JP5526425B2 - Anti-binding agent for cheese and cheese-containing food - Google Patents

Description

  The present invention relates to an anti-binding agent for cheese, and in particular, relates to an anti-binding agent between cheeses in a crushed cheese population, a small cheese population to which the anti-binding agent is attached, and a food containing the small cheese population.

  In general, commercially available shred cheese is obtained by cutting block-shaped natural cheese into strips in consideration of ease of use, and the size is 20 to 30 mm in length, 2 to 8 mm in width, and 0.5 in thickness. It is a miscellaneous size of ~ 1.5mm. However, in such a shape cheese, the area of the cheese surface is larger than the thickness, so that the contact area between the cheese pieces is large, and since there is no thickness, the elasticity is poor and the cheeses are connected with each other. This will cause blocking. In addition, natural cheese is easily blocked during storage because the protein is decomposed by enzymes to soften the cheese tissue. Furthermore, the physical properties of the high moisture and high fat cheese are so soft that blocking is further caused. Such a blocked shred cheese has a poor appearance and is difficult to use, so that its commercial value is remarkably lowered.

Conventionally, in order to prevent blocking, natural shred cheese is frozen and hardened to give smoothness during use. However, frozen natural shred cheese, when it thaws, free water comes out and forms dew, which significantly lowers the value of the product. There wasn't.
As a means for solving this problem, Patent Document 1 includes shred cheese in which water-insoluble dietary fiber powder, particularly powdered cellulose, is added to small pieces of cheese to prevent binding that reduces the contact area between cheeses, or There is disclosed a shred cheese in which a gellan gum powder and / or curdlan powder is added to a small piece of cheese to reduce the contact area between the cheeses to prevent binding.
However, these powders are not always satisfactory as an anti-binding agent for cheese. For example, cheese pieces to which cellulose powder is added have a rough feeling derived from cellulose, and when topped with pizza or the like, there is a drawback that the original texture of cheese is impaired.

Moreover, in patent document 2, the cheese for feed which consists of the aggregate | assembly of the granular cheese which has made the adhesion suppression material adhere to the whole surface or a part surface, or coat | covers the whole surface or a part surface with the adhesion suppression material. Is disclosed, and the use of one or more of saccharides, cereals, oil cakes, dairy products, minerals, starches, proteins, and nukas as an adhesion suppressant is disclosed.
However, these adhesion inhibitors also have problems. For example, when a pizza is prepared by topping a piece of cheese with ordinary starch attached to the surface, the viscosity increases due to gelatinization and swelling of the starch, and the original texture of the cheese is impaired.
Accordingly, there is a need for the development of a new anti-binding agent for cheese that overcomes these drawbacks and does not impair the texture.

7-95921 JP-A-11-56234

An object of the present invention is to provide an anti-binding agent for cheese.
Another object of the present invention is to provide a small piece cheese population in which binding between cheeses is prevented, and a food containing the same.

As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that processed starch compensates for the disadvantages of conventional anti-binding agents and anti-adhesive agents, and the type, shape, and ripening of natural cheese. The inventors have found that the cheese can be prevented from being blocked regardless of the degree and the storage method, and reached the present invention.
This invention provides the binding inhibitor for cheese shown below, the small piece cheese group which adheres this to the cheese surface, and the foodstuff containing this.
1. Anti-binding agent for cheese with processed starch as the main component.
2. 2. The cheese binding inhibitor according to 1 above, wherein the processed starch is at least one selected from the group consisting of acid-treated starch, oxidized starch, crosslinked starch, etherified starch, esterified starch, and combinations thereof.
3. 3. The binding inhibitor for cheese according to 2 above, wherein the processed starch is acid-treated starch or oxidized starch.
4). A small piece cheese group in which at least one kind of the anti-binding agent for cheese according to any one of the above 1 to 3 is adhered to a cheese surface and the binding between cheeses is prevented.
5. 5. A food containing the small cheese population according to 4 above.

