JP5835908B2 - Process cheese and method for producing the same - Google Patents

Description

  The present invention relates to a processed cheese containing oxidized starch and having hot meltability and stringiness and a method for producing the same. In the present invention, “process cheeses” are those defined in the process cheese, cheese food, etc., in the Ministerial Ordinance of Milk and the like (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52), the component standards of the Fair Competition Code, etc. In addition, all those having a normal meaning in the technical field are included.

Process cheeses are manufactured by pulverizing natural cheese, which is a raw material, mixing molten salt and water, and then cooling and molding through an emulsification step of kneading, stirring and emulsifying while heating. Furthermore, a process of adding various food materials and food additives for the purpose of imparting physical properties and flavors, and a process of performing a sharing process such as creaming may be performed for the purpose of adjusting the physical properties of the final product.
Process cheeses are characterized in that they can be molded into a desired form after being melted by heating, and are distributed in the market in a variety of shapes such as block shapes and slice shapes. On the other hand, since processed cheeses are affected by the supply and demand of natural cheese as a raw material, the international natural cheese price increase is a significant cost increase factor in the production of processed cheeses. In such a background, when the price of natural cheese rises, in the manufacture of process cheeses, the amount of natural cheese is reduced, and oil and plant raw materials are blended to absorb high costs. However, the deterioration of flavor and function due to the reduction of the amount of natural cheese has not been sufficiently eliminated.

  As processed cheese which reduced the compounding quantity of natural cheese, what added modified starch exists, for example (patent document 1). According to Patent Document 1, when melted salt and one or more types of starch selected from oxidized starch, esterified starch and etherified starch are added to natural cheese, mixed, heated, melted and emulsified by a conventional method, excellent resistance is obtained. It is described that cheeses having both refrigeration and oil resistance can be obtained. The fact that it does not lose its shape when dipping the oil indicates that it has excellent heat stability, and when processed starch is added to processed cheeses, heat resistant shape retention is imparted, It is suggested that pullability cannot be obtained.

Japanese Patent No. 3108968

  This invention is made | formed in view of the said prior art, and makes it a subject to provide the process cheese which has the outstanding heat-melting property and stringing property in the process cheese using processed starch.

In the production of processed cheeses, the present inventors have obtained excellent processed cheeses by using a specific molten salt when oxidized starch is used among processed starches that have been subjected to chemical treatment. It has been found that it has hot meltability and stringiness, and the present invention has been completed. That is, the present invention includes the following aspects.
(1) Process cheeses characterized by containing oxidized starch and at least one selected from citrate, monophosphate, and polyphosphate as a molten salt.
(2) The processed cheese according to (1), wherein the amount of the molten salt is 0.5% to 1.5% of the raw cheese.
(3) The processed cheese according to (1) or (2), wherein the blending amount of the polyphosphate is less than 1.0% of the raw cheese.
(4) The processed cheese according to (1), (2) or (3), wherein the blended amount of the oxidized starch is 0.5 to 6.0%.

  According to the present invention, processed cheeses having good heat melting properties and stringiness can be obtained while reducing the blending amount of raw natural cheese by adding oxidized starch.

[raw materials]
Examples of the raw material natural cheese used in the present invention include Gouda cheese, cheddar cheese and the like, which are usually used in the manufacture of cheeses, and are not particularly limited, but the maturity index is too high. Therefore, it is not possible to express sufficient stringiness and the stringiness becomes weaker, so 20% or less, more desirably 15% or less is desirable. Other physical properties and flavors are not particularly limited as long as they are designed and blended so as to satisfy the necessary requirements in the finally obtained processed cheeses. Moreover, you may mix and use 2 or more types of raw material natural cheese. The maturity index is calculated by the following formula.
Maturity index (%) = (soluble nitrogen amount / total nitrogen amount) × 100

Moreover, about the total nitrogen amount and the soluble nitrogen amount, it quantified with the following method.
10 g of sample cheese was weighed, and 40 ml of 0.5 M sodium citrate solution and 30 ml of hot water were added and homogenized. A solution obtained by constant volume of 200 ml was used as a sample cheese solution. For the total nitrogen amount, 10 ml of the above sample solution is collected as it is, and for the soluble nitrogen amount, 100 ml of the above sample solution is collected, and 1.4 ml of hydrochloric acid 10 ml and water 15 ml are added to adjust the pH to 4.4, and the supernatant in which casein is precipitated is filtered. Then, 10 ml of the filtrate was used as a sample solution, and the amount of nitrogen was quantified using the Kjeldahl method.

