JP7190279B2 - cheese sauce - Google Patents

Description

TECHNICAL FIELD The present invention relates to cheese sauce, a method for producing the same, and a method for imparting shape retention and smoothness to cheese sauce.

Cheese sauce is made by dispersing and stabilizing cheese-derived protein in water. In terms of physical properties, cheese itself is usually required to have meltability, stringiness (melting sensation), and crunchiness when heated. , uniformity, smoothness, etc. may be required. Therefore, in order to improve the physical properties of cheese sauce, the composition and manufacturing method have been devised.

For example, Patent Document 1 proposes a method for producing a cheese sauce that does not aggregate and has a smooth texture by mixing an aqueous dispersion of cheese that has been homogenized and starch and then heating the mixture. ing.

In addition, Patent Document 2 proposes a cheese sauce that uses hydroxypropylated tapioca starch and is easy to handle by suppressing stringiness at high temperatures.

Japanese Patent Application Laid-Open No. 2007-166960 Japanese Patent Application Laid-Open No. 2015-015929

When trying to impart shape retention to the cheese sauce, a problem was found in that the appearance was distorted and rough during molding.

The present inventors have made intensive studies to solve the above problems, found that a cheese sauce containing cheese and welan gum has both shape retention and smooth appearance, and completed the present invention.

That is, the present invention provides the following cheese sauces.
Section 1.
A cheese sauce containing cheese and welan gum.
Section 2.
Item 1. The cheese sauce according to Item 1, wherein the cheese content is 1 to 50% by mass as a solid content.
Item 3.
The cheese sauce according to Item 1 or 2, wherein the welan content is 0.01 to 2% by mass.

Moreover, this invention provides the manufacturing method of the cheese sauce hung up below.
Section 4.
A method for producing a cheese sauce, comprising the step of containing cheese and welan gum.
Item 5.
Item 5. The method for producing a cheese sauce according to Item 4, wherein the cheese is blended in an amount of 1.5 to 70% by mass with respect to the total amount of the cheese sauce.
Item 6.
Item 4 or 5, wherein the welan gum is blended in an amount of 0.01 to 2% by mass with respect to the total amount of the cheese sauce.

Furthermore, the present invention provides a method for imparting shape retention and smoothness to cheese sauces listed below.
Item 7.
A method for imparting shape retention and smoothness to cheese sauce, comprising the step of containing welan gum.

According to the configuration of the present invention, it is possible to obtain a cheese sauce with a smooth appearance while maintaining shape retention.

It is a photograph showing the appearance of cheese sauce containing xanthan gum (Comparative Example 1-2) and cheese sauce containing welan gum (Example 1) when squeezed out. It is a photograph showing the appearance of cheese sauce containing xanthan gum (Comparative Example 2) and cheese sauce containing welan gum (Example 2) at 5°C when squeezed out.

The cheese sauce of the present invention contains cheese and welan gum.

[Cheese sauce]
As used herein, the cheese sauce is a food containing cheese, which is sauce-like at a temperature of 5 to 50° C., and has fluidity.

(cheese)
In the present specification, cheese is based on the "Ministerial Ordinance Concerning Ingredient Standards, etc. for Milk and Dairy Products" (Japanese Ministry of Health, Labor and Welfare Ordinance No. 28, hereinafter referred to as "Ministerial Ordinance for Milk, etc."). Specifically, it refers to natural cheese specified in Article 2, paragraphs 16-17 of the Ordinance on Milk, etc., and processed cheese specified in Article 2, paragraphs 16 and 18.

As used herein, cream cheese refers to soft, spreadable, unripened cheeses, including fresh cheeses, as defined in Codex STAN 275-1973. Cream cheese has a milk fat content of 25% or more on a dry weight basis, a moisture on fat free basis of 67% or more, and a dry matter of 22%. % or more. Cheese that satisfies this standard shall be included in cream cheese regardless of whether it is classified as natural cheese or processed cheese in the Ministerial Ordinance on Milk, etc.

