Semi-solid emulsified food and method for producing the same

Abstract

To provide a semi-solid emulsified food which, while having mayonnaise-like physical properties when unheated, exhibits extensibility and a stringy property when heat-treated, is excellent in the extensibility and the stringy property after storage, and also is excellent in shape retention properties and texture, and a production method thereof.SOLUTION: A semi-solid emulsified food includes: 1 to 10 mass% of ungelatinized hydroxypropylated starch; 0.1 to 10 mass% of octenylsuccinate starch or a salt thereof; 1 to 12 mass% of cheeses; 0.1 to 5 mass% of calcium caseinate; and 23.5 to 50 mass% of water.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a semi-solid emulsified food that has mayonnaise-like physical properties when unheated and exhibits extensibility and spinning properties upon heat treatment, and a method for producing the same.

Background Art

[0002] For pizzas and vegetable breads, cheese may be topped or enclosed. These cheeses melt and spread upon heating, which is visually impactful and stimulates appetite. In order to impart extensibility and spinning properties such as melt-spreading to cheese, it has been proposed to use hydroxypropylated starch derived from tapioca or potatoes (see, for example, Patent Document 1).

[0003] Also, in order to obtain cheeses that have good thread-drawing properties not only during heating but also at low temperatures, cheeses containing 2.0 to 10.0% by weight of tapioca modified starch and 16 to 24% by weight of raw material cheese, having a pH of 4.0 or higher, a moisture content of 53 to 63%, and a ratio of milk fat / milk protein of 2.0 or less have been proposed (see, for example, Patent Document 2).

[0004] On the other hand, semi-solid oil-in-water emulsified foods and methods for producing the same have been proposed that have mayonnaise-like physical properties when unheated, exhibit extensibility and spinning properties upon heat treatment, are excellent in extensibility and spinning properties even when cooled, and are excellent in shape retention and texture (see, for example, Patent Document 3).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

[0006] Patent documents 1 and 2 describe cheeses and semi-solid oil-in-water emulsion foods that have sufficient stringiness even at low temperatures. However, due to their stringiness, there is a problem in that workability is reduced when spreading or topping bread dough or incorporating them as fillings. Furthermore, while patent document 3 describes a mayonnaise-like food with extensibility and stringiness such as melting and stretching, we have newly discovered that with the formulation described in that document, increasing the proportion of protein raw materials significantly reduces the extensibility and stringiness after heat treatment.

[0007] The present invention aims to solve the aforementioned problems of the conventional approach and new challenges, and to achieve the following objectives. Specifically, the present invention aims to provide a semi-solid emulsified food product and a method for producing the same, which has mayonnaise-like physical properties when unheated, exhibits extensibility and stringiness upon heat treatment, maintains excellent extensibility and stringiness even after storage, and also has excellent shape retention and texture. [Means for solving the problem]

[0008] The present inventors conducted diligent studies to achieve the above objectives and found that by combining a specific amount of ungelatinized hydroxypropylated starch with a specific amount of octenyl succinate starch or its salt, a specific amount of cheese, a specific amount of calcium caseinate, and a specific amount of water without gelatinizing (alpha-gelatinizing) a specific amount of ungelatinized hydroxypropylated starch, a specific amount of octenyl succinate starch or its salt, a specific amount of cheese, a specific amount of calcium caseinate, and a specific amount of water, it is possible to produce a semi-solid emulsion food that has mayonnaise-like properties when unheated, but exhibits extensibility and stringiness upon heat treatment. Furthermore, the formulation described in Patent Document 3 exhibits extensibility and stringiness even in low-temperature and room-temperature ranges where high protein content results in a loss of extensibility and stringiness, and moreover, it is possible to produce a semi-solid emulsion food with excellent shape retention and texture.

