JP2015165813A - Processed cheese product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed cheese product which is less sticky, friable in the oral cavity, and easily meltable in the mouth, having a light texture.SOLUTION: A refrigerated processed cheese product is less sticky, friable in the oral cavity, and easily meltable in the mouth, having a light and new texture. A specimen 1 of the processed cheese product having a length of 45 mm, a width of 15 mm, and a thickness of 8 mm is placed on two free supports 2 and 3 disposed at points 7.5 mm away from both ends in the lengthwise direction, respectively, without fixing. The upper face is supported by a central support 4 disposed at the central point between the two free supports. When the supported specimen is lifted at a lifting speed of 2 cm/min, the maximum deflection until the specimen is broken is 7.5 mm or less.

Description

    The present invention relates to a processed cheese having a light and novel texture, which is different from conventional processed cheeses, has a low stickiness, is easily crushed in the oral cavity, and is well melted in the mouth.

  Process cheese is manufactured by adding molten salt to raw material cheese (natural cheese), and then heat-melting and emulsifying. The insoluble calcium paracaseinate in the raw cheese is converted into soluble sodium paracaseinate by the action of the molten salt, and further gelled by cooling to form a tissue unique to processed cheese. For this reason, most of the conventional processed cheeses are rich in viscoelasticity derived from sodium paracaseinate, poorly melted in the mouth, and have a heavy texture.

  Moreover, conventionally, as raw material cheese used for the manufacture of processed cheese, low ripeness cheese is often used because of excellent cooking and low cost. However, the processed cheese using low ripeness cheese as a raw material cheese has no habit, has a flat flavor, and is unsatisfactory in terms of richness. On the other hand, processed cheese using ripened cheese as raw material cheese is satisfying because it has a rich flavor, but it is expensive and difficult to emulsify, becomes a soft tissue and has poor shape retention It wasn't.

  Various attempts have been made to improve the texture of processed cheese. For example, as a specific food emulsifier (food surfactant), a method of using a polyglycerin ester having an HLB of 8 or less and an iodine value of 45 or more to give a smooth mouth melt (Patent Document 1), whey protein content in processed cheese (Patent Document 2) Using transglutaminase, which is a protein cross-linking enzyme, to impart a texture that is rich in salmon-like elasticity (Patent Document 3) A method that gives starch-like texture by adding starch and adjusting the fat / protein ratio (Patent Document 4). By using native gellan gum as an auxiliary ingredient, an aerated structure is created, resulting in a light texture. (Patent Document 5) and the like have been proposed.

  However, the processed cheeses manufactured by the method of Patent Document 1 cannot improve the heavy texture rich in viscoelasticity unique to processed cheese even if the meltability in the mouth is improved, and depending on the type of emulsifier used, the bitterness derived from the emulsifier This will impair the original flavor of cheese. Moreover, in the method of patent document 2, even if the melting of the mouth is improved, the heavy texture rich in viscoelasticity unique to processed cheese is not improved, and in the method of patent document 3, the texture is rich in salmon-like elasticity. Therefore, in terms of melting in the mouth, the method of Patent Document 4 results in a heavy texture rich in starch-derived viscoelasticity. Moreover, although the method of patent document 5 can provide the unique light food texture containing air, it is necessary to add extra food additives other than molten salt.

JP 2004-290100 A JP-A-8-256686 Japanese Patent No. 2594340 Japanese Patent No. 3243453 Japanese Patent Laid-Open No. 2003-047403

  The present invention is based on such a technical background, and an object of the present invention is to provide a process cheese production method that is rich in viscoelasticity of conventional process cheese and has improved mouthfeel and poor mouthfeel. It provides a processed cheese having a light texture that is easy to crush and melts in the mouth.

