JP2016195553A - Molten salt-free cheese and method for producing the same - Google Patents
Molten salt-free cheese and method for producing the same Download PDFInfo
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Landscapes
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Abstract
Description
本発明は、加圧加熱湿熱条件下でも耐熱保形性を有するプロセスチーズ様食品、およびその製造法に関する。 The present invention relates to a processed cheese-like food having heat-resistant shape retention under pressure and heat and humidity conditions, and a method for producing the same.
プロセスチーズやチーズフード、乳主原などのプロセスチーズ様食品は、種々のナチュラルチーズを原料とし、それぞれの風味的特徴や物理化学的特徴を活かしながら、溶融塩と呼ばれる乳化剤を用いて加熱溶融することで均一な組織を作り上げ、その後冷却して固めることによって、ナチュラルチーズでは困難な充填容器にあわせた様々な形状の製品を製造することができる。一般的に、溶融塩を添加せずにチーズを加熱溶融すると油相分離や離水がみられ、プロセスチーズ様の均一な組織を得ることができない。プロセスチーズ類の製造に用いられる溶融塩としては、リン酸塩、クエン酸塩、酒石酸塩、カリウム塩などがあげられる。溶融乳化作用は溶融塩の種類によって異なるため、用いる原料チーズの種類や溶融塩の種類、それらの使用量や配合、配合比率、乳化条件などによって、最終製品に好ましい特徴を付与しており、風味発現性の制御や、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様々なプロセスチーズ類が提供されている。中でも耐熱保形性は様々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、重要な機能の一つとなっている。 Processed cheese-like foods such as processed cheese, cheese food, and dairy main ingredients are made from various natural cheeses and are melted by heating using an emulsifier called molten salt while taking advantage of each flavor and physicochemical characteristics. By forming a uniform structure in this way, and then cooling and solidifying it, products of various shapes can be manufactured according to the filling container, which is difficult with natural cheese. Generally, when a cheese is heated and melted without adding a molten salt, oil phase separation and water separation are observed, and a process cheese-like uniform structure cannot be obtained. Examples of the molten salt used in the manufacture of processed cheeses include phosphate, citrate, tartrate, potassium salt and the like. Since the melt emulsification action varies depending on the type of molten salt, favorable characteristics are imparted to the final product depending on the type of raw material cheese used, the type of molten salt, the amount used and blended, the blending ratio, the emulsification conditions, etc. Various processed cheeses are provided that are provided with functionality such as control of expression, heat melting, stringing, and heat retaining shape. In particular, heat-resistant shape retention is one of the important functions when using processed cheeses in various cooking and commercial processed foods.
耐熱保形性が求められる用途として、例えば、製菓、製パン材料としてオーブンでの焼成や、長期保存などを目的としたレトルト(加圧加熱)殺菌処理、また、チーズまん等の蒸し焼きなどが挙げられ、前述のような工程を経ても形の変化が少ないことが望まれる。また、それぞれの加熱条件により、求められる耐熱保形性を有するチーズを得る難易度も異なる。オーブンなどでの焼成は200℃を超えることもあり高温ではあるものの、加熱空気による加温であるため、用いる素材の水分含量は基本的には低下し乾燥するため硬くなる。一方、レトルト殺菌処理や蒸し焼きは、蒸気や熱水による加温であるため、いわゆる湿熱環境下であり、用いる素材の水分含量は基本的には上昇し乾燥せず軟らかくなる。そのため加熱空気による加温と、蒸気や熱水による加温を比較した場合、後者の条件ほうがプロセスチーズ様食品に耐熱保形性を付与することは困難である。また常圧下での蒸気や熱水による加温と比較して、加圧下での蒸気や熱水による加温は、より高い温度での処理であるため、加圧加熱湿熱条件下における耐熱保形性の付与は、より困難である。 Applications that require heat-resistant shape retention include, for example, baking in ovens as confectionery and baking materials, retort (pressurization and heating) sterilization for the purpose of long-term storage, and steamed baking of cheese buns, etc. Therefore, it is desired that the shape change is small even after the above-described steps. Moreover, the difficulty level which obtains the cheese which has the required heat-resistant shape retention property also changes with each heating conditions. Although baking in an oven or the like may exceed 200 ° C. and is high temperature, since it is heated by heated air, the moisture content of the material used is basically reduced and becomes hard because it dries. On the other hand, since retort sterilization and steaming are warming with steam or hot water, they are in a so-called moist heat environment, and the moisture content of the material used basically rises and becomes soft without drying. Therefore, when heating by heated air is compared with heating by steam or hot water, it is difficult for the latter condition to impart heat-resistant shape retention to the processed cheese-like food. Compared to heating with steam or hot water under normal pressure, heating with steam or hot water under pressure is a process at a higher temperature. It is more difficult to impart sex.
耐熱保形性を有するチーズ類を製造する方法として、溶融塩に高分子ポリリン酸塩などを用いて、乳化後に所定時間撹拌し続けるクリーミングなどの処理を行うことがある。これは、溶融塩の作用によりナチュラルチーズ中のカゼインの構造が変化し乳化剤としての作用を発揮するため、チーズ中の水と脂肪が安定な状態となりプロセスチーズ類が調製可能である。またクリーミングにより、一度構造変化したカゼインが再重合し新たな構造を形成することで、原料ナチュラルチーズには無い耐熱保形性を付与することができると考えられる。また上述のように、溶融塩を添加せずにチーズを調製した場合、カゼインによる乳化剤としての作用がないため、加熱溶融時に油相分離や離水を抑制できないため、プロセスチーズ様の均一な組織を得ることは困難である。 As a method for producing cheeses having heat-resistant shape retention, a treatment such as creaming or the like in which a polymer polyphosphate is used as a molten salt and stirring is continued for a predetermined time after emulsification may be performed. This is because the structure of casein in natural cheese is changed by the action of the molten salt and exhibits an action as an emulsifier, so that water and fat in the cheese become stable and process cheeses can be prepared. Moreover, it is thought that the heat-resistant shape retention property which is not in raw material natural cheese can be provided by re-polymerizing casein once structurally changed by creaming to form a new structure. In addition, as described above, when cheese is prepared without adding a molten salt, since there is no action as an emulsifier by casein, oil phase separation and water separation cannot be suppressed at the time of heating and melting. It is difficult to get.