The binding inhibitor of the present invention can prevent blocking of shred cheese during storage regardless of the type, shape, maturity and storage method of the cheese. And since the food texture after cooking is not impaired, shred cheese (small piece cheese) suitable for topping can be provided.
The binding inhibitor of the present invention can be applied to various cheeses or cheese-containing foods that require prevention of binding between small pieces. That is, it can be applied not only to natural cheese and processed cheese, but also to cheese-like foods containing cheese as long as this requires prevention of binding between cheese pieces.

The anti-binding agent of the present invention comprises natural cheese, process cheese, and cheese-like food pieces containing these cheeses (hereinafter referred to as “shredded” in this specification) that require prevention of binding between the pieces. It can be applied to prevent binding between small pieces of cheese.
The general method for producing the shred cheese of the present invention is exemplified as follows when natural cheese is used as a raw material.
1 or 2 or more natural cheeses are blended, and melted with or without the addition of molten salts such as sodium citrate and sodium phosphate. If necessary, casein, vegetable oil, nonfat dry milk, soybean Add protein etc. to obtain processed cheese or cheese-like food. The obtained emulsion is filled and cooled in a block shape, then cut into a certain shape and molded to obtain shred cheese.

The binding inhibitor in the present invention is a food material that prevents mutual binding (also referred to as blocking) between cheese pieces, and in the present invention, processed starch is used as the binding inhibitor. Processed starch covers the surface of individual pieces of cheese, reduces the contact area between pieces of cheese, and keeps the surface of the cheese smooth and prevents the cheese pieces from sticking together without absorbing moisture from the cheese. be able to.
The anti-binding effect of the anti-binding agent of the present invention can be evaluated visually or by measuring the blocking rate. The blocking rate is displayed as a value (%) obtained by dividing the mass of bound cheese by the mass of all cheeses and multiplying by 100.

The processed starch used in the present invention is preferably at least one selected from the group consisting of oxidized starch, acid-treated starch, crosslinked starch, etherified starch, esterified starch, and combinations thereof.
The raw material starch of the processed starch used in the present invention is not particularly limited. In addition to natural starches, starches derived from plants obtained by standard breeding techniques, including any other genetic or chromosomal engineering methods, including cross breeding, translocation, inversion, transformation, or variations thereof Is also suitable for the raw material starch used in the present invention. Furthermore, starch derived from a plant grown by artificial mutation and a variation of the above-mentioned genus composition that can be produced by a known standard mutation breeding method is also used as the raw material starch used in the present invention. Is suitable. Furthermore, these starches can be selected by wet, dry, sieving, etc. and used as raw starch. As the raw material starch used in the present invention, one or more of these can be used.

  Typical sources of starch are cereals, tubers, roots, legumes and fruits. Specific examples of natural sources include corn (corn), peas, potatoes (potato), sweet potatoes, bananas, barley, wheat, rice, sago, amaranth, tapioca, kuzukon, kanna, sorghum and their waxy or high amylose varieties. Can be mentioned. As used herein, the term “waxy” is meant to include starch containing at least about 95% by weight amylopectin, and the term “high amylose” is starch containing at least about 40% by weight amylose. Is included.

Conventional processing methods can be applied to the starch processing of the present invention.
For example, acid-treated starch can be prepared by immersing starch granules in an acidic aqueous solution, leaving the granules below the gelatinization temperature for half a day to several days, neutralizing, washing with water and drying.
Oxidized starch can be prepared by adding, for example, sodium hypochlorite to an alkaline suspension of starch or processed starch other than oxidized starch and oxidizing it.
Etherified starch, such as hydroxypropyl starch (PO starch), can be prepared by reacting propylene oxide as an etherifying agent.
Esterified starch such as starch acetate (also referred to as acetyl starch) can be prepared by reacting acetic anhydride or vinyl acetate monomer with starch as an esterifying agent.
Examples of the crosslinked starch include phosphoric acid crosslinked starch and adipic acid crosslinked starch. The phosphoric acid crosslinked starch is prepared, for example, by allowing 1 part by mass of phosphorus oxychloride to act on 100 parts by mass of raw material starch as a crosslinking agent. be able to.
Particularly preferred processed starches include acid-treated starch and oxidized starch.

