JP2014187974A - Manufacturing method of cheese powder, cheese powder, and food product containing cheese powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of cheese powder having a rich flavor of cheese and a singe flavor generated when cheese is burned or singed.SOLUTION: Paste or slurry of a cheese composition is prepared by mixing cheese and one or more kinds of saccharides selected from monosaccharides and oligosaccharides and homogenizing the mixture. The obtained cheese composition is dried by a drum drying method and ground to manufacture cheese powder. Preferably, 1-10 pts.mass of the saccharides is added to 100 pts.mass of a solid part of the cheese. Preferably, the saccharides contain monosaccharides.

Description

  The present invention relates to a method for producing cheese powder having a scorching flavor, cheese powder, and food containing cheese powder.

  In general, cheese powder is crushed super hard cheese such as Romano cheese and Parmesan cheese, dehydrated with a fluidized bed dryer, etc., pulverized and manufactured, cheddar cheese, Gouda cheese, etc. There is a method of producing a processed cheese by melting it and dehydrating it with a belt dryer or a spray dryer, and pulverizing it.

  On the other hand, in recent years, cheese products with a burnt flavor, mainly snack snacks, have become popular in the market.

  As a method for producing a cheese powder imparted with a scorching flavor, there is a method in which a fragrance having a burnt odor is added to the raw material cheese and spray dried. For example, Patent Document 1 discloses that a caramel is added to a system to which liquefied cheese is added, heat-treated at 100 to 130 ° C., and then spray-dried to produce a food seasoning.

  However, the cheese powder obtained by adding a fragrance having a burnt odor does not have a good burnt flavor that appears when the cheese is baked or burnt.

  Patent Document 2 discloses that powdered cheese having a roasted flavor is produced by heat-treating spray-dried powdered cheese at 140 ° C to 200 ° C for several minutes to 30 minutes.

  However, with the method of Patent Document 2, it is difficult to control an appropriate burnt flavor, the cheese may be burnt, the cheese flavor may be reduced, or the bitterness may be exhibited, and a cheese powder having a good burnt flavor is produced. It was difficult to do. Moreover, since the heat treatment for spray drying and the heat treatment for imparting a roasted feeling are performed, the number of steps and energy cost are increased, which is not economical.

Japanese Patent Publication No.54-27423 JP 2006-180725 A

  Accordingly, an object of the present invention is to provide a cheese powder production method, cheese powder and food product that can produce a cheese powder having a rich flavor of cheese and having a burnt flavor that occurs when the cheese is baked or burnt with high productivity. It is to provide.

  As a result of intensive efforts to solve the above-mentioned problems, the present inventor mixed cheese and at least one saccharide selected from monosaccharides and oligosaccharides, and obtained a homogenous paste or slurry. The cheese-like cheese composition, which is dried by a drum drying method and pulverized, provides a cheese powder having a rich flavor of cheese and a scorching flavor produced when the cheese is baked or scorched. The present invention has been completed.

  That is, in the method for producing cheese powder of the present invention, cheese and one or more saccharides selected from monosaccharides and oligosaccharides are mixed in an amount of 1 to 10 parts by mass with respect to 100 parts by mass of the solid content of the cheese. It is characterized by preparing a paste-like or slurry-like cheese composition, and drying and crushing the obtained cheese composition by a drum drying method.

  In the method for producing cheese powder of the present invention, it is preferable to use fructose or a sugar composition containing fructose as the saccharide.

  In the manufacturing method of the cheese powder of this invention, it is preferable to adjust the water content of the said cheese composition to 30-70 mass%.

  In the cheese powder production method of the present invention, the drying by the drum drying method is preferably performed at a drum surface temperature of 140 to 180 ° C.

  In the cheese powder manufacturing method of the present invention, the cheese is preferably natural cheese and / or processed cheese.

  Moreover, the cheese powder of this invention is obtained by the said method.

  Moreover, the foodstuff of this invention contains the said cheese powder.

  According to the present invention, cheese and one or more saccharides selected from monosaccharides and oligosaccharides are mixed with 1 to 10 parts by mass with respect to 100 parts by mass of the solid content of the cheese, homogenized, and pasty or A slurry-like cheese composition is prepared, and the obtained cheese composition is dried by a drum drying method and pulverized, so that the flavor of the cheese is rich and the burnt flavor that occurs when the cheese is baked or burnt Can be obtained.

