JP2827081B2 - Butter-containing processed cheese and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a butter-containing processed cheese and a method for producing the same. More specifically, the present invention relates to a processed butter-containing cheese produced using natural cheese having a specific fat percentage and a ripeness index, and a method for producing the same. In the present invention, "processed cheese" refers to a processed cheese or the like produced by subjecting natural cheese to processing such as heating, melting, and sterilization.

[0002]

2. Description of the Related Art Conventionally, in order to enhance the butter flavor of cheese and to improve its texture, natural cheeses such as Gouda cheese and Cheddar cheese having a fat percentage of 20 to 30% by weight have been sufficiently aged. 1 to 50% by weight butter
Production of processed cheese is carried out by blending to a certain degree. However, when the amount of butter added is small, the cheese produced in this manner does not exhibit a butter flavor,
Conversely, when the amount of butter added is large, the flavor of the butter is developed, but the fat percentage is too high, the tissue is too smooth, and a different texture from the original cheese is obtained. There was a problem.

Japanese Patent Application Laid-Open No. 4-53446 discloses that a specific amount of gums and a molten salt are added to a natural cheese obtained by adding and mixing a specific amount of butter or animal and vegetable fats and oils to adjust the water content, Melted, emulsified, roll-in cheeses are described. However, the invention described in the same publication, using a low-fat natural cheese to limit the fat percentage, to limit the ripeness, to suppress the flavor of the cheese, to develop a butter flavor, stringiness and It is not intended to develop softening properties by heating. JP-A-54-122765 discloses that edible animal and plant containing cheese is mixed by mixing fluidized edible animal and plant solid fats and oils with a piece of cheese and mechanically shearing the cheese to uniformly disperse the cheese in the solid oil and fat. A method for producing a solid fat is described. This is a method in which edible animal and vegetable solid fats and oils are used as a release agent to uniformly disperse cheese, and edible animal and vegetable solid fats and oils are used more often than cheese.
In view of consumers' recent awareness of fat intake, such conventional products go against health consciousness because their fat percentage is much higher than normal cheese. Further, according to the conventional method, the flavor of the raw natural cheese itself and the flavor of the butter are combined, so that the flavors of both are excessively enhanced and complicated, and it is impossible to express a rich flavor characteristic of butter. Was. Furthermore, since the fat percentage increases, there is a problem that oil-off occurs during emulsification.

[0004]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art.
When the fat percentage is equal to or less than that of ordinary cheese (fat percentage 35% by weight), and it has a mellow flavor unique to butter, the flavor of cheese is suppressed, it can be eaten as it is, and it is heated further The object of the present invention is to provide a butter-containing processed cheese having both butter flavor and cheese functionality of having a good texture and a smooth texture, also having stringiness and softening properties, and a method for producing the same. .

[0005]

Means for Solving the Problems As a result of repeated studies to achieve the above object, the present inventors have obtained a natural cheese having a fat percentage below a certain level and a maturity index below a certain level.
By adding butter, a molten salt and a lipophilic emulsifier and emulsifying the same, it was found that a processed butter-containing cheese having both the above-mentioned butter flavor and the functionality of cheese can be obtained, thereby completing the present invention.

That is, the present invention provides a natural cheese having a fat percentage of not more than 20% by weight and a ripeness index of not more than 20 by adding butter,
It consists of butter-containing processed cheese obtained by adding a molten salt and a lipophilic emulsifier and emulsifying the same. The present invention also relates to 100 parts by weight of natural cheese having a fat percentage of 20% by weight or less and a ripeness index of 20 or less, 69 parts by weight or less of butter, and 1 part of molten salt.
To 2.05 parts by weight and 0.1 to 2.05 parts by weight of a lipophilic emulsifier. The present invention also comprises the processed butter-containing cheese wherein the lipophilic emulsifier is HLB 5 or less. The present invention also comprises the processed butter-containing cheese having a fat percentage of 35% by weight or less. The present invention also includes adding a butter, a molten salt and a lipophilic emulsifier to a natural cheese having a fat percentage of 20% by weight or less and a ripeness index of 20 or less, and melting by heating.
It comprises a method for producing a butter-containing processed cheese characterized by being emulsified. The present invention also provides that the lipophilic emulsifier comprises HLB
5 or less. The present invention also comprises a method for producing the butter-containing processed cheese, wherein the lipophilic emulsifier is dissolved in butter.