[0009] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> Ungelatinized hydroxypropylated starch 1-10% by mass; Octenyl succinate starch or its salt, 0.1-10% by mass; Cheeses: 1-12% by mass; Calcium caseinate 0.1-5% by mass; and This is a semi-solid emulsified food product characterized by containing 23.5 to 50% by mass of moisture. <2> The aforementioned ungelatinized hydroxypropylated starch is derived from tapioca or potato. <1> It is a semi-solid emulsified food as described above. <3> Furthermore, the above contains 0.1 to 5% by mass of pregelatinized starch. <1> or <2> It is a semi-solid emulsified food as described above. <4> Furthermore, the above contains 0.5 to 22% by mass of starch syrup and / or dextrin. <1> ~ <3> It is a semi-solid emulsified food as described in any of the following. <5> Furthermore, the above contains 0.05 to 3% by mass of thickening polysaccharides. <1> ~ <4> It is a semi-solid emulsified food as described in any of the following. <6> The thickening polysaccharide comprises at least one selected from the group consisting of xanthan gum, tamarind seed gum, and guar gum. <5> It is a semi-solid emulsified food as described above. <7> Ungelatinized hydroxypropylated starch 1-10% by mass; Octenyl succinate starch or its salt, 0.1-10% by mass; Cheeses: 1-12% by mass; Calcium caseinate 0.1-5% by mass; and This is a method for producing a semi-solid emulsified food product, characterized by including an emulsification treatment of raw materials containing 23.5 to 50% by mass of moisture. [Effects of the Invention]

[0010] According to the present invention, it is possible to solve the aforementioned problems of the past and new problems, and to provide a semi-solid emulsified food and a method for producing the same that has mayonnaise-like physical properties when uncooked, exhibits extensibility and stringiness upon heat treatment, maintains excellent extensibility and stringiness even after storage, and also has excellent shape retention and texture. [Brief explanation of the drawing]

[0011] [Figure 1] Figure 1 is a view showing an example of the semi-solid emulsified food of the present invention before heating, with a topping on bread. [Figure 2] Figure 2 is a view showing an example of the semi-solid emulsified food of the present invention after baking at 200°C for 10 minutes in an oven and then allowing it to cool to room temperature.

Mode for Carrying Out the Invention

[0012] (Semi-solid emulsified food) The semi-solid emulsified food of the present invention contains at least ungelatinized hydroxypropylated starch, octenyl succinic anhydride starch or its salt, cheeses, casein calcium, and moisture, and may further contain other components as necessary.

[0013] <Ungelatinized hydroxypropylated starch> There is no particular limitation on the ungelatinized hydroxypropylated starch, and it can be appropriately selected. For example, starch obtained by subjecting wheat starch, rice starch, potato starch, tapioca starch, corn starch, waxy corn starch, sweet potato starch, etc. to hydroxypropylation treatment can be mentioned. These may be used alone or in combination of two or more. Among these, from the viewpoint of better extensibility and drawability, hydroxypropylated tapioca starch and hydroxypropylated potato starch are preferred.

[0014] Usually, when starches are contained as raw materials for semi-solid emulsified foods, starches that swell in cold water by gelatinization treatment are used. However, in the case of the present invention, they are formulated and contained in an ungelatinized state, and after the semi-solid emulsified food is applied and topped on bread dough or the like, or encapsulated as a filling, it is gelatinized (gelatinized) during the process of baking in an oven or heating in a microwave oven, thereby exhibiting extensibility and drawability. There is no particular limitation on the temperature of the baking or heating, as long as the semi-solid emulsified food can exhibit extensibility and drawability, and it can be appropriately selected. For example, the temperature can be set such that the semi-solid emulsified food reaches at least 80°C.

[0015] As for the ungelatinized hydroxypropylated starch, commercially available products can be appropriately used.

[0016] As the content of the ungelatinized hydroxypropylated starch in the semi-solid emulsified food, there is no particular limitation as long as it is 1 to 10% by mass, and it can be appropriately selected. However, 2 to 8% by mass is preferable. When the content of the ungelatinized hydroxypropylated starch is less than 1% by mass, sufficient extensibility and thread-drawing property cannot be imparted to the semi-solid emulsified food. When the content exceeds 10% by mass, it may conversely have an adverse effect on the shape retention and texture, or may cause oil phase separation by heat treatment.

