JP2003225052A - Cheese and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce cheese having good scorching and giving pleasant-smelling baked taste through browning by cooking the same in shorter time and hardly browning during preservation at 10-18°C. <P>SOLUTION: The cheese is obtained by adhering a sugar, a weak acid having a carboxyl group and/or its salt to the surface of cheese. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a cheese which browns by heating for a shorter period of time, exhibits good browning and a savory burning flavor, and is hard to brown during storage even when stored at a temperature of 10 to 18 ° C. And a manufacturing method thereof. The cheese of the present invention is suitable for cooking such as gratin, doria, lasagna, pizza, toast, etc., which is preferably cooked to impart browning.

[0002]

BACKGROUND ART Cheese is topped on the surface of gratin, pizza, and the like, and when cooked, the cheese has a charred and savory baking flavor, and the taste and flavor are improved. However, cheese topped with gratin, pizza, etc. is hard to be charred by heating, and although the food itself is sufficiently warmed during heating, it is possible to finish cooking because the cheese is not charred. Without cooking, it may take time. Therefore, in order to add sufficient browning to the surface of cheese and food, amino acids, reducing sugars,
And a topping composition consisting of a gelled product containing salts is placed on the surface of cheese (Japanese Patent Laid-Open No. 8-30853), or cheese is mixed with a molten salt and an amino acid and heated, or the molten salt is added to cheese. Is mixed and heated to produce a cheese melt, and a cheese-like food obtained by mixing the cheese melt with a reducing sugar or a reducing sugar and an amino acid (Patent Document 9
-215470 gazette) etc. are developed. In addition, it has been reported that malic acid is involved in promoting browning in the presence of fructose and glycine (“chemistry of discoloration of food”), but this does not impart preferable coloring to food, let alone cheese. It does not have the property of giving brown eyes, but is repelled.

[0003]

According to the above-mentioned prior art, reducing sugars and amino acids are mainly used and the cheese is browned by the aminocarbonyl reaction.
It has been pointed out that when stored at this temperature, the browning of the cheese progresses during the storage, causing the cheese to turn brown. The present invention has been made paying attention to the problems existing in the prior art, and the purpose thereof is to brown by heating for a shorter time,
Good browning and savory burning flavor
It is an object of the present invention to provide a cheese that is unlikely to turn brown during storage even when stored at a temperature of 0 to 18 ° C, and a method for producing the cheese.

[0004]

Means for Solving the Problems As a result of intensive studies conducted by the present inventors in view of the above-mentioned problems, when a weak acid having a saccharide and a carboxyl group and / or a salt thereof is attached to the cheese surface, the cheese originally contains it. The aminocarbonyl reaction by the amino acid and the added saccharide is promoted by the action of a weak acid having a carboxyl group and / or a salt thereof, and browning occurs by heating for a shorter time, while exhibiting a good browning and a savory burning flavor, It was found that a cheese which is not easily browned during storage even if stored at a temperature of 10 to 18 ° C is obtained, and the present invention has been completed. Therefore, the present invention relates to cheese characterized in that a saccharide and a weak acid having a carboxyl group and / or a salt thereof are attached to the surface of the cheese. The present invention also relates to a method for producing cheese, which comprises depositing a weak acid having a saccharide and a carboxyl group and / or a salt thereof on the cheese surface. The present invention also relates to a food for cooking, characterized by being topped with the above cheese. In the present invention, cheese means not only natural cheese and process cheese specified by a milk ordinance, but also cheese foods containing cheese as a main ingredient, cheese-like foods, and the like. In the present invention, heating and cooking means heating and cooking with a heating cooker such as an oven, a microwave oven, or a toaster.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below. The cheese of the present invention has a weak acid having a saccharide and a carboxyl group and / or a salt thereof attached to the surface of cheese. As the cheese used in the present invention, natural cheese, process cheese, cheese food, cheese-like food, or the like can be used. The shape may be a shred shape, a die shape, a slice shape, a block shape, or the like. However, when used for heating and cooking, it is preferable that the shape is shredded or die-shaped and cut or crushed into relatively small pieces. In addition, when the size of cheese is small, cheese may bind to each other during storage, and therefore dietary fiber such as cellulose is added to cheese in an amount of 0.3 to 2.0 wt% to prevent binding. % Is preferably added. As the saccharides, any saccharide can be used as long as it is a saccharide that causes an aminocarbonyl reaction, and monosaccharides or disaccharides such as lactose, fructose, sucrose, glucose and galactose, aminosaccharides such as glucosamine and sugars such as uronic acid. It is especially preferred to use derivatives. The added amount is preferably 0.02 to 3.0% by weight with respect to the cheese. If the addition amount is less than 0.02% by weight, good browning does not occur, and if it exceeds 3.0% by weight, the sweetness becomes too strong and the flavor is affected, which is not preferable. In addition, a reducing sugar such as xylose or arabinose is used to react with an amino acid to promote browning of a food (Japanese Patent Laid-Open No. 8-3
No. 08531 and Japanese Patent Laid-Open No. 9-215470) are disclosed.
When these reducing sugars are used, the amount of addition is preferably 0.02 to 0.3% by weight relative to the cheese, since the cheese turns brown during storage when stored at the temperature.

