JP6366972B2 - A method for producing a processed cheese powder product and a method for imparting a roasted flavor to the powdered cheese and enhancing the cheese feeling. - Google Patents

Description

  The present invention relates to a method for producing a processed processed cheese powder product having a roasted flavor and enhanced cheese feeling. The present invention also relates to a method for imparting a roasted flavor to powdered cheese and enhancing the cheese feeling.

  Conventional cheese is preferred by a wide range of generations because of its unique richness and roasted flavor that occurs when heated. Processed foods using cheese such as pizza, gratin, doria and lasagna are popular processed foods accented by the richness and roast of cheese. On the other hand, processed cheese products to which a roasted flavor has already been applied are used for processed foods that do not undergo a heating step. However, for the purpose of developing a more preferred processed food, there is a need for a processed cheese powder product with enhanced cheese feeling that not only has a roasted flavor but can also feel the rich taste of cheese even in a small amount. Yes.

  As conventional technology regarding powdered cheese to which roasted flavor has been imparted, powdered cheese having roasted flavor obtained by heating spray-dried powdered cheese (see Patent Document 1), stirring powdered cheese and flour in a heating kettle The manufacturing method (refer patent document 2) etc. of the powdery cheese processed goods which have the process heated while being roasted flavor characterized by the above-mentioned are disclosed. However, the processed powdered cheese product obtained by the above-described conventional technology has a roasted flavor, but does not solve the problem of strengthening the cheese feeling, has a roasted flavor, and has a cheese feeling. There is a need for an enhanced powdered cheese product.

JP 2006-180725 A JP 2010-187563 A

  The objective of this invention is providing the manufacturing method of the powdery cheese processed goods to which the roasted flavor was provided and the cheese feeling was reinforced.

As a result of intensive studies to solve the above problems, the present inventor has found that the above problems can be solved by heating a mixture containing powdered cheese and a wheat protein enzyme degradation product. The present inventor has further studied based on these findings and has completed the present invention.
That is, the present invention
(1) A method for producing a processed powdered cheese product comprising a step of heating a mixture containing powdered cheese and a wheat protein enzyme degradation product at 100 to 125 ° C,
(2) The method for producing a processed powdered cheese product according to (1) above, further comprising sugars and / or amino acids in the mixture,
(3) A method of imparting a roasted flavor to a powdered cheese and strengthening the cheese feeling, characterized in that a mixture containing powdered cheese and a wheat protein enzyme degradation product is heated at 100 to 125 ° C.
It is made up of.

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

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

  Examples of the natural cheese include ultra-hard cheese and hard cheese such as gouda cheese, parmesan cheese, gruyere cheese, emmental cheese, and cheddar cheese. The above-mentioned processed cheese is formed by adding one or two or more kinds of natural cheese, adding an emulsifier (phosphate, citrate, etc.), spices and seasonings, and heating and dissolving the cheese. Among the above cheeses, Gouda cheese, Parmesan cheese, Gruyère cheese, and Emmental cheese are preferable.

Examples of the method of pulverizing the natural cheese and / or processed cheese include a method of grating block-shaped natural cheese and / or processed cheese, or finely pulverizing using a chopper, a grinder, or the like. In addition, the powdered cheese used by this invention may use the powdered cheese marketed, if natural cheese and / or process cheese are pulverized.
However, the powdered cheese of the present invention does not include natural cheese and / or processed cheese that has been dissolved and homogenized with molten salt and then pulverized by a spray dryer or drum dryer.

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

  The moisture content of the powdered cheese used in the present invention is preferably about 8 to 40%, more preferably about 8 to 35%. When the moisture content is in the above range, the powdered cheese can be prevented from being burned when the powdered cheese and the wheat protein enzyme degradation product are mixed and heated.

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

The wheat protein enzyme degradation product used in the present invention is a product obtained by degrading wheat protein with an enzyme.
Here, the wheat protein is not particularly limited as long as it contains wheat protein, and examples thereof include wheat, flour, and wheat gluten.

  Examples of the wheat protein enzyme degradation product include: (a) wheat protein enzyme degradation product (hereinafter referred to as wheat enzyme degradation product) using wheat (wheat brown wheat, wheat, etc.) as wheat protein, and (b) wheat gluten as wheat protein. Wheat protein enzyme degradation product (hereinafter referred to as wheat gluten enzyme degradation product) using

  The above-mentioned (a) wheat enzyme degradation product is obtained by degrading wheat protein contained in wheat by an enzyme. For example, it is obtained by a method in which water is added to a wheat straw obtained by breeding koji mold on wheat and then ripened. Can do. As wheat straw, commercially available wheat straw may be used.

