JP3341867B2 - Molten salt for process cheese production - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a molten salt for producing processed cheese.

[0002]

2. Description of the Related Art

Process cheese is produced by heating and melting natural cheese such as cheddar cheese and Gouda cheese together with molten salt, and still accounts for more than 50% of the cheese consumption in Japan at present. As the molten salt for process cheese, salts of polyphosphoric acid such as salts of phosphoric acid and salts of hexametaphosphoric acid, and salts of polyphosphoric acid are mainly used.Although natural cheese is a food rich in calcium, It is said that calcium absorption is considerably reduced due to the addition of a large amount of phosphoric acid salts, polyphosphoric acid salts, and polyphosphoric acid salts in the process of producing processed cheese. In addition, when a salt of phosphoric acid, a salt of polyphosphoric acid, or a salt of polyphosphoric acid is used as a molten salt, the heat-melted cheese increases in viscosity with time and becomes poor in fluidity. In some cases, and improvement was required.

[0003]

According to the present invention, there is provided a salt of phosphoric acid, a salt of polyphosphoric acid, and / or
Disclosed is a molten salt for producing process cheese, which comprises using a salt of polyphosphoric acid and an alkali metal salt of gluconic acid in combination.

[0004] Examples of the alkali metal salts of gluconic acid include potassium gluconate, sodium gluconate and the like. Phosphoric acid salts, polyphosphoric acid (for example, hexametaphosphoric acid, etc.) salts, and polyphosphoric acid salts include various phosphates conventionally used as molten salts for the production of processed cheese. Acids, polyphosphoric acids, and alkali metal salts of polymerized phosphoric acid (sodium salt, potassium salt, etc.) are exemplified, and among them, sodium hexametaphosphate is most preferred.

[0005] The compounding ratio of the alkali metal salt of gluconic acid and the salt of phosphoric acid, the salt of polyphosphoric acid or the salt of polyphosphoric acid is as follows:
About 10 to 50 parts of an alkali metal salt of gluconic acid is suitable for 100 parts of each phosphate. The method of using the molten salt is the same as a conventionally known method, and includes, for example, powdering natural cheese or dissolving it in water when natural cheese is heated and melted, but is not particularly limited thereto.

[0006] The amount of the molten salt for use in the production of processed cheese of the present invention (combined use of an alkali metal salt of gluconic acid and a phosphoric acid salt, a polyphosphoric acid salt, and / or a polyphosphoric acid salt) with respect to natural cheese Is suitably about 1 to 5% (% by weight) with respect to natural cheese.
An alkali metal salt of gluconic acid and a salt of phosphoric acid according to the present invention;
To produce a processed cheese using a molten salt containing a polyphosphate salt and / or a polyphosphate salt,
The conventional method is applied as it is, and various additives are added as necessary.

[0007]

The combined use of an alkali metal salt of gluconic acid and a phosphoric acid salt, polyphosphoric acid salt and / or polyphosphoric acid salt synergistically increases the melting power of cheese, resulting in In addition, it is possible to reduce the amount of a molten salt, particularly a salt of phosphoric acid, a salt of polyphosphoric acid and / or a salt of polyphosphoric acid, which is also preferable from the viewpoint of improving the calcium absorption rate of cheese. It is. In addition, the combined use of an alkali metal salt of gluconic acid and a salt of phosphoric acid, a salt of polyphosphoric acid, and / or a salt of polyphosphoric acid makes it possible to reduce the viscosity of a melted cheese. It is also preferable from the viewpoint of improving the workability of filling and packaging.

The following embodiment of the present invention will be described. Example 1 Cheddar Cheese (Canadian, 2 months ripening, moisture 3
80 ml of warm water (80 ° C.) in which a predetermined molten salt and sodium carbonate were dissolved was added to 20 g of (7.5%) and treated with a homogenizer for 1 minute to obtain a uniform solution. 80 ℃
After stirring with a stirrer for 10 minutes while keeping the temperature in a hot water bath, 50 ml was taken into a centrifuge tube for solubility measurement, and 2000 rpm.
m, and centrifuged for 5 minutes, and the amount of the precipitate was measured. The amount of sodium carbonate added was adjusted so that the pH of the solution homogenized by the homogenizer became 6.3 ± 0.1. The results are shown in the following table.

[0009]

[Table 1] The precipitation amount when sodium gluconate and sodium hexametaphosphate were used in combination was smaller than when each was used alone, and it can be seen that the melting power of cheese was clearly increased.

Example 2 Warm water (80 ° C.) obtained by dissolving a predetermined molten salt and sodium carbonate in 245 g of cheddar cheese (same quality as in Example 1)
193 ml was added, and the mixture was treated with a homogenizer for 1 minute to obtain a uniform solution. After keeping this liquid in a water bath at 80 ° C for 1 hour, the viscosity at a liquid temperature of 50 to 80 ° C was measured with a B-type viscometer. As in the case of Example 1, the amount of sodium carbonate added was adjusted so that the pH of the solution homogenized with a homogenizer was 6.3 ± 0.1.
It was adjusted to be. The results are shown in the following table.

[0011]

[Table 2] Processed cheese produced by using an alkali metal salt of gluconic acid and sodium hexametaphosphate in comparison to one using sodium hexametaphosphate alone showed no difference in taste or texture except that the cheese became slightly softer .

────────────────────────────────────────────────── ─── Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23C 19/08-19/09 JICST file (JOIS) Food-related literature information (food net)

Claims (4)

(57) [Claims] 1. A molten salt for producing processed cheese, comprising an alkali metal salt of gluconic acid and a salt of phosphoric acid, a salt of polyphosphoric acid and / or a salt of polyphosphoric acid. 2. The method according to claim 1, wherein the alkali metal gluconate is sodium gluconate or potassium gluconate.
Molten salt for processing cheese. 3. The molten salt according to claim 1, which comprises sodium gluconate and sodium hexametaphosphate. 4. A process for producing processed cheese, wherein an alkali metal salt of gluconic acid and a salt of phosphoric acid, polyphosphoric acid or (and) polyphosphoric acid are used as molten salts during the production of processed cheese. Law.