As the weak acid having a carboxyl group or a salt thereof, it is possible to use all edible organic acids such as citric acid, malic acid, acetic acid, fumaric acid, tartaric acid, succinic acid, lactic acid and gluconic acid. As the salt, all edible salts such as sodium salt, potassium salt and calcium salt can be used. The added amount is preferably 0.1 to 2.0% by weight with respect to the cheese. When the addition amount of the weak acid having a carboxyl group and / or its salt is less than 0.1% by weight, good browning does not occur,
If it exceeds 2.0% by weight, strong acidity is produced in the case of acid, and saltiness, bitterness, etc. are produced in the case of salts, which may affect the flavor, which is not preferable. When only a weak acid having a carboxyl group is used, its addition amount is preferably 0.1 to 1.0% by weight with respect to cheese.

Next, the manufacturing method of the present invention will be described. First, cheese is cut, shredded, crushed, or molded into a desired shape such as a shred shape, a die shape, a slice shape, or a block shape. Then, a saccharide and a weak acid having a carboxyl group and / or a salt thereof are powder-mixed to obtain a mixed powder, which is sprinkled or sprinkled on the cheese surface to be adhered. In addition, a solution of a weak acid having a saccharide and a carboxyl group and / or a salt thereof is prepared, and the solution is applied or sprayed on the cheese surface, or immersed in the solution, and then dried to give a saccharide and a carboxyl group on the cheese surface. The weak acid and / or salt thereof may be attached. In addition, cellulose added to prevent the binding of cheeses may be powder-mixed with a weak acid having a saccharide and a carboxyl group and / or its salt, and the solution is applied to or sprayed on the cheese, or the solution is dissolved. When soaked in, it may be sprinkled after drying. Also,
In order to produce preferable browning and savory baking flavor in a shorter time, 0.1 to 2.0% by weight of amino acid may be added to cheese together with sugar and a weak acid having a carboxyl group and / or a salt thereof. Good.

The present invention has the following effects due to the above-described embodiment. (1) By attaching a saccharide and a weak acid having a carboxyl group and / or a salt thereof to the surface of cheese, a cheese exhibiting good browning and a savory baking flavor can be obtained in a shorter time. (2) By using a weak acid having a carboxyl group and / or a salt thereof, browning is promoted by these actions, and good browning and savory baking flavor can be imparted in a shorter time. (3) By using one or more kinds selected from lactose, fructose, sucrose, glucose, galactose or sugar derivatives as sugars, browning does not occur during storage even when stored at a temperature of 10 to 18 ° C. When reducing sugars such as xylose and arabinose are used, browning during storage can be suppressed by reducing the addition amount thereof, and a weak acid having a carboxylic acid and / or a salt thereof can be added to improve the quality in a short time. It is possible to impart a dark brown and a savory burning flavor. (4) By attaching cellulose together with a weak acid having a saccharide and a carboxyl group and / or a salt thereof on the cheese surface, it is possible to prevent the cheeses from binding to each other, and further, by attaching an amino acid, it is possible to shorten the time. By heating, it is possible to impart good browning and a savory baking flavor.

[0009]

Example 1 10 kg of cheddar cheese (manufactured by New Zealand Daily Products Ltd., aged for 10 months) was shredded (5 ×).
20 × 2 mm). Then, 50 g of lactose, 100 g of cellulose for preventing binding, and trisodium citrate as a weak acid salt having a carboxyl group were mixed in the amounts shown in Table 1 to obtain a mixed powder. Sprinkle this powder on shredded cheese and attach it to the cheese surface.
5 was prepared. In addition, what was prepared without adding trisodium citrate was designated as Comparative Product 1.

