CN101945582B - The preparation method of processed cheese and processed cheese - Google Patents
The preparation method of processed cheese and processed cheese Download PDFInfo
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- CN101945582B CN101945582B CN200980104966.7A CN200980104966A CN101945582B CN 101945582 B CN101945582 B CN 101945582B CN 200980104966 A CN200980104966 A CN 200980104966A CN 101945582 B CN101945582 B CN 101945582B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
Abstract
In sample JM, optimize the proportioning of fuse salt.In sample JE, optimize the proportioning of fuse salt and emulsifying agent.Joule heating process has been carried out to sample JM, JE.Thus, the heat-resistant shape retention of processed cheese is compared with the past is improved.In heat-resistant shape retention, sample JM, JE are identical.In addition, processed cheese mouthfeel and local flavor is compared with the past is also improved.In mouthfeel and local flavor, sample JE is better than sample JM.And the time required for Joule heating process is fewer than maturation process, therefore the preparation efficiency of processed cheese is compared with the past is improved.
Description
Technical field
The present invention relates to have concurrently high heat-resistant shape retention and good mouthfeel and local flavor, be easy to the processed cheese prepared.
Background technology
Processed cheese is the cheese prepared by heating for raw material with one kind or two or more natural cheese.Processed cheese, compared with natural cheese, is easier to adjust mouthfeel and local flavor, and is easier to preserve for a long time.
The situation that processed cheese uses in heating cooking is also more, requires that it has heat-resistant shape retention according to purposes.In this case, the shape before requiring processed cheese still roughly to keep heating cooking after heating cooking.Patent document 1 and patent document 2 disclose the preparation method of the processed cheese with heat-resistant shape retention.
In patent document 1 and patent document 2, in natural cheese, with the addition of the fuse salts such as one kind or two or more citrate or phosphate.The protein contained in natural cheese is water-insoluble before interpolation fuse salt, but becomes water-soluble after interpolation fuse salt.The fat contained in natural cheese, after interpolation fuse salt, is more uniformly dispersed in processed cheese than before interpolation fuse salt.
In patent document 1, the processed cheese that wherein with the addition of fuse salt is placed in dried chamber or steam chamber, at the temperature of 40 DEG C to 100 DEG C, keeps several hours.In patent document 2, by molten-bath, the processed cheese that with the addition of fuse salt is heated, at the temperature of 90 DEG C to 120 DEG C, keep a few minutes.Thus, preparation has the processed cheese of heat-resistant shape retention.
Patent document 1: Japanese Patent Application Laid " No. 57-16648, JP "
Patent document 2: Japanese Patent Application Laid " No. 2001-149008, JP "
In patent document 1, processed cheese is placed in dried chamber or steam chamber and takes care of several hours.Now, the smelly and brown stain of heating is produced sometimes in this processed cheese.In addition, this processed cheese preparation and be not easy.
In patent document 2, in molten-bath, steam is utilized indirectly or directly to heat processed cheese.When this processed cheese is heated indirectly, be easily attached to the internal face of molten-bath.In addition, when directly heating this processed cheese in molten-bath, will containing excessive moisture.
In patent document 1 and patent document 2, the proportioning of fuse salt in processed cheese and natural cheese is not optimized.Therefore, above-mentioned processed cheese cannot have high heat-resistant shape retention and good mouthfeel and local flavor concurrently.
Summary of the invention
In processed cheese of the present invention, relative to natural cheese, be added with the fuse salt of 1.5 ~ 3.5 weight portions, relative to the total amount of described fuse salt, described fuse salt contains the citrate of 50 ~ 70 weight portions or monophosphate, the Quadrafos of 10 ~ 50 weight portions and the metaphosphate of 0 ~ 20 weight portion or pyrophosphate.
Thereby, it is possible to provide the processed cheese with high heat-resistant shape retention.
In addition, in processed cheese of the present invention, relative to the protein contained by described natural cheese, in described natural cheese, add the polyglyceryl fatty acid ester of 0.5 ~ 12 weight portion, described polyglyceryl fatty acid ester is selected from HLB value to be 3 ~ 8 and iodine number is more than 60 or HLB value is 4 ~ 12 and iodine number is the one kind or two or more emulsifying agent in the emulsifying agent of less than 2.
Thereby, it is possible to provide the processed cheese with high heat-resistant shape retention and smooth mouthfeel.In addition, in preparation, because the processed cheese under molten condition has high fluidity, therefore, it is possible to prepare processed cheese easily.
Therefore, the object of the invention is to, provide and have high heat-resistant shape retention and good taste and local flavor concurrently and the processed cheese being easy to preparation.
Object of the present invention, feature and advantage become clear and definite by following detailed description and accompanying drawing.
Accompanying drawing explanation
Fig. 1 is the figure of the proportioning representing fuse salt in processed cheese.
Fig. 2 represents the moisture of the processed cheese shown in Fig. 1 and the figure of pH.
Fig. 3 is the figure of the heat-resistant shape retention representing the processed cheese shown in Fig. 1.
Fig. 4 is the figure of the proportioning representing fuse salt in processed cheese.
Fig. 5 represents the moisture of the processed cheese shown in Fig. 4 and the figure of pH.
Fig. 6 is the figure of the heat-resistant shape retention representing the processed cheese shown in Fig. 4.
