JP2016019486A - Processed cheeses and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide processed cheeses having good brown color by heating, where "processed cheeses" corresponds to any of ministerial ordinance relating to component standard or the like of milk and milk product (Showa 26, December 27th, Welfare Ministry ordinance No.52) and specifications of foods from processed cheeses, cheese foods or milk or the like as a main raw material defined by objective competition rule and includes all of generally said processed cheeses or processed cheese-like foods.SOLUTION: There is provided processed cheeses containing 0.1% to 5.0% of saccharides and forming a membrane on a surface during heating. The processed cheeses having good brown color can be obtained by forming the membrane by heating.SELECTED DRAWING: None

Description

  The present invention relates to processed cheeses in the form of sauces or pastes that exhibit an appropriate burnt color when heated in a microwave oven or the like, and a method for producing the same.

Cheese contains various nutrients such as proteins, lipids, minerals such as calcium, and various nutrients such as vitamins, and the demand is growing year by year. As a consumption form of cheeses, in addition to eating as it is, it is often used as a topping for gratin, pizza, toast and the like. Thus, when using cheeses as a topping, a unique baking flavor, the deliciousness of appearance, etc. can be provided by moderately scorching the cheese surface. For this reason, several methods for imparting a preferable burn to the surface of cheeses have been proposed.
For example, Cited Document 1 discloses a cheese that browns by cooking for a short time by attaching a weak acid having a saccharide and a carboxyl group and / or a salt thereof to the cheese surface, and exhibits good burnt eyes and a savory baked flavor. Yes. Reference 2 describes a cheese-like emulsified composition having a paste or solid form in the form of an O / W emulsion in which proteins, fats and oils, water, sugars and amino acids are contained and uniformly dispersed. Has been.
However, in the method of Cited Document 1, the cheese after processing such as shredding is subjected to a manufacturing process of applying a weak acid having a saccharide and a carboxyl group and / or a salt thereof to the cheese, so that it is uniformly attached to the cheese surface. As a result, the burnt color varies. Reference 2 relates to an emulsion containing proteins, fats and oils, water, saccharides and amino acids, and does not relate to cheese. The method of Citation 3 is also disclosed as a method for adding reducing sugars and amino acids to cheese, but it is necessary to add amino acids that are not normally used as raw materials for processed cheeses, and heating cheeses that are raw materials There is a problem in terms of production suitability, such as the need to add sugars after emulsification.

JP 2003-225052 A Japanese Patent Laid-Open No. 10-42783 JP 09-215470 A

  This invention makes it a subject to provide the process cheese characterized by exhibiting a favorable burnt color by heating. In the present invention, “process cheese” refers to a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) relating to component specifications of milk and dairy products, and a process cheese and cheese food as defined in the Fair Competition Code. In addition, any food standard that uses milk or the like as a main raw material and that is generally regarded as processed cheese or processed cheese-like food shall be included.

  The present invention imparts a good burnt color to the surface of processed cheeses by forming a film upon heating in the processed cheeses. Note that the methods described in the cited documents 1 to 3 are intended to promote the Maillard reaction by adding saccharides or amino acids, and do not form a film by heating to impart a burnt color to the surface.

That is, this invention is a cheese-like food shown by following (1)-(11).
(1) Process cheeses containing 0.1% to 5.0% saccharides and forming a film on the surface when heated.
(2) The film is formed by containing 4.0% or more and less than 13% of milk protein in processed cheese, and the median diameter of fat globules contained in processed cheese is 3.0 μm or less. Processed cheese according to (1), characterized in that
(3) The processed cheese according to (1), wherein the film is formed by containing 13% or more of milk protein.
(4) The processed cheese according to (1), wherein the film is formed by blending processed starch.
(5) The processed cheese according to (4), wherein the processed starch contains at least one selected from hydroxypropyl starch, hydroxypropyl phosphorylated starch, acetate starch, and oxidized starch.
(6) The processed cheese according to (1), wherein the film is formed by blending dietary fiber.
(7) The saccharide is any one or more selected from xylose, lactose, sucrose, glucose, fructose, galactose, amino sugar or sugar derivative, according to any one of (1) to (6) The described process cheeses.
(8) The processed cheese according to any one of (1) to (6), which is in a source form or a paste form at 10 ° C.
(9) The process cheese according to any one of (1) to (6), wherein the heating is performed by heating in an oven of 650 W for 8 minutes.
(10) The processed cheese according to (8), having a hardness of 1 to 800 gf.
(11) The processed cheese according to any one of (1) to (6), wherein hard cheese and / or semi-hard cheese is used as raw cheese.

