JP3073456B2 - Cheese 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 a new texture cheese having a gum-like elastic texture not found in conventional cheese and a method for producing the same. The cheese of the present invention does not melt by heating, retains shape retention, exhibits a stretch-like stretchability, and further has a stretch-like burn, film formation, swelling and other unique functional properties by baking. New texture cheese.

[0002]

2. Description of the Related Art Cheese contains various nutrients such as proteins, lipids, calcium, vitamins and minerals in a well-balanced manner. Therefore, in recent years, it has been particularly noted as a high-quality calcium source, and its demand is increasing year by year.
In addition to eating as it is, it is used for topping of gratin, pizza, toast or the like, or cooking of cheese fondue or the like, and consumption is increasing. From the usage form of such cheese, cheese is required to have functions such as stringing property at the time of heating and melting property.In order to enhance the stringing property of cheese, the cooking temperature at the time of cheese production is set to a normal temperature. It is known to prepare cheese at a higher temperature (Japanese Patent Publication No. 6-87736), and among natural cheeses, green cheese, mozzarella cheese, emmental cheese and the like are known as cheeses having good stringiness. (Kosikowski, Cheese and Fermented milk). Also,
With respect to the meltability of cheese, it is known to adjust the heating conditions and stirring conditions during emulsification in order to obtain cheese with good meltability (Taneya et al., Milchwissenshaft, 53 (8), p479, 1980). I have.

[0003] With regard to cheese that is eaten by heating as described above, emphasis is mainly placed on stringiness and meltability, and in general, studies are being made to improve these properties. However, the present inventors, when heating the cheese, do not melt by heating, retain shape retention, exhibit a stretchable stretch-like cheese, a prior application (Japanese Patent Application No. 7-276614)
Was considered. That is, a substantially unripe cheese prepared from milk containing casein micelles in an amount of 3 to 12% by weight and containing whey protein in an amount of 1% by weight per protein is used as a raw material, and is heated and emulsified. It has been found that a mochi-like cheese having proper moderate tackiness, elasticity, and stretchability, and especially mochi-like cheese having mochi-specific functional characteristics such as charring, film formation, and swelling can be obtained by baking. On the other hand, for processed cheese that is eaten as it is without heating, emphasis has been placed on texture, mouth melting, softness, etc. when eaten, and cheese with gum-like elasticity and hardness has conventionally been considered undesirable, At present, no consideration has been given to the moderate gum properties, elasticity, and chewyness of the preferred processed cheese.

[0004]

Under such circumstances, the present inventors have an appropriate hardness without heating.
Cheese with gum-like elasticity, chewy and having new properties other than stringiness and meltability by heating, that is, without melting by heating, retaining shape retention and improving stretchy stretch It was intended to obtain cheese having the same functional characteristics as mochi, such as burn, film formation, and swelling, by baking. Therefore, the present invention is a new texture cheese having a moderate gum-like elasticity without heating, does not melt by heating when heated, retains shape retention, exhibits a stretch-like stretchability, and is baked Accordingly, it is an object of the present invention to obtain a cheese with a new texture that has functional characteristics such as mochi-like browning, film formation, and swelling.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, the natural cheese prepared at a cooking temperature of 40 to 50 ° C. was 20% by weight ( Hereinafter, unless otherwise specified,% means% by weight.) The above is used, a stabilizer and a molten salt are added at a fixed ratio, and the mixture is heated and emulsified to give a gum-like elastic texture without heating. Having, without heating when heated, does not melt by heating, retains shape retention, exhibits a stretchy stretch, and has a mochi-like burn, film formation, swelling, etc. They have found that they can be obtained and have completed the present invention. Therefore, the present invention has a gum-like elasticity in which 0.1 to 10% of a stabilizer and 0.1 to 3% of a molten salt are added and heated and emulsified, and shows a hardness of 2.5 kg / cm ² or more in a cheese compression test. New texture cheese.

The hardness of the cheese compression test of the present invention is as follows. The cheese is made into a cube having a side of 10 mm and a rheometer (NRM-2010JCW,
It shows the stress when a cheese compression test was performed in which compression was performed at a compression ratio of 80% using Fudo Kogyo. The fresh-textured cheese according to the present invention retains shape retention without being melted by heating, exhibits a stretchy stretchability, and produces a burny burn, film formation, and swelling when baked. The present invention also provides a gum-like elasticity comprising adding 20% or more of cheese prepared at a cooking temperature of 40 to 50 ° C. to raw material cheese, adding a stabilizer and a molten salt thereto, and emulsifying by heating. And a method for producing a new texture cheese having a hardness of 2.5 kg / cm ² or more in a cheese compression test.

