JP2016192910A - Processed cheeses and production method thereof - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
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- 238000002844 melting Methods 0.000 claims abstract description 25
- 230000008018 melting Effects 0.000 claims abstract description 25
- 239000000194 fatty acid Substances 0.000 claims abstract description 14
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000005018 casein Substances 0.000 claims abstract description 9
- 235000021240 caseins Nutrition 0.000 claims abstract description 9
- 229940108461 rennet Drugs 0.000 claims abstract description 7
- 108010058314 rennet Proteins 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 28
- 235000013351 cheese Nutrition 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 23
- 239000003925 fat Substances 0.000 claims description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 13
- 229930195729 fatty acid Natural products 0.000 claims description 13
- 150000004665 fatty acids Chemical class 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 description 27
- 235000019197 fats Nutrition 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 14
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000007664 blowing Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
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- 239000003346 palm kernel oil Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
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- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
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- 239000002285 corn oil Substances 0.000 description 1
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- JBXYCUKPDAAYAS-UHFFFAOYSA-N methanol;trifluoroborane Chemical compound OC.FB(F)F JBXYCUKPDAAYAS-UHFFFAOYSA-N 0.000 description 1
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- 238000002156 mixing Methods 0.000 description 1
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- 235000021317 phosphate Nutrition 0.000 description 1
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- Dairy Products (AREA)
Abstract
Description
本発明は、プロセスチーズ類およびその製造方法に関する。
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、乳等を主原料とする食品などの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。また、チーズの風味・食感を付与した各種食品等も含有される。
The present invention relates to processed cheeses and a method for producing the same.
In the present invention, the processed cheeses are processed cheese, cheese food, etc., other than those stipulated in the Ministerial Ordinance of Milk (December 27, 1951, Ministry of Health and Welfare No. 52), the component standards of the Fair Competition Code, etc. In addition, all foods that have a normal meaning in the technical field, such as foods mainly made of milk, are included. Moreover, the various foodstuffs which imparted the flavor and texture of cheese are also contained.
プロセスチーズ類製造の基本的工程は、原料であるナチュラルチーズや乳製品等の原料に溶融塩をはじめとする副原料や水を混合し、加熱しながら混練・撹拌し乳化する乳化工程および冷却・成型する冷却成型工程である。さらに、物性や風味を付与する目的で各種食品素材や食品添加物を加える工程や、最終製品の物性を調整する目的でクリーミングなどのシェアリング処理を行なう工程なども行なうこともある。
ナチュラルチーズにはないプロセスチーズ類の特徴としては、充填容器しだいでさまざまな形状の製品が製造できることが挙げられる。また、近年では、加熱溶融性、糸曳き性、耐熱保形性などの機能性を付与したプロセスチーズ類が提供されており、なかでも耐熱保形性は、さまざまな調理や業務用加工食品にプロセスチーズ類を使用する上で、多くのユーザーが求める機能の一つである。
The basic process for manufacturing processed cheeses is the emulsification and cooling / cooling / emulsification processes, mixing raw materials such as natural cheese and dairy products with secondary ingredients such as molten salt and water, kneading and stirring them while heating. This is a cooling molding process for molding. Furthermore, a process of adding various food materials and food additives for the purpose of imparting physical properties and flavors, and a process of sharing processing such as creaming may be performed for the purpose of adjusting the physical properties of the final product.
A characteristic of processed cheeses not found in natural cheese is that products of various shapes can be produced depending on the filling container. In recent years, processed cheeses with functionality such as heat meltability, stringing properties, and heat-resistant shape retention have been provided. This is one of the functions that many users demand in using processed cheeses.
プロセスチーズ類に耐熱保形性を付与する方法としては、高温でクリーミングする方法（例えば、特許文献１や非特許文献1）がある。 As a method of imparting heat-resistant shape retention to processed cheeses, there is a method of creaming at a high temperature (for example, Patent Document 1 and Non-Patent Document 1).
プロセスチーズ類の製造時にクリーミング工程によって、耐熱保形性を付与できるが、高温もしくは長時間のクリーミングによる過度の加熱はプロセスチーズ類の組織を硬くしてしまい、食感や口どけを悪化させるという問題がある。よって、耐熱保形性と口どけの良さを両立させるようなプロセスチーズ類の製造は困難であった。 Heat-resistant shape retention can be imparted by the creaming process during the manufacture of processed cheeses, but excessive heating due to high temperature or prolonged creaming hardens the texture of processed cheeses and deteriorates the texture and mouthfeel. There's a problem. Therefore, it has been difficult to produce processed cheeses that achieve both heat-resistant shape retention and good mouthfeel.
