JP2010029154A - Processed cheese - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide processed cheese assuming a good emulsified molten state, and having good releasability and shape retaining property after cooling by using only a milk ingredient such as whey protein except a citrate as a constituent element without using an additive such as a phosphate which is a conventional molten salt, and polysaccharides that are a stabilizer. <P>SOLUTION: The processed cheese comprises a cheese raw material formulated with the citrate and the whey protein. The processed cheese is obtained by formulating, based on the processed cheese, 0.1-5 mass% of the citrate and 0.1-8 mass% of the whey protein. In the processed cheese, the citrate is at least one or more selected from the group consisting of calcium citrate, monosodium citrate, disodium citrate, and trisodium citrate. The processed cheese is sliced cheese. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a processed cheese that exhibits a good emulsified melt state even when phosphate is not used as a molten salt and has good peelability and shape retention after cooling.

In the present invention, the percentage is a value by mass unless otherwise specified.
Moreover, in this invention, process cheese means the thing which grind | pulverized raw material cheese, such as natural cheese, heat-melted, and emulsified.
The amount of whey protein used in the present invention is based on the amount of pure whey protein.

Conventionally, processed cheese is manufactured through steps of raw material cheese blending, molten salt (emulsifier) addition, heating, emulsification, cooling, and filling and packaging.
As the molten salt, it has been common to use phosphates such as orthophosphates and polyphosphates.

  However, in recent years, theories that phosphate has an effect on the absorption and metabolism of calcium in the body have been opened, and as a result, consumers tend to dislike the use of phosphate in foods. There is a need to develop unused process cheese. In addition, consumers tend to avoid food additives themselves.

  In addition, as a cheese that does not require a conventional phosphate, in addition to stabilizers such as carrageenan that is a polysaccharide, thin processing that uses citrate appropriately selected from various molten salts containing phosphate The manufacturing method of cheeses is known (refer patent document 1).

  In addition, cheeses having heat-resistant shape retention using a curdlan which is a polysaccharide and a whey protein isolate (WPI) as a stabilizer as necessary is known (see Patent Document 2). ).

Japanese Patent No. 2873826 Japanese Patent No. 2908522

However, each of the conventional techniques has the following problems and has been a problem to be solved.
That is, unless a polysaccharide such as carrageenan or curdlan is added as a food additive, there is a problem that a processed cheese having good peelability and shape retention cannot be obtained after cooling.

  As a result of studying phosphate-free process cheese in view of such problems, the present invention is surprisingly citrate and milk components even without using polysaccharides as additives. It has been found that a processed cheese having good peelability and shape retention can be obtained by combining whey proteins in combination.

  That is, the present invention is obtained by blending a cheese raw material with citrate and whey protein, preferably 0.1 to 5% by mass of citrate and 0.1 to 8% by mass of whey protein with respect to processed cheese. It has been achieved by obtaining knowledge that a processed cheese having a good emulsification and melting state and having good peelability and shape retaining property after cooling can be obtained.

  The object of the present invention is to use an additive such as a phosphate as a conventional molten salt and a polysaccharide as a stabilizer, exhibit a good emulsified molten state, and have good peelability and shape retention after cooling. Is to provide processed cheese.

  This invention for solving the said subject is a process cheese characterized by mix | blending a citrate and whey protein with a cheese raw material. In the present invention, 0.1 to 5% by mass of citrate and 0.1 to 8% by mass of whey protein are blended with processed cheese in a proportion of 0.1 to 8% by mass. Desirable embodiments are at least one selected from the group consisting of monosodium acid, disodium citrate, and trisodium citrate, and that the processed cheese is sliced cheese.

  According to the present invention, without using conventional additives such as phosphate, which is a molten salt, and polysaccharides, which are stabilizers, except for citrate, only milk components such as whey protein are used as constituents, A processed cheese that exhibits an emulsified melt state and has good peelability and shape retention after cooling can be provided.

The present invention is a processed cheese characterized in that a cheese raw material is mixed with citrate and whey protein.
The process cheese production method of the present invention is produced through steps of raw material cheese blending, molten salt (emulsifier) addition, heating, emulsification, cooling, and filling packaging according to a conventional method.

