JPH09103243A - Production of process cheese - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain process cheese free from offensive odor generation and texture deterioration even after stored for a long period at normal temperature by incorporating a stock cheese with a fused salt and a monovalent or divalent salt other than the fused salt followed by emulsification under heating. SOLUTION: A stock cheese is incorporated with pref. 1-2.5wt.% of a fused salt (e.g. sodium monophosphate, sodium citrate) and pref. 0.2-2wt.% of a monovalent or divalent salt other than the fused salt (pref. calcium chloride or magnesium thloride) followed by emulsification under heating pref. at 70-95 deg.C. The stock cheese is pref. a mixture composed of 10-70wt.% of half-aged green cheese <=10% in protein solubilization rate (the weight ratio of 12% trichloroacetic acid-soluble nitrogen/total nitrogen) and 90-30wt.% of aged natural cheese. The number of revolutions of the emulsifying machine is recommended to be 30-200rpm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD [0001] The present invention does not cause an oxidative odor, an old odor, or other offensive odor associated with the deterioration of fats and oils even when stored at room temperature for a long time, and further, the structure is deteriorated without losing the adhesiveness and elasticity. The present invention relates to a process cheese manufacturing method.

[0002]

2. Description of the Related Art Usually, processed cheese is obtained by crushing natural cheese, adding 0.1 to 5% of molten salt such as phosphate or citrate having a calcium chelating action, and adding a pH adjusting agent such as baking soda or lactic acid. Adjust the pH to 5.1-6.5,
It is obtained by heating and emulsifying while stirring at a temperature of 75 ° C or higher. The processed cheese thus obtained has appropriate elasticity and tackiness. However, if this cheese is stored at room temperature of 25 to 30 ° C. for a long period of time for 2 months or more, the fats and oils contained in the cheese will deteriorate and the odor of oxidation,
Old odors and other offensive odors are generated, moderate elasticity and tackiness are lost, and the texture gradually becomes hard and brittle, which reduces the taste of cheese. As described above, the processed cheese deteriorates in flavor and texture when stored at room temperature, and thus generally needs to be stored refrigerated at about 5 ° C. In addition, in order to prevent the oxidation of cheese, an antioxidant may be added, but even if it is possible to prevent the oxidation of fats and oils in cheese, the elasticity and tackiness of cheese are lost, and the deterioration of tissue is suppressed. It hasn't arrived yet.

Furthermore, attempts have been made to prevent the deterioration of the flavor and texture of the processed cheese by adding a calcium coprecipitate to the processed cheese (MATHOMAS et al .; The Aust).
ralian Journal of Dairy Thechnology-December ； p.
185 (1969)). But this is cheddar process cheese
It is effective for suppressing browning of cheese that occurs when stored at 40-45 ° C for 6-12 weeks, and for the purpose of suppressing browning that occurs when storing processed cheese at considerably high temperatures of 40 ° C or higher. It is a thing. Therefore, it does not suppress the deterioration of the flavor and texture of the processed cheese when stored for a long time at room temperature.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a process cheese production method in which the deterioration of flavor and texture that occurs when stored at room temperature for a long period of time is suppressed. More specifically, the present invention is a structure in which the oxidative odor, the old odor, and other offensive odors are generated due to the deterioration of fats and oils caused by the long-term storage at room temperature, and the structure is gradually hardened and brittle due to the loss of adhesiveness and elasticity. An object of the present invention is to provide a method for producing a processed cheese in which deterioration of the cheese is suppressed.

[0005]

Means for Solving the Problems The present inventors have examined a method for suppressing the generation of such an offensive odor and the deterioration of the tissue. As a result, in the process cheese production, in addition to the molten salt, monovalent or 2 other than the molten salt such as calcium chloride.
The present invention has been accomplished by finding that the process cheese obtained by adding a valency salt and heating and emulsifying the mixture can suppress the generation of offensive odor and the deterioration of the tissue even when it is stored at room temperature for a long time.

That is, the present invention is a method for producing a processed cheese stable at room temperature by adding a molten salt and a monovalent or divalent salt other than the molten salt to raw material cheese and heating and emulsifying the same. The present invention is a raw material that has a protein solubilization rate (12% trichloroacetic acid-soluble nitrogen / total nitrogen) of 10% or less and has not matured much (hereinafter referred to as green cheese)
Further, the present invention relates to a process cheese containing a cheese having a high degree of maturity (hereinafter referred to as an aged cheese), and it is possible to effectively suppress the generation of an offensive odor and the deterioration of the texture. In particular, it is effective for the processed cheese containing 10 to 70% by weight of such green cheese and 90 to 30% by weight of aged cheese as raw material cheese.