Hereinafter, the present invention will be described in detail. The natural cheese used as a raw material in the present invention has a fat percentage of 20% by weight or less and a ripeness index of 20 or less. In order to produce the butter-containing processed cheese of the present invention, butter is added to natural cheese, but simply adding butter increases the fat percentage, which is contrary to consumer preference. Thus, in the final cheese product, the fat percentage is 35% by weight, preferably 25% by weight.
In order to make it less than before and after, the natural cheese used must be low in fat. In the present invention, the fat percentage of natural cheese to be reduced in fat is set to 20% by weight or less. 20% by weight of natural cheese as raw material
The reason for the following is that the fat percentage of ordinary natural cheese is 25 to 35% by weight, but if the difference in fat content from them is at least about 5% by weight, the ripening period is small.
That is, by combining with a cheese with a low ripeness index,
Based on the ability to impart butter flavor. For example,
In order to produce butter-containing processed cheese having a fat percentage of 35% by weight, if the natural cheese used has a fat percentage of 20% by weight, the fat percentage is 8 with respect to 100 parts by weight of the cheese.
When about 39 parts by weight of 3% by weight butter is used and the fat percentage of natural cheese is 10% by weight, the butter can be used in a proportion of about 60 parts by weight with respect to 100 parts by weight of cheese.
Further, when the fat percentage of natural cheese is 2% by weight, about 69 parts by weight of the same butter can be added to 100 parts by weight of cheese.

[0008] As described above, the lower the fat percentage of the natural cheese used, the more the amount of butter added can be adjusted, and the more the flavor of butter can be utilized. However, there is also a lower limit to the fat percentage of this natural cheese, and when extremely low fat or a cheese with a fat percentage of almost 0 is used, the cheese is extremely hard, making it difficult to handle in actual production. Not practical. However, even if the fat percentage is almost zero, the object of the present invention can be achieved. Also, since the price of butter is higher than that of cheese, the more the amount of butter added, the higher the price of the final product. For the above reasons, the fat percentage of the raw natural cheese is not particularly limited as long as the upper limit does not exceed 20% by weight, but is preferably in the above range. In order to produce a natural cheese having a fat percentage of 20% by weight or less, the fat percentage of the milk distribution is reduced so that the final raw cheese has a fat percentage of 20% by weight or less. It can be obtained by using a cheese produced by a method for producing cheese or by defatting fat of ordinary young cheese or green cheese. As a method for obtaining defatted cheese in this case, for example, a method described in Japanese Patent Application No. 5-353245 “Low-fat Cheese and Method for Producing the Same” previously filed by the applicant of the present invention can be mentioned. According to the method described in the specification of the same application,
Add emulsifier to natural cheese to separate fat,
Once removed, low fat cheeses of up to about 2% can be obtained.

The low-fat cheese used as a raw material of the present invention has a maturity index of 20 or less, more preferably 10 to 17. In the present invention, the ripeness index is a value obtained by multiplying 100 by dividing the amount of soluble protein nitrogen in cheese by the amount of total protein nitrogen. In addition, instead of this maturity index, it is often substituted in the ripening month, but in this method, the ripening environment such as temperature and humidity, the composition of the components, the lactic acid bacteria used and the rennet used greatly change the ripeness. It is not appropriate because it appears. For example, even in the same ripening month, ripening progresses as the ripening temperature increases, and ripening slows as the fat percentage decreases. It is well known that microbial rennet ripens faster than calf rennet. The ripening is, in other words, the degree of degradation of the protein, and the degree of degradation of the protein represented by the index of maturity is used as an index. Therefore, the range of the natural cheese used in the present invention is defined by the ripeness index.

