WO2014129230A1 - Produit alimentaire du type fromage - Google Patents

Produit alimentaire du type fromage Download PDF

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Publication number
WO2014129230A1
WO2014129230A1 PCT/JP2014/050331 JP2014050331W WO2014129230A1 WO 2014129230 A1 WO2014129230 A1 WO 2014129230A1 JP 2014050331 W JP2014050331 W JP 2014050331W WO 2014129230 A1 WO2014129230 A1 WO 2014129230A1
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WO
WIPO (PCT)
Prior art keywords
cheese
food
acid
heat
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2014/050331
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English (en)
Japanese (ja)
Inventor
直紀 城谷
設夫 辻井
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
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Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP2015501356A priority Critical patent/JP6365527B2/ja
Publication of WO2014129230A1 publication Critical patent/WO2014129230A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/055—Addition of non-milk fats or non-milk proteins, polyol fatty acid polyesters or mineral oils

Definitions

  • the present invention relates to a cheese-like food.
  • processed cheeses account for about half of that amount.
  • the process cheese which has heat-resistant shape retention property can be cut into a dice shape, and can be used for a side dish bread
  • Patent Document 1 Process cheese obtained by adding chitosan to raw cheese and emulsifying with heating (Patent Document 1), and processing cheese obtained by adding albumin to raw cheese and emulsifying with heating as processed cheese having heat-resistant shape retention
  • Patent Document 2 discloses a process cheese (Patent Document 3) obtained by adding starch such as oxidized starch, esterified starch, and etherified starch to raw material cheese and emulsifying with heating.
  • Process cheese refers to crushed, melted, and emulsified natural cheese, resulting in stable quality, but it is more expensive than natural cheese because it involves secondary processing.
  • Process cheese is a high-cholesterol food because it uses milk as a raw material.
  • processed cheese is not necessarily a cheap and easy-to-use food. Therefore, there is a need for a cheese-like food that is low in cholesterol and low in health and cost, and that has heat-resistant shape retention.
  • An object of the present invention is to provide a cheese-like food having moldability and heat-resistant shape retention.
  • a further object is to provide a cheese-like food product that is low in cholesterol, productive and low in health and cost.
  • the present inventors have made extensive studies, and a cheese-like food containing acid-treated starch having a low acid treatment degree and fats and oils having an ascending melting point of 25 to 45 ° C. and having a protein content of 10% by weight or less, The inventors have found that the above problems can be solved and have completed the present invention.
  • the present invention provides: (1) Acid-treated starch with a low degree of acid treatment, cheese-like food containing fats and oils with an ascending melting point of 25 to 45 ° C. and protein content of 0.5 to 10% by weight; (2) The cheese-like food of (1), wherein the content of acid-treated starch having a low acid treatment degree is 3 to 20% by weight; (3) The cheese-like food of (1) or (2), wherein the fat content is 10 to 50% by weight; (4) The cheese-like food according to any one of (1) to (3), which contains a thickener; (5) Hardness measured by rheometer at 5 ° C.
  • a cheese-like food having moldability and heat-resistant shape retention can be provided. Furthermore, it is possible to provide a cheese-like food that is low in cholesterol and low in health and cost.
  • the cheese-like food as referred to in the present invention is a food prepared by combining oils, fats, proteins, starches, and the like, unlike natural cheese and normal process cheese that uses this as a main ingredient.
  • the cheese-like food of the present invention is characterized by containing acid-treated starch.
  • acid-treated starch refers to processed starch obtained by treating untreated starch with an acid such as hydrochloric acid or sulfuric acid.
  • the origin of the starch is not particularly limited.
