CN104684402A - Processed cheese and manufacturing method therefor - Google Patents
Processed cheese and manufacturing method therefor Download PDFInfo
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- CN104684402A CN104684402A CN201380038948.XA CN201380038948A CN104684402A CN 104684402 A CN104684402 A CN 104684402A CN 201380038948 A CN201380038948 A CN 201380038948A CN 104684402 A CN104684402 A CN 104684402A
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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
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Abstract
The present invention pertains to a heat-resistant processed cheese and a manufacturing method therefor. Further, the present invention pertains to a processed cheese which exhibits reduced stickiness and improved meltability in the mouth and a manufacturing method therefor. Excellent heat resistance can be imparted to a processed cheese without any special step by adding a condensed phosphate such that the turbidity of a 1.0% aqueous solution of the condensed phosphate having a pH of 6.0 is 2.0 or more. Further, a processed cheese which exhibits reduced stickiness and improved meltability in the mouth can be obtained by adding, in addition to the condensed phosphate, either at least one melting salt selected from among water -soluble, polyphosphates, diphosphates, monophosphates and citrates or a natural cheese having a maturity index of 30% or more.
Description
[technical field]
The present invention relates to the cheese class through processing and its manufacture method with heat resistance.The present invention, relates to further, and " viscosity adhesion sense " is felt to be lowered, the cheese class through processing that " mouthfeel when melting in mouth " sensation also improves and its manufacture method.
In the present invention, " the cheese class through processing " comprises and all has following common meaning scope in the art: through the cheese of processing, cheese food etc., the order in each portions such as breast No. 52nd, the order of each portion (Showa on December 27th, 26 to improve people's living condition) and/or, outside specifying in the composition specification of just competition article, breast etc. are as the food etc. of primary raw material.
[background technology]
In the cheese market of the Japan in recent years expanded, the cheese class through processing occupies the quantity that described market is about the thing of half point.Comprise the basic operation in the manufacture of the cheese class of processing, pulverize raw material natural cheese, the compounding operation of mixed melting salt and water, the raw material of heating mixing, mediate simultaneously, stir, the emulsification process of emulsification, the cheese cooling of emulsification process, the cooling forming operation of shaping is gone through with making, further, for the object of physical property and/or local flavor being given cheese, also add various raw-food material and/or food additives and/or, for the object of the cheese physical property of adjustment end article, also stir the fixed time after emulsification, carry out the process continuing to form emulsion etc.
As the feature of the cheese class through processing do not had in natural cheese, adducible as an example, by cartridge, the goods of various shape can be manufactured.In addition, in recent years the various cheese class through processing is provided, cheese class is endowed described heating fusibility, stringiness (yarn drags I), heat resistance etc. functional, wherein, heat resistance is the cheese class aspect used during various culinary art and/or business are processed food through processing, one of important function.
As the method for heat resistance being given the cheese class through processing, disclose, fuse salt and albumin are added into raw material natural cheese, the method (patent document 1) of heating emulsification, glucomannans is added into raw material natural cheese, the method (patent document 2) of heating emulsification and/or the white of an egg is added into the method (patent document 3) etc. of raw material natural cheese.
In addition, disclose, fuse salt is added into raw material natural cheese, dissolve 90 ~ 120 DEG C of heating, the method (patent document 4) of the cheese after high temperature keeps emulsification, after irradiating the method (patent document 5) of the cheese after emulsification by microwave continuous and/or being shaped by the cheese after emulsification, packing, heat-treat method (patent document 6) etc.
Therefore, by using various natural cheeses as raw material, utilize the feature of respective local flavor and/or physicochemical feature, meanwhile, use and be called as the emulsifying agent of fuse salt, heating dissolves, and obtains the cheese class through processing.In fuse salt, there is various kind, by their use amount, coordinate, match ratio, emulsification condition afterwards, can give end article by various feature.Up to now, from the local flavor passed through through the cheese class of processing and/or manufacture method, the emulsification condition of device origin controls physical property, consider the viewpoint of the functional imparting of the use etc. of goods etc., carried out various research, by give local flavor expression power control and/or, by thermosol and, the feature of so-called wire drawing and/or, on the contrary for functional research that heat is difficult to dissolve etc., many technology can be established.
Approvedly be, the delicious food of the cheese containing the cheese through processing, it is the local flavor of the uniqueness that cheese self has, and, give the breast sense that dairy products have, gentle sensation, is moderately dissolved by heat, by showing the functional of the feature of so-called wire drawing, like the delicious food increasing the cooking of the cheese of so-called use further, delicious food is representational delicious food.That is, think, by the feature of local flavor, melted by heat, the feature of the vision that wire drawing obtains is the representational feature of the delicious food of cheese.
When noting the sense of food of cheese, in the representational cheese be realized as keeping the delicious food of the sense of food cheese of uniqueness, there is Mozzarella (モ Star ッ レ ラ) cheese.Unique chews at sensation (Nogami body ご え in the mouth), be the sense of food feature of chewiness, keep intact and eat, or the situation for salad etc. is many.In addition, so-called feature of being melted by heat is also had concurrently.In addition, it is considered that, also exist, utilize soft feature, smear to a fresh class cheese and/or painting (ス プ レ ッ De) cheese etc. of bread and/or cooking, utilize and give sense of food energetically, to keep intact table manner ratio with what is called, amount to the method increasing all delicious foods of cooking in all directions.So, it is considered that, although give cheese by some sense of food energetically, recognize that the situation of the delicious food of its cheese is still few.
The prior art arranging the sense of food of the cheese class related to through processing then, roughly distinguishes the directionality at roughly 2.1 directionality is the technology of giving " cheese similarity ".Main containing cheese food, take breast as the food (breast is main former) of primary raw material, in the exploitation of the imitation cheese even further containing normal food, how to give the sense of food as natural cheese and/or the cheese through processing.1 directionality is in addition, for creation and the exploration of " the new sense of food " of the cheese through processing.This gives in the past energetically, the directionality of the sense of food do not had in the cheese of processing, such as, gives cake sample sense of food and/or light sense of food etc.
It on the other hand, what recognize is, as the feature be often found in the cheese of processing of Japan, keep intact when eating is pay like in tooth or oral cavity to feel that " viscosity adhesion sense " is felt to be, all the time residual caseous sensation in mouth, the sensation do not disappeared from mouth easily, in the cheese of processing, the representational sensation of not exhilarating sense of food.
Go through these several years, what study is, in order to reduce " the viscosity adhesion sense " of the not exhilarating sense of food being this cheese through processing, the technology of " surface viscosity (べ と つ I) " and/or, in order to give the technology of the benefit of " mouthfeel when melting in mouth " in the mouth of the cheese of processing.Adduciblely as an example be, such as, the processing method that sense of food is become fragile is provided, natural cheese is pulverized by described method, compressing tablet, shaping, make easily to eat (patent document 7) and/or, by the preparation of cheese of processing do not melt casein content control be less than 50% and pH is controlled be more than 6.0 method (patent document 8).
In addition, the trend of food circle is in recent years, as the food of keyword, is grown prosperity in market by " sense of food ".Wherein, as with " pudding of thawing " and/or " doughnut in half a lifetime " etc. for representative, so-called " mouthfeel when melting in mouth " good sense of food is noted.It is considered that, good in order to be evaluated as " mouthfeel when melting in mouth ", be not only merely soft, as the hardness feeling to feel to a certain degree originally, but, by destroying by chewing the quality caused, the moisture caused by saliva rises, and the temperature rising etc. caused by body temperature, in mouth, instantaneously or the short time occur physical property change, feel immediately disappear like feel it is necessary.
