JP2024025177A - Production method of unripened cheese sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production technology capable of efficiently producing an unripened cheese sauce that highly contains unripened cheese.

SOLUTION: An unripened cheese sauce which is a producing object of a production method of the present invention includes a liquid part having fluidity when taken, the liquid part containing unripened cheese more than 10 mass%. The production method of the unripened cheese sauce includes: 1) a first temperature adjustment step of adjusting the temperature of unripened cheese to 0-15°C; 2) a second temperature adjustment step of preparing a base sauce including at least one kind other than the unripened cheese, or an intermediate product thereof, among materials of the liquid part and adjusting the temperature of the base sauce or the intermediate product thereof to 50-80°C; and 3) a mixing and stirring step of mixing the unripened cheese subjected to the first temperature adjustment step and the base sauce or the intermediate product thereof subjected to the second temperature adjustment step and stirring the mixture.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a technique for producing a non-ripened cheese sauce using non-ripened cheese as a source material.

Cheese sauce is a sauce that has the flavor and richness of milk that cheese has, as well as the sourness of cheese, and allows you to enjoy a rich taste. Natural cheese and processed cheese are conventionally known as cheeses used in cheese sauce, and are appropriately selected according to the desired flavor. Natural cheese is broadly divided into matured cheese that has undergone a maturing process and non-aged cheese that has not substantially undergone this process. Aged cheese has a very complex flavor due to various aromatic and flavor components such as amino acids, amines, and fatty acids produced during ripening, and cheese sauce made using this cheese has a very complex flavor. It can be highly palatable. On the other hand, although unripened cheese lacks the complex flavor of aged cheese, it has the flavor and richness of raw milk, as well as a refreshing sourness, and cheese sauce made using it can be used in a variety of foods. It can be easily combined with and easy to use.

Patent Documents 1 to 3 disclose methods for producing non-ripened cheese sauce using non-ripened cheese as a source material.
Patent Document 1 describes a method for producing a cream-based sauce (non-ripened cheese sauce) containing wheat flour and 0.5 to 10% by mass of non-ripened cheese, in which flour is stirred and heated with milk and oil, and then soaked in water. After that, a process is described in which the heated mixture is heated at a temperature of 50 to 98°C, and non-ripened cheese is added thereto and heated for about 10 to 40 minutes ([0020] of Patent Document 1).
Patent Document 2 describes an example of manufacturing frozen carbonara sauce as an example of manufacturing frozen sauce containing plant sterols. In this production example, 10 kg of cream cheese (non-ripened cheese), 1 kg of Parmigiano Reggiano (ripened cheese), and other raw materials are put into a pot, heated while stirring, and the temperature of the mixture is brought to 90°C. and produced a total of 104 kg of carbonara sauce (non-ripened cheese sauce) ([0050] and [0051] of Patent Document 2).
Patent Document 3 describes, as an example of producing a green sauce containing basil, butter and flour are added to a pot and stir-fried, and 6.5 kg of cream cheese (non-ripened cheese) is added thereto along with other raw materials and stirred and mixed. After adjusting the product temperature to 85℃, fresh cream and basil paste are added and heated and stirred at 80℃ for 30 minutes to produce a total of 100kg of green cream sauce with basil (non-ripened cheese sauce). ([0023] of Patent Document 3).

International Publication No. 2018/143213 Japanese Patent Application Publication No. 2007-259834 Japanese Patent Application Publication No. 2008-125394

The content of non-ripened cheese in the non-ripened cheese sauces described in Patent Documents 1 to 3 is 10% by mass or less. Although there is a demand for a non-ripened cheese sauce with an increased content of non-ripened cheese and improved palatability, no technology has yet been provided that can fully meet this demand.

An object of the present invention is to provide a production technology that can efficiently produce a non-ripened cheese sauce that contains a high content of non-ripened cheese, more specifically, the content of non-ripened cheese is more than 10% by mass. It is.

