JPS5939244A - Preparation of acidic food utilizing cheese - Google Patents

Abstract

PURPOSE:To obtain a smooth food from cheese, by emulsifying cheese with oils and fats and a polysaccharide, etc., and adding an acidic substance to the emulsion to make the pH of the cheese below the isoelectric point. CONSTITUTION:In the process to acidify a cheese such as natrual cheese to <=isoelectric point, oils and fats such as butter, and polysaccharides such as carrageenan are added to the cheese, and stirred thoroughly at 50-70 deg.C to obtain an O/W type emulsion. The emulsion is diluted with water, etc., added with an acidic substance such as citric acid, and stirred thoroughly at normal temperature. The concentrations of the components are 1-30% of cheese as natrual cheese, 1-50% of oils and fats 0.02-1% of polysaccharides, and 0.1-1% of acidic substance. The coagulation of the emulsion does not take place at a pH lower than the isoelectric point, and an acidic emulsion of cheese having smooth texture can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing foods using acidic cheese. Specifically, in order to make cheese acidic below its isoelectric point, fats and oils, polysaccharides, etc. are added to form an emulsion. The present invention relates to a method for producing a food using acidic cheese, which is characterized by further adding an acidic substance.

Traditionally, cheese has been used either as a natural product or as processed cheese. Acidic cheeses were only made slightly acidic by lactic acid fermentation, and there were no foods that were used to make cheeses acidic below their isoelectric point. The reason for this is that when an acidic substance is added to cheese or its emulsion with water to make it acidic below its isoelectric point, the protein in the cheese aggregates and separates from the water (or separates during storage), making it unedible. This could not be resolved. The inventors conducted research to solve these problems and created an oil-in-water emulsion by adding oils, fats, polysaccharides, etc. to cheese, and by adding an acidic substance, the isoelectric point could be lowered. They discovered that it is possible to make smooth cheese-based foods even with the following conditions and completed the present invention.

Fats and oils include natural oils, butter, shortening,
It includes margarine, creams, and various other oil and fat processed products, and in short, it refers to products containing triglycerides as a component. Polysaccharides, etc. refer to polymer compounds contained in plants such as various seaweed extracts, grains, and pectin, and synthetic glues, such as carrageenan, farcelan, algi/acid, agar (including decomposed products), and locust bean. Gum, guar gum, tamarind polysaccharide, tracanth gum, chitansan gum, gum arabic, starch, flour pectin, mannan,
There are synthetic glues and others.

First, water is added to cheese, fats and oils, and polysaccharides to form an oil-in-water emulsion. In this case, the blending is arbitrary, but preferably 1% or more of oil and fat and 0.02% or more of polysaccharide. Of course, sugar, liquid sugar and other sweetened sugars, powdered milk, various dairy products, seasonings, emulsifiers, fragrances, colorants, and other substances may be added to this mix. When preparing this emulsion, it is necessary to heat it and stir it thoroughly at, for example, 50 to 70°C, and it is more preferable to pass it through a homogenizer. The same thing will happen if cheese and fats and oils are mixed and emulsified and then added.

The emulsion thus produced is treated with organic acids such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid and others, inorganic acids such as phosphoric acid and others, as well as acidic salts and acidic fermentation products. It is preferable to add the substance diluted with water or sugar. As for the temperature, a low temperature such as room temperature is preferable, but it is sufficient to stir well even at a high temperature. After adding the acidic substance in this manner, the mixture is further stirred, and if necessary, the homogeneity percentage is preferably 3 to 10%, and the fat and oil is preferably 1 to 50%, particularly 3 to 20X. Further, the polysaccharide content is preferably 0.02 to 1%, and it is more preferable to use a mixture of polysaccharides than to use them alone. Acidic substances are 0.1-1
% is common.

Cheese is an oil-in-water emulsion, and if it is made acidic below the isoelectric point of an acidic substance, the protein in the cheese will aggregate when it passes through the isoelectric point, and even if the PHi is further lowered, this aggregation will not dissolve. They remain separated without any problems. On the other hand, as in the present invention, when fats and oils are added to cheese and polysaccharides are used alone or in combination, agglomeration does not occur at a pH below this isoelectric point, resulting in a smooth texture. It can be made into an acidic emulsion of cheese. This fact was revealed for the first time by the present invention.

As for fats and oils, it is within the technical scope of the present invention even if 1% or more, particularly preferably 3, is used together. The food of the present invention can be used in beverages, confectionery, bread, and other various foods. Examples are shown next.

Example 1. 20v processed cheese cut into strips 1 margarine 2
01, pectin it, sugar 100f, water 400f
Stir well at 60 to 70℃ using
Add 00 f'i and heat to emulsify, 120 kg7-
After passing through a homogeneous root tone, 32 citric acid and 1 f of sodium citrate were dissolved in 3 C1 of water, and then added to the previously prepared emulsion while stirring, and after further stirring, it was rapidly cooled in a prine.

Example 26 In Example 1, natural cheese was used instead of processed cheese.

Example 6. Processed cheese 602 and fresh butter 50
1, pectin 12, carrageenan 8, sugar ester (HLBll) 2 t, sugar 1502, water 450
Emulsify by heating at 60 to 70°C using f', further emulsify by adding 4502 of milk, pass through a homogenizer at 1004/y, then add 2v of citric acid, 1t of tartaric acid, and 0.52 of sodium citrate to water. The mixture was dissolved at 50 f and added to the above emulsion while stirring, and the mixture was charged into a kW vessel.

Example 4. Processed cheese 1oof, m physical properties hardened oil (66℃
) 35o t, pectin 1f2 tracanth gum 0.
1F, lecithin 3F, sugar ester if, skim milk powder 1002, water 6002, heated and stirred to emulsify, 50
After passing through a homogenizer at kg/C-, 22 citric acid and 22 lactic acid were dissolved in 50 cc of water, and this was added to the emulsion, sterilized at 140°C, and rapidly cooled to 10°C.

Example 56 Using the cheese-based food of Example 4, custard cream and cake were made in a conventional manner.

The present invention is not limited to the above examples.

In addition to the above-mentioned polysaccharides, various polysaccharides mentioned above can also be used, and in addition to margarine, shortening, single fats and oils, butter, vegetable creams, etc. can also be used in the same manner. I can do it.

Patent applicant: Sadao Nakayama

Claims (1)

[Claims] 1. A method for producing foods using acidic cheese, which is characterized by adding fats and oils, polysaccharides, etc. to make cheeses acidic below their isoelectric point to form an oil-in-water type emulsion, and further adding an acidic substance.