TWI715179B - Composition of vegan cheese and method of preparing the same - Google Patents
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Abstract
本說明書揭示一種純素乾酪配方及其製備方法。上述純素乾酪配方及其製備方法可透過食品結構設計與製程改良來產出具乾酪特質且的仿製乾酪。更好的是，根據本說明書，由於上述的純素乾酪中並不使用乳化劑，所以可有效降低純素乾酪的健康疑慮。 This specification discloses a vegan cheese formula and its preparation method. The above-mentioned vegan cheese formula and its preparation method can produce imitation cheese with cheese characteristics through food structure design and process improvement. Even better, according to this specification, since the above-mentioned vegan cheese does not use emulsifiers, it can effectively reduce the health concerns of vegan cheese.
Description
本發明係關於一種純素乾酪配方及其製備方法，特別是關於一種不含乳化劑的純素乾酪配方及其製備方法。 The invention relates to a vegan cheese formula and a preparation method thereof, in particular to a vegan cheese formula without emulsifier and a preparation method thereof.
乾酪是人類最早利用的發酵乳製品之一，其含有豐富的蛋白質、鈣質與維生素和微量元素等。為了符合食品加工的需求，人們利用食用油脂、蛋白質、澱粉、食用膠、乳化劑、香料與色素等成分來調製出仿製乾酪(cheese analogues)。由於其特性可藉由改變原料種類與組成比例進行調整，被廣泛做為烘焙食品與西式速食之加工配料，例如披薩。根據各式仿製乾酪之乳相關成分比例差異，其又可分為含乳的(dairy)、部份含乳的(partial dairy)、合成的(synthetic)仿製乾酪，其中合成的仿製乾酪即為純素乾酪(vegan cheese)。 Cheese is one of the earliest fermented dairy products used by mankind. It is rich in protein, calcium, vitamins and trace elements. In order to meet the needs of food processing, people use edible oils, proteins, starches, edible gums, emulsifiers, spices and pigments to prepare cheese analogues. Because its characteristics can be adjusted by changing the types and composition ratios of raw materials, it is widely used as processed ingredients for baked goods and western fast food, such as pizza. According to the differences in the proportions of milk-related components of various imitation cheeses, they can be divided into dairy, partial dairy, and synthetic imitation cheeses. The synthetic imitation cheese is pure Vegan cheese.
隨著人們對於健康意識與環保意識的日漸重視，減少肉類攝取與選擇素食已經是一項新的趨勢。因此，也出現了越來越多的研究是關於如何讓純素乾酪更接近真實乾酪，並且能應用於食品加工中，例如披薩。以披薩中常用的莫札瑞拉起司 (Mozzarella cheese)為例，其原來的製作原理是利用調整牛奶的酸度與凝乳酶(rennet)使酪蛋白凝乳，於高溫的含鹽熱水攪拌，並且反覆做拉伸的動作，而逐漸形成具有彈性的起司。但是，現有仿製莫札瑞拉起司的純素乾酪產品常出現品質不均的問題。 As people pay more and more attention to health awareness and environmental protection awareness, reducing meat intake and choosing vegetarian food have become a new trend. Therefore, more and more researches have emerged on how to make vegan cheese closer to real cheese and can be used in food processing, such as pizza. Mozzarella cheese commonly used in pizza (Mozzarella cheese) as an example. The original production principle is to adjust the acidity of milk and rennet to make casein curd, stir in high-temperature, salt-containing hot water, and repeatedly stretch it, gradually Form a flexible cheese. However, the existing vegan cheese products imitating mozzarella cheese often suffer from uneven quality.
另一方面，現有的純素乾酪的製作過程中所使用的乳化劑是一項具有健康爭議的添加物。2015年在《自然》期刊上的小鼠研究顯示，不論將羧甲基纖維素(Carboxymethyl Cellulose，簡稱CMC)或是聚山梨醇酯(polysorbate 80，簡稱P80)摻入小鼠飲用水中或是固體食物內，都會導致小鼠罹患輕度的發炎性腸道疾病與代謝症候群。而且乳化劑最常用的成分是脂肪酸單甘油脂、蔗糖酯等，前者屬於脂肪類，反式脂肪酸較高，長期或大量使用，可能對有心血管疾病、高血壓患者，引發疾病發作，所以醫生建議應盡量少吃含乳化劑的產品。 On the other hand, the emulsifier used in the existing vegan cheese making process is an additive with health controversy. A mouse study in the journal Nature in 2015 showed that whether carboxymethyl cellulose (Carboxymethyl Cellulose, CMC) or polysorbate 80 (P80) is mixed into mouse drinking water or In solid food, mice suffer from mild inflammatory bowel disease and metabolic syndrome. Moreover, the most commonly used ingredients of emulsifiers are fatty acid monoglycerides, sucrose esters, etc. The former are fats, with higher trans fatty acids, and long-term or large-scale use may cause disease attacks in patients with cardiovascular disease and hypertension, so doctors recommend Should try to eat less products containing emulsifiers.
有鑑於此，開發品質穩定且接近真實乾酪，並可降低健康疑慮的純素乾酪配方及其製備方法，是一項相當值得產業重視且可有效提升產業競爭力的課題。 In view of this, the development of vegan cheese formulations and preparation methods that are stable in quality and close to real cheese, and can reduce health concerns, is a subject that deserves the attention of the industry and can effectively enhance the competitiveness of the industry.
