JP2022162587A - Adhesion inhibitor for cheese, cheese, and production method of cheese - Google Patents

Abstract

To provide an adhesion inhibitor for cheese having powder swirling suppressed in production of cheese, cheese with the adhesion inhibitor for cheese, and a method of suppressing powder swirling in production of cheese and adhesion of cheese with each other during storage.SOLUTION: An adhesion inhibitor for cheese contains powder of a rough apparent specific gravity of 0.25 g/cc or more. The adhesion inhibitor for cheese adheres to the surface of cheese. A production method of cheese includes adhering the adhesion inhibitor for cheese to the surface of cheese. A method of suppressing powder swirling in production of cheese and adhesion of cheese with each other during storage includes adhering the adhesion inhibitor for cheese to the surface of cheese.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an anti-binding agent for cheese, cheese and a method for producing cheese.

Many cheeses are strongly sticky, and especially cheeses with a large surface area such as shredded cheese may stick together during storage. In order to prevent this binding, various powders are adhered to the cheese surface as an anti-binding agent.

As such an anti-binding agent, for example, Patent Document 1 discloses the use of powdered cellulose, gellan gum, and curdlan.

Patent Literature 2 discloses powdered cellulose that is made from non-wood pulp and has excellent texture, good powder fluidity, and little dusting.

Patent Document 3 discloses an anti-binding agent which is made of modified starch and is used in an amount of 1.0 to 2.5% by weight of the cheese weight.

Japanese Patent Publication No. 7-095921 JP 2013-188187 A JP 2011-019453 A

The powdered cellulose as described in Patent Document 1 has a low specific gravity and is violently dusted when attached to cheese, so there are problems such as a decrease in yield due to scattering and clogging of air cleaning filters. be.
Although Patent Document 2 discloses a powdered cellulose that causes less dusting, it is unclear why the dusting is suppressed by using non-wood pulp. not done.
Even the modified starch described in Patent Document 3 has a low specific gravity and causes intense dusting when attached to cheese, so there is a problem that the yield decreases due to scattering and clogging of the air cleaning filter occurs. There is

The present invention has been made in view of the above circumstances, and an anti-binding agent for cheese that suppresses dusting during cheese production, and cheese and cheese production using the anti-binding agent for cheese To provide a method and a method for suppressing dusting during cheese making and sticking between cheeses during storage.

That is, the present invention includes the following aspects.
(1) An anti-binding agent for cheese containing powder having a loose bulk density of 0.25 g/cc or more.
(2) The anti-binding agent for cheese according to (1), which has an average particle size of 90 μm or less.
(3) The anti-binding agent for cheese according to (1) or (2), wherein the powder is a polysaccharide.
(4) The anti-binding agent for cheese according to any one of (1) to (3), wherein the powder is powdered cellulose.
(5) The anti-binding agent for cheese according to any one of items 1 to 4, wherein the powder is crystalline cellulose.
(6) Cheese having the anti-binding agent for cheese according to any one of claims 1 to 5 adhered to its surface.
(7) A method for producing cheese, comprising attaching the anti-binding agent for cheese according to any one of claims 1 to 5 to the surface of cheese.
(8) Suppressing dusting during cheese production and binding between cheeses during storage, including attaching the anti-binding agent for cheese according to any one of claims 1 to 5 to the surface of cheese. Method.

According to the anti-binding agent for cheese of the above aspect, it is possible to provide an anti-binding agent for cheese in which dusting during cheese production is suppressed. According to the cheese and cheese manufacturing method of the above aspect, it is possible to obtain cheese in which dusting during cheese manufacturing and adhesion between cheeses during storage are suppressed. According to the method of the above aspect, it is possible to suppress dusting during cheese production and adhesion between cheeses during storage.

EMBODIMENT OF THE INVENTION Hereinafter, the form (only henceforth "this embodiment") for implementing this invention is demonstrated in detail.
The following embodiments are examples for explaining the present invention, and are not intended to limit the present invention to the following contents. The present invention can be appropriately modified and implemented within the scope of the gist thereof.

