JP2018161142A - Processed cheeses and manufacturing method therefor - Google Patents
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- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 30
- 235000013351 cheese Nutrition 0.000 claims description 124
- 238000000034 method Methods 0.000 claims description 36
- 239000002994 raw material Substances 0.000 claims description 28
- 240000002129 Malva sylvestris Species 0.000 claims description 19
- 235000006770 Malva sylvestris Nutrition 0.000 claims description 19
- 238000004945 emulsification Methods 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 12
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 7
- 239000008101 lactose Substances 0.000 claims description 7
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 229930182830 galactose Natural products 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 150000002337 glycosamines Chemical class 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 150000002336 glycosamine derivatives Chemical class 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 abstract description 26
- 230000001747 exhibiting effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 17
- 239000003995 emulsifying agent Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000001509 sodium citrate Substances 0.000 description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 12
- 239000000843 powder Substances 0.000 description 11
- 239000005862 Whey Substances 0.000 description 10
- 102000007544 Whey Proteins Human genes 0.000 description 10
- 108010046377 Whey Proteins Proteins 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 239000001488 sodium phosphate Substances 0.000 description 10
- 229910000162 sodium phosphate Inorganic materials 0.000 description 10
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000002349 favourable effect Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000001935 peptisation Methods 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Abstract
Description
本発明は、新規なプロセスチーズ類に関する。 The present invention relates to novel processed cheeses.
チーズはタンパク質、脂質、カルシウム等のミネラル、ビタミン等の各種栄養素をバランスよく含んでおり、その需要も年々拡大している。チーズの消費形態としてはそのまま食する以外にも、グラタンやピザ、トースト等のトッピングとして用いられることも多い。このように、チーズをグラタンやピザ、トースト等にトッピングして消費する場合、チーズ表面に適度に焦げ目をつけることで、独特の焼成風味や見た目のおいしさ等を付与することができる。このため、チーズ表面に好ましい焦げ目をつける方法がいくつか提案されている。例えば、引用文献１では、チーズに還元糖およびアミノ酸を含有させることにより電子レンジ加熱の際にアミノカルボニル反応により望ましい焦げ色を呈するチーズ様食品が開示されている。また、引用文献２にはチーズ表面に糖類及びカルボキシル基を有する弱酸及び／又はその塩を付着させることによって短時間の加熱調理により褐変し、良好な焦げ目と香ばしい焼成風味を呈するチーズが開示されている。
しかしながら、引用文献１ではプロセスチーズ類の原料として通常使用しないアミノ酸を添加する必要があること、また、原料となるチーズ類を加熱乳化後に糖類を添加する必要があるなど、製造適性の面で課題があった。一方、引用文献２の方法では、シュレッド加工等の加工を行った後のチーズに糖類及びカルボキシル基を有する弱酸及び／またはその塩をまぶすという製造工程を経るため、チーズ表面に均一に付着させることが困難であり、結果的に焦げ色にバラつきが生じるものとなる。
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 cheese, besides eating as it is, it is often used as a topping for gratin, pizza, toast and the like. Thus, when topping cheese with a gratin, a pizza, a toast, etc. and consuming, a characteristic baking taste, the deliciousness of appearance, etc. can be provided by moderately scorching the cheese surface. For this reason, several methods for imparting a preferable scorch to the cheese surface have been proposed. For example, Cited Document 1 discloses a cheese-like food exhibiting a desirable burnt color due to an aminocarbonyl reaction during heating in a microwave oven by containing a reducing sugar and an amino acid in cheese. Further, Cited Document 2 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.
However, in Cited Document 1, it is necessary to add an amino acid that is not normally used as a raw material for processed cheeses, and it is necessary to add sugars after heating and emulsifying the raw cheeses. was there. On the other hand, in the method of the cited document 2, since it passes through the manufacturing process of sprinkling the weak acid and / or its salt which have saccharide | sugar and a carboxyl group to cheese after processing, such as shred processing, it makes it adhere uniformly to the cheese surface. As a result, the burnt color varies.
上記したように、従来短時間の加熱処理で良好な焦げ色を呈するプロセスチーズ類を製造する場合、特殊な原料を配合するか、あるいは煩雑な製造工程を経る必要が有るものであった。そこで本願発明は、より簡便に製造することが可能な短時間の加熱処理で良好な焦げ色を呈するプロセスチーズ類及びその製造方法の提供を課題とする。 As described above, in the case of producing a processed cheese that exhibits a good burnt color by heat treatment for a short time, it has been necessary to add a special raw material or go through a complicated manufacturing process. Then, this invention makes it a subject to provide the process cheeses which show favorable burnt color by the heat processing of the short time which can be manufactured more simply, and its manufacturing method.
