JPH0746964B2 - Cheese-containing oil and fat food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cheese-containing fat and oil food having high emulsion stability and a method for producing the same.

(Prior Art) It is generally well known to use cheese as a seasoning for various foods. However, it is not so common to use cheese by dissolving it in oil-based foods such as curry, stew and soup roux. This is because when normal cheese is added during the heat preparation of roux, the cheese is difficult to melt into roux and does not emulsify. The above-mentioned problems become more apparent when a large amount of roux is industrially heated and prepared, and the preparation thereby becomes completely defective.

Therefore, for a manufacturer who industrially manufactures roux such as curry and stew (generally called instant curry or instant stew), cheese that can be easily melt-emulsified into roux by adding it during the preparation of roux There was a strong demand for flavor seasonings.

As a form of the seasoning material that can achieve the above, it is possible that the cheese is in a state of being melted and emulsified in advance. As this form, for example, cheese may be melted and emulsified in water. However, in this case, the cheese can be easily melted in the roux, but on the other hand, the water used for melting the cheese increases the water content of the roux, which makes the physical properties of the roux hard when heated and mixed. , Stir-mixing cannot be done well. Further, in the above case, the storage property of the obtained roux becomes poor. For these reasons, a seasoning prepared by melting cheese in water is unsuitable for use in roux.

Therefore, the present inventors have come up with the idea of melting cheese into fats and oils to use it as a seasoning in consideration of the above. However, when the present inventors made a trial production of the seasoning of the above-mentioned form, they faced the fact that it was very difficult to emulsify cheese and fats and oils. To be specific about this fact, when cheese and fats and oils are heated and mixed to melt the cheese, even when the cheese seems to be emulsified at the time of heating, it is extremely fine when it is cooled to about room temperature. Cheese crystals appear. The above phenomenon is a peculiar phenomenon that cannot be considered in the case of emulsification of water-based foods other than cheese with fats and oils, and it is very difficult to completely emulsify cheeses and fats and oils.

Further, the present inventors tried to use various emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester and lecithin in order to emulsify cheese and fats and oils in the course of research, but the above phenomenon was not solved at all. Also, when various emulsifiers are used in large amounts ignoring the effect on taste,
Furthermore, in any combination of these, it was not possible to obtain a seasoning material that was emulsified to the extent that small cheese crystals did not appear.

(Problems to be Solved by the Invention) In view of the above circumstances, the present invention aims to obtain a cheese-containing oil and fat food product that is completely emulsified to the extent that small cheese crystals do not appear.

(Means for Solving the Problem) As a result of earnest research for achieving the above-mentioned object, the present inventors have obtained the following findings.

That is, when obtaining a cheese-containing oil and fat food, as a main raw material, in addition to cheese and fats and oils, DE (dextrose equivalent) is selected as a starch hydrolyzate hydrolyzed to 20 or less, which is the main raw material. Cheese, edible oil and fat, and raw material mixture of starch hydrolyzate are specified, heat treatment conditions of the raw material are specified, and by satisfying all of the above conditions at the same time, high emulsification stability, physical properties of roux, storage It was found that a cheese-containing oil and fat food product having a moisture content suppressed to the extent that the property is not impaired can be obtained.

The present invention has been made based on the above findings, the gist of which is 45 to 70 parts by weight of cheese, 20 to 38 parts by weight of edible fats and oils and hydrolyzed starch hydrolyzate having a DE of 20 or less 0.5 to 25.
It is a cheese-containing fat and oil food product obtained by heat-treating a raw material mainly composed of parts by weight to a raw material temperature of 50 to 88 ° C. after or at the same time as mixing.

Hereinafter, the present invention will be described in detail.

The cheese-containing oil and fat food as referred to in the present invention refers to a solid, liquid or paste emulsion containing the raw materials described below.

Cheese used as the main raw material of cheese-containing oil and fat food,
It refers to all that is routinely obtained from animal milk and vegetable cheese. The amount of cheese used in oil and fat food is
45 to 70 parts by weight based on all raw materials. The amount of cheese used is 45
If the amount is less than 70 parts by weight, a good cheese flavor cannot be imparted to the product, and if it exceeds 70 parts by weight, it becomes difficult to achieve emulsification of cheese and fats and oils.

Edible oils and fats may be edible ones, such as a head,
Lard, corn oil, soybean oil, rapeseed oil, safflower oil or hydrogenated oils thereof can be used alone or in an appropriate combination. The amount of edible oil / fat used in the oil / fat food is 20 to 38 parts by weight based on the total raw materials. If the amount of the fats and oils used is less than 20 parts by weight, the cheese and the fats and oils cannot be uniformly dispersed, and if it exceeds 38 parts by weight, the fats and oils are separated and the emulsification is not achieved, and the cheese flavor of the product is weakened.

