JP4242359B2 - Rare cheesecake and method for producing the same - Google Patents

Description

  The present invention relates to a rare cheese cake and a method for producing the same.

Cheesecake is roughly divided into baked cheesecake and rare cheesecake.
Rare cheesecake is generally produced by dissolving cream cheese, mixing gelatin or a flavoring ingredient such as sugar as necessary, and cooling in a refrigerator.

  When manufacturing rare cheese cakes industrially, the cheese is selected from a wide range according to the desired flavor, the material that gels by cooling is not limited to gelatin, is selected from a wide range, cheese Manufacturing methods, such as adding a molten salt when dissolving the ingredients, and using a cheese cooker for dissolving, mixing, and sterilizing raw materials, are employed.

In the industrial manufacturing method as described above, it is necessary to perform sterilization treatment. However, in the conventional industrial production method, although non-spore-forming bacteria such as koji, yeast, Escherichia coli and lactic acid bacteria are killed, it is difficult to kill heat-resistant bacteria. It was.
Therefore, a rare cheese cake that can extend the quality retention time and has good bacterial preservation and a method for producing the same are desired.

In response to the above requirements, for example, as a method for enhancing the bactericidal effect, a specific raw material is essential, and the order of the manufacturing process is limited, whereby a UHT (ultra high temperature heat treatment) method (120 to 150 ° C. for 1 second or longer) The proposal (refer patent document 1) etc. which enable sterilization of (holding within 5 seconds) etc. are made.
JP 2004-236588 A

According to the proposal of Patent Document 1, a rare cheesecake having a high bactericidal effect and improved bacterial preservation can be produced by the UHT sterilization treatment.
However, there are drawbacks in that the order of raw materials and manufacturing processes is limited, and the degree of freedom of product composition and manufacturability is low.

Furthermore, in the conventional sterilization treatment by the UHT method, since the sterilization temperature is high, agglomerates are generated by denaturation of proteins and the like contained in cheese due to heat, and a smooth texture cannot be obtained, resulting in a powdery state. Problems arise.
Moreover, the problem that the heating odor by heat will arise and a flavor will worsen will also arise.
Furthermore, the agglomerates may burn and adhere to the heating part of the UHT sterilizer, which may make it difficult to operate the UHT sterilizer for a long time.
Therefore, it has been difficult to produce a rare cheesecake having a good flavor and texture using a UHT sterilizer having an excellent sterilizing effect.

  The present invention has been made in view of the above circumstances, and can be sterilized by a UHT sterilizer, has a smooth texture, does not float on fat, and has good bacterial preservation, and a method for producing the same It is an issue to provide.

The present inventors have made intensive studies in order to attain the aforementioned object, the raw material of cheesecake, by including curdlan as an emulsion stabilizer, found that the above problems can be solved, the present invention Was completed.
The present invention employs the following configuration.

That is, the first invention of the present invention that solves the above-mentioned problems is a rare cheesecake containing cheese, a thickening stabilizer, an emulsion stabilizer and a gelling agent, and sterilized by a UHT (ultra high temperature heat treatment) sterilizer. in a cheesecake which comprises a curdlan as the emulsion stabilizer.
Also, the second aspect of the present invention for solving the above problems, cheese, thickening stabilizer, contain emulsion stabilizers and gelling agents, UHT cheesecake for sterilization with (ultra high temperature heat treatment) Sterilizer in the method of manufacturing a method of manufacturing a cheesecake which comprises a curdlan as the emulsion stabilizer.

  In the present invention, the “emulsification stabilizer” refers to a component that exerts an effect of mainly suppressing fat floating (creaming) in a rare cheesecake. For example, emulsifiers such as surfactants that contribute to emulsification of water and oil, molten salts, and components that contribute to the dispersion stability of the emulsion are included.

  According to the present invention, it is possible to provide a rare cheesecake that can be sterilized by a UHT sterilizer, has a smooth texture, does not float on fat, and has good bacterial preservation, and a method for producing the same.

≪Rare cheesecake≫
The rare cheesecake of the present invention is a raw confectionery containing, as main raw materials, cheese, a thickening stabilizer, a polysaccharide as an emulsion stabilizer and a gelling agent, and sterilized by a UHT sterilizer.

<Cheese>
There are a huge variety of cheeses, and they are classified into types such as high fat, low fat, hard, soft, high fermented, low fermented, non-fermented, natural, fresh, and processed.
In the present invention, any type of cheese can be used, but among them, high fat and soft type cheeses such as cream cheese, mascarpone, camembert cheese, brie cheese and the like are preferably used because of their good texture. These cheeses may use 1 type, or may use 2 or more types together.

  The compounding quantity of cheese can be suitably adjusted with a desired flavor. Usually, 10-40 mass% is preferable with respect to a rare cheese cake total mass, and 15-30 mass% is more preferable. A moderate cheese flavor is obtained by making the compounding quantity of cheese into 10 mass% or more. On the other hand, when the amount of cheese is 40% by mass or less, an increase in viscosity is suppressed, sterilizer suitability is improved, and a decrease in flavor due to cheese-derived salt is suppressed.