[0017] <Octenyl succinic anhydride starch or its salt> As for the octenyl succinic anhydride starch or its salt, there is no particular limitation as long as the effects of the present invention are not impaired, and it can be appropriately selected. For example, starch or its salt obtained by subjecting wheat starch, rice starch, potato starch, tapioca starch, corn starch, waxy corn starch, or sweet potato starch to octenyl succinic acid treatment can be mentioned. These may be used alone or in combination of two or more. Among these, from the viewpoint of high emulsifying power and emulsification stability, octenyl succinic anhydride waxy corn starch or its salt (for example, sodium salt) is preferable. As for the octenyl succinic anhydride starch or its salt, commercially available products can be appropriately used.

[0018] As the content of the octenyl succinic anhydride starch or its salt in the semi-solid emulsified food, there is no particular limitation as long as it is 0.1 to 10% by mass, and it can be appropriately selected. However, 0.5 to 7% by mass is preferable. When the content of the octenyl succinic anhydride starch or its salt is less than 0.1% by mass, there is a risk of water separation and demulsification of the semi-solid emulsified food. When the content exceeds 10% by mass, it may conversely have an adverse effect on the texture.

[0019] <Cheeses> The cheeses mentioned above are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected, and may be either natural cheese or processed cheese. The natural cheese is obtained by adding lactic acid bacteria or rennet to coagulate casein and removing whey, and specifically includes cottage cheese, feta cheese, cheddar cheese, mozzarella cheese, Gouda cheese, Edam cheese, and Camembert cheese. The processed cheese is obtained by crushing natural cheese, heating and melting it, and emulsifying it. There are no particular restrictions on the form of the cheeses mentioned above, and they can be selected as appropriate, including block, sheet, shredded, powder, and cream forms. Among these, the powder form is preferred from the viewpoint of ease of handling. The aforementioned cheeses can be commercially available products as appropriate.

[0020] The content of the aforementioned cheeses in the semi-solid emulsion food is not particularly limited as long as it is between 1 and 12% by mass, and can be selected as appropriate, but 2 to 10% by mass is preferred. If the content of the cheeses is less than 1% by mass, the cheese flavor may not be sufficiently perceived, and if it exceeds 12% by mass, it may become stretchable and stringy even before heating, resulting in poor workability (shape retention).

[0021] <Calcium Caseinate> The casein calcium mentioned above is not particularly limited as long as it does not impair the effects of the present invention, and any casein calcium used in food and beverages can be appropriately selected. The aforementioned caseinate calcium can be a commercially available product as appropriate.

[0022] The amount of calcium caseinate in the semi-solid emulsified food can be selected as appropriate, as long as it is between 0.1% and 5% by mass, but 0.5% to 4% by mass is preferred. If the calcium caseinate content is less than 0.1% by mass, the extensibility and stringiness after heating and cooling may not be sufficiently exhibited, and if it exceeds 5% by mass, the raw materials may not emulsify sufficiently.

[0023] <Moisture> The amount of water in the semi-solid emulsion food can be selected as appropriate, as long as it is between 23.5% and 50% by mass, but between 23.5% and 46% by mass is preferred. If the water content is less than 23.5% by mass, the emulsification state may not be stable, or the gelatinization of the ungelatinized hydroxypropylated starch after heating may be insufficient. If the content exceeds 50% by mass, the cheese flavor may be weak, which may negatively affect the taste. On the other hand, being within the preferred range is advantageous because it can impart better extensibility and stringiness to the semi-solid emulsion food.

[0024] <Other ingredients> The semi-solid emulsified food of the present invention may contain, for example, pregelatinized starch, corn syrup and / or dextrin, thickening polysaccharides, edible oil, and the like as other components.

[0025] <<Pregelatinized starch>> In order to improve the shape retention before heat treatment, it is preferable that the semi-solid emulsified food of the present invention further contains pregelatinized starch.

