JPH05292881A - Production of mascarpone cheesy food - Google Patents

Abstract

PURPOSE:To simply obtain the subject food, having an extremely stable emulsified state and excellent in heat resistance in a short time by adding an emulsifying agent, viscosity increasing polysaccharides and a molten salt to a main raw material composed of a cheese, starch, fats and oils and an acid, then heating, mixing and emulsifying the resultant mixture. CONSTITUTION:An emulsifying agent (preferably citric acid monoglyceride), viscosity increasing polysaccharides (preferably locust bean gum, etc.) and a molten salt (preferably a polyphosphate such as sodium pyrophosphate) are initially added to a main raw material composed of a cheese (preferably cream cheese), milk powder, starch, fats and oils (preferably coconut oil, palm oil, etc.) and an acid (usually an edible acid such as lactic acid). The resultant raw material is then heated so as to provide 80-100 deg.C raw material temperature, simultaneously mixed and emulsified to afford the objective food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a mascarpone cheese-like food used as a raw material for dessert confectionery, fresh confectionery, baked confectionery, breads and the like.

[0002]

2. Description of the Related Art Mascarpone cheese is a type of non-aged cream cheese that is widely made in autumn and winter throughout Italy, and generally creams are treated with acetic acid or tartaric acid at 90 ° C. It is made by adding lemon juice to make it acidic, filtering it with a piece of cloth, placing it in a mold for a while, then salting it. Currently, mascarpone cheese is mainly used as a raw material for Italian confectionery called tiramisu. Tiramisu has been booming in Japan in recent years and has been constantly manufactured since then. Although this cheese is partially produced domestically, the amount is small and it cannot keep up with the market demand, and it depends on imports from abroad. As described above, this cheese has a complicated manufacturing method, is expensive, and is desired to be supplied in large quantities in Japan.

In order to meet such market demands, a fresh cheese-like food and a method for producing the same have been proposed (JP-A-2-27941). In this method, vegetable oil, lecithin, skim milk powder, water, etc. are added to make a filled cream, corn powder is added, and a lactic acid bacterium starter,
After adding calcium chloride and rennet and fermenting to separate whey, the pH is adjusted to a specific range, and vegetable oil and fat, egg yolk and water are added, followed by heating, homogenizing and cooling. This method has a drawback that special corn powder has to be used because the sourness is suppressed and the richness and roundness are enhanced. Such a method of further processing the fermented product has a problem that it takes a long time to produce, the production process is much more complicated than that of the natural cheese production method, and the efficiency is extremely low. However, there is a problem that the emulsion stability of the product is poor.

[0004]

DISCLOSURE OF THE INVENTION The present invention is a method for producing a mascarpone cheese-like food which has a very simple production process, can be produced in a short time, has an extremely stable emulsified state, and is excellent in heat resistance. The challenge is to provide.

[0005]

According to the present invention, when a specific raw material is mixed at once or in two stages and then heated and emulsified, it is not necessary to ferment, and the flavor is easily and quickly obtained. It was made based on the finding that a mascarpone cheese-like food excellent in stability and heat resistance can be obtained. That is, the present invention, cheese, milk powder, starch, fats and oils and acids as the main raw material, to which an emulsifier, a thickening polysaccharide and a molten salt are added, and heating, mixing and emulsifying, which are characterized by mascarpone cheese-like foods. A method of manufacturing the same is provided.
Further, the present invention is characterized in that cheese, milk powder, starch and acid are used as main raw materials, an emulsifier, a thickening polysaccharide and a molten salt are added thereto, and after heating and mixing, fats and oils are added and emulsified. A method for producing a mascarpone cheese-like food is also provided. In the present invention, cheese, milk powder, starch and fats and oils are used as the main raw materials. Here, various cheeses can be used as cheese, but cream cheese is preferably used. In other words, cream cheese is aged,
This is because it has a mild cheese flavor and the flavor of natural fresh cheese. Examples of such cream cheese include R.I. It is preferable to use an aged cream cheese that has been subjected to the steps from cream to packaging in the small-scale production section of the single-cream cheese article described on pages 373 to 374 of "Actual Cheese Making" by SCOTT. Since cream cheese alone lacks sourness, about 0.35% of food acid such as lactic acid is added. As other milk components, skim milk powder, acid casein, sodium caseinate and the like can be used, and modified starch can be used as starch. As the fats and oils, it is preferable to use vegetable fats and oils, and in particular, vegetable fats and oils having a melting point of 32 ° C. or lower are preferable. Preferable vegetable oils and fats include coconut oil, palm oil, soybean oil and the like.

