CN104684402B

CN104684402B - Processed cheese class and its manufacture method

Info

Publication number: CN104684402B
Application number: CN201380038948.XA
Authority: CN
Inventors: 岸田哲明; 乡田雅之; 久保内宏晶; 神太郎; 川崎功博; 芳尚; 芳一尚; 户田宏明; 柳泽有哉
Original assignee: Megmilk Snow Brand Co Ltd
Current assignee: Megmilk Snow Brand Co Ltd
Priority date: 2012-07-24
Filing date: 2013-07-22
Publication date: 2016-10-19
Anticipated expiration: 2033-07-22
Also published as: WO2014017424A1; MY169105A; CN104684402A; PH12015500026A1; SG11201500496PA

Abstract

The present invention relates to processed cheese class and its manufacture method with thermostability.The present invention, further relates to, and " viscosity adhesion sense " is felt to be lowered, the processed cheese class of " mouthfeel when melting in mouth " sensation raising and its manufacture method.Adjusting the turbidity of concentration 1.0% aqueous solution to pH6.0 by cooperation is the condensed phosphate of more than 2.0, is not provided with special operation, it is possible to give processed cheese class by outstanding thermostability.Additionally, by coordinating in addition to aforementioned condensation phosphate, also coordinate water miscible polyphosphate, diphosphate, fuse salt or the mature indicator of any more than a kind of monophosphate and citrate are the natural cheese of more than 30%, can obtain " viscosity adhesion sense " to feel to be lowered, " mouthfeel when melting in mouth " feels the processed cheese class also improved.

Description

Processed cheese class and its manufacture method

[technical field]

The present invention relates to processed cheese class and its manufacture method with thermostability.The present invention, further relates to, " viscosity adhesion sense " is felt to be lowered, and the processed cheese class that " mouthfeel when melting in mouth " sensation also improves manufactures with it Method.

In the present invention, " processed cheese class " comprises and all has following common meaning model in the art Enclosing: processed cheese, cheese food etc., (26 years Decembers of Showa are improved people's living condition the order the 52nd in each portion on the 27th for the order in each portions such as breast Number) and/or, in the composition specification of just competition article outside regulation, breast etc. is as the food etc. of primary raw material.

[background technology]

In the cheese market of the Japan in recent years extended, processed cheese class occupies the number of the thing of described market about half point Amount.Including the basic operation in the manufacture of processed cheese class, pulverize joining of raw material natural cheese, mixed melting salt and water Close operation, add the raw material of hot mixing, mediate simultaneously, stir, the emulsification process of emulsifying, and make the cheese going through emulsification process cold But, the cooling forming operation that shapes, further, for physical property and/or local flavor being given the purpose of cheese, also add various food Product raw material and/or food additives and/or, for the purpose of the cheese physical property adjusting end article, stirring refers to the most after emulsification Fix time, persistently form the process of emulsion etc..

As the feature of the processed cheese class not having in natural cheese, as an example it may be mentioned that, by filling Fill out container, it is possible to manufacture the goods of various shape.Additionally, various processed cheese is in recent years provided Class, cheese class is endowed described heating fusibility, stringiness (yarn drags I), thermostability etc. functional, and wherein, thermostability is Various culinary arts and/or business processed food use processed cheese class aspect, one of important function.

As the method that thermostability is given processed cheese class, disclose, fuse salt and albumin are added to former Material natural cheese, the method (patent documentation 1) of heating emulsification, glucomannan is added to raw material natural cheese, heating emulsification Method (patent documentation 2) and/or the white of an egg is added to the method (patent documentation 3) etc. of raw material natural cheese.

Additionally, disclose, fuse salt is added to raw material natural cheese, dissolves 90～120 DEG C of heating, keep at high temperature The method (patent documentation 4) of the cheese after emulsifying, with microwave continuous irradiate the cheese after emulsifying method (patent documentation 5) and/ Or by after the cheese shaping after emulsifying, packaging, carry out heat treatment method (patent documentation 6) etc..

Therefore, by using various natural cheeses as raw material, utilize the feature of respective local flavor and/or physicochemical Feature, meanwhile, uses the emulsifying agent being referred to as fuse salt, and heating dissolves, and obtains processed cheese class.In fuse salt, exist Various kinds, by their usage amount, coordinate, match ratio, emulsification condition afterwards, it is possible to by various spies Levy and give end article.Up to now, from by the local flavor of processed cheese class and/or manufacture method, the breast of device origin Change condition controls physical property, it is contemplated that from the viewpoint of the functional imparting of the use etc. of goods waits, 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 The functional research being difficult to dissolve etc. for heat, may establish that many technology.

Approved, the delicious food of the cheese containing processed cheese, is the local flavor of the uniqueness that cheese self has, and And, give the breast sense that milk product has, gentle sensation, moderately dissolved by heat, by showing the feature of so-called wire drawing Functional, as the delicious food of the cooking increasing the cheese of so-called use further, delicious food is representational delicious food.That is, recognize For, by the feature of local flavor, to be melted by heat, the feature of the vision that wire drawing obtains is the delicious representational feature of cheese.

When noting the sense of food of cheese, the representational cheese being realized as keeping the delicious food of unique sense of food cheese In, there is Mozzarella (モ Star ッレラ) cheese.Unique chews in sensation (body ごえ) in the mouth, is the sense of food of chewiness Feature, keeps intact and eats, or, many for the situation of salad etc..Additionally, the so-called feature melted by heat is also had concurrently.In addition, It is considered that, there is also, utilize soft feature, smear to bread and/or a fresh class cheese of cooking and/or be coated with (スプレッ De) cheese etc., utilize and give sense of food energetically, keep intact table manner ratio with what is called, amount in all directions and increase cooking entirety Delicious method.So, it is contemplated that, although giving cheese by some sense of food energetically, it is realized that U.S. of its cheese The situation of taste is still few.

Arrange the prior art of the sense of food relating to processed cheese class then, substantially distinguish the directivity at substantially 2.1 Individual directivity, is to confer to the technology of " cheese similarity ".Mainly containing cheese food, (breast is main for the food with breast as primary raw material Former), contain the most further in the exploitation imitating cheese of normal food, how to give such as natural cheese and/or through adding The sense of food of the cheese of work.1 directivity additionally is, for the creation of " new sense of food " and the exploration of processed cheese.This is, Gave in the past energetically, the directivity of the sense of food not having in processed cheese, such as, gave cake sample sense of food and/or light Sense of food etc..

It is on the other hand, it is recognised that, the feature being often found in the processed cheese as Japan, keep former It is that as paying in tooth or oral cavity, sensation " viscosity adhesion sense " feels it is to remain cheese seemingly in mouth all the time when that sample being eaten Sensation, the most not from mouth disappear sensation, in processed cheese, the representational sensation of the most exhilarating sense of food.

Going through this several years, research, is the most exhilarating sense of food " viscous of this processed cheese to reduce Property adhesion sense ", the technology of " surface viscosity (べとつ I) " and/or, in order to give in the mouth of processed cheese " in mouth Mouthfeel during thawing " the technology of benefit.As an example it may be mentioned that, such as, provide and make the processing method that sense of food becomes fragile, Described method by natural cheese pulverize, tabletting, molding so that easily eat (patent documentation 7) and/or, by processed cheese making machine Make do not melt casein content control be less than 50% and by pH control be more than 6.0 method (patent documentation 8).

