JP2022039819A - Flaky cheese - Google Patents

Abstract

To provide flaky processed cheeses, and its manufacturing method.SOLUTION: A processed cheese contains 30 to 100 mass% of raw cheese, has hardness of 9.0×104 Pa or larger and a thickness of smaller than 1 mm, in which hardness measurement is carried out in such manner that the processed cheese is put into a bag, and then the bag is evacuated and heat sealed, and the processed cheese is melted by double-boiling at a water temperature of 80°C for 1 hour, the obtained molten processed cheese is put in a mold of height of 50 mm x width of 50 mm x thickness of 40 mm, and cooled at 5°C, the bag is opened, the inside of the bag is evacuated again, after heat sealing, from the processed cheese cooled at 5°C for 20 hours, a sample of height 50 mm X width 50 mm x thickness 20 mm is cut out from the neighborhood of a center part in the thickness direction, the sample is sealed, and after temperature controlling the sample at 10°C, the hardness is measured with a creep meter.SELECTED DRAWING: Figure 1

Description

The present invention relates to processed cheeses having a thickness of less than 1 mm and a method for producing processed cheeses.

It is known that cheese is served in various shapes by shred (strip) processing, die processing, slicing processing, powder processing and the like. For example, shredded cheese is widely used in both household and commercial fields such as pizzas, salads, toppings and raw materials in snack products.

The applicant adjusts the fat / protein ratio of the emulsion during cheese production in order to solve the problem that shred defects occur during the production of shredded cheese when heterofermentative lactic acid bacteria are used as the lactic acid bacteria starter. In addition, we have already disclosed a technique for producing shredded cheese in which the inner layer of cheese is uniform and the flavor is good by combining specific temperature and time conditions in the aging stage after curd formation (Patent Document 1). ).

Japanese Unexamined Patent Publication No. 2010-193778

The thickness of the above-mentioned shredded cheese is generally about 1 mm to 3 mm. The inventors have attempted to produce cheese that has been processed thinner than such shredded cheese.
Therefore, an object of the present invention is to provide flaky processed cheeses.

Further, since the surface area of the thinly sliced processed cheeses increases as the slices are thinly cut, there is a problem that the thinly sliced processed cheeses are easily bound to each other.
Therefore, a further object of the present invention is to provide flaky processed cheeses in which the binding of cheeses to each other is suppressed.

As a result of diligent research, the present inventors have found that processed cheeses having a specific hardness can be processed into flakes, and have completed the present invention.

That is, the present invention that solves the above problems
Processed cheeses containing 30 to 100% by mass of raw material cheese, having a hardness of 9.0 × 10 ⁴ Pa or more and a thickness of less than 1 mm as measured by the following method.
(Method)
(A) 100 g of processed cheese is placed in a bag, the inside of the bag is evacuated, the bag is heat-sealed, and the bag is boiled in hot water at a water temperature of 80 ° C. for 1 hour to melt the processed cheese.
(B) The melted processed cheese obtained in (a) is placed in a mold having a length of 50 mm, a width of 50 mm and a thickness of 40 mm, and cooled at 5 ° C. Then, the bag is opened, the inside of the bag is evacuated again, the bag is heat-sealed, and the bag is cooled at 5 ° C. for 20 hours or more.
(C) In the cooled processed cheese obtained in (b), a sample having a length of 50 mm, a width of 50 mm and a thickness of 20 mm was cut out from the vicinity of the center in the thickness direction, sealed, and the product temperature of the sample was set to 10 ° C. Adjust the temperature to.
(D) After adjusting the temperature, the hardness of the sample is measured under the following conditions using a creep meter.
(conditions)
Using a cylindrical plunger with a diameter of 8 mm and a height of 22 mm, the sample is compressed to a position where the thickness of the sample becomes 5 mm at a compression rate of 5 mm / sec.

The processed cheeses having a thickness of less than 1 mm of the present invention have an excellent melting feeling in the mouth.

In a preferred embodiment of the present invention, the solid content of the processed cheese is 55% by mass or more.

In a preferred embodiment of the present invention, the solid content of the processed cheese is 85% by mass or less.

