JP3934076B2 - Process cheese and method for producing the same - Google Patents

Description

【００２６】
【表２】

【００２７】
次に実施例を示す。
【００２８】
【実施例１】
粉砕したゴーダチーズ１００ｋｇ、溶融塩としてメタリン酸ナトリウム２．２ｋｇ、乳化剤としてオレイン酸を主原料として製造された、オレイン酸含量８８重量％、ＨＬＢ３．０、ヨウ素価６０〜８０のデカオレイン酸デカグリセリン（商品名サンソフトＱ−１７１０Ｓ、製造者：太陽化学（株））を１ｋｇ、並びに水を添加しケトル型乳化機にいれ、１００ｒｐｍで９０℃まで加熱溶融を行い水分４６重量％のプロセスチーズを得た。溶融したチーズを直ちにスライスチーズの形状に充填した。冷却したサンプルは既存のプロセスチーズにはない、極めて滑らかで口溶けの良い食感を有していた。
【００２９】
【実施例２】
粉砕したチェダーチーズ１００ｋｇ、溶融塩としてトリポリリン酸ナトリウム２．０ｋｇ、乳化剤としてオレイン酸を主原料として製造された、オレイン酸含量８５重量％、ＨＬＢ７．５、ヨウ素価６１〜７１のモノ・ジオレイン酸ジグリセリン（商品名サンソフトＱ−１７Ｂ、製造者：太陽化学（株））を０．８ｋｇ、並びに水を添加しケトル型乳化機にいれ、１００ｒｐｍで９０℃まで加熱溶融を行い水分５０重量％のプロセスチーズを得た。溶融したチーズは４５０ｇのブロック状に充填した。冷却したサンプルは既存のプロセスチーズにはない、極めて滑らかで口溶けの良い食感を有していた。
【００３０】
【実施例３】
粉砕したゴーダチーズ１００ｋｇ、溶融塩としてヘキサメタリン酸ナトリウム２．０ｋｇ、リン酸３ナトリウム２．０ｋｇ、乳化剤としてオレイン酸を主原料として製造された、オレイン酸含量８８重量％、ＨＬＢ３．０、ヨウ素価６０〜８０のデカオレイン酸デカグリセリン（商品名サンソフトＱ−１７１０Ｓ、製造者：太陽化学（株））の水蒸気蒸留脱臭品１．５ｋｇ、酵素分解大豆レシチン１．０ｋｇ、並びに水を添加しケトル型乳化機にいれ、１００ｒｐｍで９０℃まで加熱溶融を行い水分５０重量％のプロセスチーズを得た。溶融したチーズを直ちにスライスチーズの形状に充填した。冷却したサンプルは既存のプロセスチーズにはない、極めて滑らかで口溶けの良い食感を有していた。
【００３１】
【実施例４】
粉砕したチェダーチーズ８０ｋｇ、溶融塩としてトリポリリン酸ナトリウム１．６ｋｇ、乳化剤としてオレイン酸を主原料として製造された、オレイン酸含量８５重量％、ＨＬＢ７．５、ヨウ素価６１〜７１のモノ・ジオレイン酸ジグリセリン（商品名サンソフトＱ−１７Ｂ、製造者：太陽化学（株））０．５ｋｇ、モノステアリン酸デカグリセリン（商品名サンソフトＱ−１８Ｓ、製造者：太陽化学（株））０．５ｋｇ、並びに水を添加しケトル型乳化機にいれ、１００ｒｐｍで９０℃まで加熱溶融を行い水分４８重量％のプロセスチーズを得た。溶融したチーズは４５０ｇのブロック状に充填した。冷却したサンプルは既存のプロセスチーズにはない、極めて滑らかで口溶けの良い食感を有していた。
【００３２】
【発明の効果】
本発明によれば、プロセスチーズ類の製造において溶融塩とともにヨウ素価４５以上でＨＬＢ８以下（望ましくはヨウ素価６０以上、オレイン酸が脂肪酸の８０重量％以上）のポリグリセリン脂肪酸エステルを用いることで、既存のプロセスチーズ類とは大きく異なる滑らかで口溶けの良い食感を付与することが出来る。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to novel process chips having excellent texture and physical properties different from those of conventional process cheeses and a method for producing the same. The processed cheeses according to the present invention have a specific texture that is very smooth and light. Processed cheeses of the present invention refer to processed cheese, processed cheese food, cheese spread, and the like.
