JP2010081864A - Cheese-like food - Google Patents
Cheese-like food Download PDFInfo
- Publication number
- JP2010081864A JP2010081864A JP2008254120A JP2008254120A JP2010081864A JP 2010081864 A JP2010081864 A JP 2010081864A JP 2008254120 A JP2008254120 A JP 2008254120A JP 2008254120 A JP2008254120 A JP 2008254120A JP 2010081864 A JP2010081864 A JP 2010081864A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- food
- weight
- oil
- agar
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
Description
本発明は、寒天及びゼラチンを必須成分として用いたチーズ様食品に関する。 The present invention relates to a cheese-like food using agar and gelatin as essential components.
チーズは、日本でのその消費量の増加から考えても人気のある食品であり、一方でチーズは高価な為、チーズ添加量を減らした安価なチーズ様食品のニーズが高まっている。チーズは通常、シュレッドやダイスやスライス状にカット加工し利用することが多い。しかしチーズ様食品の課題としては、ゴーダやチェダーチーズの様な硬質・超硬質ナチュラルチーズに比べてカットが出来なかったり、カット後に再結着や変形をしやすく、カット加工特性は大幅に低下する。これは、加熱溶融する際に添加する溶融塩によりカゼインの構造が変化することや、ナチュラルチーズに比べ高水分であることが原因と思われる。加工特性の改良としては、例えば、ローカストビーンガム、グアガム、キサンタンガム、加工澱粉、カルボキシメチルセルロース（ＣＭＣ）等が使用されてきた。しかし、これらの物質は、加工特性の改良は殆ど期待できないものであった。また、寒天を０．０５〜１．５重量％添加することでカット加工特性の改良をする方法（特許文献１）があるが、チーズ分が少ないチーズ様食品では添加量が充分ではなく、カット出来なかったり、カット後に変形や再結着を起こす。また例え、寒天の量だけを増やしてもナチュラルチーズの口解けや食感とは異なるものとなる。また、チーズ様食品は、チーズ添加量が少ないものの、油脂を多く含むとカロリーが高くなり、カロリー摂取量を気にする人が増えた最近では、避けられる傾向にある。さらに最近では、乳製品や油脂の価格が高騰しており、油脂や蛋白質の使用量が少なく、ナチュラルチーズの食感を持ち、カット加工特性の良好なチーズ様食品が望まれている。
本発明の目的は、カット加工特性が良好で、ナチュラルチーズの食感を持ち、安価で低カロリーのチーズ様食品及びそれを含んでなる食品を提供することである。 An object of the present invention is to provide a cheese-like food with good cut processing characteristics, a natural cheese texture, a low-calorie cheese-like food, and a food comprising the same.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、特定量の油脂、蛋白質、寒天、ゼラチンを含有するチーズ様食品は、カット加工特性が良く、ナチュラルチーズの食感が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have found that cheese-like foods containing a specific amount of fat, protein, agar, and gelatin have good cut processing characteristics and a natural cheese texture. As a result, the present invention has been completed.
即ち、本発明の第一は、寒天及びゼラチンを含有するチーズ様食品であって、寒天の含有量はチーズ様食品全体中０．１〜４重量％であり、ゼラチンの含有量はチーズ様食品全体中４〜１５重量％であることを特徴とするチーズ様食品に関する。好ましい実施態様は、チーズ様食品全体中、油脂を０．０５〜５０重量％含有し、蛋白質を０．１〜１５重量％含有する上記記載のチーズ様食品に関する。より好ましくは、油脂、蛋白質、寒天、ゼラチン及び水を加熱混合し、乳化して得られる上記記載のチーズ様食品に関する。本発明の第二は、上記記載のチーズ様食品を含有する食品に関する。 That is, the first of the present invention is a cheese-like food containing agar and gelatin, the agar content is 0.1 to 4% by weight in the whole cheese-like food, and the gelatin content is cheese-like food. It is related with the cheese-like foodstuff characterized by being 4 to 15weight% in the whole. A preferred embodiment relates to the cheese-like food described above containing 0.05 to 50% by weight of fat and oil and 0.1 to 15% by weight of protein in the whole cheese-like food. More preferably, the present invention relates to the cheese-like food as described above, which is obtained by heating, mixing and emulsifying oil, fat, protein, agar, gelatin and water. The second of the present invention relates to a food containing the cheese-like food described above.
