Cream cheese-like processed products

Abstract

To provide a cream cheese-like processed product that can be produced without a fermentation step, has a smooth texture like cream cheese, and also has moderate softness, or a little soft or hard texture.SOLUTION: A cream cheese-like processed product contains starch and / or thickener. The cream cheese-like processed product contains soybean protein of 6-17 mass%, starch of 0-0.9 mass%, thickener of 0-0.35 mass%, oil and fat with a melting point of 15-50°C of 13-45 mass%, organic acid, flavor and water. The cream cheese-like processed product further contains medium-chain-fatty acid triacyl glycerol of 10 mass% or less. There is also provided a method for producing the cream cheese-like processed product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a cream cheese-like processed product and a method for producing the same. [Background technology]

[0002] To date, efforts have been made to develop fortified cheeses by adding soy protein or soy milk to the ingredients in order to increase the nutritional value of cheese (Patent Document 1, Patent Document 2). Furthermore, Patent Documents 3 to 5 describe cheese-like foods obtained by adding lactic acid bacteria to soy milk and subjecting it to lactic acid fermentation.

[0003] Certainly, cheeses that contain soy protein or soy milk as ingredients have the advantage of allowing people to consume nutrients derived from soy that are not found in cheese. However, because cheese is used as an ingredient, it inevitably contains allergens derived from milk, which is a specific ingredient. Therefore, although it can be used as a general food, it cannot be used as a food that takes into consideration allergies caused by specific ingredients. Furthermore, the cheese-like foods of Patent Documents 3 to 6 allow the intake of nutritional components of soybeans and do not contain the specific raw materials of milk and wheat, but because a process called lactic acid fermentation is essential in their production, lactic acid bacteria and fermentation technology are required, and the production time is also long, so they are not necessarily satisfactory in terms of production costs. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-275600 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-129648 [Patent Document 3] Japanese Patent Application Publication No. 3-112445 [Patent Document 4] Japanese Patent Application Publication No. 7-236417 [Patent Document 5] WO2009 / 001443 Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above circumstances, the present invention aims to provide a cream cheese-like food that can be produced not only when a specific raw material that is a milk-derived allergen is used as a raw material, but also when it is not used as a raw material, and that can be produced without a fermentation step, and that has a smooth texture like cream cheese and a moderate softness, a slightly soft texture, or a slightly hard texture. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that cream cheese with a smooth texture like cream cheese and a moderately soft, slightly soft, or slightly hard texture can be produced without fermentation by using starch and / or a thickener, and by using 6 to 17 mass% soy protein, 0 to 0.9 mass% starch, 0 to 0.35 mass% thickener, 13 to 45 mass% oil or fat having a melting point of 15 to 50°C, an organic acid, a flavoring, and water, and have thus completed the present invention.

[0007] That is, the present invention relates to the following. [1] A cream cheese-like processed product containing starch and / or a thickener, comprising 6 to 17% by mass of soy protein, 0 to 0.9% by mass of starch, 0 to 0.35% by mass of a thickener, and a melting point of 15 to 20% by mass of a cream cheese-like processed product. 40 A cream cheese-like processed product characterized by containing 13 to 45 mass% of fats and oils at 0.5 ° C., an organic acid, a flavoring, and water. However, cream cheese-like processed products must contain at least 0.3% by mass of starch or 0.1% by mass of thickener. And The thickener is one or more selected from the group consisting of agar, xanthan gum, tamarind seed gum, locust bean gum, carrageenan, gellan gum, tara gum, and glucomannan. [2] The cream cheese-like processed product according to [1], further comprising 1 to 10% by mass of medium-chain fatty acid triacylglycerol. [3] The cream cheese-like processed product according to [1] or [2], wherein the SFC of the fat or oil at 10 ° C. is 30 to 90. [4] The cream cheese-like processed product according to any one of [1] to [3], characterized in that it does not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab. [5] A food product containing the cream cheese-like processed product according to any one of [1] to [4]. [6] A method for producing a cream cheese-like processed product containing starch and / or a thickener, wherein when the total amount of the cream cheese-like processed product is 100 parts by mass, the soy protein is 6 to 17 parts by mass, the starch is 0 to 0.9 parts by mass, the thickener is 0 to 0.35 parts by mass, and the melting point is 15 to 17 parts by mass. 40 A method for producing a cream cheese-like processed product, comprising mixing 13 to 45 parts by mass of oil at 80°C, an organic acid, a flavoring, and water to prepare an O / W emulsion, heating the O / W emulsion at 80 to 100°C, and then cooling the emulsion. However, the cream cheese-like processed product contains at least 0.3% by mass or more of starch or 0.1% by mass or more of a thickener, and The thickener is one or more selected from the group consisting of agar, xanthan gum, tamarind seed gum, locust bean gum, carrageenan, gellan gum, tara gum, and glucomannan. [7] The method for producing a cream cheese-like processed product according to [6], characterized in that 1 to 10% by mass of medium-chain fatty acid triacylglycerol is mixed during the mixing. [8] The method for producing a cream cheese-like processed product according to [6] or [7], wherein the SFC of the fat or oil at 10 ° C. is 30 to 90. [9] A method for producing a cream cheese-like processed product according to any one of [6] to [8], characterized in that the raw materials do not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab. [Effects of the Invention]

