JP3315091B2 - Cheese and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a cheese which can be distributed or stored at room temperature and a method for producing the cheese. The cheese of the present invention can be distributed or stored at room temperature, and the flavor, texture and color tone are suppressed from being deteriorated even at room temperature.

[0002]

2. Description of the Related Art In general, processed cheese has a refrigeration temperature (1).
(0 ° C. or lower). When the processed cheese is distributed or stored at normal temperature, the flavor, the structure, and the color tone are deteriorated due to the action of mold and microorganisms or browning. For this reason, it was difficult to distribute and preserve the processed cheese at room temperature. In other words, at room temperature, microorganisms grow easily and putrefaction odor is likely to occur, and the amino-carbonyl reaction between amino acids and saccharides in cheese progresses, browning occurs, and the color tone of the cheese changes to yellow brown or red brown, An off-flavor called a scorched odor is likely to be generated. Furthermore, deterioration such as the brittleness and hardness of the cheese structure is likely to occur.

[0003] Therefore, studies have been made on methods for enabling distribution or storage at room temperature. For example, a cheese food having a thickness of 15 mm or less is sealed in a heat-resistant oxygen-impermeable bag-shaped container under reduced pressure. A short-time sterilization treatment at a temperature of 120 ° C. or more (JP-A-55-3731).
Japanese Patent Application Laid-Open No. 7-327596), a method in which process cheese is filled in a casing having air permeability, dried, and the water activity is adjusted to 0.91 to 0.94 (JP-A-7-327596). Is filled with processed cheese, dried, smoked and treated to a water activity of 0.91 to 0.
Adjusting to 94 (JP-A-8-116874)
Or, cheese is primarily wrapped in a synthetic resin packaging material having a low heat resistance and a low gas barrier property, carbon dioxide gas is sealed in the package body, and the package is left to undergo retort treatment. A secondary packaging method using an inert gas (JP-A-9-182558) and the like are disclosed.

However, according to the method described above, since cheese is sterilized at a high temperature of 120 ° C. or higher, there may be a problem that the cheese browns, the flavor and color deteriorate, and the texture becomes brittle. According to the method described above, the cheese has a low moisture content, so that the tissue of the cheese may be brittle, and there is a problem that the smoke odor may not be preferred. According to the method described above, a special packaging material is required, and secondary packaging is required, which is costly and troublesome, and there is a limit in reducing the production cost and simplifying the production process.

[0005]

DISCLOSURE OF THE INVENTION The present invention relates to a cheese which can suppress the deterioration of flavor, color tone and tissue when kept at room temperature and which can be distributed or stored at room temperature without using a special packaging material. And a method for producing the same. In the present invention, “cheese” includes processed cheese, cheese food, cheese-like food, and the like.

[0006]

Means for Solving the Problems As a result of intensive studies in view of the above problems, the present inventors have determined that a cheese containing a certain amount of free amino acids and a saccharide having a reducing end is used as a raw material cheese, and a molten salt is added thereto. Was added, the content of water was adjusted, and the mixture was heated and emulsified to obtain cheese that can be distributed or stored at room temperature.

[0007] The cheese of the present invention thus obtained has the following composition and physical properties.
“%” Is “% by weight”. (A) The content of free amino acids is 1% or less. (B) The content of a saccharide having a reducing end is 0.1% or less. (C) The content of the molten salt is in the range of 1 to 3.6%, and a part or all of the molten salt is a phosphate, and the content of the phosphate is in the range of 0.2 to 3.6%. It is in. (D) The water content is 38 to 46%. (E) The average particle diameter of fat globules is 30 μm or less.

[0008] Cheese contains amino acids and sugars. It is known that when an amino group of an amino acid reacts with a carbonyl group, which is a reducing terminal of a saccharide, a so-called amino-carbonyl reaction occurs, and as the reaction proceeds, food browns. The amino-carbonyl reaction also proceeds when the cheese is subjected to heat treatment such as sterilization or stored at room temperature for a long time. In the present invention, by making the content of free amino acid in cheese 1% or less and the content of carbohydrate having a reducing end 0.1% or less, the progress of the amino-carbonyl reaction when the cheese is distributed or stored at normal temperature is reduced. It was possible to suppress the deterioration of flavor, color and texture due to browning. In addition, the water content of the cheese, the average particle size of the fat globules, and the content of the molten salt were also examined from the viewpoint that they were related to the deterioration of the structure of the cheese when distributed or stored at room temperature. Further, it has been found that the effect of suppressing the tissue deterioration of cheese when it is distributed or stored at room temperature can be further enhanced by adding starch.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.

