JPH062024B2 - Process cheese manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to a method for producing a novel process cheese which makes use of the characteristics of the flavor and physical properties of natural cheese as a raw material.

[Conventional technology]

Conventionally, in the production of process cheese, one or more natural cheeses are mechanically crushed and mixed, and water, salt, food coloring, seasonings, spices, melting agents, etc. are added as necessary. The process is performed by heating, melting, emulsifying, sterilizing, packaging, and then cooling. Of these, in the emulsification step, it is usual to add phosphate and / or citrate as a melting agent.

If you heat and melt the cheese, if you do not use a melting agent emulsification is insufficient, water and fat are separated,
It can never be a product.

Processed cheese produced by the above steps has the following advantages over natural cheese.

Sterilization and deactivation of enzymes are performed by heating,
Good storability.

It can be adjusted to a unique flavor by blending the raw material natural cheese. In addition, by changing the type and addition amount of the melting agent, it is possible to make a structure according to the purpose.

There is little variation in quality, and the shape and size can be decided arbitrarily.

Stable emulsification and less separation of fat and water during storage.

However, it has the following disadvantages as compared with natural cheese.

The natural flavor of natural cheese is reduced, resulting in a monotonous flavor. There may be a peculiar chemical odor.

When used for cheese toast, etc., the heat-meltability deteriorates.

There is no spinnability when the product is heated and melted.

May exhibit a sandy texture during storage.

[Problems to be solved by the invention]

The present invention eliminates the drawbacks of the conventional process cheese using the above-mentioned melting agent, and provides a method of producing a process cheese that makes use of characteristics such as flavor and heat-meltability and spinnability of natural cheese. It is a thing.

[Means for solving problems]

The present inventors have found that by using a specific polyglycerin fatty acid ester as an emulsifier in the structure of processed cheese, a processed cheese having the advantages of natural cheese and processed cheese can be produced.

Until now, there has been no example of producing processed cheese using only an emulsifier. Expecting an auxiliary role of the fusing agent, there are cases where a fusing agent and an emulsifier are used in combination, but the use of an emulsifier such as lecithin, monoglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, When melt-emulsifying the raw material cheese, not only the effect is unexpectedly obtained but the separation is often promoted rather than the emulsification is promoted. Regarding polyglycerin fatty acid ester, 10 or more glycerin units and 1 to 18 aliphatic acyl ester groups having 18 or less carbon atoms
There was no effect other than those composed of two, and only those within this range had a great effect on emulsification. However, those having 12 or less fatty acid carbon atoms have strong bitterness and pungent taste and are difficult to apply to foods. Only those with 14-18 fatty acid carbon atoms can be used. Then, as is apparent from the test examples described below, particularly when the polyglycerin fatty acid ester having a fatty acid having 14 to 16 carbon atoms is used, the emulsified state is particularly good, and the processed cheese having a good flavor can be obtained.

Without using the melting agent, the process cheese emulsified only with the emulsifier of the present invention has a flavor close to that of the raw material natural cheese, and the heat melting property and the spinnability thereof are similar to those of the natural cheese. It was a quality that combines the advantages of processed cheese and natural cheese, which cheese does not have.

It is also possible to use the emulsifier and the melting agent together, but when the melting agent is used together, the quality of the processed cheese produced becomes closer to that of the conventional processed cheese when the addition amount is large.

Caraway as an auxiliary material in harmony with the flavor of cheese in the process cheese of the present invention, celery, pepper, spices such as paprika, Pimento, vegetables such as citrus leaves, dried fruits such as almonds, salmon boiled and cooked, It is also possible to add meat such as ham and bacon.

<Test Example-1> The quality characteristics of the processed cheese produced according to the present invention without using a melting agent are shown in Table 1 in comparison with natural cheese and a normal processed cheese using a melting agent.

* -1 Heat-melting property: A property that melts when cheese is heated.
Required if used for pizza, cheese toast, etc. Although natural cheese has heat-melting properties, it does not exist in general processed cheese except some.

* -2 Spinnability: The property of heating and melting cheese so that it stretches like the thread shown when pulled in a certain direction. General processed cheeses, excluding some, do not have spinnability, but natural cheeses show spinnability. When eating cheese by heating such as pizza and cheese toast, those with spinnability are often preferred.

* -3 Oil off ... A phenomenon in which fat is separated from cheese. There is no problem in refrigeration, but it can be seen when refrigeration is insufficient at the distribution stage. In a forced test at a high temperature (for example, 30 ° C), natural cheese generally produces more oil off than process cheese.

From the results shown in Table-1, the process cheese according to the present invention has the same flavor and heat-melting property as natural cheese, and spinnability, and has a smooth texture similar to that of conventional process cheese, and oil-off. It turns out that there are few.

