JPH08308492A - Processed cheese excellent in shape retaining property and its production - Google Patents

Abstract

PURPOSE: To produce a heat-resistant processed cheese, soft in a cold state and good in shape retention by adding a small amount of a mixture of an albumen protein with a whey protein to a cheese. CONSTITUTION: An albumen protein is mixed with a whey protein at (1:1.5) to (1:19) weight ratio and 1-10 pts.wt. resultant protein mixture is then added to 100 pts.wt. cheese. Thereby, a processed cheese without melting under respective conditions of 98 deg.C for 20min in a steamer, 200 deg.C for 30min in an oven and 120 deg.C for 20min in an autoclave is obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed cheese which is soft when cold, has heat resistance, and is excellent in shape retention even at high temperatures, and a method for producing the same.

[0002]

2. Description of the Related Art Generally, cheese is roughly classified into natural cheese and processed cheese, and the processed cheese is further classified into processed cheese and cheese food. The cheese referred to in the present invention may be any of the above, and may be a single kind or a mixture of two or more kinds. Cheese itself has poor heat resistance, and when heated, it melts itself and softens and flows out. Therefore, it was difficult to heat the cheese while maintaining its shape retention property in food.

A method for producing heat-resistant processed cheese is disclosed in Japanese Patent Publication No. 58-4.
6311 contains 1 to 1 of natural cheese with a melting agent such as condensed sodium phosphate (potassium) or sodium citrate.
Disclosed is a method for producing heat-resistant soft processed cheese in which 4 parts (parts by weight, the same applies hereinafter) and 1 to 20 parts of albumin are added and mixed, and the final product has a water content of 50 to 60%. However, when albumin obtained from milk is added to and mixed with heat-melted cheese, heat denaturation occurs when mixed with cheese,
Processed cheese containing only milk albumin has poor heat resistance.

In Japanese Examined Patent Publication No. 55-11292, cheese is crushed and mixed, and a melting agent solution of orthophosphate, pyrophosphate, polyphosphate, metaphosphate, citrate, etc. is added, and the mixture is melted by heating and molded. After that, a method for producing heat-resistant shape-retaining process cheese by heating at 40 to 100 ° C. is disclosed. Here, the melting agent generally prevents the coagulation of casein during heating and melting of natural cheese, and citrates and polymerized phosphates are used. However,
Processed cheese by these methods, although excellent in shape retention at high temperature, too cold texture is too firm, shape retention at high temperature, and heat resistance to satisfy soft texture at coldness at the same time. No processed cheese is known.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides an unprecedented heat-resistant processed cheese and a method for producing processed cheese which is soft when cold and has excellent shape retention when heated. The processed cheese referred to in the present invention refers to a cheese-flavored food containing 30% or more of cheese. The cold processed soft cheese has the same hardness as that of the process cheese at room temperature (15 to 25 ° C.), and is 600 to 2500 g / cm when the breaking strength is measured with a card meter (manufactured by Iio Denki). It shows a hardness of about ² . According to the method of the present invention, it is possible to produce a processed cheese that has the same firmness and texture as that of processed cheese, but does not melt even when heated.

[0006]

[Means for Solving the Problems] The present invention is to add a mixture of egg white protein and egg white protein (hereinafter referred to as a protein mixture) to cheese and deaerate the mixture to heat the processed cheese without changing its texture. Succeeded in improving the property and completed the present invention. Whey protein is a whey obtained from milk that has been concentrated and powdered by ultrafiltration, and has a protein content of 75% or more and a total globulin of the protein composition of 50% or more. The egg white protein refers to a protein obtained by degumming the protein of egg white with an enzyme or a microbial treatment and then pulverizing it.

The amount of the protein mixture added is preferably 1 to 10 parts per 100 parts of cheese, and various heating conditions such as 98 ° C. for 20 minutes in a steamer, 200 ° C. for 30 minutes in an oven, 120 ° C. in an autoclave, 20 The processed cheese does not melt even under each heating condition for minutes. However, if the amount of the protein mixture added is less than 1 part, heat resistance cannot be obtained,
Steamer at 98 ℃, 20 minutes, oven at 200 ℃, 30
Min, it will melt under the heating conditions of 120 ° C. for 20 minutes in an autoclave. Also, the amount of protein mixture added is 1
If the amount is more than 0 parts, the increase in viscosity during mixing of the protein mixture and cheese makes uniform mixing difficult, and the added protein mixture partially remains in the processed cheese in a powder state.