  • acid-derived starches such as beans derived from broad beans, peas, red beans, potatoes, sweet potatoes, tapioca, rice, wheat, waxy corn, corn, etc. are used. be able to. Of these, acid-treated starch derived from corn and tapioca is preferred, and acid-treated starch derived from tapioca is more preferred.
  • the cheese-like food of the present invention is characterized by containing acid-treated starch having a low acid treatment degree.
  • the acid treatment degree is obtained by dissolving 8 wt% of an acid-treated starch sample in 92 wt% of water and measuring it with a viscometer (Braender Viscograph E) at 50 ° C. and 30 rpm using a blade-type still.
  • a viscometer Braender Viscograph E
  • starch having a measured viscosity of less than 10 cps has a high acid treatment degree
  • starch having a viscosity of 10 cps or more and less than 200 cps has a low acid treatment degree.
  • the content of the acid-treated starch in the cheese-like food of the present invention is not particularly limited, but the acid-treated starch having a low acid treatment degree is 3 to 20% by weight, preferably 5 to 18% by weight, more preferably in the cheese-like food. It is preferable to contain 5 to 16, more preferably 6 to 12% by weight, still more preferably 8 to 12% by weight.
  • the cheese-like food of the present invention is characterized by containing fats and oils whose rising melting point is 25 to 45 ° C. It is preferable from the viewpoint of processability and heat-resistant shape retention that oils having an elevated melting point of 25 to 40 ° C, more preferably 27 to 33 ° C, and further preferably 30 to 32 ° C are preferably contained.
  • the cheese-like food of the present invention has an SFC (solid fat content) of 45% or higher at 10 ° C and 15% or higher at 20 ° C, more preferably SFC at 10 ° C, from the viewpoint of flavor and melting in the mouth. Is 50% or more and SFC at 20 ° C. is 25% or more, more preferably, SFC at 10 ° C. is 60% or more and SFC at 20 ° C. is 30% or more, even more preferably 10 ° C.
  • the SFC at 80 ° C. is preferably 80% or more and the SFC at 20 ° C. is preferably 70% or more.
  • P2O type triglycerides containing 5% or more, preferably 8% or more, more preferably 10% or more, more preferably 30% or more, and most preferably 60% or more are formed into a cheese-like food. It is preferable from an appropriate point.
  • P2O (wherein P represents palmitic acid and O represents oleic acid) type triglyceride does not limit the positional isomers of fatty acids in the triglyceride molecule, and 1,3-palmitoyl, 2-oleylglycerin and 1,2 -Means both palmitoyl and 3-oleylglycerin.
  • P2O type triglyceride is not particularly limited, but a palm oil middle melting point part obtained by further fractionating palm olein obtained by fractionating palm oil is preferable, and those hardened fats and oils can also be used.
  • P2O-type triglycerides can be obtained by transesterification of oils and fats containing oleic acid and palmitic acid.
  • the fat content of the cheese-like food of the present invention is not particularly limited, but is 10 to 50% by weight, preferably 15 to 45% by weight, more preferably 20 to 40% by weight, still more preferably 25 to 35% by weight. preferable. In the above fat content, it is considered that the fats and oils form a better crystal network and the aging of the acid-treated starch proceeds, so that the cheese-like food can be processed properly.
  • all fats and oils can be made vegetable, or animal fats and oils such as beef tallow, pork tallow, fish oil and milk fat, and processed oils and fats thereof can be contained.
  • the flavor of cheese-like food can be improved by containing a small amount of milk fat derived from butter, fresh cream and the like.
  • natural cheese and / or processed cheese can also be contained in the cheese-like food of the present invention, and by adding a small amount of natural cheese and / or processed cheese, the flavor of the cheese-like food can be further improved. it can.
  • the amount of natural cheese and / or processed cheese is not particularly limited, but is preferably 20% or less, more preferably 10% or less, and further preferably 5% or less of the cheese-like food of the present invention.
