Method for manufacturing processed foods using cheeses

Abstract

To provide various prepared food products using existing cheeses.SOLUTION: An oil-in-water emulsified product containing powdered vegetable protein, oil and water is prepared and is mixed with cheeses to prepare a dough. Blending is adjusted so that protein derived from raw materials other than cheeses is 25 wt.% or more in the total protein of the dough. As cheeses, not only cheeses derived from milk but also vegetable cheeses such as soybeans can suitably be used. Thus, heat-resistant shape retention is added to the cheeses and fried cheese-like food, sauteed food, etc. with sufficient flavor and texture can be produced.SELECTED DRAWING: None

Description

Technical Field

[0004]

[0001] The present invention relates to a processed food using cheeses and a method for producing the same.

Background Art

[0002] Cheeses are widely favored foods. Not only cheeses as dairy products, but also the market for cheese-like foods made from plant-based materials such as soybeans is expanding. Cheeses are not only eaten as they are, but are also used for cooking and processing. However, depending on the type of cheese, it may melt when heated if used directly as a frying ingredient or the like.

[0003] As technologies for imparting heat-resistant shape retention to cheeses, there are disclosed a method for producing processed cheese in which a molten salt such as water and phosphate is blended with natural cheese (Patent Documents 1 and 2), processed cheeses containing 0.05 to 1% by mass of welan gum (Patent Document 3), and the like. Patent Document 4 is a method for producing natural cheese having heat-resistant shape retention, in which transglutaminase is added to a cheese card and aged. These are technologies related to the manufacturing process of cheeses themselves. However, if heat-resistant shape retention can be imparted using a variety of cheeses distributed in the market, it will be possible to provide processed foods with various flavors.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

[0005] The present invention aims to provide a wide variety of processed foods by using existing cheeses as materials suitable for cooking. [Means for solving the problem]

[0006] The inventors diligently studied the above problems and discovered that by mixing an oil-in-water emulsion containing powdered vegetable protein, oil, and water with cheeses so that the protein content is in a specific ratio, it is possible to prepare a dough that is heat-resistant and retains its shape, and to produce cheese frie-like foods with good flavor and texture, thus completing the present invention.

[0007] In other words, the present invention is a method for producing a cooked food product comprising the following steps (1) to (3), wherein the protein derived from raw materials other than cheeses accounts for 25% by weight or more of the total protein in the dough. (1) A process for preparing an oil-in-water emulsion containing powdered vegetable protein, oil and fat, and water. (2) The process of mixing the cheeses and the emulsion from (1) to prepare the dough. (3) This is the process of shaping and heating the dough. [Effects of the Invention]

[0008] According to the present invention, a wide variety of general cheeses can be used to provide a diverse range of prepared foods in terms of both flavor and shape. [Modes for carrying out the invention]

[0009] The present invention will be described in detail below.

[0010] (Cooked processed food) The cooked food of the present invention refers to food that is consumed after being heated, such as by frying, grilling, boiling, steaming, or stir-frying, or to ingredients that are subjected to heating. In other words, it is a food product containing cheese that does not melt and maintains its shape even when heated during cooking.

[0011] (Cheeses) In this invention, "cheeses" refers to cheeses as dairy products, specifically natural cheeses made by curdling milk with a coagulating enzyme such as rennet or an acid, and then fermenting the curd with lactic acid bacteria; processed cheeses made by heating and melting these as raw materials; and also cheese-like foods, so-called plant-based cheeses, made by lactic acid fermentation or pH adjustment of raw materials including plant-based materials such as soybeans. These are typically solid to semi-solid or paste-like in shape at room temperature (20°C).

[0012] (Powdered vegetable protein) The powdered plant protein used in this invention can be any commercially available product manufactured from plant-based raw materials such as soybeans, wheat, or peas. In this invention, it is preferable to use powdered soy protein derived from soybeans. Powdered soy protein is obtained by extracting, recovering, and powdering soy protein to a high degree of purity. The amount of the ingredient added to the dough is typically 1% to 15% by weight, more preferably 2 to 10% by weight. The amount added to the oil-in-water emulsion, described later, is typically 5 to 20% by weight, more preferably 8 to 18% by weight. Using less than this may result in unstable emulsification of the oil-in-water emulsion or insufficient heat resistance and shape retention. Using more may result in a hard texture after heating.

