JP5318608B2 - Process for producing processed powdered cheese - Google Patents

Description

The present invention relates to a method for producing a processed powdered cheese product having a roasted flavor.

Conventionally, when cheese is heated together with other foods, the fragrant scent of the other foods and the fragrant scent of the cheese (roasted flavor) combine to provide a very appetizing scent. Examples of foods that have a favorable scent by topping and heating powdered cheese include cheese gratin, pizza, onion consomme soup, and cooked bread, and these are widely eaten.
However, when powdered cheese is heated to obtain a powdered cheese having a roasted flavor, the cheese is dissolved although the roasted flavor is attached, or the oily component oozes from the cheese, and the powdered cheese particles adhere and have fluidity There was a problem that powdered cheese could not be obtained.

Techniques relating to a method for producing a cheese having a roasted flavor include powdered cheese having a roasted flavor obtained by heating spray-dried powdered cheese (see Patent Document 1), Emmental cheese (coarsely ground with grater) and flour A flat retort pouch made of transparent resin and a salad oil are filled in and sealed, and then heated in a steam retort kettle at 120 ° C. for 20 minutes, a novel oil-dried roasted food (see Patent Document 2) However, there has been a demand for a method for producing a processed cheese powder product having a roasted flavor of cheese and fluidity.

JP 2006-180725 A JP 2002-345431 A

The objective of this invention is providing the manufacturing method of the powdery cheese processed goods which have the roasted flavor peculiar to cheese, and have fluidity | liquidity.

As a result of intensive studies to solve the above problems, the present inventor has found that the above problems can be solved by heating powdered cheese and flour. The present inventor has further studied based on these findings and has completed the present invention.
That is, this invention consists of the manufacturing method of the powdered cheese processed product which has a roasted flavor characterized by including the process heated while stirring powdered cheese and flour in a heating kettle.

By carrying out the production method of the present invention, a processed cheese powder product having a roasted flavor of fragrant cheese and further fluidity can be obtained.

As the powdered cheese used in the present invention, natural cheese and / or processed cheese is cut and pulverized into powder.

Examples of the natural cheese include ultra-hard cheese and hard cheese such as Parmesan cheese, Gruyere cheese, Emmental cheese, Gouda cheese, and Cheddar cheese. The above process cheese is obtained by cutting and pulverizing one or more kinds of natural cheese, adding an emulsifier, a spice, a seasoning, and the like, heating, dissolving and molding. Among the above cheeses, Parmesan cheese, Gruyere cheese, and Emmental cheese are preferable.

The powdered cheese used in the present invention is obtained by finely pulverizing the above-mentioned cheese. For example, it can be obtained by grating block-shaped cheese or finely pulverizing it using a chopper, a grinder or the like. In the present invention, commercially available powdered cheese can be used. Powdered cheese obtained by dissolving and homogenizing cheese with a molten salt and then drying with a spray dryer or a drum dryer is not included in the powdered cheese referred to in the present invention.

The size of the powdered cheese used in the present invention is preferably about 1 mm or less in powder form. This size is suitable because uniform heating is possible.

The moisture content of the powdered cheese used in the present invention is preferably about 8 to 40%, more preferably about 8 to 35%. When the moisture content is in the above range, when the powdered cheese and flour are heated and mixed, a processed powdered cheese product having a smooth scent and a preferred aroma when roasted cheese is obtained.

As flour used in the present invention, for example, wheat, rice, corn, potatoes, millet, millet, etc., such as wheat flour, barley flour, rye flour, rice flour, corn flour, potato flour, potato starch, etc. Also, corn starch obtained by taking starch out of the cereal flour, wheat starch and the like can be mentioned, preferably wheat flour, corn flour and corn starch.

Although there is no restriction | limiting in particular in the moisture content of the flour used by this invention, About 1-20% is preferable and about 5-15% is further more preferable.

Below, the manufacturing method of the powdery cheese processed goods of this invention is demonstrated.
In the production method of the present invention, powdered cheese and flour are heated with stirring in a heating kettle and then cooled to room temperature.