Even in the present invention, the melting point of corn oil, rapeseed oil, etc. is 10
When the fats and oils that are liquid at room temperature, which is not higher than 0 ° C., are used, the resulting cheese-containing fats and oils food will be fluid at room temperature, and it will be a new type of seasoning that has excellent meltability and is easy to use.

Next, the starch hydrolyzate hydrolyzed to less than DE20 is
It is prepared by hydrolyzing starch collected from plants such as corn, waxy corn, potato and sweet potato to a DE of 20 or less with an enzyme or an acid. As an example of a specific preparation method in the case of hydrolyzing starch with an enzyme, the above-mentioned plant starch is made into starch milk, and this is steam-pressurized to gelatinize the starch molecules. Next, this solution is 60-90 ℃
After cooling, add α-amylase and liquefy until DE reaches 20 or less and viscosity reaches 500 cps (30% aqueous solution, at 30 ° C) or less. After completion of the liquefaction, the solution is pressure-steamed again or an acid is added to inactivate the enzyme to stop the reaction, and decolorization, desalting, hydrogenation, etc. are carried out as required to obtain a starch hydrolyzate. obtain. In addition, as an example of a specific preparation method in the case of hydrolyzing starch with an acid, the above-mentioned plant starch is made into starch milk, which is steam-pressurized to produce α of starch molecules.
Make a change. Next, adjust this solution to 50-100 ° C, and add hydrochloric acid,
Add an acid such as acetic acid to obtain a DE of 20 or less and a viscosity of 500 cps (30%
Liquefaction is carried out until the following temperature is reached (at 30 ℃ in aqueous solution). After completion of the liquefaction, an alkali such as sodium hydroxide is added to the solution for neutralization, and if necessary, decolorization, desalting, hydrogenation and the like are performed to obtain the desired starch hydrolyzate.

The starch hydrolyzate prepared as described above is used in an amount of 0.5 to 25 parts by weight based on all raw materials. When the amount used is less than 0.5 parts by weight, the cheese does not melt and the fats and oils separate, and when it exceeds 25 parts by weight,
Starch taste becomes strong and the taste of the obtained food is affected, and even if low-melting oils and fats are used, the product does not become fluid. Even if the starch hydrolyzate is in the above range,
It is more preferable to use 4.5 parts by weight for good emulsification and fluidity of the product. In addition, in the present invention, since the amount of the starch hydrolyzate used is small as described above, it is possible to obtain a cheese-containing fat and oil food product having a richer cheese flavor without impairing the flavor.

Although the above is the main raw material of the cheese-containing oil and fat food of the present invention, other raw materials such as salt, sugar, chemical seasoning, pepper, soy sauce, sauce, milk, seasonings such as various extracts, wheat flour, gum, other starches And the like can be appropriately used according to the desired product. The timing of adding these is also arbitrary.

In addition, when adding various foods such as vegetable paste, fruit paste, milk powder and peanut butter to the cheese-containing oil and fat food as a seasoning, once the cheese-containing oil and fat food is heated and prepared as described below, the above It is also possible to prepare by adding such a raw material and heating again. In the above case, a novel seasoning material with high palatability is obtained in which the cheese is well melted and emulsified, and the flavors of various foods in addition to cheese are utilized.

The cheese-containing oil and fat food of the present invention is prepared by using the above-mentioned raw materials and heating them after mixing or simultaneously with mixing. The raw materials are usually mixed using a kneader or the like. Further, the heating of the raw material is performed by a direct-fire type, steam-type roasting pot, emulsifying pot, scraping-type heat exchanger, or the like. The heating conditions are such that the raw material temperature reaches 50 to 88 ° C. As described above, even if the raw material specified in the present invention is used in a specific ratio, if the raw material temperature does not reach 50 ° C., the cheese does not melt and the cheese and the fat and oil are separated. On the other hand, when the raw material temperature exceeds 88 ° C, the protein in the cheese is denatured and the cheese appears as a solid granular mass. The heating temperature and time can be appropriately set according to the type of product required within the range of the above heating conditions, and the color tone, flavor, and aroma of the required product. Even within the above range, it is particularly preferable to heat the raw material so that the temperature of the raw material reaches 75 to 85 ° C. in order to improve the quality and emulsification of the product.

As described above, in producing the cheese-containing oil and fat food of the present invention, for example, sodium pyrophosphate as described in JP-A-51-63965, acidic sodium pyrophosphate,
At least one cheese melter selected from the group consisting of sodium monophosphate, sodium tripolyphosphate, sodium diphosphate, sodium metaphosphate, sodium citrate and sodium tartrate is not used.

The cheese-containing oil and fat food of the present invention prepared as described above has a water content of 55% or less, preferably 40%, in order not to impair the physical properties of roux when added to various roux, and preserved products.
The following is desirable.

The cheese-containing oil and fat food having the above characteristics is used as a raw material for roux such as curry, stew and soup. In the above case, for example, a roux to which cheese flavor is imparted can be easily obtained by adding wheat flour, fats and oils and curry powder or milk powder, which are main ingredients, at the time of mixing and heating. In this case, due to the properties of the cheese-containing oil and fat food as described above, the obtained roux has excellent cheese emulsification and mixing, and has excellent texture.
Of course, it goes without saying that the cheese-containing oil and fat food of the present invention can be added to other foods for use.