〔fat〕
In the present invention, the origin of the fat contained in the rare cheese cake is not limited to the cheese origin, and may be an edible animal oil or fat containing milk fat derived from a dairy product other than cheese, or an edible vegetable oil or fat. It may be a mixture of these.
The fat content can be appropriately adjusted depending on the desired flavor. Usually, 5-15 mass% is preferable with respect to a rare cheese cake total mass, and, as for the total amount of cheese and other origin fat, 8-12 mass% is more preferable. A smooth texture can be obtained by setting the fat content to 5% by mass or more. On the other hand, when the cheese content is 15% by mass or less, the texture becomes less oily.

<Thickening stabilizer>
The thickening stabilizer is not particularly limited as long as it can be added to food, and examples thereof include high methoxyl pectin, carboxymethyl cellulose, soybean polysaccharide, xanthan gum, propylene glycol alginate and the like. Among them, high methoxyl pectin, carboxymethyl cellulose, soybean polysaccharide, and propylene glycol alginate are preferably used because of their high protein aggregation preventing effect in the rare cheesecake composition system. These thickening stabilizers may be used alone or in combination of two or more.

  As for the compounding quantity of a thickening stabilizer, 15-20 mass% is preferable with respect to the protein contained in a rare cheese cake. When the blending amount of the thickening stabilizer is 15% by mass or more, the protein aggregation preventing effect is improved and the texture is improved. On the other hand, when the blending amount of the thickening stabilizer is 20% by mass or less, an increase in viscosity is suppressed, and the sterilizer suitability is improved.

In addition, when trying to prevent protein aggregation (dispersion stabilization) by blending a thickening stabilizer, there exists an optimum pH region for each thickening stabilizer. Therefore, in order to effectively prevent aggregation (dispersion stabilization), it is preferable to select a thickening stabilizer in consideration of the pH of the rare cheesecake composition. Further, since the thickening stabilizer also affects the sourness, it is more preferable to select the thickening stabilizer in consideration of the desired sourness.
Below, the optimum pH range corresponding to the thickening stabilizer is exemplified.
High methoxyl pectin: pH 4.0-4.3
Carboxymethylcellulose: pH 4.3-4.6
Soy polysaccharides: pH 3.5-4.0
Alginic acid propylene glycol ester: pH 3.8 to 4.4

<Emulsification stabilizer>
In the present invention, a polysaccharide is included as an emulsion stabilizer. By including the polysaccharide, it is possible to produce a rare cheese cake having no fat floatation even if the order of the production steps is arbitrary or sterilization treatment is performed by a UHT sterilizer.
Examples of polysaccharides that function as an emulsion stabilizer include sodium octenyl succinate starch, curdlan, gum arabic, and lambda carrageenan. Among them, octenyl succinic acid sodium starch and / or curdlan is preferably used because of its high effect of preventing the fat contained in the rare cheesecake from floating.

[Octenylsuccinic acid sodium starch]
The sodium octenyl succinate starch is: “Starch is basically a hydrophilic polymer and has no emulsifying ability. It is only used as a stabilizer for emulsions by utilizing the polymer properties. However, if emulsifying ability can be imparted to starch, it becomes an emulsifier having polymer characteristics, and can have two functions of emulsification and emulsion stabilization. Octenyl succinic acid starch is a processed starch with these functions. When the starch suspension is treated with octenyl succinic anhydride under alkalinity, octenyl succinic acid starch in which hydrophilic and hydrophobic groups coexist is obtained. ”(Knowledge of starch products, p112, Koji Takahashi, Yukishobo, 1996), it has a hydrophilic group and a hydrophobic group in the molecule, and in the present invention, fat mainly contained in rare cheesecake It is presumed that it contributes to both the action of emulsification of the emulsion and the stabilization of the dispersion of the fat emulsion.

[Card run]
A curdlan is a fermented polysaccharide produced by “microorganisms (Alcaligenes faecalis var. Myxogenes, Agrobacterium strain, etc.). This polysaccharide is insoluble in water. When water suspension is heated, it is solidified when heated to form a gel (heat coagulation property). The obtained gel is retort (heated at 120 ° C). Is not melted (heat resistance). It is a polysaccharide (β-1,3-glucan) described in “Hot coagulation and heat resistance in this way” (Monthly Food Chemical, March 1989, Vol. 5, No. 3, p67). is there. In the present invention, curdlan has a heat resistance that mainly contributes to the stabilization of the dispersion of fat emulsion contained in the rare cheesecake and can maintain the structure against the heat of sterilization treatment of the UHT sterilizer. It is guessed.

  3 mass% or more is preferable with respect to the fat contained in a rare cheese cake, as for the compounding quantity of polysaccharide, 3-7 mass% is more preferable, and 3-5 mass% is further more preferable. By increasing the blending amount of the polysaccharide to 3% by mass or more, fat levitation can be sufficiently suppressed. On the other hand, by increasing the blending amount of the polysaccharide to 7% by mass or less, the increase in viscosity can be suppressed, and the sterilizer Good aptitude.

  In the present invention, an emulsion stabilizer can be used in addition to the polysaccharides described above. For example, the emulsifier (surfactant etc.) used normally, the molten salt etc. which are added in order to melt | dissolve raw material cheese in the case of process cheese manufacture etc. are mentioned.

〔emulsifier〕
Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and enzymatically decomposed lecithin. Especially, since the food texture of a rare cheesecake does not fall, glycerin fatty acid ester, polyglycerin fatty acid ester, and glycerin organic acid ester are used preferably.