[0002]
[Prior art]
Originally, molten salts such as phosphate and citrate are essential for producing processed cheese. Natural cheese milk protein, which is the raw material for processed cheese, exists in the form of water-insoluble calcium paracaseinate, so water and fat do not separate evenly when heated without adding molten salt and become a uniform structure . When a sufficient amount of molten salt is added, the molten salt chelates calcium, and when the molten salt is a sodium salt, calcium paracaseinate becomes water-soluble sodium paracaseinate to emulsify fat and form a processed cheese with a uniform structure. . A conventional process cheese production method generally involves adding molten salt such as phosphate and water to natural cheese and heating and stirring and melting. In the processed cheeses thus obtained, the texture, physical properties, etc. are adjusted by adjusting the type and ripeness of the raw cheese, the type and amount of the molten salt, the stirring conditions, the manufacturing conditions such as the heat history, and the component surface such as moisture. Has been done. However, the range of quality that can be controlled by adjusting these factors is limited, and various factors have been discovered to obtain differentiated characteristics.
[0003]
Attempts have been made to add food emulsifiers (food surfactants) to control the physical properties of processed cheese. For example, a method of adding a monoglycerin fatty acid ester having an iodine value of 33 or more for the purpose of texture improvement (for example, see Patent Document 1), and low fat cheeses adjusted to a fat content of 4 to 23% by weight are proposed. It is a W / O type emulsifier having a citrate and / or monophosphate as a molten salt and an HLB (Hydrophile-Lipophile Balance) of 10 or less as an emulsifier in the manufacture of cheeses produced by using a molten salt and an emulsifier in combination. Low fat cheeses using polyglycerin fatty acid esters and / or lecithin and methods for producing the same have also been proposed (see, for example, Patent Document 2).
[0004]
However, in the former, the texture improvement effect can be obtained sufficiently, but the oil oxidation odor and bitterness derived from the emulsifier affect the flavor of the processed cheese, and it is difficult to say that it is sufficiently practical and the emulsifier itself is the present invention. It is completely different from the one used in. In the latter case, it is intended for low-fat and heat-cooked cheese, and the purpose is to improve oil-off and stringiness during heat-cooking even with low fat. The object and purpose of the invention are different. Moreover, the emulsifier to be used is defined only as polyglycerin fatty acid ester and / or lecithin, which is an emulsifier for W / O type of HLB 10 or less, and also does not focus on the iodine value or unsaturated fatty acid residue, The emulsifier itself is not disclosed in the present invention for the specific emulsifier used.
[0005]
[Patent Document 1]
Japanese Patent No. 3012214 [0006]
[Patent Document 2]
Japanese Patent Application Laid-Open No. 06-276936
[Problems to be solved by the invention]
In the present invention, based on such a technical background, in view of the fact that new development of a new type of process cheese that has not been known in the past is a demand in the art, a smoother melting of the mouth is desired than conventional process cheeses. The purpose is to improve the texture of processed cheeses. In the present invention, it was an object to provide a new type of processed cheese having a smooth and well-melted mouthfeel that is clearly different from conventional processed cheeses.
