JPS5921580B2 - Manufacturing method of cheese products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cheese product having heat retention properties and processability.

More specifically, the raw cheese contains water, molten salt, and 5 to 20% (by weight) of the final product.

(same below) and 7 to 3 parts of non-glutinous raw rice flour (by weight).

The present invention relates to a method for manufacturing a cheese product by adding raw rice flour consisting of 3 to 7 parts of glutinous raw rice flour (the same applies hereinafter), heating and melting it, and molding it in a molten state.

Traditionally, processed cheese is made by heating and melting raw cheese, water, and molten salt in a cheese melting pot at 70 to 85°C, and filling mold containers such as carton, aluminum foil, or synthetic resin film strips containing paraquat at the same temperature. In order to prevent the cheese from deforming, it was customary to cool it to room temperature as quickly as possible through a cooling tunnel or the like before molding it.

This method of filling a raw material mixture into a mold container at its melting temperature and molding it by cooling it takes advantage of the characteristics of cheese.

That is, in the conventional method, the raw material mixture cannot be molded unless it is cooled to below room temperature, and the viscosity becomes high and it cannot be filled into a mold container unless it is at the melting temperature.

However, in recent years, tastes for cheese products have diversified, and for example, there is a demand for stick-shaped or string-shaped cheese products to be used instead of Kirari or dried bean paste in sushi rolls.

Such stick-shaped or string-shaped cheese products are produced by a conventional method, in which a strip-shaped film of vinylidene chloride or the like is filled with a molten raw material mixture, sealed, molded by cooling, and then the film is peeled off. It was customary.

However, since such conventional manufacturing methods use a film for molding, manufacturing costs are high, and an extra step of peeling the film is required.

As described above, the conventional method has the disadvantage that heated and molten raw materials cannot be easily molded.

On the other hand, an example of using rice flour in the production of cheese products is the invention disclosed in Japanese Patent Publication No. 15731/1973.

The method of this invention is characterized by adding one or both of a protein substance and a starch substance to cheese, kneading it at 20 to 30"C, turning it into granules through a cylinder, and heating it at a temperature of 70C or higher. This is a method for producing granular dried cheese.

Rice flours such as joshinko, shiratamako, and rice flour are exemplified as starchy substances used in the method of this invention, but the method of this invention is suitable for producing dry granular cheese with a moisture content of 10% or less. For this purpose, the amount of protein and/or starch used as a drying aid is extremely large, ``equivalent to or slightly less than the amount of cheese.''

Therefore, the product obtained by the method of this invention has the disadvantage that it has almost no cheese flavor.

Furthermore, in the method of the present invention, if heating is carried out at a temperature of 70 to 85°C, which is the heating melting temperature of processed cheese during kneading, the amount of protein substances and/or starch substances will be too large, resulting in thermal coagulation. Removal from heating container,
It has the disadvantage that processing operations such as molding are not possible (that is, it has no workability when heated).

The present inventors conducted research in order to solve the problems of the prior art, and found that by adding raw rice flour to cheese raw materials in a specific ratio, cheese has shape retention and processability even when heated and melted. We have discovered that it is possible to manufacture products.

An object of the present invention is to provide a method that can mold raw materials into various shapes when heated and melted.

Another object of the invention is to provide cheese products molded into various shapes.

Next, the method of the present invention will be explained in detail.

The starting materials in the method of the invention are commercially available natural cheese, commercially available molten salt, water and commercially available uncooked rice flour.

Natural cheese, molten salt and water are processed using conventional processes.
It is the same amount as the starting material in the production of cheese.

That is, one or more types of natural cheese are used, and the molten salt is citrate, various ortho- or polyphosphates, and one or more of these are usually used in an amount of about 3% is used, and water is usually used in an amount of 8% or more based on the cheese raw material.

Raw rice flour is flour of nonglutinous rice and glutinous rice produced by conventional methods, and is raw flour that has not been subjected to gelatinization or other treatments.

That is, it is produced by pulverizing non-glutinous rice and glutinous rice using a roll mill or a milling mill and sieving, and the particle size is 40 to 120 mesh, preferably 80 to 100 mesh.

The main composition of raw rice flour is 76-82% crude starch and 5-5% crude protein.
It is 7%.

