JP6009247B2 - Cream cheeses and method for producing the same - Google Patents

Description

  The present invention relates to novel cream cheeses. In the present invention, “cream cheeses” means processed cheese, cheese food, or milk specified by a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on milk and dairy product ingredients, etc. Or the like, and those that fall under cream foods or cream cheese-like foods. In this specification, natural cheese standard cream cheese is referred to as “cream cheese” for convenience, but this “cream cheese” is not included in the “cream cheeses” of the present invention.

  In recent years, the production and consumption of domestic natural cheese and processed cheese have been increasing both for direct consumption and for raw materials. Among them, consumption of fresh cheese, which is non-aged cheese, has been on an expanding trend. Fresh cheese has a high fat content and moisture content and is soft, so it can be eaten as it is in bread and crackers, and it is also widely used in confectionery / baking ingredients, processed food ingredients, processed cheese ingredients, etc. Yes.

  Cream cheese, which is one of fresh cheeses, provides a good flavor and structure, but since it is a non-aged cheese, the flavor and structure are likely to deteriorate during storage and cannot be stored for a long time. Degradation of the flavor of cream cheese is caused by the occurrence of fermentation odor and acidity change due to increase in acidity due to lactic acid fermentation of the remaining starter lactic acid bacteria. Moreover, the tissue deterioration of cream cheese is caused by the fact that the water structure has a high moisture value, and the tissue structure of the cream cheese is broken due to changes in acidity and changes in the form of milk components, resulting in water separation and tissue changes.

  As a method for improving the storage stability of cream cheese, a method of suppressing the growth of microorganisms using a preservative is generally used, but the effect is not sufficient, and the flavor and tissue deterioration are still It is an issue in distribution. Moreover, although the addition of a stabilizer etc. is performed for the purpose of water separation suppression during preservation | save, addition of a stabilizer has the subject that the flavor of cream cheese is reduced.

  Moreover, cream cheese is heat-emulsified and processed into so-called cream cheeses. Processing into cream cheeses inactivates the starter lactic acid bacteria remaining in the cheese, prevents the generation of fermentation odor and preservation of sourness during storage, and by uniform emulsification of the tissue, Water separation can be prevented. However, the heat emulsification process in processing into cream cheese may lower the flavor of cream cheese, and it is difficult to maintain the fresh flavor of cream cheese in processing into cream cheese. It was.

  Regarding the flavor of cream cheese, for example, Patent Document 1 describes the strength of flavor of cream cheese in soft cheese-containing foods, but specific description of the flavor quality, that is, the cream cheese-like fresh flavor There is no. Moreover, in patent document 2, although it describes about the heat-resistant shape retention and texture, and flavor of process cheese, it is a cheese with a low moisture content which is not fresh cheese, and description about fresh flavor like cream cheese There is no. In Patent Document 3, there is a description of a refreshing flavor of non-aged type cheese without a feeling of paste, but this method suppresses flavor deterioration caused by water separation caused by long-term refrigerated storage, It does not preserve the fresh flavor.

  In fresh cheese, it is suggested that substances such as lactic acid, acetic acid, and acetaldehyde are involved in the fresh flavor of cheese immediately after production (Non-Patent Document 1). In particular, acetaldehyde is a component that contributes to a fresh feeling of fermentation, and it is considered that increasing the expression level of acetaldehyde in cream cheese as much as possible leads to maintenance of a fresh flavor. Acetaldehyde has a boiling point of 21 ° C. When the cream cheeses are manufactured through the heating process, most of them are lost.

JP 2011-72203 A Special republication 2009-107662 JP 2009-100663

Dairy technology, 54, 47-55 (2004)

  This invention makes it a subject to provide the cream cheese which raised the expression level of acetaldehyde. The expression level refers to the amount of acetaldehyde volatilized to the extent that it is felt as a flavor in the mouth. In particular, in the present invention, “expression level” refers to a value obtained by volatilizing acetaldehyde under conditions close to the mouth (37 ° C.) and collecting and measuring by headspace solid-phase microextraction (HS-SPME method).

  The inventors of the present invention have intensively studied paying attention to the production process of cream cheeses and aroma component changes, and have completed the present invention.