Example 1 Cheese (process cheese) 80 kg, rapeseed oil 40 kg, starch hydrolyzate (DE5, viscosity 100 cps / 30% aqueous solution, at 30 ° C.)
4kg is fed into a steam-type emulsifying kettle equipped with a stirring blade and heated until the product temperature of the raw material reaches 85 ° C. When the product temperature of the raw material reaches the above temperature, heating is immediately terminated and up to 25 ° C. It cooled and the cheese-containing fat and oil food was obtained.

The obtained cheese-containing oil and fat food was very well emulsified without any small crystals of cheese appearing and was in a very smooth fluid state.

Further, 10 kg of the above food, 20 kg of wheat flour, 35 kg of het, 10 kg of curry powder, 10 kg of salt and an appropriate amount of seasoning were fed into a steam-type cultivating pot equipped with stirring blades and heated at 100 ° C for 60 minutes to obtain curry roux. . The obtained curry roux had cheese completely emulsified, had a unique cheese flavor and aroma, and was excellent in terms of viscosity and texture.

Examples 2 to 10 As shown in Table 1, cheese, rapeseed oil, starch hydrolyzate, and seasoning were changed, and cheese-containing oil and fat foods were produced under the heating conditions shown in Table 1 according to the production method of Example 1. 25 ℃ after heating
Table 1 shows the results obtained by examining the respective performances of cooling up to.

Comparative Examples 1 to 16 Cheese, rapeseed oil, starch hydrolyzate and seasoning were changed as shown in Tables 2 and 3, and cheese-containing oil and fat foods were produced under the heating conditions of Table 1 according to the production method of Example 1. . Table 1 shows the results of examining the respective performances after cooling by heating and cooling to 25 ° C.

Comparative Examples 17 to 18 Cheese, rapeseed oil, sucrose fatty acid ester, and seasoning were changed in composition as shown in Table 3, and cheese-containing oil and fat foods were produced under the heating conditions shown in Table 1 according to the production method of Example 1. After heating
Table 1 shows the results of examining the performance of each cooled to 25 ° C.
Shown in.

As is clear from Tables 1 to 3, cheese as a raw material,
Rapeseed oil and starch hydrolyzate were used in the proportions specified in the present invention, and the cheese-containing oil and fat food products obtained by heating and preparing the above raw materials within the heating conditions specified in the present invention (Examples 2 to 10). ) Was completely emulsified to the extent that small crystals of cheese did not appear after cooling. Also,
The cheese-containing oil and fat food obtained as described above had a smooth paste form and had a rich cheese flavor.

On the other hand, even if the raw materials specified in the present invention are used in a specific ratio, if the heating conditions are outside the range specified in the present invention (Comparative Examples 1 to 6), the heating conditions are low. , The cheese did not melt, the cheese and the fat and oil were separated, and the cheese flavor was insufficient. In addition, when the heating conditions were high, the protein in the cheese was denatured to generate a hard mass of cheese.

In addition, even if the raw material and the heating conditions are specified in the present invention, if the mixing ratio of the raw material is outside the range specified in the present invention (Comparative Examples 8 to 10 and 13 to 15), cheese and fat are separated. However, the emulsification was not achieved at all, the flavor of the cheese was insufficient, or the flavor was poor and the fluidity was not smooth.

Furthermore, Comparative Example 17 is obtained by using sucrose fatty acid ester in place of the starch hydrolyzate as a raw material, prepared by the raw material blending and heating conditions specified in the present invention, and in this case as well, it is completely cheese. The oil and fat separate from each other and no emulsification is achieved. Also, when a large amount of sucrose fatty acid ester was used (Comparative Example 18), emulsification was not achieved as in the above case, and the flavor was impaired by the sucrose fatty acid ester.

(Effects of the invention) As described above, the cheese-containing oil and fat food of the present invention is extremely well emulsified to the extent that small crystals of cheese do not occur even when cooled after heating and preparation, and added to various foods. It can be easily melted and emulsified. In addition, it has a moderately controlled water content, and does not impair its physical properties and storage properties even when added to oil-based foods.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Noboru Tsujimoto 1-5-7 Mikitei Sakae-cho, Higashi-Osaka City, Osaka Prefecture House Food Industry Co., Ltd. (56) References JP-A 51-63965 (JP, A) JP-A 50-94148 (JP, A)

Claims (1)

[Claims] 1. 45 to 70 parts by weight of cheese, 20 to 38 parts by weight of edible fats and oils and starch hydrolyzate 0.5 hydrolyzed to a DE of 20 or less.
Cheese-containing oil and fat food obtained by heat-treating 25 to 25 parts by weight of raw materials so that the product temperature reaches 50 to 88 ° C.