In general, processed cheese has a heavy texture due to its poor viscoelasticity, poor meltability, derived from sodium paracaseinate, which is the basic skeleton of the gel structure. This texture tends to be strong when low-ripe raw material cheese (natural cheese) is used as a raw material. This is because the fact that the decomposition of calcium paracaseinate in raw cheese (natural cheese) has not progressed is reflected in the structure of sodium paracaseinate, which is the basic skeleton of the gel structure of processed cheese. .
As a result of intensive studies, the inventors focused on the maturity of the raw material cheese to be used, and adjusted the water-soluble N / total N weight ratio (%) in the total amount of raw cheese to 23.0% by weight or more. And what is conventional process cheese by using hard natural cheese manufactured by a manufacturing method that does not squeeze curd in whey as a raw material cheese, containing at least 60% by weight of the total amount of raw cheese We found that a different texture can be obtained.
The present inventors further studied for the purpose of improving a too soft structure produced when high-ripeness natural cheese is used as raw material cheese, and as a result, emulsified by adding remade cheese and heating and melting. When the cheese melt is kept at a high temperature after the cheese melt is obtained, it is generally a hard and dense structure and a heavy texture in the conventional technique. Surprisingly, it has been found that the stability of the cheese structure is improved and the shape retention is improved while maintaining the desired light texture.
The present inventors have further found that the ease of crushing of processed cheese produced by the method of the present invention in the oral cavity can be objectively specified by a fold test using a rheometer, and completed the present invention. .

That is, the present invention provides the following [1] to [5].
[1] Refrigerated processed cheeses that are light and have a new texture, are less sticky, are easily crushed in the oral cavity, and melt well in the mouth, 45 mm (length) x 15 mm (width) x 8 mm (thickness) The processed cheese test specimens) are mounted without being fixed on two free support portions provided at a distance of 7.5 mm from each of both ends in the length direction, and the 2 In the state where the upper surface is supported by the central support portion provided at the central point between the two free support portions, the maximum deflection until the test body is broken when the test body is raised at an ascent rate of 2 cm / min. Refrigerated process cheese characterized by being 7.5 mm or less.
[2] Refrigerated processed cheeses having a light and novel texture, having a fat to protein weight ratio (fat / protein) of 1.30 or more, low stickiness, easy crushing in the oral cavity, and good melting in the mouth Because
(A) In the total amount of raw cheese, the weight ratio of water-soluble nitrogen and total nitrogen (water-soluble N / total N) that is a maturity index is 23.0% or more, and (b) of raw cheese 60% by weight or more of the total amount is one or more types of hard natural cheese manufactured by a method that does not squeeze the card in the whey, and the raw cheese that satisfies both conditions is added. Re-made cheese addition step to obtain a mixture,
A heating and melting step for adding a molten salt and heating and melting the whole amount of the mixture to obtain a cheese melt,
A high temperature holding step for holding the cheese melt at a high temperature of 70 ° C. or higher;
Including a cooling step of cooling the cheese melt that has undergone the high temperature holding step to obtain refrigerated processed cheese, and the holding time and holding method in the high temperature holding step being allowed to stand for 10 minutes or more, and / or
Or the refrigerated process cheese characterized by being obtained by the manufacturing method which is the method of stirring for 1 minute or more.
[3] The refrigerated processed cheeses are 45 mm (length) x 15 mm (width) x 8 mm (thickness) test pieces of the above processed cheeses, and a distance of 7.5 mm from each of both ends in the length direction. In a state where the upper surface is supported by a central support portion provided at a central point between the two free support portions, without being fixed on the two free support portions provided at a point separated from each other, The refrigerated process cheese according to the above [2], wherein the maximum deflection until the specimen is broken when the specimen is raised at an ascending speed of 2 cm / min is 7.5 mm or less.
[4] The chilled process cheese according to [1] or [3], wherein the maximum deflection is 7.0 mm or less.
[5] The refrigerated processed cheese according to any one of [1] to [4], wherein the refrigerated processed cheese is filled and packaged.

  According to the present invention, a process having a light and novel texture that is rich in viscoelasticity of conventional process cheeses, improved in mouth-feeling and heavy texture, less sticky, easily crushed in the oral cavity, and well melted in the mouth Cheese can be obtained.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
The term “process cheese” in the present invention means a cheese obtained through a heating and melting step, and is defined as including various types of process cheese and cheese food.

