JP2004329206A - Process cheese and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide process cheese having excellent stringy properties after heating and melting and palate feeling after heating, and to provide a method for producing the process cheese. <P>SOLUTION: The process cheese contains molten salt and as the molten salt contains sodium citrate and sodium polyphosphate at a mixing ratio of (1:3) to (3:1) to have 0.7-1.4 mass % in total. The process cheese has dynamic storage modulus of elasticity of 15-50 Pa at 65°C and dynamic loss modulus of elasticity of 100-400 Pa at 55°C in a dynamic viscoelasticity temperature dependency measurement. The method for producing the process cheese comprises mixing sodium citrate with sodium polyphosphate at a mixing ratio of (1:3) to (3:1) to bring the total mass to 0.7-1.4 mass % based on the process cheese to be produced. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a processed cheese having heat melting property and good stringiness, and a method for producing the same.

Conventionally, a process cheese having heat-meltability has been manufactured by adjusting the types and amounts of molten salt, emulsifier, and stabilizer.
For example, as a method for producing a cheese having heat melting property, a method of adding a stabilizer and an emulsifier (see Patent Document 1), a method of adding a molten salt and an emulsifier (see Patent Document 2), and a molten salt , Gums, and a method of adding microcrystalline cellulose (see Patent Document 3) are known. Also, as a type of emulsifier, a method using sodium phosphate (see Patent Document 4) and a method using sodium citrate and calcium lactate (see Patent Document 5) are known. Further, a method of adding a calcium salt and a citrate and / or a phosphate (see Patent Document 6), a method of adjusting the content of αs casein and a molten salt (see Patent Document 7), and the like have been reported. ing.
JP-A-4-218334 JP-A-9-103242 JP 2001-29012 A JP-A-49-80270 Japanese Patent Publication No. 60-30495 JP-A-4-179442 Patent No. 3135885

However, when the process cheese is manufactured under the conditions as conventionally reported, the cheese after heating and melting is hard and inelastic, has a poor texture, and has poor drawability. there were. The stringiness refers to the property of stringing when the processed cheese is heated, melted and stretched.
The present invention has been made in view of the problems of the related art, and has an object to provide a process cheese having good stringiness after heating and melting, and a good texture after heating, and a method for producing the same. And

In order to solve the above-described problems, the present inventors first focused on molten salts and studied the appropriate types, mixing ratios, and contents thereof.
In addition, dynamic viscoelasticity was focused as an index of the texture of cheese. The dynamic viscoelasticity measurement has been reported as a method for evaluating physical properties by performing on a food having viscoelasticity such as a polysaccharide. It is known that dynamic viscoelasticity and the actual texture of food show a good correlation. However, the dynamic viscoelasticity value at which the texture is good differs for each food, and the preferable numerical range cannot be generalized. Furthermore, for cheeses, there has been no report on the measurement of the dynamic viscoelasticity value, and no preferable numerical range is known.
Therefore, the present inventors have repeated these studies, and as a result, a specific molten salt is compounded according to a specific compounding ratio and a specific content, and at the same time, dynamic viscoelastic temperature dependency measurement is adopted, and dynamic storage elasticity is determined. By finding that the modulus and the dynamic loss modulus are within appropriate ranges, the inventors have found that the above-mentioned problems can be solved, and have completed the present invention.

That is, the first invention of the present invention is a process cheese containing a molten salt, wherein sodium citrate and sodium polyphosphate are mixed in a mixing ratio of 1: 3 to 3: 1 as the molten salt, for a total of 0. 0.7 to 1.4 mass%, and in dynamic viscoelasticity temperature dependency measurement, the dynamic storage modulus at 65 ° C is 15 to 50 Pa, and the dynamic loss modulus at 55 ° C is 100 to 400 Pa. Processed cheese characterized by the following.
In addition, the second invention of the present invention provides a mixture of sodium citrate and sodium polyphosphate in a mixing ratio of 1: 3 to 3: 1 and a total mass of 0.7 to 1 with respect to the processed cheese produced. It is a method for producing a processed cheese, characterized in that it is blended so as to be 0.4 mass%.
Further, in the second invention of the present invention, after blending sodium citrate and sodium polyphosphate with the processed cheese, the resulting mixture has a heat melting step of heating and melting while stirring, In a preferred embodiment, the stirring in the heating and melting step is performed using a mixing type stirring blade at a stirring speed at which the peripheral speed of the tip of the stirring blade is in the range of 2 to 5 m / sec.

