JP6806451B2 - Processed cheese - Google Patents
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- JP6806451B2 JP6806451B2 JP2016043957A JP2016043957A JP6806451B2 JP 6806451 B2 JP6806451 B2 JP 6806451B2 JP 2016043957 A JP2016043957 A JP 2016043957A JP 2016043957 A JP2016043957 A JP 2016043957A JP 6806451 B2 JP6806451 B2 JP 6806451B2
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- 235000014059 processed cheese Nutrition 0.000 title claims description 57
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 54
- 229920002472 Starch Polymers 0.000 claims description 44
- 235000019698 starch Nutrition 0.000 claims description 44
- 239000008107 starch Substances 0.000 claims description 43
- 235000011187 glycerol Nutrition 0.000 claims description 27
- 150000003839 salts Chemical class 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 230000014759 maintenance of location Effects 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229940032147 starch Drugs 0.000 description 38
- 235000013351 cheese Nutrition 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 10
- 238000003860 storage Methods 0.000 description 8
- 238000004945 emulsification Methods 0.000 description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000004370 Bleached starch Substances 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000005893 Pteridium aquilinum Species 0.000 description 1
- 235000009936 Pteridium aquilinum Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 1
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 235000013770 acetylated oxidized starch Nutrition 0.000 description 1
- 239000001073 acetylated oxidized starch Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000019428 bleached starch Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- -1 phosphate ester Chemical class 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000009517 secondary packaging Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940080313 sodium starch Drugs 0.000 description 1
- 229920003109 sodium starch glycolate Polymers 0.000 description 1
- 229940079832 sodium starch glycolate Drugs 0.000 description 1
- 239000008109 sodium starch glycolate Substances 0.000 description 1
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 150000003892 tartrate salts Chemical class 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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- Dairy Products (AREA)
- Confectionery (AREA)
Description
本発明は、常温保存が可能なプロセスチーズ類に関する。 The present invention relates to processed cheeses that can be stored at room temperature.
プロセスチーズ類はそのまま食されるだけでなく、様々な加工食品の材料としても広く用いられている。加工食品の材料として用いられるプロセスチーズ類は、加工食品の種類により求められる特徴が異なる。
製菓用のプロセスチーズ類には、良好な風味と食感だけでなく、流動性と適度な硬さと耐熱保形性を兼ね備えていることが要求される。すなわち、プロセスチーズ類の製造時においては製造ライン中での流動性が求められ、製菓に用いる場合には包餡しやすい適度な硬さ（包餡適性）や高温での焼成に対してもメルトダウンしない耐熱保形性、が求められる。
さらに、一般的にプロセスチーズ類は０℃〜１０℃の温度帯での流通（チルド流通）であるが、使い勝手の良さから、常温流通が可能なものが求められている。
Processed cheese is not only eaten as it is, but is also widely used as a material for various processed foods. Processed cheese used as a material for processed foods has different characteristics required depending on the type of processed food.
Processed cheeses for confectionery are required to have not only good flavor and texture, but also fluidity, appropriate hardness, and heat-resistant shape retention. That is, fluidity in the production line is required during the production of processed cheese, and when used for confectionery, it has an appropriate hardness (suitability for bean paste) that is easy to wrap and melts even when baked at a high temperature. Heat resistance and shape retention that does not go down are required.
Further, generally, processed cheeses are distributed in a temperature range of 0 ° C. to 10 ° C. (chilled distribution), but from the viewpoint of ease of use, those that can be distributed at room temperature are required.
特許文献１は、加熱溶解後に高温保持もしくはエージングを必要とせず、適度な耐熱保形性を有し、かつ、冷蔵保存中における耐熱保形成の経時変化の少ないプロセスチーズに関し、原料チーズ１００重量％に対して、ピロリン酸塩を含む溶融塩０．１〜５．０重量％とホエイタンパク質とを０．１〜４．０重量％添加したチーズは、１０℃で９０日間保存した後でも、耐熱保形性が維持されることが開示されている。 Pat. On the other hand, cheese containing 0.1 to 5.0% by weight of a molten salt containing pyrophosphate and 0.1 to 4.0% by weight of whey protein is heat resistant even after being stored at 10 ° C. for 90 days. It is disclosed that the shape retention is maintained.