  The ripeness of raw cheese can be represented by the weight ratio of water-soluble nitrogen (water-soluble N) and total nitrogen (total N) in the total amount of raw cheese (denoted as water-soluble N / total N (%)). . In this specification, water-soluble nitrogen is nitrogen contained in a peptide or amino acid having a molecular weight of 5,000 or less, which is produced by degradation of a protein by an enzyme during aging. These contents increase with the progress of ripening in the raw cheese. In the present invention, the weight ratio of water-soluble N / total N in the total amount of raw cheese is 23.0% or more, preferably 25.0% or more, and particularly preferably 27.0% or more.

The weight ratio of water-soluble nitrogen (water-soluble N) and total nitrogen (total N) in the total amount of raw cheese can be calculated by the following calculation method.
Water-soluble N / total N (%) = water-soluble nitrogen content / total nitrogen content × 100

The total nitrogen content and water-soluble nitrogen content can be measured by the following method.
[Total nitrogen content]
Measured by Kjeldahl method.
[Water-soluble nitrogen content]
(1) Dissolve 25 g of sample (raw cheese) in 150 ml of hot water.
(2) Add a few drops of 40% formalin to the solution and shake at 50 ° C. for 2 hours.
(3) Remove the fat layer and centrifuge the remaining liquid (3000 rpm for 5 minutes).
(4) Filter the supernatant with a fine cotton cloth and transfer the filtrate to a 250 ml volumetric flask. Also, wash the centrifuge tube and the precipitate with a small amount of hot water, repeat centrifugation and filtration, and combine with the filtrate.
(5) Add water to the filtrate to adjust the volume to 250 ml, and then collect 50 ml of the solution.
(6) Solution No. Filter with 5B filter paper.
(7) 20 ml of filtrate is taken and nitrogen is quantified by the Kjeldahl method.

The pressing method in the production of raw cheese is as follows: (a) Gouda cheese manufactured by traditional manufacturing method, Edam cheese, etc. Leave whey so that the card surface is immersed after card cutting, and press card in whey And (b) a method of squeezing after removing almost all whey after cooking (heating), as exemplified by cheddar cheese and parmesan cheese.
The raw material cheese used in the present invention needs to use hard natural cheese produced by a manufacturing method in which 60% by weight or more of the total amount does not squeeze the curd in whey.
Further, the hard natural cheese in the present invention refers to semi-hard, hard and special hard natural cheese, MNFS (abbreviation of Moisture in the Non-Fat Substance; moisture content in weight other than fat (%)) Refers to natural cheese of 63.0% or less.
Examples of hard natural cheese that does not squeeze curd in whey include cheddar cheese, gouda cheese (dry salt type), parmesan cheese, and romano cheese, and these are used alone or in combination of two or more. be able to. Among them, cheddar cheese, gouda cheese (dry salt type), and parmesan cheese are preferable.

  The weight ratio of fat / protein in the processed cheeses of the present invention needs to be adjusted to 1.30 or more. The weight ratio of fat / protein in processed cheeses can be calculated by measuring the amount of fat in processed cheeses by the Rose Godolib method and the amount of protein by the Kjeldahl method, and taking this ratio. When the fat / protein weight ratio is less than 1.30, the weight ratio can be adjusted to 1.30 or more by adding butter, butter oil, cream or the like. The weight ratio of fat / protein is preferably adjusted to 1.30 to 2.00. When the weight ratio is less than 1.30, the texture becomes heavy and the mouth feels poorly melted. When the weight ratio exceeds 2.00, melting in the mouth is good, but a very soft structure is obtained.

  Furthermore, dairy products such as milk powder and various foods such as various emulsifiers, stabilizers, pH adjusters, and spices for flavoring can be added to the raw material cheese.

