Cheese-like foods

Abstract

To provide a cheese-like food product that allows you to enjoy a good cheese flavor even when combined with meat-like foods. [Solution] A cheese-like food product containing 5-40% by mass of vegetable oil and 5-40% by mass of natural cheese, with a hardness of 1000g or less. However, the hardness was measured under the following conditions. Product temperature 5°C, 30mm diameter circular plunger, table speed 50mm / min Vegetable oil: • Solid fat content (SFC) at 35℃ is 7-40%

Description

Technical Field

[0001] The present invention relates to a cheese-like food product.

[0002] Cheese is a type of dairy product produced through processes such as coagulation and fermentation using milk, which is an animal-derived resource collected from cows, water buffaloes, sheep, goats, yaks and the like, as a raw material. In addition to being eaten as is, it is often used in combination with other food materials, and is used in various dishes such as pizza, pasta, gratin, risotto, cheese fondue and many others, with its demand increasing year by year.

[0003] On the other hand, against the background of growing preference for diets that do not include animal-derived foods including dairy products, rising prices of milk raw materials, and growing interest in environmental issues, development of plant-derived raw materials that can substitute for animal-derived milk raw materials has also been carried out. Even in the field of cheese, demand for cheese-like food products called analog cheese as a substitute for natural cheese is increasing. At the same time, food diversification has advanced in recent years, and provision of cheese-like food products having various textures and physical properties has been demanded.

[0004] There exist cheese-like food products that are fluid and in a sauce form at room temperature. Their soft texture and smooth melting in the mouth are preferred, and they are used in various applications such as topping sauces for meat dishes, fish dishes, bread and the like, and materials for confectionery and bread making for Western-style pastries, bread and the like. Patent Document 1 discloses a cheese sauce with improved shape retention properties and smooth appearance by containing cheese and welan gum. Patent Document 2 discloses a cheese sauce that can improve work characteristics and emulsification stability, and can also improve the flavor and texture of cheese through a combination of specific emulsifiers.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] The inventors have identified a new problem: when cheese-like foods are consumed in combination with meat-like foods, the cheese flavor may be perceived as weaker. The aforementioned cited literature did not adequately describe solutions to the new challenges.

[0007] The object of the present invention is to provide a cheese-like food that can be enjoyed even when combined with meat-like foods. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors have found that a cheese-like food containing vegetable oil having a specific solid fat content and natural cheese can solve the above problems, and have completed the present invention.

[0009] In other words, the present invention includes the following: (1) A cheese-like food product containing 5-40% by mass of vegetable oil and 5-40% by mass of natural cheese, with a hardness of 1000g or less. However, the hardness was measured under the following conditions. Product temperature 5°C, 30mm diameter circular plunger, table speed 50mm / min Vegetable oil: • Solid fat content (SFC) at 35℃ is 7-40% (2) A method for producing a cheese-like food product having a hardness of 1000g or less, comprising 5 to 40% by mass of vegetable oil that satisfies the following conditions and 5 to 40% by mass of natural cheese. However, the hardness was measured under the following conditions. Product temperature 5°C, 30mm diameter circular plunger, table speed 50mm / min Vegetable oil: • Solid fat content (SFC) at 35℃ is 7-40% (3) A food product that combines the cheese-like food product from (1) with a meat-like food product. (4) A method for producing a food product that combines the cheese-like food product described in (1) with a meat-like food product. (5) A method for improving the cheese flavor in a food product that combines the cheese-like food product described in (1) with a meat-like food product. [Effects of the Invention]

[0010] The present invention provides a cheese-like food product that allows consumers to enjoy a good cheese flavor even when consumed in combination with meat-like foods. [Modes for carrying out the invention]

[0011] The present invention will be described in detail below. In this specification, the "~" symbol indicating a numerical range means a value greater than or equal to a predetermined number (lower limit of the numerical range) and less than or equal to a predetermined number (upper limit of the numerical range). Furthermore, when upper and lower limits are indicated for a numerical range, these limits may be combined as appropriate, and the resulting numerical range will also be disclosed.

[0012] The cheese-like food of the present invention contains 5 to 40% by mass of vegetable oil that satisfies the condition of having a solid fat content (SFC) of 7 to 40% at 35°C. The preferred lower limit of the content is 6%, 7%, 8%, 9%, and more preferably 10%, 15%. The preferred upper limit of the content is 39%, 38%, 37%, 36%, and more preferably 35%, 34%, 33%, 32%, 31%. In order to obtain the effects of the present invention, it is necessary to satisfy the above numerical ranges. Below the lower limit is undesirable because the flavor of the cheese-like food intended in the present invention may not be obtained.