そこで、溶融塩を添加しないプロセスチーズ類の製造方法の開発が試みられている。溶融塩を添加せずにプロセスチーズ様食品を製造する方法としては、蛋白質あたりのカルシウム含量を低減させたチーズ及び／又はカゼイン素材を配合して原料チーズとし、溶融塩を添加しないで加熱混合してなる溶融塩無添加のプロセスチーズ様食品を得る方法（例えば、特許文献1)や、オクテニルコハク酸デンプンナトリウムを使用する方法（例えば、特許文献2）が知られている。また、チーズ類に耐熱性を付与する方法としては、pH6.0に調整した濃度1.0%水溶液の濁度が2.0以上である縮合リン酸塩を配合する方法(例えば、特許文献3)や、タピオカ加工澱粉を添加し乳脂肪／乳タンパク質の比率を3.0以上とする方法(例えば、特許文献4)などが知られている。 Then, development of the manufacturing method of processed cheese which does not add molten salt is tried. As a method of manufacturing processed cheese-like food without adding molten salt, cheese and / or casein material with a reduced calcium content per protein is blended to make raw cheese, and heated and mixed without adding molten salt There are known a method of obtaining a processed cheese-free food without added molten salt (for example, Patent Document 1) and a method using starch sodium octenyl succinate (for example, Patent Document 2). In addition, as a method of imparting heat resistance to cheeses, a method of blending a condensed phosphate having a turbidity of 2.0% or higher in a 1.0% concentration aqueous solution adjusted to pH 6.0 (for example, Patent Document 3), tapioca A method of adding processed starch to make the ratio of milk fat / milk protein to 3.0 or more (for example, Patent Document 4) is known.
特許文献1の方法によって得られるプロセスチーズ様食品は、溶融塩無添加でありながらプロセスチーズ様の組織を実現してはいるが、リン酸カルシウム架橋に必要であるカルシウム含量の少ないナチュラルチーズを用いているため、耐熱保形性を有していない。特許文献2の方法によって得られる溶融塩無添加のチーズフードは、溶融性と曳糸性に優れるチーズフードであるため、耐熱保形性はない。また特許文献3の方法ではプロセスチーズ類に耐熱保形性を付与することはできるが依然として溶融塩を使用しており、特許文献4の方法では、デンプンの添加により耐熱保形性の付与は実現しているものの糸引き性との両立のため、また想定用途が加熱空気による加温であるオーブンを用いる製菓、製パンであるため、より厳しい条件である、加圧下での蒸気や熱水による加温は想定しておらず耐熱保形性は十分でなく、また加熱乳化には依然として溶融塩を使用している。 The processed cheese-like food obtained by the method of Patent Document 1 achieves a processed cheese-like structure with no added molten salt, but uses natural cheese with a low calcium content necessary for calcium phosphate crosslinking. Therefore, it does not have heat resistant shape retention. Since the cheese salt-free cheese food obtained by the method of Patent Document 2 is a cheese food excellent in meltability and stringiness, it does not have heat-resistant shape retention. The method of Patent Document 3 can impart heat-resistant shape retention to processed cheeses, but still uses molten salt, and the method of Patent Document 4 realizes heat-resistant shape retention by adding starch. For confectionery and bread making using ovens that are heated by heated air for compatibility with the stringiness of what is being processed, it is more difficult to use steam or hot water under pressure. Heating is not assumed and heat-resistant shape retention is not sufficient, and molten salt is still used for heat emulsification.
このように、従来技術で製造されたプロセスチーズ様食品は、溶融塩無添加で製造した場合は溶融塩によるチーズタンパク質の構造形成が成されないため耐熱性を付与することができず、耐熱保形性を付与するためには加熱乳化時に溶融塩の添加が必要であった。また、耐熱保形性についても、加圧下での蒸気や熱水による加温などの、より厳しい条件は想定されていなかった。 In this way, the processed cheese-like food manufactured by the conventional technique cannot be imparted with heat resistance because the cheese protein structure is not formed by the molten salt when it is manufactured without the addition of the molten salt. In order to impart the properties, it is necessary to add a molten salt during the heat emulsification. Further, with regard to heat-resistant shape retention, more severe conditions such as heating with steam or hot water under pressure have not been assumed.
本発明は、従来技術にみられる課題点に鑑みなされたものであって、溶融塩無添加でありながら、加圧加熱湿熱条件下であっても十分な耐熱保形性を有するプロセスチーズ様食品を提供することを課題とする。 The present invention has been made in view of the problems found in the prior art, and is a processed cheese-like food that has sufficient heat-resistant shape retention even under pressurized and heat-moisture conditions, without the addition of molten salt It is an issue to provide.
本発明者らは、上記課題を解決するため鋭意研究を行ったところ、原料チーズに架橋処理デンプンを配合することで、溶融塩無添加でありながら加圧加熱湿熱条件下であっても耐熱保形性を有するプロセスチーズ様食品が得られることを見出した。
すなわち本発明は、以下の通りである。
(1)架橋処理デンプンを4.0〜15.0重量%、無脂固形分あたりのデンプン含量であるstarch/SNFが20%以上、乳脂肪/乳タンパク質の比率が2.5以下、乳タンパク質が3.0重量%以上、水分含量が45.0〜62.0重量%であることを特徴とする溶融塩無添加プロセスチーズ様食品。
(2)以下の条件で耐熱試験を行った場合の、以下の式であらわされる耐熱保形性が70%以上であることを特徴とする上記(1)に記載の溶融塩無添加プロセスチーズ様食品。
耐熱試験の条件：プロセスチーズ様食品を121℃のオートクレーブ(加圧加熱湿熱条件)内で15分間加熱する。
耐熱保形性（%）＝[耐熱試験加熱後のプロセスチーズ様食品の高さ（mm）／耐熱試験加熱前のプロセスチーズ様食品の高さ（mm）]×100
(3)原料チーズにデンプンを4.0〜15.0重量%配合する工程と、
溶融塩を添加せずに、前記原料チーズと前記デンプンを加熱混合する工程と、
前記加熱混合した混合物を冷却する工程と
を有することを特徴とする溶融塩無添加プロセスチーズ様食品の製造方法。
(4)前記デンプンが、架橋処理デンプンのうち少なくともいずれか1つを含む加工デンプンであることを特徴とする上記(3)に記載の溶融塩無添加プロセスチーズ様食品の製造方法。
(5)前記デンプンの添加量が、無脂固形分あたりのデンプン含量であるStarch/SNFが20%以上であることを特徴とする上記(3)または(4)に記載の溶融塩無添加プロセスチーズ様食品の製造方法。
The inventors of the present invention have made extensive studies to solve the above-mentioned problems. By blending the raw material cheese with a cross-linked starch, the heat resistance is maintained even under the condition of pressure heating and moist heat while adding no molten salt. It has been found that a processed cheese-like food having formability can be obtained.
That is, the present invention is as follows.
(1) 4.0 to 15.0% by weight of cross-linked starch, starch / SNF that is starch content per non-fat solid content is 20% or more, milk fat / milk protein ratio is 2.5 or less, milk protein is 3.0% by weight or more, Molten salt-free process cheese-like food characterized by having a water content of 45.0 to 62.0% by weight.
(2) When the heat resistance test is performed under the following conditions, the heat-resistant shape retention represented by the following formula is 70% or more, and the molten salt-free process cheese as described in (1) above Food.