Fig. 7 is the figure of the proportioning representing fuse salt in processed cheese.
Fig. 8 represents the moisture of the processed cheese shown in Fig. 7 and the figure of pH.
Fig. 9 is the figure of the heat-resistant shape retention representing the processed cheese shown in Fig. 7.
Figure 10 is the figure of the proportioning representing fuse salt and emulsifying agent in processed cheese.
Figure 11 represents the moisture of the processed cheese shown in Figure 10 and the figure of pH.
Figure 12 is the figure of the heat-resistant shape retention representing the processed cheese shown in Figure 10.
Figure 13 is the figure of the proportioning representing fuse salt and emulsifying agent in processed cheese.
Figure 14 is the figure of the moisture representing the processed cheese shown in Figure 13.
Figure 15 is the figure of the pH representing the processed cheese shown in Figure 13.
Figure 16 is the figure of the heat-resistant shape retention representing the processed cheese shown in Figure 13.
Figure 17 is the figure of the aberration representing the processed cheese shown in Figure 13.
Detailed description of the invention
(preparation method of processed cheese)
Below, with reference to accompanying drawing, embodiments of the present invention are described.First, general description is carried out to the preparation method of processed cheese.Then, be described in detail optimizing the experiment carried out in the process of the proportioning of fuse salt.Then, after optimizing the proportioning of fuse salt, be described in detail optimizing the experiment carried out in the process of the proportioning of emulsifying agent.Finally, after the proportioning optimizing fuse salt and emulsifying agent, be described in detail optimizing the experiment carried out in the process of heating condition.
Processed cheese is using one kind or two or more natural cheese, water etc. as raw material.In present embodiment, be not particularly limited the kind of natural cheese, can using the natural cheese that uses in the preparation of common processed cheese as raw material.Such as, can using cut reach matrix (Cheddarbase) natural cheese, to reach matrix up to the natural cheese or cut of matrix (Goudabase) and as raw material, kind, degree of ripeness, composition regulated up to the natural cheese etc. of matrix.Here, the implication of described matrix is, mainly contains or contain in a large number as raw material.In addition, in the enforceable category of the present invention, also can using the part as raw material such as processed cheese (reproduced goods).
Fuse salt can make the protein contained in natural cheese be become water-soluble from water-insoluble, makes fat dispersion, the emulsification equably in processed cheese contained in natural cheese.
In processed cheese, relative to natural cheese, the fuse salt containing 1.5 ~ 3.5 weight portions.With the total amount of fuse salt for benchmark, fuse salt contains the citrate of 50 ~ 70 weight portions or monophosphate, the Quadrafos of 10 ~ 50 weight portions and the metaphosphate of 0 ~ 20 weight portion or pyrophosphate.
Particularly in the processed cheese with high heat-resistant shape retention, relative to natural cheese, the fuse salt containing 2.5 ~ 3.5 weight portions (such as about 3 weight portions).With the total amount of fuse salt for benchmark, fuse salt contains the sodium metaphosphate of the sodium hydrogen phosphate of 40 ~ 50 weight portions (such as about 45 weight portions), the sodium dihydrogen phosphate of 20 ~ 25 weight portions (such as about 22 weight portions), the sodium phosphate trimer of 25 ~ 30 weight portions (such as 27 weight portions) and 5 ~ 10 weight portions (such as about 7 weight portions).
Although this processed cheese has extra high heat-resistant shape retention, need to improve further in smooth mouthfeel etc.In addition, owing to being carried by pipeline when preparing this processed cheese, therefore need to keep molten condition for a long time.For ease of carrying out Cemented filling, the processed cheese making molten condition is needed to keep high fluidity.
Utilize the interaction of the protein contained in emulsifying agent and natural cheese, regulate emulsified state and the gel structure of processed cheese, and then regulate the physical property of processed cheese.
And then relative to the protein contained in natural cheese, processed cheese contains the emulsifying agent of 0.5 ~ 12 weight portion.Emulsifying agent is selected from HLB (Hydrophilic-LipophilicBalance: hydrophile-lipophile balance) value to be 3 ~ 8 and iodine number is more than 60 or HLB value is 4 ~ 12 and iodine number is the one kind or two or more emulsifying agent in the emulsifying agent of less than 2.
And then, particularly in the processed cheese with high heat-resistant shape retention, relative to the protein contained in natural cheese, polyglycereol ten oleate (decaoleicacidglycerin) containing 4 ~ 12 weight portions (such as about 4.5 weight portions, about 8 weight portions, about 10 weight portions).The HLB value of ten polyglycereol ten oleates is 3 and iodine number is 60 ~ 80.
In addition, the ten polyglycereol monostearates (decaglycerylmonostearate) that can also contain 4 ~ 5 weight portions (such as about 4.5 weight portions) replace ten polyglycereol ten oleates.The HLB value of ten polyglycereol monostearates is 12 and iodine number is less than 2.
In addition, the two polyglycereol list/dioleates (mono-dioleicaciddiglycerin) that can also contain 0.5 ~ 2.5 weight portion (such as about 1 weight portion or about 2 weight portions) replace polyglycereol ten oleate.The HLB value of two polyglycereol list/dioleates is 7.5 and iodine number is 61 ~ 71.