[prior art document]
[patent document]
[patent document 1] JP 52-7465 publication
The flat 9-294538 publication of [patent document 2] Patent
[patent document 3] Unexamined Patent 8-308492 publication
[patent document 4] JP 2001-149008 publication
[patent document 5] JP 2002-369654 publication
[patent document 6] examined patent publication 57-55380 publication
[patent document 7] International Publication numbering WO2010/008056 A1
[patent document 8] JP 2011-182656 publication
[general introduction of invention]
[inventing the problem that will solve]
The cheese class through processing obtained by the method for patent document 1 ~ 3 is, there is the cheese class of heat resistance, there is the problem that the so-called local flavor that caused by the interpolation of albumin and/or glucomannans and/or quality worsen, exist the allergic problem of the eggs of the white of an egg.Further, in the method for patent document 4 ~ 6, there is so-called problem is, during heating emulsification, or special operation arranges and must exist after heating emulsification, production efficiency is do not make us expecting, and, even if the cheese class through processing obtained has heat resistance, the quality of the cheese class through processing obtained is hardening.
So, there is so-called problem is, by the cheese class through processing that prior art manufactures, even if having heat resistance, also the low and/or eggs allergy of existing meaning local flavor, the problem that quality is hardening and/or to there is so-called problem be that the operation beyond common heating emulsification necessitates, and production efficiency is severe.
In addition, it is considered that, through the benefit of " mouthfeel when melting in mouth " of the cheese class of processing, in the cheese of processing, it is not exhilarating sense of food " viscosity adhesion sense " sensation, contrary sensation, good mouthfeel when melting in mouth, and " viscosity adhesion sense " feels that the cheese class through processing be lowered still is not developed.
The present inventor considers, by giving the cheese class through processing by so-called " mouthfeel when melting in mouth " good sense of food energetically, the reduction that " viscosity adhesion sense " through the cheese class of processing is felt can be improved, achieve the technological development for target that the reduction felt with " viscosity adhesion sense " and imparting " mouthfeel when melting in mouth " are felt.
Therefore, first, problem of the present invention is, the cheese class through processing providing the simple method by arranging special operation to manufacture and its manufacture method, the described cheese category feature through processing has outstanding heat resistance and good local flavor and/or soft quality.
Secondly, problem of the present invention is, cheese class through processing is provided, the method of its manufacture method and mouthfeel when improving through processing the melting in mouth of cheese class, the described cheese class through processing reduces " the viscosity adhesion sense " sensation in the past recognized as the not exhilarating sense of food of the cheese through processing, improving is exhilarating sense of food in whole food circle " mouthfeel when melting in mouth " sensation now, has the feature of sense of food like rustle collapse.
[for solving the means of problem]
About the factor of impact through the heat resistance of the cheese class of processing, the present inventor, repeatedly carry out intent research, find afterwards, using the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 be the condensed phosphate of more than 2.0 as fuse salt, coordinate, thus, there is the cheese class through processing and its manufacture method of outstanding heat resistance, thus complete the present invention.
In addition, the present inventor finds, by and with above-mentioned condensed phosphate and other specific fuse salt, reduction is " viscosity adhesion sense " sensation of the not exhilarating sense of food of cheese class through processing, can improve is exhilarating sense of food " mouthfeel when melting in mouth " sensation, also can improve the sense of food of cheese, thus complete the present invention.
Find further, by use above-mentioned condensed phosphate and, maturity as cheese material is the natural cheese of more than 30%, even if not and with other fuse salt, also " viscosity adhesion sense " sensation is reduced, can improve is exhilarating sense of food " mouthfeel when melting in mouth " sensation, can improve the sense of food of cheese, thus complete the present invention.
Namely the present invention is as follows.
(1) through the cheese class of processing, it is characterized in that, the turbidity being combined with concentration 1.0% aqueous solution being adjusted to pH6.0 is the condensed phosphate of more than 2.0.
(2) the cheese class through processing recorded in (1), is characterized in that, to coordinate aforementioned condensation phosphate relative to 0.5 ~ 5.0 % by weight of raw material natural cheese.
(3) the cheese class through processing recorded in above-mentioned (1) or (2), is characterized in that, be configured as the dice shape of 10mm, 121 DEG C 15 minutes autoclave treated time heat resistance be more than 80%.In addition, heat resistance is calculated according to following formula.
Heat resistance [%]=(height [mm] of the cheese class through processing before height [the mm]/heating of the cheese class through processing after heating) × 100
(4) through the manufacture method of cheese class of processing, it is characterized in that, coordinate the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate.
(5) manufacture method of the cheese class through processing recorded in above-mentioned (4), is characterized in that, to coordinate aforementioned condensation phosphate relative to 0.5 ~ 5.0 % by weight of raw material natural cheese.
(6) through the manufacture method of cheese class of processing, by coordinate the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate, the described cheese class through processing has outstanding heat resistance.
(7) through the cheese class of processing, it is characterized in that containing, the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 is condensed phosphate and the fuse salt of more than 2.0, described fuse salt is water miscible polyphosphate, diphosphate, the fuse salt of any more than a kind of monophosphate and citrate.
(8) through the cheese class of processing, it is characterized in that containing, the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate and mature indicator be the natural cheese of more than 30%.
(9) through the manufacture method of the cheese class of processing, it is characterized in that having,
The turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 is coordinated to be the condensed phosphate of more than 2.0 and the operation of fuse salt and cheese material, described fuse salt is water miscible polyphosphate, diphosphate, the fuse salt of any more than a kind of monophosphate and citrate
The raw material of aforementioned cooperation are mixed, emulsification, the operation of preparation cheese straw, and
By the operation that the cheese straw of aforementioned preparation cools.
(10) through the manufacture method of the cheese class of processing, it is characterized in that having,
Compounding operation, wherein coordinates the turbidity of concentration 1.0% aqueous solution using being adjusted to pH6.0 to be the condensed phosphate of more than 2.0 and is the natural cheese of more than 30% as the mature indicator of cheese material,
The raw material of aforementioned cooperation are mixed, emulsification, the operation of preparation cheese straw, and
By the operation that the cheese straw of aforementioned preparation cools.
(11) manufacture method of the cheese class through processing recorded in above-mentioned (9) or (10), is characterized in that, to coordinate aforementioned condensation phosphate relative to 1.0 ~ 3.0 % by weight of cheese material.
(12) manufacture method of the cheese class through processing recorded in any one of above-mentioned (9) ~ (11), is characterized in that, further, coordinate as raw-material oxidized starch.
(13) manufacture method of the cheese class through processing recorded in above-mentioned (12), it is characterized in that, the use level of oxidized starch is relative to cheese material 0.5 ~ 20 % by weight.
(14) method of mouthfeel when improving the melting in mouth of cheese class through processing, described method by using the turbidity of concentration 1.0% aqueous solution being adjusted to pH6.0 be more than 2.0 condensed phosphate and fuse salt as the raw material of the cheese class through processing, coordinate, manufacture, described fuse salt is water miscible polyphosphate, diphosphate, the fuse salt of any more than a kind of monophosphate and citrate.
(15) method of mouthfeel when improving the melting in mouth of cheese class through processing, described method by using the turbidity of concentration 1.0% aqueous solution being adjusted to pH6.0 be more than 2.0 condensed phosphate and mature indicator be that the natural cheese of more than 30% is as the raw material of the cheese class through processing, coordinate, manufacture.
