Cheese-like food wrapped with packaging material

Abstract

To provide novel means to make it easier to detach a cheese-like food from a packaging material when the cheese-like food is wrapped with the packaging material.SOLUTION: A cheese-like food contains bean starch and wrapped with a packaging material.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a cheese-like food packaged in a packaging material, a composition for improving the peelability of the packaging material of the cheese-like food, and a method for improving the peelability of the packaging material of the cheese-like food.

Background Art

[0002] In recent years, in addition to cheeses containing milk or the like as raw materials, cheese-like foods such as plant-based cheeses, which have the same manufacturing method and form as cheese but do not fall under the category of cheese, have been developed.

[0003] Patent Document 1 discloses that processed cheeses containing oxidized starch and flavor substances have good flavor expressiveness.

[0004] Patent Document 2 discloses a method for producing a rare cheese cake, characterized in that, in the production of a rare cheese cake, oxidized starch and / or acid-treated starch having a peak viscosity of 3200 cp or less and a final viscosity of 2100 cp or less when a 20% by mass aqueous suspension of the oxidized starch or acid-treated starch is subjected to viscosity measurement by RVA is blended into the rare cheese cake raw material, thereby enhancing the smoothness and richness of the rare cheese cake.

[0005] Patent Document 3 describes a cheese binding inhibitor mainly composed of acid-treated starch or oxidized starch.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0007] Generally, cheese-like foods are packaged in packaging materials for the purpose of protecting against various bacteria and drying, and covering the sticky surface. However, from the comparison between Comparative Example Product 1-1 and Example Products 1-1 to 1-3 in Table 1 of Patent Document 1, it was inferred that when oxidized starch, which is a processed starch, is added, the peelability of the film as the packaging material decreases.

[0008] An object of the present invention is to provide a new means for facilitating peeling from a packaging material when a cheese-like food is packaged in a packaging material.

Means for Solving the Problems

[0009] As a result of intensive studies, the present inventors surprisingly found that by containing pea starch, the cheese-like food becomes easy to peel from the packaging material, and completed the present invention.

[0010] Embodiments of the present invention include, for example, but are not limited to, the following. [1] A cheese-like food containing pea starch and packaged in a packaging material. [2] The cheese-like food according to [1], wherein the milk protein is 18% by mass or less. [3] The cheese-like food according to [1] or [2], wherein the pea starch is pea starch. [4] The cheese-like food according to any one of [1] to [3], wherein the pea starch is oxidized starch. [5] The cheese-like food according to any one of [1] to [4], wherein the packaging material is a plastic packaging material or an aluminum foil. [6] The cheese-like food according to any one of [1] to [5], further containing vegetable protein. [7] The cheese-like food according to any one of [1] to [6], further containing vegetable oil. [8] A composition for improving the peelability of the packaging material of a cheese-like food, containing soybean starch. [9] A method for improving the peelability of the packaging material of a cheese-like food, including containing soybean starch in the cheese-like food.

Advantages of the Invention

[0011] The cheese-like food of the present invention can easily peel off the packaging material.

Modes for Carrying Out the Invention

[0012] In this specification, "raw starch" represents native starch which is the primary raw material of modified starch. Generally, as the raw starch, in addition to the following soybean starch, waxy (glutinous variety) corn starch, glutinous rice starch, glutinous potato flour, glutinous tapioca starch, corn starch, tapioca starch, potato starch, rice starch, sweet potato starch, wheat starch, sago starch, etc. can be used.

[0013] The cheese-like food of the present invention is characterized by containing soybean starch and being packaged with a packaging material.

[0014] In this specification, "cheese-like food" refers to, in addition to cheese (processed cheese, natural cheese) defined in the "Ordinance on Component Standards for Milk and Dairy Products, etc." (so-called "Ordinance on Milk, etc."; Ministry of Health and Welfare Ordinance No. 52 of 1951), foods that do not contain the raw materials defined in the Ordinance on Milk, etc., but have manufacturing methods, shapes, and other characteristics similar to cheese. Examples of foods having manufacturing methods, shapes, and other characteristics similar to cheese include plant-based cheese using vegetable protein as a substitute for milk protein.

