Manufacturing method for cheese-flavored confectionery

Abstract

The present invention provides a method for producing high-quality cheese-flavored confectionery, even when using cheese substitute ingredients as raw materials for cheese substitutes without processing them into cheese substitutes (in other words, without manufacturing cheese substitutes from the raw materials of cheese substitutes). [Solution] A method for producing cheese-flavored confectionery, comprising mixing (A) a milk protein concentrate containing casein, (B) oil and fat, and (C) an emulsifier, wherein the method does not involve acid agglutination of the composition containing (A).

Description

Technical Field

[0001] The present invention relates to a method for producing a cheese-flavored confectionery. The present invention also relates to a method for producing a frozen cheese-flavored confectionery.

Background Art

[0002] Confectioneries produced using cheese as a raw material or cheese-flavored confectioneries are highly popular among consumers, and various cheese-containing confectioneries or cheese-flavored confectioneries have been proposed and sold conventionally.

[0003] For example, Patent Document 1 describes a cheesecake-like food using lactic acid-fermented egg white. Patent Document 2 describes a rare cheesecake containing cheese, a thickening stabilizer, an emulsion stabilizer and a gelling agent, which has been sterilized with a UHT (ultra-high temperature heat treatment) sterilizer, wherein the emulsion stabilizer comprises curdlan.

[0004] Patent Document 3 describes a method for producing a fermented dairy dessert, characterized by containing 10% or more of a fermented dairy product (yogurt, cheese), using curdlan as a thickener to adjust the viscosity at 70°C to 90 poise or more, filling at 65°C or higher, and using a gelling agent to make the dessert solid at normal temperature.

[0005] Patent Document 4 describes a cheesecake premix, which is composed of a pasty cake base containing cheeses, sugars, and a foaming agent, which is obtained by foaming (overrun) a raw material mixture containing no protein component such as egg that increases water activity, filling and sealing the foamed mixture in an airtight container, and subjecting the container to heat sterilization, and a powdery cake mix containing at least wheat flour and baking powder.

[0006] Patent Document 5 describes a dry mix that can be used to produce a sugar-free cheesecake filling, containing a milk solid component, fat, a pre-gelatinized starch concentrate, a cheese-flavored sauce and solid, a phosphate gelling agent, an emulsifier component, a sugar-free sweetener, and a granular mixture of maltodextrin.

[0007] Patent Document 6 describes cheesecakes characterized in that a foaming agent containing cheeses, sweeteners, foaming natural and / or synthetic creams and heat-coagulating proteins and / or polysaccharides as essential components is contained in an open container after being subjected to a heat history above the sterilization temperature.

[0008] Cream cheese and mascarpone cheese, used as main ingredients in cheese-containing confectionery such as cheesecake and tiramisu, improve in quality when their amount is increased, but this increases manufacturing costs, which is a challenge. To solve this problem, it has been proposed to use cheese substitutes instead of cheese as ingredients. However, when cheese substitutes are manufactured from the raw materials of the cheese substitutes and then used to manufacture cheese-flavored confectionery, the increased manufacturing process can actually increase manufacturing costs and lower the quality of the confectionery compared to using commercially available cheese. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2010-220565 [Patent Document 2] Japanese Patent Publication No. 2006-262862 [Patent Document 3] Japanese Patent Application Publication No. 9-191837 [Patent Document 4] Japanese Patent Application Publication No. 9-23806 [Patent Document 5] Japanese Patent Application Laid-Open No. 62-104544 [Patent Document 6] Japanese Patent Application Publication No. 1982-1982 [Overview of the Initiative] [Problems that the invention aims to solve]

[0010] This invention has been made in view of the above circumstances, and the problem it aims to solve is to provide a method for producing high-quality cheese-flavored confectionery, even when using raw materials for cheese substitutes as ingredients for cheese-flavored confectionery without processing them into cheese substitutes (i.e., without manufacturing cheese substitutes from the raw materials for cheese substitutes). [Means for solving the problem]

[0011] As a result of diligent research to solve the above-mentioned problems, the inventors of this invention have found that cheese-flavored confectionery made using specific raw materials can have a quality comparable to confectionery made using cheese as an ingredient, even if the raw materials for the cheese substitute are not processed into a cheese substitute (in other words, without manufacturing a cheese substitute from the raw materials for the cheese substitute). Through further research, the inventors have completed this invention. In other words, the present invention is as follows:

[0012] [1] A method for manufacturing cheese-flavored confectionery, This includes mixing (A) through (C) below, and The above method is a method of producing a composition containing the following (A) without acid flocculation: (A) Milk protein concentrate containing casein, (B) fats and oils; (C) Emulsifier. [2] The method for producing milk according to [1], wherein (A) is at least one selected from the group consisting of TMP, MPC, MPI, MCI, casein or a salt thereof, and whole milk powder. [3] The manufacturing method according to [1] or [2], wherein the melting point of (B) is 5 to 60°C. [4] The method of manufacture according to any one of [1] to [3], wherein (B) is at least one selected from the group consisting of palm oil, margarine, butter, and shortening. [5] The method for producing a product according to any one of [1] to [4], wherein (C) is at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. [6] A method of manufacturing according to any one of [1] to [5], further comprising mixing (D) water and (E) cream in addition to (A) to (C) above. [7] The proportions of (A), (B), and (D) to the total weight of (A), (B), (C), (D), and (E) are, respectively: (A)9~15% by weight, (B) 20-63% by weight, (D)20~58.5% by weight The manufacturing method according to claim 6. [8] A method of manufacturing the confectionery according to any one of [1] to [7], wherein the ingredients of the confectionery substantially do not contain cheese. [9] In addition to (A) to (E) above, (F) eggs and (G) sugars are further mixed together. A method for producing a product according to any one of [6] to [8], comprising mixing the obtained mixture with (H) meringue. A method for producing frozen cheese-flavored confectionery, comprising freezing cheese-flavored confectionery produced by the manufacturing method described in any one of [1] to [9]. [Effects of the Invention]