  As the molten salt, a molten salt such as phosphate, citrate, tartrate and the like used in normal process cheese production can be used. The type of the compound of the molten salt is not particularly limited. For example, sodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium tetrametaphosphate, potassium phosphate , Dipotassium phosphate, tripotassium phosphate, trisodium citrate, sodium tartrate, calcium tartrate and the like, and these can be used alone or in combination of two or more. 0.1 to 10 weight% is preferable with respect to the total amount (100 weight%) of raw material cheese and remade cheese, and 0.5 to 3 weight% is more preferable.

In this invention, before adding molten salt, remade cheese is added to raw material cheese.
Reproduced cheese is processed cheese made from raw cheese (natural cheese). In the present invention, after adding a raw material cheese to obtain a mixture, a molten salt is added to the mixture and melted by heating. Then, it is melted and emulsified again. The raw material cheese used in the present invention has a high maturity, and the protein in the raw material cheese is highly decomposed, so that the product of the present invention (process cheeses) tends to be a soft tissue. By adding a small amount of remade cheese, it is possible to produce a processed cheese having a hard structure, good emulsification state, and good shape retention. 0.1-10 weight% is preferable with respect to the whole quantity (100 weight%) of raw material cheese, and, as for the addition amount of remade cheese, 2.0-7.0 weight% is more preferable.

  In the present invention, the raw cheese is heated and melted by heating to 75 to 100 ° C, preferably 80 to 100 ° C, more preferably 85 to 100 ° C while stirring. In the present invention, as a device for melting and emulsifying raw cheese by heating, any of kettle-type cheese emulsification kettle, horizontal cooker, high-speed shear emulsification kettle, and continuous heat exchanger (such as a shock sterilizer and a combinator) can be used. It is. It is also possible to combine a melting apparatus with an emulsifier such as a homogenizer, an in-line mixer, or a colloid mill.

  In the present invention, it is necessary to keep the cheese melt at a high temperature of 70 ° C. or higher after melt emulsification of the raw cheese. When holding temperature is less than 70 degreeC, the viscosity of cheese melt will rise and may cause trouble in a manufacturing process. Holding temperature is 70 degreeC or more, 75 degreeC or more is preferable and 85 degreeC or more is more preferable. The holding method is not particularly limited, and examples thereof include stationary holding and stirring holding, and these can be used alone or in combination. Moreover, when it is performed only by stationary holding or only by stirring and holding, at the same temperature, stirring and holding can obtain the same effect in a shorter time than stationary holding. That is, when the holding temperature is 75 ° C., the holding time is preferably 10 minutes or more, more preferably 15 minutes or more, and most preferably 30 minutes or more if it is kept standing. If a holding time of preferably 1 minute or longer, more preferably 5 minutes or longer is required, processed cheeses having good physical properties can be produced. Furthermore, the holding time can be adjusted as appropriate depending on the amount of remade cheese added and holding conditions. That is, the holding time can be shortened in the case where the addition amount of the remade cheese is increased, the holding temperature is increased, the stirring speed is increased, and the like. In addition, the holding time in this invention points out the time hold | maintained at the temperature of 70 degreeC or more until it is just before filling and packaging after a cheese melt reaches 70 degreeC.

  After the raw cheese has been heated and melted, the container is filled and then cooled, the temporary container is once filled and cooled and molded, then cut and packaged, and the mold is cooled and continuously molded and packaged The target product (process cheese) can be manufactured by any method.

Processed cheeses of the present invention have the following physical properties.
That is, two free samples provided with 45 mm (length) × 15 mm (width) × 8 mm (thickness) test cheese test pieces at a distance of 7.5 mm from both ends in the length direction. The test specimen was raised at a rate of 2 cm / min while being placed on the support portion without being fixed and supported on the upper surface by a central support portion provided at a central point between the two free support portions. The maximum deflection until the test specimen is broken at a temperature of 10 mm is 7.5 mm or less, preferably 7.0 mm or less, more preferably 6.5 mm or less at a temperature of 10 ° C. The numerical range of the maximum deflection here is preferably satisfied even at a temperature of 15 ° C.
When the maximum deflection exceeds 7.5 mm, the texture becomes heavy and the mouth feels poorly melted, resulting in a heavy texture, which is not the target texture of the present invention.
The maximum deflection can be measured by a bending test using a rheometer as a distance to the bending (plunger push-in until the sample breaks).

