JP3012214B2 - Process cheeses and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to processed cheeses having excellent texture and physical properties different from those of conventional processed cheeses, and a method for producing the same. The processed cheeses according to the invention have a very smooth and light specific texture. The processed cheeses of the present invention refer to processed cheese, processed cheese food, cheese spread and the like.

[0002]

2. Description of the Related Art A conventional process for producing processed cheeses generally involves adding a molten salt such as a phosphate salt and water to natural cheese, followed by heating, stirring and melting. Processed cheeses obtained in this way are based on the type of raw material cheese, heat,
The texture, physical properties, and the like have been adjusted by adjusting the type and amount of the molten salt, stirring conditions, production conditions such as heat history, and the surface of components such as moisture. However, the range of quality that can be controlled by adjusting these factors is limited, and various factors are being discovered to obtain differentiated characteristics.

Under such circumstances, it is known that an emulsifier is very effective as a means for controlling physical properties of processed cheeses. The emulsifier referred to here does not refer to a molten salt such as a phosphate generally used in the production of processed cheeses, but refers to an emulsifier such as glycerin fatty acid ester or lecithin having an amphiphilic property. In general, the addition of an emulsifier to processed cheeses decreases the viscosity immediately after melting together with the amount of the emulsifier, and tends to soften the cheese structure. A mouth-melting texture is obtained with the softening of the tissue, and this tendency is remarkably observed in a hydrophilic emulsifier having a high HLB value.

For example, there has been proposed a process for producing a processed cheese having a smooth texture in which a phosphate, a polyglycerin fatty acid ester, and water are added to natural cheese and heated and stirred to melt (US Pat. No. 3,421,904 1/1).
969). However, although the processed cheeses thus obtained are apparently improved in texture, they have a slightly heavy melting in the mouth that remain in the mouth forever, and there has been a demand for processed cheeses having a lighter melting in the mouth.

[0005] Further, natural cheese, a molten salt comprising citrate and / or phosphate, a food emulsifier, and water are heated and homogenously mixed and emulsified. Proposal of a method for producing pasteurized cheese spreads having good sterility (Japanese Patent Laid-Open No. 5-95)
757), which is used to separate oil and water during storage in high-moisture cheese spreads, which tend to become unstable in emulsified state, and for the purpose of suppressing browning, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol. One type or a mixture of two or more types selected from the group consisting of fatty acid esters and lecithin is used. A general cheese spread having a water content of more than 60% by weight has a weakened protein network structure by diluting the solid content and has a smooth texture. Therefore, the texture is improved by a food emulsifier. Is considered to have a small effect.

[0006]

SUMMARY OF THE INVENTION The object of the present invention is to improve the texture of processed cheeses, which are required to have a smoother mouth melting than conventional processed cheeses, especially processed cheeses having a milk solid content of 40% by weight or more. It is what it was. An object of the present invention is to provide a processed cheese having a desirable light melting in the mouth which is clearly different from conventional processed cheeses.

[0007]

Means for Solving the Problems The present inventors have added a monoglyceride (glycerin monofatty acid ester) having an iodine value of 33 or more in the production of processed cheeses, thereby making it extremely smooth and light unlike conventional processed cheeses. It has been found that processed cheeses having a texture can be produced.

[0008] In general, it is known that the viscosity of processed cheeses immediately after melting decreases with the amount of emulsifier added, resulting in a soft structure, and this tendency is remarkable in a hydrophilic emulsifier having a high HLB value. Can be Therefore, monoglycerides having an HLB value of about 2.8 to 7.2 were predicted to have a small effect as an emulsifier such as texture improvement. However, as a result of earnest studies, monoglycerides having an iodine value of 33 or more among monoglycerides were predicted. It has been found that a unique texture can be imparted to processed cheeses.

[0009] The present invention relates to processed cheeses containing one or more monoglycerides having an iodine value of 33 or more.

[0010] The present invention also provides a process cheese obtained by adding a molten salt composed of a phosphate and / or a citrate, a monoglyceride having an iodine value of 33 or more and water to natural cheese, and heating and stirring to melt. It is about.

