Cheese modifiers and modified cheeses

Abstract

To provide a cheese modifier capable of making cheeses soft and smooth in texture, and modified cheeses containing the cheese modifier. [Solution] A cheese modifier characterized by containing lutein.

Description

Technical Field

[0006] ,

[0005]

[0001] The present invention relates to cheese modifiers and modified cheeses.

Background Art

[0002] Cheeses such as natural cheese and processed cheese are often eaten as they are, or heated and eaten with various toppings. In either case, cheeses are preferably soft and smooth in texture.

[0003] As a method for improving the texture of cheeses, a method of containing modified starch to improve the mouthfeel has been proposed (Patent Document 1). In addition, as a method for improving the texture of processed cheeses, a method of containing high amylose starch or pregelatinized high amylose starch has been proposed (Patent Document 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Since the method of Patent Document 1 is an improvement in texture by modified starch, the original roughness of cheeses cannot be eliminated, and a smooth texture cannot be obtained, resulting in a texture with a sense of incongruity. In addition, since the method of Patent Document 2 is a method of improving the texture by high amylose starch, the original smooth texture of cheese cannot be obtained, and the texture is improved to a sticky texture with a sense of incongruity.

[0006] The present invention aims to provide a cheese modifier capable of making cheeses soft and smooth in texture, and modified cheeses containing the cheese modifier. [Means for solving the problem]

[0007] The inventors have discovered that lutein, a carotenoid, modifies milk proteins contained in dairy raw materials, resulting in a softer and smoother texture for cheeses.

[0008] In other words, the present invention is as follows [1] to [2]. [1] A cheese modifier characterized by containing lutein. [2] A modified cheese containing milk protein and the cheese modifier described in [1], characterized in that the lutein content is 0.2 parts by mass or more per 1,000,000 parts by mass of milk protein. [Effects of the Invention]

[0009] The cheese modifier of the present invention can make cheeses soft and smooth in texture. [Modes for carrying out the invention]

[0010] [Cheese modifier] The cheese modifier of the present invention is characterized by containing lutein and can modify milk proteins to produce modified cheeses with a soft and smooth texture. The cheese modifier of the present invention will be described in detail below.

[0011] [Lutein] Lutein is a type of carotenoid pigment that is localized in the macula of the retina in living organisms. It is known to be a beneficial component for protecting the eyes from light by absorbing high-energy light entering the eye and removing reactive oxygen species generated by light. The cheese modifier of the present invention contains at least one of free lutein or esterified lutein. When lutein is included in a milk raw material containing milk protein, it binds to the milk protein, modifying it and making the texture of the modified cheese softer and smoother. It was previously unknown that lutein, a pigment, has such a milk protein modifying effect, and the present invention has discovered a new effect that could not be anticipated from the prior art.

[0012] Lutein can be derived from plants such as marigolds, kale, parsley, spinach, komatsuna, broccoli, lettuce, and pumpkin peel, or from animals such as chicken eggs, but plant-derived lutein is preferred from a flavor standpoint.

[0013] The cheese modifier of the present invention can be used in the form of a food material containing lutein that has been processed by extraction, pasteurization, drying, or powdering in a manner that does not cause loss of lutein. However, it is preferable that it be in the form of oil, W / O, O / W, or powder so that it can be uniformly dispersed in dairy raw materials containing milk protein. The cheese modifier of the present invention can be preferably used in the form of lutein dissolved in oil, for example, because lutein is oil-soluble. The cheese modifier of the present invention can also be used in the form of a mixture of dried animal or plant powder containing lutein with an oil such as rapeseed oil, gently heated, filtered, and then in which the lutein has dissolved in edible oil.

[0014] When using a cheese modifier of the present invention that is a dispersion of lutein-containing oil, such as rapeseed oil, in water or liquid sugar, the average particle size of the lutein-containing oil dispersed in water or liquid sugar is preferably 0.01 μm or more and 1000 μm or less. More preferably it is 0.05 μm or more and 500 μm or less, and most preferably it is 0.1 μm or more and 100 μm or less. Within this range, the dispersibility of lutein is improved, and the effects of the present invention can be more fully exhibited.