The value of the maturity index of cheese immediately after the start of ripening is
Although it is around 5, the lower limit of the maturity index of the raw material cheese used in the present invention may be around 5. The use of cheese having a ripeness index of about 5 may harden the physical properties, but it is preferable because a good butter flavor is obtained, and the object of the present invention can be achieved. When the maturity index exceeds 20,
Because the unique scent and flavor of natural cheese accompanying the decomposition of fat and protein are expressed, when combined with butter, the butter flavor will not appear unless the amount of butter is increased, and even if the flavor appears, as described above Is not preferred because the flavors of the ingredients are combined to give a complicated taste. The natural cheese used as a raw material in the present invention is ripened similarly to ordinary natural cheese, but the ripening period is shortened because the ripeness index needs to be kept at a certain level or less. Examples of the natural cheese used in the present invention include Gouda cheese, Cheddar cheese, Edam cheese, and the like, and one or more of these low-fat ones having a certain maturity index or less are used.

[0011] Generally, the longer the ripening period, the more ripening progresses,
The fragrance and flavor unique to natural cheese are created.
This flavor is very convenient in the case of seeking the flavor of natural cheese itself as in the past, and ordinary cheese products use such natural cheese as a raw material. In order to suppress the flavor as much as possible and utilize the flavor of the butter, on the other hand, young cheese or green cheese that is hardly matured or is not matured for a long period of time is used. In the present invention, the cheese used as a raw material may be a low-ripe young cheese and low-fat natural cheese (of which the ripening period is about 1.5 to 3 months), or a low-fat green that is hardly ripened. Cheese (those whose maturation period is about 30 days after the mold is packed) is used. The ripening period when producing natural cheese from low-fat milk is longer than that for producing natural cheese from non-low-fat milk, about 2 weeks for green cheese and about 1 to 2 months for young cheese. Become.

The butter used in the present invention may be of any kind as long as it is an ordinary product. Salt-free ones are more preferable, but are not particularly limited, and may be salted or the like. The molten salt used in the present invention is not particularly limited as long as it is generally used in the production of processed cheese, and various phosphates, for example, mono, di, tri, sodium polyphosphate, calcium monophosphate, monophosphate In addition to potassium, sodium citrate and the like can be mentioned as examples. The amount of molten salt used is
It is affected by the amount of emulsifier used as described below,
The amount of the emulsifier used is within the following range (for the raw cheese, 0.1%).
If it is 1% by weight to 2.0% by weight (0.1 to 2.05 parts by weight based on 100 parts by weight of cheese), a general amount based on the raw material cheese, that is, 1% by weight ~ 2% by weight
(1 part by weight to 2.05 parts by weight with respect to 100 parts by weight of cheese).

The emulsifier used in the present invention preferably has an HLB of 5 or less. Examples of the emulsifier having an HLB of 5 or less include lipophilic, for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, monoglyceride derivative and the like. In the present invention, these can be used alone, or two or more kinds can be used in combination. Examples of the glycerin fatty acid ester include Poem G002 and Poem J40 manufactured by Riken Vitamin Co., Ltd.
85, etc., as the sucrose fatty acid ester, trade names manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd .: DK ester F10, DK ester F20, DK ester F30, DK ester F4
0, DK ester F50, etc., as the sorbitan fatty acid ester, product names manufactured by Riken Vitamin Co., Ltd .: Poem B150, Poem O80, etc., and as the propylene glycol fatty acid ester, product name, manufactured by Riken Vitamin Co., Ltd. : Riquemar PB-100, Riquemar PP-1
00, etc., for the above-mentioned lecithin, brand names manufactured by Riken Vitamin Co., Ltd. such as Ratio P, Ratio EL etc., and as the monoglyceride derivative, for Riken Vitamin Co., Ltd. brand names: Poem K-30, Poem G508, etc. Can be mentioned.

