SG172379A1 - Cream cheese-like food - Google Patents

Abstract

Provided is a cream cheese-like food which has such a baking resistance as being sufficient for use as a bakery product material to be heated and has good handling properties while sustaining the soft texture and smoothmelting property in the mouth of cream cheese and the refreshing sourness of natural cheese. it is found out that a cream cheese-like food, which is produced by using10 fermented milk prepared by lactic acid-fermentation of an oil-in water type emulsion containing a milk material and water, and comprises 5 to 15 wt% of protein, 1 to 10 wt% of crosslinked starch and 10 to 30 wt% of fat, has a sufficient baking resistance and yet shows satisfactory15 texture and flavor of cream cheese. Based on this finding, the aforesaid cream cheese-like food is obtained,

Description

CREAM CHEEESE~-LIEKE FOGD

Technical Fisld [COalL: & The present invention relates to a cream cheese-like food,

Background Art

FOG02]

In recent years, a cream cheese is used in a variety of utilities as a raw material for a confecticnsary and a pakery product such as western confectionary and breads because the soft texture, the smooth meltabillity in the mouth, and the refreshing sourness of natural cheese thereof ars preferred. [OCO3]

However, cream cheess is relatively weak in a baking resigtance, for szample, when the cream chesse is put and baked as a filling of a bread, it does not remain after baking, or becomes spattared, in many vases. In addition, when cream cheese ig used as a raw material for a cheesecake, There is also a problem that the cheese has hard physical properties and poor handling properties.

[0004]

Orn the other hand, as a cream cheease~like food, sone pasty foods Using lactic acid-fermented milk have been proposed, but when the texture, meltablility in the mouth and flavor like a oveam cheese are pursued, a zufficient baking resistance is not obtained (Patent Documents 1,3,4 3 and &) and, when ong tries to impart a baking resistance, a food satisfying the texture, meltability in the mouth and flavor iz not obtained {Patent Document 2). Thus, it is difficult to satisfy all of the texture, flavor like a cream cheese and sufficient baking resistance.

Priory Art Documents

Patent Documents [000s]

Patent Document i: JP 08-9882 A

Patent Document 2: JP 2000-210017 3

Patent Document 3: JF 2000-27%2121 A

Patent Document 4: JP 2004-357522 A

Patent Document 5: JF 2006~320268 A 29 Summary of the Invention

Problems to be Solved by the Invention [Oona

An object of the present invention is to provide a cream cheese-~like food which has such a baking resistance

Zh az belng sufficient for use as a raw material for a confectionery and a bakery product toe be heated and has good handling properties while sustaining the soft texture and smooth meltablility in the mouth like a cream chsess and the refreshing sourness like a natural chaess.

Means for Solving the Problems

Lo007;

Then, the present inventors have intensively studied.

As a resuli, the inventors have found out that a cream iG chease-like food, which is produced by using fermented milk prepared by lactic acid-fermentation of a cream mix containing a milk materisl and water, and which comprises § to 15 wid of protein, 1 to 10 wh% of crosslinked starch and to 30 wits of fat and oil, can satisfy the temture and 18 fiavor of cream chesss while sustaining a sufficient baking resistance, And the inventors have completed the crsam cheese~llke food of the present invention based on this finding. (oGag]

That is, a first aspsct of ths present invention is a cream cheese~like food comprising fermented ndlk prepared by lactic acid-fermentation of an o11l in water types emuligion containing & milk material, fat and oil, and water, wherein the cream cheese-like food comprises 5 to 15 wig of protein, 1 to 10 wid of oressliinksd starch and 10 to 30 wts

A of fat and oil. A second zsspect of the present invention is the cream chesse-like food according to the first aspect, 3 i Sony iy Te oy gm Nod is Fon J he N ~. om hd or wherein the c¢resam cheese~like food comprises 0.1 to 2 wid of protein derived from agg white. A third aspsct of the sraegsent invention is the dteam chesszsoe-1like fond soordineg

F pragen L LDVenTISn Lz ng Cream ChRef@- LiKe To2d acclX: AG

Booey de By TE im mde wn rey a rk 3 3 om Tn via lA a A te the first aspect, wherein the cream cheese-like food cad vim YER ke de Eager oar 1 4 am eared arden wee od Seem el compriasas 0.5 to 5 wi$ of crosslinked starch derived from . : . rice and/or tapioca, 19 Bifects of the Invention 0009]

Aogording to the present itvention, it can bs provided the + i Np 233 Chae ss a ba fe Ned wi Sh Maas 2 eh a hy kd

WET A Cream Cnegie-lilig Too which Dag sugh a daring oo gn we aa pe em = so AUT ing Ne we de Ahm = myn a mye gS wma CF L on pp. reagistance as bedng suificlent for & raw material for a

TUR + : 3 Jee - Yn oo Tey ea ye os mn pd . de 2H em ooh gael A mos confectionery and a bakery product to be heated and has ¥ ¥ ox

SI LTA Ne - Z TX i. od : ; beam we be py a good handling properties while sustaining the soft texture a ~~ a ot yo crm mn vk Ten i dead ST 2 age 2 3 sn de CH — on ~ cr en oy an and smooth meltability in the nmeouth like a cream cheese and the refreshing scourness like a natural cheese,

Mode for Carrying Out the Invention o =

P0010] ~ oN or A = “ oman 3 x > ward Tg Sd aver eva Fen

Embodiments of the presant invention will be described 3m dem dd Tend Tor in detall below. [ao11:

FT nny 3 wa I. 3 rey Se , 3 ~ Ep 5 Nm

The cream cheese-liks food of the present invention comprises 5 to 15 wti of protein, and szamples of the proteln include milk products such as milk, processed mill, fresh cream, defatted will, skim milk powder, defatted concentrated milk, whole milk powder, butter milk powder,

G whay powder, natural cheese and processed cheese, caseilns such az acld casein, rennat caszeln, oasaln sodium, casein calotum and casein potassium, milk proteins such as total milk protein and whey protein, and various proteins derived from animal and plant,

Fooi2)

It ig preferable that the oream cheese~like food of the pressnt invention comprises 5 wo 15 wt, preferably § to 1Z2 wtd of the protein. When the amount of the protein is less than 5 wit%, the flaver and rich body psculiar to

Craam chesse are lackad, and a baking resistance iz deteriorated. When the amount of {he protein is more than 15 wii, a crumbly hard texture 1s caused, and smooth melting in the mouth 1s net obtained. Therefore they are net prefevable,

FO0L3}

It is preferable that the crsam cheese-~liks food of the preset invention comprises 0.1 to 2 wid of protein derived from egg white among the aforementicnsd proteins.

