JP2023049346A - Cheese and method for producing cheese - Google Patents

Abstract

To provide a cheese that demonstrates wide stringiness at high temperatures.SOLUTION: A cheese comprises starch of 7.0 wt.% or more, raw material cheese of 2.5-35 wt.%, and succinoglycan and/or xanthan gum of 0.3-1.6 wt.%.SELECTED DRAWING: None

Description

The present invention relates to cheeses and methods for producing cheeses.

Patent Literature 1 discloses cheeses having good stringiness not only when heated but also at low temperatures, and a method for producing the same.

JP 2014-113125 A

Cheeses used as ingredients for foodstuffs (side dishes such as steamed buns, croquettes, etc.) served in a high temperature range are preferred to have stringiness in the temperature range at which they are eaten. Conventionally, cheeses with stringiness in a high temperature range have been reported, but these have a small width of stringiness or when kept at a high temperature for a long time until the food is provided. decreased.
An object of the present invention is to provide cheeses with a wide range of stringiness at high temperatures and a method for producing cheeses.

The cheese of the present invention that can solve the above problems contains 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% of succinoglycan and/or xanthan gum. % by weight.

The method for producing cheese of the present invention that can solve the above problems is
A method for producing cheese containing 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and/or xanthan gum,
a step of blending starch, raw cheese, and succinoglycan and/or xanthan gum;
A step of mixing the raw materials blended in the above step and adjusting the pH and moisture;
a step of heating and emulsifying the raw material whose pH and water content have been adjusted in the above step;
a step of cooling the raw material heated and emulsified in the step;
have

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of cheese and cheese with large width of stringiness at high temperature can be provided.

Hereinafter, cheeses according to embodiments of the present invention will be described. Cheeses according to the embodiments are defined in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (December 27, 1951 Ordinance No. 52 of the Ministry of Health and Welfare) and the Fair Competition Code. In addition to those described above, all those within the scope of the ordinary meaning in the relevant technical field, such as lactic acid raw materials, are included. The cheeses according to this embodiment contain 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and/or xanthan gum. The cheese having the above structure can be stretched wide when heated and stretched.

The raw material cheese in the embodiments is not particularly limited, but examples include natural cheese such as cream cheese, gouda cheese, mozzarella cheese, and cheddar cheese, as well as processed cheese and cheese food. These may be used singly or in combination, and the mixing ratio may be determined according to the flavor required for the finally obtained cheeses. However, from the viewpoint of imparting sufficient stringiness, the cheeses in this embodiment contain 2.5 to 35% by weight of raw cheese. The lower limit of the raw cheese content may be 2.8, 5.0, 8.0% by weight, and the upper limit may be 34, 30, 25, 20, 17, 14% by weight.

The starch in embodiments may be employed in a wide variety of food applications. For example, the starch employed in this embodiment includes corn-derived starch (corn starch, waxy corn starch, etc.), potato starch, and tapioca starch. The starch in this embodiment can also include modified or unmodified starch. Processing includes etherification, esterification, oxidation, cross-linking and the like. The cheeses in the present embodiment contain 7.0% by weight or more of starch, so that they can be stretched wide when heated and stretched. Moreover, it is preferable that the cheeses in this embodiment contain starch at 30% by weight or less. The lower limit of the starch content may be 7.5, 8.0, 9.0, 10% by weight and the upper limit may be 25, 20, 15% by weight.

Cheeses according to embodiments may contain tapioca starch as at least part of the starch in an amount of 4 wt% or more relative to the total weight of the cheeses. When tapioca starch is contained in this amount, it can be stretched more satisfactorily and broadly when heated and stretched. The lower limit of the tapioca starch content may be 6.0, 6.5, 7.0, 7.5 wt%, and the upper limit may be 20, 15, 10 wt%. The tapioca starch may also be hydroxypropylated tapioca starch. The cheese according to the embodiment may contain cornstarch as at least part of the starch in an amount of 3% by weight or more and 10% by weight or less with respect to the total weight of the cheese. The cheese according to the embodiment may contain potato starch as at least part of the starch in an amount of 6.0% or more by weight based on the total weight of the cheese. Potato starch may be 7.0 wt% or more, or 8.0 wt% or more, relative to the total weight of the cheese. The cheese according to the embodiment may contain 3% by weight or more of crosslinked starch that has been crosslinked as at least part of the starch relative to the total weight of the cheese. The crosslinked starch includes phosphate crosslinked starch and the like, and includes phosphate crosslinked corn starch such as hydroxypropylated phosphate crosslinked corn starch and phosphate crosslinked tapioca starch.