上記課題を鑑み、鋭意研究を進めたところ、原料配合と乳化条件を工夫することにより、通常のプロセスチーズ類とほぼ同等の製造工程によって製造することが出来る、短時間の加熱処理で良好な焦げ色を呈するプロセスチーズ類を完成させるに至った。 In light of the above-mentioned problems, we have intensively studied and, by devising the raw material blending and emulsification conditions, can be manufactured in almost the same manufacturing process as ordinary process cheeses. The process cheeses exhibiting color have been completed.
すなわち、本発明は、以下の態様を含むものである。
（１）原料チーズとして硬質又は半硬質のナチュラルチーズの少なくとも一方を含有し、直径１０ｍｍ×高さ２０ｍｍの円柱状に切り出し、ろ紙上で９０℃、１２０分間保持した際のろ紙上のオイルオフ面積が３〜２５ｃｍ2であり、かつ糖類を０．１〜５．０重量％
含有することを特徴とするプロセスチーズ類。
（２）溶融塩の添加量が０．１〜３．０重量％であることを特徴とする（１）記載のプロセスチーズ類。
（３）原料チーズとして熟度指数が１５以下のグリーンチーズを２０重量％以上配合する
ことを特徴とする（１）または（２）記載のプロセスチーズ類。
（４）前記糖類が、ラクトース、スクロース、グルコース、フルクトース、ガラクトース、アミノ糖又は糖誘導体から選択されるいずれか１以上である（１）記載のプロセスチーズ類。
（５）熟度指数１５以下のグリーンチーズを２０重量％以上配合した原料チーズに、溶融塩を０．１〜３．０重量％、糖類を０．１〜５．０重量％配合するプロセスチーズ類の製造方法であって、前記原料チーズは、硬質又は半硬質のナチュラルチーズの少なくとも一方を含み、乳化状態を制御することによって、プロセスチーズ類を直径１０ｍｍ×高さ２０ｍｍの円柱状に切り出し、ろ紙上で９０℃、１２０分間保持した際のろ紙上のオイルオフ面積を３〜２５ｃｍ2とすることを特徴とするプロセスチーズ類の製造方法。
（６）前記乳化状態の制御が、原料チーズの熟度、溶融塩量、乳化時間、乳化温度の制御によって行なわれることを特徴とする請求項５記載のプロセスチーズ類の製造方法。
（７）前記糖類が、ラクトース、スクロース、グルコース、フルクトース、ガラクトース、アミノ糖又は糖誘導体から選択されるいずれか１以上である請求項５または６に記載のプロセスチーズ類の製造方法。
That is, the present invention includes the following aspects.
(1) Contains at least one of hard or semi-hard natural cheese as raw cheese, cut into a cylindrical shape having a diameter of 10 mm and a height of 20 mm, and the oil-off area on the filter paper when held at 90 ° C. for 120 minutes on the filter paper 3 to 25 cm 2 and 0.1 to 5.0% by weight of saccharides
Process cheese characterized by containing.
(2) The processed cheese according to (1), wherein the amount of molten salt added is 0.1 to 3.0% by weight.
(3) The processed cheese according to (1) or (2), wherein 20% by weight or more of green cheese having a maturity index of 15 or less is blended as a raw material cheese.
(4) The processed cheese according to (1), wherein the saccharide is any one or more selected from lactose, sucrose, glucose, fructose, galactose, amino sugar, or a sugar derivative.
(5) Processed cheese containing 0.1 to 3.0% by weight of molten salt and 0.1 to 5.0% by weight of sugar in raw material cheese containing 20% by weight or more of green cheese having a maturity index of 15 or less The raw material cheese includes at least one of hard or semi-hard natural cheese, and by controlling the emulsified state, the processed cheese is cut into a cylindrical shape having a diameter of 10 mm and a height of 20 mm, The process cheese manufacturing method characterized by making the oil-off area on a filter paper at the time of hold | maintaining for 90 minutes at 90 degreeC on a filter paper shall be 3-25 cm < 2 >.
(6) The process cheese production method according to claim 5, wherein the emulsified state is controlled by controlling the maturity of the raw cheese, the amount of molten salt, the emulsification time, and the emulsification temperature.
(7) The process cheese production method according to claim 5 or 6, wherein the saccharide is any one or more selected from lactose, sucrose, glucose, fructose, galactose, amino sugar, or a sugar derivative.
