WO2015166686A1 - Method for manufacturing vegetable cream cheese-like food - Google Patents
Method for manufacturing vegetable cream cheese-like food Download PDFInfo
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- WO2015166686A1 WO2015166686A1 PCT/JP2015/054264 JP2015054264W WO2015166686A1 WO 2015166686 A1 WO2015166686 A1 WO 2015166686A1 JP 2015054264 W JP2015054264 W JP 2015054264W WO 2015166686 A1 WO2015166686 A1 WO 2015166686A1
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- starch
- cream cheese
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
Definitions
- the present invention relates to a method for producing a vegetable cream cheese-like food.
- Cream cheese is a non-aged natural cheese, and is a food that has a rich texture.
- the general manufacturing method is disclosed on the Internet or the like (Non-Patent Document 1). Although these manufacturing methods may use a continuous sterilizer for sterilization, it is a batch type as a series of manufacturing methods.
- Patent document 1 exists about the vegetable cream cheese-like food made from the raw material derived from soybean, for example. This document describes “a cream cheese-like food product obtained by acidifying an emulsion containing soybean protein hydrolyzate and fats and oils that have been treated with protease in a neutral or alkaline region”.
- This invention makes it a subject to provide the efficient manufacturing method of vegetable cream cheese-like food.
- the present invention (1) A protein coagulant and starch are mixed in a soybean protein solution adjusted to 40 to 80 ° C., immediately filled in a container, heated and coagulated, and then frozen and denatured in an atmosphere of ⁇ 20 ° C. or lower. , Manufacturing method of vegetable cream cheese food, (2) The method for producing a vegetable cream cheese-like food according to (1), wherein the ambient temperature during freezing is ⁇ 40 ° C. or lower, (3) The production according to (1), wherein all or part of the protein coagulant is glucono delta lactone, and the amount thereof is 0.1 to 0.75% by weight in the raw material of the vegetable cream cheese-like food.
- the starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food.
- the starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food
- the production method according to (2), (7) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food.
- a method for producing a vegetable cream cheese-like food (14) The method according to (13), wherein the protein coagulant and starch are continuously mixed in the soy protein solution, (15) The production method according to (13) or (14), wherein the soy protein solution is soy milk, (16) The production method according to any one of (13) to (15), wherein all or part of the protein coagulant is glucono delta lactone, (17) The production method according to any one of (13) to (16), wherein the starch is one or more selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, (18) A vegetable cream cheese-like food produced by the method according to any one of (13) to (17), It is about.
- a vegetable cream cheese-like food can be efficiently produced.
- the vegetable cream cheese-like food referred to in the present invention refers to a protein occupying 50% by weight or more of the contained protein. This value is more desirably 70% by weight or more, and further desirably 90% by weight or more. This is because most of the protein is expected to be vegetative as long as it is vegetative.
- the vegetable protein in the present invention is preferably derived from soybean. This is because soy protein is a high-quality vegetable protein and can be obtained relatively inexpensively. In the present invention, it is desirable that all of the vegetable protein used is derived from soybean.
- the soy protein solution in the present invention refers to a solution in which soy protein is dissolved or dispersed. Specifically, a solution or dispersion of separated soy protein, a solution or dispersion of concentrated soy protein, defatted soymilk, or full-fat soymilk can be fried, more preferably full-fat soymilk.
- a solution or dispersion of separated soy protein, a solution or dispersion of concentrated soy protein, defatted soymilk, or full-fat soymilk can be fried, more preferably full-fat soymilk.
- the “soy emulsified composition” described in JP 2012-16348 is used, the resulting cream cheese-like food has good flavor and is preferred.
- the preparation method of a soybean emulsion composition is disclosed.
- Preparation method of soybean emulsified composition The suspension was made by adding 4.5 times the amount of water at 50 ° C. to 3.5 kg of soybean powder made to NSI 59.4 by wet heat treatment, and stirred for 30 minutes while keeping warm and extracted with water. The pH at this time was 6.7. Centrifugation of a three-layer separation method was continuously performed at 6,000 ⁇ g, and separated into (1) a floating layer, (2) an intermediate layer, and (3) a precipitation layer. Then, 6.3 kg of the soybean emulsified composition including the floating layer and the precipitated layer was recovered. The soybean emulsified composition had a dry matter content of 30.6%, and its composition was 32.2% protein, 43% lipid, and 4.3% ash.
- the soybean protein solution is adjusted to 40 to 80 ° C. and used. This temperature is more desirably 50 to 75 ° C, and further desirably 60 to 70 ° C.
- this temperature is more desirably 50 to 75 ° C, and further desirably 60 to 70 ° C.
- GDL glucono delta lactone
- the soy protein solution may solidify due to its decomposition, which may make filling the container difficult thereafter.
- this temperature is too low, it will take extra time when it heats and decomposes
- the amount of GDL is desirably 0.1 to 0.75% by weight in the raw material of cheese-like food, more desirably 0.2 to 0.5% by weight, and even more desirably 0.2 to 0.5% by weight. 0.3% by weight. If the amount of GDL is too large, it may feel sour, and if it is too small, it may be too soft as a cheese-like food.
- GDL in addition to GDL, other protein coagulants can be used in combination.
- Other protein coagulants can include magnesium chloride and calcium sulfate, and more preferably magnesium chloride.
- the amount is desirably 0.1 to 0.3% by weight.
- the use of other protein coagulants is not essential, but when the amount of GDL used is small, it can be used as appropriate to adjust the hardness of the vegetable cream cheese-like food.
- GDL and other protein coagulants are collectively referred to as a total protein coagulant.
- the present invention it is desirable to continuously mix the total protein coagulant with the soy protein solution adjusted to a certain temperature.
- the decomposition reaction of GDL occurs over time, the viscosity of the soy protein solution increases over time, and the liquid is fed by the pump in a state where the viscosity has increased.
- the physical properties of the final product may be affected, or the liquid feeding itself may not be possible. If a coagulant is added after the protein solution is placed in the container, it may be difficult to uniformly disperse the coagulant. In addition, it may be difficult to obtain a uniform product.
- a cream cheese-like food can be more efficiently produced by further mixing starches with the protein solution.
- the starch used is preferably at least one selected from tapioca starch, potato starch, sweet potato starch, corn starch, rice starch and dextrin, and more preferably rice starch, corn starch and dextrin. About these, what was processed can also be selected suitably.
- the total amount of starch to be added is preferably 5 to 10% by weight, more preferably 6 to 9% by weight in the raw material of the cream cheese-like food. Note that the starches can be added before or simultaneously with the addition of the coagulant.
- Starch may be slightly gelatinized once the protein solution is stored and added, and the quality of the product may change over time. Therefore, it is preferable that starches are continuously added as a suspension from the viewpoint of reducing the quality fluctuation of the product.
- “continuously mixing” means that a pipe through which a coagulant or starch suspension flows is joined to a pipe through which a protein solution flows, and the two solutions are mixed.
- a “baffle plate” that generates turbulent flow inside the pipe after joining to ensure mixing.
- This “baffle plate” can be replaced by installing a valve and adjusting the flow rate, or a so-called “in-line mixer” can be used. In any case, it is desirable to mix in a short time immediately after the coagulant and starch suspension are mixed in the protein solution.
- the total protein coagulant and the starch suspension are continuously mixed into the protein solution, and then immediately poured into a container and coagulated by heating.
- a solution obtained by continuously mixing a total protein coagulant and a starch suspension in a protein solution may be simply referred to as “preparation solution”.
- preparation solution A solution obtained by continuously mixing a total protein coagulant and a starch suspension in a protein solution may be simply referred to as “preparation solution”.
