Cheese-like foods

Abstract

To provide a plant-based cheese-like food product that is less prone to oil separation and has a good melt-in-the-mouth texture. [Solution] The plant-based cheese-like food contains 1-8% by mass of soy solids derived from soy milk (including soy milk powder), 20-35% by mass of vegetable solid fats such as coconut oil and palm oil, and 0.15-1.5% by mass of guar gum, with a composition that does not contain animal-derived ingredients, and the pH is adjusted to a range of 4.9-5.0 or 4.3 or less as needed.

Description

Technical Field

[0001] The present invention relates to a cheese-like food, and more particularly to a vegetable cheese-like food produced from vegetable raw materials.

Background Art

[0002] In recent years, demand for plant-derived foods that do not use animal raw materials (plant-based foods) has been increasing due to growing health consciousness, health and religious reasons, consideration for the global environment, and the like. As one type of such foods, there are cheese-like foods produced from vegetable raw materials (plant-based cheese) (see, for example, Patent Documents 1 to 3).

[0003] Patent Document 1 proposes a vegetable cream cheese product in the form of a homogeneous mixture, which comprises, based on the weight of the product, about 0.2 wt% to about 8 wt% of vegetable crude protein, about 0.01 wt% to about 5 wt% of a stabilizer, about 1 wt% to about 12 wt% of a starch-based thickener, and about 10 wt% to about 50 wt% of a fat component, wherein the fat component is in the form of oil droplets having a D50 value within the range of about 1.5 μm to about 7 μm at 40°C.

[0004] Further, Patent Document 2 proposes a method for producing a cheese-like food, which comprises the steps of: preparing a mixture containing at least starch containing acid-treated acetylated potato starch, water, fats and oils, and an emulsifier; stirring and emulsifying the mixture while heating the mixture; and cooling and solidifying the emulsified mixture, wherein the mass ratio of starch contained in the mixture to water is 0.55 or more and 0.92 or less, and the mass ratio of fats and oils contained in the mixture to starch is 0.25 or more and 1.80 or less.

[0005] Furthermore, Patent Document 3 proposes a cheese-like food that contains acetylated starch, fats and oils, octenyl succinic acid pregelatinized starch, and water, wherein the content of octenyl succinic acid pregelatinized starch is 0.5 mass% or more and 2.0 mass% or less of the total mass of the food, and the food does not contain raw material cheeses.

Prior Art Literature

Patent Documents

[0006] [Patent Document 1] Japanese Patent Publication No. 2024-532003 (International Publication No. 2022 / 261450) [Patent Document 2] Japanese Patent Publication No. 2020-108401 [Patent Document 3] Patent No. 7022869 [Overview of the project] [Problems that the invention aims to solve]

[0007] However, conventional plant-based cheeses, as mentioned above, have drawbacks such as a poorer melt-in-your-mouth texture compared to cheeses made from animal-based ingredients, and a tendency for oil to separate and float during manufacturing and storage.

[0008] Therefore, the present invention aims to provide a plant-based cheese-like food product that is less prone to oil separation and has a good melt-in-the-mouth texture. [Means for solving the problem]

[0009] The cheese-like food according to the present invention contains 1 to 8% by mass of soy solids derived from soy milk, 20 to 35% by mass of vegetable solid oil, and 0.15 to 1.5% by mass of guar gum, contains no animal-derived ingredients, and has a pH of 4.3 or lower. The vegetable solid oil is coconut oil or palm oil. The cheese-like food of the present invention may contain soy milk and / or soy milk powder. Furthermore, the cheese-like food product of the present invention can also be a cream cheese-like food product. [Effects of the Invention]

[0010] According to the present invention, the separation of oils and fats during manufacturing and storage can be suppressed, and the melt-in-your-mouth texture when eaten can be improved. [Modes for carrying out the invention]

[0011] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the embodiments described below. The cheese-like food according to the embodiment of the present invention is a plant-based cheese that does not contain animal-derived ingredients and contains specific amounts of soy solids derived from soy milk, vegetable solid fats and oils, and guar gum.