[Molten salt]
Examples of the molten salt include trisodium citrate, disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium polyphosphate, and the like.
Although the addition amount of molten salt changes with kinds of cheese and protein content, it should just be the quantity which can melt cheese, and it is usually preferred that it is 2-3 mass% to cheese total mass. If the amount of the molten salt added is further increased, the meltability of the cheese is increased, but the salty taste becomes stronger. Therefore, it is preferable that the addition amount of the molten salt is a minimum amount capable of dissolving the cheese.

[Emulsification stabilization mechanism]
The rare cheesecake of this invention can manufacture the rare cheesecake which does not have fat floatation by including a polysaccharide as an emulsion stabilizer. The reason why this effect is obtained is not clear, but is considered as follows.
In the rare cheese cake composition system, it is considered that the protein is positively charged and the surface of fat (forming a spherical shape) is negatively charged under acidity. An electrostatic interaction works between the two, and fat is considered to be uniformly and stably dispersed in the system together with the protein.
On the other hand, the thickening stabilizer has a functional group that is negatively ionized. Then, it is considered that the minus part of the thickening stabilizer acts on the plus part of the protein, so that the protein is surrounded by the thickening stabilizer and aggregation of the proteins is prevented.
However, it is presumed that in fat, the interaction with protein is lost and it rises. This fat levitation occurs remarkably when a new fat is added.

Here, when only a conventional general-purpose emulsifier (eg, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, etc.) is used as an emulsifying stabilizer, fat floats as an emulsion protected by the emulsifier. End up.
On the other hand, when a polysaccharide is included as an emulsification stabilizer, the polysaccharide itself having a high molecular property can form a gel network in the system. And it is thought that the fat emulsified product by the emulsifying action or stirring of the polysaccharide itself is suppressed from floating by the gel network, and is uniformly and stably dispersed in the system. Moreover, since the said gel network also has heat resistance, the said effect is maintained also with respect to the sterilization process by a UHT sterilizer.
Therefore, for the reasons described above, it is presumed that the rare cheesecake composition system can produce a rare cheesecake having no fat floatation by including a polysaccharide as an emulsion stabilizer.

<Gelling agent>
The gelling agent is not particularly limited as long as it can be added to food, and examples thereof include agar, fercellan, carrageenan, gellan gum, gelatin, low methoxyl pectin, sodium alginate, xanthan gum, locust bean gum and the like. Of these, agar, fercellan, carrageenan, gellan gum, and gelatin are preferably used because the texture of the rare cheesecake is good. These gelling agents may be used alone or in combination of two or more.

The blending amount of the gelling agent may be a content necessary and sufficient for the manufactured rare cheesecake to have a solid shape that does not flow at room temperature, and the type and blending amount of the gelling agent may vary depending on the desired texture. Preferably it is selected.
For example, with respect to the total mass of the rare cheese cake, 0.2 to 0.3% by mass for agar, 0.2 to 0.3% by mass for Farcel Run, and 0.15 to 0. 0 for carrageenan. It is preferable that the content is 25% by mass, 0.05 to 0.15% by mass for gellan gum, and 0.6 to 1.5% by mass for gelatin.

<Other raw materials>
As raw materials for the rare cheese cake of the present invention, other raw materials can be added as needed within the range not impairing the effects of the present invention.
For example, milk and dairy products, fats and oils, sugars, starches, processed eggs / eggs, processed beans / beans, fruits / vegetables, nuts, alcoholic beverages and the like can be used as food materials.
As other additives, acidulants, sweeteners, fragrances, colorants, seasonings, enhancers and the like can be used.

[Sour seasoning]
The acidulant can be preferably used to adjust the pH of the rare cheesecake to the optimum pH range of the thickening stabilizer. The acidulant is not particularly limited as long as it is an acidulant for food additives. For example, adipic acid, itaconic acid, citric acid, glucono delta lactone, gluconic acid, α-ketoglutaric acid, succinic acid, tartaric acid, lactic acid, ice Acidic foods such as acetic acid, phytic acid, fumaric acid, malic acid, phosphoric acid and their sodium salts, vinegar, fruit juice and the like can be mentioned. Among these, citric acid, lactic acid, malic acid, gluconic acid and their sodium salts and fruit juice can be preferably used because they are suitable for the flavor of rare cheesecake.

≪Rare cheesecake manufacturing method≫
The method for producing a rare cheesecake of the present invention is a method of containing cheese, a thickening stabilizer, a polysaccharide as an emulsion stabilizer and a gelling agent as main raw materials for a rare cheesecake, and sterilizing with a UHT sterilizer. .
In the production method of the present invention, the order in which production steps such as mixing and dissolution of raw materials are conventionally limited can be set to an arbitrary order. As an example, it is possible to select a method in which all raw materials to be used are first mixed and dissolved and then cooled. Even if it manufactures by this method, the rare cheesecake which does not float fat can be manufactured.
Hereinafter, the production method of the present invention will be described in detail for each step of <mixing / dissolving step>, <heating / sterilizing / homogenizing / cooling step>, <filling / sealing step>, and <cooling / refrigeration step>.