鑒於上述之發明背景中，為了符合產業上之要求，本發明提供一種純素乾酪配方及其製備方法，上述純素乾酪配方及其製備方法可藉由不添加乳化劑來提供更符合健康要求的產品。 In view of the above-mentioned background of the invention, in order to meet the requirements of the industry, the present invention provides a vegan cheese formula and a preparation method thereof. The vegan cheese formula and preparation method thereof can provide more health-compliant products without adding emulsifiers. product.
本發明之一目的在於提供一種純素乾酪配方及其製備方法，藉由在純素乾酪的製備過程中的條件控制，使得上述純素乾酪配方及其製備方法可在不使用乳化劑的狀態下達到接近真實乾酪的效果。 One purpose of the present invention is to provide a vegan cheese formula and a preparation method thereof. By controlling the conditions in the preparation process of vegan cheese, the vegan cheese formula and preparation method thereof can be used without emulsifiers. To achieve the effect close to real cheese.
本發明之另一目的在於提供一種純素乾酪配方及其製備方法，藉由在純素乾酪的製備過程中的條件控制，使得上述純素乾酪配方及其製備方法可提供具有極佳安定性的仿製乾酪。 Another object of the present invention is to provide a vegan cheese formula and its preparation method. By controlling the conditions in the preparation process of vegan cheese, the vegan cheese formula and its preparation method can provide excellent stability. Imitation cheese.
根據以上所述之目的，本發明揭示了一種純素乾酪配方及其製備方法。上述純素乾酪配方及其製備方法，可透過食品結構設計，研發能取代牛奶和凝乳酶之功能性植物性食材，開發具莫扎瑞拉乾酪(融化性與拉絲性)特質之純素乾酪，並藉由減少添加物使用量與導入機能性素材，提升產品之營養價值與風味。因此，根據本說明書所揭露的技術，可提供營養價值與風味兼具的純素乾酪。 According to the above-mentioned purpose, the present invention discloses a vegan cheese formula and a preparation method thereof. The above-mentioned vegan cheese formula and its preparation method can develop functional plant-based ingredients that can replace milk and rennet through the design of food structure, and develop vegan cheese with the characteristics of mozzarella cheese (melting and stringing) , And by reducing the amount of additives and introducing functional materials, the nutritional value and flavor of the product are improved. Therefore, according to the technology disclosed in this specification, vegan cheese with both nutritional value and flavor can be provided.
210‧‧‧製備澱粉水溶液的步驟 210‧‧‧Steps of preparing starch aqueous solution
220‧‧‧分批將植物油脂加入澱粉水溶液的步驟 220‧‧‧The step of adding vegetable oil to starch aqueous solution in batches
230‧‧‧均勻攪拌以乳化含有植物油脂的澱粉水溶液的步驟 230‧‧‧Stir uniformly to emulsify the starch aqueous solution containing vegetable oil
240‧‧‧添加酸化劑、乳化鹽、以及機能性添加物的步驟 240‧‧‧The steps of adding acidulant, emulsifying salt, and functional additives
250‧‧‧添加黏稠劑的步驟 250‧‧‧Adding thickener steps
第一圖係根據本說明書之一純素乾酪配方製備方法之示意圖；以及第二圖係根據本說明書之一純素乾酪在不同貯藏溫度之乳化安定性之示意圖。 The first figure is a schematic diagram of the preparation method of a vegan cheese formula according to this specification; and the second figure is a schematic diagram of the emulsion stability of a vegan cheese according to this specification at different storage temperatures.
本發明在此所探討的方向為一種純素乾酪配方及其製備方法。為了能徹底地瞭解本發明，將在下列的描述中提出詳盡的製程步驟或組成結構。顯然地，本發明的施行並未限定於該領域之技藝者所熟習的特殊細節。另一方面，眾所周知的組成或製程步驟並未描述於細節中，以避免造成本發明不必要之限制。本發明的較佳體系會詳細描述如下，然而除了這些詳細描述之外，本發明還可以廣泛地施行在其他的體系中，且本發明的範圍不受限定，以其之後的專利範圍為準。 The direction of the present invention discussed here is a vegan cheese formula and its preparation method. In order to thoroughly understand the present invention, detailed process steps or composition structures will be proposed in the following description. Obviously, the implementation of the present invention is not limited to the specific details familiar to those skilled in the field. On the other hand, well-known compositions or process steps are not described in details to avoid unnecessary limitation of the present invention. The preferred system of the present invention will be described in detail as follows. However, in addition to these detailed descriptions, the present invention can also be widely implemented in other systems, and the scope of the present invention is not limited, and the subsequent patent scope shall prevail.
本發明之一實施例揭露一種純素乾酪配方。上述純素乾酪配方不使用乳化劑。根據本實施例，上述純素乾酪配方包含：水、澱粉、以及植物油脂。在根據本實施例之一較佳範例中，上述純素乾酪配方可以更包含植物性蛋白。在根據本實施例之另一較佳範例中，上述純素乾酪配方可以更包含黏稠劑。在根據本實施例之另一較佳範例中，上述純素乾酪配方可以更包含調味劑。在根據本實施例之另一較佳範例中，上述純素乾酪配方可以更包含乳化鹽。在根據本實施例之又一較佳範例中，上述純素乾酪配方可以更包含酸化劑。在根據本實施例之再一較佳範例中，上述純素乾酪配方可以更包含機能性添加物。 An embodiment of the present invention discloses a vegan cheese formula. The above vegan cheese formula does not use emulsifiers. According to this embodiment, the above-mentioned vegan cheese formula includes: water, starch, and vegetable oil. In a preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include vegetable protein. In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include a thickener. In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include flavoring agents. In another preferred example according to this embodiment, the aforementioned vegan cheese formula may further include emulsified salt. In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include an acidulant. In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include functional additives.