[0010]

[Table 1]

The shredded cheese prepared as described above was subjected to a baking test, and evaluated for browning and baking flavor. 25 g of cheese was placed on a loaf of bread (sliced into 6 pieces), and heated with a toaster (power consumption 800 W) for about 90 seconds to be baked. Evaluation of burnt points: 5 points: overall favorable browning point, 4 points: slightly favorable overall browning point, 3
The evaluation was made with points: neither of the points, 2 points: overall, preferably non-scoring, and 1 point: non-scoring, and the average point (rounded to one decimal place) was shown. Baking flavor: 10 skilled panelists eat the baked bread described above, 5 points: fragrant, baking flavor is very preferable, 4 points: baking flavor is slightly preferable, 3 points: neither can be said, 2 points: You can't really feel the baking flavor,
It was evaluated as 1 point: no burning flavor was felt at all, and the average point (rounded to the second decimal place) was shown. The results are shown in Table 2.

[0012]

[Table 2]

As shown in Table 2, Comparative product 1 was fragrant and had a favorable burning flavor, but almost no browning. Further, although the prototype 1 was fragrant and preferred the baking flavor, it did not have a favorable browning as a whole. In addition, although Prototype 5 was generally browned, a savory burning flavor was not felt so much, and a salty taste derived from trisodium citrate was strongly felt. On the other hand, Prototypes 2 to 4 had an overall favorable browning, and were fragrant and also preferred to have a burning flavor. From this, by attaching trisodium citrate to cheese with 0.1 to 2.0% by weight,
It has been found that a cheese having a favorable burning taste can be obtained as a whole with favorable browning. Furthermore, when the samples 1 to 5 were stored at 10 ° C. for 4 months, they did not turn brown during storage and did not deteriorate in quality.

Example 2 10 kg of cheddar cheese (manufactured by New Zealand Daily Products, aged for 10 months) was diced (6 × 6 ×).
6 mm) was cut out. Next, 100 g of cellulose as a binding inhibitor, saccharides and weak acid salts having a carboxyl group were mixed as shown in Table 3 to obtain a mixed powder. Dice cheese was sprinkled with this powder and adhered to the cheese surface to prepare prototypes 6 to 11 and comparative product 2.

[0015]

[Table 3]

A firing test was conducted in the same manner as in Example 1,
The browning and the burning flavor were evaluated. Furthermore, 10 ° C
The sample was stored for 4 months in a storage test. The storage test visually observed the browning of the cheese after 2 months and 4 months,
◯: No browning, ×: partial browning, XX: overall browning, and the evaluation was performed in three stages. The results are shown in Tables 4 and 5.

[0017]

[Table 4]

[0018]

[Table 5]

As shown in Tables 4 and 5, prototypes 6 to 11
Also, the comparative product 2 had a favorable brown color as a whole, and was fragrant and also preferred in the baking flavor. Also, prototypes 6-11 are 10
The cheese did not turn brown after being stored at 2 ° C. for 2 months and after being stored for 3 months, but Comparative Product 2 turned brown.

Example 3 10 kg of cheddar cheese (made by New Zealand Daily Products, aged for 10 months) was shredded (6 ×).
30 x 3 mm) was cut out. Next, D-glucosamine hydrochloride (40 g), lactose (50 g), cellulose (100 g) as a binding preventive agent, and citric acid as a weak acid having a carboxyl group were mixed as shown in Table 6 to give a mixed powder. This powder was sprinkled on shredded cheese and attached to the cheese surface to prepare prototypes 12 to 14.

[0021]

[Table 6]

A firing test was conducted in the same manner as in Example 1,
The browning and the burning flavor were evaluated. The results are shown in Table 7.
Shown in.

[0023]

[Table 7]

As shown in Table 7, Prototypes 12-14 had overall preferred browning. In addition, Prototypes 12 and 13 were fragrant and had a good baking flavor, but Prototype 1
No. 4 was not preferable because the sourness derived from citric acid was strongly felt. From this fact, citric acid was added to cheese at 0.
It was found that by adhering 1 to 1.0% by weight, it is possible to impart a favorable brownishness to the whole and to obtain cheese having a good baking flavor. In addition, prototype 12-1
4 was stored at 10 ℃ for 3 months, prototype 12-1
No. 4 did not turn brown during storage, but prototype 14 had whitening cheese and hardening.

Example 4 10 kg of cheddar cheese (manufactured by New Zealand Daily Products, aged for 10 months) was shredded (8 ×).
30 × 3 mm). Then, 20 g of lactose and 20 g of trisodium citrate as a weak acid salt having a carboxyl group were dissolved in 100 g of water to prepare a solution.
0.05 g of this solution for 1 g of cheese
Sprayed so as to adhere. After spraying, the cheese was dried and cooled, and 1 g of cellulose was sprinkled as a binding inhibitor per 100 g of cheese to prepare prototype 15. A baking test was performed in the same manner as in Example 1 to evaluate the browning and the baking flavor. The results are shown in Table 8.