- preparation solution About a preparation liquid, it is filled in a container in the state with high fluidity so that it may be expressed as "pour-in”. If the viscosity at this stage is too high, the product may not be able to be molded neatly, and may result in stress after coagulation or starch gelatinization, which may affect the texture of the final product. is there.
- the present invention may be appropriately cut after solidifying by heating, but is basically characterized in that it is immediately subjected to a freezing step. Freezing needs to be performed in an atmosphere of ⁇ 20 ° C. or less, more desirably ⁇ 30 ° C. or less, and still more desirably ⁇ 40 ° C. or less. If the freezing temperature is too high, a cream cheese-like texture may be difficult to obtain, and the flavor may be affected. There are few problems when the freezing temperature is too low, but more energy may be required. In the present invention, by performing appropriate freezing, the protein coagulated with GDL or the like is freeze-denatured, and a texture close to cream cheese can be obtained.
- the cream cheese-like food obtained by the method according to the present invention is characterized by being frozen in the production process, and can be distributed as it is in a frozen state. By distributing in a frozen state, the expiration date can be set longer. And since the required amount can be appropriately thawed and used, it is highly convenient.
- the present invention relates to a method for producing a vegetable cream cheese-like food, characterized by realizing a cream cheese-like texture by freezing and denaturing the vegetable protein. It is often distributed, and in principle thaw before eating. Therefore, in the production method according to the present invention, it is determined that the production of the cream cheese-like food has been completed by referring to the stage of freezing.
- fats and oils, salt, cream cheese flavors, cream cheese flavors, pigments and the like can be appropriately selected and used within a range that does not adversely affect the present invention.
- the embodiment of the present invention will be described more specifically by way of examples.
- Table 1 Composition of vegetable cream cheese-like food -Starches 1 used "Sandeck 250" (corn starch origin dextrin) by Sanwa Starch Co., Ltd. -Starch 2 used "Delica SE” (waxy corn starch) by Nissho Chemical Co., Ltd. -Starch 3 used "G800” (Tapioca origin processed starch) by Nissho Chemical Co., Ltd. used. -The soybean protein solution prepared in Preliminary Study 1 was used. -The commercially available soymilk used Fuji Oil Co., Ltd. product.
- a vegetable cream cheese-like food could be obtained by adding GDL or the like to a soy protein solution adjusted to an appropriate temperature and freezing it at an appropriate temperature.
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Abstract
The present invention addresses the problem of providing a versatile method for efficiently producing a vegetable cream cheese-like food. A soybean protein solution is coagulated with glucono delta-lactone and then denatured by freezing. Thus, a flavor and texture closely similar to a cream cheese made from milk can be obtained despite the use of the vegetable material.
Description
本発明は、植物性クリームチーズ様食品の製造法に関する。
The present invention relates to a method for producing a vegetable cream cheese-like food.
クリームチーズは非熟成のナチュラルチーズであり、リッチな食感等が好まれる食品である。その一般的な製造法は、インターネット等に開示されている（非特許文献１）。これらの製造法は、殺菌について連続殺菌器を用いる場合はあるものの、一連の製造法としてはバッチ式である。
Cream cheese is a non-aged natural cheese, and is a food that has a rich texture. The general manufacturing method is disclosed on the Internet or the like (Non-Patent Document 1). Although these manufacturing methods may use a continuous sterilizer for sterilization, it is a batch type as a series of manufacturing methods.
大豆に由来する素材を原料とする植物性クリームチーズ様食品については、たとえば特許文献１が存在する。ここには、「中性ないしアルカリ性領域でプロテアーゼを作用させた大豆蛋白加水分解物と油脂を含む乳化物を、酸性化してなるクリームチーズ様食品。」について記載されている。
Patent document 1 exists about the vegetable cream cheese-like food made from the raw material derived from soybean, for example. This document describes “a cream cheese-like food product obtained by acidifying an emulsion containing soybean protein hydrolyzate and fats and oils that have been treated with protease in a neutral or alkaline region”.
本発明は、植物性クリームチーズ様食品の効率的な製造方法を提供することを課題とする。
This invention makes it a subject to provide the efficient manufacturing method of vegetable cream cheese-like food.
上記課題について、本発明者は鋭意検討を行った。
ナチュラルチーズの製造においては、基本的には発酵工程が入るため、連続的な生産方法を採用するには困難がある。そのため、効率的な製造法を確立する上では、参考とはならなかった。
特許文献１においては、酵素処理した大豆蛋白加水分解物を用いる必要があり、使用する原料に制約があった。
本発明者は、さらに鋭意検討を行ったところ、特定の条件で調製した、大豆蛋白に由来する凝固物を凍結変性させることにより、クリームチーズのような食感が得られることを見出し、本発明を完成させた。 About this subject, this inventor earnestly examined.
In the production of natural cheese, a fermentation process is basically included, and it is difficult to adopt a continuous production method. Therefore, it was not helpful in establishing an efficient manufacturing method.
In Patent Document 1, it is necessary to use an enzyme-treated soybean protein hydrolyzate, and there are restrictions on the raw materials used.
The present inventor has conducted further studies and found that a texture like cream cheese can be obtained by freeze-modifying a coagulum derived from soy protein prepared under specific conditions. Was completed.
ナチュラルチーズの製造においては、基本的には発酵工程が入るため、連続的な生産方法を採用するには困難がある。そのため、効率的な製造法を確立する上では、参考とはならなかった。
特許文献１においては、酵素処理した大豆蛋白加水分解物を用いる必要があり、使用する原料に制約があった。
本発明者は、さらに鋭意検討を行ったところ、特定の条件で調製した、大豆蛋白に由来する凝固物を凍結変性させることにより、クリームチーズのような食感が得られることを見出し、本発明を完成させた。 About this subject, this inventor earnestly examined.
In the production of natural cheese, a fermentation process is basically included, and it is difficult to adopt a continuous production method. Therefore, it was not helpful in establishing an efficient manufacturing method.
In Patent Document 1, it is necessary to use an enzyme-treated soybean protein hydrolyzate, and there are restrictions on the raw materials used.
The present inventor has conducted further studies and found that a texture like cream cheese can be obtained by freeze-modifying a coagulum derived from soy protein prepared under specific conditions. Was completed.