As the molten salt in the present invention, any salt can be used as long as it is a salt conventionally used as a molten salt of cheese. Examples of such salts include sodium monophosphate, sodium diphosphate, sodium polyphosphate, sodium citrate and the like.
As monovalent or divalent salts other than the molten salt in the present invention, calcium chloride, magnesium chloride, calcium carbonate, sodium chloride and the like are preferable. The addition amount of these is preferably 0.2 to 2.0% by weight with respect to the raw material cheese.

In the present invention, these salts are added to the raw material cheese and the mixture is heated and emulsified by the method usually used in the production of process cheese. The heating temperature is preferably 70 to 95 ° C. Processed cheese obtained by the method of the present invention does not cause an oxidative odor, an old odor, or other offensive odor associated with the deterioration of fats and oils contained in the cheese even after being stored at room temperature for a long time, and the texture of the processed cheese is gradually increased. It becomes a process cheese with no deterioration of structure such as becoming hard and brittle.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below. Usually, the protein in natural cheese exists in a state called calcium caseinate, and it is considered that casein aggregates and is entangled with each other to form a network structure.
Molten salts such as sodium citrate and sodium phosphate added during the production of process cheese have a chelating power for calcium, and remove calcium from calcium caseinate to inactivate calcium. Thus, the protein from which calcium has been removed is ion-exchanged with sodium in the molten salt to form soluble sodium caseinate. Next, the entanglement of the network structure of the casein molecule which has started to be solubilized is loosened, and water permeates between the casein molecules and the casein swells. These reactions are accelerated by heating and stirring, and eventually the protein of cheese is dispersed and becomes a sol. The solubilized protein has an excellent emulsifying power as a surfactant and stabilizes the emulsified state of fat generated by stirring. As the sol-like cheese is cooled, the protein is polymerized and the paracasein protein forms a matrix structure to form a stable tissue.

However, the state in which the paracasein protein exists in the form of a matrix structure is stable during storage at low temperature, but when stored at room temperature for a long time, the paracasein protein is peptized and the Since the water content of the processed cheese is absorbed and the water is hydrated and swells, the texture of the processed cheese loses its wettability, and its elasticity and tackiness are reduced to make it hard and brittle, resulting in a marked deterioration of the texture. In the present invention, the hydration of the above-mentioned paracasein protein can be suppressed by adding a monovalent or divalent salt other than the molten salt together with the molten salt when the raw material cheese is heated and emulsified. That is, by adding a molten salt and a monovalent or divalent salt other than the molten salt during the heat emulsification, the peptized paracasein protein matrix forms a partially aggregated state. Hydration can be controlled to a certain level. This prevents peptization, hydration, and swelling of paracasein protein even if the cheese is stored at room temperature for a long period of time. Be drunk

[0011] Cheese contains amino acids and low-molecular-weight peptides having an antioxidant ability with respect to fats and oils contained therein.
These amino acids and low molecular weight peptides normally bind to the paracasein protein with an affinity, but when the matrix of the paracasein protein is in an aggregated state, the affinity of these amino acids and low molecular weight peptides for the paracasein protein increases. It becomes weaker and frees amino acids and low-molecular peptides, and exerts its antioxidant ability on fats and oils. Owing to the action of such amino acids and low-molecular peptides, it is possible to suppress oxidative odors, old odors, and other offensive odors that accompany the deterioration of fats and oils contained in cheese stored at room temperature for a long time. From the above, it is suggested that the existing form of paracasein protein in cheese affects the deterioration of cheese flavor and texture when stored at room temperature for a long time.

The raw material cheese of the present invention is Gouda cheese, cheddar cheese, or mold cheese such as blue cheese or Camembert cheese, or if it is used for the production of normal process cheese such as Emmental cheese or Parmesan cheese, Either can be used. However, since the existing form of paracasein protein differs depending on the ripening degree of cheese, it is necessary to pay attention to the mixing ratio of the cheese with low maturity (green cheese) and the cheese with advanced ripeness (aged cheese). That is, in green cheese, the paracasein protein exists in an aggregated state due to the action of calcium, and thus peptization, hydration, and swelling of the paracasein protein can be suppressed. However, since the production of amino acids and low molecular weight peptides by aging is insufficient, antioxidation by these actions cannot be expected.