As a result of various studies by the present inventor on the manufacturing technology of unripened cheese sauce suitable as pasta sauce, the content of unripened cheese in the liquid part (part that has fluidity when eaten) of unripened cheese sauce was 10% by mass. It has been confirmed that when the amount is too high, foaming occurs with a high probability during the stirring operation of the liquid portion. This foaming problem during sauce production is a problem specific to unripened cheese sauces that contain a high content of unripened cheese.The reason for this is that unripened cheese has relatively little microbial fermentation and high molecular weight proteins and lipids. This is presumed to be because there are relatively many of them. If foaming occurs during the production of the sauce, the foamed portions of the sauce may become overheated and dry, resulting in loss of flavor of the sauce. Furthermore, if foaming occurs during the production of the sauce, the operability during the production of the sauce will be greatly reduced, and the foam will make it difficult to visually recognize the sauce, which may reduce the production efficiency.

The present invention has been made in view of the above-mentioned problems, and is a method for producing a non-ripened cheese sauce, which includes a liquid part that has fluidity when eaten, and the content of non-ripened cheese in the liquid part is more than 10% by mass. a first temperature adjustment step of adjusting the temperature of non-ripened cheese to a temperature of 0 to 15°C; and a base sauce containing at least one material other than non-ripened cheese among the raw materials of the liquid part, or an intermediate thereof. A second temperature adjustment step of preparing a product and adjusting the temperature of the base sauce or its intermediate product to 50 to 80°C, and unripened cheese that has undergone the first temperature adjustment step, and the second temperature adjustment step. This method includes a mixing and stirring step of mixing and stirring a base sauce that has undergone a warm process or an intermediate product thereof.

According to the present invention, it is possible to efficiently produce a non-ripened cheese sauce that contains a high amount of non-ripened cheese, has the flavor and richness of dairy ingredients, and has a refreshing sour taste.

The non-ripened cheese sauce (hereinafter also simply referred to as "non-ripened cheese sauce"), which is the production target of the production method of the present invention, includes a liquid part that has fluidity when eaten, and the non-ripened cheese in the liquid part. The content is more than 10% by mass.
The liquid part is a liquid food product containing unripened cheese in a dissolved or emulsified dispersed state, and typically includes unripened cheese and a base sauce.
Since the ambient temperature at the time of eating non-ripened cheese sauce is usually 20 to 30° C., the liquid portion preferably has fluidity when the ambient temperature is within this range.

The unripened cheese used in the present invention is natural cheese. In general, natural cheese is made by removing the whey from curd made by adding rennet to raw milk and coagulating it, and there are aged cheese produced by aging this curd and cheese that has not gone through the aging process. It is broadly classified into non-ripened cheese, which is produced without the aging process being carried out or non-ripened cheese.
In the present invention, various non-ripened cheeses can be used regardless of type. Examples of non-ripened cheeses preferably used in the present invention include cream cheese, mascarpone, mozzarella, fromage plan, cottage, ricotta, feta, bruman, banon, brochu, and quark, and one of these may be used alone or Two or more types can be used in combination.

The content of non-ripened cheese in the liquid part of the non-ripened cheese is more than 10% by mass based on the total mass (wet weight) of the liquid part. If the content of unripened cheese in the liquid part is 10% by mass or less, the aforementioned foaming problem during sauce production is less likely to occur, but the flavor of the cheese in the unripened cheese sauce may be insufficient.
The upper limit of the content of unripened cheese in the liquid part is not particularly limited, but if the content is too large, the viscosity of the liquid part may become too high depending on the type of unripened cheese, and as a result, the production Depending on the conditions, it may be difficult to suppress foaming. Considering these points, the content of unripened cheese in the liquid part is preferably 30% by mass or less based on the total mass (wet weight) of the liquid part.
The content of unripened cheese in the liquid part is preferably more than 10% by mass and 30% by mass or less, more preferably 11% by mass or more and 30% by mass or less, and still more preferably 12% by mass or more and not more than 20% by mass. In particular, when using a preferable non-ripened cheese such as the cream cheese described above, the content in the liquid portion may be set within such a preferable range.