  The gonococcus is not particularly limited as long as it is an edible gonococcus and is, for example, a microorganism belonging to the genus Aspergillus. Examples include Aspergillus niger.

  The aging conditions are not particularly limited as long as the wheat protein contained in the wheat bran can be decomposed by the enzyme produced by Aspergillus oryzae, but is preferably aged at about 35 to 50 ° C. for about 1 to 10 days. More preferably, aging is performed at ˜45 ° C. for about 4 to 8 days. In addition, when aging, salt can also be mix | blended in order to suppress the proliferation of microorganisms other than a koji mold.

  The wheat enzyme degradation product obtained by aging may be further subjected to heat sterilization treatment, filtration treatment, drying treatment and the like.

  (A) As a form of a wheat enzyme decomposition product, when mixing with powdered cheese is considered, Preferably it is a powder form.

  The above-mentioned (b) wheat gluten enzyme degradation product is a product obtained by degrading wheat gluten with an enzyme, and can be obtained, for example, by a method of aging after adding liquid koji to wheat gluten.

  As said wheat gluten, what was shape | molded in the powder form, the paste form, the granular form, or the fiber form, Comprising: The content in which the content rate of wheat gluten converted to an anhydride exceeds 50 mass% is preferable.

As the liquid bottle, one prepared by a known method can be used. For example, a liquid koji can be obtained by inoculating koji mold on a liquid medium, agitating at a culture temperature of 25 to 35 ° C., and culturing under aerobic conditions.
The gonococcus is not particularly limited as long as it is useful for edible use, and is, for example, a microorganism belonging to the genus Aspergillus. Examples include Aspergillus niger.

  The aging conditions are not particularly limited as long as wheat gluten can be decomposed by an enzyme produced by Aspergillus. For example, aging is preferably performed at about 35 to 50 ° C. for about 1 to 10 days, and about 40 to 45 ° C. It is more preferable to age for 4 to 8 days.

  The wheat gluten enzyme degradation product obtained by aging may be added with salt in consideration of antifungal properties. Moreover, you may perform processes, such as a heat sterilization process, a filtration process, and a drying process.

  (B) The form of the wheat gluten enzyme degradation product is preferably powdery when considering mixing with powdered cheese. As such a wheat gluten enzyme degradation product, powdered fermented umami seasoning FB (trade name; manufactured by Kikkoman Foods) is commercially available, and can be used in the present invention.

Below, the manufacturing method of the powdery cheese processed goods of this invention is demonstrated.
The manufacturing method of this invention has the process of heating the mixture containing powdered cheese and a wheat-protein enzyme degradation product.

  The mixture can be obtained by mixing so that the powdered cheese and the wheat protein enzyme degradation product are uniform. There is no particular limitation on the mixing method, and for example, a known mixing device such as a ribbon blender, a Nauta mixer, a kneader with a stirrer, or a kettle with a stirrer can be used.

  What is necessary is just to heat by a well-known heating method as a heating method of a mixture. There is no restriction | limiting in particular as a heating apparatus, For example, a kneader with a stirrer, a pot with a stirrer, a hot plate, etc. can be used.

  As for the timing of heating the mixture, powdered cheese and wheat protein enzyme degradation product may be mixed to obtain a mixture, and then heated, or the powdered cheese and wheat protein enzyme degradation product may be added to a heating device equipped with a stirrer. In addition, you may heat in the process of obtaining a mixture, stirring.

  As temperature at the time of heating a mixture, product temperature is performed in the range of about 100-125 degreeC, Preferably it is about 100-115 degreeC. The heating time is preferably 0 minutes to about 60 minutes after the product temperature reaches about 100 to 125 ° C. If it is in the range of the said heating temperature and heating time, a roasted flavor can be provided to a powdered cheese and cheese feeling can be strengthened.

  The production method of the present invention may include an optional step as long as the effects of the present invention are not impaired. For example, the process of cooling the said mixture after heating a mixture is mentioned. The method of cooling is not particularly limited as long as the mixture can be cooled to room temperature. For example, there are a method of taking out from a heating device and allowing to cool, a method of transferring to a fluidized bed and cooling, a method of cooling in a heating device, and the like. Can be mentioned.

