JPH072083B2 - Process for producing natural cheese-like food with excellent functionality - Google Patents

Description

TECHNICAL FIELD The present invention uses rennettocasein as a base,
The present invention relates to a method for producing a natural cheese-like food excellent in stringiness, meltdown properties, oil-off properties and the like.

Conventional technology Conventionally, many proposals have been made for a method for producing a cheese-like food, and among them, those aiming at functionality including threading property are disclosed in JP-A-56-68349 and JP-A-58-15813.
No. 2 and JP-A-60-110245 are disclosed.

However, the former two products of these production methods are those obtained by treating acid casein with alkali or using alkali caseinate. Therefore, the raw material casein itself used for these is dried by isoelectric precipitation coagulation with an acid or neutralization. Therefore, in this type of casein, most of the calcium already bound to the protein by the acid is released, and the micelle structure of calcium paracaseinate similar to that of natural cheese no longer exists. On the other hand, in the latter method, by using an excessive amount of molten salt, excess Ca ²⁺ from the micelle structure is obtained.
However, since the Ca-paracaseinate micelles have disappeared in the product, a cheese-like product having stringiness like natural cheese cannot be obtained.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention uses rennettocasein as a main raw material, including stringiness at the time of heating, meltdown property, oil-off property, and similar to natural cheese in functionality such as syrup-like property. It is an object to provide a cheese-like food having physical properties, more specifically, a method for producing a mozzarella-like cheese.

The present invention will be described in detail below.

The features of the present invention include rennettocasein, molten salt and salt in a proportion of about 4 to 8% by weight based on rennettocasein,
Alternatively, a mixture obtained by mixing an acidifying agent having no chelating effect for calcium with water and an aqueous solution having a pH adjusted to 1.5 to 5.0 is used as a base component, to which edible oils and fats are added. To emulsify.

Means for Solving the Problems In the present invention, the peptization state of molten calcium (Ca) in rennettocasein (paracasein) is greatly related to the stringiness of rennettocasein-based cheese-like foods. And that the deflocculated state is affected by the amount of molten salt.

By the way, there are no reports that discuss the relationship between the stringiness of cheese-like foods and the peptization of Ca by molten salt.

In the present invention, rennettocasein composed of Ca-paracaseinate micelles is used as a main raw material, and rennettocasein and a small amount of molten salt and salt in a ratio of about 4 to 8% by weight with respect to the casein are added to water. It is either dissolved or mixed with an acidifying agent that does not have a chelating effect on Ca in addition to these and is mixed with an aqueous solution whose pH is adjusted to 1.5 to 5.0. Further, if necessary, natural cheese or soybean protein is added to emulsify and then cooled to obtain a product.

The above aqueous solution to be mixed with rennet casein may be used at a ratio of 0.8 to 1.3 parts by weight to 1 part by weight of casein, and the amount of the molten salt in the aqueous solution may be reduced to the above range with respect to casein. Then, by suppressing excessive calcium ion withdrawal of rennettocasein due to mixing, while adjusting the pH of the aqueous solution to a low region of 1.5 to 5.0, excessively promote the release of the calcium ion,
The Ca ²⁺ withdrawal state in Ca-paracaseinate can reach the equilibrium state at which thread-drawing property is exhibited in a short time. In order to obtain a product with good stringiness, it is preferable that the particle size of rennettocasein is larger than 120 mesh, and finer particles larger than this result in insufficient stringiness.

By the way, when rennet casein having a particle size of about 30 mesh is used, a rubber-like product having a fairly strong stringiness is obtained, and therefore a particle size of about 200 is used.
It is also possible to control the stringiness by mixing an appropriate amount of fine mesh particles.

A wide variety of edible oils and fats to be added to the mixture of rennettocasein and the above-mentioned aqueous solution containing molten salt can be used, and the amount is appropriately 0.7 to 1.5 parts by weight per 1 part by weight of rennettocasein. Is. Any molten salt may be used as long as it has a chelating effect on calcium.