[0026]

[Table 8]

As shown in Table 8, the prototype 15 had an overall favorable browning, and it was fragrant and also preferred in the baking flavor. Furthermore, when the sample 15 was stored at 10 ° C. for 3 months, browning did not occur during storage and there was no quality deterioration.

Example 5 Cheddar cheese and gouda cheese were mixed in a ratio of 60:40 to prepare 5 kg of raw material cheese for process cheese. To this raw material cheese, 90 g of Cheesemin No. 1 (manufactured by Tanabe Seiyaku Co., Ltd.) and 30 g of cheesemin No. 3 (manufactured by Tanabe Seiyaku Co., Ltd.) as molten salts, water to a water content of 46%, and baking soda to a pH of 5.9. Each was added and emulsified by heating to 80 ° C. while stirring at 100 rpm in a low speed emulsification kettle. The obtained emulsion is cooled to 2 ° C., drawn out on a stainless belt into a sheet having a thickness of 3 mm, and the product temperature is 5
After cooling to 0 ° C., it was cut into slices of 75 × 80 × 3 mm. Next, 100 g of lactose and 150 g of trisodium citrate as a weak acid salt having a carboxyl group were mixed to obtain a mixed powder. Sprinkle this powder evenly on 0.1 g of sliced cheese (20 g),
I got prototype 16. 1 sliced cheese is placed on a loaf of bread (cut into 6 slices), and a baking test is conducted in the same manner as in Example 1,
The browning and the burning flavor were evaluated. The results are shown in Table 9
Shown in.

[0029]

[Table 9]

As shown in Table 9, the prototype 16 had an overall favorable browning, and it was fragrant and also preferred in the baking flavor. Furthermore, when the prototype 16 was stored at 10 ° C. for 5 months, browning did not occur during storage and there was no deterioration in quality.

Example 6 Boil 30 g of macaroni, put this macaroni in a container, put 10 g of sliced onion and 10 g of ham, and put white sauce 50 on it.
Multiply by g to obtain macaroni gratin. 30 g of the prototype 3 prepared in Example 1 was sprinkled on this macaroni gratin, and the container containing the macaroni gratin was sealed with a wrap,
It was frozen rapidly at -30 ° C and then stored in a freezer for one day.
Also, instead of the prototype 3, sprinkle 30 g of the comparative product 1,
Macaroni gratin was similarly obtained. When the frozen preserved macaroni gratin was cooked in an oven at 200 ° C., the macaroni gratin sprinkled with the product 3 of the present invention started to burn after 8 minutes and exhibited a good browning and a savory burning flavor on the surface after 9 minutes. . On the other hand, the macaroni gratin with the comparative product 1 started to burn after 15 minutes, but compared to the macaroni gratin sprinkled with the prototype 3 even after 20 minutes.
The browning and baking flavor were inferior.

[0032]

INDUSTRIAL APPLICABILITY The present invention relates to a cheese having a sugar and a weak acid having a carboxyl group and / or a salt thereof attached to the surface of the cheese, which is browned by heating for a shorter period of time, and exhibits good browning and a savory baking flavor. Can be provided. By using sugars, the cheese of the present invention does not easily turn brown during storage even if stored at a temperature of 10 to 18 ° C. By using a weak acid having a carboxyl group and / or a salt thereof, the cheese of the present invention becomes easily browned by heating for a shorter time.

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Claims (7)

[Claims] 1. A cheese having a sugar and a weak acid having a carboxyl group and / or a salt thereof attached to the surface of the cheese. 2. The cheese according to claim 1, wherein the weak acid having a carboxyl group and / or its salt adheres to the cheese in an amount of 0.1 to 2.0% by weight. 3. The weak acid having a carboxyl group is one or more organic acids selected from citric acid, malic acid, acetic acid, fumaric acid, tartaric acid, succinic acid, lactic acid and gluconic acid. The listed cheese. 4. The sugar is added to cheese in an amount of 0.02 to 3.
The cheese according to claim 1, wherein 0% by weight is attached. 5. The sugars are lactose, fructose, sucrose, glucose,
The cheese according to claim 1, which is one or more kinds selected from galactose, amino sugars, or sugar derivatives. 6. A weak acid having a saccharide and a carboxyl group /
Alternatively, a method for producing cheese, characterized in that the salt is attached to the cheese surface. 7. A food for cooking, characterized by being topped with the cheese of claim 4.