特許文献２は、常温保存性に優れ、食感の良好なプロセスチーズ類及びその製造方法に関し、グリセリンを添加した後、７５℃以上の温度で加熱乳化し、水分活性を０．５５〜０．９４としたプロセスチーズ類は、２５℃で６ヶ月間保存した後でも、硬さの変化がなく、オイルオフやぱさつき感が少なく、風味劣化も少ないことが開示されている。 Patent Document 2 relates to processed cheeses having excellent storage stability at room temperature and having a good texture and a method for producing the same. After adding glycerin, the processed cheese is emulsified by heating at a temperature of 75 ° C. or higher to increase the water activity of 0.55 to 0. It is disclosed that the processed cheeses set to 94 have no change in hardness even after being stored at 25 ° C. for 6 months, have less oil-off and dryness, and have less deterioration in flavor.
特許文献３は、常温流通可能なチーズの製造方法に関し、耐熱性を有するガスバリア性の低い合成樹脂製包装材で耐熱性チーズを包装し、該包装体に炭酸ガスを封入し放置してレトルト処理した後に二次包装するチーズは、常温で９０日間保存した後でも、風味、食感とも良好であることを開示している。 Patent Document 3 relates to a method for producing cheese that can be distributed at room temperature. Heat-resistant cheese is packaged in a synthetic resin packaging material having heat resistance and low gas barrier property, and carbon dioxide gas is sealed in the package and left for retort treatment. It is disclosed that the cheese to be secondarily packaged after the cheese has a good flavor and texture even after being stored at room temperature for 90 days.
特許文献１に開示されているチーズは、耐熱保形性は付与されているが、流動性については開示されておらず、さらに冷蔵保存が必要である。特許文献２に開示されているチーズは、常温保存が可能であるが、耐熱保形性と流動性については開示されていない。特許文献３は、用いた耐熱性チーズに関して詳細な記載がなく、製造法も炭酸ガス封入と二次包装を必要とする煩雑なものである。
上記したように、良好な風味と食感だけでなく、流動性と耐熱保形性を兼ね備え、さらに常温保存性を有するプロセスチーズ類は開示されていない。
The cheese disclosed in Patent Document 1 is imparted with heat-resistant shape retention, but the fluidity is not disclosed, and further refrigerated storage is required. The cheese disclosed in Patent Document 2 can be stored at room temperature, but its heat-resistant shape retention and fluidity are not disclosed. Patent Document 3 does not have a detailed description of the heat-resistant cheese used, and the manufacturing method is complicated and requires carbon dioxide gas encapsulation and secondary packaging.
As described above, processed cheeses that have not only good flavor and texture but also fluidity and heat-resistant shape retention and are stored at room temperature are not disclosed.
本発明は、流動性、耐熱保形性を兼ね備え、かつ常温保存が可能なプロセスチーズ類を提供することを課題とする。 An object of the present invention is to provide processed cheeses that have both fluidity and heat-resistant shape retention and can be stored at room temperature.
