JP2003047403A - Cheese and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain savory novel cheese having a pneumatic structure wherein minute air bubbles are dispersed, and to provide a method for easily producing the cheese. SOLUTION: This novel processed cheese is obtained by adding a molten salt and native gellan gum to raw cheese, stirring the mixture, heating the stirred resultant mixture for melting it to disperse minute bubbles therein followed by filling and cooling process of the thus treated mixture. The resultant processed cheese is industrially excellent in view of being producible using the conventional carton-type processed cheese manufacturing equipment while giving a user pleasure of enjoying pneumatic and distinctively light palatability.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a process cheese containing native gellan gum and a method for producing the same. The process cheese of the present invention is a novel cheese that can enjoy a unique and light aerated mouthfeel, but it is an industrially excellent one that can be produced by a conventional carton type process cheese production device. Is.

[0002]

2. Description of the Related Art As foods to which aeration technology is applied, many ice creams, mousses and chocolates are commercially available. All of these foods have been commercialized because they have a creamy and soft texture by aeration and a new texture is obtained. Under such circumstances, various proposals regarding aeration techniques have been made in the field of cheese. For example, a method in which a molten cheese is aerated by aerating an inert gas under high pressure, cooled and stirred below the solidification temperature of fat, and then opened under normal pressure to obtain an aerated cheese (JP-A-5
No. 0-95452) or a method in which molten cheese is aerated by aerating with an inert gas, cooled to adjust the viscosity, and then held under vacuum to expand the volume (JP-A-58-175437). ) Etc. have been proposed. However, in the cheese prepared by these methods, since the air-containing structure is formed by the volume expansion accompanying the pressure change of the inert gas that has been aerated, the bubble diameter is coarse, and the cell membrane was also thick. . As a result, there is a problem in that the texture and mouthfeel are bad and the appearance is not preferable.

Further, a method has also been proposed in which an inert gas is passed through the melted cheese with a stabilizer added thereto, and the mixture is stirred at a high speed and cooled to form an aerated structure (JP-A-2-92238). However, this method has a problem that a special device is required because the inert gas is vented.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such a situation, and a novel cheese having a good flavor having an aerated structure in which fine bubbles are dispersed, and the cheese It is an object to provide a method of manufacturing the same.

[0005]

[Means for Solving the Problems] The inventors of the present invention have conducted diligent research to solve the above-mentioned problems, and by adding native gellan gum to the raw cheese, fine bubbles formed in the cheese during stirring. The present invention has been completed by finding that cheese having a good texture and a good taste can be easily obtained. Native gellan gum is a polymeric sialic compound commonly produced by culturing microorganisms.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The feature of the present invention is that by adding native gellan gum that gels at high temperature, fine air bubbles formed in cheese during stirring are fixed. As the raw material cheese, one kind or a combination of two or more kinds can be used from soft cheeses such as cream cheese and cottage cheese, hard cheeses having a good flavor such as green cheese, gouda cheese and cheddar cheese. As the molten salt, one kind or a combination of two or more kinds of citrate and phosphate can be used as in the case of producing a normal processed cheese. These molten salts are preferably added in an amount of 1 to 3% by weight with respect to the raw cheese. As the native gellan gum, those commercially available can be used. Regarding the amount of native gellan gum used, if the blending amount is less than 0.1% by weight, the effect of immobilizing air bubbles will be low, and if it exceeds 3.0% by weight, the viscosity will remarkably increase during melting, making filling difficult. , Because it gives sticky feeling to cheese,
It is preferably 3.0% by weight.

Further, various polysaccharides other than native gellan gum may be used in combination for the purpose of finely adjusting the viscosity and texture during filling. The kind and combination of these polysaccharides are not particularly limited, but, for example, locust bean gum, gum arabic, guar gum, xanthan gum, glucomannan, starch, modified starch, gelatin, pectin, taragant gum, tamarind gum, agar, farceleran,
Karaya gum, alginic acid, sodium alginate, CM
C, gellan gum, etc. Next, the manufacturing method of the cheese of this invention is shown.

The cheese of the present invention can be produced by adding a molten salt and native gellan gum to a raw material cheese, stirring the mixture to heat and melt it, dispersing fine bubbles, and then filling and cooling. In order to disperse fine air bubbles, the viscosity of cheese at 80 ° C. is preferably 300 P or less. The viscosity of cheese depends on the concentration of native gellan gum or the composition of raw cheese, and when the viscosity of cheese exceeds 300 P, aeration may not be sufficiently performed, and cheese having an aerated structure may not be obtained. Further, as an index of the aerated structure formation, the specific gravity of the obtained cheese can be mentioned, to recognize the aerated structure as a texture, since the specific gravity is often 1.0 or less, the obtained cheese The specific gravity is preferably 1.0 or less.
The stirring for dispersing the bubbles in the present invention does not require a special device such as a high-speed stirrer, and the stirring blades of the emulsification pot,
It suffices to give stirring to the extent that the cheese is melted in ordinary process cheese production. Then, after the cheese is melted, the filling and cooling may be carried out immediately, or the filling and cooling may be carried out after holding the stirring for about 1 to 5 minutes.

In the cheese of the present invention, fine air bubbles are dispersed by stirring, but in consideration of storage, the air in the emulsifier may be replaced with an inert gas such as nitrogen gas. As described above, the production of the cheese of the present invention is premised on the conventional production method and does not require a special apparatus and process, and therefore is excellent in industrialization. Hereinafter, the present invention will be described in more detail with reference to Examples.