This makes 1t possible to effectively impart a baking resistance without increasing a ratio of protein in the a

CUTER ST ~3 mm eve 13 ees Pm of NN + hr cei men +1 SN FRR TA =~ nga] d Tom

Cream cheese lig Io60U TOU [Mush whieh Tne oream chaase LK food is used as a raw material for a confectionery and a

Foomy Te em vs pe amen slg pede dee a ERE Th my +b I. :

Lakery product wo be hested. When the amount of the < 2 od inn end aes IT mgs gra 2 fee : Sogn ke I Sopde OG protein derived from egg white is less than 0.1 wt%, a . coo . ; : CE et ee a an

S sufficient baking resistance is difficult to obtain. When $n oo. 5 Tn - em Ion vr Ey ey J 3g FN the amcunt of the protein derived from egy white ig more +b = 2 Lrg FRA Faw oS b NN GS TTT 1 ans A amoati

San £4 WUSs, Ths Texture Deadlies unusus anc a smooltin

Fo FI Ts - nin wk i : : 3 £0 ya] Ae dee ed Io texture like a cream cheese is difficult to obtain.

TANT A

[0014] 1 Ti Ney oy on oe dle : Aa] Rh on gy hn <4 > Am A 18 The cream chesge-~like food of the present invention a ev ee TY wpb EAE ee Aye 4 3 pede sy ie Sov ed a ERY comprises IL to 10 wid of crosslinked starch, and ezamples + : cmon my bod em Ten tmnedeoy poem a pens pe) wn orrencke wr 3 ay obe ea on) Fd pm dean gem of the crosslinked stavch include acetviated distavch adipate, acetylated distarch phosphate, hydroxypropyl $e a vl ~ Yo I oN ee by 3 FE ec dem ge yo} . 5 digtarch phosphate, phosphated distarch phosphate and distarch phosphate, and by using thess crosslinked starches, i 1 yy od wes yp FE ‘ on Tei 3 ENT, 2 pee the smooth texture and righ body can be inparted. rveyt OE (O01

It is preferable that the orveam chesge~like food of dy me ana A vm ovr ay hd ~~ ad fn Tarde Sh omy ET a be Tg x the present invention comprises 1 to 10 wt%, preferably 2

DY 3 3 conde mA dei ~ v2 Vo yo TY 1 ~ an A lt de Ye 24 to 8 wtd of the crosslinked starch. When the amount of the - Yo Teen pm) wey pi ang Toone Te ay de = : Sa 3 wd crosslinked starch is less than 1 wt, the flavor and rich 3} Slur smoot 35 as oge de . rege anv pb ven mem Tomy es reseed omemved om nem be dam ody peculiar to a cream cheese ares lacked and a baking - ot atom ce 9 wl oe od en be mnie peony de Te mn Re memes em AE Ae resistance is also deteriorated. When the amount of ths

Toa ee i oa eo S ry ve = en ay TN 3d wT Od evar my en be my weed crosslinked starch is mers than 106 wih, SLIMY ang nard

CER oa ~~ $ o-oo red gm Ae Ne Ye any my my Jo pay A rp Te os a5 texture 1s caused. Therefore, they are nol preferable.

[aoieg]

It is preferable that the cresm chesse~like food of the present invention comprises 0.5 to 5 wkd of crosslinked starch derived from rice and/or tdaploca arong the aforementioned crosslinked starches. This makes it possible to obtain the smooth, ne slimy, and soft texture peculiar Lo a cream cheese. [G0L7]

The cream cheese~like food of the pregent invention comprises fat and oil, sugars, lactic acid-fermented milk and water, and examples of the fat and oil include milk fats derived from butter and fresh cream, vegetable fats such ag rapessed oll, =zoybean oll, sunflower seed oll, cotrtonsgaed oll, peanut oil, rics byan oll, orn oll, safflower oll, olive oil, kapok oll, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cacao butbern, coconut oil and palm kernel oil, and animal fats such as beef tallow, lard, fish oil and whale oil, these fats can be used alone or in combination with a mixed oil thereof, or processed fats obtained by subjecting these fats to fractionation, hydrogenation, transesterification ste., and it is preferable that the fat and oil is contained in an amount of 10 te 30 wtd. When the fat and oll ig less than 10 wu%, the flavor and body property paculiar to ths cream zZ5 cheese are lacked, and a baking resistance is also deteriorated. When the amount of the fat or oil is nore than 30 wit%, hard texture ig caused and melting in the mouth is also deteriorated. Therefore they ars not preferable. In addition, when a rapeseed palm mixed & hardened oil among the fats is used, a milky taste is more enhanced, and therefore it is preferable.

P0018) in addition, examples of the sugars which can be used in the cream chessge-like food of the present invention iG include carbohydrates derived from milk raw materials as well as sucvose, maliuse, glucose, lactose, fructose, sorbitol and maltitcel, and it is preferable that thess carbohydrates are contained In an amount of 4 to 15 wt.

