JP6533068B2 - Process cheeses and method for producing the same - Google Patents

Description

  The present invention is a processed cheese having stringiness after heating and cooling, which is not firm even after heating and cooling, and has good kneading properties, and a method for producing the same. About.

  Whey is removed from milk that has been coagulated using lactic acid bacteria and rennet from raw milk etc. as raw materials, and the hardened material is natural cheese. Using this natural cheese as a raw material, molten salt is added, and the mixture is heated, stirred and melted, and then cooled and solidified to obtain a processed cheese. In the process of making processed cheese, foods containing 51% or more cheese in the product are "cheese foods", and foods containing less than 51% cheese in the product are "milk or other food (hereinafter referred to as" milk " It is generally defined in the industry as “main”. The processed cheeses of the present invention include all cheese-like foods, including cheese foods and those based on dairy standards.

  In processed cheeses, characteristics other than flavor are also important elements as product characteristics, such as the property of drawing a thread by heating, the property of being easily scorched, and the property of not losing its shape by heating. For this reason, as described in Patent Document 1, the technology relating to processed cheeses exhibiting a preferable color when baked with a toaster, and as described in Patent Document 2, not only during heating but also after cooling Techniques have been developed for processed cheeses having a crispy, crisp texture that has a spinnable property.

JP, 2013-158278, A JP, 2014-113127, A

  Although the processed cheeses described in Patent Document 2 can be stirred even after cooling, that is, by “kneading” by hand, it is possible to obtain as good stringing properties as heating. The processed cheeses have the property of becoming hard by cooling, and there is a problem that the operation of "kneading" to obtain the stringiness is difficult. Then, this invention makes it a subject to improve "the ease of kneading" after cooling in process cheeses which have favorable stringiness by stirring after cooling which is described in patent document 2. As shown in FIG.

  The present inventors have found that the ease of kneading after cooling can be improved while maintaining the stringiness after cooling by the following configuration requirements, and the present invention has been completed.

That is, the present invention is as follows.
(1) A process characterized in that it contains 2.0-18.0% by weight of tapioca modified starch, 2.0-20.0% by weight of pregelatinized starch, 34-73% by weight of raw material cheese, and contains butter and vegetable oil and fat. Cheese.
(2) The processed cheese according to (1), wherein the content of the butter and the vegetable oil is 1.5 to 25% by weight, and 1.5 to 40% by weight of the vegetable oil.
(3) The processed cheeses according to (1) or (2), wherein the pH of the processed cheeses is 5.0 to 6.0, and the water content is 48.0 to 60.0%.
(4) The processed cheeses according to (1) to (3), wherein the hardness of the processed cheeses cooled to 25 ° C. after heating to 75 ° C. or higher is 850 g f or less.

  According to the present invention, it is possible to provide processed cheeses having ease of kneading after cooling and having good stringing properties.

  Hereinafter, the processed cheeses of the present invention will be specifically described.

  In the present invention, processed cheeses are processed cheese, cheese food, etc., other than those specified in the component standards of the Ministry of Milk ordinance (December 27, 1951, Ministry of Health and Welfare ordinance No. 52), Fair Competition Code, etc. All cheeses generally referred to as “processed cheeses” in the relevant technical field, such as cheese-like foods corresponding to the standards of “E.

The present invention aims to improve the processed cheeses described in Patent Document 2. Therefore, the thing of patent document 2 is applicable as it is about raw material cheeses and starches to be used.
That is, although the raw material cheese in this invention is not specifically limited, Process cheese, cheese food, etc. other than natural cheeses, such as Gouda cheese, Cheddar cheese, Egmont cheese, Mozzarella cheese, etc. can be used. These can be used singly or in combination of two or more, and the blending ratio can be determined according to the flavor required for the finally obtained processed cheese. In the present invention, these raw material cheeses are contained in an amount of 34 to 73% by weight with respect to processed cheeses which are products. Preferably, 39 to 59% by weight can be contained. If the raw material cheese is less than 34% by weight or more than 73% by weight, it does not have sufficient stringiness.