The cheese used in the cheese sauce of the present invention includes natural cheese and/or processed cheese.

Natural cheeses used in the cheese sauce of the present invention are not particularly limited, but examples include cream cheese, gouda cheese, cheddar cheese, camembert cheese, parmesan cheese (parmigiano reggiano), cottage cheese, feta, briat-savarin, and fromage.・Blanc, Mascarpone, Mozzarella, Ricotta, Gorgonzola, Roquefort, Comte, Glière, Epoise, Edam cheese, Emmental cheese, Pecorino Romano, Mimolette, Raclette, Cromie, Chaurus, Neuchâtel, Baraka, Brie de Meurin, Brie de・Maux, Cambozola, Stilton, Bavaria Blue, Fulme d'Ambert, Bleu du Vercors Sasnage, Bleu de Course, Bleu de Gex, Chaume, Taleggio, Pont L'Eveque, Manstel, Mont d'Or, Use of cheeses such as Rami du Chambertin, Langres, Livarot, Cantal, Samsault, Saler, Saint-Nectaire, Fontina, Maribeau, Morbier, Raiol, Reblochon de Savoie, Abondance, Grana Padano, Sprinz, Beaufort, etc. Among them, it is preferable to include at least one or more selected from the group consisting of cream cheese, gouda cheese, cheddar cheese, camembert cheese, and parmesan cheese.

The raw material of the processed cheese used in the cheese sauce of the present invention is not particularly limited, and includes at least one or more selected from natural cheeses, especially cream cheese, gouda cheese, cheddar cheese, camembert cheese, and parmesan cheese. It is preferable to include at least one or more selected from the group consisting of

The content of cheese in the cheese sauce is not particularly limited, for example, the solid content is 1 to 50% by mass, preferably 2 to 40% by mass, more preferably 3 to 35% by mass with respect to the total amount of cheese sauce. be.

The cheese sauce of the present invention preferably contains cream cheese. The content of cream cheese in the cheese sauce is not particularly limited. %. This makes it possible to obtain a more uniform and smooth cheese sauce.

(wellangum)
As used herein, welan gum is mainly composed of polysaccharides obtained from the culture broth of Sphingomonas sp. For convenience, it is possible to use commercially available products that are generally distributed, and specifically Bistop (registered trademark) W of San-Eigen FFI Co., Ltd. can be exemplified.

The content of welan gum in the cheese sauce of the present invention is not particularly limited, and is appropriately adjusted depending on the type and content of other ingredients, for example, 0.01 to 2% by mass relative to the total amount of cheese sauce, preferably 0.05 to 1% by mass, more preferably 0.1 to 0.5% by mass.

In the cheese sauce of the present invention, the content of welan gum relative to the total content of 1 part by mass of cheese (in terms of solid content) is not particularly limited, and is appropriately adjusted depending on the type and content of other ingredients, preferably 0 0.0002 to 2 parts by mass, more preferably 0.001 to 0.5 parts by mass, still more preferably 0.002 to 0.1 parts by mass.

(moisture)
The water content of the cheese sauce of the present invention is not particularly limited, and from the viewpoint of obtaining desired shape retention, uniformity and smoothness, for example, 50 to 95% by mass, preferably 55 to 95% by mass, based on the total amount of cheese sauce. It is adjusted to 95% by mass, more preferably 60 to 90% by mass.

(other ingredients)
In addition to cheese and welan gum, the cheese sauce of the present invention may contain dairy ingredients, starch, animal and vegetable oils, polysaccharide thickeners, emulsifiers, animal and plant extracts, salts, coloring agents, flavors and the like.

Dairy raw materials include milk (e.g., milk, skimmed milk powder, whole milk powder, whole-fat sweetened condensed milk, skimmed sweetened condensed milk, skimmed condensed milk, fresh cream, condensed milk, etc.), whey protein (whey, concentrated whey, cheese whey powder , acid whey powder, etc.), buttermilk powder, and the like.