本発明のプロセスチーズ類は、従来よりも簡易な製造工程で得ることが出来、かつ、短時間の加熱処理によって良好な焦げ色を呈するという効果を有するものである。 The processed cheeses of the present invention can be obtained by a simpler manufacturing process than before, and have the effect of exhibiting a good burnt color by a short heat treatment.
本発明において、「プロセスチーズ類」とは、乳及び乳製品の成分規格等に関する省令（昭和２６年１２月２７日厚生省令第５２号）、および公正競争規約で定めるプロセスチーズ、チーズフード、または乳等を主要原料とする食品の規格のうちいずれかに該当するものであって、一般にプロセスチーズ類あるいはプロセスチーズ様食品とされるものをすべて包含するものとする。 In the present invention, “process cheese” refers to a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on milk and dairy product ingredients, and a process cheese, cheese food, or It shall fall under any of the standards for foods whose main raw material is milk or the like, and generally include all processed cheeses or processed cheese-like foods.
本発明のプロセスチーズ類の原料チーズとしては、特にこれに限定されるものではないが、通常プロセスチーズ類の製造に使用される硬質又は半硬質のナチュラルチーズを用いることが可能である。硬質又は半硬質のナチュラルチーズとしては、ゴーダチーズ、チェダーチーズ等を例示することができ、２種類以上の原料ナチュラルチーズを混合して使用することも可能である。また、プロセスチーズ類を原料の一部として用いることも可能である。本発明のプロセスチーズ類においては、原料ナチュラルチーズとして熟度指標１５以下のいわゆるグリーンチーズを２０重量％以上含有させることが好ましい。このようなグリーンチーズ類はプロセスチーズ類に糸引き性を付与するために使用されるが、本発明の目的である焦げ色の付与を目的として添加された例はない。
なお、チーズ類の熟度指標は以下の式によって計算した値である。
熟度指標（％）＝（可溶性窒素量／全窒素量）×１００
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. In the processed cheeses of the present invention, it is preferable to contain 20% by weight or more of so-called green cheese having a maturity index of 15 or less as raw material natural cheese. Such green cheeses are used for imparting stringiness to processed cheeses, but there is no example added for the purpose of imparting a burnt color which is the object of the present invention.
In addition, the maturity index of cheeses is a value calculated by the following formula.
Maturity index (%) = (soluble nitrogen amount / total nitrogen amount) × 100
本発明で用いる溶融塩としては、一般的にチーズ類の製造に使用されるようなクエン酸塩、リン酸塩等を例示することができる。これらは最終的に得られるチーズ類及び製造工程において必要な物性、風味等を得られるような設計、配合をすれば良く、特に限定されるようなものではない。イオン交換作用の強弱、解膠作用の強弱、抗菌効果の有無等、それぞれ特徴を持った溶融塩を１種ないしは２種以上併用使用しても良い。また、予めそれらを配合した溶融塩も使用することができる。 Examples of the molten salt used in the present invention include citrates and phosphates 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, and the presence or absence of an antimicrobial effect. Moreover, the molten salt which mix | blended them previously can also be used.
また、本発明においては、副原料として脱脂粉乳などの乳製品、乳成分、安定剤、乳化剤、澱粉、加工澱粉、植物性脂肪、糖質類、香辛料、香料等、プロセスチーズ類の製造に用いられる副原料はいずれも使用可能である。これらの副原料は物性調整や風味調整を目
的として使用されるが、特に必要が無ければ用いなくても良い。
Further, in the present invention, it is used for production of process cheeses such as dairy products such as skim milk powder, dairy ingredients, stabilizers, emulsifiers, starches, modified starches, vegetable fats, carbohydrates, spices, fragrances and the like as auxiliary materials. Any of the secondary materials 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.
本発明においては、プロセスチーズ類中に糖類を０．１〜５．０重量％含有するように調整する。糖類含量の調整は、最終的に０．１〜５．０重量％の含有量となればよく、原料にラクトース、スクロース、グルコース、フルクトース、ガラクトース、アミノ糖又は糖誘導体を直接配合しても良いし、例えばホエイ粉等の糖類を含む原材料を配合してもよい。また、モザレラチーズ等の比較的糖類含量の多い原料チーズを配合して最終含有量を調整することも可能である。 In this invention, it adjusts so that 0.1-5.0 weight% of saccharides may be contained in process cheese. The saccharide content may be adjusted to a final content of 0.1 to 5.0% by weight, and lactose, sucrose, glucose, fructose, galactose, amino sugar or a sugar derivative may be directly blended into the raw material. For example, 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.
