JP6246466B2 - Process cheese manufacturing method - Google Patents

Description

  The present invention relates to a processed cheese having a light mouthfeel that is easily melted into particles and has little stickiness / elasticity, unlike the conventional processed cheese, and to a process for producing the same.

  Cheese is one of the oldest processed foods in human history. In Japan, cheese is getting closer and easier to eat. However, the annual consumption of cheese per person is about 2.2 kg, which is only 1/10 of the average of Western countries. This is considered to be because the history of cheese in Japan's dietary life is short, and the product form of cheese in the market is also fixed, so that the scene where cheese appears in the food scene is limited. For example, in the case of sliced cheese, it is often eaten by being sandwiched between breads, placed on bread and toasted with bread, and in the case of shred cheese, it is used as one of ingredients such as pizza and gratin, Often cooked and eaten. In addition, potion cheese such as 6P cheese is often eaten as it is as a snack or sake snack.

  As a result, the scene in which cheese is used for cooking is often limited to so-called Western-style dishes, and the way in which it is used is often used by heating and melting. This is due to the viscoelastic properties that are characteristic of cheese, and it is difficult to get entangled with other ingredients in the state as it is, so trying to enjoy the flavor and texture of cheese with other ingredients by heating and melting It is assumed that this is because.

  As what improves this point from the surface of a form, the shredded shred form and the cheese product of a powder form can be mentioned. However, in the case of shredded shreds, the cheese itself is often entangled due to the viscoelasticity of the cheese, resulting in problems with mixing with other ingredients. In the case of the powder form, there is a problem that the flavor is inferior due to the heat treatment performed in the processing step, or the product becomes expensive from the viewpoint of cost.

  On the other hand, in processed cheeses, products with various physical properties and functions have been proposed by devising auxiliary raw materials such as raw material cheese and molten salt to be used, or manufacturing processes. In general, processed cheeses are produced by adding a molten salt to natural cheese, heating, melting, and emulsifying. Due to the action of the molten salt, insoluble calcium paracaseinate in natural cheese is converted into soluble sodium paracaseinate and gelled by cooling to form a process cheese tissue. Processed cheeses thus obtained generally have a heavy texture and are rich in viscoelasticity derived from sodium paracaseinate.

  As a method of improving the texture rich in viscoelasticity of processed cheeses, for example, a method of imparting a texture rich in salmon-like elasticity using transglutaminase which is a protein cross-linking enzyme has been proposed (Patent Literature). 1). However, although the product obtained by this method has improved tackiness, it has a physical property that is elastic and has a tendency not to collapse. In addition, the applicant uses a raw material cheese having a maturity index of 27% or more, adds re-made cheese, heats and melts, and maintains a high temperature after heat-melting. The method of manufacturing cheeses is proposed (patent document 2). The product obtained by this method is broken into fine pieces in the oral cavity by chewing. However, it did not take into consideration such points as less stickiness, ease of crushing, and ease of forming into particles. In addition, there is room for improvement in terms of realizing manufacturing with a simpler manufacturing process.

  In addition, as an example of processed cheese having improved processability, a pH adjuster is added to a raw material-containing cheese with a low fat content so that the pH of the stabilizer and the final product is 5.3 to 5.4. In addition, a method has been proposed in which heat-emulsified process cheese is cooled and solidified, dried, and then cut into a chopped-like flaky cheese (Patent Document 3). Although the product obtained by this method has improved processability that can be processed into flakes, the texture is the same as that of ordinary process cheeses, and the process cheese is once manufactured and requires a drying step Met.

Japanese Patent Laid-Open No. 2-131537 WO2009 / 048093 JP-A-11-289975

  This invention makes it a subject to improve the heavy food texture which the physical property rich in the viscoelasticity and the mouth melting which conventional process cheese has based on such a technical background is bad. The object of the present invention is to provide process cheeses that have almost no stickiness and elasticity, are easily crushed into particles, have a light mouthfeel and have a light mouthfeel, and a method for producing the same. Furthermore, it aims at providing the processed cheese processed goods of shapes, such as a particulate form, powder form, and scale shape, obtained by processing the processed cheese obtained by this invention.

  In general, processed cheeses have physical properties rich in viscoelasticity derived from sodium paracaseinate, which is a basic skeleton of a gel structure. As a result of intensive studies, the present inventors focused on the physical properties of the raw material cheese used.