[0015] As used herein, "bean starch" refers to starch (raw starch) refined from the seeds of leguminous plants or modified starch using raw starch as the starting starch. Examples of leguminous plants include pea, mung bean, kidney bean, lentil, chickpea, broad bean, adzuki bean, etc. From the perspective of more significantly achieving the effects of the present invention, pea or mung bean is preferred, and pea is more preferred. The cheese-like food of the present invention can contain one kind of bean starch alone or in combination of two or more kinds.

[0016] The bean starch can be raw starch or modified starch. Examples of modified starch include oxidized starch, acetylated oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, acetic acid starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, sodium octenyl succinate starch, phosphoric acid monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate, acid-treated starch, enzyme-treated starch, or starch physically treated by wet heat or dry heat treatment, etc. Among them, from the perspective of more significantly achieving the effects of the present invention, oxidized starch is preferred as the modified starch.

[0017] The viscosity after gelatinization of a suspension containing 30% by mass of bean starch in terms of solid content is preferably 1200 mPa·s or more, more preferably 1500 mPa·s or more, and can be, for example, 10,000 mPa·s or less, or 5000 mPa·s or less. In this specification, the viscosity after gelatinization of bean starch is the viscosity obtained by measuring, with a B-type viscometer (BM type), a starch suspension heated in a water bath at 90°C for 10 minutes and then cooled to 30°C. The measurement with a B-type viscometer is carried out at a rotational speed of 60 rpm using rotor No. 1 (viscosity less than 100 mPa·s), rotor No. 2 (viscosity 100 mPa·s or more and less than 500 mPa·s), rotor No. 3 (viscosity 500 mPa·s or more and less than 2000 mPa·s), or rotor No. 4 (viscosity 2000 mPa·s or more).

[0018] In this specification, "oxidized starch" refers to a processed starch obtained by allowing an oxidizing agent such as sodium hypochlorite to act on starch according to a standard method. Oxidized starch is obtained, for example, by allowing sodium hypochlorite to act on a starch suspension in a temperature range where the starch does not gelatinize and under neutral to alkaline conditions (e.g., pH 7 to 12), followed by neutralization, washing with water, and drying. In one embodiment, the oxidized starch is acetylated oxidized starch esterified with acetic anhydride after treatment with sodium hypochlorite or the like.

[0019] The soybean starch may be either gelatinized (α - starch) or ungelatinized (β - starch), but β - starch is preferred from the viewpoint of more significantly exhibiting the effects of the present invention.

[0020] More specific examples of the soybean starch used in the cheese - like food of the present invention include, for example, Stabiloze PEA (manufactured by Matsutani Chemical Industry Co., Ltd.).

[0021] The content of the soybean starch in the cheese - like food can be appropriately changed according to the type and amount of the soybean starch contained, the types and amounts of other components, etc. From the viewpoint of significantly exhibiting the effects of the present invention, it is preferably 8 to 30% by mass, for example, 10 to 25% by mass or 15 to 25% by mass with respect to the total amount of the cheese - like food.

[0022] The content of milk protein in the cheese - like food of the present invention can be, for example, 18% by mass or less, 16% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 2% by mass or less, 1% by mass or less, 0.5% by mass or less, 0.2% by mass or less, or 0.1% by mass or less. In this specification, "milk protein" represents all proteins derived from milk and includes whey protein, casein, etc. of milk. The less the amount of milk protein, the less likely it is for the cheese - like food to coagulate. In particular, when it is 15% by mass or less, the peelability of the packaging material deteriorates, but the peelability can be improved by containing soybean starch.

[0023] Milk proteins can be added to cheese-like foods in the form of, for example, protein preparations (such as milk protein concentrate (MPC), whey powder, etc.) containing whey, casein, or a mixture thereof; natural cheese; processed cheese; non-fat dry milk, etc.