上記課題を解決するため、本発明には以下の構成が含まれる。
（１）溶融塩と、グリセリンと、ヒドロキシプロピル化デンプンと、を含むことを特徴とするプロセスチーズ類。
（２）水分活性が０．９４以下であることを特徴とする（１）に記載のプロセスチーズ類。
（３）耐熱保形性が７０％以上であることを特徴とする（１）又は（２）のいずれか１つに記載のプロセスチーズ類。
（４）前記溶融塩の添加量が０．５重量％以上４重量％以下、かつ前記グリセリンの添加量が０．２重量％以上３０重量％以下、かつ前記ヒドロキシプロピル化デンプンの添加量は２重量％以上２５重量％以下であることを特徴とする（１）から（３）のいずれか１つに記載のプロセスチーズ類。
（５）前記グリセリンの添加量を前記溶融塩の添加量で除することで得られる値が０．５以上２０以下、かつ前記ヒドロキシプロピル化デンプンの添加量を前記溶融塩の添加量で除することにより得られる値が１．５以上２０以下、かつ前記ヒドロキシプロピル化デンプンの添加量を前記グリセリンの添加量で除することにより得られる値が０．５以上３．５以下であることを特徴とする（４）に記載のプロセスチーズ類。
（６）（１）から（５）のいずれか１つに記載のプロセスチーズ類を含むことを特徴とする食品。
（７）溶融塩と、グリセリンと、ヒドロキシプロピル化デンプンと、を６５℃以上で加熱乳化する工程を含むことを特徴とするプロセスチーズ類の製造方法。
In order to solve the above problems, the present invention includes the following configurations.
(1) Processed cheeses containing molten salt, glycerin, and hydroxypropylated starch.
(2) The processed cheese according to (1), which has a water activity of 0.94 or less.
(3) The processed cheese according to any one of (1) and (2), which is characterized by having a heat-resistant shape retention of 70% or more.
(4) The amount of the molten salt added is 0.5% by weight or more and 4% by weight or less, the amount of the glycerin added is 0.2% by weight or more and 30% by weight or less, and the amount of the hydroxypropylated starch added is 2. The processed cheese according to any one of (1) to (3), which is characterized by having a weight of% by weight or more and 25% by weight or less.
(5) The value obtained by dividing the addition amount of the glycerin by the addition amount of the molten salt is 0.5 or more and 20 or less, and the addition amount of the hydroxypropylated starch is divided by the addition amount of the molten salt. The value obtained by this is 1.5 or more and 20 or less, and the value obtained by dividing the addition amount of the hydroxypropylated starch by the addition amount of the glycerin is 0.5 or more and 3.5 or less. The processed cheeses according to (4).
(6) A food containing the processed cheese according to any one of (1) to (5).
(7) A method for producing processed cheese, which comprises a step of heat-emulsifying molten salt, glycerin, and hydroxypropylated starch at 65 ° C. or higher.
本発明は、流動性、耐熱保形性を兼ね備え、かつ常温保存が可能なプロセスチーズ類を提供するものである。 The present invention provides processed cheeses that have both fluidity and heat-resistant shape retention and can be stored at room temperature.
本発明のプロセスチーズ類について詳細に説明する。本発明のプロセスチーズ類は溶融塩と、グリセリンと、ヒドロキシプロピル化デンプンと、を含むものであり、グリセリンの添加量／溶融塩の添加量と、ヒドロキシプロピル化デンプンの添加量／溶融塩の添加量と、ヒドロキシプロピル化デンプンの添加量／グリセリンの添加量と、を調整することで、良好な風味と食感、流動性、耐熱保形性を兼ね備え、かつ常温保存性を有するプロセスチーズ類を提供するものである。 The processed cheeses of the present invention will be described in detail. The processed cheeses of the present invention contain molten salt, glycerin, and hydroxypropylated starch, and the amount of glycerin added / the amount of molten salt added and the amount of hydroxypropylated starch added / the addition of molten salt. By adjusting the amount and the amount of hydroxypropylated starch added / the amount of glycerin added, processed cheeses that have good flavor, texture, fluidity, heat retention and shape retention, and can be stored at room temperature can be obtained. It is to provide.
