JPH10290658A - Production of acidic cheese - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject cheese which is soft in texture and wherein water or oil does not become separated by admixing xanthan gum to cheese, adding water, and heating and melting the mixture for uniform dispersion or emulsification. SOLUTION: The objective cheese is obtained by admixing preferably >=1.0 wt.% of xanthan gum to cheese, adding water, and heating and melting the mixture for uniform dispersion or emulsification. To adjust the pH value of the product to <=5, a pH adjusting agent is added. Water is then added so as to bring the water content of the final product to 45 to 90%. The mixture is preferably heated and melted for uniform dispersion or emulsification by a routine process and then cooled. Further, the objective cheese preferably contains >=30% of cheese.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing a processed cheese having good smoothness and good texture without causing water separation, oil separation and generation of grain in an acidic region (pH 5 or less).

[0002]

2. Description of the Related Art When the pH of a product is adjusted to 5 or less by adding an acidic substance in a normal process of manufacturing cheese, the protein and protein in the cheese coagulate or coagulate, thereby separating water and fats, and preventing the formation of coarse grains. It is a well-known fact that a product with good emulsification cannot be obtained. However, a method of producing a cheese-based food with good emulsification even in this acidic region (PH5 or less, especially the isoelectric point of casein or less) is disclosed (Japanese Patent Publication No. 60-52782). In this method, the cheese to be used is limited to 30% or less, fats and oils, water, and the like are blended, emulsified, and then an acidic substance is added to produce cheeses that are stable in emulsification in an acidic region. .

[0003]

In the prior art, the cheese content is as low as 30% or less (preferably 10% or less), and fats and oils must be added. Therefore, the cheese flavor is considerably weakened. In addition, cheeses and fats,
After emulsifying water in advance, an acidic substance must be added, and the production method is complicated. The problem to be solved by the present invention is that a cheese and water are added in advance by an emulsifier or a molten salt and are not emulsified by an emulsification homogenizer. It is to provide a method for producing cheeses.

[0004]

According to the present invention, xanthan gum is added to and mixed with cheese, water is added, and heating is performed.
The present invention relates to a method for producing an acidic cheese having a pH of 5 or less, which has a smooth structure obtained by melting and uniformly dispersing or emulsifying and free from water separation and oil separation.

[0005] If the pH of the product is adjusted to 5 or less by adding an acidic substance in a normal process cheese manufacturing process, the protein and protein in the cheese coagulate or coagulate, thereby separating water and fats and generating coarse grains. It is a well-known fact that a product with good emulsification cannot be obtained. Even when the acidic substance was added to cheese and the pH of the product was adjusted to 5 or less, various studies were conducted on a method of obtaining a smooth and good-tasting cheese product without separation of water and fat or generation of grain. It has been found that the purpose can be achieved by adding a thickening polysaccharide having effects such as emulsification / dispersion / water separation prevention / crystallization prevention. Among the various thickening polysaccharides, the effect of xanthan gum was excellent, and even when the isoelectric point was lower than the isoelectric point of casein, a smooth, good-tasting acidic cheese product could be obtained.

Specifically, it is necessary to pulverize and mix one or more natural cheeses and to add xanthan gum as a thickening polysaccharide to the natural cheese in an amount of 1.0% by weight or more. If it is less than this, roughness occurs during storage, and defects such as water separation and oil separation occur. Then, a pH adjuster (acidic substance) is added so that the desired product PH is obtained, and the mixed cheese is heated, melted, and uniformly mixed and emulsified in a normal process cheese manufacturing process, with or without the addition of a molten salt. Could be obtained.

By adjusting the final moisture content of the product to 45% to 90%, an acidic cheese product having a cheese content of 30% or more can be obtained.

It is not necessary to add an emulsifier or a molten salt to perform emulsification. However, when an emulsification homogenizer is used, a more stable product is obtained.