<Mixing / dissolution process>
For mixing / dissolution, all raw materials are added, and then mixed together by a dissolution apparatus (for example, trade name: Supermixer; manufactured by Yasuda Finete Co., Ltd.) that can be mixed and stirred, and heated and dissolved as necessary.
Even when the raw materials are sequentially charged, the charging order may be arbitrary.

<Heating, sterilization, homogenization, cooling process>
Heating, sterilization, homogenization, and cooling are performed on UHT sterilizers, preferably UHT sterilizers with built-in homogenizers (for example, trade name: plate type UHT sterilizer with homogenizer; Morinaga Engineering Co., Ltd.) Manufactured).

FIG. 1 shows a schematic view of a plate type UHT sterilizer preferably used in the present invention.
In this plate-type UHT sterilizer, the first heating unit 3, the second heating unit 5, the first cooling unit 7, the heat exchanging unit 9, and the final cooling unit 10 are generally plates having corrugated or hemispherical irregularities. It has a multi-layered structure. When heated, the raw material mixture and pressurized steam, and when cooled, the sterilized raw material mixture and the refrigerant (for example, water) are made into a thin film every other sheet and flow between the plates.

  In this sterilizer, the raw material mixture is first sent from the balance tank 1 through the centrifugal pump 2 to the first heating unit 3, heated to 80 to 90 ° C., and held in the holding tube 4 for several seconds. Subsequently, it is heated to the final temperature (120 to 150 ° C.) by the second heating unit (maximum heating unit) 5, held in the holding tube 6 for 1 to 5 seconds, and sterilized.

The raw material mixture that has passed through the holding tube 6 is cooled to about 70 to 90 ° C. by the first cooling unit 7. The cooled raw material mixture is homogenized by an aseptic specification homogenizer 8 and then cooled to a temperature slightly higher than the gelation temperature through the heat exchanger 9 and further through the final cooler 10.
Note that a flow rate adjusting valve 11 is provided at the outlet of the final cooling unit 10 so that back pressure is applied to the system.
Details will be described below.

〔heating〕
The heating method of the UHT sterilizer includes infusion and injection in the direct heating type, and there are a plate type, a tubular type, a scraping type, a multiple pipe type and the like in the indirect heating type.
In the direct heating type, when passing through an expansion vessel (an apparatus that depressurizes and removes steam added during heating), the flavor component volatilizes along with the steam. Therefore, the indirect heating method is preferably used in the present invention. In the indirect heating type, a plate type in which the heating time is short and the temperature difference from the heat medium is relatively small is most suitable and preferable.

[Sterilization]
The sterilization conditions are preferably equivalent to holding the temperature of the highest heating unit 5 of the UHT sterilizer at 120 to 135 ° C. for 2 seconds. Moreover, it is more preferable that the temperature of the highest heating unit 5 of the UHT sterilizer corresponds to holding at 120 to 130 ° C. for 2 seconds.
Since the temperature of the highest heating part 5 of the UHT sterilizer is 120 ° C. or higher, the sterilizing effect is improved and the bacterial preservation is improved. On the other hand, since the temperature of the highest heating unit 5 of the UHT sterilizer is 135 ° C. or less, the scorch in the heating unit 5 can be reduced, and long-time operation is possible.
Here, the sterilization condition “corresponding to holding at 120 to 135 ° C. for 2 seconds” is the Z value (the temperature increase width that makes the D value 1/10. D value: the number of bacteria at a certain temperature is 1/10) Assuming that the heat sterilization holding time) is 10 ° C., for example, in a HTST (high temperature short time) sterilizer and the holding time in the highest heating part is 15 seconds, the temperature of the highest heating part is 114.degree. The temperature is set to 4 to 129.4 ° C. (the holding time is 7.5 times, so that the temperature is lowered by 10 ^{7.5 / 10} ≈5.6 ° C.).
In addition to high work efficiency and sterilization effect, the above sterilization method can reduce damage such as heat denaturation of ingredients in rare cheesecake, and does not impair good flavor and texture. Can do.

[Homogenization]
Homogenization can be performed by the high-pressure homogenizer 8 that is preferably built in the UHT sterilizer.
The sterilizer with the homogenizer 8 includes Down Homo (installed in the middle of the cooling unit 7 in the subsequent process of the highest heating unit 5) and Up Homo (installed in the middle of the heating unit 3 in the previous process of the highest heating unit 5). Yes, either can be used.
In the case of using Up Homo, the raw material mixture is heated to 80 to 90 ° C. in the heating unit 3 in the previous process of the highest heating unit 5 and is homogenized by the high-pressure homogenizer 8 to the subsequent process in the heating unit 3. return.
In the case of using Down Homo, the raw material mixture is cooled and taken out at 90 to 70 ° C. by the cooling unit 7 in the subsequent process of the highest heating unit 5, homogenized by the high-pressure homogenizer 8, and passed to the subsequent process in the cooling unit 7. return.
The homogenization effect by the high-pressure homogenizer 8 varies depending on the structure of the homovalve, the continuous phase of the material to be homogenized, and the surface tension of the droplets. Therefore, the homogenization effect cannot be controlled only by the pressure applied to the homovalve.
The standard of the homogenization effect is that the average particle diameter of fat globules is 2 μm or less, and it is preferable to determine the trial conditions of the homogenizer 8 so that the fat globules are 2 μm or less.

