JP2012029631A - Variety of processed cheese and production method for the same - Google Patents
Variety of processed cheese and production method for the same Download PDFInfo
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- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 52
- 235000011187 glycerol Nutrition 0.000 claims abstract description 26
- 238000004945 emulsification Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 230000000694 effects Effects 0.000 claims abstract description 17
- 235000013351 cheese Nutrition 0.000 claims description 65
- 150000003839 salts Chemical class 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 15
- 240000002129 Malva sylvestris Species 0.000 claims description 11
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 6
- 239000001177 diphosphate Substances 0.000 claims description 5
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 5
- 235000011180 diphosphates Nutrition 0.000 claims description 5
- 238000003860 storage Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 16
- 239000003995 emulsifying agent Substances 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 238000010008 shearing Methods 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- -1 polypropylene Polymers 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000005022 packaging material Substances 0.000 description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 5
- 239000004743 Polypropylene Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 229920001155 polypropylene Polymers 0.000 description 5
- 239000000600 sorbitol Substances 0.000 description 5
- 230000007423 decrease Effects 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000021113 dry cheese Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 150000004712 monophosphates Chemical class 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
- 235000019828 potassium polyphosphate Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000008354 tissue degradation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
Abstract
Description
本発明は、保存性の良好なプロセスチーズ類及びその製造方法に関するものである。
なお、本発明において「プロセスチーズ類」とは、プロセスチーズ、チーズフード等、乳等省令（昭和26年12月27日厚生省令第52号）、公正競争規約の成分規格等において規定されたものの他、当該技術分野における通常の意味を有する範囲のものを全て包含するものである。
The present invention relates to processed cheeses having good storage stability and a method for producing the same.
In the present invention, “process cheeses” are defined as in process cheese, cheese food, ordinances such as milk (December 27, 1951, Ministry of Health and Welfare No. 52), component standards of fair competition regulations, etc. In addition, all those having a normal meaning in the technical field are included.
一般的にプロセスチーズ類は０℃〜１０℃の比較的低い温度帯、すなわち、一般に言うチルド輸送によって流通している。近年、プロセスチーズ類の常温での保存・流通に関し、様々な研究が進められている。
常温での保存・流通においての課題としては、微生物の増殖を抑制しなければならないという衛生面での課題のほか、チーズそのものの物性の変化、すなわち、常温下においては、チーズの組織が硬く、脆くなり、食感が悪化するという組織劣化を抑制しなければならないという課題がある。
これまで、微生物の繁殖抑制に関しては、包装技術の進展や、低ｐＨに保つことなどによってある一定の効果が得られてきているが、チーズの組織劣化については、依然として課題が多いというのが現状である。
In general, processed cheeses are circulated by a relatively low temperature range of 0 ° C. to 10 ° C., that is, chilled transport. In recent years, various studies have been conducted on the preservation and distribution of processed cheeses at room temperature.
As problems in storage and distribution at room temperature, in addition to the problem of hygiene that the growth of microorganisms must be suppressed, changes in the physical properties of cheese itself, that is, the structure of cheese is hard at room temperature, There is a problem that it is necessary to suppress the deterioration of the structure that becomes brittle and deteriorates the texture.
Until now, certain effects have been obtained with regard to the suppression of microbial growth, such as the progress of packaging technology and keeping it at a low pH, but there are still many problems with tissue degradation of cheese. It is.
例えば、チーズの組織劣化を抑制する方法としては、ｐＨを６．０以上に調整することで、ｐＨの低下に伴う可溶性タンパク質量の減少を抑制する（特許文献１）という方法が開示されているが、ｐＨを中性域にまで高めた場合には、微生物が繁殖しやすくなるという問題があった。 For example, as a method for suppressing the tissue deterioration of cheese, a method of suppressing a decrease in the amount of soluble protein accompanying a decrease in pH by adjusting the pH to 6.0 or more is disclosed (Patent Document 1). However, when the pH is raised to a neutral range, there is a problem that microorganisms are easy to propagate.