[0008] According to the present invention, it is possible to produce foods not only when allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab, so-called specific raw materials, are used as raw materials, but also when they are not used as raw materials, so that it is possible to provide consumers with not only general foods but also foods that take into consideration allergies caused by specific raw materials. Furthermore, since cream cheese-like processed products can be produced without going through a fermentation step, production time and production costs can be reduced. Furthermore, according to the present invention, it is possible to provide cream cheese that has a smooth texture like cream cheese and has a moderate softness, a slightly softness, or a slightly hardness. DETAILED DESCRIPTION OF THE INVENTION

[0009] The cream cheese-like processed product of the present invention is a cream cheese-like processed product containing starch and / or a thickener, and contains 6 to 17 mass% soy protein, 0 to 0.9 mass% starch, 0 to 0.35 mass% thickener, 13 to 45 mass% oil or fat having a melting point of 15 to 50°C, an organic acid, a flavoring, and water. The cream cheese-like processed product of the present invention can be produced using, or not using, allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab, so-called specific raw materials, as raw materials. Furthermore, the cream cheese-like processed product of the present invention can be produced without undergoing the fermentation step required for cheese production. Therefore, the cream cheese-like processed product of the present invention can be provided to consumers not only as a general food product but also as a food product that takes into consideration allergies caused by specific ingredients. Here, examples of substances derived from eggs include eggs, egg yolks, and egg whites. Examples of substances derived from milk include milk, cheese, and butter. Examples of substances derived from buckwheat include buckwheat and buckwheat tea. Examples of substances derived from peanuts include peanuts and peanut protein. Examples of substances derived from shrimp include shrimp and shrimp oil. Examples of substances derived from crab include crab and crab extract.

[0010] [Isolated soy protein] First, the soy protein isolate used in the present invention will be explained. Soy protein isolate can be produced by extracting defatted soybeans with water under neutral to weakly alkaline conditions, separating the okara (soybean refuse), adjusting the resulting extract to an acidic level near the isoelectric point of the soy protein to produce a precipitate, thereby separating the whey component, dissolving the precipitate, neutralizing it, and then drying it. As described above, isolated soy protein can be produced from defatted soybeans, but commercially available products can also be used. Examples of commercially available isolated soy protein products include "Solpy 5000H" and "Solpy 6000H" sold by Nisshin Oillio Group, Ltd.

[0011] The isolated soy protein content in the cream cheese-like processed product is 6 to 17% by mass, preferably 7 to 15% by mass, and more preferably 8 to 12% by mass. If the isolated soy protein content is less than 6% by mass, a cream cheese-like processed product with good shape retention cannot be obtained. On the other hand, if the isolated soy protein content exceeds 12% by mass, the viscosity increases, making the product difficult to work with and resulting in a rough texture.

[0012] 〔starch〕 Next, the starch used in the present invention will be explained. The cream cheese-like product of the present invention contains starch and / or a thickener. That is, the cream cheese-like processed product of the present invention must contain at least one of starch and a thickener, and a cream cheese-like processed product containing neither will not exhibit the effects of the present invention. Examples of starch include wheat starch, potato starch, corn starch, rice starch, etc., and one or more of these may be used. Commercially available starch can be used, such as wheat starch (trade name "Ginrin") sold by Glico Nutrition Foods Co., Ltd., potato starch (trade name "Bihoro") sold by Tokai Starch Co., Ltd., cornstarch (trade name "Finetex") sold by Oji Cornstarch Co., Ltd., and tapioca starch (trade name "Bara") sold by Matsutani Chemical Co., Ltd.

[0013] The starch content in the cream cheese-like processed product is 0 to 0.9% by mass, preferably 0 to 0.8% by mass, and more preferably 0.3 to 0.8% by mass. If the starch content is 1% by mass or more, it will be impossible to obtain a cream cheese-like processed product with a smooth texture. As mentioned above, the cream cheese-like processed product of the present invention must contain at least one of starch and a thickener, and therefore, if the starch content is 0% by mass, a thickener must be included.