In the present invention, the use ratio of the main raw material is not limited, but 5 to 12%, preferably 8 to 10% of cheese is contained in 100% by weight of the total raw material (hereinafter, abbreviated as%).
%, Milk powder 5-10%, preferably 8-9%, starch 0.
It is good to set it as 03-0.2%, preferably 0.05-0.07% and fats and oils as 30-38%, preferably 30-36%. In addition, in order to obtain a preferable flavor and texture, vegetable oil is 25% or more, particularly 25 to 38%, and cream cheese is 5%.
% Or more, especially 5 to 12% is preferably used. In addition, it is preferable to use water in an amount of 40 to 45%, preferably 42 to 43% in all raw materials. Acid is 0.05-0.6%, preferably 0.35%
It is good to add some. In the present invention, a mascarpone cheese-like food product can be produced by adding an emulsifier, a thickening polysaccharide and a molten salt to the main raw material, heating, mixing and emulsifying. Here, as the emulsifier, monocarboxylic acid of carboxylic acid is preferable, and it is particularly preferable to use one kind or a mixture of two or more kinds selected from the group consisting of lactic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride and acetic acid monoglyceride. .. Of these, citric acid monoglyceride is most desirable. The addition amount is preferably 0.05 to 3.0%. If the added amount is less than 0.05%, the effect is small, and if it exceeds 3.0%, the viscosity becomes too high and the commercial value is lowered. As the stabilizer, it is preferable to use a gum substance (thickening polysaccharide) such as guar gum, xanthan gum, locust bean gum, gum arabic, and carrageenan, and locust bean gum and xanthan gum are particularly effective. These thickening polysaccharides can be used alone or as a mixture of two or more. The addition amount may be 0.03 to 0.6%, and particularly preferably 0.05 to 0.3%. If it exceeds 0.7%, the stabilizer loses water, making it difficult to emulsify. If it is less than 0.03%, the effect is not sufficient.

Further, as the molten salt, polyphosphates such as sodium pyrophosphate, sodium tripolyphosphate and sodium tetrapolyphosphate are preferable, and they are 0.05 to 0.3.
It is preferable to add 5%, preferably 0.1 to 0.3%. In the present invention, a mascarpone cheese-like food having extremely excellent properties can be obtained by using the above-mentioned specific emulsifier, specific thickening polysaccharide and specific molten salt. In the present invention, the above raw materials and additives are heated, mixed and emulsified. Here, the heating is performed so that the raw material and the additive can form a phase uniformly, and the raw material temperature is, for example, 50 to 15
It is preferable that the temperature be 0 ° C, preferably 80 to 100 ° C. Also, mixing and emulsification can be performed by stirring,
For example, the rotation speed of the stirrer is not particularly limited, but it is 1,500
It is preferable to set it to rpm or more. Even if it exceeds 2,000 rpm, the effect is not so great. Regarding the stirring time,
There is no particular limitation, but more preferable results can be obtained by stirring for 4 minutes or more. The emulsification temperature is stable at 50 to 150 ° C., but the range of 80 to 100 ° C. is most stable, so it is preferable to emulsify within this range. In the above aspect, an emulsifier, a thickening polysaccharide and a molten salt were added to the main raw materials of cheese, milk powder, starch and fats and oils, and the mixture was heated and mixed, but raw materials other than fats and oils were added first and mixed, and then fats and oils. Addition and mixing again gives even more favorable results. In producing the mascarpone cheese-like food of the present invention, if a flavoring agent such as egg yolk, natural cheese flavor, butter flavor, or a flavoring agent is further used, a more natural mascarpone cheese product can be obtained.

[0008]

EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain a stable mascarpone cheese-like food product which does not need to be fermented, has a simple manufacturing process, can be manufactured in a short time, and has a low viscosity. Further, since it has excellent emulsion stability and heat resistance as described above, it can be used for products involving heating (baking, steaming), and there is also an advantage that its application can be widened. Next, the present invention will be described with reference to examples.