一方、グリセリンは、着色料、着香料、保存料等の溶媒としての用途のほか、麺類等の保湿剤等として食品に添加されるが、グリセリンを添加したプロセスチーズ類として、特許文献２や、特許文献３が報告されている。
特許文献２は、レンジ等で加熱調理することを目的としており、耐熱保形性を付与するために、原料チーズ類の加熱温度を最大でも６０℃前後と低くしており、本願発明のような滑らかな食感を得ることはできない。また、そもそも構成要件として、粉チーズを必須としていることや、加熱温度が低いことから、あくまでもチーズの混合物を製造し、それをシュレッド加工するものである。
また、特許文献３は冷菓用のチーズであり、本願発明のように直接食すことは想定されておらず、また保存性等についてはなんら記載がない。
すなわち、グリセリンを通常のチーズに添加する例は現在のところほとんどなく、その使用方法も含めて未知数であった。
On the other hand, glycerin is added to foods as a moisturizing agent such as noodles in addition to uses as a solvent such as coloring agents, flavoring agents, preservatives, etc., but as process cheeses added with glycerin, Patent Document 2, Patent Document 3 has been reported.
Patent document 2 aims at cooking with a range etc., and in order to provide heat-resistant shape retention property, the heating temperature of raw material cheeses is made low at about 60 degree C at the maximum, like this invention A smooth texture cannot be obtained. Moreover, since powdered cheese is essential as a constituent element in the first place and the heating temperature is low, a cheese mixture is manufactured to the last, and it is shredded.
Moreover, patent document 3 is cheese for frozen desserts, and it is not assumed to eat directly like this invention, and there is no description about preservability.
That is, there is almost no example of adding glycerin to ordinary cheese at present, and it was an unknown number including its usage.
本発明の目的は、保存性に優れ、食感の良好なプロセスチーズ類及びその製造方法を提供することである。 An object of the present invention is to provide a processed cheese having excellent storage stability and a good texture, and a method for producing the same.
本発明者らは、鋭意研究の結果、プロセスチーズ類にグリセリンを含有させることで保存性の良好なプロセスチーズ類を得られることを見出し、この知見に基づき本発明を完成するに至った。 As a result of intensive studies, the present inventors have found that process cheeses having good storage stability can be obtained by adding glycerin to process cheeses, and the present invention has been completed based on this finding.
すなわち本発明は、以下の態様を含む。
（１）グリセリンを含有し、水分活性が０．５５〜０．９４であることを特徴とするプロセスチーズ類、あるいは
（２）前記グリセリンの含有量が、０．２％〜５０％であることを特徴とする（１）記載のセスチーズ類、あるいは
（３）固形率が５０％以上であり、かつ８５℃における粘度が３５０ｄｐａ・ｓ以下であることを特徴とする（１）又は（２）記載のプロセスチーズ類。
（４）原料チーズに対するジリン酸塩の配合量が０．５％以下であることを特徴とする（１）〜（３）のいずれかに記載のプロセスチーズ類。
（５）グリセリンを添加した後、７５℃以上の温度で加熱乳化することを特徴とするプロセスチーズ類の製造方法。
（６）前記グリセリンの添加量が、０．２％〜５０％であることを特徴とする（４）記載のプロセスチーズ類の製造方法。
（７）原料チーズに対し、ジリン酸塩の配合量が０．５％以下となるように溶融塩を添加することを特徴とする（５）又は（６）に記載のプロセスチーズ類の製造方法。
That is, the present invention includes the following aspects.
(1) Process cheeses containing glycerin and having a water activity of 0.55 to 0.94, or (2) The content of glycerin is 0.2% to 50%. (1) or (2), characterized in that the Seth cheese according to (1) or (3) the solid content is 50% or more and the viscosity at 85 ° C. is 350 dpa · s or less. Processed cheeses.
(4) The processed cheese according to any one of (1) to (3), wherein the amount of diphosphate added to the raw material cheese is 0.5% or less.
(5) A method for producing processed cheeses, characterized by heating and emulsifying at a temperature of 75 ° C. or higher after adding glycerin.
(6) The method for producing processed cheese according to (4), wherein the addition amount of the glycerin is 0.2% to 50%.
(7) The process cheese production method according to (5) or (6), wherein the molten salt is added to the raw material cheese so that the amount of diphosphate is 0.5% or less. .