In a preferred embodiment of the invention, the hardness is less than 50 × 10 ⁴ Pa.

In a preferred embodiment of the present invention, the raw material cheese is a special hard cheese and / or a hard cheese.

Further, the present invention that solves the above problems is described.
A process comprising a cutting step of cutting out processed cheeses having a thickness of less than 1 mm from the original processed cheeses containing 30 to 100% by mass of raw cheese and having a hardness of 9.0 × 10 ⁴ Pa or more measured by the following method. This is a method for producing cheese.
(A)'A sample having a length of 50 mm, a width of 50 mm, and a thickness of 20 mm is cut out, sealed, and the temperature of the sample is adjusted to 10 ° C.
(B)'After adjusting the temperature, the hardness of the sample is measured under the following conditions using a creep meter.
(conditions)
Using a cylindrical plunger with a diameter of 8 mm and a height of 22 mm, the sample is compressed to a position where the thickness of the sample becomes 5 mm at a compression rate of 5 mm / sec.

In a preferred embodiment of the invention
The original preparation step of adjusting the processed cheese original so that the solid content of the processed cheese original is 55% by mass or more is included.

Further, the present invention that solves the above problems is described.
Processed cheeses containing 30 to 100% by mass of raw cheese and having a hardness of 9.0 × 10 ⁴ Pa or more measured under the following conditions.
(A)'A sample having a length of 50 mm, a width of 50 mm, and a thickness of 20 mm is cut out, sealed, and the temperature of the sample is adjusted to 10 ° C.
(B)'After adjusting the temperature, the hardness of the sample is measured under the following conditions using a creep meter.
(conditions)
Using a cylindrical plunger with a diameter of 8 mm and a height of 22 mm, the sample is compressed to a position where the thickness of the sample becomes 5 mm at a compression rate of 5 mm / sec.

In a preferred embodiment of the invention
The solid content of the processed cheese is 55% by mass or more.

Processed cheeses having a hardness of 9.0 × 10 ⁴ Pa or more and a thickness of less than 1 mm of the present invention have excellent melting in the mouth, have a good flavor, and have a good appearance without roughness or wrinkles on the surface. have.
In addition, the processed cheeses of the present invention suppress the binding of cheeses to each other during storage and are less likely to cause lumps.

It is a drawing substitute photograph of each sliced processed cheese immediately after cutting.

<1> Definition of each term <Processed cheese>
In the present invention, "processed cheese" refers to processed cheese specified in the Ordinance of the Ministry of Milk, etc. ("Ministry Ordinance on Ingredient Standards, etc. of Milk and Dairy Products", Ordinance No. 52 of the Ministry of Health and Welfare, December 27, 1951) and the Fair Competition Code. It shall include all cheese foods or foods whose main raw material is milk, etc., which are generally considered to be processed cheeses or processed cheese-like foods.

<Original processed cheese>
In the present invention, the "processed cheese original" means the above-mentioned processed cheeses, which are the source of cutting out the processed cheeses having a thickness of less than 1 mm.

<Slice process cheeses>
In the present invention, "thin section processed cheeses" means processed cheeses having a thickness of less than 1 mm.

<Solid content>
In the present invention, the "solid content" of processed cheese means a value obtained by subtracting the water content (mass%) from the total mass (100% by mass) of the processed cheese.

<Moisture content>
The amount of water is measured by normal pressure heating and a drying aid method. 1 g of a sample collected from the original processed cheese is dried at a drying temperature of 99 ± 1 ° C., the mass of the dried sample is obtained, and the water content is determined by the following formula.
(formula)
Moisture content = {(mass of sample before drying-mass of sample after drying) / mass of sample before drying} x 100

<2> Method for producing flaky processed cheese (1) Preparation of original processed cheese (original preparation step)
The original processed cheese in the present invention contains 30 to 100% by mass of raw cheese.
As the raw material cheese, either natural cheese or processed cheese may be used, and it is particularly preferable to use natural cheese.

