JPH09294538A - Production of cheese having heat-resistant shape retention - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simply obtain the subject cheese excellent in heat-resistant shape retention in any heating method and even in a water content of product in a high ratio range without losing a cheese flavor by adding glucomannan to a natural cheese and emulsifying. SOLUTION: One or more kinds of natural cheeses are mixed with 0.5-3.0wt.% of glucomannan (melting salt is not added or <=3.0wt.% of melting salt is added), a water content of the final product is adjusted to 40-90% and the cheeses are heated/melted and emlsified. A thermal irreversible gel of glucomannan is formed to provide the cheeses with heat-resistant shape retention.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cheese having heat-resisting shape retention by adding glucomannan to natural cheese.

[0002]

2. Description of the Related Art Conventionally, as a method for imparting heat-resisting shape retention to cheese, a method of adding albumin to natural cheese (Japanese Patent Laid-Open No. 54-92654), a method of adding mashed potato and a small amount of starch / CMC ( JP-A-45-31
No. 92), a method for producing cheese by significantly reducing the fat content (Japanese Patent Publication No. 49-37266), and a method for holding emulsified and melted cheeses at 40 to 100 ° C. (Japanese Patent Publication No. 5).
No. 5-111292), a method of adding a molten salt and one or more kinds of starch selected from oxidized starch, esterified starch and etherified starch to natural cheese (JP-A-6-1537).
No. 91) is proposed. Further, as a method of adding glucomannan to cheese, a method for producing a process cheese comprising mixing natural cheese and konjac (JP-A-63-137645), an emulsion form containing glucomannan as an emulsion stabilizer Non-gel processed foods (Japanese Patent Publication No. 3-46098) and the like have been proposed.

[0003]

However, in these conventional techniques, depending on the heating method, sufficient results cannot be obtained for heat-resisting shape retention, further, the original flavor of cheese is lost, and the manufacturing method is complicated. In addition to the above-mentioned problems, glucomannan was not added to natural cheese to obtain cheese having heat-resistant shape retention. Therefore, the manufacturing method is simple without losing the cheese flavor, and moreover, for any heating method, a cheese having good heat-resistant shape retention is required even if the product water content is in the high rate region. Was there.

[0004]

In order to solve the above-mentioned problems, the present invention adds 0.5 to 3.0% by weight of glucomannan to one or more kinds of natural cheese, and adds molten salt to the natural cheese. Either not added or 3.0 wt% or less is added to adjust the final water content of the product to 40 to 90%, and the mixture is heated and melted by an ordinary method to emulsify. By adding glucomannan to natural cheese, the calcium contained in the natural cheese acts with glucomannan to form a thermo-irreversible gel of glucomannan, whereby a cheese having heat-resistant shape retention can be obtained. . Hereinafter, the following tests were conducted to clarify the effects of the present invention.

[0005]

[Test Example] Cheddar cheese 1,000 g, phosphate 10
Glucomannan was added to g at the ratios shown in Tables 1 to 4, and the resulting product was hydrated so that the final water content was as shown in Tables 1 to 4 and heated and melted by a conventional method. After emulsifying uniformly, it was cooled to obtain cheese to be used in the test. In order to confirm the heat-resistant shape retention of the obtained cheese, the following four methods were used as heating methods, and each cheese was evaluated. The results are shown in Tables 1 to 4. Steam heating: Steam at 100 ° C or higher for 30 minutes Oven heating: Electric heating oven (850w: about 360)
Heating for 5 minutes in a microwave oven: heating for 2 minutes in a microwave oven (1.36 kw) Oil butterfly: fried in oil at 180 to 200 ° C. The symbols (○ Δ ×) in Tables 1 to 4 below are: The results of the heat resistance shape retention test for each sample are shown below and have the following meanings. ○: The original shape is maintained (good) △: The original shape is slightly broken (almost good) ×: The original shape cannot be maintained (poor) ―: No sample acquired

[0006]

[Table 1]

[0007]

[Table 2]

[0008]

[Table 3]

[0009]

[Table 4]

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION According to the present invention, glucomannan is added to one or more kinds of natural cheese in an amount of 0.5 to 3.0% by weight, preferably 1.0 to 1.5% by weight to obtain a molten salt. Is added or 3.0 wt% or less, preferably 2.0 wt% or less is added to adjust the final water content of the product to 40 to 90%, and the mixture is heated and melted by an ordinary method to emulsify.