本願明細書では乳化状態の指標として、直径１０ｍｍ×高さ２０ｍｍの円柱状に切り出してろ紙（ＪＩＳ Ｐ ３８０１に規定される５種Ｃ規格、０．２２ｍｍ厚）上に静置し、９０℃で１２０分間保持した後、チーズをろ紙上から除いて、ろ紙に染み出したオイルの面積（オイルオフ面積）を測定した。このオイルオフ面積が小さいほど（オイルオフ量が少ないほど）強い乳化状態であり、オイルオフ面積が大きいほど（オイルオフ量が多いほど）弱い乳化状態であるといえる。本発明ではこのオイルオフ面積が３〜２５ｃｍ2の
範囲とすることに特徴がある。一般的なプレーンタイプのプロセスチーズ類の場合、この条件化ではほとんどオイルオフは発生せず、オイルオフ面積は３ｃｍ2未満である。一方
「とろけるタイプ」のプロセスチーズ類は、弱い乳化状態を維持することにより、加熱時に良好な糸引き性を付与するものであるため、この条件化では多量のオイルオフが発生し、オイルオフ面積は２５ｃｍ2よりも大きくなる。本発明では、このオイルオフ量が「プ
レーンタイプ」と「とろけるタイプ」の中間の値を示すように調製する。このような乳化状態の調整は、原料に添加する溶融塩の種類や量による調整のほか、加熱乳化時の剪断力や、乳化時間、乳化温度によって調整することが出来る。
In this specification, as an index of the emulsified state, it is cut out into a cylindrical shape having a diameter of 10 mm and a height of 20 mm, and left on a filter paper (5 types C standard defined in JIS P 3801, 0.22 mm thickness) at 90 ° C. After holding for 120 minutes, the cheese was removed from the filter paper, and the area of oil that exuded on the filter paper (oil-off area) was measured. It can be said that the smaller the oil-off area (the smaller the oil-off amount), the stronger the emulsified state, and the larger the oil-off area (the larger the oil-off amount), the weaker the emulsified state. The present invention is characterized in that the oil-off area is in the range of 3 to 25 cm 2 . In the case of general plain type processed cheeses, almost no oil-off occurs under this condition, and the oil-off area is less than 3 cm 2 . On the other hand, “melting type” processed cheeses, which maintain a weak emulsified state and give good stringiness during heating, produce a large amount of oil-off under this condition, resulting in an oil-off area. Is greater than 25 cm 2 . In the present invention, the oil-off amount is adjusted so as to show an intermediate value between the “plain type” and the “melting type”. Such adjustment of the emulsified state can be adjusted by the shearing force, the emulsification time, and the emulsification temperature during heating emulsification, in addition to the adjustment by the type and amount of the molten salt added to the raw material.
本発明における乳化処理は、通常プロセスチーズ類の乳化に用いられる乳化機、例えば高速剪断乳化釜等を用いることができる。乳化条件については、溶融塩や原材料の配合を考慮し、前述のオイルオフ面積の範囲に入るように適宜調整すればよい。
乳化工程によって得られたプロセスチーズ類については、スライス形状やブロック形状、短冊状、ダイス状等、任意の形状に加工することが可能である。
In the emulsification treatment in the present invention, an emulsifier usually used for emulsification of processed cheeses, for example, a high-speed shear emulsification pot can be used. The emulsification conditions may be adjusted as appropriate so as to fall within the aforementioned oil-off area in consideration of the blending of the molten salt and raw materials.
About the processed cheese obtained by the emulsification process, it is possible to process into arbitrary shapes, such as slice shape, block shape, strip shape, and die shape.
以下に本発明の実施例を示して詳細に説明する。ただし、実施例は本発明の態様の１つであり、本発明は実施例に限定されるものではない。 Examples of the present invention will be described below in detail. However, an Example is one of the aspects of this invention, and this invention is not limited to an Example.
原料チーズとして、チェダーチーズ２０ｋｇ、熟度指数１０のグリーンチーズ１０ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、リン酸ナトリウム１８０ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類（実施例品１）を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、２４．９ｃｍ2であった。また糖類含量は２．５％であった。 As raw material cheese, 20 kg of cheddar cheese and 10 kg of green cheese having a maturity index of 10 were pulverized and mixed. 30 kg of mixed cheese is put into a kettle type emulsifier, and after adding 90 g of sodium citrate, 180 g of sodium phosphate and 300 g of whey powder, water is added so that the final water content is 47% and stirred at 80 rpm. While heating up to 80 ° C. After heating, it was filled into slice shapes and rapidly cooled to obtain processed cheeses (Example product 1). It was 24.9 cm < 2 > when the oil-off amount was measured about the obtained process cheese. The saccharide content was 2.5%.