The mixture ratio of egg white protein and whey protein in the protein mixture may be egg white protein: whey protein = 1: 1.5 to 1:19, and the processed cheese obtained is excellent in heat resistance and is 98 in a steamer.
The product withstands heating at 20 ° C. for 20 minutes, at 120 ° C. for 20 minutes in an autoclave, and at 200 ° C. for 30 minutes in an oven, and has a smooth texture. However, when the mixing ratio of whey protein is more than egg white protein: whey protein = 1: 19, the texture of the finished processed cheese is very soft and smooth, but it is steamed at 98 ° C for 20 minutes in an autoclave. At 120
It cannot withstand heating at 200 ° C for 30 minutes at 200 ° C for 20 minutes. When the whey protein mixture ratio is less than egg white protein: whey protein = 1: 1.5, the finished processed cheese has heat resistance, but the texture remains powdery. Not preferable.

The basic principle of the present invention utilizes the heat coagulability of a protein mixture to be added and the reactivity with casein in cheese, and temperature control during the production of processed cheese is important. The protein mixture is highly sensitive to heat, 60
At a temperature higher than ℃, a part of the protein component in the protein mixture gradually undergoes protein denaturation, that is, heat coagulation, and at about 90 ° C, all the protein components in the protein mixture undergo protein denaturation, and the heat coagulation ends. I will end up. Therefore, it is preferable that the heat coagulation of the protein mixture partially starts during the mixing and the heat coagulation proceeds after the container is filled. That is, the temperature of the cheese before mixing the protein mixture is arbitrary, but the temperature at the time of mixing the cheese and the protein mixture is preferably between 65 and 80 ° C., and when mixed at 80 ° C. or higher, the temperature of the protein mixture during mixing is Since the protein denaturation proceeds too much, the texture of the finished processed cheese becomes powdery, which is not preferable. Further, when the mixture is mixed at 90 ° C. or higher, the protein denaturation of the protein mixture ends during the mixing, and the heat coagulation does not proceed after the container is filled, so that the heat resistance is also impaired. On the other hand, 65
If the temperature is lower than ℃, the heat coagulation of the protein mixture is insufficient, resulting in poor heat resistance. Also, if the temperature is lower than 40 ° C., the viscosity at the time of mixing is high, and it becomes difficult to mix with the protein mixture,
It is not preferable that the protein mixture added to the processed cheese remains as a powder.

The cheese and the protein mixture are mixed while deaeration using a kneader or a cheese emulsifier equipped with a decompression device. The vapor pressure at that time should be below atmospheric pressure,
Although not particularly limited, it is preferably 100 mmHg or less. The mixing time of the cheese and the protein mixture is not particularly limited, but may be about 5 to 10 minutes. When performed without a degassing step,
Fine air bubbles enter the processed cheese, and when heated in a steamer, autoclave, oven, etc., the air bubbles become large,
It is not preferable because the processed cheese will be destroyed.

Furthermore, by setting the central temperature of the finished processed cheese to 70 to 120 ° C. and performing the heat treatment for 5 to 60 minutes, the temperature range at the time of mixing the cheese and the protein mixture can be expanded and heat resistance can be imparted. . Processed cheese, for example, with a diameter of 5
cm, 2 cm deep disc-shaped container, immersed in a heated water bath, or placed in a retort sterilization kettle and stab the processed cheese with a sensor to a core temperature of 70-12.
The temperature is set to 0 ° C. and heat treatment is performed for 5 to 60 minutes. Without heat treatment, the temperature when mixing the cheese and protein mixture was 65-80
What was ℃, the range is expanded to 40 ~ 80 ℃ by heat treatment.

That is, by performing heat treatment, heat resistance can be imparted even when the heating temperature at the time of mixing is in the range of 40 to 65 ° C., 98 ° C. for 20 minutes in a steamer, and 12 in an autoclave.
It withstands heating at 0 ° C for 20 minutes and 200 ° C for 30 minutes in an oven and does not melt. When the core temperature is lower than 70 ° C or the heating time is shorter than 5 minutes, 98
It melts under the conditions of heating at 20 ° C. for 20 minutes, at 120 ° C. for 20 minutes in an autoclave, and at 200 ° C. for 30 minutes in an oven, and satisfactory heat resistance cannot be obtained. Hereinafter, specific embodiments of the present invention will be described with reference to experimental examples and examples, but the present invention is not limited to these experimental examples and examples.

