JPH08256687A - Production of powdery cheese - Google Patents
Production of powdery cheeseInfo
- Publication number
- JPH08256687A JPH08256687A JP7067534A JP6753495A JPH08256687A JP H08256687 A JPH08256687 A JP H08256687A JP 7067534 A JP7067534 A JP 7067534A JP 6753495 A JP6753495 A JP 6753495A JP H08256687 A JPH08256687 A JP H08256687A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- water
- emulsion
- mold
- viscosity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 95
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000000839 emulsion Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 238000001694 spray drying Methods 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000007664 blowing Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000000227 grinding Methods 0.000 claims description 5
- 230000002538 fungal effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 238000000034 method Methods 0.000 abstract description 16
- 239000002994 raw material Substances 0.000 abstract description 12
- 235000021383 camembert cheese Nutrition 0.000 abstract description 10
- 235000021067 refined food Nutrition 0.000 abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 abstract description 5
- 150000002148 esters Chemical class 0.000 abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 4
- 239000010452 phosphate Substances 0.000 abstract description 4
- 238000004945 emulsification Methods 0.000 abstract description 3
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 239000007921 spray Substances 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 238000000926 separation method Methods 0.000 description 7
- 239000011734 sodium Substances 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000021317 phosphate Nutrition 0.000 description 4
- 229920000388 Polyphosphate Polymers 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000001205 polyphosphate Substances 0.000 description 3
- 235000011176 polyphosphates Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 239000004744 fabric Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、粉末チーズの製造方法
に関するものである。本発明の粉末チーズの製造方法に
よると、物理的に不均一な構造を有するカビ系ナチュラ
ルチーズ（カビによって熟成させるチーズ、以下カビ系
チーズという）の粉末化を低コストで大量に調製がで
き、かつ得られた粉末チーズは、水戻しした時に組織や
風味が損なわれていない粉末チーズで、加工食品の原料
として利用性が高いものである。FIELD OF THE INVENTION The present invention relates to a method for producing powdered cheese. According to the method for producing a powdered cheese of the present invention, a mold-based natural cheese having a physically non-uniform structure (cheese aged by mold, hereinafter referred to as mold-based cheese) can be prepared in large quantities at low cost, Moreover, the obtained powdered cheese is a powdered cheese in which the texture and flavor are not impaired when rehydrated with water, and is highly usable as a raw material for processed foods.
【０００２】[0002]
【従来の技術】チーズは、そのまま摂取されたり、ある
いは他の食品原料と混合されて加工食品として用いられ
ている。粉末チーズも一つの使用形態であるが、粉末チ
ーズを製造する場合、大きく分けて２種類の方法があ
る。一つは、超硬質系チーズ、例えばロマノチーズや、
パルメザンチーズ等をピンミルによっておろして(Grati
ng) 流動層乾燥機等により脱水して粉末化したものであ
る。もう一つの方法は、チェダーチーズ、ゴーダチーズ
等を粉砕し、これを溶融してプロセスチーズにしたもの
をベルト乾燥機、または噴霧乾燥機により脱水し、粉末
化したものである。前者のおろして粉末化したチーズ
は、元のチーズの水分に相当する量の水を加えて水戻し
しても分散するだけで、チーズ様の組織が失われ、ま
た、風味についても長時間の加熱が行われるためかなり
変化し、チーズの本来の風味が失われている。一方、カ
ビ系チーズは、軟質なため、上記したような方法でおろ
して粉末化することは不可能である。このため、現在上
市されているカビ系の粉末チーズは、通常はベルト乾燥
機等により時間をかけて通風乾燥して水分を除去し、硬
くしてからおろす方法が採用されている。2. Description of the Related Art Cheese is ingested as it is or mixed with other food ingredients and used as a processed food. Although powdered cheese is also one usage form, when manufacturing powdered cheese, there are roughly two types of methods. One is ultra-hard cheese, such as Romano cheese,
Grate parmesan cheese with a pin mill (Grati
ng) Dehydrated and pulverized by a fluidized bed dryer or the like. Another method is to pulverize cheddar cheese, gouda cheese and the like and melt the crushed cheese into processed cheese, which is dehydrated with a belt dryer or a spray dryer and powdered. The former grated and pulverized cheese is dispersed even if water is added back in an amount corresponding to the water content of the original cheese, the cheese-like texture is lost, and the flavor is also long-term. Due to the heating, it changes considerably and the original flavor of cheese is lost. On the other hand, since moldy cheese is soft, it is impossible to grate it by the above-mentioned method and pulverize it. For this reason, the mold-type powdered cheese currently on the market is usually subjected to ventilation drying with a belt dryer or the like over a period of time to remove moisture, harden, and then grated.
