JPS6317656A - Production of solid food - Google Patents

Abstract

PURPOSE:To obtain a solid food such as cheese-like food, etc., comprising soybean protein, casein and fats and oils as main components, having neither rough feeling nor crumbling feeling and improved melting in the mouth by a simple method, by premixing powdery soybean protein with fats and oils, adding water to the blend and stirring under heating. CONSTITUTION:Powdery soybean protein (preferably one having at least >=60% crude protein content and low gelatinizing powder) is premixed with fats and oils and preferably powdery casein, incorporated with water (preferably 35-55% in emulsion) and stirred under heating (preferably >=80 deg.C) to give the aimed food comprising soybean protein, casein and fats and oils as main components. The amount of the fats and oils is preferably 0.6-0.7pts.wt., based on 1pts.wt. protein (sum of soybean protein and casein).

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing solid foods such as cheese-like foods whose main components are soybean protein, casein, and fats and oils.

[Conventional technology]

When producing solid foods such as cheese using soybean protein, various problems have been pointed out in the past due to heating.

For example, Japanese Patent Publication No. 49-6107 describes isolated soybean protein with low gel strength, casein (preferably water-soluble casein) [the preferred ratio of both is 1:(1 to 0.5
A method is described for producing a processed cheese-like food by kneading a substance mainly consisting of ``)) and fats and oils in the presence of water without heating, then sealing the mixture in a casing and heating it to gel. However, it is important to perform the kneading without heating; if the kneading is carried out under heating, the soybean protein gel formed by heating will be destroyed by the mechanical stirring operation, resulting in a tight continuous protein phase. It is stated that it becomes impossible to form a cheese-like food, and the product texture becomes rough, making it impossible to obtain a cheese-like food.

Furthermore, in JP-A-58-146237, a protein mainly composed of vegetable protein (preferably isolated soybean protein) (which may contain less than half of sodium caseinate, etc.) is kneaded with oil and fat and water. However, when the kneaded mixture is heated, the product becomes lumpy, lacks smoothness, and does not melt in the mouth. It states that the product is bad.

Furthermore, JP-A-61-108333 refers to a method similar to the above-mentioned JP-A-49-6107, stating that products containing soybean protein as the main ingredient have a lumpy texture and lack the smoothness of cheese. and the above-mentioned Japanese Patent Application Laid-Open No. 1983
He points out that the method described in Japanese Patent No. 146237 has the disadvantage that vegetable proteins have a low affinity for water, making them difficult to hydrate, protein particles remain, and the taste and texture are poor. While excluding methods such as adding oil, fat, and acid at the same time and stirring afterward, and adding water to protein and oil and stirring, etc., it is preferable to use a mixture of rennet casein and soybean protein (the former being the main component). As a protein raw material, add phosphate and/or citrate (and salt if necessary) to water and dissolve, then add protein, edible fat, and organic acid in order and stir. It states that a good solid food can be obtained only in cases where the addition and stirring are carried out under heating.

[Problem that the invention seeks to solve]

According to the results of the studies conducted by the present inventors in connection with the above-mentioned prior art, the above-mentioned Japanese Patent Publication No. 49-6107 requires care to prevent the temperature of the compound from rising during the kneading operation.
The method described in JP-A-58-146237 and JP-A-58-146237 is completely different from the mixing action under heating and melting in the normal process cheese manufacturing process, so it has the disadvantage that it cannot take advantage of the good physical properties of casein. Among caseins, rennet casein, which has an excellent flavor profile, has major limitations in its use when it is melted by heating and stirring with molten salt.In particular, the method described in JP-A-58-146237 does not require kneading. Since the product is not heated above 60°C after the process, there is a problem with the shelf life of the product.

In addition, the specific addition method described in JP-A-61-108333 [after adding and dissolving phosphate and/or citrate (and salt as necessary) in water, protein, edible oil and fat, organic The method of adding acids one after another and stirring] is time-consuming as the addition and mixing process involves multiple steps, and also requires quite high shear force (high-speed stirring) at the stage where the protein is added; Stirring has the disadvantage of creating mamako, which has a negative effect on the texture of the product.

The present inventor has devised a simplified method that does not generate cross-flour or the like during the manufacturing process and can produce a product with a good texture that does not become lumpy or rough even when stirred under heating. This invention was achieved by discovering a new mixing method.