〔cooling〕
Cooling is performed by the cooling unit 10 of the UHT sterilizer.
The cooling temperature is set to a temperature equal to or higher than the gelling temperature of the gelling agent to be used. The gelation temperature varies depending on the water content, pH, mineral concentration, and the like of the raw material solution.
The gelling temperature of the preferred gelling agent in the present invention is 40 to 45 ° C. for agar, 35 to 40 ° C. for farcellan, 35 to 40 ° C. for carrageenan, 40 to 45 ° C. for gellan gum. In the case of gelatin, it is 15 to 20 ° C., and it is preferable to set the cooling temperature based on these.
By setting the cooling temperature to the above gelling temperature or more, the gelling ability of the gelling agent is satisfactorily exhibited and appropriate hardness can be obtained. On the other hand, if the cooling temperature is too high, it takes time for cooling after filling and sealing, and separation and aggregation of rare cheesecake components may occur.

Also, in cooling, the gelling agent is cooled below the gelling temperature of the gelling agent to completely lose the gelling ability, and stored in a tank (for example, trade name: Aseptic Tank; manufactured by Yasuda Finete) for the next filling. -Immediately before the sealing step, a step of reheating and recooling to restore the gelling ability of the gelling agent may be taken.
In this case, the preferable melting temperature of the gelling agent in the present invention is 90 to 100 ° C. for agar, 80 to 90 ° C. for farcellulan, 80 to 90 ° C. for carrageenan, and gellan gum. It is 90 to 100 ° C., and 25 to 35 ° C. for gelatin. It is preferable to set the reheating temperature with these as a guide.
The recooling temperature is the same as the above cooling temperature.
Heating / cooling in a short time is possible for reheating / recooling, and it is difficult for agglomeration or scorching to occur. Therefore, a heat exchanger (for example, product name: plate heat exchanger) ; Morinaga Engineering Co., Ltd.) is preferably used.
By adopting the reheating / recooling process, the process from <mixing / dissolution process> to <heating / sterilization / homogenization / cooling process> and the process from reheating to <cooling / refrigeration process> Can be divided across the tank storage. As a result, the first half and the second half of the manufacturing can be made independent in time, and a degree of freedom such as production planning and staffing can be obtained.

<Filling and sealing process>
For filling and sealing, a cup filling machine (for example, trade name: DOGAseptic; manufactured by GASTI) is used to fill a plastic cup (for example, trade name: PP Desert Cup; manufactured by Dai Nippon Printing Co., Ltd.), and an aluminum lid ( For example, it is preferable to cover the product with a product name: aluminum foil lid roll;

<Cooling / refrigeration process>
Cooling and refrigeration can be performed with a refrigerator or the like.
The cup sealed in the above process is carried into a refrigerator or the like and stored until it is served.

According to the present invention, it is possible to provide a rare cheesecake that can be sterilized by a UHT sterilizer, has a smooth texture, does not float on fat, and has good bacterial preservation, and a method for producing the same.
Moreover, in this invention, the outstanding prevention effect of fat floatation is acquired by including a polysaccharide as an emulsion stabilizer. Thereby, the rare cheesecake with which the order of a manufacturing process is not limited and its manufacturing method can be provided.
Furthermore, according to the present invention, the use of a plate type sterilizer enables sterilization at a sterilization level. Thereby, the water activity of a rare cheesecake composition can be made arbitrary. In addition, since reheating / recooling processes can be employed, the manufacturing process can be divided into the first half and the second half, and the degree of freedom in production planning can be increased.

Hereinafter, the present invention will be described more specifically with reference to test examples and examples. However, the present invention is not limited to these examples. Moreover, unless otherwise indicated, the unit of the blending ratio (blending ratio) is part by mass, and% indicates mass%.
In the following test examples and examples, the materials shown in Table 1 were used unless otherwise specified.

≪Test example≫
For each of the following Test Examples 1 to 6 for each purpose, each rare cheesecake was prepared, and evaluation of sensory evaluation of UHT sterilizer suitability, precipitation amount, fat flotation, bacterial preservation, and texture (only Test Example 1) was performed. Went.
Test Example 1: Search for component that exhibits the effect of the present invention Test Example 2: Search for the type of component that functions as an emulsion stabilizer Test Example 3: Search for the type of thickening stabilizer Test Example 4: Search example 5 of type: Search test of blending amount of polysaccharide functioning as an emulsion stabilizer Test example 6: Search of sterilization temperature of UHT sterilizer

<Test Example 1>
Samples were prepared according to the blending ratios in Table 2 below, and the following evaluations were performed. The obtained evaluation results are shown in Table 2.

(the purpose)
It was carried out for the purpose of searching for a component of a rare cheesecake that can be sterilized with a UHT sterilizer, has a smooth texture, does not float on fat, and has good bacterial preservation.

(Sample preparation)
Coconut oil was heated to 70 ° C., and an oil-soluble carotene pigment preparation was added to color the palm oil so that it could be easily judged during the evaluation of fat floatation.
This colored coconut oil was mixed and dissolved with other raw materials.
The temperature of the highest heating part (second heating part) of the plate-type UHT sterilizer is measured with the plate-type UHT sterilizer (trade name: MAU; manufactured by Morinaga Engineering Co., Ltd.) containing the homogenizer for the mixed solution. Was sterilized by holding at 125 ° C. for 2 seconds.
Subsequently, after cooling to 80 degreeC, it homogenized on the conditions of 15 MPa with the built-in homogenizer. Then, it cooled to 50 degreeC with the cooling part, filled the container, and cooled to 10 degreeC with the refrigerator, and prepared the rare cheesecake.