【０００３】[0003]
【発明が解決しようとする課題】しかし、カビ系チーズ
を上記のように、一旦加熱して乾燥し、硬くしてからお
ろして粉末化する方法は、乾燥工程でフレーバーの逸散
が多く、また過度に加熱されるため含有する脂肪が酸化
し、風味が変化するといった問題がある。また、この粉
末チーズに元のチーズに含まれている水分量と同量の水
を加えて水戻ししても、元の組織や風味とは程遠いもの
である。このため、カビ系チーズを磨砕し、この磨砕し
たチーズに水を加えて噴霧乾燥して粉末化する方法が試
みられていたが、チーズの熟成に用いられたカビの菌糸
がチーズ全体の重量比で０．１〜５％も占めるため、こ
のカビ菌糸が噴霧乾燥に適する乳化液を調製することを
困難にしていた。すなわち、カビ菌糸の集合体が噴霧ノ
ズルの目詰まりの原因となるため除去しなければならな
いが、１００メッシュ程度のろ過布ではすぐ目詰まりを
起こして容易に除去できず、一方、それ以上のメッシュ
のろ過布を用いると、通過した菌糸によって噴霧乾燥の
際に噴霧ノズルの目詰まりが発生するといった問題があ
った。However, as described above, the method of heating and drying mold cheese to harden it and then lowering it into a powder has a large amount of flavour in the drying step, and Since it is excessively heated, the fat contained therein is oxidized and the flavor is changed. Further, even if the same amount of water as the water content contained in the original cheese is added to this powdered cheese to reconstitute with water, the original texture and flavor are far from the original. Therefore, the mold cheese was ground, and a method of adding water to the ground cheese to spray-dry the powder was attempted, but the mycelium of the mold used to ripen the cheese was the whole cheese. This mold mycelium makes it difficult to prepare an emulsion suitable for spray drying, because it accounts for 0.1 to 5% by weight. That is, the aggregate of mold mycelia must be removed because it causes clogging of the spray nozzle, but with a filter cloth of about 100 mesh, clogging occurs immediately and cannot be easily removed. When the filter cloth of No. 2 was used, there was a problem that the spray nozzle was clogged during spray drying due to the mycelia that passed through.
【０００４】上記の理由から、噴霧ノズルの目詰まりを
防止する目的で、乳化液の固形分含有率を下げて調製
し、この乳化液を用いて噴霧乾燥していたが、乾燥効率
が悪くなるといった問題や、得られた粉末チーズの粒子
密度も低下して比重の軽い粉末となり、保存性や水戻し
した時の組織、あるいは風味が低下し、原料として用い
たチーズの組織や風味とは全く異なるものになるといっ
た問題があった。噴霧乾燥によるカビ系チーズの粉末化
法は、おろして粉末化する方法やベルト乾燥法に比較し
て、組織や風味等の品質の点で優れた粉末チーズが得ら
れることが予想されながら、乳化液の調製が困難なた
め、噴霧乾燥法によって粉末チーズを製造することは全
く行われていないのが現状である。従って、本発明者ら
は、上記問題点に鑑み、噴霧乾燥法によってカビ系チー
ズの粉末化について検討した結果、カビ菌糸を微細化
し、かつ低粘度の乳化液を調製することより、上記の問
題点を解決できることを見出し、本発明を完成するに至
った。すなわち、本発明は、従来困難とされてきたカビ
系チーズを、噴霧乾燥方法により粉末化して組織、風味
共に優れた粉末チーズを製造する方法を提供することを
課題とするものである。For the above-mentioned reason, in order to prevent the clogging of the spray nozzle, the emulsion was prepared by lowering the solid content of the emulsion and spray-dried using this emulsion, but the drying efficiency deteriorates. Such problems, the particle density of the obtained powdered cheese is also reduced to a powder having a low specific gravity, the texture when preserved or reconstituted with water, or the flavor is reduced, and the texture and flavor of the cheese used as a raw material are completely absent. There was a problem that it would be different. Molding method of mold cheese by spray drying, compared to the method of pulverizing and pulverizing or belt drying method, while it is expected that excellent powdered cheese in terms of quality such as texture and flavor can be obtained, emulsification Since it is difficult to prepare a liquid, it is the current situation that powdered cheese is not manufactured by the spray drying method. Therefore, the present inventors, in view of the above problems, as a result of studying the powdering of mold cheese by spray drying method, as a result of micronizing mold mycelia, and by preparing a low-viscosity emulsion, the above problems The inventors have found that the points can be solved and have completed the present invention. That is, an object of the present invention is to provide a method for producing powdered cheese having excellent texture and flavor by pulverizing mold cheese, which has been conventionally considered difficult, by a spray drying method.