  By using the cheese powder thus obtained as a food topping material or as a kneading material, it is possible to obtain a food with good flavor to which a scorching flavor that is produced when the cheese is baked or scorched is given. .

  In the method for producing cheese powder of the present invention, cheese and one or more saccharides selected from monosaccharides and oligosaccharides are first mixed and homogenized to prepare a paste-like or slurry-like cheese composition.

  In this invention, there is no limitation in particular in cheese, Natural cheese and process cheese can be used. Examples of natural cheese include Gouda cheese, cheddar cheese, Emmental cheese, Glière cheese, cream cheese, Gorgonzola cheese, Camembert cheese, Neuchatel cheese, and cottage cheese. As process cheese, what is obtained by mixing these natural cheese 1 type (s) or 2 or more types, and heat-processing is mentioned.

  In the present invention, the cheese is preferably used after being crushed or crushed. By pulverizing or crushing the cheese, it is possible to further simplify the labor at the time of preparing the cheese composition.

  In the present invention, as the saccharide, at least one selected from monosaccharides and oligosaccharides is used. In addition, in this invention, oligosaccharide means the oligosaccharide which 2-10 monosaccharide couple | bonded.

  Examples of monosaccharides include glucose (glucose), fructose (fructose), galactose, and mannose. Examples of oligosaccharides include disaccharides such as lactose (sucrose), sucrose (maltose), trisaccharides such as maltotriose, fructooligosaccharides, xylo-oligosaccharides, galactooligosaccharides, xylo-oligosaccharides, and cyclic oligosaccharides. Examples include oligosaccharides.

  In the present invention, the saccharide is preferably fructose or a sugar composition containing fructose. Since fructose easily reacts by heating, by using fructose or a sugar composition containing fructose, the cheese has a richer burnt flavor (hereinafter referred to as “burnt flavor”) that occurs when cheese is baked or burnt. Easy to obtain powder. Moreover, you may use saccharides heat-processed at 100-200 degreeC. By subjecting the saccharide to heat treatment, the saccharide is more easily reacted by heating, and a cheese powder with a richer burnt flavor is easily obtained.

  In the sugar composition containing fructose, the content of fructose in the sugar composition is preferably 1 to 99% by mass, and more preferably 50 to 99% by mass. Moreover, as saccharides other than fructose contained in a saccharide | sugar composition, if the effect of this invention is not disturbed, it will not specifically limit, The above-mentioned oligosaccharide may be included.

  In this invention, 1-10 mass parts is added with respect to 100 mass parts of solid content of cheese, and it is preferable that saccharides add 3-7 mass parts. If it is less than 1 part by mass, the cheese powder may not be sufficiently imparted with a scorching flavor. If it exceeds 10 parts by mass, the cheese composition may scorch on the drum surface when the cheese composition is dried on the drum, and the flavor of the cheese may be reduced or the bitterness may be exhibited.

  In the present invention, the cheese and the saccharide are mixed, and if necessary, water, excipients, auxiliary materials, and the like are further added, and homogenized using a homogenizer by a conventionally known method. Alternatively, a slurry cheese composition is prepared. Examples of the homogenizer include a high-pressure homogenizer, a stirring type homogenizer, an ultrasonic type homogenizer, and a bead type homogenizer. If a specific example of the preparation method of a cheese composition is demonstrated, cheese and water will be mixed, and it will heat at 50-90 degreeC, a cheese will be melted, and a liquid cheese solution will be prepared. To this, saccharides and, if necessary, excipients and auxiliary materials are added, and the mixture is stirred and mixed at 50 to 90 ° C. for 20 to 40 minutes using a stirring homogenizer. The method of preparing a thing is mentioned.

  Examples of excipients include starch, modified starch, dextrin, and lactose. Drying efficiency improves by adding an excipient | filler. Furthermore, the effect of adjusting the burnt flavor is obtained. The addition amount of the excipient is preferably 100 to 400 parts by mass, and more preferably 100 to 350 parts by mass with respect to 100 parts by mass of the solid content of the cheese. When the amount is less than 100 parts by mass, the drying efficiency tends to decrease or the scorching flavor tends to be too strong. When it exceeds 400 parts by mass, the cheese flavor and the scorching flavor tend to be weakened.

  Examples of auxiliary materials include bread crumbs, vitamin B12, amino acids, plant protein hydrolysates (HVP), animal protein hydrolysates (HAP), and the like.