原料チーズとして、チェダーチーズ２０ｋｇ、熟度指数１０のグリーンチーズ１０ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、リン酸ナトリウム２４０ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類（実施例品２）を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、１０．８ｃｍ2であった。また糖類含量は２．５％であった。 As raw material cheese, 20 kg of cheddar cheese and 10 kg of green cheese having a maturity index of 10 were pulverized and mixed. 30 kg of mixed cheese is put into a kettle type emulsifier, and after adding 90 g of sodium citrate, 240 g of sodium phosphate and 300 g of whey powder, water is added so that the final moisture content is 47% and stirred at 80 rpm. While heating up to 80 ° C. After heating, it was filled into slice shapes and rapidly cooled to obtain processed cheeses (Example product 2). It was 10.8 cm < 2 > when the amount of oil-off was measured about the obtained processed cheese. The saccharide content was 2.5%.
原料チーズとして、チェダーチーズ２０ｋｇ、熟度指数１０のグリーンチーズ１０ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、リン酸ナトリウム３００ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類（実施例品３）を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、６．６ｃｍ2であった。また糖類含量は２．５％であった。 As raw material cheese, 20 kg of cheddar cheese and 10 kg of green cheese having a maturity index of 10 were pulverized and mixed. 30 kg of mixed cheese is put into a kettle type emulsifier, and after adding 90 g of sodium citrate, 300 g of sodium phosphate and 300 g of whey powder, water is added so that the final moisture content is 47% and stirred at 80 rpm. While heating up to 80 ° C. After heating, it was filled into a slice shape and rapidly cooled to obtain processed cheese (Example Product 3). It was 6.6 cm < 2 > when the oil-off amount was measured about the obtained processed cheese. The saccharide content was 2.5%.
原料チーズとして、チェダーチーズ２０ｋｇ、熟度指数１０のグリーンチーズ１０ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、リン酸ナトリウム３６０ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類（実施例品４）を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、３．１ｃｍ2であった。また糖類含量は２．５％であった。 As raw material cheese, 20 kg of cheddar cheese and 10 kg of green cheese having a maturity index of 10 were pulverized and mixed. 30 kg of mixed cheese is put into a kettle type emulsifier, and after adding 90 g of sodium citrate, 360 g of sodium phosphate and 300 g of whey powder, water is added so that the final moisture content is 47% and stirred at 80 rpm. While heating up to 80 ° C. After heating, it was filled into slice shapes and rapidly cooled to obtain process cheeses (Example product 4). It was 3.1 cm < 2 > when the oil-off amount was measured about the obtained processed cheese. The saccharide content was 2.5%.
[比較例１]
原料チーズとして、チェダーチーズ２０ｋｇ、熟度指数１０のグリーンチーズ１０ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類（比較例品１）を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、２８．０ｃｍ2であった。また糖類含量は２．５％であった。
[Comparative Example 1]
As raw material cheese, 20 kg of cheddar cheese and 10 kg of green cheese having a maturity index of 10 were pulverized and mixed. 30 kg of the mixed cheese was put into a kettle type emulsifier, and after adding 90 g of sodium citrate and 300 g of whey powder, water was added so that the final moisture content would be 47%, and the mixture was stirred at 80 rpm. Heated until. After heating, it was filled into a slice shape and rapidly cooled to obtain processed cheese (Comparative Example Product 1). It was 28.0 cm < 2 > when the amount of oil-off was measured about the obtained process cheeses. The saccharide content was 2.5%.
[比較例２]
原料チーズとして、チェダーチーズ２０ｋｇ、熟度指数１０のグリーンチーズ１０ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、リン酸ナトリウム６６０ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類（比較例品２）を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、オイルオフは生じていなかった。また糖類含量は２．５％であった。
[Comparative Example 2]
As raw material cheese, 20 kg of cheddar cheese and 10 kg of green cheese having a maturity index of 10 were pulverized and mixed. 30 kg of mixed cheese is put into a kettle type emulsifier, and after adding 90 g of sodium citrate, 660 g of sodium phosphate and 300 g of whey powder, water is added so that the final moisture content is 47% and stirred at 80 rpm. While heating up to 80 ° C. After heating, it was filled into slice shapes and rapidly cooled to obtain processed cheese (Comparative Example Product 2). When the amount of oil-off was measured for the obtained processed cheeses, no oil-off occurred. The saccharide content was 2.5%.