[0024] In one embodiment, the cheese-like food of the present invention essentially contains no milk protein or contains no milk protein.

[0025] The cheese-like food of the present invention can further contain vegetable protein. As used herein, "vegetable protein" refers to all proteins derived from, for example, vegetables, fruits, grains, mushrooms, or algae. More specific examples of vegetable proteins include at least one selected from the group consisting of pea protein, soy protein, wheat protein, chickpea protein, mung bean protein, fava bean protein, potato protein, rice protein, almond protein, pumpkin protein, sesame protein, amaranth protein, and hemp protein. Preferably, it is at least one selected from the group consisting of pea protein, soy protein, chickpea protein, and almond protein. For example, it is at least one selected from the group consisting of pea protein and soy protein.

[0026] The content of vegetable protein is preferably 2.5 to 15% by mass, 3 to 12% by mass, or 4 to 12% by mass based on the total amount of the cheese-like food.

[0027] The total amount of bean starch, vegetable protein, and milk protein in the cheese-like food of the present invention is, for example, 15 to 45% by mass based on the total amount of the food. From the viewpoint of improving the texture, it is preferably 18 to 40% by mass, more preferably 20 to 35% by mass.

[0028] The cheese-like food of the present invention can further contain vegetable oils and fats. In this specification, "vegetable oils and fats" represents all oils and fats derived from vegetables, fruits, grains, mushrooms, algae, etc. More specific examples of vegetable oils and fats include at least one selected from the group consisting of coconut oil, palm oil, olive oil, corn oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, sesame oil, rice bran oil, safflower oil, peanut oil, linseed oil, perilla oil, grape seed oil, coconut oil, and margarine, and preferably coconut oil, palm oil, or a combination thereof.

[0029] The content of the vegetable oils and fats can be, for example, 5 to 60% by mass, 8 to 50% by mass, 10 to 45% by mass, 15 to 40% by mass, or 20 to 30% by mass based on the total amount of the cheese-like food.

[0030] The cheese-like food of the present invention can further contain an emulsifier. More specific examples of the emulsifier include at least one selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters (such as monoglycerin fatty acid esters and polyglycerin fatty acid esters), organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbates (polyoxyethylene sorbitan fatty acid esters), stearoyl lactates, and lecithin.

[0031] In one embodiment, the cheese-like food of the present invention can be substantially free of or contain no emulsifier. The total content of the emulsifier in the cheese-like food of the present invention can be, for example, less than 1%, less than 0.1%, or less than 0.01%.

[0032] The cheese-like food of the present invention may further contain sodium octenyl succinate starch. By containing sodium octenyl succinate starch, the emulsion stability can be improved. Sodium octenyl succinate starch is preferably one in which starch is hydrolyzed before or after octenyl succinic acid modification. Sodium octenyl succinate starch can have, for example, a dextrose equivalent (DE) of 10 to 25, or 12 to 22. In this specification, DE is measured by the Willstätter-Schudel (WS) method.

[0033] Preferable specific examples of sodium octenyl succinate starch include at least one selected from the group consisting of Emulstar KF, Emulstar A1, Emulstar 500, Emulstar 500A, Emulstar 1, Emulstar 30, and Emulstar 30A (all manufactured by Matsutani Chemical Industry Co., Ltd.), and among them, Emulstar KF is more preferable.

[0034] The cheese-like food of the present invention can further contain a starch degradation product (excluding the above-mentioned sodium octenyl succinate starch) in order to increase the solid content or impart smoothness. The dextrose equivalent (DE) of the starch degradation product is not particularly limited, but can be, for example, 8 to 30, 10 to 28, 12 to 25, 13 to 20, or 14 to 18.