  • the protein contained in the cheese-like food of the present invention is not particularly limited, and it is not limited to vegetable protein such as soybean protein, corn protein, wheat protein, pea protein, casein, egg white albumin, milk protein, whey protein, gelatin, Animal proteins such as actin, myosin and silk protein can be used. Polypeptides, peptides and amino acids may be used. All proteins may be plant-based, all may be animal proteins, or a mixture thereof. In terms of flavor, it is preferable to use milk protein.
  • the protein content in the cheese-like food of the present invention is characterized by 10% by weight or less, more preferably 8% by weight or less. When the protein content in the cheese-like food exceeds 10% by weight, the preparation viscosity at the time of preparing the cheese-like food increases, and the production becomes difficult.
  • the cheese-like food of the present invention can further contain a thickener.
  • a thickener is not particularly limited.
  • processed starch hydroxypropylated starch
  • processed starch (hydroxypropylated starch), locust bean gum, and guar gum are preferably used.
  • the cheese-like food of the present invention can contain an emulsifier to the extent that it does not harm the flavor.
  • the emulsifier is not particularly limited, and conventionally known emulsifiers can be used.
  • Lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid Examples include monoglycerides, tartaric acid monoglycerides, acetic acid tartaric acid mixed monoglycerides, citric acid monoglycerides, diacetyltartaric acid monoglycerides, various organic acid monoglycerides such as lactic acid monoglycerides, and polyoxyethylene sorbitan fatty acid esters.
  • the cheese-like food of the present invention can contain known additives used for foods in addition to the above-mentioned raw materials.
  • pH adjusters such as phosphates, flavors such as milk flavors and cheese flavors for the purpose of imparting flavor, various spices, fruit purees and jams, sweeteners such as sucralose, aspartame, stevia for the purpose of imparting sweetness
  • coloring agents such as beta carotene, paprika dye, and annatto dye can be used.
  • a shelf life improving agent such as glycine, sodium acetate, egg white lysozyme can be used.
  • the cheese-like food of the present invention contains acid-treated starch, fats and oils having an ascending melting point of 25 to 45 ° C., and protein, and the protein content is 10% by weight or less.
  • the cheese-like food of the present invention has a physical property of 700 g to 2000 g / 19.6 mm 2 (5 mm diameter circular plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) as measured by rheometer measurement at 5 ° C. It is preferably some 800 g to 1800 g.
  • Cheese-like foods with such physical properties have moldability and are subjected to known processes such as cutting, splitting, mixing, pulverization, etc. to form sliced, sinome, tanzaku, shred or powdered shaped cheese It is possible to provide a food product.
  • the cheese-like food of the present invention is characterized by having heat-resistant shape retention.
  • the cheese-like food of the present invention can be used as a topping material for baked foods such as bread and cake, and ingredients for retort foods. It can also be used in combination with fishery processed foods such as kamaboko and chikuwa.
  • the heat-resistant shape retention can be evaluated by the following method.
  • the cheese is cut into 20 ⁇ 20 ⁇ 20 mm cubes, placed on a filter paper ground in a petri dish, heated at 200 ° C. for 6 minutes, and then the height before heating and holding is compared.
  • the heat-resistant shape retention is obtained by the following formula.
  • Heat-resistant shape retention height after heating / height before heating x 100 (%)
  • the heat-resistant shape retention is 70% or more, more preferably 90% or more.
  • Examples of the method for producing a cheese-like food of the present invention include pre-emulsification and homogenization of an oil-in-water emulsion in which oils and fats, protein raw materials, acid-treated starch, salt, pH adjusters, fragrances, pigments and water are mixed. Then, it can manufacture through the process of sterilization and cooling.
  • the pH is adjusted to 3.5 to 5.7 using an organic acid or an alkaline salt, but the pH can also be adjusted by subjecting the oil-in-water emulsion to lactic acid fermentation.
  • a lactic acid bacteria starter is used at 15 to 45 ° C. until pH 3.5 to 5.7, preferably pH 4 to 5.5.
  • Heat sterilization also has the purpose of gelatinizing starch, and is preferably performed at 70 to 95 ° C.