すなわち本発明は、
（１）４０～８０℃に調整した大豆蛋白溶液に、蛋白質凝固剤、および澱粉類を混合し、直ちに容器充填後、加熱凝固し、－２０℃以下の雰囲気下で凍結し変性することを特徴とする、植物性クリームチース゛様食品の製造法、
（２）凍結時雰囲気温度が－４０℃以下である、（１）記載の植物性クリームチース゛様食品の製造法、
（３）蛋白質凝固剤の全部または一部がグルコノデルタラクトンであって、その量が植物性クリームチース゛様食品の原材料中０．１～０．７５重量％である、（１）記載の製造法、
（４）蛋白質凝固剤の全部または一部がグルコノデルタラクトンであって、その量が植物性クリームチース゛様食品の原材料中０．１～０．７５重量％である、（２）記載の製造法、
（５）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、（１）記載の製造法、
（６）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、（２）記載の製造法、
（７）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、（３）記載の製造法、
（８）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、（４）記載の製造法、
（９）大豆蛋白溶液が豆乳である、（５）記載の製造法、
（１０）大豆蛋白溶液が豆乳である、（６）記載の製造法、
（１１）大豆蛋白溶液が豆乳である、（７）記載の製造法、
（１２）大豆蛋白溶液が豆乳である、（８）記載の製造法、
（１３）蛋白質凝固剤、および澱粉類を大豆蛋白溶液に連続的に混合することを特徴とする、（１１）記載の製造法、
（１４）蛋白質凝固剤、および澱粉類を大豆蛋白溶液に連続的に混合することを特徴とする、（１２）記載の製造法、
に関するものである。
また、換言すれば
（１３）４０～８０℃に調整した大豆蛋白溶液に、蛋白質凝固剤、および澱粉類を混合し、直ちに容器充填後、加熱凝固し、－２０℃以下の雰囲気下で凍結することを特徴とする、植物性クリームチーズ様食品の製造法、
（１４）
蛋白質凝固剤、および澱粉類を大豆蛋白溶液に連続的に混合することを特徴とする、（１３）記載の製造法、
（１５）大豆蛋白溶液が豆乳である、（１３）又は（１４）に記載の製造法、
（１６）蛋白質凝固剤の全部または一部がグルコノデルタラクトンである、（１３）～（１５）いずれか１つに記載の製造法、
（１７）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上である、（１３）～（１６）いずれか１つに記載の製造法、
（１８）（１３）～（１７）いずれか１つに記載の方法で製造される、植物性クリームチーズ様食品、
に関するものである。 That is, the present invention
(1) A protein coagulant and starch are mixed in a soybean protein solution adjusted to 40 to 80 ° C., immediately filled in a container, heated and coagulated, and then frozen and denatured in an atmosphere of −20 ° C. or lower. , Manufacturing method of vegetable cream cheese food,
(2) The method for producing a vegetable cream cheese-like food according to (1), wherein the ambient temperature during freezing is −40 ° C. or lower,
(3) The production according to (1), wherein all or part of the protein coagulant is glucono delta lactone, and the amount thereof is 0.1 to 0.75% by weight in the raw material of the vegetable cream cheese-like food. Law,
(4) The production according to (2), wherein all or part of the protein coagulant is glucono delta lactone, and the amount thereof is 0.1 to 0.75% by weight in the raw material of the vegetable cream cheese-like food. Law,
(5) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food The production method according to (1),
(6) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food The production method according to (2),
(7) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food The production method according to (3),
(8) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food The production method according to (4),
(9) The production method according to (5), wherein the soy protein solution is soy milk,
(10) The production method according to (6), wherein the soy protein solution is soy milk,
(11) The production method according to (7), wherein the soy protein solution is soy milk,
(12) The production method according to (8), wherein the soy protein solution is soy milk,
(13) The method according to (11), wherein the protein coagulant and starch are continuously mixed in the soy protein solution.
(14) The method according to (12), wherein the protein coagulant and starch are continuously mixed in the soy protein solution.
It is about.
In other words, (13) a protein coagulant and starch are mixed in a soy protein solution adjusted to 40 to 80 ° C., immediately filled in a container, heated and coagulated, and frozen in an atmosphere of −20 ° C. or lower. A method for producing a vegetable cream cheese-like food,
(14)
The method according to (13), wherein the protein coagulant and starch are continuously mixed in the soy protein solution,
(15) The production method according to (13) or (14), wherein the soy protein solution is soy milk,
(16) The production method according to any one of (13) to (15), wherein all or part of the protein coagulant is glucono delta lactone,
(17) The production method according to any one of (13) to (16), wherein the starch is one or more selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin,
(18) A vegetable cream cheese-like food produced by the method according to any one of (13) to (17),
It is about.
（１）４０～８０℃に調整した大豆蛋白溶液に、蛋白質凝固剤、および澱粉類を混合し、直ちに容器充填後、加熱凝固し、－２０℃以下の雰囲気下で凍結し変性することを特徴とする、植物性クリームチース゛様食品の製造法、
（２）凍結時雰囲気温度が－４０℃以下である、（１）記載の植物性クリームチース゛様食品の製造法、
（３）蛋白質凝固剤の全部または一部がグルコノデルタラクトンであって、その量が植物性クリームチース゛様食品の原材料中０．１～０．７５重量％である、（１）記載の製造法、
（４）蛋白質凝固剤の全部または一部がグルコノデルタラクトンであって、その量が植物性クリームチース゛様食品の原材料中０．１～０．７５重量％である、（２）記載の製造法、
（５）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、（１）記載の製造法、
（６）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、（２）記載の製造法、
（７）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、（３）記載の製造法、
（８）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、（４）記載の製造法、
（９）大豆蛋白溶液が豆乳である、（５）記載の製造法、
（１０）大豆蛋白溶液が豆乳である、（６）記載の製造法、
（１１）大豆蛋白溶液が豆乳である、（７）記載の製造法、
（１２）大豆蛋白溶液が豆乳である、（８）記載の製造法、
（１３）蛋白質凝固剤、および澱粉類を大豆蛋白溶液に連続的に混合することを特徴とする、（１１）記載の製造法、
（１４）蛋白質凝固剤、および澱粉類を大豆蛋白溶液に連続的に混合することを特徴とする、（１２）記載の製造法、
に関するものである。
また、換言すれば
（１３）４０～８０℃に調整した大豆蛋白溶液に、蛋白質凝固剤、および澱粉類を混合し、直ちに容器充填後、加熱凝固し、－２０℃以下の雰囲気下で凍結することを特徴とする、植物性クリームチーズ様食品の製造法、
（１４）
蛋白質凝固剤、および澱粉類を大豆蛋白溶液に連続的に混合することを特徴とする、（１３）記載の製造法、
（１５）大豆蛋白溶液が豆乳である、（１３）又は（１４）に記載の製造法、
（１６）蛋白質凝固剤の全部または一部がグルコノデルタラクトンである、（１３）～（１５）いずれか１つに記載の製造法、
（１７）澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上である、（１３）～（１６）いずれか１つに記載の製造法、
（１８）（１３）～（１７）いずれか１つに記載の方法で製造される、植物性クリームチーズ様食品、
に関するものである。 That is, the present invention
(1) A protein coagulant and starch are mixed in a soybean protein solution adjusted to 40 to 80 ° C., immediately filled in a container, heated and coagulated, and then frozen and denatured in an atmosphere of −20 ° C. or lower. , Manufacturing method of vegetable cream cheese food,
(2) The method for producing a vegetable cream cheese-like food according to (1), wherein the ambient temperature during freezing is −40 ° C. or lower,
(3) The production according to (1), wherein all or part of the protein coagulant is glucono delta lactone, and the amount thereof is 0.1 to 0.75% by weight in the raw material of the vegetable cream cheese-like food. Law,
(4) The production according to (2), wherein all or part of the protein coagulant is glucono delta lactone, and the amount thereof is 0.1 to 0.75% by weight in the raw material of the vegetable cream cheese-like food. Law,
(5) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food The production method according to (1),
(6) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food The production method according to (2),
(7) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food The production method according to (3),
(8) The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food The production method according to (4),
(9) The production method according to (5), wherein the soy protein solution is soy milk,
(10) The production method according to (6), wherein the soy protein solution is soy milk,
(11) The production method according to (7), wherein the soy protein solution is soy milk,
(12) The production method according to (8), wherein the soy protein solution is soy milk,
(13) The method according to (11), wherein the protein coagulant and starch are continuously mixed in the soy protein solution.
(14) The method according to (12), wherein the protein coagulant and starch are continuously mixed in the soy protein solution.
It is about.
In other words, (13) a protein coagulant and starch are mixed in a soy protein solution adjusted to 40 to 80 ° C., immediately filled in a container, heated and coagulated, and frozen in an atmosphere of −20 ° C. or lower. A method for producing a vegetable cream cheese-like food,
(14)
The method according to (13), wherein the protein coagulant and starch are continuously mixed in the soy protein solution,
(15) The production method according to (13) or (14), wherein the soy protein solution is soy milk,
(16) The production method according to any one of (13) to (15), wherein all or part of the protein coagulant is glucono delta lactone,
(17) The production method according to any one of (13) to (16), wherein the starch is one or more selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin,
(18) A vegetable cream cheese-like food produced by the method according to any one of (13) to (17),
It is about.
