JP2514504B2 - High-moisture cheese spreads with good storage stability and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cheese spreads having good shelf life, particularly cheese spreads having high water content and edible oil / fat content, and a method for producing the same. The cheese spreads of the present invention do not brown in appearance during storage, retain a smooth texture, do not separate oil or water, and do not spoil due to abnormal fermentation by microorganisms, and have good storage stability. Will be things.

[0002]

2. Description of the Related Art Conventional cheese spreads are manufactured by adding edible oils and water to natural cheese, and then adding phosphate / citric acid as a molten salt at 100 ° C.
The method of heating and melting at a lower temperature was general. However, the cheese spreads produced in this way have a drawback that the shelf life is short because the water and oil content are high, oil and water are separated during storage, and the survival microorganisms grow quickly. there were.

For example, natural cheese is mixed with edible fat, stabilizer, water and optionally salt, and 125-1
A method for producing a cheese spread has been proposed in which it is heated and melted at 30 ° C., cooled to 75 to 80 ° C., homogenized, filled in a container, and sealed (JP-A-56-158050). However, although the cheese spread obtained by this method has an apparently stable structure, the protein is denatured by the high temperature treatment and loses the emulsifying power, so that there is a drawback that oil and water are separated during storage. there were.

In addition, sugar ester having a monoester content of 80% or more as an emulsifier and / or lecithin having an O / W emulsifying property and a stabilizer are added to natural cheese at a temperature lower than 100 ° C. Processed cheese characterized by being heated and melted, a method for producing processed cheeses such as processed cheese food and cheese spread (JP-A-1-179648) is proposed,
The processed cheeses obtained by this method are unlikely to separate oil or water during storage, and although stability of the structure can be expected, a soft cheese spread cannot be obtained at a water content of about 50% at most, and filling is not possible. -The process of heat treatment after sealing has not been carried out, and in the category of high moisture cheese spreads, problems such as abnormal fermentation and decay due to microorganisms and browning have not yet been solved.

[0005]

The present invention has been made in view of such circumstances, and cheese spreads,
Especially in the production of soft cheese spreads with a high water content, the resulting product does not brown during storage, retains a smooth structure, does not separate oil or water, and is susceptible to abnormal fermentation or spoilage by microorganisms. The present invention is intended to obtain cheese spreads having good shelf life and free from aging.
That is, an object of the present invention is to provide cheese spreads having such properties and a method for producing the same.

[0006]

The problems of the present invention have been solved by providing the following cheese spreads and a method for producing the same. (1) Natural cheese, at least one molten salt is selected from the group consisting of citric Sanshio及beauty-phosphate salt, glyceryl
Phosphorus fatty acid ester, sorbitan fatty acid ester, professional
Consists of pyrene glycol fatty acid ester and lecithin
At least one edible emulsifier selected from the group and water,
Further storage stability good high moisture cheese spread such edible fats are homogeneously mixed and emulsified melted by heating, this is heat sterilized are filled and sealed in heat resistance packaging container as needed.

(2) Natural cheese, citrate and
At least one molten salt is selected from the group consisting of finely-phosphate salts, glycerol fatty acid esters, sorbitan fatty acid
Esters, propylene glycol fatty acid esters and
At least one edible emulsifier selected from the group consisting of citin and water, and if necessary, edible oils and fats are added, and the mixture is heated and melted to uniformly mix and emulsify. A method for producing high-moisture cheese spreads having good storability.

In the present invention, stabilizers, seasonings, and other foods can be added if necessary. Natural cheese in the present invention, cheese generally used as a raw material of process cheese, for example, one kind or two or more kinds of natural cheese such as Gouda cheese, cheddar cheese, Edam cheese, Emmental cheese, and cream cheese are mixed and used. You can The cheese is preferably used at least about 50% of the total weight of the spread in terms of flavor. One of the characteristics of the present invention is to obtain such a soft type spread having a high cheese content.