[0013]

【Example】

Experimental Example 1 Addition amount of protein mixture 80 parts of commercially available process cheese was put in a kneader capable of reducing pressure, and further protein mixture (egg protein: whey protein = 1:
1.5) to 0.4, 0.8, 2.4, 4, 5.6, 8,
Add 10, 12.4 and 14 parts each and add water to make 1
The pressure is reduced to 00 parts, and the pressure is reduced (vapor pressure 3
0 mmHg) and mixed for 5 minutes. After that, the contents are taken out, filled in a casing tube having a diameter of 5 cm and a length of 15 cm, and dipped in a heated water bath,
Heated at 40 ° C for 40 minutes. A piece of processed cheese made by the above method is cut into 1 cm cubes and steamed at 98
C., 20 minutes, 200.degree. C., 30 minutes in an oven, further, the processed cheese of a cube having a piece of 1 cm was put in water and heated in an autoclave at 120.degree. C. for 20 minutes to examine the presence or absence of heat resistance. The results are shown in Table 1.

[0014]

[Table 1]

×: Melted ○: Not melted, corners are rough ●: Not melted, corners are rough, but the protein mixture added to a part remains. By adding 0.8 to 8 parts (1 to 10 parts to 100 parts of cheese), the processed cheese was not melted and heat resistance could be imparted.

Experimental Example 2 Mixing ratio of egg white protein and whey protein Commercially available process cheese 80 in a kneader capable of reducing pressure
Parts, 5 parts of a protein mixture (compounding ratios shown in Tables 2 and 3 below) were added, and the total amount was 100 parts with water. went. After that, take out the contents, diameter 5 cm, length 15
After being filled in a cm casing tube, it was immersed in a heated water bath and heated at 75 ° C. for 10 minutes. The texture of the processed cheese produced by the above method was tested by 15 expert panelists. Each piece of processed cheese is 1c
Cut into cubes of m, 98 ° C for 20 minutes in a steamer, 200 ° C for 30 minutes in an oven, and a piece of 1 cm
The processed cheese of the cube was placed in water and heated in an autoclave at 120 ° C. for 20 minutes to examine the presence or absence of heat resistance. The results are shown in Tables 2 and 3.

[0017]

[Table 2]

[0018]

[Table 3]

×: Melted ○: Not melted and has horns From Tables 2 and 3, the mixture of the protein mixture was egg white protein: whey protein of 1: 1.5 to 1:19. The space was excellent in heat resistance, and the texture was smooth and good.

Experimental Example 3 Temperature during mixing of protein mixture (with heat treatment) Commercially available process cheese 80 in a kneader capable of reducing pressure
2 parts of protein mixture (egg white protein: whey protein = 1: 19)
Add parts and add water to make 100 parts, 30, 40, 5
While heating to 0, 60, 70, 80, 85 and 90 ° C. respectively, the pressure was reduced (vapor pressure 30 mmHg) and mixing was performed for 5 minutes. Then, the contents were taken out, filled in a casing tube having a diameter of 5 cm and a length of 15 cm, immersed in a heated water bath, and heated at 75 ° C. for 20 minutes. The processed cheese made by the above method is cut into cubes with 1 cm pieces, 98 ° C. for 20 minutes in a steamer, 200 ° C. for 30 minutes in an oven, and 1 cm cubes of processed cheese are added to water and autoclaved. 120 ℃, 20
It was heated for minutes and examined for heat resistance. The results are shown in Table 4.

[0021]

[Table 4]

×: It was melted ○: It was not melted at all, and its corners were rough ◎: It was not melted at all, and its corners were rough, but the protein mixture added in part remained. No, but the corners are rough, but it has a powdery texture. From Table 4, it can be seen that when the temperature of the protein mixture is added between 40 and 80 ° C, the heat resistance is excellent and the texture is also good. It was

Experimental Example 4 Temperature at the time of mixing of protein mixture (without heat treatment) Commercially available process cheese 80 in a kneader capable of reducing pressure
2 parts of protein mixture (egg white protein: whey protein = 1: 19)
50 parts, 50 parts, 55 parts, 6 parts, and 100 parts with water.
While heating to 0, 65, 70, 80, 85 and 90 ° C. respectively, the pressure was reduced (vapor pressure 30 mmHg) and mixing was performed for 5 minutes. One piece of processed cheese made by the above method
Cut into cm cubes, 98 ° C for 20 minutes in a steamer and 200 ° C for 30 minutes in an oven, and a piece of 1 cm
The processed cheese of the cube was placed in water and heated in an autoclave at 120 ° C. for 20 minutes to examine the presence or absence of heat resistance. The results are shown in Table 5.

[0024]

[Table 5]

X: It was melted. O: It was not melted at all, and the corners were rough. ●: It was not melted at all, and the corners were rough, but it had a powdery texture. When the temperature was between 65 and 80 ° C., the heat resistance was excellent and the texture was also good.