[0019] 15 Arne emulsifying agent can be used for extant in which the flavor of the cream cheese-like food of the present invention is not adversely influenced. The emulsifying agent is not particularly limited and previously known emulsifying agents can be used, and examples therecf 20 include lecithin, sucrose fatty acld ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glyeerin fatty acid ester, polyglyveerin fatty acid ester, various organic acid monoglyveerides such as acstins acid monoglyceride, tartaric acld monoglveeride, mixed acetic and tartaric acld monoglyseride, citric acid monoglyveosrids,

% diacegtyltartaric acid monoglyesride and lactic acid moncglyveeride, and polyoxyethylene sorbitan fatty acid agtay. (O0Z0} & In addition to the above emulsifying agents, as known additives, a pH adjusting agent such as phosphate, and polysaccharide thickener such as guar gum and xanthan gum, can also be used.

P0021:

In the cream chesse-iike food of the present invention, further, flavors such as milk flavor and chesse flavor, various spices, fruit purses and jams can be used for the purpose of imparting flavor, sweeteners such az sucralose, aspartame and stevia can be used for the purposs of imparting sweetness, and onloring materials such as basta carotene, paprika dye and snnatto dye can be used for the purpose of celorving. In addition, for the purpose of improving a shelf life, shelf-life improving agents such as giyeine, sodium acetate and egg-white lysozyme can also be a0 naad.

Pong

As a method for producing the cream cheess-illike food of the present invention, an oil in water type emulsion containing milk raw materials snd water is lactic acid-

Fermented after the steps of homogenization, sterilization iQ and cooling. The lactic acid fermentation ig performed at 15 to 45°C until the pH reaches 3.5 to 5.7, prasfervably 4 to 5.5; and the pH can also be adiuvsted using an organic acid or an alkaline salt after fermentation. When the pH is higher than 5.5; the shelf life tends to become shorter.

When the pH is lower than 4, the sourness 1s strong, and therefore, balance of Tastes az a whole food is deteriorated when used as a filling. Therefore, it i= suitable toe adjust the pH in the above ranges. Ther, heat sterilization is performed at preferably 60 to 95°C. After sterilization of the lactic acld-fermmented liguid, in the present invention, a cream cheese~like food ls chtalnsed by adding crosslinked staych, dietary salt, pH adjusting agant, flavor, sweetener and dye to the liguid without separating whey while whey separation ls usually performad. As a final stage of the processes, heat homogenization and cooling are performed. In order to gelatinize starch, heating at 70 to 20°C and homogenization at § to 200 5 a Ys o 5 kgf/om® are preferable, [00231

The cream cheese~like food produced by the above described method is given a sufficient baking resistance without detevicrating the soft texture and smooth melting in the nmeuth like a cream cheese, and the refrasshing sourness like a natural cheese, and can provide good il handling properties as a raw material for a confectionery and a bakery product to be heated.

[0024]

The baking resistances of the cream cheessa-like food of the present invention can be evaluated by the following method.

Fllter paper is placed in a heat-resistant container having an inner diameter of 8.5 om and & thickness of 2 eam with a circular metallic 1id, 10 g of the cream cheesse~like 18 food is sgueszed with a round tip having an inner diameter of 12 mm thereon, water ooryaspgonding to 10 wit% of the cream cheese~like food ls added to the filter paper, ths container is olosad with the lid, and this is baked in an oven at 200% for 10 minutes. The height before baking and the height after baking are measured and a helght decrease rate iz obtained from the following equation.

Height decrsased rate {(#)={{height before baking-height after baking) height before baking} x100

FO020]

By the combination of protein, crosslinked starch and fat and oll, the cream cheese-lilke food of the present invention has g baking resistance with sustaining the soft taxture and smooth meliing in the mouth like a cream cheese and the refreshing sourness like a natural cheese, and 2% enables to realize both of the flaver and the physical

1a property. The cream chasse of the present invention enables tha height decreased rate after baking by the above degeribed evaluation method to be 50% or less, and enables to impart a more preferably 40% or less, further preferably 5S 15% or less of baking resistances. [oo2e]

The cream chagge~like food of the present invention has a sufficient baking resistance, and is suitable for use in the case where the cream cheese~like food 1s used in 18 baked cheesecaks and topping of baked confectionary, is put and baked in breads, and iz topped up and baked on breads,

And the oream cheese~like food of the present invention can provide good handling properties as a raw material for a confectionery and a bakery product, 3 ¥ 00a

The present invention will be described in more detail by way of the following examples.

Example 1

[0028] 22 parts of rapeseed palm nized hardened oll {melting point 31°C) was warmad to 80% to prepare an 211 phase,

Separately, 80 parts of water was warmed to about 30%, and 18 parts of skim milk powder and 3 parts of total milk protein which had heen mixed In & form of powder were gradually added while stirring with a Homonixer to prepars an agueous phase.

The 11 phase waz added to the aguesus phase, the mixture was pre-emulsified at 70°C for 30 minutes, thereafter, the emulsion was subjected to sterilization, and then homogenized with a homogenizer % under a pressure of SMPa and rapidly cooled to 20°C to prepare an oll in water type emulsicn.

To the cbtained oil in water type emulsion was added 1 part of a lactic acid bacterium bulk starter for chesse, and fermentation was performed at 20°C for 15 hours to obtain fermented milk

18 having a pH of 4.9. Subsequently after heat sterilization at BOC for 30 minutes, to 95.8 parts of this fermented milk were added 3.4 parts of corn-derived crosslinked gtavceh, 0.3 part of dietary salt, 0.2% part of pH adjusting agent, and 0.05 part of flavor.

The mizture was kneaded at ih BOSC for 10 minutes, and further, homogenized under a pressure of 1O0MPa, the homogenate was filled inte a plastic film tube, and the tube was szealed and rapidly cooled io 5% to obtain a cream cheese-like food.

In the sbtained cream cheese-like food, the amount of the protein was 7.2

24 wi%, the amcunt of the orosslinked starch was 3.4 wid and the amount of the fat and ¢il was 21.3 wb%. In addition, the resulting cream chaege~like food was excellent in handling properties, had a baking resistance such as a height decrease rate after baking of 42%, and had the soft texture and smooth melting in the mouth, and the refreshing sourness like a natural cheesa.