在根據本實施例之一較佳範例中，上述純素乾酪配方中包含水約為純素乾酪整體重量之40-55wt.%，植物油脂約為純素乾酪整體重量之20-25wt.%，以及澱粉約為純素乾酪整體重量之10-30wt.%。在根據本實施例之一較佳範例中，上述的澱粉可以是 選自下列群組中之一者或其組合：糯米粉、木薯粉、稉米粉、以及醋酸澱粉。在根據本實施例之一較佳範例中，上述的植物油脂可以是選自下列群組中之一者或其組合：椰子油、棕櫚油、以及堅果油。 In a preferred example according to the present embodiment, the above-mentioned vegan cheese formula contains water about 40-55wt.% of the total weight of the vegan cheese, and vegetable oil is about 20-25wt.% of the total weight of the vegan cheese. And starch is about 10-30wt.% of the total weight of vegan cheese. In a preferred example according to this embodiment, the aforementioned starch may be One or a combination selected from the following groups: glutinous rice flour, tapioca flour, japonica rice flour, and acetic starch. In a preferred example according to this embodiment, the above-mentioned vegetable oil may be selected from one of the following groups or a combination thereof: coconut oil, palm oil, and nut oil.
在根據本實施例之另一較佳範例中，上述純素乾酪配方中可以更包含植物性蛋白約為純素乾酪整體重量之0-3wt.%。在根據本實施例之一較佳範例中，上述的植物性蛋白可以是選自下列群組中之一者或其組合：豌豆蛋白、大豆蛋白粉、花生蛋白粉、芝麻蛋白粉、以及核桃蛋白粉。 In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include vegetable protein which is about 0-3wt.% of the total weight of the vegan cheese. In a preferred example according to this embodiment, the aforementioned vegetable protein may be selected from one or a combination of the following groups: pea protein, soy protein powder, peanut protein powder, sesame protein powder, and walnut protein powder.
在根據本實施例之另一較佳範例中，上述純素乾酪配方中可以更包含黏稠劑約為純素乾酪整體重量之0-1.0wt.%。在根據本實施例之一較佳範例中，上述的黏稠劑可以是選自下列群組中之一者或其組合：三仙膠、以及鹿角菜膠。 In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include a thickener which is about 0-1.0wt.% of the total weight of the vegan cheese. In a preferred example according to this embodiment, the above-mentioned viscous agent may be selected from one of the following groups or a combination thereof: sanxian gum and carrageenan.
在根據本實施例之另一較佳範例中，上述純素乾酪配方中可以更包含調味劑約為純素乾酪整體重量之2.0-5.0wt.%。在根據本實施例之一較佳範例中，上述的調味劑可以是選自下列群組中之一者或其組合：鹽、糖、阿斯巴甜、安賽蜜、以及三氯蔗糖。 In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include a flavoring agent of about 2.0-5.0 wt.% of the total weight of the vegan cheese. In a preferred example according to this embodiment, the aforementioned flavoring agent may be selected from one of the following groups or a combination thereof: salt, sugar, aspartame, acesulfame K, and sucralose.
在根據本實施例之另一較佳範例中，上述純素乾酪配方中可以更包含乳化鹽約為純素乾酪整體重量之0.5-1.0wt.%。在根據本實施例之一較佳範例中，上述的乳化鹽可以是選自下列群組中之一者或其組合：乳酸鈣。 In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include emulsifying salt of about 0.5-1.0 wt.% of the total weight of the vegan cheese. In a preferred example according to this embodiment, the above-mentioned emulsifying salt may be selected from one of the following groups or a combination thereof: calcium lactate.
在根據本實施例之另一較佳範例中，上述純素乾酪配方中可以更包含酸化劑約為純素乾酪整體重量之0.1-0.9wt.%。在根據本實施例之一較佳範例中，上述的酸化劑可以是選自下列群組中之一者或其組合：檸檬酸。 In another preferred example according to this embodiment, the above-mentioned vegan cheese formula may further include an acidulant which is approximately 0.1-0.9 wt.% of the total weight of the vegan cheese. In a preferred example according to this embodiment, the above-mentioned acidulant may be selected from one of the following groups or a combination thereof: citric acid.
在根據本實施例之另一較佳範例中，上述純素乾酪配方中可以更包含機能性添加物約為純素乾酪整體重量之1.0-5.0wt.%。在根據本實施例之一較佳範例中，上述的機能性添加物可以是選自下列群組中之一者或其組合：營養酵母、香料、β-胡蘿蔔素、以及水溶性膳食纖維。 In another preferred example according to the present embodiment, the above-mentioned vegan cheese formula may further include functional additives about 1.0-5.0 wt.% of the total weight of the vegan cheese. In a preferred example according to this embodiment, the aforementioned functional additives may be selected from one or a combination of the following groups: nutritional yeast, spices, β-carotene, and water-soluble dietary fiber.
本發明的另一實施例揭露一種純素乾酪的製備方法。上述純素乾酪的製備方法包含製備澱粉水溶液、將熔化的植物油脂分批加入上述澱粉水溶液、以及均勻攪拌以乳化上述含有植物油脂的澱粉水溶液等步驟。 Another embodiment of the present invention discloses a method for preparing vegan cheese. The preparation method of the above-mentioned vegan cheese includes the steps of preparing an aqueous starch solution, adding melted vegetable fat and oil to the above-mentioned starch aqueous solution in batches, and uniformly stirring to emulsify the above-mentioned vegetable fat-containing starch aqueous solution.