[0035] The cheese-like food of the present invention can further contain a molten salt. By heating and stirring with the molten salt, the fat can be emulsified and the dispersibility of the raw materials of the cheese-like food can be enhanced. Examples of the molten salt include at least one selected from the group consisting of sodium citrate, disodium phosphate, trisodium phosphate, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, acidic sodium metaphosphate, sodium gluconate, and the like.

[0036] In one embodiment, the cheese-like food of the present invention can be substantially free of or contain no molten salt. The total content of the molten salt in the cheese-like food of the present invention can be, for example, less than 1%, less than 0.1% or less than 0.01%.

[0037] As is clear from the examples, according to the configuration of the present invention, good peelability can be obtained even when the emulsifier and / or the molten salt is substantially absent or the emulsifier and / or the molten salt is absent.

[0038] (Other components) The cheese-like food of the present invention, as long as the effects of the present invention are not completely impaired, as components other than the above-mentioned bean starch, milk protein, vegetable protein, vegetable protein, emulsifier, sodium octenyl succinate starch, starch degradation product and molten salt, starch [raw starch other than bean starch, processed starch (for example, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, acetic acid starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate, sodium starch phosphate ester, enzyme-treated starch, acid-treated starch, starch subjected to physical treatment such as wet heat or dry heat treatment, etc.)], other saccharides or carbohydrates [sugar, starch syrup, malt syrup, oligosaccharide, monosaccharide (glucose, fructose, allose, altrose, sorbose, tagatose, etc.), sugar alcohol (sorbitol, maltitol, palatinite, aritol, reduced malt syrup, reduced dextrin, etc.), pullulan, etc.], other milk-derived components (milk fat, etc.), salt, water, alcohol, oil and fat, thickener (agar, pectin, carrageenan, gellan gum, locust bean gum, alginic acid or its salt, methyl cellulose, carboxymethyl cellulose, gelatin, etc.), antioxidant (tocopherol, tocotrienol, etc.), preservative, sweetener, seasoning, spice, flavor, coloring agent, pH adjuster, and dietary fiber may contain at least one selected from the group consisting of.

[0039] The cheese-like food of the present invention may further contain tapioca hydroxypropyl phosphate cross-linked starch from the viewpoint of improving the elongation of cheese.

[0040] The water content of the cheese-like food of the present invention can be, for example, 29 to 51% by mass, 34 to 44% by mass, or 39 to 44% by mass with respect to the total amount of the food.

[0041] (Ratio of the amounts of two components) When the cheese-like food of the present invention contains vegetable protein, the content of bean starch is preferably 0.1 to 15 parts by mass, more preferably 0.2 to 12 parts by mass, still more preferably 0.25 to 10 parts by mass, and even more preferably 0.5 to 10 parts by mass, for example, 0.7 to 8 parts by mass or 1 to 5 parts by mass, from the viewpoint of more significantly exhibiting the effects of the present invention, with respect to 1 part by mass of the vegetable protein.

[0042] (Packaging material) The packaging material is not particularly limited as long as it can be applied to food, and examples thereof include plastic packaging materials [for example, polyester (such as polyethylene terephthalate (PET), polybutylene terephthalate (PBT), etc.), polyolefin (such as polyethylene (PE), polypropylene (PP), etc.), polyamide (such as nylon (Ny), etc.), polyvinylidene chloride (PVDC), polyvinyl chloride (PVC), ethylene-vinyl alcohol copolymer (EVOH), polyvinyl alcohol (PVA), fluororesin, cellulose (such as cellulose acetate, etc.), or a laminate of at least two of them], aluminum foil, or aluminum vapor-deposited plastic packaging material, etc. From the viewpoint of more significantly exhibiting the effects of the present invention, it is preferably a plastic packaging material or aluminum foil, and more preferably a plastic packaging material (such as a plastic film).