Examples of starch include, but are not limited to, wheat starch, potato starch, sweet potato starch, corn starch, waxy corn starch, rice starch, glutinous rice starch, tapioca starch, mung bean starch, waste starch, sago starch, amaranth, and processed starch. be able to.

Animal and vegetable oils include, for example, animal fats and oils (milk fat such as butter, lard, beef tallow, fish oil, etc.), vegetable oils and fats (coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, coconut oil, etc.). flower oil, cacao butter, palm kernel oil, etc.), or their fractionated oils, hardened oils, transesterified oils and the like.

Polysaccharide thickeners are used when adjusting the thickening properties for edible compositions, polysaccharide thickeners other than welan gum can also be used as appropriate. Examples of such thickening polysaccharides include, but are not limited to, xanthan gum, galactomannans (e.g., locust bean gum, guar gum, tara gum, etc.), deacylated gellan gum, native gellan gum, carrageenan (e.g., kappa type, iota type , lambda type, etc.), tamarind seed gum, glucomannan, psyllium seed gum, macrohomopsis gum, agar, pectin (e.g., HM pectin, LM pectin, etc.), alginic acid, alginate (e.g., sodium alginate, potassium alginate, calcium alginate etc.), pullulan, curdlan, tragacanth gum, gum ghatti, gum arabic, arabinogalactan, karaya gum, furcelleran, chitin, celluloses (e.g., carboxymethylcellulose sodium, carboxymethylcellulose calcium, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxy propyl ethyl cellulose, hydroxyethyl cellulose, hydroxymethyl cellulose, ethyl cellulose, methyl cellulose, fermented cellulose, crystalline cellulose, etc.), starches (e.g., starch, sodium carboxymethyl starch, carboxymethyl starch, hydroxypropyl starch, pregelatinized starch, phosphate crosslinked starch, starch octenylsuccinate, starch acetate, etc.), dextrins (eg, polydextrose, indigestible dextrin, etc.) and soybean polysaccharides.

Examples of emulsifiers include, but are not limited to, lecithin, saponin, sodium caseinate, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester.

Animal and plant extracts are not particularly limited, and include, for example, onion extracts.

Salts are not particularly limited, and salt (sodium chloride), potassium chloride, citrates (monosodium citrate, tripotassium citrate, monopotassium citrate, etc.), tartrates (sodium potassium tartrate, etc.), phosphoric acid Salts (monosodium phosphate, disodium phosphate, trisodium phosphate, monosodium monophosphate, disodium monophosphate, trisodium monophosphate, monopotassium phosphate, dipotassium phosphate, sodium pyrophosphate, sodium tetrametaphosphate , sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, tetrapotassium pyrophosphate, etc.). These salts may be either hydrates or anhydrides. Among them, the cheese sauce of the present invention preferably contains at least one selected from phosphates, citrates, and tartrates.

The coloring agent is not particularly limited, and examples thereof include carotenoid pigments such as annatto pigment, paprika pigment, β-carotene and curcumin, caramel pigment, tamarind pigment, gardenia pigment, flavonoid pigment, cochineal pigment, Red No. 2 and Red No. 102. , Yellow No. 4, and the like.

Flavoring agents are not particularly limited, and examples thereof include smoke flavor, camembert flavor, milk flavor, cheese flavor and the like.

These dairy ingredients, starch, animal and vegetable oils, polysaccharide thickeners, emulsifiers, animal and plant extracts, salts, coloring agents, and flavoring agents may be used alone or in combination of two or more. good.

(Other characteristics)
The content of solids in the cheese sauce of the present invention is not particularly limited, for example, 1 to 50% by mass, preferably 5 to 45% by mass, more preferably 10 to 40% by mass with respect to the total amount of cheese sauce. be.

The lipid content in the cheese sauce of the present invention is not particularly limited. is.