Experimental Example 5 Presence or absence of deaeration during mixing Commercially available process cheese 80 in a kneader capable of reducing pressure
3 parts white protein mixture (egg protein: whey protein = 1: 9)
Parts were added, and the total amount was adjusted to 100 parts with water. While heating to 70 ° C., the mixture was mixed for 5 minutes under reduced pressure (vapor pressure 100 mmHg) and without reducing pressure. After that, the contents are taken out, filled in a casing tube having a diameter of 5 cm and a length of 15 cm, and then immersed in a heated water bath at 80 ° C. for 10 minutes.
Heated for minutes. Pieces of processed cheese made by the above method are cut into 1 cm cubes and steamed at 98 ° C for 20
Minutes and 200 ° C in the oven for 30 minutes, then 1 piece
The processed cheese of a cm cube was placed in water, heated in an autoclave at 120 ° C. for 20 minutes, and examined for heat resistance.
When whey protein and egg white protein were mixed with the main raw material cheese, the vapor pressure was reduced to 100 mmHg, the autoclave withstood heating at 120 ° C. for 20 minutes, and did not melt.
However, it collapsed during heating in the autoclave without decompression.

Experimental Example 6 Heat treatment temperature of processed cheese to which protein mixture was added Commercially available processed cheese 80 in a kneader capable of reducing pressure
Parts, 3 parts of protein mixture (egg protein: whey protein = 1: 4) were added, and the total amount was adjusted to 100 parts with water. While heating up to 50 ° C., decompression (vapor pressure 30 mmHg) was performed, and mixing was performed for 5 minutes. went. After that, the contents are taken out and the diameter is 5 cm and the length is 1
After filling the casing tube of 5 cm, dip it in a retort sterilization kettle or a heated water bath, and set the center temperature at 50, 60, 70, 80, 90 and 120 ° C respectively.
Heated to hold for minutes. The core temperature was measured by sticking a sensor. The processed cheese produced by the above method is cut into 1 cm cubes, and steamed at 98 ° C for 20 minutes.
Min, and 200 ° C for 30 minutes in the oven, and 1 piece
The processed cheese of a cm cube was placed in water, heated in an autoclave at 120 ° C. for 20 minutes, and examined for heat resistance.
The results are shown in Table 6.

[0028]

[Table 6]

×: Melted ○: Not melted at all, and the corners are rough. As shown in Table 6, the processed cheese to which the protein mixture was added had a center temperature of 70 to 120 ° C and was excellent in heat resistance.

Example 1 Commercially available process cheese 80 in a depressurizable kneader
Parts, 4 parts of a protein mixture (egg protein: whey protein = 1: 2.3) were added, and the total amount was made 100 parts with water. While heating up to 60 ° C., decompression (vapor pressure 100 mmHg), mixing 5 times. I went for a minute. Then, the contents were taken out, filled in a casing tube having a diameter of 5 cm and a length of 15 cm, immersed in a heated water bath, and heated at 80 ° C. for 40 minutes to obtain a processed cheese.

The processed cheese produced by the above method was cut into strips and inserted into the center of a bamboo ring to prepare oden. Also, as a comparison, commercially available processed cheese is similarly inserted into the bamboo ring,
It was used as an oden ingredient. As for the processed cheese made by the method of the present invention, the processed cheese remained in the bamboo rings, but the commercially available processed cheese melted into the broth. Moreover, when sliced and eaten before being used as an oden ingredient, no difference in texture between the two was observed.

Example 2 Commercially available natural cheese 80 in a depressurizable kneader
7 parts of protein mixture (egg protein: whey protein = 1: 9)
Parts, and 0.5 parts of sodium metaphosphate were added, and the total amount was adjusted to 100 parts with water. While heating up to 80 ° C., the pressure was reduced (vapor pressure 20 mmHg) and mixing was performed for 5 minutes. After that, the contents are taken out, filled in a casing tube having a diameter of 5 cm and a length of 15 cm, and dipped in a heated water bath,
It heated at 75 degreeC for 30 minute (s), and obtained processed cheese.

The processed cheese prepared by the above method was sliced, sandwiched between layers of bread dough, and the bread was baked. In addition, bread was baked in the same manner using commercially available processed cheese. The processed cheese made by the method of the present invention had layered processed cheese remaining in the bread, but the commercially available processed cheese melted and did not remain in the bread.