The base sauce contained in the liquid part is not particularly limited as long as it can contain non-ripened cheese, and examples thereof include béchamel sauce, cream sauce, white sauce, carbonara sauce, tomato sauce, and curry sauce.

Raw materials other than cheese in the liquid part, that is, raw materials for the base sauce, include, for example, aqueous liquids such as fresh water; fats and oils such as liquid oil and solid fats; animal and vegetable raw materials such as powdered vegetables, vegetable puree, and liver paste; Grain flours such as wheat flour and rice flour; Starches such as corn starch and tapioca starch, and processed starches thereof; Sugars; Eggs; Milk; Seasonings such as liquid seasonings and solid seasonings; Flavors; Spices; Thickening agents; salts; and amino acids, and one type of these can be used alone or two or more types can be used in combination.
The content of raw materials other than cheese in the liquid part, that is, the content of the base sauce in the liquid part, is less than 90% by mass with respect to the total mass (wet weight) of the liquid part, preferably 70 to 89% by mass. % by weight, more preferably 80-88% by weight.

The non-ripened cheese sauce may contain only the liquid part, or may further contain a solid part in addition to the liquid part. The solid portion is a solid food that does not have fluidity when eaten, and includes, for example, a solid ingredient and a topping material smaller in size than the solid ingredient.
When the non-ripened cheese sauce contains non-ripened cheese as the solid portion, the non-ripened cheese as the solid portion is not the non-ripened cheese contained in the liquid portion in an amount of more than 10% by mass. In other words, even if the unripened cheese sauce contains more than 10% by mass of unripened cheese as the solid part based on the total mass of the sauce, this alone does not mean that the content of unripened cheese in the liquid part is 10% by mass or more. % by mass" is not satisfied.

Examples of the solid portion include meat such as beef, pork, and chicken; seafood such as mackerel, squid, and octopus; vegetables such as carrots and potatoes; and mushrooms such as shimeji and mushrooms. These can be used alone or in combination of two or more.
The mass ratio of the liquid part to the solid part in the non-ripened cheese sauce may be adjusted as appropriate depending on the type of the base sauce, the situation in which the non-ripened cheese sauce is provided, etc., and is not particularly limited. Part: solid part (solid ingredient) is preferably 100:10 to 200.

The non-ripened cheese sauce provided by the present invention includes "sauces" that are eaten over other ingredients, such as pasta sauces and dipping sauces, and "soups" that are intended to be eaten on their own. .
The non-ripened cheese sauce provided by the present invention can be applied to foods such as stew, hamburger steak, spaghetti, and gratin. The unripened cheese sauce provided by the present invention is particularly useful as a pasta sauce.
The non-ripened cheese sauce provided by the present invention can be eaten as is after production, or can be sealed and sterilized after production, or can be stored after being refrigerated or frozen to a low temperature state. The non-ripened cheese sauce provided by the present invention can be eaten with good flavor even if it is reheated in a heating cooker such as a microwave oven after being frozen.

The method for producing a non-ripened cheese sauce of the present invention (hereinafter also referred to as "the production method of the present invention") includes at least the following steps 1 to 3. In the manufacturing method of the present invention, by performing the following steps 1 and 2 before the following step 3, the temperature of both non-ripened cheese and base sauce is adjusted to the specific range below before mixing and stirring. It is characterized by the fact that
・Step 1: Adjust the temperature of unripened cheese to 0 to 15°C (first temperature adjustment step).
・Step 2: Prepare a base sauce or an intermediate product thereof containing at least one material other than non-ripened cheese among the raw materials of the liquid part, and raise the temperature of the base sauce or intermediate product to 50 to 80 ° C. (second temperature adjustment step).
- Step 3: The unripened cheese that has gone through the first temperature adjustment step and the base sauce or its intermediate product that has gone through the second temperature adjustment step are mixed and stirred (mixing and stirring step).