第一圖係一根據本實施例之純素乾酪的製備方法之示意圖。首先，製備一澱粉水溶液，如步驟210所示。上述澱粉水溶液包含固態乾料、以及水。在根據本實施例之一較佳範例中，上述步驟210可以是先將固態乾料予以粉碎，並以約30目的濾網過篩，然後將過篩後的固態乾料與水混合，以製備澱粉水溶液。
The first figure is a schematic diagram of the method for preparing vegan cheese according to this embodiment. First, prepare an aqueous starch solution, as shown in
在根據本實施例之一較佳範例中，上述步驟210可以是使用約800-3000rpm的轉速來混合上述固態乾料與水。在根據本實施例之一較佳範例中，上述步驟210可以是使用約1000rpm的轉速來混合上述固態乾料與水。
In a preferred example according to this embodiment, the
在根據本範例之一較佳範例中，上述固態乾料可以是包含澱粉。在根據本實施例之另一較佳範例中，上述固態乾料可以是包含澱粉、與植物性蛋白。在根據本實施例之又一較佳範例中，上述固態乾料可以是包含澱粉、植物性蛋白、以及調味劑。 In a preferred example according to this example, the above-mentioned solid dry material may contain starch. In another preferred example according to this embodiment, the above-mentioned solid dry material may include starch and vegetable protein. In another preferred example according to this embodiment, the above-mentioned solid dry material may include starch, vegetable protein, and flavoring agent.
在根據本實施例之一較佳範例中，上述步驟210中的水約為純素乾酪整體重量之40-55wt.%。在根據本實施例之一較佳範例中，上述步驟210中的澱粉約為純素乾酪整體重量之10-30wt.%。在根據本實施例之一較佳範例中，上述的澱粉可以是選自下列群組中之一者或其組合：糯米粉、木薯粉、稉米粉、以及醋酸澱粉。
In a preferred example according to this embodiment, the water in the
在根據本實施例之一較佳範例中，上述步驟210中的植物性蛋白約為純素乾酪整體重量之0-3wt.%。在根據本實施例之一較佳範例中，上述的植物性蛋白可以是選自下列群組中之一者或其組合：豌豆蛋白、大豆蛋白粉、花生蛋白粉、芝麻蛋白粉、以及核桃蛋白粉。
In a preferred example according to this embodiment, the vegetable protein in
在根據本實施例之一較佳範例中，上述步驟210中的調味劑約為純素乾酪整體重量之2-5wt.%。在根據本實施例之一較佳範例中，上述的調味劑可以是選自下列群組中之一者或其組合：鹽、糖、阿斯巴甜、安賽蜜、以及三氯蔗糖。
In a preferred example according to this embodiment, the flavoring agent in
接下來，如步驟220所示，分批將植物油脂加入步驟210的澱粉水溶液。在根據本實施例之一較佳範例中，當上述植物油脂呈現固態時，可在分批加入步驟210的澱粉水溶液之前，
先以不破壞植物油脂的溫度來熔化上述固態的植物油脂。在根據本範例之一較佳操作中，上述溫度可以是約40-50℃。在根據本實施例之一較佳範例中，在分批小量將植物油脂加入澱粉水溶液時，可以是以約1000-4000rpm的轉速來混合上述澱粉水溶液與植物油脂。在根據本實施例之一較佳範例中，在分批小量將植物油脂加入澱粉水溶液時，可以是以約2000rpm的轉速來混合上述澱粉水溶液與植物油脂。
Next, as shown in
在根據本實施例之一較佳範例中，上述的植物油脂可以是選自下列群組中之一者或其組合：椰子油、棕櫚油、以及堅果油。在根據本實施例之一較佳範例中，上述植物油脂的含量可以是純素乾酪整體重量之20-25wt.%。 In a preferred example according to this embodiment, the above-mentioned vegetable oil may be selected from one of the following groups or a combination thereof: coconut oil, palm oil, and nut oil. In a preferred example according to the present embodiment, the content of the above-mentioned vegetable oil may be 20-25 wt.% of the total weight of the vegan cheese.
接下來，進行均勻攪拌以乳化含有植物油脂的澱粉水溶液，如步驟230所示。在根據本實施例之一較佳範例中，步驟230可以是以約1000-4000rpm的轉速攪拌上述含有植物油脂的澱粉水溶液，使上述含有植物油脂的澱粉水溶液呈現濃稠有黏性。在根據本實施例之一較佳範例中，步驟230可以是以約2000rpm的轉速攪拌上述含有植物油脂的澱粉水溶液。在根據本實施例之一較佳範例中，步驟230的攪拌時間可以是約5-20分鐘。在根據本實施例之一較佳範例中，步驟230的攪拌時間可以是約10分鐘。在根據本實施例之一較佳範例中，步驟230可以是在約50-90℃的條件下進行。在根據本實施例之一較佳範例中，步驟230可以是在約60-70℃的條件下進行。
Next, uniform stirring is performed to emulsify the starch aqueous solution containing vegetable oils, as shown in
在根據本實施例之一較佳範例中，上述純素乾酪的製備方法可以更包含添加酸化劑、乳化鹽、以及機能性添加物的步驟，如步驟240所示。上述乳化後的含有植物油脂的澱粉水溶液可以視純素乾酪產品的需求來加入下列群組中之一者或其組合：酸化劑、乳化鹽、以及機能性添加物。在根據本實施例之一較佳範例中，步驟240可以是以約1000-4000rpm的轉速攪拌上述乳化後的含有植物油脂的澱粉水溶液。在根據本實施例之一較佳範例中，步驟240可以是以約2000rpm的轉速攪拌上述乳化後的含有植物油脂的澱粉水溶液。在根據本實施例之一較佳範例中，步驟240可以是在約50-90℃進行。在根據本實施例之一較佳範例中，步驟240可以是在約60-70℃進行。
In a preferred example according to this embodiment, the method for preparing the above-mentioned vegan cheese may further include the step of adding an acidulant, emulsifying salt, and functional additives, as shown in
在根據本實施例之一較佳範例中，上述酸化劑可以是選自下列群組中之一者或其組合：檸檬酸。在根據本實施例之一較佳範例中，上述酸化劑的含量可以是純素乾酪整體重量之0.1-0.9wt.%。 In a preferred example according to the present embodiment, the acidulant may be selected from one of the following groups or a combination thereof: citric acid. In a preferred example according to this embodiment, the content of the acidulant may be 0.1-0.9 wt.% of the total weight of the vegan cheese.