  In the production method of the present invention, the amount of the powdered cheese and the wheat protein enzyme degradation product is preferably about 1 to 20 parts by mass, more preferably about 1 with respect to 100 parts by mass of the powdered cheese. -10 parts by mass.

  It is also one form of the present invention that sugars and / or amino acids are further added to the mixture before heating in the production method of the present invention. It is preferable to add sugars and / or amino acids because the roasted flavor of the powdered cheese is further enhanced.

  Examples of the saccharide include monosaccharides (xylose, glucose, fructose, galactose, etc.), disaccharides (maltose, sucralose, lactose, etc.), trisaccharides or more oligosaccharides (beat oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, etc.), etc. Xylose and glucose are preferable.

  Examples of the amino acids include L-threonine, lysine, glutamic acid, glycine, L-phenylalanine, methionine and salts of these amino acids, preferably L-threonine and salts thereof.

  Although there is no restriction | limiting in particular in the compounding quantity of saccharides and / or an amino column, About 0.05-3 mass parts is preferable with respect to 100 mass parts of powdered cheese, More preferably, it is about 0.1-1.2 mass parts It is.

  If necessary, an excipient can be further blended in the mixture before heating in the production method of the present invention. Examples of the excipient include powdered cellulose, lactose, dextrin, maltitol, corn starch, starch and the like, preferably powdered cellulose and dextrin.

  Although there is no restriction | limiting in particular in the compounding quantity of an excipient | filler, about 5-30 mass parts is preferable with respect to 100 mass parts of powdered cheese, More preferably, it is about 10-20 mass parts. By blending an excipient, the obtained powdered cheese processed product is preferable because the fluidity is improved.

  In the mixture before heating in the production method of the present invention, antioxidants (vitamin C, vitamin E, etc.), powdered dairy products (whey powder, skimmed milk powder, etc.), seasonings are added to the extent that the effects of the present invention are not impaired. Kinds (sugar, salt, etc.) can be used in combination.

  A method for imparting a roasted flavor to a powdered cheese characterized by heating a mixture containing powdered cheese and a wheat protein enzyme degradation product at 100 to 125 ° C. and enhancing the cheese feeling is also in the form of the present invention. One.

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

<Production of Wheat Enzyme Degradation Products and Control Products 1 and 2>
(1) Raw material wheat straw (trade name: wheat koji; manufactured by Kawamura Kojiya Co., Ltd.)
Barley rice cake (Brand name: Koji 1kg; made by Suzuki Koji store)
Saline

(2) Blending Table 1 shows the blending of the enzymatic decomposition product of wheat and the control products 1 and 2 produced using the above raw materials.

(3) Manufacturing method
[Production of Wheat Enzyme Degradation Product and Control Product 1 (Barley Enzyme Degradation Product)]
Same amount of raw materials as in Table 1 above were mixed in a bag for 1 minute. The mixture was aged in a constant temperature bath at 40 ° C. for 1 week and then dried using a freeze dryer (model: RLEII-103; manufactured by Kyowa Vacuum Technology Co., Ltd.), and a hand blender (model: MR5555MCA; manufactured by Brown). To obtain a powdered wheat enzyme degradation product, Control 1 (barley enzyme degradation product).

[Preparation of Control Product 2 (Immature Wheat Bran)]
Same amount of raw materials as in Table 1 above were mixed in a bag for 1 minute. Thereafter, the mixture is not matured, and immediately after mixing, the mixture is dried using a freeze dryer (model: RLEII-103; manufactured by Kyowa Vacuum Technology Co., Ltd.) and a hand blender (model: MR5555MCA; manufactured by Brown) is used. And pulverized to obtain a powdery control product 2 (unripe wheat straw).