Examples 2 [gag] 22 parts of rapeseed palm mixed hardened oil (melting 3 point 31°C) was warmed to 60°C to prapare an oil phase.

Separately, 57.0 parts of water was warmed to about 30%, and 18 parts of skin milk powder, 3 parts of total milk grotein and 3 parts of egy white powder which had besn mixed in a form of a powder were gradually added while stirring with a Homomixer, to prepare an aguecus phase,

The ¢il phase was added to the sgueocus phase, the nizture was pra-emulsified at 70% for 30 minutes, thereafter, the gmulsion was subjected to sterilization, and then homogenized with a howmegenizer under a pressure of SMPa and rapldly cooled to Z07C to prepars an oil in water type gmulsion. To the obtained oll in water type emulsion was added 1 part of a lactic acid bacterium bulk starter for chease, and fermentation was performed at 20° for 15 hours to obtain fermented milk having a pH of 4.9%, Subsequently, 28 after hest sterilization at BOC for 30 minutes, to 95.8 parts of this fermented milk were added 1.9 parts of corn- derived crosslinked starch, 1.4 parts of rice-derived crosalinked starch, 0.3 part of dietary salt, 0.5 part of pH adiusting agent, and 0.05 part of flavor, the mixture was kneaded at 80°C for 10 minutes, and further,

homogenized under a pressure of 10MPa, the homogenate was filled into a plastic film tubs, and the tube was sealed and rapidly cooled to 5°C to obtain a cream chesse-like food. In the obtained Cream cheesse-like food, ths amount

I of the protein was 9.7 wi%, the amount of the crosslinked starch was 3.4 wt% {af this amount, the amount of the rice~ derived crosslinked starch was 1.4 wi%), the amount of the fat and oll was 21.3 wi%, and the amount of the egy whites derived protein was 2.5 wid. In addition, the resulting 16 cream chesga-like food had a sufficient baking resistance such ag a helght decraase rate after baking of 8%, and had a slightly rough texturs, but had the rasfreshing sourness like a natural cheese.

Example 3 15 P0030] £4 parts of rapeseed palm mixed hardened oil {melting peint 31°C) was warmed to 60°C to prepares an oil phase.

Separately, 86.6 parts of water was warmed to about 30°C, and 4 parts of skim milk powder, 3 parts of total milk protein and 0.4 part of egg white powder which had been mized in a form of a powder were gradually added while stirring with a Homomixer, to pregare an agusous phase,

The ¢il phase was added to the agueous phase, the mixture was pra-emulsified at 70°C for 30 minutes, thereafter, the gmalsion was subjected to sterzilization, and then

1a homogenized with a homogenizer under a presgure of 5MPa and rapidly cooled to 20° to prepare an oll in water type emulsicn.

To ths cbtalned oil in water typs emulsion was added 1 part of 2 lactic acid bacterium bulk starter for cheese, and fermentation wag performed at 20° for 15 hours to obtaln fermented milk having a pH of 4.8, Subseguanitly, after heat sterilization at 80°C for 30 minutes, to 95.8 parts of this fevmented milk were added 1.9 parts of corn- derived crosgslinkad starch, 1.4 parts of rice~derived iQ crossiinked starch, 4.3 part of dietary salt, $0.5 part of oH adjusting agent, and 0.05 part of flavor, the mixture waz kneaded at 80°C for 10 minutssz, and further, homogenized under a pressure of 10 MPa, the honogenats was filled into a plastic film tube, and the tube was sealed and rapidly cocled to 3% to obtain a cream cheese-like food, In the cbtained crsam cheese~like food, ths amount of the protein was 5.3 wt®, the amount of the crosslinkad starch was 3.4 wid {of thig amount, the amount of the rice« derived crosslinked starch was 1.4 wi®), the amount of the fat and oil was 21.2 wit% and the amount of the agg white- derived protein was 0.3 wt%., In addition, the resulting cream cheege-like food was excellent in handling properties, had a baking resistance such as a height decrease rate after baking of 38%, and had the soft textures and smooth melting in the mouth, and the refreshing scurness like a natural cheese.

Exanpls 4 [0031 30 parts of rapessed palm nixed hardened oil {melting % point 31%) was warmed to 60°C to prepare an oil phase.

Separately, 51.86 parts of water was warmed to about 30°C, and 15 parts of skim milk powder, 3 parts of total milk protein and 0.4 part of egg white powder which had been mixed in a form of a powder were gradually added while stirring with a Hemomdxer, to prepare an aguegus phase.

The oil phase was addad to the aguscus phase, the mixture was pre-emulsified at 70°C for 20 minutes, thereafter, the emulsion wag subjected to sterilization, and then homogenized with a homogenizer under a pressure of 5MPa and rapidly cooled to 20° to prepare an oll in water type emulsion. To the obtained <il in water type emulsion was added 1 part of a lactic acid bacterium bulk starter for cheese, and fermentation was performed at 20°C for I% hours to obtain fermented milk having a pH of 4.9. Subseguently, after heat sterilization at 80°C for 30 minutes, to $7.8 parts of this fermented milk were added $0.7 part of corn- derived crosslinked starch, $.6 part of rice-derived crosslinked atavch, 9.3 part of dietary salt, $3.5 part of pH adjusting agent and 0.05 part of flavor, the mixture was kneaded at 80°C for 10 minutes, and further, honmogsnizaed under a pressure of 10 MPa, the homogenate was filled into a plastic film tube, and the tube was sealed and rapidly cooled to 5°%C to obtain a cream cheese~like food. In the chitainad cream c¢hesse~like food, the amount of the protein was 7.7 wit%, the amount of the crosslinked starch was 1.3 wt% {of thiz amount, the amount <f the rice-derived crosslinked starch was 0.¢ wid), the amount of the fat and oll was 28.3 wi%, and the amount of the egy white-derived protein was 0.33 wt%. In addition, the resulting oream cheaze~like food was excellent in handling properties, had a baking resistance such as a helght decrease vate after baking of 23%; and had the soft texture and smceoth melting in the mouth, and the refrsshing sournsss like a natural chaess.