If the temperature of the unripened cheese adjusted in step 1 is below 0°C, the unripened cheese will freeze and the emulsified structure will be destroyed, and solid-liquid separation may occur in the unripened cheese sauce using this. There is. Furthermore, if the temperature of the non-ripened cheese adjusted in the step 1 exceeds 15° C., there is a possibility that the foaming described above in the step 3 is likely to occur. The temperature of the unripened cheese adjusted in step 1 is preferably 1 to 12°C, more preferably 2 to 9°C.

The base sauce prepared in step 2 is as described above. The base sauce prepared in step 2 can be manufactured according to a conventional method.
In step 2, an intermediate product thereof may be prepared instead of the base sauce. The term "intermediate product of base sauce" as used herein refers to a product that is manufactured in an intermediate process of manufacturing base sauce and becomes the final product, ie, base sauce, through subsequent manufacturing processes. When an intermediate product of the base sauce is prepared in step 2, for example, in the next step, step 3, raw materials for the base sauce that are not included in the intermediate product may be mixed.

If the temperature of the base sauce or its intermediate product adjusted in step 2 is lower than 50°C or higher than 80°C, there is a risk that the above-mentioned foaming may easily occur in step 3. The temperature of the base sauce or its intermediate product adjusted in step 2 is preferably 55 to 76°C, more preferably 58 to 72°C.

In the step 3, the method of stirring the mixture of unripened cheese and the base sauce or its intermediate product is not particularly limited, and any known stirring method that can be used in food production can be used without particular restriction. A method of stirring using a blender, mixer, whipper, or homogenizer, from the viewpoint of further improving the dispersibility of the unripened cheese into the base sauce or its intermediate product while maintaining the temperature of the unripened cheese adjusted in 1. is preferred.

The unripened cheese to be mixed with the base sauce or its intermediate product in step 3 preferably has a maximum length of 0.3 to 20 mm, more preferably 0.5 to 12 mm. This makes it possible to maintain the temperature of the unripened cheese adjusted in step 1 and further improve the dispersibility of the unripened cheese into the base sauce or its intermediate product.
The term "cross length" used herein refers to the maximum length when non-ripened cheese is observed from any direction. For example, if the non-ripened cheese sauce has a spherical shape, the diameter of the sphere is the maximum length. For example, if the shape of the unaged cheese sauce is a rectangular parallelepiped or a cube, the length of the longest diagonal line connecting one corner and the other corner of a pair of opposing faces of the rectangular parallelepiped or cube is the maximum length. It is the length across.
As an example of a method for adjusting the maximum length of the non-ripened cheese to be mixed with the base sauce or its intermediate product in step 3 to the above-mentioned preferred range, An example of this method is to cut out cheese pieces having a maximum length within the above-mentioned preferred range from unripened cheese in a low temperature state. Examples of the method for cutting out the cheese pieces include a method of shaving cold non-ripened cheese with a grater.

Note that the smaller the maximum length of the unripened cheese within the above-mentioned preferred range, the better the dispersibility of the unripened cheese into the base sauce or its intermediate product, which reduces the time required to carry out step 3. This makes it possible to achieve However, such small-sized unripened cheeses tend to lose their flavor in the air, so it is important to minimize the time the unripened cheese is exposed to the air, especially when using small-sized unripened cheeses. preferable. For example, if unripened cheese whose temperature has been adjusted to 0 to 15°C is stored in an environment that can maintain the temperature (e.g., refrigerator or freezer), after removing the unripened cheese from the environment, It is preferable to minimize the time required for mixing with the liquid base sauce or its intermediate product. Specifically, for example, in the above-mentioned "method of shaving unripened cheese in a low temperature state with a grater", the series of processing from shaving the unripened cheese in a low temperature state with a grater to mixing it with the base sauce or its intermediate product is as follows: It is preferable to carry out quickly, preferably within 60 minutes, more preferably within 30 minutes.