[0043] Since the cheese-like food of the present invention is packaged in a packaging material, at least a part of it is in contact with the packaging material. From the viewpoint of more significantly achieving the effects of the present invention, the ratio of the surface area in contact with the packaging material to the entire surface area of ​​the cheese-like food of the present invention is preferably 60% or more, more preferably 70% or more, even more preferably 80% or more, even more preferably 90% or more, and particularly preferably 95% or more. Since a higher releasability is required as the ratio of the surface area in contact is larger, the effect of improving releasability by the configuration of the present invention becomes greater.

[0044] (Manufacturing method, form, shape) The cheese-like food of the present invention can be produced by any known method used for cheese, for example, by mixing the above-mentioned raw materials, heating them to 70 to 100°C or 80 to 90°C, melting them, casting them on a packaging material, wrapping them, etc., and then cooling them to prepare the cheese-like food. The cooling temperature can be, for example, 0 to 30°C, 4 to 25°C, 5 to 20°C, or 10 to 15°C.

[0045] The production of the cheese-like food of the present invention may further include a step of emulsifying (homogenizing) the mixture of raw materials, a sterilization step, and the like.

[0046] The cheese-like food of the present invention may be in the form of a sheet (sliced ​​cheese), a lump or block (including a sphere, a cube, or a divided cylinder (e.g., 6P Cheese (trademark, Snow Brand Megmilk Co., Ltd.)), a stick, fibers, powder, pellets, granules, etc.).

[0047] In one embodiment, the cheese-like food of the present invention is in the form of a sheet. In the case of a sheet, tearing or chipping is likely to occur, and therefore improvement in releasability is particularly required, and the effects of the present invention are more pronounced. From the viewpoint of achieving good releasability, the area of ​​the sheet is 50 to 300 cm. 2 , 60~250cm 2 , 70~200cm 2 Or 80~150cm 2 It can be said that:

[0048] In one embodiment, the cheese-like food of the present invention is a plant-based cheese. As used herein, "plant-based cheese" refers to a cheese-like food that does not essentially contain animal proteins and animal fats, or does not contain animal proteins and animal fats. In one embodiment, the plant-based cheese can be a cheese-like food that does not contain animal-derived raw materials. In one embodiment, the plant-based cheese contains plant proteins and vegetable oils.

[0049] In one embodiment, the cheese-like food of the present invention can be an allergen-free food. An allergen-free food is, for example, a food that substantially does not contain proteins derived from eight specific raw materials, namely milk, eggs, shrimp, crab, walnut, wheat, buckwheat, and peanut, in the individual raw materials of the cheese-like food. The allergen-free food can have, for example, a protein content derived from the eight specific raw materials of less than 10 μg / g, less than 8 μg / g, less than 4 μg / g, less than 2 μg / g, or less than 1 μg / g, respectively, based on the total amount of the raw materials.

[0050] [Composition for improving peelability of packaging material of cheese-like food] The composition for improving the peelability of the packaging material of the cheese-like food of the present invention is characterized by containing soybean starch. More specific embodiments of the soybean starch, the cheese-like food, and its packaging, etc. are those described in the above section of [Cheese-like food].

[0051] [Method for improving peelability of packaging material of cheese-like food] The method for improving the peelability of the packaging material of the cheese-like food of the present invention includes incorporating soybean starch into the cheese-like food. More specific embodiments of the soybean starch, the cheese-like food, and its packaging, etc. are those described in the above section of [Cheese-like food].

Examples

[0052] Hereinafter, the present invention will be described in detail and specifically by presenting examples, but the present invention is not limited to these examples. In the formulation amounts of the following examples, unless otherwise specified, "parts" represents parts by mass and "%" represents mass%. Also, the formulation amounts in the table represent parts by mass unless otherwise specified.

[0053] [Materials and Methods] (Starch Used) In the following test examples, commercially available products (Table 1) from Matsutani Chemical Industry Co., Ltd. were used. The viscosity (30 °C) after gelatinization of a 30 mass% (in terms of solids) suspension of pea oxidized starch (Stabilose PEA) measured with a B-type viscometer was 1617 mPa·s.

