JP2004008191A - Process cheese-like composition using vegetable material and method for producing the same - Google Patents
Process cheese-like composition using vegetable material and method for producing the same Download PDFInfo
- Publication number
- JP2004008191A JP2004008191A JP2002199288A JP2002199288A JP2004008191A JP 2004008191 A JP2004008191 A JP 2004008191A JP 2002199288 A JP2002199288 A JP 2002199288A JP 2002199288 A JP2002199288 A JP 2002199288A JP 2004008191 A JP2004008191 A JP 2004008191A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- food
- producing
- composition
- process cheese
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract 6
- 239000005418 vegetable material Substances 0.000 title claims description 3
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 239000005018 casein Substances 0.000 claims abstract description 7
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000021240 caseins Nutrition 0.000 claims abstract description 7
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 235000011837 pasties Nutrition 0.000 claims abstract description 3
- 235000013322 soy milk Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims 2
- 239000002540 palm oil Substances 0.000 claims 2
- 235000019483 Peanut oil Nutrition 0.000 claims 1
- 235000019484 Rapeseed oil Nutrition 0.000 claims 1
- 235000019774 Rice Bran oil Nutrition 0.000 claims 1
- 235000019485 Safflower oil Nutrition 0.000 claims 1
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- 235000005687 corn oil Nutrition 0.000 claims 1
- 239000002285 corn oil Substances 0.000 claims 1
- 235000012343 cottonseed oil Nutrition 0.000 claims 1
- 239000002385 cottonseed oil Substances 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 claims 1
- 239000002778 food additive Substances 0.000 claims 1
- 235000008216 herbs Nutrition 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 239000004006 olive oil Substances 0.000 claims 1
- 235000008390 olive oil Nutrition 0.000 claims 1
- 239000000312 peanut oil Substances 0.000 claims 1
- 239000008165 rice bran oil Substances 0.000 claims 1
- 235000005713 safflower oil Nutrition 0.000 claims 1
- 239000003813 safflower oil Substances 0.000 claims 1
- 239000008159 sesame oil Substances 0.000 claims 1
- 235000011803 sesame oil Nutrition 0.000 claims 1
- 235000021055 solid food Nutrition 0.000 claims 1
- 235000012424 soybean oil Nutrition 0.000 claims 1
- 239000003549 soybean oil Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 3
- 235000003441 saturated fatty acids Nutrition 0.000 abstract description 3
- 239000008158 vegetable oil Substances 0.000 abstract description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 2
- 239000008101 lactose Substances 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000014059 processed cheese Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 102000010029 Homer Scaffolding Proteins Human genes 0.000 description 1
- 108010077223 Homer Scaffolding Proteins Proteins 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は植物性食品すなわち豆乳、カゼイン、植物性油脂からなる混合物を加熱溶解させることで得られるペースト状を呈する食品を連続充填、および冷却することによって得られるプロセスチーズのようなテクスチャーを有する食品の製造法及び当該方法によって製造された食品に関する。
【０００２】
【従来の技術】
これまでのプロセスチーズは１種以上のナチュラルチーズを乳化・殺菌したもので、乳由来のコレステロール、飽和脂肪酸など動物性脂肪が多く含まれる高カロリー食品である。
【０００３】
【発明が解決しようとする課題】
日本人の食生活は欧風化が進み動物性食品の過剰摂取に起因する生活習慣病が蔓延するなか、植物性食品を利用したチーズ様食品はコレステロール、飽和脂肪酸、乳糖を含まない、しかも日常で不足しがちなビタミン、ミネラルを補強した栄養機能性食品である。
【０００４】
【課題を解決するための手段】
本発明は上記課題を解決するためになされたもので、豆乳とカゼインの混合物に植物性油脂を加えて加熱混合したペースト状を呈する食品を連続充填し冷却して製造されたチーズ様食品を提供することを目的とする。
【０００５】
即ち本発明は豆乳２８−５７％、カゼイン２０−４０％、植物性油脂６−１２％を主要組成とするペースト状食品である。
【０００６】
ミネラル、ビタミン類は２％を越えない範囲で添加され、さらに風味付与の目的でチェダーフレーバー、シーザーズパルメザンフレーバーのような香料、ハラペーニョ、レッドベルペッパーなど各種香辛料が使用される。