[0013] (Oils and fats) The present invention can use any edible oil or fat as appropriate. Examples include vegetable oils such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, and coconut oil, as well as animal oils such as milk fat, beef tallow, lard, fish oil, and whale oil. Examples include oils of these fats and fats used individually or in mixtures, or hydrogenated fractions thereof, as well as processed oils that have undergone enzymatic transesterification, catalytic random transesterification, etc. Using oils and fats that are solid to semi-solid at room temperature makes it easier to obtain a more desirable texture, and commercially available oils and fats for kneading into prepared foods can also be suitably used. The blending amount can be exemplified as 3% to 30% by weight, preferably 5% to 28% by weight in the dough. Furthermore, as the blending amount in the water-in-oil type emulsion described later, 10% to 40% by weight can be exemplified, and it is desirable to adjust so that the total oil content in the dough including that derived from cheeses is 15% to 50% by weight. If the oil content is less than this or more than this, the water-in-oil type emulsion described later or the emulsification of the dough may become unstable.

[0014] (Water) In the present invention, in addition to tap water, water usually used for food production such as distilled water and ion-exchanged water can all be used. The water temperature is not particularly limited, but since it may form bubbles during the mixing of raw materials at high temperatures, it is preferably at or below room temperature. It may be blended as cold water or ice water. Also, soy milk, milk, etc. can be used as part or all of it. The blending amount can be exemplified as 40% to 80% by weight, preferably 45% to 75% by weight in the water-in-oil type emulsion described later. If it is less than this, the workability of preparing the emulsion may be poor, and if it is more than this, it may affect the shape retention and flavor. Also, the weight ratio to the powdery vegetable protein is preferably 3 to 7 times, more preferably 4 to 6 times. If it is less than this, it may be difficult to prepare the emulsion. If it is more than this, that is, if the proportion of the powdery vegetable protein is small, the heat-resistant shape retention may be insufficient.

[0015] (Water-in-oil type emulsion) In the production method of the present invention, the powdery vegetable protein, oil and fat, and water are mixed to prepare a water-in-oil type emulsion. The mixing means may be a commonly known method, and for example, a hood cutter, a mixer, etc. can be appropriately used. The time and rotation speed can be appropriately adjusted so that the raw materials are uniformly mixed.

[0016] (Preparation of dough) Cheeses are further added to the water-in-oil type emulsion in the previous item and further mixed to obtain the dough. Seasonings and the like can be added here if necessary. When the raw materials are mixed without preparing an oil-in-water emulsion, that is, when the dough is made by the all-in-one mix method, it is difficult to obtain good heat-resistant shape retention.

[0017] In the total protein in the dough including the cheeses described below, the protein derived from raw materials other than cheeses is formulated to be 25% by weight or more. More preferably, it is 40% by weight or more, and even more preferably 50 to 98% by weight. If it is less than this, sufficient heat-resistant shape retention may not be obtained, and if it is more than this, the flavor of the cheeses may become weak. As raw materials other than cheeses containing protein, powdered vegetable proteins are mainly used. When all or part of the water to be formulated is soy milk or cow's milk, the amount derived from this is also included.

[0018] (Other raw materials) In addition to the above, in the present invention, salt, sugars, starches, various seasonings, flavors, pigments, emulsifiers, etc. can all be used within a range that does not inhibit the effects of the present invention and at any arbitrary step.

[0019] (Forming) The obtained dough is appropriately formed or molded according to the desired form. For example, casing filling, mold forming, retainer forming, etc. can be exemplified. Here, forming does not necessarily mean arranging it into a certain shape. For example, the dough can be scooped up with a spatula or the like to have an irregular shape.

[0020] (Heating) The formed dough is further heated so that the whole coagulates and heat-resistant shape retention is imparted, and a cooked processed food or a food material for further heat cooking is obtained. When used as a food ingredient, it can be heated by steaming or boiling, and then refrigerated or frozen as needed. Heating conditions can be adjusted as appropriate depending on the shape and size, but for steaming, a temperature of 70°C to 100°C, preferably 80°C to 100°C, for 5 to 20 minutes is a good example. It can also be filled into a casing and boiled. Further cooking can be performed using this, for example, by coating it with batter and breadcrumbs and frying it, a cheese-fried food can be obtained. Examples of frying conditions include a temperature of 130°C to 195°C, preferably 160°C to 190°C, for 30 seconds to 5 minutes. The dough can also be used directly for frying or sautéing without steaming. The conditions can be adjusted as needed, as with normal cooking processes, but examples include 130°C to 250°C (frying), 200°C to 350°C (sautéing), and 30 seconds to 20 minutes. Furthermore, it can be combined with other ingredients such as vegetables and used as an ingredient in stir-fries, grilled dishes, and stews.