  Moreover, as the tapioca modified starch used in the present invention, a tapioca modified starch which has been subjected to a processing treatment can be used. Examples of the processing include etherification treatment, esterification treatment, acid treatment, crosslinking treatment, etc. For example, hydroxypropyl starch, hydroxypropyl propylated phosphoric acid, crosslinked starch, starch glucose sodium, carboxymethyl starch, cationic starch, etc. It is possible to use esterified starch such as etherified starch, hydroxypropylated phosphoric acid-crosslinked starch, acetic acid starch, phosphoric acid starch, phosphoric acid-crosslinked starch etc. In particular, hydroxypropyl starch / hydroxypropylated phosphoric acid cross-linked starch / carboxymethyl It is preferable to use starch, cationic starch, starch acetate, oxidized starch. In the present invention, these tapioca-modified starches can be contained in an amount of 2.0 to 18.0% by weight, preferably 4.0 to 17.0% by weight, based on the final product processed cheese. If the tapioca modified starch is less than 2.0% by weight, or more than 18.0% by weight, it may not have a good texture. In the present invention, tapioca modified starch does not contain pregelatinized tapioca modified starch.

  As pregelatinized starch used in the present invention, starch obtained by pregelatinizing corn, flour, rice, tapioca, potato, sago and the like can be used. Among these, high amylose starch is preferably used. In the present invention, the pregelatinized starch is contained in an amount of 2.0 to 9.0% by weight based on the final product processed cheese. Preferably, 4.0 to 8.0% by weight can be contained. When the pregelatinized starch is less than 2.0% by weight or more than 9.0% by weight, the mouthfeel is very good, there is a case that there is a feeling of hot feeling and there is no crispy crispy texture. is there.

The present invention is characterized by blending butter and vegetable fats and oils in addition to the above-mentioned raw material cheeses and starches. Although it is described that butter and vegetable fats and oils can be used as an auxiliary material also in Patent Document 2, generally used for the purpose of reducing the content of the raw material cheese in the production of processed cheeses. However, as in the present invention, blending for the purpose of improvement of "tasteability" after cooling is not performed. Furthermore, the present invention provides a novel problem of improving the "easiness of kneading" while maintaining the stringiness in processed cheeses having stringiness even after cooling, in which tapioca modified starch or pregelatinized starch is blended. It is made in consideration of it.
The present invention is characterized by using butter and a vegetable oil and fat in combination as shown in the later test examples. That is, in the case of blending only butter or only vegetable fats and oils, “toughness” after cooling of processed cheeses is not improved, and the effect of the present invention can not be obtained. Patent Document 2 does not disclose any improvement in the "easiness of kneading" by using butter and vegetable oil and fat in combination.
The blending amount of butter in the present invention is preferably 1 to 25%, and the blending amount of vegetable fats and oils is preferably 5% to 40%. If the butter or vegetable oil is lower than this amount, the ease of kneading after cooling does not improve, and if it is higher than this amount, the emulsification of the processed cheese is broken, and the oil and water content It is not preferable because it tends to cause oil-off to separate.
The vegetable fat and oil that can be used in the present invention is not particularly limited as long as it is vegetable fat and oil, and examples thereof include soybean oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, rice oil, olive oil and the like.

  In the present invention, the pH of the final product processed cheese can be adjusted to preferably 5.0 to 6.0, more preferably 5.5 to 6.0. If the pH is less than 5.0 or more than 6.0, it is not preferable because it may not have sufficient stringiness.

  Furthermore, in the present invention, the water content of the final product processed cheese can be adjusted to preferably 48.0 to 60.0%, more preferably 54.0 to 60.0%. If the water content is less than 48.0% or more than 60.0%, it may not be sufficient to have sufficient stringing properties, which is not preferable.

  The other auxiliary raw materials that can be used for the product of the present invention are not particularly limited, and any raw materials can be blended as long as they are used for producing processed cheeses. Other additives include, for example, molten salts, emulsifiers other than molten salts that can be used for cheeses, stabilizers (such as polysaccharide thickeners, cellulose etc.), food additives such as flavors, milk as a milk protein source It can be exemplified by raw materials, foods such as starch, gelatin and agar, seasoning used for flavoring and the like.