[effect of invention]
According to the present invention, by coordinate the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate, special operation is not set, can obtains that there is outstanding heat resistance, the cheese class through processing of good local flavor and soft quality and its manufacture method.
Secondly, according to the present invention, can obtain, except the turbidity of concentration 1.0% aqueous solution coordinating the above-mentioned pH6.0 of being adjusted to is except the condensed phosphate of more than 2.0, also coordinate water miscible polyphosphate, diphosphate, the fuse salt of any more than a kind or the mature indicator of monophosphate and citrate are the natural cheese of more than 30%, thus, reduction is " the viscosity adhesion sense " sensation in the past when the eating of not exhilarating sense of food of the cheese class of processing in mouth, and, raising is that exhilarating sense of food " mouthfeel when melting in mouth " is felt, the cheese class through processing of improving texture type, its manufacture method, with the method for mouthfeel during the melting in mouth of cheese class of improving through processing.
[the simple explanation of accompanying drawing]
[Fig. 1] is the figure of the Evaluation of Heat Tolerance result of the cheese class (comparing product 1 ~ 6) through processing that display is manufactured by method in the past.
[Fig. 2] is the figure of the Evaluation of Heat Tolerance result of the cheese class through processing (implementing product 1,2,3) that display is manufactured by method of the present invention.
[Fig. 3] is the figure of the result of the test example 9 of display embodiment 8 and comparative example 1.
[scheme carried out an invention]
Specifically describe about the method obtaining the cheese class through processing of the present invention below.
The natural cheese used as the raw material of the cheese class through processing of the present invention is not particularly limited, what can be illustrated is, Cheddar cheese, Gouda cheese, Edam (エ ダ system) cheese, Emmental (エ メ Application タ mono-Le) cheese, Parmesan cheese, Camembert (カ マ Application ベ mono-Le) cheese, Blue (Block Le one) cheese, junket, Cottage (カ ッ テ mono-ジ) cheese etc.The kind of raw material natural cheese is not particularly limited, and can realize about maturity, and in the cheese class through processing finally obtained, obtain necessary physical property, the kind of the raw material natural cheese of the design of local flavor etc. is exactly good.In addition, also can mix and use the raw material natural cheese of more than 2 kinds.
In the present invention, as the condensed phosphate that fuse salt uses, can Use Adjustment to the turbidity of concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate.(1) make condensed phosphoric acid salinity be 1.0% by agitator stirring, meanwhile, be dissolved in pure water, dispersion, use hydrochloric acid etc., aforementioned condensation phosphate is adjusted to pH6.0.(2) use spectrophotometer (founding System Zuo Suo society system day), in the extinction pond (optical path length 10mm) of the size of standard, put into pure water, calibrate.(3) after, by by the good stirring of agitator 1. in the aqueous solution of preparation put into extinction pond, determine the transmitance (transmittance of wavelength 660nm).At this, the intensity of the light of (when て Ru) sample will be touched as X, using the intensity by the light after sample as Y, by A (%)=Y/X × 100, transmitance (A) can be obtained, therefore, according to turbidity=-Log (A/100) (Log is common logarithm), turbidity is obtained.
In addition, also can and with the turbidity of concentration 1.0% aqueous solution being adjusted to pH6.0 be more than 2.0 condensed phosphate and, for the general fuse salt of turbidity less than 2.0 of the manufacture of the cheese class through processing, also can and with the turbidity of concentration 1.0% aqueous solution being adjusted to pH6.0 be more than 2.0 condensed phosphate and, the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 is the condensed phosphate of more than 2.0.
In the present invention, use sodium acid carbonate, the organic acid etc. of citric acid and/or lactic acid etc., the pH adjusting agent used in the manufacture of the common cheese class through processing, can adjust the pH of the cheese class through processing.Of the present invention in the cheese class of processing, the pH of the cooled cheese class through processing of emulsification reaches the scope of 5.0 ~ 7.0, Desirably reaches the scope of 5.5 ~ 6.5.In addition, pH, is added water 40g, is homogenized 3 minutes, determined the pH of this homogeneous solution by pH instrument (hole Games System Zuo Suo society system) by ホ モ Block レ Application ダ mono-(this smart Machine society system of day) in the cheese class 12g of processing.
Emulsification treatment in the present invention is not particularly limited, can use, teapot (ケ ト Le) type mulser, Stephan (ス テ Off ァ Application) type mulser, cooker, scraping plate type heat exchanger (サ mono-モ シ リ ソ ダ mono-) etc., the machine of the common manufacture for the cheese class through processing.In addition, corresponding to respective mulser, by the operation same with the manufacture of the common cheese class through processing, can manufacture.Enumerate concrete example, be described, arbitrary raw material natural cheese is broken, and mixing, puts into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make the moisture of end article reach 43%, the turbidity adding concentration 1.0% aqueous solution being adjusted to pH6.0 is the condensed phosphate of more than 2.0.In addition, the sodium acid carbonate as pH adjusting agent is added in aforementioned mixture.Make the rotation number of the stirrer paddle of mulser reach 150rpm, steam is blown the shell to mulser, meanwhile, heating, reaches when 85 DEG C in the temperature of cheese, stops heating and stirs, and afterwards, sampling, by cooling, can manufacture the cheese class through processing.
Of the present invention in the cheese class of processing, the respective object such as adjustment physical property and/or adjustment local flavor can be corresponded to and select and use, raw-material as pair, skimmed milk breast, cream, butterfat, whey powder, the dairy products of cream milk powder etc., milk composition and/or stabilizing agent, thickening polysaccharide, starch, producing starch, vegetablefats, carbohydrate (Tang Quality Class), spice, spices etc., in the cheese class of processing, the material that may use.
In the present invention, carry out Evaluation of Heat Tolerance by following method.Cheese class 121 DEG C of autoclave process in 15 minutes through processing of the dice shape of 10mm on one side will be configured as.Therefore, heat resistance is calculated according to following formula.
Heat resistance [%]=(height [mm] of the cheese class through processing before height [the mm]/heating of the cheese class through processing after heating) × 100
By the present invention, do not need special operation, only by common emulsification process, can efficiency obtain well, there is the cheese class through processing of outstanding heat resistance and good local flavor and/or soft quality.The cheese class through processing obtained has the local flavor equal with the common cheese class through processing, and also is not undertaken coordinating the allergic problem of the eggs caused by the white of an egg.
(alternative plan of the present invention)
Below, about alternative plan of the present invention, specifically describe.
In alternative plan of the present invention, except above-mentioned " turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 is the condensed phosphate of more than 2.0 " coordinates also, can obtain by using " water miscible polyphosphate; diphosphate; the fuse salt of any more than a kind of monophosphate and citrate " or " mature indicator is the natural cheese of more than 30% ", " viscosity adhesion sense " feels that " mouthfeel when melting in the mouth " sensation be lowered improves, the cheese class through processing that sense of food improves.
In this description, good mouthfeel when melting in mouth not only means, " mouthfeel when melting in mouth " feels good, and also means, " the viscosity adhesion sense " of the not exhilarating sense of food of the cheese class through processing can be caused to feel to be lowered.
In alternative plan of the present invention, for the manufacture of the cheese class through processing condensed phosphate also, identical with mentioned above " turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 is the condensed phosphate of more than 2.0 ".