Example 5 [R032 22 parts of rapegeed palm mixed hardened oil {(meliing point 31%) was warmed to 80° to prepare an oll phase.

Separately, H%.0 parts of water was warmed to about 30°C, and 13 parts of slim milk powder, 3 parts of total milk protein and 0.4 part of egy white powdery which had been mixed in a form of a powder were gradually added while stirring with a Homomixer, bo prepare an aqueous phase.

The oil phase was added to the aqueous phase, the mixturs - 25 was pre-emulsified at 70° for 30 minutes, thereafter, the emulsion was subjected to sterilization, and then homogenized with a homogenizer under a pressure of SMPa and rapidly cooled to 20°C to prepare an oll in water type amulsion. To the cbtalnsd oil in water type emulsion was added 1 part of a lactic acid bacterium bulk starter for chasse, and fermentation was parformed at 20° for 15 hours te obtain fermented milk having a pH of 4.9. Subseguently, after heal sterilization at 80° for 20 minutes, to 95.3 parts of this fermented milk were added 1.9 parts of corn derived crosslinked starch, 1.4 parts of rice~derived crosslinked starch, 0.3 part of dietary salt, 0.5 part of eH adjusting agent, and 0.05 part of flesvor, ths mixture wag kneaded at 80°C for 10 minutes, and further, homogenized under a pressure of 10 MBa, the homogenate was filled inte a plastic film tubs, and the tube was sealed and rapidly cocled to 5% to obtain a cream cheess-like fogd. In the obtained cream cheese-like food, the amount of the protein was 7.6 wii, the amount of the crosslinked starch was 3.4 wid {of this amount, the amount of the rice derived crosslinked starch was 1.4 wii), the amount of the fat and oil was 21.3 wt® and the amount of the egg white- derived protein was 0.3 whi, In additicen, the resulting cream cheese~like food was excellent in handling properties, had a sufficient baking resistances such as a hsight

Zo decrease rate after baking of 8%, and had the soft texture and smooth melting in the mouth, and the refreshing gournaess likes a natural cheese.

Example §& [e033] 22 parts of rapeseed palm mixed hardensad oll (melting point 31°C) was warmed to 0° to prepare an oil phase.

Separately, 47.4% parts of water was warmed to aboutr 30°C, and 20 parte of skim milk powdsy, 10 parts of total milk protein and 0.4 part of egg white powder which had basen mixvad in a form of 8 powder were gradually added while stirring with a Homomixer, Uo prepare an agueous phase,

Tha oil phase was added to the asgueous phase, the mixture way pre-emulsified at 70°C for 30 minutes, thereafter, ths emulsion was subjected to sterilization, and then homogenized with a homogenizer undsar a pressures of BMPa and rapidly cooled to 20% to prepare an oil in water typs emulsion. To the obtained oil in water type emulsion was added 1 part of a lactic acid bacterium bulk starter for chesse, and fermentation was performed at 20° for 15 hours to obtain fermented milk having a pH 4.8%. Subssguently, after heat sterilization at 80% for 30 minutes, to §5.8 parts of this fermented milk were added 1.9% parts of corn- derived crosslinked starch, 1.4 parts of rice~derived crogsiinkad starch, 0.3 part of dietary salt, 0.5 part of 2.5% pH adjusting agent, and 0.05 part of flavor, thse mixture waz kneaded at 280°C for 10 minutes, and further, homogenized under & pressure of 10 MPs, the homogenate was filled inte a plastic tube, and the tubs was sealed and rapidly cooled to 55°C to obtain a orsam cheese~like food.

Ire the obtained cream cheese-like food, the amount of the protein was 14.8 witi, the amount of the crosgslinksd starch was 2.4 wt% {of this amount, The amount of the rice-dexrived crosslinked starch was 1.4 wt%), the amount of the fat and oil wag 21.4 wi% and the amount of the egy white derived protein was 0.3 wt, In addition, the resulting oresam cheese~like food was excellent in handling properties, had a sufficient baking resistance such as a height decreases rate aiter paking of 8%, and had the soit texture and smooth melting in the mouth, and the refreshing sourness

LE Like a natural chesse.

Example 7

F00347 1Z parts of rapeseed palm mized hardened oil (melting peints 31°C) was warmed to 60°C to prepare an oll ghase.

Separately, 52.6 parts of water was warmed to sbout 30°C, 19 parts of skim milk powder, 23 parts of total milk protein and 0.4 part of egy white powder which had been mized in a form of a powder were gradually added while stirring with a

Homomixer, to prepare an aguecus phase. The oll phase was added to the aguecus phase, the mixture was pre-emulsified at 70% for 30 minutes, thervsafter, the emulsion was subjected to sterilization, and then homogenized with a homogenizer under a pressure of 5MPa and rapidly cooled to 20% to prepare an oil in water type amulsion.

To the & obtained oil in watery type emulsion was added 1 part of a lactic acid kacterium bulk starter for cheese, and fermentation was performed at 20° for 135 hours to obtain fermented milk having a pH of 4.9%. Subgseguently, after heat sterilization at BO°C for 30 minutes, to %1 parts of iQ this fermented milk were added 3.86 parts of corn-darived crosslinked starch, 4.86 parts of rice~derived crosslinkad starch, 0.3 part of dietary salt, 0.5 part of pH adjusting agent, and 0.00 part of flavor, the mixture was kneaded at 80°C for 10 minutes, and further, homogenized under a

18 pragsure of 10 MPa, the homogenates was filled into a plastic tube, and the tubs was closed and rapidly cooled to 5% to obtain a cream cheese~like food.