That is, the present invention includes the following aspects.
(1) Cream cheese characterized in that the acetaldehyde expression level measured by the HS-SPME method is 7.3 ppb or more.
(2) The cream cheese according to (1), wherein the HS-SPME method is the following [Method 1].
[Method 1]
DVB / CAR / PDMS resin is used as SPME, 1 g of sample and 1-pentanol aqueous solution with a purity of 98% as internal standard are heated to 37 ° C., and volatile components in the head space are adsorbed to SPME resin for 60 minutes. It measured by gas chromatograph mass spectrometry (GC-MS).
(3) Cream cheeses characterized in that the expression level of acetaldehyde in cream cheeses is 0.0073 or more in relative ratio when the peak area of the internal standard substance is 1 in the HS-SPME method.
(4) The cream cheese according to (3), wherein the HS-SPME method is the following [Method 1].
[Method 1]
DVB / CAR / PDMS resin is used as SPME, 1 g of sample and 1-pentanol aqueous solution with a purity of 98% as internal standard are heated to 37 ° C., and volatile components in the head space are adsorbed to SPME resin for 60 minutes. It measured by gas chromatograph mass spectrometry (GC-MS).
(5) A blending step of appropriately blending auxiliary ingredients into the raw material cream cheese, a heating emulsification step of heating and emulsifying the raw material cream cheese passed through the blending step, and a filling step of filling the cream cheese subjected to the heating emulsification step. It is a manufacturing method of cream cheese which has, Comprising: In the said filling process from the said heating emulsification process, cream cheese and external air are performed on non-contact conditions, The manufacturing method of cream cheese characterized by the above-mentioned.
(6) The method for producing cream cheese according to (5), further comprising a homogenization step for homogenizing the cream cheese after the heating emulsification step until the filling step.
(7) The method for producing cream cheese according to (5) or (6), wherein the non-contact condition is that the cream cheese is not in contact with outside air at a product temperature of 80 ° C. or more for 60 seconds or more.
(8) The method for producing cream cheese according to (5) or (6), wherein the acetaldehyde expression level of the raw material at the start of the heating emulsification step is 10 ppb or more. It is a method for producing cream cheese having a blending step for appropriately blending raw materials, a heat emulsification step for heating and emulsifying the raw material cream cheese subjected to the blending step, and a filling step for filling the cream cheese subjected to the heat emulsification step. And the acetaldehyde expression level of the raw material in the said heat emulsification process start time is adjusted to 50 ppb or more, The manufacturing method of cream cheese characterized by the above-mentioned.

  According to the present invention, cream cheeses having a cream cheese-like fresh flavor can be provided.

The relationship between the acetaldehyde expression level of cream cheeses and a sensory evaluation average point is shown.

  The feature of the cream cheeses of the present invention is that the acetaldehyde expression level measured by the HS-SPME method is 7.3 ppb or more. The HS-SPME method uses DVB / CAR / PDMS resin as SPME, and volatile components in the headspace when 1 g of sample and 1-pentanol aqueous solution with a purity of 98% as internal standard are heated at 37 ° C. Is adsorbed on SPME resin for 60 minutes and measured by gas chromatography mass spectrometry (GC-MS).

  As a result of diligent research on the relationship between the flavor of cream cheeses, especially the fresh flavor of cream cheese and the acetaldehyde expression level, the sensory evaluation average point and the expression level of acetaldehyde for the fresh flavor of cream cheese are shown in FIG. It was found that the acetaldehyde expression level is 7.3 ppb or more, which is a preferable fresh flavor.

The raw material cream cheese used in the present invention is preferably a natural cheese standard cream cheese, but in addition to a natural cheese standard one, any one of the standard foods whose main raw material is process cheese, cheese food, milk, etc. Applicable ones can also be used. However, in order to make cream cheeses express acetaldehyde of 7.3 ppb or more, the whole raw material is prepared so that the expression level of acetaldehyde is 10.0 ppb or more.
In order to prepare the expression level of acetaldehyde to be 10.0 ppb or more, the blending ratio of the raw cream cheese or the mixing ratio of the process cheese having a high expression level of acetaldehyde is increased (a process having a low acetaldehyde expression level). It can also be prepared by blending additives containing acetaldehyde such as fragrances in addition to reducing the amount of cheese.