プロセスチーズ類の原料について説明する。
本発明のプロセスチーズ類に使用するナチュラルチーズは、特に限定はなく、チェダーチーズ、ゴーダチーズ、エダムチーズ、エメンタールチーズ、パルメザンチーズ、カマンベールチーズ、ブルーチーズ、クリームチーズ、クワルクチーズ、カッテージチーズなどが例示される。添加されるチーズは４０〜８０重量％であればよい。この他、バター、クリーム、脱脂粉乳、ホエー粉、バターミルク粉、全脂粉乳などの乳製品や、風味付けを目的として各種食品、香料、香辛料などを加えることについても特に制限はない。
The raw materials for processed cheese will be described.
The natural cheese used in the processed cheeses of the present invention is not particularly limited, and examples thereof include cheddar cheese, goda cheese, edam cheese, emmental cheese, palmezan cheese, camembert cheese, blue cheese, cream cheese, quack cheese, and cottage cheese. To. The amount of cheese added may be 40 to 80% by weight. In addition, there are no particular restrictions on the addition of dairy products such as butter, cream, skim milk powder, whey powder, buttermilk powder, and full-fat milk powder, and various foods, flavors, and spices for the purpose of flavoring.
本発明のプロセスチーズ類に使用する溶融塩は、プロセスチーズ類の製造で一般に用いられるものであれば特に制限はなく、リン酸塩、クエン酸塩、酒石酸塩等を使用することができる。 The molten salt used for the processed cheeses of the present invention is not particularly limited as long as it is generally used in the production of processed cheeses, and phosphates, citrates, tartrates and the like can be used.
本発明のプロセスチーズ類に使用するグリセリンは、食品に添加して使用できるものであればどのようなものでもよく、グリセリン含量が１重量％以上あれば、グリセリンを含む水溶液やその他食品原料との混合物も使用することができる。 The glycerin used in the processed cheeses of the present invention may be any glycerin that can be used by adding it to foods, and if the glycerin content is 1% by weight or more, it can be used with an aqueous solution containing glycerin or other food raw materials. Mixtures can also be used.
本発明のプロセスチーズ類に使用するヒドロキシプロピル化デンプンは、食品に使用できるものであればどのようなものでもよい。
また、ヒドロキシプロピル化デンプンが含まれていれば、ヒドロキシプロピル化デンプン以外のデンプン、デキストリン、加工デンプンから選択させる１種類又は複数を含むものも使用することができる。
デンプンとしてはコーンスターチ、小麦粉デンプン、ライススターチ、マイロスターチ、ワキシーコーンスターチ、ばれいしょデンプン、かんしょデンプン、タピオカデンプン、サゴデンプン、葛デンプン、ワラビデンプン、レンコンデンプン、緑豆デンプン等を例示できる。デキストリンはこれらの加水分解物を例示できる。
加工デンプンとしては、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、アセチル化酸化デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、ヒドロキシプロピル化リン酸架橋デンプン、リン酸モノエステル化リン酸架橋デンプン、リン酸化デンプン、リン酸架橋デンプン、デンプングリコール酸ナトリウム、デンプンリン酸エステルナトリウム、焙焼デキストリン、酸処理デンプン、アルカリ処理デンプン、漂白デンプン、酵素処理デンプン等を例示できる。
The hydroxypropylated starch used in the processed cheeses of the present invention may be any starch that can be used in foods.
Further, if hydroxypropylated starch is contained, one containing one or more selected from starch other than hydroxypropylated starch, dextrin, and modified starch can also be used.
Examples of starch include corn starch, flour starch, rice starch, mylostarch, waxy corn starch, potato starch, citrus starch, tapioca starch, sago starch, kudzu starch, warabi starch, rencon starch, and green bean starch. Dextrin can exemplify these hydrolysates.
Processed starches include acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphoric acid monoesterified phosphoric acid. Examples thereof include crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, sodium starch glycolate, sodium starch phosphate ester, roasted dextrin, acid-treated starch, alkali-treated starch, bleached starch, and enzyme-treated starch.