  The process for producing the processed cheese of the present invention is described below. The process for producing processed cheeses includes a step of blending raw material cheese, tapioca modified starch, pregelatinized starch, butter and vegetable fats and oils, a mixing step of mixing the blended raw materials, and emulsification of heating and emulsifying the blended raw materials. It has a process and the cooling process which cools the said heat-emulsified raw material.

  In the compounding step and mixing step of the present invention, the raw material cheese and tapioca modified starch, pregelatinized starch, butter, vegetable oil and fat are mixed, and then the mixed raw materials are mixed, and the pH of the raw material is 5.0 to 6.0, and water Adjust to 48.0 to 60.0%. Other auxiliary materials may be added together with tapioca modified starch or the like, or tapioca modified starch or the like may be added after mixing. Thereafter, in the emulsification step and the cooling step, the raw material having the pH and the moisture adjusted is heated, emulsified and cooled to produce processed cheeses. Although it is pH adjustment method of process cheeses, using pH adjustment agents generally used for pH adjustment of cheeses, such as citric acid, lactic acid, sodium bicarbonate, for example, pH is adjusted to 5.0-6.0 it can.

  The water content of the processed cheese is calculated by adding the water content of the raw material, the amount of water added to the raw material, and the amount of steam added at the time of heat emulsification. Therefore, in the processed cheese of the present invention, the water content of the final product is adjusted to be 48.0 to 60.0%. The water content of the cheese which is a product can be adjusted by calculating and adding the water content added to a raw material from the water content contained in each raw material, and the water | moisture content increased at the time of heating emulsification.

  There is no particular limitation on the emulsifying machine used for the heating emulsification, and an emulsifying machine used for producing cheeses such as a cooker type emulsifying machine, a kettle type emulsifying machine, a vertical high speed shearing type emulsifying machine, a scraping type heat exchanger, etc. be able to. The emulsification temperature, the stirring speed and the like can be produced under the range of conditions for producing a general cheese. For example, stirring can be performed at a low speed of 50 to 200 rpm using a low speed shear emulsifying kettle or the like, and can be performed at medium to high speeds of 350 to 1,500 rpm using a high speed shearing emulsifying kettle. The emulsion thus heated and emulsified is charged into a mold according to the purpose and cooled. The cooling temperature and speed are not particularly limited, but it is desirable to cool and store the temperature as quickly as 10 ° C. or less, as with ordinary foods.

  Processed cheeses that have been rapidly cooled or cooled after heating and melting are rich in fats and oils and moisture, but fats and oils and water do not separate at the time of heating, and they have good stringiness even after heating and also after cooling. It has a good texture and also has good ease of mixing after cooling.

  The processed cheeses of the present invention have a stringing property not only during heating but also after cooling, and also have physical properties that are easy to knead after cooling, and have applications as household and commercial process cheeses. For example, it can be used as cheese fondue or aligo-like cheese.

  Hereinafter, the present invention will be more specifically described by way of examples, but the scope of the present invention is not limited to the following examples.

  5 kg of Cheddar cheese and 5 kg of Gouda cheese were used as raw material cheese, and were charged into a low-speed shear emulsification kettle. In this, 100 g of sodium citrate and 100 g of sodium diphosphate as molten salt, 2 kg of tapioca modified starch (hydroxypropyl starch (etherified) (Farinex TG 600 manufactured by Matsutani Chemical Co., Ltd.)), Was added. There, butter and soybean oil in the final product processed cheese, 1.5 wt% butter / 10 wt% soybean oil (Example product 1), 5 wt% butter / 10 wt% soybean oil (Example product 2) , 25 wt% butter / 10 wt% soybean oil (Example product 3), 5 wt% butter / 1.5 wt% soybean oil (Example product 4), 5 wt% butter / 40 wt% soybean oil (Example product 5) Then, water was added so that the water content of the final product was 55.0%, and the mixture was heated and stirred at 120 rpm and 85 ° C. in a low-speed shear emulsifying kettle. The heated and melted cheese was filled and cooled in a 5 ° C. refrigerator for 24 hours or more to produce processed cheese (Example goods 1 to Example goods 5).