The natural cheese used in the present invention is not particularly limited, and cheddar cheese or gouda cheese usually used for process cheese may be used individually or as a mixture and used appropriately.

The glucomannan used in the present invention is a powdery glucomannan obtained from konjac flour obtained by drying and crushing konjac potato, and is 0.5 to 3.0% by weight, preferably 1.0. ~ 1.5 wt% is added. If the amount added is less than 0.5% by weight, the heat-resisting shape retention effect is not obtained, and if it exceeds 3.0% by weight, the constitution becomes hard and this is not preferable in terms of quality.

In the present invention, it is not necessary to add the molten salt, but when it is added, it is added in an amount of 3.0% by weight or less, preferably 2.0% by weight or less. If the molten salt is a phosphate or an organic acid salt and is added in a large amount, it becomes difficult to obtain heat-resistant shape retention due to the chelating action of the molten salt.

[0014]

Example 1 16.3 kg of Gouda cheese was crushed, 100 g of phosphate and 100 g of citrate and 200 g of glucomannan were added and mixed, and water was added so that the final water content of the product was 50%. The cheese obtained by heating and melting by a method to uniformly emulsify and then cooling has excellent heat-retaining shape retention and a good cheese flavor to any heating method.

[0015]

[Example 2] 15.2 kg of cheddar cheese was crushed, 200 g of phosphate and 100 g of glucomannan were added and mixed, and water was added so that the final water content of the product was 45%. It processed and manufactured by the method of.

[0016]

[Example 3] 11.1 kg of Gouda cheese was crushed, 200 g of citrate and 300 g of glucomannan were added and mixed, and further water was added so that the final water content of the product was 65%. It processed and manufactured by the method of.

[0017]

[Example 4] 15.2 kg of cheddar cheese was crushed, 100 g of phosphate and 200 g of glucomannan were added and mixed, and water was added so that the final water content of the product was 50%. It processed and manufactured by the method of.

[0018]

Example 5 6.0 kg of Gouda cheese was crushed, 100 g of phosphate and 400 g of glucomannan were added and mixed, and water was added so that the final water content of the product was 80%.
Then, it was processed in the same manner as in Example 1 to be manufactured.

[0019]

[Example 6] 16.0 kg of cheddar cheese was crushed, 200 g of glucomannan was added and mixed, and water was added so that the final water content of the product was 48%, followed by the same method as in Example 1 below. Manufactured.

[0020]

[Example 7] 10.3 kg of cheddar cheese was crushed, 200 g of citrate and 250 g of glucomannan were added and mixed, and water was added so that the final water content of the product was 65%. It processed and manufactured by the method of.

[0021]

[Example 8] 16.2 kg of Gouda cheese was crushed, 300 g of citrate and 200 g of glucomannan were added and mixed, and water was added so that the final water content of the product was 50%. It processed and manufactured by the method of.

[0022]

Example 9 2.7 kg of Gouda cheese was crushed, and 40 g of phosphate and 20 g of citrate were added to glucomannan 400.
g was added and mixed, and the product was further hydrolyzed so that the final water content was 90%, and treated in the same manner as in Example 1 to produce.

[0023]

As is apparent from the above description, the present invention has the following effects. By adding glucomannan to natural cheese and producing cheese by a conventional method, the production method is simple without losing the cheese flavor, and even for any heating method, the product moisture content is high. It is possible to obtain cheese having good heat-resisting shape retention even in the rate range.

Claims (3)

[Claims] 1. A method for producing a cheese having heat-resistant shape retention, which comprises adding glucomannan to natural cheese and heating and melting the emulsion by a conventional method to emulsify. 2. The method for producing cheese having heat-resistant shape retention according to claim 1, wherein no molten salt is added or 3.0 wt% or less is added. 3. The method for producing cheese having heat-resistant shape retention according to claim 1, wherein the water content is 40 to 90%.