  In addition to the cream cheeses of the present invention, an emulsifier, a stabilizer and the like can be appropriately added. For example, the emulsifier may be an emulsifier generally used in the manufacture of process cheeses, such as sodium diphosphate. , Sodium polyphosphate, sodium citrate and the like. Moreover, what is necessary is just to add suitably about the addition amount in the range normally used.

  In addition, in the cream cheeses of the present invention, there is no particular limitation on the moisture value and the pH, and if it is appropriately set within the range of general cream cheeses such as moisture of 45 to 60% and pH of 4.3 to 6.0, respectively. In general, when the pH is too high, the binding between proteins is loosened due to electrostatic interaction, the tissue becomes soft and sticky, and when the pH is too low, the texture becomes loose. Is preferably in the range of 4.5 to 5.8. In addition, when using a pH adjuster, all can be used if it is generally used by process cheese manufacture, such as lactic acid and baking soda.

  As a manufacturing method of the cream cheeses of the present invention, basically, a general manufacturing method of cream cheeses can be applied as it is. It passes through the filling process which fills the cream cheese which passed through the heating emulsification process and the heating emulsification process which heat-emulsify the raw material cream cheese which passed. Moreover, you may provide the homogenization process which homogenizes cream cheese after the said heating emulsification process and the said filling process as needed. However, when the expression level of acetaldehyde in the whole raw material is 10 ppb or more and less than 50 ppb, in order to suppress the loss of acetaldehyde in the production process and increase the expression level of acetaldehyde in cream cheese, It is necessary to carry out cream cheese and outside air under non-contact conditions. In the present invention, the condition that the cream cheeses and the outside air are not in contact indicates that the product temperature of the cream cheeses is 80 ° C. or higher and does not contact the outside air for 60 seconds or more.

  When the expression level of acetaldehyde in the whole raw material is 10 ppb or more and less than 50 ppb, the cream cheese and the outside air are subjected to the filling process from the heating emulsification process under non-contact conditions. A thermo cylinder or the like may be used in the heating emulsification step, or these may be used in combination. In addition, when using a kettle type | mold emulsifier, cream cheese will contact external air for 60 second or more in the state whose product temperature is 80 degreeC or more on the structure. The homogenization process after the heating emulsification process is not limited as long as the emulsion is processed under a sealed condition without contact with the outside air. For example, a homogenizer, an in-line homomixer, a static mixer, etc. Use it.

  When the expression level of acetaldehyde in the whole raw material is 10 ppb or more and less than 50 ppb, the expression level of acetaldehyde that could not be obtained conventionally is avoided by avoiding contact between cream cheeses and the outside air in any step. Cream cheeses with 3 ppb or more can be obtained. Thus, cream cheese which has fresh flavor like raw material cream cheese can be obtained by performing a filling process from a heat emulsification process on the non-contact conditions of cream cheese and external air.

  Examples of the present invention will be described in detail below to clarify the effects of the present invention. However, an Example is one of the aspects of this invention, and this invention is not limited to an Example.

  To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the whole raw material was 10 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Then, after passing through a Joule heating device and the subsequent static mixer and sterilizing by heating at an outlet temperature of 90 ° C., the tube was allowed to cool to below 80 ° C. and filled to obtain about 30 kg of cream cheese (Example product) 1).

  To 30 kg of raw material cream cheese, 1% citrus fiber, 2% sodium polyphosphate and 0.5% sodium chloride were added, and a fragrance containing acetaldehyde was added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 50 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Thereafter, the mixture was heated to 90 ° C. at 750 rpm in a Stefan kettle, held and stirred for 1 minute, and then allowed to cool to less than 80 ° C. and filled in a pipe to obtain about 30 kg of cream cheese (Example Product 2) ).

[Comparative Example 1]
To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 10 ppb. The raw material is heated to 150 ° C. at 150 rpm in a kettle kettle, then heated to 90 ° C. at 750 rpm in a Stefan kettle, held and stirred for 1 minute, then allowed to cool to below 80 ° C. and filled in the pipe. About 30 kg of cream cheese was obtained (Comparative Example Product 1).