Specifically describe, in alternative plan of the present invention, be that the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 is more than 2.0 by the condensed phosphate used, slightly water-soluble or water-insoluble material, can determine turbidity by method similar to the above.The turbidity of fuse salt is less than 2.0, then sense of food is severe.In addition, in the present invention, the condensed phosphate of use, meets the necessary condition of turbidity of the present invention, is not particularly limited, and can use the sodium salt that normal food can use, sylvite, calcium salt etc.
In addition, aforementioned condensation phosphate, in time being formulated as 1.0% aqueous solution of pH6.0, average grain diameter is 5.0 ~ 100 μm.Use and fill society's system by the device (Machine of laser diffraction and/or scattering method size distribution), particle refractive index is set to 1.48 (refractive indexes of sodium phosphate: adopt literature value), dispersion medium refractive index is set to 1.333 (refractive indexes of water: adopt literature value), can average grain diameter be measured.
In the present invention, be necessary the sensation of the very abstract sense of the sense of food evaluating the so-called cheese class through processing, therefore, use using the sense evaluation usually carried out and the length of the time from the chewing of cheese to feeling to disappear as index time m-intensity line method (TI method: Time Intensity Method).That is, the benefit of " mouthfeel when melting in mouth " is considered to, character like disappearing from mouth immediately, therefore, show as the time short, " viscosity adhesion sense " is felt to be considered to, tooth and/or pay residue in character like in mouth all the time in oral cavity, therefore, is considered to show as the time long.
In the present invention, the cheese material used, in the same manner as first scheme of the present invention, there is no specific restriction, but, usually, what can be illustrated is, through the raw material of cheese class of processing as Gouda (go one ダ) cheese, the semi-hard cheese of Cheddar (チ ェ ダ mono-) cheese etc. and/or, the natural cheese of the hard cheese of Parmesan (パ Le メ ザ Application) etc. etc.Also possible that, use these a kind aforesaid, or mix more than these 2 kinds aforesaid and use.In the cheese class through processing finally obtained, for the local flavor of necessity, match ratio can be determined.
The mature indicator of cheese material, preferred tendency is present in the sense of food of higher degree, but, no matter how low mature indicator is, it is possible that by the combination of the condensed phosphate that uses in the cheese class of processing of the present invention and other fuse salt and/or, the means of match ratio, be converted to preferred sense of food, therefore, the no matter mature indicator height of cheese material.
But, when using mature indicator to be the high maturity natural cheese of more than 30%, even if not also with the condensed phosphate used in the present invention and other fuse salt, the cheese class through processing of good mouthfeel when melting in mouth also can be obtained.
In addition, mature indicator is calculated by following formula.
Mature indicator (%)=(solubility nitrogen quantity/total nitrogen content) × 100
About total nitrogen content, solubility nitrogen quantity, quantitative by following method.
Weigh sample cheese 10g, add 0.5M sodium citrate solution 40ml, hot water 30ml, homogenizes.The solution obtained is settled to 200ml, it can be used as sample cheese solution.
About total nitrogen content, above-mentioned sample solution is kept intact and takes 10ml, about solubility nitrogen quantity, take above-mentioned sample solution 100ml, add 1.41N hydrochloric acid 10ml, water 15ml, reaches pH4.4, and casein is precipitated, filter supernatant, using filtrate 10ml as sample solution, use Kjeldahl method separately, quantitative nitrogen quantity.
In alternative plan of the present invention, in the same manner as first scheme, Use Adjustment to the turbidity of concentration 1.0% aqueous solution of pH6.0 is the condensed phosphate of more than 2.0, but, in the scope that sense of food is no problem especially, with other fuse salt and with being possible.Such as, as fuse salt also, can be illustrated, water miscible polyphosphate, diphosphate, the phosphate of monophosphate etc., citrate etc.By aforesaid these a kind or 2 kinds more than and with being also possible.Substantially, for using slightly water-soluble or the water-insoluble phosphate aforementioned condensation phosphate as main body, by and with obtaining preferred sense of food on a small quantity below half, but different by combined method, therefore, it does not limit.Certainly, and not necessarily necessary with fuse salt, as mentioned above, when being used as the high maturity natural cheese of the mature indicator more than 30% of cheese material, and be unnecessary with above-mentioned condensed phosphate and other fuse salt.
In alternative plan of the present invention, about other auxiliary materials that can use, be not particularly limited in the same manner as first scheme, can coordinate is any one raw material of manufacture for the cheese class through processing.As other auxiliary materials, can be illustrated, such as, emulsifying agent beyond the fuse salt that can use in the cheese class of processing, stabilizing agent (thickening polysaccharide, the producing starch of oxidized starch etc., cellulose etc.), the food additives of spices etc., in addition, as the dairy milk starting material in lactoprotein source, starch, gelatin, the food of agar (cold sky) etc., for fat-adjusted cream, other animal fats, vegetable fat, for the flavouring etc. of seasoning etc.
In these auxiliary materials aforesaid, preferably, use oxidized starch as the physical property adjustment reagent of the cheese class through processing, mouthfeel during the melting in mouth of cheese class through processing obtained can be improved further, viscosity adhesion sense can be reduced further.Oxidized starch, as starch source, can use, to cornstarch, farina, tapioca, the starch that sago palm (サ go セ シ) etc. carries out oxidation processes and obtains, be not limited to aforesaid these.Use use level when oxidized starch, relative to cheese material, being Desirably 0.5 ~ 20 % by weight, further preferably, is 1 ~ 5 % by weight.
Formed in the sense of food not contributing to product of the present invention energetically, formation of structure, do not have, in the scope of special problem, may use in sense of food, other above-mentioned auxiliary materials.
In the present invention, the emulsifying kettle that uses when using the common cheese through processing of emulsification, emulsification these raw materials aforesaid.Can be illustrated, such as, as batch (バ ッ チ) the formula mulser of teapot type mulser and/or Stephan type mulser, as the continuous emulsifying machine etc. of scraping plate type heat exchanger.
And with condensed phosphate and other fuse salt when, also do not use condensed phosphate and other fuse salt when, preferably, such as, carry out emulsification with 50 ~ 1500rpm.
But, and when with condensed phosphate and other fuse salt, if high shear, there is sense of food and reach the situation not making us expecting, therefore, further preferably, such as, carry out with 50 ~ 150rpm.
In addition, use and also do not use condensed phosphate and other fuse salt, in the natural cheese situation of the high maturity of mature indicator more than 30%, if low sheraing, there is packing characteristics and reach the situation not making us expecting, therefore, preferably, such as, 50 ~ 1500rpm is used.
As above raw material being mixed, emulsification, after preparation cheese straw, after cooling in the same manner as the common cheese class through processing, obtaining the cheese class through processing of the present invention.
In addition, the characteristic sense of food of cheese class tool through processing of the present invention, therefore, effectively utilize in the sight eaten of its sense of food, can say, preferred scheme is, such as, the shape of the block-type of eating as some types and/or cutting etc., shows effect of the present invention better.But be not limited to these shapes aforesaid especially, also passable scheme is, slice type, dice (ダ イ ス) type, other any one shape of slice (シ ュ レ ッ De) type etc.
Below, enumerate embodiments of the invention etc., explain the present invention further, the present invention is limited to these described embodiments.
[embodiment]
[test example 1]
By broken for Cheddar cheese (New Zealand's (ニ ュ mono-ジ mono-ラ Application De) production) 1.5kg and Gouda cheese (Australia (オ mono-ス ト ラ リ ァ) produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 1, the fuse salt JOHA C of display is added 60g.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.Make the rotation number of the stirrer paddle of mulser reach 150rpm, make steam blow to shell, simultaneously, heating, reaches when 85 DEG C through what process in the temperature of cheese, stops heating and stirs, afterwards, sampling, manufactures the cheese (comparing product 1) through processing by cooling.In addition, the pH of the cheese through processing obtained is 6.0.