Additionally, the trend of food circle in recent years is, makes market grow prosperity " sense of food " as the food of key word.Wherein, as With " pudding of thawing " and/or " doughnut in half a lifetime " etc. as representative, the food that so-called " mouthfeel when melting in mouth " is good Sense is noted.It is considered that, good in order to be evaluated as " mouthfeel when melting in mouth ", it is not only the softest , as the hardness feeling to feel to a certain degree originally, but, by by chewing the quality destruction caused, saliva causing Moisture rise, body temperature the temperature rising etc. caused, in mouth, instantaneously or the short time occur physical property change, feel immediately As disappearing, feel it is necessary.

[prior art literature]

[patent documentation]

[patent documentation 1] JP 52-7465 publication

[patent documentation 2] Patent flat 9-294538 publication

[patent documentation 3] Unexamined Patent 8-308492 publication

[patent documentation 4] JP 2001-149008 publication

[patent documentation 5] JP 2002-369654 publication

[patent documentation 6] examined patent publication 57-55380 publication

[patent documentation 7] International Publication numbering WO2010/008056 A1

[patent documentation 8] JP 2011-182656 publication

[general introduction of invention]

[inventing problem to be solved]

The processed cheese class obtained by the method for patent documentation 1～3 is to have the cheese class of thermostability, exist , there is the egg to the white of an egg in the problem that the so-called local flavor caused by the interpolation of albumin and/or glucomannan and/or quality deteriorate The problem of class allergy.Further, in the method for patent documentation 4～6, there is so-called problem is, during heating emulsification, or Operation special after heating emulsification arranges and must exist, production efficiency is not it is desirable that, and, even if obtain through adding The cheese class of work has thermostability, and the quality of the processed cheese class obtained is hardening.

So, there is so-called problem is, the processed cheese class manufactured by prior art, even if having heat-resisting Property, also existing meaning local flavor is low and/or eggs allergy, problem that quality is hardening and/or there is so-called problem and be, logical The normal operation beyond heating emulsification necessitates, and production efficiency is severe.

Additionally, it is contemplated that, the benefit of " mouthfeel when melting in mouth " of processed cheese class, processed cheese In, it is the most exhilarating sense of food " viscosity adhesion sense " sensation, is contrary sensation, good mouthfeel when melting in mouth , and " viscosity adhesion sense " feels that the processed cheese class being lowered still is not developed.

It is considered as desirable by the inventor to, by energetically so-called " mouthfeel when melting in mouth " good sense of food being given processed Cheese class, it is possible to improve the reduction that " viscosity adhesion sense " of processed cheese class is felt, it is achieved that with " viscosity adhesion sense " The technological development for target that the reduction of sensation and imparting " mouthfeel when melting in mouth " are felt.

Therefore, first, the problem of the present invention is, provides and can be made by the simple method that need not arrange special operation The processed cheese class made and its manufacture method, described processed cheese category feature is, has outstanding thermostability and good Good local flavor and/or soft quality.

Secondly, the problem of the present invention is, provides the cheese class that processed cheese class, its manufacture method and raising are processed The method of mouthfeel when melting in mouth, described processed cheese class reduces not making us as processed cheese in the past " viscosity adhesion sense " sensation that the sense of food liked is recognized, improve be now exhilarating sense of food in whole food circle " Mouthfeel when melting in Kou " sensation, there is the feature of sense of food as rustle collapse.

[for solving the means of problem]

About the factor of the thermostability affecting processed cheese class, the present inventor, intent research is repeated, Find afterwards, using the turbidity adjusting concentration 1.0% aqueous solution to pH6.0 be the condensed phosphate of more than 2.0 as fuse salt, Coordinate, thus, there is processed cheese class and its manufacture method of outstanding thermostability, thus complete the present invention.

Additionally, inventors have discovered that by and with above-mentioned condensed phosphate and other specific fuse salt, reduction be through " viscosity adhesion sense " sensation of the most exhilarating sense of food of the cheese class of processing, it is possible to raising is exhilarating sense of food " mouthfeel when melting in mouth " is felt, it is also possible to improves the sense of food of cheese, thus completes the present invention.

Find further, by use above-mentioned condensed phosphate and, the Maturity as cheese material is more than 30% Natural cheese, even if not and with other fuse salt, also reduce " viscosity adhesion sense " sensation, it is possible to raising is exhilarating " mouthfeel when melting in mouth " sensation of sense of food, it is possible to improve the sense of food of cheese, thus complete the present invention.

The i.e. present invention is as follows.

(1) processed cheese class, is characterized in that, is combined with and adjusts the turbidity of concentration 1.0% aqueous solution to pH6.0 and be The condensed phosphate of more than 2.0.

(2) the processed cheese class described in (1), is characterized in that, with relative to the 0.5～5.0 of raw material natural cheese Weight % coordinates aforementioned condensation phosphate.

(3) above-mentioned (1) or (2) described in processed cheese class, it is characterized in that, be configured to the dice of 10mm Shape, 121 DEG C 15 minutes autoclave treated time thermostability be more than 80%.In addition, thermostability is calculated according to below formula.

Thermostability [%]=(processed cheese class before the height [mm] of the processed cheese class after heating/heating Height [mm]) × 100

(4) manufacture method of processed cheese class, is characterized in that, coordinates and adjusts concentration 1.0% aqueous solution to pH6.0 Turbidity be more than 2.0 condensed phosphate.

(5) manufacture method of the processed cheese class described in above-mentioned (4), is characterized in that, with natural relative to raw material 0.5～5.0 weight % of cheese coordinate aforementioned condensation phosphate.

(6) manufacture method of processed cheese class, adjusts the turbid of concentration 1.0% aqueous solution to pH6.0 by cooperation Degree is the condensed phosphate of more than 2.0, and described processed cheese class has outstanding thermostability.

(7) processed cheese class, it is characterized in that containing, the turbidity adjusting concentration 1.0% aqueous solution to pH6.0 is The condensed phosphate of more than 2.0 and fuse salt, described fuse salt is water miscible polyphosphate, diphosphate, monophosphate With the fuse salt of any more than a kind of citrate.

(8) processed cheese class, it is characterized in that containing, the turbidity adjusting concentration 1.0% aqueous solution to pH6.0 is The condensed phosphate of more than 2.0 and mature indicator are the natural cheese of more than 30%.

(9) manufacture method of processed cheese class, is characterized in that having,

Coordinate adjust the turbidity of concentration 1.0% aqueous solution to pH6.0 be more than 2.0 condensed phosphate and fuse salt and The operation of cheese material, described fuse salt is appointing of water miscible polyphosphate, diphosphate, monophosphate and citrate The fuse salt of what more than a kind,

The raw material of aforementioned cooperation is mixed, emulsifying, the operation of preparation cheese straw, and

The operation that the cheese straw of aforementioned preparation is cooled down.