  The processed cheese according to the present invention is a processed cheese having good stringiness after heat melting, excellent hardness, elasticity, and meltability in the mouth, and having a good texture. Further, according to the production method of the present invention, it is possible to produce a processed cheese having good stringiness and good texture.

Hereinafter, the present invention will be described in detail.
The raw material cheese of the processed cheese of the present invention is not particularly limited as long as it is a natural cheese usually used as a raw material of the processed cheese. For example, Gouda cheese, Mozzarella cheese, Cheddar cheese, Edam cheese, and the like can be used. In particular, Gouda cheese, Cheddar cheese, and Mozzarella cheese are preferable because they have good stringiness and flavor.

The processed cheese of the present invention contains sodium citrate and sodium polyphosphate as molten salts.
The compounding ratio of sodium citrate and sodium polyphosphate is in the range of 1: 3 to 3: 1 when expressed as “sodium citrate: sodium polyphosphate”. A more preferable range of the mixing ratio is from 2: 3 to 3: 1. By setting the mixing ratio within the above range, the stringiness of the processed cheese can be improved.
Further, the total content of sodium citrate and sodium polyphosphate is set to 0.7 to 1.4% by mass based on the processed cheese. A more preferred content is 0.8 to 1.2% by mass. When the content of the molten salt is within the above range, the stringiness of the processed cheese is good, and the flavor such as hardness, elasticity, and melting property in the mouth is good, and the texture is good.

  Further, the processed cheese of the present invention can further contain a molten salt other than the above-mentioned sodium citrate and sodium polyphosphate. Examples of such a molten salt include sodium pyrophosphate and potassium pyrophosphate.

The processed cheese of the present invention may contain a stabilizer, if necessary, in addition to the above-mentioned molten salt.
The stabilizer is not particularly limited as long as it is conventionally used as a stabilizer for processed cheese, but gums, starch and the like can be used. Of these, gums are preferably used, and specifically, locust bean gum, guar gum, xanthan gum, gellan gum, and the like are preferable, and locust bean gum and guar gum are particularly preferable. These are used alone or in combination of two or more.
For example, in the case of gums, the amount of the stabilizer added is preferably 0.1 to 0.4% by mass based on the processed cheese. When the amount of the stabilizer added is within the above range, appropriate structure and physical properties can be obtained.

Further, the processed cheese of the present invention can contain an emulsifier, if necessary.
The emulsifier is not particularly limited as long as it is conventionally used as an emulsifier for process cheese. For example, lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like can be used. These are used alone or in combination of two or more.

The processed cheese of the present invention has a dynamic storage elastic modulus and a dynamic loss elastic modulus in specific ranges in dynamic viscoelasticity temperature dependency measurement.
In the present invention, of the test methods for measuring dynamic viscoelasticity, a temperature dependency test was employed. This is a method of continuously measuring dynamic viscoelasticity by changing the temperature while keeping the frequency and strain constant. By performing the temperature dependency test, a change in physical properties of the cheese having heat melting property after heating can be accurately captured.

  The processed cheese according to the present invention has a dynamic storage modulus at 65 ° C. of 15 to 50 Pa. The dynamic storage modulus at 65 ° C. has a good correlation with the hardness of the texture when eating cheese, and serves as an index value of the hardness of cheese. When the dynamic storage modulus at 65 ° C. is in the range of 15 to 50 Pa, a processed cheese having moderate hardness and good texture is obtained.

  The processed cheese according to the present invention has a dynamic loss elastic modulus at 55 ° C of 100 to 400 Pa. The dynamic loss elastic modulus at 55 ° C. has a good correlation with the elasticity (guminess) of the texture when eating cheese, and serves as an index value of the viscosity of cheese. When the dynamic loss elastic modulus at 55 ° C. is in the range of 100 to 400 Pa, a processed cheese having appropriate elasticity and good texture can be obtained.