[0013] According to the method for producing cheese-flavored confectionery of the present invention, even if the raw materials for cheese substitutes are used as ingredients for cheese-flavored confectionery without being processed into cheese substitutes (in other words, without manufacturing cheese substitutes from the raw materials for cheese substitutes), high-quality cheese-flavored confectionery comparable to that produced using cheese as an ingredient can be obtained. Since the method for producing a cheese-flavored confection of the present invention does not need to include a step of producing a cheese substitute from raw materials for the cheese substitute, the above-described high-quality cheese-flavored confection can be produced at low cost. MODE FOR CARRYING OUT THE INVENTION

[0014] In the present invention, the term "cheese-flavored confection" refers to a confection that can provide a cheese-like flavor. It should be noted that the cheese-flavored confection does not essentially require cheese as its raw material, and as long as the confection can provide a cheese-like flavor, even if cheese is not used as a raw material, it can be included in the cheese-flavored confection. In the present specification, the method for producing a cheese-flavored confection of the present invention may be referred to as "the production method of the present invention". Further, the cheese-flavored confection produced by the production method of the present invention may be referred to as "the confection of the present invention".

[0015] One of the features of the production method of the present invention is that it comprises mixing the following (A) to (C). In other words, one of the features of the production method of the present invention is that at least the following (A) to (C) are used as raw materials for the confection of the present invention. (A) Casein-containing milk protein concentrated material (B) Oil and fat (C) Emulsifier In the present specification, for convenience of explanation, the "casein-containing milk protein concentrated material", "oil and fat", and "emulsifier" may be simply referred to as "(A)", "(B)", and "(C)", respectively.

[0016] [(A) Casein-containing milk protein concentrated material] The "casein-containing milk protein concentrated material" used as (A) in the present invention refers to a milk protein concentrate that contains casein. Examples of (A) include TMP (Total Milk Protein), MPC (Milk Protein Concentrate), MPI (Milk Protein Isolate), MCI (Micellar Casein Isolate), casein or a salt thereof, and whole milk powder.

[0017] TMP refers to skim milk that has been co-precipitated (skim milk is adjusted to a low pH to precipitate casein and whey protein) and then dried. The protein content is 80% by weight or more, and the casein:whey protein ratio is approximately 8:2 (by weight).

[0018] MPC refers to skim milk that has been ultrafiltered and dried. It has a protein content of 80% by weight or more, and the casein:whey protein ratio is approximately 8:2 (by weight).

[0019] MPI refers to skim milk that has been ultrafiltered and dried. It has a protein content of 85% by weight or more, and the casein:whey protein ratio is approximately 8:2 (by weight).

[0020] MCI refers to skim milk that has been finely filtered and dried. It has a protein content of 80% by weight or more, and the casein:whey protein ratio is approximately 9:1 (by weight).

[0021] Examples of casein salts include calcium caseinate and sodium caseinate, with calcium caseinate being preferred.

[0022] Whole milk powder refers to dried whole milk. It has a protein content of 25% by weight or more, with a casein:whey protein ratio of approximately 8:2 (by weight).

[0023] WPC (Whey Protein Concentrate) has a protein content of 80% by weight or more, and a casein:whey protein ratio of 0:10 (by weight), and is not included in "(A) Milk protein concentrate material containing casein".

[0024] In the present invention, the "(A) casein-containing milk protein concentrate" is preferably one with a protein content of 80% by weight or more. In one embodiment, the "(A) casein-containing milk protein concentrate" is preferably at least one selected from the group consisting of TMP, MPC, calcium caseinate, and whole milk powder, and more preferably at least one selected from the group consisting of TMP, MPC, and calcium caseinate.

[0025] [(B) Fats and oils] The fats and oils used as (B) in the present invention are not particularly limited as long as they can be used in the manufacture of confectionery. From the viewpoint of obtaining higher quality cheese-flavored confectionery, the melting point of the fats and oils is preferably 5°C to 60°C, and more preferably 10°C to 60°C. In the present invention, the melting point of (B) is measured using a differential scanning calorimeter (e.g., Seiko Instruments Inc.'s "DSC6100"). Examples of such fats and oils include palm oil, margarine, butter, shortening, etc. One type of fat or oil may be used alone, or two or more types may be used in combination.

[0026] (B) (i.e., fat) is preferably palm oil.

[0027] The method for producing (B) (i.e., oils and fats) used in the present invention is not particularly limited and may be produced by known methods or similar methods. Commercially available products may also be used.

[0028] [(C) Emulsifier] The emulsifier used as (C) in the present invention is not particularly limited as long as it can be used in the manufacture of confectionery, but examples include glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, lecithin (including enzymatically hydrolyzed lecithin), etc. Examples of glycerin fatty acid esters include monoglycerin fatty acid esters and polyglycerin fatty acid esters (e.g., diglycerin fatty acid esters, tetraglycerin fatty acid esters, hexaglycerin fatty acid esters, decaglycerin fatty acid esters, etc.). These emulsifiers may be used individually or in combination of two or more.