本発明によれば、植物性クリームチーズ様食品を効率的に製造することができる。
According to the present invention, a vegetable cream cheese-like food can be efficiently produced.
本発明で言う、植物性クリームチーズ様食品とは、含有する蛋白質のうち、その５０重量％以上を植物性が占めるものを言う。この値は、より望ましくは７０重量％以上であり、さらに望ましくは９０重量％以上である。植物性を謳う以上、その蛋白質の大部分が植物性であることが期待されるからである。
The vegetable cream cheese-like food referred to in the present invention refers to a protein occupying 50% by weight or more of the contained protein. This value is more desirably 70% by weight or more, and further desirably 90% by weight or more. This is because most of the protein is expected to be vegetative as long as it is vegetative.
本発明における植物性蛋白質は、大豆に由来するものが望ましい。これは、大豆蛋白質は良質な植物性蛋白質であって、比較的廉価に入手可能だからである。本発明においては、使用する植物性蛋白質は、そのすべてが大豆に由来するものであることが望ましい。
The vegetable protein in the present invention is preferably derived from soybean. This is because soy protein is a high-quality vegetable protein and can be obtained relatively inexpensively. In the present invention, it is desirable that all of the vegetable protein used is derived from soybean.
本発明における大豆蛋白溶液とは、大豆蛋白質が溶解、ないし分散状態にあるものを指す。具体的には、分離大豆蛋白質の溶液ないし分散液、濃縮大豆蛋白質の溶液ないし分散液、脱脂豆乳、全脂豆乳を揚げることができ、より望ましくは全脂豆乳である。特に特開２０１２ー１６３４８号に記載される「大豆乳化組成物」を使用した場合に、得られるクリームチーズ様食品の風味が良好であり、好ましい。
ここで、大豆乳化組成物の調製法を開示する。 The soy protein solution in the present invention refers to a solution in which soy protein is dissolved or dispersed. Specifically, a solution or dispersion of separated soy protein, a solution or dispersion of concentrated soy protein, defatted soymilk, or full-fat soymilk can be fried, more preferably full-fat soymilk. In particular, when the “soy emulsified composition” described in JP 2012-16348 is used, the resulting cream cheese-like food has good flavor and is preferred.
Here, the preparation method of a soybean emulsion composition is disclosed.
ここで、大豆乳化組成物の調製法を開示する。 The soy protein solution in the present invention refers to a solution in which soy protein is dissolved or dispersed. Specifically, a solution or dispersion of separated soy protein, a solution or dispersion of concentrated soy protein, defatted soymilk, or full-fat soymilk can be fried, more preferably full-fat soymilk. In particular, when the “soy emulsified composition” described in JP 2012-16348 is used, the resulting cream cheese-like food has good flavor and is preferred.
Here, the preparation method of a soybean emulsion composition is disclosed.
「大豆乳化組成物の調製法」
湿熱加熱処理によりNSI 59.4とした大豆粉3.5kgに対して4.5倍量、50℃の水を加えて懸濁液とし、保温しながら30分間攪拌し、水抽出した。このときのpHは6.7であった。３層分離方式の遠心分離を6,000×gにて連続的に行い、（１）浮上層・（２）中間層・（３）沈殿層に分離させた。そして浮上層と沈殿層を合わせた大豆乳化組成物を6.3kg回収した。
この大豆乳化組成物の乾物含量は３０．６％であり、その組成は、蛋白質３２．２％、脂質４３％、灰分４．３％であった。 "Preparation method of soybean emulsified composition"
The suspension was made by adding 4.5 times the amount of water at 50 ° C. to 3.5 kg of soybean powder made to NSI 59.4 by wet heat treatment, and stirred for 30 minutes while keeping warm and extracted with water. The pH at this time was 6.7. Centrifugation of a three-layer separation method was continuously performed at 6,000 × g, and separated into (1) a floating layer, (2) an intermediate layer, and (3) a precipitation layer. Then, 6.3 kg of the soybean emulsified composition including the floating layer and the precipitated layer was recovered.
The soybean emulsified composition had a dry matter content of 30.6%, and its composition was 32.2% protein, 43% lipid, and 4.3% ash.
湿熱加熱処理によりNSI 59.4とした大豆粉3.5kgに対して4.5倍量、50℃の水を加えて懸濁液とし、保温しながら30分間攪拌し、水抽出した。このときのpHは6.7であった。３層分離方式の遠心分離を6,000×gにて連続的に行い、（１）浮上層・（２）中間層・（３）沈殿層に分離させた。そして浮上層と沈殿層を合わせた大豆乳化組成物を6.3kg回収した。
この大豆乳化組成物の乾物含量は３０．６％であり、その組成は、蛋白質３２．２％、脂質４３％、灰分４．３％であった。 "Preparation method of soybean emulsified composition"
The suspension was made by adding 4.5 times the amount of water at 50 ° C. to 3.5 kg of soybean powder made to NSI 59.4 by wet heat treatment, and stirred for 30 minutes while keeping warm and extracted with water. The pH at this time was 6.7. Centrifugation of a three-layer separation method was continuously performed at 6,000 × g, and separated into (1) a floating layer, (2) an intermediate layer, and (3) a precipitation layer. Then, 6.3 kg of the soybean emulsified composition including the floating layer and the precipitated layer was recovered.
The soybean emulsified composition had a dry matter content of 30.6%, and its composition was 32.2% protein, 43% lipid, and 4.3% ash.
本発明においては、大豆蛋白溶液を４０～８０℃に調整して使用する。この温度は、より望ましくは５０～７５℃であり、さらに望ましくは６０～７０℃である。この温度が高すぎると、グルコノデルタラクトン（以下，ＧＤＬという）を添加した際、その分解により、大豆蛋白溶液が凝固することで、その後の容器充填が困難となる場合がある。また、この温度が低すぎると、その後に加温してＧＤＬを分解する際に余分な時間がかかり、充填容器内で不均一な状態となる場合がある。
In the present invention, the soybean protein solution is adjusted to 40 to 80 ° C. and used. This temperature is more desirably 50 to 75 ° C, and further desirably 60 to 70 ° C. When this temperature is too high, when glucono delta lactone (hereinafter referred to as GDL) is added, the soy protein solution may solidify due to its decomposition, which may make filling the container difficult thereafter. Moreover, when this temperature is too low, it will take extra time when it heats and decomposes | disassembles GDL after that, and it may become a non-uniform state in a filling container.
ＧＤＬの量は、チーズ様食品の原材料中で０．１～０．７５重量％添加するのが望ましく、より望ましくは０．２～０．５重量％であり、さらに望ましくは、０．２～０．３重量％である。ＧＤＬの量が多すぎると、酸味を感じてしまう場合があるし、また、少なすぎると、チーズ様食品としてやわらかすぎる場合がある。
The amount of GDL is desirably 0.1 to 0.75% by weight in the raw material of cheese-like food, more desirably 0.2 to 0.5% by weight, and even more desirably 0.2 to 0.5% by weight. 0.3% by weight. If the amount of GDL is too large, it may feel sour, and if it is too small, it may be too soft as a cheese-like food.