The above-described dynamic viscoelasticity measurement can be performed using a dynamic viscoelasticity meter. The dynamic storage elastic modulus at 65 ° C. and the dynamic loss elastic modulus at 55 ° C. are measured using a dynamic viscoelasticity meter, for example, as follows.
First, a process cheese sample for measurement is prepared. The shape of the sample for measurement is different depending on the dynamic viscoelasticity meter to be used, and is arbitrary. For example, a process cheese prepared in a slice shape is cut out into a circle having a diameter of about 25 mm to be a sample for measurement.
After cooling the sample to about 5 to 15 ° C., it is set on a parallel plate of a dynamic viscoelasticity meter. The temperature is then raised to 75-85 ° C, preferably about 80 ° C, at a rate of 15-25 ° C per minute. Then, the temperature is decreased to 25 to 40 ° C. at a rate of 15 to 25 ° C. per minute. Meanwhile, by continuously measuring the dynamic storage modulus and the dynamic loss modulus, the dynamic storage modulus at 65 ° C. and the dynamic loss modulus at 55 ° C. can be obtained.

Next, a method for producing the processed cheese of the present invention will be described.
First, the process cheese to be manufactured is designed, final quality specifications are determined, and a recipe is created. For this, first, the amount of water and fat in each raw material cheese is analyzed, and the blending of the raw material cheese is determined according to the final quality standard value. At the same time, the amounts of water, molten salt, and other additives are determined.
As the molten salt, sodium citrate and sodium polyphosphate are used in a mixing ratio of 1: 3 to 3: 1. The amount of the molten salt to be added is such that the total mass of sodium citrate and sodium polyphosphate is in the range of 0.7 to 1.4 mass% with respect to the mass of the processed cheese to be produced. .
Further, if necessary, other molten salts, stabilizers, emulsifiers and the like as described above are used.

Next, the above raw material cheese, molten salt, stabilizer, emulsifier and the like are combined and blended (blending). Blending can be performed using, for example, a mixer, a propeller stirrer, a screw feeder, or the like.
Then, the mixture (raw material mixture) obtained by blending is heated and melted using a melt emulsification pot or the like, and a heat melting step of melting and emulsifying is performed, whereby a process cheese is manufactured.
As the melt emulsification kettle, a heated melt emulsification kettle, a high-speed emulsification kettle, a combinator, a votator and the like can be used.
Among these melt emulsification kettles, the heat melt emulsification kettle is preferably used because the texture and physical properties of the processed cheese can be easily adjusted within an appropriate range. As a heating and melting emulsification pot, a batch type heating and melting emulsification pot (manufactured by Stefan, Kusner, etc.) is a type in which a certain amount of raw materials are put into the heating pot and the entire amount is discharged through an overheat sterilization process. Can be used. In addition, a constant amount of raw material cheese and other raw materials are blended, and a constant amount is continuously supplied to a heating and stirring device part in a subsequent process for a predetermined time, heat sterilized, and continuously discharged. (Eg, Stephan Co., Kusner Co., Ltd.) can also be used. In addition, as a continuous-type heat-melt emulsification pot, a stirrer having 3 to 20 stages (four per stage) of stirring blades is preferable.

The heating and melting conditions vary depending on the process cheese to be produced, but are preferably, for example, as follows. That is, the heat melting temperature is preferably from 75 to 95 ° C, more preferably from 80 to 90 ° C. It is preferable that the heat-melting temperature be within the above range, since an appropriate structure and physical properties can be obtained.
In addition, it is preferable to perform stirring during heating and melting. In particular, when the stirring is performed using a mixing-type stirring blade at a stirring speed at which the peripheral speed at the tip of the stirring blade is in the range of 2 to 5 m / sec, appropriate structure and physical properties can be obtained. Therefore, it is preferable. The “peripheral speed of the tip of the stirring blade” is a rotation speed (a circumferential speed) of a tip portion of the stirring blade (rotating body) farthest from the rotation center axis.
Further, the stirring and holding time from melting to filling is preferably 0 to 15 minutes, more preferably 0 to 10 minutes. By setting the stirring and holding time within the above range, an appropriate structure and physical properties can be obtained.

  Next, if necessary, the processed cheese produced by melt emulsification as described above is filled and packaged. The shape of the packaging is not particularly limited, and can be a slice, a square shape, a stick shape, and the like. preferable.