【０００５】[0005]
【課題を解決するための手段】本発明は、カビ系チーズ
を磨砕し、水、溶融塩、および水溶性乳化剤を添加して
乳化し、乳化液を均質処理後噴霧乾燥することからなる
粉末チーズの製造方法である。また、本発明は、菌糸の
長さを５μm 以下に磨砕することからなる粉末チーズの
製造方法である。また、本発明は、乳化液の調製にあた
り、磨砕したチーズ１００部に対し、水１０〜５０部、
溶融塩０．５〜５部、および水溶性乳化剤０．１〜３部
を添加して、撹拌型タンクで接線方向から蒸気を直接吹
き込み、高速回転羽根と蒸気の吹き込み力で高速撹拌し
ながら８０℃以上の温度に上昇させて乳化し、さらに均
質化して粘度１０００ｃｐ以下に調製することからなる
粉末チーズの製造方法である。DISCLOSURE OF THE INVENTION The present invention is a powder comprising grinding a mold cheese, adding water, a molten salt, and a water-soluble emulsifier to emulsify the mixture, homogenizing the emulsion, and then spray-drying the emulsion. It is a method of manufacturing cheese. Further, the present invention is a method for producing a powdered cheese, which comprises grinding the length of hypha to 5 μm or less. Further, the present invention, in the preparation of the emulsion, 10 to 50 parts of water to 100 parts of the crushed cheese,
0.5 to 5 parts of molten salt and 0.1 to 3 parts of water-soluble emulsifier are added, and steam is blown directly from the tangential direction in a stirring tank, while stirring at high speed with a high-speed rotating blade and the blowing force of steam. It is a method for producing a powdered cheese, which comprises emulsifying by raising the temperature to ℃ or more and homogenizing to prepare a viscosity of 1000 cp or less.
【０００６】以下、本発明を詳細に説明する。本発明
は、菌糸がチーズに対して１〜１０重量％含むカビ系チ
ーズを粉末化する方法で、適用できるチーズの種類とし
ては、例えば、ブルーチーズ、カマンベールチーズ、ロ
ックフォールチーズ、スチルトンチーズ、ゴルゴンゾラ
チーズ、リンバーガーチーズ、およびリヴァロチーズ等
を挙げることができる。本発明では、これらのカビ系チ
ーズを細片状にした後、コロイダーと呼ばれる圧力式の
石臼ミル等を用いて菌糸が５μm 以下になるまで磨砕す
る。菌糸が５μm 以上になると、噴霧ノズルの目詰まり
の原因となるのでこの程度に磨砕することが必要であ
る。この磨砕したチーズは、粘度がきわめて高く、ペー
スト状を呈する。The present invention will be described in detail below. The present invention is a method in which mycelia pulverize mold cheese containing 1 to 10% by weight with respect to cheese, and as applicable cheese types, for example, blue cheese, Camembert cheese, rockfall cheese, and Stilton cheese, Examples include Gorgonzola cheese, Limburger cheese, and Liverro cheese. In the present invention, these mold cheeses are made into strips and then ground using a pressure type stone mill such as a colloider until the hyphae are 5 μm or less. If the mycelium is 5 μm or more, it causes clogging of the spray nozzle, so it is necessary to grind to this extent. This ground cheese has a very high viscosity and is pasty.