[0007] The term "stretchability" as used in the present invention refers to the property that when cheese heated to 50 ° C. or more is stretched in a certain direction, the cheese is stretched without being cut. In the present invention, "cooking" is one of the steps in the production of natural cheese, in which lactic acid bacteria and rennet are added to milk, the formed curd is cut into small pieces, and whey is eliminated while heating and stirring at a predetermined temperature. Refers to the step of performing Usually, the cooking temperature in the production of natural cheese is 30-38
° C. range, the raw material cheese used in the present invention, the cooking temperature is higher than normal, 40 ° C. or more, preferably
It was prepared at 40-50 ° C. Further, the amount of the stabilizer in the present invention is 0.1 to 0.1 to the raw material cheese
It is appropriate to use 10% and 0.1 to 3% of molten salt.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below with reference to preferred examples. In the present invention, 20% or more of cheese prepared at a cooking temperature of 40 to 50 ° C is added to the raw cheese as the raw cheese. When prepared at a cooking temperature in the range of 30 to 38 ° C, the resulting cheese does not have a gum-like elastic texture but has the same texture as ordinary processed cheese. In addition, when heated, it melts, cannot maintain shape retention, and does not exhibit mochi-like charring, film formation, swelling-specific functional properties even when fired. Further, when the addition amount of cheese prepared at a cooking temperature of 40 to 50 ° C. is 20% or less of the raw cheese, the same properties as described above are obtained, and the desired cheese cannot be obtained, which is not preferable.
As described above, in the present invention, it is necessary to add cheese prepared at a cooking temperature of 40 to 50 ° C. to the raw material cheese by 20% or more.
Gouda cheese, mozzarella cheese, and the like can be blended, and the amount of addition can be variously adjusted according to the desired flavor. In addition, the flavor can be adjusted according to the ripening degree of the raw material cheese. For example, when aged cheese of 6 to 12 months is added, a cheese having good umami and flavor can be obtained.

Next, the raw cheese to which the cheese prepared at a cooking temperature of 40 to 50 ° C. is added is heated and emulsified. At this time, a stabilizer and a molten salt are added. Addition of the stabilizer imparts gum-like elastic texture, shape retention, stretchability, and mochi-specific burnishing, film formation, and swelling-specific functional properties to the resulting cheese. The addition rate of the stabilizer is preferably 0.1 to 10%. If the addition rate is less than 0.1%,
It is not possible to impart elasticity such as gum-like texture, shape-retaining property, stretchability and the like, and is not preferable. If the addition rate is 10% or more, the moisture in the cheese is absorbed by the stabilizer, oil-off occurs during emulsification, and the cheese structure is ununiform and brittle. As the stabilizer, xanthan gum, guar gum, gellan gum, locust bean gum and the like can be used, and these stabilizers are not particularly limited, and by adjusting the type of stabilizer and the addition rate thereof, the resulting cheese Texture, physical properties, and mochi-like functional characteristics by heating can be adjusted. Like the stabilizer, the addition ratio of the molten salt to be added at the time of heat emulsification is preferably 0.1 to 3%. By adding in this range, the texture of the cheese obtained becomes uniform. If the addition rate is less than 0.1%,
Emulsification becomes poor, oil-off occurs during emulsification, and the texture of cheese becomes uneven and brittle, which is not preferable. On the other hand, when the addition rate is 3% or more, the emulsification is carried out well, but when the obtained cheese is heated, it does not exhibit stretchable stretchability, which is not preferable. As the molten salt, citrate, monophosphate,
Diphosphates, polyphosphates and the like can be used.