(10) manufacture method of processed cheese class, is characterized in that having,

Compounding operation, wherein coordinate the turbidity adjusting concentration 1.0% aqueous solution to pH6.0 be more than 2.0 condensation Phosphate and the natural cheese that mature indicator is more than 30% as cheese material,

(11) above-mentioned (9) or (10) described in the manufacture method of processed cheese class, it is characterized in that, with relative to former 1.0～3.0 weight % of material cheese coordinate aforementioned condensation phosphate.

(12) manufacture method of the processed cheese class described in above-mentioned (9)～any one of (11), is characterized in that, Further, coordinate as raw-material Oxytarch.

(13) manufacture method of the processed cheese class described in above-mentioned (12), is characterized in that, the cooperation of Oxytarch Amount is 0.5～20 weight % relative to cheese material.

(14) method improving mouthfeel when melting in mouth of processed cheese class, described method by will adjust to The turbidity of concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate and fuse salt as processed cheese class Raw material, coordinates, and manufactures, and described fuse salt is water miscible polyphosphate, diphosphate, monophosphate and lemon The fuse salt of any more than a kind of lemon hydrochlorate.

(15) method improving mouthfeel when melting in mouth of processed cheese class, described method by will adjust to The turbidity of concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate and mature indicator be more than 30% natural Cheese, as the raw material of processed cheese class, coordinates, manufactures.

[effect of invention]

According to the present invention, adjusting the turbidity of concentration 1.0% aqueous solution to pH6.0 by cooperation is the condensation of more than 2.0 Phosphate, is not provided with special operation, it is possible to obtain having outstanding thermostability, good local flavor and soft quality through adding The cheese class of work and its manufacture method.

Secondly, according to the present invention, it is possible to obtain, except coordinating the above-mentioned turbidity adjusting concentration 1.0% aqueous solution to pH6.0 It is outside the condensed phosphate of more than 2.0, also coordinates water miscible polyphosphate, diphosphate, monophosphate and citric acid The fuse salt of any more than a kind of salt or mature indicator are the natural cheese of more than 30%, and thus, reduction is the most processed " viscosity adhesion sense " when eating in mouth sensation of the most exhilarating sense of food of cheese class, and, raising is to make us happy " mouthfeel when melting in mouth " of sense of food feel, the processed cheese class of improving texture type, its manufacture method, and carrying The method of mouthfeel when melting in mouth of high processed cheese class.

[simple illustration of accompanying drawing]

[Fig. 1] is the Evaluation of Heat Tolerance showing the processed cheese class (comparing product 1～6) manufactured by conventional method The figure of result.

[Fig. 2] is the thermostability showing the processed cheese class (implementing product 1,2,3) manufactured by the method for the present invention The figure of evaluation result.

[Fig. 3] is the figure of the result of the test example 9 showing embodiment 8 and comparative example 1.

[scheme carried out an invention]

Method below in relation to the processed cheese class obtaining the present invention is specifically explained.

The natural cheese used as the raw material of the processed cheese class of the present invention is not particularly limited, it is possible to illustrated Illustrate, 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, the warp finally given The cheese apoplexy due to endogenous wind of processing, obtains the physical property of necessity, and the kind of the raw material natural cheese of the design of local flavor etc. is exactly good.Separately Outward, it is also possible to mix and use the raw material natural cheese of more than 2 kinds.

In the present invention, the condensed phosphate used as fuse salt, it is possible to use and adjust concentration 1.0% water to pH6.0 The turbidity of solution is the condensed phosphate of more than 2.0.(1) making condensed phosphoric acid salinity by agitator stirring is 1.0%, with Time, it is dissolved in pure water, dispersion, use hydrochloric acid etc., aforementioned condensation phosphate is adjusted to pH6.0.(2) spectrophotometer is used (Zuo Suo society of Hitachi system), puts into pure water in the extinction pond (optical path length 10mm) of the size of standard, calibrates.(3) after, The aqueous solution of the 1. middle preparation of the stirring good by agitator is put into extinction pond, determines the transmitance of wavelength 660nm (thoroughly Rate).This, into contact with the intensity of light of (when て Ru) sample as X, using the intensity by the light after sample as Y, logical Cross A (%)=Y/X × 100, it is possible to obtaining transmitance (A), therefore, (Log is conventional right according to turbidity=-Log (A/100) Number), obtain turbidity.

Additionally, it is also possible to and be the condensed phosphoric acid of more than 2.0 with the turbidity adjusting concentration 1.0% aqueous solution to pH6.0 Salt and, for the turbidity of manufacture of the processed cheese class general fuse salt less than 2.0, it is also possible to and with adjust to The turbidity of concentration 1.0% aqueous solution of pH6.0 be more than 2.0 condensed phosphate and, adjust concentration 1.0% water to pH6.0 The turbidity of solution is the condensed phosphate of more than 2.0.

In the present invention, use sodium bicarbonate, the organic acid etc. of citric acid and/or lactic acid etc., common processed cheese The pH regulator used in the manufacture of class, it is possible to adjust the pH of processed cheese class.The processed cheese apoplexy due to endogenous wind of the present invention, The pH of the processed cheese class after emulsifying cooling reaches the scope of 5.0～7.0, Desirably reaches the model of 5.5～6.5 Enclose.In addition, pH, adds water 40g, by ホモ Block レ Application ダ mono-(essence society of Japan system) homogenizing in processed cheese class 12g Change 3 minutes, determined the pH of this homogeneous solution by pH instrument (Ku Zuosuo society system).

Emulsifying in the present invention is not particularly limited, it is possible to 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., common for processed The machine of manufacture of cheese class.Additionally, corresponding to respective mulser, by the manufacture with common processed cheese class Same operation, it is possible to manufacture.Enumerate concrete example, illustrate, arbitrary raw material natural cheese is crushed, mixing, put into tea In kettle type mulser (ニチラクXie society system).Add water so that the moisture of end article reaches 43%, add adjust to The turbidity of concentration 1.0% aqueous solution of pH6.0 is the condensed phosphate of more than 2.0.In addition, aforementioned mixture adds as pH The sodium bicarbonate of regulator.The rotation number making the stirrer paddle of mulser reaches 150rpm, and steam is blown to the shell of mulser, Meanwhile, heating, the when that the temperature at cheese reaching 85 DEG C, stop heating and stirring, afterwards, sampling, by cooling, it is possible to system Make processed cheese class.

The processed cheese apoplexy due to endogenous wind of the present invention, it is possible to corresponding to adjusting physical property and/or adjusting the respective purposes such as local flavor Select and use, raw-material as pair, skimmed milk breast, butter, butterfat, whey powder, the milk product of butter milk powder etc., milk composition And/or stabilizer, viscosify polysaccharide, starch, producing starch, vegetablefats, saccharide (sugared), spice, spice etc., warp The cheese apoplexy due to endogenous wind of processing, the material that may use.

In the present invention, carry out Evaluation of Heat Tolerance by following method.Will be shaped to 10mm on one side dice shape through adding The cheese class of work processes with 121 DEG C of 15 minutes autoclaves.Therefore, calculate thermostability according to below formula.