[Comparative Example 2]
To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 35 ppb. The raw material is heated to 150 ° C. at 150 rpm in a kettle kettle, then heated to 90 ° C. at 750 rpm in a Stefan kettle, held and stirred for 1 minute, then allowed to cool to below 80 ° C. and filled in the pipe. About 30 kg of cream cheese was obtained (Comparative Example Product 2).

[Comparative Example 3]
To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 8.0 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Then, after passing through a Joule heating device and subsequent static mixer and sterilizing by heating at an outlet temperature of 90 ° C., the tube was allowed to cool to less than 80 ° C. and filled to obtain about 30 kg of cream cheese (comparative product) 3).

[Comparative Example 4]
Cream cheeses were manufactured by the same method as JP2011-7223. The production was performed by adding 1% citrus fiber, 2% sodium polyphosphate, and 0.5% sodium chloride to 54 kg of raw material cream cheese, and adding water so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 35 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Thereafter, the mixture was heated at an outlet temperature of 50 ° C. through a Joule heating device and the subsequent static mixer, and then stirred at 1500 rpm for 1 minute in a Stefan kettle to perform a homogenous treatment. Subsequently, the mixture was heated at an outlet temperature of 70 ° C. through a Joule heating device and the subsequent static mixer, and then stirred at 1500 rpm for 1 minute in a Stefan kettle to perform a homogenous treatment. Further, the mixture was heated at an outlet temperature of 90 ° C. through a Joule heating device and a subsequent static mixer, and then stirred at 1500 rpm for 1 minute in a Stefan kettle to perform a homogenous treatment. Furthermore, after passing through a Joule heating device and subsequent static mixer and heating at an outlet temperature of 90 ° C., the mixture was stirred for 1 minute at 1500 rpm in a Stefan kettle, homogenized, and then filled at less than 80 ° C. to give about 50 kg. Cream cheeses were obtained (Comparative Example Product 4).

[Test Example 1]
About the obtained cream cheese, (1) Measurement of acetaldehyde expression level and (2) Sensory evaluation of flavor were implemented by the method shown below. The results are shown in Table 1.
(1) Measurement of acetaldehyde expression level by HS-SPME method Using DVB / CAR / PDMS resin as SPME, heating 1 g of sample and 98% pure 1-pentanol aqueous solution as internal standard to 37 ° C, headspace Volatile components therein were adsorbed on SPME resin for 60 minutes and measured by gas chromatography mass spectrometry (GC-MS).
(2) Sensory Evaluation of Flavor “Cream cheese-like fresh flavor” when eating directly was evaluated by sensory evaluation. The evaluation was performed by 20 expert panelists trained in the absolute evaluation three-point method (-3: bad, 0: normal, +3: good). An evaluation average score of -3 points or more and less than -1 point was evaluated as x, -1 or more and less than +1 as Δ, and +1 or more and +3 points or less as ◯.

From the results shown in Table 1, the amount of acetaldehyde was 7.3 ppb for Example Product 1 in which contact with outside air was suppressed and for Example Product 2 in which the amount of acetaldehyde before the emulsification step was adjusted to 50 ppb. On the other hand, the comparative products 1 and 2 using a stefan emulsifier both had an acetaldehyde amount of 7.2 ppb or less. Moreover, even when the Joule heater was used, in the comparative product 3 in which the acetaldehyde expression level of the raw material at the time of the emulsification process was 8.0 ppb, the acetaldehyde expression level finally decreased to 7.1 ppb. Moreover, in the comparative example product 4 manufactured with the manufacturing method of patent document 1, it is thought that acetaldehyde volatilized by using the stefan kettle which is an open system as fat sphere dispersion processing of cheese after heating, In addition, the acetaldehyde expression level decreased to 5.7 ppb.
Since acetaldehyde is highly volatile, if you use a Stefan kettle that is opened to the open air immediately after the heating emulsification process as in Comparative Examples 1, 2, and 4, the acetaldehyde contained in the cheese volatilizes and is lost. In Example Product 1, by using a Joule heating device that can process cheeses without touching the outside air, it is presumed that the volatilization of acetaldehyde was suppressed and the cheeses were retained in cream cheeses. On the other hand, in Example Product 2, since the Stefan kettle is used, the acetaldehyde contained in the cheese is volatilized and lost, but the final acetaldehyde is increased by increasing the expression level at the time of the heating emulsification step to 50 ppb. The expression level could be maintained at 7.3 ppb.
Regarding the sensory evaluation of flavor, in Example products 1 and 2 where the acetaldehyde expression level is 7.3 ppb, good results were obtained for the cream cheese-like fresh flavor, but the acetaldehyde expression level was less than 7.3 ppb. In Comparative Examples 1 to 4, no favorable results were obtained. Thus, it was shown that the expression level of acetaldehyde is important for a fresh flavor even in cream cheese, and the expression level is particularly preferable at 7.3 ppb or more.