  That is, while using natural cheese or process cheese having a predetermined flexibility as raw material cheese, the use ratio of the natural cheese or process cheese to all raw material cheeses is specified, and the moisture and pH of the final product are specified. It has been found that by adjusting to the range, novel process cheeses having almost no viscoelasticity, easily crushed, and having particle properties can be obtained.

  Furthermore, new process cheeses having almost no viscoelasticity, easily crushed and in the form of particles obtained in this way are subjected to predetermined flexibility tests and breaking strength tests. It was found that the flexibility in the range of and the load value at break were shown.

  And it discovered that the softness and the brittleness specified by the load value at the time of breakage could provide process cheeses exhibiting desired friability, and completed the present invention.

  In addition, in this invention, the said predetermined | prescribed softness | flexibility test which measures the softness | flexibility of the raw material cheese (natural cheese or process cheese) mentioned above, the softness | flexibility of the process cheeses which are final products, and a load at the time of a fracture | rupture, and the said predetermined fracture | rupture The strength test will be described with reference to FIG.

(1) The sample 1 is cut and formed into a strip shape of 45 mm (length shown in the direction of L in FIG. 1) × 15 mm (width orthogonal to the length direction) × 8 mm (thickness).

(2) The two free support parts 2 and 3 provided in the measuring machine are adjusted so that the distance (L) between them is 30 mm. After adjusting the temperature of the sample 1 to 10 ° C., the positions separated by 7.5 mm from both ends in the length direction are supported by the free support parts 2 and 3 as shown in FIG. As described above, the sample 1 is placed on the free support portions 2 and 3 without being fixed.

(3) The sample 1 is raised at a speed of 2 cm / min in a state where the lower end of the central support 4 provided at the central point between the two free support portions 2 and 3 is in contact with the upper surface of the sample 1 .

(4) The distance (mm) that the two free support portions 2 and 3 are raised until the sample 1 breaks is made flexible, and the stress (g) applied to the central support 4 at that time from the sample 1 is broken. Load.

  In the above, a rheometer (NRM2002J) manufactured by Fudo Kogyo Co., Ltd. can be used as a measuring machine. Moreover, as the free support parts 2 and 3, for example, a bending test adapter (for broken core JIS, manufactured by Fudo Kogyo Co., Ltd.) and for the central support body 4, for example, a tooth type plunger (a tooth type push rod A, Fudo Industry) Can be used. However, in any case, it is not limited to the measuring machines and instruments of the examples given.

  One embodiment of the present invention is a processed cheese characterized by having brittleness with a flexibility of 5.0 mm or less and a load at break of 100 g or less in the above-described flexibility test and breaking strength test. The processed cheeses of the present invention are novel processed cheeses that have almost no stickiness and elasticity, are easily crushed into particles, and have a light mouthfeel that is easy to melt.

  In the processed cheeses according to the present invention, it is more preferable that the flexibility in the above-described flexibility test and breaking strength test is 4.0 mm or less, and the load at break is 80 g or less.

  In the processed cheeses by this invention, the softness | flexibility by the said softness | flexibility test contains the natural cheese or processed cheese which is 4.0 mm or less as raw material cheese, These raw material cheese contains 20 weight% or more with respect to all raw material cheeses. It is preferable.

  In the processed cheeses according to the present invention, it is preferable that the composition of the processed cheeses is such that the water content is 34% by weight or more and less than 60% by weight, and the pH is 4.8 to 5.5.

  In the processed cheeses according to the present invention, starch, processed starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, casein sodium, whey powder, whey protein concentrate, whey protein isolate, It is preferable to further include one or more foods and / or food additives selected from soy protein, gluten, and cellulose. In order to adjust the emulsification and / or physical properties of the processed cheeses of the present invention, it is desirable that these are included.

  Another aspect of the present invention is a processed processed cheese having a particulate, powdery, or scale-like shape obtained by pulverizing the processed cheese according to any one of the above aspects.

  Yet another embodiment of the present invention is a method for producing process cheeses obtained by heating, melting and stirring raw cheese together with a molten salt, which is solid at a refrigeration temperature, and is based on the flexibility test described above. Is prepared as raw cheese, natural cheese or processed cheese that is 4.0 mm or less, the raw cheese is used 20 wt% or more with respect to the total raw cheese, the moisture of the final product is 34 wt% or more and less than 60 wt%, It is a process cheese manufacturing method characterized by manufacturing process cheese by adjusting so that pH may be set to 4.8-5.5.

