JPH062025B2 - Process cheese manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a process cheese having a novel texture and a process for producing process cheeses such as process cheese food,
In particular, the present invention relates to a method for producing processed cheeses which can emulsify the fat when it contains 10% or more of fat and can freely control the texture and texture without being restricted by the texture of conventional processed cheeses.

[Conventional technology]

In the production of conventional processed cheeses, it has been customary to add a phosphate and / or citric acid as a melting agent to emulsify the natural cheese upon heating and melting it. Without using a melting agent, a sufficient effect cannot be obtained even if an attempt is made to melt-emulsify cheese with an emulsifier such as a stabilizer or lecithin, monoglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, or propylene glycol fatty acid ester. Separation of fat is so severe that it may even accelerate the separation, especially when the above emulsifier is used. The mechanism of action of the melting agent has not been fully elucidated, but the action of soluble Ca-paracaseinate on natural cheese
It is believed that it is changed to Na-paracaseinate, which keeps the fat and water in the cheese in a stable emulsified state.

In this way, the texture of processed cheese using the melting agent is
Since it is composed of Na-paracaseinate, there are some differences depending on the composition of the raw material cheese and the composition of the melting agent, but it is limited to those having a viscoelastic texture and texture peculiar to process cheeses.

[Problems to be solved by the invention]

An object of the present invention is to provide a method for producing process cheeses having a texture and texture different from those of conventional process cheeses having a limited texture.

[Means for solving problems]

In the production of processed cheeses, the present inventors freely control the texture and texture of processed cheeses by adding HLB10 or more polyglycerin fatty acid ester and a stabilizer to the raw material natural cheese and heating and melting. I found that

In the present invention, natural cheese is emulsified with a specific polygsen fatty acid ester during heating and melting, and it is not necessary to add the melting agent that has been used so far, or the amount is small even if used. Therefore,
Since Na-paracaseinate is not produced or only slightly produced, the texture and texture can be freely adjusted by the stabilizer used in combination.

When a melting agent is used in combination in the present invention, it is desirable that the amount be small. In the conventional production of processed cheeses, 2-3% is added to cheese, but the closer the amount is, the closer the texture becomes to the conventional one and the further away from the object of the present invention.
It is desirable to use less than 1% of the melting agent for cheese.

Examples of the stabilizer include locust bean gum, gum arabic, guar gum, xanthan gum, starch, modified starch, gelatin, carrageenan, pectin, taragant gum, tamarind gum, agar, furceleran, alginic acid, sodium alginate, CMC and the like.

The polyglycerin fatty acid ester emulsifier used in combination with the stabilizer in the present invention has an emulsifying effect when the HLB is 10 or more.
Suitable emulsifiers include hexaglycerin monostearate (HLB10.5), hexaglycerin monooleate (HLB10.5), hexaglycerin monomyristate (HLB13.0), decaglycerin monostearate (H
LB12.0), decaglycerin distearate (HLB1
1.0), decaglycerin monooleate (HLB14.5),
Decaglycerin monopalmitate (HLB14.0), decaglycerin monomyristate (HLB14.5), ultrapolyglycerin monostearate (HLB13), ultrapolyglycerin monooleate (HLB20), ultrapolyglycerin monopalmitate (HLB15. 5), Ultra polyglycerin monomyristate (HLB16.0) is available.

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

The production method of the present invention has a fat content of processed cheese of 10%.
In the above cases, it is suitable for emulsifying fat to obtain processed cheese having a desired texture and texture. 10% fat
This is because the necessity of emulsification is low when the amount is less than 1.

Further, the present invention can be applied not only to process cheese, but also to the production of process cheese food in which raw material natural cheese is mixed with various fats, proteins, sugars and the like.

Caraway as an auxiliary material in harmony with the flavor of cheese in the processed cheese of the present invention, celery, pepper, spices such as paprika, pimento, vegetables such as leaf and the like,
It is also possible to add dried fruits such as almonds, boiled salmon or kun, ham and bacon.