The molten salt composed of citrate and / or phosphate is preferably used in the range of 0.5 to 3.5%. As the phosphate, sodium orthophosphate, sodium metaphosphate, sodium polyphosphate or the like is used. If the amount used is less than 0.5%, the effect of the molten salt will not be produced, and if it is more than 3.5%, the effect of the molten salt will not be improved, but rather the flavor will be adversely affected. The edible emulsifier is one or two selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin.
A food grade emulsifier that is a mixture of more than one species is used. The amount used is preferably about 0.1 to 1% with respect to all the raw materials, and this is added to heat and melt. Outside of this range, the effect of the edible emulsion cannot be obtained, but even if the upper limit is exceeded, no further effect is obtained and the flavor is not adversely affected.

Further, if necessary, stabilizers such as gum arabic, locust bin gum, xanthan gum, guar gum, cellulose and CMC, food oils such as coconut oil, cottonseed oil, corn oil, soybean oil, palm oil and butter oil, It is permissible to use seasonings such as black pepper, white pepper, pepper and mustard, or auxiliary materials such as sushi leaf, pimento, celery, carawe, salmon, crab, shrimp, tarako, nori and squid.

In the present invention, the amount of water added to the raw material has an important influence on quality. The present invention is directed to the production of cheese spreads. Since the application is to spread on breads, crackers, biscuits and the like to be applied for edible use, it is necessary to have a softer and softer property than ordinary process cheese. For this reason, it is necessary to add a large amount of water as compared with the processed cheese. From such a meaning, it is about 60 to the raw cheese.
A large amount of 100% by weight, preferably about 70-80% by weight of water is added. And the water content is cheese spread
It is preferably about 60% by weight or more. Also,
You may add edible oil and fat about 10 to 20 weight% with respect to raw material cheese. Since an edible emulsifier is used, suitable results can be obtained even if a large amount of edible oil and fat is added. Since the present invention provides such a high moisture soft cheese spread, the above-mentioned problems occur.

The spreadable emulsion thus obtained is filled in a retort pouch, a heat-resistant plastic container, a metal can, a glass bottle, etc., and sterilized by heating. Heat sterilization is performed at 100 ° C for 4 minutes or longer, preferably 1
The microorganisms are completely killed or inactivated by being carried out at 00 to 140 ° C. for 4 to 40 minutes, for example, at a temperature of 120 ° C. for 10 minutes to obtain cheese spreads having good shelf life. Since the cheese spreads according to the present invention are emulsified systems in which proteins in cheese mainly act, they become oil-in-water emulsions, and have a sensory and refreshing texture quality with no greasiness.

[0013]

The following experiment was conducted to clarify the effect of the present invention. The raw materials were mixed and prepared according to the formulation in the table, and the emulsion obtained by heating and melting at 85 ° C. for 5 minutes was further filled in a glass bottle and heat-sterilized at 120 ° C. for 10 minutes to obtain a sample.

This sample was stored at 15 ° C. for 30 days. When the state after storage was observed, the appearance of the control product to which no emulsifier was added turned brown, and oil and water were separated. Further, in the sample number to which sucrose fatty acid ester was added, there was separation of oil and water. However, in a system to which glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin are added, there is no browning in appearance, the tissue is smooth, and oil and water are not separated, and abnormal fermentation by microorganisms during storage or There was no corruption.

[0015]

[Table 1]

[0016]

The present invention will be described below in detail with reference to examples.

Example 1 600 g of cheddar cheese and 400 g of gouda cheese were crushed, 4 g of glycerin fatty acid ester, 15 g of sodium citrate, 15 g of sodium polyphosphate, 3 g of baking soda, and 700 g of water were added, and a high-speed emulsification kettle 1200 was added.
While stirring at rpm, it was heated to 85 ° C. and melted.
300 g of each of the obtained emulsions was filled and sealed in a retort pouch in which aluminum foil was laminated, heated at 130 ° C. for 10 minutes, and cooled to obtain a product. This product 5
Stored at ° C. When the product was inspected after 4 months, it had no browning, had the same color tone as at the beginning of production, had a smooth texture, had no oil or water separation, and did not detect any microorganisms. When it was used for food, it had a good flavor. Further, spreadability on bread was also good.