Conditions for heat resistance test: Processed cheese-like food is heated in an autoclave at 121 ° C. (pressure and heat and humidity conditions) for 15 minutes.
Heat-resistant shape retention (%) = [height of processed cheese-like food after heating test (mm) / height of processed cheese-like food before heating test (mm)] x 100
(3) a step of blending 4.0 to 15.0% by weight of starch in raw cheese;
A step of heating and mixing the raw cheese and the starch without adding a molten salt;
And a step of cooling the heat-mixed mixture. A method for producing a molten salt-free process cheese-like food.
(4) The method for producing a molten salt-free process cheese-like food as described in (3) above, wherein the starch is a modified starch containing at least one of cross-linked starch.
(5) The molten salt-free addition process according to (3) or (4) above, wherein the starch is added in an amount of Starch / SNF, which is a starch content per non-fat solid content, of 20% or more. A method for producing cheese-like food.
本発明によれば、溶融塩無添加でありながら加熱溶融時や保存中に離水や油相分離がみられず、加圧加熱湿熱条件下であっても耐熱保形性を有する溶融塩無添加プロセスチーズ様食品を得ることができる。 According to the present invention, there is no water separation or oil phase separation during heat-melting or storage while no molten salt is added, and no molten salt is added that has heat-resistant shape retention even under pressurized heating and moist heat conditions. Process cheese-like food can be obtained.
本発明のチーズは、チーズ原料にデンプンを配合した後、溶融塩無添加で加熱混合してなる、加圧加熱湿熱条件下であっても耐熱保形性を有することを特徴とする溶融塩無添加プロセスチーズ様食品である。 The cheese of the present invention is obtained by adding starch to a cheese raw material, and then heat-mixing without adding a molten salt. Additive process cheese-like food.
本発明では、通常のプロセスチーズ類の加熱乳化時に使用されるリン酸塩、クエン酸塩、酒石酸塩、およびカリウム塩などの溶融塩を添加せずにデンプンを配合する。そのため、溶融塩由来であるリン含量を低減できる。その場合、最終製品中の乳タンパク質1gあたりのリン含量が40mg以下であることが望ましい。プロセスチーズ様食品におけるリン含量が所定の範囲内であれば、その他の副原料の添加については、特に制限はない。 In this invention, starch is mix | blended, without adding molten salts, such as the phosphate, citrate, tartrate, and potassium salt which are used at the time of heat-emulsification of normal process cheese. Therefore, the phosphorus content derived from the molten salt can be reduced. In that case, it is desirable that the phosphorus content per gram of milk protein in the final product is 40 mg or less. If the phosphorus content in the processed cheese-like food is within a predetermined range, there is no particular limitation on the addition of other auxiliary materials.
本発明で使用される原料チーズは、ハードチーズ、セミハードチーズ、フレッシュチーズなど各種のチーズを使用することが出来る。例えば、グラナチーズやチェダーチーズ、ゴーダチーズ、エメンタールチーズ、モツァレラチーズ、クリームチーズなどを使用することができるが、最終製品における乳脂肪と乳タンパク質の比率(乳脂肪/乳タンパク質)は2.5以下とすることが望ましい。乳脂肪と乳タンパク質の比率を2.5以下とすることによって、プロセスチーズ様の組織と風味を得ることができる。乳脂肪と乳タンパク質の測定は、通常の方法で行うことができる。例えば、乳脂肪は、レーゼゴットリーブ法、タンパク質は、ケルダール法で測定することができる。 Various cheeses such as hard cheese, semi-hard cheese, and fresh cheese can be used as the raw material cheese used in the present invention. For example, grana cheese, cheddar cheese, gouda cheese, emmental cheese, mozzarella cheese, cream cheese, etc. can be used, but the ratio of milk fat to milk protein (milk fat / milk protein) in the final product should be 2.5 or less Is desirable. By setting the ratio of milk fat to milk protein to 2.5 or less, a processed cheese-like tissue and flavor can be obtained. The measurement of milk fat and milk protein can be performed by a usual method. For example, milk fat can be measured by the Rosette Gottlieb method, and protein can be measured by the Kjeldahl method.
また本発明では、これらの原料チーズを最終製品であるチーズ類に対して、20重量%以上、乳タンパク質を3重量%以上含有することが望ましい。原料チーズが20重量%未満、乳タンパク質が3重量%未満の場合には、プロセスチーズ様の組織や風味に乏しくなる。また、原料チーズの熟度指標は以下の方法で計算することができる。
試料チーズ10gを秤量し、0.5Mクエン酸ナトリウム溶液40ml、温湯40mlを加え、均質化した。得られた溶液を200mlに定容したものを試料チーズ溶液とした。全窒素量については上記試料溶液をそのまま10mlを採取、可溶性窒素量については、上記試料溶液100mlを採取、1.41N塩酸10ml、水15mlを加えpH4.4とし、カゼインを沈殿させた上澄みをろ過し、ろ液10mlを試料溶液とし、それぞれケルダール法を用いて窒素量を定量した。
熟度指標（%）＝（可溶性窒素量／全窒素量）×100
In the present invention, it is desirable that these raw cheeses are contained in an amount of 20% by weight or more and milk protein of 3% by weight or more with respect to the cheese as the final product. When the raw cheese is less than 20% by weight and the milk protein is less than 3% by weight, the processed cheese-like structure and flavor are poor. Moreover, the maturity index of raw material cheese can be calculated by the following method.
10 g of sample cheese was weighed, and 40 ml of 0.5 M sodium citrate solution and 40 ml of hot water were added and homogenized. A sample cheese solution was prepared by constant volume of the obtained solution to 200 ml. Collect 10 ml of the above sample solution as it is for the total nitrogen amount, collect 100 ml of the sample solution for the soluble nitrogen amount, adjust the pH to 4.4 by adding 10 ml of 1.41N hydrochloric acid and 15 ml of water, and filter the supernatant on which casein is precipitated. 10 ml of the filtrate was used as a sample solution, and the amount of nitrogen was quantified using the Kjeldahl method.