<Anti-binding agent for cheese>
An anti-binding agent for cheese is generally used to prevent binding between cheeses by adhering to the surface of the cheese. By covering the cheese surface with an anti-binding agent for cheese, the contact area between cheeses is reduced, and stickiness due to water and oil in the cheese is suppressed, and by keeping the cheese surface dry, it is possible to bond between cheeses. can prevent wear.

The anti-binding agent for cheese of this embodiment contains powder having a loose bulk density of 0.25 g/cc or more.

By having the above structure, the anti-binding agent for cheese according to the present embodiment can suppress dusting during cheese production while suppressing binding between cheeses during storage.

[powder]
The loose bulk density of the powder is 0.25 g/cc or more, preferably 0.30 g/cc or more, more preferably 0.35 g/cc or more. On the other hand, the upper limit of the loose bulk density is not particularly limited, but can be, for example, 0.90 g/cc, preferably 0.70 g/cc, and more preferably 0.50 g/cc. When the loose bulk density is equal to or higher than the above lower limit, dusting during cheese production can be suppressed. On the other hand, when the loose bulk density is equal to or less than the above upper limit, the powder can be more uniformly adhered to the cheese. In other words, the anti-binding property becomes better.
The loose bulk density can be measured using, for example, a powder tester (PT-R: manufactured by Hosokawa Micron).

The average particle size of the powder is preferably 90 μm or less, preferably 80 μm or less, and more preferably 70 μm or less. On the other hand, the lower limit of the average particle diameter is not particularly limited, but may be, for example, 1 μm, preferably 3 μm, and more preferably 4 μm.
That is, the average particle size of the powder is preferably 1 μm or more and 90 μm or less, preferably 3 μm or more and 80 μm or less, and more preferably 4 μm or more and 70 μm or less.
When the average particle size is equal to or less than the above upper limit, the rough texture of the powder is less likely to be felt, and the effect on the texture of the cheese can be reduced. On the other hand, when the average particle size is at least the above lower limit, binding between cheeses during storage can be more effectively suppressed.
The average particle size can be measured, for example, using a laser diffraction/scattering particle size distribution analyzer (LA-950: manufactured by Horiba, Ltd.).

Powders include various grain flours or polysaccharide powders.
Examples of grain flour include wheat flour, soft flour, all-purpose flour, hard flour, semolina flour, corn flour, corn grits, rice flour, rice flour, rice flour, potato flour, sweet potato flour, cassava flour, buckwheat flour, and sorghum flour.
Polysaccharide powders include, for example, xanthan gum, tamarind gum, locust bean gum, gellan gum, curdlan, pectin, carrageenan, guar gum, gum arabic, agar, alginic acid, alginate, alginate, karaya gum, soybean polysaccharide, succino glycan, glucomannan, psyllium seed gum, starch (eg, potato starch, sweet potato starch, corn starch, etc.), modified starch, powdered dextrin, inulin, chitin, chitosan, hemicellulose, lignin, powdered cellulose and the like. What is mentioned here is an example and is not limited to these. Moreover, one type of these powders may be used, or two or more types may be mixed and used.

Among them, as the powder, polysaccharide powder is preferable, and powdery cellulose is more preferable because the cheese is excellent in texture when unheated or heated.

Powdered cellulose includes, for example, powdered cellulose, crystalline cellulose, fermented cellulose, and the like. Moreover, these powdery celluloses may be a single substance, or may be a complex with other polysaccharides.

Among them, crystalline cellulose is preferable as the powdery cellulose. By using crystalline cellulose, the texture becomes softer, so that adverse effects on the texture of cheese can be more effectively suppressed.

As used herein, crystalline cellulose means cellulose having a degree of crystallinity of more than 10%. The term "crystallinity" as used herein is defined as the ratio of the crystal scattering peak area on the X-ray diffraction diagram.

As crystalline forms of cellulose, type I, type II, type III, type IV and the like are known, and among them, type I is preferable as the crystalline form of cellulose. Since type I has the same crystal structure as natural cellulose such as ramie, cotton linter, wood pulp, etc., it is superior in terms of cost and environmental impact, since it uses only natural resources and does not require any special treatment.