在根據本實施例之一較佳範例中，上述的乳化鹽可以是選自下列群組中之一者或其組合：乳酸鈣。在根據本實施例之一較佳範例中，上述乳化鹽的含量可以是純素乾酪整體重量之0.5-1.0wt.%。 In a preferred example according to this embodiment, the above-mentioned emulsifying salt may be selected from one of the following groups or a combination thereof: calcium lactate. In a preferred example according to this embodiment, the content of the emulsified salt may be 0.5-1.0 wt.% of the total weight of the vegan cheese.
在根據本實施例之一較佳範例中，上述機能性添加物可以是選自下列群組中之一者或其組合：營養酵母、香料、β-胡蘿蔔素、以及水溶性膳食纖維。在根據本實施例之一較佳範例 中，上述機能性添加物的含量可以是純素乾酪整體重量之1-5wt.%。 In a preferred example according to this embodiment, the above functional additives may be selected from one or a combination of the following groups: nutritional yeast, spices, β-carotene, and water-soluble dietary fiber. In a preferred example according to this embodiment The content of the above functional additives can be 1-5 wt.% of the total weight of the vegan cheese.
在根據本實施例之一較佳範例中，上述純素乾酪的製備方法可以更包含添加黏稠劑的步驟。上述乳化後的含有植物油脂的澱粉水溶液可以視純素乾酪產品的需求來加入黏稠劑劑，如步驟250所示。在根據本實施例之一較佳範例中，步驟250可以是以約1000-4000rpm的轉速攪拌上述上述乳化後的含有植物油脂的澱粉水溶液。在根據本實施例之一較佳範例中，步驟250可以是以約2000rpm的轉速攪拌上述上述乳化後的含有植物油脂的澱粉水溶液。在根據本實施例之一較佳範例中，步驟250可以是在約50-90℃進行。在根據本實施例之一較佳範例中，步驟250可以是在約60-70℃進行。
In a preferred example according to this embodiment, the above-mentioned method for preparing vegan cheese may further include a step of adding a thickener. The above-mentioned emulsified starch aqueous solution containing vegetable fats and oils may be added with a thickener according to the requirements of the vegan cheese product, as shown in
在根據本實施例之一較佳範例中，上述黏稠劑可以是選自下列群組中之一者或其組合：三仙膠、以及鹿角菜膠。在根據本實施例之一較佳範例中，上述黏稠劑的含量可以是純素乾酪整體重量之0-1wt.%。 In a preferred example according to this embodiment, the above-mentioned viscous agent may be selected from one of the following groups or a combination thereof: sanxian gum, and carrageenan. In a preferred example according to this embodiment, the content of the above-mentioned thickener may be 0-1wt.% of the total weight of the vegan cheese.
以下將敘明根據本實施例之純素乾酪配方及其製備方法的較佳範例。然而，本說明書之範圍應以其後的申請專利範圍為準，而不應以下列實施範例為限。 A preferred example of the vegan cheese formula and its preparation method according to this embodiment will be described below. However, the scope of this specification should be subject to the scope of subsequent patent applications and should not be limited to the following examples.
儀器設備： equipment:
桌上型粉碎機：凌廣工業，台灣 Desktop crusher: Lingguang Industrial, Taiwan
高剪切混合均質機：L5M-A(high shear mixers, Silverson Machines Ltd,Chesham,U.K.) High shear mixer homogenizer: L5M-A (high shear mixers, Silverson Machines Ltd, Chesham, U.K.)
硬殼加熱包和溫控器：德記儀器，台灣 Hard shell heating package and thermostat: Tak Kee Instruments, Taiwan
範例1：純素乾酪的製備Example 1: Preparation of vegan cheese
首先，將固態乾料分別以桌上型粉碎機處理後，以30目濾網過篩後備用。上述固態乾料可以是選自下列群組中的一者或其組合：澱粉、植物性蛋白、以及調味料。 First, the solid dry materials are processed by a desktop grinder, and then sieved with a 30-mesh filter for use. The above-mentioned solid dry material may be one or a combination selected from the following groups: starch, vegetable protein, and seasoning.
另外，準備植物油脂。其中，如果因為室溫溫度較低，上述植物油脂呈現固態時，可先以不破壞植物油脂的溫度，例如約40~-50℃，進行加熱，直至上述植物油脂完全熔化成液態後備用。 In addition, prepare vegetable oils. Among them, if the above-mentioned vegetable oil is in a solid state due to the low room temperature, it can be heated at a temperature that does not damage the vegetable oil, for example, about 40-50°C, until the above-mentioned vegetable oil is completely melted into a liquid state for use.