また、非特許文献1によると、プロセスチーズ類においては、その製造時に添加する溶融塩の作用により、乳中のたんぱく質の一つであるカゼインが可溶化、水和し、チーズ中で分散状態になる。その後、加熱攪拌等のクリーミング工程を行うことで、可溶化したカゼインは新たな構造を形成し、耐熱保形性をはじめとするプロセスチーズの物性付与に寄与しているとされる。すなわち、乳中のたんぱく質の一つであるカゼインの構造変化によって、耐熱保形性等の特徴を付与していることが分かっている。一方で、クリーミング工程を行うほど、プロセスチーズ類の耐熱保形性は高くなるが、高温や長時間のクリーミング工程は、プロセスチーズ類の組織を硬くしてしまい、口どけが悪くなってしまう。 According to Non-Patent Document 1, in processed cheeses, casein, which is one of the proteins in milk, is solubilized and hydrated by the action of the molten salt added at the time of production, and is dispersed in cheese. Become. Thereafter, by performing a creaming step such as heating and stirring, the solubilized casein forms a new structure and contributes to imparting physical properties of process cheese including heat-resistant shape retention. That is, it has been found that the structural change of casein, which is one of the proteins in milk, imparts characteristics such as heat-resistant shape retention. On the other hand, as the creaming process is performed, the heat resistant shape retention of the processed cheese is increased. However, the high temperature or prolonged creaming process hardens the texture of the processed cheese, resulting in poor mouthfeel.
本発明は、上記の問題を解決し、耐熱保形性を有しながら、口どけの良いプロセスチーズ類およびその製造方法を提供することを課題とする。 An object of the present invention is to solve the above problems and provide a processed cheese having a good mouthfeel and a method for producing the same while having heat-resistant shape retention.
本発明者らは、上記のような課題を解決し、プロセスチーズ類の耐熱保形性に影響を及ぼす因子について鋭意検討を重ねたところ、レンネットカゼインを原料として用いたプロセスチーズ類において、融点33℃以上41℃以下の油脂を添加し、プロセスチーズ類の全重量対してトランス脂肪酸を1%以上含有させることで、耐熱保形性を有しながら、口どけの良いプロセスチーズ類が得られることを見出した。
本発明は、融点33℃以上41℃以下の油脂を含有し、トランス脂肪酸の含有量が1%以上であるプロセスチーズ類である。さらに、本発明は、レンネットカゼインを原料として用いるプロセスチーズ類の製造方法であって、融点33℃以上41℃以下の油脂を添加する工程を有するプロセスチーズ類の製造方法である。
The inventors of the present invention have solved the problems as described above and have made extensive studies on factors affecting the heat-resistant shape retention of processed cheeses. In processed cheeses using rennet casein as a raw material, By adding 1% or more of trans fatty acids to the total weight of process cheeses by adding oils of 33 ° C or more and 41 ° C or less, processed cheeses with good mouthfeel can be obtained while having heat-resistant shape retention I found out.
The present invention is a processed cheese containing fats and oils having a melting point of 33 ° C. or higher and 41 ° C. or lower and having a trans fatty acid content of 1% or higher. Furthermore, this invention is a manufacturing method of process cheeses using the rennet casein as a raw material, Comprising: It is a manufacturing method of process cheeses which has the process of adding fats and oils of melting | fusing point 33 to 41 degreeC.
本発明によれば、加熱乳化後のクリーミングを行わなくとも、耐熱保形性を有しながら、口どけの良いプロセスチーズ類を得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, process cheeses with a good mouthfeel can be obtained, having heat-resistant shape retention property, without performing creaming after heat emulsification.
以下に本発明のプロセスチーズ類について具体的に説明する。本発明のプロセスチーズ類の原料としては、食用のレンネットカゼイン粉と食用油脂を用いる。また、風味付けを目的として各種食品、香料、香辛料などを加えても良い。 The process cheeses of the present invention will be specifically described below. Edible rennet casein powder and edible fats and oils are used as raw materials for the processed cheeses of the present invention. Moreover, you may add various foodstuffs, a fragrance | flavor, a spice, etc. for the purpose of flavoring.
本発明のプロセスチーズ類の製造において使用できる溶融塩としては、プロセスチーズ類の製造で一般的に用いられるリン酸塩ならびにクエン酸塩等を用いることができる。これら溶融塩の使用量としては、全体の1%〜3％、好ましくは1.5%〜2.5％加えることが望ましい。 As the molten salt that can be used in the production of the processed cheeses of the present invention, phosphates and citrates that are generally used in the production of processed cheeses can be used. The amount of the molten salt used is desirably 1% to 3%, preferably 1.5% to 2.5% of the whole.