[table 1]
the principal component of fuse salt and the turbidity of concentration 1.0% aqueous solution
[test example 2]
By broken for Cheddar cheese (New Zealand's production) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 1, the fuse salt JOHA C of display is added 60g.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.Make the rotation number of the stirrer paddle of mulser reach 150rpm, make steam blow to shell, meanwhile, heating, the temperature through the cheese of processing reaches 85 DEG C, then keep temperature, meanwhile, continues to stir, until viscosity reaches peak.Stop heating when reaching the most full-bodied and stir, afterwards, sampling, manufactures the cheese (comparing product 2) through processing by cooling.In addition, the pH of the cheese through processing obtained is 5.8.
[test example 3]
By broken for Cheddar cheese (New Zealand's production) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into Stephan type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 1, the fuse salt JOHA C of display is added 60g.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.The rotation number of the stirrer paddle of mulser is set as 1,500rpm, makes steam blow to shell, simultaneously, heating, reaches when 85 DEG C through what process in the temperature of cheese, stops heating and stirs, afterwards, sampling, manufactures the cheese (comparing product 3) through processing by cooling.In addition, the pH of the cheese through processing obtained is 5.9.
[test example 4]
By broken for Cheddar cheese (New Zealand's production) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 1, the fuse salt JOHA C of display is added 60g, adds the sodium acid carbonate as pH adjusting agent in this mixture, by mixing for gained material, put it into scraping plate type heat exchanger formula mulser (rock well Machine tool industry society system).The rotation number of the stirrer paddle of mulser is set as 300rpm, makes steam blow to shell, simultaneously, heating, reaches when 85 DEG C through what process in the temperature of cheese, stops heating and stirs, afterwards, sampling, manufactures the cheese (comparing product 4) through processing by cooling.In addition, the pH of the cheese through processing obtained is 5.9.
[test example 5]
By broken for Cheddar cheese (New Zealand's production) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 1, the fuse salt JOHA SE of display is added 60g.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.Make the rotation number of the stirrer paddle of mulser reach 150rpm, make steam blow to shell, simultaneously, heating, reaches when 85 DEG C through what process in the temperature of cheese, stops heating and stirs, afterwards, sampling, manufactures the cheese (comparing product 5) through processing by cooling.In addition, the pH of the cheese through processing obtained is 5.8.
[test example 6]
By broken for Cheddar cheese (New Zealand's production) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 1, the fuse salt JOHA C of display is added 60g, and the white of an egg is added 20g.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.Make the rotation number of the stirrer paddle of mulser reach 150rpm, make steam blow to shell, simultaneously, heating, reaches when 85 DEG C through what process in the temperature of cheese, stops heating and stirs, afterwards, sampling, manufactures the cheese (comparing product 6) through processing by cooling.In addition, the pH of the cheese through processing obtained is 6.1.
Carry out the Evaluation of Heat Tolerance of the cheese (comparing product 1 ~ 6) manufactured in test example 1 ~ 6 through processing, flavor evaluation, texture score.In addition, about local flavor, quality, uses the Team Conference spokesman obtaining 6 people trained, and by adopting the sense evaluation (following identical) of customary way, evaluates.Overall merit, consider heat resistance, local flavor, the result of quality, for a good side, is set to ◎, zero, for a severe side, is set to △, ×.
Evaluation of Heat Tolerance result is shown about comparing in product 1 ~ 6, Fig. 1.Relatively the heat resistance of product 1 ~ 5 is less than 50%, and heat resistance is low.Relatively product 2, compared with the cheese through processing comparing product 1, by forming emulsion effect, heat resistance becomes high a little.Add the comparison product 6 of the white of an egg, and compare compared with product 1 ~ 5, the heat resistance height that degree is the highest is about 100%, and the local flavor through the cheese of processing is low.In addition, there is the allergic problem of eggs.
Heat resistance, pH, the evaluation result of local flavor and quality is shown in table 2.According to these result aforesaid, the heat resistance comparing product 1 ~ 5 is low, compare product 6 heat resistance high, but local flavor is severe.In addition, compare product 6 and also there is the allergic problem of eggs.According to above result, it is clear that difficulty, Use Adjustment, to the fuse salt of turbidity less than 2.0 of concentration 1.0% aqueous solution of pH6.0, manufactures the cheese having outstanding heat resistance and good local flavor and soft quality concurrently.
[table 2]
the heat resistance of cheese through processing using various fuse salt to manufacture, pH, local flavor and quality
evaluation result
(embodiment 1)
By broken for Cheddar cheese (New Zealand's production) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 3, the fuse salt A of display is added 60g.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.Make the rotation number of the stirrer paddle of mulser reach 150rpm, make steam blow to shell, simultaneously, heating, reaches when 85 DEG C through what process in the temperature of cheese, stops heating and stirs, afterwards, sampling, manufactures the cheese (implementing product 1) through processing by cooling.In addition, the pH of the cheese through processing obtained is 6.1.
[table 3]
give principal component and concentration 1.0% aqueous solution of the fuse salt of the cheese heat resistance through processing
turbidity
(embodiment 2)
By broken for Cheddar cheese (New Zealand's production) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 3, the fuse salt B of display is added 60g.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.Make the rotation number of the stirrer paddle of mulser reach 150rpm, make steam blow to shell, simultaneously, heating, reaches when 85 DEG C through what process in the temperature of cheese, stops heating and stirs, afterwards, sampling, manufactures the cheese (implementing product 2) through processing by cooling.In addition, the pH of the cheese through processing obtained is 5.9.
(embodiment 3)
By broken for Cheddar cheese (New Zealand's production) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, make moisture reach 43%, in table 3, the fuse salt A of display is added 30g, and diphosphate sodium is added 30g.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.Make the rotation number of the stirrer paddle of mulser reach 150rpm, make steam blow to shell, simultaneously, heating, through the temperature of the cheese of processing reaches 85 DEG C time, stops heating and stirs, afterwards, sampling, manufactures the cheese (implementing product 3) through processing by cooling.In addition, the pH of the cheese through processing obtained is 5.9.
About enforcement product 1 ~ 3, Evaluation of Heat Tolerance result is shown in Fig. 2.Enforcement product 1,2,3 show high heat resistance.In addition, also not on the impact of local flavor, quality is soft.
Heat resistance, pH, the evaluation result of local flavor and quality is shown in table 4.According to these result aforesaid, it is clear that implement product 1,2,3 show high heat resistance.In addition, also not on the impact of local flavor, have good local flavor, quality is soft.According to these result aforesaid, it is clear that, be the condensed phosphate of more than 2.0 by Use Adjustment to the turbidity of concentration 1.0% aqueous solution of pH6.0, obtain, have concurrently outstanding heat resistance and, the cheese of good local flavor and soft quality.