  And about the said process cheeses manufactured in this way, the softness | flexibility by the softness | flexibility test and breaking strength test which were mentioned above manufactures the process cheese provided with the brittleness shown by 5.0 mm or less and the load at the time of a break at 100 g or less. It is a manufacturing method of processed cheese characterized by doing.

  In the above process cheese production method according to the present invention, starch, processed starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, sodium caseinate, whey powder, whey protein concentrate, whey protein It is preferable to add one or more foods and / or food additives selected from isolates, soy protein, gluten, and cellulose. In order to adjust emulsification and / or physical properties of processed cheeses, it is desirable to add them.

  According to the present invention, it is possible to obtain processed cheeses having almost no viscoelasticity, easily crushed into particles, and having a light mouthfeel with good mouth melting.

It is a figure explaining the test method of the softness | flexibility test and break strength test which are employ | adopted for this invention.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below. In addition, even if it does not specify clearly in this specification,% display shows weight%.

  In Japan, the Ministry of Health and Welfare Ministerial Ordinance (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52) (hereinafter “Milk etc.”) It is defined by “Ministerial Order” Process cheese is defined in the ministerial ordinance of milk and the like as natural cheese as a main raw material, which is ground, melted and emulsified.

  However, “process cheese” in the present invention includes all cheese-like foods including various process cheeses due to differences in raw materials (natural cheese and / or process cheese). For example, “process cheeses” in the present invention include foods such as processed cheese foods, cheese spreads, cheese dip, cheese desserts, processed cheese substitutes, and the like, including foods mainly made of milk, etc. It is a waste. The present invention is not limited to these examples. These can use a production method that satisfies the specifications of process cheeses stipulated in a ministerial ordinance such as milk.

  In the processed cheeses according to the present invention, various raw cheeses can be used, and natural cheese and / or processed cheese can be used as raw cheese. Moreover, you may use the said process cheese for raw material cheese. For example, as natural cheese, cheddar type cheese such as cheddar, Cheshire, Colby, and Monterrey Jack, Gouda type cheese such as Gouda, Samso, and Maribo, Edam type cheese, ultra hard cheese such as Parmesan, Romano, and Granapadano, Emmental, Gruyere, etc. Swiss cheese, Camembert, Brie and other white mold cheese, Stilton, Rockfall, Gorgonzola, Dana Blue and other blue mold cheese, Limburger and other surface ripened cheese, Cream cheese, Mascarpone, Cottage, Mozzarella, etc. And whey cheese such as ricotta. Moreover, although feta cheese etc. are included besides this, in this invention, it is not limited to these examples. As these, those satisfying the standard of natural cheese stipulated in the Ministerial Ordinance such as milk can be used, but those outside the standard or manufactured according to the standard may be used.

  As the raw material cheese of the processed cheeses according to the present invention, it is preferable to use at least one of natural cheese and / or processed cheese whose flexibility by the above-described flexibility test is 4.0 mm or less. Moreover, the flexibility of the raw cheese is more preferably 3.0 mm or less, and further preferably 2.0 mm or less. For example, in the case of natural cheese, casein, which is a protein derived from milk, is decomposed as ripening progresses, so that flexibility is gradually lost and brittle properties are obtained. As raw material cheese used for this invention, it is desirable to use the cheese which came to exhibit predetermined softness | flexibility in this way. Examples of the raw material cheese exhibiting predetermined flexibility include high-ripe cheese, cheddar, parmesan, gouda, and the like, but are not limited to these examples. By using raw material cheese exhibiting a predetermined flexibility, the processed cheeses according to the present invention can obtain a physical property that can be loosened.

  Process cheeses according to the present invention can be produced by using at least one of the above-mentioned raw natural cheese and / or process cheese. Furthermore, it is desirable that these raw material natural cheeses and / or processed cheeses are contained in an amount of preferably 20 w / w% or more, more preferably 25 w / w% or more, based on the total raw material cheese. Also, 30w / w% or more, 35w / w% or more, 40w / w% or more, 45w / w% or more, 50w / w% or more, 55w / w% or more, 60w / w% or more, 65w / w% or more There may be.