  Various cheeses can be used as the cheese raw material used in the present invention. When natural cheese is used, it can be used as a raw material regardless of the degree of ripening. For example, cheddar cheese, gouda cheese, emmental cheese, cream cheese or the like may be used alone or in combination. Moreover, once melted cheese (pre-cooked cheese) can also be used for a part of cheese raw material.

  The citrate used in the present invention may be any citrate that can be used in food, but calcium citrate, monosodium citrate, and citric acid that are generally commercially available for food use. For convenience, it is preferable to use at least one selected from the group consisting of disodium and trisodium citrate.

  The amount of citrate may be any amount as long as it exhibits a good emulsified melt state (so-called uniform melt state) in the emulsification (melting) step, but after cooling the processed cheese as the final product. In order to achieve better peelability and shape retention, it is preferable to blend citrate at a ratio of 0.1 to 5% by mass with respect to the processed cheese. Moreover, the said compounding quantity is preferable also from the surface which improves the flavor of process cheese.

  The whey protein used in the present invention includes whey protein isolate (WPI) obtained by adsorbing cheese whey on an ion exchange resin and concentrating, whey protein concentration obtained by ultrafiltration concentration of cheese whey, etc. Product (WPC), purified and separated whey protein, and the like. These may be used alone or in combination of two or more.

  As described above, the amount of whey protein used in the present invention is based on the amount of pure whey protein. For this reason, the higher the purity of the whey protein, the less the amount to be added to the cheese raw material, and the purification separation is not difficult compared with the purified whey protein, so the purity of the whey protein is about 90% WPI or 75%. It is preferable to use WPC-75 or the like.

  The compounding amount of whey protein may be any amount as long as it exhibits a good emulsified melted state (so-called uniform melted state) in the emulsification (melting) step. In order to achieve good peelability and shape retention, it is preferable to add 0.1 to 8% by mass of whey protein to the processed cheese. Moreover, the said compounding quantity is preferable also from the surface which improves the flavor of process cheese.

  In particular, in order to achieve better peelability and shape retention and good flavor after cooling of the processed cheese as the final product, 0.1 to 5 mass of citrate is added to the processed cheese. % And whey protein are preferably blended at a ratio of 0.1 to 8% by mass.

The form of the processed cheese of the present invention is not particularly limited, but in view of having good peelability after cooling, the peelability between cheeses is also good, and the slices with many opportunities for cheeses to be directly superimposed Suitable for cheese.
In addition, the food material to be added is not limited as long as it is edible.

EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated further more concretely, this invention is not limited to a following example.
<Example 1>
1200g cheddar cheese
45g trisodium citrate
WPI 30g
210g of water

The above composition was heated and melted to 90 ° C. while stirring at 90 rpm using a cheese emulsifier, and the melted cheese was stretched to 2 mm, superposed and cooled. The cheese at the time of melting showed a uniform state, and the cooled cheese had good peelability and shape retention.
The WPI protein content of the WPI used is 91.9%.

<Example 2>
Cheddar cheese 80.0kg
Trisodium citrate 3.0kg
WPI 1.0kg
13.0kg of water

The above composition was heated and melted to 95 ° C. while stirring at 750 rpm using a cheese emulsifier, and the melted cheese was extended to 2 mm and superposed and cooled. The cheese at the time of melting showed a uniform state, and the cooled cheese had good peelability and shape retention.
The WPI protein content of the WPI used is 91.9%.

  The processed cheese of the present invention is preferable because it does not use phosphate, is uniform when melted, and has good peelability and shape retention.

Claims (4)

Processed cheese comprising a cheese material and citrate and whey protein. The process cheese of Claim 1 formed by mix | blending 0.1-5 mass% of citrate and a whey protein in the ratio of 0.1-8 mass% with respect to process cheese. The process cheese according to claim 1 or 2, wherein the citrate is at least one selected from the group consisting of calcium citrate, monosodium citrate, disodium citrate, and trisodium citrate. The processed cheese according to any one of claims 1 to 3, wherein the processed cheese is sliced cheese.