Maturity index (%) = (soluble nitrogen / total nitrogen) x 100
本発明に用いる加工デンプンの原料となる天然デンプンについては、馬鈴薯、コーン、小麦、タピオカ由来等のものを例示することができ、天然のデンプン源とすることができるものであれば特に限定されるものではない。本発明に用いる加工デンプンの種類としては、加工として架橋処理が施された架橋処理デンプン、例えばアセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、ヒドロキシプロピル化リン酸架橋デンプン、リン酸モノエステル化リン酸架橋デンプン、リン酸架橋デンプンを用いることができる。本発明では、これら架橋処理を施した加工デンプンを最終製品であるプロセスチーズ様食品に対して、4.0〜15.0重量%含有し、無脂固形分あたりのデンプン含量であるstarch/SNFを20%以上にする。好ましくは5〜12重量%、さらに好ましくは6〜10重量%含有させる。前述の加工処理デンプン以外の加工処理澱粉を用いた場合、また4重量%未満、starch/SNFが20%未満では、加工デンプンによる組織形成が十分でないため、加圧加熱湿熱条件下での耐熱保形性を十分に付与することができず、またデンプンの添加量が15重量%を超えると、デンプンによる影響が大きくなるため、プロセスチーズ様の組織、風味が劣るため好ましくない。 Examples of the natural starch used as a raw material for the modified starch used in the present invention include those derived from potato, corn, wheat, tapioca, and the like, and are particularly limited as long as they can be used as a natural starch source. It is not a thing. The types of modified starch used in the present invention include crosslinked starch that has been subjected to crosslinking treatment, such as acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, hydroxypropylated phosphate crosslinked starch, and phosphate monoester. Phosphoric acid crosslinked starch and phosphoric acid crosslinked starch can be used. In the present invention, the processed starch that has undergone these cross-linking treatments is contained in an amount of 4.0 to 15.0% by weight with respect to the processed cheese-like food as the final product, and starch / SNF that is the starch content per non-fat solid content is 20% or more. To. Preferably it is 5 to 12% by weight, more preferably 6 to 10% by weight. When processed starch other than the above-mentioned modified starch is used, and if it is less than 4% by weight and starch / SNF is less than 20%, the structure formation by the modified starch is not sufficient, so that the heat resistance under pressure and heat and heat conditions is not sufficient. When the formability cannot be sufficiently imparted and the amount of starch added exceeds 15% by weight, the influence of starch becomes large, so that the texture and texture of processed cheese are inferior, which is not preferable.
本発明において耐熱保形性を有するとは、耐熱性試験を行った場合の耐熱保形性が70%以上であることをいう。なお、耐熱性試験は、プロセスチーズ様食品を121℃のオートクレーブ内で15分間加熱し、加熱前後のプロセスチーズ様食品の高さを比較した。耐熱保形成は、以下の式により求めた。
耐熱保形性（%）＝[加熱後のプロセスチーズ様食品の高さ（mm）／加熱前のプロセスチーズ様食品の高さ（mm）]×100
In the present invention, having heat resistance shape retention means that the heat resistance shape retention is 70% or more when a heat resistance test is performed. In the heat resistance test, the processed cheese-like food was heated in an autoclave at 121 ° C. for 15 minutes, and the height of the processed cheese-like food before and after heating was compared. The heat-resistant formation was determined by the following formula.
Heat-resistant shape retention (%) = [height of processed cheese-like food after heating (mm) / height of processed cheese-like food before heating (mm)] x 100
また本発明のプロセスチーズ様食品の水分含量は45〜62重量%である。水分が45重量%未満になったり、62重量%を超えると十分な耐熱保形性を有さないか、プロセスチーズ様の組織や風味に乏しくなる。また本発明のプロセスチーズ様食品のpHは4.5〜6.5である。pHは、5.0〜6.2に調整することが好ましい。pHが4.5未満の場合、6.5より大きい場合には、プロセスチーズ様の組織や風味に乏しくなる。 The water content of the processed cheese-like food of the present invention is 45 to 62% by weight. If the water content is less than 45% by weight or more than 62% by weight, it may not have sufficient heat-resistant shape retention or may have a processed cheese-like structure and flavor. The pH of the processed cheese-like food of the present invention is 4.5 to 6.5. The pH is preferably adjusted to 5.0 to 6.2. When the pH is less than 4.5 or greater than 6.5, the processed cheese-like structure and flavor are poor.
本発明のプロセスチーズ様食品の製造方法について以下に説明する。本発明のプロセスチーズ様食品の製造方法は、原料チーズにデンプンを4.0〜15.0重量%配合する工程と、溶融塩を添加せずに、前記配合した原材料を加熱混合する工程と、前記加熱溶融した原材料を冷却する工程を有する。 The method for producing the processed cheese-like food of the present invention will be described below. The process cheese-like food manufacturing method of the present invention includes a step of blending 4.0 to 15.0% by weight of starch into raw cheese, a step of heating and mixing the blended raw materials without adding a molten salt, and the heating and melting. Cooling the raw material.
原材料を配合する工程、調整する工程では、原料チーズに、架橋処理デンプンから選ばれる少なくともいずれか1つを含む加工デンプンを4.0〜15.0重量%、無脂固形分あたりのデンプン含量であるStarch/SNFが20%以上となるよう配合し、その後前記配合した原材料を混合し、原材料の水分含量を45.0〜62.0重量%、pHを4.5〜6.5、乳脂肪/乳タンパク質の比率を2.5以下に調整する。その後、前記水分含量、pH、乳脂肪/乳タンパク質を調整した原材料を、リン酸塩やクエン酸塩、酒石酸塩、およびカリウム塩など、キレート作用を持つ溶融塩を添加せずに加熱溶融、冷却してプロセスチーズ様食品を製造する。 In the step of blending and adjusting the raw materials, 4.0 to 15.0% by weight of modified starch containing at least one selected from cross-linked starch in the raw cheese, Starch / SNF which is the starch content per non-fat solids Is mixed so as to be 20% or more, and then the mixed raw materials are mixed, and the water content of the raw materials is adjusted to 45.0 to 62.0% by weight, the pH is 4.5 to 6.5, and the milk fat / milk protein ratio is adjusted to 2.5 or less. After that, the raw materials with adjusted water content, pH, milk fat / milk protein are heated and melted and cooled without adding molten salts with chelating action such as phosphate, citrate, tartrate and potassium salts. And process cheese-like food.
加熱溶融する工程としては、特に限定はなく、乳化機の外套部に蒸気又は熱水を導入する間接加熱方法、蒸気吹込みによる直接加熱方法又はその複合方式等が挙げられるが、デンプンの糊化、保水のため、加熱混合時の温度は60℃以上、好ましくは70℃以上とすることが望ましい。また混合は、乳化機を使用して行うことが好ましく、乳化機としては、チーズ類の製造に通常用いられるものであれば、いずれの乳化機も使用することができる。例えば、低速で撹拌するケトル乳化機を用いて50〜200rpmの低速で撹拌することや、高速で撹拌するステファン乳化機を用いて、400〜2000rpmの中速から高速で撹拌すること等が挙げられる。次の冷却する工程においては、このように加熱乳化された乳化物を目的の型に充填し、冷却する。冷却温度やスピードについては特に限定はないが、通常のチーズ同様に速やかに10℃以下まで冷却保存することが望ましい。 The step of heating and melting is not particularly limited, and examples thereof include an indirect heating method in which steam or hot water is introduced into the mantle of the emulsifier, a direct heating method by blowing steam, or a combination method thereof. In order to retain water, it is desirable that the temperature during heating and mixing be 60 ° C. or higher, preferably 70 ° C. or higher. Moreover, it is preferable to perform mixing using an emulsifier, and any emulsifier can be used as an emulsifier as long as it is normally used for manufacture of cheeses. For example, stirring at a low speed of 50 to 200 rpm using a kettle emulsifier that stirs at a low speed, stirring at a high speed from a medium speed of 400 to 2000 rpm using a Stefan emulsifier that stirs at a high speed, etc. . In the next cooling step, the emulsion thus heated and emulsified is filled into a target mold and cooled. There is no particular limitation on the cooling temperature and speed, but it is desirable to cool and store to 10 ° C. or less as quickly as normal cheese.