Next, the effect of using a specific polyglycerin fatty acid ester in combination with a stabilizer according to the present invention will be shown by test examples.

<Test Example 1> According to the present invention, the texture and texture of the processed cheese obtained by using a polyglycerin fatty acid ester having an HLB of 10 or more and a stabilizer together without using a melting agent, and a combination of a melting agent and a stabilizer were obtained. Table 1 compares the texture and texture of the processed cheeses.

As is clear from the results in Table 1, when the processed cheese is produced by using the melting agent, even if the stabilizer is used together, the texture and texture of the conventional processed cheese having viscoelasticity are not changed. On the other hand, the process cheese obtained by using the polyglycerin fatty acid ester having HLB of 10 or more of the present invention in combination with the stabilizer is a process cheese different from conventional ones in that the texture and texture can be freely changed depending on the kind of the stabilizer. Can be manufactured.

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

From the above results, with emulsifiers other than polyglycerin fatty acid ester and polyglycerin fatty acid ester of less than HLB10, water or fat is separated and the effect of emulsification is not observed.
It was found that the emulsified state was good with the polyglycerol fatty acid ester having HLB of 10 or more.

〔Example〕

 The present invention will be specifically described in the following examples.

<Example-1> 1.5 kg of Gouda cheese and 1.5 kg of Emmental cheese were crushed and placed in a cheese emulsifying pot, 300 g of water, 10 g of decaglycerin monopalmitate and 10 g of pectin were added, and the mixture was stirred at 150 rpm up to 85 ° C. Heated. This was packed in carton using a filling and packaging machine and cooled. This processed cheese had a flavor similar to that of the raw material natural cheese, had a smooth texture, had a crisp and elastic texture, and had a pleasant taste.

<Example-2> Cheddar cheese 2kg and Samsaw cheese 1kg were crushed and put in a cheese emulsification kettle, water 300g, ultrapolyglycerin monostearate 15g, and gelatin 15g were added, and the same operation as in Example-1 was performed. As a result, a cheese with a flavor similar to that of the raw material, a smooth and firm texture, and a very pleasant taste was obtained.

<Example-3> 2.4 kg of crushed Edam cheese and 250 g of rapeseed hydrogenated oil having a melting point of 30 ° C are placed in a cheese emulsification kettle, 300 g of water, 15 g of hexaglycerin monooleate, and 30 g of starch are added, and the mixture is stirred at 150 rpm up to 80 ° C. After heating, press the homogenizer at a pressure of 50 kg / cm ²
I passed it. This was packed in carton using a filling and packaging machine and cooled. The processed cheese food thus obtained had a smooth texture, a moderately elastic texture, and a good mouthfeel.

<Example-4> 2 kg of cottage cheese and 1 kg of soybean salad oil were put in a cheese emulsifying pot, and 500 g of water and decaglycerin monomyristate 10 were added.
g and 10 g of locust bean gum were added and the same operation as in Example-1 was carried out. As a result, a cheese spread having very smooth and good spreadability was obtained.

〔The invention's effect〕

The present invention, by the above-mentioned process cheese manufacturing method, it is possible to obtain a process cheese having a texture different from that of the conventional process cheese having viscoelasticity, and depending on the kind of the stabilizer added to the raw cheese. It has an effect that the texture and texture of processed cheeses can be freely adjusted.

Claims (3)

[Claims] 1. A process for producing processed cheese such as processed cheese and processed cheese food, which comprises adding polyglycerin fatty acid ester having an HLB of 10 or more and a stabilizer to natural cheese and heating and melting. 2. Processed cheeses produced contain 10% fat.
The method for producing processed cheese according to claim 1, which includes the above. 3. The method for producing processed cheese according to claim 1, wherein a melting agent is added in an amount of less than 1% when the natural cheese is heated and melted.