本発明においては、ＧＤＬの他、その他の蛋白質凝固剤を合わせて使用することもできる。その他の蛋白質凝固剤としては、塩化マグネシウム、硫酸カルシウムを挙げることができ、より望ましくは、塩化マグネシウムである。その量は、望ましくは０．１～０．３重量％である。その他の蛋白質凝固剤の使用は必須ではないが、ＧＤＬの使用量が少ない場合には、適宜使用して、植物性クリームチーズ様食品の硬さを調整することができる。
なお、以下ＧＤＬと、その他の蛋白質凝固剤を、併せて全蛋白質凝固剤と呼ぶ。 In the present invention, in addition to GDL, other protein coagulants can be used in combination. Other protein coagulants can include magnesium chloride and calcium sulfate, and more preferably magnesium chloride. The amount is desirably 0.1 to 0.3% by weight. The use of other protein coagulants is not essential, but when the amount of GDL used is small, it can be used as appropriate to adjust the hardness of the vegetable cream cheese-like food.
Hereinafter, GDL and other protein coagulants are collectively referred to as a total protein coagulant.
なお、以下ＧＤＬと、その他の蛋白質凝固剤を、併せて全蛋白質凝固剤と呼ぶ。 In the present invention, in addition to GDL, other protein coagulants can be used in combination. Other protein coagulants can include magnesium chloride and calcium sulfate, and more preferably magnesium chloride. The amount is desirably 0.1 to 0.3% by weight. The use of other protein coagulants is not essential, but when the amount of GDL used is small, it can be used as appropriate to adjust the hardness of the vegetable cream cheese-like food.
Hereinafter, GDL and other protein coagulants are collectively referred to as a total protein coagulant.
本発明においては、全蛋白質凝固剤を、一定の温度に調整した大豆蛋白溶液に、連続的に混合することが望ましい。ここで、一旦原料を貯め、そこへ全蛋白質凝固剤を混合した場合、経時的にＧＤＬの分解反応がおこり、経時的に大豆蛋白溶液の粘度が増し、粘度が増した状態でポンプにより送液を行うことで、最終製品の物性が影響を受けたり、また、送液自体ができない場合もある。容器に蛋白溶液を入れた後に凝固剤を添加すると、凝固剤を均一に分散することが困難となる場合がある。また、均一な製品を得ることが困難となる場合もある。
In the present invention, it is desirable to continuously mix the total protein coagulant with the soy protein solution adjusted to a certain temperature. Here, once the raw material is stored and the total protein coagulant is mixed there, the decomposition reaction of GDL occurs over time, the viscosity of the soy protein solution increases over time, and the liquid is fed by the pump in a state where the viscosity has increased. As a result, the physical properties of the final product may be affected, or the liquid feeding itself may not be possible. If a coagulant is added after the protein solution is placed in the container, it may be difficult to uniformly disperse the coagulant. In addition, it may be difficult to obtain a uniform product.
本発明においては、蛋白溶液にさらに澱粉類を連続的に混合することで、より効率的にクリームチーズ様食品を製造することができる。使用する澱粉類は、タピオカ澱粉、ジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、デキストリンから選ばれる１種以上が望ましく、米澱粉、コーンスターチ及びデキストリンがさらに望ましい。それらについて、加工したものについても適宜選択することができる。
添加する澱粉類の量は、クリームチーズ様食品の原材料中で、合計５～１０重量％が望ましく、６～９重量％がさらに望ましい。
なお、澱粉類の添加は、凝固剤の添加より前でも可能であるし、同時でも可能である。 In the present invention, a cream cheese-like food can be more efficiently produced by further mixing starches with the protein solution. The starch used is preferably at least one selected from tapioca starch, potato starch, sweet potato starch, corn starch, rice starch and dextrin, and more preferably rice starch, corn starch and dextrin. About these, what was processed can also be selected suitably.
The total amount of starch to be added is preferably 5 to 10% by weight, more preferably 6 to 9% by weight in the raw material of the cream cheese-like food.
Note that the starches can be added before or simultaneously with the addition of the coagulant.
添加する澱粉類の量は、クリームチーズ様食品の原材料中で、合計５～１０重量％が望ましく、６～９重量％がさらに望ましい。
なお、澱粉類の添加は、凝固剤の添加より前でも可能であるし、同時でも可能である。 In the present invention, a cream cheese-like food can be more efficiently produced by further mixing starches with the protein solution. The starch used is preferably at least one selected from tapioca starch, potato starch, sweet potato starch, corn starch, rice starch and dextrin, and more preferably rice starch, corn starch and dextrin. About these, what was processed can also be selected suitably.
The total amount of starch to be added is preferably 5 to 10% by weight, more preferably 6 to 9% by weight in the raw material of the cream cheese-like food.
Note that the starches can be added before or simultaneously with the addition of the coagulant.
澱粉類も、一旦蛋白溶液を貯めて添加すると、わずかながら糊化が進み、経時的に製品の品質が変化する場合がある。そのため、澱粉類も懸濁液として連続的に添加することが、製品の品質の振れをより少なくする点で好ましい。しかし、小規模な生産では、蛋白質溶液に、あらかじめ澱粉類を懸濁したうえで、全蛋白質凝固剤を連続的に添加するとの工程をとることもできる。
Starch may be slightly gelatinized once the protein solution is stored and added, and the quality of the product may change over time. Therefore, it is preferable that starches are continuously added as a suspension from the viewpoint of reducing the quality fluctuation of the product. However, in small-scale production, it is also possible to take a step of suspending starch in advance in a protein solution and continuously adding a total protein coagulant.
本発明において、「連続的に混合」とは、蛋白溶液の流れる配管に、凝固剤や澱粉懸濁液の流れる配管を合流させ、両液を混合することをいう。この場合、合流後の配管内部に乱流を発生させるような「邪魔板」を配置し、混合を確実なものとするのが望ましい。この「邪魔板」はバルブを設置し、流量調整することで代用することも可能であるし、いわゆる「インラインミキサー」を用いることもできる。いずれの場合も、蛋白溶液に凝固剤と澱粉懸濁液が混合された直後の段階で、短時間のうちに混合することが望ましい。
In the present invention, “continuously mixing” means that a pipe through which a coagulant or starch suspension flows is joined to a pipe through which a protein solution flows, and the two solutions are mixed. In this case, it is desirable to arrange a “baffle plate” that generates turbulent flow inside the pipe after joining to ensure mixing. This “baffle plate” can be replaced by installing a valve and adjusting the flow rate, or a so-called “in-line mixer” can be used. In any case, it is desirable to mix in a short time immediately after the coagulant and starch suspension are mixed in the protein solution.
本発明においては、蛋白溶液に全蛋白凝固剤及び澱粉懸濁液を連続的に混合した後に、ただちに容器に流し入れ、加熱凝固することが望ましい。なお、蛋白溶液に全蛋白凝固剤及び澱粉懸濁液を連続的に混合した液を、単に「調合液」と称することがある。
調合液については、「流し入れ」と表現されるように、高い流動性を持った状態で、容器に充填される。この段階での粘度が高すぎる場合は、製品がきれいに成型できない場合があるばかりか、凝固や澱粉の糊化が生じた後に応力を受ける結果となり、最終製品の食感にも影響を及ぼす場合がある。 In the present invention, it is desirable that the total protein coagulant and the starch suspension are continuously mixed into the protein solution, and then immediately poured into a container and coagulated by heating. A solution obtained by continuously mixing a total protein coagulant and a starch suspension in a protein solution may be simply referred to as “preparation solution”.
About a preparation liquid, it is filled in a container in the state with high fluidity so that it may be expressed as "pour-in". If the viscosity at this stage is too high, the product may not be able to be molded neatly, and may result in stress after coagulation or starch gelatinization, which may affect the texture of the final product. is there.
