JPS6312248A - Production of cheese-like food - Google Patents

Abstract

PURPOSE:To obtain the titled food having improved shred processing suitability without losing properties such as softness, melting properties, by blending rennet casein with fats and oils of specific condition, a salt, seasoning and water under heating. CONSTITUTION:Rennet casein is blended with fats and oils such as triglyceride blend, etc., having >=47 solid fat index at 10 deg.C in a relatively larger amount than the rennet casein (dry base), further a salt such as monosodium phosphate, sodium pyrophosphate, etc., seasoning such as cheese flavor, cheese, etc., and water under heating at >=70 deg.C, preferably 80-100 deg.C and cooled to give the aimed food. Preferably the amount of the rennet casein is 18-24% based on the total raw material and the amount of the fats and oils is 1.2 as much as the amount of the rennet casein.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing a non-fermentable cheese-like food by heating and mixing rennet casein, fats and oils, salts, flavoring agents, and water. It is.

[Conventional technology]

Conventional non-fermented cheese-like food! ! Various methods have been proposed for producing cheese, but one of the main objectives is to obtain the product at a lower cost than cheese. Among those methods,
JP-A-53-109978 focuses on the advantages of using rennet casein as the main or only protein source, eliminating the use of various conventional protein sources, particularly caseinate, and Using at least about 25% or more rennet casein in the raw materials, fats and oils, salts, flavoring agents,
and water etc. to produce a non-fermentable cheese-like food.

According to this method, the flavor of the product is superior to that of conventional production methods using caseinate, etc., and together with the use of 8 to 12% molten salt to rennet casein, smoothness and A product with excellent meltability at elevated temperatures can be obtained.

[Problem that the invention seeks to solve]

However, under the current situation where dairy products are supplied at relatively low prices due to recent industrial policies in various countries, it is difficult to claim that cheese-like foods containing a large amount of rennet casein are clearly cheaper than cheese.

When trying to improve meltability by reducing the amount of rennet casein used, the body's shape retention against mechanical shearing force at room temperature to low temperature decreases, making shredding difficult or resulting in irregular product shapes. Moreover, even if shred molding is possible, the pieces stick together and form a lump-like shape, making it difficult to use unless they are peeled off, which also reduces the product value. .

The present inventor has conducted various studies to find out whether it is possible to make use of the favorable properties that rennet casein imparts to products, such as good flavor, smoothness, and mellow properties, as well as to obtain a product that has excellent shredability. These problems can be solved by selecting a specific oil and fat and using the oil in a relatively larger amount than rennet casein, and depending on the selection of the molten salt, non-melty-eating products can also have a lower rennet content. The present invention was achieved based on the knowledge that it is possible to obtain a product with good shredability depending on the amount of net casein used.

[Means for solving problems]

That is, this invention provides rennet casein, fats and oils, salts,
In a method for producing a cheese-like food by heating and mixing a flavoring agent and water, a relatively large amount of fat and oil with a solid fat index of 47 or more at 10°C is used relative to rennet casein (dry product basis). This is a method for producing cheese-like foods based on the following.

Rennet casein is useful for obtaining products with good flavor and smooth texture, and for imparting mellow properties to the product. In this invention, rennet casein accounts for 18% as a dry product of all raw materials In particular, even when obtaining a product with excellent meltability, 20% is sufficient, and there is no need to use a large amount exceeding 25%, so it is possible to increase the cost of cheese production. Other protein sources other than rennet casein, such as caseinate and hydrolyzed soybean protein, can be added to rennet nodocasein, but their use in large amounts may impair the flavor of the product or reduce its mellow properties. Since they may have an adverse effect on the physical properties, such as making the rennet casein worse, it is preferable that the additional amount used is at most 40% or less based on the rennet casein.

Fats and oils are usually mixtures of triglycerides with different melting points;
The solid fat index (SFI) is expressed as a percentage of solid components at a certain temperature, and the value used in this invention is the value measured by NMR. The most characteristic feature of this invention is that the SFI (%) at 10°C of the oil used is low (both are 47 or higher), and at the same time, this oil is used in an amount larger than the amount of rennet casein (dry product standard). By satisfying these two compositions, the properties of rennet casein can be utilized.
It is possible to obtain a cheese-like food that can be suitably shredded, and the shredded molded product can also be of good quality without sticking.

However, although it is essential to use a larger amount of the above-mentioned specific oil than rennet casein, the amount of dry rennet casein (X%) in all raw materials including water and the SFI (Y It is desirable to adjust the amount of rennet casein (%), and in general, it is more preferable to adjust the amount of rennet casein so that the amount of oil and fat is about 1.2 to 2.5 times that of rennet casein. It is important to select fats and oils with a large SFI corresponding to the reduction in the amount of oil in order to achieve better effects.