As the natural cheese, natural cheese specified by the Ordinance of the Ministry of Milk, etc. can be used.
Natural cheese is classified into soft cheese, semi-hard cheese, hard cheese, and special hard cheese based on the water content (MFFB) in the weight of cheese excluding fat.
As the natural cheese used for the original processed cheese, it is preferable to use special hard cheese and / or hard cheese.

Hard cheese and special hard cheese have hard and brittle physical characteristics, and it is known that they are difficult to process into flakes.
However, processed cheeses having a specific hardness, which will be described later, can be processed to a thickness of less than 1 mm even when hard cheese and / or special hard cheese is used as a raw material cheese.

Specific examples of hard cheese include Edam, Gouda, Cheddar, Emmental, Griere, Provolone and the like.

Specific examples of the special hard cheese include Parmesan, Parmesan Regiano, Grana, Pecorino Romano, Sbrinz, Subsago, Asiago and the like.

The raw material cheese in the original processed cheese may be one kind or two or more kinds. The type and content of the raw material cheese can be appropriately adjusted in order to adjust the hardness of the original processed cheese described later.

The original processed cheese in the present invention has a hardness of 9.0 × 10 ⁴ Pa or more. Such processed cheese originals are excellent in the suitability for processing into flakes.
The method for measuring hardness in the present invention is shown below.

(A)'First, a sample having a length of 50 mm, a width of 50 mm, and a thickness of 20 mm is cut out from the prepared original processed cheese. To prevent the sample from drying, put the sample in a bag such as a plastic bag, seal the bag with a heat seal or the like, and adjust the product temperature of the sample to 10 ° C. The product temperature can be prepared using a constant temperature device such as an incubator.

(B)'After adjusting the temperature, take out the sample from the bag and measure the hardness of the sample using a creep meter. The hardness measurement conditions are as follows.
(conditions)
Plunger diameter: 8mm
Plunger height: 22mm
Plunger shape: Cylindrical compression rate: 5 mm / sec
Stress measurement site: Stress when the sample is compressed to a position where the thickness is 5 mm (unit: Pa)

The original processed cheese having a hardness of 9.0 × 10 ⁴ Pa or more measured in this way is excellent in manufacturing suitability for flaky processed cheese having a thickness of less than 1 mm.

The hardness of the original processed cheese is preferably 10 × 10 ⁴ Pa or more, more preferably 12 × 10 ⁴ Pa or more, still more preferably 15 × 10 ⁴ Pa or more, and particularly preferably 16 ×. It is 10 ⁴ Pa or more, and most preferably 17 × 10 ⁴ Pa or more.
The hardness of the original processed cheese is preferably 50 × 10 ⁴ Pa or less, more preferably 45 × 10 ⁴ Pa or less, still more preferably 40 × 10 ⁴ Pa or less, and particularly preferably 35 ×. It is 10 ⁴ Pa or less, and most preferably 30 × 10 ⁴ Pa or less.

The solid content of the processed cheese original is preferably 55% by mass or more, more preferably 58% by mass or more, further preferably 60% by mass or more, particularly preferably 62% by mass or more, and most preferably. Is 63% by mass or more.
The solid content of the original processed cheese is preferably 85% by mass or less, more preferably 80% by mass or less, further preferably 76% by mass or less, and particularly preferably 74% by mass or less. Most preferably, it is 72% by mass or less.

The solid content of the original processed cheese is obtained by subtracting the water content (unit: mass%) from the total amount of processed cheese (100% by mass).

The hardness of the original processed cheese can be adjusted by adjusting the solid content. That is, the hardness can be increased by increasing the solid content of the processed cheese original, and the hardness can be decreased by decreasing the solid content.

Further, the hardness of the original processed cheese can be adjusted by appropriately combining two or more kinds of raw material cheeses. For example, when special hard cheese is mainly used as raw cheese and the hardness is lowered, hard cheese, semi-hard cheese, and soft cheese, which have a higher water content than special hard cheese, are mixed. Compared with the case where only special hard cheese is used as the raw material cheese, the hardness of the original processed cheese can be lowered.
On the other hand, when soft cheese is mainly used as raw cheese and the hardness is increased, semi-hard cheese, hard cheese, or special hard cheese, which has a lower water content than soft cheese, is mixed. Compared with the case where only soft cheese is used as the raw material cheese, the hardness of the original processed cheese can be increased.