溶融塩の添加量は、プロセスチーズ類中０．５重量％以上４重量％以下であればよく、好ましくは１重量％以上３．５重量％以下、さらに好ましくは１．５重量％以上３．０重量％以下である。
グリセリンの添加量は、プロセスチーズ類中０．２重量％以上３０重量％以下であればよく、原材料に使用するナチュラルチーズの種類や添加する水分の量に応じて、プロセスチーズ類の水分活性が０．５５〜０．９４の範囲となるように添加量を調整すればよい。
ヒドロキシプロピル化デンプンの添加量は２重量％以上２５重量％以下であればよい。
The amount of the molten salt added may be 0.5% by weight or more and 4% by weight or less in the processed cheeses, preferably 1% by weight or more and 3.5% by weight or less, and more preferably 1.5% by weight or more. It is 0% by weight or less.
The amount of glycerin added may be 0.2% by weight or more and 30% by weight or less in the processed cheeses, and the water activity of the processed cheeses depends on the type of natural cheese used as the raw material and the amount of water added. The amount of addition may be adjusted so as to be in the range of 0.55 to 0.94.
The amount of hydroxypropylated starch added may be 2% by weight or more and 25% by weight or less.
さらに、本発明のプロセスチーズ類に用いる溶融塩とグリセリンとヒドロキシプロピル化デンプンは、上記（００１６）段落に記載した添加量の範囲を満たしつつ、各成分の添加量が以下を満たすように調整する。
グリセリンの添加量／溶融塩の添加量＝０．５以上２０以下
ヒドロキシプロピル化デンプンの添加量／溶融塩の添加量＝１．５以上２０以下
ヒドロキシプロピル化デンプンの添加量／グリセリンの添加量＝０．３以上３．５以下
Further, the molten salt, glycerin and hydroxypropylated starch used in the processed cheeses of the present invention are adjusted so that the addition amount of each component satisfies the following while satisfying the range of the addition amount described in the above paragraph (0016). ..
Amount of glycerin added / amount of molten salt added = 0.5 or more and 20 or less Amount of hydroxypropylated starch added / amount of molten salt added = 1.5 or more and 20 or less amount of hydroxypropylated starch added / amount of glycerin added = 0.3 or more and 3.5 or less
溶融塩の添加量と、グリセリンの添加量と、ヒドロキシプロピル化デンプンの添加量と、を上記（００１６）段落と（００１７）に記載した条件を満たすように調整することでプロセスチーズ類に良好な風味と食感、流動性、耐熱保形性を付与し、かつ常温保存性を有するプロセスチーズ類を得ることができる。 By adjusting the amount of molten salt added, the amount of glycerin added, and the amount of hydroxypropylated starch added so as to satisfy the conditions described in paragraphs (0016) and (0017) above, it is good for processed cheeses. It is possible to obtain processed cheeses having flavor and texture, fluidity, heat-retaining shape retention, and storage at room temperature.
プロセスチーズ類の製造方法について説明する。
本発明のプロセスチーズ類の製造は、一般的なプロセスチーズ類の製法に従えばよい。すなわち、原料チーズ、溶融塩、グリセリン、ヒドロキシプロピル化デンプン、およびその他の原材料を秤量し、これらを加熱乳化し、所望の容器に充填すればよい。
A method for producing processed cheese will be described.
The processed cheeses of the present invention may be produced according to a general method for producing processed cheeses. That is, raw cheese, molten salt, glycerin, hydroxypropylated starch, and other raw materials may be weighed, heat emulsified, and filled in a desired container.
加熱乳化の温度は、６５℃以上１２０℃以下であればよいが、７０℃以上１１０℃以下が好ましく、７５℃以上１００℃以下がより好ましい。
加熱乳化に用いる乳化機は、ケトル型乳化釜、チーズクッカー、サーモシリンダー、高速せん断式乳化機等の通常プロセスチーズ類の製造に用いられるものであればどのようなものでも使用可能であり、通常のプロセスチーズ類の製造と同様の操作で製造することができる。
The temperature of heat emulsification may be 65 ° C. or higher and 120 ° C. or lower, but is preferably 70 ° C. or higher and 110 ° C. or lower, and more preferably 75 ° C. or higher and 100 ° C. or lower.