【０００７】次に、磨砕したペースト状のチーズを１０
℃程度まで冷却して固化し、これをチョッパー等によっ
て細断し、チーズ１００部に対して、水１０〜５０部、
溶融塩０．５〜５部、乳化剤０．１〜３部を加えて、高
速回転羽根と接線方向から直接蒸気を入れる蒸気挿入口
を備えた撹拌型タンク（例えば、ニチラク機械社製：丸
たて型ストレージタンクアジテーター付）内で、高速回
転羽根と蒸気の吹き込み力で高速撹拌しながら８０℃以
上、好ましくは９０℃以上の温度に上昇させて乳化液を
調製する。本発明では、上記のタンクを乳化タンクとし
て用いているので、蒸気の吹き込み力で撹拌効果と温度
上昇効果が向上し、８０℃以上の温度に２〜３分間以内
で到達する。これにより、乳化液の粘度上昇がなく、し
かもオイルオフや不溶性のカードの生成が抑制された乳
化液を得ることができる。そしてこの乳化液を、さらに
均質機で５０kg/ cm2 以上、好ましくは、１５０kg/ cm
2 以上で均質化することにより、脂肪球の微細化と若干
残る不溶性カードも粉砕され、また粘度も８００ｃｐ以
下で、安定な乳化液となる。さらに必要に応じてフイル
ター等でろ過して夾雑物等を除去する。このような方法
で調製した乳化液は、例えば、固形分率を４０％程度の
高濃度に調製しても、粘度は、１０００ｃｐ程度で、噴
霧乾燥に適する乳化液となる。尚、粘度が１０００ｃｐ
以上でも噴霧乾燥はできるが、噴霧ノズルから出た乳化
液の噴霧角が狭くなり、得られた粉末チーズの水分含有
量がバラついたり、また長時間噴霧した場合、噴霧ノズ
ルの目詰まりの原因となるので１０００ｃｐ以下、好ま
しくは８００ｃｐ以下で噴霧乾燥する。Next, 10 pieces of the paste-like cheese which has been ground are
Solidify by cooling to about ℃, shred this with a chopper, etc., 10 to 50 parts of water for 100 parts of cheese,
0.5-5 parts of molten salt and 0.1-3 parts of emulsifier were added, and a stirring tank equipped with a high-speed rotary blade and a steam insertion port for directly inserting steam from a tangential direction (for example, Nichirac Machinery: Maruta In a vertical type storage tank with an agitator), an emulsion is prepared by raising the temperature to 80 ° C. or higher, preferably 90 ° C. or higher while stirring at high speed with a high-speed rotating blade and the blowing force of steam. In the present invention, since the above tank is used as the emulsification tank, the stirring effect and the temperature increasing effect are improved by the blowing force of steam, and the temperature of 80 ° C. or higher is reached within 2 to 3 minutes. As a result, it is possible to obtain an emulsion that does not increase the viscosity of the emulsion and that suppresses oil-off and the formation of insoluble curd. Then, this emulsion is further homogenized at 50 kg / cm 2 or more, preferably 150 kg / cm 2.
By homogenizing at 2 or more, the fat globules are made finer, the insoluble curd that remains a little is crushed, and the viscosity is 800 cp or less, and a stable emulsion is obtained. Further, if necessary, it is filtered with a filter or the like to remove impurities and the like. The emulsion prepared by such a method has a viscosity of about 1000 cp even if the solid content is adjusted to a high concentration of about 40%, and is suitable for spray drying. The viscosity is 1000 cp
Although spray drying is possible even with the above, the spray angle of the emulsified liquid discharged from the spray nozzle becomes narrow, the water content of the obtained powder cheese varies, and when spraying for a long time, the cause of clogging of the spray nozzle Therefore, spray drying is performed at 1000 cp or less, preferably 800 cp or less.
【０００８】本発明では、上記の乳化液の調製に際し
て、チーズ１００部に対して、水１０〜５０部、溶融塩
０．５〜５部、乳化剤０．１〜３部を加えているが、以
下の技術的理由に基づくものである。すなわち、水の量
は、原料チーズの水分含有量や調製する乳化液の固形率
で決定されるが、噴霧乾燥効率や得られた粉末チーズの
組織、あるいは風味を考慮した場合、できるだけ少ない
方が望ましい。しかし、水の含有量をあまり少なくする
と粘度が高くなるため、上記したような理由から１００
０ｃｐ以下になるように配合することが好ましい。溶融
塩は、リン酸塩やクエン酸塩等の通常プロセスチーズを
製造する際に用いられるものと同じものが用いられる
が、配合量が０．５部以下では、溶融塩としての機能を
発揮せず、一方、５部以上になると得られた粉末チーズ
に溶融塩の風味が発現し好ましくない。In the present invention, when preparing the above emulsion, 10 to 50 parts of water, 0.5 to 5 parts of molten salt, and 0.1 to 3 parts of emulsifier are added to 100 parts of cheese. It is based on the following technical reasons. That is, the amount of water is determined by the water content of the raw material cheese and the solid content of the emulsion to be prepared, but in consideration of the spray drying efficiency and the texture of the obtained powdered cheese, or the flavor, the smaller the water content is, the less it is possible. desirable. However, if the content of water is too low, the viscosity will increase, and therefore 100% for the reasons described above.
It is preferable to mix it so as to be 0 cp or less. As the molten salt, the same ones as those used in the production of normal processed cheese such as phosphates and citrates are used, but if the blending amount is 0.5 parts or less, the function as the molten salt is not exhibited. On the other hand, on the other hand, when the content is 5 parts or more, the obtained powdered cheese is not preferable because the flavor of the molten salt is developed.