Furthermore, the hardness of the original processed cheese can be adjusted by adding additives.
Examples of the additive for increasing the hardness of the original processed cheese include starch, processed starch, miscella casein, rennet casein, milk proteins such as MPC, WPI and WPC, and thickening polysaccharides.
Examples of the additive for lowering the hardness of the original processed cheese include fats and oils, sugars, sugar alcohols and the like.

In this way, the hardness of the original processed cheese can be adjusted by combining various methods known as methods for adjusting the hardness of cheese.

The content of the raw cheese in the original processed cheese can be set in consideration of the hardness of the original processed cheese without departing from the range of the processed cheese stipulated in the Fair Competition Code.
For example, the content of the raw cheese in the original processed cheese is 30 to 100% by mass, preferably 50 to 95% by mass, more preferably 60 to 90% by mass, and further preferably 65 to 85%. It is mass%.

The content of milk solids (sum of milk protein content and milk lipid content) in the original processed cheese is not particularly limited as long as the above conditions are satisfied, but is preferably 20 to 60% by mass, more preferably. Is 30 to 60% by mass, more preferably 35 to 58% by mass, still more preferably 40 to 58% by mass, and particularly preferably 40 to 55% by mass.
The milk solid content with respect to the total solid content of the processed cheese original is preferably 25 to 90% by mass, more preferably 40 to 85% by mass, and further preferably 60 to 85% by mass. It is even more preferably 65 to 80% by mass, and particularly preferably 70 to 75% by mass.

In consideration of the above-mentioned method for adjusting the hardness of cheese, the original processed cheese should be prepared with one or more types of raw cheese and, if necessary, water so that the hardness is 9.0 × 10 ⁴ Pa or more. , And additives can be mixed and manufactured through a general process cheese manufacturing process.

First, a mixture containing raw cheese,, if necessary, water and additives is heat-emulsified to obtain a heat-emulsified product (heat emulsification step).
Next, the heated emulsion obtained in the heat emulsification step is cooled and solidified to obtain processed cheeses (solidification step).
In the heat emulsification step, a molten salt may be added to the mixture in order to improve the emulsifying property of the raw cheese. Examples of the molten salt include citrate and phosphate.

The original processed cheese may contain other ingredients other than the above. Other ingredients include known seasonings such as butter, cheese powder, and cheese enzymatic decomposition products (EMC), thickening stabilizers, shelf life improvers, emulsifiers other than molten salts, and pH in processed cheeses. Adjusters, preservatives, fragrances, etc. may be added to the extent that they do not deviate from the range of processed cheeses stipulated in the Fair Competition Code.

In the method for producing the original processed cheese of the present invention, the solid content may be adjusted through a drying step of drying the processed cheese after the solidification step, but the solid content may be 55% by mass or more without going through the drying step. It is preferable to adjust to.

Even if the original processed cheese is dried, the solid content on the surface of the original processed cheese may increase preferentially, and the solid content may not increase significantly to the inside of the processed cheese. In this case, the solid content of the flaky processed cheese, which will be described later, may vary, and the binding between the flaky processed cheeses may not be sufficiently suppressed.

(2) Cutting process of sliced processed cheese By cutting out processed cheese with a thickness of less than 1 mm from the above-mentioned original processed cheese having a hardness of 9.0 × 10 ⁴ Pa or more (cutting step), the sliced processed cheese Can be manufactured.
An ultra-thin cheese shaving machine (manufactured by M's Net Yamakita Co., Ltd.) can be used in the cutting process.

The thickness of the flaky processed cheeses of the present invention is less than 1 mm, preferably 0.8 mm or less, more preferably 0.5 mm or less, still more preferably 0.3 mm or less, and particularly preferably 0. It is .2 mm or less, most preferably 0.15 mm or less.
By setting the thickness of the flaky processed cheese in the above range, the flaky processed cheese with better melting in the mouth can be obtained.