  In general, in order to impart heat meltability and stringiness to processed cheeses, a small amount of citrate or monophosphate is added as a molten salt, specifically less than 0.5% of raw cheese Is blended. When the molten salt is added in an amount of 0.5% or more, it is difficult to impart good stringiness even if the heat melting property can be imparted. On the other hand, when the modified starch is blended with the processed cheeses, it is difficult to impart sufficient heat melting property and stringiness even if the blending amount of the molten salt is less than 0.5%. In the present invention, the oxidized starch is used as the modified starch, and the ion exchange action is slightly stronger and the emulsifying power is stronger than the blended salt obtained from the processed salt having general heat meltability and stringiness. By blending in such a manner, the heat melting property and the stringiness in the modified starch addition system in the processed cheeses could be expressed.

  Examples of the molten salt used in the present invention include citrates and phosphates that are generally used in the production of processed cheeses. However, when oxidized starch is added, good heat meltability and stringiness cannot be imparted by molten salt blending for imparting heat meltability and stringiness to processed cheeses that do not incorporate modified starch. When blending oxidized starch, if the total blended amount of molten salt exceeds 1.5%, the protein structure necessary to develop stringiness will be decomposed, even with good heat meltability. Even if it is, good stringiness characteristic peculiar to cheese is not expressed. The tendency is particularly strong when a large amount of polyphosphate is used, and in order to give good heat melting property and stringiness, citrate or monophosphate is used alone, or polyphosphate When using together, it is necessary to keep a total compounding quantity to less than 1.0%. In addition, the polyphosphate said by this invention points out what has two or more phosphorus on a structure, and shall also include diphosphate.

  Examples of the oxidized starch used in the present invention include those obtained by treating natural starch with sodium hypochlorite. Examples of the natural starch used as a raw material for the oxidized starch include those derived from potato, corn, and wheat, but are not particularly limited as long as they can be used as a natural starch source. . Depending on the degree of oxidation treatment, it is possible to retain the characteristics of the original natural starch. Usually, there is a lot of oxidation treatment using one kind of natural starch as a raw material, but a mixture of two or more kinds of natural starch may be used as a raw material. In addition, when used in processed cheeses, depending on the physical properties and functions required for the finally obtained processed cheeses, the use of oxidized starch alone, the combination of a plurality of oxidized starches, oxidized starches and other modified starches, A combination with starch is also possible. Normally, when starches are used in various food groups, a relatively high temperature and hydration time are required for hydration and gelatinization. In general, the processing of starches is performed to compensate for the disadvantages of starches such as control of dissolution temperature, easy dissolution, acid resistance, shear resistance, and aging resistance. Oxidized starch is no exception, but oxidation is considered to be a process of depolymerizing starch molecules, so oxidized starch has lower dissolution temperature, lower viscosity of solution, high viscosity stability, low aging, Features such as transparency and reduced starchy odor.

  According to the present invention, as a secondary ingredient, dairy products such as skim milk powder, whey powder, whey protein concentrate (WPC), milk components such as whey protein isolate (WPI), stabilizers such as locust bin gum, xanthan gum, guar gum Emulsifiers such as monoglyceride and sucrose fatty acid ester, stabilizer function, sodium caseinate with emulsifier function, starch other than oxidized starch, processed starch, soybean white oil extract, vegetable oil such as palm oil, sugar, sweetener, etc. Can be selected in accordance with their respective purposes such as physical property adjustment and flavor adjustment, such as sugars, acidulants, pH adjusters, seasonings, spices, fragrances, and the like.

