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Cheese-like food for baking

A cheese and food technology, applied in the field of bakery cheese-like food and its manufacture, can solve problems such as uninstructed heat resistance and the like

Active Publication Date: 2014-12-10
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Patent Document 3 does not teach at all to impart heat resistance to specific physical properties such as cheese-like foods.

Method used

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  • Cheese-like food for baking
  • Cheese-like food for baking
  • Cheese-like food for baking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1~8

[0051] Embodiment 1~8, comparative example 1~4

[0052] According to the formula in Table 1, the fermentation broth (primary blending fluid) was prepared. The figures in the formula are % by weight unless otherwise specified.

[0053] Table 1 The formula of fermented liquid (primary blended liquid)

[0054]

[0055] As the whole milk protein, a product manufactured by Ingrelia was used.

[0056] As the isolated soybean protein, a product made by Fuji Oil Co., Ltd. was used.

[0057] As the vegetable oil, a mixture of hydrogenated rapeseed oil (melting point: 31° C.) and palm oil manufactured by Fuji Oil Co., Ltd. was used.

[0058] As the whey powder, a product made by Snow Brand Co., Ltd. was used.

[0059] "Preparation method of fermented liquid (primary blended liquid)"

[0060] Vegetable oil was heated to 60° C. to prepare an oil phase. In addition, heat water to 30°C to dissolve sodium polyphosphate, sodium citrate, and salt, and then make milk, whey powder, whol...

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PUM

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Abstract

Disclosed are a heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a heat-melted state, even after cooling down, and shows no change in appearance or shape after baking; and a method for producing the same. The heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a melted state, even in the case of substantially containing no such a natural cheese, and shows no change in appearance or shape after baking, can be obtained by preparing a cheese-like food comprising, each in a specific amount, of three components, i.e., a heat-set protein, milk protein and etherified tapioca starch. A cheese-like food having a favorable fermented flavor and characteristic stringiness can be obtained by preparing a cheese-like food which comprises a lactic acid fermentation broth containing a heat-set protein.

Description

technical field [0001] The invention relates to a cheese-like food for baking and a manufacturing method thereof. Background technique [0002] Various fillers are widely used as raw materials for topping (decoration), filling, and entrainment in Western-style confectionery, baked confectionery, bread, and pizza to improve the flavor and appearance of food. As an application related to a filler exhibiting natural cheese-like stringy physical properties, there is, for example, Patent Document 1 proposed by the applicant of the present application. However, this application does not disclose further imparting of heat resistance to the stringy physical properties. In addition, there is still room for improvement in the drawing physical properties themselves. [0003] As a method of imparting heat resistance to fillers, for example, Patent Document 2 describes that an oil and fat composition containing foams is effective. However, Patent Document 2 does not teach the techniqu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/084A23C20/00
CPCA23C19/0912A23C20/00
Inventor 大野芳子
Owner FUJI OIL CO LTD
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