Comparative Example 1
5 kg of Cheddar cheese and 5 kg of Gouda cheese were used as raw material cheese, and were charged into a low-speed shear emulsification kettle. In this, 100 g of sodium citrate and 100 g of sodium diphosphate as molten salt, 2 kg of tapioca modified starch (hydroxypropyl starch (etherified) (Farinex TG 600 manufactured by Matsutani Chemical Co., Ltd.)), 1 kg of pregelatinized starch (Alster H manufactured by Japan Food Chemical Co., Ltd.) Was added. There is butter and soybean oil in the processed cheese which is the final product 0% by weight of butter / 20% by weight of soybean oil (comparative example 1), butter 30% by weight / 20% by weight of soy oil (comparative example 2) 10% by weight of butter / 0% by weight of soybean oil (comparative product 3), 10% by weight of butter / 50% by weight soybean oil (comparative product 4), 0% by weight of butter / 0% by weight soybean oil (comparative product 5) Then, water was added so that the water content of the final product was 55.0%, and the mixture was heated and stirred at 120 rpm and 85 ° C. in a low-speed shear emulsifying kettle. The heated and melted cheese was filled and cooled in a 5 ° C. refrigerator for 24 hours or more to produce processed cheese (Comparative Example 1 to Comparative Example 5).

[Test Example 1]
Comparative evaluation of example products 1 to 5 and comparative example products 1 to 5 with respect to yarn winding property at heating (85 ° C.), yarn winding property at cooling (5 ° C.), and ease of kneading at cooling (5 ° C.) Carried out. The hardness at 25 ° C. was also measured. The hardness is measured by heating process cheeses cooled to 5 ° C. to 25 ° C. and using a rheometer (manufactured by San Scientific Co., Ltd.). The table speed was 150 mm / min. The stringiness is evaluated by collecting 100 g of processed cheese in a cup, pulling up the processed cheese at a speed of 10 cm per second, and measuring the length until the thread of the processed cheese breaks, and is 30 cm or more. With regard to the products, particularly good (○), those with 10 cm or more and less than 30 cm were evaluated as good (○), and those with less than 10 cm were evaluated as defective (×).
Moreover, about the kneading ease at the time of cooling, the trained sensory evaluation panelist performed the kneading test, and the thing judged that seven or more persons were easy to knead was made into (circle) and the case of less than seven persons as x.
As for the oil off, those where oil off did not occur were marked ○, and those where oil off occurred were marked x. The results are shown in Table 1.

  From Table 1, it is clear that the ease of kneading at the time of cooling is improved when a certain amount of butter and soybean oil are used in combination. From the result of the comparative example, when only butter or soybean oil was blended, the improvement of the ease of kneading which is seen when used in combination was not seen. On the other hand, when the blended amount of butter and the blended amount of soybean oil became excessive, oil off occurred.

  5 kg of Cheddar cheese and 5 kg of Gouda cheese were used as raw material cheese, and were charged into a low-speed shear emulsification kettle. To this were added 100 g of sodium citrate, 100 g of sodium diphosphate, 2 kg of tapioca-modified starch (oxidized starch (Stabilose TA-8 made by Matsutani Chemical Co., Ltd.), 1 kg of pregelatinized starch (Neobis C-60 made by Nippon Food Chemical Co., Ltd.). There, butter and coconut oil in the final product processed cheeses, butter 1.5 wt% / coconut oil 10 wt% (Example product 6), butter 5 wt% / coconut oil 10 wt% (Example product 7) ), Butter 25 wt% / coconut oil 10 wt% (Example product 8), butter 5 wt% / coconut oil 1.5 wt% (Example product 9), butter 5 wt% / coconut oil 40 wt% (example product) 10) Water was added so that the water content of the final product was 55.0%, and the mixture was heated and stirred at 120 rpm and 85 ° C. in a low-speed shear emulsifying kettle. Process cheese (Example products 6 to real) by cooling in a 5 ° C refrigerator for 24 hours or more Example article 10) was produced.