[0014] [Thickener] Next, the thickener used in the present invention will be explained. The cream cheese-like product of the present invention contains starch and / or a thickener. That is, the cream cheese-like processed product of the present invention must contain at least one of starch and a thickener, and a cream cheese-like processed product containing neither will not exhibit the effects of the present invention. Examples of thickeners include agar, xanthan gum, tamarind seed gum, locust bean gum, carrageenan, gellan gum, tara gum, and glucomannan, and one or more of these may be used. Commercially available thickeners can be used, such as agar (trade name "Ultra Agar") sold by Ina Food Industry Co., Ltd., xanthan gum (trade name "V10K") sold by Ina Food Industry Co., Ltd., and locust bean gum (trade name "A120") sold by Mitsubishi Chemical Foods Corporation.

[0015] The content of the thickener in the cream cheese-like processed product is 0 to 0.35% by mass, preferably 0 to 0.3% by mass, and more preferably 0.1 to 0.3% by mass. If the content of the thickener is 0.4% by mass or more, it is not possible to obtain a cream cheese-like processed product with a smooth texture. Furthermore, as mentioned above, the cream cheese-like processed product of the present invention must contain at least one of starch and a thickener, and therefore, when the thickener content is 0% by mass, starch must be contained.

[0016] [Fats and oils with a melting point of 15-50°C] Next, the fats and oils used in the present invention will be explained. The fats and oils used in the present invention are edible fats and oils having a melting point of 15 to 50°C, preferably 20 to 40°C, more preferably 20 to 35°C, and even more preferably 20 to 30°C. The fats and oils in the present invention are not particularly limited as long as they have such a melting point, and examples thereof include lauric fats and oils, palm-based fats, etc. Here, lauric fats and oils are fats and oils in which lauric acid accounts for 35% by mass or more of the fatty acids that make up the fat and oil, and examples thereof include coconut oil, palm kernel oil, and fractionated oils thereof, interesterified oils, and hydrogenated oils. Palm-based fats and oils are palm oil and fats obtained by fractionating palm oil as a raw material, as well as fats and oils obtained by interesterifying these, and examples thereof include the soft fraction of palm oil fractions (palm olein, palm superolein, etc.), palm oil mid fraction (hereinafter also referred to as "PMF"), and hydrogenated oils and interesterified oils thereof. Furthermore, the fat or oil in the present invention may be a mixture of multiple fats or oils as long as they have the desired melting point, and a mixture of two or more types of fats or oils selected from the above-mentioned lauric fats and palm fats or oils can also be used. The fat or oil in the present invention is preferably one or more types selected from palm mid-melting fraction (PMF), coconut oil, and palm kernel oil.

[0017] Furthermore, the fats and oils in the present invention preferably have an SFC at 10°C of 30 to 90, more preferably 40 to 90, even more preferably 60 to 90, and even more preferably 70 to 90. This is because when the SFC of the fats and oils is within this range, a cream cheese-like processed product with a smoother texture can be obtained.

[0018] In the present invention, the melting point of a fat or oil refers to its "slope melting point." The slip melting point can be measured in accordance with the method of "2.2.4.2-1996 Melting Point (Slip Melting Point)" in the 2013 edition of the Standard Methods for Analysis of Fats, Oils, and Related Materials published by the Japan Oil Chemists' Society. In addition, when the fat or oil in the present invention is a mixture of multiple types of fats and oils (mixed fat or oil), the melting point in the present invention refers to the slip melting point of the mixed fat or oil. The SFC (solid fat content) of the fats and oils in the present invention can be measured in accordance with "2.2.9-2013 Solid Fat Content (NMR Method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials, 2013 Edition, published by the Japan Oil Chemists' Society.

[0019] The content of fats and oils having a melting point of 15 to 50°C in the cream cheese-like processed product is 13 to 45% by mass, preferably 15 to 40% by mass, and more preferably 25 to 36% by mass. If the content of fats and oils having a melting point of 15 to 50°C is less than 13% by mass or more than 45% by mass, it will be impossible to obtain a cream cheese-like processed product with a smooth texture.

[0020] [Fragrance] A flavoring is added to the cream cheese-like processed product of the present invention to make the aroma resemble that of cream cheese. Commercially available flavorings can be used, and they may be oil-based or water-based. The flavoring used is preferably a cream cheese flavor, but any flavoring can be used, such as a milk flavor or butter flavor, as long as it can be adjusted to resemble the aroma of cream cheese. However, when manufacturing cream cheese-like processed products that do not use allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab, so-called specified raw materials, it is necessary to use flavorings that do not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab. The content of the flavoring in the cream cheese-like processed product may be adjusted in relation to the desired strength of the flavor of the cream cheese-like processed product, and is, for example, preferably 0.1 to 2 mass%, more preferably 0.1 to 1 mass%, and even more preferably 0.2 to 0.8 mass%.