[0013] The solid fat content (SFC) at 35°C of the vegetable oil used in the cheese-like food of the present invention is 7-40%. Preferred upper limits for the solid fat content (SFC) are 39%, 38%, 37%, 36%, and 35%. If the solid fat content (SFC) at 35°C is within an appropriate range, a cheese-like food can be provided that allows consumers to enjoy a good cheese flavor even when consumed in combination with a meat-like food. In some embodiments, if the SFC exceeds 40%, the melt-in-the-mouth quality of the cheese-like food may deteriorate.

[0014] The vegetable oils used in the cheese-like food of the present invention are not limited to any particular type as long as they meet the above numerical range, but examples of usable oils are given below. Examples include soybean oil, high erucic acid rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, high oleic sunflower oil, rice bran oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter, sal fat, cocoa butter, etc., medium-chain triglyceride-linked oils (MCTs), as well as hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, processed oils that have undergone transesterification, and mixed oils thereof. Furthermore, when using high-erucic acid rapeseed oil, it is preferable that the erucic acid content in the high-erucic acid rapeseed oil be 30% by mass or more of the constituent fatty acid composition.

[0015] The cheese-like food of the present invention has a hardness of 1000g or less, as measured under the following conditions. More preferable upper limits are 900g, 800g, 700g, 600g, even more preferably 500g, 400g, and even more preferably 300g or less. A preferred lower limit is 50g. By satisfying the above numerical range, the cheese-like food of the present invention can be obtained. Measurement conditions: Product temperature 5°C, 30mm diameter circular plunger, table speed 50mm / min In this invention, the FUDOH Rheometer RTC-3002D, manufactured by Rheotech Co., Ltd., can be used as an example.

[0016] The cheese-like food of the present invention contains 5 to 40% by mass of natural cheese. The lower limit of the preferred content is 6% by mass, 7% by mass, 8% by mass, 9% by mass, and more preferably 10% by mass or 15% by mass. The upper limit of the preferred content is 39% by mass, 38% by mass, 37% by mass, 36% by mass, 35% by mass, 34% by mass, 33% by mass, 32% by mass, 31% by mass, and more preferably 30% by mass. When the content of natural cheese is within an appropriate range, it is possible to provide a cheese-like food that allows a favorable cheese flavor to be perceived even when eaten in combination with a meat-like food. In a certain aspect, if the blending amount of natural cheese is less than 5% by mass, the flavor may be poor, which is not preferable. If the content of natural cheese exceeds 40% by mass, the blending ratio of other raw materials may decrease, which is not preferable.

[0017] The type of natural cheese used in the present invention is not particularly limited, and fresh type, white mold type, blue mold type, chèvre type, washed type, hard and ultra-hard types can be used. Specific examples include mozzarella, cream cheese, cottage cheese, Camembert, Brie, Époisses, Livarot, Valençay, Crottin de Chavignol, Gorgonzola, Roquefort, Gouda, Maribo, Cheddar, Parmigiano-Reggiano, and the like, and at least one selected from the group consisting of these can be used. One or more types may be used in combination. The blending amount can be appropriately adjusted and used according to the intended flavor.

[0018] The cheese-like food of the present invention may appropriately contain milk fat derived from butter, fresh cream and the like as fats and oils other than vegetable fats and oils, and the flavor of the cheese-like food can be adjusted.

[0019] Starch may be used in the cheese-like food of the present invention. The type of usable starch is not particularly limited, and examples include starches obtained from corn, rice, potato, tapioca, pea, wheat, sweet potato and the like, and processed starches subjected to chemical or physical treatments such as phosphorylation, acetylation, etherification, octenylsuccination, and pregelatinization. Specific examples include phosphoric acid crosslinked starch, phosphorylated starch, oxidized starch, acetate starch, adipic acid crosslinked starch, hydroxypropyl starch, sodium octenylsuccinate starch, and sodium starch glycolate. One or more of these starches can be used.

[0020] Protein may be used in the cheese-like food of the present invention. The type of usable protein is not particularly limited, regardless of whether it is of animal or plant origin, and can be used without restriction. Examples of usable proteins include plant proteins such as soybean protein, corn protein, wheat protein, and pea protein, as well as animal proteins such as casein, egg albumin, milk protein, whey protein, gelatin, actin, myosin, and silk protein. Polypeptides, peptides, amino acids and the like may also be used. One or more of these proteins may be used in combination. When protein is used in the cheese-like food of the present invention, the protein content in the cheese-like food is preferably 10% by mass or less, and the upper limit of the preferred content is 9% by mass, 8% by mass. The lower limit of the preferred content is 0.1% by mass, 0.2% by mass, 0.3% by mass, 0.4% by mass, 0.5% by mass, and more preferably 1.0% by mass. When the protein content is within an appropriate range, it is possible to provide a cheese-like food that allows a favorable cheese flavor to be perceived even when eaten in combination with a meat-like food. In one embodiment, if the protein content exceeds 10% by mass, the blending viscosity during preparation of the cheese-like food increases, which may make production difficult.