The emulsifier used for heat emulsification can be any emulsifier used for the production of ordinary processed cheeses such as kettle type emulsifiers, cheese cookers, thermo cylinders, and high-speed shear emulsifiers. It can be produced by the same operation as the production of processed cheeses.
加熱乳化後のプロセスチーズ類は６５℃以上で充填されるホットパック方式（ポーション、個別包装スライス、カルトン等）、１５℃から３５℃程度まで冷却しながら成型し、その後、さらに冷却して包装するコールドパック方式により充填・包装することができる。
以下、本発明の実施例を詳細に説明するが、本発明はこれらに限定されるものではない。
Processed cheese after heat emulsification is molded at 65 ° C or higher by hot-packing method (potion, individually wrapped slice, carton, etc.) while cooling from 15 ° C to 35 ° C, and then further cooled and packaged. It can be filled and packaged by the cold pack method.
Examples of the present invention will be described in detail below, but the present invention is not limited thereto.
表１に示す配合の実施例品１から実施例品３と比較例品１から比較例品３を調製した。
プロセスチーズ類は以下の条件で調製した。すなわち、原材料を縦型せん断式乳化機（ニチラク機械社製）に投入し、ジャケット内に蒸気を吹き込みながら１５００ｒｐｍで攪拌し、８５℃達温後３０秒保持することで加熱乳化をおこない、加熱乳化後に塩化ビニル製の袋に５００ｇを充填し、ヘッドスペースがないように包装した後、２０℃まで冷却した。その後、２０℃に調整したインキュベーターで６ヶ月間保存した。
Example products 1 to 3 and Comparative Example products 1 to Comparative Example products 3 having the formulations shown in Table 1 were prepared.
Processed cheese was prepared under the following conditions. That is, the raw materials are put into a vertical shear emulsifier (manufactured by Nichiraku Kikai Co., Ltd.), stirred at 1500 rpm while blowing steam into the jacket, and held for 30 seconds after reaching 85 ° C. to perform heat emulsification and heat emulsification. Later, a bag made of vinyl chloride was filled with 500 g, wrapped so that there was no head space, and then cooled to 20 ° C. Then, it was stored for 6 months in an incubator adjusted to 20 ° C.
[試験例１]
実施例品１〜３と比較例品１〜３を対象に以下について評価した。
（１）粘度（流動性の評価）
加熱乳化後のプロセスチーズ類を対象に、品温が８０℃の時の粘度をビスコテスターＶＴ−０４Ｆ型粘度計（ローター１又は２を使用、リオン株式会社製）を用いて測定した。３００ｄＰａ・ｓ以下を流動性有りとした。
（２）水分活性
試料を２０℃とし、アクアラブ（デカゴン社製）で測定した。測定は製造３日後（以下、製造直後）と６ヵ月後に実施した。０．９４以下を常温保存性有りとした。
（３）耐熱保形性
直径３０ｍｍ、高さ１５ｍｍの円柱状に成型したプロセスチーズ類をデッキオーブン（フジマック社製）で１５０℃、１２分間加温した。加熱後、室温としたプロセスチーズ類の高さを測定し、加温前のプロセスチーズ類の高さに対する比率（％）を求めた。測定は、製造直後、３ヵ月後、６ヵ月後に実施した。７０％以上を耐熱保形性有りとした。
（４）風味と組織
２０名のパネルを対象とした官能評価をおこなった。評価は製造直後を１０点とし、０〜１０点の１１段階で評価した。７点以上を合格とした。
（５）硬さ
試料を２０℃とし、φ１５ｍｍ×２０ｍｍ×８ｍｍに切り出し、レオメーター（不動工業製）によりφ０．３ｍｍピアノ線で長さ方向に垂直に６ｃｍ／分の速度で切断したときの最大応力を測定した。１０〜８０ｇf/ｍｍ2を適正な硬さとした。
[Test Example 1]
The following were evaluated for Examples 1 to 3 and Comparative Examples 1 to 3.