And six polyglycereol six stearates (hexastearinacidhexaglycerin) that can also contain 4 ~ 5 weight portions (such as about 4.5 weight portions) replace polyglycereol ten oleate.The HLB value of six polyglycereol six stearates is 4 and iodine number is less than 2.
Above-mentioned processed cheese not only has extra high heat-resistant shape retention, and has smooth mouthfeel.In addition, above-mentioned processed cheese has high fluidity in the molten state.Therefore, be easy to carry out Cemented filling when preparing above-mentioned processed cheese.
No matter whether on the basis of fuse salt, add emulsifying agent again, by heating the heat-resistant shape retention that can both improve processed cheese further and have.In present embodiment, heat as maturation process or Joule heating process.
Maturation process is to being in the processed cheese of molten condition according to the heating that refrigerating work procedure, temperature hide keeping operation, the order of refrigeration keeping operation is carried out.The time of temperature keeping required for operation is generally several hours.
Joule heating process is the heating carried out according to the order of electrified regulation operation, temperature maintenance operation, refrigerating work procedure the processed cheese being in molten condition.Temperature keeps the time required for operation to be generally a few minutes.
Implement the processed cheese of maturation process, its heat-resistant shape retention is better than maturation heat-resistant shape retention before treatment.But, in this processed cheese, produce the smelly and brown stain of a little heating sometimes.Further, maturation process needs to expend the longer time.
Implement the processed cheese of Joule heating process, its heat-resistant shape retention is better than Joule heating heat-resistant shape retention before treatment.And this processed cheese does not produce the smelly and brown stain of heating.And Joule heating process does not need for a long time.
In Joule heating process, the processed cheese being in molten condition itself generates heat as resistance.Therefore, this processed cheese can not resemble to utilize and to be burnt steam indirect and to be attached to the internal face of pipeline.And this processed cheese also can not resemble to utilize steam direct heating and make processed cheese contain excessive moisture.
As mentioned above, the processed cheese illustrated in present embodiment can have high heat-resistant shape retention and good mouthfeel and local flavor concurrently.In addition, by the preparation method of processed cheese illustrated in present embodiment, the preparation of processed cheese becomes and is easy to carry out.
embodiment
(optimization of the proportioning of fuse salt)
[with cut reach matrix natural cheese for the processed cheese of raw material]
Below, when to cut processed cheese that the natural cheese that reaches matrix is raw material, be described optimizing the experiment carried out in the process of the proportioning of fuse salt.
Fig. 1 is the figure of the proportioning representing fuse salt in sample MC1, MC2, MC3.In sample MC1, MC2, MC3, fuse salt is overall different relative to the proportioning of natural cheese, but each fuse salt is identical relative to the proportioning of fuse salt total amount.
Sample MC1, MC2, MC3 pass through steam indirect, melting at the temperature of 75 DEG C to 90 DEG C.Sample MC1, MC2, MC3 are divided into the sample of non-enforcement maturation process and will implement the sample of maturation process.
For the sample of non-enforcement maturation process, only carry out the quenching process (refrigerating work procedure) utilizing frozen water.For the sample by implementing maturation process, carry out utilizing the quenching process of frozen water, the heating keeping operation of 15 hours, the cooling keeping operation at 10 DEG C at 70 DEG C.
Fig. 2 (a) is the figure of the moisture of sample MC1, MC2, the MC3 representing non-enforcement maturation process.According to the analysis result of general processed cheese with heat-resistant shape retention, the desired value of moisture is set to 42.5% ± 1.5%.The desired value of moisture is represented by dashed line.The moisture appropriateness contained in sample MC1, MC2, MC3, is within the scope of moisture target value.
Fig. 2 (b) is the figure of the pH representing sample MC1, MC2, MC3.According to the analysis result of general processed cheese with heat-resistant shape retention, the desired value of pH is set to 5.8 ± 0.15.The desired value of pH is represented by dashed line.Sample MC1 has the pH of appropriateness, is in pH target range.Sample MC2, MC3 have the pH slightly lower than pH desired value.
Fig. 3 is the figure of the heat-resistant shape retention representing sample MC1, MC2, MC3.The mensuration of heat-resistant shape retention is carried out under humid tropical condition and xeothermic state.Fig. 3 represents the heat-resistant shape retention measured under humid tropical condition.Heat-resistant shape retention is evaluated as follows: processed cheese is cut into the square that the length of side is about 8mm (long: about 8mm × wide: 7.8mm × height: 7.8mm), and with the ratio of the height after percentage calculation heating relative to the height before heating.
Under humid tropical condition, first, be layed on the moistening filter paper on glass culture dish with cover, placing the processed cheese being cut into cuboid (cube) shape.Then, autoclave is utilized to carry out the heating of at 120 DEG C 10 minutes.Finally, by the heat-resistant shape retention under the high computational humid tropical condition heating forward and backward processed cheese.
Under xeothermic state, first, be layed on the aluminium foil on aluminium dish, placing the processed cheese being cut into cuboid (cube) shape.Then, hot-blast stove is utilized to carry out the heating of at 80 DEG C 10 minutes.Finally, by the heat-resistant shape retention under the xeothermic state of high computational heating forward and backward processed cheese.