In the obtainsd cream cheese~like food, the amount of the protein was 7.2 wid, the amcunt of the cresslinked starch was §.2 wid {of this amount, the amount of the rice-derived crosslinkad starch was 4.6 wt%), the amount of the fat and oil was 11.1 wh, and the amount of the egy white-derived protein was 0.3 wtd, In addition, the resulting cream chesse-like food was excellent in handling properties, had a sufficient baking resistance such as a height decrease rate after taking of 8%, and had the soft textures and smooth melting in the mouth, and the refreshing sourness like a natural cheese.

Example 8 & P0035] 22 parts of rapeseed palm mixed hardened oil {melting point 31°C) was warmad fo 80°C to prepare an oil phase.

Separately, 55.6 parts of water was warmed to about 30%, and 15 parts of skim milk powder, 3 parts of total milk protein and 0.4 part of egg white powder which had been mized in a form of a powder were gradually added while gbirring with a Homomixer, to prepare an agueous phase.

The oil phase was added to the agusous phase, the mixture was pre-emulsifisd at 70°C for 230 minutes, thereafter, the 18 amulsien was subjected to sterilization, and then homogenized with a homogenizer under a pressure of SMPa and rapidly cooled te 20° to prepare an oll in water type emulsion. To the obtained oil in water type emulsion was added 1 part of a lactie acid bacterium bulk starter for cheeses, and fermentation was performed at 20°C for 1% hours to obtain fermented milk having a pH of 4.9. Subseguently, after heat sterilization at 80°C for 30 minutes, to $5.8 parts of this fermented milk were added 1.9 parts of corn- derived orcesslinked starch, 1.4 parts of tapioca-derived crosslinked starch, 0.3 part of dietary salt, 9.9% part of ei adjusting agent, and 0.05 part of flavor, the mixture was kneaded at 80°C for 10 minutes, and further, homogenized under a pressure of 10 MPa, the homoegesnats was filled into a plastic film tube, and the tube was sealed

I and rapidly cooled to 5% to obtain a cream chesse-iike food. In the obtained cream cheese~like food, the amount of the protein was 7.86 wi%, the amount of the crosslinked starch wag 3.4 wid {of this amount, the aréunt of the tapioca~derived crosslinked starch was 1.4 wit%}, the amount of the fat and oil was 21.3 wt%, and the content of the egy white~derived protein was 0.3 wt%. In addition, the resulting oream chesse-like food was excellent in handling properties, had a sufficient baking resistance such as a height decrsase rate after baking of 8%, and had the soft texture and smooth melting in the mouth, and the refreshing sgurnegss of natural chesss.

P0036] [Comparative Example 1]

Agcording to the same manner as that of Example 1 of 240 Patent Document 1 {JPOE-5882 A}, each 0.05 part of lecithin and monoglyveeride were added te 18 parts of rapeseed hardened oil {melting point 31%) with warming at 60°C, and the mixture was stizred to dissolve, Lo prepars an oll pltase, Separately, 57 parts of watery was wapmed to about

IG%, and 10 parts of skim milk powder which had been mixed in a form of a powder was gradually added while stirring with a Homomixer, to prepare ao agueous phase. The oil phase and 1% parts of unsalted butter were added to the 3 : Ved ; Tes 8 aqueous phase, the mixture was pre-emuleified at 70°C fox 30 minutes, thereafter, the emulsion was sublected to sterilization, and then homogenized with a homogenizer under a pressure of MPa and rapidly cooled to 20°C to prepare an oil in water type smulsicn. To the obtained oil in water type emulsion was added 1 part of a lactic acid bacterium bulk starter for chsese, and fermentation was performed at 20°C for 15 hours to cbrailn fermented milk having a pH of 4.9. Subsequently, after heat sterilization at #0°C for 30 minutes, Lo 98.9 parts of this fermented milk were added 1 part of corn-derived crosslinked starch,

G.1 part of dietary salt, and 5.05 part of flavor. the mixture were kneaded at 80°C for 10 minutes and homogenized under a pressure of 10MPa, the homogenate was filled into a plastic film tube, and the tube was sealed and rapidly cooled to 5% to obtain a cream cheese~like food. In the obtained cream cheese~liks food, the amount of the protein was 3.3 wi%, the amount of the oresslinksd starch was 1.0 wh and the amount of the fat and oil was 2%.7 wid. In addition, the resulting cream chesse~-like food had an ingufficient baling resistance such as a height decrease rate after baking of £7%.

F003: [Comparative Example 2] 22 parts of rapesesd palm mixed hardened oil {melting point 31°C) was warmed to 0° to prepare an oil phase.

Separately, 43.8% parts of water was warmed to about 30°C, and 20 parts of skim mill powder, 12 parts of total milk protein, and 0.4 part of egg white powder which had been miwed in a form of a powder were gradually addsd while stirring with & Homomixer, to prepare an agusao0us phase. 18 The oil phase was added to the agusous phase, the mixture was pre-emulsified at 70° for 30 minutes, thareafter, the emulsion was subilscted to sterilization, and then homegenized with a homogenizer under a pressure of MPa and rapidly cocled to 20°C to prepare an oil in water type

LE emulsion. To the obtained «il in water types emulsion was added 1 part of a lactic acid bacterium bulk starter for cheese, and fermentation was performed at 20° for 15% hours to obtain fermented milk having a pH of 4.8. Subsequently, after heat sterilization at 80°C for 30 minutes, to 95.8 paris of this fermented milk were added 1.9 parts of corn- derived crosslinked starch, 1.4 parts of rice-dexived crosslinked starch, 0.3 part of dietary salt, 0.5 part of wl adjusting agent and 0.05 part of flavor, the mixture was ineaded at BOC for 10 minutes, and further, homogenized under a presgurs of 10 MPa, the homogenate was filled into a plastic film tube, and the tube way sealed and rapidly cocled to B5°C to cbrtain a cream chesse-iilke food. In the obtained cream cheessa~like food, the amount of the protein was 16.2 wid, Che amount of ths orsss linked stare® was 3.4 wi% {of this amount; the amount of the ricewderived crosslinked starch was 1.4 wii}, the amount of the fat and oil was 21.3 wit%, and the amount of the egg white-derived protein was €.3 wid. In addition, the resulting cream chegse-like food had a sufficient baking resistance such as 18 a height decreases rate after baking of 8%, but was a hard crumbly structure, and had peor handling propsrtiss and bad

Texture.