本発明のプロセスチーズ類は、保存性が良好であり、従来乾燥チーズ等でしか実現できなかった常温流通が可能であり、また長期保存時においても、チーズの組織が劣化せず、滑らかな食感を有する。 Processed cheeses of the present invention have a good shelf life, can be distributed at room temperature that could only be achieved with conventional dry cheese, etc., and even during long-term storage, the cheese structure does not deteriorate and smooth food Have a feeling.
以下、本発明を詳細に説明する。
[プロセスチーズ類の原料]
本発明のプロセスチーズ類の原料となるナチュラルチーズについては特に限定はなく、チェダーチーズ、ゴーダチーズ、エダムチーズ、エメンタールチーズ、パルメザンチーズ、カマンベールチーズ、ブルーチーズ、クリームチーズ、クワルクチーズ、カッテージチーズなどが例示される。この他、バター、クリーム、脱脂粉乳、ホエー粉、バターミルク粉などの乳製品や、風味付けを目的として各種食品、香料、香辛料などを加えることについても特に制限はない。
Hereinafter, the present invention will be described in detail.
[Ingredients for processed cheese]
There is no particular limitation on the natural cheese that is the raw material of the processed cheeses of the present invention, and examples include cheddar cheese, gouda cheese, edam cheese, emmental cheese, parmesan cheese, camembert cheese, blue cheese, cream cheese, quark cheese, and cottage cheese. Is done. In addition, there are no particular restrictions on adding dairy products such as butter, cream, skim milk powder, whey powder, buttermilk powder, and various foods, flavors, spices and the like for flavoring purposes.
本発明に使用できる溶融塩としては、ポリリン酸塩の使用が好ましいが、クエン酸塩、モノリン酸塩等、プロセスチーズ類の製造で一般に用いられるリン酸塩であれば使用可能であるが、ジリン酸塩が増加すると、ざらつきを生じやすいため、原料チーズに対しジリン酸塩量を０.５％以下とする必要がある。なお、好ましくはこれら溶融塩の使用量としては原料チーズに対し１〜３％、好ましくは１．５〜２．５％加えることが望ましい。またその他、乳化剤や増粘多糖類などについても、食感を妨げない程度であれば問題なく使用することができる。 As the molten salt that can be used in the present invention, it is preferable to use a polyphosphate, but any phosphate generally used in the manufacture of process cheeses such as citrate and monophosphate can be used. When the acid salt increases, it is easy to cause roughness, so the amount of diphosphate needs to be 0.5% or less with respect to the raw material cheese. In addition, it is preferable to add 1 to 3%, preferably 1.5 to 2.5% of the amount of the molten salt to the raw material cheese. In addition, emulsifiers and thickening polysaccharides can be used without any problem as long as they do not impair the texture.
本願発明では、これら原料チーズ、溶融塩等の副原料に加え、グリセリンを０．２％〜５０％の範囲で配合するが、プロセスチーズ類の水分活性が０．５５〜０．９４の範囲となるようにする。０．２％未満では、水分活性が低下せず、保存性が悪化するため好ましくなく、また５０％を超えて配合した場合には、グリセリン特有の風味がチーズに付与され、官能上好ましくない。なお、水分活性が０．９４より大きい場合には、微生物が繁殖しやすく、保存性が悪化し、０．５５よりも低い場合は、官能上好ましくない。 In the present invention, in addition to these raw material cheese and auxiliary materials such as molten salt, glycerin is blended in the range of 0.2% to 50%, but the water activity of the processed cheeses is in the range of 0.55 to 0.94. To be. If it is less than 0.2%, the water activity does not decrease and storage stability is deteriorated, which is not preferable. If it exceeds 50%, a flavor peculiar to glycerin is imparted to cheese, which is not preferable in terms of functionality. In addition, when water activity is larger than 0.94, microorganisms are easy to propagate, storage stability deteriorates, and when lower than 0.55, it is unpreferable functionally.