Succinoglycans and xanthan gum are types of thickening polysaccharides. Cheeses according to embodiments may include other thickening polysaccharides in addition to succinoglycan and/or xanthan gum. Other thickening polysaccharides include locust bean gum, guar gum, gellan gum, pectin, tamarin seed gum, carrageenan, gum arabic, agar, alginates, karaya gum, dietary fiber, dextrin, cellulose, and the like. The polysaccharide thickener excludes starch. The cheese according to the embodiment may contain 0.3% by weight or more of thickening polysaccharide, or 0.5% by weight or more. The cheese according to the embodiment may contain 2% by weight or less of thickening polysaccharide, or 1.6% by weight or less. The lower limit of the succinoglycan content may be 0.3, 0.4, 0.5, 0.55, 0.60% by weight, and the upper limit is 1.6, 1.4, 1.2, 1.0. % by weight. The lower limit of the content of xanthan gum may be 0.3, 0.4, 0.5, 0.6, 0.7% by weight, and the upper limit is 1.6, 1.4, 1.2, 1.0% by weight. It's okay.

Other auxiliary ingredients that can be used in the cheeses according to the embodiment are not particularly limited, and any ingredients can be blended as long as they are used in the production of cheeses. Other auxiliary materials include, for example, molten salts, emulsifiers other than molten salts that can be used for cheeses, stabilizers (thickening polysaccharides, cellulose, etc.), pH adjusters, food additives such as flavorings, and milk proteins. Examples include dairy materials as sources, foods such as gelatin and agar, animal fats and oils, vegetable fats and oils, seasonings used for flavoring and the like. For example, the cheeses according to the embodiment may contain 3 to 30% by weight of soybean oil.

The pH of cheeses in this embodiment may be 4.5 to 6.5, preferably 5.0 to 6.0. Also, the moisture content of the cheeses of the present embodiment may be 50 to 65%, preferably 55 to 60%.

The cheeses according to the embodiments are preferably rated B or higher, and more preferably rated A, in the 7.0 cm stretching evaluation of the following stringiness test. In addition, in the 10 cm elongation evaluation of the following stringiness test, it is preferably C or higher, more preferably B or higher, and particularly preferably A.
[Stringing test]
50 g of cheeses heated to 60° C. are collected in a cup. Using a spoon-shaped device with a width of 2.3 cm and a depth of 3 cm, the cheese is pulled up at a speed of 2.5 cm per second, and the width of the stringiness of the cheese is measured when pulled up to a predetermined height. Evaluate the stringiness of cheeses according to the standard.
(Evaluation criteria)
(1) 7.0 cm Stretched Evaluation A: Cheeses with a width of 2.0 cm or more when stretched to a height of 7.0 cm.
B: Cheeses having a width of 1.5 cm or more and less than 2.0 cm when stretched to a height of 7.0 cm.
C: Cheeses having a width of 1.0 cm or more and less than 1.5 cm when stretched to a height of 7.0 cm.
D: Cheeses with a width of less than 1.0 cm when stretched to a height of 7.0 cm.
(2) 10 cm stretched evaluation A: Cheeses with a width of 2.0 cm or more when stretched to a height of 10 cm.
B: Cheeses having a width of 1.5 cm or more and less than 2.0 cm when stretched to a height of 10 cm.
C: Cheeses having a width of 1.0 cm or more and less than 1.5 cm when stretched to a height of 10 cm.
D: Cheeses with a width of less than 1.0 cm when stretched to a height of 10 cm.

A method for producing cheeses according to the embodiment will be described below. The method for producing cheeses of the embodiment includes a step of blending starch, raw cheese, and succinoglycan and / or xanthan gum, mixing the raw materials blended in the above step, adjusting the pH and water content, and It comprises a step of heating and emulsifying the raw material whose pH and water content have been adjusted in the step, and a step of cooling the heating and emulsified raw material in the above step.