[0012] [Soy solids derived from soy milk] The cheese-like food of this embodiment uses soy milk as the main ingredient instead of animal-derived raw milk (milk from cows, goats, sheep, etc.). The soy milk used as an ingredient in the cheese-like food of this embodiment may be in liquid or powder form, and liquid soy milk and soy milk powder can be used in combination.

[0013] However, if the amount of soy solids derived from soy milk is less than 1% by mass of the total food mass, the oil will separate and the texture will be impaired, and if it exceeds 8% by mass, the melt-in-the-mouth quality will deteriorate. Therefore, in the cheese-like food of this embodiment, the soy solids content derived from soy milk is set to 1 to 8% by mass. Preferably, the amount of soy solids derived from soy milk is 2 to 7% by mass of the total food mass, which improves texture and flavor such as melt-in-the-mouth quality and richness while suppressing oil separation. More preferably, the amount of soy solids derived from soy milk is 2 to 6% by mass of the total food mass, and this range further improves the melt-in-the-mouth quality.

[0014] [Vegetable solid oil] Vegetable solid fats are essential components in plant-based cheeses to achieve a melt-in-your-mouth texture similar to cheese made from animal-based milk, and are therefore indispensable for the cheese-like food of this embodiment. For example, in the case of cream cheese made from milk, a creamy melt-in-your-mouth texture is achieved by adding fresh cream or gelatin, but in the cheese-like food of this embodiment, a melt-in-your-mouth texture similar to cream cheese is achieved using only plant-based ingredients by increasing the amount of vegetable solid fats compared to conventional plant-based cheeses.

[0015] However, if the amount of vegetable solid fat is less than 20% by mass of the total food mass, the melt-in-the-mouth texture will be insufficient, and if it exceeds 35% by mass, the oil is likely to separate and float during manufacturing or storage. Therefore, in the cheese-like food of this embodiment, the content of vegetable solid fat is set to 20-35% by mass.

[0016] The vegetable solid fat incorporated into the cheese-like food of this embodiment can be any vegetable fat that is solid at room temperature, and is not particularly limited in type. For example, oils extracted from plant fruits such as coconut oil and palm oil, as well as hydrogenated oils such as margarine and shortening, can be used.

[0017] [Guar Gum] Guar gum has the effect of adjusting the hardness of cheese-like foods and improving their melt-in-the-mouth texture. However, if the amount of guar gum is less than 0.15% by mass of the total food mass, the melt-in-the-mouth texture will be insufficient, and if it exceeds 1.5% by mass, the cheese-like food will lack both melt-in-the-mouth texture and richness. Therefore, in the cheese-like food of this embodiment, the guar gum content is set to 0.15 to 1.5% by mass. Preferably, the amount of guar gum is 0.3 to 1.2% by mass of the total food mass, which improves the melt-in-the-mouth texture.

[0018] [Other ingredients] The cheese-like food of this embodiment may contain components other than those described above, as long as they do not hinder the effects of the present invention. Examples of auxiliary ingredients added to the cheese-like food of this embodiment include modified starch, sugar, lactic acid, water, agar, nutritional fortifiers, and emulsifiers. Modified starch is added as needed in an amount of 3 to 50% by mass for the purpose of stabilizing the food, imparting firmness, and emulsifying it. Lactic acid is added as needed in an amount of 1% by mass or less for the purpose of adjusting the pH and imparting sourness. Water is added in appropriate amounts to improve texture and to act as a heating medium in the manufacturing process, and sugar is added in appropriate amounts for the purpose of retaining water and imparting sweetness.

[0019] [pH] In the cheese-like food of the present embodiment, the pH is preferably adjusted to a range of 4.9 to 5.0 or 4.3 or lower. Adjusting the pH of the cheese-like food within this range can suppress separation of oil and fat components, so that oil floating is less likely to occur even when the content of vegetable solid fat is increased. Here, the pH of the cheese-like food can be adjusted, for example, by adding a pH adjuster such as adipic acid, citric acid, glucono delta-lactone, gluconic acid, succinic acid, acetic acid, DL-tartaric acid, lactic acid, glacial acetic acid, fumaric acid, DL-malic acid, phosphoric acid, phytic acid, or the like.