  Cheese powder with a crunchy texture can be produced by adding bread crumbs among the above-mentioned auxiliary ingredients. 1-10 mass parts is preferable with respect to 100 mass parts of solid content of cheese, and, as for the addition amount of bread crumbs, 2-4 mass parts is more preferable. An effect is hardly acquired as it is less than 1 mass part. If it exceeds 10 parts by mass, it tends to have a crunchy texture.

  By adding at least one selected from vitamin B12, amino acids, plant protein hydrolyzate (HVP) and animal protein hydrolyzate (HAP) among the above-mentioned auxiliary materials, the heating reaction of saccharides can be promoted, and the burning flavor is increased. Better cheese powder. These addition amounts are appropriately adjusted according to the intended scorching flavor.

  In this invention, 30-70 mass% is preferable, as for the water content of a cheese composition, 35-55 mass% is preferable, and 40-50 mass% is especially preferable. When the water content is less than 30% by mass or exceeds 70% by mass, it becomes difficult to dry the cheese composition by a drum drying method, and the productivity is lowered. If the water content of the cheese composition is within the above range, a cheese powder having a good burnt flavor can be produced with good productivity. In addition, in adjusting the water content of the cheese composition, it is not always necessary to add water. Depending on the amount of water held by raw materials such as cheese and auxiliary materials, the water content of the cheese composition may be adjusted to the above range without adding water.

  Next, the cheese composition thus prepared is introduced into a drum drying apparatus, dried by a drum drying method, and pulverized to produce cheese powder.

  The drum drying method is a method in which a liquefied material to be dried is thinly attached to a surface of a rotating heated drum and dried.

  Drum drying devices are classified into normal pressure type and vacuum type depending on the operating pressure. Moreover, it is classified into a double drum type, a twin drum type, and a single drum type according to the number of drums. In the present invention, any of these can be preferably used.

  In the present invention, the drum drying method is performed at a drum surface temperature of preferably 140 to 180 ° C, more preferably 150 to 170 ° C. When the surface temperature of the drum is less than 140 ° C., the burnt flavor of the cheese powder may be insufficient. If it exceeds 180 ° C, it may exhibit a bitter taste. Further, the drying time is preferably 10 to 50 seconds, and more preferably 20 to 40 seconds. If it is less than 10 seconds, the burnt flavor may be insufficient. If it exceeds 50 seconds, the cheese composition may scorch the drum surface, and bitterness may occur.

  In the drying by the drum drying method, a dry powder adhered to the drum surface is scraped off with a scraper or the like, so that a dry powder can be obtained. Therefore, drying and pulverization can be performed almost simultaneously. For this reason, you may use the dry powder scraped off from the drum surface as cheese powder as it is. Further, the pulverization may be performed using a conventionally known pulverizer such as a pin mill, a ball mill, a stone mill, a vertical mill, a rod mill, a hammer mill, a Raymond mill, a roll crusher, and an airflow pulverizer. Further, the particle size may be classified by sieving.

  The cheese powder of the present invention thus obtained has a rich flavor of cheese and has a scorching flavor produced when the cheese is baked or scorched. The reason for this is presumed that the amino acid in the cheese and the saccharide are heated and reacted to cause a roasted feeling in the cheese.

  In the present invention, the particle size of the cheese powder varies depending on the application. For example, when used for applications such as topping and sprinkling, it is preferable that the 10 mesh (opening 1.74 mm) on, 20 mesh (opening 861 μm) pass.

  The cheese powder of the present invention can be used as a topping material for foods such as salad, pasta, bread, pizza, gratin, and confectionery. For example, when the cheese powder obtained in the present invention is used as a topping material for a salad, it can be used in the same manner as a topping material for a normal salad.

  Moreover, it can also be used as a raw material for kneading into doughs such as pasta, bread, pizza, and confectionery. For example, a pizza dough having a burnt flavor can be produced by kneading into a pizza dough.

  The present invention will be described more specifically with reference to the following examples. These examples do not limit the scope of the present invention.

-Sugars used in Examples 1 to 3 A sugar-heated product obtained by heating fructose at 100 to 200 ° C was used.