[0021] The present invention will be described in more detail below with reference to examples. Unless otherwise specified, "parts" and "%" in this text refer to weight-based units.

[0022] (Consideration 1) The ingredients listed in column (A) of the formulation table in Table 1 were mixed in a cutter mixer (Robot Coupe) (1500 rpm, 2-3 minutes) to prepare a curd-like oil-in-water emulsion. Then, cheeses and salt were added and mixed further (1500 rpm, 2 minutes) to obtain the dough. The following commercially available products were used as raw materials in the table. Powdered soy protein: Fuji Pro FR, Fuji Oil Co., Ltd., Protein 86.9% Oils and fats: Unishort MJ, manufactured by Fuji Oil Co., Ltd. Soy milk: Delicious Tofu, manufactured by Fuji Oil Co., Ltd., 5.1% protein Cheese: Mamemage Semi-Hard (fermented soy milk product), Fuji Oil Co., Ltd., Protein 1.9%, Oil 24.6%

[0023] The resulting dough was cut out using a No. 3 mold with a diameter of 44 mm and a thickness of 10 mm, arranged on a tray, and steamed (95°C, 6 minutes). After heating, the shape retention (maintaining the shape after molding) of each was evaluated from the following perspectives. ○: Maintains the shape after molding well. △: Some parts are damaged. ×: The entire shape is distorted and it does not maintain its shape. The results are shown in Table 3. The texture changed depending on the ratio of each ingredient, and all of them had good heat resistance and shape retention, as well as a good cheese flavor.

[0024] (Table 1) Fabric composition TIFF0007841230000001.tif50169

[0025] (Table 2) Composition of each fabric (%) TIFF0007841230000002.tif50145

[0026] (Table 3) Evaluation after heating TIFF0007841230000003.tif48145

[0027] (Consideration 2) Verification of the raw material mixing process As Comparative Example 1, all the same raw materials as in Example 1 (including cheese and salt) were placed in a cutter mixer and mixed for 2 minutes to obtain dough. Subsequently, it was shaped and heated in the same manner as in Example 1, and its shape retention was evaluated. As a result, the fabric became saggy and lost its shape, and it was deemed unsuitable for further processing.

[0028] (Table 4) Process comparison TIFF0007841230000004.tif54161

[0029] (Consideration 3) Consideration of natural cheese Following the formulations shown in Table 4, commercially available mozzarella cheese (18.4% protein, 19.9% ​​fat) and cheddar cheese (25.7% protein, 33.8% fat) were used to prepare, shape, and steam the dough using the same process as in Study 1, and its shape retention was evaluated. As shown in Table 6, maintaining the shape retention after heating was possible by keeping the proportion of proteins other than cheese above a certain level.

[0030] (Table 5) TIFF0007841230000005.tif55169

[0031] (Table 6) Composition of each fabric (%) TIFF0007841230000006.tif50145

[0032] (Table 7) Evaluation after heating TIFF0007841230000007.tif31161

[0033] (Consideration 4) Using the material obtained in Example 1 (after steaming), a batter (starch BS-100 (Nippon Denko) dissolved in water) and breadcrumbs were applied, and the material was fried in rapeseed oil (180°C, 1 minute 30 seconds). A Camembert fried food product with good shape and texture was obtained.

[0034] (Consideration 5) Using the dough from Example 1 (after shaping but before steaming), batter and breadcrumbs were applied in the same manner as in Study 4 above, and then it was fried. A Camembert fried food product with good shape and texture was obtained.

[0035] (Consideration 6) Using the dough from Example 1 (after shaping but before steaming), it was stir-fried in a pan with a small amount of salad oil for about 5 minutes. A cheese sauté-like food with good texture and no loss of shape was obtained.

Claims

[Claim 1] A method for producing a heat-resistant and shape-retaining cooked food, comprising the following steps (1) to (3), wherein the amount of powdered vegetable protein in the dough is 2% by weight or more and 10% by weight or less, and of the total protein in the dough, protein derived from raw materials other than cheese is 25% by weight or more. (1) A process for preparing an oil-in-water emulsion containing powdered vegetable protein, oil and fat, and water. (2) The process of mixing the cheeses and the emulsion from (1) to prepare the dough. (3) Process of shaping and heating the dough

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