[0020] [Form] The cheese-like food of the present embodiment can take various forms such as cream type, shred type, slice type, and block type, and is suitable for cream cheese-like foods which have a high oil and fat content and provide a good melting texture in the mouth.

[0021] [Production Method] The cheese-like food of the present embodiment can be produced, for example, by blending raw materials, mixing the mixture with a Stephan mixer, a kneader or the like, followed by heating, emulsifying and molding.

[0022] As described in detail above, the cheese-like food of the present embodiment contains 1 to 8% by mass of soybean solid content derived from soymilk, 20 to 35% by mass of vegetable solid fat, and 0.15 to 1.5% by mass of guar gum, so it has good melting texture in the mouth and good taste when eaten, and can also suppress separation of oil and fat during production and storage. [Examples]

[0023] Hereinafter, the effects of the present invention will be specifically described with reference to examples and comparative examples.

[0024] [First Example] As a first embodiment of the present invention, a model experiment was conducted to confirm the effect of solid fat content on melt-in-the-mouth texture and oil separation. Specifically, evaluation samples (cheese-like food) were prepared with varying types and concentrations of solid fat, and the melt-in-the-mouth texture, richness, and oil separation were evaluated. In this embodiment, the soy solids derived from soy milk were fixed at 1.0% by mass, and guar gum was not added to clearly show the effect of solid fat content. In addition, a certain amount of modified starch (oxidized starch) was added as a secondary ingredient.

[0025] [Preparation of evaluation samples] The raw materials were blended according to the composition shown in Table 1 below and mixed using a tabletop stirrer. The raw material composition was then heated to 90-95°C and mixed again. Finally, the mixture was cooled in a refrigerator at 4°C for at least one day to prepare samples No. 1-1 to 1-12.

[0026] [Evaluation Method] Each sample was evaluated by a three-person analytical sensory evaluation panel (training period: 2-13 years) using the method described below. The results are shown in Table 1 below.

[0027] (1) Melt-in-the-mouth texture The evaluation samples were tasted, and the degree of melt-in-the-mouth texture was evaluated on a 5-point scale, using commercially available processed cheese (product name: "Megmilk Snow Brand 6P Cheese") as a baseline. Table 1 below shows the total scores from the three panel members. 5: Good 4: Fairly good 3: Equivalent (same melt-in-your-mouth texture as the standard product) 2: Slightly inferior 1: Inferior

[0028] (2) Richness The evaluation samples were tasted, and the degree of richness was evaluated on a 5-point scale, using commercially available processed cheese (product name: "Megmilk Snow Brand 6P Cheese") as a baseline. Table 1 below shows the total scores from the three panel members. 5: I feel it strongly 4: I feel it somewhat 3: Equivalent (same richness as the standard product) 2: I don't really feel it. 1: I don't feel it

[0029] (3) Oil floating The evaluation samples were adjusted to 25°C, and the degree of oil separation was visually inspected and evaluated on the following five-point scale. Table 1 below shows the total scores from the three panel members. 5: No oil residue 4: A slight oily surface was observed. 3: There is oil floating on top. 2: There is a lot of oil floating on top. 1: The oil is completely separated.

[0030] (4) Overall evaluation The overall evaluation was determined by calculating the total score for each evaluation item and considering the overall balance of the three items: melt-in-your-mouth texture, oiliness, richness, or soy milk-likeness. Products with a total score of 39 points or higher were marked ◎ (Excellent), those with 30-38 points were marked ○ (Excellent), those with 24-29 points were marked △ (Acceptable), and those with 23 points or lower were marked × (Unacceptable). Products with a score of 24 points or higher were considered to pass.

[0031] [Table 1]

[0032] As shown in Table 1 above, samples No. 1-2 to 1-5 and 1-8 to 1-11, with a solid fat content of 20-35% by mass, exhibited a smooth texture and rich flavor while suppressing oil separation. On the other hand, samples No. 1-1 and 1-7, with a solid fat content of less than 20% by mass, were hard and lacked a smooth texture. Furthermore, samples No. 1-6 and 1-12, with a solid fat content exceeding 35% by mass, were cheese-like foods prone to oil separation.