Under humid tropical condition, sample MC1, MC2, MC3 after maturation process, its heat-resistant shape retention is better than maturation heat-resistant shape retention before treatment.The heat-resistant shape retention of sample MC1, MC2 is better than the heat-resistant shape retention of sample MC3.
Under xeothermic state, sample MC1, MC2, MC3, before and after maturation process, all have high heat-resistant shape retention.
[processed cheese being raw material with the natural cheese up to matrix]
Below, when the processed cheese being raw material with the natural cheese up to matrix, be described optimizing the experiment carried out in the process of the proportioning of fuse salt.
Natural cheese up to matrix generally has than cutting the high pH of the natural cheese that reaches matrix.But, and to cut in the same manner as situation that the natural cheese that reaches matrix is raw material, the desired value of pH is set to 5.8 ± 0.15.Therefore, when adding natrium citricum as fuse salt, compare to the natural cheese cut and reach matrix, the natural cheese up to matrix needs to add more natrium citricum.
But if add a large amount of natrium citricums, then the tart flavour of natrium citricum itself can bring harmful effect to local flavor.Therefore, the different sodium hydrogen phosphate of sodium atom number and sodium dihydrogen phosphate is added as fuse salt to replace natrium citricum.
Fig. 4 is the figure of proportioning of fuse salt representing sample MP1, MP2, MP3, estimation sample MP4.Sample MP1, MP2, MP3 are the samples of actual trial-production.Estimation sample MP4 is the physical property measurement result based on sample MP1, MP2, MP3, optimizes the virtual sample of the proportioning of fuse salt.
In sample MP1, MP2, MP3, estimation sample MP4, fuse salt total amount relative to the proportioning of natural cheese and sodium phosphate trimer and sodium metaphosphate identical relative to the proportioning of fuse salt total amount.But, in each sample, sodium hydrogen phosphate and sodium dihydrogen phosphate different relative to the proportioning of fuse salt total amount.
The condition determination of the melting condition of sample MP1, MP2, MP3, maturation treatment conditions, heat-resistant shape retention is identical with each condition of sample MC1, MC2, MC3.
Fig. 5 (a) is the figure of the moisture of sample MP1, MP2, the MP3 representing non-enforcement maturation process.Identical with to cut the situation that the natural cheese that reaches matrix is raw material, the desired value of moisture is set to 42.5% ± 1.5%.The moisture appropriateness that sample MP1, MP2, MP3 contain, is within the scope of moisture target value.Afterwards the moisture of estimation sample MP4 is described.
Fig. 5 (b) is the figure of the pH representing sample MP1, MP2, MP3.As described above the desired value of pH is set to 5.8 ± 0.15.Sample MP1 has the pH higher than pH desired value.Sample MP2 has the pH of appropriateness, is in pH target range.Sample MP3 has the pH lower than pH desired value.Afterwards the pH of estimation sample MP4 is described.
Fig. 6 is the figure of the heat-resistant shape retention representing sample MP1, MP2, MP3.The heat-resistant shape retention measured under humid tropical condition has been shown in Fig. 6.
Under humid tropical condition, sample MP1, MP2, MP3 are after maturation process, and its heat-resistant shape retention is better than maturation heat-resistant shape retention before treatment.Sample MP1, MP2, MP3 have high heat-resistant shape retention.Afterwards the heat-resistant shape retention of estimation sample MP4 is described.
Under xeothermic state, sample MP1, MP2, MP3 all have high heat-resistant shape retention before and after maturation process.
In sample MP1, MP2, MP3, sample MP2 has most suitable pH, and sample MP1 has the highest heat-resistant shape retention.Estimation sample MP4 is to optimize pH and heat-resistant shape retention simultaneously, and optimizes the virtual sample of the proportioning of fuse salt.As follows, the proportioning transitivity measurement result of the fuse salt of estimation sample MP4 is calculated.
First, suppose that estimation sample MP4 is 5.95 at maturation pH before treatment.Then, based on the maturation pH before treatment of each sample shown in the proportioning of each sample shown in Fig. 4 and Fig. 5 (b), calculate the proportioning of the fuse salt of estimation sample MP4.Interpolation method is employed in the calculating of proportioning.The proportioning of the fuse salt of estimation sample MP4 is shown in Fig. 4.
Then, suppose to estimate that sample MP4 has the proportioning of above-mentioned fuse salt.At this moment, based on the pH after the maturation process of each sample shown in Fig. 5 (b), calculate the pH after the maturation process of estimation sample MP4.Interpolation method is employed in the calculating of pH.Its result is as shown in Fig. 5 (b), and the pH after the maturation process of the estimation sample MP4 of gained is 5.88.
Finally, suppose to estimate that sample MP4 has the proportioning of above-mentioned fuse salt.At this moment, based on the value of the heat-resistant shape retention of each sample shown in Fig. 6, calculate the maturation heat-resistant shape retention before treatment of estimation sample MP4.Interpolation method is employed in the calculating of heat-resistant shape retention.As shown in Figure 6, the maturation heat-resistant shape retention before treatment of the estimation sample MP4 of gained is 80.4% to its result.
Further, because the moisture of estimation sample MP4 is difficult to carry out interpolation based on the result shown in Fig. 5 (a), so there is no calculate.In addition, because the heat-resistant shape retention after the maturation process of estimation sample MP4 is difficult to carry out interpolation based on the result shown in Fig. 6, so there is no calculate.