調合液については、「流し入れ」と表現されるように、高い流動性を持った状態で、容器に充填される。この段階での粘度が高すぎる場合は、製品がきれいに成型できない場合があるばかりか、凝固や澱粉の糊化が生じた後に応力を受ける結果となり、最終製品の食感にも影響を及ぼす場合がある。 In the present invention, it is desirable that the total protein coagulant and the starch suspension are continuously mixed into the protein solution, and then immediately poured into a container and coagulated by heating. A solution obtained by continuously mixing a total protein coagulant and a starch suspension in a protein solution may be simply referred to as “preparation solution”.
About a preparation liquid, it is filled in a container in the state with high fluidity so that it may be expressed as "pour-in". If the viscosity at this stage is too high, the product may not be able to be molded neatly, and may result in stress after coagulation or starch gelatinization, which may affect the texture of the final product. is there.
容器へ充填した後は、８２～９５℃で加熱凝固する。この加熱凝固は、撹拌を行わず、静置状態で行う必要がある。具体的には、全蛋白凝固剤等を混合した後に容器に流し入れた状態のものを、８２～９５℃の雰囲気下、２０～４０分放置して行うことが望ましい。加熱は、蒸庫で行うことが望ましい。この際の温度は、より望ましくは８５～９２℃である。
加熱凝固した後は、必要により、適宜カットする。 After filling into the container, it is heated and solidified at 82-95 ° C. This heat coagulation needs to be performed in a stationary state without stirring. Specifically, it is desirable that the whole protein coagulant, etc. mixed and then poured into a container is left in an atmosphere at 82 to 95 ° C. for 20 to 40 minutes. It is desirable to perform heating in a steamer. The temperature at this time is more preferably 85 to 92 ° C.
After heating and solidifying, cut as necessary.
加熱凝固した後は、必要により、適宜カットする。 After filling into the container, it is heated and solidified at 82-95 ° C. This heat coagulation needs to be performed in a stationary state without stirring. Specifically, it is desirable that the whole protein coagulant, etc. mixed and then poured into a container is left in an atmosphere at 82 to 95 ° C. for 20 to 40 minutes. It is desirable to perform heating in a steamer. The temperature at this time is more preferably 85 to 92 ° C.
After heating and solidifying, cut as necessary.
本発明においては、加熱により凝固した後、適宜カットする場合もあるが、基本的には直ちに凍結工程に供することに特徴がある。凍結は、－２０℃以下の雰囲気下で行うことが必要であり、より望ましくは－３０℃以下であり、さらに望ましくは－４０℃以下である。凍結温度が高すぎる場合は、クリームチーズ様食感が得られにくくなる場合があるし、風味にも影響を与える場合がある。凍結温度が低すぎる場合の問題点は少ないが、より多くのエネルギーが必要となる場合がある。
本発明においては、適正な凍結を行うことにより、ＧＤＬ等で凝固した蛋白質が凍結変性し、クリームチーズに近い食感とすることができる。 The present invention may be appropriately cut after solidifying by heating, but is basically characterized in that it is immediately subjected to a freezing step. Freezing needs to be performed in an atmosphere of −20 ° C. or less, more desirably −30 ° C. or less, and still more desirably −40 ° C. or less. If the freezing temperature is too high, a cream cheese-like texture may be difficult to obtain, and the flavor may be affected. There are few problems when the freezing temperature is too low, but more energy may be required.
In the present invention, by performing appropriate freezing, the protein coagulated with GDL or the like is freeze-denatured, and a texture close to cream cheese can be obtained.
本発明においては、適正な凍結を行うことにより、ＧＤＬ等で凝固した蛋白質が凍結変性し、クリームチーズに近い食感とすることができる。 The present invention may be appropriately cut after solidifying by heating, but is basically characterized in that it is immediately subjected to a freezing step. Freezing needs to be performed in an atmosphere of −20 ° C. or less, more desirably −30 ° C. or less, and still more desirably −40 ° C. or less. If the freezing temperature is too high, a cream cheese-like texture may be difficult to obtain, and the flavor may be affected. There are few problems when the freezing temperature is too low, but more energy may be required.
In the present invention, by performing appropriate freezing, the protein coagulated with GDL or the like is freeze-denatured, and a texture close to cream cheese can be obtained.
本発明に係る方法で得られたクリームチーズ様食品は、上記のとおり、その製造工程において凍結することに特徴を有するものであり、そのまま凍結状態で流通することが可能である。凍結状態で流通させることにより、賞味期限をより長く設定することが可能となる。そして、必要な量を適宜解凍して使用することができるので、利便性が高い。
なお、本発明は植物性蛋白質の凍結変性によりクリームチーズ様食感を実現することに特徴を有する、植物性クリームチーズ様食品の製造法に係るものであるが、上記の通り、凍結状態のまま流通させる場合が多いし、食す前には原則的に解凍する。そのため、本発明に係る製造法においては、凍結する段階までを称して、当該クリームチーズ様食品の製造が完了したものと判断する。 As described above, the cream cheese-like food obtained by the method according to the present invention is characterized by being frozen in the production process, and can be distributed as it is in a frozen state. By distributing in a frozen state, the expiration date can be set longer. And since the required amount can be appropriately thawed and used, it is highly convenient.
The present invention relates to a method for producing a vegetable cream cheese-like food, characterized by realizing a cream cheese-like texture by freezing and denaturing the vegetable protein. It is often distributed, and in principle thaw before eating. Therefore, in the production method according to the present invention, it is determined that the production of the cream cheese-like food has been completed by referring to the stage of freezing.
なお、本発明は植物性蛋白質の凍結変性によりクリームチーズ様食感を実現することに特徴を有する、植物性クリームチーズ様食品の製造法に係るものであるが、上記の通り、凍結状態のまま流通させる場合が多いし、食す前には原則的に解凍する。そのため、本発明に係る製造法においては、凍結する段階までを称して、当該クリームチーズ様食品の製造が完了したものと判断する。 As described above, the cream cheese-like food obtained by the method according to the present invention is characterized by being frozen in the production process, and can be distributed as it is in a frozen state. By distributing in a frozen state, the expiration date can be set longer. And since the required amount can be appropriately thawed and used, it is highly convenient.
The present invention relates to a method for producing a vegetable cream cheese-like food, characterized by realizing a cream cheese-like texture by freezing and denaturing the vegetable protein. It is often distributed, and in principle thaw before eating. Therefore, in the production method according to the present invention, it is determined that the production of the cream cheese-like food has been completed by referring to the stage of freezing.
本発明においては、上記に示した原材料の他、油脂、食塩、クリームチーズの風味剤やクリームチーズフレーバー、色素等を、本発明に悪影響を与えない範囲で適宜選択し、使用することができる。
以下、実施例等により本発明の実施形態をより具体的に記載する。 In the present invention, in addition to the raw materials shown above, fats and oils, salt, cream cheese flavors, cream cheese flavors, pigments and the like can be appropriately selected and used within a range that does not adversely affect the present invention.
Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.
以下、実施例等により本発明の実施形態をより具体的に記載する。 In the present invention, in addition to the raw materials shown above, fats and oils, salt, cream cheese flavors, cream cheese flavors, pigments and the like can be appropriately selected and used within a range that does not adversely affect the present invention.
Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.
予備検討１ 大豆蛋白溶液の調製
上記記載の「大豆乳化組成物の調製法」で調製した大豆乳化組成物を、大豆蛋白溶液として使用した。 Preliminary Study 1 Preparation of Soy Protein Solution The soy emulsified composition prepared in the above-described “Preparation Method of Soy Emulsified Composition” was used as a soy protein solution.