However, the starch composition in raw rice flour is about 20% amylose and 80% amylopectin in non-glutinous rice flour.
Glutinous rice flour does not contain amylose and is composed only of amylopectin.

The proportions of non-glutinous raw rice flour and glutinous raw rice flour to be used are determined from the test results described below: 7 to 3 parts of non-glutinous raw rice flour and 3 to 7 parts of glutinous raw rice flour, preferably 6 to 4 parts of non-glutinous raw rice flour and glutinous raw rice flour. 4 to 6 parts of rice flour.

This raw rice flour accounts for 5-20% of the final product, preferably 10-20%.
Use at a rate of 15%.

Furthermore, seasonings or food coloring agents may be added as appropriate.

A predetermined amount of the starting material is placed in a cheese melting pot, heated and melted in the same manner as in the conventional process cheese manufacturing method, and stirred to obtain a uniform melt.

This melt does not stick to the walls of the melting pot, the stirrer, etc., can be easily taken out from the melting pot, and can be molded into various shapes in a hot state without cooling.

For example, the molten material taken out from the melting pot can be cut into lines using a commercially available noodle roll machine and formed into noodles.

Furthermore, the colored or flavored melt can be wrapped with a colored or unflavored melt using a commercially available wrapping machine, and the former melt can be placed in various shapes into the latter melt.

The molded melt is appropriately packaged, left to cool, or cooled.
Alternatively, the molded melt is allowed to cool or is packaged,
The final product is obtained.

Next, the method of the present invention will be explained in further detail by showing examples.

[Experiment 1] This experiment compared the properties of melted cheese raw materials to which various substances were added.

6 parts of commercially available Dutch Gouda cheese, 4 parts of commercially available Australian cheddar cheese, 1 part of water, 0.3 part of a commercially available molten salt consisting of sodium citrate and sodium tripolyphosphate, and the total amount of these ingredients 10% each of commercially available corn starch, waxy rice flour, potato starch, gelatinized (so-called gelatinized) starch, gelatinized nonglutinous rice flour, gelatinized glutinous rice flour, nonglutinous raw rice flour, and glutinous raw rice flour.
, 20% and melted in a cheese melting pot (manufactured by Kussner) at 80%.
It was heated and melted at ℃.

The shape retention of each obtained sample was determined by the following method.
Adhesion and texture were tested and the effects of various additives were compared.

The results are shown in Table 1.

(1) Shape retention 5crrl x 5C1'I'L x 5CTL with open top surface
The hardness was measured using a penetrometer (manufactured by Nakamura Iryoku Kaki) at 80°C, and the yield value (1
/cy7) was calculated.

Then, the relationship between the yield value thus determined and the shape retention tested by the following method was determined.

The sample at 80° C. was molded into a hemispherical shape using a soft ice cream dilator, and the sample was allowed to stand for 5 minutes.

The changes in shape were then observed, and the pieces were scooped out with a spoon to test their hardness and brittleness.

As a result, the yield value is 20% between the macroscopic shape retention and the yield value.
It has been found that if it is less than 0, it is too soft and the shape changes, and if it exceeds 800, it becomes a brittle solidified state and has poor plasticity.In the end, a yield value of 200 to 800 has good shape retention. There was found.

Therefore, in evaluating shape retention, the yield value is 200 to 80.
A value of 0 is indicated by a (-) symbol, and a value of less than 200 and greater than 800 is indicated by a (+) symbol.

(11) Adhesiveness Adhesiveness has a great influence on processability, and 80°C
Samples were tested in the following manner, and those with strong tackiness were marked with (+), those with slightly tackiness (+), and those with no tackiness marked with (-).

The same 5cfrL x 5crIL used in the mold retention test
A cheese dryer with an inner diameter of ICrrL was used to dry the sample in a container of ×5cIrL to a diameter of 1crrt×height of about 5C1.
11 samples were taken, and those that stuck to the cheese trial and could not be sampled (square), those whose surface was wet and quite sticky and had poor workability (+), and those that were good with no wetness (so-called mealy) ) was set as (-).

(Source) Samples after tissue cooling were sensory tested at 10°C by 20 subjects (10 men and women), and samples for which more than half of the subjects answered that they were highly rough were marked (+) and those were answered that they were not rough. Samples that were tested are indicated by the symbol (=).