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this.

[Example 1]
Processed cheese was prepared with the formulation shown in Table 1. In addition, cheddar cheese is manufactured by the manufacturing method which does not compress a card | curd in whey.

2 kg of cheddar cheese is crushed and put into a kettle-type melting kettle, 100 g of remade cheese is added in trial numbers 1C and 1D, no remade cheese is added in trial numbers 1A and 1B, and 60 g of sodium citrate was added as a molten salt, water was added so that the final product (process cheese) had a water content of 41.5% by weight, and the mixture was heated to 90 ° C. with stirring to melt. In trial production numbers 1A and 1C, after reaching 90 ° C., 225 g each was packed and refrigerated using parafilm and carton. Prototype Nos. 1B and 1D, after reaching 90 ° C, stop heating, hold still for 30 minutes in the melting pot (molten cheese keeps at 80 ° C or higher), then pack 225g each using parafilm and carton And refrigerated.
After sufficiently cooling for 3 days, the texture (melted in the mouth, ease of crushing, stickiness) was evaluated by a specialized panelist. The results are shown in Table 2.

As shown in Table 1 and Prototype No. 1D in Table 2, hard natural cheese with high maturity (water-soluble N / total N (%) = 27.0%, fat / protein = 1.50) is used, and remade cheese It was possible to produce a processed cheese that was easily crushed in the mouth, low in viscoelasticity, and good in melting in the mouth.
On the other hand, as shown in trial numbers 1A to 1C in Table 1 and Table 2, even if high-ripe hard natural cheese is used, it is easy to break in the mouth if neither addition of remade cheese and high temperature holding or both are performed. A texture could not be imparted.

[Example 2]
Processed cheese was prepared with the formulation shown in Table 3.

2 kg of cheddar cheese is crushed and put into a kettle-type melting kettle, 100 g of remade cheese is added for trial number 2B to 2D, no remade cheese is added for trial number 2A, and molten salt is used for trial numbers 2A to 2D. 60 g of sodium citrate was added, water was added so that the final product (process cheese) had a water content of 41.5 wt%, and the mixture was heated to 90 ° C. with stirring to melt. In Prototype No. 2A, after reaching 90 ° C., 225 g each was packed using parafilm and carton and refrigerated. In trial production numbers 2B, 2C, and 2D, after reaching 90 ° C., stop heating and keep still in the melting kettle for 30 minutes (molten cheese maintains 80 ° C. or higher), then use parafilm and carton to obtain 225 g Packed one by one and refrigerated.
After sufficiently cooling for 3 days, the texture (melted in the mouth, ease of crushing, stickiness) was evaluated by a specialized panelist. The results are shown in Table 4. The evaluation method followed the method of Example 1.

  Hard natural with high maturity (water-soluble N / total N (%) = 23.0% and 27.0%, fat / protein = 1.50) as shown in trial numbers 2C and 2D in Table 3 and Table 4 When cheese was used, it was possible to produce a processed cheese that was easily crushed in the mouth, had low viscoelasticity, and good melting in the mouth. On the other hand, as shown in trial numbers 2A and 2B in Tables 3 and 4, hard natural cheese with low maturity (water-soluble N / total N (%) = 19.7%, fat / protein = 1.50) is used. In this case, it became a processed cheese having a heavy texture with poor mouth melting and high viscoelasticity regardless of the addition of remade cheese and the presence or absence of holding at high temperature.

[Example 3]
Processed cheese was prepared with the formulation shown in Table 5.