Pass through the present invention, it is not necessary to special operation, only by common emulsification process, it is possible to efficiency obtains well Arrive, there is the processed cheese class of outstanding thermostability and good local flavor and/or soft quality.Obtain is processed Cheese class has the local flavor equal with common processed cheese class, and the eggs also not caused with the white of an egg is carried out are abnormal The problem of reaction.

(alternative plan of the present invention)

Hereinafter, about the alternative plan of the present invention, it is specifically explained.

In the alternative plan of the present invention, " turbidity adjusting concentration 1.0% aqueous solution to pH6.0 is more than 2.0 except above-mentioned Condensed phosphate " coordinate outside also, by using " water miscible polyphosphate, diphosphate, monophosphate and citric acid The fuse salt of any more than a kind of salt " or " mature indicator is the natural cheese of more than 30% " can obtain, " viscosity adhere Sense " feel that " mouthfeel when melting in mouth " that be lowered feels raising etc., the processed cheese class that sense of food improves.

In this specification, good mouthfeel when melting in mouth is not only it is intended that " mouthfeel when melting in mouth " is Feel good, also mean that, " viscosity adhesion sense " sense of the most exhilarating sense of food of processed cheese class can be caused Feel is lowered.

In the alternative plan of the present invention, for processed cheese class manufacture condensed phosphate also, with institute above Identical " turbidity adjusting concentration 1.0% aqueous solution to pH6.0 is the condensed phosphate of more than 2.0 " stated.

Being specifically explained, in the alternative plan of the present invention, the condensed phosphate used is to adjust to pH6.0's The turbidity of concentration 1.0% aqueous solution is more than 2.0, and slightly water-soluble or water-insoluble material, by side similar to the above Method can determine turbidity.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, Meet the essential condition of turbidity of the present invention, be not particularly limited, it is possible to use the sodium salt that normal food can use, potassium Salt, calcium salt etc..

In addition, aforementioned condensation phosphate, when being formulated as 1.0% aqueous solution of pH6.0 when, mean diameter be 5.0～ 100μm.Use the device (Zhuan society system) by laser diffraction and/or scattering method particle size distribution, by particle refractive index It is set to 1.48 (refractive indexs of sodium phosphate: use literature value), dispersion medium refractive index is set to the 1.333 (refractive indexs of water: use Literature value), it is possible to measure mean diameter.

In the present invention, it is necessary to evaluate the sensation of the most abstract sense of the sense of food of so-called processed cheese class, because of This, use the sense evaluation generally carried out and chew the length of time started to feeling to disappear as finger from cheese M-intensity line method (TI method: Time Intensity Method) during target.That is, the benefit quilt of " mouthfeel when melting in mouth " Be considered, character as disappearing from mouth immediately, therefore, show as the time short, " viscosity adhesion sense " feel be considered as, tooth And/or pay residue in mouth all the time in oral cavity as character, therefore, be considered to show as the time long.

In the present invention, the cheese material of use, in the same manner as the first scheme of the present invention, there is no specific restriction, but, logical Often, it is possible to be illustrated, the raw material of processed cheese class is as Gouda (go one ダ) cheese, Cheddar (チェダ mono-) cheese etc. semi-hard cheese and/or, the natural cheese of the hard cheese etc. of Parmesan (パ Le メザ Application) etc..Also It is possible that use these a kind aforesaid, or mix more than these 2 kinds aforesaid and use.Finally give Processed cheese apoplexy due to endogenous wind, for necessary local flavor, it is possible to determine match ratio.

The mature indicator of cheese material, preferably tendency are present in the sense of food of higher degree, but, no matter Maturity refers to How low mark, it is possible to, the condensed phosphate that used by the processed cheese apoplexy due to endogenous wind of the present invention and other fuse salt Combination and/or, the means of match ratio, be converted to preferred sense of food, therefore, no matter the mature indicator height of cheese material is all Can.

But, use mature indicator be more than 30% high maturity natural cheese in the case of, even if not and with The condensed phosphate used in invention and other fuse salt, it is also possible to obtain the processed of good mouthfeel when melting in mouth Cheese class.

In addition, mature indicator is calculated by below 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, homogenize.The solution that will obtain It is settled to 200ml, 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, adds 1.41N hydrochloric acid 10ml, water 15ml, reaches pH4.4, make casein precipitate, and filters supernatant, is made by filtrate 10ml For sample solution, each use Kjeldahl method, quantitative nitrogen quantity.

In the alternative plan of the present invention, in the same manner as first scheme, use and adjust concentration 1.0% aqueous solution to pH6.0 Turbidity be more than 2.0 condensed phosphate, but, in the scope that sense of food is the most no problem, with other fuse salt And with being possible.Such as, as fuse salt, it is possible to be illustrated, water miscible polyphosphate, two Phosphate, 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 water-insoluble phosphate as the aforementioned condensation phosphate of main body, by also Preferred sense of food is obtained on a small quantity with less than half, but, different by combined method, therefore, it does not limit.Certainly, And be not necessarily necessity with fuse salt, as mentioned above, it is necessary, use the high one-tenth of the mature indicator more than 30% as cheese material In the case of ripe degree natural cheese, and it is unnecessary with above-mentioned condensed phosphate and other fuse salt.

In the alternative plan of the present invention, about other auxiliary materials that can use, with first scheme likewise without especially Limit, it is possible to cooperation is any raw material of the manufacture for processed cheese class.As other auxiliary materials, it is possible to lifted Example illustrates, such as, the emulsifying agent beyond fuse salt that processed cheese apoplexy due to endogenous wind can use, stabilizer (thickening polysaccharide Class, the producing starch of Oxytarch etc., cellulose etc.), the food additives of spice etc., in addition, as lactoprotein source Dairy milk starting material, starch, gelatin, the food of agar (cold sky) etc., for fat-adjusted butter, other animal oils, vegetable oil Fat, for the flavoring agent etc. of seasoning etc..

In these auxiliary materials aforesaid, it is preferred that use Oxytarch as the physical property tune of processed cheese class Whole reagent, it is possible to improve mouthfeel when melting in mouth of the processed cheese class obtained further, it is possible to further Reduce viscosity adhesion sense.Oxytarch, as starch source, it is possible to use, to corn starch, potato starch, para arrowroot Powder, the starch that sago palm (サ go セシ) etc. carries out oxidation processes and obtains, be not limited to aforesaid these.Use Oxytarch In the case of use level, relative to cheese material, be Desirably 0.5～20 weight %, the most preferably, for 1～5 weight %.

Being formed in the sense of food not contributing positively to product of the present invention, structure is formed, and does not has special problem in terms of sense of food Scope in, may use, other above-mentioned auxiliary materials.

In the present invention, the emulsifying kettle used when using the common processed cheese of emulsifying, emulsifying these raw materials aforesaid. Can be illustrated, such as, such as batch (バッチ) the formula emulsifying of teapot type mulser and/or Stephan type mulser Machine, such as the continuous emulsifying machine etc. of scraping plate type heat exchanger.

And with in the case of condensed phosphate and other fuse salt, not and with condensed phosphate and other fuse salt In the case of, it is preferred that such as, carry out emulsifying with 50～1500rpm.

But, and with in the case of condensed phosphate and other fuse salt, if high shear, there is sense of food and reach not It is desirable that situation, therefore, the most preferably, such as, carry out with 50～150rpm.