An example in which such an emulsifier is used for emulsifying cheese is described in JP-B-6-2024.
The publication describes that the use of the emulsifier used in the present invention in cheese is not preferable because it causes emulsification destruction. However, in the present invention, since the natural cheese is used as a raw material, the emulsifying power of fat is strong, and by dissolving an emulsifier in butter, not only such a phenomenon does not occur, but also the obtained product. When cooked and cooked, it can exhibit good stringiness and softening properties (also referred to as hot-melt or melt-down properties). Such functional properties cannot be obtained only with a molten salt such as the above-mentioned phosphates, but can be obtained only by combining the molten salt with the emulsifier. It should be noted that the stringiness and the softening property are basically different properties of cheese, but the stringiness cannot be exhibited unless the softening property of the cheese by heat is obtained. Therefore, the processed cheese obtained by heating and emulsifying using a normal molten salt hardly softens, and thus has very low or no stringiness.

The amount of the emulsifier used is 0.1% by weight to 2.0% by weight with respect to the raw material cheese (0.1 to 2.05 parts by weight with respect to 100 parts by weight of cheese). , Preferably, 0.2 to 1.5% by weight. If the amount used is less than 0.1% by weight, the action of the molten salt is strong and the product is inferior in softening properties. On the other hand, if the content exceeds 2.0% by weight, oil-off or the like occurs, and in order to prevent it, it is necessary to increase the amount of the molten salt to enhance the peptizing action of the protein and to improve the emulsified state. As a result, the product has poor stringiness and softening properties. Further, in the production of the butter-containing processed cheese of the present invention, a polymer mucilage may be added as necessary. Examples of the polymer mucilage include locust bean gum, arabia gum, guar gum, xanthan gum, karaya gum, gelatin and the like, and the addition amount thereof is preferably about 0.2 to 3% by weight. The addition of the polymer mucilage can provide a butter-containing processed cheese having a more stable tissue.

Next, the production method of the present invention will be described in detail. A pulverized raw natural cheese having a fat percentage of 20% by weight or less and a maturity index of 20 or less is placed in an emulsification kettle, and a molten salt is added. At this time, the re-produced cheese may be added as long as the fat percentage of the cheese does not exceed 20% by weight. Separately, butter, preferably H
An emulsifier having an LB of 5 or less is dissolved, and the emulsifier is placed in the above emulsifying kettle. The use ratio of the cheese and butter of the present invention is preferably about 1 to 69 parts by weight of butter based on 100 parts by weight of natural cheese having a fat percentage of 20% by weight or less.
Next, these raw materials are mixed and stirred, heated and melted, and emulsified in an emulsification pot or the like. It is not necessary to particularly limit the number of rotations of the stirring, but it is preferable that the stirring be performed at 50 to 300 rpm. Further, the heating temperature is preferably set to 63 to 95 ° C.
Generally, the emulsion is heated to a temperature of about 80 ° C. to emulsify.
After emulsification, when cooled, the butter-containing processed cheese of the present invention is obtained. The cooling may be either natural cooling or forced cooling.

[0017]

The present invention will be described below in more detail with reference to Examples, Comparative Examples and Test Examples. Example 1 First, 100 parts by weight of Gouda cheese (natural cheese) having a fat percentage of 15% by weight and a maturity index of 10 was finely pulverized and put into a known emulsifying pot equipped with a cutter. In addition, sucrose fatty acid ester (trade name: DK Ester F-1)
After adding 20 parts by weight of butter having a fat percentage of 83% by weight in which 1 part by weight of HLB1) was dissolved, 1.5 parts by weight of sodium polyphosphate was added, and locust bean gum was further added to 0.1 part by weight.
7 parts by weight, then 5 parts by weight of water for water adjustment, the emulsification kettle was operated, and the temperature was 80 ° C. and the number of rotations was 1
The mixture was stirred while being heated at 00 rpm for 7 minutes to emulsify. After the emulsification, the emulsification kettle was degassed, and the cheese in the kettle was sent to a known slice filling machine to obtain sliced cheese. The fat percentage of the cheese thus obtained was 24.6% by weight, and a commercially available processed cheese (Snow Brand sliced cheese: fat percentage 25)
% By weight).