In the present invention, the raw material cheese may have a free amino acid content of 1% or less and a carbohydrate having a reducing end of 0.1% or less. For example, Gouda cheese, Cheddar cheese or Edam cheese may be used. Can be used. As the raw material cheese, those satisfying the above conditions can be selected and used with the aging period as a guide.

The content of the free amino acid and the carbohydrate having a reducing end of the raw material cheese can be measured according to the method described in Example 1 described later. Usually, the free amino acid content of cheese increases as the cheese ages. Moreover, galactose, glucose and lactose are typical examples of saccharides having a reducing end contained in cheese. When the content of free amino acids in the raw cheese exceeds 1% and the content of carbohydrate having a reducing end exceeds 0.1%, the amino-carbonyl reaction occurs when the obtained cheese is distributed or stored at room temperature. It progresses and the cheese browns, which is not preferable.

In the present invention, the above raw material cheese is
By adding a predetermined amount of the molten salt, adjusting the water content to a predetermined range, and emulsifying by heating, a cheese that can be distributed or stored at room temperature can be obtained. At this time, the molten salt is added so that the cheese contains a phosphate as a molten salt alone or a combination of a phosphate and another molten salt. The added amount is at least 0.2 to 3.6% of phosphate and the total amount of molten salt (in the case of adding phosphate alone, the amount of phosphate, the amount of phosphate and other molten salts) In the case of combined use, the total amount of these is 1 to
It is set so as to contain 3.6%. The water content is adjusted to 38-46%.

As the molten salt, any molten salt may be used as long as it is a commonly used molten salt for cheese production.
For example, phosphates such as sodium monophosphate, sodium diphosphate and sodium polyphosphate, and further, sodium citrate and the like can be exemplified. At least a phosphate is used, and if necessary, a melt other than the phosphate is used. Salts can be used in combination. In addition, as the phosphate or the molten salt other than the phosphate, two or more different compounds can be used in combination.

As described above, the molten salt is contained in the final product in the range of 1 to 3.6%, and a part or all of the molten salt is a phosphate, and the content is 0%. .2-3.
It is added to be in the range of 6%. That is, in the case of the phosphate alone, the phosphate is contained in the range of 1 to 3.6%, and when the phosphate and other molten salts are used in combination, the total amount of these molten salts is The content is in the range of 1 to 3.6%.

Usually, the molten salt added at the time of heat emulsification is transferred to the final product as it is, so that the content of the molten salt in the final product can be adjusted by selecting the amount of the molten salt based on the raw material cheese from the above range. Can be set within the range.

The water content of the final product is 38.
It is preferable to adjust at the time of heating emulsification so as to be ~ 46%. If the water content is less than 38%, the tissue deteriorates during storage, and if it exceeds 46%, water separation or oil-off occurs during storage, which is not preferable.

It is preferable to adjust the average particle diameter of the fat globules during the heat emulsification so as to be 30 μm or less. Adjustment of the average particle diameter of the fat globules can be performed depending on conditions at the time of heat emulsification. For example, by using a kettle-type emulsifier or a stefan-type emulsifier that is usually used for cheese production, and performing heat emulsification at 85 to 110 ° C and at 120 rpm for 3 minutes or more, the average particle diameter of fat globules is increased. 3
It can be adjusted to 0 μm or less. If the average particle diameter of fat globules exceeds 30 μm, tissue deterioration and fat separation occur during storage, which is not preferable.