[table 4]
use Adjustment to the turbidity of concentration 1.0% aqueous solution of pH6.0 is the condensation phosphorus of more than 2.0
hydrochlorate, the heat resistance of the cheese through processing of manufacture, pH, the evaluation result of local flavor and quality
| Enforcement product | Heat resistance [%] | pH | Local flavor | Quality | Overall merit |
| 1 | 80 | 6.1 | Good cheesy flavor | Soft | ◎ |
| 2 | 90 | 5.9 | Good cheesy flavor | Soft | ◎ |
| 3 | 100 | 5.9 | Good cheesy flavor | Soft | ◎ |
(embodiment 4)
By broken for Cheddar cheese (Australia produces) 1.5kg and Gouda cheese (Australia produces) 1.5kg, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニ チ ラ ク Machine tool society system).Add water, moisture is made to reach 42%, in table 3, the fuse salt B of display is with 0.2 % by weight (6g) relative to raw material natural cheese, 0.5 % by weight (15g), 1.0 % by weight (30g), 3.0 % by weight (90g), 5.0 % by weight (150g), 6.0 % by weight (180g) are added.In addition, in this mixture, add the sodium acid carbonate as pH adjusting agent.Make the rotation number of the stirrer paddle of mulser reach 150rpm, make steam blow to shell, meanwhile, heating, reaches when 85 DEG C through what process in the temperature of cheese, stops heating and stirs, and afterwards, sampling, by cooling the cheese manufactured through processing.
Carry out the heat resistance of the cheese manufactured in embodiment 4 through processing, pH, the evaluation of local flavor and quality.Result is shown in table 5.
[table 5]
the heat resistance of the cheese through processing manufactured by various fuse salt concentration, pH, local flavor and matter
the evaluation result on ground
As shown in table 5, it is clear that fuse salt B shows high heat resistance with the cheese through processing coordinated relative to 0.5% ~ 5.0 % by weight of raw material natural cheese, further, has good local flavor, has soft quality.On the other hand, fuse salt B is with the cheese through processing coordinated relative to 0.2 % by weight of raw material natural cheese, and local flavor and/or quality are good, but heat resistance is low a little.In addition, fuse salt B, with the cheese through processing coordinated relative to 6.0 % by weight of raw material natural cheese, has heat resistance, but feel saline taste a little, quality is hard a little frangible.Thus, it is clear that fuse salt B, to coordinate relative to 0.5 ~ 5.0 % by weight of raw material natural cheese, obtains especially thus, has heat resistance high, the cheese through processing of good local flavor and soft quality.
(embodiment 5)
Use the Gouda cheese 10kg of mature indicator 30% as raw material natural cheese, pulverized.Further as fat adjustment, salt-free butter is added 1kg, adds the fuse salt A200g of display in table 6 wherein, as the citric anhydride 50g of pH adjusting agent, carob gum (ロ mono-カ ス ト PVC one ソ ガ system) (ュ ニ ペ Network チ ソ society system) 20g, afterwards, add water, make final moisture content be 40 % by weight, with 1000rpm, use the Stephan pattern emulsifying kettle of high shear type, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 2 minutes.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools 24 times more than, obtain the cheese (embodiment 5) through processing as object.
[table 6]
(embodiment 6)
The Gouda cheese 5kg of use the mature indicator 25% and Cheddar cheese 5kg of mature indicator 25%, as raw material natural cheese, is pulverized.Add the fuse salt B200g of display in table 6 wherein, JohaCnew (PVC one ケ mono-ギ ュ mono-リ ニ society system) 30g, as the citric anhydride 50g of pH adjusting agent, as oxidized starch (the Song Gu chemical industry society system) 500g of physical property adjustment reagent, after carob gum (ュ ニ ペ Network チ Application society system) 30g, add water, make final moisture content be 47 % by weight, use the teapot-type emulsifying kettle of low sheraing type, at 100rpm, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 2 minutes.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools 24 times more than, obtain the cheese (embodiment 6) through processing as object.
(embodiment 7)
The Gouda cheese 5kg of use the mature indicator 10% and Cheddar cheese 5kg of mature indicator 25%, as raw material natural cheese, is pulverized.Add the fuse salt C200g of display in table 6 wherein, Joha PZ7 (PVC one ケ mono-ギ ュ mono-リ ニ society system) 50g, as the citric anhydride 30g of pH adjusting agent, as oxidized starch (the Song Gu chemical industry society system) 700g of physical property adjustment reagent, carob gum (ュ ニ ペ Network チ Application society system) 20g, afterwards, add water, make final moisture content be 47 % by weight, with 80rpm, use the teapot-type emulsifying kettle of low sheraing type, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 2 minutes.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools more than 24 hours, obtain the cheese (embodiment 7) through processing as object.
(embodiment 8)
The Gouda cheese 5kg of use the mature indicator 20% and Cheddar cheese 5kg of mature indicator 20%, as raw material natural cheese, is pulverized.Add the fuse salt A200g of display in table 6 wherein, Joha S9 (PVC one ケ mono-ギ ュ mono-リ ニ society system) 50g, as the citric anhydride 30g of pH adjusting agent, as oxidized starch (the Song Gu chemical industry society system) 700g of physical property adjustment reagent, carob gum (ュ ニ ペ Network チ Application society system) 20g, afterwards, add water, make final moisture content be 47 % by weight, with 80rpm, use the teapot-type emulsifying kettle of low sheraing type, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 2 minutes.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools more than 24 hours, obtain the cheese (embodiment 8) through processing as object.
(embodiment 9)
Use the Gouda cheese 10kg of mature indicator 25% as raw material natural cheese, pulverized.Add the fuse salt B200g of display in table 6 wherein, Joha Cnew (PVC one ケ mono-ギ ュ mono-リ ニ society system) 30g, as the citric anhydride 50g of pH adjusting agent, carob gum (ュ ニ ペ Network チ Application society system) 20g, afterwards, add water, make final moisture content be 42 % by weight, at 100rpm, use the teapot pattern emulsifying kettle of low sheraing type, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 2 minutes.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools more than 24 hours, obtain the cheese (embodiment 9) through processing as object.
(comparative example 1)
The Gouda cheese 5kg of use the mature indicator 25% and Cheddar cheese 5kg of mature indicator 25%, as raw material natural cheese, is pulverized.Add Joha S9 (the PVC one ケ mono-ギ ュ mono-リ ニ society system) 200g of display in the table 7 as fuse salt wherein, after Joha Tnew (PVC one ケ mono-ギ ュ mono-リ ニ society system) 50g, add water, final moisture content is made to be 47 % by weight, with 1000rpm, use the Stephan type mulser of high shear type, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 1 minute.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools more than 24 hours, obtain the cheese (comparative example 1) through processing as object.
[table 7]
(comparative example 2)
Use the Gouda cheese 10kg of mature indicator 30% as raw material natural cheese, pulverized.Further as fat adjustment, salt-free butter is added 1kg, adds Joha S9 (the PVC one ケ mono-ギ ュ mono-リ ニ society system) 200g of display in the table 7 as fuse salt wherein, as the citric anhydride 50g of pH adjusting agent, carob gum (ュ ニ ペ Network チ Application society system) 20g, afterwards, add water, make final moisture content be 40 % by weight, with 1000rpm, use the Stephan pattern emulsifying kettle of high shear type, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 2 minutes.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools more than 24 hours, obtain the cheese (comparative example 2) through processing as object.
(comparative example 3)
The Gouda cheese 5kg of use the mature indicator 25% and Cheddar cheese 5kg of mature indicator 25%, as raw material natural cheese, is pulverized.After adding Joha PZ7 (the PVC one ケ mono-ギ ュ mono-リ ニ society system) 200g of display in the table 7 as fuse salt wherein, as oxidized starch (the Song Gu chemical industry society system) 700g of physical property adjustment reagent, add water, final moisture content is made to be 47 % by weight, with 200rpm, use the Stephan type mulser of low sheraing type, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 1 minute.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools more than 24 hours, obtain the cheese (comparative example 3) through processing as object.