將上述固態乾料與水以轉速1000rpm之均質機均勻混合，以製備澱粉水溶液。 The above-mentioned solid dry material and water are uniformly mixed in a homogenizer with a rotating speed of 1000 rpm to prepare an aqueous starch solution.
將上述植物油脂以小量分批次倒入上述澱粉水溶液中，並進行攪拌，以確認含有植物油脂的澱粉水溶液呈現均勻乳化狀態。其中，每一次加入植物油脂前，需確認植物油脂已完全為液態。以加熱包將上述含有植物油脂的澱粉水溶液加熱至65℃進行調理反應，並維持均質機的轉速攪拌約10分鐘，使上述含有植物油脂的澱粉水溶液呈現濃稠狀。 The vegetable oil and fat are poured into the starch aqueous solution in small batches and stirred to confirm that the vegetable oil and fat-containing starch aqueous solution is in a uniform emulsified state. Among them, each time before adding vegetable oil, it is necessary to confirm that the vegetable oil is completely liquid. Heat the above-mentioned vegetable oil-containing starch aqueous solution to 65°C with a heating pack for conditioning reaction, and maintain the homogenizer rotation speed and stir for about 10 minutes to make the above-mentioned vegetable oil-containing starch aqueous solution appear thick.
在本範例中，為了簡單說明根據本說明書的純素乾酪的一般製作流程，從分批將植物油脂加入澱粉水溶液的步驟開始，均質機固定於同一攪拌轉速直到製程結束。在本範例的各個配方中所使用的轉速(rpm)以及各成分的重量百分比(wt.%)如 下表1所示。 In this example, in order to briefly explain the general production process of vegan cheese according to this specification, starting from the step of adding vegetable oil to the starch aqueous solution in batches, the homogenizer is fixed at the same stirring speed until the end of the process. The rotational speed (rpm) and the weight percentage (wt.%) of each ingredient used in each formula of this example are shown in Table 1 below.
接下來，依序將酸化劑、乳化鹽、以及機能性添加物等加入上述含有植物油脂的澱粉水溶液，並且將溫度維持在約65℃。 Next, an acidulant, emulsifying salt, and functional additives are added to the above-mentioned vegetable oil-containing starch aqueous solution in order, and the temperature is maintained at about 65°C.
然後，將黏稠劑以小量分批加入上述含有植物油脂的澱粉水溶液，並且將溫度維持在約65℃。在均勻攪拌後上述含有植物油脂的澱粉水溶液呈現黏稠狀。 Then, the thickener was added in small portions to the above-mentioned vegetable oil-containing starch aqueous solution, and the temperature was maintained at about 65°C. After being evenly stirred, the above-mentioned vegetable oil-containing starch aqueous solution appears viscous.
隨後，繼續攪拌上述含有植物油脂的澱粉水溶液，並將加熱包溫度緩慢升至80-85℃即可結束製程。 Subsequently, continue to stir the above starch aqueous solution containing vegetable oils, and slowly increase the temperature of the heating package to 80-85°C to end the process.
根據本範例，因為製程中的攪拌強度已足以讓溶液整體達到乳化狀態，所以不須加入乳化劑(例如，卵磷脂)。為了維持所產出的純素乾酪產品維持在安定的乳化狀態，可在製程中加入黏稠劑(三仙膠、鹿角菜膠)來協助純素乾酪產品的乳化狀態安定性。 According to this example, because the stirring intensity in the process is sufficient to make the entire solution reach an emulsified state, no emulsifier (for example, lecithin) needs to be added. In order to maintain the produced vegan cheese products in a stable emulsified state, thickeners (three cents gum, carrageenan) can be added in the process to assist the stability of the emulsified state of vegan cheese products.
範例2：安定性評估Example 2: Stability assessment
由熱力學(thermodynamics)角度而言，任何乳化物 皆為不安定的。當貯存時間夠久，原互不相溶的油水相會逐漸分離。因此必須確認純素乾酪於貯藏時間之乳化安定性。因此以加速老化之測試將產品溫度或振動能量提高，確認純素乾酪是否產生任何物理或化學變化。在本範例中，首先，將配方2的純素乾酪樣品分別置於30、40、50和60℃環境下存放一個月。 From the perspective of thermodynamics, any emulsion All are unstable. When the storage time is long enough, the original immiscible oil-water phase will gradually separate. Therefore, it is necessary to confirm the emulsification stability of vegan cheese during storage. Therefore, the accelerated aging test is used to increase the product temperature or vibration energy to confirm whether the vegan cheese has any physical or chemical changes. In this example, first, the vegan cheese samples of formula 2 were stored at 30, 40, 50, and 60°C for one month.
實驗結果發現，其乳化安定性效果良好，其分離量皆小於0.01mL/g，且配方2的純素乾酪產品狀態穩定，與品質限制0.1mL/g仍有相當大差距。將配方2的純素乾酪產品樣品分別置於30、40、50和60℃環境下存放一個月的乳化安定性如第二圖所示。 The experimental results found that its emulsification stability effect is good, and its separation amount is less than 0.01mL/g, and the vegan cheese product of formula 2 is stable, and there is still a considerable gap between the quality limit of 0.1mL/g. The emulsification stability of the vegan cheese product samples of formula 2 stored at 30, 40, 50 and 60°C for one month is shown in the second figure.