<Test Example-2> Table-2 shows the emulsifying properties and flavors when various emulsifiers were added to natural cheese, and the mixture was heated and melt-emulsified.

As is clear from the results of Table 2, emulsifying agents other than polyglycerin fatty acid ester have no emulsifying effect. Further, even when polyglycerin fatty acid ester is used, 1 to 10 glycerin units and 1 to 18 carbon atoms
An emulsion consisting of two aliphatic acyl ester groups has a good emulsification state, but other polyglycerin fatty acid esters show separation of fat or water. Further, when the number of carbon atoms of the aliphatic acyl ester group is 12 or less, the emulsified state is good, but the bitterness and pungent taste are strong in terms of flavor and cannot be put to practical use.

Therefore, in the present invention, by using a polyglycerin fatty acid ester composed of 10 or more glycerin units and 1 to 2 aliphatic acyl ester groups each having 14 to 18 carbon atoms as an emulsifier, The purpose of can be achieved.

Examples of emulsifiers that can be used in the present invention include decaglycerin monostearate, decaglycerin monooleate, decaglycerin monopalmitate, decaglycerin monomyristate, dodecaglycerin monostearate, dodecaglycerin monooleate, dodecaglycerin monopalmitate. , Dodecaglycerin monomyristate, ultrapolyglycerin monostearate, ultrapolyglycerin monooleate, ultrapolyglycerin monopalmitate, ultrapolyglycerin monomyristate,
There are decaglycerin distearate, decaglycerin dioleate, decaglycerin dipalmitate, decaglycerin dimyristate and the like.

The ultrapolyglycerin in the emulsifier is a mixture of polyglycerin having 12 or more glycerin units.

In addition, as shown in Table 2, polyglycerin fatty acid esters having an aliphatic acyl ester group having 14 to 16 carbon atoms, such as decaglycerin monopalmitate and deca, have excellent emulsification properties and good flavor. This is the case when glycerin monomyristate is used.

〔Example〕

 Examples of the present invention will be shown below.

<Example-1> Edam cheese (1.5 kg) and Gouda cheese (1.5 kg) were crushed, put in a cheese emulsification kettle, added with 200 g of water and 16 g of dodecaglycerin monopalmitate, and heated to 85 ° C while stirring at 150 rpm. This was packed in carton using a filling and packaging machine and cooled. This processed cheese had a flavor similar to that of the natural cheese as a raw material, had a smooth texture, and had good heat-meltability and spinnability. As a control, among the above-mentioned formulations, when the procedure was performed without adding dodecaglycerin monopalmitate, water was significantly separated during the emulsification step.

<Example-2> 2 kg of cheddar cheese and 1 kg of gouda cheese were crushed and put in a cheese emulsifying pot, 200 g of water and 10 g of decaglycerin monomyristate were added, and the same operation as in Example-1 was performed. A cheese having a flavor similar to that of cheese and having a smooth texture and good heat-meltability and spinnability was obtained.

<Example-3> 1.5 kg of Samsaw cheese and 1.5 kg of Emmental cheese were crushed and put into a cheese emulsification kettle, 200 g of water and 8 g of decaglycerin monostearate were added, and the same operation as in Example-1 was performed. The obtained processed cheese had the same flavor as the raw material natural cheese, and had good texture, heat-meltability, and spinnability.

<Example-4> Cheddar cheese 1.5kg and Samsaw cheese 1.5kg were crushed, put in a cheese emulsification kettle, water 200g and decaglycerin monopalmitate 12g, sodium citrate 20g, the same as Example-1. The operation was performed. The flavor of the obtained processed cheese was close to that of the raw cheese, the texture was smooth, and both the heat-melting property and the spinnability were sufficient.

<Example-5> 3 kg of Gouda cheese is crushed and put in a cheese emulsifying pot, and water is added.
200g and ultrapolyglycerin monomyristate 10g,
When 20 g of sodium polyphosphate was added and the same operation as in Example-1 was carried out, a processed cheese having a texture similar to that of the raw material cheese, smooth texture, and sufficient heat-meltability and spinnability was obtained.

〔The invention's effect〕

By the production method of the present invention, having a natural cheese flavor, while having the characteristics of heat-melting, spinnable natural cheese, to obtain a process cheese having the advantages of the process cheese such as less oil off. You can

Claims (1)

[Claims] 1. A natural cheese is heated by adding a polyglycerin fatty acid ester composed of 10 or more glycerin units and 1 to 2 aliphatic acyl ester groups each having 14 to 18 carbon atoms. A process cheese manufacturing method, which comprises emulsifying, filling the packaging material, and then cooling and solidifying.