The thickness of the flaky processed cheese can be measured using a digital indicator (manufactured by Mitutoyo Co., Ltd., stem diameter Φ8 mm dimension).

If fine cheese debris is attached to the flaky processed cheese, it can be accurately measured by blowing the debris with air and then measuring the thickness.

The length of the flaky processed cheese is preferably 5 to 100 mm.
The width of the flaky processed cheeses is preferably 5 to 50 mm.

The hardness of the flaky processed cheese is 9.0 × 10 ⁴ Pa or more.
The hardness of the flaky processed cheese is preferably 10 × 10 ⁴ Pa or more, more preferably 12 × 10 ⁴ Pa or more, more preferably 14 × 10 ⁴ Pa or more, and further preferably 15 × 10 ⁴ Pa or more. It is more than Pa.
The hardness of the flaky processed cheese is preferably 50 × 10 ⁴ Pa or less, more preferably 45 × 10 ⁴ Pa or less, still more preferably 40 × 10 ⁴ Pa or less, and particularly preferably 35 ×. It is 10 ⁴ Pa or less, and most preferably 30 × 10 ⁴ Pa or less.
By setting the hardness within the above range, the flaky processed cheeses have an excellent appearance without wrinkles and the binding is suppressed during storage.

The solid content of the flaky processed cheese is preferably 55% by mass or more, more preferably 60% by mass or more, and further preferably 62% by mass or more.
The solid content of the flaky processed cheese is preferably 85% by mass or less, more preferably 80% by mass or less, further preferably 76% by mass or less, and particularly preferably 74% by mass or less. Most preferably, it is 73% by mass or less.

Since the thickness of the flaky processed cheese is less than 1 mm, the above-mentioned method for measuring hardness in the original processed cheese cannot be applied as it is.
The hardness of flaky processed cheese can be measured by the following method. According to the following method, it can be confirmed that the hardness of the flaky processed cheese is almost the same as the hardness of the original processed cheese.

(Method of measuring hardness of original sliced processed cheese)
(A) Put 100 g of thin-section processed cheese in a three-way seal bag that can be boiled in hot water, evacuate the inside of the bag to completely degas, and then heat-seal the bag. The flaky processed cheese in the bag is boiled in hot water at a water temperature of 80 ° C. for 1 hour to melt it, and the melted processed cheese is obtained.
(B) The melted processed cheese obtained in (a) is placed in a prismatic mold having a length of 50 mm, a width of 50 mm and a thickness of 40 mm and cooled at 5 ° C. for 20 hours or more to obtain solidified processed cheese.
(C) The solidified processed cheeses obtained in (b) are 50 mm long x 50 mm wide x thick so as not to include a surface perpendicular to the thickness direction of the solidified processed cheeses from near the center in the thickness direction, that is, so as not to include a surface perpendicular to the thickness direction of the solidified processed cheeses. Cut out 20 mm of processed cheese. The cut processed cheese is placed in a plastic bag so that it does not dry, sealed, and the temperature of the processed cheese is adjusted to 10 ° C. using a thermostat such as an incubator, and this is used as a sample.
(D) After adjusting the temperature, the hardness of the sample is measured under the following conditions using a creep meter.
(conditions)
Plunger diameter: 8mm
Plunger height: 22mm
Plunger shape: Cylindrical compression rate: 5 mm / sec
Stress measurement site: Stress when the sample is compressed to a position where the thickness is 5 mm (unit: Pa)

The solid content of the flaky processed cheese can be determined by subtracting the water content from the total amount of the sample (100% by mass) using the sample described in "Method for measuring the hardness of the original flaky processed cheese".
The method for determining the water content is the same as the method described in "(1) Preparation of the original processed cheese".

It is preferable that the flaky processed cheeses of the present invention do not substantially contain an anti-binding agent such as crystalline cellulose. Specifically, the anti-binding agent is preferably 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.1% by mass or less, and particularly preferably 0.05. It is by mass or less, and most preferably does not contain an anti-binding agent.