本発明の方法に従えば、カット加工特性が良好で、ナチュラルチーズの食感を持ち、安価で低カロリーのチーズ様食品及びそれを含んでなる食品を提供することができる。 According to the method of the present invention, it is possible to provide a cheese-like food with good cut processing characteristics, a natural cheese texture, a low-calorie cheese-like food, and a food comprising the same.
以下、本発明につき、さらに詳細に説明する。本発明のチーズ様食品とは、非熟成チーズ、熟成チーズ、プロセスチーズ、チーズフードなど、各種のチーズやその加工品に類似した食品のことであり、寒天及びゼラチンを必須成分として特定量含有し、これらを加熱溶解してから乳化したものである。なお、本発明の効果を損なわない限り、油脂や蛋白質、さらには他の原料として、チーズ、澱粉、溶融塩、他の増粘剤を組み合わせて加えてもよい。また、原材料中に水を含むものが無い場合は、水を添加することが好ましい。 Hereinafter, the present invention will be described in more detail. The cheese-like food of the present invention is a food similar to various cheeses and processed products such as non-aged cheese, aged cheese, processed cheese, cheese food, and contains agar and gelatin as an essential component in a specific amount. These are emulsified after heating and dissolving. As long as the effects of the present invention are not impaired, cheese, starch, molten salt, and other thickeners may be added in combination as fats and oils, proteins, and other raw materials. Moreover, when there is no thing containing water in a raw material, it is preferable to add water.
本発明においてチーズとは、乳及び乳製品の成分規格等に関する省令（昭和２６年１２月２７日、厚生省令第５２号）及びナチュラルチーズ、プロセスチーズ及びチーズフードの表示に関する公正競争規約（チーズ規約）に定められるところのナチュラルチーズ及びプロセスチーズのことである。 In the present invention, cheese is a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) relating to component standards of milk and dairy products, and a fair competition agreement (a cheese agreement) regarding the display of natural cheese, process cheese and cheese food ) Natural cheese and processed cheese as defined in).
本発明のチーズ様食品に、前記ナチュラルチーズを用いる場合は、その種類は特に限定されず、フレッシュタイプ、白カビタイプ、青カビタイプ、シェーブルタイプ、ウォッシュタイプ、硬質・超硬質タイプを用いることが出来る。具体的にはクリームチーズ、マスカルポーネ、クアルク、カマンベール、ブリー、ゴルゴンゾーラ、スティルトン、ピラミッド、ピコドン、ポンレヴェック、ゴーダ、チェダー、コンテ、パルミジャーノレジャーノ等が例示でき、それらの群より選ばれる少なくとも１種を用いる事が出来る。特に、水分の高いフレッシュタイプのナチュラルチーズを用いた場合に本発明の効果が顕著に見られるので好ましい。そしてまた、該ナチュラルチーズを用いてなるプロセスチーズも用いることができる。それらチーズの含有量は、チーズ食品全体中９０重量％以下が好ましい。チーズの含有量が９０重量％より多いと乳化に必要な溶融塩や水が不足して乳化が出来ない場合がある。 When the natural cheese is used for the cheese-like food of the present invention, the type thereof is not particularly limited, and a fresh type, a white mold type, a blue mold type, a chevable type, a wash type, a hard / super hard type can be used. . Specific examples include cream cheese, mascarpone, quark, camembert, brie, gorgonzola, stilton, pyramid, pycodone, ponrevec, gouda, cheddar, conte, palmigliano leno, etc., and at least one selected from these groups Can be used. In particular, when fresh type natural cheese having a high water content is used, the effect of the present invention is remarkably observed, which is preferable. And process cheese which uses this natural cheese can also be used. As for content of those cheeses, 90 weight% or less is preferable in the whole cheese foodstuff. If the content of cheese is more than 90% by weight, the molten salt and water necessary for emulsification may be insufficient and emulsification may not be possible.