範例3：貯藏期評估Example 3: Storage period evaluation
首先，製備一批上述配方2的純素乾酪樣品，並分裝貯存於冷藏與冷凍環境條件。於各時間點取出進行下述實驗：依據中華民國行政院衛生署署授食字第1011902832號(The Department of Health of the Executive Yuan of the Republic of China,the Department of Health,teaches the word No.1011902832)食品微生物之檢驗方法-生菌數之檢驗、第1011902820號食品微生物之檢驗方法-大腸桿菌群之檢驗、以及第0900025538號食品微生物之檢驗方法-大腸桿菌之檢驗所示進行檢液之調製，後續採用3MTM快速檢測片進行生菌數、大腸桿菌及大腸桿菌群之分析。 First, prepare a batch of vegan cheese samples of the above formula 2 and store them in cold storage and freezing environment. Take out the following experiment at each time point: According to The Department of Health of the Executive Yuan of the Republic of China, the Department of Health, teaches the word No. 1011902832 ) The inspection method of food microorganisms-the inspection of the number of bacteria, the inspection method of No. 1011902820 food microorganisms-the inspection of Escherichia coli group, and the inspection method of food microorganisms No. 0900025538-the inspection of Escherichia coli, prepare the test liquid The 3M TM rapid test slide was used to analyze the bacterial count, E. coli and E. coli group.
將配方2的純素乾酪產品樣品進行微生物貯藏安定性試驗，分別於冷藏與冷凍貯藏後分析其總生菌數與大腸桿菌/大 腸桿菌群，結果顯示於下表2。根據本範例的實驗結果可看出，配方2的純素乾酪產品樣品於冷凍和冷藏貯存三個月，其總生菌數含量皆維持在101-102CFU/mL，大腸桿菌/大腸桿菌群均無檢出。 The vegan cheese product sample of formula 2 was subjected to a microbial storage stability test, and its total bacterial count and E. coli/E. coli group were analyzed after refrigeration and frozen storage. The results are shown in Table 2 below . According to the experimental results of this example, it can be seen that the vegan cheese product sample of formula 2 is stored in the freezing and refrigeration for three months, and its total bacterial count content is maintained at 10 1 -10 2 CFU/mL, E. coli/E. coli No group was detected.
根據本範例，另一項貯藏期評估是採用手部感官品評的三角試驗法(Triangle test)。由8名品評員進行手部感官品評之三角試驗法，比較純素乾酪樣品與初始樣品之質地品質(彈性、黏性、堅固性、破碎性)差異。用意在於，確認純素乾酪是否因貯藏溫度或隨貯藏時間延長而使其質地品質改變。 According to this example, another storage period evaluation is the Triangle test using hand sensory evaluation. Eight panelists conducted a triangulation test method for hand sensory evaluation to compare the texture quality (elasticity, stickiness, firmness, crushing) of the vegan cheese sample and the initial sample. The intention is to confirm whether the texture of vegan cheese changes due to storage temperature or with the extension of storage time.
首先，製備一批上述配方2的純素乾酪樣品，並分裝貯存於冷藏與冷凍環境條件。並在各時間點將配方2的純素乾酪樣品取出與剛配製好之純素乾酪進行感官質地差異比較。比較結果呈現於下表3。由下表3可看出，品評員認為發現貯存於冷藏 與冷凍環境3個月之純素乾酪與初始質地無顯著差異。 First, prepare a batch of vegan cheese samples of the above formula 2 and store them in cold storage and freezing environment. At each time point, a sample of the vegan cheese of formula 2 was taken out and compared with the vegan cheese just prepared to compare the sensory texture. The comparison results are presented in Table 3 below . It can be seen from Table 3 below that the panelists believe that there is no significant difference between the original texture of the vegan cheese stored in refrigerated and frozen environments for 3 months.
註1：對照組為剛配製好之純素乾酪(配方2) Note 1: The control group is freshly prepared vegan cheese (recipe 2)
註2：處理組和對照組進行比較，p<0.05為顯著差異，表示可分辨差異 Note 2: Comparing the treatment group and the control group, p<0.05 is a significant difference, indicating a distinguishable difference
註3：X：無法分辨差異；O：可分辨差異 Note 3: X: Can not distinguish the difference; O: Can distinguish the difference
範例4：純素乾酪之感官品質分析Example 4: Sensory quality analysis of vegan cheese
參考文獻統整之乾酪手部質地評估方法(hand evaluated terms for cheese)(Journal of Texture Studies,1999,30,451-476.)，比較範例1中配方1、配方2、配方3之純素乾酪樣品之質地差異，品評分析項目包含乾酪之彈性、黏性、堅固性、破碎性等。由15名品評員進行評價平均值，每個檢查目標項目之品質限制為4.0。接著，以感官品評之三角試驗法(Triangle test)，比較配方1、配方2、配方3之純素乾酪樣品與一般市售披薩起司(pizza cheese)之質地品質差異。 Hand evaluated terms for cheese (Journal of Texture Studies, 1999, 30, 451-476.) in reference to the integrated hand evaluated terms for cheese (Journal of Texture Studies, 1999, 30, 451-476.), among the vegan cheese samples of formula 1, formula 2, and formula 3 in comparative example 1. For differences in texture, the evaluation and analysis items include cheese's elasticity, viscosity, firmness, crushing, etc. The average value is evaluated by 15 panelists, and the quality limit of each inspection target item is 4.0. Then, the vegan cheese samples of formula 1, formula 2, and formula 3 were compared with common commercially available pizza cheese by using the Triangle test of sensory evaluation.