The anti-binding agent for cheese of the present invention is mainly processed starch, particularly preferably oxidized starch, but other components may be added as necessary, for example, gums such as gellan gum and curdlan Insoluble dietary fibers such as cellulose, antioxidants, preservatives and seasonings can be added. The ratio of processed starch in the anti-binding agent for cheese of the present invention is preferably 50% by mass or more, more preferably 80% by mass or more, and most preferably 100% by mass.
The anti-binding agent of the present invention is in the form of powder or granules, and the particle size is preferably 1 to 100 μm, more preferably 1 to 50 μm.
Moreover, the water content is preferably 1 to 20% by mass, more preferably 1 to 10% by mass. Outside this range, the binding prevention effect tends to decrease.
The amount of the anti-binding agent of the present invention is preferably 1.0 to 2.5% by mass (hereinafter, “%” indicates “% by mass”), more preferably 1.5 to 2.5% with respect to the cheese mass. It is good to add and mix this to small piece cheese using the mass%, More preferably 1.5-2.0%. If it is less than 1.0%, the binding prevention effect is weak, and if it exceeds 2.5%, the binding prevention effect is excellent, but the appearance may be lowered due to a decrease in texture or roughness.

The anti-binding agent of the present invention maintains a powdered state even at 10 ° C. or lower, which is the distribution storage temperature of shred cheese, so that it does not absorb moisture from the cheese even at the distribution stage, and also exudes oil from the cheese. It has a so-called oil-off effect to prevent, keeps the cheese surface smooth and prevents cheese from binding to each other.
That is, the cheese piece group to which the binding inhibitor of the present invention is attached can be frozen or refrigerated in a plastic container or the like, and does not bind during storage, and is taken out from the freezer or refrigerator. It can be easily dispersed by understanding. If this is topped on food such as pizza and cooked in a microwave oven or the like, a cheese-containing food that does not impair the original texture of cheese can be produced.
The cheese-containing food of the present invention is not particularly limited, and examples thereof include pizza, breads, spaghetti, yakisoba, okonomiyaki, snack food, and the like.

EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited by an Example.
Example 1 (Effect of starch processing on binding prevention)
A commercially available processed cheese was cut into a size of 10 mm long × 2 mm high × 5 mm wide to obtain shred cheese. 2% by mass of commercially available tapioca-derived starch or processed starch was added to the shred cheese and mixed uniformly. 200 g of the starch was sealed in a polyethylene bag and stored in a refrigerator at 5 to 6 ° C. for 2 weeks. This was taken out and evaluated by 10 panelists for visual anti-binding effect, texture before and after heating, oil-off effect and appearance.
The trial starch was oxidized by adding 8 mg / ml sodium hypochlorite as an effective chlorine concentration to the aqueous suspension (65 ml) of the raw starch (50 g) and acting at pH 7-8 at 30 ° C. for 2 hours. Thereafter, acetic anhydride (2.5 g) was added and the mixture was allowed to act at 30 ° C. for 1 hour.

The criteria for each evaluation are as follows.
Anti-binding effect ×: Poor Most cheese pieces are bonded to form a dumpling.
Δ: Slightly poor Partially dumped, but the proportion is less than 50%.
○: The rate of good dumplings is small, and can be easily loosened.
A: Excellent The cheese pieces are not bonded at all and are smooth.
Food texture before and after heating x: Poor The starch has a specific viscosity and a sticky feeling is remarkable.
Δ: Slightly poor and slightly sticky.
○: Almost no feeling of stickiness is felt.
A: Excellent Cheese has the original texture.

Oil off x: Poor Oil oozes on the cheese surface and adheres to the container.
Δ: Slightly poor Oil oozes slightly on the cheese surface.
○: Exudation of good oil is hardly observed.
A: Excellent Oil exudation is not recognized at all, and it is smooth.
Appearance ×: Poor Cheese pieces are bonded in a dumpling form and are not dispersed.
Δ: Slightly poor Dispersed to some extent, but dumpling-like lumps are mixed.
○: Good Almost dispersed.
A: Excellent Dispersed completely and smooth.