The present invention also provides a process cheese characterized by adding a molten salt comprising a phosphate and / or a citrate, a monoglyceride having an iodine value of 33 or more, and water to natural cheese, followed by heating, stirring and melting. And a method for producing the same.

In the present invention, the processed cheeses are
Various processed cheeses are produced due to differences in raw materials and the like, but include all processed cheeses, processed cheese foods, cheese spreads, and the like, including those usually referred to as processed cheeses.

The molten salt used in the present invention includes:
Monophosphates, diphosphates, polyphosphates, citrates, tartrates, etc., which may be used alone or
It can be used in combinations of more than one species. In order to obtain a uniform and smooth tissue, the protein derived from the raw cheese needs to be sufficiently water-soluble by the action of the molten salt. Therefore, it is desirable to use a polyphosphate having a large chelating effect. The addition amount is 5 to 20% by weight of the protein content in the raw material, preferably 10 to 10% by weight.
１５15% by weight. If the amount is small, the emulsified state is poor and a smooth structure cannot be obtained. On the other hand, if the addition amount is large, an adverse effect on the flavor appears, which is not preferable.

In the present invention, an iodine value of 3 is used as an emulsifier.
Three or more monoglycerides are used. The iodine value is determined by the composition of fatty acids ester-linked to the glycerin molecule, and the value increases when unsaturated fatty acids are included. Therefore, the emulsifier can be generally characterized from the viewpoint of the iodine value from the proportion of unsaturated fatty acids such as oleic acid and linoleic acid in the total fatty acids.

The monoglyceride having an iodine value of 33 or more used in the present invention means, for example, an oleic acid content of 41%, a linoleic acid content of 2%, and an iodine value of 33 to 39 using tallow as a main raw material.
, Oleic acid content 48%, linoleic acid content 10%, Iodine value 46-55 using lard, palm
Oleic acid content of 74%, linoleic acid content of 4%, iodine value of 64 to 70, oleic acid content of cottonseed oil as a main material, 17%, linoleic acid content of 43%
%, An iodine value of 70 to 76, an oleic acid content of 16%, a linoleic acid content of 74%, made mainly from safflower oil,
Those having an iodine value of 108 to 120 are available. The monoglyceride thus defined is considered to give a specific structure to processed cheeses from the scale and steric structure of the molecule, but the mechanism has not been elucidated.

The amount of the emulsifier added is 0.2% of the protein in the raw material.
To 10.0% by weight, desirably 1.0 to 8.0% by weight
And used alone or in combination. If the added amount is small, the effect of improving the texture cannot be obtained, and if the added amount is large, the bitterness becomes stronger and the flavor becomes abnormal. Bitterness is noticeable in monoglycerides with high iodine values. When these emulsifiers are used in process cheeses, a phenomenon in which the hardness is greatly increased with the amount of the emulsifier is observed, which is the opposite effect to the effect of a general emulsifier. However, as the cheese hardens, the smoothness of the tissue improves.

In the present invention, in order to adjust the texture, these emulsifiers having an iodine value of 33 or more and other emulsifiers (for example, monoglyceride having an iodine value of less than 33, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, Sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc.), and the effect of the present invention is not impaired.

In the case of processed cheeses, polyethylene,
Many products are tightly packaged on films such as polypropylene and polyvinyl chloride, and resin-coated aluminum foil, but when a general emulsifier is used for process cheeses, it will have a soft structure and will be peelable from packaging materials. In some cases. By using the monoglyceride having an iodine value of 33 or more used in the present invention, a smooth and light texture can be obtained, and at the same time, the tissue is hardened, so that the releasability from the packaging material is also improved.

The present invention can also be applied to low fat processed cheese. Low-fat cheese has a low protein content due to a low proportion of fat in the solid content, and generally has a poor texture such as melting in the mouth. However, the present invention can provide a smooth, light-melting, low-fat processed cheese having a fat-like feeling with the use of a monoglyceride having an iodine value of 33 or more.

Next, test examples will be described.