[0008]
[Means for Solving the Problems]
The present invention has been made for the purpose of solving the above-mentioned problems, but as technical common sense, process cheeses tend to have a soft texture with the amount of emulsifier added, and the tendency is more pronounced as the hydrophilic emulsifier has a higher HLB value. It is. Therefore, polyglycerin fatty acid ester having an HLB value of 8 or less was expected to have a small effect as an emulsifier for improving the texture, but nevertheless, the present inventors, as a result of earnest research, To the contrary, among polyglycerin fatty acid esters, those having an iodine value of 45 or more and HLB 8 or less are imparted to processed cheeses with a specific property that they are smooth and have good meltability in the mouth even though they do not become soft tissues. I got new knowledge that
[0009]
And the present inventors further research based on the above-mentioned new knowledge completely different from what is expected from technical common sense, and in the manufacture of process cheeses, added polyglycerin fatty acid ester having an iodine value of 45 or more and HLB 8 or less By doing so, it is confirmed that the processed cheese having a very smooth mouth-melting texture different from the conventional processed cheese can be produced, and that other defects such as deterioration in flavor are not expressed, and the present invention. It came to complete.
[0010]
The present invention relates to process cheeses containing 0.4 to 10% of one or more polyglycerol fatty acid esters having an iodine value of 45 or more and HLB 8 or less based on protein.
[0011]
The present invention also relates to processed cheeses comprising 0.4 to 10% of a protein of polyglycerol fatty acid ester having an iodine value of 45 or more and HLB 8 or less, wherein 80% by weight or more of the fatty acid is oleic acid. It is.
[0012]
Further, the present invention contains 2.7% or more of sodium phosphate and / or potassium phosphate as a molten salt with respect to protein, and further a polyglycerin fatty acid ester having an iodine value of 45 or more and HLB 8 or less, and 80% by weight or more of the fatty acid. Relates to processed cheeses containing 0.4 to 10% of protein that is oleic acid.
[0013]
Moreover, this invention adds the molten salt which consists of phosphate and / or a citrate to natural cheese, and the polyglycerol fatty acid ester of 0.4-10% of quantity with respect to protein of HLB8 or less and iodine value 45 or more. And it is related with the manufacturing method of processed cheese characterized by heat-melting.
[0014]
The present invention also provides a natural cheese with a molten salt composed of phosphate and / or citrate, and a polyglycerin fatty acid ester having an HLB of 8 or less, an iodine value of 45 or more, and 80% by weight or more of fatty acid being oleic acid. And 0.4 to 10% of the processed cheese.
[0015]
Moreover, this invention contains 2.7% or more of sodium phosphate and / or potassium phosphate with respect to protein as a molten salt in natural cheese, HLB is 8 or less, an iodine value of 45 or more, and 80 weight% or more of fatty acids. The present invention relates to a process cheese production method characterized by containing 0.4 to 10% of a polyglycerol fatty acid ester, which is oleic acid, with respect to protein.
[0016]
In the present invention, one or more polyglycerol fatty acid esters having an iodine value of 45 or more and HLB 8 or less are used as an emulsifier. The iodine value is determined by the fatty acid composition ester-linked to the glycerin molecule, and the value increases as more unsaturated fatty acids such as oleic acid and linoleic acid are contained in all fatty acid residues.
[0017]
Specific examples of polyglycerol fatty acid esters having an HLB of 8 or less and an iodine value of 45 or more, preferably 50 or more, more preferably 60 or more used in the present invention include mono-dioleic acid diglycerin (HLB 7.5, iodine value 61 to 61). 71, trade name Sunsoft Q-17B, manufacturer: Taiyo Kagaku Co., Ltd., dekaleic acid decaglycerin (HLB3.0, iodine value 60-80, trade name Sunsoft Q-1710S, manufacturer: Taiyo Kagaku Co., Ltd. In the case of using an emulsifier having a better flavor, the emulsifier can also be used after steam distillation and deodorization.
[0018]
The tissue structure of processed cheeses is composed of protein gels. The above emulsifier is considered to act on a chain such as a hydrophobic bond of protein to modify the structure. Therefore, the amount of the emulsifier added is estimated based on the protein content of processed cheeses. When the added amount of the emulsifier is less than 0.4% with respect to the protein of the processed cheese, the effect is not sufficiently obtained, and when it exceeds 10%, the flavor of the emulsifier itself deteriorates the flavor of the product. Thus, the amount of the emulsifier is preferably 0.4 to 10%, more preferably 1 to 8%, for example, a range of 3.5 to 4.5% including 4%. Is exemplified.