Heat emulsification is performed by heating the emulsion to about 70 to 100 ° C. by direct steam or indirect heating using an emulsifier.
Knead at 3000 rpm. In particular, it is preferable to knead at a speed of 100 revolutions / minute or more. The obtained uniform heated emulsion is filled in a suitable container and cooled and molded, whereby a cheese having a mochi-like functional characteristic of the present invention and having a new texture can be obtained. Further, a seasoning, a coloring agent and the like may be added in an appropriate amount during the heat emulsification. The characteristics of the cheese of the present invention can be summarized as follows. Contains 0.1-10% of stabilizer and 0.1-3% of molten salt. In a state without heating, it shows a hardness of 2.5 kg / cm ² or more,
It has a gum-like elastic texture. It gives a stretchy stretch when heated, has shape retention without melting, and gives a burnish, film-forming, bulging like baking.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 According to a general method for producing Gouda cheese,
The cooking temperature was set at 30, 40 or 50 ° C., and cheese was prepared using 100% of the raw cheese treated at these cooking temperatures. After aging the obtained cheese at 10 ° C. for 6 months, a cheese was prepared using these as raw materials. For each raw material cheese 1000kg, sodium phosphate 20k as molten salt
g, 20 kg of xanthan gum and 5 kg of sodium bicarbonate as stabilizers were added, and the mixture was directly charged into a steam-blowing cheese emulsifier. While stirring at a rotation speed of 100 / min, the mixture was heated and emulsified to reach 90 ° C. in about 10 minutes to obtain an emulsion, which was filled in a cheese carton and cooled in a refrigerator. Moisture of the resulting cheese,
Table 1 shows properties such as pH and hardness, texture, and chewyness.
The texture was evaluated by sensory evaluation by 20 skilled panelists. The texture was evaluated as mochi-like or processed cheese-like, and the chewyness was evaluated with or without. further,
The resulting cheese is cooked in a 600 watt oven toaster.
It was baked for 5 minutes. Table 2 shows the state, texture, and chewy texture of the cheese after heating and baking. In addition, the stretchability, the shape retention, the film, the burn, the swelling, and the oil-off were visually evaluated.

[0012]

[Table 1]

As is clear from Table 1, the cooking temperature
The one prepared from cheese prepared at 40 ° C. and 50 ° C. had a gum-like, chewy and elastic texture. On the other hand, those made from cheese prepared at a cooking temperature of 30 ° C. were soft, crunchy, sticky and had the same texture as ordinary processed cheese.

[0014]

[Table 2]

As is clear from Table 2, when the cheese was heated and baked, those prepared at cooking temperatures of 40 ° C. and 50 ° C. were not melted by heating, and retained their shape retention.
It gradually expanded by baking, and gave a film and a moderately scorched color. The texture and the chewyness were also mochi-like. On the other hand, those prepared at a cooking temperature of 30 ° C. were melted by heating, oil-off occurred, and shape retention could not be maintained. For this reason, it is preferable to use cheese prepared at a cooking temperature of 40 ° C. or higher as a raw material.

[0016]

Example 2 The cheese prepared at the cooking temperature of 30 ° C. and 40 ° C. prepared in Example 1 was used as a raw material cheese to prepare a cheese. The addition ratio of the cheese prepared at a cooking temperature of 40 ° C. was 0, 10, 20, 40, and 100%, and the other cheeses to be mixed with this cheese were those prepared at 30 ° C.
These raw material cheeses were blended at the above addition ratio, and this 10
20 kg of sodium phosphate as a molten salt, 20 kg of xanthan gum and 5 kg of sodium bicarbonate as a stabilizer were added to 00 kg, and the mixture was directly charged into a steam-blowing cheese emulsifier. While stirring at a rotation speed of 100 / min, the mixture was heated and emulsified to reach 90 ° C. in about 10 minutes to obtain an emulsion. This was filled into a cheese carton and cooled in a refrigerator. Moisture of the obtained cheese, p
Table 3 shows properties such as H and hardness and texture. Further, the obtained cheese was heated and baked, and the state and texture of the cheese after baked are shown in Table 4.

[0017]

[Table 3]

As is clear from Table 3, the cooking temperature is 40 ° C.
The cheese having an addition ratio of 20% or more was preferable because it had a gum-like and elastic texture and had a chewy texture. On the other hand, those with an addition rate of less than 20% are soft,
It was sticky and had a texture similar to regular processed cheese.

[0019]

[Table 4]

Further, as is apparent from Table 4, when the cheese was heated and baked, those prepared at a cooking temperature of 40 ° C. and having an addition ratio of 20% or more were not melted by heating.
Maintains shape retention, gradually expands by baking, film,
Appropriate brown color. The texture and the chewyness were also mochi-like. On the other hand, those with an addition ratio of 20% or less were melted by heating, oil-off occurred, and shape retention could not be maintained. From this, in the present invention, by adding 20% or more of the cheese prepared at a cooking temperature of 40 ° C. or more to the raw material cheese, a mochi-like functional property can be obtained by a gum-like elastic texture and heating.

[0021]

Example 3 According to a general method for producing Gouda cheese,
The cooking temperature was set at 40 ° C. and the cheese was prepared. The obtained cheese was aged at 10 ° C. for 6 months, and this was used as a raw material to prepare cheese. Example 1 To 1000 kg of raw cheese, 20 kg of sodium phosphate as a molten salt, 5 kg of baking soda, and 0, 0.1, 1, 10, 20% of guar gum as a stabilizer were added.
An emulsified product was obtained by heating and emulsifying in the same manner as described above, and the obtained emulsified product was filled in a cheese carton and cooled in a refrigerator. Table 5 shows properties such as moisture, pH, hardness and texture of the obtained cheese. Further, the obtained cheese was heated and baked, and the state and texture of the cheese after baked are shown in Table 6.