  To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 10 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Then, after passing through a Joule heating device and subsequent static mixer and heating at an outlet temperature of 90 ° C., using a homogenizer, homogenizing with a homogeneous pressure of 10 MPa, filling at less than 80 ° C., about 30 kg of cream cheese Obtained (Example product 3).

[Comparative Example 5]
To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 10 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Then, heated to 90 ° C at 750 rpm in a Stefan kettle, held and stirred for 1 minute, homogenized with a homogeneous pressure of 10 MPa using a homogenizer, filled at less than 80 ° C and about 30 kg of cream cheese (Comparative Example Product 5) was obtained.

[Comparative Example 6]
To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 10 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Then, after passing through a Joule heating device and subsequent static mixer and heating at an outlet temperature of 90 ° C., the mixture was stirred at 1500 rpm for 1 minute in a Stefan kettle and filled at less than 80 ° C. to obtain about 30 kg of cream cheese (comparison) Example product 6).

[Comparative Example 7]
To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 8 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Then, after passing through a Joule heating device and subsequent static mixer and heating at an outlet temperature of 90 ° C., using a homogenizer, homogenizing with a homogeneous pressure of 10 MPa, filling at less than 80 ° C., about 30 kg of cream cheese Obtained (Comparative Example Product 7).

[Comparative Example 8]
To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 35 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. After that, it is heated to 90 ° C. at 750 rpm in a Stefan kettle, held and stirred for 1 minute, homogenized with a homogeneous pressure of 10 MPa using a homogenizer, filled at less than 80 ° C. and about 30 kg of cream cheeses. Obtained (Comparative Example Product 8).

[Comparative Example 9]
To 30 kg of raw material cream cheese, 1% of citrus fiber, 2% of sodium polyphosphate and 0.5% of sodium chloride were added, and water was added so that the final water content was 53%. The acetaldehyde expression level of the entire raw material was 35 ppb. The raw material was heated to 30 ° C. at 150 rpm in a kettle kettle. Thereafter, the mixture was passed through a Joule heating device and a subsequent static mixer, and sterilized by heating at an outlet temperature of 90 ° C. Thereafter, the mixture was stirred at 1500 rpm for 1 minute in a Stefan kettle, homogenized, and filled at less than 80 ° C. to obtain about 30 kg of cream cheese (Comparative Example Product 9).

[Test Example 2]
By the same method as in Test Example 1, (1) measurement of acetaldehyde expression level and (2) sensory evaluation of flavor were performed. The results are shown in Table 2.

From the results of Table 2, when performing homogenous treatment on cream cheeses, it is preferable to use a homogenizer capable of homogenization under non-contact conditions with outside air. Although it is possible to homogenize with a stefan emulsifier or the like, in this case, it was revealed that the expression level of acetaldehyde is greatly reduced because the cream cheese comes into contact with the outside air.

Claims (1)

Der acetaldehyde expression level than 7.3ppb as measured by HS-SPME method is,
The HS-SPME method, according to claim 1, wherein the clean Muchizu compound which is a second [Method 1] (except cream cheese natural cheese standard).
[Method 1]
DVB / CAR / PDMS resin is used as SPME, 1 g of sample and 1-pentanol aqueous solution with a purity of 98% as internal standard are heated to 37 ° C., and volatile components in the head space are adsorbed to SPME resin for 60 minutes. It measured by gas chromatograph mass spectrometry (GC-MS) .

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