[0021] [Organic acid] The cream cheese-like processed product of the present invention has an organic acid added thereto to adjust the sourness so that its taste resembles that of cream cheese. Commercially available organic acids can be used. Examples of organic acids include citric acid, malic acid, fumaric acid, tartaric acid, gluconic acid, adipic acid, succinic acid, and lactic acid, and one or more of these can be used. The organic acid used in the cream cheese-like processed product of the present invention is preferably citric acid or malic acid, and more preferably contains both citric acid and malic acid. When citric acid and malic acid are used in combination, the mass ratio of citric acid to malic acid (citric acid / malic acid) is preferably 30 / 70 to 70 / 30, more preferably 40 / 60 to 60 / 40, and even more preferably 45 / 55 to 55 / 45. When citric acid and malic acid are used in combination within this range, the sour taste becomes milder than when only citric acid or only malic acid is used. The content of organic acids in the cream cheese-like processed product may be adjusted in relation to the desired strength of the sourness of the cream cheese-like processed product, and is, for example, preferably 0.1 to 1% by mass, more preferably 0.1 to 0.8% by mass, and even more preferably 0.1 to 0.5% by mass.

[0022] 〔water〕 The cream cheese-like processed product of the present invention contains water. The water content in the cream cheese-like processed product varies depending on the amount of other ingredients, but is preferably 40 to 80% by mass, more preferably 45 to 70% by mass, and even more preferably 50 to 60% by mass. It's nice.

[0023] [Medium-chain fatty acid triacylglycerol] Next, the medium-chain fatty acid triacylglycerol used in the present invention will be explained. In the cream cheese-like processed product of the present invention, medium-chain fatty acid triacylglycerol can also be used. Here, the medium-chain fatty acid refers to a fatty acid having a carbon number of 6 to 12. In terms of energy efficiency and flavor, the medium-chain fatty acid is preferably one or two selected from n-octanoic acid having a carbon number of 8 and n-decanoic acid having a carbon number of 10. Medium-chain triacylglycerol is a triglyceride in which all of the constituent fatty acids are medium-chain fatty acids, and is also called medium-chain triglyceride, or MCT for short. Among medium-chain fatty acid triacylglycerols in which a straight-chain fatty acid having 8 carbon atoms (n-octanoic acid) and a straight-chain fatty acid having 10 carbon atoms (n-decanoic acid) are bonded to glycerin, those in which the mass ratio of the constituent fatty acids is n-octanoic acid:n-decanoic acid=57:43 to 87:13 is preferred, those in which n-octanoic acid:n-decanoic acid=60:40 to 85:15 is more preferred, those in which n-octanoic acid:n-decanoic acid=70:20 to 80:20 is even more preferred, and those in which n-octanoic acid:n-decanoic acid=72:28 to 78:22 is even more preferred.

[0024] Examples of methods for confirming and quantifying the constituent fatty acids of medium-chain triacylglycerol include a method in which the constituent fatty acids of medium-chain triacylglycerol are methyl esterified and quantitatively analyzed by gas chromatography (for example, "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2013 Edition, 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemists' Society). Furthermore, examples of methods for confirming and quantifying the triacylglycerol composition of medium-chain fatty acid triacylglycerol include gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993)).

[0025] The medium-chain fatty acid triacylglycerol can also be produced by a known method. For example, it can be produced by heating a medium-chain fatty acid having 6 to 12 carbon atoms derived from coconut oil or palm kernel oil and glycerin to 120 to 180°C in the presence of a catalyst, preferably without a catalyst, and preferably under reduced pressure, to cause dehydration condensation. One method for adjusting the ratio of fatty acids constituting the medium-chain fatty acid triacylglycerol is to prepare n-octanoic acid (C8) and n-decanoic acid (C10) in the desired ratio in advance and then esterify them with glycerin.

[0026] The medium-chain fatty acid triacylglycerol used in the present invention may be a commercially available product. Examples of commercially available products include "ODO," "Schole 64G," and "Schole MC" sold by Nisshin Oillio Group, Ltd. The approximate fatty acid composition of "ODO" is C8:C10=75:25, that of "Schole 64G" is C8:C10=60:40, and that of "Schole MC" is C8:C10=85:15.

[0027] The content of medium-chain fatty acid triacylglycerol in the cream cheese-like processed product of the present invention is preferably 10% by mass or less, more preferably 1 to 10% by mass, and even more preferably 1 to 5% by mass. By adding medium-chain fatty acid triacylglycerol, the hardness of the resulting cream cheese-like processed product can be softened, so by adjusting the amount of addition, the hardness of the cream cheese-like processed product can be adjusted.