[0015] There are no particular limitations on the method for uniformly dispersing lutein-containing oil in water or liquid sugar, but for example, a propeller stirrer or a high-pressure homogenizer can be used. When using a propeller stirrer, the cheese modifier of the present invention can be obtained by stirring water or liquid sugar heated to 15-70°C with the propeller stirrer, gradually adding lutein-containing oil heated to 15-60°C, stirring at a stirring speed of 300-700 rpm for 10-30 minutes, and then homogenizing with a high-pressure homogenizer at a pressure of 10-30 MPa. Alternatively, when using a high-pressure homogenizer, the cheese modifier of the present invention can be obtained by stirring water or liquid sugar heated to 15-70°C with the propeller stirrer, gradually adding lutein-containing oil heated to 15-60°C, stirring at a stirring speed of 300-700 rpm for 10-15 minutes, and then homogenizing with a high-pressure homogenizer at a pressure of 10-30 MPa. The average particle size when lutein-containing oil was dispersed in water or liquid sugar was measured using a laser diffraction / scattering particle size distribution analyzer LA-950 (manufactured by Horiba, Ltd.).

[0016] The lutein content in the cheese modifier of the present invention is not particularly limited, but for example, 0.2 ppm to 20,000 ppm by mass is preferred. The lower limit is more preferably 1 ppm by mass or more, even more preferably 20 ppm by mass or more, and particularly preferably 200 ppm by mass or more. The upper limit is more preferably 10,000 ppm by mass or less, even more preferably 5,000 ppm by mass or less, and particularly preferably 2,000 ppm by mass or less. If the lutein content is within this range, the cheese modifier can be mixed in an appropriate amount into milk raw materials containing milk protein, and the effects of the present invention can be more fully exhibited.

[0017] As raw materials for lutein, commercially available products include, for example, "Lyc-O-Lutein 20% in Safflower Oil" (imported and sold by Sanbright Co., Ltd.) and "Lutein 20% Suspension" (imported and sold by Koyo Shokai Co., Ltd.), etc. Moreover, raw materials containing lutein may be made into paste or dried powder for use, or commercially available products in paste or powder form may be used. For example, kale powder (manufactured by Kodama Foods Co., Ltd.), parsley powder (manufactured by Kodama Foods Co., Ltd.), komatsuna fine powder (manufactured by MIKASA INDUSTRIES CO., LTD.), and CS parsley Y42 (manufactured by S&B FOODS INC.) are commercially available as powders of vegetables containing lutein.

[0018] The method for measuring the lutein content of the present invention was measured in accordance with Japanese Agricultural Standard (JAS) 0008:2019.

[0019] [Other components] In addition to lutein, the cheese modifier of the present invention can optionally use oils and fats, emulsifiers, saccharides, water, modified starch, preservatives, etc. within a range that does not impair the effects of the present invention.

[0020] [Modified cheeses] The modified cheeses of the present invention contain milk protein and the above-mentioned cheese modifier.

[0021] [Milk protein] The milk proteins of the present invention are all proteins obtained from dairy products, including, but not limited to, casein proteins, whey proteins, etc. Casein proteins are the main protein components in milk. Whey proteins are the remaining proteins after removing casein proteins from milk. It is sufficient to contain one or more of these milk proteins. As raw materials containing milk proteins when producing the modified cheeses of the present invention, for example, proteins contained in milk, skim milk, partially skimmed milk, cream, whey cream or buttermilk, or mixtures thereof can be mentioned. The milk can be derived from cows, goats, or sheep. Also, natural cheeses, process cheeses, which are manufactured cheeses, and foods mainly made from milk and the like can be used as raw materials, and by containing a cheese modifier therein, modified cheeses with a soft and smooth texture can be produced.