  As described above, by using sodium citrate and sodium polyphosphate as the molten salt, at a specific compounding ratio, and by adding it in a specific range to the processed cheese to be produced, the stringiness is good. In addition, it is possible to produce a processed cheese having excellent hardness, elasticity and meltability in the mouth, and having a good texture.

Hereinafter, examples of the present invention will be described, but the scope of the present invention is not limited to these examples.
[Test Example 1]
(Purpose)
This test was conducted for the purpose of examining the effect of the type and amount of the molten salt used on the stringiness and texture in the production of processed cheese.

(Sample preparation)
As raw material cheese, 700 g of Gouda cheese and 500 g of mozzarella cheese were mixed, and 3 g of a molten salt and a stabilizer (locust bean gum) were added thereto and blended. Then, a test melt emulsification pot (manufactured by Stefan, a universal high-speed cutter / mixer) UMM / SK5, using mixin attachment). The heating and melting conditions were as follows: cheese heating and melting temperature: 80 ° C., stirring rotation speed during melting: 500 rpm, stirring and holding time during melting: 1 minute, and about 1500 g of process cheese having a water content of 50% by mass was produced. The produced process cheese was stretched into a sheet having a thickness of 2 mm in a vinyl film, and then refrigerated overnight to obtain sliced cheese.
In designing 1500 g of processed cheese having a water content of 50%, which is the final product, water, fat content, etc. in each raw material were analyzed in advance, and the formulation was determined according to the final quality standard. The final adjustment of the finished amount was made by the amount of water added.

  In the above-mentioned preparation, Test No. 1 was used when only 1.4% by mass of sodium citrate was used as a molten salt, and Test No. 2 was used when only 1.4% by mass of sodium polyphosphate was used. A mixture of sodium citrate and sodium polyphosphate at a ratio of 1: 1 was used as a molten salt, and the total amount of the molten salt was 0.5, 0.7, 1.2, 1.4, and 1 respectively. Test numbers 3 to 7 were obtained when the content was 0.6 mass%. In addition, the amount of the molten salt is all the mass% with respect to the processed cheese produced.

(Evaluation method)
The produced process cheese was tested for (1) measurement of temperature dependence by a dynamic viscoelasticity meter, (2) stringiness, and (3) cheese texture by the following methods. Furthermore, (4) comprehensive evaluation was performed as shown below.
(1) Measurement of Temperature Dependence Using Dynamic Viscoelasticity Meter A sliced process cheese having a thickness of 2 mm was cut out into a circular shape having a diameter of 25 mm to prepare a sample for measurement. The chilled sample was set on a parallel plate of a dynamic viscoelasticity meter (ARES dynamic viscoelasticity meter, manufactured by Rheometrics), and the temperature was increased to 80 ° C at a speed of 20 ° C per minute, and the frequency was changed from the temperature. The measurement was started under the conditions of 1 Hz and a strain of 100%, and the temperature was lowered to 30 ° C. at a speed of 20 ° C. per minute. During that time, the dynamic storage modulus and the dynamic loss modulus were continuously measured, and the dynamic storage modulus at 65 ° C and the dynamic loss modulus at 55 ° C were determined.

(2) Evaluation of stringiness A slice cheese having a thickness of 2 mm and a size of 85 mm x 85 mm was placed on one sliced bread having a cut in the center in advance, and an electric oven toaster (950 W, trade name: Mitsubishi BO-T5) (Mitsubishi Electric Home Equipment Co., Ltd.) and heated the bread for about 3 minutes. Thereafter, a temperature sensor was inserted between the bread and the cheese to measure the temperature, and when the temperature reached 65 ° C., the bread was horizontally stretched 50 mm horizontally on both sides from the cut in the center of the bread. The number of stringing pieces of the cheese that had grown at that time and the width of the widest stringing piece were measured, and the stringing characteristic value was calculated by the following equation.
Stringing characteristic value = (Number of strings) + (Stringing width (cm))
This stringing characteristic value is an index that the stringing state looks very delicious on the appearance, and the higher the numerical value, the better the stringing property is evaluated. In particular, the stringing characteristic value is 10 or more. Was defined as pass (合格).