[0009]

【Example】

 Example 1

[Table 1] Composition table ────────────────────────────────── Original material name Mixing ratio (%) ─ ───────────────────────────────── Fats and oils (trade name "WHO", Ueda Oil) 35.0 Cream cheese ( Australian) 10.0 Skim milk powder 9.0 Monoglycerate citrate (trade name "Sunsoft", Taiyo Kagaku) Shown in the evaluation results table Lecithin (RIKEN vitamin) 0.4 Sodium polyphosphate (JOHA) 0.1 Sodium caseinate L (Sanei Chemical Co., Ltd.) 0.5 Xanthan gum (Dainippon Pharmaceutical Co., Ltd.) 0.2 Chemically modified starch (trade name Farinex “VA70C”, 0.05 Matsutani Chemical Co., Ltd.) Yolk (sweetened 50%, Taiyo Kagaku) 3.0 Synthetic flavor (RIKEN) Fragrance) 0.01 Natural cheese flavor 0.3 Natural butter flavor 0.3 Lactic acid (50%) 0.35 Water residue The amount Total 100.00%

First, about 5 parts of the water shown in the composition table of the above Table 1 is added.
Heat to 0 ° C, put in an emulsifier, then add all the ingredients in the recipe above except fats and oils, cover and at 1500 rpm,
The mixture was stirred for 4 minutes and heated to about 70 ° C. Then, add the oils and fats in the above recipe and stir at 1500 rpm for 5 minutes,
Heated to 0 ° C. Using the filling machine obtained emulsion,
It was filled in a plastic bag and cooled to obtain a product (mascarpone cheese-like food). According to the present invention, a mascarpone cheese-like food can be manufactured extremely easily in this way. In addition, the citric acid monoglyceride in the above recipe is 0.02%, 0.05%, 0.1%, 0.5%, 1.5%, 2.
Adjust to 0% and 3.0%, adjust the remaining amount with water, and add 1 to the total.
Seven kinds of products were obtained by the above-mentioned production method with the content of 100%, and the relationship between the amount of emulsifier added and the emulsion stability was investigated. The results are shown in Table 2. As is clear from the results in Table 2, when the amount of the emulsifier added is 0.02%, separation occurs due to insufficient addition and the viscosity is relatively low. On the other hand, no separation was observed at the addition amount of the emulsifier of 0.05% to 3.0%, and a good product was obtained, and the best product was obtained in the range of 0.1 to 1.5%. It can be seen that at 3.0%, although not separated, the viscosity becomes too high and the texture becomes heavy, which lowers the commercial value. The emulsion stability was evaluated by taking a sample of 10 g in a centrifuge tube, adjusting the temperature to 23 ° C. with a furan and then centrifuging. The rotation speed was 2000 rpm and the time was 2 minutes. After the completion, the centrifuge tube was taken out and visually inspected, and the presence or absence of separation was judged.

[0011]

[Table 2] Emulsion stability evaluation results ───────────────────────────────────── Addition amount (%) 0.02 0.05 0.1 0.5 1.5 2.0 3.0 Emulsion stability × ○ ◎ ◎ ◎ ◎ ○ ○ Viscosity (cps) 8500 11000 32000 50000 68000 82000 100000 Evaluation of viscosity Low viscosity Viscosity Suitable viscosity Viscosity Viscosity High viscosity Suitable suitable Suitable Suitable ──────────────────────────────────── Emulsion stability evaluation criteria; ◎ Good with no separation, ○ Good with no separation, × Bad with separation

Example 2 The addition amounts of xanthan gum in the recipe of Example 1 were 0.01%, 0.03%, 0.05%, 0.1% and 0.3, respectively.
%, 0.5% or 0.7%, the remaining amount is adjusted with water to make the total 100%, and monoglycerate citrate is added as an emulsifier to 0.1%.
Seven types of mascarpone-like cheese were produced in the same manner as in Example 1 except that 3% was used. The relationship between the amount of xanthan gum added and the emulsion stability and viscosity was investigated. The evaluation method was the same as in Example 1. The evaluation results are shown in Table 3, and as is clear from the results in Table 3, xanthan gum 0.0
At 1%, the addition is insufficient and separation occurs, but 0.03 to 0.5%
No separation is observed in the range of 0.02 to 0.03, and it is understood that the product having the best emulsion stability can be obtained in the range of 0.05 to 0.3%.
It should be noted that when the addition amount is 0.7%, the addition amount becomes excessive, and the stabilizer deprives water in the formulation to prevent emulsification, so that it is understood that the emulsion is not emulsified.