  As an auxiliary material used in the processed cheeses according to the present invention, it is recognized in the food hygiene law such as the raw material natural cheese and / or milk raw materials other than the processed cheese, molten salt, stabilizer, pH adjuster, seasoning and the like. The additive generally used for cheese manufacture can be used suitably. For example, butter, butter oil, cream, cream powder, buttermilk, milk, concentrated milk, skim milk powder, whey, milk protein concentrate, whey protein concentrate, lactose and other dairy products, and molten salts, stabilizers, gelling Agents, thickeners, pH adjusters, seasonings (salt, sodium glutamate, sodium inosinate, etc.) can be mentioned, but the present invention is not limited to these examples.

  In the present invention, it is preferable to use a specific kind of food and / or food additive for the purpose of adjusting emulsification and / or physical properties, as required. Examples of these include, but are not limited to, starch, modified starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide (eg locust bean gum, guar gum, carrageenan, xanthan gum, tragacanth gum, tamarind Seed gum, pectin, gum arabic, curdlan, tara gum, gellan gum, gati gum, CMC, sodium alginate, pullulan, etc.), casein, sodium caseinate, whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), Examples include soy protein, gluten, and cellulose. These emulsification and / or physical property adjustment foods and / or food additives can be used alone or in combination.

  Moreover, the foodstuffs which do not originate in milk can be added for the purpose of imparting a fragrance or taste to the processed cheeses according to the present invention. For example, fruits, fruit juices, nuts (walnuts, almonds, etc.), herbs (basil, etc.), spices (pepper, etc.), syrups (maple syrup, honey, etc.) or processed products thereof (orange peel, fruit jam, fruit Dried products, etc.), vegetables or processed products thereof (such as pickled Takana), processed meat products (salami sausage, bacon chips, etc.), processed fishery products (eg, octopus, salmon, etc.) or flavorings, sweeteners, seasonings, flavoring agents, etc. Although cheese which added food additives etc. can also be manufactured, in this invention, it is not limited to these examples. Processed cheeses according to the present invention can also include these products.

  In the present invention, a molten salt can be used. The molten salt that can be used in the production of the cheeses of the present invention is generally used in the production of foods that are mainly processed cheese, cheese food, milk, etc., such as sodium citrate and sodium polyphosphate. Refers to molten salt. Although not particularly limited in the present invention, for example, sodium polyphosphate, sodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium tetrametaphosphate, potassium phosphate, Examples include tripotassium phosphate and trisodium citrate. The addition amount is preferably 0.1 w / w% to 10 w / w%, more preferably 0.1 w / w% to 3 w / w%. Moreover, the molten salt which has the property to reduce pH in this invention can be used suitably.

  The moisture content of the processed cheeses according to the present invention is preferably 34 w / w% or more and less than 60 w / w%. If the moisture content is smaller than the lower limit of the above range, the obtained cheese becomes too hard, whereas if it is larger than the upper limit, it becomes pasty and solid physical properties cannot be obtained.

  The pH of the processed cheeses according to the present invention is in the range of 4.8 to 5.5, preferably in the range of 5.0 to 5.4 or in the range of 5.1 to 5.4. By setting it in this range, protein aggregation occurs moderately, and it is possible to obtain soft particles in the processed cheeses according to the present invention. Moreover, it is also possible to make it easy to feel the taste of foods not derived from milk added to the processed cheeses according to the present invention. If the pH is lower than the lower limit, it is difficult to obtain sufficient emulsion stability and water retention even if an emulsion stabilizer is added. When the pH is higher than the upper limit, the obtained processed cheeses are not preferable because they have physical properties rich in viscoelasticity similar to those of ordinary processed cheese and do not exhibit desired properties. In the present invention, those that can be used for pH adjustment include lactic acid, citric acid, adipic acid, succinic acid, sodium lactate, sodium citrate, sodium carbonate, potassium carbonate (anhydrous), dipotassium hydrogen phosphate, hydrogen phosphate Examples include disodium, potassium dihydrogen phosphate, sodium dihydrogen phosphate, sodium polyphosphate, and molten salts having the property of lowering pH. May be used.

  Processed cheeses according to the present invention exhibit desired brittleness by having specific values for flexibility and load at break as cheese physical values obtained by the measurement method described above.

  The flexibility of the processed cheese according to the present invention measured by the above measurement method is preferably 5.0 mm or less, more preferably 4.0 mm or less, and 3.0 mm or less or 2.0 mm or less. Further preferred.

  The breaking load is preferably 100 g or less, more preferably 80 g or less, and further preferably 60 g or less and 40 g or less.