To add edible oils and fats to the above mixture and emulsify, add 0.7 to 1.5 parts by weight to 1 part by weight of rennet casein,
It is advisable to further add baking soda, a dye, a flavor and the like, if necessary, and to stir at a temperature of 80 to 85 ° C. using an ordinary kettle emulsifying machine or a kettler for emulsification. When emulsifying,
The moderate desorption of calcium ions by mixing the molten salt aqueous solution in the low pH range described above with rennetcasein serves to form the emulsification suitability.

In the present invention, using a mixture of rennettocasein and the above aqueous solution as a single base, by adding edible oils and fats thereto and emulsifying it, a natural cheese-like food having good stringiness is obtained, but the above mixture is used. As a base, various natural cheeses and also soybean protein can be blended.

Examples of the natural cheese used herein include Gouda, Chieda, Mozzarella, Provorone, Guriyuere, Emmental, Maribor, Samsoe, Edam, and the like.These cheeses contain at least 20% by weight of the above mixture.
It is used by blending so that

As the soybean protein, soybean separated protein or soybean powder may be used in the above mixture, and an amount up to 30% by weight of the casein base protein may be added.

Effect of the invention The natural cheese-like food product obtained according to the present invention is excellent in terms of meltdown property, oil-off property and syrup property in addition to good stringing property, and is excellent in functionality, appearance and texture. Is similar to Mozzarella cheese and can be sterilized, so that the use of a base containing natural cheese does not cause a decrease in functionality, a change in texture or the like with the progress of aging during storage. Also,
By adding soybean protein as a base, it is possible to provide a cheese-like food having a better nutritional balance.

The present invention will be specifically described below with reference to examples.

Example 1 Sodium citrate (30 g), citric acid (40 g) and common salt (70 g) were added to water (1.4 l).
Was dissolved in and the aqueous solution of pH 3.0 was prepared with lactic acid. To this aqueous solution, 1000 g of rennet casein was added and mixed to obtain a base made of casein (pH 5.6), 1000 g of soybean hydrogenated oil, 6 g of flavor, 6 g of β-carotene and 4 g of baking soda were added thereto, and a kettle emulsifying machine was added. Was heated to a temperature of 85 ° C. and emulsified.

The obtained emulsion was cooled to obtain 3,900 g of casein-based mozeira-like cheese.

Next, the results of examining the physical properties of the cheese-like food obtained above are as follows. The meltdown property was measured by the following method.

The cheese was cut into dice with a side of 15 mm, heated at 240 ° C for 180 seconds with an oven toaster, and the diameter of the cheese melted in a circle was measured to obtain meltdown properties.

For reference, the meltdown properties of various natural cheeses are shown below.

Mozzarella cheese 35 mm Gouda cheese 40 mm Cheider cheese 45 mm Example 2 This example shows a casein base mixed with various natural cheeses.

A cheese-like food was produced according to the same procedure as described in Example 1, except that the casein base used in Example 1 was blended with various natural cheeses at the ratios shown in Table 1 as a base.

It should be noted that the natural cheese used in the blend was 1.0 when emulsified.
Weight percent molten salt was added.

Table 1 shows the results of examining the physical properties of the obtained product.

Example 3 This example shows the case where a casein base mixed with isolated soybean protein (trade name "Budipro R") was used.

Example 1 except that the casein base used in Example 1 was mixed with isolated soybean protein in the ratio shown in Table 2
A cheese-like food product was prepared following a procedure similar to that described in.

The results of examining the physical properties of the obtained product are shown in Table 2.

As can be seen in the table, soy protein is 30% of casein protein.
When it is blended up to wt%, functionality similar to that of natural cheese can be obtained.

Continuation of front page (56) References JP 62-83846 (JP, A)

Claims (3)

[Claims] 1. A rennet casein, a molten salt of about 4 to 8% by weight with respect to the rennet casein, salt, or an acidifying agent having no chelating effect on calcium is dissolved in water to adjust the pH. Mixing with an aqueous solution adjusted to 1.5 to 5.0, using the resulting mixture as a base, and adding edible oils and fats to it to emulsify it with a natural cheese-like food having excellent stringiness, shredding and meltdown properties. A method for producing a natural cheese-like food having excellent functionality, which comprises: 2. The method according to claim 1, which is based on a mixture of natural cheese or soybean protein. 3. The method according to claim 1, which is based on one containing at least 20% by weight of the mixture.