As is clear from Table 1, the samples with 10% addition of starch, gelatinized starch, and gelatinized rice flour all had good shape retention when heated, but had strong stickiness and poor workability. Ta.

The yield value of the sample with 20% of these added increased rapidly,
It showed a coagulated state, had strong adhesiveness, and had poor workability.

However, even in the sample with 20% of these added, no roughness occurred and the structure was good.

Samples with io% and 20% non-glutinous rice flour had good shape retention and no stickiness was observed.

However, it was found that the sample containing non-glutinous rice flour had a rough texture and could not be used alone.

Next, samples with 10% and 20% glutinous rice flour had good shape retention and structure, but were slightly sticky.
It turned out that it was not possible to add glutinous rice flour alone.

[Experiment 2] This experiment compared the properties of melted cheese raw materials to which mixtures of various substances were added.

Samples were prepared by the same method as in Experiment 1, except that the iso-situation compound shown in the first column of Table 2 was added at a rate of 10%, and the shape retention and adhesive properties were determined by the same method as in Experiment 1. and microstructures to compare the effects of mixtures of various additives.

The results are shown in Table 2.

As is clear from Table 2, the samples to which a mixture of rice flour and starch, a mixture of gelatinized starch or gelatinized rice flour, a mixture of different types of starches, a mixture of different types of gelatinized starches, and a mixture of gelatinized rice flour were added Although the shape retention and structure were good, the adhesiveness was strong and poor.

However, the sample to which a mixture of non-glutinous raw rice flour and glutinous raw rice flour was added had no stickiness and had good shape retention and structure.

The test results revealed that a mixture of non-glutinous raw rice flour and glutinous raw rice flour is desirable.

[Experiment 3] This experiment was conducted to determine the ratio of non-glutinous raw rice flour and glutinous raw rice flour.

9 parts non-glutinous raw rice flour and 1 part glutinous raw rice flour to 1 part non-glutinous raw rice flour
Samples were prepared in the same manner as in Experiment 1, except that 10% and 20% of raw rice flour, which was a mixture of up to 9 parts of raw rice flour and 9 parts of sticky raw rice flour, were added in the proportions shown in column 2.3 of Table 3. They were prepared and tested for shape retention, adhesion, and structure using the same method as in Experiment 1, and the effects of the proportions of non-glutinous raw rice flour and glutinous raw rice flour were compared.

The results are shown in Table 3. As is clear from Table 3, from 7 parts of non-glutinous raw rice flour and 3 parts of glutinous raw rice flour, 3 parts of non-glutinous raw rice flour
It was found that shape retention, adhesion, and texture were all improved within the mixing range of 7 parts of glutinous raw rice flour.

[Experiment 4] This experiment was conducted to determine the amount of raw rice flour added.

Experiment 1 except that raw rice flour consisting of 5 parts non-glutinous raw rice flour and 5 parts glutinous raw rice flour was added in the proportions shown in the first column of Table 4.
A sample was prepared using the same method as in Experiment 1, and the shape retention, adhesion, and structure were tested using the same method as in Experiment 1, and the flavor was tested using the following method to compare the effects of the amount of raw rice flour added.

The results are shown in Table 4.

The flavor was determined by 30 subjects (15 men and women each).
Two-point comparison method using samples cooled to 10°C
[Page 44, Nankodo, June 1952], compared to commercially available processed cheese used as a control, subjects with 21 Å or more said that the flavor was ``equal to or slightly inferior to processed cheese.'' Samples that responded were shown as "-", and samples that answered that the flavor was "inferior to or extremely inferior to processed cheese" were shown as "+".

As is clear from Table 4, samples containing less than 5% of raw rice flour had poor cheese shape retention, and were also highly sticky.
It was found that samples to which more than 20% of raw rice flour was added were undesirable because the cheese flavor was weak and the yield value was too high.

Therefore, the amount of raw rice flour added in the present invention is 5 to 20%, and since a sample with a yield value of 300 to 400 is convenient for molding, etc., an addition amount of 10 to 15% is particularly desirable.