本発明の寒天とは、食用に用いられる物であれば特に限定はなく、その含有量は、チーズ様食品全体中０．１〜４重量％が好ましく、より好ましくは０．５〜２．０重量％である。０．１重量％より少ないと本発明の効果が得られない場合がある。また、４重量％よりも多いと、硬すぎて加工できず、食感もチーズの食感に程遠い場合がある。 The agar of the present invention is not particularly limited as long as it is an edible product, and its content is preferably 0.1 to 4% by weight, more preferably 0.5 to 2.0% in the whole cheese-like food. % By weight. If it is less than 0.1% by weight, the effects of the present invention may not be obtained. On the other hand, if it exceeds 4% by weight, it may be too hard to be processed and the texture may be far from the texture of cheese.
本発明のゼラチンとは、食用に用いられる物であれば特に限定はなく、その含有量は、チーズ様食品全体中４〜１５重量％が好ましく、より好ましくは５〜１０重量％である。４重量％より少ないと本発明の効果が得られない場合がある。また、１５重量％よりも多いと、硬くて加工できない場合がある。 The gelatin of the present invention is not particularly limited as long as it is an edible material, and the content thereof is preferably 4 to 15% by weight, more preferably 5 to 10% by weight in the whole cheese-like food. If it is less than 4% by weight, the effects of the present invention may not be obtained. On the other hand, if it exceeds 15% by weight, it may be hard and cannot be processed.
本発明において油脂は必要に応じて用いられ、通常食用として使用される物であれば特に限定されないが、植物性油脂、動物性油脂、食用精製加工油脂などを例示することが出来、具体的にはコーン油、大豆油、パーム油、あまに油、桐油、サフラワー油、かや油、ひまわり油、綿実油、菜種油、辛子油、ごま油、落花生油、オリーブ油、ヤシ油等の植物油脂や、乳脂、ラード、魚油、鯨油、牛脂、豚脂、羊脂等の動物性油脂、及びそれらの硬化油、エステル交換油、分別油等が挙げられ、それらの群より選ばれる少なくとも１種を使用することができる。チーズの風味を考えると大豆油、菜種油、パーム油、乳脂が好ましい。油脂の使用量としては、チーズ様食品全体中５０重量％以下が好ましく、０．０５〜５０重量％がより好ましく、さらに好ましくは１５〜４０重量％である。使用量が５０重量％よりも多いと、乳化が出来なく油分離する場合がある。 In the present invention, fats and oils are used as necessary and are not particularly limited as long as they are usually used for food, but vegetable oils and fats, animal fats and oils, edible refined processed fats and oils, etc. can be exemplified, specifically Is corn oil, soybean oil, palm oil, linseed oil, tung oil, safflower oil, pod oil, sunflower oil, cottonseed oil, rapeseed oil, pepper oil, sesame oil, vegetable oil such as peanut oil, olive oil, coconut oil, and milk fat Animal fats such as lard, fish oil, whale oil, beef tallow, pork tallow and sheep fat, and hardened oils, transesterified oils, fractionated oils, etc., and use at least one selected from these groups Can do. Considering the flavor of cheese, soybean oil, rapeseed oil, palm oil and milk fat are preferable. As a usage-amount of fats and oils, 50 weight% or less is preferable in the whole cheese-like foodstuff, 0.05-50 weight% is more preferable, More preferably, it is 15-40 weight%. If the amount used is more than 50% by weight, the oil may not be emulsified and may be separated.
本発明において蛋白質は必要に応じて用いられ、通常食用として使用される物であれば特に限定されないが、例えばカゼイン、ホエー等の乳蛋白質や大豆蛋白質、魚肉蛋白質が挙げられ、それらの群より選ばれる少なくとも１種を使用することができる。蛋白質の使用量としては、チーズ様食品全体中１５重量％以下が好ましく、０．１〜１５重量％がより好ましく、さらに好ましくは０．５〜９重量％である。使用量が１５重量％よりも多いと、硬く生産出来ない場合がある。蛋白質は、油脂を使用する場合には特に必要で、油脂量が多い程、蛋白質の使用量も上記範囲で多い方が好ましい。 In the present invention, proteins are used as needed, and are not particularly limited as long as they are usually used for food. Examples include milk proteins such as casein and whey, soy protein, and fish protein, and are selected from these groups. At least one of the above can be used. As a usage-amount of protein, 15 weight% or less is preferable in the whole cheese-like foodstuff, 0.1-15 weight% is more preferable, More preferably, it is 0.5-9 weight%. If the amount used is more than 15% by weight, it may be hard to produce. Proteins are particularly necessary when fats and oils are used. The larger the amount of fats and oils, the greater the amount of protein used in the above range.