On the other hand, in the aged cheese, the network structure is destroyed by the deflocculation of the casein protein during the ripening, so that the aggregation by the monovalent or divalent salt becomes slow, and the peptization, hydration and swelling of the paracasein protein are slowed down. Although it cannot be suppressed, amino acids and low-molecular-weight peptides are produced and show antioxidant effects. Thus, considering the characteristics of the green cheese and the aged cheese, the raw material cheese of the present invention is preferably used by mixing the green cheese and the aged cheese. Particularly preferably, it is preferable to mix 10 to 70% by weight of green cheese and 90 to 30% by weight of aged cheese with the raw material cheese.

The maturity of cheese is represented by the protein solubility in cheese (12% trichloroacetic acid soluble nitrogen / total nitrogen in cheese). In the present invention, cheese having a protein solubilization rate of 10% or less is defined as green cheese. It is preferable to mix them. By doing so, it is possible to effectively prevent the occurrence of offensive odor due to the deterioration of tissue and the oxidation of fats and oils during normal temperature storage of cheese due to both actions of the presence form of paracasein and the formation of amino acids, low molecular weight peptides, etc. it can. In this way, a large amount of green cheese having a short ripening period can be mixed to obtain a processed cheese having the same flavor as that obtained by using the aged cheese.

The processed cheese of the present invention can be obtained by adding a molten salt and a monovalent or divalent salt other than the molten salt to the above-mentioned raw material cheese, and heating and emulsifying and cooling.
The molten salt used at this time may be any salt such as citrate and phosphate that is commonly used in the production of process cheese. The addition rate is preferably 1.0 to 2.5% by weight, and when it is 1.0% by weight or less, the casein protein is agglomerated, and the cheese loses appropriate tackiness and elasticity, and the texture is deteriorated. When the addition ratio of the molten salt is 1.0% by weight or less, it is advisable to add 0.1% by weight or more of an emulsifier such as lecithin or sugar ester. Examples of the monovalent or divalent salt other than the molten salt include calcium chloride, magnesium chloride, calcium carbonate, magnesium carbonate, sodium chloride, etc. The monovalent or divalent salt other than the molten salt is added to the molten salt. At the same time, it can be put into an emulsifying machine. These monovalent or divalent salts are preferably added in an amount of 0.2 to 2.0% by weight based on the raw material cheese.

The heating emulsification can be carried out by an emulsifying machine used in ordinary process cheese production. When the stirring share increases, protein hydration proceeds and the texture tends to become hard and brittle. It is preferable that the speed is as low as possible, and the rotation speed is preferably in the range of 30 to 200 rpm. In addition, directly or indirectly raise the temperature to 80 to 90 ℃ with steam, heat emulsify and knead, fill this emulsion into a container and cool at 5 ℃ to obtain processed cheese. The processed cheese thus obtained does not deteriorate in flavor and texture even when stored at room temperature for a long time.

Next, the present invention will be specifically described with reference to examples of the present invention, but the present invention is not limited to these examples.

[Example 1] 1000 g of Gouda green cheese (protein solubility rate 4.3%) aged for 2 weeks as raw material cheese, aged Cheddar cheese aged for 10 months (protein solubility rate 21.0)
%) 3000 g was crushed and mixed, and 80 g of sodium citrate as a molten salt was added thereto, and the monovalent or divalent one shown in Table 1 was added.
Valency salt is added, and using a kettle-type emulsifying machine, heat-emulsify for 8 minutes at a rotation speed of 120 rpm while directly injecting steam to 90 ° C.
Made it reach. The water content of the sample is 45%, and the pH is 5.8-6.2.
Therefore, the amount of water added was adjusted and baking soda was used.
pH adjustment was performed. Each 200 g of the obtained emulsion was filled in an aluminum container, sealed, and cooled at 1.4 ° C. for 3 days. Store these samples for 6 months at the temperatures shown in Table 1,
A sample is taken out at each storage period and the peroxide value (Peroxide V
Alue; hereinafter referred to as POV), hardness, and texture were evaluated.

POV represents the content of peroxides in fats and oils and is represented by milligrams of iodine liberated per 1 kg of fats and oils. The hardness of the sample is 10 mm on each side.
This was a cube, and the stress was measured when a 70% flat plate was compressed by a stress measuring device Leoner (Yamadensha Co., Ltd.).