[製造方法]
本発明のプロセスチーズ類の製造は、基本的には一般的なプロセスチーズ類の製法に従って行えばよいが、７５℃以上での加熱乳化を行うことが望ましい。
乳化に用いる乳化機については、ケトル型乳化釜、チーズクッカー、サーモシリンダー、高速せん断式乳化機など、通常プロセスチーズ類の製造に用いられるものであれば使用可能であり、それぞれの乳化機に応じて通常のプロセスチーズ類の製造と同様の操作で製造することができる。
[Production method]
The process cheeses of the present invention may be basically produced in accordance with a general process cheese production method, but it is desirable to carry out heat emulsification at 75 ° C. or higher.
The emulsifier used for emulsification can be used as long as it is usually used for the production of process cheeses, such as a kettle type emulsifier, a cheese cooker, a thermocylinder, and a high-speed shearing type emulsifier. And can be produced by the same operation as that for production of ordinary process cheeses.
[効果]
本発明のプロセスチーズ類は、保存性に優れているため、常温での流通が可能である。また、７５℃以上の条件で加熱乳化することによって、食感が滑らかであり、そのまま食すことが可能なプロセスチーズ類とすることができる。
[effect]
Since the processed cheeses of the present invention are excellent in storage stability, they can be distributed at room temperature. Moreover, by heating and emulsifying under conditions of 75 ° C. or higher, a processed cheese that has a smooth texture and can be eaten as it is can be obtained.
以下に、実施例および比較例を挙げて本発明をさらに詳しく説明するが、本発明はこれらの実施例等に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples and the like.
オーストラリア産チェダーチーズ８．４５ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）を２２０ｇ、グリセリン３３０ｇ及び水１ｋｇを添加した後、縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら１２００ｒｐｍで攪拌し８５℃まで加熱乳化を行った。乳化後に充填、包装し２０℃まで冷却してプロセスチーズ類（実施例品１）を得た。 After pulverizing 8.45 kg of Australian cheddar cheese with a meat chopper, adding 220 g of molten salt (JOHA C, manufactured by BK Gurini), 330 g of glycerin and 1 kg of water, a vertical shearing emulsifier (manufactured by Nichirac Machinery Co., Ltd.) The mixture was stirred at 1200 rpm while steam was blown into the jacket, and heated and emulsified to 85 ° C. After emulsification, it was filled and packaged and cooled to 20 ° C. to obtain processed cheese (Example product 1).
オーストラリア産チェダーチーズ８．２２ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）を２２０ｇ、グリセリン５６０ｇ及び水１ｋｇを添加した後、縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら１２００ｒｐｍで攪拌し８５℃まで加熱乳化を行った。乳化後に充填、包装し２０℃まで冷却してプロセスチーズ類（実施例品２）を得た。 After 8.22 kg of Australian cheddar cheese was pulverized with a meat chopper, 220 g of molten salt (JOHA C, manufactured by BK Gurini), 560 g of glycerin and 1 kg of water were added, and then a vertical shearing emulsifier (manufactured by Nichiraku Kikai Co., Ltd.) The mixture was stirred at 1200 rpm while steam was blown into the jacket, and heated and emulsified to 85 ° C. After emulsification, it was filled and packaged and cooled to 20 ° C. to obtain processed cheese (Example product 2).
[比較例１]
オーストラリア産チェダーチーズ８．７８ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）を２２０ｇ、及び水１ｋｇを添加した後、縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら１２００ｒｐｍで攪拌し８５℃まで加熱乳化を行った。乳化後に充填、包装し２０℃まで冷却してプロセスチーズ類（比較例品１）を得た。
[Comparative Example 1]
Crush 8.78kg of Australian cheddar cheese with meat chopper, add 220g of molten salt (JOHA C, manufactured by BK Gurini) and 1kg of water, and then add to vertical shearing emulsifier (manufactured by Nichirac Machinery Co., Ltd.) The mixture was stirred at 1200 rpm while steam was blown into the jacket, and heat emulsified to 85 ° C. After emulsification, it was filled and packaged and cooled to 20 ° C. to obtain processed cheese (Comparative Example Product 1).