From the above experimental results, the samples to which 5 to 20% raw rice flour, consisting of 7 to 3 parts of non-glutinous raw rice flour and 3 to 7 parts of glutinous raw rice flour, were added had a particularly good shape retention, adhesiveness, and structure. On the other hand, corn starch, waxy corn starch, potato starch, gelatinized starch, and gelatinized rice flour have no effect on improving shape retention and stickiness when heated. Nor.

Although the reason for this is not clear, it is presumed that gelatinization of starch has a major influence.

That is, as is clear from Experiment 1, since gelatinized starch and gelatinized rice flour have no effect, it is recognized that there is no effect when starch is completely gelatinized.

The starch particles of uncooked rice flour are protected by 5 to 7% protein, both wet and sticky, so they are difficult to gelatinize at the cheese melting temperature, whereas in starch, the starch particles are protected by other ingredients. Therefore, it is presumed that it is easily gelatinized at the cheese melting temperature and no effect can be obtained.

By the method of the present invention, it is possible to obtain a melt that has shape retention and processability at the same temperature as when heated and melted.
It has become possible to hygienically produce cheese products in various shapes without using molds or strip-shaped films as in conventional processed cheese production methods.

Further, by the method of the present invention, cheese products in which a colored or flavored melt is wrapped in a colored or unflavored melt, or the former melt is placed in the latter melt in various shapes, such as Kintabe candy. Cheese products such as can also be produced.

As described above, the present invention is an extremely excellent method for producing cheese products having various shapes and structures that cannot be obtained using conventional processed cheese production methods.

Example 1 6 kg of commercially available Dutch Gouda cheese and 4 kg of Australian cheddar cheese, each crushed, were placed in a commercially available cheese melting pot (manufactured by Kusner) equipped with a steam jacket, a steam jet, a stirring blade, a thermometer, and a vacuum device. Add 0.3 ky of a commercially available molten salt consisting of sodium citrate and sodium tripolyphosphate and 1 kg of water, and then add non-glutinous raw rice flour (
Product name: Joshinko.

Gunma Flour Milling Co., Ltd.) 0.5kg Mochi Raw Rice Flour (Product name: Mochi Flour.

0.5 kg (manufactured by Gunma Flour Milling Co., Ltd.) was added and heated while stirring.

Heating was discontinued after the temperature of the contents reached 80°C.

The contents were immediately taken out with a wooden spatula, fed to a commercially available noodle roll machine (manufactured by Nitta Tekko Co., Ltd.) at 80°C and formed into a linear shape, and then left to cool to obtain 12 kg of udon-like cheese product. .

Example 2 The amount of raw rice flour added is uncooked raw rice flour (product name: Joshinko).

Gunma Seifun Co., Ltd.) 0.42kg Mochi Raw Rice Flour (Product name: Mochi Flour.

The ingredients were heated and melted at 80°C in the same proportion as in Example 1, except that the weight was 0.18 kg (manufactured by Gunma Flour Milling Co., Ltd.), and the contents were immediately removed with a wooden spatula, (manufactured by Jidoki Co., Ltd.) at 80° C. and formed into an oval sphere (weighing about 25'?) with a major axis of about 4 sieves and a minor axis of about 2 c1rL, and left to cool to obtain about 440 cheese products.

Example 3 The amount of raw rice flour added is uncooked raw rice flour (product name: Joshinko).

Gunma Seifun Co., Ltd.) 0.84 kg and sticky raw rice flour (product name: Mochi Flour.

(manufactured by Gunma Flour Milling Co., Ltd.) Raw materials having the same blending ratio as in Example 1 except that the weight was 1.96 kg were heated and melted at 80°C.

Next, it was fed at 80°C to the same dione ink crusting machine S2 mold used in Example 2, and the diameter was about 3cm.
The cheese product was molded into a sphere of size 1.5 m (weight: about 152 mm) and allowed to cool, yielding about 900 cheese products.

Claims (1)

[Claims] 1. Water, molten salt, and 5 to 20% of the final product in the raw cheese
A method for producing a cheese product having heat retention properties and processability, characterized by adding raw rice flour in a proportion of (by weight), heating and melting, and molding in the molten state. 2. The method for producing a cheese product according to claim 1, wherein the raw rice flour comprises 7 to 3 parts (by weight) of non-glutinous raw rice flour and 3 to 7 parts (by weight) of glutinous raw rice flour.