JP2908523B2 - Manufacturing method of smoked cheeses - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) There are roughly two types of products currently sold as smoked cheese. One is a cheese mass such as natural cheese or processed cheese that has been treated with smoke or a liquid smoke.The surface layer is brown but the inside is the cream color of the original cheese. One is to crush the smoked or smoked cheese as in the former and use it as a part of the raw cheese or to flavor it with smoked or smoked flavor.The whole product is actually smoked or smoked. It is not liquid-treated.

The present invention relates to a method for producing smoked cheeses as the former or latter raw material, by immersing cheeses such as processed cheeses, natural cheeses, cheese foods, and filled cheeses in a smoke solution under certain conditions. It is intended to produce smoked cheeses having good flavor and appearance without having to smoke for a long time in a smoke house as in the past.

(Prior art and problems) In the smoked cheese production method by the classic smoke method, operation management of the smoked house for over ten hours is required.
In addition, some skill is required for operation. The electric smoke method and the use of liquid smoke have been developed as alternative efficient methods for producing smoked foods.However, the former may be dangerous, and the latter may have poor color or strong bitterness. And it is only implemented in part.

Therefore, although it takes a long time, the efficiency is low, and the mechanization is difficult, the classic smoking method, which can obtain a product having excellent flavor and appearance, is still mainstream.

Nevertheless, attempts have been made to improve the conventional classical smoking method.For example, as described in JP-B-47-662, cheese filled in a casing is immersed in a smoking liquid for 20 to 30 minutes and then air-dried for a short time. It is known that smoked cheese is forcibly produced by a conventional method, followed by smoke treatment and finally paraffin wax treatment.

However, this method is not a method using only the smoke liquid treatment alone, but merely employs the smoke liquid treatment as an auxiliary treatment or pretreatment of the smoke smoke treatment. Therefore, the temperature of the liquid smoke treatment must be as low as possible, and the forced production requires as long as 6 hours.

As described above, even in the prior art, smoked cheeses having excellent flavor and appearance could not be efficiently produced only by the smoke liquid treatment, and eventually the smoke method had to be used in combination. Various studies have been made on the liquid treatment, and there has been no known example of a successful method for producing smoked cheeses efficiently in a short time by only the smoke liquid treatment.

(Means for Solving the Problems) In view of the above-mentioned state of the art, the present invention aims to solve the above-mentioned drawbacks at once and to develop an efficient method for producing smoked cheeses having excellent flavor and appearance. It was done.

Therefore, attention was paid again to the treatment using only the smoke liquid, which is suitable not only for shortening the production time but also for mechanical control and industrial treatment. And, in the prior art, in consideration of factors other than temperature, factors were not taken into account. And that the carbonyl compound concentration is an important factor.

Further research has shown that not only these three requirements have their respective optimum values, but that all of these conditions are met, makes it possible to produce high-quality smoked cheese in just 20 minutes. That is a completely new finding.

As described above, the present inventors have conducted intensive studies on a method for producing smoked cheese by using a smoked liquid. As a result, the smoked liquid having a carbonyl compound content of at least 3% or more adjusted to pH 4.0 to 8.0 was heated to 40 to 100 ° C. Thus, smoked cheese having a good smoked flavor and color tone (slightly reddish brown) can be produced in a very short time by contacting the cheese with the cheese at the above temperature, thereby completing the present invention.

The cheeses to be subjected to the smoking liquid treatment may be prepared according to a conventional method for natural cheese, processed cheese and processed cheese food. The natural cheese is subjected to a smoke liquid treatment by leaving it as usual, tied with a string, or housed in a liquid-permeable container. In the case of process cheese, process cheese food, etc., after molding and cooling, it is subjected to a smoke liquid treatment in a naked state, or is filled in a smoke liquid permeable casing such as a fibrous casing or a cellulose casing and then subjected to a smoke liquid treatment. .