[0054] [Table 1]

[0055] (Preparation of Cheese-like Food) The cheese-like food for each test example was prepared by the following procedure. (1) The raw materials were mixed according to the formulation in each table. (2) The mixture was stirred with a TK homomixer at 2000 rpm for 5 minutes. (3) The mixture was heated to 90 °C while stirring with a stirring rod. (4) After adjusting the total amount with water, 20 g of the mixture was sandwiched between packaging films (made of polyethylene), cooled in water at 10 °C for 5 minutes, then evacuated to remove bubbles, and then stretched into a sheet shape with a noodle rod.

[0056] (Evaluation of Film Peelability) The film peelability when peeling the film of the obtained cheese-like food was evaluated according to the following criteria. ◎: Even when peeled normally, the cheese-like food does not break or chip and can be peeled normally. 〇: If peeled carefully, the cheese-like food does not break or chip and can be peeled. △: Even when peeled carefully, when peeled, a part of the cheese-like food breaks and chips occur. ×: Even when peeled carefully, the whole cheese-like food breaks and cannot be peeled cleanly.

[0057] [Test Example 1. Evaluation of the peelability of cheese-like foods when changing the type of starch] The present inventors have found that in plant-based cheese with a low amount of milk protein, the cheese-like food adheres and it becomes difficult to peel the film. Therefore, using plant-based cheese for which improvement in peelability is particularly required as a model, peelability evaluation was conducted.

[0058] Plant-based cheese was prepared according to the formulation in Table 2 below, and the peelability after cooling was evaluated. The results are shown in Table 2. The pea oxidized starch was excellent in peelability. When pea starch (raw starch) was used, it could be peeled off without breaking or chipping if peeled carefully. On the other hand, when other starches were used, the peelability was poor. In Comparative Examples 1-4 using phosphoric acid cross-linked starch, the shape retention was good, but the cheese cracked and could not be peeled off well.

[0059] [Table 2]

[0060] [Test Example 2. Evaluation of the peelability of cheese when changing the amount of starch] Plant-based cheese was prepared according to the formulation in Table 3 below, and the peelability after cooling was evaluated. The results are shown in Table 3. It was revealed that when the pea starch was included in the range of at least 8 to 30% by mass, the film peelability was good.

[0061] [Table 3]

[0062] [Test Example 3. Evaluation of plant-based cheese with different amounts of plant protein] Plant-based cheese with different amounts of pea protein was prepared according to the formulation in Table 4 below, and the peelability after cooling was evaluated. The results are shown in Table 4. Even when the amount of pea protein was changed, good peelability was obtained by adjusting the amount of pea starch.

[0063] [Table 4]

[0064] [Test Example 5. Evaluation of the Peelability of Cheese Containing Milk Protein] Cheese with the formulation shown in Table 5, which has a relatively low milk protein content, was prepared, and the peelability after cooling was evaluated. The results are shown in Table 5. It was revealed that waxy corn starch can improve the peelability when the milk protein content is low. When waxy corn starch was used instead of bean starch, no improvement in peelability was observed.

[0065] [Table 5]

Claims

1. A cheese-like food product containing soybean starch and packaged in a packaging material.

2. 2. The cheese-like food product according to claim 1, wherein the milk protein content is 18% by mass or less.

3. 3. The cheese-like food product according to claim 1 or 2, wherein the soy starch is pea starch.

4. 3. The cheese-like food product according to claim 1 or 2, wherein the soybean starch is an oxidized starch.

5. 3. The cheese-like food according to claim 1 or 2, wherein the packaging material is a plastic packaging material or an aluminum foil.

6. The cheese-like food product according to claim 1 or 2, further comprising a vegetable protein.

7. The cheese-like food according to claim 1 or 2, further comprising vegetable oil or fat.

8. A composition for improving packaging peelability of cheese-like foods, comprising soybean starch.

9. A method for improving the peelability of a cheese-like food product comprising including soy starch in the cheese-like food product.

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