[0022] The modified cheeses of the present invention have a lutein content of 0.2 parts by mass or more per 1,000,000 parts by mass of milk protein. The lutein content is preferably 0.5 to 30.0 parts by mass, more preferably 2.0 to 10.0 parts by mass, per 1,000,000 parts by mass of milk protein. When it is 0.2 parts by mass or more, the lutein's effect of modifying milk protein can be fully exerted. Also, when it is 30.0 parts by mass or less, the balance between the softness and smoothness of the modified cheeses is good, and the effects of the present invention can be fully exerted.

[0023] The measuring method for the milk protein content of the present invention was measured according to the Kjeldahl method of the Japanese Pharmacopoeia.

[0024] [Cheeses] The cheeses of the present invention are those that meet the general standards of cheese in the Codex standards, or those that meet the natural cheeses and process cheeses in the ordinance regarding the component standards of milk and dairy products, or those that meet the fair competition rules regarding the labeling of natural cheeses, process cheeses, and cheese foods. Furthermore, foods produced using cheeses that meet the above conditions as raw materials are also included in the modified cheeses of the present invention.

[0025] The cheese modifier of the present invention only needs to be uniformly contained in cheeses containing milk protein, and may be added at any stage of cheese production. Alternatively, the cheese modifier may be added after the cheese has been produced, by dissolving it again or by other means. [Examples]

[0026] Next, the present invention will be explained with reference to examples.

[0027] [Manufacturing of cheese modifiers] (Examples 1-1 to 1-3, Comparative Example 1-1) Based on the formulation shown in Table 1, Example 1-1 was prepared by the following method. Specifically, using lutein oil (product name: Lutein 20% Suspension (imported and sold by Koyo Shokai Co., Ltd., lutein content 20g / 100g)), 100g of lutein oil and 9900g of rapeseed oil were mixed and stirred to obtain a 100-fold diluted lutein oil product (lutein content 2000 ppm by mass). Furthermore, 1000g of the 100-fold diluted lutein oil product and 9000g of rapeseed oil were heated, mixed, and stirred at 60°C to produce a cheese modifier (lutein content 200 ppm by mass). Similarly, cheese modifiers were prepared for Examples 1-2, 1-3, and Comparative Example 1-1 using the formulations shown in Table 1.

[0028] (Examples 2-1 to 2-5, Comparative Example 2-1) Based on the formulation shown in Table 2, Example 2-1 was manufactured by the following method. Specifically, using lutein oil (product name: Lutein 20% Suspension (imported and sold by Koyo Shokai Co., Ltd., lutein content 20g / 100g)), 1000g of lutein oil and 9000g of rapeseed oil were mixed and stirred to obtain a 10-fold diluted lutein oil product (lutein content 20000 ppm by mass). 9900g of reduced starch syrup (product name: Amamiru, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.: viscosity 880mPa·s / 20℃) and 100g of the 10-fold diluted lutein oil product were heated and mixed in a propeller stirrer at 60℃, stirred, and then homogenized under high pressure at 20MPa in a high-pressure homogenizer. After cooling to 15℃, a cheese modifier (lutein content 200 ppm by mass) was manufactured. Similarly, cheese modifiers were prepared for Examples 2-2, 2-3, and Comparative Example 2-1 using the formulations shown in Table 2.

[0029] (Manufacturing of modified cheeses 1) Cheeses were produced using the cheese modifiers of Examples 1-1 to 1-3 and Comparative Example 1-1 by the following method. 389g of cheddar cheese (containing 25.7g of milk protein per 100g of cheddar cheese) (100g of milk protein) was melted in a water bath at 80°C. 1g of the cheese modifiers of Examples 1-1 to 1-3 and Comparative Example 1-1 were added to the melted cheese and stirred until uniform. The mixture was then cooled to 5°C to produce modified cheeses (modified cheddar cheese). In addition, 485.5g of processed cheese (product name: 6P Cheese, manufactured by Snow Brand Megmilk Co., Ltd., containing 20.6g of milk protein per 100g of 6P Cheese) (100g of milk protein) was melted in a water bath at 80°C. 1g of the cheese modifiers of Examples 1-1 to 1-3 and Comparative Example 1-1 were added to the melted cheese and stirred until uniform. Afterward, the mixture was cooled to 5°C to produce modified cheeses (modified processed cheeses).