本発明により製造されたプロセスチーズ様食品は、溶融塩無添加でありながら離水や油相分離がみられず、加圧加熱湿熱条件下であっても耐熱保形性を有するものである。 The processed cheese-like food produced according to the present invention does not show water separation or oil phase separation while being free from molten salt, and has heat-resistant shape retention even under pressurized heating and moist heat conditions.
以下本発明を実施例によりさらに具体的に説明するが、本発明の範囲は下記の実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to the following examples.
[実施例1]（デンプンの添加量とstarch/SNFの影響）
熟度指標20%のゴーダチーズ(オーストラリア産)5kgと熟度指標24%のチェダーチーズ(オーストラリア産)5kgを破砕・混合した混合チーズ10.0kgを原料ナチュラルチーズ(熟度22.0%)として用いた。原料チーズに、コーンスターチ原料でヒドロキシプロピル化リン酸架橋デンプンであるファリネックスVA-70C(松谷化学工業社)を2.0〜20.0重量%(300〜4600g)、Starch/SNFが11.3〜72%となるよう配合し、高速せん断機であるステファン乳化釜(ニチラク機械社製)に投入した。その後、pH調整剤として重曹を添加して原材料のpHを約5.8、最終水分含量が55重量%となるように水を添加し、乳化機の撹拌羽根の回転数を1500rpmとし、ジャケットに蒸気を吹き込みながら85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。これを充填し、5℃冷蔵庫で24時間以上冷却し、プロセスチーズ様食品を調製した。プロセスチーズ様食品の乳タンパク質1gあたりのリン含量は20mg、乳脂肪/乳タンパク質は1.45であった。
[Example 1] (Effect of starch addition and starch / SNF)
10.0 kg of mixed cheese obtained by crushing and mixing 5 kg of Gouda cheese (Australia) with a maturity index of 20% and 5 kg of cheddar cheese (Australia) with a maturity index of 24% was used as the raw material natural cheese (maturity 22.0%). The raw material cheese is 2.0 to 20.0% by weight (300 to 4600 g) of Farinex VA-70C (Matsutani Chemical Industry Co., Ltd.), which is a hydroxypropylated phosphate cross-linked starch as a corn starch raw material, and Starch / SNF is 11.3 to 72% The mixture was added to a stefan emulsifying pot (manufactured by Nichiraku Kikai Co., Ltd.) which is a high speed shearing machine. Then, baking soda was added as a pH adjuster, water was added so that the pH of the raw material was about 5.8, and the final moisture content was 55% by weight, the speed of the stirring blade of the emulsifier was 1500 rpm, and steam was applied to the jacket. It melted by heating to 85 ° C. while blowing. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. This was filled and cooled in a refrigerator at 5 ° C. for 24 hours or more to prepare a processed cheese-like food. The processed cheese-like food had a phosphorus content of 1 mg of milk protein and a milk fat / milk protein of 1.45.
[試験例1]
実施例1で得られたプロセスチーズ様食品の油分分離及び離水に関しては、加熱溶融後、冷却後、および保存中に目視にて以下の基準で評価を行った。
「○」：油分分離および離水がまったく認められず、好ましい。
「×」：油分分離または離水が認められ、好ましくない。
[Test Example 1]
Regarding the oil separation and water separation of the processed cheese-like food obtained in Example 1, the following criteria were evaluated visually after heating and melting, after cooling, and during storage.
“◯”: Oil separation and water separation are not recognized at all, which is preferable.
“X”: Oil separation or water separation was observed, which is not preferable.
[試験例2]
実施例1で得られたプロセスチーズ様食品のリン含量を以下に述べる方法で測定した。
まず、プロセスチーズ様食品3gをルツボにとり、電気炉内で250℃に加熱して灰化した。次に、得られた灰分を塩酸に溶解した後、プラズマ発光分光分析法による分析を行い、プロセスチーズ様食品のリン含量を算出した。
[Test Example 2]
The phosphorus content of the processed cheese-like food obtained in Example 1 was measured by the method described below.
First, 3 g of processed cheese-like food was taken in a crucible and heated to 250 ° C. in an electric furnace to be ashed. Next, after the obtained ash was dissolved in hydrochloric acid, analysis by plasma emission spectrometry was performed, and the phosphorus content of the processed cheese-like food was calculated.
[試験例3]
実施例1で得られたプロセスチーズ様食品の組織に関しては、特別に訓練された官能パネラー1 0人による官能検査により評価した。評価は国産のプロセスチーズとの比較において行った。ここでプロセスチーズ様の組織とは、ザラツキがなく均一で滑らかな舌触り、やや弾力性のある歯ごたえ等、プロセスチーズのもつ特有の良好な食感をもつ組織のことを言う。官能検査は次の4段階で評価し、10人の官能評価結果のうちもっとも評価者数の多かったものを各プロセスチーズ様食品に対する結果とした。
◎：プロセスチーズ様の組織と風味を有し、非常になめらかな食感を持つ。
○：プロセスチーズ様の組織と風味を有し、プロセスチーズ様の食感を持つ。
△：プロセスチーズ様の組織を有するが、風味や食感はプロセスチーズに劣る。
×：プロセスチーズ様の組織と風味を有さない、または官能評価に供することが困難である。
[Test Example 3]
The tissue of the processed cheese-like food obtained in Example 1 was evaluated by a sensory test by 10 specially trained sensory panelists. Evaluation was performed in comparison with domestic processed cheese. Here, the process cheese-like structure refers to a structure having a good texture unique to process cheese, such as a smooth and smooth texture with no roughness, and a slightly elastic texture. The sensory test was evaluated according to the following four stages, and among the 10 sensory evaluation results, the one with the highest number of evaluators was used as the result for each processed cheese-like food.
A: It has a texture and texture like processed cheese, and has a very smooth texture.
○: Process cheese-like texture and flavor, and process cheese-like texture.
(Triangle | delta): Although it has a process cheese-like structure | tissue, flavor and texture are inferior to process cheese.
X: It does not have a process cheese-like structure and flavor, or is difficult to be subjected to sensory evaluation.