Example 2 The fat percentage was 10% by weight, and the ripeness index was 1 as in Example 1.
100 parts by weight of the raw material natural cheese 0, and sucrose fatty acid ester (trade name: DK Ester F-3)
0, HLB3) was dissolved in 1 part by weight, and 30 parts by weight of butter having a fat percentage of 83% by weight was added. Thereafter, a sliced cheese was obtained by the same method as described in Example 1. The fat percentage of the cheese thus obtained was 25.2% by weight.
Was almost the same as commercially available processed cheese (snow-brand sliced cheese: fat ratio 25% by weight).

Example 3 A sliced cheese was obtained in the same manner as in Example 1, except that the amount of butter was changed to 10 parts by weight. The fat percentage of this cheese was about 20% by weight, which was lower than that of the commercial processed cheese.

Example 4 A sucrose fatty acid ester (trade name: DK ester F-30, HL) was previously added to 100 parts by weight of a raw natural cheese having a maturity index of 10 as in Example 1 and a fat percentage of 20% by weight.
10 parts by weight of a butter having a fat percentage of 83% by weight in which 1 part by weight of B3) was dissolved was added. Thereafter, a sliced cheese was obtained by the same method as that described in Example 1. The fat percentage of the cheese thus obtained was 23.9% by weight, slightly lower than that of the commercial processed cheese.

Example 5 Gouda cheese 70 having a fat percentage of 15% by weight and a ripeness index of 15
30 parts by weight of a normal cheddar cheese having a fat percentage of 26% by weight and a maturity index of 22 were finely ground to obtain a raw natural cheese, which was previously sucrose fatty acid ester (trade name: DK Ester F) -10, 0.5 part by weight of HLB1) dissolved therein, 5 parts by weight of a butter having a fat percentage of 83% by weight, and 2 parts by weight of sodium polyphosphate,
Further, 1 part by weight of a mixture of locust bean gum: guar gum: xanthan gum (mixing ratio 1: 1: 2.5) was added,
Further, 3 parts by weight of water was added for moisture adjustment. Thereafter, according to the method described in Example 1, sliced cheese was obtained. The fat percentage of the cheese thus obtained is 20.
It was 1% by weight.

EXAMPLE 6 Gouda cheese 10 having a maturity index of 20 and a fat percentage of 9% by weight
A raw material comprising 0 parts by weight, 10 parts by weight of butter having a fat percentage of 83% by weight, 2 parts by weight of sodium citrate, 1 part by weight of lecithin (trade name: Ratio P, HLB5, manufactured by Riken Vitamin Co., Ltd.) and 5 parts by weight of water. A sliced cheese was obtained in the same manner as in Example 1 except that the cheese was used. The fat percentage of the cheese thus obtained was 14.8% by weight.

COMPARATIVE EXAMPLE 1 Gouda cheese with a ripeness index of 23 and a fat percentage of 26% by weight and cheddar cheese with a ripeness index of 23 and a fat percentage of 28% by weight were respectively 70 and 30 parts by weight, Rate 8
Except that 10 parts by weight of 3% by weight of butter, 1.5 parts by weight of sodium polyphosphate, 0.7 parts by weight of locust bean gum and 5 parts by weight of water are used, and no lipophilic emulsifier is used. A sliced cheese was obtained by the method described in Example 1. The milk fat percentage of the cheese thus obtained was 29.8% by weight.