In the step of blending raw materials, the above-mentioned starch, raw cheese, and polysaccharide thickener containing succinoglycan and/or xanthan gum may be blended. After that, the blended raw materials may be mixed to adjust the pH to 4.5 to 6.5 and the water content to 50 to 65% by weight. Starch may be added alone or after mixing with other auxiliary ingredients. After that, the raw materials with adjusted pH and water content may be heat-emulsified and cooled to produce cheeses.

The pH can be adjusted, for example, using a general pH adjuster used for adjusting the pH of cheeses such as citric acid, lactic acid and sodium bicarbonate. The water content can be adjusted by calculating the amount of water to be added to the raw material from the amount of water contained in each raw material and the amount of water added during heat emulsification and adding water.

In the heat emulsification step, the emulsifier used for heat emulsification is not particularly limited, and emulsifiers used for cheese production such as high-speed shearing emulsifiers, kettle-type emulsifiers, and vertical high-speed shearing emulsifiers can be used. can be used. Emulsification temperature, stirring speed, etc. are not particularly limited because they can be produced within the range of conditions for producing general cheeses, but the stirring speed is preferably 500 to 2,000 rpm, and 1,200 to 1 , 800 rpm. In the cooling step, the heat-emulsified emulsion is filled into a desired mold and cooled. The cooling temperature and speed are not particularly limited, but it is desirable to quickly cool and store to 10° C. or less like normal cheese.

The cheeses according to the embodiments can be commercialized for both home and business use, and can be used as side dishes such as pizza, hamburgers, Chinese buns, and croquettes, baked goods such as fondant chocolate and cookies, steamed buns, bread to be stuffed and bread to be topped. And use as cheese such as pie can be exemplified. In particular, since the range of stringiness at high temperatures is large, it is preferable for use in foods that are served at high temperatures, such as side dishes such as pizza, hamburgers, Chinese buns, and croquettes.

The present invention will be described in more detail using the following examples, but the invention is not limited to these examples.

(Production of cheeses)
Cheeses (ID: 1 to ID: 27) having the compositions shown in Tables 1 to 3 were produced. Each raw material used for the production of cheeses is as follows.
・Locust bean gum: Acquired from Toei Trading Co., Ltd. ・Guar gum: Acquired from Toei Trading Co., Ltd. ・Gellan gum: Acquired from San-Eigen FFI Co., Ltd. ・Tamarin seed gum: Acquired from Toei Trading Co., Ltd. Succinoglycan: Obtained from DSP Gokyo Food & Chemical Co., Ltd. Xanthan gum: Obtained from San-Eigen FFI Co., Ltd. Hydroxypropylated tapioca starch: Matsutani Chemical Industry Co., Ltd. Hydroxypropylated phosphoric acid Crosslinked corn starch: manufactured by Matsutani Chemical Industry Co., Ltd. Hydroxypropylated potato starch: manufactured by Matsutani Chemical Industry Co., Ltd. Raw material cheese: Gouda cheese Soybean oil: Soybean white squeezed oil Molten salt: Na phosphate preparation or Na citrate Formulation/pH adjuster: citric acid

The raw cheese was pulverized and mixed with soybean oil, starch, and thickening polysaccharides shown in Tables 1 to 3. A pH adjuster was then added and water was added to adjust the final moisture content. Molten salt was further added and melted by heating to 85° C. at 1500 rpm using a high-shear type Stephan emulsifying pot. After reaching 85° C., the mixture was stirred for 30 seconds at the same number of revolutions. Heated and emulsified cheeses were filled and cooled to 10°C or less. After cooling, stringiness was evaluated according to the following procedure.