  When processed cheeses have these physical properties, they can be easily crushed according to the present invention to form particles and have a mouth-feeling texture, that is, they can have desired brittleness.

  As a method for producing processed cheeses according to the present invention, a method for producing foods that use general processed cheeses, cheese food, milk or the like as a main raw material can be applied. For example, raw natural cheese and / or processed cheese is heated, melted and stirred using a kettle type cheese emulsification pot, horizontal cooker, high-speed shearing emulsification pot, continuous heat exchanger (shock stellizer, combinator, etc.) Then, for example, a hot pack method (portion, individual packaging slice, carton, etc.) filled in a high temperature state (about 65 to 90 ° C.), or while cooling to a low temperature (about 15 to 35 ° C.), Furthermore, the manufacturing process of filling / packaging can be mentioned by a method of cooling and packaging (candy-packed cheese, slice-on-slice, etc.).

  The process cheeses according to the present invention thus obtained are solid at the refrigeration temperature and have the above-described physical properties (flexibility, load at break). In addition, since the processed cheeses according to the present invention have the property of being easily crushed into particles, they are crushed and sprinkled or mixed on warm ingredients, or cooked after crushed and sprinkled or mixed. For example, it is easy to melt and enjoy the flavor of cheese.

  As a method for producing processed cheese according to the present invention, a heating process, a melting process, and a stirring process can be followed by a holding process at a high temperature and an aging process after filling. Examples of conditions for maintaining the high temperature include 1 to 60 minutes at 70 to 90 ° C. Examples of the aging condition include 30 hours to 50 ° C. and 6 hours to 14 days, preferably 6 hours to 7 days, and more preferably 12 hours to 7 days. In addition, it can adjust suitably according to manufacturing conditions, desired brittleness, etc. By including a high temperature holding process and an aging treatment process, the structure of the processed cheeses according to the present invention can be made more brittle.

  Since the processed cheeses according to the present invention have brittleness and good melting properties in the mouth, they can also have properties that are easily melted when entangled with a warm texture such as a loose texture or rice.

  The processed cheeses according to the present invention can be eaten as they are or in combination with other food and drink. For example, as an example of combining with other foods and drinks, the use of the processed cheeses according to the present invention is not limited to this, but in addition to the use of sprinkling on spaghetti or gratin etc. where cheese is often used, It can also be eaten with other foods, prepared dishes, noodles and other foods.

  In the above, examples of eating together with rice include rice balls, fried rice, doria, cooked rice, miscellaneous cooked rice, mixed rice, Ochazuke rice, fried rice, chirashi sushi, rice cake, egg rice and natto rice It can be used as an ingredient.

  Examples of eating together with side dishes include seasonings for salads, toppings and garnish of fish and meat dishes, natto, cold bonito, omelet, egg-baked eggs, fresh spring rolls, dumplings, miso soup, soup, chowder, etc. It can be used as a seasoning topping.

  Examples of eating together with noodles include powdered cheese substitutes, pasta seasonings, pasta sauce additive ingredients, ramen, udon, chilled Chinese toppings and ingredients.

  Examples of the other foods mentioned above include pizza, toast, canape, dip, wrapped food, okonomiyaki, and the like.

  Furthermore, the processed cheeses according to the present invention may be mixed with barbs, spices, seasonings and the like and eaten as they are, or may be used as a garnish or topping for other foods. The processed cheeses according to the present invention can be combined with other food and drink after heating.

  The product form of the processed cheeses by this invention is not specifically limited, All the products which use cheese for a main raw material are contained. Examples of the product form include solid food, semi-solid food, and powdered food.

  Moreover, since the processed cheese by this invention shows high brittleness even if it is solid, it can also be set as the processed cheese processed goods of shapes, such as a particulate form, a powder form, and a scale form, using this.

  Hereinafter, the present invention will be described in more detail with reference to experimental examples performed on an example product of the present invention and a comparative example product to be compared with the example product. In addition, this invention is not limited by the Example currently performed in the following experiment examples.

[Experimental Example 1]
By the following manufacturing methods, the process cheeses of the present invention (Examples 1 and 2) and the comparative process cheeses (Comparative Examples 1 to 4) to be compared with these were manufactured according to the formulation shown in Table 1. As the raw material cheese, two types of domestic cheddar cheese (domestic cheddar cheese 1 and 2) having different ripening degrees from domestic gouda cheese were used.