  The processed cheeses of the present invention exhibit a good burnt color on the surface by forming a film on the surface by heating.

  Although it does not specifically limit as raw material cheese of the processed cheese of this invention, It is possible to use the hard or semi-hard natural cheese normally used for manufacture of processed cheese. Examples of the hard or semi-hard natural cheese include gouda cheese, cheddar cheese, and the like, and two or more kinds of raw natural cheese can be mixed and used. Moreover, it is also possible to use process cheese as a part of raw material.

  Examples of the molten salt and emulsifier used in the present invention include citrates, phosphates, sucrose fatty acid esters and the like that are generally used in the production of cheeses. These may be designed and blended so as to obtain finally obtained cheeses and necessary physical properties, flavors, etc. in the production process, and are not particularly limited. You may use together 1 type, or 2 or more types of molten salt which each has the characteristics, such as the intensity | strength of an ion exchange effect | action, the strength of a peptization effect | action, the presence or absence of an antibacterial effect. Moreover, the molten salt which mix | blended them previously can also be used.

  Further, in the present invention, as an auxiliary material, dairy products such as skimmed milk powder, milk components, stabilizers, emulsifiers, starch, processed starch, vegetable fats, sugars, spices, fragrances, etc. Any auxiliary material used can be used. These auxiliary materials are used for the purpose of adjusting physical properties and flavor, but may not be used unless particularly necessary.

  In this invention, it adjusts so that 0.1-5.0 weight% of saccharides may be contained in process cheese. The saccharide content should be adjusted to a final content of 0.1 to 5.0% by directly blending lactose, sucrose, glucose, fructose, galactose, xylose, amino sugar or sugar derivative into the raw material. Alternatively, raw materials containing sugars such as whey powder may be blended. Moreover, it is also possible to mix | blend raw material cheeses with comparatively much saccharide | sugar content, such as mozzarella cheese, and to adjust final content.

  In the present invention, since it is intended for topping applications such as gratin, pizza, and toast, the processed cheese is preferably in the form of a sauce or paste. Specifically, the hardness of the processed cheese is preferably in the range of 1 to 800 gf. The hardness means a maximum load when 140 g of processed cheese is filled in a container having a diameter of 70 mm and a depth of 50 mm, and 20 mm is indented at 150 mm / min using a cylindrical jig having a diameter of 30 mm.

  The processed cheeses of the present invention contain 0.1% to 5.0% saccharides and exhibit a good burnt color by forming a film on the surface during heating. In processed cheeses, there are several factors that cause film formation during heating. In the present invention, the method is not particularly limited as long as a film can be formed on the surface at the time of heating. For example, (A) a milk protein is contained in an amount of 4.0% to less than 13.0%, and the mediator of fat globule Examples thereof include making the diameter 3.0 μm or less, (B) containing 13% or more of milk protein, (C) blending processed starch, (D) blending dietary fiber, and the like.

  In the methods A and B, the milk protein may be derived from raw material cheese, or a milk protein material may be added separately. (A) When the milk protein content is 4.0% or more and less than 13%, the median diameter of fat globules contained in the processed cheeses is set to 3.0 μm or less by a subsequent emulsification step or the like. A film can be formed during heating. In addition, in the case of containing (B) 13% or more of milk protein, a requirement for the fat globule diameter is unnecessary because a film is formed only by milk protein when heated. The median diameter referred to in the present invention is a particle diameter corresponding to 50% of the integrated distribution curve on a volume basis, and a laser diffraction particle size distribution measuring device (SALD-3100, manufactured by Shimadzu Corporation) is used. Can be measured.