(comparative example 4)
The Gouda cheese 5kg of use the mature indicator 20% and Cheddar cheese 5kg of mature indicator 20%, as raw material natural cheese, is pulverized.Add Joha PZ7 (the PVC one ケ mono-ギ ュ mono-リ ニ society system) 200g of display in the table 7 as fuse salt wherein, as the citric anhydride 30g of pH adjusting agent, as oxidized starch (the Song Gu chemical industry society system) 700g of physical property adjustment reagent, carob gum (ュ ニ ペ Network チ Application society system) 20g, afterwards, add water, make final moisture content be 47 % by weight, with 80rpm, use the teapot-type emulsifying kettle of low sheraing type, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number of keeping intact, keep stirring 2 minutes.For the cheese through processing of heating, its 400g is filled to cardboard case, at 5 DEG C of refrigerators, cools more than 24 hours, obtain the cheese (comparative example 4) through processing as object.
[test example 7]
The mensuration of turbidity
Make embodiment 5 ~ 9, the fuse salt used in comparative example 1 ~ 4 is dissolved in water, makes concentration be 1.0 % by weight, and dispersion, the dispersion liquid obtained is adjusted to pH6.0.Use spectrophotometer (founding System Zuo Suo society system day), in the extinction pond (optical path length 10mm) of the size of standard, fuse salt 1.0 % by weight dispersion liquid being adjusted to pH6.0 is well stirred by agitator, afterwards, sampling, obtain the transmitance A of the light of wavelength 660nm, obtain turbidity by turbidity=-Log (A/100).Result is displayed on table 6, in table 7.
[test example 8]
Sense is evaluated
For based on embodiment 5 ~ 9, comparative example 1 ~ 4, the sample of preparation, use the Team Conference spokesman obtaining 6 people trained, enforcement official can evaluate.Assessment item is, through " mouthfeel when melting in mouth " sensation and " viscosity adhesion sense " sensation of the cheese of processing.With ◎, zero, △, × 4 grade evaluations aforesaid these.In addition, what realize is, " mouthfeel when melting in mouth " of the so-called cheese through processing is good, is not only merely soft, or, originally hardness is to a certain degree felt, but, by the short time physical property change such as chewing, feel the sensation as disappeared immediately, from starting to eat, the large change to swallowing is short with its transformation period.For the side that " mouthfeel when melting in mouth " is good, be set to ◎, zero, for the side that " mouthfeel when melting in mouth " is severe, be set to △, ×.In addition, " viscosity adhesion sense " through the cheese of processing is, all the time residual cheese in mouth, not light evanescent sensation, before swallowing in tooth and/or oral cavity moment, sensation like the paying of short time." viscosity adhesion sense " sensation is exhilarating sense of food less, and therefore, " viscosity adhesion sense " feels do not have, and few situation is set as ◎, zero, and " viscosity adhesion sense " sensation exists, and many situations are set as △, ×.Overall merit, considers the result of the two indices of " mouthfeel when melting in mouth " and " viscosity adhesion sense ", for a good side, is set to ◎, zero, for a severe side, is set to △, ×.Result is shown in table 8.
[table 8]
The result that sense is evaluated
According to the result of display in table 8, it is clear that the cheese " mouthfeel when melting in mouth " through processing of embodiment 5 ~ 9 is excellent, " viscosity adhesion sense " is also reduced very much.Especially, using mature indicator be the natural cheese of 30% in the embodiment 5 and embodiment 8 of raw material, what obtain is the cheese through processing of very outstanding sense of food.
On the other side, the cheese " mouthfeel when melting in mouth " through processing of comparative example 1 ~ 4 is severe, and " viscosity adhesion sense " sensation exists, and sense of food is severe.
[test example 9]
Time m-intensity line method (TI method: Time Intensity Method)
Embodiment 8, uses 3 the Team Conference spokesmans obtaining training, service time-intensity collimation method (TI method), evaluate the sample of the cheese through processing that example 1 is based on the comparison prepared.The time of chewing from putting into the mouth of each estimator is used to start, the level that the evaluation point of each assessment item of the time to swallowing associates with the reading of 0-9 point, through time " mouthfeel when melting in mouth " evaluated in above-mentioned sense evaluation result reach good with, " mouthfeel when melting in mouth " reaches severe difference, with there is no " viscosity adhesion sense ", " viscosity adhesion sense " few with, have " viscosity adhesion sense ", " viscosity adhesion sense " how difference, by graphing, compare evaluation.For evaluation, moment level sample being put into mouth is increased to 9 points, and along with by chewing the change in mouth caused, level declines lentamente, swallow into moment level stop.In order to standardized data, calibrate the evaluation point (intensity) from the moment of putting into mouth to swallowing, make the amplitude reaching 0-10 point.But chew back number and/or degree, swallow instantaneously etc., large in each person-to-person difference, therefore, the comparison between each sample, in same estimator, compares.Result is shown in figure 3.
As shown in Figure 3, the difference between estimator exists, but, by comparing embodiment 8 tendency with comparative example 1, confirm, in embodiment 8, intensity (Intensity) reaches time till 0 short tendency, in comparative example 1, reach the tendency of the time length till 0.
The benefit of " mouthfeel when melting in mouth " is considered to character like disappearance from mouth immediately, therefore, according to the result shown in Fig. 3, it is clear that the holdup time of embodiment 8 in mouth is short.Consequently, imputed, by embodiment 8, feel that " mouthfeel when melting in mouth " feels good, the evaluation of " mouthfeel when melting in mouth " of sense evaluation result is good.
Equally, " viscosity adhesion sense " is felt to be considered to, to pay in tooth and/or oral cavity, residue in mouth all the time like character, therefore, according to the result shown in Fig. 3, it is clear that the holdup time of comparative example 1 in mouth is long.Its result, imputed, feel to produce " viscosity adhesion sense " sensation, the evaluation that " the viscosity adhesion sense " of sense evaluation result is felt is severe.
Imputed, the result of this test example 9, the difference between estimator exists, but the relative evaluation result between each sample in 1 estimator is expressed, also consistent with sense evaluation result.
According to above result, it is clear that, cheese class (embodiment 8) through processing of the present invention, compared with the fuse salt used in the present invention beyond the condensed phosphate that uses and the cheese class (comparative example 1) through processing that manufactures, mouthfeel when melting in mouth is excellent, and " viscosity adhesion sense " is felt to be lowered.
[utilizing possibility in industry]
By the cheese class through processing that the present invention obtains, there is outstanding heat resistance, and, also there is good local flavor and soft quality, therefore, the heat resistance of cheese, during necessary various culinary art and/or business are processed food, likely utilizes the cheese class through processing obtained by the present invention.In addition, by not arranging the simple method of special operation, the cheese class through processing of the present invention can be manufactured.
According to the present invention, what obtain is, further, not exhilarating sense of food as the cheese through processing is realized, and " viscosity adhesion sense " is felt to be lowered, exhilarating in present whole food circle " mouthfeel when melting in mouth " feels it is the good cheese class through processing, therefore, it is expected that utilize described cheese class widely.
Claims (15)
1., through the cheese class of processing, it is characterized in that, the turbidity being combined with concentration 1.0% aqueous solution being adjusted to pH6.0 is the condensed phosphate of more than 2.0.
2. the cheese class through processing recorded in claim 1, is characterized in that, to coordinate aforementioned condensation phosphate relative to 0.5 ~ 5.0 % by weight of raw material natural cheese.