本発明のプロセスチーズ類の製造において、大豆、菜種、とうもろこし、パーム油、パーム核油、ヤシ油等の水素添加油脂（硬化油）のいずれを使用しても良い。また、融点やトランス脂肪酸量を調整するために、食用油脂、例えば、乳脂、ラード、牛脂、魚油等の動物性油脂、なたね油、パーム油、パーム核油、ヤシ油、大豆油、サンフラワー油、コーン油等の植物性油脂、これらの油脂を化学的に処理したエステル交換油、分別油等を任意の割合で硬化油と混合して用いることもできる。 In the production of the processed cheeses of the present invention, any of hydrogenated fats and oils (hardened oil) such as soybean, rapeseed, corn, palm oil, palm kernel oil, and palm oil may be used. In addition, in order to adjust the melting point and the amount of trans fatty acid, edible oils and fats, for example, animal fats such as milk fat, lard, beef tallow, fish oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, Vegetable oils and fats such as corn oil, transesterified oils obtained by chemically treating these fats and oils, fractionated oils and the like can be mixed with the hardened oil at an arbitrary ratio.
本発明における融点は、固体の油脂を加熱したときに液体になり始める温度、すなわち上昇融点をいう。 The melting point in the present invention refers to a temperature at which a solid oil starts to become liquid when heated, that is, an elevated melting point.
プロセスチーズ類中に含まれるトランス脂肪酸量は、脂肪酸組成の測定結果から算出できる。
脂肪酸組成は、ＢＦ３−メタノール法により脂肪酸メチルエステル化した後、カラムはＳＰ−２５６０（スペルコ社製）を使用し、ガスクロマトグラフィー（Agilent社製６８９０Ｎ）にて測定することができる。検出器は、ＦＩＤを用いることができる。
The amount of trans fatty acid contained in the processed cheeses can be calculated from the measurement result of the fatty acid composition.
The fatty acid composition can be measured by gas chromatography (Agilent 6890N) using SP-2560 (manufactured by Spelco) after the fatty acid methyl esterification by the BF3-methanol method. The detector can use FID.
以下に実施例を挙げて本発明を具体的に説明する。本発明はこれらに限定されるものではない。
[実施例１]
下記に記載のA〜Iのそれぞれの油脂250gに対して、レンネットカゼイン240g、添加水480g、ヘキサメタリン酸ナトリウム20ｇを加えた。pH調整剤を適宜添加し、最終pHが5.8になるように調整した。乳化機の羽根の回転数を1500rpmとして、ジャケットに蒸気を吹き込みながら加温し、チーズ温度が85℃になった時点で、加温ならびに撹拌を停止し、プロセスチーズ類(A-1〜I-1)を得た。
また、混合油(1)〜(4)は、各種油脂を混合し、融点ならびにトランス脂肪酸量を調整した。
A:大豆硬化油（融点33℃）
B:パーム油（融点39℃）、
C:カカオ油脂（融点29℃）
D:大豆硬化油(融点41℃)
E:大豆硬化油(融点52℃)
F:混合油(1)(融点37℃)
G:混合油(2)(融点36℃)
H:混合油(3)(融点34℃)
I:混合油(4)(融点41℃)
The present invention will be specifically described below with reference to examples. The present invention is not limited to these.
[Example 1]
240 g of rennet casein, 480 g of added water, and 20 g of sodium hexametaphosphate were added to 250 g of each of fats and oils A to I described below. A pH adjuster was appropriately added to adjust the final pH to 5.8. The rotation speed of the blades of the emulsifier was set to 1500 rpm and heated while blowing steam into the jacket. When the cheese temperature reached 85 ° C, the heating and stirring were stopped, and the processed cheeses (A-1 to I- 1) was obtained.
Moreover, mixed oil (1)-(4) mixed various fats and oils, and adjusted melting | fusing point and the amount of trans fatty acids.