  • Palm oil middle melting point fraction (increased melting point 30 ° C./SFC: 90% at 10 ° C., 80% at 20 ° C./65% P2O type triglyceride content) 42 parts, low acid treatment degree derived from tapioca (anhydrous acid-treated starch 8 % By weight dissolved in 92% by weight of water and using a viscometer (Braender Viscograph E) with a blade-type still and a viscosity of 57 cps when measured at 50 ° C.
  • the resulting cheese-like food has a fat and oil content of 42%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 500 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it had heat-resistant shape retention 60% and heat-resistant shape retention property, and exhibited favorable cheese flavor.
  • Example 2 A cheese-like food was prepared in the same manner as in Example 1, except that 40 parts of the palm oil melting point fraction and 6 parts of acid-treated starch having a low acid treatment degree derived from tapioca were used.
  • the resulting cheese-like food has a fat and oil content of 40%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 800 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it had heat-resistant shape retention 70% and heat-resistant shape retention property, and exhibited favorable cheese flavor.
  • Example 3 A cheese-like food was prepared in the same manner as in Example 1 except that 34 parts of the palm oil melting point fraction and 12 parts of acid-treated starch having a low acid treatment degree derived from tapioca were used.
  • the resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1800 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding.
  • it was excellent in heat-resistant shape retention 100% and heat-resistant shape retention property, and exhibited a favorable cheese flavor.
  • Acid-treated starch is a low acid-treated starch derived from corn starch (8% by weight of acid-treated starch is dissolved in 92% by weight of water, and 50 ° C. and 30 rpm using a blade-type still using a viscometer (Bravender Viscograph E).
  • a cheese-like food was prepared in the same manner as in Example 3 except that the acid-treated starch was 39 cps.
  • the resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C.
  • Example 5 A cheese-like food was prepared in the same manner as in Example 1, except that 31 parts of the palm oil melting point fraction and 15 parts of acid-treated starch having a low acid treatment degree derived from tapioca were used.
  • the resulting cheese-like food has a fat content of 31%, a protein content of 1.6%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding.
  • it was excellent in heat-resistant shape retention 100% and heat-resistant shape retention property, and exhibited a favorable cheese flavor.
  • Example 6 A cheese-like food was prepared in the same manner as in Example 1 except that 27 parts of the palm oil melting point fraction and 19 parts of acid-treated starch with low acidity derived from tapioca were used.
  • the resulting cheese-like food has a fat and oil content of 27%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding.
  • it was excellent in heat-resistant shape retention 100% and heat-resistant shape retention property, and exhibited a favorable cheese flavor.
  • Example 7 Refined palm oil (increased melting point 37 ° C./SFC: 55% at 10 ° C., 27% at 20 ° C./30% P2O-type triglyceride content) was 34 parts, and acid-treated starch with low acid treatment degree derived from tapioca was 12 parts. Except for the above, a cheese-like food was prepared in the same manner as in Example 1. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C.
  • Example 8 Transesterified oil of palm oil and palm kernel oil (increased melting point 32 ° C./SFC: 48% at 10 ° C., 22% at 20 ° C./P2O type triglyceride content 8%) 34 parts, acid with low acidity from tapioca A cheese-like food was prepared in the same manner as in Example 1 except that the treated starch was changed to 12 parts.
  • the resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C.
  • Example 9 Except that milk fat (increased melting point 31 ° C / SFC: 47% at 10 ° C, 17% at 20 ° C / P2O type triglyceride content 5%) was 34 parts, and acid-treated starch with low acidity derived from tapioca was 12 parts A cheese-like food was prepared in the same manner as in Example 1. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement at 5 ° C.
  • milk fat increased melting point 31 ° C / SFC: 47% at 10 ° C, 17% at 20 ° C / P2O type triglyceride content 5%