  In addition, about each raw material cheese, as a result of measuring a softness | flexibility by the above-mentioned method, the softness of domestic gouda cheese is 7.5 mm, the softness of domestic cheddar cheese 1 is 4.7 mm, and the softness of domestic cheddar cheese 2 is It was 1.4 mm.

  The measuring machines used for the above-described flexibility test and breaking strength test performed in this experimental example and the following experimental examples are both a rheometer manufactured by Fudo Kogyo Co., Ltd. (NRM2002J), a break test adapter (for broken core JIS). , Manufactured by Fudo Kogyo Co., Ltd.), and a toothed plunger (toothed push rod A, manufactured by Fudo Kogyo Co., Ltd.).

Each raw material was weighed so that the total amount of raw cheese was 2.6 to 3.5 kg. The weighed raw material cheese was pulverized and charged into a kettle-type emulsification kettle, and sodium polyphosphate was added as a molten salt. In Example 2, whey protein isolate (WPI) and dried egg white were also added. Further, citric acid or sodium carbonate was added to adjust the pH of the final product to the values shown in Table 1, and water was added so that the water content of the final product became the value shown in Table 1. Then, it melted and emulsified by heating to 85 degreeC, stirring at 150 rotation / min. The obtained emulsion was filled in 225 g carton and cooled in a refrigerator.

After sufficiently cooling for 3 days, the flexibility and load at break were measured by the methods described above. In addition, fragility was sensory evaluated by a specialized panel. The results are shown in Table 2.

[sensory evaluation]
About the comparative example and the Example, a sensory test was performed, and evaluation was performed using the degree of brittleness (ease of breaking, force required for the index, etc.) as an index (N = 3).

Symbols (◯, Δ, ×) in Table 2 above indicate the results of sensory evaluation for Comparative Examples and Examples. The various symbols have the following meanings.
The result of observing the ease of breaking the cheese and the force required for it when the vicinity of the center of the cheese cut into 45 mm × 15 mm × 8 mm strips is pinched with a fingertip and slightly bent by applying light force is shown.
○: Good. (Easy to collapse with a small force and become granular)
Δ: Yes. (It takes a little force, but it breaks down without difficulty and becomes granular)
X: Defect. (It doesn't break easily because of elasticity. Or it needs a lot of force to break, and it's not easy to break.)

  In general, when the product pH is lowered, the emulsified state is deteriorated. Therefore, the pH is preferably not so low. However, in the present invention, the pH is intentionally lowered in order to obtain processed cheeses having the desired final properties. On the other hand, by setting the other conditions within the range of the present invention, the emulsified state is within the range of no problem in production. In Comparative Example 4, 80% of the raw material cheese was replaced with cheddar cheese having fragile physical properties of 4 mm or less, but the final product was adjusted to have a higher pH than Examples 1 and 2. Is.

  In the above experimental example, the emulsified state at the end of melting was slightly worse than that of a normal processed cheese product in Comparative Example 3 and Example 1, but was in a range where actual production was possible. About Example 2 which added the whey protein isolate and dry egg white to Example 1, it had an emulsified state equivalent to a normal process cheese product (Comparative Examples 1 and 2).

  In the evaluation of physical properties (brittleness) by sensory evaluation, Comparative Example 1 and Comparative Example 2 have an elastic structure and are not easily crushed, and Comparative Examples 3 and 4 are Comparative Examples 1 and 2. In comparison, it was easy to break, but it was hard and required considerable force.

  On the other hand, Example 1 and Example 2 in which 80% of the raw cheese is replaced with cheddar cheese having a brittle physical property of 4 mm or less, and the pH is adjusted to a predetermined range, easily collapse when force is applied. It became powdery or granular.

[Experiment 2]
Using two types of cheddar cheese having the same ripening degree as that used in Experimental Example 1, processed cheese was manufactured according to the formulation shown in Table 3 by the same manufacturing method as in Experimental Example 1.

Similar to Experimental Example 1, flexibility and load at break were measured. Further, as in Experimental Example 1, the brittleness was subjected to sensory evaluation by a specialized panelist. The results are shown in Table 4.

The symbols (◯, Δ, ×) in Table 4 above indicate the results of sensory evaluation for the comparative examples and examples. Evaluation criteria are the same as those described in Experimental Example 1.

  The emulsified state at the end of melting was good. Since Comparative Example 6 became pasty because the moisture of the final product was increased, the flexibility and load at break were measured only for the samples of Comparative Example 5 and Examples 3-6.

