JPH01247033A - Production of process cheese having excellent forming processability - Google Patents

Abstract

PURPOSE:To produce process cheese, having good forming processability and used as a core material, etc., of various fish paste products, by blending natural cheese, process cheese, etc., with a specific amount of a low-fat cheese. CONSTITUTION:A low-fat cheese with <=10wt.% fat content in solids in an amount of 5-30wt.% is added and mixed with natural cheese, process cheese or a mixture thereof. Lecithin or a sugar ester in an amount of 0.2-0.5wt.%, gums, such as xanthan gum or carrageenan, in an amount of 0.3-1.0wt.% and a citrate and/or polyphosphate in an amount of 2-4wt.% are added to the resul tant mixture and the moisture content is adjusted to 45-55wt.%. The obtained mixture is then heated while being stirred, homogeneously mixed and subsequent ly annealed.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to the production of processed cheese that has good moldability and is suitable for mechanical filling as a core material for various paste products. Regarding the law.

Traditionally, since cheese has a good flavor compatibility with seafood paste products and livestock meat paste products, there are various products in which cheese cut into sticks or strips is incorporated as a core material in each of the above-mentioned paste products. It is commercially available.

However, in recent years, in order to manufacture the above-mentioned cheese-filled pastry products, attempts have been made to use gear pumps, screw pumps, etc. to force-feed and fill the raw materials from the viewpoint of production efficiency. Manufacturing problems have arisen in which the fat separates during the heat sterilization step, or the cheese softens during the subsequent heat sterilization step and comes out of the dough.

Under these circumstances, in recent years, natural cheese has been mixed with pre-cooked cheese and a melting agent, heated to melt and emulsified, cooled, and then reheated to 65 to 100°C and cooled. A method for producing cheese suitable for filling (Japanese Patent Application Laid-Open No. 58-220649), by mixing a certain amount of gums, lecithin and albumin with natural cheese with a fat percentage of 70 to 80% in dry matter, heat-resistant To obtain soft cheese suitable for machine filling (
A certain amount of albumin and molten salt are added and mixed to natural cheese (Special Publication No. 60-56467) and natural cheese to make the moisture content 50.
A method of obtaining soft cheese that can be used for machine filling with a concentration of 60% (Japanese Patent Publication No. 5B-46311) has been proposed.

However, the method of JP-A No. 58-220649 contains a large amount of pre-tucked cheese and is reheated to 65 to 100°C, resulting in a rough structure of the product cheese and a strong scorched flavor. In addition, in Japanese Patent Publication No. 60-56467, it is necessary to use natural cream cheese with a high fat percentage and albumin as raw materials, and in Japanese Patent Publication No. 5B-46311, the use of albumin is required. It has become essential. In addition, a method for producing cheese-containing paste products has been proposed (Special Publication No. 37266/1983) by dotting cheese cut into small pieces in a pastry product, automatically filling the paste, sterilizing it by heating, and then cooling it. However, with this method, the cheese must be cut into small pieces in advance, and the resulting product is limited to small pieces of cheese scattered throughout the dough; cheese alone must be inserted into the dough in the form of sticks or sheets. It cannot be obtained in this form.

The present invention was made in view of the above-mentioned situation, and even if the cheese is fed under pressure using a gear pump, screw pump, etc., the tissue of the cheese is not destroyed and the fat does not separate. It can be molded into any shape, retains its filled shape even after heat sterilization, and has good storage and shape retention without softening or extruding even when mixed with high-moisture livestock and seafood paste products. Our objective is to provide a method for producing processed cheese with excellent processability.

The present invention will be explained in detail below.

The feature of the present invention for solving the problem is that natural cheese or processed cheese or a mixture thereof has a fat percentage of 10% in solid content.
A mixture of 5 to 30% by weight of the following cheeses and 0.2 to 30% of lecithin or sugar ester as an emulsifier.
0.5% by weight, 0.3 to 1.0% by weight using gum as a stabilizer, and 2 to 4% by weight of citrate and/or polyphosphate as a molten salt to adjust the water content to 45 to 55% by weight. Then, the mixture is homogeneously mixed under heating, and then slowly cooled.

In the present invention, a raw material cheese (with a fat percentage of solid content of Fat percentage is 30-45
(wt%), it is possible to prevent separation of fat during processing, and also improve storage stability during heat sterilization. Incidentally, if the low-fat cheese mixing ratio is lower than 5% by weight, the above-mentioned functions of the raw cheese will be insufficient, while if it exceeds 30% by weight, the structure of the cheese will become hard and it will not be possible to obtain a cheese with a smooth structure.