As the smoking liquid, any method, such as spraying, applying or injecting the smoking liquid onto the cheese, or immersing the cheese in the smoking liquid, may be appropriately used alone or in combination as long as the method is such that the cheese and the smoking liquid come into contact. Commercially available products can be freely used as the smoke liquid to be used. There are various types of commercially available smoke liquids, and the carbonyl compound content is from 1% or less to 15% or more. The pH is usually 2-3, but some of them are also sold. Hickory, maple, cherry, oak, oak, pine, and a mixture thereof are also used as the raw material wood. The smoke used in the present invention has a pH of 4 to 8 and a carbonyl compound concentration of 3% or more. All types can be used. When contacting with cheeses, smoke liquid and / or
Alternatively, the cheeses need to be maintained at a temperature of 40-100 ° C.

In the present invention, unless the three requirements of pH, carbonyl compound concentration and contact temperature are all adjusted within the above numerical ranges, the intended purpose cannot be achieved. If even one of the three requirements is not met, good smoked cheese cannot be produced in a short time.

That is, the browning of smoked cheese occurs due to the reaction between the amino group of the protein of the cheese and the carbonyl compound in the smoke component, but when the carbonyl compound content in the smoke is less than 3%, the browning does not proceed, Does not exhibit good appearance. The browning is more likely to occur when the pH of the smoke is higher. However, if the pH of the smoke exceeds 8.0, the protein on the cheese surface is solubilized, which is not appropriate. If the pH is less than 4.0, the cheese surface is acid-coagulated, which is not suitable. The higher the temperature when the smoke liquid is brought into contact with the cheese, the more the browning proceeds and the better the color tone. Methods for increasing the contact temperature include spraying a smoke liquid on the cheese in a high-temperature atmosphere, dipping the cheese in a heated smoke liquid, and increasing the temperature of the cheese itself to contact the smoke liquid. . Contact temperature is 40 ℃
If it is less than 3, the color becomes dark and cloudy, and it takes a long time to brown, so that the flavor becomes strongly bitter. The smoke temperature has been kept lower than before, for example,
In the present invention, it is necessary to set the temperature to 40 ° C. or higher, and the idea is completely reversed from that of the prior art. This point is also one of the features of the present invention.

As described above, the present invention is characterized in that by maintaining the three requirements of pH, carbonyl compound concentration and temperature at predetermined values, the appearance and flavor are adjusted by the smoke method, as is clear from the following experimental examples and examples. A good product without smoked cheese and amber can be prepared in as little as 10 to 40 minutes.

 Hereinafter, experimental examples of the present invention will be described.

EXPERIMENTAL EXAMPLE 1 Gouda cheese 40% Cheddar cheese 40% Sodium polyphosphate 2% Water 18% Processed cheese was manufactured by a conventional method using a cheese emulsification kettle with a mixing ratio of 18% or more, and filled in a cellulose casing. The cheeses were immersed in a smoke solution under various conditions, and experiments Nos. 1 to 31 were performed. Table 1 shows immersion conditions and experimental results.

As is clear from Experiment Nos. 1, 2, and 22 in Table 1, when the pH of the smoked liquid was 4.0 or less, the color was slightly pale and the acidity was strong.
The cheese surface had drawbacks such as acid denaturation. Conversely, even when the pH of the smoked liquid was 8.0 or more as in Experiment No. 7, there were drawbacks such as an alkaline odor and melting of the cheese surface.

In addition, the concentration of the carbonyl compound in the smoke was lower than that of Experiments
In the case of less than 3% as in 3, 27, and 29, browning did not sufficiently proceed even after immersion for 12 hours.

Furthermore, as is clear from Experiments Nos. 13, 14, 15, 25 and 31, when the immersion temperature is less than 40 ° C, the browning becomes a black and cloudy color, and the flavor is not good because the bitterness is also strong. Was.

Even if the type of wood used for the smoking liquid was changed, the above tendency was not basically changed, although the smoke flavor was slightly different.