Comparative Example 2 Gouda cheese 1 having a ripeness index of 23 and a fat percentage of 26% by weight
Except that 00 parts by weight, a raw material consisting of 40 parts by weight of a butter having a fat percentage of 83% by weight in which 1 part by weight of an emulsifier of HLB7 was dissolved, 2 parts by weight of sodium polyphosphate and 3 parts by weight of water were used. To obtain sliced cheese.
The milk fat percentage of the cheese thus obtained was 41.1% by weight.

Comparative Example 3 Gouda cheese 1 having a ripeness index of 20 and a fat percentage of 26% by weight
A sliced cheese was obtained by the method described in Example 1, except that a raw material consisting of 00 parts by weight, 5 parts by weight of butter having a fat percentage of 83% by weight, 2 parts by weight of sodium polyphosphate and 5 parts by weight of water was used. The fat percentage of the cheese thus obtained was 26.9% by weight.

Test Example 1 Each of the cheese products obtained in Examples 1 to 6 and Comparative Examples 1 to 3 of the present invention was subjected to 50 specialized panels by
Sensory evaluation of butter scent, cheese scent and buttery taste, comprehensive flavor sensory evaluation, and evaluation of stringiness and softening properties, which are the functional characteristics of the present invention, were performed.
The evaluation of fragrance, taste, flavor and the like was represented by a score, the average score was calculated, and the result was rounded to an integer. The evaluation criteria for the sensory evaluation were as follows. Butter scent, cheese scent and buttery taste rating; 5 = very good, 4 = very good, 3 = some, 2 = slightly one, no = butter and cheese flavor scores; 3 = strong, 2 = just right, 1 = never felt or not felt at all. The objectives of the evaluation of the butter-containing processed cheese of the present invention were that the buttery aroma and buttery taste were 3 or more, and the cheese aroma was 2 or less. The evaluation targets of butter flavor and cheese flavor were that the butter flavor was 2 or more and the cheese flavor was 2 points.
It was less than the point.

The measurement of the functional characteristics was performed as follows. -Measurement of stringiness: 20 g of sample cheese was placed in a 6 cm diameter petri dish, heated in a microwave at a constant measurement atmosphere temperature for 1 minute, a picker was inserted into the sample cheese, and pulled at a speed of 10 cm / sec. The instantaneous length (cm) at which the growing sample cheese cut from the picker was measured. The rating is ◎ = 50cm or more, ○ = 30 ~, depending on the length of elongation.
Less than 50 cm, △ = less than 10-30 cm, × = less than 10 cm. In the present invention, the target was set to ○ or more. A conventional cheese using only a molten salt shows Δ to × according to the present evaluation.・ Measurement of softening property: A cylindrical sample cheese having a diameter of 15 mm and a height of 3 cm was prepared, and this sample cheese was placed in a glass petri dish.
Height of sample cheese after heating at 80 ° C for 10 minutes (c
m) was measured and the height reduction rate was calculated. The larger the value, the better the softening property. The rating is ◎ = 80% or more, ○ = 60-80%, depending on the reduction rate.
, △ = less than 20-60%, × = less than 20%.
In the present invention, the target is set to △ or more. The results are shown in Table 1 below.

[0028]

Table 1 Results of evaluation of sensory and functional characteristics of processed cheese -------------------------------------------------------------------------------------------------- Flavor evaluation Functional properties Ingredients Ingredients Ingredients Cheese Cheese products Battery Butter Buttery Ripeness Fat percentage Fat percentage Fatty windy windy softening Example index (% by weight) (weight %) Fragrance Fragrance Ishisa Taste Tasteability ----------------- 15.0 24.6 4 1 5 3 1 ◎ ◎ Actual 2 10 10.0 25.2 5 2 5 3 1 ◎ ◎ Actual 3 10 15.0 20.0 4 15 15 1 1 ◎ ◎ Actual 4 10 20.0 23.9 5 2 5 3 1 ◎ ◎ Actual 5 17 18.3 20.1 5 2 5 3 1 ◎ ◎ Actual 6 20 9.0 14.8 4 1 3 3 1 ○ ○ Ratio.1 23 26.6 29.8 25 52 13 × △ Ratio.22 23 26.0 41.1 33 53 33 × × Ratio .3 0 26.0 26.9 1 4 1 1 3 × △ -----------------------------------

For reference, Table 2 below shows the flavor of Gouda cheese depending on the difference in the maturity index and the percentage of fat. Other natural cheeses show almost the same tendency.