[0029] As an emulsifier, a mixture of glycerin fatty acid ester, sucrose fatty acid ester, and lecithin is most preferred. When using a single emulsifier, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, or lecithin are preferred, with glycerin fatty acid ester being more preferred.

[0030] The method for producing (C) (i.e., the emulsifier) ​​used in the present invention is not particularly limited and may be produced by a method known or equivalent. Alternatively, commercially available emulsifier formulations may be used.

[0031] The manufacturing method of the present invention may further mix in ingredients other than (A) to (C). The ingredients other than (A) to (C) are not particularly limited as long as they do not impair the purpose of the present invention, and ordinary confectionery ingredients may be used, but examples include water, milk, cream, eggs, sugars, grain flour (e.g., wheat flour, rice flour, etc.), gelling agents (e.g., gelatin, agar, etc.), milk enzyme processed products, sweeteners other than sugars (e.g., high-intensity sweeteners, etc.), salt, acidulants, seasonings, starches, baking powder, fruits, nuts, yeast, pH adjusters, antioxidants, thickeners, flavorings, colorants, defoaming agents, etc.

[0032] The manufacturing method of the present invention uses (A) a casein-containing milk protein concentrate, (B) oils and fats, and (C) an emulsifier as ingredients for the confectionery of the present invention, without processing them into a cheese substitute (in other words, without manufacturing a cheese substitute). That is, the manufacturing method of the present invention preferably does not involve manufacturing a cheese substitute from a composition containing at least (A), or in other words, the manufacturing method of the present invention preferably does not involve the steps necessary to manufacture a cheese substitute from a composition containing (A).

[0033] Specifically, the manufacturing method of the present invention preferably does not involve acid agglutination of the composition containing (A). Here, the composition containing (A) is not particularly limited in terms of components other than (A) or the form of the composition, as long as it contains at least (A). In one embodiment, the composition containing (A) may further contain, in addition to (A), other ingredients for the confectionery of the present invention.

[0034] In the present invention, "acid agglutination" of a composition containing (A) means adding an acid to the composition containing (A) to agglutinate the milk protein (casein). Examples of acids include citric acid and acetic acid. In the production method of the present invention, for the purpose of flavoring, an acid-containing flavoring such as lemon juice can be added in an amount that does not cause acid agglutination. For example, when adding a flavoring such as lemon juice for the purpose of flavoring, the proportion of the flavoring to the total weight of the confectionery ingredients is preferably 0.05% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 0.5% by weight or more. Also, the proportion of the flavoring to the total weight of the confectionery ingredients is preferably 8% by weight or less, more preferably 6% by weight or less, and particularly preferably 5% by weight or less.

[0035] In one embodiment of the manufacturing method of the present invention, it is preferable to further mix (D) water and (E) cream in addition to (A) to (C). In this specification, "water" and "cream" may be referred to simply as "(D)" and "(E)" respectively for convenience of explanation.

[0036] [(D)Water] The water used as (D) in the present invention is not particularly limited as long as it can be used in the manufacture of confectionery, and examples include distilled water, purified water such as ion-exchanged water, tap water, alkaline electrolyzed water, etc.

[0037] [(E) Cream] In the present invention, the term (E) refers to a cream that includes not only raw milk, milk, or special milk from which components other than milk fat have been removed (so-called fresh cream), but also animal fats (such as milk fat) and / or vegetable fats to which additives (e.g., emulsifiers, stabilizers, etc.) have been added (vegetable cream, compound cream, etc.). The cream used in the present invention is not particularly limited as long as it can be used in the manufacture of confectionery, and for example, the fat content is not particularly limited.

[0038] The method for producing the cream used in this invention is not particularly limited and may be produced by a method known or a similar method. Commercially available products may also be used.

[0039] In the manufacturing method of the present invention, the proportion of (A) (i.e., casein-containing milk protein concentrate) to the total weight of (A), (B), (C), (D), and (E) is preferably 9% by weight or more, more preferably 11% by weight or more, and particularly preferably 12% by weight or more, from the viewpoint of obtaining a higher quality cheese-flavored confectionery. Furthermore, the proportion of (A) to the total weight of (A), (B), (C), (D), and (E) is preferably 15% by weight or less, more preferably 14% by weight or less, and particularly preferably 13% by weight or less, from the viewpoint of obtaining a higher quality cheese-flavored confectionery.

[0040] In the manufacturing method of the present invention, the proportion of (B) (i.e., fat) in the total weight of (A), (B), (C), (D), and (E) is preferably 20% by weight or more, more preferably 31% by weight or more, and particularly preferably 41% by weight or more, from the viewpoint of obtaining a higher quality cheese-flavored confectionery. Furthermore, the proportion of (B) in the total weight of (A), (B), (C), (D), and (E) is preferably 63% by weight or less, more preferably 52% by weight or less, and particularly preferably 42% by weight or less, from the viewpoint of obtaining a higher quality cheese-flavored confectionery.

[0041] In the manufacturing method of the present invention, the proportion of (C) (i.e., emulsifier) ​​to the total weight of (A), (B), (C), (D), and (E) is preferably 0.5% by weight or more, more preferably 1.3% by weight or more, and particularly preferably 1.7% by weight or more, from the viewpoint of obtaining a higher quality cheese-flavored confectionery. Furthermore, the proportion of (C) to the total weight of (A), (B), (C), (D), and (E) is preferably 3% by weight or less, more preferably 2.4% by weight or less, and particularly preferably 1.8% by weight or less, from the viewpoint of obtaining a higher quality cheese-flavored confectionery.