[0013]

[Table 3] Emulsion stability evaluation results ─────────────────────────────────── Addition amount of xanthan gum ( %) 0.01 0.03 0.05 0.1 0.3 0.5 0.7 Emulsion stability × ○ ◎ ◎ ◎ ○ × Viscosity (cps) 8500 13000 30000 55000 75000 90000 Measurement process viscosity evaluation low viscosity viscosity suitable viscosity viscosity viscosity viscosity suitable suitable suitable preferred ── ───────────────────────────────── Emulsion stability evaluation criteria; ◎ Good without separation, ○ Good without separation , × separated and defective

Example 3 The xanthan gum in the recipe of Example 1 was replaced with locust bean gum to obtain 0.01, 0.03, and 0.0, respectively.
05, 0.1, 0.3, 0.5 or 0.7%, the remaining amount was adjusted with water to make the total 100%, except using citric acid monoglyceride 0.3% as an emulsifier, Seven kinds of mascarpone cheese-like foods were produced in the same manner as in Example 2, and the relationship between the addition amount of locust bean gum and the emulsion stability and viscosity was examined. The evaluation method was the same as in Example 1. The evaluation results are shown in Table 4. As is clear from the results in Table 4, the addition amount is small at 0.01% and the separation occurs, but the separation is not observed in the range of 0.03 to 0.5%, which is good. It is understood that the best product can be obtained in the range of 0.05 to 0.3%. It should be noted that when the amount added was 0.7%, it was not added due to excessive addition. The emulsion stable state was almost the same between xanthan gum and locust bean gum. The viscosity of xanthan gum tended to be higher.

[0015]

[Table 4] Emulsification stability evaluation results ──────────────────────────────────── Locust bean gum Addition amount (%) 0.01 0.03 0.05 0.1 0.3 0.5 0.7 Emulsion stability × ○ ◎ ◎ ◎ ◎ ○ × Viscosity (cps) 1300 2500 4300 6300 8000 10000 Evaluation of viscosity Low viscosity Low viscosity Low viscosity Low viscosity Viscosity Viscosity Suitable suitable Suitable suitable ──────────────────────────────────── Emulsion stability evaluation criteria; ◎ No separation, good separation Good with no defects, × separated and defective

Heat stability of emulsification and production time In order to examine the heat stability of emulsification and the production time per production unit, the heat of the product of the present invention was evaluated using the oil-off test evaluation method that is often used in the industry as an index. The stability and the time to produce one production unit were evaluated using the conventional production product as a control. The thermal stability test method was performed by the following method. Thermal stability test method Place a filter paper (TOYO1 qualitative 70φmm) on a glass plate, and place a quantitative cylinder (inner diameter 25mm, height 16 on it).
mm), and put the sample whose temperature is 21 ° C. into the slit so that no void is generated. Next, 60
10 minutes in an atmosphere at ℃ or 80 ℃, 1
After standing for 5 minutes and 20 minutes, the area exuded on the filter paper was measured. The area was measured by calculating the average radius from the longest diameter and the shortest diameter and calculating the oil-off value. The test results are shown in Table 5, and it is clear from the results in Table 5 that the product of the present invention has a small oil-off value and excellent heat resistance. Even when compared with the control, it can be seen that the higher the heating temperature and the longer the heating time, the better. Further, it can be seen that the manufacturing time is extremely short and the manufacturing can be performed in a short time.

[0017]

[Table 5] Heat resistance test results (oil-off value [c
m ² )) and production time ──────────────────────────────────── Heating atmosphere Heating name Temperature Time (℃) (min) Product of the present invention Product manufactured by the conventional method 10 1.5 4.4 60 15 2.9 9.9 20 3.8 14.6 6 10 3.2 9.1 80 15 4 .9 14.6 20 6.0 23.5 Manufacturing time (minutes or hours) 20 minutes 20 hours ────────────────────────── ───────────

Claims (6)

[Claims] 1. A mascarpone cheese-like food, characterized in that cheese, milk powder, starch, fats and oils and acids are used as main raw materials, and an emulsifier, a thickening polysaccharide and a molten salt are added thereto, and the mixture is heated, mixed and emulsified. Production method. 2. Cheese, milk powder, starch and an acid as main raw materials, an emulsifier, a thickening polysaccharide and a molten salt are added to this, and after heating and mixing, fats and oils are added and then emulsified. Method for producing mascarpone cheese-like food. 3. The method according to claim 1, wherein the raw material cheese is cream cheese. 4. The emulsifier is lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride,
The production method according to claim 1 or 2, which is selected from the group consisting of succinic acid monoglyceride and acetic acid monoglyceride. 5. The method according to claim 1, wherein the thickening polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, gum arabic and carrageenan. 6. The method according to claim 1, wherein the molten salt is polyphosphate.