The production method of the present invention can be carried out in accordance with a general sauce production method on the premise that steps 1 to 3 are carried out.
As a specific example of the production method of the present invention, an intermediate product of the base sauce is prepared, and after mixing and stirring this and non-ripened cheese, raw materials for the base sauce that are not included in the intermediate product are added to the mixture. A method of adding and stirring (hereinafter also referred to as "manufacturing method A") can be mentioned.
Manufacturing method A is carried out, for example, as follows. That is, wheat flour was stirred and heated gently with milk and/or oil to prevent lumps, the mixture was spread with water to obtain an intermediate product of base sauce, and the temperature of the intermediate product was adjusted to 50 to 80 ° C. After mixing the intermediate product and non-ripened cheese whose temperature has been adjusted to 0 to 15°C in advance and heating with stirring for about 10 to 40 minutes, the base that is not included in the intermediate product is mixed. Add the sauce ingredients and stir the entire mixture while heating.
In production method A, if the non-ripened cheese sauce to be produced contains the solid part in addition to the liquid part, at the same timing as adding the raw material for the base sauce that is not included in the intermediate product, Raw materials for the solid portion (for example, solid ingredients) may be added.

Another specific example of the production method of the present invention is a method (hereinafter also referred to as "production method B") in which a finished product of base sauce is prepared, and this and non-ripened cheese are mixed and stirred.
Manufacturing method B is carried out, for example, as follows, taking the case where the base sauce is white sauce as an example. In other words, stir-fry solid ingredients such as onions and beef, add bouillon, bring to a boil, add a specified amount of commercially available white sauce roux and dissolve while heating, adjust the taste with seasonings, and prepare white sauce (base). Prepare sauce). While the temperature of the white sauce is adjusted to 50 to 80 ° C., the white sauce and unripened cheese whose temperature has been adjusted to 0 to 15 ° C. are mixed, and the mixture is stirred for about 3 to 20 minutes. Heat. When using something other than white sauce as the base sauce (for example, tomato sauce, curry sauce), it can be carried out in the same manner as described above.
In production method B, if the non-ripened cheese sauce to be produced contains the solid part in addition to the liquid part, the solid part is mixed at the same timing as the base sauce and the non-ripened cheese are mixed. Raw materials (for example, solid ingredients) may be further mixed.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Examples 1 to 26 and Comparative Examples 1 to 8: Production of non-ripened cheese sauce]
A non-ripened cheese sauce was produced using Production Method B. Specifically, a finished product of tomato sauce was prepared as a base sauce, and a non-ripened cheese sauce was produced by mixing and stirring this with non-ripened cheese.
Tomato sauce (base sauce) was prepared as follows. First, put olive oil and grated garlic in a pot and heat until fragrant. To the heated mixture, fresh water and solid bouillon were added, and when it came to a boil, tomato puree and tomato paste were added, and the mixture was heated for 40 minutes while controlling the heat so as not to boil, and the taste was adjusted with salt and pepper to prepare tomato sauce. . The prepared tomato sauce is left at room temperature for a predetermined period of time immediately after preparation (immediately after heating), and heated as necessary to reach the predetermined product temperature ("temperature of base sauce before mixing" in Tables 1 to 4 below). ℃)” column).
Separately, by using mascarpone cheese as non-ripened cheese and storing it in the refrigerator or freezer, the temperature of the non-ripened cheese can be adjusted to the specified temperature ("Product of non-ripened cheese before mixing" in Tables 1 to 4 below). temperature (°C)”).
Then, while maintaining its temperature, grate the non-ripened cheese into powder using a grater, and add the powdered non-ripened cheese to tomato sauce whose temperature has been adjusted to a predetermined range. While maintaining the temperature of the tomato sauce, the mixture was stirred using a hand mixer for 3 minutes to disperse the non-ripened cheese throughout the tomato sauce (mixing and stirring step). The maximum length of the powdered non-ripened cheese was 0.5 mm on average. In this way, the desired non-ripened cheese sauce was produced.