The sliced processed cheese has a problem that it is easy to bind because the area where the sliced processed cheeses come into contact with each other increases as the slices are cut thinner. In order to prevent binding, there is also a method of attaching an anti-binding agent such as crystalline cellulose to the surface of the flaky processed cheese, but such an anti-binding agent has a texture such as the texture of the flaky processed cheese. May not be desired by consumers as it affects the taste.

By setting the solid content in the above range, the flaky processed cheeses of the present invention can suppress the binding of the flaky processed cheeses to each other even if the amount of the anti-binding agent is small or the anti-binding agent is not contained. can.

<Test Example 1>
(1) Preparation of processed cheese originals Using a high-speed shear emulsification kettle, processed cheese originals 1 to 7 were prepared according to the formulation shown in Table 1 below. Unless otherwise specified, the unit in the table means% by mass.
A 1 g sample collected from the prepared original processed cheese was dried at a drying temperature of 99 ± 1 ° C., the mass of the dried sample was obtained, and the water content was determined by the following formula.
(formula)
Moisture content = {(mass of sample before drying-mass of sample after drying) / mass of sample before drying} x 100

The water content (unit: mass%) was subtracted from the total amount (100% by mass) of the original processed cheese to determine the solid content. The results are shown in Table 1.

In addition, the hardness of each processed cheese original was measured according to the following method. The results are shown in Table 1.

(Measurement method of hardness)
(A)'Processed cheeses 50 mm long x 50 mm wide x 20 mm thick are cut out from the original processed cheeses, the cut out processed cheeses are placed in a plastic bag, the bag is sealed with a heat seal or the like, and the temperature is set to 10 ° C. The product was stored for 4 hours in the incubator, and the temperature of the processed cheese was adjusted to 10 ° C.
(B)'After adjusting the temperature, the hardness of the original processed cheese was measured using a creep meter (“RHEONERII CREEP METER RE2-3305S” (manufactured by Sanyo Electric Railway Co., Inc.)) under the following conditions.
(conditions)
Plunger diameter: 8mm
Plunger height: 22mm
Plunger shape: Cylindrical compression rate: 5 mm / sec
Stress measurement site: Stress when the sample is compressed to a position where the thickness is 5 mm (unit: Pa)

<Test Example 2> Production of flaky processed cheese The original processed cheeses 1 to 7 prepared in Test Example 1 have a thickness of less than 0.15 mm using an ultrathin cheese shaving machine (manufactured by M's Net Yamakita). , I tried to cut out sliced processed cheeses.

In addition, 10 pieces of sliced processed cheese were randomly selected from the cut pieces of processed cheese, and the thickness was set to the digital indicator "ID-C1012XBS" (manufactured by Mitutoyo Co., Ltd.) (stem diameter Φ8 mm). The vicinity of the center of the flaky processed cheese was measured using the cheese, and the average thickness of the flaky processed cheese was calculated.

<Test Example 3> Measurement of hardness of flaky processed cheeses Hereinafter, flaky processed cheeses produced from "processed cheese original 1" are referred to as "fragment processed cheeses 1", and flaky processed cheeses produced from processed cheese original n. The class is referred to as "slice process cheese n".
The hardness of each flaky processed cheese 1 to 7 was measured by the following method.

(Method of measuring hardness of sliced processed cheese)
(A) Put 100 g of sliced processed cheese in a three-way seal bag (manufactured by Cowpack Co., Ltd., model number SPN-1420, size: 140 x 200 mm, material barrier ONY 18 μm / LLDPE 67 μm) that can be boiled in hot water, and put it in a vacuum packaging machine (“TM-9G”). After degassing the inside of the bag using (manufactured by Furukawa Seisakusho Co., Ltd.), the opening was heat-sealed and boiled in hot water at a water temperature of 80 ° C. for 1 hour to melt the flaky processed cheeses.
(B) The melted processed cheese obtained in (a) was placed in a prismatic mold having a length of 50 mm, a width of 50 mm and a thickness of 40 mm, and cooled and solidified in a refrigerator set at 5 ° C.
(C) In the processed cheeses after cooling and solidification obtained in (b), cut out the processed cheeses having a length of 50 mm, a width of 50 mm and a thickness of 20 mm from the vicinity of the center in the thickness direction, and put the processed cheeses in a plastic bag. It was put in and allowed to stand for 4 hours in an incubator set at 10 ° C., and the product temperature was adjusted to 10 ° C.
(D) After adjusting the temperature, the hardness of the sample was measured under the following conditions using a creep meter (manufactured by Yamaden Co., Ltd.).
(conditions)
Plunger diameter: 8mm
Plunger height: 22mm
Plunger shape: Cylindrical compression rate: 5 mm / sec
Stress measurement site: Stress when the sample is compressed to a position where the thickness is 5 mm (unit: Pa)