[比較例２]
オーストラリア産チェダーチーズ８．２２ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）を２２０ｇ、ソルビトール５６０ｇ及び水１ｋｇを添加した後、縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら１２００ｒｐｍで攪拌し８５℃まで加熱乳化を行った。乳化後に充填、包装し２０℃まで冷却してプロセスチーズ類（比較例品２）を得た。
[Comparative Example 2]
After 8.22 kg of Australian cheddar cheese was crushed with a meat chopper, 220 g of molten salt (JOHA C, manufactured by BK Gurini) was added, 560 g of sorbitol and 1 kg of water were added, and then a vertical shearing emulsifier (manufactured by Nichirac Machinery Co., Ltd.). The mixture was stirred at 1200 rpm while steam was blown into the jacket, and heated and emulsified to 85 ° C. After emulsification, it was filled and packaged and cooled to 20 ° C. to obtain processed cheese (Comparative Example Product 2).
[試験例１]
実施例品１及び２、比較例品１及び２について、乳化直後の粘度、水分活性、及び固形率を測定した。
粘度の測定は、実施例品１、２、比較例品１、２のそれぞれについて、製造の際に、加熱乳化後のプロセスチーズ類が７５℃〜８５℃である時の粘度をビスコテスターＶＴ−０４Ｆ型粘度計（ローター１又は２を使用、リオン株式会社製）を用いて測定した。
水分活性はそれぞれ２０℃まで冷却した後、アクアラブ（デカゴン社製）にて測定した。
また、固形率として全量から水分率を差し引いた値を記載した。
結果を表１に示す。
[Test Example 1]
About Example goods 1 and 2 and comparative example goods 1 and 2, the viscosity immediately after emulsification, water activity, and solid content were measured.
The viscosity is measured for each of Examples 1 and 2 and Comparative Examples 1 and 2 by the viscosity at the time of production of the processed cheese after heating emulsification is 75 ° C to 85 ° C. The measurement was performed using a 04F viscometer (using rotor 1 or 2, manufactured by Rion Co., Ltd.).
The water activity was measured by Aqua Arab (manufactured by Decagon Corp.) after cooling to 20 ° C.
Moreover, the value which deducted the moisture content from the whole quantity was described as solid content.
The results are shown in Table 1.
通常品の乳化直後の粘度は、１４０ｄｐａ・ｓを示すが、グリセリン添加品では通常品よりも高い固形率にもかかわらず、１００ｄｐａ・ｓを下回り、乳化直後の８５℃での流動性が良好であることがわかる。また、グリセリンの濃度依存的に粘度が低下することから、この作用はグリセリンによるものであることが明らかである。一方、これまで使用されている代表の一つとしてソルビトール配合品を示した。ソルビトール配合品では粘度が上昇し、充填までに十分な流動性が得られず、充填の途中で固まってしまう傾向が認められた。また８５℃における粘度はグリセリン配合品と同様な固形率にもかかわらず高い粘度を示した。 The viscosity of a normal product immediately after emulsification is 140 dpa · s, but the glycerin-added product is less than 100 dpa · s in spite of a higher solid content than the normal product, and the fluidity at 85 ° C. immediately after emulsification is good. I know that there is. Further, since the viscosity decreases depending on the concentration of glycerin, it is clear that this action is due to glycerin. On the other hand, a sorbitol blend was shown as one of the representatives used so far. In the sorbitol blended product, the viscosity increased, and sufficient fluidity was not obtained until filling, and a tendency to solidify during filling was observed. The viscosity at 85 ° C. was high despite the solid content similar to that of the glycerin blended product.
ゴーダチーズ（国産）４６．２ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）１．１ｋｇ、グリセリン２．７ｋｇを加えたものを、縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、７００ｒｐｍで攪拌し８５℃まで加熱乳化を行った。乳化後、ポリプロピレン包装材で１５ｇを包装、充填し、２０℃まで冷却し本発明のプロセスチーズ類（実施例品３）を得た。得られたプロセスチーズ類の水分活性は０．９２であった。 Gouda cheese (domestic) 46.2kg was pulverized with a meat chopper, and molten salt (JOHAC, manufactured by BK Gurini) 1.1kg and glycerin 2.7kg were added to a vertical shearing emulsifier (Nichiraku Kikai Co., Ltd.) The mixture was stirred at 700 rpm and heated and emulsified to 85 ° C. while steam was blown into the jacket. After emulsification, 15 g was packed and filled with a polypropylene packaging material and cooled to 20 ° C. to obtain the processed cheese (Example product 3) of the present invention. The water activity of the obtained processed cheeses was 0.92.