首先，將配方1、配方2、配方3之純素乾酪樣品置 於白吐司上，於商用烤箱(HITACHI,MRO-RBK5500T)中燒烤模式加熱10分鐘後，由15位品評員進行手部質地官能品評試驗，其品評結果如下表4。由下表4可看出，配方1、配方2、配方3之純素乾酪樣品不論是彈性、黏性、堅固性、破碎性與整體品評，皆與莫扎瑞拉起司(Mozzarella cheese)質地相近。 First, put the vegan cheese samples of formula 1, formula 2, and formula 3 on white toast, and heat them in a commercial oven (HITACHI, MRO-RBK5500T) for 10 minutes in the grill mode, and then 15 panelists will perform hand texture In the sensory evaluation test, the evaluation results are shown in Table 4 . From Table 4 below, it can be seen that the vegan cheese samples of formula 1, formula 2, and formula 3 have the same texture as Mozzarella cheese in terms of elasticity, stickiness, firmness, breakability and overall evaluation. similar.
註：評分表為0-5分 Note: The score sheet is 0-5 points
接下來，以三角試驗法個別評估配方1、2、3與市售披薩起司之分辨差別。下表5是純素乾酪樣品與市售批薩起司之手部質地三角試驗品評結果。如下表5之三角試驗法數據所顯示，15位品評員皆能分辨出配方3與市售披薩起司的差異，而分別有6和2位品評員可辨別出配方1和配方2與市售披薩起司的差異。根據統計結果，配方1和配方2與市售披薩起司無顯著差異，其中又以配方2之感官品質與市售披薩起司差異程度≦20% (15人中少於3人可辨別差異)。 Next, the difference between the recipes 1, 2, and 3 and the commercially available pizza cheese was evaluated individually by the triangle test method. Table 5 below is the evaluation results of the hand texture triangle test of vegan cheese samples and commercially available pizza cheese. As shown in the triangle test data in Table 5 below, 15 appraisers can distinguish the difference between recipe 3 and commercial pizza cheese, and 6 and 2 appraisers can distinguish between recipe 1 and recipe 2 and the commercial pizza. The difference between pizza and cheese. According to the statistical results, there is no significant difference between recipe 1 and recipe 2 and the commercially available pizza cheese, and the difference between the sensory quality of recipe 2 and the commercially available pizza cheese is ≦20% (less than 3 of 15 people can discern the difference) .
註1：對照組為寶宏安柏比薩調理專用乳酪絲 Note 1: The control group is Baohong Anbo's special cheese shreds for pizza preparation
註2：處理組和對照組進行比較，p<0.05為顯著差異 Note 2: Comparing the treatment group and the control group, p<0.05 is a significant difference
綜上所述，本說明書揭露一種純素乾酪配方及其製備方法。上述純素乾酪配方及其製備方法可以不使用乳化劑而達到接近真實乾酪的效果。根據本說明書，不使用乳化劑的純素乾酪配方包含水、澱粉、植物性蛋白、以及植物油脂。上述不使用乳化劑的純素乾酪配方可以更包含黏稠劑、乳化鹽、酸化劑、調味劑、以及機能性添加物等成分中之一者或其組合。根據本說明書，不使用乳化劑的純素乾酪製備方法可以藉由植物油脂與澱粉水溶液混合時的攪拌強度，使得溶液整體達到乳化狀態，進而無需使用乳化劑，以達到更符合健康要求之目的。更好的是，根據本說明書所產出的純素乾酪可以提供品質安定，且接近於真實乾酪的感官體驗。 In summary, this specification discloses a vegan cheese formula and its preparation method. The above-mentioned vegan cheese formula and preparation method thereof can achieve an effect close to real cheese without using emulsifiers. According to this specification, a vegan cheese formula that does not use emulsifiers contains water, starch, vegetable protein, and vegetable fat. The above-mentioned vegan cheese formula that does not use emulsifiers may further include one or a combination of viscosity agents, emulsifying salts, acidulants, flavoring agents, and functional additives. According to this specification, the method for preparing vegan cheese without emulsifier can make the whole solution reach an emulsified state by mixing the vegetable oil and starch aqueous solution with the stirring intensity, without using emulsifier, in order to achieve the goal of more in line with health requirements. Even better, the vegan cheese produced according to this manual can provide stable quality and a sensory experience close to real cheese.
顯然地，依照上面體系中的描述，本發明可能有許 多的修正與差異。因此需要在其附加的權利要求項之範圍內加以理解，除了上述詳細的描述外，本發明還可以廣泛地在其他的體系中施行。上述僅為本發明之較佳體系而已，並非用以限定本發明之申請專利範圍；凡其它未脫離本發明所揭示之精神下所完成的等效改變或修飾，均應包含在下述申請專利範圍內。 Obviously, according to the description in the above system, the present invention may have Many corrections and differences. Therefore, it needs to be understood within the scope of the appended claims. In addition to the above detailed description, the present invention can also be widely implemented in other systems. The above are only the preferred system of the present invention, and are not used to limit the scope of the patent application of the present invention; all other equivalent changes or modifications completed without departing from the spirit of the present invention should be included in the following patent application scope Inside.
210‧‧‧製備澱粉水溶液的步驟 210‧‧‧Steps of preparing starch aqueous solution
220‧‧‧分批將植物油脂加入澱粉水溶液的步驟 220‧‧‧The step of adding vegetable oil to starch aqueous solution in batches
230‧‧‧均勻攪拌以乳化含有植物油脂的澱粉水溶液的步驟 230‧‧‧Stir uniformly to emulsify the starch aqueous solution containing vegetable oil
240‧‧‧添加酸化劑、乳化鹽、以及機能性添加物的步驟 240‧‧‧The steps of adding acidulant, emulsifying salt, and functional additives
250‧‧‧添加黏稠劑的步驟 250‧‧‧Adding thickener steps
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