KR20230101056A - Vegan cheese composition and method for preparing the same - Google Patents

Abstract

The present invention relates to a vegan cheese composition and a method for preparing the same and, more specifically, to a vegan cheese composition which maintains the stretching properties of cheese even after melting the vegan cheese and reduces or prevents the oil separation phenomenon to maintain the chewy and elongated texture and savory flavor unique to cheese for a long period of time, and a method for producing the same. The vegan cheese composition comprises starch, modified starch, and vegetable gums.

Description

Vegan cheese composition and method for preparing the same {Vegan cheese composition and method for preparing the same}

The present invention relates to a vegan cheese composition and a method for preparing the same. More specifically, the present invention is a vegan cheese composition capable of maintaining the chewy and elongated texture and savory flavor peculiar to cheese for a long period of time by maintaining the stretchability of the cheese and reducing or preventing oil separation even after melting the vegan cheese. And it relates to a manufacturing method thereof.

In general, cheese is made by coagulating casein by adding lactic acid bacteria, rennet or other proteolytic enzymes, acids, etc. to dairy products such as whole milk, skim milk, cream, and buttermilk as raw materials, and making whey It is a fermented matured food produced by treatment such as heating and pressing after removal.

Cheese is useful as a source of nutrition as it contains abundant nutrients such as protein, fat, minerals, vitamins, and lactic acid bacteria in an easy-to-digest and absorb form. It is food.

Casein, which makes up cheese, is a protein component present in the milk of mammals such as cows, goats, buffaloes, and sheep, and is widely used as a raw material for cheese. There was a problem that cheese containing , vegans, vegetarians, or certain people who are restricted from eating animal foods for religious or health reasons could not consume them.

Accordingly, there is a great demand for vegan cheese excluding the use of animal raw materials added to cheese. On the other hand, in manufacturing vegan cheese, the main issue is to maintain stretchability that does not harden and stretches even after melting the cheese compared to conventional vegan cheese.

Among the prior art, US Patent Publication No. 2021-0120834 (Composition of vegan cheese and method of preparing the same) discloses a vegan cheese composition composed of vegetable oil and starch instead of dairy products, but a conventional vegan cheese composition However, it is not possible to maintain good stretchability of the cheese after a certain period of time has elapsed after melting, not immediately after melting the cheese, and cannot prevent oil separation during the melting process of the cheese.

Therefore, even after melting of the vegan cheese, the stretchability of the cheese is maintained and the oil separation phenomenon is reduced or prevented to maintain the unique chewy and elongated texture and savory flavor of cheese for a long period of time. A vegan cheese composition and produced therefrom There is an urgent need for vegan cheese.

The present invention provides a vegan cheese composition and a vegan cheese prepared therefrom. More specifically, the present invention is a vegan cheese composition capable of maintaining the chewy and elongated texture and savory flavor peculiar to cheese for a long period of time by maintaining the stretchability of the cheese and reducing or preventing oil separation even after melting the vegan cheese. And it is a problem to be solved to provide vegan cheese prepared therefrom.

In order to solve the above problems, the present invention provides a vegan cheese composition comprising starch, modified starch and vegetable gum as the vegan cheese composition.

In addition, the starch is at least one selected from the group consisting of tapioca starch, potato starch, corn starch, and acid-treated starch, and the modified starch is selected from the group consisting of oxidized starch, sodium octenyl succinate starch, and hydroxypropyl phosphate pre-starch. It provides a vegan cheese composition, characterized in that at least one selected.

In addition, the vegetable gum provides a vegan cheese composition, characterized in that at least one selected from the group consisting of tamarind gum, carrageenan, guar gum and xanthan gum.

Here, the content of the starch and modified starch provides a vegan cheese composition, characterized in that it contains 27 to 96% by weight based on the total weight of the vegan cheese composition.

Furthermore, the present invention is a vegan cheese, prepared by mixing 10 to 35% by weight of the vegan cheese composition, 15 to 30% by weight of vegetable oil, and 35 to 75% by weight of purified water based on the total weight of the vegan cheese. It provides a vegan cheese, characterized in that.

According to the vegan cheese composition according to the present invention and the vegan cheese prepared therefrom, it does not include casein and rennet, which are animal raw materials added to general cheese, so that vegans, vegetarians, and those who are restricted from animal food for religious or health reasons There are excellent effects that certain people can consume.

In addition, according to the vegan cheese composition for vegan use according to the present invention and the vegan cheese prepared therefrom, the stretchability of the cheese is maintained even after a certain period of time has elapsed after melting the cheese, and the oil separation phenomenon does not occur, so that the unique chewy and There is an excellent effect that can maintain a long stretched texture and savory flavor for a long time.