【０００９】また、乳化剤は、乳化液のオイルオフの抑
制と粘度を低下させるために用いられるが、従来カビ系
チーズの乳化液を調製する際、乳化液に乳化剤を配合す
ることは全く行われていなかった。これは、乳化剤を添
加するは、乳化液の粘度を上昇させる原因になると考え
られていたためであるが、本発明では水溶性の乳化剤を
用いることにより、全く反対の作用があることを見出し
たものである。水溶性乳化剤としては、シュガーエステ
ル、モノグリセライド等の乳化剤が適する。配合量が、
０．１部未満では、前記の機能が発揮されず、一方、３
部を越えると、得られた粉末チーズを水戻しする場合に
時間がかかるといった問題や異風味の発現があって好ま
しくない。以上のような方法によってカビ系チーズを原
料とする粉末チーズは、水戻ししても組織が安定し、風
味も優れているため、製菓・製パン用の原料として、あ
るいはカマボコ等の水分含有量の高い加工食品の混合原
料として用いることができる。Further, the emulsifier is used for suppressing oil-off of the emulsion and lowering the viscosity, but when preparing the emulsion of mold cheese, it has never been done to mix the emulsifier with the emulsion. Didn't. This is because the addition of an emulsifier was considered to be a cause of increasing the viscosity of the emulsion, but in the present invention, by using a water-soluble emulsifier, it was found that there is a completely opposite effect Is. Suitable water-soluble emulsifiers are sugar esters, monoglycerides and the like. The blending amount is
If it is less than 0.1 part, the above-mentioned function is not exhibited, while 3
If the amount exceeds the above range, there is a problem that it takes time to reconstitute the obtained powdered cheese with water, and an unpleasant taste is exhibited, which is not preferable. Powdered cheese using mold cheese as a raw material by the above method has a stable structure even when reconstituted with water, and has an excellent flavor, so that it can be used as a raw material for confectionery and bread making, or as a water content such as kamaboko. It can be used as a mixed raw material for high-quality processed foods.
【００１０】以下に本発明の効果を確認するための実験
例を示すと共に、実施例をあげて具体的に説明する。Experimental examples for confirming the effects of the present invention will be shown below, and will be specifically described with reference to Examples.
【試験例】カマンベールチーズ１００kgを圧力式の石臼
ミルによって菌糸が５μm 以下になるまでコロイド状に
磨砕した。これに水１０kgを加えて４つに分け、それぞ
れに溶融塩としてリン酸ナトリウム０．２５kgを加えた
後、乳化剤としてシュガーエステルを０（対照）、０．
０２５、０．２５および１．２５kg加え、それぞれを撹
拌型タンクに入れて接線方向から蒸気を直接吹き込み、
高速回転羽根と蒸気の吹き込み力で高速撹拌しながら９
５℃の温度に上昇させ、固形率４０％の乳化液４つを調
製した。このそれぞれの乳化液を均質圧０、５０、１０
０、１５０、２００kg/ cm2 で均質した。得られた均質
乳化液を８８℃に調整して粘度を測定した。また、乳化
液を恒温器に入れ、８０℃で３０分間保持して脂肪の分
離状態を目視により測定した。その結果を表１に示す。
尚、表中の粘度の単位は、ｃｐであり、また脂肪分離
は、 ＋＋：かなり分離し、噴霧乾燥ができないもの（製品
とならない） ＋：分離があり、噴霧乾燥が難しいもの（製品とし
て使用することができな い） ±：ごくわずか分離しているが、噴霧乾燥できるも
の（製品として使用に耐 え得る） −：分離がなく、噴霧乾燥することができるもの
（製品として使用できる）を表している。[Test Example] 100 kg of Camembert cheese was ground into a colloid by a pressure type stone mill until the hyphae became 5 μm or less. To this, 10 kg of water was added to divide into 4 parts, and 0.25 kg of sodium phosphate as a molten salt was added to each, and then sugar ester as an emulsifier was added to 0 (control), 0.
Add 0.25, 0.25 and 1.25 kg, put each in a stirred tank and blow steam directly from the tangential direction,
While stirring at high speed with the high-speed rotating blade and the blowing force of steam, 9
The temperature was raised to 5 ° C. to prepare four emulsions having a solid content of 40%. The respective emulsions were homogenized at 0, 50, 10
It was homogeneous at 0, 150 and 200 kg / cm 2 . The obtained homogeneous emulsion was adjusted to 88 ° C. and the viscosity was measured. Further, the emulsion was placed in a thermostat and kept at 80 ° C. for 30 minutes to visually measure the separated state of fat. Table 1 shows the results.