As mentioned above, the content of free amino acids is 1%
The molten salt is added to the raw material cheese having a sugar content having a reducing end of 0.1% or less and a molten salt of at least 0.2 to 3.6%.
Is added so that the total amount of the molten salt is 1 to 3.6%, the water content is adjusted to 38 to 46%, and the average particle diameter of fat globules is 30 μm or less. The container is filled with the heat-emulsified emulsion. The filling may be carried out in a container usually used in the production of cheese, and in consideration of long-term storage, it is preferable to fill aseptically into an aluminum-deposited film or the like.

In addition, saccharides as a sweetener, amino acids or amino acid salts as a seasoning, and the like can be added as needed in accordance with the intended final product. Examples of the saccharide for a sweetener include granulated sugar and trehalose having no reducing terminal, and the amount of the sugar may be added according to the intended final product. When a saccharide having a reducing end is added, it is preferable to add the saccharide having a reducing end so that the content of the total saccharide having a reducing end is 0.1% or less in the final product. Also, when adding an amino acid or an amino acid salt, it is preferable to add it so that the free amino acid content is 1% or less in the final product.

Further, in the present invention, the addition of starch at the time of heat emulsification can strengthen the tissue of the cheese and more effectively suppress the tissue deterioration during storage. As the starch, any of natural starch and modified starch can be used.Examples of the natural starch include corn, potato, waxy corn, tapioca, rice, and the like.As the modified starch, for example, corn , Potato, waxy corn, tapioca, rice, or the like, etherified starch or esterified starch, or modified starch obtained by combining these treatments. It is preferable to add starch in an amount of 2 to 18% based on the raw material cheese.

On the other hand, the protein content and the fat content of the cheese of the present invention which can be distributed or stored at room temperature differ depending on the raw material cheese used. For example, the protein content is in the range of 25 to 30%, and the fat content is in the range of 25 to 30%. 22-28%
Is preferably within the range.

[0022]

Example 1 (Determination of amount of free amino acid and carbohydrate having reducing terminal in raw material cheese and average particle size of fat globule of obtained cheese) Content of free amino acid and carbohydrate having reducing terminal Cheese cheese, Gouda cheese, Edam cheese, Emmental cheese, Mozzarella cheese and Egmont cheese, each of which has a different content of 10 blocks, each having 10 blocks, a total of 60 raw cheeses (weight of each block: 1
0 kg). To this raw material cheese, 100 g of sodium citrate and 100 g of sodium polyphosphate as molten salts, 6 g of sorbic acid and 2 g of sodium dehydroacetate as preservatives were added, and the water content was adjusted to 44%. Using a kettle type emulsifier, heat emulsification was performed at 90 ° C. for 3 minutes using a kettle type emulsifier so that the diameter became 30 μm or less to obtain a fluid emulsion. The resulting emulsion was aseptically filled into a 225 g cheese carton and vacuum-packed with an aluminum-deposited oxygen impermeable film.

Hereinafter, a method for measuring the content of free amino acids in cheese, the average particle size of carbohydrate having a reducing end and fat globules will be described. (1) Measurement of the amount of free amino acid After adding 20 ml of distilled water to 5 g of the sample cheese and grinding it,
After adding 5 ml of a 10% sulfosalicylic acid solution and 10 ml of distilled water and sufficiently stirring, the mixture was centrifuged at 3000 rpm for 10 minutes to remove proteins and fats, and further diluted three times with distilled water to obtain an analysis sample. This sample is L-8
Analysis was performed using a 500-type high-speed amino acid analyzer (Hitachi, Ltd.), and the amount of free amino acids was determined by amino acid chromatography. The operating method and the method of preparing the reagent were in accordance with the instruction manual. (2) Measurement of carbohydrate having a reducing end The contents of galactose, glucose and lactose in the sample cheese were measured using a measuring kit of Boehringer Mannheim. (3) Measurement of average particle diameter of fat globules Using an electron microscope, slices of the sample cheese pieces were 300 to 10
Observation was carried out by enlarging the magnification to about 00 times, and the diameter (longest diameter) of 100 fat globules was randomly measured to obtain an average.

Further, 10 pieces of the obtained cheeses were stored at 35 ° C. and 10 pieces at 2 ° C. for 1 month, respectively, and the sensory evaluation was performed. The evaluation method is described below.