F0038] [Comparative Example 3] 22 parts of rapeseed palm mixed havdensd oil {melting point 31°C) was warmed to 60°C to prepare an oil phase.

Separately, 48.¢ parts of water was warmed to about 30°, and 1% parts of skim milk powder, 3 parts of total milk protein and 0.4 part of sgg white powder which had been 24 mixed in a form of a powder were gradually added while stirring with a Homomixer, to prepares an agquenus phase.

The oil phase was added to the agusous phase, thse mixture wag pre-emulsified at 70% for 30 minutes, thereafter, the emulsion was subjected to sterilization, and then homogenized with a homogenizer undey a pressure of 5MPa and rapidly cooled to 20°C to prepare an oll in waver type emulsion. To the cbtainsd oll in water Lyps emulsion was added 1 part of = lactic acid bacterium bulk starter for cheeses, and fermentation was performed at 20° for 15 hours to obtain fermented milk having & pH 4.9. Subseguently, after heat sterilization at 80% for 20 minutes, to 28.4 parte of this fermented milk wers added 0.4 part of comn- derived crogslinkad starch, 0.4 gart of rice~derived crossiinked starch, 0.3 part of dietary salt, 0.5 part of eof adjusting agent, and €.05 part of flsvor, Lhe mixture was kneaded at 80°C for 10 minutes, and further, homogenized under & pregsurd of 10MPa, the homogenate was filled inte a plastic film tube, and the tube was sealed and ragldly coclad to 5% to obtain a ¢ream ocheess-like food. In the obtained Cream chesse«like food, the amount of the protein was 7.7 wid, the amount of the crosslinked starch was 0.8 wid {of this amount, the amount of the rice~ derived crosslinked starch was 0.4 wt%), the amount of the fat and oil was 31.6 wt%, and the amount of the sgg whitse- derived protein was 0.3 wt%, In additicn, the resulting cream cheese~like food had an insufficient baking resistance such as a height decreases rate after baking of 58%, and had oily flavor, and therefore, it was defect.

[0039] [Comparative Exanpls 4]

3 parts of rapegesd palm mixed hardened oil {melting point 31°C) was warmed to 60°C to prepare an oil phase.

Separately, 72.8 parts of water was warmmsd to about 30°C, and 15 parts of skim milk powder, 3 parts of total milk 3 protein and 0.4 part of egg white powder which had heen mixed in a form of a powder were gradually added while stirring with a Homomixer, to prepare an aguecus phase,

The oil phase was added to the aguscus phase, the mixture was pre-~emulsified at 70° for 20 minutes, thereafter, the 18 emulsion was subjected to sterilization, and then homogenized with a homogenizer under a pressure of 5MPa and rapidly cooled to 20°C to prepare an oll in water type emulsion. To ths cbtalned oil in water type emulsion was addad IL part of a lactic acid bacterium bulk starter for 18 cheage, and fermentation was performed at 20% for 15 hours to obtain fermented milk having a pH of 4.9%. Subsegusntly, after heat sterilization at 80% for 30 minutes, to §7.8 parts of this fermented milk were addsd 6.1 parts of corn- derived crosslinksd starxch, 5.3 parts of rise-~derived crosslinked starch, 0.3 part of dietary salt, 0.4 part of pH adjusting agent, and 0.04 part of flavor, the mixturs was kneaded at H0°C for 10 minutes, and further, homogenized under a pressure of 10 MPa, the homogenate was filled into a plastic film tube, and the tube was sealed and rapidly ccoled to 53°C to obtain a cream cheese-like

Foard, In the obtained ¢rsam chesese-like food, the smount nf the protein was 8.9 wid, the amount of the crosslinked starch was 11.4 wi% {of this amount, the amount of the rice~derived crosslinked stareh was 5.3 wi%), the amount of 3 the fat and oil was 8.1 wi%, and the amount of the =gg wilte-derived protein was ¢.3 wt%. In addition, the resulting cream cheese~like food had a sufficient baking resistance such as a height decrease rate after baking of

B%, bub was a hard crumbly structure, and had poor handling properties and a bad texture.

[0044] {Comparative Example 5] 22 parts of rapeseed palm mixed hardened oil (melting point 31°C) was warmed to 80°C to prepares an oll phase,

Separately, 62.¢ parts of water was warmed to about 30°C, and & parts of skim milk powdsy, 3 parts of tetal milk protein, and 0.4 part of egy white powder which had been mized in a form of a powder were gradually added while stirring with a Homomizer, to prepare sn agueous phase.

The oil phase was added to the agueous phase, the mixture was pre-emulsified at 70% for 30 minutes, thereafter, the smulsion wag subjected to sterilization, and then homogenized with a homogenizer under a pressure of SMPa and rapldly ccoled to 20°C to prepare an oll in water type emulegion., To the cbtainad oil in water type emulsion was added 1 part of a lactic acid bacterium bulk starter for cheese, and fermentation was performed at 20° for 15 hours te obtain farmented milk having a of of &.1. Subsequently, after heat sterilization at 80°C for 20 minutes, to 95.8 & paris of this fermented milk were added 1.9% parts of corn- derived crossiinked starch, 1.4 parts of rice-derived crosslinked starch, 0.3 part of dietary salt, 0.5% part of pH adiusting agent and 0.03 part of flavor, the mixture was kneaded at 80°C for 10 minutes, and further, homogenized iQ under a pressure of 10 MPa, the homogenate was filled into a plastic film tube, and the tube was sealed and rapidly cooled to 5° to obtain a cream cheese-like food. In ths obtained cream chesse~-like food, the amount of the protein was 4.3 wi%, the amount of the crosslinked starch was 3.4 wid {of this amcunt, the amount of the rice~derived crosslinked starcoh wag 1.4 wis), the amount of the fat and orl was 21.3 wt%, and the amount of the egg white-~derived protein was G.3 wig. Tn addition, the resuliing cream ~ cheege~like food was excellent in handling properties, but 30 had an insufficient baking resistance such ag a helght decreases rate after baking of 82%.