[0026] The aforementioned pregelatinized starch is not particularly limited and can be selected as appropriate. Examples include processed starches obtained by etherification, esterification, or etherified phosphate crosslinking of various types of starches such as wheat starch, rice starch, potato starch, tapioca starch, corn starch, waxy corn starch, and sweet potato starch, and which are gelatinized or pregelatinized. These may be used individually or in combination of two or more. Among these, pregelatinized etherified starch and pregelatinized etherified phosphate crosslinked starch are preferred from the viewpoint of being less prone to retrogradation, and pregelatinized hydroxypropylated phosphate crosslinked starch is more preferred. Furthermore, waxy corn starch is more preferred as the type of starch. The aforementioned pregelatinized starch can be a commercially available product as appropriate.

[0027] There are no particular restrictions on the content of the pregelatinized starch in the semi-solid emulsified food product, and it can be selected as appropriate, but 0.1 to 5% by mass is preferred.

[0028] <<Starch syrup and / or dextrin>> In order to improve the extensibility and stringiness of the semi-solid emulsion food of the present invention, it is preferable to further contain the aforementioned starch syrup and / or dextrin.

[0029] There are no particular restrictions on the starch syrup, and it can be selected as appropriate, but a DE value of 12 to 60 is preferred. The sugars contained in the starch syrup may exist in any of the following molecular structures, such as linear, branched, or cyclic, and may be present individually or in combination, with the presence of cyclic sugars being preferred.

[0030] The dextrin mentioned above is not particularly limited and can be selected as appropriate, but it is usually one with a DE value of 10 or less, preferably between 5 and 10, and more preferably between 7 and 9.

[0031] The aforementioned starch syrup and / or dextrin may be used individually or in combination of two or more. The aforementioned starch syrup and / or dextrin can be commercially available products as appropriate.

[0032] There are no particular restrictions on the total content of starch syrup and / or dextrin in the semi-solid emulsion food, and it can be selected as appropriate, but 0.5 to 22% by mass is preferred, and 1 to 18% by mass is more preferred. If the content of starch syrup and / or dextrin is less than 0.5% by mass, the extensibility and stringiness of the semi-solid emulsion food will be low, and if it is included in amounts exceeding 22% by mass, it may have an adverse effect on shape retention and taste.

[0033] <<Thickening polysaccharides>> In order to improve the shape retention before heat treatment, it is preferable that the semi-solid emulsified food of the present invention further contains thickening polysaccharides.

[0034] The aforementioned thickening polysaccharides are not particularly limited and can be selected as appropriate. Examples include xanthan gum, tamarind seed gum, guar gum, tara gum, and alginate esters (sometimes referred to as "propylene glycol alginate esters"). These may be used individually or in combination of two or more. Among these, it is preferable to include at least one selected from the group consisting of xanthan gum, tamarind seed gum, and guar gum. The aforementioned thickening polysaccharides can be commercially available products as appropriate.

[0035] There are no particular restrictions on the total content of the aforementioned thickening polysaccharides in the semi-solid emulsified food product, and it can be selected as appropriate, but 0.05 to 3% by mass is preferred, and 0.1 to 2% by mass is more preferred. When using two or more of the aforementioned thickening polysaccharides, there are no particular restrictions on the amount of each thickening polysaccharide, and they can be selected as appropriate.

[0036] <<Edible oil>> There are no particular restrictions on the edible oils mentioned above, and they can be selected as appropriate. Examples include soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, corn oil, sunflower oil, rice oil, sesame oil, beef tallow, lard, safflower oil, safflower oil, grapeseed oil, olive oil, peanut oil, walnut oil, and cocoa butter. These may be used individually or in combination of two or more. Among these, soybean oil and rapeseed oil are preferred, with soybean oil being more preferred, because they contain many unsaturated fatty acids and are less likely to cause deemulsification. The aforementioned edible oil can be any commercially available product as appropriate.

[0037] There are no particular restrictions on the content of the edible oil in the semi-solid emulsion food, and it can be selected as appropriate, but 25 to 35% by mass is preferred, and 26.5 to 33% by mass is more preferred. When the edible oil content is within the above preferred range, it is advantageous in that it has a good texture and better extensibility and stringiness.