In the present invention, 0.2 to 0.5 of lecithin or sugar ester, which has a large emulsifying effect, is added to the raw material cheese.
% by weight and one or two types of gums such as locust gum, xanthan gum, guar gum, and carrageenan.
0.3 to 1.0% by weight of 1 or more species as a stabilizer and 2 to 1% of one or two of citrate and polyphosphate as a molten salt.
Added 4% by weight, and the moisture content of the final product is 45-55% by weight.
After adjusting the moisture content, it is preferable to heat this mixture to a temperature of about 75 to 90°C using various types of emulsifying pots to homogeneously mix it, but the heating temperature at this time is The temperature is not particularly limited as long as it can be emulsified.

For this heating and mixing, if a Stefan emulsification kettle equipped with a high-speed cutter is used, homogeneous mixing will be performed efficiently and a product with a dense and stable structure will be obtained.

The use of lecithin or sugar ester as an emulsifier and the above-mentioned gums as stabilizers effectively prevents fat separation during machine filling of cheese and preserves it. This is because cheese products with good shape can be obtained.

Test method for fat separation and shape retention: Raw cheese consisting of 800 g of cheddar cheese, 60 g of processed cheese, and low-fat cheese (solid bone fat percentage 8% HOOg), 30 g of polyphosphate, lecithin, and locust bingham as shown in Table 1 below. The mixture was added in various proportions as shown, and the resulting product was heated to 85 to 90°C, melted, and then slowly cooled. The flavor and texture were examined by type and sensory tests.The results are shown in Table 1.

Table 1 (Note) ■ For fat separation in the table, the temperature of the sample was adjusted to 40°C, and a screw pump was used.

In addition, in the case where lecithin and gum were not added, fat separation already occurred when the pump was filled, so the test was discontinued.

As shown in Table 1, by using a specific amount of lecithin as an emulsifier and locust Bingham as a stabilizer, there is no fat separation during machine filling, and there is good shape retention, flavor, and U-weave. You can get delicious cheese.

EXAMPLES The present invention and its effects will be specifically explained below with reference to Examples.

Example 1 Raw material cheese consisting of 40 kg of cheddar cheese, 3 kg of processed cheese, and 5 kg of low-fat cheese (fat percentage in solid bones 8%) was added with locust Bingham loog, 150 g of xanthan gum, 200 g of sugar ester, 1000 g of anhydrous sodium pyrophosphate, and sodium metaphosphate. 300
g, 10 kg of water was added to the mixture containing 200 g of sodium phosphate, and the mixture was heated to 11,000 g using a high-speed cutter emulsifier.
While stirring at RP, the temperature was raised to 90° C. and melted by heating. 59.95 kg of the obtained molten mixture was filled into a nylon film and gradually cooled to obtain a processed cheese that could be arbitrarily molded.

Example 2 Raw cheese consisting of 20 kg of gouda cheese, 15 kg of cheddar cheese, 3 kg of processed cheese, and low-fat cheese (8% HO kg of fat in solid bone) was added with carrageenan 2
00g, guar gum 200g, lecithin long, sodium citrate 800g, sodium metaphosphate 80
Add 13 kg of water to a mixture of 0 g and 200 g of sodium phosphate, and boil the mixture for 1500 r using a high-speed cutter emulsifying pot.
The temperature was raised to 85° C. while stirring under pa+, and the mixture was heated and melted. 63.3 kg of the obtained molten mixture was filled into a nylon film and gradually cooled to obtain a processed cheese that could be arbitrarily molded.

Reference Example In this example, cheese-filled kamaboko was continuously VE'ed using a two-layer filling machine using the processed cheese obtained according to the present invention as a core material.
This figure shows a method of manufacturing the product.

Surimi 7000g, salt 210g, starch 350g, egg white 350g, sand 1.140g, monosodium glutamate 4
2100 g of water was added to 5 g and mixed using a silent cutter to obtain a material for kamaboko.

This raw material for kamaboko was used as an outer skin, and the processed cheese obtained in Example 1 was continuously filled in a two-layer filling machine to obtain a cheese-filled kamaboko as shown in the attached figure. Note that the shape of the cheese serving as the core can be arbitrarily formed depending on the shape of the nozzle.

After vacuum-packing the cheese-filled kamaboko obtained as described above with a film with good gas barrier properties and heat-treating it at 90°C for 30 minutes, we investigated the shape retention of the cheese core, and found that it adhered to the film. It maintained its shape when inserted.

[Brief explanation of the drawing]

The drawing is a schematic view showing a cheese-filled kamaboko using the processed cheese obtained according to the present invention as a core material.

Claims (1)

[Claims] (1) Natural cheese, processed cheese, or a mixture thereof, mixed with 5 to 30% by weight of cheese with a fat percentage of 10% or less in solid content, and 0.2 to 0.5% of lecithin or sugar ester Weight%, gums 0.
The moisture content was adjusted to 45-55% by weight by adding 3-1.0% by weight and 2-4% by weight of citrate and/or polyphosphate, and then the mixture was homogeneously mixed under heating, and then slowly mixed. A method for producing processed cheese having good moldability characterized by cooling.