Additionally, use not and with condensed phosphate and other fuse salt, the high maturity of mature indicator more than 30% Natural cheese in the case of, if low sheraing, exist packing characteristics reach not it is desirable that situation, as a result, it is preferable that, For example with 50～1500rpm.

As above raw material is mixed, emulsifying, after preparation cheese straw, cool down in the same manner as common processed cheese class After, obtain the processed cheese class of the present invention.

In addition, the processed cheese class of the present invention has the sense of food of feature, therefore, effectively utilizes the feelings eaten of its sense of food Jing Zhong, it suffices to say that, preferred scheme is, such as, the shape of the block-type etc. eaten as some types and/or cutting, preferably Show the effect of the present invention.But, be not especially limited these shapes aforesaid, it is also possible to scheme be, slice type, dice Son (ダイス) type, other any shape of slice (シュレッ De) type etc..

Hereinafter, enumerating embodiments of the invention etc., explain the present invention further, the present invention is not limited to described These embodiments.

[embodiment]

[test example 1]

By Cheddar cheese (New Zealand's (ニュ mono-ジ mono-ラ Application De) production) 1.5kg Yu Gouda cheese (Australia (オ mono-ストラリァ) produce) 1.5kg crush, mixing.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Adding water so that moisture reaches 43%, in table 1, the fuse salt JOHA C of display is added 60g.Additionally, to this Plant in mixture and add the sodium bicarbonate as pH regulator.The rotation number making the stirrer paddle of mulser reaches 150rpm, makes Steam is blown to shell, meanwhile, heating, the when that the processed temperature at cheese reaching 85 DEG C, stop heating and stirring, it After, sampling, manufacture processed cheese (comparing product 1) by cooling.In addition, the pH of the processed cheese obtained is 6.0.

[table 1]

The main constituent of fuse salt and the turbidity of concentration 1.0% aqueous solution

[test example 2]

Cheddar cheese (New Zealand's production) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Add water so that moisture reaches 43%, in table 1, the fuse salt JOHA C of display is added 60g.Additionally, in this mixture, the carbon as pH regulator is added Acid hydrogen sodium.The rotation number making the stirrer paddle of mulser reaches 150rpm, makes steam be blown to shell, meanwhile, heating, processed The temperature of cheese reaches 85 DEG C, then keep temperature, meanwhile, continue stirring, until viscosity reaches peak.Reach the most full-bodied Time stop heating and stirring, afterwards, sampling, manufacture processed cheese (comparing product 2) by cooling.In addition, the warp obtained The pH of the cheese of processing is 5.8.

[test example 3]

Cheddar cheese (New Zealand's production) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into Stephan type mulser (ニチラクXie society system).Add water so that moisture reaches 43%, in table 1, the fuse salt JOHA C of display is added 60g.Additionally, in this mixture, the carbon as pH regulator is added Acid hydrogen sodium.The rotation number of the stirrer paddle of mulser is set as 1,500rpm, makes steam be blown to shell, meanwhile, heating, processed The temperature at cheese when reach 85 DEG C, stop heating and stirring, afterwards, sampling, manufactured by cooling processed dry Cheese (compares product 3).In addition, the pH of the processed cheese obtained is 5.9.

[test example 4]

Cheddar cheese (New Zealand's production) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Add water so that moisture reaches 43%, in table 1, the fuse salt JOHA C of display is added 60g, adds the bicarbonate as pH regulator in this mixture Sodium, by mixing for gained material, puts it into scraping plate type heat exchanger formula mulser (Yan Jingxie work society system).Stirring of mulser The rotation number mixing blade is set as 300rpm, makes steam be blown to shell, and meanwhile, heating, the processed temperature at cheese reaches The when of 85 DEG C, stop heating and stirring, afterwards, sampling, manufacture processed cheese (comparing product 4) by cooling.In addition, To the pH of processed cheese be 5.9.

[test example 5]

Cheddar cheese (New Zealand's production) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Add water so that moisture reaches 43%, in table 1, the fuse salt JOHA SE of display is added 60g.Additionally, add as pH regulator in this mixture Sodium bicarbonate.The rotation number making the stirrer paddle of mulser reaches 150rpm, makes steam be blown to shell, meanwhile, heating, processed The temperature at cheese when reach 85 DEG C, stop heating and stirring, afterwards, sampling, manufactured by cooling processed dry Cheese (compares product 5).In addition, the pH of the processed cheese obtained is 5.8.

[test example 6]

Cheddar cheese (New Zealand's production) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Add water so that moisture reaches 43%, in table 1, the fuse salt JOHA C of display is added 60g, and the white of an egg is added 20g.Additionally, in this mixture, work is added Sodium bicarbonate for pH regulator.The rotation number making the stirrer paddle of mulser reaches 150rpm, makes steam be blown to shell, with Time, heating, the when that the processed temperature at cheese reaching 85 DEG C, stop heating and stirring, afterwards, sampling, by cooling Manufacture processed cheese (comparing product 6).In addition, the pH of the processed cheese obtained is 6.1.

Carry out test example 1～6 manufactures the Evaluation of Heat Tolerance of processed cheese (comparing product 1～6), flavor evaluation, matter Ground is evaluated.In addition, about local flavor, quality, the Team Conference spokesman of 6 people obtaining training is used, usual by using The sense evaluation (following identical) of method, is evaluated.Overall merit, it is contemplated that thermostability, local flavor, the result of quality, for good A good side, is set to ◎, and zero, for a severe side, it is set to △, ×.

About comparing product 1～6, Fig. 1 shows Evaluation of Heat Tolerance result.Relatively the thermostability of product 1～5 is less than 50%, Thermostability is low.Relatively product 2, compared with the processed cheese comparing product 1, by forming emulsion effect, thermostability becomes slightly Micro-high.Adding the comparison product 6 of the white of an egg, compared with comparing product 1～5, the thermostability height that degree is the highest is about 100%, processed The local flavor of cheese low.Additionally, the problem that there is eggs allergy.

The evaluation result of thermostability, pH, local flavor and quality is shown in table 2.According to these result aforesaid, compare The thermostability of product 1～5 is low, compares product 6 thermostability high, but, local flavor is severe.Additionally, compare product 6 and there is also eggs allergy Problem.According to above result, it is clear that, it is difficult to, use and adjust the turbid of concentration 1.0% aqueous solution to pH6.0 The degree fuse salt less than 2.0, manufactures and has outstanding thermostability and good local flavor and the cheese of soft quality concurrently.

[table 2]

Use the thermostability of the processed cheese that various fuse salt manufactures, pH, local flavor and the evaluation result of quality

(embodiment 1)

Cheddar cheese (New Zealand's production) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Add water so that moisture reaches 43%, in table 3, the fuse salt A of display is added 60g.Additionally, in this mixture, the bicarbonate as pH regulator is added Sodium.The rotation number making the stirrer paddle of mulser reaches 150rpm, makes steam be blown to shell, and meanwhile, heating, processed is doing The when that the temperature of cheese reaching 85 DEG C, stop heating and stirring, afterwards, sampling, manufacture processed cheese by cooling and (implement Product 1).In addition, the pH of the processed cheese obtained is 6.1.