(Example 1)
1200 kg of Gouda cheese (Netherlands natural cheese, water content 41% by weight) 1200 kg cut into a dice with sides of 20-50 mm with a frozen cutter and 700 L of water are put in a tank, and the water temperature is 60 ° C. until the cheese is dispersed. The mixture was gently stirred for 30 minutes while raising the temperature. Next, after lowering the water temperature in the tank to 50 ° C., 40 kg of sugar (5.6 parts by mass with respect to 100 parts by mass of cheese solids) is added, and gently stirred for 30 minutes to form a slurry cheese composition A product (water content 61 mass%) was prepared.
The obtained cheese composition was introduced into a drum drier, the surface temperature of the drum was adjusted to 140 to 160 ° C., and heat-dried by a drum drying method for 20 to 40 seconds. And the dried material stuck on the drum surface was scraped off with a scraper, and the obtained dry powder was stirred and pulverized to obtain cheese powder.

(Example 2)
A cheese powder was obtained by performing the same operation as in Example 1 except that the amount of saccharide added was 5 kg (0.7 parts by mass with respect to 100 parts by mass of the solid content of the cheese).

(Example 3)
A cheese powder was obtained by performing the same operation as in Example 1 except that the amount of saccharide added was 150 kg (21 parts by mass with respect to 100 parts by mass of the solid content of the cheese).

(Example 4)
A cheese powder was obtained by performing the same operation as in Example 1 except that no sugar was added.

(Example 5)
Instead of heat-drying the cheese composition by the drum drying method, the same operation as in Example 1 was performed except that the cheese composition was spray-dried by a spray dryer method to obtain cheese powder.

(Example 6)
Cheese powder was subjected to the same operation as in Example 1 except that the cheese composition was spray-dried by a spray dryer method instead of being heat-dried by a drum drying method, and further baked in a flat kettle at 120 ° C. for 20 minutes. Got.

  The cheese powders of Examples 1 to 6 were directly eaten and evaluated for the overall evaluation of the burnt feeling, cheese feeling, and flavor. Moreover, the drying property of the cheese composition of Examples 1 to 3 was visually evaluated.

  The average score of the panelists of the six panelists as having a good feeling of burning and cheese (3 points), slightly felt (2 points), hardly felt (1 point), not felt at all (0 points) In addition, 3 points were rated as ◎, 2.5 points or more and less than 3 points as ◯, 2 points or more and less than 2.5 points as Δ, and less than 2 points as X. In addition, the overall evaluation of the flavor is the sum of the scoring and cheese evaluation average points, ◎ 4 or more, ◯ 3 or more and less than 4 points, △ 2 or more and less than 3 points △, Less than 2 points were set as x. However, if the scorching feeling or the cheese feeling is x, the overall evaluation is also x. In addition, the dryness of the cheese composition was evaluated as “◯” when the cheese composition did not burn on the drum surface, and “x” when the cheese composition was burnt. The results are summarized in Table 1.

  From the results in Table 1, the cheese composition obtained by mixing and homogenizing 1-10 parts by mass of saccharide with 100 parts by mass of cheese and cheese solids was dried by a drum drying method and pulverized. The cheese powder of Example 1 produced by the method could feel a cheese feeling and a scorching feeling well.

  On the other hand, in Example 2 in which the saccharide content was less than 1 part by mass, the burning feeling was insufficient.

  Moreover, in Example 3 in which the saccharide content exceeds 10 parts by mass, the drying property of the cheese composition was poor, and scorching on the drum surface was observed. Moreover, the obtained cheese powder exhibited a bitter taste.

  In addition, the cheese powder of Example 4 to which no saccharide was added had insufficient scorching feeling.

  In addition, in Example 5, which was spray-dried by a spray dryer method instead of the drum drying method, no burning feeling was felt.

  Further, in Example 6 in which the product spray-dried by the spray dryer method was further baked in the flat kettle, although the burning feeling was sufficiently felt, the cheese flavor was hardly felt.

Claims (7)

  1 to 10 parts by mass of cheese and one or more saccharides selected from monosaccharides and oligosaccharides are mixed with 100 parts by mass of the solid content of the cheese, homogenized, and paste-like or slurry-like cheese composition And the cheese composition obtained is dried by a drum drying method and pulverized.   The method for producing cheese powder according to claim 1, wherein fructose or a sugar composition containing fructose is used as the saccharide.   The manufacturing method of the cheese powder of Claim 1 or 2 which adjusts the moisture content of the said cheese composition to 30-70 mass%.   Drying by a drum drying method is the manufacturing method of the cheese powder of any one of Claims 1-3 performed by making the surface temperature of a drum 140-180 degreeC.   The said cheese is natural cheese and / or process cheese, The manufacturing method of the cheese powder of any one of Claims 1-4.   Cheese powder obtained by the method according to any one of claims 1 to 5.   The foodstuff containing the cheese powder of Claim 6.