[0042] In the manufacturing method of the present invention, the proportion of (D) (i.e., water) to the total weight of (A), (B), (C), (D), and (E) is preferably 20% by weight or more, more preferably 30% by weight or more, and particularly preferably 39% by weight or more, from the viewpoint of obtaining a higher quality cheese-flavored confectionery. Furthermore, the proportion of (D) to the total weight of (A), (B), (C), (D), and (E) is preferably 58.5% by weight or less, more preferably 50% by weight or less, and particularly preferably 40% by weight or less, from the viewpoint of obtaining a higher quality cheese-flavored confectionery.

[0043] In the manufacturing method of the present invention, the proportion of (E) (i.e., cream) to the total weight of (A), (B), (C), (D), and (E) is preferably 3% by weight or more, more preferably 4.5% by weight or more, and particularly preferably 6% by weight or more, from the viewpoint of obtaining a higher quality cheese-flavored confectionery. Furthermore, the proportion of (E) to the total weight of (A), (B), (C), (D), and (E) is preferably 10% by weight or less, more preferably 8.5% by weight or less, and particularly preferably 7% by weight or less, from the viewpoint of obtaining a higher quality cheese-flavored confectionery.

[0044] In the manufacturing method of the present invention, the proportions of (A), (B), and (D) to the total weight of (A), (B), (C), (D), and (E) are, (A)9~15% by weight, (B) 20-63% by weight, (D)20~58.5% by weight It is preferable that this be the case.

[0045] Furthermore, in the manufacturing method of the present invention, the proportions of (A), (B), (C), and (D) to the total weight of (A), (B), (C), (D), and (E) are, respectively, (A)9~15% by weight, (B) 20~63% by weight, (C) 0.5-3% by weight, and (D)20~58.5% by weight It is preferable that it be so.

[0046] Furthermore, in the manufacturing method of the present invention, the proportions of (A), (B), (C), (D), and (E) to the total weight of (A), (B), (C), (D), and (E) are, (A)9~15% by weight, (B) 20~63% by weight, (C)0.5~3% by weight, (D) 20-58.5% by weight, and (E)3~10% by weight It is particularly preferable that this be the case.

[0047] In the manufacturing method of the present invention, a portion or all of the cheese used when manufacturing confectionery using cheese as an ingredient can be replaced with (A), (B), and (C). Preferably, a portion or all of the cheese used when manufacturing confectionery using cheese as an ingredient can be replaced with (A), (B), (C), (D), and (E). The proportion of the total weight of (A), (B), (C), (D), and (E) to the total weight of the confectionery ingredients is preferably about the same as the proportion of the weight of cheese used when manufacturing confectionery using cheese as an ingredient. From the viewpoint of obtaining a higher quality cheese-flavored confectionery, the proportion of the total weight of (A), (B), (C), (D), and (E) to the total weight of the confectionery ingredients is preferably 15% by weight or more, more preferably 20% by weight or more, and particularly preferably 30% by weight or more. Furthermore, from the viewpoint of obtaining a higher quality cheese-flavored confectionery, the proportion of the total weight of (A), (B), (C), (D), and (E) to the total weight of the ingredients of the confectionery of the present invention is preferably 65% ​​by weight or less, more preferably 63% by weight or less, and particularly preferably 60% by weight or less.

[0048] In one embodiment of the present invention, the manufacturing method further involves mixing (F) eggs and (G) sugars in addition to (A) to (E) above, Preferably, the mixture obtained is mixed with (H) meringue. The cheese-flavored confectionery produced by the above manufacturing method is preferably tiramisu-flavored confectionery. In this specification, "eggs," "sugars," and "meringue" may be referred to simply as "(F)," "(G)," and "(H)," respectively, for convenience of explanation.

[0049] [(F)Egg] The egg used as (F) in the present invention is not particularly limited as long as it can be used in the manufacture of confectionery, but examples include liquid egg (liquid whole egg, liquid egg yolk, liquid egg white), dried egg (dried whole egg, dried egg yolk, dried egg white) and their rehydrated products, frozen egg (frozen whole egg, frozen egg yolk, frozen egg white) and their thawed products. Liquid egg yolk, dried egg yolk and their rehydrated products, and frozen egg yolk are preferred as the egg used as (F). These eggs may be used individually or in combination of two or more types.

[0050] The method for producing eggs used in this invention is not particularly limited and may be done by known methods or similar methods. Commercially available eggs may also be used.

[0051] From the viewpoint of obtaining a higher quality cheese-flavored confectionery, the proportion of (F) (i.e., egg) in the total weight of the ingredients of the confectionery of the present invention is preferably 5% by weight or more, more preferably 8% by weight or more, and particularly preferably 10% by weight or more. Furthermore, from the viewpoint of obtaining a higher quality cheese-flavored confectionery, the proportion of (F) in the total weight of the ingredients of the confectionery of the present invention is preferably 25% by weight or less, more preferably 20% by weight or less, and particularly preferably 15% by weight or less. Note that the weight of dried egg is converted to the weight after rehydration.