(Method for producing crystalline cellulose)
Microcrystalline cellulose having a loose bulk density within the above numerical range can be produced, for example, using the method described in Japanese Patent No. 6210981 (reference document 1).
Specifically, crystalline cellulose is obtained by hydrolyzing a natural cellulosic material at a temperature higher than before. That is, the hydrochloric acid concentration is 0.05% by mass or more and 0.15% by mass or less, the reaction temperature is 125°C or more and 150°C or less, and after reaching the predetermined reaction temperature, hydrolysis is performed for more than 110 minutes and 150 minutes or less, or the hydrochloric acid concentration is 0. More than 15% by mass and 0.4% by mass or less, a reaction temperature of 125° C. or higher and 150° C. or lower, and hydrolysis for 50 minutes or more and 150 minutes or less after reaching a predetermined reaction temperature.

It is preferable to adjust the volume average particle size of the cellulose dispersion after hydrolysis to 70 μm or more and 150 μm or less by performing a stirring treatment under the above hydrolysis conditions. After the cellulose dispersion is dehydrated, it is washed several times with pure water, neutralized with an alkali, and dehydrated again to obtain a cellulose cake having a solid content of 20% by mass or more and 50% by mass or less.

Next, the cellulose cake is made into a cellulose slurry with a solid content of 10% by mass or more and 25% by mass or less with pure water, and the volume average particle size of the cellulose dispersion before drying is adjusted to 40 μm or more and less than 50 μm by a stirring treatment or the like, and then sprayed. Drying is preferred. When the volume average particle size of the cellulose dispersion before drying is at least the above lower limit, the fluidity of the cellulose powder after drying is further improved. It is difficult to develop, and the fluidity is further improved.

As for the spray drying temperature, the commonly used inlet temperature of 150° C. or more and 300° C. or less can be used. When the inlet temperature is high, the cellulose particles tend to scorch, but the crystalline cellulose obtained by the present production method has the property of being less scorched than conventional crystalline cellulose even in this temperature range.

Stirring during the reaction or in the subsequent steps has the effect of shortening the cellulose fibers. Strong stirring force can reduce the volume average particle size of particles, and weak stirring force can increase the volume average particle size. Stirring power can be appropriately controlled so as to obtain a desired volume-average particle size.

The magnitude of the stirring force can be controlled by changing the size and shape of the stirring tank, the size and shape of the stirring blades, the rotation speed, the number of baffle plates, and the like.

When preparing the cellulose dispersion liquid, in addition to water, water containing a small amount of an organic solvent may be used as long as the properties of the obtained crystalline cellulose are not impaired.

Moreover, you may use a commercial thing as crystalline cellulose. Examples of commercially available crystalline cellulose include "FD-301", "FD-101" and "PH-102" manufactured by Asahi Kasei Corporation. Those prepared by using a mixer or the like to have a smaller average particle size can also be used.

[Other ingredients]
The anti-binding agent for cheese of the present embodiment can further contain other components such as antioxidants, preservatives, and seasonings within a range that does not impair the effects of the anti-binding agent for cheese. The content of these components can be appropriately set by those skilled in the art within a range that does not impair the effects of the anti-binding agent for cheese.

<Cheese>
The cheese of this embodiment has the anti-binding agent for cheese adhered to the surface thereof.

The cheese of the present embodiment has the above-described structure, so that dusting during cheese production and binding between cheeses during storage are suppressed.

The term "cheese" as used herein refers to animal milk such as cow's milk, buffalo milk, sheep's milk, and goat's milk that has been coagulated by the action of bacteria or enzymes. In addition, the cheese in the present specification also includes analog cheeses made from soymilk and vegetable oil. Furthermore, in the cheese of the present specification, the presence or absence of heat treatment, the difference between soft and hard, and the presence or absence of aging do not matter.
Among them, shredded cheese is preferable as the cheese to which the anti-binding agent for cheese is added, that is, the cheese of the present embodiment. The shredded cheese as used herein means the above-described cheese shredded or molded into a bar or plate.