The viscosity of the cheese sauce of the present invention is not particularly limited, and is measured under the conditions of 60° C. and 60 rpm using a B-type rotational viscometer, for example, so that desired shape retention, uniformity and smoothness can be obtained. The resulting viscosity can be 1,500 to 10,000 mPa·s, preferably 1,900 to 9,000 mPa·s, and more preferably 2,200 to 9,000 mPa·s.

(Usage form, application)
The cheese sauce of the present invention is not particularly limited, and can be used at, for example, 5° C. to 100° C. so as to obtain desired shape retention and smoothness.

The material of the container used for the cheese sauce of the present invention is not particularly limited as long as it can be used for food. , steel, etc.), paper, glass, etc. can be used.

The form of the container used for the cheese sauce of the present invention is not particularly limited, and examples thereof include spout pouches, chia packs, tubes, cups, retort pouches, bottles, bottles, cans, etc. Spout pouches, chia packs, tubes. , retort pouches or bottles are preferred, and spout pouches, chia packs or tubes are more preferred from the viewpoint of being squeezable.

The container may be provided with a squeeze spout so that the cheese sauce is formed into a tubular shape when squeezed.

The use of the cheese sauce of the present invention is not particularly limited, but for example, it can be used as a topping by squeezing it out on vegetables, various dishes, etc., spreading it on bread, etc., and using it to bond ingredients together. , can be used in addition to impart flavor, flavor, texture, etc. to various processed foods or beverages. Above all, it is more preferable to use it as a topping by squeezing it out from the viewpoint of exhibiting the effects of the present invention remarkably.

[Method for producing cheese sauce]
The method for producing the cheese sauce of the present invention includes a step of containing cheese and welan gum. For cheese and welan gum, those described in the above [Cheese sauce] section can be used.

The amount of cheese to be blended is not particularly limited, and is, for example, 1.5 to 70% by mass, preferably 3 to 60% by mass, more preferably 5 to 50% by mass, based on the total amount of cheese sauce.

Among cheeses, when using cream cheese, the amount of cream cheese to be blended is not particularly limited, for example, 5 to 50% by mass, preferably 7.5 to 50% by mass, more preferably 7.5 to 50% by mass, based on the total amount of cheese sauce is 10 to 50% by mass. This makes it possible to obtain a more uniform and smooth cheese sauce.

The amount of welan gum to be blended is not particularly limited, and is appropriately adjusted depending on the type and content of other components, for example, 0.01 to 2% by mass, preferably 0.05 to 1 mass with respect to the total amount of cheese. %, more preferably 0.1 to 0.5 mass %.

In the method for producing the cheese sauce of the present invention, cheese and welan gum may be contained at the same time or may be contained separately.

It is preferable that the method for producing the cheese sauce of the present invention further includes a heating and melting step for melting the cheese, starch, etc. by heating. It is preferable to heat and melt while stirring. In the method for producing the cheese sauce of the present invention, the heating and melting is not particularly limited, but is performed by, for example, holding at 80° C. for 10 minutes.

It is preferable that the method for producing the cheese sauce of the present invention further includes an emulsifying step. For emulsification, for example, a cooker-type emulsifier, a kettle-type emulsifier, a Stephan-type emulsifier, a surface scraping emulsifier, or the like is used. Although not particularly limited, the emulsifying step is preferably provided after the heating step. In the method for producing the cheese sauce of the present invention, the emulsification step is not particularly limited, but is preferably performed on a composition containing cheese and welan gum, and performed on a composition containing cheese, welan gum and an emulsifier is more preferred.

It is preferable that the method for producing the cheese sauce of the present invention further includes a step of filling the container.

It is preferable that the method for producing the cheese sauce of the present invention further includes a sterilization step. More preferably, the sterilization step is performed after filling the container. In the method for producing the cheese sauce of the present invention, sterilization is not particularly limited, but is carried out by, for example, keeping at 121° C. for 20 minutes.

Details of other raw materials, conditions, etc. in the method for producing the cheese sauce of the present invention are as described in the section [Cheese sauce] above.