1 is a photograph taken to compare the stretchability of cheese in each case immediately after cooking and after 5 minutes of cooking of vegan cheese prepared from a vegan cheese composition according to Comparative Examples and Examples.
Figure 2 is a photograph taken to compare the presence or absence of oil separation of vegan cheese prepared from the vegan cheese composition according to Comparative Examples and Examples.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete, and the spirit of the invention will be sufficiently conveyed to those skilled in the art. Like reference numbers indicate like elements throughout the specification.

The vegan cheese composition according to the present invention is characterized by comprising starch, modified starch and vegetable gum.

Starch is a polymeric carbohydrate in which a number of glucose units are linked by glycosidic bonds, and is synthesized by plants such as wheat, rice, corn, potato, and kudzu. Starch is composed of amylose formed from α-1, 4-glycosidic linkages of glucose and amylopectin composed of α-1, 6-glycosidic linkages.

Modified starch is a food additive added to increase the stickiness and viscosity of food and to improve emulsion stability. Starch is treated with a small amount of chemical substances to produce functionalities such as hydroxyl groups and reactants such as acetic acid groups and phosphoric acid groups. It can be prepared by chemical modification or gelatinization by reaction between functional groups.

The inventors of the present invention found that when some of the starch constituting the vegan cheese composition includes modified starch and vegetable gum is combined, the stretchability of the cheese is maintained even after a certain period of time has elapsed after the melting of the vegan cheese prepared therefrom, and at the same time, the internal vegetable gum is combined. The present invention was completed by experimentally confirming that the oil separation phenomenon in which fat and oil is separated is reduced or prevented to realize the chewy and elongated texture unique to cheese for a long period of time.

The starch constituting the vegan cheese composition according to the present invention may be one or more selected from the group consisting of tapioca starch, potato starch, corn starch, and acid-treated starch.

Tapioca starch is a starch obtained from the roots of Cassava, which grows in the tropics. It can be obtained by washing, peeling, grinding, and bereaving Cassava rhizomes to purify whole milk powder and drying in the sun or warm air. Tapioca starch has a low amylose content ratio, is easy to gelatinize, and has properties that are difficult to age.

(Solanaceae)의 줄기에서 얻은 전분으로 감자를 분쇄, 사별, 분리 및 정제, 탈수 및 건조하여 수득할 수 있다. 감자전분은 단백질 함량이 낮고 백색도가 높기 때문에 전분으로서 식용에 쓰이는 것 외에도 식품용, 의약용에 쓰이고 있으며, 감자전분은 물과 가열할 경우 다른 전분에 비하여 호화 온도가 낮고 반투명한 풀 상태가 되는 성질을 지닌다. Potato starch is potato Solanum tuberosum Linn

(Solanaceae), which can be obtained by crushing, beating, separating and refining, dewatering and drying potatoes. Potato starch has a low protein content and high whiteness, so it is used for food and medicine as well as food as a starch. When heated with water, potato starch has a lower gelatinization temperature than other starches and becomes a translucent paste. has

(Gramineae)의 종자에서 얻은 전분으로 기타 여러 전분 중에서 가장 하얗고 입자도 고우며 호화 온도가 높아 고온 안정성이 우수한 성질을 지닌다.Cornstarch is corn Zea mays Linn

(Gramineae). It is the whitest among other starches, has fine particles, and has excellent high-temperature stability due to its high gelatinization temperature.

Acid modified starch (thin boiling starch) can be obtained by partially hydrolyzing starch in hydrochloric acid or sulfuric acid solution, then suspending and stirring the starch, neutralizing, washing, refining, and dehydrating and drying when the desired viscosity is reached. Acid-treated starch has the property that the binding force of starch particles is weakened or destroyed by acid, so that it is dissolved when heated, and the amylopectin chain is decomposed, so that the starch is easily aged and has a strong gel-forming ability.

The modified starch constituting the vegan cheese composition according to the present invention is one kind from the group consisting of oxidized starch, starch sodium octenyl succinate and hydroxypropyl distarch phosphate. More can be selected.

Oxidized Starch is modified starch treated with various oxidizing agents. Starch is mixed while being added to water, and starch is strongly oxidized with a chlorine-based oxidizing agent such as hypochlorous acid below gelatinization temperature. It can be obtained as a powder by removal of the oxidizing agent and drying.

Starch Sodium Octenyl Succinate can be produced by ester-bonding 1-octenyl succinic anhydride, in which an octenyl group, which is a hydrocarbon, to succinic anhydride is bonded to starch. .

Hydroxypropyl Distarch Phosphate can be produced by an esterification reaction with phosphorus oxychloride or sodium metatriphosphate and an etherification reaction with propylene oxide, and is generally used to improve the gloss or color of foods. It is an ingredient used as an additive.