  • acid-treated starch with low acidity derived from tapioca was 12 parts
  • a cheese-like food was prepared in the same manner as in Example 1. The resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.
  • Example 10 Cheese in the same manner as in Example 1 except that 34 parts of the palm oil melting point fraction, 6 parts of acid-treated starch with low acidity derived from tapioca and 6 parts of hydroxypropylated starch derived from waxy corn A similar food was prepared.
  • the resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1800 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding.
  • it was excellent in heat-resistant shape retention 100% and heat-resistant shape retention property, and exhibited a favorable cheese flavor.
  • Comparative Example 1 34 parts of the middle melting point fraction of palm oil used in Example 1, non-acid-treated tapioca starch (8% by weight of anhydrous starch dissolved in 92% by weight of water, using a viscometer (Brabender Viscograph E) 12 parts of viscosity when measured at 50 ° C. and 30 rpm), 2 parts of total milk protein, 1 part of salt, 51 parts of water, 1.5 parts of pH adjusting agent containing lactic acid, 0.3 part of flavoring agent, 0.002 part of the dye was formulated for 10 minutes at 55 ° C. and further homogenized under a pressure of 100 Kg / cm 2 . However, the physical properties were high and the productivity was remarkably inferior.
  • the mixture was passed through a scraping-type continuous heat exchanger, heat-sterilized and filled at 80 to 90 ° C., rapidly cooled with a tunnel freezer, and then aged in a refrigerator.
  • the resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1400 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resistant shape retention 100% and heat-resistant shape retention property, and exhibited a favorable cheese flavor.
  • Comparative Example 2 34 parts of the middle melting point fraction of palm oil used in Example 1, untreated corn starch starch (8% by weight of acid-treated starch was dissolved in 92% by weight of water, using a viscometer (Braender Viscograph E) with a blade 12 parts viscosity when measured at 30 ° C. using a mold stiller, 12 parts, 2 parts total milk protein, 1 part salt, 51 parts water, 1.5 parts pH adjuster containing lactic acid, 0.3 perfume Part, 0.002 part of a pigment was prepared at 55 ° C. for 10 minutes and further homogenized under a pressure of 100 Kg / cm 2 . However, the physical properties were high and the productivity was remarkably inferior.
  • a viscometer Braender Viscograph E
  • the mixture was passed through a scraping-type continuous heat exchanger, heat-sterilized and filled at 80 to 90 ° C., rapidly cooled with a tunnel freezer, and then aged in a refrigerator.
  • the resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Moreover, it was excellent in heat-resistant shape retention 100% and heat-resistant shape retention property, and exhibited a favorable cheese flavor.
  • Example 3 34 parts of the middle melting point fraction of palm oil used in Example 1, high acid treatment degree derived from tapioca (8% by weight of acid-treated starch was dissolved in 92% by weight of water, and using a viscometer (Brabender Viscograph E)) 12 parts acid-treated starch, 2 parts total milk protein, 1 part salt, 51 parts water, 1.5 parts pH adjuster containing lactic acid, using a blade-type stiller with a viscosity of 5 cps when measured at 50 ° C. and 30 rpm.
  • dyes were prepared for 10 minutes at 55 degreeC, and also it homogenized under the pressure of 100 Kg / cm ⁇ 2 >.
  • the mixture was passed through a scraping-type continuous heat exchanger, heat-sterilized and filled at 80 to 90 ° C., rapidly cooled with a tunnel freezer, and then aged in a refrigerator.
  • the resulting cheese-like food has a fat content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness measured by rheometer at 5 ° C. of 1600 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding.
  • the heat-resistant shape retention was 40% and the heat-resistant shape retention was inferior.
  • Example 4 34 parts of the middle melting point fraction of palm oil used in Example 1 and a high degree of acid treatment derived from corn starch (8% by weight of acid-treated starch was dissolved in 92% by weight of water, using a viscometer (Brabender Viscograph E)) 12 parts acid-treated starch, 2 parts total milk protein, 1 part salt, 51 parts water, 1.5 parts pH adjuster containing lactic acid, using a blade-type stiller with a viscosity of 4 cps when measured at 50 ° C. and 30 rpm.