A panel of 30 panelists asked each paneler to eat 10 g of two kinds of cheese (two kinds of cheeses stored at 2 ° C. and 35 ° C., a total of four kinds of cheeses), and the flavor of the cheese. Was evaluated. The change in color due to browning of the cheese was visually evaluated. The evaluation was performed using the cheese stored at 2 ° C. as a control and the following 5
The test was performed based on the evaluation criteria of the grades, and the difference between the average points was tested at a significance level of 5%. Those having a difference (cheese with poor flavor or browning) were evaluated as x, and those having no difference in the average score were evaluated as ○. And The results are shown in FIG. Regarding the flavor, 1: the flavor is bad, 2: the flavor is slightly bad, 3: neither can be said, 4: the flavor is slightly good,
5: Good flavor. Regarding the color, 1: browning, 2: slightly browning, 3: neither can be said, 4: almost no browning, 5: not browning.

As a result of the test, with respect to the cheese which was evaluated as ○, no proliferation of mold and no spoilage by bacteria were observed.

Example 2 (Determination of Phosphate Content and Added Molten Salt Content) Cheddar cheese, a raw material having a free amino acid content of 0.84% and a reducing terminal carbohydrate content of 0.068% Was crushed. Sodium citrate and / or sodium polyphosphate were added as molten salts to 10 kg of each ground raw material ground cheese at an addition rate shown in Table 1, and then 6 g of sorbic acid and 2 g of sodium dehydroacetate were added as preservatives. After adjusting the water content to 44%, heat emulsification at 90 rpm and 90 ° C. for 3 minutes using a kettle emulsifier so that the average particle size of the fat globules is 30 μm or less, to obtain a fluid emulsification. I got something. The obtained emulsion was added to 22
A 5 g cheese carton was aseptically filled and vacuum-packed with an aluminum-deposited oxygen impermeable film.

Further, ten of the obtained cheeses were stored at 35 ° C. and ten at 2 ° C. for one month, respectively, and the tissue was subjected to a sensory evaluation in the same manner as in Example 1.
In this case, the five-grade evaluation criteria are 1: bad organization,
2: The organization was somewhat poor, 3: Neither could be said, 4: The organization was slightly good, 5: The organization was good. Table 1 shows the results.

As a result of the test, with respect to the cheese which was evaluated as ○, no growth of mold and no spoilage by bacteria were observed.

From Table 1, it can be seen that by adding the molten salt in an amount of 1 to 3.6%, of which the addition amount of the phosphate is 0.2 to 3.6%, the structure of the tissue when stored at room temperature is obtained. It was found that deterioration could be suppressed. Example 3 (Determination of moisture content, determination of average particle size) The content of free amino acid is 1% or less and the content of carbohydrate having a reducing end is 0.1%.
Cheddar cheese, a raw material of 1% or less, was pulverized. For 10 kg of each crushed raw material cheese, 50 g of sodium monophosphate and 1 part of sodium citrate were used as a molten salt.
Add 50 g, adjust the water content in 6 steps of 2% from 36 to 46%, and heat emulsify using a kettle emulsifier so that the average particle diameter of fat globules is in 6 steps of 5 μm every 5 to 50 μm. Was carried out to obtain a fluid emulsion. The resulting emulsion was aseptically filled into a 225 g cheese carton and vacuum-packed with an aluminum-deposited oxygen impermeable film.