[0033] <Second Example> Next, as a second embodiment of the present invention, a model experiment was conducted to confirm the effect of soy milk-derived soy solids on melt-in-the-mouth texture and oil separation. Specifically, evaluation samples (cheese-like foods) were prepared by varying the proportions of soy milk and soy milk powder, and the melt-in-the-mouth texture, richness, and oil separation were evaluated. In this embodiment, the amount of vegetable solid fat was fixed at 30% by mass, and guar gum was not added in order to clearly show the effect of soy milk-derived soy solids. Furthermore, each sample was evaluated using the same methods and criteria as in the first embodiment. The raw material composition and evaluation results are shown in Table 2.

[0034] [Table 2]

[0035] As shown in Table 2 above, samples No. 2-3 to 2-10 (cheese-like foods) with a soy milk-derived soy solids content of 1.0 to 8.0% by mass showed suppressed oil separation and good melt-in-the-mouth texture and richness. On the other hand, samples No. 2-1 and 2-2, with a soy milk-derived soy solids content of 1% by mass or less, had good melt-in-the-mouth texture, but scored low in other evaluation items. Similarly, sample No. 2-11, with a soy milk-derived soy solids content exceeding 8% by mass, scored low in all evaluation items overall.

[0036] <Third Example> Next, as a third embodiment of the present invention, cheese-like foods of the example and comparative example were prepared by changing the amount of guar gum, and the melt-in-the-mouth texture, richness, and oil separation were evaluated. In this embodiment, the amount of soy solids derived from soy milk was fixed at 1.0% by mass, and the amount of vegetable solid oil was fixed at 30% by mass. Furthermore, each sample was evaluated using the same method and criteria as in the first embodiment. The raw material composition and evaluation results are shown in Table 3.

[0037] [Table 3]

[0038] As shown in Table 3 above, the cheese-like foods of Examples 1 to 6, which contained guar gum in the range of 0.15 to 1.5% by mass, had improved melt-in-the-mouth texture compared to the cheese-like food of Comparative Example 1, which did not contain guar gum, and the cheese-like food of Comparative Example 2, which contained more than 1.5% by mass of guar gum.

[0039] <Fourth Example> Next, as a fourth embodiment of the present invention, cheese-like foods were prepared by changing the pH, and their melt-in-the-mouth texture, richness, and oil separation were evaluated. Each sample was evaluated using the same methods and criteria as in the first embodiment. The raw material composition and evaluation results are shown in Table 4.

[0040] [Table 4]

[0041] As shown in Table 4 above, samples No. 4-4, 4-5, 4-10, 4-11, and 4-12, with a pH of 4.9-5.0 or 4.3 or lower, showed significantly improved oil separation compared to the other samples, confirming that adjusting the pH of cheese-like foods can further improve oil separation.

[0042] From the above results, it was confirmed that the present invention makes it possible to obtain a plant-based cheese-like food product in which oil and fat do not easily separate and which has a good melt-in-the-mouth texture.

[0043] Furthermore, the present invention may also adopt the following configuration. [1] The soy milk-derived soy solids are 1-8% by mass, Vegetable solid oils and fats make up 20-35% by mass, Guar gum is added at a concentration of 0.15 to 1.5% by mass, It contains, A cheese-like food product that does not contain animal-derived ingredients. [2] A cheese-like food product as described in [1], wherein the pH is 4.9 to 5.0 or 4.3 or less. [3] The cheese-like food according to [1] or [2], wherein the vegetable solid oil is coconut oil or palm oil. [4] A cheese-like food product according to any of [1] to [3], comprising soy milk and / or soy milk powder. [5] A cheese-like food product as described in any of [1] to [4], which is a cream cheese-like food product.

Claims

1. The soy milk-derived soy solids content is 1-8% by mass, Vegetable solid oils and fats in a quantity of 20-35% by mass, It contains 0.15 to 1.5% by mass of guar gum, Contains no animal-derived ingredients. The pH is 4.3 or lower. The aforementioned vegetable solid oil is coconut oil or palm oil. Cheese-like food.

2. The cheese-like food according to claim 1, comprising soy milk and / or soy milk powder.

3. The cheese-like food according to claim 1 or 2, which is a cream cheese-like food.

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