【０００７】
このようにして得られた食品は、プロセスチーズのようなテクスチャーを有し、クリープメーター測定値としては破断荷重０．２〜１．４Ｎ（測定条件：品温５℃、プランジャーＮｏ．４９、測定速度０．５ｍｍ／ｓｅｃ、（株）山電ＲＥ２−３３００５Ｓ）程度に調整する。
【０００８】
【発明の実施の形態】
以下に実施例を挙げて本発明をさらに詳細に説明する。これらは例示であって本発明が特に限定されるものではない。
実施例１ 二軸スクリュークッカーに豆乳５５−５７％、カゼイン２０−２５％、植物性油脂１０−１２％、および他の混合物を投入し１８０Ｆにて加熱した後サージタンクに移行して攪拌し均一に分散させた。この混合物を充填・シール機能を持つスライスホーマー（１６５Ｆ）に通してスライスチーズサイズに成形し、冷水中を通して冷却することでプロセスチーズ様のテクスチャーを有するスライス食品を得た。
【０００９】
実施例２ 二軸スクリュークッカーに豆乳２８−３０％、カゼイン３５−４０％、植物性油脂６−８％、および他の混合物を投入し１８０Ｆにて加熱した後サージタンクに移行して攪拌し均一に分散させた。この混合物をブロック状に成形した後、冷却することでプロセスチーズ様のテクスチャーを有する固形物が得られ、粉砕器を通して粉末状ならびに細断された食品を得た。
【発明の効果】
【発明の効果】
以上のように、本発明により植物性素材から成るプロセスチーズ様のテクスチャーを有する食品が製造できる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a food having a texture such as a processed cheese obtained by continuously filling and cooling a vegetable food, that is, a paste-like food obtained by heating and dissolving a mixture of soymilk, casein, and vegetable fats and oils. And a food produced by the method.
[0002]
[Prior art]
Conventional processed cheese is obtained by emulsifying and sterilizing one or more kinds of natural cheese, and is a high calorie food rich in animal fats such as milk-derived cholesterol and saturated fatty acids.
[0003]
[Problems to be solved by the invention]
As the eating habits of Japanese people have become increasingly westernized and lifestyle-related diseases caused by excessive consumption of animal foods are widespread, cheese-like foods made from vegetable foods do not contain cholesterol, saturated fatty acids, and lactose. It is a nutritionally functional food supplemented with vitamins and minerals, which tend to be scarce.
[0004]
[Means for Solving the Problems]
The present invention has been made in order to solve the above problems, and provides a cheese-like food produced by continuously filling and cooling a paste-like food obtained by adding a vegetable oil to a mixture of soymilk and casein and heating and cooling the mixture. The purpose is to do.
[0005]
That is, the present invention is a pasty food containing 28-57% soy milk, 20-40% casein, and 6-12% vegetable oil or fat as main components.
[0006]
Minerals and vitamins are added in an amount not exceeding 2%, and various spices such as cheddar flavor and Caesar's parmesan flavor, jalapeno and red bell pepper are used for the purpose of imparting flavor.
[0007]
The food thus obtained has a texture like a processed cheese, and has a creep meter measurement value of a breaking load of 0.2 to 1.4 N (measurement conditions: product temperature 5 ° C., plunger No. 49, The measurement speed is adjusted to about 0.5 mm / sec, and approximately (DEN2-RE 3005S).
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in more detail with reference to Examples. These are examples and the present invention is not particularly limited.
Example 1 55-57% of soymilk, 20-25% of casein, 10-12% of vegetable fats and oils and other mixtures were placed in a twin-screw cooker, heated at 180F, then transferred to a surge tank, stirred and homogenized. Was dispersed. This mixture was passed through a slice homer (165F) having a filling / sealing function to form a sliced cheese size, and cooled through cold water to obtain a sliced food having a texture like a processed cheese.
[0009]
Example 2 28-30% of soymilk, 35-40% of casein, 6-8% of vegetable fats and oils, and other mixtures were placed in a twin-screw cooker, heated at 180F, transferred to a surge tank, stirred, and homogenized. Was dispersed. This mixture was formed into a block, and then cooled to obtain a solid having a texture similar to that of a processed cheese, and a powdery and shredded food was obtained through a pulverizer.