The unit of viscosity in the table is cp, and the fat separation is ++: It is quite separated and cannot be spray-dried (does not become a product) +: There is separation and it is difficult to spray-dry (used as a product) ±: Very slight separation, but spray-dryable (withstands use as a product) −: Spray-free without separation (useable as a product) It represents.
【００１１】[0011]
【表１】 [Table 1]
【００１２】表１から明らかなように、乳化剤を全く添
加せずに乳化液を調製した場合には、粘度も高く、均質
圧を高めても乳化液の脂肪分離があって、使用できる乳
化液にならない。しかし、乳化剤を０．０２５kg（チー
ズ１００部に対して０．１部）以上添加した場合には、
均質圧が５０kg/ cm2 以上で粘度が８００ｃｐに低下
し、脂肪分離も減少して使用可能な乳化液になる。特に
均質圧が１５０kg/ cm
2以上では脂肪分離もなくり、また粘度も７００ｃｐま
で低下して好ましい乳化液になっている。一方、乳化剤
を１．２５kg（チーズ１００部に対して５部）添加した
場合には、均質圧５０kg/ cm 2 でも脂肪分離がなくな
り、また、粘度も低下して好ましい乳化液になっている
ことが判る。As is clear from Table 1, when an emulsion is prepared without adding any emulsifier, the viscosity is high, and even if the homogenizing pressure is increased, the fat in the emulsion is separated and the emulsion can be used. do not become. However, when 0.025 kg or more (0.1 part to 100 parts of cheese) of emulsifier is added,
When the homogenous pressure is 50 kg / cm 2 or more, the viscosity is reduced to 800 cp, the fat separation is also reduced, and the emulsion becomes usable. Especially homogeneous pressure of 150kg / cm
At 2 or more, there is no fat separation and the viscosity is up to 700 cp.
And the emulsion has been reduced to a preferable emulsion. Meanwhile, emulsifier
1.25 kg (5 parts to 100 parts of cheese) was added
In this case, it can be seen that even if the homogenous pressure is 50 kg / cm 2 , the separation of fat is eliminated, and the viscosity is reduced, so that a preferable emulsion is obtained.
【００１３】[0013]
実施例１ 白カビ系チーズであるカマンベールチーズ１００kgをレ
トルト殺菌した後、圧力式の石臼ミルによって菌糸が５
μm 以下になるまでコロイド状に磨砕した。この磨砕チ
ーズは、ただちに固化するため約１０kgのブロック状に
整形した。このブロック状に整形したチーズをミートチ
ョッパーで切断し、リン酸Ｎａおよびポリリン酸Ｎａか
らなる溶融塩２．２kg( チーズ１００部に対してリン酸
Ｎａ１部、ポリリン酸Ｎａ１．２部) 、および乳化剤と
してシュガーエステル０．６kgと共に、９０℃の熱水４
３kgが入っている撹拌型タンクに入れ、接線方向から蒸
気を直接吹き込み、高速回転羽根と蒸気の吹き込み力で
高速撹拌しながら９５℃の温度に上昇させ、固形分率４
０％の乳化液を調製し、均質圧１５０kg/ cm2 で均質し
た。この乳化液は、粘度が６００ｃｐ以下に低下し、安
定な乳化液であった。これをフイルターでろ過し、熱風
温度１８０℃、排風温度８０℃の噴霧乾燥機に圧力２０
０kg/ cm2 で供給して噴霧乾燥した。得られた粉末チー
ズの水分含有率は、３．８％であった。この粉末チーズ
をを元のチーズの水分含量（５１％）になるように５０
℃の水を加え溶解し、５℃の冷蔵庫中で一晩保持した。
これを官能検査したところ、カマンベール風味が強く、
また食感もカマンベールチーズにきわめて近く組織、風
味ともに優れたものであった。本発明によりカマンベー
ルチーズの好ましい粉末を得ることが可能なことが実証
された。Example 1 100 kg of Camembert cheese, which is a white mold cheese, was sterilized by retort, and the mycelium was converted to 5 by a pressure-type stone mill.
It was ground to a colloidal shape until it became less than μm. This ground cheese was shaped into blocks of about 10 kg for immediate solidification. This block-shaped cheese is cut with a meat chopper, and 2.2 kg of molten salt consisting of Na phosphate and Na polyphosphate (1 part Na phosphate, 1.2 parts Na polyphosphate with respect to 100 parts cheese) and an emulsifier With 0.6 kg of sugar ester as hot water at 90 ℃
Put in a stirring type tank containing 3 kg, and directly inject steam from the tangential direction, raise the temperature to 95 ° C while stirring at high speed with the high-speed rotating blades and the force of steam injection, and solid content ratio 4
A 0% emulsion was prepared and homogenized at a homogenizing pressure of 150 kg / cm 2 . The viscosity of this emulsion was reduced to 600 cp or less, and it was a stable emulsion. This is filtered with a filter, and the pressure is set to 20 in a spray dryer with hot air temperature of 180 ° C and exhaust air temperature of 80 ° C.