  • dyes were prepared for 10 minutes at 55 degreeC, and also it homogenized under the pressure of 100 Kg / cm ⁇ 2 >.
  • the mixture was passed through a scraping-type continuous heat exchanger, heat-sterilized and filled at 80 to 90 ° C., rapidly cooled with a tunnel freezer, and then aged in a refrigerator.
  • the resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 1900 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding.
  • the heat resistant shape retention was 50% and the heat resistant shape retention was poor.
  • the resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 100 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and the molding processability was extremely inferior. Further, the heat-resistant shape retention was 20% and the heat-resistant shape retention was extremely inferior.
  • Palm oil low melting point fraction (increased melting point 9 ° C./SFC: 0% at 10 ° C., 0% at 20 ° C./P2O type triglyceride content 10%) 34 parts, low acid treatment degree derived from corn starch used in Example 4 12 parts of acid-treated starch, 2 parts of total milk protein, 1 part of salt, 51 parts of water, 1.5 parts of pH adjusting agent containing lactic acid, 0.3 part of fragrance and 0.002 part of pigment are prepared at 55 ° C. for 10 minutes. And further homogenized under a pressure of 100 kg / cm 2 .
  • the mixture was passed through a scraping-type continuous heat exchanger, heat-sterilized and filled at 80 to 90 ° C., rapidly cooled with a tunnel freezer, and then aged in a refrigerator.
  • the resulting cheese-like food has a fat and oil content of 34%, a protein content of 1.6%, a pH of 5.4, and a hardness according to a rheometer measurement value at 5 ° C. of 100 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and the molding processability was extremely inferior. Further, the heat-resistant shape retention was 20% and the heat-resistant shape retention was extremely inferior.
  • the resulting cheese-like food has a fat / oil content of 25%, a protein content of 12.2%, a pH of 5.4, and a hardness as measured by a rheometer at 5 ° C. of 2000 g / 19.6 mm 2 (5 mm diameter circle) Plunger, table speed 50 mm / min, manufactured by Fudo Kogyo Co., Ltd.) and had suitability for molding. Further, the heat-resistant shape retention was 100% and the heat-resistant shape retention was excellent.
  • a cheese-like food having molding processability and heat-resistant shape retention can be provided by using a specific fat and oil and acid-treated starch having a low acid treatment degree.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention vise à fournir un produit alimentaire du type fromage ayant des caractéristiques d'aptitude de processus de moulage et de maintien de forme thermorésistante. L'invention concerne un produit alimentaire du type fromage contenant un amidon traité à l'acide, dans lequel le degré de traitement d'acide est bas, une matière grasse ayant un point de fusion croissant de 25°C à 45°C, et une protéine, la teneur en protéine n'étant pas supérieure à 10 % en poids.
PCT/JP2014/050331 2013-02-21 2014-01-10 Produit alimentaire du type fromage Ceased WO2014129230A1 (fr)

Priority Applications (1)

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JP2015501356A JP6365527B2 (ja) 2013-02-21 2014-01-10 チーズ様食品

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JP2013-032250 2013-02-21
JP2013032250 2013-02-21

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WO2014129230A1 true WO2014129230A1 (fr) 2014-08-28

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016208969A (ja) * 2015-05-01 2016-12-15 太陽油脂株式会社 チーズ様食品用油脂組成物
JP2018174712A (ja) * 2017-04-03 2018-11-15 植田製油株式会社 曳糸性チーズ様加工食品
EP4066648A1 (fr) * 2021-03-31 2022-10-05 Fuji Oil Company, Limited Produit alimentaire analogue de fromage apte à être moulé
JPWO2023054352A1 (fr) * 2021-09-30 2023-04-06

Citations (6)

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Publication number Priority date Publication date Assignee Title
JPH0198442A (ja) * 1987-10-09 1989-04-17 Fuji Oil Co Ltd 固形食品の製造法
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JP2018174712A (ja) * 2017-04-03 2018-11-15 植田製油株式会社 曳糸性チーズ様加工食品
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