[0052] [(G) Sugar] The sugars used as (G) in this invention are not particularly limited as long as they can be used in the manufacture of confectionery, but examples include monosaccharides such as glucose and fructose; disaccharides such as sucrose, maltose, lactose, and trehalose; oligosaccharides; and sugar alcohols such as xylitol, maltitol, sorbitol, and reduced starch syrup. Alternatively, refined sugar (sugar), granulated sugar, and coarse sugar may also be used. These sugars may be used individually or in combination of two or more.

[0053] The method for producing (G) (i.e., sugars) used in the present invention is not particularly limited and may be produced by known methods or similar methods. Commercially available products may also be used.

[0054] From the viewpoint of obtaining a higher quality cheese-flavored confectionery, the proportion of (G) (i.e., sugars) in the total weight of the ingredients of the confectionery of the present invention is preferably 1% by weight or more, more preferably 1.5% by weight or more, and particularly preferably 2% by weight or more. Furthermore, from the viewpoint of obtaining a higher quality cheese-flavored confectionery, the proportion of (G) in the total weight of the ingredients of the confectionery of the present invention is preferably 12% by weight or less, more preferably 10% by weight or less, and particularly preferably 9% by weight or less.

[0055] [(H) Meringue] Meringue refers to a food ingredient obtained by whipping egg whites, or egg whites with added sugars. The meringue used in the present invention can be produced by whipping egg whites, or a mixture containing egg whites and sugars. In the present invention, the egg whites used in the meringue are not particularly limited as long as they can be used in the manufacture of confectionery, but examples include liquid egg whites, dried egg whites and their rehydrated products, frozen egg whites and their thawed products. In the present invention, the sugars used in the meringue are not particularly limited as long as they can be used in the manufacture of confectionery, but examples include granulated sugar, sugar (refined sugar), trehalose, etc. The sugar content in the meringue is preferably 18 to 36% by weight, and more preferably 20 to 32% by weight. The method of whipping is not particularly limited, and can be carried out by, for example, whipping egg whites, or a mixture containing egg whites and sugars, using an electric mixer or the like. Alternatively, it may be whipped by hand using a whisk or the like. The foaming treatment of egg white, or a mixture containing egg white and sugars, may be carried out under any temperature conditions as long as the mixture can foam, but it can usually be carried out under conditions of 5 to 30°C (preferably 10 to 25°C).

[0056] Next, the mixture containing (A) to (G) is mixed with (H) meringue. The proportion of (H) (i.e., meringue) in the ingredients of the confectionery of the present invention is preferably 18 to 36% by weight, and more preferably 23 to 32% by weight.

[0057] The manufacturing method of the present invention may be such that the ingredients of the confectionery of the present invention substantially do not contain cheese. In the present invention, "substantially cheese-free" means either (1) the ingredients of the confectionery of the present invention do not contain any cheese at all, or (2) the ingredients of the confectionery of the present invention contain cheese in an extremely small amount that does not affect the quality of the confectionery of the present invention (for example, the proportion of cheese to the total weight of the ingredients of the confectionery of the present invention is 1% by weight or less, preferably 0.5% by weight or less). Furthermore, "cheese" as used herein refers to natural cheese; processed cheese; or food or food material manufactured using natural cheese or processed cheese.

[0058] According to the manufacturing method of the present invention, high-quality cheese-flavored confectionery can be obtained. More specifically, the confectionery of the present invention (cheese-flavored confectionery manufactured by the manufacturing method of the present invention) may have an appropriate hardness (i.e., it may have the same hardness as confectionery made using cheese as an ingredient, be slightly harder than such confectionery, or be slightly softer than such confectionery). Here, the hardness of the cheese-flavored confectionery refers to the amount of force required to begin chewing the confectionery.

[0059] Furthermore, the confectionery of the present invention may have a moderate melt-in-the-mouth quality (i.e., it may melt as easily as confectionery made using cheese as an ingredient, melt slightly less easily than said confectionery, or melt slightly more easily than said confectionery). Here, the melt-in-the-mouth quality of cheese-flavored confectionery refers to the total time from the start of chewing until the confectionery disappears from the mouth (the longer the time, the slower it melts).

[0060] Furthermore, the confectionery of the present invention may have a moderate smoothness (i.e., a smoothness equivalent to that of confectionery made using cheese as an ingredient, or slightly smoother than said confectionery, or slightly rougher than said confectionery). Here, the smoothness of the cheese-flavored confectionery refers to the smoothness of the texture felt when the dough is placed in the mouth.

[0061] Furthermore, the confectionery of the present invention may have a moderate richness (i.e., the flavor persistence is equivalent to that of confectionery made using cheese as an ingredient, or the flavor persists slightly longer than that confectionery, or the flavor does not persist slightly longer than that confectionery). Here, the richness of the cheese-flavored confectionery refers to the total length of time from the start of chewing until the flavor of the dough disappears from the mouth.

[0062] According to the manufacturing method of the present invention, it is possible to obtain a cheese-flavored confectionery that preferably has a moderate hardness, moderate melt-in-the-mouth texture, moderate smoothness, and moderate richness.

[0063] In the present invention, the degree of hardness, melt-in-the-mouth quality, smoothness, and richness of the cheese-flavored confectionery can all be evaluated by sensory tests conducted by a panel of experts.

[0064] The types of confectionery of the present invention are not particularly limited as long as they can be manufactured using (A) to (C) as raw materials, but examples include tiramisu-flavored confectionery, pudding, mousse, bavarian cream, ice cream, cassata, terrine and other chilled desserts; cheesecake (e.g., baked cheesecake, no-bake cheesecake, soufflé cheesecake)-flavored confectionery, tarts, muffins, madeleines, financiers, cookies, pies, scones, canelés and other baked goods.