Example 2 Gauder cheese 400 g, Edam cheese 300 g, and Emmental cheese 200 g were crushed, and sorbitan fatty acid ester 3 g, sodium pyrophosphate 20 g, sodium citrate 5 g, baking soda 4 g, locust bingham 3 g, and water 750 g were added to a kettle. 11 in the formula emulsifier
It was heated and melted to 80 ° C. while stirring at 0 rpm.
Fill the glass emulsion with 150 g of the obtained emulsion, seal it,
The product was heat-treated at 120 ° C. for 12 minutes and cooled to obtain a product. The resulting product was stored at 10 ° C. When the product was inspected after 3 months, it showed no browning, had the same color tone as at the beginning of production, had a smooth texture, had no oil or water separation, and did not detect any microorganisms. When it was used for food, it had a good flavor. Further, spreadability on bread was also good.

Example 3 800 g of cheddar cheese and 200 g of cream cheese were crushed into propylene glycol fatty acid ester 6
g, sodium metaphosphate 15 g, sodium polyphosphate 5 g, baking soda 7 g, corn oil 200 g, waxy starch 30 g, white pepper 2 g, water 900 g, and heated to 90 ° C. while stirring at 1500 rpm in a high-speed emulsification kettle. And melted. A metal can was filled with 100 g of the obtained emulsion, which was sealed and heat-treated at 115 ° C. for 15 minutes and cooled to obtain a product. 15 products obtained
Stored at ° C. When the product was inspected after 2 months, it did not show browning, it had the same color tone as at the beginning of production, it had a smooth texture, no separation of oil and water, and no microorganisms were detected. When it was used for food, it had a good flavor. Moreover, spreadability to bread was good.

Example 4 500 g of cheddar cheese, 300 g of gouda cheese and 200 g of emmental cheese were crushed, and 6 g of glycerin fatty acid ester, 2 g of lecithin, 20 g of sodium polyphosphate, 10 g of sodium citrate, 5 g of baking soda,
Soybean oil 100g, mustard 10g, xanthan gum 3
g and 700 g of water, 1000 r in a high-speed emulsification kettle
While stirring at pm, the mixture was heated to 95 ° C. and melted. The obtained emulsion was filled in a synthetic resin container having heat resistance in an amount of 50 g, sealed, heat-treated at 110 ° C. for 20 minutes, and cooled to obtain a product. The obtained product was stored at 5 ° C. When the product was inspected after 5 months, it showed no browning, the same color tone as at the beginning of production, a smooth texture, no separation of oil and water, and no microorganisms were detected. When it was used for food, it had a good flavor. Further, spreadability on bread was also good.

Claims (8)

(57) [Claims] 1. A least one molten salt natural cheese, is selected from the group consisting of citric Sanshio及beauty-phosphate salts, glycerol fatty acid esters, sorbitan fatty S.
Tell, propylene glycol fatty acid ester and lecithin
At least one food-grade emulsifier and water selected from the group consisting of
High-moisture cheese spreads that are filled and sealed in a heat-resistant packaging container and sterilized by heating and have good storage stability. 2. The amount of water used relative to natural cheese
60 to 100% by weight and in cheese spreads
The tea according to claim 1, wherein the water content is about 60% by weight or more.
Spreads. 3. The cheese spread according to claim 1, which further contains edible oil and fat. Wherein at least one molten salt is selected from the group consisting of a natural cheese from citric Sanshio及beauty-phosphate salts, glycerol fatty acid esters, sorbitan fatty S.
Tell, propylene glycol fatty acid ester and lecithin
At least one food-grade emulsifier selected from the group consisting of water and water is added and melted by heating, and this is filled in a heat-resistant packaging container and sterilized by heating.
Manufacturing method of high-moisture cheese spreads. 5. The amount of water used relative to natural cheese
60 to 100% by weight and in cheese spreads
5. The tea according to claim 4, wherein the water content is about 60% by weight or more.
Method for manufacturing food spreads. 6. The method according to claim 4, further comprising edible oil and fat.
Is a method for producing cheese spreads according to 5. 7. A method for producing cheese spreads acids according to any one of the lines over 4 minutes at heat sterilized 100 ° C. or higher <br/> a power sale請 Motomeko 4-6. 8. Molten salt as a cheese spread raw material 0.5
To 3.5% by weight and, preparation of cheese spreads acids according to any one of 請 Motomeko 4-7 that use edible emulsifier 0.1-1% by weight.