A: Hardened soybean oil (melting point 33 ℃)
B: Palm oil (melting point 39 ° C),
C: Cocoa oil (melting point 29 ℃)
D: Hardened soybean oil (melting point 41 ° C)
E: Hardened soybean oil (melting point 52 ° C)
F: Mixed oil (1) (melting point 37 ° C)
G: Mixed oil (2) (melting point 36 ° C)
H: Mixed oil (3) (melting point 34 ° C)
I: Mixed oil (4) (melting point 41 ℃)
[試験例１]
実施例１より得られたプロセスチーズ類(A-1〜I-1)の耐熱保形性ならびに口どけを評価した。口どけの評価は、官能評価と付着性を測定することで行った。なお、耐熱保形性、官能評価ならびに付着性は以下の方法に従って測定した。
[Test Example 1]
The processed cheeses (A-1 to I-1) obtained from Example 1 were evaluated for heat-resistant shape retention and mouthfeel. Mouth evaluation was performed by measuring sensory evaluation and adhesion. The heat-resistant shape retention, sensory evaluation and adhesion were measured according to the following methods.
（１）耐熱保形性の測定
プロセスチーズ類を10mm角の立方体に切り出し、シャーレにひいたろ紙の上に載せ、45℃の湿潤環境で3時間保持した後、加熱保持前の高さと保持後の高さを測定した。耐熱保形性は、加熱保持前後での高さの変化を耐熱保形性とし、以下の式（１）により算出した。
耐熱保形性（％）
＝加熱保持後のチーズの高さ／加熱保持前のチーズの高さ×100 ・・・（１）
（２）官能評価
訓練されたパネラーにより、以下の基準で評価した。
○：口どけがとても良い
△：口どけがやや良い
×：口どけが悪い
（３）付着性の測定
10mm角に切り出したサンプルを5℃に調整した後、テクスチャーアナライザー (TA.TX. plus、英弘精機株式会社)を用いて測定した。参考文献１に従い、直径75mmのステンレス製平板プレートを用いて、圧縮速度0.5mm/sで、80%圧縮し、得られた応力・歪み曲線から付着性を求めた。
(1) Measurement of heat-resistant shape retention Processed cheeses are cut into 10mm square cubes, placed on a filter paper drawn on a petri dish, held for 3 hours in a humid environment at 45 ° C, and the height before and after heating The height of was measured. The heat-resistant shape retention property was calculated by the following formula (1), where the change in height before and after heating was regarded as the heat-resistant shape property.
Heat-resistant shape retention (%)
= Cheese height after heat holding / height of cheese before heat holding x 100 (1)
(2) Sensory evaluation The following criteria were evaluated by a trained panelist.
○: Mouth is very good △: Mouth is slightly good ×: Mouth is bad (3) Measurement of adhesion
A sample cut into a 10 mm square was adjusted to 5 ° C. and then measured using a texture analyzer (TA.TX. plus, Eihiro Seiki Co., Ltd.). According to Reference 1, the plate was compressed 80% at a compression speed of 0.5 mm / s using a flat plate made of stainless steel having a diameter of 75 mm, and adhesion was determined from the obtained stress / strain curve.
[参考文献１]
川端晶子 "テクスチャー・アナライザーによる物性測定"New Food Industry, 1995, Vol.37, No2, p63-74.
[Reference 1]
Akiko Kawabata "Measurement of physical properties with texture analyzer" New Food Industry, 1995, Vol.37, No2, p63-74.
試験結果を表１、図１および図２に示す。各サンプルのデータラベルについて説明する。外観上、加熱前の形状を十分維持していると判断できる耐熱保形性85%以上のサンプルはひし形で示し、耐熱保形性85%未満のサンプルは四角で示す。また、官能評価ならびに付着性の結果より、口どけが良いサンプルは塗りつぶしで表示し、口どけが悪いサンプルは塗りつぶし無しでの表示とした。 The test results are shown in Table 1, FIG. 1 and FIG. The data label of each sample will be described. Samples with a heat-resistant shape retention of 85% or more that can be judged to maintain the shape before heating sufficiently in appearance are shown with diamonds, and samples with a heat-resistant shape retention of less than 85% are shown with squares. Also, from the results of sensory evaluation and adhesion, samples with good mouthfeel were displayed as filled, and samples with poor mouthfeel were displayed as unfilled.