[0038] Furthermore, in addition to the other components mentioned above, the semi-solid emulsion food of the present invention may also contain other components commonly used in semi-solid emulsion foods, such as emulsifiers, brewed vinegar, flavorings, colorings, and pH adjusters. These may be used individually or in combination of two or more. The emulsifier, brewed vinegar, flavoring, coloring, pH adjuster, etc. mentioned above can be commercially available and used as appropriate. There are no particular restrictions on the amount of the emulsifier, brewed vinegar, flavoring, coloring agent, pH adjuster, etc., contained in the semi-solid emulsified food, and they can be selected as appropriate.

[0039] The semi-solid emulsified food of the present invention has excellent workability due to its crisp texture when uncooked, exhibits extensibility and stringiness like cheese upon heat treatment, and maintains excellent extensibility and stringiness even when cooled and after storage, as well as excellent shape retention and texture. Furthermore, it has excellent heat resistance and does not deemulsify even when heated. Therefore, the semi-solid emulsified food of the present invention can be suitably used, for example, as a cheese sauce.

[0040] There are no particular limitations on the method for producing the semi-solid emulsion food of the present invention, and any method can be appropriately selected. For example, it can be suitably produced by the method for producing the semi-solid emulsion food of the present invention.

[0041] (Method for producing semi-solid emulsified food products) The present invention provides a method for producing a semi-solid emulsified food product, which includes at least emulsifying the raw materials and optionally includes other steps.

[0042] The aforementioned raw materials contain at least 1-10% by mass of ungelatinized hydroxypropylated starch, 0.1-10% by mass of octenyl succinate starch or its salt, 1-12% by mass of cheeses, 0.1-5% by mass of calcium caseinate, and 23.5-50% by mass of moisture, and optionally contain other components.

[0043] The aforementioned ungelatinized hydroxypropylated starch, octenyl succinate starch or its salt, cheeses, calcium caseinate, water, and other components are the same as those described in the section on semi-solid emulsified food products of the present invention above, and the preferred embodiments are also the same.

[0044] The emulsification method is not particularly limited as long as it can emulsify the raw materials, and known methods can be appropriately selected. For example, one method involves dissolving or dispersing the raw materials in water, stirring as necessary, adding an oil phase, stirring as necessary to obtain a mixture, and then homogenizing the mixture to emulsify it. There are no particular restrictions on the homogenization method, and any known apparatus can be appropriately selected, such as a homomixer or a colloid mill. There are no particular restrictions on the stirring conditions, and they can be selected as appropriate.

[0045] <Other processes> The aforementioned other steps can be appropriately selected depending on the purpose, as long as they do not impair the effects of the present invention.

[0046] The present invention provides a method for producing a semi-solid emulsion food that has mayonnaise-like properties when unheated, exhibits extensibility and stringiness upon heat treatment, maintains excellent extensibility and stringiness even after storage, and also has excellent shape retention and texture. [Examples]

[0047] The present invention will be explained below with reference to test examples, but the present invention is not limited in any way to these test examples.

[0048] (Test Example 1) <Manufacturing of semi-solid emulsified foods> Each component other than water and edible oil, as listed in Tables 1-7 below, was dissolved or dispersed in water. The mixture was stirred using a mixing and stirring machine 8DMV-r type (manufactured by Dalton Co., Ltd.), edible oil was added, and the mixture was stirred further to obtain a total of 2,000 g of mixture. Then, the mixture was homogenized using a tabletop colloid mill MM-2 type (manufactured by Nippon Seiki Co., Ltd.) to produce a semi-solid emulsified food product. Of the ingredients listed in Tables 1-7 below, "sodium octenyl succinate starch" was replaced with "sodium waxy corn starch octenyl succinate," "pregelatinized starch" was replaced with "pregelatinized hydroxypropylated phosphate cross-linked starch," and "thickening polysaccharides" were replaced with "xanthan gum" and "tamarind gum." The amounts of thickening polysaccharides listed in Tables 1-7 below represent the total amount of xanthan gum (0.3% by mass) and tamarind seed gum (0.2% by mass).