<Test Example 4> Evaluation of Characteristics of Thin Processed Cheese The appearance of the thin processed cheeses 1 to 7 was visually evaluated. In addition, the flaky processed cheeses 1 to 7 were eaten, respectively, and the texture and flavor were evaluated. Further, the flaky processed cheeses 1 to 7 were put into the bag, respectively, and allowed to stand for 20 hours or more. After standing, flaky process cheeses 1 to 7 were opened in a vat, and the presence or absence of lumps and whether the flakes were easily peeled off were evaluated. Each evaluation standard is as follows.

(Appearance evaluation criteria)
A: It has a smooth surface.
A': Wrinkles can be seen in a small part.
B: Some wrinkles can be confirmed.
B': Many wrinkles can be confirmed.
C: Wrinkles can be confirmed as a whole.
(Texture / flavor evaluation criteria)
A: It melts in your mouth and melts on your tongue and you can feel the flavor.
B: Melting in the mouth is a little slow, and when chewed, it melts and feels the flavor.
C: It has a bad mouthfeel and it is hard to feel the flavor (bonding)
A ... No binding is confirmed.
A'... A small part is bound.
B ... Partially tied up.
C ... It is totally united.

The results of Test Examples 2 to 4 are summarized in Table 2. In addition, FIG. 1 shows photographs of the flaky processed cheeses 1 to 7 immediately after being carved.

From the results in Table 2, it was possible to cut out flaky processed cheeses with a thickness of less than 1 mm using the originals 1 to 7.

On the other hand, the flaky processed cheeses 5 to 7 cut out from the originals 5 to 7 had wrinkles and became lace-like as shown in Table 2 and FIG. 1, and were inferior in appearance. In particular, the flaky processed cheeses 7 had a lace-like shape as a whole, and the appearance was significantly inferior.

In addition, the flaky processed cheeses 5 to 7 were confirmed to be bound at the time of storage, and in particular, the flaky processed cheese 7 was found to be bound as a whole.

On the other hand, the flaky processed cheeses 1 to 4 had a thickness of 0.1 mm or less, and were excellent in appearance, texture, flavor, and binding property.

From the results in Table 2, when producing flaky processed cheeses with a thickness of less than 0.15 mm, the hardness is set to 15 × 10 ⁴ Pa or more, so that the appearance and texture are excellent, and crystalline cellulose and the like are obtained. It was found that the cheese was a flaky processed cheese in which binding was suppressed even without the use of the binding inhibitor.

<Test Example 5> Evaluation of flaky processed cheeses when the thickness is changed Using the original processed cheeses 4, flaky processed cheeses 4-2 and 4-3 having different thicknesses were produced.
The production method of the flaky processed cheese 4 and each evaluation were based on Test Examples 1 to 4.
The results are shown in Table 3. In addition, the photographs of the flaky processed cheeses 4-2 and 4-3 immediately after cutting are shown in FIG.