上記記載の「大豆乳化組成物の調製法」で調製した大豆乳化組成物を、大豆蛋白溶液として使用した。 Preliminary Study 1 Preparation of Soy Protein Solution The soy emulsified composition prepared in the above-described “Preparation Method of Soy Emulsified Composition” was used as a soy protein solution.
検討１
実施例１～４、比較例１～２
表１の配合にて、以下に記載する「○植物性クリームチーズ様食品の製造法」に従い、植物性クリームチーズ様食品を製造した。比較例１は、フリーザーへは入れず、冷蔵保管した。
その後、官能評価を行った。評価基準は「○植物性クリームチーズ様食品の官能評価法」に従った。
結果を表２に示した。 Study 1
Examples 1 to 4 and Comparative Examples 1 to 2
In the formulation of Table 1, a vegetable cream cheese-like food was produced according to “○ Production method of vegetable cream cheese-like food” described below. In Comparative Example 1, the sample was stored in a refrigerator without being placed in the freezer.
Thereafter, sensory evaluation was performed. The evaluation standard followed “○ Sensory evaluation method of vegetable cream cheese-like food”.
The results are shown in Table 2.
実施例１～４、比較例１～２
表１の配合にて、以下に記載する「○植物性クリームチーズ様食品の製造法」に従い、植物性クリームチーズ様食品を製造した。比較例１は、フリーザーへは入れず、冷蔵保管した。
その後、官能評価を行った。評価基準は「○植物性クリームチーズ様食品の官能評価法」に従った。
結果を表２に示した。 Study 1
Examples 1 to 4 and Comparative Examples 1 to 2
In the formulation of Table 1, a vegetable cream cheese-like food was produced according to “○ Production method of vegetable cream cheese-like food” described below. In Comparative Example 1, the sample was stored in a refrigerator without being placed in the freezer.
Thereafter, sensory evaluation was performed. The evaluation standard followed “○ Sensory evaluation method of vegetable cream cheese-like food”.
The results are shown in Table 2.
表１ 植物性クリームチーズ様食品の配合
・澱粉類１は三和澱粉工業株式会社製「サンデック２５０」（コーンスターチ由来デキストリン）を使用した。
・澱粉類２は日澱化学株式会社製「デリカＳＥ」（ワキシ―コーンスターチ）を使用した。
・澱粉類３は株式会社日澱化学製「Ｇ８００」（タピオカ由来加工澱粉）を使用した。
・大豆蛋白溶液は、予備検討１で調製したものを使用した。
・市販豆乳は、不二製油株式会社製を使用した。 Table 1 Composition of vegetable cream cheese-like food
-Starches 1 used "Sandeck 250" (corn starch origin dextrin) by Sanwa Starch Co., Ltd.
-Starch 2 used "Delica SE" (waxy corn starch) by Nissho Chemical Co., Ltd.
-Starch 3 used "G800" (Tapioca origin processed starch) by Nissho Chemical Co., Ltd. used.
-The soybean protein solution prepared in Preliminary Study 1 was used.
-The commercially available soymilk used Fuji Oil Co., Ltd. product.
・澱粉類２は日澱化学株式会社製「デリカＳＥ」（ワキシ―コーンスターチ）を使用した。
・澱粉類３は株式会社日澱化学製「Ｇ８００」（タピオカ由来加工澱粉）を使用した。
・大豆蛋白溶液は、予備検討１で調製したものを使用した。
・市販豆乳は、不二製油株式会社製を使用した。 Table 1 Composition of vegetable cream cheese-like food
-Starch 2 used "Delica SE" (waxy corn starch) by Nissho Chemical Co., Ltd.
-Starch 3 used "G800" (Tapioca origin processed starch) by Nissho Chemical Co., Ltd. used.
-The soybean protein solution prepared in Preliminary Study 1 was used.
-The commercially available soymilk used Fuji Oil Co., Ltd. product.
○植物性クリームチーズ様食品の製造法
1.大豆蛋白溶液ないし市販豆乳に食塩等塩類を添加した。
2.各温度条件に設定した。
3.澱粉類およびGDLを懸濁用水にて懸濁し、温調した大豆蛋白溶液へインラインにて連続的に添加した。
4.直ちに３０ｃｍ×３０ｃｍ×１０ｃｍの容器へ流し入れた。
5.容器ごと、９０℃雰囲気下の蒸庫に４０分間静置し、芯温を８０℃とした。
6.１ｃｍ×１ｃｍ×１ｃｍのキューブ状にカットした後、別途指定された温度のフリーザーへ入れた。 ○ Production method of vegetable cream cheese-like food
1. Salt and other salts were added to soy protein solution or commercially available soy milk.
2. Set to each temperature condition.
3. Starches and GDL were suspended in suspending water, and continuously added in-line to the temperature-controlled soybean protein solution.
4. Immediately poured into a 30 cm × 30 cm × 10 cm container.
5. The whole container was allowed to stand for 40 minutes in a 90 ° C. steamhouse, and the core temperature was set to 80 ° C.
6. After cutting into a cube of 1 cm × 1 cm × 1 cm, it was put into a freezer at a temperature specified separately.
1.大豆蛋白溶液ないし市販豆乳に食塩等塩類を添加した。
2.各温度条件に設定した。
3.澱粉類およびGDLを懸濁用水にて懸濁し、温調した大豆蛋白溶液へインラインにて連続的に添加した。
4.直ちに３０ｃｍ×３０ｃｍ×１０ｃｍの容器へ流し入れた。
5.容器ごと、９０℃雰囲気下の蒸庫に４０分間静置し、芯温を８０℃とした。
6.１ｃｍ×１ｃｍ×１ｃｍのキューブ状にカットした後、別途指定された温度のフリーザーへ入れた。 ○ Production method of vegetable cream cheese-like food
1. Salt and other salts were added to soy protein solution or commercially available soy milk.
2. Set to each temperature condition.
3. Starches and GDL were suspended in suspending water, and continuously added in-line to the temperature-controlled soybean protein solution.
4. Immediately poured into a 30 cm × 30 cm × 10 cm container.
5. The whole container was allowed to stand for 40 minutes in a 90 ° C. steamhouse, and the core temperature was set to 80 ° C.
6. After cutting into a cube of 1 cm × 1 cm × 1 cm, it was put into a freezer at a temperature specified separately.
○植物性クリームチーズ様食品の官能評価法
凍結状態にある植物性クリームチーズ様食品を、冷蔵庫へ入れ５時間放置して解凍した後、官能評価を行った。
風味、食感について、過去のクリームチーズの食経験に基づき、パネラー５名による合議により以下の基準で採点した。いずれも3点以上を合格とした。
＜風味について＞
５点：通常のクリームチーズと遜色なく、同等と判断できるもの。
４点：通常のクリームチーズよりわずかながら劣るものの、ほぼ同等と判断できるもの。
３点：通常のクリームチーズより、若干劣るものの許容範囲であるもの。
２点：通常のクリームチーズより、明らかに劣るもの。
１点：通常のクリームチーズより、大きく劣るもの。
＜食感について＞
５点：通常のクリームチーズと遜色なく、同等と判断できるもの。
４点：通常のクリームチーズよりわずかながら劣るものの、ほぼ同等と判断できるもの。
３点：通常のクリームチーズより、若干劣るものの許容範囲であるもの。
２点：通常のクリームチーズより、明らかに劣るもの。
１点：通常のクリームチーズより、大きく劣るもの。 ○ Sensory evaluation method of vegetable cream cheese-like food The vegetable cream cheese-like food in a frozen state was placed in a refrigerator and allowed to thaw for 5 hours, and then sensory evaluation was performed.
The flavor and texture were scored on the basis of the following criteria based on the past experience of cream cheese and by a panel of five panelists. All passed 3 or more points.