Trial No. 3A is Gouda cheese (dry salt type) only. Trial No. 3B and 3C is Gouda cheese (dry salt type) and butter. The fat / protein weight ratio in the final product (process cheese) is trial production. Add the cheese mixture adjusted to 1.09 for No. 3A, 1.30 for Prototype No. 3B and 1.50 for Prototype No. 3C to a kettle-type melting kettle, add 100 g of remade cheese, and further as a molten salt 60 g of sodium citrate was added, water was added so that the water content of the final product was 41.5% by weight, and the mixture was heated to 90 ° C. with stirring and melted. After reaching 90 ° C., the heating was stopped, and the mixture was kept still in the melting kettle for 30 minutes (the molten cheese maintained at 80 ° C. or higher), and then packaged 225 g each using parafilm and carton and refrigerated.
After sufficiently cooling for 3 days, the texture (melted in the mouth, ease of crushing, stickiness) was evaluated by a specialized panelist. The results are shown in Table 6. The evaluation method followed the method of Example 1.

As shown in trial numbers 3B and 3C in Tables 5 and 6, hard natural cheese with high maturity (water-soluble N / total N (%) of 27.0% or more) is used in the final product (process cheese) By adjusting the fat / protein weight ratio to be 1.30 or more, it was possible to produce a processed cheese that was easily crushed in the mouth, low in viscoelasticity, and well melted in the mouth.
On the other hand, in the trial production number 3A, since the weight ratio of fat / protein in the processed cheese is less than 1.30, all of the ease of crushing in the oral cavity, stickiness (viscoelasticity), and melting in the mouth were inferior.

[Example 4]
Processed cheese was prepared with the formulation shown in Table 7.

Gouda cheese (manufactured by a method of pressing in whey) and cheddar cheese are pulverized and mixed with the composition shown in Table 7 and put into a kettle-type melting kettle. 60 g of sodium acid was added, water was added so that the water content in the final product (process cheese) was 41.5% by weight, and the mixture was heated to 90 ° C. with stirring and melted. After reaching 90 ° C., the heating was stopped, and the mixture was kept still in the melting kettle for 30 minutes (the molten cheese maintained at 80 ° C. or higher), and then packaged 225 g each using parafilm and carton and refrigerated.
After sufficiently cooling for 3 days, the texture (melted in the mouth, ease of crushing, stickiness) was evaluated by a specialized panelist. The results are shown in Table 8. The evaluation method followed the method of Example 1.

As shown in trial numbers 4A and 4B in Tables 7 and 8, in raw material cheese (a mixture of Gouda cheese and cheddar cheese) with high maturity (water-soluble N / total N (%) of 27.0% or more), When hard natural cheese (cheddar cheese) manufactured by a manufacturing method that does not squeeze in whey contains 60% by weight or more, combined with hard natural cheese manufactured by a manufacturing method that squeezes in whey In this case, it was possible to produce a processed cheese that was easily crushed in the mouth, had low viscoelasticity, and had good meltability in the mouth.
On the other hand, in the trial production number 4C of Table 7 and Table 8, the water-soluble N / total N (%) in the total amount of the raw cheese is less than 27.0%, and the whey squeezes in the total amount of the raw cheese. Since the ratio of hard natural cheese (cheddar cheese) produced by a production method that does not perform the process is less than 60% by weight and the weight ratio of fat / protein in the processed cheese is less than 1.30, The ease of crushing, stickiness (viscoelasticity), and melting in the mouth were all poor.

[Example 5]
Process cheese was made with the formulation shown in Table 9.

1.2 kg of Parmesan cheese and 0.4 kg of butter are crushed and put into a kettle-type melting kettle, 100 g of remade cheese is added, and 60 g of sodium citrate is added as a molten salt, and the water content of the final product (process cheese) is increased. Water was added to 41.5% by weight, and the mixture was heated to 90 ° C. with melting and melted. After reaching 90 ° C., the heating was stopped and the mixture was stirred and held in the melting kettle for 5 minutes (molten cheese maintained at 80 ° C. or higher), and then packaged 225 g each using parafilm and carton and refrigerated.
After sufficiently cooling for 3 days, the texture (melted in the mouth, ease of crushing, stickiness) was evaluated by a specialized panelist. The results are shown in Table 10. The evaluation method followed the method of Example 1.

