.2 to 3 less than c11 x; The extension is 0 or hardly observed.

・The sample is a dispersion in which the viable cell count cheese-like composition is dispersed in 10 times the volume of sterilized physiological saline, and the sample tg is placed in a predetermined medium lo.
In addition to g, culture according to the following conditions to determine the general viable bacterial count,
The presence or absence of E. coli was measured.

Culture Conditions General Bacterial Count The cells were cultured on a standard agar medium at 30 to 37° C. for 24 hours, and the general viable bacterial count was determined by the number of colonies generated. ' Escherichia coli: 2 at 35-37℃ on desoxylate agar medium.
After culturing for 4 hours, the presence or absence of E. coli was determined.

・Processability Cut the cheese-like composition into dice-shaped pieces of 5 cranes x 5 cranes x 5 cranes using a commercial food cutting machine (dicer), observe the obtained dice-shaped cheese-like composition, and evaluate the processability as follows. It was determined as follows.

O: Cut into predetermined dimensions and the cut surface is uniform △: The corner of the die is chipped or the cut surface is unrestricted ×: Cannot be cut Cheese-like composition with texture 15 x 15 x 15 m and Comparative Example 1 Panera with commercially available Gouda cheese of the same size used for
The texture of the cheese-like composition was compared with that of natural cheese and judged according to the following criteria.

○: Has a chewy feeling (hardness, softness) and a sensation on the tongue (smoothness) similar to Gouda cheese.

Δ: Compared to Gouda cheese, either chewing sensation or texture is inferior.

×: Poor chewability and texture compared to Gouda cheese.

〔Effect of the invention〕

As described above, the cheese-like composition of the present invention contains natural cheese, edible oil, starch, sodium caseinate,
It is made by adding water and heat sterilizing the mixture. It has the same texture, stringiness and flavor as natural cheese, and does not contain live bacteria and can be eaten as is like natural cheese. It can be used in various processed foods where natural cheese could not be used in the past.
Patent applicant: Miyoshi Yushi Co., Ltd., which is characterized by the effect of imparting the flavor of natural cheese to these foods.

Claims (1)

[Claims] 100 parts by weight of natural cheese, 15 to 30 parts by weight of edible oil and fat, 1 to 5 parts by weight of starch, 2 to 20 parts by weight of sodium caseinate, and up to 35 parts by weight of water, and if necessary, salt, flavoring, coloring, A cheese-like composition characterized by being made by heating and sterilizing a mixture containing spices.