[0049] <Rating> Teng of each of the semi-solid emulsified foods obtained above was used as a topping for bread sliced ​​to a thickness of 18 mm using a depositor, and then baked in an oven at 200°C for 10 minutes. The workability (shape retention) during topping was evaluated according to the following criteria. Furthermore, the extensibility and stringiness of the semi-solid emulsion food were evaluated according to the following criteria after cooling to room temperature after baking, and after storage at 20°C for 1 day, 3 days, or 6 days. The evaluation was conducted by a panel of 10 people, and the most frequent evaluation results are shown in Tables 1 to 7. In the evaluation items, if oil separated, it was indicated as "separation," and if an item was not evaluated, it was indicated as "-."

[0050] -Workability (shape retention)- ◎: It has good workability due to its lack of extensibility and stickiness. ○: Extensibility and stickiness are observed, but workability is within an acceptable range. △: Has some extensibility and stickiness, but is slightly inferior in terms of workability. ×: It has extensibility and stickiness, making it difficult to work with.

[0051] -Extensibility and stringability- Extensibility and stringability were measured by attaching a spatula to a semi-solid emulsified food product, pulling it up at a speed of 2-2.5 cm per second, and measuring the length of the string that broke off the semi-solid emulsified food product. ◎: The threads of the semi-solid emulsion food stretch to 6 cm or more. ○: The threads of the semi-solid emulsion food stretch between 3 cm and less than 6 cm. △: The threads of the semi-solid emulsion food stretch between 1 cm and less than 3 cm. ×: The threads of the semi-solid emulsion food are less than 1 cm long and hardly stretch at all.

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] [Table 4]

[0056] [Table 5]

[0057] [Table 6]

[0058] [Table 7]

[0059] As shown in Tables 1-7, the semi-solid emulsified food of the present invention exhibits mayonnaise-like properties when unheated, but upon heat treatment, it exhibits extensibility and stringiness, and it was confirmed that it retains excellent extensibility and stringiness even after storage. Furthermore, the semi-solid emulsified food of the present invention also exhibits excellent shape retention and texture.

[0060] Furthermore, Figure 1 shows an example of the semi-solid emulsified food of the present invention as a topping on bread before heating, and Figure 2 shows an example of the semi-solid emulsified food of the present invention after being baked in an oven at 200°C for 10 minutes and allowed to cool to room temperature. These figures also confirm that the semi-solid emulsified food of the present invention has excellent workability with a smooth, mayonnaise-like texture when unheated, exhibits extensibility and stringiness like cheese after heat treatment, and maintains excellent extensibility and stringiness even after cooling.

Claims

1. Ungelatinized hydroxypropylated starch 1-10% by mass; Octenyl succinate starch or its salt, 0.1 to 10% by mass; Cheeses: 1-12% by mass; Calcium caseinate 0.1-5% by mass; Edible oil 25-35% by mass; and It contains 23.5 to 50% by mass of water. The aforementioned water content is characterized by the amount of water added to the mixture.

2. The semi-solid emulsified food according to claim 1, wherein the ungelatinized hydroxypropylated starch is derived from tapioca or potato.

3. The semi-solid emulsion food according to claim 1 or 2, further containing 0.1 to 5% by mass of pregelatinized starch.

4. Furthermore, it contains starch syrup and / or dextrin, When the aforementioned starch syrup is included, the starch syrup content is 12.0 to 24.0% by mass. The semi-solid emulsion food according to any one of claims 1 to 3, wherein the dextrin content when the aforementioned dextrin is included is 1.0 to 3.0% by mass.

5. Furthermore, the semi-solid emulsion food according to any one of claims 1 to 4 contains 0.05 to 3% by mass of a thickening polysaccharide.

6. The semi-solid emulsified food according to claim 5, wherein the thickening polysaccharide comprises at least one of xanthan gum and tamarind seed gum.

7. Ungelatinized hydroxypropylated starch 1-10% by mass; Octenyl succinate starch or its salt, 0.1 to 10% by mass; Cheeses: 1-12% by mass; Calcium caseinate 0.1-5% by mass; Edible oil 25-35% by mass; and This includes emulsifying a raw material containing 23.5 to 50% by mass of water. A method for producing a semi-solid emulsified food product, characterized in that the water content is the amount of water added.

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