<Preparation of processed cheese products>
(1) Raw material powdered gouda cheese (trade name: powdered cheese melamine; made by Snow Brand Megmilk)
Wheat enzyme digest (obtained above)
Wheat gluten enzyme degradation product (trade name: Powdered fermented umami seasoning FB; manufactured by Kikkoman Foods)
Wheat flour (Brand name: Nisshin Flower; Nisshin Flour Milling)
Unripe wheat straw (control product 2 obtained above)
Wheat protein acid degradation product (trade name: Pro-extract HVP-G; manufactured by Banshu Seasoning Co., Ltd .: Hydrolyzed wheat protein with hydrochloric acid)
Barley enzyme digest (control product 1 obtained above)
Powdered cellulose (trade name: KC Flock W-250; manufactured by Nippon Paper Industries Co., Ltd.)
D-xylose (trade name: D-xylose; manufactured by Okamura Oil Co., Ltd.)
L-threonine (trade name: L-threonine; manufactured by Ajinomoto Healthy Supply)

(2) Blending Tables 2 and 3 show the blending of powdered cheese processed products prepared using the above raw materials and the heating temperature in the manufacture of powdered cheese processed products.

(3) Manufacturing method of processed powdered cheese [Examples 1-4, Comparative Examples 1-4]
Same amount of raw materials as in Tables 2 and 3 above are mixed in a bag for 1 minute and heated with a spatula using a spatula on a hot plate (model: IHP-30CVC; set by Toshiba Corporation). After temperature reached 110 degreeC, it took out to the stainless steel ball | bowl, and it stood to cool to normal temperature, and obtained the powdery cheese processed goods (Example goods 1-4, comparative example goods 1-4).

[Example 5]
Except for heating until the product temperature reached 100 ° C., the same treatment as in Example 1 was performed to obtain a processed cheese powder product (Example product 5).

[Example 6]
Except for heating until the product temperature reached 125 ° C., the same treatment as in Example 1 was performed to obtain a processed cheese powder product (Example product 6).

[Comparative Example 5]
Except for heating until the product temperature reached 90 ° C., the same treatment as in Example 1 was performed to obtain a processed cheese powder product (Comparative Example product 5).

[Comparative Example 6]
Except for heating until the product temperature reached 130 ° C., the same treatment as in Example 1 was performed, but the product was burnt and a processed cheese product was not obtained.

<Evaluation of processed cheese products>
The processed powdered cheese product was eaten, and sensory evaluation of roasted flavor and cheese feeling was evaluated by 10 panelists according to the evaluation criteria shown in Table 3 below. The result was obtained as an average value of 10 evaluation points, and was symbolized according to the following criteria. The results are shown in Table 4.

Symbol Average value of evaluation points ◎: Average value 3.5 or more and less than 4.0 ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value 1.5 or less

結果より、実施例品については、粉末状チーズにロースト風味を付与及びチーズ感を強化することができた。実施例品３では、粉末状チーズに特にチーズ感を強化することができた。実施例品４では、粉末状チーズに特に香ばしいロースト風味を付与することができた。
一方比較例品については、本発明の効果を得ることができなかった。具体的には、比較例品１では、粉末状チーズにロースト風味を付与することができたものの、粉末状チーズにチーズ感を強化することができなかった。比較例品２では、わずかに、粉末状チーズにロースト風味を付与及びチーズ感を強化することができたものの、十分な効果を得ることができなかった。比較例品３〜５では、粉末状チーズにロースト風味を付与及びチーズ感を強化することができなかった。

From the results, it was possible to impart a roasted flavor to the powdered cheese and enhance the cheese feeling of the example products. In Example Product 3, the cheese feeling could be particularly enhanced in the powdered cheese. In Example Product 4, a particularly fragrant roasted flavor could be imparted to the powdered cheese.
On the other hand, the effect of the present invention could not be obtained for the comparative product. Specifically, in Comparative Example Product 1, a roasted flavor could be imparted to the powdered cheese, but the cheese feeling could not be enhanced in the powdered cheese. In Comparative Example Product 2, although a roasted flavor was imparted to the powdered cheese and the cheese feeling could be strengthened, a sufficient effect could not be obtained. In Comparative Examples 3 to 5, the roasted flavor was not imparted to the powdered cheese and the cheese feeling could not be enhanced.

Claims (3)

A method for producing a processed powdered cheese product, comprising a step of heating a mixture containing powdered cheese and a wheat protein enzyme decomposed product decomposed with an enzyme produced by Aspergillus at 100 to 125 ° C. Furthermore, saccharides and / or amino acids are contained in a mixture, The manufacturing method of the processed powdery cheese of Claim 1 characterized by the above-mentioned. A roasted flavor is imparted to the powdered cheese and the cheese feeling is enhanced by heating a mixture containing the powdered cheese and a wheat protein enzyme-degraded product decomposed with an enzyme produced by Aspergillus at 100 to 125 ° C. Method.