JPH05123104A - Stringy cheese and its production - Google Patents

Abstract

PURPOSE:To efficiently obtain the subject cheese having excellent characteristic flavor and texture of natural cheese by blending raw material cheese with a stabilizer, etc., kneading heating, sterilizing and emulsifying. CONSTITUTION:Raw material cheese is blended with preferably 0.07-0.2 % stabilizer such as guar gum and preferably 0.15-0.35% melting agent such as sodium hexametaphosphate, kneaded, heated, sterilized and emulsified while stirring at 40-50rpm low speed to give the objective cheese.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spinnable cheese, and more particularly to a processible cheese having spinnability and having a flavor and texture peculiar to natural cheese. is there. The present invention further comprises
It also relates to an industrial production method capable of efficiently producing such excellent spinnable cheese.

[0002]

2. Description of the Related Art It is well known that natural cheese has not only a unique flavor but also a spinnability. Focusing on this point, we stopped using the melting agent, which is essential for the production of processed cheese (and it is also one of the main causes of the loss of flavor peculiar to natural cheese), while using a stabilizer instead. It has been proposed to produce a sterilizing type spinnable cheese having a flavor peculiar to natural cheese that produces appropriate oil off by preventing water separation (Japanese Patent Publication No. 1-3).
1862).

On the other hand, the present invention is a process cheese having a flavor peculiar to natural cheese and also having excellent spinnability, even though a melting agent having an action of modifying the characteristics of natural cheese is used. However, such a thing is contrary to the conventional technical common sense and is novel.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a new type of processed cheese having a unique flavor of natural cheese and excellent spinnability, which has been considered to be impossible to produce in the field of conventional processed cheese. Moreover, it was made for the purpose of newly developing a technology that enables extremely efficient industrial production.

[0005]

Means for Solving the Problems The present invention has been completed as a result of thorough research on cheese raw materials and cheese manufacturing processes in order to achieve the above-mentioned object, and as a result of studies from various fields.

First of all, it is necessary to use a melting agent in the production of processed cheese. Its purpose is mainly to prevent the water separation phenomenon, suppress excessive oil-off, and prevent spinnability during production ( If the yarn is spinnable, the raw material will adhere to the nozzle and the ductility will be reduced, resulting in a decrease in workability.Therefore, use a melting agent to suppress the spinnability and adjust the properties when boiling to a paste. Is required).

Therefore, the obtained cheese product is not natural cheese but process cheese, and naturally lacks spinnability and lacks the flavor and texture peculiar to natural cheese.

That is, in the present invention, the above-mentioned 3
While a melting agent is required to achieve one of the two goals, the melting agent must be eliminated to give the product cheese spinnability and the flavor peculiar to natural cheese. This is a new technical issue to satisfy the properties that cannot be obtained at the same time. Therefore, placing importance on the aspect of natural cheese, even if the use of the melting agent is discontinued and replaced with the stabilizer as in the conventional example, a large amount of the stabilizer has to be used in order to completely prevent syneresis ( As a result, the product cheese becomes gummy and the flavor is deteriorated.) It is unavoidable that the spinnability is imparted not only to the product but also to the product during the production to deteriorate the workability.

The present invention newly sets a difficult technical problem that cannot be solved as described above, and instead of relying on the third component, paying attention to the melting agent, it is totally unexpected. The properties that were originally incompatible with each other were finally found by first finding the conditions under which they were compatible.

That is, the present invention has an important point that the melting agent is used in a very small amount, that is, 0.1 to 0.4%, preferably 0.15 to 0.35%, relative to the raw material cheese. There is only 0.1% difference in the amount used from the prior art (the amount used is 0%) which does not use the melting agent at all, but as will be apparent from the later description,
There is a clear difference in effect between the used amount of 0% and 0.1%, and the above-mentioned numerical limitation of the present invention has a sufficiently critical meaning.

The present invention will be described in detail below.
As the raw material cheese, a wide variety of cheeses can be used as in the case of normal process cheese, and not only the unripe one but also the matured natural cheese can be used as the raw material. For example, coda cheese, cheddar cheese or the like may be used alone or in combination.