(Evaluation methods)
1) Suitability of UHT sterilizer For suitability of sterilizer for UHT sterilizer, the mixed solution of each sample is sterilized for 30 minutes, and the pressure at the outlet of the highest heating part (second heating part) at the start and end of sterilization Was measured.
In the evaluation, the difference between the pressure at the end of sterilization and the pressure at the end of sterilization was determined according to the following criteria.
Good sterilizer suitability: When less than 0.1 MPa Poor sterilizer suitability: When reduced by 0.1 MPa or more (the amount of adhesion of the highest heating part is large)

2) Sensory evaluation of texture Ten trained flavor panelers based on a method using a test table of ranking method (Hideko Furukawa, measuring deliciousness-practical food sensory test-, p28, Koshobo, 1994) In addition, the samples were ranked in order of smooth texture. The rank total of each sample was determined, the absolute value of the rank total difference between each sample was determined, and the significance level was determined from the test table of the rank method based on the numerical value.
**: Significant difference at 1% risk rate *: Significant difference at 5% risk rate

3) Precipitation amount A sample was collected so as to be a 10% by mass solution by dilution with water, and dissolved by heating at 70 ° C.
Subsequently, the mixture was stirred for 2 minutes with a high-speed stirrer (trade name: TK homomixer; manufactured by Tokki Kika Kogyo Co., Ltd.), cooled to 25 ° C., and used as an evaluation sample.
30 ml was collected from this evaluation sample, centrifuged at 2000 rpm for 10 minutes with a centrifuge (trade name: HITACHI CENTRIFUGE; manufactured by Hitachi Koki Co., Ltd.), and the amount of precipitation was measured.

4) Levitation of fat The sample was cut in the longitudinal direction, and the side surface was visually confirmed.
When the sample surface had a stronger yellow color tone (carotene pigment) than the inside of the sample, it was determined that the fat floated was “present”.

5) Bacterial preservation | save property Each sample 10 was preserve | saved for 5 days with the 30 degreeC incubator, and the presence or absence of decay was test | inspected by the flavor test | inspection.

From Table 2,
-UHT sterilizer suitability: Sample No. 2 and 4 had a pressure difference of less than 0.1 MPa. Sample No. 1 and 3 had a pressure difference of 0.1 MPa or more.
-Sensory evaluation of texture: The order of smooth texture is sample No. 4 ≧ 2> 3 ≧ 1.
Here, “>” indicates that there is a statistically significant difference between the left and right of the symbol. “≧” indicates that the left of the symbol is higher than the right, but there is no statistically significant difference.
-Precipitation amount: Sample No. Nos. 1 and 3 have a sedimentation amount exceeding 1 ml, and sample No. 2 and 4 were 0.5 ml or less.
-Fat flotation: Sample No. 2 showed fat levitation.
-Bacterial preservation: None of the samples were spoiled.

From the results of Test Example 1, a sample having good suitability for UHT sterilizer, smooth texture, no fat floating, and good bacterial preservation was obtained as Sample No. 4.
This sample No. The composition of No. 4 was found to be used together with agar (gelling agent), high methoxyl pectin (thickening stabilizer) and sodium octenyl succinate starch (polysaccharide).
In subsequent test examples, each search was conducted in a combined system of gelling agent, thickening stabilizer, and polysaccharide.

  Moreover, about the parameter | index of the smoothness (powderiness) of food texture, in the test example 1, the amount of precipitation and sensory evaluation of food texture correlated. Therefore, in the subsequent tests, the texture of the sample having a precipitation amount of less than 1 ml was determined as “good”, and the texture of the sample having a precipitation amount of less than 0.5 ml was determined as “particularly good”.

<Test Example 2>
Samples were prepared in the same manner as in Test Example 1 according to the blending ratios in Table 3 below. The evaluation was performed in the same manner as in Test Example 1 with respect to 1) suitability for UHT sterilizer, 3) precipitation amount, 4) flotation of fat, and 5) bacterial preservation.
The obtained evaluation results are shown in Table 3.

(Purpose) Conducted for the purpose of searching for types of components that function as emulsion stabilizers.

From Table 3,
-Suitability of UHT sterilizer: In all samples, the difference in pressure was less than 0.1 MPa.
-Precipitation amount: The precipitation amount of all the samples was less than 1 ml.
-Fat flotation: Sample No. Fat levitation was observed in Nos. 11 to 13, and Sample No. It was not recognized in 14 and 15.
-Bacterial preservation: None of the samples were spoiled.

  From the results of Test Example 2, the samples without fat levitation contained curdlan and sodium octenyl succinate starch respectively. It was confirmed that these polysaccharides have an effect of preventing fat floating (creaming) in the rare cheese cake.

<Test Example 3>
Samples were prepared in the same manner as in Test Example 1 according to the blending ratios in Table 4 below. Evaluation was performed in the same manner as in Test Example 1 for the same evaluation items as in Test Example 2. The obtained evaluation results are shown in Table 4.