[0065] The confectionery of the present invention can be frozen and served as frozen cheese-flavored confectionery. The confectionery of the present invention can retain the same high quality (hardness, melt-in-your-mouth texture, smoothness, and richness) as before freezing, even after freezing and thawing. Therefore, the present invention also provides a method for producing frozen cheese-flavored confectionery, which includes freezing the cheese-flavored confectionery produced by the production method of the present invention.

[0066] The method for freezing the confectionery of the present invention is not particularly limited and can be carried out by a method known in itself or a similar method. Similarly, the method for thawing the frozen confectionery of the present invention is not particularly limited and can be carried out by a method known in itself (e.g., natural thawing, microwave thawing, refrigeration thawing, etc.) or a similar method. [Examples]

[0067] The present invention will be further illustrated in the following examples, but the present invention is not limited in any way by these examples. Unless otherwise specified, percentages are by weight. Furthermore, unless otherwise specified, the raw materials used in the following examples are all commercially available for food use.

[0068] Table 1 shows the base formulation of the cheese substitute ingredients.

[0069] [Table 1]

[0070] In Examples 1 to 3, the following raw materials were used as milk protein concentrate, oils and fats, and emulsifiers. Milk protein concentrate: Whole milk protein concentrate, Milk Create CC (Nippon Shinyaku Co., Ltd.) Oils and fats: Palm oil Emulsifier: Emulsifier preparation containing glycerin fatty acid ester, sucrose fatty acid ester, and lecithin, DK Creamer E-50S (Daiichi Kogyo Seiyaku Co., Ltd.)

[0071] Example 1: Production of Tiramisu-flavored confectionery Using the ingredients listed in Table 2, a tiramisu-flavored confection was manufactured according to the following procedure (hereinafter referred to as "Tiramisu of Example 1"). (1) The cheese substitute ingredients ((a) to (g) in Table 2) were added to (h) egg yolk and (i) granulated sugar and mixed. (2) (j) Add (k) granulated sugar to the egg whites in three batches and whisk until stiff peaks form. (3) Add the meringue obtained in (2) to the mixture obtained in (1) above in three batches and mix gently. (4) Place the biscuits soaked in coffee syrup in the container, and then fill the container with the mixture obtained in (3) up to about a quarter of its capacity. (5) Place the biscuits soaked in coffee syrup again on top of the layer filled in (4) above, then fill the container with the mixture obtained in (3) above to 90% capacity, cool it in the refrigerator for 1 hour, and then freeze it. (6) After freezing, cocoa powder was sprinkled on top of the layer filled in (5) above. (7) The tiramisu-flavored confectionery obtained was thawed naturally and subjected to sensory evaluation.

[0072] [Table 2]

[0073] Example 2: Production of baked cheesecake-flavored confectionery Using the ingredients listed in Table 3, a baked cheesecake-flavored confection was manufactured according to the following procedure (hereinafter referred to as "Baked Cheesecake of Example 2"). (1) Add the cheese substitute ingredients ((a) to (g) in Table 3) to (h) whole eggs, (i) granulated sugar, and (j) fresh cream and mix well. (2) Add the sifted (k) cake flour to the mixture obtained in (1) and mix, then add the (l) lemon juice and mix further. (3) Fill the container with the mixture obtained in (2) above to 80% capacity and bake in an oven at 180°C for 40 minutes. (4) The baked product (baked cheesecake-flavored confectionery) was allowed to cool and then frozen. (5) The obtained baked cheesecake-flavored confectionery was thawed naturally and subjected to sensory evaluation.

[0074] [Table 3]

[0075] Example 3: Production of rare cheesecake flavored confectionery Using the ingredients listed in Table 4, a rare cheesecake-flavored confection was manufactured according to the following procedure (hereinafter referred to as "Rare Cheesecake of Example 3"). (1) (l) Milk and (k) Fresh cream were mixed together and heated in a water bath at 50°C. (2) (m) Gelatin and (n) water for gelatin were mixed and dissolved in a water bath. (3) The mixture heated in a water bath as described in (1) and (2) above was thoroughly mixed with the cheese substitute ingredients ((a) to (g) in Table 4), (h) cream cheese, (i) vanilla extract, and (j) granulated sugar. (4) A mixture of crushed biscuits and melted butter was spread in a container, the mixture obtained in (3) was filled into the container, cooled to below 10°C, and then frozen. (5) The obtained rare cheesecake-flavored confectionery was thawed naturally and subjected to sensory evaluation.

[0076] [Table 4]

[0077] (Sensory evaluation) A control sample, prepared in the same manner as in Examples 1-3 except that the cheese substitute ingredients (Tables 2, 3, and (a)-(g) in Table 4) were replaced with mascarpone cheese, was evaluated for the following items.

[0078] <Evaluation Criteria> After tasting each evaluation sample, a panel of three experts collectively scored each sample in 0.5-point increments based on the following criteria, which use similar controls (tiramisu, baked cheesecake, and rare cheesecake) as benchmarks, to determine the final evaluation score.

[0079] Hardness: The amount of force required to begin chewing the candy. 3 points: Significantly harder than the control candy. 2 points: Harder than the control candy. 1 point: Slightly harder than the control candy. 0 points: Hardness equivalent to control candy. -1 point: Slightly softer than Control's confectionery. -2 points: Softer than the candy in the control section. -3 points: Noticeably softer than the control candy.