In order to produce the spinnable processed cheese according to the present invention, natural cheese is used as a main raw material as described above, and 0.1 to 0.4% of a melting agent is added to it, and salt is added if necessary. , Raw materials using ingredients commonly used in the production of processed cheese such as colorants, but a small amount of stabilizer,
Even better effects can be obtained by using 0.05 to 0.3%, preferably 0.07 to 0.2%.

As the melting agent, a phosphate-based melting agent (sodium hexametaphosphate, sodium pyrophosphate, sodium polyphosphate, sodium tripolyphosphate, 1 sodium phosphate, 2 sodium phosphate, 3 sodium phosphate, etc.) and / or An organic acid salt-based melting agent (such as sodium citrate) is used. As the stabilizer, thickening polysaccharides such as guar gum, carrageenan, xanthan gum and locust bean gum, and thickening proteins such as gelatin can be used alone or in combination of two or more.

In order to carry out the present invention, these raw materials are put in an emulsifying pot, a cheese kneader, etc., heated, melted, stirred to emulsify, filled into a retainer, carton, slice, etc., molded, and cooled. It should be a product. However, in the present invention, it is preferable to carry out stirring at a low speed, and 30 to 100 rp
It is advisable to carry out the stirring at a low speed of m, preferably 40 to 50 rpm.

According to the present invention, by using a specific amount of the melting agent, water separation is substantially prevented while the boiled cheese is kept at a high temperature in the emulsifying pot after boiling and the boiled cheese is boiled. When the ascended cheese is boiled, it does not show the physical properties of pulling the string like a sticky paste, but becomes a paste. And also, cheese is not attached to the nozzle, and since ductility is imparted, workability is increased, and it is also very easy to fill the carton or the like with an intermittent filling machine. You can do it. Therefore, the limited numerical conditions defined by the present invention are of sufficient critical significance from these points as well, not to mention experimental examples and examples described later.

When stirring and emulsifying the above-mentioned raw material cheese in the present invention, the heating is stopped when the heating temperature reaches about 80 to 85 ° C., and if necessary, stirring is further carried out for a short time, and then the emulsifying pot is placed. Degas under reduced pressure if necessary, then 5 ℃
The product is cooled to the temperature around it.

The product thus obtained has a good melting property by heating and causes an appropriate oil-off during cooking and heating to form an oil film on the surface of the cheese. There is no generation of, therefore slices, sheets, cartons, small cuboids,
It is possible to freely transform and shape it into other shapes, and while it is a process cheese, the characteristics of natural cheese are maintained from both physical and sensory aspects. That is, the product processed cheese according to the present invention is very characteristic in that it has not only a pulling property but also a flavor and texture peculiar to natural cheese.

The present invention will be described in more detail below with reference to experimental examples and examples.

[0019]

[Experimental Example 1: Effect of preventing water separation during high temperature holding] A mixture of Gouda cheese and cheddar cheese in a ratio of 6 to 4 was used as a raw material cheese, and locust bean gum was used as a stabilizer.
1% to 0.5% each, and a low-speed stirring (40 rpm) using a kettle type emulsifier without using a melting agent, a trial cheese was produced under the conditions shown in Table 1 below, and the water separation rate, pullability, The texture, oil-off property, and natural cheese flavor were tested, and the results shown in Table 1 below were similarly obtained.

[0020]

[Table 1]

As is clear from the above results, the smaller the amount of the stabilizer added, the higher the organoleptic properties when the product was baked, but at the same time, the syneresis phenomenon during high temperature retention was observed. During manufacturing on a factory scale, the boiled cheese is kept at a high temperature until filling, but when water separation occurs, the product moisture varies and the appearance of the product is impaired, resulting in deterioration in quality.

Therefore, in order to prevent water separation during high temperature retention while maintaining good organoleptic properties by reducing the amount of stabilizer added, as a result of various investigations, attention was paid to the melting agent (in this example, Sodium citrate) was added to each cheese in an amount of 0 to 0.4% and treated in the same manner as above to produce cheese, and the same items as above were tested to obtain the results shown in Table 2 below.