  In addition, in the method of blending (C) processed starch, for example, processed starch obtained by processing tapioca or corn-derived starch may be blended in the product. In the method of blending (D) dietary fiber, dietary fiber is used. May be added to the product. The blended amount of processed starch and dietary fiber is preferably about 1 to 10%. About (C) and (D), there is no restriction | limiting in particular about the kind of raw material cheese, and another mixing | blending, What is necessary is just to set a mixing | blending suitably according to the physical property to request | require. In addition, as dietary fiber which can be used in (D), cellulose, lignin, corn fiber, etc. are mentioned.

  As a method for producing the processed cheeses of the present invention, a general method for producing processed cheeses can be applied as it is as long as the conditions for forming a film on the surface during heating are satisfied. For example, the emulsification treatment can be carried out using an emulsifier that is usually used for emulsification of processed cheeses, such as a high-speed shearing emulsifier. The emulsification conditions may be adjusted as appropriate in consideration of the blending of the molten salt and raw materials.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further in detail, this invention is not limited to these.

  To the raw material mixture obtained by mixing the raw materials in the proportions shown in Table 1, 0.5% sodium phosphate, 1.0% locust bean gum, 1.5% fragrance, and xylose so as to have the sugar content shown in Table 1. After the addition, the mixture was put into a Stefan type emulsifier and watered so that the final product water content was 57%. Then, it heated until it reached | attained 80 degreeC, stirring suitably so that the median diameter of a fat globule might become the value shown in Table 1, and it rapidly cooled and obtained process cheese.

[Comparative Example 1]
To the raw material mixture in which the raw materials are mixed in the proportions shown in Table 2, sodium phosphate 0.5%, locust bean gum 1.0%, fragrance 1.5%, and xylose so that the sugar content shown in Table 2 is obtained. After the addition, the mixture was put into a Stefan type emulsifier and watered so that the final product water content was 57%. Then, it heated until it reached | attained 80 degreeC, stirring suitably so that the median diameter of a fat globule might become the value shown in Table 2, and it rapidly cooled and obtained process cheese.

[Test Example 1]
About Example goods 1-7 and comparative example goods 1-3, 140g of process cheeses are filled into a container with a diameter of 70mm and a depth of 50mm, and 20 mm intrusion is carried out at 150 mm / min using a cylindrical jig with a diameter of 30 mm. The maximum load (hardness) was measured. In addition, 20 g of each of Examples 1 to 7 and Comparative Examples 1 to 5 were applied to the bread and heated for 8 minutes with a 650 W oven toaster to evaluate the film property and scorch. The film property was evaluated as “◯” when a film was formed on the entire surface of processed cheeses, “×” when no film was formed at all, and “Δ” when only a part was coated. As for the scoring property, ◯ indicates that the processed cheeses exhibited a good scoring color as a whole, ○ indicates that no scoring color was exhibited at all, and △ indicates that only part of the processed cheese exhibited a scoring color. The results are shown in Table 3.

  From the results in Table 3, in processed cheeses, a milk protein is formed at 4.0% or more and less than 13%, and the median diameter of fat globules contained in processed cheese is 3.0 μm or less, so that a film is formed during heating. As a result, processed cheeses exhibiting a good burnt color could be obtained.

  To the raw material mixture in which the raw materials are mixed in the proportions shown in Table 4, sodium citrate 0.5%, fragrance 1.5% and xylose are added so that the sugar content is 1.0%, and the kettle type emulsifier is added. It was added and hydrated so that the final product moisture content was 57%. Then, it heated until it reached 90 degreeC, stirring suitably so that the median diameter of a fat globule might become the value shown in Table 4, and it cooled rapidly and obtained process cheese.

[Comparative Example 2]
To the raw material mixture in which the raw materials are mixed in the proportions shown in Table 5, sodium citrate 0.5%, fragrance 1.5% and xylose are added so that the sugar content is 1.0%, and the kettle type emulsifier is added. It was added and hydrated so that the final product moisture content was 57%. Then, it heated until it reached 90 degreeC, stirring suitably so that the median diameter of a fat globule might become the value shown in Table 5, and it rapidly cooled and obtained process cheese.