[0019]
In the emulsifier, the greater the proportion of oleic acid in the fatty acid, the higher the effect of the tissue modification, desirably 80% by weight or more, more desirably 85% by weight or more. This is considered that the fatty acid steric structure imparts a tissue specific to processed cheeses, but the mechanism is not clear.
[0020]
The molten salt used in combination may be anything such as phosphate, citrate, tartrate, etc. used in processed cheese, but sodium phosphate and / or phosphate, especially if you want to obtain a product that dissolves well in the mouth. It is necessary to use a phosphate such as potassium in an amount of 2.7% or more based on the protein. This is because it is necessary to convert calcium paracaseinate, which is the main component of cheese protein, to sodium paracaseinate or potassium paracaseinate which is soluble to some extent.
[0021]
In the present invention, in order to adjust the structure, these iodine values of 45 or more, preferably iodine values of 60 or more and HLB of 8 or less, and other emulsifiers (for example, polyglycerol fatty acid esters having an iodine value of less than 45, HLB) Polyglycerin fatty acid ester, monoglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin (lecithin as commercially available lecithin such as soybean lecithin, fractionation Lecithin (a lecithin in which the quantity ratio of phosphatidylinositol (PI), phosphatidylethanolamine (PE), phosphatidylcholine (PC) is different from normal lecithin. For example, lecithin with high PC content), various modifications Cytin, egg yolk lecithin, etc. Modified lecithin is obtained by modifying ordinary soybean lecithin or the like by chemical treatment or enzymatic treatment to enhance O / W type emulsifiability, preferably hydrogenated lecithin , Partially hydrolyzed lecithin, acetylated lecithin, and those in which one or more of hydroxylated lecithin is used) may be used in combination, and the effects of the present invention may be impaired by these. Absent.
[0022]
Next, test examples are shown.
[0023]
[Test example]
Using 300 g of cheddar cheese as raw material cheese (including 74 g of protein), 7.0 g of sodium tripolyphosphate, water, and 4.0 g of the emulsifier shown below were heated and melted to 90 ° C. with a kettle type emulsifier, and then packed in a container. It cooled to 5 degreeC with the refrigerator, and manufactured the process cheese of the water | moisture content of 40 weight%. The texture of this prototype was evaluated by a sensory test by an expert.
[0024]
Emulsifiers are esters of unsaturated fatty acids such as oleic acid and glycerin (monoglyceryl monooleate; sample No. 2), mono-dioleic acid diglycerin (sample No. 3) having a large iodine value, and dekaoleic acid decaglycerin (sample) No.4), monooleic acid triglycerin (sample No. 5), monooleic acid pentaglycerin (sample No. 6) having an iodine value of 45 or less and an HLB value of 8 or less as a general emulsifier, monooleic acid hexaglycerin (sample No. 7), mono Oleic acid decaglycerin (sample No8), stearic acid monoglycerin (sample No9) having an iodine value of 45 or less, esters of unsaturated fatty acids such as sorbitan and oleic acid (sorbitan monooleate; sample No10), sorbitan and stearic acid, etc. Esters of saturated fatty acids (Monos Stearic acid sorbitan; sample No11), those citric acid monostearate monoglycerol bound (citric acid glyceryl monostearate; sample No12), was examined for enzyme degradation soybean lecithin (Sample No13). Table 1 shows the usage mode. Table 2 shows the panel test results.
[0025]
[Table 1]

[0026]
[Table 2]

[0027]
Examples will now be described.
[0028]
[Example 1]
100 kg of crushed gouda cheese, 2.2 kg of sodium metaphosphate as a molten salt, and deceric acid decaglycerin (having an oleic acid content of 88 wt%, HLB 3.0, iodine value of 60-80) Product name Sunsoft Q-1710S, manufacturer: Taiyo Kagaku Co., Ltd.) 1 kg and water are added to a kettle type emulsifier and heated and melted to 90 ° C. at 100 rpm to obtain a processed cheese with a moisture content of 46% by weight. It was. The melted cheese was immediately filled into the shape of sliced cheese. The cooled sample had a very smooth and meltable texture not found in existing processed cheese.