(3) Cheese flavor evaluation (texture evaluation)
A slice cheese having a thickness of 2 mm and a size of 85 mm × 85 mm was placed on an aluminum wheel, and heated for about 40 seconds using an electric oven toaster similar to the stringiness test (2), and was taken out. Thereafter, a temperature sensor was inserted into the cheese and the temperature was measured. When the temperature reached 65 ° C., the texture of the cheese was evaluated in terms of hardness, elasticity (guminess), and meltability in the mouth. Each item was evaluated between the following 1 to 5 points including the decimal point. The evaluation criterion was such that 5 was the hardest and 1 was the softest. Regarding the elasticity, 5 was the largest and 1 was the smallest. Regarding the dissolution property in the mouth, 5 was the best and 1 was the worst.
Finally, the test results were averaged by the evaluation points of ten specialized panelists. Further, according to the average value, the hardness and the elasticity were defined as 3.5 or less, and the meltability in the mouth was defined as 2.0 or more as the pass.

(4) Comprehensive evaluation The thing that all the average values of the stringing characteristic value and the flavor evaluation passed was judged as pass (O) in the comprehensive evaluation.

(result)
The above evaluation tests were performed on the processed cheeses of Test Nos. 1 to 7, and the obtained results are shown in Table 1.

(Discussion)
From the results of Test No. 1 and Test No. 2, when sodium citrate or sodium polyphosphate was used alone as the molten salt, the taste evaluation passed, but the stringing characteristic value after heating was inferior. On the other hand, in Test Nos. 4 to 6 in which the two types were mixed at a ratio of 1: 1 as a molten salt, the flavor evaluation was passed, and the stringing characteristic value was passed, indicating that the stringing property was good. It turned out to be. Moreover, it turned out that if the added amount of a molten salt is in the range of 0.7 to 1.4% by mass with respect to the processed cheese to be produced, the cheese will be excellent in stringiness and texture.
Also, from the results of the dynamic viscoelasticity temperature dependency measurement, the processed cheese which is felt to have good stringiness and good flavor has physicochemical properties within the specified dynamic viscoelasticity measurement value. It became clear that we were doing. That is, when the dynamic storage modulus at 65 ° C. is in the range of 15 to 50 Pa and the dynamic loss modulus at 55 ° C. is in the range of 100 to 400 Pa, the stringiness is good and the texture is good. Was a good one.

[Test Example 2]
(Purpose)
This test was performed for the purpose of examining the effect of the mixing ratio when using sodium citrate and sodium polyphosphate as a molten salt on stringiness, texture, and the like in the production of process cheese.
(Sample preparation)
In this test example, sodium citrate and sodium polyphosphate were mixed and used as a molten salt, and the mixing ratio of these was changed for each test number, and the total amount of the molten salt was reduced by the mass of the processed cheese produced in each case. On the other hand, it was fixed to 1.0% by mass. Except for the above, a processed cheese was produced in the same manner as in the preparation of the sample in Test Example 1.
When the mixing ratio of sodium citrate (A) and sodium polyphosphate (B) is represented as A: B, A: B = 1: 4,1: 3,5: 5,3: 1,4: 1. The test was changed into five stages, each of which was designated as Test No. 11 to 15.

(Evaluation method)
In the same manner as in Test Example 1, (1) temperature dependency measurement using a dynamic viscoelasticity meter, (2) stringiness, and (3) cheese texture were tested, and (4) comprehensive evaluation was performed.
(result)
Table 2 shows the results of Test Nos. 11 to 15.

(Discussion)
From the results of Test Nos. 11 to 15, when sodium citrate and sodium polyphosphate are mixed and used as a molten salt, if the compounding ratio is within the range of 1: 3 to 3: 1, the manufactured process cheese is produced. It was found that the yarn had excellent stringiness and texture.
A processed cheese containing the molten salt in the above-described mixing ratio and having the physical properties within the desired ranges as described in Test Example 1 having a dynamic storage elastic modulus and a dynamic loss elastic modulus is a stringiness. Was good, and the hardness, elasticity and meltability in the mouth were good and the texture was good.

[Test Example 3]
(Purpose)
This test was conducted for the purpose of comparing the processed cheese produced by the production method according to the present invention with a commercially available processed cheese having another heat-melting property.
(Sample preparation)
In this test example, sodium citrate and sodium polyphosphate were mixed in a mixing ratio of 1: 1 as a molten salt, and the total amount of the molten salt was used as 0.7% based on the mass of the final product. In the same manner as in the preparation of the above, a processed cheese was produced.
However, in this test example, the process melting I was obtained by increasing the size of the heating melting pot (100 kg / batch) and manufacturing according to a method of actually manufacturing a commercial product.
For comparison, commercially available processed cheeses II to IV having heat melting properties were used.