[比較例３]
ゴーダチーズ（国産）４８．９ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）１．１ｋｇを加えたものを、縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、７００ｒｐｍで攪拌し８５℃まで加熱乳化を行った。乳化後、ポリプロピレン包装材で１５ｇを包装、充填し、２０℃まで冷却し本発明のプロセスチーズ類（比較例品３）を得た。得られたプロセスチーズ類の水分活性は０．９８であった。
[Comparative Example 3]
48.9 kg of Gouda cheese (made in Japan) was pulverized with a meat chopper, and 1.1 kg of molten salt (JOHAC, manufactured by BK Gurini) was added to a vertical shearing emulsifier (manufactured by Nichirac Machinery Co., Ltd.). The mixture was stirred at 700 rpm while steam was blown into the jacket, and heat emulsified to 85 ° C. After emulsification, 15 g was packed and filled with a polypropylene packaging material, and cooled to 20 ° C. to obtain the processed cheese of the present invention (Comparative Example Product 3). The water activity of the obtained processed cheeses was 0.98.
[比較例４]
ゴーダチーズ（国産）４６．２ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）１．１ｋｇ、ソルビトール２．７ｋｇを加えたものを、縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、７００ｒｐｍで攪拌し８５℃まで加熱乳化を行った。乳化後、ポリプロピレン包装材で１５ｇを包装、充填し、２０℃まで冷却し本発明のプロセスチーズ類（比較例品４）を得た。得られたプロセスチーズ類の水分活性は０．９４であった。
[Comparative Example 4]
Gouda cheese (domestic) 46.2kg was pulverized with a meat chopper, and melted salt (JOHAC, manufactured by BK Gurini) 1.1kg and sorbitol 2.7kg were added to a vertical shearing emulsifier (Nichiraku Kikai Co., Ltd.) The mixture was stirred at 700 rpm and heated and emulsified to 85 ° C. while steam was blown into the jacket. After emulsification, 15 g was packed and filled with a polypropylene packaging material and cooled to 20 ° C. to obtain the processed cheese (Comparative Example Product 4) of the present invention. The water activity of the obtained processed cheeses was 0.94.
[試験例２]
実施例品３、比較例品３、比較例品４のそれぞれについて、２５℃で６ヶ月間保存し、経過を観察するとともに、官能評価にて風味・組織の評価を行った。風味、組織は10点評価法で実施し、異風味、組織の悪化により点数を減じた。
また、硬さについては、各々２０℃に調整した後、φ１５ｍｍ×２０ｍｍ×８ｍｍに切り出し、レオメーター（不動工業製）によりφ０．３ｍｍピアノ線で長さ方向に垂直に６ｃｍ／分の速度で切断したときの最大応力を測定した。結果を表２に示す。
[Test Example 2]
Each of Example Product 3, Comparative Example Product 3 and Comparative Example Product 4 was stored at 25 ° C. for 6 months, followed by observing the progress and evaluating the flavor and structure by sensory evaluation. The flavor and texture were evaluated by a 10-point evaluation method, and the score was reduced due to the abnormal flavor and deterioration of the texture.
The hardness was adjusted to 20 ° C., then cut into φ15 mm × 20 mm × 8 mm, and cut with a rheometer (manufactured by Fudo Kogyo Co., Ltd.) at a speed of 6 cm / min perpendicular to the length direction with a φ0.3 mm piano wire. The maximum stress was measured. The results are shown in Table 2.
グリセリンチーズでは初期からチーズの硬さは変化がなく一定であった。またオイルオフやぱさつき感も少なく良好な組織を示した。風味は対照品と同様な変化を示しやや風味の劣化が認められたが、６ヶ月でも問題なかった。対照品では保存経過にともない徐々に硬くなり、６ヶ月後にはオイルオフやぱさつきも激しく商品としては成り立たないレベルになった。対照ソルビトールについても、風味には甘さが目立ちチーズらしさに乏しかった。硬さは、試験群のなかで最も硬く、保存経過にともないさらに硬さが増加し、オイルオフやぱさつきが発生し、６ヶ月後には商品としては許容範囲外となった。 In glycerin cheese, the hardness of the cheese was constant from the beginning. In addition, it showed a good structure with little oil-off and crispness. The flavor showed the same change as the control product, and a slight deterioration in flavor was observed, but there was no problem even after 6 months. The control product gradually became harder as it was stored, and after 6 months, the oil-off and rustiness were severe and the level was not met as a product. As for the control sorbitol, the sweetness was conspicuous and the cheese quality was poor. The hardness was the hardest in the test group, and the hardness further increased with storage, oil-off and crusting occurred, and after 6 months the product was out of the acceptable range.