[0030]

Table 2 Flavor of Natural Cheese (Gouda Cheese) Due to Difference in Ripeness Index and Fat Ratio Fat Rate (%) Ripeness Index General Flavor of Natural Cheese ------------------------- −−−−−−−−−−−−−−−−−−−−− 10 5 It is light and has no cheese-like flavor 15 The flavor of cheese is slightly felt −−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−− 20 5 It is light and does not have a cheese-like flavor. −−−−−−−−−−−−−−−−−−−−−−−−−−− 5 Pale, but with a rich aftertaste 25 15 Cheese-like flavor is felt and is delicious 25 Cheese flavor is strong and has a unique taste. ------------------------------- −−−−−−−−−−−

In particular, it is an object of the present invention to produce a butter-containing processed cheese having a buttery flavor and a reduced cheese flavor. That is, one of the objects of the present invention is to enhance the aroma and flavor of butter and suppress the aroma and flavor of cheese, and the relationship between the flavor of butter and the flavor of cheese is important. For this reason, it is necessary to evaluate the butter flavor to 3 or more and the cheese flavor to 2 or less, but as shown in Table 1, all the examples of the present invention satisfied this. Furthermore, it was confirmed that the functional properties such as stringiness and softening property also achieved the object of the present invention. In Comparative Example 2 shown in Table 1, both the butter flavor and the cheese flavor were too emphasized, resulting in an extremely complex flavor, poor stringiness, and deviated from the object of the present invention.

[0032]

As described above in detail, according to the present invention, by adding butter to natural cheese having a specific fat percentage and a specific ripeness index, the fat percentage can be reduced to less than that of ordinary cheese. In addition, a processed butter-containing cheese with a sufficiently developed butter flavor can be obtained. According to the present invention, the fat percentage can be reduced from that of the conventional cheese, and a cheese with a good flavor can be obtained, so that it is effective as a food for the purpose of reducing calories and reducing fat intake. It is. Furthermore, the butter-containing processed cheese of the present invention also has the functional characteristics of natural cheese, such as stringiness and softening properties.

Continuation of front page (56) References JP-A-4-53446 (JP, A) JP-A-5-91834 (JP, A) JP-A-1-247703 (JP, A) JP-A-6-121642 (JP) , A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23C 1/00-23/00

Claims (4)

(57) [Claims] 1. A fat percentage of 20% by weight or less and a ripeness index of 2
100 parts by weight of natural cheese less than 0, butter 10
It is obtained by adding and emulsifying 0.1 to 2.05 parts by weight of a molten salt in an amount of 1 to 2.05 parts by weight and a HLB of 5 or less in an amount of from 69 parts by weight to 69 parts by weight. Good stringiness when heated
Butter-containing processed cheese with softening and softening properties . 2. A method according to claim 1 fat ratio is 35 wt% or less
Serial mounting butter-containing processed cheese. 3. A fat percentage of not more than 20% by weight and a ripeness index of 2
100 parts by weight of natural cheese less than 0, butter 10
From 0.1 to 2.0 parts by weight of a molten salt, and from 0.1 to 2.05 parts by weight of a lipophilic emulsifier having an HLB of 5 or less . pressure, characterized in that the emulsifying
A method for producing a butter-containing processed cheese having good stringiness and softening properties when heated . 4. The method for producing a processed butter-containing cheese according to claim 3 , wherein a lipophilic emulsifier having an HLB of 5 or less is dissolved in the butter.