[0080] Melt-in-the-mouth: The total time it takes for the food to disappear from your mouth from the start of chewing (the longer the time, the slower it melts in your mouth). 3 points: Significantly less likely to melt than the control candy. 2 points: Less likely to melt than control candies. 1 point: Slightly less likely to melt than the control candy. 0 points: Melts as easily as control candy. -1 point: Melts slightly more easily than the control candy. -2 points: Melts more easily than Control's candy. -3 points: Melts noticeably more easily than the control candy.

[0081] Smoothness: The smoothness of the texture felt when the dough is placed in the mouth. 3 points: Significantly smoother than the control confectionery. 2 points: Smoother than Control's sweets. 1 point: Slightly smoother than Control's confectionery. 0 points: Smoothness equivalent to Control's confectionery. -1 point: Slightly rougher than Control's candy. -2 points: Rougher texture than Control's candy. -3 points: Noticeably rougher than the control candy.

[0082] Richness: The total time from the start of chewing until the flavor of the dough disappears from the mouth. 3 points: The flavor lasts significantly longer than the control candy. 2 points: The flavor lasts longer than control candies. 1 point: The flavor lasts slightly longer than the control candy. 0 points: Flavor duration is equivalent to that of the control confectionery. -1 point: The flavor doesn't last as long as the control candy. -2 points: The flavor doesn't last as long as the control candy. -3 points: Taste does not last significantly longer than that of the control confection

[0083] A score of 3 is assigned when the evaluation score X satisfies "-1 point < X < 1 point", a score of 2 is assigned when X satisfies "-2 points < X ≦ -1 point or 1 point ≦ X < 2 points", a score of 1 is assigned when X satisfies "-3 points < X ≦ -2 points or 2 points ≦ X < 3 points", and a score of 0 is assigned when X is "-3 points or 3 points". The total score (maximum 12 points, minimum 0 points) of the four items (hardness, melt-in-mouth property, smoothness, and richness) was calculated and defined as the comprehensive evaluation. For the comprehensive evaluation, a higher score is more preferable, and the maximum 12 points is the most preferable.

[0084] <Judgment> The comprehensive evaluation was judged according to the following criteria. Comprehensive evaluation of 7 points or more: Pass Comprehensive evaluation of less than 7 points: Fail

[0085] <Test 1> A tiramisu-flavored confection was produced in the same manner as in Example 1, except that the milk protein concentrated material was not used (Comparative Example 1) or the emulsifier was not used (Comparative Example 2). Sensory evaluation was performed on the confections produced in the control, Comparative Example 1, Comparative Example 2, and Example 1. Table 5 shows the raw materials used in the control, Comparative Example 1, Comparative Example 2, and Example 1, and the results of the sensory evaluation.

[0086] [Table 5]

[0087] As shown in Table 5, the tiramisu of Example 1 had quality substantially equivalent to that of the control tiramisu produced using mascarpone cheese as a raw material. On the other hand, the tiramisu of Comparative Examples 1 and 2 did not have quality equivalent to that of the control tiramisu.

[0088] Table 6 shows the results of the sensory evaluation of the baked cheesecake of Example 2 and the rare cheesecake of Example 3.

[0089] [Table 6]

[0090] As shown in Table 6, the baked cheesecake of Example 2 had almost the same quality as the control baked cheesecake made using mascarpone cheese as an ingredient. The rare cheesecake of Example 3 was of almost the same quality as the control rare cheesecake made using mascarpone cheese as an ingredient.

[0091] From the above test results, it was confirmed that the confectionery of the present invention, manufactured using specific ingredients (i.e., (A) to (C)), can have a quality comparable to that of confectionery manufactured using cheese as an ingredient, even if (A) to (C) are not processed into cheese substitutes (in other words, without manufacturing cheese substitutes).

[0092] <Exam 2> Tiramisu-flavored confectionery was produced in the same manner as in Example 1, except that the milk protein concentrate listed in Table 7 was used. In Comparative Example 3, whey protein concentrate was used as the milk protein concentrate. The results of the sensory evaluation are shown in Table 7. The milk protein concentrate used is as follows: Whole milk protein concentrate (TMP): Milk Create CC (Nippon Shinyaku Co., Ltd.) Milk protein concentrate (MPC): MGL85UF-LS (Nippon Shinyaku Co., Ltd.) Whey protein concentrate (WPC): Agri-Mark80 (Tokai Starch Co., Ltd.)

[0093] [Table 7]

[0094] Examples 1 and 4-6, which used a casein-containing milk protein concentrate, were of nearly the same quality as the control tiramisu. A milk protein concentrate with a protein content of 80% by weight or more is preferred. On the other hand, Comparative Example 3, which used a whey protein concentrate that did not contain casein, did not have the same quality as the control tiramisu.

[0095] <Exam 3> Tiramisu-flavored confectionery was produced in the same manner as in Example 1, except that the oils and fats listed in Table 8 were used. The results of the sensory evaluation are shown in Table 8.

[0096] [Table 8]

[0097] By using fats and oils with a melting point of 5°C or higher, we were able to produce a product with a quality close to that of the control tiramisu. Fats and oils with a melting point of 10°C or higher are more preferable.