[Method for imparting shape retention and smoothness to cheese sauce]
The method of the present invention for imparting shape retention and smoothness to cheese sauce includes the step of containing welan gum.

Details of the raw materials, conditions, etc. of the cheese and welan gum used in the method for imparting shape retention and smoothness to the cheese sauce of the present invention are as described in the above [Cheese sauce].

It is preferable that the method of the present invention for imparting shape retention and smoothness to cheese sauce further includes a step of filling a container having a squeeze opening with the cheese sauce.

The present invention will be described in more detail below using examples. However, these examples do not limit the invention. In addition, "parts" and "%" in the examples mean "mass parts" and "mass%" respectively. In addition, the "*" mark in the text indicates that it is manufactured by San-Ei Gen FFI Co., Ltd., and the "*" mark in the text indicates that it is a registered trademark of San-Ei Gen FFI Co., Ltd.

[Test Example 1. Comparison of shape retention and smoothness of cheese sauce]
A cheese sauce was prepared based on the recipe in Table 1. Specifically, cream cheese, milk, butter, sodium metaphosphate, and ion-exchanged water were added and stirred, and the remaining ingredients were added while stirring. Then, the temperature was maintained at 80° C. for 10 minutes, and a heating and melting treatment was performed while stirring. After that, it is filled in a retort pouch, sterilized at 121 ° C. for 20 minutes, cooled at 5 ° C., and contains a cheese sauce containing no polysaccharide thickener (Comparative Example 1-1) and xanthan gum as a polysaccharide thickener. A cheese sauce (Comparative Example 1-2) and a cheese sauce containing welan gum (Example 1) were obtained.

Of the obtained cheese sauces, the tube-shaped cheese sauce obtained by extruding Comparative Example 1-2 and Example 1 from a circular squeeze port with a diameter of about 5 mm while being kept at 20 ° C. is shown in FIG. , and Table 1 shows the evaluation of the state of the cheese sauce. Here, the following criteria were used for evaluation of shape retention, uniformity and smoothness.
<Shape retention>
0: Liquid and unable to keep its shape 1: Thick but loses its shape over time 2: Maintains a constant shape over time <Uniformity of sauce>
0: Large lumps are separated and markedly uneven 1: Uneven lumps are seen in some parts 2: No lumps are seen and uniform <Smoothness>
0: The shape collapses and cannot be evaluated, or the surface has obvious unevenness 1: The surface has slight unevenness and the drawn lines are distorted 2: The surface and drawn lines are not distorted and are smooth

Furthermore, the viscosity of each cheese sauce was measured at 60° C. and 60 rpm using a B-type rotary viscometer (manufactured by Toki Sangyo Co., Ltd., model VISCOMETER TVB-10). Table 1 shows the results. The cheese sauce of Comparative Example 1-2 was non-uniform and the measured value of viscosity was not stable, so it could not be measured.

As shown in Table 1, the shape retention of the cheese sauce is remarkably poor without the polysaccharide thickener, and even when xanthan gum is used as the polysaccharide thickener, uneven lumps are formed, impairing the smooth appearance of the cheese sauce. It turns out that On the other hand, when welan gum was used, the appearance was smooth and the uniformity was high. Also, the extraction was smooth, and it was easy to draw a smooth curve depending on the source as shown in FIG.

[Test Example 2. Comparison of appearance by squeezing out when cheese sauce is refrigerated]
Based on the formulation of Table 2, through the same steps as in Test Example 1, a cheese sauce containing xanthan gum as a polysaccharide thickener (Comparative Example 2) and a cheese sauce containing welan gum (Example 2) were obtained.

The appearance of the tube-shaped cheese sauce obtained by extruding the obtained cheese sauce from a circular squeeze port with a diameter of about 5 mm while keeping the temperature at 5 ° C. is shown in FIG. 2, and the evaluation of the state of the cheese sauce is shown in Table 2. show. Evaluation of shape retention, uniformity and smoothness used the above criteria.