本発明において水は、原材料中に水分を含むものが無い場合は、水分調整の目的で添加することが好ましく、その場合の使用量は、チーズ食品全体中の水分量が８０重量％以下となるように調整することが好ましく、より好ましくは１０〜５０重量％である。水分量が８０重量％より多いと、乳化後離水する場合がある。 In the present invention, when there is no water in the raw material, it is preferable to add water for the purpose of adjusting the water content. In this case, the amount of water used in the whole cheese food is 80% by weight or less. It is preferable to adjust so that it is 10 to 50 weight% more preferably. If the water content is more than 80% by weight, water may be removed after emulsification.
本発明に用いられる澱粉とは、通常食用として使用される物であれば特に限定されないが、例として馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、コーンスターチ、ワキシーコーンスターチ、サゴ澱粉、小麦澱粉、米澱粉、豆澱粉等が挙げられる。またそれらに由来する各種化工澱粉を用いても良い。 The starch used in the present invention is not particularly limited as long as it is usually used for food. Examples include potato starch, sweet potato starch, tapioca starch, corn starch, waxy corn starch, sago starch, wheat starch, rice starch, and beans. A starch etc. are mentioned. Various modified starches derived from them may also be used.
本発明において任意成分として用いられる溶融塩は、乳化の目的で添加しても良く、プロセスチーズやチーズフードの製造において通常使用されるものであれば特に限定はなく、各種リン酸塩、例えばモノ、ジ、トリ、ポリリン酸ナトリウム、モノリン酸カルシウム、モノリン酸カリウムの他、クエン酸ナトリウム等を例として挙げることができる。その使用量はチーズ食品全体中５重量％以下が好ましく、０．１〜３重量％がより好ましい。５重量％を超えると乳化補助剤として過剰量であり、溶融塩の結晶物が出来て、風味も損ねる場合がある。 The molten salt used as an optional component in the present invention may be added for the purpose of emulsification, and is not particularly limited as long as it is usually used in the manufacture of processed cheese or cheese food. , Di, tri, sodium polyphosphate, calcium monophosphate, potassium monophosphate, sodium citrate, and the like. The amount used is preferably 5% by weight or less, more preferably 0.1 to 3% by weight in the whole cheese food. If it exceeds 5% by weight, it is an excessive amount as an emulsification aid, and a crystal of a molten salt may be formed and the flavor may be impaired.
本発明において任意成分として用いられる増粘剤は、離水防止や硬くする目的で添加しても良く、カラギナン、アルギン酸などの海草抽出物、ローカストビーンガム、タラガム、グアガム、タマリンド種子多糖類、アラビアガム、トラガントガム、カラヤガム、ペクチン、大豆タンパク質、小麦タンパク質などの植物系天然高分子物質、キサンタンガム、カードラン、ジェランガムなどの微生物産生天然高分子物質、カルボキシメチルセルロース、メチルセルロースなどのセルロース誘導体、アルギン酸ナトリウムなど海草抽出物加工品が挙げられる。 The thickener used as an optional component in the present invention may be added for the purpose of preventing water separation or hardening, carrageenan, seaweed extract such as alginic acid, locust bean gum, tara gum, guar gum, tamarind seed polysaccharide, gum arabic , Plant natural polymers such as tragacanth gum, karaya gum, pectin, soy protein and wheat protein, microbially produced natural polymer materials such as xanthan gum, curdlan and gellan gum, cellulose derivatives such as carboxymethylcellulose and methylcellulose, seaweed extracts such as sodium alginate Examples of processed products are listed.
本発明のチーズ様食品は、加工特性が改良されているが、該特性は、チーズカッターによってシュレッドやダイス状にカット出来、再結着や変形しない性質を言う。 The cheese-like food of the present invention has improved processing characteristics, but the characteristics can be cut into shreds or dies by a cheese cutter and does not reattach or deform.