From the above experimental results, the conditions under which particularly good smoked cheese is obtained are that the pH is 4.0 to 8.0 and the carbonyl compound concentration is
It can be seen that this is a case where cheese is immersed at 40 to 100% using a smoke liquid of 3.0% or more.

(Example 1) [Example-1] Edam cheese 12.0kg Cheddar cheese 36.0kg Sodium hexametaphosphate 1.2kg Water 10.8kg More than 10.8kg was melted using a cheese emulsifying pot and melted in a usual manner.
Filled into a fibrous casing. The cheese, GR
Adjust the IFFITH smoke solution to pH 4.5 with sodium hydroxide,
It was further immersed in a solution diluted with water to a carbonyl compound concentration of 6.0% at 55 ° C. for 40 minutes. As a result, good flavor,
A smoked cheese having an appearance was obtained.

[Example 2] Melting was carried out in the same manner as in Example 1 by a conventional method, and packed in cartons by a filling and packaging machine. Remove the packaging after cooling, 2.5cm
Cut into a 2.5 cm × 6.0 cm prismatic shape, adjusted the pH of the smoked liquid manufactured by GRIFFITH to pH 6.5 with sodium hydroxide, and further diluted with water to a carbonyl compound concentration of 7.0% at 60 ° C to 30%.
Soak for minutes. As a result, smoked cheese having good flavor and appearance was obtained.

[Example-3] Cheddar cheese 39.0kg Rapeseed hydrogenated oil 4.8kg Starch 3.0kg Disodium phosphate 0.6kg Sodium polyphosphate 0.6kg Water 12.0kg More than 12.0kg of process cheese food was prepared using a cheese emulsifying kettle using a cheese emulsification kettle. It was manufactured and filled into a fibrous casing. The cheese was immersed in a smoke solution manufactured by GRIFFITH, adjusted to pH 7.0 with sodium hydroxide, and further diluted with water to a carbonyl compound concentration of 9.0% at 75 ° C. for 20 minutes. As a result, a smoked cheese food having good flavor and appearance was obtained.

[Example-4] Lindres Gouda cheese produced by a conventional method was 12c in diameter.
m, cut into a cylinder with a height of 4 cm, adjusted the pH of the smoked liquid made by GRIFFITH to 5.0 with sodium hydroxide, and further diluted with water to a carbonyl compound concentration of 12.0% at 50 ° C for 20 minutes. did. As a result, smoked cheese having good flavor and appearance was obtained.

[Example-5] A mozzarella produced by a conventional method was prepared by adjusting a smoke solution manufactured by GRIFFITH to pH 6.0 with sodium hydroxide and further diluting with water to a carbonyl compound concentration of 5.0% at 48 ° C. Immerse for 30 minutes. As a result, Mozzarella ahmicate (smoked mozzarella) having good flavor and appearance was obtained.

(Effect of the Invention) According to the present invention, it is possible to obtain smoked cheeses having an excellent flavor and appearance which are completely amber and have an excellent flavor and appearance in spite of only the smoke liquid treatment and the smoke treatment. Only about 20 minutes is enough, and there is a remarkable effect that it is completely incomparable with the smoke treatment that takes ten and several hours.

That is, according to the present invention, smoked cheeses of excellent quality can be produced very quickly.

Moreover, since the smoke liquid treatment can easily control the treatment conditions compared to the smoke treatment, the method of the present invention is particularly industrialized,
It is also suitable as a mass processing method.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yasuhiko Arrie 1-2-1-3 Sakaecho, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Central Research Laboratory (72) Inventor Shiro Kawabata 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo (56) References JP-A-48-56852 (JP, A) JP-A-58-226551 (JP, A) JP-B-34-480 (JP, B1) JP-B-47 -662 (JP, B1) JP 40-15434 (JP, B1) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23C 19/00-19/16

Claims (1)

(57) [Claims] 1. A method for producing smoked cheeses, wherein a smoked liquid having a carbonyl compound concentration of 3.0% or more adjusted to pH 4.0 to 8.0 is brought into contact with cheeses at a temperature of 40 to 100 ° C.