[Production method]
In the emulsification treatment in the present invention, normally, an emulsifier and a stabilizer used for emulsification of cheeses are appropriately used, and stirring is performed at a low speed of 50 to 200 rpm using an emulsifier, for example, a low-speed shearing emulsifier. Stirring at a medium to high speed from 400 to 1500 rpm using a shearing emulsifier or the like can be mentioned, but it is not particularly limited. In the production of processed cheeses, when a low-speed shearing emulsification pot is used, since the emulsification is weak and large fat globules are present, the structure tends to be weak against heat and pressure. Is used, the emulsion is strongly emulsified to form small fat globules and a network is formed by proteins, so it tends to be hard and difficult to melt, so the product of the present invention has good heat meltability and stringing. In order to have properties, it is desirable to use a low-speed shearing emulsifier. In general, as the water content increases, the adhesiveness to the packaging material tends to increase. However, in the present invention, the adhesiveness can be suppressed by using modified starch, particularly oxidized starch.

In addition, the stringing property at the time of heating in the present invention was evaluated by the following method.
(Threading property during heating)
After collecting 15g of processed cheese in a petri dish with a diameter of 65mm and heating it with a 500W microwave oven (manufactured by Matsushita Electric Industrial Co., Ltd .: NE-S1A) for 30 seconds, the short side (16mm) of the 2mm standard L-shaped hexagon wrench is When the processed cheese was melted so as to be attached to the bottom of the petri dish and pulled up at a speed of 10 cm / second, the length of the processed cheese that was stretched before cutting was measured. When the value is 200 mm or more, the stringiness is assumed to be good.

Hereinafter, the present invention will be specifically described with reference to examples.
In addition, about the compounding rate of each raw material, the compounding rate was described as outer percent% when the raw material cheese compounding rate was 100%.

  6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10 kg of mixed cheese is put into a low-speed shearing emulsifier, and 50 g (0.5%) of sodium citrate as a molten salt, 20 g (0.2%) of sodium polyphosphate, and powdered plum SM (Matsutani Chemical Industry) as oxidized starch After adding 50 g (0.5%), 300 g (3%), and 600 g (6%), water is added so that the final moisture content is 45% by weight, and the mixture is heated and stirred to 80 ° C. at 80 rpm. did. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the process cheese was obtained. As a control, an oxidized starch-free product was prepared in the same manner.

[Comparative Example 1]
6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10 kg of mixed cheese is put into a low-speed shearing emulsifier, and 50 g (0.5%) of sodium citrate as a molten salt, 20 g (0.2%) of sodium polyphosphate, and Farinex VA70C (Matsutani Chemical Co., Ltd.) as modified starch. 50 g (0.5%), 300 g (3%), and 600 g (6%) were added, water was added so that the final moisture content was 45% by weight, and the mixture was heated and stirred to 80 ° C. at 80 rpm. . Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the process cheese was obtained.

[Test Example 1]
The test at the time of emulsification finishing of the processed cheeses obtained in Example 1 and Comparative Example 1, and the peelability evaluation after cooling were tested by the following methods.
(1) Viscosity at the time of finishing emulsification The viscosity after stirring and holding at the time of emulsification was measured. Viscosity was measured using a high viscosity visco tester (VT-04), rotating at 62.5 rpm, using a No. 2 rotor, and measured at about 80 ° C., the temperature after emulsification and holding.
(2) Peelability after cooling Processed cheese after cooling was cut out and evaluated for peelability between the sample cheese and the film in the carton.
(3) Evaluation of stringiness 15 mg of processed cheese is collected in a petri dish with a diameter of 65 mm, heated in a 500 W microwave oven (manufactured by Matsushita Electric Industrial Co., Ltd .: NE-S1A) for 30 seconds, and then a 2 mm standard L-shaped hexagon wrench. Measure the length of the processed cheese stretched before cutting when it was pulled up at a speed of 10 cm / second into the center of the melted processed cheese so that its short side (16 mm) was attached to the bottom of the petri dish did. When the value is 200 mm or more, the stringiness is assumed to be good. The results are shown in Table 1.