[0028] [Other raw materials] In addition to the above-mentioned ingredients, other ingredients that can be used include fats and oils with a melting point of 15 to 50°C and fats and oils other than medium-chain fatty acid triacylglycerol, dextrin, emulsifiers, cellulose and its derivatives, fruits, meat, seafood, coloring agents, preservatives, dairy products such as cheese, nuts such as almonds, and seasonings such as salt and pepper. Examples of fats and oils other than medium-chain fatty acid triacylglycerols and fats and oils having a melting point of 15 to 50°C include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, and olive oil. However, when manufacturing cream cheese-like processed products that do not use allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab, so-called specified raw materials, the other ingredients used must not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab. The content of other ingredients in the cream cheese-like processed product is, for example, preferably 0 to 10% by mass, more preferably 0 to 5% by mass, and even more preferably 0 to 3% by mass.

[0029] [Cream cheese-like processed products] The cream cheese-like processed product of the present invention is a cream cheese-like food product having a smooth texture like commercially available cream cheese, and a moderately soft, slightly soft, or slightly hard texture. The hardness of the cream cheese-like processed product of the present invention can be evaluated by the maximum load (g) measured with a texturometer. The harder the cream cheese-like processed product, the higher the maximum load value, and the softer the cream cheese-like processed product, the lower the maximum load value. An example of a texturometer is the "TA.XT.plus Texture Analyser" manufactured by Eiko Seiki Co., Ltd. The maximum load (g) of the cream cheese-like processed product of the present invention is preferably 50 to 1000 g, more preferably 100 to 500 g, and even more preferably 120 to 350 g. The cream cheese-like processed product of the present invention can be used as a food or food ingredient in the same way as cream cheese. Specifically, it can be eaten as a cream cheese-like food, or it can be spread on bread or confectionery, or kneaded into bread or confectionery, or it can be used as an ingredient in pizza.

[0030] [Method for producing cream cheese-like processed products] Next, the method for producing the cream cheese-like processed product of the present invention will be described. The production method of the present invention is a method for producing a cream cheese-like processed product, in which, when the total amount of the cream cheese-like processed product is taken as 100 parts by mass, 6 to 17 parts by mass of soy protein, 0 to 0.9 parts by mass of starch, 0 to 0.35 parts by mass of a thickener, 13 to 45 parts by mass of an oil or fat having a melting point of 15 to 50°C, an organic acid, a flavoring, and water are mixed to prepare an O / W emulsion, and the O / W emulsion is heat-treated at 80 to 100°C and then cooled. Specifically, for example, isolated soy protein and water are mixed and stirred. While stirring the resulting aqueous solution containing isolated soy protein, an oil or fat having a melting point of 15 to 50°C is added to prepare an O / W emulsion. The O / W emulsion is then stirred, and starch, a thickener, a flavoring, and an organic acid are added to obtain an O / W emulsion. The obtained O / W emulsion is placed in a heat-resistant bag or a heat-resistant container, and heated at 80 to 100°C for 20 to 60 minutes, followed by cooling to produce a cream cheese-like processed product. When a medium-chain fatty acid triacylglycerol is blended, for example, the medium-chain fatty acid triacylglycerol can also be added when an oil or fat having a melting point of 15 to 50°C is added.

[0031] The reason for carrying out the heat treatment is that sterilization can be achieved by heating. The cooling is preferably carried out by immersing the heat-resistant bag or container containing the heat-treated O / W emulsion in water. Alternatively, the emulsion can be cooled by leaving it to cool at room temperature or by placing it in a refrigerator (3 to 4 degrees). The cream cheese-like processed product may take various forms, such as a sheet, a block, a stick, or a sphere.

[0032] Next, the present invention will be described in more detail by showing examples, but the present invention is not limited to the following examples. [Example]

[0033] [About ingredients] Raw materials used in the production of cream cheese-like processed products Table 1 shows the raw materials used in the production of the cream cheese-like processed products described below. The melting point of the palm oil mid-melting point fraction (hereinafter referred to as "PMF") used was 29°C, and its SFC at 10°C was 72.0. Both rapeseed oil and medium-chain triacylglycerol (MCT) are liquid at 0°C, so their melting points are below 0°C and their SFC at 10°C is 0.