Further, ten of the obtained cheeses were stored at 35 ° C. at 10 ° C. for one month, and the tissue was subjected to a sensory evaluation in the same manner as in Example 1. In this case, the five-grade evaluation criteria were: 1: bad organization, 2: slightly poor organization, 3: uncertain, 4: slightly good organization, 5: good organization. The results are shown in FIG. From FIG. 2, it was found that by setting the water content to 38% or more and 46% or less and the average particle diameter of fat globules to 30 μm or less, deterioration of the tissue when stored at room temperature can be suppressed. Example 4 (Determination of the amount of polysaccharide added) Raw material Gouda cheese having a free amino acid content of 0.5% or less and a carbohydrate having a reducing terminal of 0.06% or less was pulverized. To each crushed raw material Gouda cheese (10 kg), 100 g of sodium polyphosphate and 100 g of sodium citrate were added as molten salts, and the modified starch (potato starch) was 1, 2, 3, 4
% Of 4 steps and 6 to 20% of 2 steps every 2% 1
The mixture was added in two stages, and further adjusted so that the water content became 44%. Using a kettle type emulsifier, the rotation speed of the emulsification kettle was adjusted to 120 rpm, and the average particle diameter of the fat globules was 3%.
Heat emulsification was performed so that the thickness became 0 μm, and a fluid emulsion was obtained. The resulting emulsion was aseptically filled into a 225 g cheese carton and vacuum-packed with an aluminum-deposited oxygen impermeable film.

Further, 10 of the obtained cheeses were stored at 35 ° C. at 10 ° C. for 3 months, and the texture of the cheeses stored for 2 months and 3 months was subjected to a sensory evaluation. Evaluation, in the same manner as described above, to prepare a cheese without the addition of starch, evaluate the cheese without the addition of starch and the cheese with the addition of starch according to the following criteria, calculate the average score, cheese without the addition of starch And the average score of the cheese to which starch was added was tested at a significance level of 5%, and those having a difference were evaluated as x, and those having no difference in the average score were evaluated as ○. Table 2 shows the results.

The evaluation criteria were as follows: 1: bad organization, 2: slightly poor organization, 3: neither good, 4: slightly good organization, 5: good organization.

From the results shown in Table 2, it was found that by adding 2 to 18% of starch, deterioration of the structure when stored at room temperature can be suppressed.

[0035]

[Table 1]

[0036]

[Table 2]

[0037]

According to the present invention, there is provided a cheese which can suppress the deterioration of the flavor, the color tone and the tissue when kept at room temperature, and can be distributed or stored at room temperature without using a special packaging material. be able to.

[Brief description of the drawings]

FIG. 1 is a graph showing the effect of the amounts of carbohydrates having a reducing end and free amino acids in cheese obtained in Example 1 on browning during storage at normal temperature (35 ° C.).

FIG. 2 is a graph showing the influence of the water content and the average particle diameter of fat in the cheese obtained in Example 3 on the tissue change during storage at room temperature (35 ° C.).

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Shigekatsu Sato 2-4-13, Matsugaoka, Hatoyama-cho, Hiki-gun, Saitama (56) References JP-A-9-103243 (JP, A) JP-A-49-80270 (JP, A) JP-A-6-153791 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23C 19/00-19/09

Claims (5)

(57) [Claims] 1. The following composition and physical properties: (A) the content of free amino acid is 1% by weight or less, (B) the content of saccharide having a reducing end is 0.1% by weight or less, (C) the content of molten salt Is from 1 to 3.6% by weight, and a part or all of the molten salt is a phosphate, and the content of the phosphate is from 0.2 to 3.
6% by weight, (D) a water content of 38 to 46% by weight,
(E) A cheese characterized by having an average particle diameter of fat globules of 30 μm or less. 2. The composition according to claim 1, which contains 2 to 18% by weight of starch.
The described cheese. 3. The method for producing cheese according to claim 1, wherein the content of free amino acid is 1% by weight or less and the content of carbohydrate having a reducing end is 0.1% by weight or less. And adding a molten salt so as to contain 1 to 3.6% by weight, adjusting the water content to 38 to 46% by weight, and heating and emulsifying this so that the average particle diameter of fat globules is 30 μm or less. A method for producing cheese. 4. The method for producing cheese according to claim 2, wherein the content of free amino acid is 1% by weight or less and the content of carbohydrate having a reducing end is 0.1% by weight or less. 1 to 3.6% by weight of molten salt and 2 to 1% of starch
A method for producing cheese, characterized in that water is added so as to contain 8% by weight, the water content is adjusted to 38 to 46% by weight, and this is heated and emulsified so that the average particle diameter of fat globules is 30 μm or less. 5. The method for producing cheese according to claim 3, wherein the phosphate is contained in an amount of 0.2 to 3.6% by weight.