[試験例１]（オイルオフ量と焦げ色の比較試験）
実施例品１〜４、比較例品１、２のプロセスチーズ類について、以下の方法で焦げ色評価試験を行った。評価は、１０ｃｍ四方のプロセスチーズ類をアルミホイルに載置し、１０００Ｗのトースターで３分間加熱したものについて、官能評価を実施した。評価は、焦げていないものを×、良好な焦げ色のものを○、過剰に焦げたものを△とした。結果を表１に示す。
[Test Example 1] (Comparison test of oil-off amount and dark color)
About the process cheeses of Example goods 1-4 and comparative example goods 1 and 2, the burnt color evaluation test was done with the following method. Evaluation performed sensory evaluation about what put the process cheeses of 10 cm square on aluminum foil, and heated for 3 minutes with a 1000 W toaster. In the evaluation, x was not burnt, B was good burnt color, and B was excessive burnt. The results are shown in Table 1.
表１の結果から、実施例品１乃至４では良好な焦げ色を呈したが、オイルオフ量が２８．０ｃｍ2と弱い乳化状態の比較例品１及びオイルオフ量が０．０ｃｍ2で全くオイルオフが生じない強い乳化状態の比較例品２では、焦げ色がつかなかった。以上のことより、良好な焦げ色を呈するためには、弱すぎず、強すぎず、中間程度の乳化状態（オイルオフ量２５．０ｃｍ2〜３．０ｃｍ2程度）に調整する必要が有ることが明らかとなった。 From the results shown in Table 1, the samples 1 to 4 of the example exhibited good burnt color, but the oil-off amount was 28.0 cm 2 and the comparative example product 1 in a weakly emulsified state and the oil-off amount was 0.0 cm 2 . The comparative product 2 in a strong emulsified state where no oil-off occurred did not give a burnt color. The not too weak, not too strong, necessary to adjust there be the emulsified state of the intermediate degree (about oil-off quantity 25.0cm 2 ~3.0cm 2) for exhibiting more, good browning of the above Became clear.
原料チーズとして、チェダーチーズ２０ｋｇ、熟度指数１０のグリーンチーズ１０ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、リン酸ナトリウム１８０ｇ、最終の糖類含有率が０．１％（実施例品５）、０．３％（実施例品６）、１％（実施例品７）、５％（実施例品８）となるようにそれぞれ乳糖を添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、２２．４ｃｍ2（実施例品５）、２３．０ｃｍ2（実施例品６）、２１．６ｃｍ2（実施例品７）、２４．６ｃｍ2（実施例品８）であった。 As raw material cheese, 20 kg of cheddar cheese and 10 kg of green cheese having a maturity index of 10 were pulverized and mixed. 30 kg of mixed cheese is put into a kettle type emulsifier, and 90 g of sodium citrate, 180 g of sodium phosphate, the final saccharide content is 0.1% (Example product 5), 0.3% (Example product 6) Lactose was added to 1% (Example product 7) and 5% (Example product 8), respectively, and then water was added so that the final moisture content was 47%, while stirring at 80 rpm. And heated to 80 ° C. After heating, it was filled into slice shapes and rapidly cooled to obtain processed cheeses. When obtained was measured oil-off quantity for the process cheeses, 22.4 cm 2 (Example Product 5), 23.0cm 2 (Example Product 6) 21.6 cm 2 (Example Product 7), 24. 6 cm 2 (Example Product 8).
[比較例３]
原料チーズとして、チェダーチーズ２０ｋｇ、熟度指数１０のグリーンチーズ１０ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、リン酸ナトリウム１８０ｇ、最終の糖類含有率が０％（比較例品３）、１０．０％（比較例品４）となるようにそれぞれ乳糖を添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、２１．２ｃｍ2（比較例品３）、２３．６ｃｍ2（比較例品４）であった。
[Comparative Example 3]
As raw material cheese, 20 kg of cheddar cheese and 10 kg of green cheese having a maturity index of 10 were pulverized and mixed. 30 kg of mixed cheese is put into a kettle type emulsifier, and 90 g of sodium citrate, 180 g of sodium phosphate, and the final saccharide content is 0% (Comparative product 3) and 10.0% (Comparative product 4). After each addition of lactose, water was added so that the final moisture content was 47%, and the mixture was heated to 80 ° C. while stirring at 80 rpm. After heating, it was filled into slice shapes and rapidly cooled to obtain processed cheeses. When the amount of oil-off was measured about the obtained process cheeses, they were 21.2 cm < 2 > (comparative example product 3) and 23.6 cm < 2 > (comparative example product 4).