[0021]

[Test example] 300 g of Gouda cheese and 300 g of cheddar cheese were used as raw material cheese, and sodium tripolyphosphate 1
5 g, water and the following emulsifiers were melted by heating to 90 ° C. in a kettle type emulsifier to obtain a processed cheese having a water content of 47% by weight. The texture and hardness of the processed cheese obtained by cooling were evaluated. The hardness of the product was measured by using a rheometer (manufactured by Fudo Industry) to measure the stress at the time of breaking the cheese when the sample stage was raised at a rate of 15 cm / min with a disk-shaped plunger having a diameter of 10 mm. The cheese is 10
The temperature adjusted to ° C was used. The texture was evaluated by a sensory test performed by a skilled person. Emulsifiers are esters of unsaturated fatty acids such as oleic acid and linoleic acid with glycerin (monoglyceride;
Sample No. 2 to 6), diglycerin ester having a high iodine value (Sample No. 7), propylene glycol (PG) ester (Sample No. 8), decaglycerin ester (Sample No. 9), and a general emulsifier A decaglycerin ester having an iodine value of 3 or less and an HLB value of 12 (sample No. 10) was examined. Table 1 shows the mode of use. Table 2 shows the results of the panel test.

[0021]

[Table 1]

[0022]

[Table 2]

From the results shown in Table 2, it can be seen that by adding a monoglyceride having an iodine value of 33 or more, a processed cheese having a very smooth light melting in the mouth can be obtained. The same effect was not obtained with emulsifiers such as diglycerin ester and propylene glycol having the same iodine value.

[0024]

【Example】

[0025]

Example 1 40 kg of crushed Gouda cheese, 40 kg of cheddar cheese, 20 kg of cream cheese, 1.3 kg of sodium pyrophosphate as a molten salt, 1.3 kg of sodium tripolyphosphate, oleic acid produced using oleic acid as a main raw material as an emulsifier A monoglyceride having a content of 74%, a linoleic acid content of 4%, and an iodine value of 64 to 70 was used.
Add 2kg and water and put into kettle type emulsifier, 12
The mixture was melted by heating to 90 ° C. at 0 rpm to obtain a processed cheese having a moisture content of 47% by weight. The melted cheese was immediately filled into sliced cheese. The cooled sample had a very smooth light mouth melt that was not present in existing processed cheeses.

[0026]

Example 2 25 kg of crushed Gouda cheese, 25 kg of cheddar cheese, 50 kg of defatted cheese, 4 kg of sodium hexametaphosphate as a molten salt, and 4% of oleic acid content and 10% of linoleic acid content manufactured using lard as a main raw material as an emulsifier Oleic acid content of 16%, linoleic acid content of 74%, iodine value of 1 manufactured from monoglycerides having an iodine value of 46 to 55 and safflower oil as main raw materials.
0.8 to 120 kg of monoglyceride and water were added thereto, and the mixture was heated and melted at 90 rpm to 90 ° C. in a kettle type emulsifier to obtain a low-fat cheese having a moisture content of 52% by weight (fat 1).
5.6% by weight). The melted cheese was filled into 450 g blocks. The cheese after cooling had a very smooth light melting in the mouth, and had a better texture than typical processed cheese.

[0027]

According to the present invention, in the production of processed cheeses, particularly processed cheeses having a milk solid content of 40% by weight or more, the use of a monoglyceride having an iodine value of 33 or more together with a molten salt enables the production of processed cheeses. Can give a very different smooth and light melting in the mouth.

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Shiro Kawabata 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Central Research Laboratory (72) Inventor Noriaki Matsunaga 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairy Industry Co., Ltd. Central Research Laboratory (58) Field surveyed (Int. Cl. ⁷ , DB name) A23C 19/00-19/093

Claims (3)

(57) [Claims] 1. A monoglyceride having an iodine value of 33 or more.
Or process cheeses made have contains two or more. 2. A monoglyceride having an iodine value of 33 or more.
Alternatively, two or more of the proteins in the raw material are 0.2 to 10.0.
Processed cheeses contained in a percentage by weight . 3. Production of processed cheeses characterized by adding a molten salt composed of phosphate and / or citrate, a monoglyceride having an iodine value of 33 or more, and water to natural cheese, followed by heating, stirring and melting. Method.