(1) Viscosity (evaluation of fluidity)
For processed cheeses after heat emulsification, the viscosity at a product temperature of 80 ° C. was measured using a Viscotester VT-04F type viscometer (using rotor 1 or 2, manufactured by Rion Co., Ltd.). Liquidity was defined as 300 dPa · s or less.
(2) Water activity The sample was set at 20 ° C. and measured with Aqualab (manufactured by Decagon). The measurement was carried out 3 days after production (hereinafter, immediately after production) and 6 months after production. 0.94 or less was considered to have room temperature storage.
(3) Heat-resistant shape retention Processed cheese molded into a cylinder having a diameter of 30 mm and a height of 15 mm was heated in a deck oven (manufactured by Fujimak Corporation) at 150 ° C. for 12 minutes. After heating, the height of the processed cheeses at room temperature was measured, and the ratio (%) to the height of the processed cheeses before heating was determined. The measurement was carried out immediately after production, 3 months and 6 months after production. 70% or more was considered to have heat and shape retention.
(4) Flavor and organization A sensory evaluation was performed on a panel of 20 people. The evaluation was made on an 11-point scale from 0 to 10 points, with 10 points immediately after production. A score of 7 or higher was passed.
(5) Hardness Maximum when the sample is set to 20 ° C, cut into φ15 mm × 20 mm × 8 mm, and cut with a rheometer (manufactured by Fudo Kogyo) with a φ0.3 mm piano wire at a speed of 6 cm / min perpendicular to the length direction. The stress was measured. The appropriate hardness was 10 to 80 gf / mm 2 .
製造直後の粘度は比較例品１が４００ｄＰａ・ｓ、比較例品２が６００ｄＰａ・ｓであり、プロセスチーズ類の製造時に必要となる流動性を有していなかった。
水分活性は実施例品１〜３、比較例品１〜３の全てで基準となる０．９４以下であり常本保存性を有していた。
耐熱保形性は、比較例品２と比較例品３で低く、基準となる７０％に満たなかった。
風味は全てで７点以上であったが、組織は比較例品２と比較例品３では、保存６ヵ月で７点以下となっており不良であった。
硬さは実施例品１〜３、比較例品３は３ヶ月以上も問題なかったが、比較例品１では３ヶ月以上、比較例品２では製造直後から高く、基準となる８０ｇｆを/ｍｍ2を超えた。
溶融塩、グリセリン、ヒドロキシプロピル化デンプンの添加量は全て（００１６）段落に記載した範囲内であるが、グリセリン／溶融塩が３０であり、（００１７）段落に記載した範囲外である比較例品１は、粘度が高く、プロセスチーズ類の製造時における流動性を欠いていることが確認された。
The viscosity immediately after production was 400 dPa · s for Comparative Example Product 1 and 600 dPa · s for Comparative Example Product 2, and did not have the fluidity required for the production of processed cheeses.
The water activity of all of Examples 1 to 3 and Comparative Examples 1 to 3 was 0.94 or less, which was a standard, and had normal storage stability.
The heat-resistant shape retention was low in Comparative Example Product 2 and Comparative Example Product 3, and was less than the standard 70%.
The flavor was 7 points or more in all, but the structure of Comparative Example Product 2 and Comparative Example Product 3 was 7 points or less after 6 months of storage, which was poor.
The hardness of Examples 1 to 3 and Comparative Example 3 was not a problem for 3 months or more, but Comparative Example 1 was 3 months or more, and Comparative Example 2 was high immediately after production, and the standard 80 gf was / mm. Exceeded 2 .
The amounts of the molten salt, glycerin, and hydroxypropylated starch added are all within the range described in paragraph (0016), but the amount of glycerin / molten salt is 30, which is outside the range described in paragraph (0017). It was confirmed that No. 1 had a high viscosity and lacked fluidity during the production of processed cheeses.