[Means for solving problems]

That is, the present invention provides a method for producing a solid food mainly containing soybean protein, casein, and fat and oil, which includes premixing at least powdered soybean protein and fat and water, adding water to the mixture, and then heating and stirring. It is a method of manufacturing solid foods.

The powdered soybean protein that can be used in this invention may be extracted soybean protein, concentrated soybean protein, or isolated soybean protein, but it is generally preferable to have a crude protein content of 60% or more and a low gelling power. If the crude protein content in soybean protein is low, the product flavor will be poor, and as the gelling power increases, there will be restrictions on the amount of soybean protein relative to casein when preparing an emulsion by stirring under heat. For example, 12 g of powdered protein was homogenized with 88 ml of 2.5% saline solution in a Waring blender for 3 minutes at 10,0 OOr, pom, centrifugally defoamed, heated at 80°C for 30 minutes, and then cooled with water to room temperature. If the soybean protein is such that it does not gel, a good emulsified state can be obtained even if the blending ratio to casein (in terms of solid weight) exceeds about 2/1, but it does not gel with the above measurement method. When using soybean protein with high gelling properties, the appropriate blending ratio is about 1/1 or less.Generally, the blending ratio of soybean protein to casein is about 115 to about 3/1. The lower the gelling power, the greater the amount relative to casein can be used.

Powdered casein includes rennet casein, acid casein,
caseinate, etc., and may be derived from cheeses (including imitation types). In the present invention, even poorly water-soluble casein can be used in cheese production together with known molten salts (such as various phosphates and sodium citrate) or alkalis. That is, in this invention, wind.

Rennet casein, which has excellent taste, can also be suitably used without any particular problem.

The amount of fat and oil is usually preferably in the range of 0.6 to 1.7 parts per part of protein (total of soybean protein and casein premixed); if the amount of fat and oil is too small, it will be difficult to disperse the protein in the fat and oil. If there is too much, it will be difficult to emulsify. Types of fats include milk fat, rapeseed oil, and soybean oil.

Sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, palm oil, coconut oil, palm kernel oil, fish oil, beef tallow, lard, or 9 fractions of these hydrogenated oils Examples include oil, transesterified oil, and mixtures thereof.

Among the above, at least the powdered soybean protein and oil are premixed before being mixed with water, and preferably the powdered casein is also premixed together, which is the most characteristic feature of the present invention.

That is, by adopting this configuration, it is possible to obtain a product with a good texture without lumpiness or roughness even when stirred under heating, and it is possible to obtain a product that has a good texture without being lumpy or rough, and does not require water or molten salt as seen in the conventional technology. Not only does it not require a multi-stage mixing process in which proteins, fats, oils, acids, etc. are added sequentially, but it also allows you to easily obtain a rich and homogeneous mixture without applying too much mechanical load. . Furthermore, an emulsion can be easily obtained in the next step of adding water.

The premix obtained as described above is then emulsified by adding water and stirring while heating. The cough solution is suitably in the range of 30 to 60%, preferably in the range of 35 to 55%, in the emulsion, and a portion may be provided in the form of steam. If the amount of water in the emulsion is too small, it will be difficult to obtain an emulsion due to insufficient hydration of the soybean protein, and if it is too large, it will be difficult to obtain a solid food with the same level of difficulty.

Once such an emulsion is prepared, it is a prerequisite for preparing a product with a smooth body that is free from separation of fats and oils and has no lumpy texture. In addition, if the emulsion is heated and stirred at 80° C. or higher in the process of preparing the emulsion, the casein will melt and contribute to improving the body.

However, as the amount of soybean protein used increases, the texture of the soybean protein tends to stick to the teeth, which is different from that of cheese, and the elasticity of the body tends to decrease as the plasticity becomes more pronounced like clay. Depending on the relative proportions, it may be desirable to use an alkaline earth metal coagulant in combination with the food texture.

As alkaline earth metal coagulants, calcium sulfate,
Calcium chloride, calcium lactate, magnesium sulfate,
Magnesilla chloride etc. can be used. The appropriate amount of coagulant to add varies depending on the type of coagulant.
In addition, the effect of alkaline earth metal coagulants can be moderated by using a substance with a chelating effect such as citric acid, but in general, alkaline earth metals (calcium and magnesium) on soybean protein are used. It is used in a range of 0.05% to 5%.

If the amount is too small, the addition has no effect; if the amount is too large, an undesirable bitter taste may be produced, and in the case of a sparingly water-soluble coagulant, the product may have a rough texture.