本発明のチーズ様食品の製造方法は、特に限定はないが以下に例示する。まず、油脂、蛋白質、寒天、ゼラチン、水など全ての材料をそれぞれ所定量混合し、加熱しながらフードカッターなどを用いて１５００〜３０００ｒｐｍで撹拌し、７５〜１００℃に到達したら、その後５〜１５℃まで冷却を行う事でチーズ様食品が得られる。上記における冷却の方法は、水冷または空冷で行う。得られたチーズ様食品は殺菌を施すことが好ましいが、一般に食品で用いられる方法であれば特に限定は無く、７５〜９０℃で１〜１０分間の加熱を行うことが好ましい。 Although there is no limitation in particular in the manufacturing method of the cheese-like foodstuff of this invention, it illustrates below. First, all materials such as fats and oils, proteins, agar, gelatin, and water are mixed in predetermined amounts, stirred at 1500 to 3000 rpm using a food cutter or the like while heating, and after reaching 75 to 100 ° C., 5 to 15 A cheese-like food can be obtained by cooling to ℃. The cooling method in the above is performed by water cooling or air cooling. The obtained cheese-like food is preferably sterilized, but is not particularly limited as long as it is a method generally used for food, and it is preferable to heat at 75 to 90 ° C. for 1 to 10 minutes.
本発明のチーズ様食品は、チーズと同様の使い方ができ、パンや菓子、ビザのトッピング等の用途に用いられる。 The cheese-like food of the present invention can be used in the same manner as cheese, and is used for bread, confectionery, visa topping and the like.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.
＜ゴム強度の評価方法＞
実施例、比較例で得られたチーズ様食品を１０℃に冷却し、ゴム硬度計（高分子計器株式会社社製「アスカーゴム硬度計C型」）にて測定を行なった。ゴム硬度計での値が５０以上であれば、チーズ加工に適しているといえる。
<Rubber strength evaluation method>
The cheese-like foods obtained in Examples and Comparative Examples were cooled to 10 ° C. and measured with a rubber hardness meter (“Asker Rubber Hardness Meter C Type” manufactured by Kobunshi Keiki Co., Ltd.). If the value with a rubber hardness meter is 50 or more, it can be said that it is suitable for cheese processing.
＜再結着率の評価方法＞
実施例、比較例で得られたチーズ様食品を８ｍｍダイス状にカットし、セルロース濃度が０．５重量％になるようにセルロースを添加して、ビニール袋内で振り、１０℃で１２０時間放置した後、目視で結着が全くないものを０％として、再結着の度合いを再結着率で表すことで評価した。
<Evaluation method of reattachment rate>
The cheese-like foods obtained in Examples and Comparative Examples were cut into 8 mm dies, cellulose was added so that the cellulose concentration was 0.5% by weight, shaken in a plastic bag, and left at 10 ° C. for 120 hours. After that, evaluation was made by expressing the degree of rebinding as a rebinding rate, assuming that there was no visual observation of 0%.
＜官能評価方法＞
実施例、比較例で得られたチーズ様食品を熟練した１０名のパネラーに食べてもらい、チーズの食感に近いかどうかを評価してもらい、結果を集約した。その際の評価基準は以下の通りである。○：チーズの食感、×：チーズの食感と異なる、△：どちらとも言えない。
<Sensory evaluation method>
Ten skilled panelists were allowed to eat the cheese-like foods obtained in the examples and comparative examples, evaluated whether they were close to the texture of cheese, and the results were collected. The evaluation criteria at that time are as follows. ○: Texture of cheese, ×: Different from texture of cheese, Δ: Neither can be said.
（実施例１）
表２に記載の原材料を用い、表１の配合表に従って、寒天０．９重量％、ゼラチン６．５重量％、パーム油３５重量％、脱脂粉乳８重量％、タマリンド０．３重量％、ポリリン酸ナトリウム０．３重量％、水４７．４重量％、食塩１．４重量％、香料０．２重量％を全て混合し、１５００〜３０００ｒｐｍで撹拌しながら、８５℃まで１０℃／分で加熱を行った後、１０℃まで冷蔵庫にて冷却を行う事でチーズ様食品を得た。このチーズ様食品のゴム硬度は、６５と基準値以上であった。また、官能検査では、チーズの食感であると評価できた。また、再結着率は１５％であった。
Example 1
Using the raw materials shown in Table 2, according to the composition table of Table 1, agar 0.9% by weight, gelatin 6.5% by weight, palm oil 35% by weight, skim milk powder 8% by weight, tamarind 0.3% by weight, polyphosphorus Sodium 0.3% by weight, water 47.4% by weight, salt 1.4% by weight, and fragrance 0.2% by weight are all mixed and heated to 85 ° C. at 10 ° C./min while stirring at 1500 to 3000 rpm. After performing, the cheese-like food was obtained by cooling to 10 degreeC with a refrigerator. The rubber hardness of this cheese-like food was 65, which was higher than the standard value. Moreover, it was able to be evaluated by the sensory test that it was a texture of cheese. The reattachment rate was 15%.
