JP2592644B2 - Process for producing processed cheese with good moldability - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a process for producing a processed cheese which has good moldability and is suitable for use as a core material of various kneaded products for mechanical filling. .

Conventional technologyConventionally, cheese has a good compatibility with fishery paste products and meat and meat paste products, so various products are commercially available in which each of the above paste products is incorporated into each of the above paste products by cutting the cheese into a stick or a strip. ing.

However, in the manufacture of the above-mentioned cheese-containing kneaded product, in recent years, from the viewpoint of production efficiency, pressure-feeding of raw materials by a gear pump, a screw pump, or the like has been attempted,
When pumping cheese, there is a manufacturing problem in which the tissue of the cheese is broken and fat is separated, or the cheese is softened in the subsequent heat sterilization step and runs off the pasted product. Was.

From such a situation, in recent years, by cooling and heating and melting and emulsifying the heat-dissolved emulsified by adding and mixing a pre-cooked cheese and a melting agent to the natural cheese, and then cooling it by reheating it to 65 to 100 ° C. Method for producing cheese suitable for mechanical filling (Japanese Patent Laid-Open No. 58-220649), fat percentage in dry matter of 70 to
To obtain soft cheese which is heat resistant and suitable for machine filling by mixing a certain amount of gums, lecithin and albumin with 80% of natural cheese.
No. 467) and a method of obtaining a soft cheese which can be used for mechanical filling by adding a fixed amount of a molten salt of albumin to a natural cheese and mixing them to obtain a water content of 50 to 60%.
No. 311) has been proposed.

However, in the method disclosed in JP-A-58-220649, since the cheese contains a large amount of pre-cooked cheese and is reheated to 65 to 100 ° C., the texture of the product cheese becomes rough, and the flavor of the cheese is strong. There are also problems such as
In 56467, it is necessary to use high-fat Naziral cream cheese and albumin as raw materials,
The use of albumin is also indispensable in Japanese Patent Publication No. 58-46311. In addition, a method of manufacturing a cheese-containing kneaded product (Japanese Patent Publication No.
No.-37266) is proposed, but in this method, the cheese must be cut into small pieces in advance, and the resulting product is limited to a form in which small pieces of cheese are scattered in the kneaded product. And those inserted into a kneaded product in the form of a sheet cannot be obtained.

Problem to be Solved by the Invention The present invention has been made in view of the above situation,
Even if pumped by gear pump or screw pump,
Cheese tissue is not destroyed, fat is not separated,
It can be molded into any shape, can retain its filled shape even when heat sterilized, and softens even when mixed with high-moisture livestock and fishery kneaded products, and has good preservability and shape retention without protruding An object of the present invention is to provide a method for producing a processed cheese having excellent moldability.

 Hereinafter, the present invention will be described in detail.

Means for Solving the Problems A feature of the present invention is that a natural cheese or a processed cheese or a mixture thereof has a fat content in a solid content.
A mixture of 5% to 30% by weight of cheese of 10% or less and 0.2 to 0.2%
0.5% by weight, 0.3 to 1.0% by weight of one or more selected from locust bean gum, guar gum, xanthan gum and carrageenan as a stabilizer and 2 to 4% by weight of a citrate and / or polyphosphate as a molten salt Is added to adjust the water content to 45 to 55% by weight, and then the mixture is homogeneously mixed with heating and then gradually cooled.

In the present invention, raw cheese (solids content) is obtained by mixing 5 to 30% by weight of a low-fat cheese having a fat content of 10% by weight or less in solids with a natural cheese or a processed cheese alone or a mixture thereof. Fat content of 30 ~
(About 45% by weight) can prevent the separation of fat during processing, and also improves the preservability during heat sterilization. If the low-fat cheese mixture ratio is less than 5% by weight, the above-mentioned function of the raw material cheese is insufficient, while if it exceeds 30% by weight, the cheese structure becomes hard and a cheese having a smooth structure cannot be obtained.

In the present invention, based on the above-mentioned raw material cheese, 0.2 to 0.5% by weight of lecithin or sugager ester having a large emulsifying effect and one or more kinds selected from locust bean gum, guar gum, xanthan gum and carrageenan are used as stabilizers. 0.3 to 1.0% by weight and one or two of citrate and polyphosphate as molten salts are 2 to 4% by weight
In addition, after adjusting the water content so that the water content of the final product becomes 45 to 55% by weight, the mixture is heated to a temperature of about 75 to 90 ° C. with stirring using various emulsification kettles to homogenize. Mixing is preferred, but the heating temperature at this time may be any temperature at which emulsification is possible, and the temperature is not particularly limited. In this heating and mixing, if a Stefan emulsification kettle equipped with a high-speed cutter is used, homogeneous mixing is efficiently performed, and a product having a dense and stable structure can be obtained.