[table 3]

Give main constituent and the turbidity of concentration 1.0% aqueous solution of the fuse salt of processed cheese thermostability

(embodiment 2)

Cheddar cheese (New Zealand's production) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Add water so that moisture reaches 43%, in table 3, the fuse salt B of display is added 60g.Additionally, in this mixture, the bicarbonate as pH regulator is added Sodium.The rotation number making the stirrer paddle of mulser reaches 150rpm, makes steam be blown to shell, and meanwhile, heating, processed is doing The when that the temperature of cheese reaching 85 DEG C, stop heating and stirring, afterwards, sampling, manufacture processed cheese by cooling and (implement Product 2).In addition, the pH of the processed cheese obtained is 5.9.

(embodiment 3)

Cheddar cheese (New Zealand's production) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Add water so that moisture reaches 43%, in table 3, the fuse salt A of display is added 30g, and diphosphate sodium is added 30g.Additionally, add in this mixture Sodium bicarbonate as pH regulator.The rotation number making the stirrer paddle of mulser reaches 150rpm, makes steam be blown to shell, with Time, heating, the when that the temperature of processed cheese reaching 85 DEG C, stop heating and stirring, afterwards, sampling, by cooling system Make processed cheese (implementing product 3).In addition, the pH of the processed cheese obtained is 5.9.

About implementing product 1～3, Evaluation of Heat Tolerance result is shown in Fig. 2.Enforcement product 1,2,3 show high heat-resisting Property.Additionally, the most not impact on local flavor, quality is soft.

The evaluation result of thermostability, pH, local flavor and quality is shown in table 4.According to these result aforesaid, clearly , enforcement product 1,2,3 show high thermostability.Additionally, the most not impact on local flavor, there is good local flavor, quality It is soft.According to these result aforesaid, it is clear that, adjust concentration 1.0% aqueous solution to pH6.0 by use Turbidity is the condensed phosphate of more than 2.0, obtains, have concurrently outstanding thermostability and, good local flavor and soft quality Cheese.

[table 4]

It is the condensed phosphate of more than 2.0 that use adjusts the turbidity of concentration 1.0% aqueous solution to pH6.0, the warp of manufacture The thermostability of the cheese of processing, pH, local flavor and the evaluation result of quality

Enforcement product	Thermostability [%]	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)

Cheddar cheese (Australia produces) 1.5kg Yu Gouda cheese (Australia produces) 1.5kg is crushed, mixed Close.Aforementioned process cheese 3.0kg is placed into teapot type mulser (ニチラクXie society system).Add water so that moisture reaches 42%, in table 3, the fuse salt B of display is with 0.2 weight % (6g) relative to raw material natural cheese, 0.5 weight % (15g), and 1.0 Weight % (30g), 3.0 weight % (90g), 5.0 weight % (150g), 6.0 weight % (180g) are added.Additionally, to this Mixture adds the sodium bicarbonate as pH regulator.The rotation number making the stirrer paddle of mulser reaches 150rpm, makes steaming Vapour is blown to shell, meanwhile, heating, the when that the processed temperature at cheese reaching 85 DEG C, stop heating and stir, afterwards, Sampling, manufactures processed cheese by cooling.

Carry out embodiment 4 manufactures the thermostability of processed cheese, pH, local flavor and the evaluation of quality.Result is shown In table 5.

[table 5]

By the thermostability of the processed cheese that various fuse salt concentration manufacture, pH, local flavor and the evaluation result of quality

As shown in table 5, it is clear that, fuse salt B with relative to raw material natural cheese 0.5%～5.0 weight % coordinate Processed cheese show high thermostability, further, there is good local flavor, there is soft quality.On the other hand, The processed cheese that fuse salt B coordinates with 0.2 weight % relative to raw material natural cheese, local flavor and/or quality are good , but, thermostability is the lowest.Additionally, fuse salt B with relative to raw material natural cheese 6.0 weight % coordinate processed Cheese, there is thermostability, but, feel somewhat saline taste, quality is the hardest frangible.Thus, it is clear that, fuse salt B, to coordinate relative to the 0.5 of raw material natural cheese～5.0 weight %, obtains the most especially, has thermostability The processed cheese of height, good local flavor and soft quality.

(embodiment 5)

Use the Gouda cheese 10kg of mature indicator 30% as raw material natural cheese, pulverized.Make further Adjusting for fat, salt-free butter is added 1kg, is added in table 6 the fuse salt A200g of display, as pH regulator Citric anhydride 50g, carob gum (ロ mono-カスト PVC one ソガ system) (ュニペ Network チソ society system) 20g, afterwards, add water so that Final moisture content is 40 weight %, with 1000rpm, uses the Stephan pattern emulsifying kettle of high shear type, is heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number kept intact, it is kept stirring for 2 minutes.For the processed cheese of heating, Its 400g is filled to carton, at 5 DEG C of refrigerators, cools down 24 times more than, obtain the processed cheese as purpose and (implement Example 5).

[table 6]

(embodiment 6)

Use the Gouda cheese 5kg of mature indicator 25% and the Cheddar cheese 5kg conduct of mature indicator 25% Raw material natural cheese, is pulverized.It is added in table 6 fuse salt B200g, JohaCnew (the PVC one ケ mono-ギュ of display One リニ society system) 30g, as the Citric anhydride 50g of pH regulator, adjust Oxytarch (the pine paddy chemistry work of reagent as physical property Society's system) 500g, after carob gum (ュニペ Network チ Application society system) 30g, add water so that final moisture content is 47 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, to keep intact Rotation number, be kept stirring for 2 minutes.For the processed cheese of heating, its 400g is filled to carton, at 5 DEG C of refrigerators, Cool down 24 times more than, obtain the processed cheese (embodiment 6) as purpose.

(embodiment 7)

Use the Gouda cheese 5kg of mature indicator 10% and the Cheddar cheese 5kg conduct of mature indicator 25% Raw material natural cheese, is pulverized.It is added in table 6 fuse salt C200g, Joha PZ7 (the PVC one ケ mono-ギュ of display One リニ society system) 50g, as the Citric anhydride 30g of pH regulator, adjust Oxytarch (the pine paddy chemistry work of reagent as physical property Society's system) 700g, carob gum (ュニペ Network チ Application society system) 20g, afterwards, add water so that final moisture content is 47 weights Amount %, with 80rpm, uses the teapot-type emulsifying kettle of low sheraing type, is heated to 88 DEG C, dissolves.After arriving 88 DEG C, to keep The rotation number of former state, is kept stirring for 2 minutes.For the processed cheese of heating, its 400g is filled to carton, at 5 DEG C Refrigerator, cools down more than 24 hours, obtains the processed cheese (embodiment 7) as purpose.