As shown in Table 2, when xanthan gum was used as the polysaccharide thickener, the cheese sauce was uneven at 5°C. In addition, it became a hard paste and was difficult to get out of the squeeze port. Furthermore, as shown in FIG. 2, unevenness was observed on the surface of the line drawn on the source, and the surface was not smooth, and the unevenness was conspicuous. On the other hand, when welan gum was used, the appearance was smooth and the uniformity was high. In addition, the drawing was smooth, and a smooth curve could be easily drawn as shown in FIG.

Cheese sauce is sometimes used as a topping on processed food by drawing a line and attaching it. From this result, the cheese sauce containing welan gum can obtain a drawn line with excellent appearance even when directly used after being stored at a low temperature in a refrigerator, etc., and is easy to squeeze out, and the work when drawing a drawn line. It has been found to be highly efficient.

[Test Example 3. Verification of the relationship between the amount of cheese in cheese sauce containing welan and appearance 1]
Based on the formulation of Table 3, through the same steps as in Test Example 1, cheese sauce containing xanthan gum as a thickening polysaccharide (Comparative Examples 3-1 to 3-3) with varying cheese content, and welan gum. Cheese sauce containing (Examples 3-1 to 3-4) was obtained. In this test example, cream cheese was used as the cheese.

Table 3 shows the evaluation of the state of each cheese sauce. Here, the same criteria as in Test Example 1 were used for the evaluation of shape retention, uniformity and smoothness.

Furthermore, the viscosity of each cheese sauce was measured under conditions of 60° C. and 60 rpm using a B-type rotational viscometer in the same manner as described above. Table 3 shows the results. The cheese sauces of Comparative Examples 3-1 to 3-3 were non-uniform and the measured viscosity values were not stable, so they could not be measured.

From the results of Table 3, with respect to 0.3% by mass of welan gum, when the cheese content is 10 to 50% by mass, a cheese sauce having excellent shape retention, uniformity, and smoothness was obtained. . On the other hand, even with these cheese contents, when xanthan gum was used as the polysaccharide thickener, the result was non-uniformity and lack of smoothness.

[Test Example 4. Verification of the relationship between the amount of cheese in cheese sauce containing welan and appearance 2]
Based on the formulation of Table 4, through the same steps as in Test Example 1, cheese sauce containing xanthan gum as a polysaccharide thickener (Comparative Examples 4-1, 4-2) with varying cheese content, and welan gum. A cheese sauce containing (Examples 4-1, 4-2) was obtained. In this test example, commercially available processed cheese produced using Gouda cheese as a raw material cheese was used as the cheese.

Table 4 shows the evaluation of the state of each cheese sauce. Here, the same criteria as in Test Example 1 were used for the evaluation of shape retention, uniformity and smoothness.

Furthermore, the viscosity of each cheese sauce was measured using a B-type rotational viscometer under the conditions of 60° C. and 60 rpm. Table 4 shows the results. The cheese sauce of Comparative Example 4-2 was non-uniform and the measured value of viscosity was not stable, so it could not be measured.

From the results in Table 4, for 0.3% by mass of welan gum, when the content of Gouda cheese-based processed cheese is 15% by mass or 35% by mass, shape retention, uniformity, and excellent smoothness A rich cheese sauce was obtained. On the other hand, when xanthan gum was used as the polysaccharide thickener, the results were uneven and lacking in smoothness.

Claims (4)

A cheese sauce containing cheese and welan gum , wherein the cheese content is 3 to 50% by mass as a solid content, and is filled in a container provided with a squeeze port . The cheese sauce according to claim 1 , wherein the welan content is 0.01 to 2% by weight. A step of heating and melting a composition containing cheese and welan gum, wherein the cheese content is 3 to 50% by mass as a solid content;
emulsifying the heat-melted composition; and
A method for producing cheese sauce, comprising the step of filling the emulsified composition into a container having a squeeze spout . The content of the welan gum is 0.01 to 2% by mass, the method for producing a cheese sauce according to claim 3 .

Images