Here, the total content of the starch and modified starch may be 27 to 96% by weight based on the total weight of the vegan cheese composition, and preferably, the weight ratio between normal starch and modified starch may be 1:2 to 1:4.5. there is. If the starch and modified starch content is less than 27% by weight, the cohesiveness of vegan cheese may be weakened and the shape of the cheese may be collapsed, and the content of starch and modified starch mixed with vegetable oil may be insufficient, resulting in oil separation in cheese On the other hand, when the content of the starch and modified starch exceeds 96% by weight, the taste of the starch becomes too strong, causing a problem of deteriorating the texture of the cheese.

Vegetable gum constituting the vegan cheese composition according to the present invention may be at least one selected from the group consisting of tamarind gum, carrageenan, guar gum, and xanthan gum. there is.

Tamarind gum is obtained by extracting the endosperm of perennial leguminous plant (Tamarindus india L) seeds with warm water, hot water, or alkaline aqueous solution, or by treating it with β enzyme. have a character

Carrageenan is a polysaccharide mixture, a viscous polyelectrolyte obtained by extracting the intercellular substance of red algae Chondrus and Giartina, also known as lrish moss. used, etc.

Guar Gum is a natural additive that increases the stickiness and viscosity of food, improves emulsion stability, and improves the physical properties and texture of food. It is a polysaccharide composed of galactomannan obtained by crushing or extracting it with hot water or hot water.

Xanthan Gum is a food additive that increases the stickiness and viscosity of food, improves emulsion stability, and improves physical properties and texture of food. It has good viscosity compared to other thickeners and gradually increases with concentration. do.

When mixed with starch and modified starch, the vegetable gum improves the water retention of the vegan cheese composition and forms a gel to form a structure with high cohesiveness and adhesiveness, giving cheese a chewy yet soft texture. there is.

When the vegan cheese composition according to the present invention contains 0.5 to 1.5% by weight of vegetable gum based on the total weight, when the vegan cheese composition is mixed with purified water, the wetting function is improved to realize appropriate viscosity and at the same time from this Cohesiveness, adhesiveness, moisturization and texture stability of the vegan cheese produced can be improved as a whole.

Furthermore, the present invention can provide a vegan cheese prepared from the vegan cheese composition, and the vegan cheese according to the present invention is prepared by mixing the above-described vegan cheese composition, vegetable oil and edible grade purified water. It can be.

The vegan cheese composition according to the present invention is a cheese composition composed of starch, modified starch, and vegetable gums to exclude animal raw materials such as casein and rennet of dairy products, which have been added to realize the cohesiveness and chewy texture of conventional cheese. By using it, it can be consumed and preferred by vegans, vegetarians, and certain people who are restricted from animal food for religious or health reasons.

Here, the vegan cheese according to the present invention may include 10 to 35% by weight of the vegan cheese composition based on the total weight. When the vegan cheese composition is less than 10% by weight or greater than 35% by weight, it may be difficult to expect the effect of improving stretching properties and reducing oil separation by the modified starch included in the cheese composition.

Vegetable oil included in the vegan cheese according to the present invention includes oil obtained from vegetables, seeds, nuts and algae. The vegetable oil may be selected from the group consisting of coconut oil, shea nut oil, palm oil, and cocoa oil, but is not limited thereto, and is not limited thereto, and is not limited thereto, and is not limited thereto, such as sunflower oil, rapeseed oil, canola oil, cottonseed oil, peanut oil, soybean oil, olive oil, corn oil, palm oil, and rapeseed oil. , avocado oil, almond oil, etc. may be used.

Here, the vegetable oil may include 15 to 30% by weight based on the total weight of the vegan cheese. If the vegetable oil is less than 15% by weight, the soft texture of the cheese may not be properly implemented, whereas if the vegetable oil is greater than 30% by weight, an excessive amount of fat components are separated after heating the cheese, resulting in a greasy and unpleasant texture let it

The vegan cheese according to the present invention may contain 35 to 75% by weight of purified water based on the total weight of vegan cheese in order to have an appropriate level of viscosity and cohesiveness by mixing with the vegan cheese composition.

In addition, the vegan cheese according to the present invention may further include various types of salt and seasoning in addition to the vegan cheese composition, purified water and vegetable oil.

Here, the salt may be included in an amount of 0.5 to 1.5% by weight based on the total weight of the vegan cheese in order to further soften the texture of the vegan cheese and improve storage stability, including sodium and a sweetener. If the salt content is less than 0.5% by weight, the spreadability and soft texture of the vegan cheese is reduced, and the vegan cheese composition cannot be easily mixed with purified water, whereas if the salt content is greater than 1.5% by weight, the vegan cheese composition The increased sodium content in cheese can be detrimental to your health.

The seasoning may include yeast, a flavoring agent, and a coloring agent, and may include 1.2 to 1.6% by weight based on the total weight of vegan cheese. When the seasoning is included in less than 1.2% by weight, the chewy texture and cohesiveness of the vegan cheese may be reduced by the yeast included in the seasoning, whereas when the seasoning content is greater than 1.6% by weight, vegan cheese by yeast growth of deterioration may occur.