When using Parmesan cheese of high maturity (water-soluble N / total N (%) = 34.1%, fat / protein = 1.50) as shown in trial number 5B in Table 9 and Table 10, It was possible to produce a processed cheese that was easy to break, low in viscoelasticity, and good in melting in the mouth.
On the other hand, in the trial production number 5A of Table 9 and Table 10, since Parmesan cheese having low maturity (water-soluble N / total N (%) = 19.4%, fat / protein = 1.50) was used, All of the ease of crushing, stickiness (viscoelasticity) and melting in the mouth were inferior.

[Example 6]
Processed cheese was prepared with the formulation shown in Table 11.

  In the composition shown in Table 11, 50 kg of cheddar cheese and 50 kg of gouda cheese (produced by a method of squeezing in whey) are crushed and put into a kettle-type melting kettle for trial number 6A, and cheddar cheese is used for trial number 6B. 100 kg and 6 kg of remade cheese are crushed and put into a kettle-type melting kettle, 3 kg of molten salt is added in trial numbers 6A and 6B, and then the final product moisture is 46.5% in trial number 6A. Water was added, and water was added so that the final product moisture was 41.5% in the trial product number 6B, and then, in the trial product numbers 6A and 6B, steam was blown directly, and the mixture was heated and melted with stirring until 90 ° C. In prototype No. 6A, after reaching 90 ° C., it was filled in 6P cheese shape with a 6P cheese filling machine, packaged, and refrigerated. In Prototype No. 6B, after the temperature reached 90 ° C., the steam was stopped directly, and stirring was maintained for 5 minutes while maintaining the temperature at 85 ° C. or higher. After holding, it was filled and packaged in the shape of 6P cheese with a 6P cheese filling machine, and refrigerated. The penetration hardness (10 ° C.) and brittleness (15 ° C.) of the prototype were measured, and the texture (melted in the mouth, ease of crushing, stickiness) was evaluated by a specialized panel. The results are shown in Table 12.

  The penetration hardness and brittleness were measured according to a conventional method using a rheometer (manufactured by Fudo Kogyo Co., Ltd.). A cylindrical plunger having a diameter of 3 mm was used for measurement of the penetration hardness, and the ascending / descending speed of the sample stage was 15 cm / min. For measuring the brittleness, a spherical plunger having a diameter of 13.7 mm was used, and the elevating speed of the sample stage was 7.5 cm / min.

  Prototype No. 6B using raw cheese with high maturity (water-soluble N / total N = 27.0%, fat / protein = 1.50) has no stickiness, is easily crushed in the oral cavity, and melts well in the mouth. It had a texture. On the other hand, Prototype No. 6A using raw cheese with low maturity (water-soluble N / total N = 20.4%, fat / protein = 1.10) was a heavy texture rich in viscoelasticity. Even in the measurement results of brittleness with a rheometer, the trial number 6B was about twice as brittle as the trial number 6A, which was consistent with the sensory evaluation.

[Example 7]
Prototype No. 6 with the same composition as in Prototype No. 6B of Example 6 (however, the maturity of the raw materials was adjusted so that the weight ratio of water-soluble nitrogen and total nitrogen as a maturity index was 27 to 34%) Nine lots of processed cheese were produced in the same manner as in 6B (Production numbers 7A to 7I).
Moreover, 3 types of commercially available process cheese were used as comparative examples (Comparative Examples 1 to 3). The processed cheese of Comparative Example 1 has a trade name of “Meiji Hokkaido Tokachi Camembert 6P Cheese” and the manufacturer is Meiji Dairy Co., Ltd., and the processed cheese of Comparative Example 2 has a trade name of “Meiji Hokkaido Tokachi 6P Cheese” and the manufacturer. Is Meiji Dairies Co., Ltd., and the processed cheese of Comparative Example 3 has a trade name of “Meiji Hokkaido Tokachi 6P Cheese with a strong taste” and a manufacturer of Meiji Dairies Co., Ltd.
About the manufactured process cheese and commercially available process cheese, the bending test was implemented under the temperature of 10 degreeC using the rheometer (made by Fudo Kogyo). As shown in FIG. 1, the bending test is performed by cutting a test body 1 cut into a 45 mm (length) × 15 mm (width) × 8 mm (thickness) strip shape into two free support portions 2 and 3 (however, The free support portions 2 and 3 each have a linear contact portion with a length of 15 mm extending in the width direction of the test body 1 with respect to the lower surface of the test body 1. Mounted on the folding test adapter (made by Fudo Kogyo Co., Ltd.) adjusted so that the protruding lengths from the free support portions 2 and 3 are 7.5 mm, respectively, at the center point in the length direction of the test body 1 A tooth plan that is a central support portion 4 (however, the central support portion 4 has a linear contact portion with a length of 15 mm extending in the width direction of the test body 1 with respect to the upper surface of the test body 1). When a load is applied with a jar (tooth shaped push rod A, manufactured by Fudo Kogyo Co., Ltd.) (sample table ascending speed: 2 cm / min) Then, the distance (mm) pushed in by the central support 4 (tooth plunger) until the test body 1 was broken was measured. In addition, the texture (easy to break) by a specialized panelist was evaluated. The results are shown in Table 13.