The taste and texture were sensory-tested by 15 expert panelists. Each person has a product temperature of 8 ℃ 5g cheese sample
Was contained in the mouth to evaluate the oxidative odor and tissue deterioration. In particular, 4 points were evaluated as good, 3 points were evaluated as good, 2 points were evaluated as slightly poor, and 1 point at which oxidative odor and tissue deterioration were felt, and the average value was 4 points, ⊚, 3 points were ◯, and 2 points were △, 1 point was represented by x. As a control, the monovalent or divalent salts other than the molten salt were stored at 5 ° C among those without addition, and those without any flavor or texture deterioration were stored as positive control 4 points at 25 ° C. The negative control was 1 point x when the deterioration was clearly observed in the flavor and texture. Table 1 shows the results.

[0020]

[Table 1]

As can be seen from Table 1, those containing 0.2% or more of each salt are at 25 ° C. as compared with those containing no salt.
Even after being stored for 6 months, the hardness and POV increased only slightly, maintaining a good flavor and texture. On the other hand, when these salts were not added, the hardness, POV, flavor and texture were already significantly deteriorated after 3 months of storage at 25 ° C. As a result, it was found that the use of the monovalent or divalent alkali or alkaline earth metal salt of the present invention can significantly suppress the deterioration of flavor and texture.

[0022]

Example 2 As the raw material cheese, a combination of cheeses having different maturity levels (green cheese and aged cheese) as shown in Table 2 was used. 4000 g of raw cheese is pulverized and mixed, and sodium polyphosphate is added to this as molten salt.
80 g and 40 g of calcium chloride as a divalent salt were added, and the mixture was heated and emulsified for 82 minutes at a rotation speed of 160 rpm with a kettle type emulsifier while directly blowing steam to reach 90 ° C. In addition, in order to set the water content of the test sample to 45% and pH 5.8-6.2, the amount of water added and the pH adjustment using baking soda were appropriately performed. Each 200 g of the obtained emulsion was filled in an aluminum container, sealed, and cooled at 1.4 ° C. for 3 days. These samples were stored at each temperature for 6 months, and samples were taken out at each storage period and evaluated for POV, hardness and texture in the same manner as in Example 1. Table 2 shows the results.

[0023]

[Table 2]

As is clear from Table 2, the mixture of green cheese and aged cheese was used at 25 ° C.
It kept good quality even after being stored for 6 months.

[0025]

The processed cheese obtained according to the present invention has an oxidative odor caused by the deterioration of fats and oils even if it is stored at room temperature for a long time.
It does not cause generation of old odors or other offensive odors and deterioration of the structure such that the structure gradually becomes hard and brittle. Also, since it can be stored at room temperature for a long time, there is no oil off even if it is not refrigerated,
It has good shape retention and can be carried freely.

 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Hiroshi Kondo 5-11-3 Shinjuku-cho, Kawagoe City, Saitama Prefecture (72) Inventor Yoshito Shibauchi 1-13 Sayamadai, Sayama-shi, Saitama Prefecture 5-505 (72) Inventor Kawauchi Kimie 6-7-2-205 Shakujii-cho, Nerima-ku, Tokyo (72) Inventor Yasuyuki Seto 5-11-3 Shinjuku-cho, Kawagoe City, Saitama Prefecture (72) Inventor Shomei Nishitani 699-3 Kitarizo, Sayama City, Saitama Prefecture Maison Pre Meal B-102

Claims (4)

[Claims] 1. A raw cheese containing molten salt and 1 other than molten salt
A method for producing a processed cheese that can be stored at room temperature, characterized in that a monovalent or divalent salt is added and the mixture is heated and emulsified. 2. Semi-aged green cheese 10 to 70% by weight and aged natural cheese 90 to 30 having a protein solubilization rate (12% trichloroacetic acid soluble nitrogen / total nitrogen) of 10% or less.
The method for producing a processed cheese according to claim 1, wherein a mixture of wt% is used as the raw material cheese. 3. The monovalent or divalent salt other than the molten salt is at least one salt selected from the group consisting of calcium chloride, magnesium chloride, calcium carbonate and sodium chloride. Processed cheese manufacturing method. 4. A monovalent or divalent salt other than molten salt is added in an amount of 0.2 to 2.0% by weight based on the raw material cheese.
The method for producing a processed cheese according to any one of 1.