[0023]

[Table 2]

As is clear from the above results,
When a very small amount of the melting agent of 0.4% was used, it was possible to prevent water separation, and especially when 0.25% was added, the sensory characteristics were particularly good. In other words, if the melting agent is only 0.
It was also confirmed from the above that the addition of 1% reduced the water separation rate during the holding in the kettle from 2.8% when the melting agent was 0% to 1.2%, which was less than half of that, and the melting agent was less than 0.2%. Only with the use of 1% has it been demonstrated that after boiling, the water separation is substantially prevented while being kept at high temperature in the kettle. Also,
According to the conventional common general knowledge, if a melting agent is used,
Although various characteristics derived from natural cheese such as texture and flavor should not be obtained, in reality, as described above, 0.1
It was confirmed that the use of a specific amount of ˜0.4% of the melting agent made it possible, completely overturning the prediction in the art, and that the above-mentioned value was a critical value.

[Experimental Example 2: Improving filling suitability by changing properties during boiling] The same treatment as in Experimental Example 1 was carried out, and the properties of cheese during boiling were tested for changes depending on the amount of the melting agent added. The results shown in Table 3 were obtained.

[0026]

[Table 3]

In a cheese filling machine used for manufacturing various types of cheese products, particularly block type cheese products, since cheese is supplied intermittently, it is difficult to fill it with a sticky string-like physical property, and therefore industrially. In manufacturing, paste-like physical properties with good sharpness are essential. However,
As is clear from the above results, the amount of the melting agent used is 0.1
It was proved that the prevention of the spinnability at the time of production, which is one of the purposes of using the melting agent for the first time at the time of%, was achieved, and that 0.1% has a critical significance.

As is clear from the above, the present invention uses the melting agent, but has the same effect as that without the melting agent (natural cheese-like texture and flavor of spinnable product cheese at the time of baking). It is nothing but success in achieving the impartation), that is, achieving the compatibility of incompatible properties, and the critical condition is in the range of 0.1 to 0.4%.

[0029]

Example 1 10 kg of an equal mixture of Gouda cheese and cheddar cheese, 1,700 ml of water, 25 g of sodium citrate (dihydrate) as a melting agent and 10 g of locust bean gum as a stabilizer were put in a kettle type emulsifier. , Target moisture 45.0%, target pH 5.40, 40-50r
The mixture was heated at a low speed of pm with stirring, kept at a high temperature of 80 ° C. for 10 minutes, and then treated according to a conventional method to produce a carton-shaped cheese.

At the time of filling the container, the boiled cheese did not show stringiness and was in the form of paste, and the boiled cheese did not adhere to the nozzle, and the movement of the boiled cheese was smooth. When the obtained product was cut into a square shape of about 4 cm x 1 cm x 4 cm, placed on a loaf of bread and heated with an electric oven toaster, it quickly melted down like cheddar cheese. When taken out from the oven, the bread was cut and the spinnability of the cheese was examined. As a result, the spinnability was similar to that of mozzarella cheese, and the unique flavor and texture of natural cheese were recognized, and the oil off was also appropriate.

[0031]

EXAMPLE 2 Sodium citrate (dihydrate) was used as a melting agent, sodium hexametaphosphate was used for 0.25% of cheese, and locust bean gum was used as a stabilizer for gelatin of 0.3% for cheese. The same process as in Example 1 was repeated except that the obtained natural cheese-like processed cheese was obtained.

[0032]

Industrial Applicability According to the present invention, it is possible to industrially and efficiently produce a novel process cheese having not only spinability but also a flavor and texture peculiar to natural cheese in spite of using a melting agent. It became possible to manufacture.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shigeru Aizawa 2-3-6 Kyobashi, Chuo-ku, Tokyo Meiji Dairy Co., Ltd.

Claims (4)

[Claims] 1. A method for producing process cheese having spinnability, which comprises adding a stabilizer and a melting agent to raw material cheese, and mixing, heating, sterilizing and emulsifying the raw material cheese while stirring at low speed. 2. A melting agent is added to the raw material cheese in an amount of 0.1 to 10.
Method according to claim 1, characterized in that 0.4%, preferably 0.15 to 0.35% is added. 3. Stabilizer is added to the raw material cheese in an amount of 0.05 to.
Method according to claim 1, characterized in that 0.3%, preferably 0.07 to 0.2% is added. 4. A spinnable process cheese produced by the method according to any one of claims 1 to 3, which has a flavor and texture peculiar to natural cheese.