In the cheese of the present embodiment, the adhesion amount of the anti-binding agent for cheese is preferably 0.5% by mass or more and 3% by mass or less, and 1% by mass or more and 2% by mass or less with respect to the mass of the cheese. is more preferable. When the adhesion amount of the anti-binding agent for cheese is at least the above lower limit, binding between cheeses can be more sufficiently prevented. On the other hand, when the adhesion amount of the anti-binding agent for cheese is equal to or less than the above upper limit, it is possible to more effectively suppress the occurrence of a rough texture due to the powder.

<Cheese manufacturing method>
The cheese manufacturing method of the present embodiment includes attaching the anti-binding agent for cheese to the cheese surface.

By having the above configuration, the method for producing cheese of the present embodiment can obtain cheese in which dusting during cheese production and adhesion between cheeses during storage are suppressed. That is, the cheese manufacturing method of the present embodiment can also be said to be a method of suppressing dusting during cheese manufacturing and binding between cheeses during storage.

As a method for producing cheese of the present embodiment, for example, after producing cheese using a known method, the above anti-binding agent for cheese is added to the obtained cheese to prevent binding for cheese on the cheese surface. A method of adhering an agent and the like can be mentioned.

When the type of cheese is shredded cheese, a general method for producing shredded cheese using natural cheese as a raw material is exemplified below.
One or two or more kinds of natural cheese are blended, melted by heating with or without the addition of melting salts such as sodium citrate and sodium phosphate, and at this time, if necessary, casein, vegetable oil, skimmed milk powder. , soybean protein, etc. are added to obtain an emulsion. The resulting emulsion is filled into blocks and cooled, then cut into a given shape and molded to obtain shredded cheese. By adding the anti-binding agent for cheese to the shredded cheese thus obtained and mixing, shredded cheese to which the anti-binding agent for cheese adheres can be obtained. The amount of the anti-binding agent for cheese to be added is such that the adhesion amount of the above-mentioned anti-binding agent for cheese is obtained.

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.

<raw materials>
(powder)
Crystalline cellulose A: FD-301 manufactured by Asahi Kasei Corporation
Crystalline cellulose B: FD-101 manufactured by Asahi Kasei Corporation
Crystalline cellulose C: Crystalline cellulose B pulverized with a mixer Crystalline cellulose D: PH-102 manufactured by Asahi Kasei Corporation
Crystalline cellulose E: ST-100 manufactured by Asahi Kasei Corporation
Powdered cellulose A: W-250 manufactured by Nippon Paper Industries Co., Ltd.
Powdered cellulose B: W-300G manufactured by Nippon Paper Industries Co., Ltd.
Powdered cellulose C: W-400G manufactured by Nippon Paper Industries Co., Ltd.
Cornstarch: Topvalu Cornstarch Flour: Topvalu soft flour Gellan gum: LT-100, manufactured by CPKelco

<Methods for measuring and evaluating physical properties>
Methods for measuring the loose bulk density and average particle size of the powders used in Examples and Comparative Examples, and methods for evaluating the anti-binding property and texture of the cheese, and the dusting of the powder are shown below.

[Physical properties 1]
(loose bulk density)
The loose bulk density is obtained by using a powder tester (PT-R: manufactured by Hosokawa Micron) to measure the mass when it is ground out by filling it into a specified receptacle without applying force. Calculated by dividing by the volume of the receiver.

[Physical properties 2]
(Average particle size)
The average particle diameter was measured under dry conditions using a dry unit of a laser diffraction/scattering particle size distribution analyzer (LA-950: manufactured by Horiba, Ltd.).

[Evaluation 1]
(Anti-adhesion)
The cheeses obtained in Examples and Comparative Examples were stored in a refrigerator for one week, and the anti-binding property was visually evaluated according to the evaluation criteria shown below.

(Evaluation criteria)
x: Half or more of the cheeses are bound together to form dumplings.
△: A part of the cheese is bound and has a dumpling shape.
◯: Almost no binding occurs between cheeses.

[Evaluation 2]
(texture)
Regarding the samples used for the evaluation of the anti-binding property, the texture was evaluated in the unheated state according to the evaluation criteria shown below.