[0034] [Table 1]

[0035] [Production of cream cheese-like processed products (Examples 1 to 3, Comparative Examples 1 to 3)] Using the formulation shown in Table 2, a cream cheese-like processed product was produced that does not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab. Specifically, a portion of the water and isolated soy protein were placed in a stirring vessel, and while stirring with a cutter mixer (rotation speed: approximately 1500 rpm), the palm oil mid-melting point fraction and water were slowly added and emulsified to obtain an O / W emulsion (stirring time: 5 minutes). Next, the mixture was stirred with a cutter mixer (rotation speed: approximately 3000 rpm), and agar, flavoring, and citric acid were added (mixing time: 10 minutes). The resulting mixture was placed in a heat-resistant bag (10 cm long, 20 cm wide, 1 cm thick) and heated at 90°C for 30 minutes. The heat-resistant bag was then immersed in cold water to cool, producing a cream cheese-like processed product (Example 1). In addition, a cream cheese-like processed product was produced in the same manner as in Example 1, except that the agar in Example 1 was not added and the amount of water was changed (Comparative Example 1). In addition, a cream cheese-like processed product was produced in the same manner as in Example 1 (Example 2), except that the agar in Example 1 was replaced with wheat starch, which was added together with flavoring and citric acid, and the amount of water was changed. In addition, a cream cheese-like processed product was produced in the same manner as in Example 1, except that the palm oil mid-melting point fraction in Example 1 was added instead of wheat starch, together with agar, flavoring, and citric acid, and the amount of water was changed (Comparative Example 2).

[0036] A portion of the water and isolated soy protein were placed in a stirring vessel, and while stirring with a cutter mixer (rotation speed: approximately 1500 rpm), the palm oil mid-melting point fraction and water were slowly added and emulsified to obtain an O / W emulsion (stirring time: 5 minutes). Next, the mixture was stirred with a cutter mixer (rotation speed: approximately 3000 rpm), and wheat starch, agar, flavoring, and citric acid were added (mixing time: 10 minutes). The resulting mixture was placed in a heat-resistant bag (10 cm long, 20 cm wide, 1 cm thick) and heated at 90°C for 30 minutes. The heat-resistant bag was then immersed in cold water to cool, producing a cream cheese-like processed product (Example 3). In addition, a cream cheese-like processed product was produced in the same manner as in Example 3, except that the isolated soy protein in Example 3 was replaced with raw full-fat soy flour (Comparative Example 3).

[0037] [Evaluation of texture of cream cheese-like processed products] The texture of the produced cream cheese-like processed products was evaluated. Specifically, evaluation was carried out from two perspectives, smoothness and softness, using the evaluation criteria in Table 3. Evaluation of the smoothness and hardness of the texture was carried out based on the texture of "Cream Cheese," a product manufactured by Megmilk Snow Brand Co., Ltd. Those with evaluation results of ⊚ or ◯ were judged to have commercial value as cream cheese-like processed products, and those with △ or × were judged to have no commercial value as cream cheese-like processed products. The evaluation results of texture are shown below the formulation.

[0038] [Table 2]

[0039] [Table 3]

[0040] The results in Table 2 show that in order to obtain a cream cheese-like processed product with a smooth texture, it is necessary to add at least one of starch and a thickener. It was also found that fats and oils are essential ingredients for obtaining cream cheese-like processed products with a smooth texture. Furthermore, it was found that when soy protein isolate was replaced with raw full-fat soy flour, a cream cheese-like processed product with a smooth texture could not be obtained.

[0041] [Production of cream cheese-like processed products (Examples 4 and 5, Comparative Examples 4 and 5)] To investigate the optimum amount of isolated soy protein, cream cheese-like processed products were produced in the same manner as in Example 3 using the formulations shown in Table 4, which did not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab (Examples 4 and 5, Comparative Examples 4 and 5). For reference in comparing the effects, Table 4 shows the formulation and evaluation of Example 3 described above.

[0042] [Evaluation of texture of cream cheese-like processed products] Furthermore, the texture of the produced cream cheese-like processed products was evaluated in the same manner as in Example 1. The results of the texture evaluation are shown below the formulation.

[0043] [Table 4]

[0044] The results in Table 4 show that when the content of isolated soy protein in the formulation of a cream cheese-like processed product is 5.0% by mass or 20.0% by mass, a cream cheese-like processed product with a smooth texture cannot be obtained, whereas when the content of isolated soy protein is 10% by mass, a cream cheese-like processed product with a smooth texture like cream cheese and moderate softness can be obtained.

[0045] [Production of cream cheese-like processed products (Examples 6 and 7, Comparative Example 6)] To investigate the optimum amount of starch, cream cheese-like processed products were produced in the same manner as in Example 3 using the formulations shown in Table 5, which did not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab (Examples 6 and 7, Comparative Example 6). For reference in comparing the effects, Table 5 lists the formulations and evaluations of Examples 1 and 3 described above.

[0046] [Evaluation of texture of cream cheese-like processed products] The texture of the produced cream cheese-like processed products was evaluated in the same manner as in Example 1. The results of the texture evaluation are shown below the formulation.

[0047] [Table 5]

[0048] The results in Table 5 show that when the starch content in the formulation of a cream cheese-like processed product is 1.0% by mass, a cream cheese-like processed product with a smooth texture cannot be obtained, whereas when the starch content is 0.5% by mass, a cream cheese-like processed product with a smooth texture like cream cheese and moderate softness can be obtained.