[0041] [Comparative Example &] 22 parts of rapessed palm mixed hardened oll (melting point ILC) was warmed to 80° to prepare an oil phassa.

ry

Fe

Separately, 5%.6 parts of water was warmed to about 20°C, and 1% parts of skim nilk powder, 3 parts of total milk protein and 0.4 part of egg white powder which had bean mixed in a form of a powder were gradually added while & stirring with a Homomiwer, to prepare an aguesus phass.

The oil phase was added to the agusous phase, the mixturs waz pre~emulsified at 70°C for 20 minutes, thereafter, the emulsion was subjected to sterilization, and then homogenized with a homogenizer under a pressure of 3MFa and rapidly cooled to 20% to prepare an oil in water type emulsion, To the ohiained oil in water types emulaion was added a suitable amount of 50% lactic acid to obtain an oil in water type emulsion having a pH of 4.9. After the emulalion was subiected to heat sterilization at 80°C for 30 18 minutes, Te 85.8 parts of this ¢il in watar type emulsion were added 1.9% parts of corn-derived crosslinked starch, 1.4 parts of vige~derived crosslinked starch, 0.3 part of diastary salt, 0.8 part of pH adiusting agent and 0.0% parts of flavor, the mixture was kneaded at 80°C for 10 minutes, and further, homogenized under a pressure of 10 MPa, the homogenate was filled into a plastic film tube, and the tube was sealed and rapidly cosled te 53°C to obtain a cream cheesa~1like food. In the obtained oream chesese-like food, tha amount of the protein was 7.96 wth, the amount of the scressilnkad starch was 3.4 wig {of this amount, the amount of the rice~derived crosslinked starch was 1.4 wig}, the amount of the fat and oil was 21.7% wt$%, and the amount of the egy white-derived protein was 0.3 wi%. In addition, the resulfing crsan cheese-like food had a sufficient & baking resistance such as a height decrease rate after paking of 15%, but had bad taste which is sharp stimulating flavor and less rich body since it did not undergo a farmentation step.

FOC4E]

Results of Examples 1 to ¥ are shown in Table 1, and results of Comparative Examples 1 to § are shown in Table 2.

NA

SE

CY A

FO0437 he bm 1

Table 1

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EE A Ee wr NALA RR

Emad Y er add ~~ EE NA -n Ae a ay Ney

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J; } 13 Ad a 1 Re] AY 12 13 = povedar

Tea td sss asa aT ss sad aR an asad

Eta be wy Teatal midi 5 2 ww x “ i ”

X L = A 3 N TH 2 + & tid oF J 3 oF 3 48 a 3 oy PROT

A tata nts A A AAA AA A AAA AAA AAA AA AAA AA AAA LAA 8 AAA ~ est © Pep alt a RE wlan

Gi Hg a xX Nd 0A aa na NA 6A or Cd FF Wi bad Ula LO Nhs 4 fed & Pky

NE Fdnnannaann naam ae evens fn fea LR RR ARR A HA Kr AAA RA EE 8 ALLEN E LL ARAL ALARA CLA CREA ESA AA A HE AAA AE a Ck oe Pes eA PRP em ST ae CES 2 WE i = = I = ke = Eat a * + = a -, & Wats 60 57 86.6 51.8 G¥.8 aie 88.6 SELE 2 §

Nn FA 3 a ee “3 = “3 1 4 { 1

Buds Shavtext 1 3 1 3 1 x 1 i

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Fownnme dates aaa nun S a nre EASA CLL SAAR HLA EAA AAA AAA AA LAA LA SARA EAA Ho rT AA AA BETA A LE Ch RHA A A HR AAA AA At nr } x + = hae i Ie EY t omer i i 3 EERE Liane iA A : 5 “ & 2 ~ o i cooaskidhed 5.04 1.8 1.8 G1 1.8 1.8 Fs & 1.8 3 1! { Se i LRT a AYA aA yA EA AS ee Se

Sd Bicesckatioad

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Claims (3)

1. CLATME 4 ? Ny os Pp ~~ ~ rn doa 4 am aw en 3 iT i. A cream cheesa~like food comprising fermented milk prepared by lactic acid-fermentation of an oil-in water © Fo wir 1 oes Ea sippy dm ey - ad we ge dm od EO aan type emulsion containing & milk maverial, fat or oil, and water, wharein the cream cheesge-~iilke food comprises 5 fo ib re & . yd The A pad Sm veer ey A id i i oF qo —~ wi% of protein, I to 10 wit of crosslinked starch and 1¢ to he corde Ch ~~ <& 3 s a 30 wit% of fat or oil. 19
2. 2. The cream cheesa-like food according to claim 1, vot neem A ee amy ah OE I A eee grmrar T dea 7 evde Bo wherein the cream cheese-like food comprises C.1 to 2 wth = YS Sam nd oo + np Gow “ o of protein derived from agg whites. “> Y ny Tn gy mr Td tae i] iy gn ry 33 Ae 9 4 -
3. 3. The cream cheese~like food according to claim 1, 1 3 send ga ve iy wily ney Slee Aen vere oven FYE - Swede GO wherein the cream cheess~like food comprises 0.5% to 5 wt$ : wT Fon Teen ed gm de my pee b 3 og ve A VE wl 1 fe & pnt of crosslinked starch derived from rice and/or tapioca.