[Example]

1. Manufacturing example

Vegan cheese was prepared by uniformly mixing the vegan cheese composition according to the components and contents shown in Table 1 below with purified water, fat and other additives. The unit of the content shown in Table 1 below is % by weight.

division comparative example Example Purified water 45.0 48.0 coconut oil 20.0 23.0 glutinous rice powder 8.0 - tapioca powder 10.0 - rice powder 4.0 - starch acetic acid 6.5 - potato starch - 5 Hydroxypropyl Phosphate Distarch - 18 protein 3 3 carrageenan 0.5 - tamarind gum - 0.5 calcium lactate 0.5 - citric acid 0.1 0.1 Seasoning 1.4 1.4 saline One One Sum 100.0 100.0

2. Property evaluation

Vegan cheese prepared from the vegan cheese composition according to Examples and Comparative Examples is heated in a microwave oven for 30 seconds, that is, melted, immediately after cooking and after 5 minutes after cooking Stretching of vegan cheese, respectively Properties, oil separation, and texture were evaluated, and the results are shown in Table 2 below.

Here, the stretchability of the vegan cheese was measured by measuring the horizontal distance from the point where the cheese was maximally extended downward to the end of the rod after picking up the cooked cheese with a rod.

In addition, in the evaluation of the texture of vegan cheese, 12 sensory evaluation groups scored the excellent texture of the cheese on a scale of 1 to 7, and the average was shown. The closer the evaluation score is to 1, the harder and sticky the texture of the vegan cheese On the other hand, the closer the evaluation score is to 7, the better the texture of the vegan cheese is chewy and soft.

comparative example Example stretchability immediately after cooking 11cm 11cm 5 minutes after cooking 5.5cm 9cm Oil separation ○ X texture 3 6

As shown in Table 2 and FIG. 1, the vegan cheese prepared from the example has an elongated length of 11 cm immediately after cooking by melting in a microwave oven for 30 seconds, and the elongated length after 5 minutes of cooking It was confirmed that it decreased by about 18% to 9 cm, and it was confirmed that the stretchability of vegan cheese was maintained relatively excellent even after a certain time elapsed after melting.

On the other hand, the vegan cheese prepared from the vegan cheese composition of the comparative example had an elongated length of 11 cm immediately after cooking by melting in a microwave oven for 30 seconds, and the elongated length after 5 minutes of cooking decreased by about 50% to 5.5 cm, and it was confirmed that the stretchability of the cheese significantly decreased after a certain period of time after melting.

In addition, as shown in Table 2 and FIG. 2, the vegan cheese prepared from the vegan cheese composition of the example hardly occurred oil separation after cooking, so the chewy and soft texture of the cheese was excellently implemented, whereas the comparative example It was confirmed that the vegan cheese prepared from the vegan cheese composition exhibited a slippery and sticky unpleasant texture due to oil separation after cooking, and the overall quality of the cheese deteriorated, such as an enhanced greasy taste.

In this way, the vegan cheese prepared with the vegan cheese composition of the embodiment includes starch, modified starch, and vegetable gum as active ingredients, and in particular, immediately after melting and even after a certain time has elapsed after melting by the action of modified starch and gum By comparison, it was confirmed that the stretching retention rate of cheese is improved compared to the prior art, and the oil separation phenomenon is prevented or reduced, so that the chewy and elongated texture and savory flavor unique to cheese can be maintained for a long period of time.

Although this specification has been described with reference to preferred embodiments of the present invention, those skilled in the art will variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the claims described below. will be able to carry out Therefore, if the modified implementation basically includes the elements of the claims of the present invention, all of them should be considered to be included in the technical scope of the present invention.

Claims (5)

As a vegan cheese composition,
A vegan cheese composition comprising starch, modified starch and vegetable gum. According to claim 1,
The starch is at least one selected from the group consisting of tapioca starch, potato starch, corn starch, and acid-treated starch, and the modified starch is selected from the group consisting of oxidized starch, sodium octenyl succinate starch, and hydroxypropyl phosphate pre-starch. A vegan cheese composition, characterized in that selected above. According to claim 1,
The vegetable gum is a vegan cheese composition, characterized in that at least one selected from the group consisting of tamarind gum, carrageenan, guar gum and xanthan gum. According to claim 1,
The total content of the starch and modified starch is 27 to 96% by weight based on the total weight of the vegan cheese composition. As vegan cheese,
Vegan cheese, characterized in that prepared by mixing 10 to 35% by weight of the vegan cheese composition, 15 to 30% by weight of vegetable oil and 35 to 75% by weight of purified water based on the total weight of the vegan cheese.

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