ゴーダチーズ（オーストラリア）４．２ｋｇ、チェダーチーズ（ニュージーランド）５．１ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）２００g、無塩バター１００g、グリセリン（ミヨシ油脂）６００g、スモーク抽出物 ５０gを縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、１２００ｒｐｍで攪拌し７８℃まで加熱乳化を行った。乳化後、ポリプロピレン包装材で１５g包装、充填し、２０℃まで冷却し試作品とした。試作品の硬さは９．０×１０3Ｐａであり、水分活性は２０℃において０．９１であった。風味はスモーク風味のあるプロセスチーズ風味で良好であった。 Gouda cheese (Australia) 4.2kg, Cheddar cheese (New Zealand) 5.1kg was crushed with meat chopper, molten salt (JOHA C, manufactured by BK Gurini) 200g, unsalted butter 100g, glycerin (Miyoshi oil and fat) 600g, smoked 50 g of the extract was put into a vertical shearing type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.) and stirred at 1200 rpm while blowing steam into the jacket to carry out heat emulsification to 78 ° C. After emulsification, it was packed and filled with 15 g of polypropylene packaging material, cooled to 20 ° C. and used as a prototype. The hardness of the prototype was 9.0 × 10 3 Pa and the water activity was 0.91 at 20 ° C. The flavor was good with a processed cheese flavor with a smoke flavor.
低塩チェダーチーズ（オーストラリア）３０ｋｇおよびゴーダチーズ(国産) ５ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製） ０．３ｋｇ、ポリリン酸カリウム（キリン協和フーズ）０．３ｋｇ、グリセリン（ミヨシ油脂） ２．５ｋｇを縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、１０００ｒｐｍで攪拌し９０℃まで加熱乳化を行った。乳化後、ポリエチレン包装材で２０ｋｇブロックとして充填包装し、１０℃まで冷却し試作品とした。試作品の硬さは１１０（ｇ）であり、水分活性は２０℃において０．９１であった。試作品の食塩濃度は通常のチーズ（約２％）に比較して低い１．２％であり、低塩分チーズが作成できた。本チーズは、風味が良好でありプロセスチーズと同等の組織を有していた。 30 kg of low salt cheddar cheese (Australia) and 5 kg of Gouda cheese (domestic) are pulverized with a meat chopper, 0.3 kg of molten salt (JOHA C, manufactured by BK Gurini), 0.3 kg of potassium polyphosphate (Kirin Kyowa Foods), glycerin (Miyoshi oil and fat) 2.5 kg was put into a vertical shearing type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.) and stirred at 1000 rpm while steam was blown into the jacket to carry out heat emulsification to 90 ° C. After emulsification, it was filled and packaged as a 20 kg block with polyethylene packaging material, cooled to 10 ° C., and used as a prototype. The hardness of the prototype was 110 (g) and the water activity was 0.91 at 20 ° C. The salt concentration of the prototype was 1.2%, which was lower than that of normal cheese (about 2%), and a low-salt cheese could be prepared. This cheese had a good flavor and a structure equivalent to that of processed cheese.