これに対して、（００１６）および（００１７）段落に記載の条件を満たしている実施例品１から実施例品３は、流動性、耐熱保形性、良好な風味と組織を兼ね備え、かつ常温保存性を有するプロセスチーズ類であった。 On the other hand, Examples 1 to 3 satisfying the conditions described in paragraphs (0016) and (0017) have fluidity, heat-resistant shape retention, good flavor and structure, and are at room temperature. It was processed cheese with storage stability.
表２に示す配合の実施例品４、５を調製した。調製方法、保存条件、および試験条件は（００２２）段落、（００２３）段落と同様である。
さらに、６ヵ月保存した実施例品４と５を用いてチーズ入り饅頭を調製し、この時の包餡適性と饅頭適性を評価した。
包餡適性はチーズ入り饅頭を作る際のチーズ餡の形成のしやすさを官能により評価した。饅頭適性は１８０℃で２０分間の焼成によりチーズ入り饅頭を調製し、調製した饅頭の断面を目視により観察した。
Examples 4 and 5 having the formulations shown in Table 2 were prepared. The preparation method, storage conditions, and test conditions are the same as those in paragraphs (0022) and (0023).
Further, cheese-containing buns were prepared using Examples 4 and 5 stored for 6 months, and the bun suitability and bun suitability at this time were evaluated.
The suitability for bean paste was evaluated by sensory evaluation of the ease of forming cheese bean paste when making buns containing cheese. For bun suitability, cheese-containing buns were prepared by baking at 180 ° C. for 20 minutes, and the cross section of the prepared buns was visually observed.
ゴーダチーズを７０重量％含む場合においても、溶融塩、グリセリン、ヒドロキシプロピル化デンプンの添加量が（００１６）および（００１７）段落に記載の条件を満たす実施例品４と実施例品５は、良好な風味と組織、流動性、耐熱保形性、を兼ね備え、かつ常温保存性を有するプロセスチーズ類であった。
さらに、実施例品４と実施例品５は、常温保存で６ヵ月保存後においても、適度な硬さがあり包餡適性を有しており、焼成後も形が保たれており饅頭適性も有していた。すなわち、実施例品４と実施例品５は優れた製菓適性を有していた。実施例品４を用いて製造したチーズ入り饅頭の焼成後の写真を図１に、実施例品４と実施例品５の評価結果を表２に示す。
Even when 70% by weight of Gouda cheese is contained, Example products 4 and 5 in which the amounts of molten salt, glycerin, and hydroxypropylated starch added satisfy the conditions described in paragraphs (0016) and (0017) are good. It was a processed cheese that had a good flavor, structure, fluidity, heat retention and shape retention, and was stored at room temperature.
Further, the product 4 and the product 5 have appropriate hardness and bean paste suitability even after being stored at room temperature for 6 months, and the shape is maintained even after firing, and the bun suitability is also good. Had had. That is, Example product 4 and Example product 5 had excellent confectionery suitability. A photograph of the cheese-containing buns produced using Example Product 4 after baking is shown in FIG. 1, and the evaluation results of Example Product 4 and Example Product 5 are shown in Table 2.
（図１）
(Fig. 1)
Claims (6)
ここで、耐熱保形性は、直径３０ｍｍ高さ１５ｍｍの円柱状に成型したプロセスチーズ類を１５０℃で１２分間加温した後の高さを測定し、加温前の高さに対する比率とする。 Processed cheese containing molten salt, glycerin, and hydroxypropylated starch, and having a heat-resistant shape retention of 70% or more.
Here, the heat-resistant shape retention is measured by measuring the height of processed cheeses molded into a cylinder having a diameter of 30 mm and a height of 15 mm after heating at 150 ° C. for 12 minutes, and taking this as a ratio to the height before heating. ..
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