(Evaluation criteria)
x: Roughness and stickiness are clearly felt.
Δ: Feels slightly rough and sticky.
○: Equivalent to the cheese itself.

[Evaluation 3]
(powder dance)
The dusting was evaluated by measuring the degree of dispersion of the powder. The dispersity of the powder was measured by dropping 1 g of powder from a height of 67 cm using a powder tester (PT-R: manufactured by Hosokawa Micron), and measuring the total amount of powder that fell outside the watch glass set at the drop point. It was calculated by the ratio to the powder mass. The calculated dispersity value was evaluated for dusting according to the evaluation criteria shown below.

(Evaluation criteria)
×: More than 40% by mass of dispersion △: More than 20% by mass of dispersion and 40% by mass or less ○: 20% by mass or less of dispersion

[Example 1]
Commercially available processed cheese was cut into a size of 20 mm long×8 mm×2 mm to obtain shredded cheese. Commercially available crystalline cellulose A was used as an anti-binding agent, added to shredded cheese in an amount of 0.5% by mass, mixed uniformly, and 200 g of the mixture was sealed in a polyethylene bag and stored in a refrigerator for 1 week.

[Examples 2 to 10 and Comparative Examples 1 to 7]
Cheese with an anti-binding agent attached to the surface was produced in the same manner as in Example 1 except that the type and amount of the anti-binding agent used were as shown in Tables 1 to 3.

As shown in Tables 1 to 3, in cheeses using powder having a bulk density of 0.25 g / cc or more as an anti-binding agent for cheese (Examples 1 to 11), binding between cheeses is prevented It was found that dusting was suppressed during cheese production.
Also, in comparison of cheeses using powders with different bulk densities as anti-binding agents for cheese (Examples 1 and 4, Examples 2 and 5, and Examples 3 and 6), the higher the bulk density, the more There was a tendency that dusting during cheese production could be further suppressed.
In addition, in the comparison of cheeses (Examples 1 to 3 and Examples 4 to 6) with different amounts of anti-binding agent added, there was a tendency that the more the amount added, the better the anti-binding property. .
In addition, in the comparison of cheeses using crystalline cellulose with different average particle sizes as an anti-binding agent for cheese (Examples 5 and 11), the smaller the average particle size, the better the anti-binding property and texture. tended to be

On the other hand, in cheeses using powder having a bulk density of less than 0.25 g / cc as an anti-binding agent for cheese (Comparative Examples 1 to 7), binding between cheeses could be prevented, but the degree of dispersion was low. It was very high, exceeding 40% by mass, and could not suppress dusting during cheese production.
Moreover, in the comparison of cheeses using powdered cellulose as an anti-binding agent for cheese (Comparative Examples 1 to 3 and 5 to 7), the texture tended to deteriorate as the blending amount increased.

According to the anti-binding agent for cheese of this embodiment, it is possible to provide an anti-binding agent for cheese in which dusting during cheese production is suppressed. According to the cheese and cheese manufacturing method of the present embodiment, it is possible to obtain cheese in which dusting during cheese manufacturing and adhesion between cheeses during storage are suppressed. According to the method of the present embodiment, dusting during cheese production and binding between cheeses during storage can be suppressed.

Claims (8)

An anti-binding agent for cheese, comprising a powder having a loose bulk density of 0.25 g/cc or more. The anti-binding agent for cheese according to claim 1, having an average particle size of 90 µm or less. The anti-binding agent for cheese according to claim 1 or 2, wherein the powder is polysaccharide. The anti-binding agent for cheese according to any one of claims 1 to 3, wherein the powder is powdered cellulose. The anti-binding agent for cheese according to any one of claims 1 to 4, wherein the powder is crystalline cellulose. Cheese having the anti-binding agent for cheese according to any one of claims 1 to 5 adhered to the surface. A method for producing cheese, comprising attaching the anti-binding agent for cheese according to any one of claims 1 to 5 to the surface of cheese. A method for suppressing powdering during cheese production and binding between cheeses during storage, comprising attaching the anti-binding agent for cheese according to any one of claims 1 to 5 to the surface of cheese.