[0098] <Exam 4> Tiramisu-flavored confectionery was prepared in the same manner as in Example 1, except that the emulsifiers listed in Table 9 were used. The results of the sensory evaluation are shown in Table 9. The emulsifiers used are as follows: Emulsifier preparation containing glycerin fatty acid ester, sucrose fatty acid ester, and lecithin: DK Creamer E-50S (Daiichi Kogyo Seiyaku Co., Ltd.) Monoglycerin fatty acid ester (C18:1, degree of polymerization 1): Sunsoft NO8070V (Taiyo Kagaku Co., Ltd.) Diglycerin fatty acid ester (C18:1, degree of polymerization 2): Poem DO-100V (Riken Vitamin Co., Ltd.) Tetraglycerin fatty acid ester (C18:1, degree of polymerization 4): MO-3S (Sakamoto Pharmaceutical Co., Ltd.) Hexaglycerin fatty acid ester (C18:1, degree of polymerization 6): MO-5S (Sakamoto Pharmaceutical Co., Ltd.) Decaglycerin fatty acid ester (C18:1, degree of polymerization 10): MO-7S (Sakamoto Pharmaceutical Co., Ltd.) Propylene glycol fatty acid ester (oleic acid): Rikemar PS-100V (Riken Vitamin Co., Ltd.) Sorbitan fatty acid ester (oleic acid): Poem O-80V (Riken Vitamin Co., Ltd.) Sucrose oleate (C18:1)*1:O-170 (Mitsubishi Chemical Corporation) Sucrose oleate (C18:1)*2:O-1570 (Mitsubishi Chemical Corporation) Lecithin (enzyme-hydrolyzed lecithin): Soy lecithin

[0099] [Table 9-1]

[0100] [Table 9-2]

[0101] All emulsifiers tested were able to produce a product with a quality close to that of the control tiramisu. As emulsifiers, mixtures of glycerin fatty acid esters, sucrose fatty acid esters, and lecithin are most preferred. When using a single emulsifier, glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, or lecithin are preferred, with glycerin fatty acid esters being more preferred.

[0102] <Test 5> Tiramisu-flavored confectionery was manufactured in the same manner as in Example 1, except that the base formulation of the cheese substitute ingredient listed in Table 1 was changed to the formulation listed in Table 10 (ingredients (h) to (k) in Table 2 were the same as in Example 1). The results of the sensory evaluation are shown in Table 10.

[0103] [Table 10-1]

[0104] [Table 10-2]

[0105] *1 Separated into two layers during cooling. *2 Poor shape retention, cannot be evaluated.

[0106] Even when the emulsifier content was 0.5% by weight (Example 20), it was possible to produce a tiramisu with almost the same quality as the control.

[0107] When the proportion of the milk protein concentrate was 4.0% by weight (Comparative Example 6) or 6.5% by weight (Comparative Example 7), it separated into two layers during cooling in a refrigerator. When the proportion of milk protein concentrate was 15.0% by weight (Example 21), it was possible to produce a tiramisu with almost the same quality as the control.

[0108] When the fat content was 20.0% by weight (Example 21) or 62.0% by weight (Example 22), it was possible to produce a tiramisu with almost the same quality as the control. When the fat content was 12.0% by weight (Comparative Example 9), the shape retention was poor and sensory evaluation could not be performed.

[0109] When the water content was 62.0% by weight (Comparative Example 8), it separated into two layers during cooling in a refrigerator. When the water content was 70.0% by weight (Comparative Example 9), the shape retention was poor and sensory evaluation could not be performed. [Industrial applicability]

[0110] According to the method for producing cheese-flavored confectionery of the present invention, even if the raw materials for cheese substitutes are used as ingredients for cheese-flavored confectionery without being processed into cheese substitutes (in other words, without manufacturing cheese substitutes from the raw materials for cheese substitutes), high-quality cheese-flavored confectionery comparable to that produced using cheese as an ingredient can be obtained. The present invention's method for producing cheese-flavored confectionery does not require a step of manufacturing a cheese substitute from raw materials for the cheese substitute, thus enabling the production of the aforementioned high-quality cheese-flavored confectionery at low cost.

Claims

1. A method for manufacturing cheese-flavored confectionery, This includes mixing (A) through (C) below, and The above method is a method of production that does not involve acid flocculation of a composition containing the following (A): (A) Milk protein concentrate containing casein, (B) fats and oils; (C) Emulsifier.

2. The manufacturing method according to claim 1, wherein (A) is at least one selected from the group consisting of TMP, MPC, MPI, MCI, casein or a salt thereof, and whole milk powder.

3. The manufacturing method according to claim 1, wherein the melting point of (B) is 5 to 60°C.

4. The manufacturing method according to claim 1, wherein (B) is at least one selected from the group consisting of palm oil, margarine, butter, and shortening.

5. The manufacturing method according to claim 1, wherein (C) is at least one selected from the group consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin.

6. The manufacturing method according to claim 1, further comprising mixing (D) water and (E) cream in addition to (A) to (C) above.

7. The proportions of (A), (B), and (D) to the total weight of (A), (B), (C), (D), and (E) are, respectively, (A) 9 to 15% by weight, (B) 20-63% by weight, and (D) 20-58.5% by weight The manufacturing method according to claim 6.

8. The manufacturing method according to claim 1, wherein the ingredients of the confectionery substantially do not contain cheese.

9. In addition to (A) through (E) above, (F) eggs and (G) sugars are further mixed together. The manufacturing method according to claim 6, comprising mixing the obtained mixture with (H) meringue.

10. A method for producing frozen cheese-flavored confectionery, comprising freezing cheese-flavored confectionery produced by the manufacturing method described in any one of claims 1 to 9.

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