(Purpose) Conducted for the purpose of searching for types of thickening stabilizers.

From Table 4,
-Suitability of UHT sterilizer: In all samples, the difference in pressure was less than 0.1 MPa.
-Precipitation amount: Sample No. Nos. 21 to 24 have a precipitation amount of less than 1 ml. 25 was 1 ml or more.
-Fat levitation: No fat levitation was observed in any of the samples.
-Bacterial preservation: None of the samples were spoiled.

  From the results of Test Example 3, the samples having a precipitation amount of less than 1 ml contained high methoxyl pectin, carboxymethyl cellulose, soybean polysaccharide, and propylene glycol alginate, respectively. In addition, the amount of precipitation was less than 0.5 ml, and it was confirmed that the texture was particularly good.

<Test Example 4>
Samples were prepared in the same manner as in Test Example 1 according to the blending ratios in Table 5 below. Evaluation was performed in the same manner as in Test Example 1 for the same evaluation items as in Test Example 2. The obtained evaluation results are shown in Table 5.

(Purpose) Conducted for the purpose of searching for types of gelling agents.

From Table 5,
-Suitability of UHT sterilizer: In all samples, the difference in pressure was less than 0.1 MPa.
-Precipitation amount: Sample No. Nos. 31 to 35 have a precipitation amount of less than 1 ml. 36 and 37 were 1 ml or more.
-Fat levitation: No fat levitation was observed in any of the samples.
-Bacterial preservation: None of the samples were spoiled.

  From the results of Test Example 4, the samples having a precipitation amount of less than 1 ml each contained carrageenan, farcellulan, agar, gelatin, and gellan gum. In addition, the amount of precipitation was less than 0.5 ml, and it was confirmed that the texture was particularly good.

<Test Example 5>
Samples were prepared in the same manner as in Test Example 1 according to the blending ratios in Table 6 below. Evaluation was performed in the same manner as in Test Example 1 for the same evaluation items as in Test Example 2. Table 6 shows the obtained evaluation results.
In addition, the polysaccharide ratio (%) to fat in the sample is
Polysaccharide rate (%) = (octenyl succinic acid sodium starch / fat content) × 100
Calculated by The amount of fat was 11.6% by mass in the rare cheese cake.

(Purpose) Conducted for the purpose of searching for the amount of polysaccharides that function as an emulsion stabilizer.

From Table 6,
-Suitability of UHT sterilizer: In all samples, the difference in pressure was less than 0.1 MPa.
-Precipitation amount: The precipitation amount of all the samples was less than 1 ml.
-Fat flotation: Sample No. 41 and 42 showed fat levitation. It was not recognized in 43-47.
-Bacterial preservation: None of the samples were spoiled.

From the results of Test Example 5, it was found that when the proportion of sodium octenyl succinate starch was 3% by mass or more based on the fat in the sample, fat levitation was less likely to occur.
However, the proportion of sodium octenyl succinate starch increases, the pressure at the outlet of the highest heating part (second heating part) of the UHT sterilizer tends to decrease, and the suitability of the UHT sterilizer tends to decrease slightly. I understood.

<Test Example 6>
Sample No. in Table 2 According to the mixing ratio of 4, a sample was prepared in the same manner as in Test Example 1 except for the sterilization temperature of the UHT sterilizer. As the sterilization temperature of the UHT sterilizer, each sample was prepared at each temperature shown in Table 7. Evaluation was performed in the same manner as in Test Example 1 for the same evaluation items as in Test Example 2.
Table 7 shows the obtained evaluation results.

(Purpose) Conducted for the purpose of searching the sterilization temperature of the UHT sterilizer.

From Table 7 below,
-UHT sterilizer suitability: Sample No. Nos. 51 to 56 have a pressure difference of less than 0.1 MPa. 57 was 0.1 MPa or more.
-Precipitation amount: Sample No. Nos. 51 to 54 have a precipitation amount of less than 0.5 ml. 55 is 0.5 ml or more and less than 1 ml. 56 and 57 were 1 ml or more.
-Fat levitation: No fat levitation was observed in any of the samples.
Bacterial preservation: Sample No. 51, 1/10 rot was observed. There was no rot in 52-57.

  From the results of Test Example 6, it was found that the sterilization temperature by the UHT sterilizer is preferably 120 to 135 ° C, and more preferably 120 to 130 ° C where the precipitation amount is less than 0.5 ml.

<Example>
Based on the results of the above test examples, the polysaccharide and thickening stabilizer functioning as an emulsion stabilizer, the gelling agent, the type and blending ratio are selected, and the sterilization conditions of the UHT sterilizer are set. The rare cheesecake of Examples 1-3 shown in Table 8 was manufactured. However, Example 1 is a reference example.
Hereinafter, the manufacturing method of Examples 1-3 is demonstrated.