(Evaluation method)
In the same manner as in Test Example 1, (1) temperature dependency measurement using a dynamic viscoelasticity meter, (2) stringiness, and (3) cheese texture were tested, and (4) comprehensive evaluation was performed.
(result)
Table 3 shows the results of I to IV.

(Discussion)
Process cheese I produced by the production method according to the present invention has physical properties such that the dynamic storage elastic modulus and the dynamic loss elastic modulus are within a desired range, and the stringiness after heating is good. The texture was excellent.
On the other hand, currently marketed process cheeses II to IV having heat-meltability were inferior in stringiness and failed in taste evaluation. In these processed cheeses II to IV, the dynamic storage modulus and the dynamic loss modulus were all outside the desired ranges. Therefore, it was found that it was very effective to use these dynamic elastic moduli as indices for flavor evaluation.

[Test Example 4]
(Purpose)
This test examines the effect of the peripheral speed of the tip of the stirring blade on stringiness, texture, etc. when stirring using a mixing type stirring blade in the heating and melting process in the production of process cheese. Goed for purpose.
(Sample preparation)
In this test example, sodium citrate and sodium polyphosphate were mixed at a mixing ratio of 1: 1 as a molten salt, and the total amount of the molten salt was used as 1.0% based on the mass of the final product. Five kinds of samples were prepared in the same manner as the samples in Test Example 1 by changing the rotation speed, that is, the peripheral speed of the tip of the stirring blade as follows. Specifically, the peripheral speed (stirring rotation speed) of the tip of the stirring blade was 1.8 m / sec (250 rpm), 2.0 m / sec (300 rpm), 3.5 m / sec (500 rpm), and 5.0 m / sec, respectively. (700 rpm) and 5.3 m / sec (750 rpm) were designated as test numbers 16 to 20.

(Evaluation method)
In the same manner as in Test Example 1, (1) temperature dependency measurement using a dynamic viscoelasticity meter, (2) stringiness, and (3) cheese texture were tested, and (4) comprehensive evaluation was performed.
(result)
Table 4 shows the results for Test Nos. 16 to 20.

(Discussion)
According to the results of Test Nos. 16 to 20, the heating and melting process was performed when the mixing speed of the mixing blade was used and the peripheral speed of the tip of the stirring blade was stirred within the range of 2 to 5 m / sec. It was found that the processed cheese had excellent stringiness and texture.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
[Example 1]
As raw material, 700 g of Gouda cheese and 500 g of mozzarella cheese are mixed, and 5.25 g (0.35% by mass) of sodium citrate and 5.25 g (0.35% by mass) of sodium polyphosphate are added as a molten salt and stable. After adding and blending 3 g of an agent (locust bean gum), the mixture was put into a test melt emulsification pot (using a universal high-speed cutter / mixer UMM / SK5 type mixin attachment manufactured by Stefan). The heating and melting conditions were as follows: cheese heating and melting temperature: 80 ° C., stirring rotation speed during melting: 500 rpm, stirring and holding time during melting: 1 minute, and about 1500 g of process cheese having a water content of 50% by mass was produced. The produced process cheese was stretched into a sheet having a thickness of 2 mm in a vinyl film, and then refrigerated overnight to obtain sliced cheese.
In designing 1500 g of processed cheese having a water content of 50%, which is the final product, water, fat content, etc. in each raw material were analyzed in advance, and the formulation was determined according to the final quality standard. The final adjustment of the finished amount was made by the amount of water added.

The physical properties and texture of the processed cheese thus produced were measured in the same manner as in Test Example 1, (1) measurement of temperature dependence by a dynamic viscoelasticity meter, (2) stringiness, and (3) cheese food. The feeling was tested.
In the dynamic viscoelasticity temperature dependency measurement test, the dynamic storage modulus at 65 ° C. was 15.1 Pa, and the dynamic loss modulus at 55 ° C. was 103.8 Pa, which was good. In the cheese stringing property evaluation test after heating, the stringing property value was 12, which was good. In the cheese texture evaluation test, the average score of the flavor evaluation was good with a hardness of 3.3, an elasticity of 3.4, and a lickability of 2.2.