It was fed at 0 kg / cm 2 and spray dried. The water content of the obtained powdered cheese was 3.8%. 50% of this powdered cheese to the original water content (51%)
C. Water was added and dissolved, and the mixture was kept in a refrigerator at 5.degree. C. overnight.
A sensory test of this revealed that the Camembert flavor was strong,
Moreover, the texture was very close to that of Camembert cheese, and the texture and flavor were excellent. It has been demonstrated that the present invention makes it possible to obtain a preferred Camembert cheese powder.
【００１４】[0014]
【実施例２】実施例１とほぼ同様の工程で青カビチーズ
であるブルーチーズの粉末化を行った。すなわち、最初
にコロイド状に磨砕して１０kgのブロック状チーズに
し、このチーズをミートチョッパーで細断し、溶融塩(
チーズ１００部に対してリン酸Ｎａ １．２部、ポリリ
ン酸Ｎａ １．０部）、乳化剤( シュガーエステル
０．６部) と共に９０℃の熱水５kgが入っている溶解タ
ンク中に投入してｐＨ６．２に調整した後撹拌、蒸気吹
き込みにより乳化液を調製した。この乳化液を均質して
フイルターでろ過し、噴霧乾燥した。得られた粉末チー
ズの水分は３．５％であった。この粉末チーズを実施例
１と同様に水戻しして官能検査した結果、原料のブルー
チーズの風味が強く残っていることが確認された。Example 2 Blue cheese, which is blue mold cheese, was pulverized in the same steps as in Example 1. That is, first, colloidally grind to make 10 kg of block-shaped cheese, and this cheese is shredded with a meat chopper to obtain molten salt (
1.2 parts Na phosphate, 1.0 part Na polyphosphate), emulsifier (sugar ester)
(0.6 part) and charged into a dissolution tank containing 5 kg of hot water at 90 ° C. to adjust the pH to 6.2, and then stirred and steam-blown to prepare an emulsion. The emulsion was homogenized, filtered through a filter and spray dried. The water content of the obtained cheese powder was 3.5%. As a result of subjecting this powdery cheese to water reconstitution in the same manner as in Example 1 and performing a sensory test, it was confirmed that the flavor of the raw material blue cheese remained strong.
【００１５】[0015]
【実施例３】実施例１で製造したカマンベールチーズ粉
末５０部を小麦粉７０部と混合し、これに水１００部、
バター５部、卵白５部、砂糖１００部、および香料を微
量加えて攪拌し、クリーム状にして型に詰めた後、オー
ブンで１７０℃の温度で３０分間焼き、ベークドチーズ
ケーキを造った。生のカマンベールチーズを使用して同
様にベークドチーズケーキを造って比較したが、遜色の
ない風味であった。このように、本発明の粉末チーズ
は、加工食品の原料として用いた場合には、生のカマン
ベールチーズを用いた場合と同様の風味を有する加工食
品を得ることができる。しかし、生のカマンベールチー
ズの場合は、裏ごし等の処理が必要であるが、本発明の
粉末チーズでは不必要になるため加工食品を製造する際
の工程を簡略化することも可能になる。[Example 3] 50 parts of Camembert cheese powder produced in Example 1 was mixed with 70 parts of wheat flour, and 100 parts of water was added thereto.
A small amount of 5 parts of butter, 5 parts of egg white, 100 parts of sugar, and a flavoring agent was added and stirred to form a cream, which was then packed in a mold and baked in an oven at a temperature of 170 ° C. for 30 minutes to prepare a baked cheesecake. Similarly, a baked cheesecake was prepared and compared using raw Camembert cheese, but the flavor was comparable. As described above, when the powdered cheese of the present invention is used as a raw material of a processed food, a processed food having the same flavor as when raw Camembert cheese is used can be obtained. However, in the case of raw Camembert cheese, processing such as lining is required, but since the powdered cheese of the present invention is not necessary, it is possible to simplify the process when producing a processed food.