<Example 1>
No. in Table 8 Manufactured according to a blending ratio of 61.
The raw material is mixed and dissolved, and the plate-type UHT sterilizer with a homogenizer (trade name: MO plate-type sterilizer; manufactured by Morinaga Engineering Co., Ltd.) keeps the temperature of the highest heating part of the plate-type UHT sterilizer at 130 ° C for 2 seconds. Sterilization treatment was performed.
Next, the sterilized raw material liquid is homogenized at 15 MPa, 80 ° C., cooled to 50 ° C., and sterilized by a cup filling machine (trade name: DOGAseptic: manufactured by GASTI) (trade name: PP cup; Dai Nippon Printing) 80 g each. Then, a sterilized aluminum lid (trade name: aluminum foil lid roll; manufactured by Toyo Aluminum Co., Ltd.) was applied, heat-pressure sealed, and cooled to 10 ° C. in a refrigerator to produce a rare cheesecake.
Moreover, in this Example, although continuous sterilization treatment for 2 hours was performed with respect to 12 tons of raw material liquids with a 6000 L / H plate type UHT sterilizer, the 2nd heating part (maximum heating of a plate type UHT sterilizer) Part) No pressure drop at the outlet was observed.
After 2,000 rare cheesecakes thus produced were placed in an incubation room at 30 ° C. and subjected to a 5-day enrichment test, the presence or absence of spoilage was examined by a flavor test, but there was no spoilage.
Further, this rare cheesecake had no powdery texture, no fat floatation, and both the flavor and texture were good.

<Example 2>
No. in Table 8 Manufactured according to a mixing ratio of 62.
The raw material is mixed and dissolved, and the temperature of the highest heating part of the tubular UHT sterilizer is 120 ° C for 3.5 seconds using a tubular UHT sterilizer with a homogenizer (trade name: MO tubular sterilizer; manufactured by Morinaga Engineering Co., Ltd.). The holding sterilization treatment was performed.
Next, the sterilized raw material liquid is homogenized at 10 MPa and 80 ° C., cooled to 55 ° C., and plastic cup (trade name: PP cup; Dai Nippon Printing Co., Ltd.) using a cup filling machine (trade name: MTY packer; manufactured by Towa Techno Co., Ltd.). 80 g each. Then, an aluminum lid (trade name: aluminum foil lid roll; manufactured by Toyo Aluminum Co., Ltd.) was put on, heat-pressure sealed, and cooled to 10 ° C. in a refrigerator to produce a strawberry rare cheesecake.
In this example, a continuous sterilization treatment for 2 hours was performed on 4 tons of raw material liquid using a 2000 L / H tubular UHT sterilizer (manufactured by Morinaga Engineering Co., Ltd.). No pressure drop at the outlet) was observed at the highest heating part of the UHT sterilizer.
After 2,000 strawberry rare cheesecakes thus produced were placed in an incubator at 30 ° C. and subjected to a 5-day enrichment test, the presence or absence of spoilage was examined by a flavor test, but there was no spoilage.
Furthermore, this strawberry rare cheesecake was smooth and free from fat floating, and both the flavor and texture were good.

<Example 3>
No. in Table 8 Manufactured according to a blending ratio of 63.
The raw materials are mixed and dissolved, and the plate-type UHT sterilizer with a homogenizer (trade name: MO plate-type sterilizer; manufactured by Morinaga Engineering Co., Ltd.) holds the temperature of the highest heating part of the plate-type UHT sterilizer at 125 ° C for 2 seconds. Sterilization treatment was performed.
Next, the sterilized raw material liquid was homogenized at 15 MPa and 85 ° C., cooled to 25 ° C., and stored in a tank (trade name: A tank; manufactured by Yasuda Finete) for 2 days. And it is reheated to 80 ° C. by a multi-tube heat exchanger (trade name: Spiflex; manufactured by Shinko Sangyo Co., Ltd.), then cooled to 50 ° C., and a cup filling machine (trade name: BK Cup Filler; HAMBA) 80 g each was filled in a plastic cup (trade name: PP cup; manufactured by Dai Nippon Printing Co., Ltd.) sterilized. Then, a plastic lid (trade name: PET lid roll; manufactured by Toyo Aluminum Co., Ltd.) was put on, sealed with heat and pressure, cooled to 10 ° C. in a refrigerator, and a Camembert-flavored rare cheesecake was produced.
Further, in this example, the plate type UHT sterilizer of 8000 L / H was used for continuous sterilization for 8 tons of the raw material liquid, but the second heating part (the highest heating part of the plate type UHT sterilizer) ) No pressure drop at the outlet was observed.
After 2,000 Camembert-flavored rare cheesecakes produced in this manner were placed in an incubator at 30 ° C. and subjected to a 5-day enrichment test, the presence or absence of spoilage was examined by a flavor test, but none was spoiled.
Further, this Camembert-flavored rare cheesecake was smooth and free from fat floatation, and both the flavor and texture were good.

It is the schematic which shows an example of the UHT sterilizer used in this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Balance tank 2 Centrifugal pump 3 1st heating part 4 Holding tube 5 2nd heating part (highest heating part)
6 Holding tube 7 First cooling part 8 Homogenizer 9 Heat exchange part 10 Final cooling part 11 Flow control valve

Claims (2)

Cheese, thickening stabilizer, contain emulsion stabilizers and gelling agents in UHT (ultra-high-temperature heat treatment) cheesecake that was sterilized with sterilizers, characterized in that it comprises a curdlan as the emulsion stabilizer Rare cheesecake. Wherein cheese, thickening stabilizer, contain emulsion stabilizers and gelling agents, in the production method of cheesecake for sterilization by UHT (ultra-high-temperature heat treatment) sterilizer, to include curdlan as the emulsion stabilizer A method for producing a rare cheesecake.

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