[Test Example 2]
In the same manner as in Test Example 1, evaluations of hardness, film property, and scorching property were performed on Example Products 8 to 11 and Comparative Example Products 4 to 5. The results are shown in Table 6.

  From the results of Table 6, when the milk protein content was 13% or more, it was clarified that a film was formed during heating regardless of the fat globule diameter, and processed cheeses exhibiting a good burnt color were obtained. .

  In 20% Gouda cheese and 20% rapeseed oil, tapioca hydroxypropyl starch (Table 7), waxy corn hydroxypropyl phosphate cross-linked starch (Table 8), tapioca oxidized starch (Table) 9) To the raw material mixture obtained by mixing corn acetate starch (Table 10), 0.5% sucrose fatty acid ester, 1.5% fragrance, and sucrose are added so that the sugar content is 1.0%. The mixture was put into a Stefan type emulsifier and hydrated so that the final product water content was 55%. Then, it heated until it reached 90 degreeC, stirring suitably so that the median diameter of a fat globule might become the value shown in each table | surface, and it cooled rapidly and obtained process cheese.

[Test Example 3]
In the same manner as in Test Example 1, the samples 12 to 23 were evaluated for hardness, film property, and scorch property. The results are shown in Table 11.

  From the result of Table 11, it became clear that the process cheeses which provided favorable film property and the charring property by addition of processed starch are obtained.

  20% Gouda cheese and 20% soybean oil mixed with corn fiber in the proportions shown in Table 12, sucrose fatty acid ester 0.5%, flavoring 1.5%, lactose with sugar content It added so that it might become 1.0%, it injected | thrown-in to the stefan type | mold emulsifier, and it watered so that the final product moisture content might be 57%. Then, it heated until it reached 90 degreeC, stirring suitably so that the median diameter of a fat globule might become the value shown in Table 12, and it rapidly cooled and obtained process cheese.

[Comparative Example 4]
A raw material mixture obtained by mixing 20% gouda cheese and 20% soybean oil in the proportions shown in Table 13, 0.5% sucrose fatty acid ester, 1.5% fragrance, and lactose with a sugar content of 1 The mixture was added to 0.0% and charged into a Stefan emulsifier, and watered so that the final product moisture content was 57%. Then, it heated until it reached 90 degreeC, stirring suitably so that the median diameter of a fat globule might become the value shown in Table 13, and it rapidly cooled and obtained process cheese.

[Test Example 4]
In the same manner as in Test Example 1, evaluations of hardness, film property, and scorching property were performed on Example Products 24-27 and Comparative Example Products 6-7. The results are shown in Table 14.

  From the results shown in Table 14, it became clear that the addition of corn fiber can impart good film properties and scorching properties.

Claims (11)

  Process cheeses containing 0.1% to 5.0% saccharides and forming a film on the surface upon heating.   The film is formed by containing 4.0% or more and less than 13% milk protein in the processed cheeses, and the median diameter of fat globules contained in the processed cheese is 3 μm or less. Process cheeses according to claim 1.   The processed cheese according to claim 1, wherein the film is formed by containing 13% or more of milk protein.   The processed cheese according to claim 1, wherein the film is formed by blending processed starch.   The processed cheese according to claim 4, wherein the processed starch contains one or more selected from hydroxypropyl starch, hydroxypropyl phosphorylated starch, acetate starch, and oxidized starch.   The processed cheese according to claim 1, wherein the film is formed by blending dietary fiber.   The processed cheese according to any one of claims 1 to 6, wherein the saccharide is any one or more selected from xylose, lactose, sucrose, glucose, fructose, galactose, amino sugar or sugar derivative. .   The processed cheese according to any one of claims 1 to 6, which is in a sauce form or a paste form at 10 ° C.   The processed cheese according to any one of claims 1 to 6, wherein the heating is performed by heating in an oven of 650 W for 8 minutes.   Hardness is 1-800gf, Process cheeses of Claim 8 characterized by the above-mentioned.   Hard cheese and / or semi-hard cheese are used as raw material cheese, Process cheeses in any one of Claims 1-6 characterized by the above-mentioned.