【The invention's effect】
【The invention's effect】
As described above, according to the present invention, a food having a texture similar to a processed cheese made of a vegetable material can be produced.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002199288A JP2004008191A (en) | 2002-06-04 | 2002-06-04 | Process cheese-like composition using vegetable material and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002199288A JP2004008191A (en) | 2002-06-04 | 2002-06-04 | Process cheese-like composition using vegetable material and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2004008191A true JP2004008191A (en) | 2004-01-15 |
Family
ID=30437219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002199288A Pending JP2004008191A (en) | 2002-06-04 | 2002-06-04 | Process cheese-like composition using vegetable material and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2004008191A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008505623A (en) * | 2004-07-09 | 2008-02-28 | プレスティーニ，ルイージ | Method for producing fragile dairy product with expanded structure |
| CN1969641B (en) * | 2006-12-06 | 2010-08-25 | 深圳市儿童医院 | Children's sugar-free soy milk |
| CN102210466A (en) * | 2011-07-11 | 2011-10-12 | 湖南省人人家食品有限公司 | High-fiber coarse food grain black sesame paste and preparation method thereof |
| EP4066648A1 (en) | 2021-03-31 | 2022-10-05 | Fuji Oil Company, Limited | Cheese analogue food product suitable for being molded |
-
2002
- 2002-06-04 JP JP2002199288A patent/JP2004008191A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008505623A (en) * | 2004-07-09 | 2008-02-28 | プレスティーニ，ルイージ | Method for producing fragile dairy product with expanded structure |
| CN1969641B (en) * | 2006-12-06 | 2010-08-25 | 深圳市儿童医院 | Children's sugar-free soy milk |
| CN102210466A (en) * | 2011-07-11 | 2011-10-12 | 湖南省人人家食品有限公司 | High-fiber coarse food grain black sesame paste and preparation method thereof |
| EP4066648A1 (en) | 2021-03-31 | 2022-10-05 | Fuji Oil Company, Limited | Cheese analogue food product suitable for being molded |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102813009B (en) | Processed cheese stored in room temperature and method for preparing same | |
| JP2008092873A (en) | Method for producing cutlet-like food | |
| JP2011000073A (en) | Cheeselike food composition and method for producing the same | |
| JP6614604B1 (en) | Method for producing butter-like food derived from plant milk | |
| TW200402268A (en) | Viscosity food contains the soybean, tofu-like basic food, and those production methods | |
| KR20190035741A (en) | Dried expanded food prepared from a protein and a method for producing the same | |
| JP2004008191A (en) | Process cheese-like composition using vegetable material and method for producing the same | |
| JP3280620B2 (en) | Manufacturing method of processed cheese products | |
| JP2002000243A (en) | Pasty food and food by using the same | |
| JP2003274899A (en) | Soybean milk dressing and method for producing the same | |
| JP2011045289A (en) | Liquid food containing bean curd refuse paste, and method for producing the same | |
| JP2002272401A (en) | Foodstuff made of okara (lees of bean curd) | |
| US20070212467A1 (en) | Procedure to Manufacture a Texturized, Thermo-Resistant and Thermo-Irreversible Gel Composed of Vegetable and/or Animals Fats and the Product Made with this Procedure | |
| JP7549983B2 (en) | Roux and food products, and cheese flavor enhancer and method | |
| JP5700391B2 (en) | Dressing manufacturing method | |
| JP2005192407A (en) | Dressing and method for producing the same | |
| JP2003310155A (en) | Plastic oil composition for roux | |
| JP2003038096A (en) | Tofu-including oil composition and food using the same | |
| JP2005073564A (en) | Method for producing mayonnaise-like sauce using soybean and mayonnaise-like sauce using soybean | |
| JP4338658B2 (en) | Production method of acidic seasoning with cheese-like grains | |
| WO2023163138A1 (en) | Cheese-like food and method for manufacturing same | |
| JP2003325144A (en) | Method for producing instant roux containing plenty of milk raw material and milk processing raw material | |
| JP2003174860A (en) | White sauce | |
| CN101002607A (en) | Sausage made of bean curd, and its production process | |
| JPS5843767A (en) | Preparation of fish meat spread |