Comparative Example 2
5 kg of Cheddar cheese and 5 kg of Gouda cheese were used as raw material cheese, and were charged into a low-speed shear emulsification kettle. To this were added 100 g of sodium citrate, 100 g of sodium diphosphate, 2 kg of tapioca-modified starch (oxidized starch (Stabilose TA-8 made by Matsutani Chemical Co., Ltd.), 1 kg of pregelatinized starch (Neobis C-60 made by Nippon Food Chemical Co., Ltd.). There, butter and soybean oil in the final product processed cheese, 0 wt% butter / 20 wt% coconut oil (comparative product 6), 30 wt% butter / 20 wt% coconut oil (comparative product 7) ), Butter 10% by weight / cow oil 0% by weight (comparative product 8), butter 10% by weight / coconut oil 50% by weight (comparative product 9), butter 0% by weight / coconut oil 0% by weight (comparative product) 10) Water was added so that the water content of the final product was 55.0%, and the mixture was heated and stirred at 120 rpm and 85 ° C. in a low-speed shear emulsifying kettle. Processed cheese cooled in a 5 ° C refrigerator for 24 hours or more (Comparative product 6 to Comparative example 10) was produced.

[Test Example 2]
With respect to the example products 6 to 10 and the comparative example products 6 to 10, the yarn formability at heating (85 ° C.), the yarn formability at cooling (5 ° C.), the ease of kneading at cooling (5 ° C.), oil off Comparative evaluation was carried out in the same manner as in Test Example 1 for. The hardness at 25 ° C. was also measured. The results are shown in Table 2.

  From Table 2, when butter and coconut oil were used together in a fixed amount, it became clear that the ease of kneading at the time of cooling is improved. From the comparison with the comparative example, when only butter or coconut oil was blended, no improvement in the ease of kneading as seen when used in combination was not seen. On the other hand, when the blending amount of butter and the blending amount of coconut oil became excessive, oil off occurred.

  5 kg of Cheddar cheese and 5 kg of Gouda cheese were used as raw material cheese, and were charged into a low-speed shear emulsification kettle. In this, 100 g of sodium citrate, 100 g of sodium diphosphate as molten salt, 2 kg of tapioca modified starch (hydroxypropylated phosphoric acid crosslinked starch (esterified) (Farinex VA 70 TJ manufactured by Matsutani Chemical Co., Ltd.)) Ulster E) 1 kg was added. There is butter and palm oil in the final product processed cheese, 1.5 wt% butter / 1.5 wt% palm oil (Example product 11), 25 wt% butter / 1.5 wt% palm oil (Example product 12) , Butter: 1.5% by weight / palm oil 40% by weight (Example product 13), butter: 25% by weight / palm oil 40% by weight (Example product 14), and then the water content of the final product is 55.0 Water was added so as to be%, and the mixture was heated and stirred at 120 rpm and 85 ° C. in a low-speed shear emulsifying kettle. The heated and melted cheese was filled and cooled in a 5 ° C. refrigerator for 24 hours or more to produce a processed cheese (Example goods 11 to 14). For the obtained example products 11 to 14, the yarn formability at heating (85 ° C.), the yarn formability at cooling (5 ° C.), and the ease of kneading at cooling (5 ° C.) are the same as in Test Example 1. The evaluation was carried out according to the method, and it was found that all had good stringing properties and also had good ease of mixing even at the time of cooling. When the hardness at 25 ° C. was measured for these, it was all 850 gf or less. There was no oil off.

The processed cheese of the present invention has stringiness even after heating and cooling, and can maintain good ease of kneading even during cooling, so it can be cooked for both household and business use. As well as applications, it can be used as processed cheeses for applications that become chilled foods.

Claims (3)

2.0-18.0 wt% tapioca modified starch, 2.0-20.0 wt% pregelatinized starch, 34-73 wt% raw material cheese, and 1.5 wt% -25 wt% butter, 1.5 wt% vegetable oil and fat Processed cheese characterized by containing 40 weight% . The processed cheeses according to claim 1, wherein the processed cheeses have a pH of 5.0 to 6.0 and a water content of 48.0 to 60.0%. The processed cheeses according to claim 1 or 2 , wherein the hardness of the processed cheeses cooled to 25 ° C after heating to 75 ° C or higher is 850 gf or less.