【００１６】[0016]
【発明の効果】従来、カビ系チーズの粉末チーズを噴霧
乾燥で製造することは不可能であったが、本発明の方法
によると、カビ系チーズの噴霧乾燥に際して調製する乳
化液に、乳化剤を配合して低粘度化を図ると共に、カビ
菌糸も細断しているので、乳化液のオイルオフがなく、
また粘度も低くなり、大量に調製することが可能になっ
た。しかも得られた粉末チーズは、水戻ししても組織が
安定しており、また風味も優れたものであるため、加工
食品の原料として用いると、生のナチュラルチーズを用
いた加工食品と組織、風味共に遜色のないものが得られ
るという効果を奏するものである。EFFECT OF THE INVENTION Conventionally, it was impossible to produce powdered cheese of mold cheese by spray drying, but according to the method of the present invention, an emulsifier is added to an emulsion prepared during spray drying of mold cheese. In addition to reducing the viscosity by mixing it, mold mycelium is also shredded, so there is no oil off of the emulsion,
In addition, the viscosity became low and it became possible to prepare a large amount. Moreover, the obtained powdered cheese has a stable texture even after reconstitution with water, and since it is also excellent in flavor, when used as a raw material for processed foods, processed foods and textures using raw natural cheese, The effect is that the flavor is comparable to that obtained.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 菊地 孝昇 岩手県花巻市里川口３番18号 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takanobu Kikuchi 3-18 Satokawaguchi, Hanamaki City, Iwate Prefecture
Claims (3)
よび水溶性乳化剤を添加して乳化し、乳化液を均質処理
後噴霧乾燥することを特徴とする粉末チーズの製造方
法。1. A method for producing powdered cheese, which comprises grinding a mold cheese, adding water, a molten salt, and a water-soluble emulsifier to emulsify the mixture, homogenizing the emulsion, and then spray-drying the emulsion.
ることを特徴とする請求項１記載の粉末チーズの製造方
法。2. The method for producing powdered cheese according to claim 1, wherein the length of fungal hyphae is ground to 5 μm or less.
部に対し、水１０〜５０部、溶融塩０．５〜５部、およ
び水溶性乳化剤０．１〜３部添加して、撹拌型タンクで
接線方向から蒸気を直接吹き込み、高速回転羽根と蒸気
の吹き込み力で高速撹拌しながら８０℃以上の温度に上
昇させて乳化し、さらに均質化して粘度を１０００ｃｐ
以下にすることを特徴とする請求項１または２記載の粉
末チーズの製造方法。3. An emulsion is prepared by grinding 100 grated cheese.
10 to 50 parts of water, 0.5 to 5 parts of molten salt, and 0.1 to 3 parts of water-soluble emulsifier, and steam is blown directly from the tangential direction in a stirring tank to a high-speed rotating blade and steam. While stirring at a high speed with the blowing force of, the temperature is raised to 80 ° C or higher to emulsify and homogenize the viscosity to 1000 cp.
The method for producing a powdered cheese according to claim 1 or 2, characterized in that:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6753495A JP2834023B2 (en) | 1995-03-27 | 1995-03-27 | Manufacturing method of powdered cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6753495A JP2834023B2 (en) | 1995-03-27 | 1995-03-27 | Manufacturing method of powdered cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08256687A true JPH08256687A (en) | 1996-10-08 |
| JP2834023B2 JP2834023B2 (en) | 1998-12-09 |
Family
ID=13347750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6753495A Expired - Lifetime JP2834023B2 (en) | 1995-03-27 | 1995-03-27 | Manufacturing method of powdered cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2834023B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996729A (en) * | 2017-12-22 | 2018-05-08 | 北安宜品努卡乳业有限公司 | A kind of cheese powder and preparation method thereof |
| CN110313522A (en) * | 2019-08-15 | 2019-10-11 | 山东大树达孚特膳食品有限公司 | A kind of reproduced cheese and preparation method thereof |
| CN111202129A (en) * | 2020-01-18 | 2020-05-29 | 黑龙江赫益乳业科技有限公司 | Composite emulsifier for cheese powder processing and emulsification processing method thereof |
-
1995
- 1995-03-27 JP JP6753495A patent/JP2834023B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996729A (en) * | 2017-12-22 | 2018-05-08 | 北安宜品努卡乳业有限公司 | A kind of cheese powder and preparation method thereof |
| CN107996729B (en) * | 2017-12-22 | 2021-07-06 | 北安宜品努卡乳业有限公司 | Cheese powder and preparation method thereof |
| CN110313522A (en) * | 2019-08-15 | 2019-10-11 | 山东大树达孚特膳食品有限公司 | A kind of reproduced cheese and preparation method thereof |
| CN111202129A (en) * | 2020-01-18 | 2020-05-29 | 黑龙江赫益乳业科技有限公司 | Composite emulsifier for cheese powder processing and emulsification processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2834023B2 (en) | 1998-12-09 |
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