[adding the processed cheese of various fuse salt]
Below, when the processed cheese being raw material with the natural cheese up to matrix, the experiment carried out adding various fuse salt is described.
Fig. 7 is the figure of the proportioning representing fuse salt in sample MB1, MB2, MB3, MB4.In sample MB1, MB2, MB3, MB4, fuse salt total amount is identical relative to the proportioning of natural cheese.But in each sample, each fuse salt is different relative to the proportioning of fuse salt total amount.
Polyphosphate sodium is the general name of the sodium phosphate that the degree of polymerization is different, comprises sodium phosphate trimer.In sample MB2, add " JOHASE " of BKGiulini (the lucky Buddhist nun in the Bake) Inc. of 50 weight portions relative to fuse salt total amount.In sample MB3, add " EM9 " of Japanese Kanto Kagaku K. K. of 50 weight portions relative to fuse salt total amount.
The condition determination of the melting condition of sample MB1, MB2, MB3, MB4, maturation treatment conditions, heat-resistant shape retention is identical with each condition of sample MC1, MC2, MC3.
Fig. 8 (a) is the figure of the moisture of sample MB1, MB2, MB3, the MB4 representing non-enforcement maturation process.As described above the desired value of moisture is set to 42.5% ± 1.5%.The moisture of sample MB1, MB2 is slightly smaller than moisture target value.The moisture appropriateness of sample MB3, MB4, is within the scope of moisture target value.
Fig. 8 (b) is the figure of the pH representing sample MB1, MB2, MB3, MB4.As described above the desired value of pH is set to 5.8 ± 0.15.Sample MB1, MB4 have the pH higher than pH desired value.Sample MB2, MB3 have the pH of appropriateness, are in pH target range.
Fig. 9 is the figure of the heat-resistant shape retention representing sample MB1, MB2, MB3, MB4.The heat-resistant shape retention measured under humid tropical condition has been shown in Fig. 9.
Under humid tropical condition, sample MB1, MB2, MB3, MB4 after maturation process have the high heat-resistant shape retention of each sample more before treatment than maturation.Sample MB1, MB2, MB3 have high heat-resistant shape retention.Sample MB4 has very high heat-resistant shape retention.
Under xeothermic state, sample MB1, MB2, MB3, MB4 all have high heat-resistant shape retention before and after maturation process.
[summary about the optimization of the proportioning of fuse salt]
According to optimizing the experiment carried out in the process of the proportioning of fuse salt, suppose to estimate that sample MP4 is the best sample obtained after considering various physical property measurement result.But the sample of trial-production also needs to make further improvement in smooth mouthfeel.In addition, the sample of trial-production also needs to make further improvement in the high fluidity that can also keep being easy to carry out Cemented filling after keeping molten condition for a long time.Therefore, with the addition of fuse salt and emulsifying agent simultaneously.
(optimization of the proportioning of emulsifying agent)
Below, when the processed cheese being raw material with the natural cheese up to matrix, after optimizing the proportioning of fuse salt, be described optimizing the experiment carried out in the process of the proportioning of emulsifying agent.
Figure 10 is the figure of the proportioning representing fuse salt and emulsifying agent in sample ED1, ED2, ED3, EM1, EM2, ES, ET.In sample ED1, ED2, ED3, EM1, EM2, ES, ET, fuse salt total amount relative to the proportioning of natural cheese and each fuse salt identical with each proportioning in estimation sample MP4 relative to the proportioning of fuse salt total amount.But in each sample, each emulsifying agent is different relative to the proportioning of the protein contained in natural cheese.
The emulsifying agent added in sample ED1, ED2, ED3 is polyglycereol ten oleate (" サ Application ソ Off ト Q-1710S " (Taiyo Kagaku Co., Ltd.'s system), HLB value=3, iodine number=60 ~ 80).The addition of polyglycereol ten oleate increases according to the order of sample ED1, ED2, ED3.
The emulsifying agent added in sample EM1, EM2 is two polyglycereol list/dioleates (" サ Application ソ Off ト Q-17B " (Taiyo Kagaku Co., Ltd.'s system), HLB value=7.5, iodine number=61 ~ 71).The addition of two polyglycereol list/dioleates reduces according to the order of sample EM1, EM2.
The emulsifying agent added in sample ES is ten polyglycereol monostearates (" サ Application ソ Off ト Q-18S " (Taiyo Kagaku Co., Ltd.'s systems), HLB value=12, below iodine number=2).The emulsifying agent added in sample ET is six polyglycereol six stearates (" サ Application Off ア Star ト PS-66 " (Taiyo Kagaku Co., Ltd.'s systems), HLB value=4, below iodine number=2).
The condition determination of the melting condition of sample ED1, ED2, ED3, EM1, EM2, ES, ET, maturation treatment conditions, heat-resistant shape retention is identical with each condition of sample MC1, MC2, MC3.
Figure 11 (a) is the figure of the moisture of sample ED1, ED2, ED3, ES, the ET representing non-enforcement maturation process.As described above the desired value of moisture is set to 42.5% ± 1.5%.The moisture that sample ED1, ED2, ED3, ES, ET contain is slightly smaller than moisture target value.Determination of moisture is not carried out to sample EM1, EM2.