[0009]

[Test Example 1] 1.5% by weight of various thickening polysaccharides xanthan gum, pectin, guar gum, curdlan, glucomannan, carob bean gum, psyllium seed gum, tara gum, carrageenan, etc. to 1,000 g of cheddar cheese and PH of the product Is added PH adjuster (acidic substance) so that PH4 and PH2 shown in Table 1 and Table 2,
After being heated and melted in a conventional manner, water was added so that the product moisture content became 65%, and then cooled to obtain a cheese to be used for the test. The obtained cheese was evaluated immediately after production and at a constant temperature of 37 ° C. for the following items, and the results in Tables 1 and 2 were obtained. As a result, only the acidic cheeses of PH2 and PH4 to which xanthan gum was added remained in a good emulsified state at 37 ° C. for up to 2 months with no roughness and no water separation or oil separation. Water separation state (visual inspection for water separation) Oil separation state (visual inspection for oil separation) Zara state (Eating after eating to check for candy)

[0010]

[Table 1]

[0011]

[Table 2] The symbols (Ox) in Tables 1 and 2 above indicate the evaluation results of the respective evaluation items for the sample, and have the following meanings. ：: Good without any condition of each item (water separation, oil separation, grain). Δ: Each item (water separation, oil separation, grain) was slightly good. X: The condition of each item (water separation, oil separation, grain) was extremely poor.

[0012]

Test Example 2 Xanthan gum was added in an amount of 0.3 to 2.5% as shown in Tables 3 to 5 with respect to 1,000 g of cheddar cheese.
And the pH is adjusted so that the product pH becomes 4.
A modifier (acidic substance) was added and the final product moisture content was 45%, 65% and 80% as shown in Tables 3-5.
%, And after heating and melting by a conventional method,
After cooling, an acidic cheese having a cheese content of 30% or more to be subjected to the test was obtained. The obtained cheese was stored at 37 ° C. for up to 2 months, and the following items were evaluated and the results in Tables 3 to 5 were obtained. As a result, it was found that acidic cheese having a cheese content of 30% or more requires 1.0% or more of xanthan gum to be added to cheese in order to maintain a good emulsified state in any moisture classification. Water separation state (visual inspection for water separation) Oil separation state (visual inspection for oil separation) Zara state (Eating after eating to check for candy)

[0013]

[Table 3]

[0014]

[Table 4]

[0015]

[Table 5] The symbol (△ x) in Tables 1 to 5 above indicates the evaluation result of each evaluation item for the sample, and has the following meaning. ：: Good without any condition of each item (water separation, oil separation, grain). Δ: Each item (water separation, oil separation, grain) was slightly good. X: The condition of each item (water separation, oil separation, grain) was extremely poor. Hereinafter, the present invention will be described specifically with reference to Examples.

[0016]

Example 1 10.5 kg of cheddar cheese was crushed,
Add and mix 300g of xanthan gum, and add P
After adding 350 g of a pH adjuster (citric acid) so that H becomes 4 and adding water so that the water content of the final product becomes 65%, the mixture is uniformly dispersed or emulsified by heating and melting by a conventional method, and cooled. To obtain acidic cheese. The resulting cheese had a smooth texture and a good acidity with no water separation or oil separation.

[0017]

Example 2 7.5 kg of cheddar cheese was crushed, 3.0 kg of cream cheese, 250 g of xanthan gum and 2.0 kg of white wine were added and mixed, and 300 g of a pH adjuster (malic acid) so that the product PH became 4. Was added and water was added so that the product moisture content became 65%, and the mixture was treated in the same manner as in Example 1 to obtain an acidic cheese. The obtained cheese had a smooth texture, no water separation or oil separation, and was a paste-like product having a matching acidity and wine flavor.

[0018]

Example 3 11.3 kg of Gouda cheese was ground, 400 g of xanthan gum was added and mixed, 300 g of a pH adjuster (citric acid) was added so that the product pH became 4.5, and the product had a water content of 70 kg. %, And then treated in the same manner as in Example 1 to obtain an acidic cheese. The resulting cheese was a soft, paste-like material with a smooth texture, no water separation or oil separation, and a little acidity.