表１に示すように、実施例１で得られたプロセスチーズ類のA-1、D-1、F-1〜I-1については、耐熱保形性も良好であって、口どけの評価についても官能評価ならびに付着性測定結果からも口どけの良い評価を得ている。一方、B-1は加熱によりチーズが溶融し、良好な耐熱保形性を示さず、官能評価でも口腔内での口どけが悪く、付着性の測定結果も高い数値を示した。C-1、E-1については、良好な耐熱保形性を示したものの、口どけの評価においては官能評価ならびに付着性測定結果の両方で、良好でない結果であった。
このことから、融点が33℃以上41℃以下の油脂を含有し、プロセスチーズ類の全重量に対するトランス脂肪酸量の含有量が1.0%以上であれば、耐熱保形性があり、口どけが良好なプロセスチーズ類を得られることが分かる。
As shown in Table 1, the processed cheeses A-1, D-1, and F-1 to I-1 obtained in Example 1 have good heat-resistant shape retention and are evaluated for mouthfeel. We have also received good evaluation from sensory evaluation and adhesion measurement results. On the other hand, B-1 melted cheese upon heating, did not show good heat-resistant shape retention, had poor mouthfeel in the oral cavity even in sensory evaluation, and showed a high numerical value as a result of measurement of adhesion. Regarding C-1 and E-1, although good heat-resistant shape retention was shown, in the evaluation of mouth opening, both the sensory evaluation and the adhesion measurement results were not good.
Therefore, if it contains fats and oils with a melting point of 33 ° C or higher and 41 ° C or lower, and the content of trans fatty acid relative to the total weight of processed cheeses is 1.0% or higher, it has heat-resistant shape retention and good mouthfeel It can be seen that simple processed cheeses can be obtained.
[実施例２]
実施例１と同じA〜Iのそれぞれの油脂100gに対して、レンネットカゼイン390g、添加水480g、ヘキサメタリン酸ナトリウム20ｇを加えた。pH調整剤を適宜添加し、pH5.8に調整した。乳化機の羽根の回転数を1500rpmとして、ジャケットに蒸気を吹き込みながら加温し、チーズ温度が85℃になった時点で、加温ならびに撹拌を停止し、プロセスチーズ類(A-2〜I-2)を得た。
[Example 2]
To 100 g of each of the oils A to I as in Example 1, 390 g of rennet casein, 480 g of added water, and 20 g of sodium hexametaphosphate were added. A pH adjuster was appropriately added to adjust to pH 5.8. The rotation speed of the blades of the emulsifier was set to 1500 rpm and heated while blowing steam into the jacket. When the cheese temperature reached 85 ° C, the heating and stirring were stopped, and the processed cheeses (A-2 to I- 2) was obtained.
[試験例2]
実施例2より得られたプロセスチーズ類(A-2〜I-2)の耐熱保形性ならびに口どけを試験例１と同じ方法で評価した。
[Test Example 2]
The heat resistant shape retention and mouthfeel of the processed cheeses (A-2 to I-2) obtained from Example 2 were evaluated by the same method as in Test Example 1.
表2に示すように、実施例2で得られたプロセスチーズ類のA-2、D-2、F-2〜H-2については、耐熱保形性も良好であって、口どけの評価についても官能評価ならびに付着性測定結果からも口どけの良い評価を得ている。一方、B-2、C-2、E-2については、良好な耐熱保形性を示したものの、口どけの評価においては官能評価ならびに付着性測定結果の両方で、良好でない結果であった。
このことから、融点が33℃以上41℃以下の油脂を含有し、プロセスチーズ類の全重量に対するトランス脂肪酸量が1.0%以上であれば、耐熱保形性があり、口どけが良好なプロセスチーズ類を得られることが分かった。
As shown in Table 2, for the processed cheeses A-2, D-2, F-2 to H-2 obtained in Example 2, the heat-resistant shape retention was also good, and the mouthfeel was evaluated. We have also received good evaluation from sensory evaluation and adhesion measurement results. On the other hand, although B-2, C-2, and E-2 showed good heat-resistant shape retention, both the sensory evaluation and the adhesion measurement results were unsatisfactory in the mouth evaluation. .
For this reason, processed cheese with heat-resistant shape retention and good mouthfeel if it contains fats and oils with a melting point of 33 ° C or higher and 41 ° C or lower and the amount of trans fatty acid relative to the total weight of processed cheese is 1.0% or higher. It turns out that you can get a kind.
図5に、実施例１ならびに実施例２のプロセスチーズ類に含まれる油脂の融点とトランス脂肪酸量の割合の関係をプロットした。耐熱保形成を有し、口どけの良好なプロセスチーズ類にするためには、油脂の融点が33℃以上41℃以下の油脂を含有させ、プロセスチーズ類に含まれるトランス脂肪酸量を1%以上12%以下にすることが条件であることがわかる。 In FIG. 5, the relationship between the melting | fusing point of the fats and oils contained in the process cheeses of Example 1 and Example 2 and the ratio of the amount of trans fatty acids is plotted. In order to make processed cheese with good heat resistance and good mouthfeel, the fat and oil melting point is 33 ° C to 41 ° C, and the amount of trans fatty acid contained in the processed cheese is 1% or more. It can be seen that the condition is 12% or less.
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