Figure 11 (b) is the figure of the pH representing sample ED1, ED2, ED3, ES, ET.As described above the desired value of pH is set to 5.8 ± 0.15.Sample ED1, ED2, ED3, ES, ET have the pH of appropriateness, are in pH target range.PH mensuration is not carried out to sample EM1, EM2.
Figure 12 is the figure of the heat-resistant shape retention representing sample ED1, ED2, ED3, EM1, EM2, ES, ET.The heat-resistant shape retention measured under humid tropical condition has been shown in Figure 12.
Under humid tropical condition, the heat-resistant shape retention of sample ED1, ED2, ED3, EM1, EM2, ES, ET after maturation process is better than maturation heat-resistant shape retention before treatment.The heat-resistant shape retention of sample ED1, ED2, ED3, EM1, EM2, ET is better than the heat-resistant shape retention of sample ES.
Under xeothermic state, sample ED1, ED2, ED3, EM1, EM2, ES, ET all have high heat-resistant shape retention maturation process is forward and backward.
In the sample that with the addition of polyglycereol ten oleate, ten polyglycereol monostearates, six polyglycereol six stearates, relative to protein, the addition of these emulsifying agents is more and reach about 4 weight portions ~ about 10 weight portions, even if the fat in this case, contained in natural cheese is not still separated when melting.In the sample that with the addition of two polyglycereol list/dioleates, relative to protein, the addition of this emulsifying agent is less, be about 0.5 weight portion ~ about 2.5 weight portions, in this case, the fat contained in natural cheese is not separated when melting, but, when the addition of this emulsifying agent is more relative to protein, the fat contained in natural cheese there occurs separation when melting.
Make processed cheese have smooth mouthfeel and high fluidity, need suitably to add emulsifying agent.Therefore, after the various physical property measurement result of consideration, find that polyglycereol ten oleate is best emulsifying agent.
According to optimizing the experiment carried out in the process of the proportioning of emulsifying agent, after the various physical property measurement result of consideration, known sample ED1 is best sample.Sample ED1 has smooth mouthfeel.In addition, sample ED1 still has mobility after maintaining the molten condition of several hours.But sample ED1 produces the smelly and brown stain of a little heating after maturation process.In addition, the maturation process of each sample needs the long period.
(heating the optimization of condition)
Below, when the processed cheese being raw material with the natural cheese up to matrix, after the proportioning optimizing fuse salt and emulsifying agent, be described optimizing the experiment carried out in the process of heating condition.
Figure 13 is the figure of the proportioning representing fuse salt and emulsifying agent in sample JM, JE.The proportioning of the fuse salt of sample JM is roughly the same with the proportioning of the fuse salt of sample ED1.Emulsifying agent is not added in sample JM.In sample JE, the proportioning of fuse salt and emulsifying agent is roughly the same with the proportioning of fuse salt in sample ED1 and emulsifying agent.Emulsifying agent is with the addition of in sample JE.
The melting condition of sample JM, JE, the condition determination of heat-resistant shape retention are identical with each condition of sample MC1, MC2, MC3.But, the non-maturation process of heating that sample JM, JE are carried out but Joule heating process.
First, sample JM, JE pass through steam indirect, melting under the arbitrary temp between 75 DEG C to 90 DEG C.Then, in the molten state to sample JM, JE energising, sample itself generates heat as resistance, thus, is heated to the arbitrary temp between 110 DEG C to 160 DEG C in 1 minute.
Here, heater be have conveying be in the pipeline of sample JM, JE of molten condition, the heater of continous way.Pipeline has the electrode retaining collar of the electric conductivity being configured in several position and is configured in the insulation tube of the insulating properties outside above-mentioned position.
Applied voltage between electrode retaining collar.But, flow in the insulation tube that the electric current produced can not configure between electrode retaining collar by applied voltage.On the contrary, flow in sample JM, JE under the molten condition that the electric current produced by applied voltage is carried between electrode retaining collar.Thus, sample JM, the JE itself being in molten condition generates heat as resistance.
Then, keep 1 minute or 15 seconds under the arbitrary temp of sample JM, JE between 110 DEG C to 160 DEG C.Finally, sample JM, JE was cooled to the temperature of 75 DEG C to 90 DEG C within 1 minute.Here, cooling device be have conveying be in the static mixer of sample JM, JE of molten condition, the cooling device of continous way.
Sample JM is carried out to the temperature maintenance operation of 1 minute or 15 seconds.This sample JM is defined as sample (JM, 1 minute), sample (JM, 15 seconds).Operation is kept to the temperature that sample JE carries out 15 seconds.This sample JE is defined as sample (JE, 15 seconds).
Figure 14 is the figure of moisture representing Joule heating sample before treatment (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds).As described above the desired value of moisture is set to 42.5% ± 1.5%.Sample (JM, 1 minute), (JM, 15 seconds), (JE, the 15 seconds) moisture containing appropriateness.
Figure 15 be represent sample (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) pH to the dependent figure keeping temperature.As described above the desired value of pH is set to 5.8 ± 0.15.Sample (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds), when keeping temperature to be 120 DEG C to 150 DEG C, have the pH of appropriateness.But sample (JE, 15 seconds) its pH when keeping temperature to be 160 DEG C significantly reduces.