[0021] The cheese-like food of the present invention may use emulsifiers within a range that does not affect the flavor. The emulsifiers that can be used are not particularly limited, and known emulsifiers can be used, with examples including lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, various organic acid monoglycerides such as acetate monoglyceride, tartaric acid monoglyceride, acetate tartaric acid mixed monoglyceride, citrate monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, and polyoxyethylene sorbitan fatty acid esters.

[0022] The cheese-like food of the present invention may use known raw materials and additives used in food. For example, pH adjusters such as phosphates, flavorings such as milk flavor and cheese flavor for flavoring, various spices, fruit purees and jams, sweeteners such as sucralose, aspartame and stevia for sweetening, and colorings such as beta-carotene, paprika extract and annatto extract for coloring may be used. In addition, shelf-life extenders such as glycine, sodium acetate and egg white lysozyme may be used to extend shelf life.

[0023] The following methods are examples of how to produce the cheese-like food product of the present invention. In addition to oils and fats and essential components of natural cheese, the oil-in-water emulsion is mixed with starch, protein raw materials, dextrin, salt, yeast extract, pH adjusters, etc., and water. This emulsion is then pre-emulsified and homogenized, followed by heat sterilization and cooling, and then stored in a refrigerator.

[0024] In the method for producing the cheese-like food of the present invention, the preferred pH range is 3.5 to 6.0. More preferably, it is 4.0 to 5.9, and even more preferably, 4.5 to 5.9, 4.8 to 5.5, or 4.9 to 5.5. This range is preferable in terms of storage stability. In addition, in one embodiment, a heat sterilization temperature of 70 to 95°C is preferable in terms of storage stability.

[0025] In one embodiment, a food product can be obtained by using the cheese-like food product of the present invention in combination with a meat-like food product.

[0026] In this specification, meat-like foods include not only livestock meat and fish meat, but also meat-like foods and fish-like foods. Specific examples include, but are not limited to, fried chicken, hamburgers, minced meat cutlets, hamburger patties, meatballs, croquettes, dumplings, shumai, steamed buns, sausages (livestock sausages, fish sausages), meatballs, tsukune, meatloaf, spring rolls, meat omelets, cabbage rolls, fried tofu pouches (kinchaku), stuffed tofu, samosas, and xiaolongbao. Furthermore, depending on the type, meat-like foods can be formulated with various seasonings such as vegetable protein, sugar, salt, and soy sauce, as well as powdered vegetables, emulsion curd, and yeast.

[0027] In this specification, examples of foods combining cheese-like foods and meat-like foods include sandwiches, which combine cheese-like foods and meat-like foods with bread. An example of a sandwich is a hamburger, but other examples include club sandwiches, BLT sandwiches, and hot dogs.

[0028] In the present invention, a preferred meat-like food product is a relatively hard, molded meat-like food product. The cheese-like food product of the present invention can be consumed in combination with a relatively hard, meat-like food product to obtain a good cheese flavor. A hamburger patty can be given as an example of a relatively hard, molded meat-like food product.

[0029] In the cheese-like food of the present invention, a specific example of a preferred food to be combined with a meat-like food is a hamburger, in which the cheese-like food of the present invention is used in the patty sandwiched between buns. [Examples]

[0030] The present invention will be described in more detail below with reference to examples of the present invention. In the examples, % and parts both refer to mass.

[0031] 〇Analysis method [Method for analyzing iodine value] The iodine value of oils and fats was analyzed in accordance with the standard oil and fat analysis method 2.3.4.1-2013. [SFC Parallel measurements at each temperature] SFC analysis will be performed according to IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR. The analytical instrument used will be a Bruker "minispec mq20". The oil was held at 80°C for 30 minutes, then at 60°C for 30 minutes to completely dissolve it, and finally at 0°C for 1 hour to solidify it. After that, the SFC (Solid Fats Content) was analyzed after being held at a predetermined temperature for 30 minutes.

[0032] 〇 Oils and fats used in the study 〇Oils and fats 1 Palm olein (iodine value 67) 〇Oils and fats 2 Transesterified oil (Fuji Oil Co., Ltd., PAKID V, iodine value 38) 〇Oils and fats 3 Super-hardened palm oil (iodine value less than 1) 〇Oils and fats 4 High-erucic acid rapeseed oil (iodine value less than 1) 〇Oils and fats 5 Palm kernel oleic acid hydrogenated oil (iodine value less than 1)

[0033] Preparation of vegetable oils and fats Vegetable oils X1 to X9 were prepared according to the mixing ratios shown in Table 1 below.