[0029]
[Example 2]
100 kg crushed cheddar cheese, 2.0 kg sodium tripolyphosphate as molten salt, oleic acid as an emulsifier as the main raw material, oleic acid content 85 wt%, HLB 7.5, iodine value 61-71 mono-dioleic acid di Add 0.8 kg of glycerin (trade name Sunsoft Q-17B, manufacturer: Taiyo Kagaku Co., Ltd.) and water into a kettle-type emulsifier, heat melt to 90 ° C. at 100 rpm and have a moisture content of 50% by weight. I got processed cheese. The melted cheese was filled into 450 g blocks. The cooled sample had a very smooth and meltable texture not found in existing processed cheese.
[0030]
[Example 3]
100 kg of crushed gouda cheese, 2.0 kg of sodium hexametaphosphate as molten salt, 2.0 kg of trisodium phosphate, oleic acid as the main raw material produced as an emulsifier, 88% by weight, HLB 3.0, iodine value of 60 Kettle-type emulsification by adding 1.5 kg of steam-distilled deodorized product of decaglycerin decaoleate (trade name Sunsoft Q-1710S, manufacturer: Taiyo Kagaku Co., Ltd.) to 80 kg, 1.0 kg of enzymatically decomposed soybean lecithin, and water It was put into a machine and heated and melted to 90 ° C. at 100 rpm to obtain a processed cheese having a moisture content of 50% by weight. The melted cheese was immediately filled into the shape of sliced cheese. The cooled sample had a very smooth and meltable texture not found in existing processed cheese.
[0031]
[Example 4]
80 kg of crushed cheddar cheese, 1.6 kg of sodium tripolyphosphate as a molten salt, and oleic acid as an emulsifier as a main raw material, oleic acid content 85 wt%, HLB 7.5, iodine value 61 to 71 mono-dioleic acid di Glycerin (trade name Sunsoft Q-17B, manufacturer: Taiyo Kagaku Co., Ltd.) 0.5 kg, monostearate decaglycerin (trade name Sunsoft Q-18S, manufacturer: Taiyo Kagaku Co., Ltd.) 0.5 kg, In addition, water was added and the mixture was put into a kettle type emulsifier, and melted by heating to 90 ° C. at 100 rpm to obtain a processed cheese having a moisture content of 48 wt%. The melted cheese was filled into 450 g blocks. The cooled sample had a very smooth and meltable texture not found in existing processed cheese.
[0032]
【The invention's effect】
According to the present invention, by using a polyglycerol fatty acid ester having an iodine value of 45 or more and HLB of 8 or less (desirably an iodine value of 60 or more and oleic acid is 80% by weight or more of the fatty acid) together with the molten salt in the production of processed cheeses, A smooth and well-melted mouthfeel that is significantly different from existing processed cheeses can be imparted.

Claims (7)

Process cheese containing 1-8% to the protein one or more of HLB 3 and an iodine value 45 or more polyglycerol fatty acid ester.   The processed cheese according to claim 1, wherein 80% by weight or more of the fatty acid of the polyglycerol fatty acid ester is oleic acid.   The process cheese of Claim 1 or 2 which contains 2.7% or more of sodium phosphate and / or potassium phosphate with respect to protein as molten salt.   Process cheeses of any one of Claims 1-3 whose process cheeses are at least one chosen from process cheese, process cheese food, and cheese spread. Add one or two or more kinds of molten salt composed of phosphate and / or citrate to natural cheese, and 1 to 8 % of HLB 3 and polyglycerin fatty acid ester with iodine value of 45 or more based on protein A process for producing processed cheeses characterized by heating and melting.   The process cheese production method according to claim 5, wherein 80% by weight or more of the fatty acid of the polyglycerol fatty acid ester is oleic acid.   The method for producing processed cheeses according to claim 5 or 6, comprising 2.7% or more of sodium phosphate and / or potassium phosphate as a molten salt with respect to protein.