[試験例4]
実施例1で得られたプロセスチーズ様食品の耐熱保形性は以下の手順で測定した。
1）サンプルリング（内径25 mm、高さ15 mm）を適度に並べる。（2×2ヶないしは2×3ヶ）
2）サンプルリング内にプロセスチーズ様食品を充填する。この時、できる限りプロセスチーズ様食品の内部に空洞ができないようにする。
3）ステンレスバットに下敷きごと入れ、上部をラップする。
4）冷凍庫（-18℃）でサンプルを固める。固まり具合を見ながら押し抜ける固さを判断（完全に冷凍されていないが保形されている状態）し、サンプルリング内径に合わせた円柱型のサンプル抜きで押し抜く。
5）ろ紙にサンプルを置き、高さを測定する（加熱前のプロセスチーズ様食品の高さ）。
6）シャーレ（大）にろ紙ごとサンプルを置き、シャーレを閉める。
7）オートクレーブにて加圧加熱湿熱条件（121℃、15分間）で加熱する。
8）サンプルを取り出し、高さを測定する（加熱後のプロセスチーズ様食品の高さ）。
9）以下の計算式で耐熱保形性を算出する。
耐熱保形性（%）＝ [加熱後のプロセスチーズ様食品の高さ（mm）／加熱前のプロセスチーズ様食品の高さ（mm）]×100
[Test Example 4]
The heat resistant shape retention of the processed cheese-like food obtained in Example 1 was measured by the following procedure.
1) Arrange the sample rings (inner diameter 25 mm, height 15 mm) appropriately. (2x2 or 2x3)
2) Fill the sample ring with processed cheese-like food. At this time, the process cheese-like food should be free of voids as much as possible.
3) Put the underlay with a stainless steel bat and wrap the top.
4) Harden the sample in the freezer (-18 ℃). Determine the hardness that can be pushed through while observing the degree of clumping (not fully frozen but kept in shape), and push it out with a cylindrical sample punch that matches the inner diameter of the sample ring.
5) Place a sample on the filter paper and measure the height (height of processed cheese-like food before heating).
6) Place the sample with filter paper on the petri dish (large) and close the petri dish.
7) Heat in an autoclave under pressure, heat and humidity conditions (121 ° C, 15 minutes).
8) Take a sample and measure the height (height of processed cheese-like food after heating).
9) Calculate heat-resistant shape retention with the following formula.
Heat-resistant shape retention (%) = [height of processed cheese-like food after heating (mm) / height of processed cheese-like food before heating (mm)] × 100
（評価基準）
上記で求めた耐熱保形性が70%以上のサンプルを「耐熱性アリ」、70%未満のサンプルを「耐熱性ナシ」、油相分離や離水により耐熱保形性の評価に供せなかったサンプルを「測定不可」と評価した。
(Evaluation criteria)
Samples with a heat-resistant shape retention of 70% or more obtained above were `` heat-resistant ants '', samples with less than 70% were `` heat-resistant pears '', and could not be subjected to evaluation of heat-resistant shape retention due to oil phase separation or water separation The sample was evaluated as “not measurable”.
試験例1〜4の結果を表1に示した。デンプン含量4.0〜15.0重量%、starch/SNFを20%以上に調整することによって、油相分離や離水がみられず、プロセスチーズ様の組織と加圧加熱湿熱条件下であっても耐熱保形性を有する溶融塩無添加プロセスチーズ様食品を得ることができた。 The results of Test Examples 1 to 4 are shown in Table 1. By adjusting the starch content to 4.0 to 15.0% by weight and starch / SNF to 20% or more, oil phase separation and water separation are not observed, and heat resistant shape retention even under conditions of process cheese-like structure and pressurized heating and moist heat A molten salt-free process cheese-like food product having a property could be obtained.
[実施例2]（溶融塩とデンプン種類の影響）
熟度指標22%のゴーダチーズ(オーストラリア産)5kgと熟度指標18%のチェダーチーズ(オーストラリア産)5kgを破砕・混合した混合チーズ10.0kgを原料ナチュラルチーズ(熟度20.0%)として用いた。この原料チーズに、植物油脂を5kg、ワキシーコーンスターチ原料でヒドロキシプロピル化リン酸架橋デンプンであるファリネックスVA-70WM(松谷化学工業社)を8.0重量%(2400g)配合し、高速せん断機であるステファン乳化釜(ニチラク機械社製)に投入した。その後、pH調整剤として重曹を添加して原材料のpHを約6.0、最終水分含量が55重量%となるように水を添加し、乳化機の撹拌羽根の回転数を1500rpmとし、ジャケットに蒸気を吹き込みながら85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。これを充填し、5℃冷蔵庫で24時間以上冷却し、プロセスチーズ様食品を調製した。また、ファリネックスVA-70WMの代わりにオクテニルコハク酸デンプンナトリウム、リン酸架橋デンプン、アセチル化リン酸架橋デンプン、酢酸デンプン、酸化デンプン、ヒドロキシプロピルデンプンをそれぞれ8.0重量%(2400g)配合したプロセスチーズ様食品、溶融塩としてポリリン酸塩であるJOHA C new (BK Giulini Corp.)を1.0重量%(250g)配合したプロセスチーズ様食品、溶融塩およびデンプンを添加しないプロセスチーズ様食品をそれぞれ調製した。プロセスチーズ様食品において、Starch/SNFは53.5%、乳脂肪/乳タンパク質は1.45であった。
[Example 2] (Influence of molten salt and starch type)
10.0 kg of mixed cheese obtained by crushing and mixing 5 kg of Gouda cheese (Australia) with a maturity index of 22% and 5 kg of cheddar cheese (Australia) with a maturity index of 18% was used as the raw material natural cheese (maturity 20.0%). Stefan, which is a high-speed shearing machine, contains 5 kg of vegetable oil and fat, 8% by weight (2400 g) of Falinex VA-70WM (Matsutani Chemical Industry Co., Ltd.), a hydroxypropylated phosphate-crosslinked starch, and waxy corn starch. It was put into an emulsification pot (manufactured by Nichiraku Kikai Co., Ltd.). Then, baking soda was added as a pH adjuster, water was added so that the pH of the raw material was about 6.0, and the final moisture content was 55% by weight, the rotation speed of the stirring blade of the emulsifier was 1500 rpm, and steam was applied to the jacket. It melted by heating to 85 ° C. while blowing. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. This was filled and cooled in a refrigerator at 5 ° C. for 24 hours or more to prepare a processed cheese-like food. Process cheese-like food containing 8.0% by weight (2400g) of sodium octenyl succinate, phosphate cross-linked starch, acetylated phosphate cross-linked starch, acetate starch, oxidized starch and hydroxypropyl starch instead of Farinex VA-70WM Then, a processed cheese-like food containing 1.0% by weight (250 g) of JOHA C new (BK Giulini Corp.), which is a polyphosphate as a molten salt, and a processed cheese-like food containing no added molten salt and starch were prepared. In processed cheese-like food, Starch / SNF was 53.5% and milk fat / milk protein was 1.45.