[0030] (Manufacturing of modified cheeses 2) Modified cheeses were produced using the cheese modifiers of Examples 2-1 to 2-3 and Comparative Example 2-1 by the following method. 300g of milk (1000g milk protein) was heated to 32°C, 10g of the cheese modifiers of Examples 2-1 to 2-3 and Comparative Example 2-1, and cheese starter culture were added and stirred. After stirring, the mixture was allowed to stand for 60 minutes to allow fermentation to proceed. Rennet was added and stirred, then allowed to stand again for 45 minutes to separate the curd (solid) and whey (liquid). The solidified curd was cut into small cubes with a knife and allowed to stand for 5 minutes after cutting. The cut curd was heated to 38°C over 30 minutes, stirring gently during heating to ensure uniform heating. The curd was then removed and the whey was drained. The curd was stacked and turned over periodically over 1 hour at 38°C. The curd was cut into small pieces, sprinkled evenly with salt, mixed in, and left to stand for another 30 minutes. The salted curd was packed into a mold and compressed under pressure for 3 hours. After removing it from the mold, it was aged at 5°C for 1 month to produce modified cheeses.

[0031] (Softness rating) The modified cheeses were prepared by molding them into cubes with sides of 2 cm. The stress value (N) was measured when the modified cheeses were compressed by 5 mm at 1 mm / sec using a rheometer manufactured by Yamaden Co., Ltd., with a conical plunger with a diameter of 15 mm and a height of 15 mm. Measurements were taken at room temperature and after heating in a toaster at 240°C for 2 minutes on a cooking sheet, followed by natural cooling to 40°C. To prevent deformation of the modified cheeses during heating in the toaster, they were heated in aluminum containers with sides of 2 cm. The modified cheeses produced in (Production of Modified Cheese 2) were cut from the center to form a cube with sides of 2 cm. The evaluation was based on relative values, with the stress value when using the cheese modifier of Comparative Example 1-1 or Comparative Example 2-1 set to 100. Furthermore, when measured at room temperature, the stress value of the modified cheeses using the cheese modifier of Comparative Example 1-1 was 15, and the stress value of the modified cheeses of Comparative Example 2-1 was 12. The relative stress values ​​were evaluated as follows: "1" if 110 or higher, "2" if less than 110 but 105 or higher, "3" if less than 105 but 95 or higher, "4" if less than 95 but 90 or higher, and "5" if less than 90. Only "5" and "4" were considered passing grades.

[0032] (Smoothness evaluation) The modified cheeses were prepared by shaping them into 1cm cubes, and their smoothness in the mouth was evaluated by 10 panelists using sensory evaluation. In this application, smoothness refers to a state where there is no grittiness when the cheese is placed in the mouth. In both cases, the cheeses were tasted and evaluated at room temperature and after being heated in a toaster at 240°C for 2 minutes on a baking sheet and then allowed to cool naturally to 40°C. The modified cheeses produced using the cheese modifiers of Comparative Example 1-1 or Comparative Example 2-1 were used as a baseline, and the texture was evaluated on a scale of 5 (very smooth), 4 (slightly smooth), 3 (same), 2 (slightly rough), and 1 (very rough). The average of the sensory evaluations from 10 panelists (rounded to the first decimal place) was used as the smoothness score, with a score of 4 or higher considered a pass.

[0033] [Table 1]

[0034] [Table 2]

[0035] (Evaluation results) Tables 1 and 2 show that cheese modifiers modify cheeses to have a softer and smoother texture. On the other hand, Comparative Examples 1-1 and 2-1 do not contain lutein, and therefore cannot modify milk proteins, and thus cannot modify the texture of the cheeses.

Claims

1. A cheese modifier characterized by containing lutein.

2. A modified cheese containing milk protein and the cheese modifier described in claim 1, characterized in that the lutein content is 0.2 parts by mass or more per 1,000,000 parts by mass of milk protein.

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