[0010]

Example 1 The ingredients shown in Table 1 were placed in a kettle-type emulsifier, heated to 90 ° C. with stirring at 150 rpm, and kept at 90 ° C. for 1 minute without being deaerated. 80 ° C
Cooled to 225g and filled each carton container, prototype 1
~ 6 was produced.

[0011]

[Table 1]

For these prototypes 1 to 6, the viscosity of cheese during production at 80 ° C. was measured by a viscometer (VISCOTESTER VT
-04, manufactured by RION). Moreover, after filling, it cooled in the refrigerator overnight and measured the specific gravity. Furthermore, an aerated structure was evaluated by a panel of 5 people. The results are shown in Table 2.

[0013]

[Table 2] Evaluation of aerated structure ○: All 5 members feel aerated structure, △: 3
~ 4 people feel aerated structure, x: 0 ~ 2 people feel aerated structure

According to this, it was found that the viscosity of cheese depends on the type of raw material cheese and affects the formation of an aerated structure. In other words, for prototypes 3 to 6 in which everyone felt an aerated structure, the viscosity of cheese was 30
It was below 0P. On the other hand, in the prototypes 1 and 2 in which some did not feel the aerated structure, the viscosity of the cheese was over 300P.

From this fact, the viscosity of cheese is involved in the formation of the aerated structure, and the viscosity of cheese at 80 ° C.
It was found that it is preferably 300P or less. Also,
It was also found that the viscosity of cheese depends on the type of raw cheese. In addition, prototypes 3 to 6 in which everyone felt an aerated structure
The specific gravity of was 1.0 or less, since the specific gravity of prototypes 1 and 2 that did not feel the aerated structure was over 1.0, it is possible to use the specific gravity of cheese as an index of the formation of the aerated structure, It was found that the specific gravity is preferably 1.0 or less.

[0016]

Example 2 Prototypes 7 to 15 were produced in the same manner as in Example 1 with the formulations shown in Table 3.

[0017]

[Table 3]

For these prototypes 7 to 15, the viscosity of cheese during production at 80 ° C. was measured by a viscometer (VISCOTESTER).
VT-04, manufactured by RION). Further, after cooling in a refrigerator overnight, the specific gravity was measured, and further, an aerated structure was evaluated by a panel of 5 persons. The results are shown in Table 4.

[0019]

[Table 4] Evaluation of aerated structure ○: All 5 people feel aerated structure, ×: 0
~ 2 people feel aerated structure

According to this, it was found that the concentration of native gellan gum had an influence on the formation of an air-containing structure and had a correlation with the viscosity of cheese. That is, a prototype 8 with a native gellan gum concentration of 0.1 to 3% by weight.
For ~ 14, all felt the air-containing structure, but prototype 7 with a native gellan gum concentration of 0.1% by weight or less and prototype 15 with a native gellan gum concentration of more than 3% by weight,
Some did not feel the aerated structure.

From this fact, not only the viscosity of cheese,
The concentration of native gellan gum also influences the formation of aerated structures, with a native gellan gum concentration of 0.1%.
It has been found that it is preferable to add it so as to be ˜3% by weight. In addition, prototypes 8 to 14 in which everyone felt an aerated structure
The specific gravity of was less than 1.0, and the specific gravity of prototypes 7 and 15 in which some did not feel an air-containing structure exceeded 1.0.

[0022]

[Embodiment 3] With the formulation shown in Table 5, stirring in an emulsification kettle is 50 to 200r, which is a stirring speed range in a normal process cheese production.
pm and produced prototypes 16-19.

[0023]

[Table 5]

These prototypes 16 to 19 were cooled in a refrigerator overnight, and then their specific gravities were measured, and further, an aerated structure was evaluated by a panel of 5 persons. The results are shown in Table 6.

[0025]

[Table 6] Air-containing structure evaluation ○: All 5 people feel air-containing structure

According to this, all of the prototypes 16 to 19 felt an aerated structure, and their specific gravities were 1.0 or less. It was also found that the higher the stirring speed, the smaller the specific gravity. This indicates that the higher the stirring speed, the more bubbles are likely to be dispersed and the specific gravity tends to be smaller, but that the cheese having an aerated structure can be manufactured at the stirring speed during the usual process cheese manufacturing.

[0027]

Example 4 Molded type cheese was produced with the composition shown in Table 7.

[0028]

[Table 7]

The raw materials were placed in a high-speed shear emulsification kettle, and the gas in the kettle was replaced with nitrogen gas which was an inert gas. Then 50
The cheese was melted by heating to 85 ° C at rpm. Hold the agitation at 85 ° C for 5 minutes and use a container of molded aluminum foil 1
It was filled so that each piece would be 20 g. The thus-obtained cheese was stored in a refrigerator in the cold for 1 month and 6 months, and the texture and flavor of the cheese were evaluated. This cheese has a good aerated structure even after long-term storage, does not have a sticky feeling, you can enjoy a light taste like a mousse, and you can enjoy the good flavor of cheddar cheese, which is a hard cheese. It was possible.

[0030]

According to the present invention, by adding native gellan gum to the raw material cheese, fine bubbles formed during stirring of the cheese are fixed, and cheese having a good texture and flavor can be easily obtained. Further, the cheese of the present invention can be produced using conventional process cheese production equipment and steps, and can be produced extremely easily.

Claims (2)

[Claims] 1. Processed cheese containing native gellan gum. 2. The processed cheese according to claim 1, wherein a molten salt and native gellan gum are added to the raw material cheese, and the mixture is stirred to heat and melt, and at the same time, fine bubbles are dispersed and then filled and cooled. Production method.