  In Comparative Example 5 in which 10% of the raw cheese was replaced with cheddar cheese having a brittle physical property of 4 mm or less, a considerable force was still required because the cheese was still hard, but 20% or more were replaced. 3 to 5 were easily disintegrated into powder or granules when force was applied. Furthermore, Example 6 in which the water content of the final product was 55% also had brittle physical properties that easily disintegrated.

[Experiment 3]
In addition to the two kinds of cheddar cheeses having different ripening levels same as those used in Experimental Example 1, using Gouda cheese 2 and Parmesan cheese having brittle properties with high ripening degree and low flexibility, Processed cheese was produced. As a result of measuring the flexibility by the method described above, the flexibility of Gouda cheese 2 used was 2.5 mm, and the flexibility of Parmesan cheese was 1.8 mm.

Each raw material was weighed so that the total amount of raw material was 2.6 to 3.5 kg. Raw material cheese was pulverized and put into a kettle-type emulsification kettle, sodium polyphosphate was added as a molten salt, and whey protein isolate (WPI) and dried egg white were added. Further, the pH of the final product is adjusted by adding citric acid or sodium carbonate so that the value shown in Table 5 is added, and after adding water so that the water content of the final product becomes 44%, 150 rpm. The mixture was heated to 85 ° C. with stirring and melt emulsified. The obtained emulsion was filled in 225 g carton and cooled in a refrigerator.

After sufficiently cooling for 3 days, the flexibility and load at break were measured in the same manner as in Experimental Example 1. Further, as in Experimental Example 1, the brittleness was subjected to sensory evaluation by a specialized panelist. The results are shown in Table 6.

The symbols (◯, Δ, ×) in Table 6 above indicate the results of sensory evaluation for the examples. Evaluation criteria are the same as those described in Experimental Example 1.

  Both Examples 7 and 8 had brittle physical properties that easily disintegrated into powder or granules when force was applied.

[Experimental Example 4]
The cheese of Example 4 was mechanically pulverized using a food processor, filled into a cup container, and stored refrigerated. Three days later, when the state of the filled process cheese was confirmed, the particulate shape was maintained, and it had a light texture that melted well in the mouth.

[Experimental Example 5]
In addition to two types of cheddar cheeses having the same ripening level as that used in Experimental Example 1, a processed mozzarella cheese having flexibility was used to produce a process cheese with the composition shown in Table 7. As a result of measuring the softness by the method described above, the softness of the mozzarella cheese used was 10.6 mm.

Each raw material was weighed so that the total amount of raw material was 2.6 to 3.5 kg. Crude raw cheese is put into a kettle-type emulsification pot, sodium polyphosphate is added as a molten salt, whey protein isolate (WPI) and dried egg white in Example 9, and gum arabic in Examples 10-12 Added. In addition, citric acid or sodium carbonate was added and adjusted so that the pH of the final product was the value shown in Table 7, and water was added so that the water content of the final product was the value shown in Table 7. While stirring at 150 rpm, the mixture was heated to 85 ° C. and melt emulsified. The obtained emulsion was filled in 225 g carton and cooled in a refrigerator.

After sufficiently cooling for 3 days, the flexibility and load at break were measured in the same manner as in Experimental Example 1. Further, as in Experimental Example 1, the brittleness was subjected to sensory evaluation by a specialized panelist. The results are shown in Table 8.

The symbols (◯, Δ, ×) in Table 8 above indicate the results of sensory evaluation for the examples. Evaluation criteria are the same as those described in Experimental Example 1.

  Any of the samples of Examples 9 to 12 had brittle physical properties that easily disintegrated into powder or granules when force was applied.

[Experimental Example 6]
Using the same cheddar cheese 2 and mozzarella cheese as used in Experimental Example 5, processed cheese was manufactured with the formulation shown in Table 9.

Each raw material was weighed so that the total amount of raw material was 2.6 to 3.5 kg. Raw material cheese was pulverized and put into a kettle-type emulsification kettle, sodium polyphosphate was added as a molten salt, and whey protein isolate (WPI) and gum arabic were added. Further, citric acid was added to adjust the pH of the final product to the value shown in Table 9, and water was added so that the water content of the final product became the value shown in Table 9. While stirring for minutes, the mixture was heated to 85 ° C. and melt emulsified. The obtained emulsion was filled in 225 g carton. Example 13, Example 15 and Example 17 were cooled in the refrigerator as they were. Example 14, Example 16, and Example 18 performed the aging process hold | maintained in a 40 degreeC thermostat for 2 days, Then, it cooled in the refrigerator.