Figure 16 be represent sample (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) heat-resistant shape retention to the dependent figure keeping temperature.Sample (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds), when keeping temperature to be 120 DEG C to 140 DEG C, have high heat-resistant shape retention.But, when keeping temperature to be 150 DEG C to 160 DEG C, its heat-resistant shape retention significantly reduces for sample (JM, 1 minute), (JM, 15 seconds).
The heat-resistant shape retention not adding the sample JM of emulsifying agent is better than estimation sample MP4 at maturation heat-resistant shape retention before treatment.The heat-resistant shape retention that with the addition of emulsifying agent sample JE is obviously better than sample ED1 at maturation heat-resistant shape retention before treatment.That is, Joule heating process and maturation process have identical effect in raising heat-resistant shape retention.
Figure 17 be represent sample (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) aberration to the dependent figure keeping temperature.Color difference measurement is by carrying out quantitative assessment to measure to the heterochromia measuring sample and standard specimen.The absolute value of aberration is less, and the heterochromia measuring sample and standard specimen is less, and the absolute value of aberration is larger, and the heterochromia measuring sample and standard specimen is larger.In Figure 17, in order to not make to produce brown stain in sample JM, JE, the allowed band of the absolute value of aberration is set as about less than 3.
, when keeping temperature to be 110 DEG C to 140 DEG C, aberration is less, does not produce brown stain in fact for sample (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds).But when keeping temperature to be 150 DEG C to 160 DEG C, aberration significantly increases, and creates brown stain in fact.
Time required for Joule heating process is a few minutes, and the time required for maturation process is several hours.Therefore, by Joule heating process, continuously and simply preparation the processed cheese of heat-resistant shape retention can be had.
For sample (JM, 1 minute), keep operation by the temperature of 120 DEG C, inhibit the generation that heating is smelly, thus there is good local flavor.For sample (JM, 15 seconds), (JE, 15 seconds), keep operation by the temperature of 130 DEG C, inhibit the generation that heating is smelly, and there is good local flavor.For sample (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds), keep operation by the higher temperature i.e. temperature of 150 DEG C or 160 DEG C, create the mouthfeel of viscosity and frangible tissue.The sample JE that with the addition of emulsifying agent has good mouthfeel than the sample JM not adding emulsifying agent.
Above, with reference to the accompanying drawings embodiments of the present invention are illustrated, but the present invention is not limited to above-mentioned embodiment, in the scope can recorded at claims, carries out various change.
Claims (8)
1. processed cheese, wherein,
Relative to natural cheese, the proportioning of fuse salt entirety is 1.55-3.10,
Described fuse salt contains:
Relative to citrate or monophosphate that the proportioning of described fuse salt entirety is 50 ~ 70;
Be the Quadrafos of 25.6-30.0 relative to the proportioning of described fuse salt entirety; And
Relative to metaphosphate or pyrophosphate that the proportioning of described fuse salt entirety is 0 ~ 20; And
Described processed cheese is prepared by the following method:
Be more than 10 seconds in the retention time and under keeping temperature to be the conservation condition of 120 ~ 140 DEG C, the natural cheese that with the addition of described fuse salt kept within 1 minute.
2. processed cheese as claimed in claim 1, wherein,
Relative to the protein contained by described natural cheese, the proportioning of polyglyceryl fatty acid ester is 0.9-10,
Described polyglyceryl fatty acid ester is selected from HLB value to be 3 ~ 8 and iodine number is more than 60 or HLB value is 4 ~ 12 and iodine number is the one kind or two or more emulsifying agent in the emulsifying agent of less than 2.
3. processed cheese as claimed in claim 1, wherein said method also comprises:
In line treatment, electrified regulation is carried out to this natural cheese before the natural cheese that with the addition of described fuse salt being kept under described conservation condition, and in line treatment, the natural cheese after maintenance under described conservation condition is cooled.
4. the preparation method of processed cheese, comprising:
Melting agent preparatory process, preparing natural cheese and fuse salt, is 1.55-3.10 relative to the proportioning of fuse salt described in described natural cheese; And
Operation is added in melting agent, in described natural cheese, add described fuse salt,
Wherein,
Described fuse salt contains:
Relative to citrate or monophosphate that the proportioning of described fuse salt is 50 ~ 70;
Be the Quadrafos of 25.6-30.0 relative to the proportioning of described fuse salt; And
Relative to metaphosphate or pyrophosphate that the proportioning of described fuse salt is 0 ~ 20; And
Keep operation, after operation is added in described melting agent, be more than 10 seconds in the retention time and under keeping temperature to be the conservation condition of 120 DEG C ~ 140 DEG C, the natural cheese that with the addition of described fuse salt kept within 1 minute.
5. the preparation method of processed cheese as claimed in claim 4, wherein, also comprises:
Before described maintenance operation, by line treatment, the natural cheese that with the addition of described fuse salt is carried out to the operation of electrified regulation; And
After described maintenance operation, the operation natural cheese after maintenance under described conservation condition cooled by line treatment.