[0034] [Table 1]

[0035] Analysis of the 35°C solid fat content (SFC) of vegetable oils. Table 2 shows the results of the analysis of vegetable oils X1-9 according to the [SFC Parallel measurements at each temperature] described above. In the table, the solid fat content (SFC) at 35°C is written as 35°C SFC.

[0036] [Table 2]

[0037] Evaluation of the 35°C solid fat content (SFC) analysis value of vegetable oils. The analysis results in Table 2 above were evaluated according to the following [Evaluation Criteria for Vegetable Oils].

[0038] [Evaluation Criteria for Vegetable Oils] Solid fat content (SFC) at 35℃ is 7-40%

[0039] Evaluation results of the solid fat content (SFC) analysis of vegetable oils. Vegetable oils X2-6, X8, and X9 were vegetable oils that met the above-mentioned [evaluation criteria for vegetable oils].

[0040] Method for manufacturing cheese-like food Mix 22 parts of the prepared vegetable oil (X1-9), 22 parts of natural cheese (Gouda, Cheddar, Mozzarella), 4 parts of total milk protein, 1 part of salt, 2 parts of waxy corn-derived phosphate cross-linked starch, 49 parts of water, and 1.8 parts of a pH adjuster containing lactic acid at 55°C for 30 minutes, and then further mix at 30 kg / cm³. 2 It was homogenized under pressure. After homogenization, it was passed through a scraping-type continuous heat exchanger, heat-sterilized at 80°C, filled, and aged in a refrigerator at 5°C. The resulting cheese-like food product had a fat content of 27%, a natural cheese content of 22%, a protein content of 8.9%, and a pH of 5.4.

[0041] Evaluation of cheese-like foods The cheese-like food prepared as described above was evaluated according to the following method.

[0042] Hardness evaluation Cheese-like food stored at 5°C was dispensed into 10cm diameter cups to about 80% capacity, and its hardness was measured under the following conditions. The results are shown in Table 3. A hardness measurement of 1000g or less was considered acceptable for the hardness evaluation. Measurement conditions: Product temperature 5°C, 30mm diameter circular plunger, table speed 50mm / min Measuring instrument: FUDOH Rheometer RTC-3002D, manufactured by Rheotech Co., Ltd.

[0043] 〇 Eating Evaluation A commercially available cheeseburger was purchased, the sliced ​​cheese was removed, and an equal weight of the cheese-like food product of the present invention was spread inside the burger. The product was then evaluated according to the following criteria. The evaluation was conducted by a panel of five experienced members who are engaged in the daily research and development of cheese-like food products, and the evaluation scores were determined by consensus. A score of 3 or higher was considered a passing grade. The evaluation results are shown in Table 3. 〇 Consumption Evaluation Criteria 5 points: The cheese-like flavor is very strong. 4 points: The cheese-like flavor is a little too strong. 3 points: A slight cheese-like flavor can be detected. Points 2: A slight cheese-like flavor can be detected. 1 point: There is almost no cheese-like flavor. Overall rating Products that received a passing grade in both hardness evaluation and palatability evaluation were deemed to have passed the overall evaluation.

[0044] [Table 3]

[0045] Discussion of Table 3 In the example of a cheese-like food product using vegetable oil with a solid fat content (SFC) of 7-40% at 35℃, a good cheese-like food product was obtained that passed the overall evaluation. [Industrial applicability]

[0046] The present invention makes it possible to provide a cheese-like food product that can be enjoyed even when combined with meat-like foods, while still retaining a good cheese flavor.

Claims

1. A cheese-like food product containing 5 to 40% by mass of vegetable oil that meets the following criteria, and 5 to 40% by mass of natural cheese, with a hardness of 1000g or less. However, the hardness was measured under the following conditions. Product temperature 5°C, 30mm diameter circular plunger, table speed 50mm / min Vegetable oil: • Solid fat content (SFC) at 35°C is 7-40%

2. A method for producing a cheese-like food product having a hardness of 1000 g or less, comprising 5 to 40% by mass of vegetable oil that meets the following conditions and 5 to 40% by mass of natural cheese. However, the hardness was measured under the following conditions. Product temperature 5°C, 30mm diameter circular plunger, table speed 50mm / min Vegetable oil: • Solid fat content (SFC) at 35°C is 7-40%

3. A food product comprising a cheese-like food product and a meat-like food product as described in claim 1.

4. A method for producing a food product by combining the cheese-like food product described in claim 1 with a meat-like food product.

5. A method for improving the cheese flavor in a food product that combines the cheese-like food product described in claim 1 with a meat-like food product.

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