The powdered cheese and flour may be mixed uniformly when heated in the heating kettle while stirring. For example, the powdered cheese and flour may be mixed before being added to the heating kettle, or mixed and stirred in the heating kettle before heating. Or you may heat, stirring and mixing.

In the present invention, the product temperature when the powdered cheese and flour are heated while stirring in a heating kettle is preferably in the range of about 100 to 180 ° C, more preferably about 130 to 180 ° C. Although the time for heating with stirring varies depending on the amount of the mixture and the heating temperature, it is preferable to heat with stirring for 0 minutes to about 60 minutes after the product temperature reaches about 100 to 180 ° C. If it is in the range of the said temperature and heating time, the powdery cheese processed goods with favorable flavor which have a roasted flavor will be obtained.

In the present invention, the method of heating powdered cheese and flour while stirring in a heating kettle may be heated in a kettle equipped with a known stirring device and heating device, for example, a cooking stirrer, cooking mixer, kneader, rotary For example, a flyer. Examples of the heat source used at that time include a direct fire using gas, an electric type, an electromagnetic induction type, and a jacket type vapor system.

The method of cooling the mixture of the heated powdered cheese and flour is not particularly limited as long as the mixture can be cooled to room temperature. For example, the method of taking out from the heating kettle and allowing to cool, the method of transferring to a fluidized bed and cooling, the heating kettle The method of standing to cool inside is mentioned.

As for the compounding quantity of powdered cheese and flour in this invention, about 30-200 mass parts of flour is preferable with respect to 100 mass parts of powdered cheese, More preferably, it is about 50-150 mass parts. When the powdered cheese and the flour are agitated, the powdered cheese and the flour are kept melted without melting the cheese, and a processed powdered cheese product having a better aroma is obtained.

The average moisture content of the mixture of powdered cheese and flour before heating is preferably about 23% or less, and if it is more than this, the cheese may dissolve during heating and may not become a powdered powder. Moreover, powdered cheese and flour cannot be heated uniformly, and it may be impossible to obtain a processed powdered cheese product having a roasted flavor peculiar to cheese.

Here, the moisture content is a weight loss when 3 g of a sample is dried at 105 ° C. for 4 hours under normal pressure, and is obtained by the following formula.
Water content = {(mass before drying−mass after drying) / mass before drying} × 100
Moreover, the average moisture content of powdered cheese and flour is calculated | required by a following formula.
Average moisture content = {(powdered cheese mass × powdered cheese moisture content + flour mass × flour moisture content) / (powdered cheese mass + flour mass)} × 100

In the method for producing a processed powdered cheese product having a roasted flavor according to the present invention, an antioxidant (vitamin C, vitamin E, etc.), a seasoning (sugar, salt, etc.), a powdered form, as long as the effects of the present invention are not impaired. Dairy products (whey powder, skim milk powder, etc.) can be used in combination.

The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

<Production 1 of processed cheese powder with roasted flavor>
[raw materials]
Powdered Parmesan cheese (trade name: Parmesan Powder UN; manufactured by Rokko Butter Co., Ltd., moisture content: 14%)
Block-shaped Gruyère cheese (commercial product, moisture content: 35%)
Wheat flour
Corn starch (trade name: corn starch; manufactured by Kogo Starch Co., Ltd., moisture content: 12.5%)

[Example 1]
Powdered Parmesan cheese (60 g) and wheat flour (40 g) are mixed in a plastic bag, heated for 30 minutes with a spatula using a spatula on a hot plate (Model IHP-30VC; set by Toshiba Corporation) for 30 minutes. After the temperature reached 150 ° C., it was taken out into a stainless steel ball and allowed to cool to room temperature to obtain 87 g of a processed cheese powder product (Example Product 1) having a roasted flavor.

[Example 2]
Block-shaped Gruyère cheese was ground with a cheese grated to obtain powdered Gruyère cheese. The water content of this powdered Gruyere cheese was 35%.
In preparation of the processed powdered cheese product of Example 1, instead of using powdered Parmesan cheese (60 g) and flour (40 g), the obtained powdered Gruyere cheese (40 g) and flour (60 g) were used. Performed the same operation as Example 1 and obtained 88g of processed powdery cheese products (Example product 2).