Table 1

¹⁾ Acid-treated starch (Matsutani Chemical, trade name “Food Starch G”)
²⁾ Oxidized starch (made by Matsutani Chemical, trade name “Stabilose BM”)
³⁾ Phosphoric acid cross-linked starch (Matsuya Chemical, trade name “Matsuya Maple”)
⁴⁾ PO starch (Hydroxypropyl starch produced by Matsutani Chemicals, trade name "Falynex TG600")
⁵⁾ Acetyl starch (Matsuya Chemical, trade name “Matsuya Sakura”)
⁶⁾ Acetylated oxidized starch (prototype starch)

  From the results shown in Table 1, all processed starches have an anti-binding effect, but tapioca starch without processing has a reduced texture after cooking, whereas processed starch, particularly acid-treated starch and oxidized starch. It was found that the texture after heating was well maintained.

Example 2 (Influence of added concentration)
The modified starch used in Example 1 was added to shred cheese while changing the addition amount, and the effect of the addition concentration was examined in the same manner as in Example 1.
A. Acid-treated starch

Table 2

B. Oxidized starch Table 3

C. Phosphoric acid cross-linked starch Table 4

D. PO starch Table 5

E. Acetyl starch Table 6

F. Acetylated oxidized starch Table 7

  From the results shown in Tables 2 to 7, any processed starch has an anti-binding effect when added in an amount of 1.0% by mass or more, and there is no sense of incongruity in texture, oil-off effect, or appearance. all right. When added in an amount of 2.5% by mass or more, a decrease in texture and slight roughness were observed on the surface.

Example 3 (Influence of raw material starch)
1 or 2 mass% of oxidized starches having different raw materials was added to shred cheese, and evaluation was performed in the same manner as in Example 1 to examine the influence of the raw material starch.

¹⁾酸化澱粉（松谷化学製、商品名「スタビローズＴＡ−８」）
²⁾酸化澱粉（松谷化学製、商品名「スタビローズＫ」）
³⁾酸化澱粉（松谷化学製、商品名「スタビローズＢＭ」）
⁴⁾酸化澱粉（松谷化学製、商品名「スタビローズＹ」）
⁵⁾酸化澱粉（松谷化学製、商品名「とり粉梅ＳＭ」） Table 8

¹⁾ Oxidized starch (Matsuya Chemical Co., Ltd., trade name "Stabilose TA-8")
²⁾ Oxidized starch (made by Matsutani Chemical, trade name “Stabilose K”)
³⁾ Oxidized starch (made by Matsutani Chemical, trade name “Stabilose BM”)
⁴⁾ Oxidized starch (made by Matsutani Chemical, trade name “Stabilose Y”)
⁵⁾ Oxidized starch (made by Matsutani Chemical Co., Ltd., trade name “Torimemai Ume SM”)

  From the results shown in Table 8, it was found that even if the oxidized starches were different from each other, there was a similar binding preventing effect, and there was no sense of incongruity in the texture, oil-off effect and appearance.

Example 4 (Measurement of blocking rate)
As processed starch, 2 mass% of oxidized starch derived from tapioca (trade name: Stabilose TA-8) was added to shred cheese, and the blocking rate after storing for 2 weeks under the same storage conditions as in Example 1 was measured. . In addition, the evaluation by panelists (10 people) is also shown.

表９に示す結果から、酸化澱粉の結着防止効果がブロッキング率の測定によって裏付けられた。 Table 9

From the results shown in Table 9, the anti-binding effect of oxidized starch was supported by the measurement of the blocking rate.

Claims (5)

As a binding inhibitor for shred cheese, it is a method for producing a shred cheese population in which binding between shred cheeses is prevented, characterized in that a binding inhibitor composed of processed starch is attached to the surface of the shred cheese , The said method whose usage-amount of a binding inhibitor is 1.0-2.5 mass% of cheese mass . The process according to claim 1, wherein the modified starch is at least one selected from the group consisting of acid-treated starch, oxidized starch, crosslinked starch, etherified starch, esterified starch, and combinations thereof. The process according to claim 2, wherein the modified starch is acid-treated starch or oxidized starch. The shred cheese group which was manufactured by the manufacturing method of any one of Claims 1-3, and the binding of shred cheese mutual was prevented.   A food containing the shred cheese population according to claim 4.