After sufficiently cooling for 3 days, the flexibility and load at break were measured in the same manner as in Experimental Example 1. Further, as in Experimental Example 1, the brittleness was subjected to sensory evaluation by a specialized panelist. The results are shown in Table 10.

The symbols (◯, Δ, ×) in Table 10 above indicate the results of sensory evaluation for the examples. Evaluation criteria are the same as those described in Experimental Example 1.

  The emulsified state at the end of melting was good. By including an aging step, it was possible to impart brittle physical properties that were more easily disintegrated.

  With the processed cheeses according to the present invention, it is possible to provide a light mouthfeel that is almost free from stickiness and elasticity, easily crushed into particles, and has a good mouth melt. Moreover, said novel process cheese can be manufactured by using a specific kind of raw material natural cheese etc. and specifying a product physical property.

Claims (7)

In the process cheese manufacturing method obtained by heating, melting and stirring raw material cheese with sodium polyphosphate , and solid at a refrigeration temperature,
Natural cheese or processed cheese whose flexibility measured by a flexibility test in which measurement is performed by the following flexibility test process is 4.0 mm or less is prepared as a raw cheese, and the raw cheese is 20 wt. % Or more, and adjusted so that the water content of the final product is 34 wt% or more and less than 60 wt%, and the pH is 4.8 to 5.2,
A process having brittleness in which the flexibility measured by the flexibility test is 5.0 mm or less and the load at break in the measurement by the following fracture strength test is 100 g or less. The manufacturing method of processed cheese characterized by manufacturing cheeses.
Process of flexibility test (1) The sample was cut into a strip of 45 mm (length) x 15 mm (width orthogonal to the length direction) x 8 mm (thickness),
(2) After adjusting the two free support parts provided in the measuring machine so that the distance (L) between them is 30 mm and adjusting the temperature of the sample to 10 ° C., The sample was placed without being fixed on the free support part so that a position separated from each of both ends by a distance of 7.5 mm was supported by the free support part,
(3) Raising the sample at a speed of 2 cm / min with the lower end of the central support provided at the central point between the two free support parts in contact with the upper surface of the sample,
(4) The distance (mm) that the two free support portions are raised until the sample breaks is defined as flexibility.
Process of break strength test (1 ') Samples were cut into strips of 45 mm (length) x 15 mm (width orthogonal to the length direction) x 8 mm (thickness),
(2 ′) After adjusting the two free support parts provided in the measuring machine so that the distance (L) between them is 30 mm and adjusting the temperature of the sample to 10 ° C., the length direction The sample is placed without being fixed on the free support part so that a position separated by 7.5 mm from each of both ends is supported by the free support part.
(3 ′) Raising the sample at a speed of 2 cm / min in a state where the lower end of the central support provided at the central point between the two free support portions is in contact with the upper surface of the sample,
(4 ′) The stress (g) from the sample that was applied to the central support when the sample broke was taken as the load at break.   About the manufactured processed cheeses, the flexibility by the flexibility test and the breaking strength test measured by the process of the flexibility test according to claim 1 and the breaking strength test is 4.0 mm or less, the load at break The process cheese production method according to claim 1, further comprising brittleness represented by 80 g or less.   1 selected from starch, modified starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, sodium caseinate, whey powder, whey protein concentrate, whey protein isolate, soy protein, gluten, cellulose The process cheese manufacturing method according to claim 1 or 2, comprising adding seeds or two or more kinds of foods and / or food additives.   The manufacturing method of process cheeses of any one of Claims 1 thru | or 3 including the high temperature holding process of 70-90 degreeC and 1-60 minutes after a heating process, a fusion | melting process, and a stirring process.    4. The method according to claim 1, comprising a step of aging treatment of the filled processed cheeses after the heating step, the melting step, and the stirring step at 30 to 50 ° C. for 6 hours to 14 days. Process cheese manufacturing method.    The manufacturing method of the process cheese of Claim 4 including the process of carrying out the aging process of 30-50 degreeC and 6 hours-14 days after passing through the high temperature holding process.   The process cheese which grind | pulverizes the process cheese manufactured with the manufacturing method of any one of Claims 1 thru | or 6, and manufactures the processed process cheese which has a particulate form, a powder form, and a scale-like shape.

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