（実施例２）
表２に記載の原材料を用い、表１の配合表に従って、寒天０．１重量％、ゼラチン１５重量％、脱脂粉乳１０重量％、ローカストビーンガム０．３重量％、ポリリン酸ナトリウム０．２重量％、水７２．８重量％、食塩１．４重量％、香料０．２重量％を全て混合し、１５００〜３０００ｒｐｍで撹拌しながら、８５℃まで１０℃／分で加熱を行った後、１０℃まで冷蔵庫にて冷却を行う事でチーズ様食品を得た。このチーズ様食品のゴム硬度計は、５０と基準値以上であった。また、官能検査では、チーズの食感であると評価できた。また、再結着率は１０％であった。
(Example 2)
Using the raw materials shown in Table 2, according to the composition table of Table 1, agar 0.1% by weight, gelatin 15% by weight, skim milk powder 10% by weight, locust bean gum 0.3% by weight, sodium polyphosphate 0.2% by weight %, Water 72.8% by weight, sodium chloride 1.4% by weight, and fragrance 0.2% by weight were all mixed and heated to 85 ° C. at 10 ° C./min while stirring at 1500 to 3000 rpm. A cheese-like food was obtained by cooling to ℃ in a refrigerator. This cheese-like food had a rubber hardness meter of 50, which was a reference value or more. Moreover, it was able to be evaluated by the sensory test that it was a texture of cheese. The reattachment rate was 10%.
（比較例１）
表２に記載の原材料を用い、表１の配合表に従って、ゼラチンを添加せず、寒天６重量％、パーム油５重量％、脱脂粉乳５重量％、タマリンド０．３重量％、ポリリン酸ナトリウム０．１重量％、水８２．４重量％、食塩１．４重量％、香料０．２重量％を全て混合し、１５００〜３０００ｒｐｍで撹拌しながら、８５℃まで１０℃／分で加熱を行った後、１０℃まで冷蔵庫にて冷却を行う事でチーズ様食品を得た。このチーズ様食品のゴム硬度は、基準値以上の７０であったが、ロウ状の食感となりチーズの食感とは異なるものとなった。また、再結着率は０％であった。
(Comparative Example 1)
Using the raw materials shown in Table 2, according to the recipe of Table 1, no gelatin was added, agar 6% by weight, palm oil 5% by weight, skim milk powder 5% by weight, tamarind 0.3% by weight, sodium polyphosphate 0 .1% by weight, water 82.4% by weight, salt 1.4% by weight, and fragrance 0.2% by weight were all mixed and heated to 85 ° C. at 10 ° C./min while stirring at 1500 to 3000 rpm. Then, the cheese-like food was obtained by cooling in a refrigerator to 10 degreeC. The rubber hardness of this cheese-like food was 70, which was higher than the reference value, but became a waxy texture, which was different from the texture of cheese. The rebinding rate was 0%.