  In a fold test using a rheometer, a sample having a distance to the fold of 7.5 mm or less has a light texture that is less sticky and is easily crushed in the mouth and melts well in the mouth. Further, the smaller this value, the stronger the ease of breaking in the oral cavity in sensory evaluation.

  The processed cheeses of the present invention are novel processed cheeses that have little stickiness, are easily crushed in the mouth, and are well melted in the mouth.

It is a figure for demonstrating the breaking test method of the process cheese of this invention.

1 Specimen 2, 3 Free support 4 Central support

Claims (5)

  Refrigerated processed cheese with a light and novel texture that is less sticky, easily crushed in the oral cavity, and melts in the mouth, 45 mm (length) x 15 mm (width) x 8 mm (thickness) process A test piece of cheese is placed without being fixed on two free support portions provided at a distance of 7.5 mm from each of both ends in the length direction, and the two free supports 6. When the specimen is raised at a rising speed of 2 cm / min with the upper surface supported by a central support provided at a central point between the parts, the maximum deflection until the specimen is broken is Refrigerated process cheese characterized by being 5 mm or less. A refrigerated process cheese with a light and novel texture that has a fat to protein weight ratio (fat / protein) of 1.30 or more, is less sticky, is easily crushed in the oral cavity, and melts well in the mouth. ,
(A) In the total amount of raw cheese, the weight ratio of water-soluble nitrogen and total nitrogen (water-soluble N / total N) that is a maturity index is 23.0% or more, and (b) of raw cheese 60% by weight or more of the total amount is one or more types of hard natural cheese manufactured by a method that does not squeeze the card in the whey, and the raw cheese that satisfies both conditions is added. Re-made cheese addition step to obtain a mixture,
A heating and melting step for adding a molten salt and heating and melting the whole amount of the mixture to obtain a cheese melt,
A high temperature holding step for holding the cheese melt at a high temperature of 70 ° C. or higher;
Including a cooling step of cooling the cheese melt that has undergone the high temperature holding step to obtain refrigerated processed cheese, and the holding time and holding method in the high temperature holding step being allowed to stand for 10 minutes or more, and / or
Or the refrigerated process cheese characterized by being obtained by the manufacturing method which is the method of stirring for 1 minute or more.   The refrigerated processed cheeses were 45 mm (length) × 15 mm (width) × 8 mm (thickness), and the processed cheese test pieces were separated by 7.5 mm from both ends in the length direction. The test specimen is mounted without being fixed on two free support parts provided at a point, and the upper surface is supported by a central support part provided at a central point between the two free support parts. The refrigerated processed cheeses according to claim 2, wherein the maximum deflection until the test body is broken when the sample is raised at an ascent rate of 2 cm / min is 7.5 mm or less.   The refrigerated process cheese according to claim 1 or 3, wherein the maximum deflection is 7.0 mm or less.   The refrigerated processed cheese according to any one of claims 1 to 4, wherein the chilled processed cheese is filled and packaged.

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