(embodiment 8)

Use the Gouda cheese 5kg of mature indicator 20% and the Cheddar cheese 5kg conduct of mature indicator 20% Raw material natural cheese, is pulverized.It is added in table 6 fuse salt A200g, Joha S9 (the PVC one ケ mono-ギュ mono-of display リニ society system) 50g, as the Citric anhydride 30g of pH regulator, adjust Oxytarch (the pine paddy chemistry work of reagent as physical property Society's system) 700g, carob gum (ュニペ Network チ Application society system) 20g, afterwards, add water so that final moisture content is 47 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, to keep intact Rotation number, be kept stirring for 2 minutes.For the processed cheese of heating, its 400g is filled to carton, at 5 DEG C of refrigerators, Cool down more than 24 hours, obtain the processed cheese (embodiment 8) as purpose.

(embodiment 9)

Use the Gouda cheese 10kg of mature indicator 25% as raw material natural cheese, pulverized.It is added to Fuse salt B200g, the Joha Cnew of display in table 6 (PVC one ケ mono-ギュ mono-リニ society system) 30g, as the Fructus Citri Limoniae of pH regulator Anhydride 50g, carob gum (ュニペ Network チ Application society system) 20g, afterwards, add water so that final moisture content is 42 weight %, 100rpm, uses the teapot pattern emulsifying kettle of low sheraing type, is heated to 88 DEG C, dissolves.After arriving 88 DEG C, to keep intact Rotation number, be kept stirring for 2 minutes.For the processed cheese of heating, its 400g is filled to carton, at 5 DEG C of refrigerators, Cool down more than 24 hours, obtain the processed cheese (embodiment 9) as purpose.

(comparative example 1)

Use the Gouda cheese 5kg of mature indicator 25% and the Cheddar cheese 5kg conduct of mature indicator 25% Raw material natural cheese, is pulverized.It is added to as Joha S9 (the PVC one ケ mono-ギュ mono-of display in the table 7 of fuse salt リニ society system) after 200g, Joha Tnew (PVC one ケ mono-ギュ mono-リニ society system) 50g, add water so that final moisture content is 47 weight %, with 1000rpm, use the Stephan type mulser of high shear type, are heated to 88 DEG C, dissolve.Arrive 88 DEG C it After, with the rotation number kept intact, it is kept stirring for 1 minute.For the processed cheese of heating, its 400g is filled to cardboard Box, at 5 DEG C of refrigerators, cools down more than 24 hours, obtains the processed cheese (comparative example 1) as purpose.

[table 7]

(comparative example 2)

Use the Gouda cheese 10kg of mature indicator 30% as raw material natural cheese, pulverized.Make further Adjusting for fat, salt-free butter is added 1kg, is added to as Joha S9 (PVC one ケ of display in the table 7 of fuse salt One ギュ mono-リニ society system) 200g, as the Citric anhydride 50g of pH regulator, carob gum (ュニペ Network チ Application society system) 20g, it After, add water so that final moisture content is 40 weight %, with 1000rpm, use the Stephan pattern breast of high shear type Change still, be heated to 88 DEG C, dissolve.After arriving 88 DEG C, with the rotation number kept intact, it is kept stirring for 2 minutes.For heating Processed cheese, by its 400g fill to carton, at 5 DEG C of refrigerators, cool down more than 24 hours, obtain as purpose through adding The cheese (comparative example 2) of work.

(comparative example 3)

Use the Gouda cheese 5kg of mature indicator 25% and the Cheddar cheese 5kg conduct of mature indicator 25% Raw material natural cheese, is pulverized.It is added to as Joha PZ7 (the PVC one ケ mono-ギュ of display in the table 7 of fuse salt One リニ society system) after 200g, adjust Oxytarch (the pine paddy chemistry work society system) 700g of reagent as physical property, add water so that Final moisture content is 47 weight %, with 200rpm, uses the Stephan type mulser of low sheraing type, is heated to 88 DEG C, molten Melt.After arriving 88 DEG C, with the rotation number kept intact, it is kept stirring for 1 minute.For the processed cheese of heating, by it 400g fills to carton, at 5 DEG C of refrigerators, cools down more than 24 hours, obtains the processed cheese (comparative example as purpose 3)。

(comparative example 4)

Use the Gouda cheese 5kg of mature indicator 20% and the Cheddar cheese 5kg conduct of mature indicator 20% Raw material natural cheese, is pulverized.It is added to as Joha PZ7 (the PVC one ケ mono-ギュ of display in the table 7 of fuse salt One リニ society system) 200g, as the Citric anhydride 30g of pH regulator, adjust Oxytarch (the pine paddy chemistry of reagent as physical property Work society system) 700g, carob gum (ュニペ Network チ Application society system) 20g, afterwards, add water so that final moisture content is 47 weights Amount %, with 80rpm, uses the teapot-type emulsifying kettle of low sheraing type, is heated to 88 DEG C, dissolves.After arriving 88 DEG C, to keep The rotation number of former state, is kept stirring for 2 minutes.For the processed cheese of heating, its 400g is filled to carton, at 5 DEG C Refrigerator, cools down more than 24 hours, obtains the processed cheese (comparative example 4) as purpose.

[test example 7]

The mensuration of turbidity

Making embodiment 5～9, the fuse salt used in comparative example 1～4 is dissolved in water so that concentration is 1.0 weight %, point Dissipating, the dispersion liquid obtained adjusts to pH6.0.Use spectrophotometer (Zuo Suo society of Hitachi system), the extinction pond of the size of standard In (optical path length 10mm), well stirred by agitator and adjust the fuse salt 1.0 weight % dispersion liquid to pH6.0, afterwards, take Sample, obtains transmitance A of the light of wavelength 660nm, obtains 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 panel discussion of 6 people obtaining training Meeting spokesman, enforcement official can evaluate.Assessment item is, " mouthfeel when melting in mouth " sensation of processed cheese is with " viscous Property adhesion sense " sensation.With ◎, zero, △, × 4 grades evaluate aforesaid these.Additionally, be accomplished that, so-called processed " mouthfeel when melting in mouth " of cheese is good, is not only the softest, or, that originally feels to a certain degree is hard Degree, but, by chew wait short time physical property change, feel the sensation as disappeared immediately, from starting to eat, to swallowing Big change and its transformation period are short.For the side that " mouthfeel when melting in mouth " is good, it is set to ◎, zero, for " at mouth Middle mouthfeel when melting " a severe side, it is set to △, ×.Additionally, " the viscosity adhesion sense " of processed cheese is, mouth all the time Middle residual cheese, the lightest evanescent sensation, feel as moment, the paying of short time in tooth and/or oral cavity before swallowing Feel." viscosity adhesion sense " sensation is exhilarating sense of food less, and therefore, " viscosity adhesion sense " feels do not have, and few situation is set For ◎, zero, " viscosity adhesion sense " sensation exists, and many situations are set as △, ×.Overall merit, it is contemplated that " when melting in mouth Mouthfeel " and the result of two indices of " viscosity adhesion sense ", for a good side, it is set to ◎, zero, for a severe side, It 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 processed cheese of embodiment 5～9 " when melting in mouth Mouthfeel " excellent, " viscosity adhesion sense " is also reduced very much.Especially, it is that the natural cheese of 30% is as former using mature indicator In the embodiment 5 of material and embodiment 8, obtain is the processed cheese of outstanding sense of food.