表３の結果より、本発明のプロセスチーズ類原本を用いることで、厚さ１ｍｍ未満の薄片プロセスチーズ類を問題なく製造できることがわかった。
なお、厚さ０．８９ｍｍの薄片プロセスチーズ類４－２はやや口どけが遅く、咀嚼することにより口どけし、それにより風味が広がるものであった。
一方で、厚さ０．２７ｍｍの薄片プロセスチーズ類４－３は、舌の上で口どけし、すぐに風味が広がるものであった。
したがって、食感・風味の観点から、薄片プロセスチーズ類の厚さが０．５ｍｍ以下であることがより好ましいことがわかった。

From the results in Table 3, it was found that by using the original processed cheeses of the present invention, flaky processed cheeses having a thickness of less than 1 mm can be produced without any problem.
The flaky processed cheeses 4-2 having a thickness of 0.89 mm were slightly slow to melt in the mouth, and melted in the mouth when chewed, thereby spreading the flavor.
On the other hand, the flaky processed cheeses 4-3 having a thickness of 0.27 mm melted on the tongue and the flavor spread immediately.
Therefore, from the viewpoint of texture and flavor, it was found that the thickness of the flaky processed cheese is more preferably 0.5 mm or less.

The present invention can be applied to the processing of small pieces of various types of cheese.

Claims (9)

Processed cheeses containing 30 to 100% by mass of raw cheese, having a hardness of 9.0 × 10 ⁴ Pa or more and a thickness of less than 1 mm as measured by the following method.
(Method)
(A) 100 g of processed cheese is placed in a bag, the inside of the bag is evacuated, the bag is heat-sealed, and the bag is boiled in hot water at a water temperature of 80 ° C. for 1 hour to melt the processed cheese.
(B) The melted processed cheese obtained in (a) is placed in a mold having a length of 50 mm, a width of 50 mm and a thickness of 40 mm, and cooled at 5 ° C. Then, the bag is opened, the inside of the bag is evacuated again, the bag is heat-sealed, and the bag is cooled at 5 ° C. for 20 hours or more.
(C) In the cooled processed cheese obtained in (b), a sample having a length of 50 mm, a width of 50 mm and a thickness of 20 mm was cut out from the vicinity of the center in the thickness direction, sealed, and the product temperature of the sample was set to 10 ° C. Adjust the temperature.
(D) After adjusting the temperature, the hardness of the sample is measured under the following conditions using a creep meter.
(conditions)
Using a cylindrical plunger with a diameter of 8 mm and a height of 22 mm, the sample is compressed to a position where the thickness of the sample becomes 5 mm at a compression rate of 5 mm / sec. The processed cheese according to claim 1, wherein the solid content of the processed cheese is 55% by mass or more. The processed cheese according to claim 1 or 2, wherein the solid content of the processed cheese is 85% by mass or less. The processed cheese according to any one of claims 1 to 3, wherein the hardness is 50 × 10 ⁴ Pa or less. The processed cheese according to any one of claims 1 to 4, wherein the raw material cheese is a special hard cheese and / or a hard cheese. It comprises a cutting step of cutting out processed cheeses having a thickness of less than 1 mm from the original processed cheeses containing 30 to 100% by mass of raw cheese and having a hardness of 9.0 × 10 ⁴ Pa or more measured by the following method. How to make processed cheese.
(A)'A sample having a length of 50 mm, a width of 50 mm, and a thickness of 20 mm is cut out, sealed, and the temperature of the sample is adjusted to 10 ° C.
(B)'After adjusting the temperature, the hardness of the sample is measured under the following conditions using a creep meter.
(conditions)
Using a cylindrical plunger with a diameter of 8 mm and a height of 22 mm, the sample is compressed to a position where the thickness of the sample becomes 5 mm at a compression rate of 5 mm / sec. The method for producing processed cheese according to claim 6, further comprising an original preparation step of preparing the original of the processed cheese so that the solid content of the original of the processed cheese is 55% by mass or more. Processed cheeses containing 30 to 100% by mass of raw cheese and having a hardness of 9.0 × 10 ⁴ Pa or more measured under the following conditions.
(A)'A sample having a length of 50 mm, a width of 50 mm, and a thickness of 20 mm is cut out, sealed, and the temperature of the sample is adjusted to 10 ° C.
(B)'After adjusting the temperature, the hardness of the sample is measured under the following conditions using a creep meter.
(conditions)
Using a cylindrical plunger with a diameter of 8 mm and a height of 22 mm, the sample is compressed to a position where the thickness of the sample becomes 5 mm at a compression rate of 5 mm / sec. The processed cheese according to claim 8, wherein the solid content of the processed cheese is 55% by mass or more.

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