[0022]

[Table 5]

As is clear from Table 5, those without guar gum were soft, non-crispy, sticky in texture, and had the same texture as ordinary processed cheese. When the guar gum was added in an amount of 0.1 to 10%, the texture was gum-like and elastic. When the addition ratio of guar gum was 20%, emulsification was poor, oil-off occurred during emulsification, it was not possible to emulsify uniformly, and the resulting cheese was not uniform, and the texture was not brittle.

[0024]

[Table 6]

Further, as is clear from Table 6, when the obtained cheese was heated and baked, the one without guar gum was melted by heating, oil-off occurred, and the shape retention could not be maintained. On the other hand, the addition rate of guar gum is 0.1 ~ 10
% Did not melt by heating, retained shape retention, gradually expanded by baking, and gave a film and a moderately scorched color. The texture and the chewyness were also mochi-like. From this,
The addition rate of the stabilizer is preferably 0.1 to 10%.

[0026]

Example 4 According to a general method for producing Gouda cheese,
The cooking temperature was set at 50 ° C. and a cheese was prepared. This cheese was aged at 10 ° C. for 6 months, and this was used as a raw material to prepare a cheese. To 1000 kg of raw cheese, 20 kg of roast bean gum, 5 kg of sodium bicarbonate as a stabilizer, and 0, 0.1, 2, 3, 4% of sodium phosphate as a molten salt were added, and the mixture was heated and emulsified in the same manner as in Example 1. An emulsion was obtained, and the obtained emulsion was filled in a cheese carton and cooled in a refrigerator. Table 7 shows properties, such as moisture, pH, hardness, and texture of the obtained cheese. Further, the obtained cheese was heated and baked, and the state and texture of the cheese after baked are shown in Table 8.

[0027]

[Table 7]

As is clear from Table 7, those without sodium phosphate have poor emulsification, cause oil-off during emulsification, cannot be uniformly emulsified, and have a non-uniform tissue texture. It was brittle and was not preferred. On the other hand, those having an addition ratio of sodium phosphate of 0.1 to 3% had a gum-like and elastic texture. When the addition rate of sodium phosphate was 4%, the cheese was chewy but sticky and had a texture similar to that of normal processed cheese.

[0029]

[Table 8]

Further, as is clear from Table 8, when the cheese was heated and baked, when the cheese was not added with sodium phosphate, the cheese was melted by heating and oil-off occurred.
The shape retention could not be maintained. On the other hand, those having an addition ratio of sodium phosphate of 0.1 to 3% did not melt by heating, retained shape retention, gradually expanded by baking, and gave a film and a moderately scorched color. The texture and the chewyness were also mochi-like. In addition, when the addition rate of sodium phosphate was 4%, chewyness and stretchability disappeared, which was not preferable. For this reason, the addition rate of the molten salt is preferably 0.1 to 3%.

[0031]

According to the present invention, it is possible to obtain a new texture cheese having a gum-like elastic texture not found in conventional cheese. The cheese of the present invention retains shape retention without being melted by heating and exhibits a stretchable stretch. Furthermore, since it has functional characteristics unique to mochi such as mochi-like browning, film formation, and swelling by baking, it is suitable for Japanese tastes and is a cheese that is widely preferred from infants to the elderly.
In addition, the flavor of the final product can be appropriately adjusted depending on the type of cheese mixed with the raw cheese. Further, since the cheese has an elastic new texture like a gum like never before, new demand can be stimulated.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23C 19/00-19/16

Claims (3)

(57) [Claims] 1. Stabilizer 0.1-10% by weight and molten salt 0.1-
3% by weight, heated and emulsified, has a gum-like elasticity and has a hardness of 2.5 kg / cm ² or more in a cheese compression test (the hardness is determined by using a rheometer with a 10 mm cube of cheese.) This indicates a stress when a cheese compression test is performed in which the cheese is compressed at a compression ratio of 80%. 2. The newly-textured cheese retains shape retention without being melted by heating, exhibits a stretchy stretchability, and when burned, creates a stretchy burn, film formation, and swelling. Item 1. The cheese according to item 1. 3. A cheese prepared at a cooking temperature of 40 to 50 ° C. is used in an amount of 20% by weight or more based on the raw cheese, and a stabilizer
A new texture with a gum-like elasticity characterized by adding 0.1 to 10% by weight and 0.1 to 3% by weight of molten salt and heating and emulsifying, and exhibiting a hardness of 2.5 kg / cm ² or more in a cheese compression test. How to make cheese.