Note that in order to obtain fats and oils with a high SFI at 10°C, various methods of hydrogenation and fractionation of fats and oils can be adopted, but in order to prevent the SFI at higher temperatures from being too high and damaging the texture of the product, preferably the SFI at 35°C is It is better to set it to 25 or less.

The salts used are molten salt and common salt, and the molten salt is preferably used in an amount of about 0.5 to 59'o, and the salt is preferably used in an amount of about 1 to 3%.

In order to obtain a product with excellent meltability, it is necessary to use molten salts such as sodium phosphate, disodium phosphate, trisodium phosphate, potassium phosphate, dipotassium phosphate, tripotassium phosphate, and citric acid. Trisodium, tripotassium citrate, sodium aluminum phosphate, etc. are used (molten salt I).

In order to obtain a non-melty product, it is essential to use a molten salt (molten salt) such as sodium birophosphate, sodium hexametaphosphate, or sodium tripolyphosphate, or to combine one or more of these molten salts with the molten salt. By using salt I in combination, it is possible to obtain a product that has both a smooth texture and good shredability, and in this case, the amount of molten salt H in the molten salt should be 10% or more.

As the flavoring agent, one containing a lower fatty acid or its ester, cheese flavor, cheese itself, etc. can be used.

In addition to the above, the raw materials include coloring agents, pif adjusters, preservatives,
It can contain gums, emulsifiers, etc. as appropriate.

Water in the raw material is 30-55%, preferably 35-50%
It is recommended that the range be within the range of .

A cheese-like food can be obtained from raw materials containing the above ingredients by heating, mixing and cooling.The heating temperature should be 70°C or higher, preferably 80-100°C, and the cooled product will exhibit good shredding suitability. be.

〔Example〕

This invention will be explained below with reference to Examples and Comparative Examples.

Example 1 and Comparative Examples The amounts of dry rennet casein and water used, as well as the type and amount of oil and fat, were as shown in Table 1. Trisodium citrate 0.37 parts, disodium phosphate (12 hydrate) 1 part .9 parts, 1.8 parts of salt, an amount of citric acid to adjust the pH of the mixture to 5.7, and a small amount of cheese flavor (total of about 105 parts) were heated and mixed at 90 to 92°C for 5 minutes. By cooling, cheese-like foods with good meltiness, flavor, and smoothness were obtained. The hardness of these
The suitability for shredding and changes due to storage after shredding were investigated and the results are shown in Table 1.

In the table, the hardness is Fudo Kogyo! 4i rheometer (■R2
002J) at 7°C, plunger diameter 5mm, and rising speed 2cm/min. Shred suitability is 15°C
The product is shredded, and it does not stick to the feathers and does not lose its shape (A is the product that can be shredded, B is the product that sticks to the feathers but can be shredded). Items that could not be shredded or grated were rated C. For items with A or B suitability for shredding, the shredded item was placed in a nitrogen-sealed bag, stored at 5°C for one month, and then opened and checked for sticking. were evaluated, and those with almost no sticking were rated A, those with some sticking but no problem in use were rated B, and those that had to be significantly loosened before use were rated C.

As shown in Table 1, when rennet casein is 23 parts, the higher the SFI value of the fat at 10°C, the better the shredability, and the one with a cough value of 42 has poor shredability. Ta. Further, even when the amount of rennet casein was 20 parts, satisfactory shredding properties were obtained by using an oil with a value of 83.

Table 1 Example 2 23 parts of dry rennet casein, oil (10°CSr'
1 is 55.35℃ SFI is 10) 30 parts, sodium tripolyphosphate 1.0 parts, salt 1.8 parts, pH of the mixture
citric acid in an amount to adjust the amount to 5.7, a small amount of cheese flavor, and 45 parts of water are heated and mixed at 92 ° C for 5 minutes,
A non-melty cheese-like food was obtained by cooling. This product had excellent shredding suitability, and even when stored after shredding, it did not form lumps that stuck together.

〔effect〕

As explained above, according to the present invention, good shredding can be achieved while utilizing the properties of rennet casein such as smoothness, good flavor, and mellowness with a relatively small amount of rennet casein used. It is possible to obtain a merchie cheese-like product with good processing suitability, and depending on the selection of the molten salt, a non-melchie cheese-like product also having good shred suitability can be obtained.

Claims (2)

[Claims] (1) In a method for producing a cheese-like food by heating and mixing rennet casein, fats and oils, salts, flavoring agents, and water, rennet casein (dried A method for producing a cheese-like food characterized by using a relatively large amount of cheese-like food (standard). (2) The amount of rennet casein in all raw materials is 18-24%
The manufacturing method according to claim (1), wherein the amount of oil and fat is 1.2 times or more relative to rennet casein.