実施例2で得られたプロセスチーズ様食品について試験例1〜4と同じ試験を行った結果を表2に示した。溶融塩とデンプンのいずれも添加しなかったサンプル、またオクテニルコハク酸デンプンナトリウムを添加したサンプルでは乳化直後に離水や油層分離がみられプロセスチーズ様食品を調製不可能であった。またポリリン酸塩を添加した場合、プロセスチーズ様の組織と風味を有するプロセスチーズ様食品が得られたものの耐熱保形性はなく、乳タンパク質1gあたりのリン含量が40mg以上となってしまった。一方、ヒドロキシプロピル化リン酸架橋デンプン、アセチル化リン酸架橋デンプン、リン酸架橋デンプンを添加した場合は、プロセスチーズ様の組織と風味、耐熱保形性を有する溶融塩無添加プロセスチーズ様食品を得ることができた。 Table 2 shows the results of the same test as in Test Examples 1 to 4 for the processed cheese-like food obtained in Example 2. In the sample to which neither the molten salt nor starch was added, or the sample to which starch sodium octenyl succinate was added, water separation and oil layer separation were observed immediately after emulsification, and it was impossible to prepare a processed cheese-like food. In addition, when polyphosphate was added, a processed cheese-like food having a processed cheese-like structure and flavor was obtained, but there was no heat-resistant shape retention, and the phosphorus content per gram of milk protein was 40 mg or more. On the other hand, when hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and phosphate cross-linked starch are added, a processed cheese-free processed cheese-like food with a processed cheese-like structure and flavor and heat-resistant shape retention I was able to get it.
[実施例3]（乳タンパク質とチーズ含量の影響）
熟度指標20%のチェダーチーズ(オーストラリア産)10kgを、原料ナチュラルチーズとして用い粉砕し、最終製品中のチーズ含量が11.0〜46.0重量%となるように、植物油脂の添加量を1〜25kgで調整して重量調整を行った。次に、コーンスターチ原料でヒドロキシプロピル化リン酸架橋デンプンであるファリネックスVA-70C(松谷化学工業社)を8.0重量%(1750〜7200g)配合し、高速せん断機であるステファン乳化釜(ニチラク機械社製)に投入した。その後、pH調整剤として重曹を添加して原材料のpHを約5.8、最終水分含量が58重量%となるように水を添加し、乳化機の撹拌羽根の回転数を1500rpmとし、ジャケットに蒸気を吹き込みながら85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。これを充填し、5℃冷蔵庫で24時間以上冷却し、プロセスチーズ様食品を調製した。プロセスチーズ様食品において、乳タンパク質1gあたりのリン含量は22mg、乳脂肪/乳タンパク質は1.56であった。
[Example 3] (Effect of milk protein and cheese content)
10 kg of cheddar cheese (produced in Australia) with a maturity index of 20% is ground as raw material natural cheese, and the amount of vegetable oil added is 1 to 25 kg so that the cheese content in the final product is 11.0 to 46.0% by weight Adjustment was made to adjust the weight. Next, 8.0% by weight (1750-7200g) of Farinex VA-70C (Matsutani Chemical Industry Co., Ltd.), a hydroxypropylated phosphate cross-linked starch, is used as a corn starch raw material, and a stefan emulsification pot (Nichiraku Kikai Co., Ltd.) which is a high-speed shearing machine. ). Then, baking soda was added as a pH adjuster, water was added so that the pH of the raw material was about 5.8, and the final moisture content was 58 wt%, the rotation speed of the stirring blade of the emulsifier was 1500 rpm, and steam was applied to the jacket. It melted by heating to 85 ° C. while blowing. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. This was filled and cooled in a refrigerator at 5 ° C. for 24 hours or more to prepare a processed cheese-like food. In the processed cheese-like food, the phosphorus content per gram of milk protein was 22 mg, and the milk fat / milk protein was 1.56.
実施例3で得られたプロセスチーズ様食品について試験例1〜4と同じ試験を行った結果を表3に示した。その結果、乳タンパク質が3%以上、チーズ含量が20%以上でプロセスチーズ様の風味と組織、加圧加熱湿熱下であっても耐熱保形性を有する溶融塩無添加プロセスチーズ様食品を得ることができた。 Table 3 shows the results of the same test as in Test Examples 1 to 4 for the processed cheese-like food obtained in Example 3. As a result, a processed cheese-like processed cheese-like food that has a milk protein content of 3% or more and a cheese content of 20% or more and has a heat-resistant shape-retaining property even under pressure, heat and humidity is obtained. I was able to.
[実施例4]（水分含量の影響）
熟度指標20%のチェダーチーズ(オーストラリア産)10kgを、原料ナチュラルチーズとして用い粉砕し、ここにコーンスターチ由来ヒドロキシプロピル化リン酸架橋デンプンであるファリネックスVA-70C(松谷化学工業社)を8.0重量%(1000g〜1900g)となるよう配合し、高速せん断機であるステファン乳化釜(ニチラク機械社製)に投入した。その後、pH調整剤として重曹を添加して原材料のpHを約5.8、最終水分含量が40.0〜65.0重量%となるように水を添加し、乳化機の撹拌羽根の回転数を1500rpmとし、ジャケットに蒸気を吹き込みながら85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。これを充填し、5℃冷蔵庫で24時間以上冷却し、チーズを調製した。このとき、乳タンパク質1gあたりのリン含量は22mg、乳脂肪/乳タンパク質は1.56であった。
[Example 4] (Effect of water content)
10kg of Cheddar cheese (Australia) with a maturity index of 20% is crushed using raw natural cheese, and 8.0 weight of Farinex VA-70C (Matsuya Chemical Co., Ltd.), a hydroxypropylated phosphate cross-linked starch derived from corn starch % (1000 g to 1900 g) was added to a stefan emulsification pot (manufactured by Nichiraku Kikai Co., Ltd.) which is a high-speed shearing machine. After that, baking soda was added as a pH adjuster, water was added so that the pH of the raw material was about 5.8, and the final moisture content was 40.0 to 65.0% by weight, the rotation speed of the stirring blade of the emulsifier was 1500 rpm, It was heated and melted to 85 ° C. while blowing steam. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. This was filled and cooled in a 5 ° C. refrigerator for 24 hours or more to prepare cheese. At this time, the phosphorus content per gram of milk protein was 22 mg, and the milk fat / milk protein was 1.56.
実施例4で得られたプロセスチーズ様食品について試験例1〜4と同じ試験を行った結果を表4に示した。水分含量が45重量%〜62.0重量%で油相分離や離水がみられず、また加圧加熱湿熱条件下においても耐熱保形性とプロセスチーズ様の組織と風味を有する溶融塩無添加プロセスチーズ様食品を得ることができた。 Table 4 shows the results of the same test as in Test Examples 1 to 4 for the processed cheese-like food obtained in Example 4. Molten salt-free process cheese with moisture content of 45% to 62.0% by weight, no oil phase separation or water separation, and heat-resistant shape retention, processed cheese-like structure and flavor even under pressurized heat and humidity conditions I was able to get a food.