  From the results in Table 1, in the powdered ume SM addition system, which is oxidized starch, a slight decrease in viscosity and a decrease in the stringiness evaluation value were observed as the addition rate increased, but sufficient heat melting and stringiness were observed. Was expressed. In the addition system of Farinex VA70C, which is a substituted cross-linked starch of the comparative example, a slight amount of stringiness was developed when added in a small amount, but the stringiness disappeared as the addition rate increased. However, it is clearly different from the tendency not to draw yarn in processed cheese, which is usually emulsified with a high-shear emulsifier that is considered not to have yarn drawability and has a large amount of molten salt. A phenomenon that suddenly cuts off occurred. This causes a force opposite to the three-dimensional network structure formed by the substituted cross-linked starch even though the casein structure strongly involved in the expression of stringiness remains, and the orientation of the casein with respect to the stress. It is presumed that the property is difficult to express and as a result, the stringiness is hardly expressed. In addition, the oxidized starch-added system has sufficient peelability from the film. Individual packaging forms assumed for household products, such as carton-type, portion-type, slice-type aluminum and film Even in the packaged form, sufficient peelability is exhibited, and it can be expected that the commercial value as individual packaging type cheese is high. It was confirmed that the film peelability after actually filling the sliced film, quickly cooling with ice, and cooling in a refrigerator at 5 ° C. for 24 hours or more was comparable to the commercially available “melting” type sliced cheese. On the other hand, when only the substituted cross-linked starch was used without using oxidized starch, it became clear that the peelability was inferior particularly with the flavor and filling suitability.

  6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10 kg of mixed cheese is put into a low-speed shearing emulsifier, and 50 g of sodium citrate, 0 g (0%), 20 g (0.2%), 50 g (0.5%), 100 g (1 0.0%), after adding 300 g (3%) of powdered plum SM (Matsuya Chemical Co., Ltd.) as oxidized starch, water is added so that the final moisture content is 47% by weight, up to 80 ° C. at 80 rpm. Stir with heating. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the process cheese was obtained.

[Comparative Example 2]
6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10 kg of mixed cheese is put into a low-speed shearing emulsifier, 50 g (0.5%) of sodium citrate as a molten salt, 150 g (1.5%) of sodium polyphosphate, and powdered plum SM (Matsutani Chemical Industry) as oxidized starch After adding 300 g (3%), water was added so that the final moisture content would be 47% by weight, followed by heating and stirring to 80 ° C. at 80 rpm. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the process cheese was obtained.

[Test Example 2]
About the state at the time of the emulsification finishing of the process cheeses obtained in Example 2 and Comparative Example 2, and the peelability evaluation after cooling, it implemented similarly to Test Example 1. The results are shown in Table 2.

  From the results shown in Table 2, processed cheeses having good stringiness can be obtained by setting the amount of molten salt added to 1.5% or less, in particular, the amount of polyphosphate added to 1.0% or less. Became clear.

  6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10 kg of mixed cheese is put into a low-speed shearing emulsifier, and 50 g (0.5%) and 150 g (1.5%) of sodium citrate as a molten salt, and powdered plum SM (Matsutani Chemical Industry Co., Ltd.) as oxidized starch. After adding 300 g (3%), water was added so that the final water content was 47% by weight, and the mixture was heated and stirred to 80 ° C. at 80 rpm. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the process cheese was obtained.

[Comparative Example 3]
6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10 kg of mixed cheese is put into a low-speed shearing emulsifier, and 20 g (0.2%) sodium citrate as a molten salt, 200 g (2.0%), and powdered plum SM (Matsutani Chemical Industry Co., Ltd.) as oxidized starch. After adding 300 g (3%), water was added so that the final water content was 47% by weight, and the mixture was heated and stirred to 80 ° C. at 80 rpm. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the process cheese was obtained.

[Test Example 3]
The process cheese obtained in Example 3 and Comparative Example 3 was emulsified and the peelability after cooling was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

  From the results of Table 3, it was revealed that when sodium citrate is used alone, processed cheeses having good stringiness can be obtained by adding 0.5 to 1.5%. When the amount of sodium citrate added was too small, the emulsification was unstable and oil-off occurred, and when it was too large, the stringiness was lost.

  6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10kg of mixed cheese is put into a low-speed shearing emulsifier, and sodium monophosphate 50g (0.5%) and 150g (1.5%) as molten salt, and powdered plum SM (Matsutani Chemical Industry Co., Ltd.) as oxidized starch. After adding 300 g (3%), water was added so that the final water content was 47% by weight, and the mixture was heated and stirred to 80 ° C. at 80 rpm. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the process cheese was obtained.

[Comparative Example 4]
6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10 kg of mixed cheese is put into a low-speed shearing emulsification pot, and 20 g (0.2%) of sodium monophosphate as a molten salt, 200 g (2.0%) of sodium monophosphate, and powdered plum SM (Matsutani Chemical Co., Ltd.) as oxidized starch. After adding 300 g (3%), water was added so that the final water content was 47% by weight, and the mixture was heated and stirred to 80 ° C. at 80 rpm. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the process cheese was obtained.