[0019]

Example 4 5.7 kg of cheddar cheese was pulverized, and 400 g of xanthan gum was added and mixed.
Then, 600 g of a pH adjuster (50% hydrochloric acid) was added thereto, and water was added so that the water content of the product became 80%. The resulting mixture was treated in the same manner as in Example 1 to obtain an acidic cheese. The obtained cheese had a smooth texture, did not have water separation or oil separation, and was a drink having a strong acidity.

[0020]

Example 5 14.8 kg of cheddar cheese was crushed,
2 kg of orange gizzard, 300 g of xanthan gum and an appropriate amount of orange flavor are added and mixed. Further, 340 g of a pH adjuster (malic acid) is added so that the product PH becomes 4, and water is added so that the product moisture content becomes 45%. An acidic cheese was obtained by treating in the same manner as in Example 1. The resulting cheese had a smooth texture, no water separation or oil separation, and was a creamy cheese-like solid with orange flavor.

[0021]

EXAMPLE 6 13.3 kg of Gouda cheese is crushed, 2 kg of strawberry juice, 2 kg of granulated sugar, an appropriate amount of strawberry flavor and 300 g of xanthan gum are added and mixed, and a pH adjuster (malic acid) is added so that the product PH becomes 4. ) 4
While adding 00 g, water was added so that the product moisture content became 55%, and the mixture was treated in the same manner as in Example 1 to obtain an acidic cheese. The resulting cheese was a slightly hard paste having a smooth texture, no water separation or oil separation, and a sweet and sour strawberry flavor.

[0022]

Example 7 10.2 kg of Gouda cheese is ground, 3 kg of mayonnaise and 300 g of xanthan gum are added and mixed, and 400 g of a pH adjuster (citric acid) is added so that the product pH becomes 4, and the product contains water. Water was added so that the ratio became 57%, and the mixture was treated in the same manner as in Example 1 to obtain an acidic cheese. The resulting cheese was a paste having a smooth texture with mayonnaise flavor and no water separation or oil separation.

[0023]

Example 8 10.4 kg of cheddar cheese was crushed, 2.0 kg of tomato paste, an appropriate amount of spices and 360 g of xanthan gum were added and mixed, and 300 g of a pH adjuster (malic acid) was added so that the product PH was around 4. At the same time as adding, water was added so that the water content of the product became 65%, and the mixture was treated in the same manner as in Example 1 to obtain an acidic cheese. The resulting acidic cheese had a smooth texture, no water separation or oil separation, and had a pizza-flavored tone that matched the tomato flavor and sourness with the spices.

[0024]

Example 9 Quark (fresh type cheese) 1
0.8 kg of orange gizzard 2 kg, xanthan gum 20
0 g, add and mix an appropriate amount of orange flavor, and add 100 g of pH adjuster (malic acid) so that the product PH becomes 4.
Was added and water was added so that the product moisture content became 90%, and the mixture was treated in the same manner as in Example 1 to obtain an acidic cheese. The obtained acidic cheese had a smooth texture, no water separation or oil separation, and was a drink-like orange flavor.

[0025]

According to the present invention, acidic cheese having good storage stability can be provided by adding xanthan gum to natural cheese. This acidic cheese,
Even if the cheese content is 30% or more, it can be produced stably, so that a rich acidic cheese product with a unique cheese flavor is obtained.

Claims (3)

[Claims] 1. Xanthan gum is added to cheese.
After mixing, adding water, heating and melting to uniformly disperse or emulsify, the resulting structure is smooth and free from water separation and oil separation.
A method for producing an acidic cheese of H5 or less. 2. Xanthan gum is added to cheese in an amount of 1.0.
% By weight or more, and further, a pH adjuster is added so that the pH of the product is 5 or less, and water is added so that the water content of the final product is 45 to 90%. A method for producing an acidic cheese which is uniformly dispersed or emulsified and cooled, and has a smooth structure without water separation or oil separation. 3. The method for producing an acidic cheese according to claim 1, wherein the cheese content is 30% or more.