（実施例３）
表２に記載の原材料を用い、表１の配合表に従って、寒天４重量％、ゼラチン４重量％、ゴーダチーズ４０重量％、脱脂粉乳２重量％、パーム油１０重量％、ローカストビーンガムを０．３重量％、ポリリン酸ナトリウムを０．５重量％、水３７．８重量％、食塩１．２重量％、香料０．２重量％を全て混合し、１５００〜３０００ｒｐｍで撹拌しながら、８５℃まで１０℃／分で加熱を行った後、１０℃まで冷蔵庫にて冷却を行う事でチーズ様食品を得た。このチーズ様食品のゴム硬度は、７０と基準値以上であった。また、官能検査では、チーズの食感と評価できた。再結着率は１０％であった。
(Example 3)
Using the raw materials shown in Table 2, according to the composition table in Table 1, agar 4% by weight, gelatin 4% by weight, gouda cheese 40% by weight, skim milk powder 2% by weight, palm oil 10% by weight, locust bean gum is 0.00. 3% by weight, sodium polyphosphate 0.5% by weight, water 37.8% by weight, salt 1.2% by weight, and fragrance 0.2% by weight are all mixed and stirred at 1500 to 3000 rpm up to 85 ° C. After heating at 10 ° C./min, a cheese-like food was obtained by cooling in a refrigerator to 10 ° C. The rubber hardness of this cheese-like food was 70, which was higher than the standard value. Moreover, in the sensory test, it was able to evaluate with the food texture of cheese. The rebinding rate was 10%.
（比較例２）
表２に記載の原材料を用い、表１の配合表に従って、寒天を添加せず、ゼラチン３重量％、パーム油３５重量％、脱脂粉乳１０重量％、タマリンド０．３重量％、水５０．１重量％、食塩１．４重量％、香料０．２重量％を全て混合し、１５００〜３０００ｒｐｍで撹拌しながら、８５℃まで１０℃／分で加熱を行った後、１０℃まで冷蔵庫にて冷却を行う事でチーズ様食品を得た。このチーズ様食品のゴム硬度は、基準値以下の３０で加工適正がなく、しかもチーズの食感と異なった。再結着率は７５％であった。
(Comparative Example 2)
Using the raw materials listed in Table 2, according to the recipe of Table 1, agar is not added, gelatin 3% by weight, palm oil 35% by weight, skim milk powder 10% by weight, tamarind 0.3% by weight, water 50.1 All the weight%, 1.4% by weight of salt and 0.2% by weight of the fragrance were mixed and heated to 85 ° C. at 10 ° C./min while stirring at 1500 to 3000 rpm, and then cooled to 10 ° C. in the refrigerator. The cheese-like food was obtained by doing. The cheese-like food had a rubber hardness of 30 below the reference value, which was not suitable for processing and was different from the texture of cheese. The reattachment rate was 75%.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008254120A JP2010081864A (en) | 2008-09-30 | 2008-09-30 | Cheese-like food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008254120A JP2010081864A (en) | 2008-09-30 | 2008-09-30 | Cheese-like food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2010081864A true JP2010081864A (en) | 2010-04-15 |
Family
ID=42246450
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008254120A Pending JP2010081864A (en) | 2008-09-30 | 2008-09-30 | Cheese-like food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2010081864A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016208969A (en) * | 2015-05-01 | 2016-12-15 | 太陽油脂株式会社 | Fat composition for cheese-like food |
| JP2017123812A (en) * | 2016-01-14 | 2017-07-20 | クラシエフーズ株式会社 | Powder for heating instant viscous food product, and combinational kit using the same |
| JP2018518159A (en) * | 2015-06-26 | 2018-07-12 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Imitation cheese with improved solubility |
| JP2019010036A (en) * | 2017-06-29 | 2019-01-24 | 伊那食品工業株式会社 | Cheese processed food |
| WO2020218428A1 (en) * | 2019-04-24 | 2020-10-29 | 株式会社明治 | Cheese-like food product and production method therefor |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0315358A (en) * | 1989-06-12 | 1991-01-23 | Ichiro Harada | Production of paste of natto (fermented soybean) |
| JPH06113748A (en) * | 1992-09-30 | 1994-04-26 | Snow Brand Milk Prod Co Ltd | Gelatinized food comprising whey protein as main raw material, its production and gelatinized food-containing processed food of edible meat |
| JPH08196209A (en) * | 1995-01-25 | 1996-08-06 | Snow Brand Milk Prod Co Ltd | Processed cheese and its production |
| JPH1028526A (en) * | 1996-07-11 | 1998-02-03 | Kanegafuchi Chem Ind Co Ltd | Production of cheese food |
| JPH1132673A (en) * | 1997-07-18 | 1999-02-09 | Meiji Milk Prod Co Ltd | Fermented milk dessert product and its production |
| JP2000201658A (en) * | 1999-01-12 | 2000-07-25 | Asahi Denka Kogyo Kk | Fried food |