6. the preparation method of processed cheese as claimed in claim 4, wherein, also comprises:
Emulsifying agent preparatory process, prepare polyglyceryl fatty acid ester, relative to the protein contained by described natural cheese, the proportioning of described polyglyceryl fatty acid ester is 0.9-10; And
Emulsifying agent adds operation, in described natural cheese, add described polyglyceryl fatty acid ester,
Described emulsifying agent preparatory process comprises the operation for preparing described polyglyceryl fatty acid ester, and described polyglyceryl fatty acid ester is selected from HLB value to be 3 ~ 8 and iodine number is more than 60 or HLB value is 4 ~ 12 and iodine number is the one kind or two or more emulsifying agent in the emulsifying agent of less than 2.
7. the preparation method of processed cheese as claimed in claim 6, wherein, comprising:
Keep operation, after operation is added in described melting agent and described emulsifying agent adds operation, be more than 10 seconds in the retention time and under keeping temperature to be the conservation condition of 120 DEG C ~ 140 DEG C, the natural cheese that with the addition of described fuse salt and described polyglyceryl fatty acid ester kept within 1 minute.
8. the preparation method of processed cheese as claimed in claim 7, wherein, also comprises:
Before described maintenance operation, by line treatment, the natural cheese that with the addition of described fuse salt and described polyglyceryl fatty acid ester is carried out to the operation of electrified regulation; And
After described maintenance operation, the operation natural cheese after maintenance under described conservation condition cooled by line treatment.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
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| JP2008-049581 | 2008-02-29 | ||
| JP2008049581 | 2008-02-29 | ||
| PCT/JP2009/053412 WO2009107662A1 (en) | 2008-02-29 | 2009-02-25 | Processed cheese and method of producing processed cheese |
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| CN101945582A CN101945582A (en) | 2011-01-12 |
| CN101945582B true CN101945582B (en) | 2016-03-23 |
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| JP (1) | JP5515097B2 (en) |
| KR (1) | KR101600106B1 (en) |
| CN (1) | CN101945582B (en) |
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| JP4937324B2 (en) * | 2009-09-29 | 2012-05-23 | 森永乳業株式会社 | Cheese-containing food and method for producing the same |
| JP5578703B2 (en) * | 2010-03-04 | 2014-08-27 | 雪印メグミルク株式会社 | Process cheese and method for producing the same |
| CN104872294B (en) * | 2010-03-18 | 2018-03-20 | 株式会社明治 | The manufacture method of reproduced cheese class |
| CN102835459B (en) * | 2011-06-24 | 2015-01-21 | 光明乳业股份有限公司 | Block-shaped or sheet-shaped processed cheese and preparation method thereof |
| SG11201500496PA (en) * | 2012-07-24 | 2015-04-29 | Megmilk Snow Brand Co Ltd | Processed cheese and manufacturing method therefor |
| JP6039954B2 (en) * | 2012-07-24 | 2016-12-07 | 雪印メグミルク株式会社 | Process cheese and method for producing the same |
| JP6039953B2 (en) * | 2012-07-24 | 2016-12-07 | 雪印メグミルク株式会社 | Process cheese and method for producing the same |
| JP6258178B2 (en) * | 2014-09-30 | 2018-01-10 | 森永乳業株式会社 | Fresh type pasta filata cheese and method for producing the same |
| JP7013078B2 (en) * | 2016-06-24 | 2022-01-31 | 雪印メグミルク株式会社 | Processed cheese |
| JP6644049B2 (en) * | 2017-12-06 | 2020-02-12 | 森永乳業株式会社 | Fresh type pasta filata cheese and method for producing the same |
| CN109122886B (en) * | 2018-10-30 | 2024-02-27 | 妙可蓝多（天津）食品科技有限公司 | Emulsion forming all-in-one machine for processed cheese |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS527465A (en) * | 1975-06-30 | 1977-01-20 | Rotsukou Bataa Kk | Method of producing cheese for frying |
| JPS5716648A (en) | 1980-12-08 | 1982-01-28 | Meiji Milk Prod Co Ltd | Production of processed cheese with resistance to thermal deformation |
| JPH062025B2 (en) * | 1985-12-20 | 1994-01-12 | 明治乳業株式会社 | Process cheese manufacturing method |
| JP2001149008A (en) | 1999-11-29 | 2001-06-05 | Rokko Butter Co Ltd | Method for producing heat-resistant processed cheese |
| JP3828113B2 (en) * | 2003-02-12 | 2006-10-04 | 森永乳業株式会社 | Process cheese production method |
| JP3934076B2 (en) * | 2003-03-27 | 2007-06-20 | 明治乳業株式会社 | Process cheese and method for producing the same |
| JP2005034122A (en) * | 2003-07-18 | 2005-02-10 | Amacos:Kk | Cheese food |
| JP4994586B2 (en) | 2004-10-19 | 2012-08-08 | 雪印メグミルク株式会社 | Process cheese and method for producing the same |
| CN100479672C (en) * | 2005-06-22 | 2009-04-22 | 黑龙江省完达山乳业股份有限公司 | Smear type reproduced cheese and method for preparing the same |
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2009
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| JP5515097B2 (en) | 2014-06-11 |
| JPWO2009107662A1 (en) | 2011-07-07 |
| WO2009107662A1 (en) | 2009-09-03 |
| KR20100126689A (en) | 2010-12-02 |
| KR101600106B1 (en) | 2016-03-04 |
| CN101945582A (en) | 2011-01-12 |
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