[Example 3]
In the production of the processed powdered cheese product of Example 1, the same operation as in Example 1 was performed except that corn starch (40 g) was used instead of using wheat flour (40 g), and powdered cheese having a roasted flavor. 87 g of processed product (Example product 3) was obtained.

[Comparative Example 1]
The same operation as in Example 1 except that powdered parmesan cheese (100 g) was used instead of powdered parmesan cheese (60 g) and wheat flour (40 g) in the production of the processed powdered cheese of Example 1. To obtain 88 g of a processed cheese powder product (comparative product 1) having a roasted flavor.

[Comparative Example 2]
In the production of the processed powdered cheese product of Example 1, instead of using powdered Parmesan cheese (60 g) and wheat flour (40 g), powdered Gruyere cheese (100 g) prepared in the same manner as in Example 2 was used. The same operation as in Example 1 was performed. The cheese became bowl-like and a powdered cheese processed product (Comparative Example Product 2) having a roasted flavor could not be obtained.

[Comparative Example 3]
In preparation of the processed powdered cheese product of Example 1, the same operation as in Example 1 was performed except that flour (100 g) was used instead of powdered Parmesan cheese (60 g) and flour (40 g). 85 g of roasted flour was obtained. Thereafter, 60 g of the processed powdered cheese obtained in Comparative Example 1 (Comparative Example 1) and 40 g of the obtained roasted wheat flour were mixed in a plastic bag and processed into a processed cheese powder having a roasted flavor (Comparative Example). 100 g of product 3) was obtained.

<Preparation 2 of processed cheese powder with roasted flavor>
[Example 4]
Powdered Parmesan cheese (3.6 kg) and wheat flour (2.4 kg) are mixed in a plastic bag, and stirred with a stirrer (model: KRS-2766EL gas heating type: manufactured by Ebara Industries Co., Ltd.) at a stirring blade speed of 30 rpm. The gas flow rate was adjusted so that the product temperature was increased by 4 to 5 ° C./minute, and the mixture was stirred for 30 minutes until the product temperature reached 140 ° C. After completion of heating, the product was taken out into a stainless steel tray and allowed to cool to room temperature to obtain 5.4 kg of a processed cheese powder product (Example Product 4) having a roasted flavor.

[Comparative Example 4]
In the production of Example 4, instead of using powdered Parmesan cheese (3.6 kg) and wheat flour (2.4 kg), the same operation was performed except that powdered Parmesan cheese (6.0 kg) was used, and roasted. 5.4 kg of a processed powdered cheese product (Comparative Example Product 4) having a flavor was obtained.

<Evaluation of processed cheese products with roasted flavor>
(1) 2 g of processed cheese powder product with roasted flavor obtained in a 200 ml beaker, pour hot water (100 ml) at 90 ° C., and sensory evaluation of scent is performed by 10 panelists according to the evaluation criteria shown in Table 1 below. evaluated. The result was obtained as an average value of the scores of 10 people and was symbolized according to the following criteria. The results are shown in Table 2.

Symbol Average value of evaluation points ◎: Average value 3.5 or more ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value 1.5 or less

(2) Confirmation of powder state The state of the obtained processed cheese powder product having a roasted flavor was visually confirmed. The results are shown in Table 2.

Powdered cheese processed products (Example products 1 to 4) having a roasted flavor heated while stirring powdered cheese and flour in a heating kettle have good fragrance evaluation, and the state is in a powdery state and flows. It was the preferable state which has property.
The processed powdered cheese product (Comparative Example Products 1, 3, 4) having a roasted flavor obtained by heating powdered cheese is a slightly unfavorable evaluation of the fragrance, and the state is a state in which the grains are adhered to each other. It was unpreferable without stickiness and fluidity. Further, in Comparative Example 2, a powdered cheese processed product could not be obtained.

Claims (1)

Powdered cheese having a roasted flavor, characterized by including a step of heating powdered cheese having a moisture content of 8 to 40% pulverized from natural cheese and / or processed cheese and stirring flour in a heating kettle Manufacturing method of processed products.