<About flavor>
5 points: Nothing inferior to ordinary cream cheese and can be judged as equivalent.
4 points: Slightly inferior to ordinary cream cheese, but almost equivalent.
3 points: Slightly inferior to ordinary cream cheese, but acceptable.
2 points: Obviously inferior to normal cream cheese.
1 point: Greatly inferior to ordinary cream cheese.
<About texture>
5 points: Nothing inferior to ordinary cream cheese and can be judged as equivalent.
4 points: Slightly inferior to ordinary cream cheese, but almost equivalent.
3 points: Slightly inferior to ordinary cream cheese, but acceptable.
2 points: Obviously inferior to normal cream cheese.
1 point: Greatly inferior to ordinary cream cheese.
凍結状態にある植物性クリームチーズ様食品を、冷蔵庫へ入れ５時間放置して解凍した後、官能評価を行った。
風味、食感について、過去のクリームチーズの食経験に基づき、パネラー５名による合議により以下の基準で採点した。いずれも3点以上を合格とした。
＜風味について＞
５点：通常のクリームチーズと遜色なく、同等と判断できるもの。
４点：通常のクリームチーズよりわずかながら劣るものの、ほぼ同等と判断できるもの。
３点：通常のクリームチーズより、若干劣るものの許容範囲であるもの。
２点：通常のクリームチーズより、明らかに劣るもの。
１点：通常のクリームチーズより、大きく劣るもの。
＜食感について＞
５点：通常のクリームチーズと遜色なく、同等と判断できるもの。
４点：通常のクリームチーズよりわずかながら劣るものの、ほぼ同等と判断できるもの。
３点：通常のクリームチーズより、若干劣るものの許容範囲であるもの。
２点：通常のクリームチーズより、明らかに劣るもの。
１点：通常のクリームチーズより、大きく劣るもの。 ○ Sensory evaluation method of vegetable cream cheese-like food The vegetable cream cheese-like food in a frozen state was placed in a refrigerator and allowed to thaw for 5 hours, and then sensory evaluation was performed.
The flavor and texture were scored on the basis of the following criteria based on the past experience of cream cheese and by a panel of five panelists. All passed 3 or more points.
<About flavor>
5 points: Nothing inferior to ordinary cream cheese and can be judged as equivalent.
4 points: Slightly inferior to ordinary cream cheese, but almost equivalent.
3 points: Slightly inferior to ordinary cream cheese, but acceptable.
2 points: Obviously inferior to normal cream cheese.
1 point: Greatly inferior to ordinary cream cheese.
<About texture>
5 points: Nothing inferior to ordinary cream cheese and can be judged as equivalent.
4 points: Slightly inferior to ordinary cream cheese, but almost equivalent.
3 points: Slightly inferior to ordinary cream cheese, but acceptable.
2 points: Obviously inferior to normal cream cheese.
1 point: Greatly inferior to ordinary cream cheese.
表２ 植物性クリームチーズ様食品の官能評価結果
Table 2 Sensory evaluation results of vegetable cream cheese-like food
考察
適正範囲の温度に調整した大豆蛋白溶液にＧＤＬ等を添加し、加熱凝固させたものを、適正な温度で凍結することにより、植物性のクリームチーズ様食品を得ることができた。 Consideration A vegetable cream cheese-like food could be obtained by adding GDL or the like to a soy protein solution adjusted to an appropriate temperature and freezing it at an appropriate temperature.
適正範囲の温度に調整した大豆蛋白溶液にＧＤＬ等を添加し、加熱凝固させたものを、適正な温度で凍結することにより、植物性のクリームチーズ様食品を得ることができた。 Consideration A vegetable cream cheese-like food could be obtained by adding GDL or the like to a soy protein solution adjusted to an appropriate temperature and freezing it at an appropriate temperature.
Claims (14)
- ４０～８０℃に調整した大豆蛋白溶液に、蛋白質凝固剤、および澱粉類を混合し、直ちに容器充填後、加熱凝固し、－２０℃以下の雰囲気下で凍結し変性することを特徴とする、植物性クリームチース゛様食品の製造法。 A protein coagulant and starch are mixed in a soybean protein solution adjusted to 40 to 80 ° C., immediately filled in a container, heated and coagulated, and frozen and denatured in an atmosphere of −20 ° C. or lower. A method for producing vegetable cream cheese-like foods.
- 凍結時雰囲気温度が－４０℃以下である、請求項１記載の植物性クリームチース゛様食品の製造法。 The method for producing a vegetable cream cheese-like food according to claim 1, wherein the ambient temperature during freezing is -40 ° C or lower.
- 蛋白質凝固剤の全部または一部がグルコノデルタラクトンであって、その量が植物性クリームチース゛様食品の原材料中０．１～０．７５重量％である、請求項１記載の製造法。 The process according to claim 1, wherein all or part of the protein coagulant is glucono delta lactone, and the amount thereof is 0.1 to 0.75% by weight in the raw material of the vegetable cream cheese-like food.
- 蛋白質凝固剤の全部または一部がグルコノデルタラクトンであって、その量が植物性クリームチース゛様食品の原材料中０．１～０．７５重量％である、請求項２記載の製造法。 The production method according to claim 2, wherein all or part of the protein coagulant is glucono delta lactone, and the amount thereof is 0.1 to 0.75% by weight in the raw material of the vegetable cream cheese-like food.
- 澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、請求項１記載の製造法。 The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food. The production method according to claim 1.
- 澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、請求項２記載の製造法。 The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food. The manufacturing method of Claim 2.
- 澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、請求項３記載の製造法。 The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food. The manufacturing method of Claim 3.
- 澱粉類がジャガイモ澱粉、サツマイモ澱粉、コーンスターチ、米澱粉、及びデキストリンからなる群より選ばれる１種以上であって、その量が合計でクリームチース゛様食品の原材料中で５～１０重量％である、請求項４記載の製造法。 The starch is at least one selected from the group consisting of potato starch, sweet potato starch, corn starch, rice starch, and dextrin, and the total amount is 5 to 10% by weight in the ingredients of the cream cheese-like food. The manufacturing method of Claim 4.
- 大豆蛋白溶液が豆乳である、請求項５記載の製造法。 The production method according to claim 5, wherein the soy protein solution is soy milk.
- 大豆蛋白溶液が豆乳である、請求項６記載の製造法。 The production method according to claim 6, wherein the soy protein solution is soy milk.
- 大豆蛋白溶液が豆乳である、請求項７記載の製造法。 The production method according to claim 7, wherein the soy protein solution is soy milk.
- 大豆蛋白溶液が豆乳である、請求項８記載の製造法。 The production method according to claim 8, wherein the soy protein solution is soy milk.
- 蛋白質凝固剤、および澱粉類を大豆蛋白溶液に連続的に混合することを特徴とする、請求項１１記載の製造法。 The method according to claim 11, wherein the protein coagulant and starch are continuously mixed in the soy protein solution.
- 蛋白質凝固剤、および澱粉類を大豆蛋白溶液に連続的に混合することを特徴とする、請求項１２記載の製造法。 The method according to claim 12, wherein the protein coagulant and starch are continuously mixed in the soy protein solution.
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| WO2018159406A1 (en) * | 2017-03-02 | 2018-09-07 | 不二製油グループ本社株式会社 | Method for producing fresh cheese-like vegetable food product |
| WO2022261450A1 (en) * | 2021-06-11 | 2022-12-15 | Kraft Foods Group Brands Llc | Plant-based cream cheese product and method of making a plant-based cream cheese product |
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| JPWO2015166686A1 (en) | 2017-04-20 |
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