[試験例２]（糖類含量と焦げ色の比較試験）
実施例品５乃至８、比較例品３、４について、試験例１と同様の方法により焦げ色評価試験を実施した。また、それぞれについて、風味食感評価を実施した。風味食感評価は、訓練されたパネラー１０名により、良好なものを２点、問題ないものを１点、風味や食感に問題があるものを０点として評価し、パネラー１０名の総得点が、１０点以上のものを○、１０点未満のものを×とした。結果を表２に示す。
[Test Example 2] (Comparative test of sugar content and dark color)
For the example products 5 to 8 and the comparative example products 3 and 4, a burnt color evaluation test was performed in the same manner as in Test Example 1. Moreover, the flavor texture evaluation was implemented about each. Taste and texture are evaluated by 10 trained panelists, with 2 points for good, 1 point for those with no problems, and 0 points for problems with flavor and texture. The total score for 10 panelists However, the thing of 10 points or more was made into (circle), and the thing of less than 10 points was made into x. The results are shown in Table 2.
表２の結果から、糖類含有率が０．１％以上である実施例品５乃至８、比較例品４では良好な焦げ色を呈したが、糖類含有率が０．０％の比較例品３では、焦げ色がつかなかった。一方、糖類含有率１０．０の比較例品４は、良好な焦げ色を呈するものの、糖類を過剰に含むため、風味が悪化し、またざらついた食感となることが明らかとなった。以上のことより、良好な焦げ色を呈するためには、糖類含有率は０．１％以上であることが必要であり、また風味・物性の面からは糖類含有率を５．０％未満とすることがより好ましいことが明らかとなった。 From the results of Table 2, the examples 5 to 8 having a saccharide content of 0.1% or more and the comparative product 4 exhibited a good burnt color, but the comparative product having a saccharide content of 0.0%. In 3, it was not burnt. On the other hand, Comparative Example 4 having a saccharide content of 10.0 exhibited a good burnt color, but contained excessive saccharides, so that it became clear that the flavor deteriorated and the texture was rough. From the above, in order to exhibit a good burnt color, the saccharide content must be 0.1% or more, and the saccharide content is less than 5.0% in terms of flavor and physical properties It became clear that it was more preferable.
原料チーズとして、ゴーダチーズ２４ｋｇ、熟度指数１５のグリーンチーズ６ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９０ｇ、リン酸ナトリウム３６０ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、４．１ｃｍ2であった。また糖類含量は３．５％であった。得られたプロセスチーズについて焦げ色評価試験を行ったところ、良好な焦げ色を呈した。 As raw material cheese, 24 kg of Gouda cheese and 6 kg of green cheese with a maturity index of 15 were pulverized and mixed. 30 kg of mixed cheese is put into a kettle type emulsifier, and after adding 90 g of sodium citrate, 360 g of sodium phosphate and 300 g of whey powder, water is added so that the final moisture content is 47% and stirred at 80 rpm. While heating up to 80 ° C. After heating, it was filled into slice shapes and rapidly cooled to obtain processed cheeses. It was 4.1 cm < 2 > when the amount of oil-off was measured about the obtained process cheese. The saccharide content was 3.5%. When the burnt color evaluation test was done about the obtained process cheese, the favorable burnt color was exhibited.
原料チーズとして、ゴーダチーズ１５ｋｇ、熟度指数１５のグリーンチーズ１５ｋｇを粉砕、混合した。混合したチーズ３０ｋｇにクエン酸ナトリウム９０ｇ、リン酸ナトリウム２００ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、サーモシリンダー型乳化機で３００ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にスライス形状に充填し、急冷してプロセスチーズ類を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、１２．８ｃｍ2であった。また糖類含量は２．０％であった。得られたプロセスチーズについて焦げ色評価試験を行ったところ、良好な焦げ色を呈した。 As raw material cheese, 15 kg of Gouda cheese and 15 kg of green cheese with a maturity index of 15 were pulverized and mixed. After adding 90 g of sodium citrate, 200 g of sodium phosphate, and 300 g of whey powder to 30 kg of the mixed cheese, water is added so that the final moisture content is 47%, and stirring is performed at 300 rpm with a thermocylinder emulsifier. And heated to 80 ° C. After heating, it was filled into slice shapes and rapidly cooled to obtain processed cheeses. It was 12.8 cm < 2 > when the amount of oil-off was measured about the obtained process cheeses. The saccharide content was 2.0%. When the burnt color evaluation test was done about the obtained process cheese, the favorable burnt color was exhibited.