[0049] [Production of cream cheese-like processed products (Examples 8 and 9, Comparative Example 7)] To investigate the optimum amount of thickener, cream cheese-like processed products were produced in the same manner as in Example 3 using the formulation shown in Table 6, which did not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab (Examples 8 and 9, Comparative Example 7). For reference in comparing the effects, Table 6 lists the formulations and evaluations of Examples 2 and 3 described above.

[0050] [Evaluation of texture of cream cheese-like processed products] The texture of the produced cream cheese-like processed products was evaluated in the same manner as in Example 1. The results of the texture evaluation are shown below the formulation.

[0051] [Table 6]

[0052] The results in Table 6 show that when the thickener content is 0.4% by mass in the formulation of a cream cheese-like processed product, a cream cheese-like processed product with a smooth texture cannot be obtained, whereas when the thickener content is 0.2% by mass, a cream cheese-like processed product with a smooth texture like cream cheese and moderate softness can be obtained.

[0053] [Production of cream cheese-like processed products (Examples 10 and 11, Comparative Example 8)] To investigate the appropriate amount of fats and oils, cream cheese-like processed products were produced in the same manner as in Example 3 using the formulations shown in Table 7, which did not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab (Examples 10 and 11, Comparative Example 8). For reference in comparing the effects, Table 7 lists the formulations and evaluations of Examples 2 and 3 described above.

[0054] [Evaluation of texture of cream cheese-like processed products] The texture of the produced cream cheese-like processed products was evaluated in the same manner as in Example 1. The results of the texture evaluation are shown below the formulation.

[0055] [Table 7]

[0056] The results in Table 7 show that when the fat content in the formulation of a cream cheese-like processed product is 0% by mass or 50.0% by mass, a cream cheese-like processed product with a smooth texture cannot be obtained, whereas when the fat content is 33.3% by mass, a cream cheese-like processed product with a smooth texture like cream cheese and moderate softness can be obtained.

[0057] [Production of cream cheese-like processed products (Examples 12 and 13)] Cream cheese-like processed products that do not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab were produced in the same manner as in Example 3 using the formulation shown in Table 8, with malic acid used as the organic acid (Examples 12 and 13). For reference in comparing the effects, Table 8 lists the formulation and evaluation of Example 3 described above. Also, below the recipe, write the mass ratio of citric acid to malic acid (citric acid / malic acid).

[0058] [Evaluation of texture of cream cheese-like processed products] The texture of the produced cream cheese-like processed products was evaluated in the same manner as in Example 1. The results of the texture evaluation are shown below the formulation.

[0059] [Table 8]

[0060] The results in Table 8 show that even when malic acid is used instead of citric acid as the organic acid, a cream cheese-like processed product with a smooth texture like cream cheese and moderate softness can be obtained. Furthermore, when citric acid and malic acid are blended as organic acids in a ratio of 50 / 50, a cream cheese-like processed product with a smooth texture like cream cheese and moderate softness is obtained, and it has been found that the sourness is milder than when only citric acid or only malic acid is used.

[0061] [Production of cream cheese-like processed products (Examples 14 to 18, Comparative Example 9)] To investigate whether cream cheese-like processed products exhibiting the effects of the present invention can be produced using starches other than wheat starch, thickeners other than agar, and fats and oils other than the palm oil mid-melting point fraction, cream cheese-like processed products were produced using the formulations shown in Table 9, which do not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab. Specifically, cream cheese-like processed products were produced in the same manner as in Example 3, except that the wheat starch in Example 3 was replaced with potato starch or corn starch (Examples 14 and 15). Furthermore, cream cheese-like processed products were produced in the same manner as in Example 3, except that the agar in Example 3 was replaced with xanthan gum or locust bean gum (Examples 16 and 17). Furthermore, a cream cheese-like processed product was produced in the same manner as in Example 3, except that part of the palm oil mid-melting point fraction in Example 3 was replaced with medium-chain fatty acid triacylglycerol (Example 18). Furthermore, a cream cheese-like processed product was produced in the same manner as in Example 3, except that the palm oil mid-melting point fraction was replaced with rapeseed oil (Comparative Example 9).

[0062] [Evaluation of texture of cream cheese-like processed products] The texture of the produced cream cheese-like processed products was evaluated in the same manner as in Example 1. The results of the texture evaluation are shown below the formulation.