Here, the use of lecithin or siugar ester as an emulsifier, and the use of each of the aforementioned gums as a stabilizer, as seen in the following test results, can effectively prevent fat separation during mechanical filling of cheese, and This is because a cheese product having good shape retention can be obtained.

Test Method of Fat Separation and Shape Retention: To a raw cheese consisting of 800 g of cheddar cheese, 60 g of processed cheese and 100 g of low-fat cheese (fat content in solid content: 8%), 30 g of polyphosphate, lecithin and locust bingham are shown in Table 1 below. 85-90% water added to the final product at 46% by weight.
After heating and melting to ° C., the product obtained by slow cooling was examined for fat separation and shape retention, flavor and texture by sensory test. The results are as shown in Table 1.

As can be seen from Table 1, the combined use of a specific amount of lecithin as an emulsifier and locust bingham as a stabilizer eliminates fat separation at the time of mechanical filling, and provides good shape retention, flavor and texture. Cheese is obtained.

Hereinafter, the present invention and its effects will be specifically described with reference to examples.

Example 1 Raw material cheese consisting of 40 kg of cheddar cheese, 3 kg of processed cheese and 5 kg of low-fat cheese (fat content in solid content: 8%) was mixed with 100 g of locust bingham and 150 g of xanthan gum.
g, sugager ester 200 g, anhydrous sodium pyrophosphate 1
000g, sodium metaphosphate 300g, sodium phosphate 20
10 kg of water was added to the mixture to which 0 g was added, and the mixture was heated to 90 ° C. while being stirred at 1000 rpm using a high-speed cutter emulsification kettle and melted by heating. The obtained melt mixture (59.95 kg) was charged into a nylon film, and gradually cooled to obtain a process cheese which can be arbitrarily molded.

Example 2 20 kg of gouda cheese, 15 kg of cheddar cheese, 3 kg of processed cheese, and low-fat cheese (fat content in solid content 8
%) Raw material cheese consisting of 10 kg, carrageenan 200 g, guar gum 200 g, lecithin 100 g, sodium citrate 800
g, sodium metaphosphate 800g, sodium phosphate 200g
The mixture was added with 13 kg of water, and the mixture was heated and melted at 85 ° C. while stirring at 1500 rpm using a high-speed cutter emulsifier. 63.3 kg of the obtained melt mixture was filled in a nylon film, and gradually cooled to obtain a process cheese which can be arbitrarily molded.

REFERENCE EXAMPLE This example shows an embodiment in which the processed cheese obtained by the present invention is used as a core material to continuously produce kamaboko with cheese using a two-layer filling machine.

Pickpocket 7000g, salt 210g, starch 350g, egg white 350g, sugar 1
40 g and 45 g of sodium glutamate were mixed with 2100 g of water and mixed with a silent cutter to obtain a kamaboko material.

This material for kamaboko was used as an outer skin, and the processed cheese obtained in Example 1 was continuously filled with a two-layer filling machine so as to be centered to obtain a kamaboko with cheese as shown in the attached drawing. The shape of the core cheese can be arbitrarily shaped according to the shape of the nozzle.

After vacuum-packing the cheese-containing kamaboko obtained as described above with a film having good gas barrier properties and heating at 90 ° C. for 30 minutes, the core shape of the cheese was examined for its shape retention. The shape at the time of insertion was kept without having.

[Brief description of the drawings]

The drawing is a schematic view showing a kamaboko with cheese using the processed cheese obtained by the present invention as a core material.

Claims (1)

(57) [Claims] (1) natural cheese, processed cheese or a mixture thereof is obtained by mixing 5 to 30% by weight of a cheese having a fat content of 10% or less in solid content, 0.2 to 0.5% by weight of lecithin or sugar ester, Locust bean gum,
One or more selected from guar gum, xanthan gum and carrageenan 0.3 to 1.0% by weight and citrate and / or polyphosphate 2 to 4% by weight are added and mixed to adjust the water content to 45 to 55% by weight. And then uniformly cooling the mixture under heating and then slowly cooling the mixture.