Example 3 Commercially available process cheese 80 in a depressurizable kneader
Parts, 2 parts of protein mixture (egg white protein: whey protein = 1: 4) were added, and the total amount was made up to 100 parts with water. While heating up to 80 ° C., decompression (vapor pressure 100 mmHg) and mixing were carried out for 5 minutes. It was After that, the contents are taken out and the diameter is 5 cm and the length is 1
After filling the casing tube of 5 cm, it was dipped in a heated water bath and heated at 80 ° C. for 10 minutes to obtain processed cheese.

The processed cheese prepared by the above method was inserted into a freshly-prepared rice cake, and the cheese-containing rice cake was baked after being stored at room temperature for 4 days. Moreover, the same process was performed using commercially available processed cheese. The processed cheese of the method of the present invention remained in the rice cake, but the commercially available cheese melted during the baking of the rice cake.

Example 4 Commercially available process cheese 80 in a depressurizable kneader
Parts, 8 parts of protein mixture (egg protein: whey protein = 1: 1.5) and 100 parts by weight of water. While heating up to 70 ° C, decompression (vapor pressure 50 mmHg), mixing 5 times. I went for a minute. Then, the contents were taken out, filled in a casing tube having a diameter of 5 cm and a length of 15 cm, immersed in a heated water bath, and heated at 80 ° C. for 10 minutes to obtain a processed cheese.

The processed cheese produced by the above method was cut into dice, placed on gratin and baked in an oven. Similarly, commercially available processed cheese was similarly placed on the gratin and baked in the oven. The processed cheese of the method of the present invention retained its shape, while the commercial processed cheese was melted.

Example 5 Commercially Processed Cheese 98 in a Depressurizable Kneader
Parts, protein mixture (egg white protein: whey protein = 1: 2.3) was added, and the total amount was adjusted to 100 parts with water. While heating up to 65 ° C, decompression (vapor pressure 80 mmHg), mixing 5 times. I went for a minute. Then, the contents were taken out, filled in a casing tube having a diameter of 5 cm and a length of 15 cm, immersed in a heated water bath, and heated at 90 ° C. for 20 minutes to obtain a processed cheese.

The processed cheese produced by the above method is cut into dice and placed in a stew roux at 120 ° C.
It was sterilized by retort for 20 minutes. In addition, the stew was similarly retort-sterilized using a commercially available processed cheese. The processed cheese of the method of the present invention had the processed cheese form remaining in the stew, while the commercially available processed cheese melted into the stew and had no form.

Example 6 Commercially Processed Cheese 97 in a Depressurizable Kneader
Parts, 3 parts protein mixture (egg protein: whey protein = 1:19)
While adding up to 100 parts and heating up to 50 ° C,
Decompression (vapor pressure 30 mmHg) and mixing were performed for 5 minutes. Thereafter, the contents were taken out, filled in a casing tube having a diameter of 5 cm and a length of 15 cm, immersed in a heated water bath, and heated at 75 ° C. for 20 minutes to obtain a processed cheese.

The processed cheese produced by the above method was cut into strips, dipped in a batter for tempura, and made into a tempura with oil at 180 ° C. Also, using commercially available processed cheese, it was similarly made into tempura. In the processed cheese of the method of the present invention, the processed cheese remained in the tempura batter, but in the commercially available cheese, the cheese melted from the batter.

[Procedure amendment]

[Submission date] July 5, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

[0006]

According to the present invention, a mixture of egg white protein and whey protein (hereinafter referred to as a protein mixture) is added to cheese, and the mixture is deaerated and mixed without changing the texture of the processed cheese. We succeeded in increasing the heat resistance and completed the present invention. Whey protein is a whey obtained from milk that has been concentrated and powdered by ultrafiltration, and has a protein content of 75% or more and a total globulin of the protein composition of 50% or more. The egg white protein refers to a protein obtained by degumming the protein of egg white with an enzyme or a microbial treatment and then pulverizing it.

Claims (3)

[Claims] 1. A mixing ratio (weight ratio) of egg white protein and whey protein to 100 parts by weight of cheese is 1: 1.5 to 1: 1.
Processed cheese, characterized in that 1 to 10 parts by weight of the protein mixture of 9 is added. 2. The method of producing the processed cheese according to claim 1, wherein the cheese is mixed with 6 parts of a protein mixture of egg white protein and whey protein.
A method for producing processed cheese, which comprises mixing while degassing at 5 to 80 ° C. 3. When producing the processed cheese of claim 1, the cheese is mixed with 4 parts of a protein mixture of egg white protein and whey protein.
After mixing while degassing at 0 to 80 ° C, the central temperature of this mixture is set to 70 to 120 ° C, and heat treatment is performed for 5 to 60 minutes.