[0063] [Table 9]

[0064] The results in Table 9 show that cream cheese-like processed products exhibiting the effects of the present invention can be obtained even when potato starch or corn starch is used as the starch. It was also found that cream cheese-like processed products exhibiting the effects of the present invention can be obtained even when xanthan gum or locust bean gum is used as a thickener. Furthermore, it was found that cream cheese-like processed products exhibiting the effects of the present invention can be obtained even when palm oil mid-melting point fraction and medium-chain fatty acid triacylglycerol are used as oils. On the other hand, it was found that if rapeseed oil having a melting point other than 15 to 50°C is used alone as the fat or oil, a cream cheese-like processed product exhibiting the effects of the present invention cannot be obtained.

[0065] [Measurement of hardness of cream cheese-like processed products] To examine the hardness of the cream cheese-like processed products produced, the maximum load (g) of the cream cheese-like processed products of Examples 3 and 18 was measured using a texturometer (manufactured by Eiko Seiki Co., Ltd., device name "TA.XT.plus Texture Analyser"). For comparison, the maximum load (g) of commercially available cream cheese and regular cheese shown in Table 10 was also measured. The maximum load was measured in a room at 20°C under the texturometer measurement conditions shown in Table 11. Measurement samples were cut into rectangular parallelepipeds measuring approximately 30 mm in length, 30 mm in width, and 15 mm in height, and measurements were taken three times for each sample, with the average value being the maximum load (g) of the measurement sample. Table 12 shows the measurement results of the maximum load for each sample. The maximum load was not measured for the cream cheese-like processed products of Examples 1, 2, and 4 to 17, but the hardness of the cream cheese-like processed products of Examples 12 to 17, which were rated as ⊚ in the texture evaluation, when eaten was almost the same as the hardness of the cream cheese-like processed product of Example 3 when eaten. Furthermore, the hardness of the cream cheese-like processed products of Examples 1, 2, 4, 6, 8, and 10, which were rated ○ (slightly soft) in the texture evaluation, was slightly softer than the hardness of the cream cheese-like processed product of Example 3, and slightly harder than the hardness of the cream cheese-like processed product of Example 18. Furthermore, the hardness of the cream cheese-like processed products of Examples 5, 7, 9, and 11, which were rated ○ (slightly hard) in the texture evaluation, was slightly harder than the hardness of the cream cheese-like processed product of Example 3, and slightly softer than the hardness of the product "Kiri Cream Cheese."

[0066] [Table 10]

[0067] [Table 11]

[0068] [Table 12] [Industrial Applicability]

[0069] The cream cheese-like processed product of the present invention can be widely used in the food field.

Claims

1. The cream cheese-like processed product contains starch and / or a thickener, and is characterized by containing 6 to 17% by mass of soy protein, 0 to 0.9% by mass of starch, 0 to 0.35% by mass of a thickener, 13 to 45% by mass of an oil or fat having a melting point of 15 to 40°C, an organic acid, a flavoring, and water. However, the cream cheese-like processed product contains at least 0.3% by mass or more of starch or 0.1% by mass or more of a thickener, and The thickener is one or more selected from the group consisting of agar, xanthan gum, tamarind seed gum, locust bean gum, carrageenan, gellan gum, tara gum, and glucomannan.

2. 2. The cream cheese-like processed product according to claim 1, further comprising 1 to 10% by mass of medium-chain fatty acid triacylglycerol.

3. The cream cheese-like processed product according to claim 1 or 2, wherein the SFC at 10 ° C. of the fat or oil is 30 to 90.

4. 4. The cream cheese-like processed product according to any one of claims 1 to 3, which does not contain any allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab.

5. A food product comprising the cream cheese-like processed product according to any one of claims 1 to 4.

6. A method for producing a cream cheese-like processed product containing starch and / or a thickener, the method comprising: mixing 6 to 17 parts by mass of soy protein, 0 to 0.9 parts by mass of starch, 0 to 0.35 parts by mass of a thickener, 13 to 45 parts by mass of an oil or fat having a melting point of 15 to 40°C, an organic acid, a flavoring, and water, when the total amount of the cream cheese-like processed product is 100 parts by mass; heating the O / W emulsion at 80 to 100°C, and then cooling the emulsion. However, the cream cheese-like processed product contains at least 0.3% by mass or more of starch or 0.1% by mass or more of a thickener, and The thickener is one or more selected from the group consisting of agar, xanthan gum, tamarind seed gum, locust bean gum, carrageenan, gellan gum, tara gum, and glucomannan.

7. The method for producing a cream cheese-like processed product according to claim 6, characterized in that 1 to 10% by mass of medium-chain fatty acid triacylglycerol is mixed during the mixing.

8. The method for producing a cream cheese-like processed product according to claim 6 or 7, wherein the SFC at 10 ° C. of the fat or oil is 30 to 90.

9. The method for producing a cream cheese-like processed product according to any one of claims 6 to 8, characterized in that the raw materials do not contain allergens derived from eggs, milk, buckwheat, peanuts, shrimp, or crab.

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