[Test Example 4]
About the state at the time of the emulsification finishing of the process cheeses obtained in Example 4 and Comparative Example 4, and the peelability evaluation after cooling, it implemented similarly to Test Example 1. The results are shown in Table 4.

  From the results of Table 4, it was revealed that when sodium monophosphate was used alone, processed cheeses having good stringiness could be obtained by setting the addition amount to 0.5 to 1.5%. Sodium monophosphate, like sodium citrate, was too emulsified and caused oil-off when added in too small amounts, and when it was too much, the stringiness was lost.

  6 kg of cheddar cheese having a maturity of 25% and 4 kg of gouda cheese having a maturity of 8% were used as raw material natural cheese and pulverized and mixed. 10 kg of mixed cheese is put into a low-speed shearing emulsifier, and 50 g (0.5%) of sodium citrate as a molten salt, 20 g (0.2%) of sodium polyphosphate, and refined palm oil (Fuji Oil) as vegetable oil. 1) and 300g (3%) of powdered plum SM (Matsutani Chemical Industry Co., Ltd.) as oxidized starch and water added so that the final moisture content is 47% by weight, up to 80 ° C at 80rpm Stir with heating. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, and it cooled in the 5 degreeC refrigerator for 24 hours or more, and obtained cheese food. When the resulting cheese food was sliced and placed on a bread loaf and baked in an oven toaster for 2 minutes, an appropriate oil-off occurred and good heat melting properties and stringiness were exhibited.

4 kg of gouda cheese with 8% ripeness was used as raw material natural cheese and crushed. 4 kg of crushed cheese is put into a low-speed shearing emulsifier, and 400 g of sodium caseinate, 150 g of sodium chloride, 50 g of agar (Ina Food Industry Co., Ltd.), 100 g of sodium citrate as a molten salt, 20 g of sodium polyphosphate, and sucrose fatty acid ester (as an emulsifier) Daiichi Kogyo Seiyaku Co., Ltd.) 30 g, Locust Bingham 40 g as a stabilizer, 15 g of anhydrous citric acid as a pH adjuster, 3 kg of refined palm oil (Fuji Oil Co., Ltd.) as vegetable oil, and powdered plum SM (Matsuya Chemical) as oxidized starch After adding 300 g (3%) of Kogyo Kogyo), water was added so that the final water content would be 46% by weight, and the mixture was heated and stirred at 80 rpm to 80 ° C. Considering the hydration time of oxidized starch, it was kept at 80 rpm and 80 ° C. for 2 minutes. About the heated cheese, it filled with 350g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the foodstuff (henceforth a milk main ingredient) which uses milk etc. as the main raw materials was obtained. When the obtained milk main ingredient was sliced and placed on a bread loaf and baked for 2 minutes in an oven toaster, an appropriate oil-off occurred, and good heat melting properties and stringiness were exhibited.

Claims (2)

Natural cheese, oxidized starch, and at least one molten salt selected from citrate, monophosphate, and polyphosphate are used as raw materials, and the maturity index of the natural cheese is 20% or less, and The blended amount of the oxidized starch is 0.5% by weight or more and 6.0% by weight or less with respect to the natural cheese, and the total blended amount of the molten salt is 0.50% by weight or more and 1. Processed cheeses, characterized in that the blending amount of the polyphosphate is less than 50 wt% and 0.01 wt% or more and less than 0.1 wt% with respect to the natural cheese.
(Natural cheese maturity index)
Maturity index (%) = (soluble nitrogen content of raw cheese / total nitrogen content of raw cheese) × 100 The processed cheese according to claim 1, wherein the stringiness during heating is 200 mm or more.
(Threading property during heating)
Processed cheese 15g in a petri dish with a diameter of 65mm, heated in a 500W microwave oven for 30 seconds, and then melted so that the short side (16mm) of a 2mm standard L-shaped hexagon wrench is attached to the bottom of the petri dish When it is put in the middle part of the bread and pulled up at a speed of 10 cm / second, the length of the processed cheese stretched before cutting is measured.