On the other side, the processed cheese " mouthfeel when melting in mouth " of comparative example 1～4 is severe, and " viscosity is glued Sense " sensation existence, 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, and during use, m-intensity line method (TI method), comments The sample of the processed cheese that valency is prepared based on comparative example 1.Use the time starting to chew from the mouth putting into each estimator 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 evaluate State " mouthfeel when melting in mouth " in sense evaluation result reach good with, " mouthfeel when melting in mouth " reaches severe Difference, and there is no " viscosity adhesion sense ", " viscosity adhesion sense " few with, have " viscosity adhesion sense ", " viscosity adhesion sense " how difference Different, by figure, compare evaluation.For evaluation, the moment level in mouth of being put into by sample improves to 9 points, along with by Chewing the change in mouth caused, level declines lentamente, swallow into moment level stop.For standardized data, calibration The evaluation point (intensity) started to swallowing from the moment put into mouth so that reach the amplitude of 0-10 point.But, chew back Number and/or degree, swallow moment etc., and big in each person-to-person difference, therefore, the comparison between each sample, in same evaluation In person, compare.Result is shown in figure 3.

As shown in Figure 3, difference between estimator exists, but, by inclining of comparing embodiment 8 and comparative example 1 To, confirm, in embodiment 8, intensity (Intensity) reaches the short tendency of the time till 0, and in comparative example 1, reaching 0 is The tendency of time length only.

The benefit of " mouthfeel when melting in mouth " be considered as immediately from mouth disappear as character, therefore, according to Fig. 3 The result of middle display, it is clear that the embodiment 8 holdup time in mouth is short.Its result is, it is believed that, by implementing Example 8, feels that " mouthfeel when melting in mouth " feels good, the evaluation of " mouthfeel when melting in mouth " of sense evaluation result Well.

Equally, " viscosity adhesion sense " feel be considered as, as paying in tooth and/or oral cavity, residuing in mouth all the time Character, therefore, according to the result of display in Fig. 3, it is clear that the comparative example 1 holdup time in mouth is long.Its result, is recognized In order that feeling to produce " viscosity adhesion sense " sensation, the evaluation that " the viscosity adhesion sense " of sense evaluation result is felt is severe.

It is believed that, the result of this test example 9, the difference between estimator exists, but, in 1 estimator Relative evaluation result between each sample is expressed, the most consistent with sense evaluation result.

According to above result, it is clear that, the processed cheese class (embodiment 8) of the present invention, with the use present invention Fuse salt beyond the condensed phosphate of middle use and the processed cheese class (comparative example 1) that manufactures is compared, melt in mouth Time mouthfeel excellent, " viscosity adhesion sense " is felt to be lowered.

[utilizing probability in industry]

The processed cheese class obtained by the present invention, has outstanding thermostability, and, also there is good local flavor With soft quality, therefore, the thermostability of cheese is in necessary various culinary arts and/or business processed food, can Energy is to utilize the processed cheese class obtained by the present invention.Additionally, by being not provided with the simple side of special operation Method, it is possible to manufacture the processed cheese class of the present invention.

According to the present invention, obtain, further, recognized as the most exhilarating sense of food of processed cheese Know to " viscosity adhesion sense " feel to be lowered, exhilarating in present whole food circle " mouthfeel when melting in mouth " is felt Feel is good processed cheese class, therefore, it is expected that utilize described cheese class widely.

Claims

The most processed cheese class, is characterized in that, be combined with adjust the turbidity of concentration 1.0% aqueous solution to pH6.0 be 2.0 with On condensed phosphate,

Aforementioned condensation phosphate is coordinated with 0.5～5.0 weight % relative to raw material natural cheese.
2. the processed cheese class described in claim 1, is characterized in that, is configured to the dice shape of 10mm, 121 DEG C 15 Thermostability when dividing autoclave treated is more than 80%, in addition, calculates thermostability according to below formula,

Thermostability [%]=(height of the processed cheese class before the height [mm] of the processed cheese class after heating/heating Degree [mm]) × 100.
The manufacture method of the most processed cheese class, is characterized in that, is combined with and adjusts concentration 1.0% aqueous solution to pH6.0 Turbidity is the condensed phosphate of more than 2.0,

Aforementioned condensation phosphate is coordinated with 0.5～5.0 weight % relative to raw material natural cheese.
The most processed cheese class, is characterized in that, is more than 2.0 containing adjusting the turbidity of concentration 1.0% aqueous solution to pH6.0 Condensed phosphate and molten salt, described molten salt is water miscible polyphosphate, diphosphate, monophosphate and citrate The molten salt of any more than a kind, coordinate aforementioned condensation phosphate with 1.0～3.0 weight % relative to cheese material.
The most processed cheese class, is characterized in that, is more than 2.0 containing adjusting the turbidity of concentration 1.0% aqueous solution to pH6.0 Condensed phosphate and mature indicator be the natural cheese of more than 30%, with 1.0～3.0 weight % relative to cheese material Coordinate aforementioned condensation phosphate.
The manufacture method of the most processed cheese class, is characterized in that having:

Coordinate that to adjust the turbidity of concentration 1.0% aqueous solution to pH6.0 be condensed phosphate and molten salt and the raw material of more than 2.0 The operation of cheese, described molten salt is any a kind of water miscible polyphosphate, diphosphate, monophosphate and citrate Above molten salt, coordinates aforementioned condensation phosphate with 1.0～3.0 weight % relative to cheese material,

The raw material of aforementioned cooperation is mixed, emulsifying, the operation of preparation cheese straw, and

The operation that the cheese straw of aforementioned preparation is cooled down.
The manufacture method of the most processed cheese class, is characterized in that having:

Compounding operation, wherein coordinate the turbidity adjusting concentration 1.0% aqueous solution to pH6.0 be more than 2.0 condensed phosphoric acid Salt and the natural cheese that mature indicator is more than 30% as cheese material, with 1.0～3.0 weights relative to cheese material Amount % coordinates aforementioned condensation phosphate,

The raw material of aforementioned cooperation is mixed, emulsifying, the operation of preparation cheese straw, and

The operation that the cheese straw of aforementioned preparation is cooled down.
8. the manufacture method of the processed cheese class described in claim 6 or 7, is characterized in that, further, coordinates conduct Raw-material Oxytarch.
9. the manufacture method of the processed cheese class described in claim 8, is characterized in that, the use level of Oxytarch is phase 0.5～20 weight % for cheese material.
10. the method improving mouthfeel when melting in mouth of processed cheese class, described method will be by adjusting to pH6.0 The turbidity of concentration 1.0% aqueous solution be more than 2.0 condensed phosphate and molten salt as the former material of processed cheese class Material, coordinates, and coordinates aforementioned condensation phosphate with 1.0～3.0 weight % relative to cheese material, manufactures, described Molten salt is the molten salt of any more than a kind of water miscible polyphosphate, diphosphate, monophosphate and citrate.
The method of 11. mouthfeels when melting in mouth improving processed cheese class, described method will be by adjusting to pH6.0 The turbidity of concentration 1.0% aqueous solution be more than 2.0 condensed phosphate and mature indicator be the natural cheese of more than 30% As the raw material of processed cheese class, coordinate, to coordinate aforementioned relative to the 1.0 of cheese material～3.0 weight % Condensed phosphate, manufactures.