[実施例5]（pHの影響）
熟度指標22%のゴーダチーズ(オーストラリア産)10kgを原料ナチュラルチーズとして用い粉砕した。次に、ワキシーコーンスターチ原料でヒドロキシプロピル化リン酸架橋デンプンであるファリネックスファリネックスVA-70WM(松谷化学工業社) を6.0重量%(2500g)と油脂を10kg配合し、高速せん断機であるステファン乳化釜(ニチラク機械社製)に投入した。その後、pH調整剤として重曹とクエン酸を添加して原材料のpHを約4.0〜7.0、最終水分含量が55重量%となるように水を添加し、乳化機の撹拌羽根の回転数を1500rpmとし、ジャケットに蒸気を吹き込みながら85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。これを充填し、5℃冷蔵庫で24時間以上冷却し、チーズを調製した。またそのとき、Starch/SNFは55%、乳タンパク質は5.5%、乳タンパク質1gあたりのリン量は22mg、乳脂肪/乳タンパク質は1.56であった。
[Example 5] (Influence of pH)
10kg of Gouda cheese (Australia) with a maturity index of 22% was crushed as a natural cheese. Next, the waxy corn starch raw material is a hydroxypropylated phosphate cross-linked starch Farinex Farinex VA-70WM (Matsutani Chemical Industry Co., Ltd.) 6.0 wt% (2500 g) and 10 kg of fats and oils, and Stefan emulsification as a high-speed shearing machine It was put into a kettle (manufactured by Nichiraku Kikai Co., Ltd.). After that, sodium bicarbonate and citric acid are added as pH adjusting agents, water is added so that the pH of the raw material is about 4.0 to 7.0, and the final moisture content is 55% by weight, and the rotation speed of the stirring blade of the emulsifier is 1500 rpm. The jacket was heated and melted to 85 ° C. while steam was blown into the jacket. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. This was filled and cooled in a 5 ° C. refrigerator for 24 hours or more to prepare cheese. At that time, Starch / SNF was 55%, milk protein was 5.5%, phosphorus amount per gram of milk protein was 22 mg, and milk fat / milk protein was 1.56.
実施例5で得られたプロセスチーズ様食品について試験例1〜4と同じ試験を行った結果を表5に示した。その結果、pH4.5〜6.5において油相分離や離水がみられず、また加圧加熱湿熱条件下においても耐熱保形性とプロセスチーズ様の組織と風味を有する溶融塩無添加プロセスチーズ様食品を得ることができた。
Table 5 shows the results of the same test as in Test Examples 1 to 4 for the processed cheese-like food obtained in Example 5. As a result, there is no oil phase separation or water separation at pH 4.5 to 6.5, and there is no molten salt added process cheese-like food with heat-resistant shape retention, process cheese-like structure and flavor even under pressurized heating and moist heat conditions. Could get.
本発明により製造された溶融塩無添加プロセスチーズ様食品は、従来提供することができなかった、溶融塩無添加でありながら加圧加熱湿熱条件下であっても耐熱保形性を有する溶融塩無添加プロセスチーズ様食品、およびその製造方法を提供することができるので、家庭用、業務用を問わず様々な用途の溶融塩無添加プロセスチーズ様食品の製品とすることができる。 The molten salt-free process cheese-like food produced according to the present invention is a molten salt that has not been able to be provided in the past and that has heat-resistant shape retention even under pressurized heating and moist heat conditions while being free of molten salt. Since an additive-free processed cheese-like food and a method for producing the same can be provided, a product of a molten salt-free additive-added processed cheese-like food can be used for various uses regardless of whether it is for home use or for commercial use.
Claims (5)
耐熱試験の条件：プロセスチーズ様食品を121℃のオートクレーブ(加圧加熱湿熱条件)内で15分間加熱する。
耐熱保形性（%）＝[耐熱試験加熱後のプロセスチーズ様食品の高さ（mm）／耐熱試験加熱前のプロセスチーズ様食品の高さ（mm）]×100
2. The molten salt-free process cheese-like food according to claim 1, wherein the heat-resistant shape retention expressed by the following formula is 70% or more when a heat resistance test is performed under the following conditions.
Conditions for heat resistance test: Processed cheese-like food is heated in an autoclave at 121 ° C. (pressure and heat and humidity conditions) for 15 minutes.
Heat-resistant shape retention (%) = [height of processed cheese-like food after heating test (mm) / height of processed cheese-like food before heating test (mm)] x 100
溶融塩を添加せずに、前記原料チーズと前記デンプンを加熱混合する工程と、
前記加熱混合した混合物を冷却する工程と
を有することを特徴とする溶融塩無添加プロセスチーズ様食品の製造方法。 Adding 4.0 to 15.0% by weight starch to raw cheese;
A step of heating and mixing the raw cheese and the starch without adding a molten salt;
And a step of cooling the heat-mixed mixture. A method for producing a molten salt-free process cheese-like food.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP6248222B1 (en) * | 2017-04-24 | 2017-12-13 | 日本食品化工株式会社 | Process cheese manufacturing method |
| JP2021007304A (en) * | 2019-06-28 | 2021-01-28 | 森永乳業株式会社 | Processed cheese, method of producing the same, and food product |
| DE102020104446A1 (en) | 2020-02-20 | 2021-08-26 | Lichtmess Consultants GmbH & Co. KG | Method and apparatus for the manufacture of a cheese-containing product which is free of significant amounts of melting salts |
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| JPH09294538A (en) * | 1996-04-30 | 1997-11-18 | Rokko Bataa Kk | Production of cheese having heat-resistant shape retention |
| JP2007151418A (en) * | 2005-11-30 | 2007-06-21 | Snow Brand Milk Prod Co Ltd | Cream cheese-like food product and method for producing the same |
| WO2010073683A1 (en) * | 2008-12-26 | 2010-07-01 | 不二製油株式会社 | Cream cheese-like food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6248222B1 (en) * | 2017-04-24 | 2017-12-13 | 日本食品化工株式会社 | Process cheese manufacturing method |
| JP2018183064A (en) * | 2017-04-24 | 2018-11-22 | 日本食品化工株式会社 | Method of producing processed cheese |
| JP2021007304A (en) * | 2019-06-28 | 2021-01-28 | 森永乳業株式会社 | Processed cheese, method of producing the same, and food product |
| JP7444555B2 (en) | 2019-06-28 | 2024-03-06 | 森永乳業株式会社 | Processed cheeses, their manufacturing methods, and foods |
| DE102020104446A1 (en) | 2020-02-20 | 2021-08-26 | Lichtmess Consultants GmbH & Co. KG | Method and apparatus for the manufacture of a cheese-containing product which is free of significant amounts of melting salts |
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