原料チーズとして、モッツァレラチーズ１８ｋｇ、熟度指数１５のグリーンチーズ１２ｋｇを粉砕、混合した。混合したチーズ３０ｋｇにクエン酸ナトリウム９０ｇ、リン酸ナトリウム３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、サーモシリンダー型乳化機で３００ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後のチーズを急冷し、短冊形状に切り出してプロセスチーズ類を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、５．７ｃｍ2であった。また糖類含量は１．８％であった。得られたプロセスチーズについて焦げ色評価試験を行ったところ、良好な焦げ色を呈した。 As raw material cheese, 18 kg of mozzarella cheese and 12 kg of green cheese having a maturity index of 15 were pulverized and mixed. After adding 90 g of sodium citrate and 300 g of sodium phosphate to 30 kg of the mixed cheese, water was added so that the final water content would be 47%, and the mixture was stirred at 300 rpm with a thermocylinder emulsifier and heated to 80 ° C. Heated until. The cheese after heating was rapidly cooled and cut into strips to obtain processed cheeses. It was 5.7 cm < 2 > when the amount of oil-off was measured about the obtained processed cheese. The saccharide content was 1.8%. When the burnt color evaluation test was done about the obtained process cheese, the favorable burnt color was exhibited.
原料チーズとして、ゴーダチーズ２４ｋｇ、熟度指数１５のグリーンチーズ６ｋｇを粉砕、混合した。混合したチーズ３０ｋｇをケトル型乳化機に投入し、クエン酸ナトリウム９００ｇ、ホエイ粉３００ｇを添加した後、最終の水分含量が４７％となるように水を添加し、８０ｒｐｍで撹拌しながら、８０℃になるまで加熱した。加熱後にブロック形状に充填し、急冷してプロセスチーズ類を得た。得られたプロセスチーズ類についてオイルオフ量を測定したところ、６．８ｃｍ2であった。また糖類含量は２．８％であった。得られたプロセスチーズについて焦げ色評価試験を行ったところ、良好な焦げ色を呈した。 As raw material cheese, 24 kg of Gouda cheese and 6 kg of green cheese with a maturity index of 15 were pulverized and mixed. 30 kg of mixed cheese was put into a kettle type emulsifier, and after adding 900 g of sodium citrate and 300 g of whey powder, water was added so that the final moisture content would be 47%, and stirring at 80 rpm, Heated until. After heating, it was filled into a block shape and rapidly cooled to obtain processed cheese. It was 6.8 cm < 2 > when the amount of oil-off was measured about the obtained process cheese. The sugar content was 2.8%. When the burnt color evaluation test was done about the obtained process cheese, the favorable burnt color was exhibited.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0591834A (en) * | 1991-09-30 | 1993-04-16 | Snow Brand Milk Prod Co Ltd | Cheeses and its production |
| JPH09205987A (en) * | 1996-02-08 | 1997-08-12 | Snow Brand Milk Prod Co Ltd | Manufacture of processed cheese |
| JPH09215470A (en) * | 1996-02-09 | 1997-08-19 | Snow Brand Milk Prod Co Ltd | Production of cheesy food |
| JPH1042783A (en) * | 1996-08-05 | 1998-02-17 | Miyoshi Oil & Fat Co Ltd | Cheese-like emulsified composition and its production |
| JP2001029012A (en) * | 1999-07-22 | 2001-02-06 | Snow Brand Milk Prod Co Ltd | Process cheese or cheese food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0591834A (en) * | 1991-09-30 | 1993-04-16 | Snow Brand Milk Prod Co Ltd | Cheeses and its production |
| JPH09205987A (en) * | 1996-02-08 | 1997-08-12 | Snow Brand Milk Prod Co Ltd | Manufacture of processed cheese |
| JPH09215470A (en) * | 1996-02-09 | 1997-08-19 | Snow Brand Milk Prod Co Ltd | Production of cheesy food |
| JPH1042783A (en) * | 1996-08-05 | 1998-02-17 | Miyoshi Oil & Fat Co Ltd | Cheese-like emulsified composition and its production |
| JP2001029012A (en) * | 1999-07-22 | 2001-02-06 | Snow Brand Milk Prod Co Ltd | Process cheese or cheese food |
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