[Example 2]
As a raw material cheese, 700 g of Gouda cheese and 500 g of mozzarella cheese are mixed, and 3.75 g (0.25% by mass) of sodium citrate and 11.25 g (0.75% by mass) of sodium polyphosphate as a molten salt are mixed therein. After adding 3 g of the agent (guar gum) and blending, the mixture was put into a test melt emulsification pot (manufactured by Stefan Co., Ltd., using a universal high-speed cutter / mixer UMM / SK5 type mixin attachment). The heating and melting conditions were a cheese heating and melting temperature of 85 ° C., a stirring rotation speed of 400 rpm during melting, and a stirring and holding time of 2 minutes during melting, and about 1500 g of process cheese having a water content of 50% by mass was produced. The produced process cheese was stretched into a sheet having a thickness of 2 mm in a vinyl film, and then refrigerated overnight to obtain sliced cheese.

The physical properties and texture of the processed cheese thus produced were measured in the same manner as in Test Example 1, (1) measurement of temperature dependence by a dynamic viscoelasticity meter, (2) stringiness, and (3) cheese food. The feeling was tested.
In the dynamic viscoelasticity temperature dependency measurement test, the dynamic storage modulus at 65 ° C. was 17.0 Pa, and the dynamic loss modulus at 55 ° C. was 114.5 Pa, which was good. In the cheese stringing property evaluation test after heating, the stringing property value was 10 and was good. In the cheese texture evaluation test, the average score of the flavor evaluation was good with a hardness of 2.8, an elasticity of 2.5, and a melting property of 3.5 in the mouth.

[Example 3]
700 g of Gouda cheese and 500 g of mozzarella cheese are mixed as raw material cheese, and 12 g (0.8% by mass) of sodium citrate and 9 g (0.6% by mass) of sodium polyphosphate are added as a molten salt, and a stabilizer (Locust Bean) After adding 5 g of gum and blending, the mixture was put into a test melt emulsification pot (using a universal high-speed cutter / mixer UMM / SK5 type mixing attachment manufactured by Stefan). The heating and melting conditions were a cheese heating and melting temperature of 83 ° C., a stirring rotation speed of 300 rpm during melting, a stirring and holding time of 0.5 minute during melting, and about 1500 g of process cheese having a water content of 50% by mass was produced. The produced process cheese was stretched into a sheet having a thickness of 2 mm in a vinyl film, and then refrigerated overnight to obtain sliced cheese.

The physical properties and texture of the processed cheese thus produced were measured in the same manner as in Test Example 1, (1) measurement of temperature dependence by a dynamic viscoelasticity meter, (2) stringiness, and (3) cheese food. The feeling was tested.
In the dynamic viscoelasticity temperature dependency measurement test, the dynamic storage modulus at 65 ° C. was 16.8 Pa, and the dynamic loss modulus at 55 ° C. was 121.7 Pa, which was good. In the cheese stringing property evaluation test after heating, the stringing property value was 11, which was good. In the cheese texture evaluation test, the average evaluation of flavor was good with a hardness of 3.4, an elasticity of 3.3, and a melting property of 2.5 in the mouth.

Claims (3)

  Process cheese containing a molten salt, wherein the molten salt contains sodium citrate and sodium polyphosphate in a mixing ratio of 1: 3 to 3: 1 in a total of 0.7 to 1.4% by mass, In addition, in the measurement of dynamic viscoelasticity temperature dependency, a processed cheese characterized by having a dynamic storage modulus at 65 ° C of 15 to 50 Pa and a dynamic loss modulus at 55 ° C of 100 to 400 Pa.   Sodium citrate and sodium polyphosphate are mixed in a mixing ratio of 1: 3 to 3: 1 and a total mass of 0.7 to 1.4 mass% with respect to the processed cheese to be produced. A process for producing a processed cheese. After blending sodium citrate and sodium polyphosphate with the process cheese, the resulting mixture has a heating and melting step of heating and melting while stirring, and the stirring in the heating and melting step is performed by a mixing-type stirring blade. The method according to claim 2, wherein the stirring is performed at a stirring speed such that the peripheral speed at the tip of the stirring blade is in the range of 2 to 5 m / sec.