In addition to the above ingredients, products usually contain salt, flavoring agents (cheese flavor, etc.), sweeteners, coloring agents, and other pl.
(Preparation agents (adjust product pH to 5-7), thickeners (carrageenan, guar gum, gum arabic, etc.), starches, skim milk powder, emulsifiers (propylene glycol fatty acid esters,
(polyglycerol ester, sorbitan fatty acid ester, glycerin fatty acid ester, lecithin, etc.), fruit juice, and other optional components. These ingredients can be added at any step before the final stirring step, but in particular, salt, acids, and other substances that interfere with solubility and emulsification of soybean protein should be added when relatively large amounts of soybean protein are used. It is preferable to add it after emulsification because it improves the condition of the emulsion to which the alkaline earth gold coagulant is added.

As the stirring means used in this invention, a vacuum cutter, a silent cutter, a cheese melting pot, etc. can be used, and the heating stirring temperature is preferably 80° C. or higher. If the temperature is too low, casein will not be sufficiently melted, making it difficult to utilize the good physical properties of casein in products.

In this invention, a typical example of the solid food is a cheese-like food, but it may also have a fruit flavor different from the cheese flavor.In short, the solid food has a solid cheese-like body with a certain hardness. Including what you have.

[Examples and comparative examples]

This invention will be explained below with reference to Examples and Comparative Examples.

Example 1 and Comparative Examples Low gel-forming ability (12 g of powdered protein was mixed with 88 ml of 2.5% saline in a Waring blender for 3 minutes at 10+
Homogenize at 0OOr, p, m, and centrifugal defoaming at 80
℃30 minutes and cooled with water to room temperature, no gelation, viscosity 2.
000 c, p) commercially available powdered isolated soybean protein (14 parts of Fuji Pro CLJ manufactured by Fuji Oil Co., Ltd. (Zan), 13 parts of powdered rennet casein, and 29 parts of vegetable oil with a melting point of 36°C) were prepared in advance in a cheese melting pot. Mix and add molten salt (sodium diphosphate dodecahydrate and sodium citrate) to 32 parts of water.
2.4 parts of the solution was mixed in the same pot, and the product temperature was 9.
Steam (approximately 8 parts) was blown in until the temperature reached 2°C, and the temperature was maintained while stirring for approximately 10 minutes to emulsify the mixture. Then, 0.75 parts of citric acid and 1.4 parts of common salt were added to 4 parts of water. After the mixture was dissolved and added, stirring was continued for 1 minute, followed by defoaming and cooling. This product produced a cheese-like food with a smooth body and no bottling or separation of fats and oils.

As Comparative Example 1, isolated soybean protein, rennet casein,
The same procedure as in this example was carried out except that oil and fat and a solution of molten salt in water were added to the cheese melting pot at the same time. The resulting product had a non-uniform structure and had no commercial value.

Example 2.3 and Comparative Example 2 Cheese-like foods were produced in the same manner as in Example 1, except that the ratios of isolated soy protein, rennet casein, and citric acid were changed as shown in the table below.

(The hardness in the following table is measured after storing the product at 7℃ for 5 days using a Rheometer (NMR2002J) J manufactured by Fudo Kogyo ■.
Example 4 Powdered soybean protein with high gel-forming ability as isolated soybean protein
Example 3 except that "Fuji Pro R" (manufactured by Fuji Oil Co., Ltd.) was used.
A cheese-like food was produced in the same manner.

Example 5 A cheese-like food was produced in the same manner as in Example 1, except that 0.7 part of anhydrous calcium chloride and 0.6 part of citric acid were replaced with 0.75 part of citric acid.

This product had a hardness of 930 and melted smoothly in the mouth.

Example 6 A product was obtained in the same manner as in Example 1 except that rennet casein and molten salt were not used and sodium caseinate was used.

〔Effect of the invention〕

As explained above, with the method of this invention, raw materials can be mixed and emulsified in a simple process, and even though stirring is performed under heating, there is no roughness or lumpiness, and it has excellent melt-in-the-mouth texture. You can get the product you want.

Claims (2)

[Claims] (1) A method for producing a solid food mainly composed of soybean protein, casein, and fat and oil, which is characterized in that at least powdered soybean protein and fat are premixed, water is added thereto, and then heated and stirred. Manufacturing method. (2) The manufacturing method according to claim (1), which comprises premixing powdered soybean protein, powdered casein, and fat and oil.