| JP2005270106A (en) * | 2004-03-24 | 2005-10-06 | Kraft Foods Holdings Inc | Low protein cream cheese |
-
2008
- 2008-09-30 JP JP2008254120A patent/JP2010081864A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0315358A (en) * | 1989-06-12 | 1991-01-23 | Ichiro Harada | Production of paste of natto (fermented soybean) |
| JPH06113748A (en) * | 1992-09-30 | 1994-04-26 | Snow Brand Milk Prod Co Ltd | Gelatinized food comprising whey protein as main raw material, its production and gelatinized food-containing processed food of edible meat |
| JPH08196209A (en) * | 1995-01-25 | 1996-08-06 | Snow Brand Milk Prod Co Ltd | Processed cheese and its production |
| JPH1028526A (en) * | 1996-07-11 | 1998-02-03 | Kanegafuchi Chem Ind Co Ltd | Production of cheese food |
| JPH1132673A (en) * | 1997-07-18 | 1999-02-09 | Meiji Milk Prod Co Ltd | Fermented milk dessert product and its production |
| JP2000201658A (en) * | 1999-01-12 | 2000-07-25 | Asahi Denka Kogyo Kk | Fried food |
| JP2005270106A (en) * | 2004-03-24 | 2005-10-06 | Kraft Foods Holdings Inc | Low protein cream cheese |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016208969A (en) * | 2015-05-01 | 2016-12-15 | 太陽油脂株式会社 | Fat composition for cheese-like food |
| JP2018518159A (en) * | 2015-06-26 | 2018-07-12 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Imitation cheese with improved solubility |
| US11517024B2 (en) | 2015-06-26 | 2022-12-06 | Kraft Foods Group Brands Llc | Imitation cheese with improved melt |
| JP2017123812A (en) * | 2016-01-14 | 2017-07-20 | クラシエフーズ株式会社 | Powder for heating instant viscous food product, and combinational kit using the same |
| JP2019010036A (en) * | 2017-06-29 | 2019-01-24 | 伊那食品工業株式会社 | Cheese processed food |
| WO2020218428A1 (en) * | 2019-04-24 | 2020-10-29 | 株式会社明治 | Cheese-like food product and production method therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6197379B2 (en) | Cheese-like food containing soy protein | |
| JP6593569B2 (en) | Method for producing vegetable cheese-like food | |
| JP2009219416A (en) | Processed food, and method for improving palate feeling of processed food | |
| JP2011000073A (en) | Cheeselike food composition and method for producing the same | |
| JP6593568B2 (en) | Method for producing vegetable fresh cheese-like food | |
| JP2010081864A (en) | Cheese-like food | |
| JP6241179B2 (en) | Cheese-like food containing soy protein | |
| JP6533068B2 (en) | Process cheeses and method for producing the same | |
| Mohd Shukri et al. | A review of natural cheese and imitation cheese | |
| JP5229999B2 (en) | Cheese-like food and method for producing the same | |
| TWI646898B (en) | Processed cheese and its manufacturing method | |
| CN104869836B (en) | Cheese product and its production method | |
| JP6365527B2 (en) | Cheese-like food | |
| JP2019115339A (en) | Meat-like emulsion composition and meat-like processed food | |
| JP5791239B2 (en) | Process cheese and method for producing the same | |
| JP4483723B2 (en) | Cheese-like food and method for producing the same | |
| JP5235543B2 (en) | Cheese-like food and method for producing the same | |
| JP6276528B2 (en) | Cheese sauce | |
| JP5937914B2 (en) | Process cheese manufacturing method, cheese-containing food manufacturing method, process cheese, cheese-containing food | |
| JP6800517B2 (en) | Cheese-containing food | |
| JP2018019604A (en) | Bubble-containing cheese product and production method thereof | |
| WO2022210452A1 (en) | Vegetable moulded cheese-like food product | |
| JP6576799B2 (en) | Retort cream sauce | |
| JP2006280218A (en) | Freezing-resistant cheese food | |
| JP2023033882A (en) | Producing method of prepared food product using cheeses |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20110805 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120209 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120221 |
|
| A02 | Decision of refusal |
Effective date: 20120619 Free format text: JAPANESE INTERMEDIATE CODE: A02 |