[Test example]
At the time of manufacturing the non-ripened cheese sauce of each Example and Comparative Example, the foaming state of the mixture of tomato sauce and non-ripened cheese in the mixing and stirring step was evaluated according to the following evaluation criteria.
Specifically, 10 trained panelists individually produced non-ripened cheese sauce by the method described above, visually observed the foaming state of the mixture, and evaluated it according to the following evaluation criteria. The average evaluation scores of the 10 panelists are shown in Tables 1 to 4 below.

<Evaluation criteria for foaming state>
5 points: No foaming at all, very good.
4 points: Foaming occurred, but the foam disappeared within 1 minute after generation, which was good.
3 points: Foaming that does not disappear remains on a part of the sauce liquid surface, but it is at a level that is not a problem.
2 points: Foaming that does not disappear remains on the entire sauce liquid surface, and the thickness of the foam is less than 5 mm, which is poor.
1 point: Foaming that does not disappear remains on the entire sauce liquid surface, and the thickness of the foam is 5 mm or more, which is very poor.

As shown in Table 1, in each of the Examples and Comparative Examples, the content of non-ripened cheese in the liquid part of the non-ripened cheese sauce was more than 10% by mass, so foaming was not likely to occur during the stirring operation of the liquid part. Although this may be a concern, in each Example, the temperature of the unripened cheese before mixing was 0 to 15°C, so the foaming suppression effect was superior to each Comparative Example that did not meet this temperature.

As shown in Table 2, in each Example, the temperature of the base sauce before mixing was 50 to 80°C, so the foaming suppressing effect was superior to that of the Comparative Examples that did not meet this temperature.

Each Example and Comparative Example in Table 3 has a higher temperature of non-ripened cheese before mixing than each Example and Comparative Example in Table 2. The results showed that the foaming suppressing effect was inferior to that of the comparative example. From this, it can be seen that when the temperature of the non-ripened cheese before mixing becomes higher, foaming becomes more likely to occur during the mixing and stirring step.

In each of the Examples and Comparative Examples in Table 4, the content of non-ripened cheese in the liquid part of the non-ripened cheese sauce, which is the production target, is higher than in the Examples and Comparative Examples in Table 2. Due to the large amount of non-ripened cheese used in the production of cheese sauce, the foaming suppressing effect was inferior to those of the Examples and Comparative Examples in Table 2. From this, it can be seen that when the amount of non-ripened cheese used in the production of non-ripened cheese sauce increases, foaming becomes more likely to occur in the mixing and stirring step.

Claims (4)

A method for producing a non-ripened cheese sauce, comprising a liquid part that has fluidity when eaten, and the content of non-ripened cheese in the liquid part is more than 10% by mass,
A first temperature adjustment step of adjusting the temperature of the non-ripened cheese to a temperature of 0 to 15°C;
A second step of preparing a base sauce or an intermediate product thereof containing at least one material other than non-ripened cheese among the raw materials of the liquid part, and adjusting the temperature of the base sauce or an intermediate product thereof to 50 to 80°C. temperature control process,
A method for producing a non-ripened cheese sauce, comprising a mixing and stirring step of mixing and stirring the non-ripened cheese that has undergone the first temperature adjustment step and the base sauce or its intermediate product that has undergone the second temperature adjustment step. . The non-ripened cheese is one or more selected from cream cheese, mascarpone, mozzarella, fromage plan, cottage, ricotta, feta, Bourman, banon, brochu and quark,
The method for producing a non-ripened cheese sauce according to claim 1, wherein the content of the non-ripened cheese in the liquid part is more than 10% by mass and 30% by mass or less. The method for producing a non-ripened cheese sauce according to claim 1 or 2, wherein in the mixing and stirring step, the mixture of the non-ripened cheese and the base sauce or an intermediate thereof is stirred using a blender, mixer, whipper, or homogenizer. The method for producing a non-ripened cheese sauce according to any one of claims 1 to 3, wherein the non-ripened cheese sauce is a pasta sauce.