クリームチーズ（雪印乳業）６０ｋｇ、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）２．３ｋｇ、無塩バター１ｋｇ、砂糖１２ｋｇ、グリセリン（ミヨシ油脂）１７ｋｇ、ゼラチン６ｋｇ、ヨーグルトフレーバー(高砂香料)１ｋｇ、無水クエン酸 ２５０ｇを縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、１２００ｒｐｍで攪拌し９３℃まで加熱乳化を行った。乳化直後の粘度は９０ｄｐａ・ｓであり、充填に十分な流動性を示した。充填は、ポリプロピレン包装材で１５ｇ充填包装し、２０℃まで冷却し試作品とした。試作品の硬さは３．８×１０3Ｐａであり、水分活性は２０℃において０．９２であった。風味はヨーグルト風味で良好であった。 Cream cheese (Snow Brand Milk Products) 60 kg, molten salt (JOHAC, manufactured by BK Gurini) 2.3 kg, unsalted butter 1 kg, sugar 12 kg, glycerin (Miyoshi oil and fat) 17 kg, gelatin 6 kg, yogurt flavor (high sand flavor) 1 kg, anhydrous 250 g of citric acid was put into a vertical shearing type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.) and stirred at 1200 rpm while blowing steam into the jacket to carry out heat emulsification to 93 ° C. The viscosity immediately after emulsification was 90 dpa · s, and the fluidity was sufficient for filling. For filling, 15 g of polypropylene packing material was packed and cooled to 20 ° C. to make a prototype. The hardness of the prototype was 3.8 × 10 3 Pa, and the water activity was 0.92 at 20 ° C. The flavor was good with yogurt flavor.
ゴーダチーズ（雪印乳業）４７０ｋｇをミートチョッパーで粉砕し、溶融塩（ＪＯＨＡ Ｃ、ＢＫギューリニ社製）１２ｋｇ、グリセリン（ミヨシ油脂） １６ｋｇ、食塩５ｋｇを縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら、１２００ｒｐｍで攪拌し８５℃まで加熱乳化を行った。乳化後、ポリエチレン包装材で２０ｋｇブロックとして充填包装し、１０℃まで冷却し試作品とした。試作品の硬さは１．５×１０4Ｐａであり、水分活性は２０℃において０．９３であった。風味は通常のプロセスチーズとほとんど変わらず、柔らかい組織を示した。 470 kg of Gouda cheese (Snow Brand Milk Products) is pulverized with a meat chopper, 12 kg of molten salt (JOHA C, manufactured by BK Gurini), 16 kg of glycerin (Miyoshi oil and fat), and 5 kg of salt in a vertical shearing emulsifier (manufactured by Nichirac Machinery Co., Ltd.) The mixture was stirred and stirred at 1200 rpm while steam was blown into the jacket, followed by heat emulsification up to 85 ° C. After emulsification, it was filled and packaged as a 20 kg block with polyethylene packaging material, cooled to 10 ° C., and used as a prototype. The hardness of the prototype was 1.5 × 10 4 Pa and the water activity was 0.93 at 20 ° C. The flavor was almost the same as that of ordinary processed cheese, indicating a soft tissue.
Claims (7)
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| JP2835010B2 (en) * | 1995-03-20 | 1998-12-14 | 雪印乳業株式会社 | Frozen dessert using cheese and method for producing the same |
| US7279192B2 (en) * | 2003-04-22 | 2007-10-09 | Kraft Foods Holdings, Inc. | Shelf-stable shredded cheese |
-
2010
- 2010-07-30 JP JP2010172006A patent/JP2012029631A/en active Pending
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2011
- 2011-07-29 WO PCT/JP2011/067484 patent/WO2012015036A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH099864A (en) * | 1995-06-29 | 1997-01-14 | Snow Brand Milk Prod Co Ltd | Composition containing calcium derived from milk and its production |
| JPH09205987A (en) * | 1996-02-08 | 1997-08-12 | Snow Brand Milk Prod Co Ltd | Manufacture of processed cheese |
| WO1999026482A1 (en) * | 1997-11-25 | 1999-06-03 | Gamay Foods, Inc. | Low-water activity, temperature stable cheese and method of preparation |
| JP2003018957A (en) * | 2001-07-05 | 2003-01-21 | Snow Brand Milk Prod Co Ltd | Processed cheese and method for producing the same |
Non-Patent Citations (1)
| Title |
|---|
| JPN6014039843; Ｃａｎ． Ｉｎｓｔ． Ｓｃｉ． Ｔｅｃｈｎｏｌ． Ｊ．， １９９１， Ｖｏｌ．２４， Ｎｏ．５， ｐ．２３３-２３８ * |
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|---|---|
| WO2012015036A1 (en) | 2012-02-02 |
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