3. in claim 1 or 2 record through processing cheese class, it is characterized in that, be configured as the dice shape of 10mm, 121 DEG C 15 minutes autoclave treated time heat resistance be more than 80%, in addition, calculate heat resistance according to following formula,
Heat resistance [%]=(height [mm] of the cheese class through processing before height [the mm]/heating of the cheese class through processing after heating) × 100.
4., through the manufacture method of the cheese class of processing, it is characterized in that, the turbidity being combined with concentration 1.0% aqueous solution being adjusted to pH6.0 is the condensed phosphate of more than 2.0.
5. the manufacture method of the cheese class through processing recorded in claim 4, is characterized in that, to coordinate aforementioned condensation phosphate relative to 0.5 ~ 5.0 % by weight of raw material natural cheese.
6. through the manufacture method of cheese class of processing, by coordinate the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate, there is outstanding heat resistance.
7. through the cheese class of processing, it is characterized in that containing, the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 is condensed phosphate and the fuse salt of more than 2.0, and described fuse salt is water miscible polyphosphate, diphosphate, the fuse salt of any more than a kind of monophosphate and citrate.
8., through the cheese class of processing, it is characterized in that containing, the turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate and mature indicator be the natural cheese of more than 30%.
9., through the manufacture method of the cheese class of processing, it is characterized in that having,
The turbidity being adjusted to concentration 1.0% aqueous solution of pH6.0 is coordinated to be the condensed phosphate of more than 2.0 and the operation of fuse salt and cheese material, described fuse salt is water miscible polyphosphate, diphosphate, the fuse salt of any more than a kind of monophosphate and citrate
The raw material of aforementioned cooperation are mixed, emulsification, the operation of preparation cheese straw, and
By the operation that the cheese straw of aforementioned preparation cools.
10., through the manufacture method of the cheese class of processing, it is characterized in that having,
Compounding operation, wherein coordinates the turbidity of concentration 1.0% aqueous solution using being adjusted to pH6.0 to be the condensed phosphate of more than 2.0 and is the natural cheese of more than 30% as the mature indicator of cheese material,
The raw material of aforementioned cooperation are mixed, emulsification, the operation of preparation cheese straw, and
By the operation that the cheese straw of aforementioned preparation cools.
The manufacture method of the cheese class through processing recorded in 11. claims 9 or 10, is characterized in that, to coordinate aforementioned condensation phosphate relative to 1.0 ~ 3.0 % by weight of cheese material.
The manufacture method of the cheese class through processing recorded in any one of 12. claims 9 ~ 11, is characterized in that, further, coordinate as raw-material oxidized starch.
The manufacture method of the cheese class through processing recorded in 13. claims 12, it is characterized in that, the use level of oxidized starch is relative to cheese material 0.5 ~ 20 % by weight.
The method of 14. mouthfeels when improving the melting in mouth of cheese class through processing, described method by using the turbidity of concentration 1.0% aqueous solution being adjusted to pH6.0 be more than 2.0 condensed phosphate and fuse salt as the raw material of the cheese class through processing, coordinate, manufacture, described fuse salt is water miscible polyphosphate, diphosphate, the fuse salt of any more than a kind of monophosphate and citrate.
The method of 15. mouthfeels when improving the melting in mouth of cheese class through processing, described method by using the turbidity of concentration 1.0% aqueous solution being adjusted to pH6.0 be more than 2.0 condensed phosphate and mature indicator be that the natural cheese of more than 30% is as the raw material of the cheese class through processing, coordinate, manufacture.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012163924A JP6039954B2 (en) | 2012-07-24 | 2012-07-24 | Process cheese and method for producing the same |
| JP2012-163924 | 2012-07-24 | ||
| JP2012-163916 | 2012-07-24 | ||
| JP2012163916A JP6039953B2 (en) | 2012-07-24 | 2012-07-24 | Process cheese and method for producing the same |
| PCT/JP2013/069751 WO2014017424A1 (en) | 2012-07-24 | 2013-07-22 | Processed cheese and manufacturing method therefor |
Publications (2)
| Publication Number | Publication Date |
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| CN104684402A true CN104684402A (en) | 2015-06-03 |
| CN104684402B CN104684402B (en) | 2016-10-19 |
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| CN201380038948.XA Active CN104684402B (en) | 2012-07-24 | 2013-07-22 | Processed cheese class and its manufacture method |
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| Country | Link |
|---|---|
| CN (1) | CN104684402B (en) |
| MY (1) | MY169105A (en) |
| PH (1) | PH12015500026A1 (en) |
| SG (1) | SG11201500496PA (en) |
| WO (1) | WO2014017424A1 (en) |
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| JP2005295857A (en) * | 2004-04-09 | 2005-10-27 | Rokko Butter Co Ltd | Heat resistant cheese and method for producing the same |
| CN101489402A (en) * | 2006-07-21 | 2009-07-22 | 雪印乳业株式会社 | Process cheese and method of producing the same |
| CN101785506A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Childform processed cheese and preparation method thereof |
| CN101945582A (en) * | 2008-02-29 | 2011-01-12 | 明治乳业株式会社 | Processed cheese and method of producing processed cheese |
| WO2011153267A1 (en) * | 2010-06-01 | 2011-12-08 | Innophos, Inc. | Polyphosphoric acid compositions having a reduced viscosity |
| CN102429044A (en) * | 2011-10-25 | 2012-05-02 | 上海光明奶酪黄油有限公司 | Normal-temperature processed cheese and preparation method thereof |
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| DE4128124C2 (en) * | 1991-08-24 | 1993-12-02 | Benckiser Knapsack Ladenburg | Use of sodium polyphosphates for the production of cheese |
| JP4965063B2 (en) * | 2004-05-07 | 2012-07-04 | 雪印メグミルク株式会社 | Oral flora improving agent, antibacterial agent and growth promoter. |
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2013
- 2013-07-22 MY MYPI2014704098A patent/MY169105A/en unknown
- 2013-07-22 SG SG11201500496PA patent/SG11201500496PA/en unknown
- 2013-07-22 WO PCT/JP2013/069751 patent/WO2014017424A1/en active Application Filing
- 2013-07-22 CN CN201380038948.XA patent/CN104684402B/en active Active
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2015
- 2015-01-06 PH PH12015500026A patent/PH12015500026A1/en unknown
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| JP2005295857A (en) * | 2004-04-09 | 2005-10-27 | Rokko Butter Co Ltd | Heat resistant cheese and method for producing the same |
| CN101489402A (en) * | 2006-07-21 | 2009-07-22 | 雪印乳业株式会社 | Process cheese and method of producing the same |
| CN101945582A (en) * | 2008-02-29 | 2011-01-12 | 明治乳业株式会社 | Processed cheese and method of producing processed cheese |
| CN101785506A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Childform processed cheese and preparation method thereof |
| WO2011153267A1 (en) * | 2010-06-01 | 2011-12-08 | Innophos, Inc. | Polyphosphoric acid compositions having a reduced viscosity |
| CN102429044A (en) * | 2011-10-25 | 2012-05-02 | 上海光明奶酪黄油有限公司 | Normal-temperature processed cheese and preparation method thereof |
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Also Published As
| Publication number | Publication date |
|---|---|
| SG11201500496PA (en) | 2015-04-29 |
| CN104684402B (en) | 2016-10-19 |
| MY169105A (en) | 2019-02-18 |
| PH12015500026A1 (en) | 2015-02-23 |
| WO2014017424A1 (en) | 2014-01-30 |
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