[Stringing test]
50 g of cheese heated to 60° C. was collected in a cup. Using a spoon-shaped device with a width of 2.3 cm and a depth of 3 cm, the cheese is pulled up at a speed of 2.5 cm per second, and the width of the stringiness of the cheese is measured when pulled up to a predetermined height. The stringiness of the cheeses was evaluated according to the standard. Those with a grade of B or higher in the 7.0 cm stretching evaluation and a grade of C or higher in the 10.0 cm stretching evaluation were evaluated as having a large width of stringiness at high temperature and good stringiness.
(Evaluation criteria)
(1) 7.0 cm Stretched Evaluation A: Cheeses with a width of 2.0 cm or more when stretched to a height of 7.0 cm.
B: Cheeses having a width of 1.5 cm or more and less than 2.0 cm when stretched to a height of 7.0 cm.
C: Cheeses having a width of 1.0 cm or more and less than 1.5 cm when stretched to a height of 7.0 cm.
D: Cheeses with a width of less than 1.0 cm when stretched to a height of 7.0 cm.
(2) 10 cm stretched evaluation A: Cheeses with a width of 2.0 cm or more when stretched to a height of 10.0 cm.
B: Cheeses having a width of 1.5 cm or more and less than 2.0 cm when stretched to a height of 10.0 cm.
C: Cheeses having a width of 1.0 cm or more and less than 1.5 cm when stretched to a height of 10.0 cm.
D: Cheeses with a width of less than 1.0 cm when stretched to a height of 10.0 cm.

From the results shown in Tables 1 to 3, cheese containing 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and/or xanthan gum It was confirmed that the genus can be stretched wide when heated and stretched. In cheeses containing succinoglycan, when the content of succinoglycan is 0.60% by weight or more and the content of tapioca starch or potato starch is 6.0% by weight or more, heating is performed. It was confirmed that the film could be stretched more satisfactorily and wider when stretched. In addition, it was confirmed that xanthan gum-containing cheeses containing 0.5% by weight or more of thickening polysaccharide and containing tapioca starch can be stretched more satisfactorily and broadly when heated and stretched. Moreover, it was confirmed that xanthan gum-containing cheeses, when containing starch in an amount of 20% by weight or less, can be stretched more satisfactorily and broadly when heated and stretched.

Although the present invention has been described in detail with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention.

Aspects extracted from the above-described embodiments, examples, and modifications thereof are listed below.
[Item 1]
A cheese containing 7.0% by weight or more of starch, 2.5-35% by weight of raw cheese, and 0.3-1.6% by weight of succinoglycan and/or xanthan gum.
[Item 2]
Cheeses according to item 1, wherein the starch is at least one starch selected from the group consisting of tapioca starch, corn-derived starch and potato starch.
[Item 3]
3. Cheeses according to item 1 or item 2, containing 0.60% by weight or more of succinoglycan and containing tapioca starch or potato starch as at least part of the starch.
[Item 4]
The cheese according to any one of items 1 to 3, containing 0.4% by weight or more of xanthan gum and 0.5% by weight or more of polysaccharide thickener.
[Item 5]
The cheese according to any one of items 1 to 4, containing 20% by weight or less of starch.
[Item 6]
A method for producing cheese containing 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and/or xanthan gum,
a step of blending starch, raw cheese, and succinoglycan and/or xanthan gum;
A step of mixing the raw materials blended in the above step and adjusting the pH and moisture;
a step of heating and emulsifying the raw material whose pH and water content have been adjusted in the above step;
a step of cooling the raw material heated and emulsified in the step;
A method for producing cheese having.

Claims (6)

A cheese containing 7.0% by weight or more of starch, 2.5-35% by weight of raw cheese, and 0.3-1.6% by weight of succinoglycan and/or xanthan gum. 2. The cheeses of claim 1, wherein said starch is at least one starch selected from the group consisting of tapioca starch, corn-derived starch and potato starch. 3. Cheeses according to claim 1 or 2, containing 0.60% by weight or more of succinoglycan and containing tapioca starch or potato starch as at least part of the starch. The cheese according to any one of claims 1 to 3, containing 0.4% by weight or more of xanthan gum and 0.5% by weight or more of polysaccharide thickener. The cheese according to any one of claims 1 to 4, containing 20% by weight or less of starch. A method for producing cheese containing 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and/or xanthan gum,
a step of blending starch, raw cheese, and succinoglycan and/or xanthan gum;
A step of mixing the raw materials blended in the above step and adjusting the pH and moisture;
a step of heating and emulsifying the raw material whose pH and water content have been adjusted in the above step;
a step of cooling the raw material heated and emulsified in the step;
A method for producing cheese having.