JPS606161A - Cream cheese having acid resistance - Google Patents

Abstract

PURPOSE:Cream cheese having acid resistance and stable emulsifying properties againt acidic material such as fruit juice, etc. containing a specific emulsifying agent. CONSTITUTION:The titled cheese containing one or more selected from lecithin, propylene glycol fatty acid ester, and polyglycerol fatty acid ester as an essential emulsifying agent, or two or more of the above-mentioned emulsifying agents and one or more emulsifying agents selected from the group consisting of sorbitan fatty acid ester, lactic acid monoglyceride, citric acid monoglyceride, and diacetyltartaric acid monoglyceride.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to cream cheeses, particularly acid-resistant cream cheeses that are stable against acidic 4'A damage such as fruit juices.

For cream cheese, cow cream is mixed with skimmed milk, etc. to reduce non-fat milk solids to 8-9%, milk fat content is 10 to 11, and diluted cream with or without addition of rennet and lactic acid. It is a non-ripened type of cheese that is fermented (1) and has a milder cheese odor than the aged type (σ) - earth, so it suits the tastes of people who prefer it, and for this reason its consumption is increasing year by year. L-C is here. .

This cheese (t) is sometimes eaten by spreading it on bread or chestnuts, but most of the time it is eaten as a vegetable. One cat year has passed,
71 l, 1
．． Development is currently underway as the first step.

1-71, by emulsifying the oil phase and the aqueous phase in the filter cream using appropriate means. The presence of an emulsifier is essential in the process. Although the type and combination of emulsifiers and the selection of additives for the production of high-oil filter cream are small, low-oil filter IJ 1 with a fat content of about 10% is used (this also applies to the various conditions). In fact, according to the inventor's additional tests, which emulsifier was selected from the emulsifier group consisting of silica/tin, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and propylene glycol fatty acid nisdel. However, if the amount of oil added to the finger is 0.14 or more, emulsification is possible.

However, as a result of repeated detailed tests by the present inventor on a large number of emulsifiers, it was surprisingly found that many emulsifiers (bow, bow, etc.)
In the production of filled cream cheese, it has been observed and observed that, especially when the curd is heat sterilized and kneaded, there is a tendency to destabilize the emulsification. So-called parent 1
It is remarkable in the water 4'1 superactive agent. On the other hand, so-called lipophilic surfactants such as glycerin fatty acid esters can be used to make prototype filled cream cheeses such as
When cheesecakes were made using acids such as lemon juice and citric acid, and the lees were used, destruction of emulsification was also observed. The present inventor also attempted numerous experiments on the combination of lipophilic 4 (1゛ surfactant and hydrophilic surfactant), which is a common method in the production of filled creams, but in this case too, the results were not satisfactory. No results were obtained.The true reason why various emulsifiers that show good results for filled cream are unsuitable for filled cream and cheese is unknown, but there is no obvious reason. However, during the lactic acid fermentation and packing process during the cream cheese manufacturing process, the added surfactants are reduced in their emulsifying power due to various reasons, resulting in the loss of the primordial mechanism, causing fats and oils to deteriorate. It is also thought that this is due to a decrease in the ability to absorb
! 1! This poses a major obstacle when used for commercial purposes.

However, as a result of further investigation, the present inventor unexpectedly discovered that a specific lipophilic emulsifier has a great effect on stabilizing the emulsifying properties of culino cheese, and particularly on improving its acid resistance. . That is, when trying to produce cream cheese using a conventional method using filled cream as raw material, lecithin (T, E), propylene glycol fatty acid ester (PGF') and polyglycerol fatty acid ester (PGF8) are used as emulsifiers. ) alone or 1l
-1: It has been found that when two or more types are used in combination, Rino cheeses with excellent Ii'1 acid content and good Boolean ζ properties can be obtained. The present invention is based on this knowledge and has been completed as a result of repeated research.
I,・” As an emulsifier for Z spear – CC Shinn (f・I!:)
, fluoropylene dalicol fatty acid ester (r'(1n'
), 1/this polyglycerol fatty acid varnish, -1-le (
PG Ijj), or contains two or more of the emulsifiers (Φ or more), and further contains sorbitan fatty acid ester (S[!'), lactic acid monoglyceride (LMG), citric acid The present invention relates to acid-resistant cheeses containing one or more emulsifiers selected from the group consisting of monoglyceride (CMG') and diacetyl tartaric acid monoglyceride (ATMG).

Types of raw materials and production in the present invention] The second step may be completely the same as for conventional cream cheese except for the emulsifier. When filled cream is used as a raw material, suitable formulations are as follows, for example.

Fat 9-12g Skimmed milk powder 8-1.0% Water 78-8. Gift emulsifier (forced oil) 11.1~2% In the above formulation - Melting point for C1 oil is 20~; 35°
C animal fats and oils can be used, but vegetable fats and oils are particularly suitable from the viewpoint of the original song because they do not contain cholesprol. '41 (Four physical properties of oils and fats, examples include dog oil, rapeseed oil, part oil, coconut oil, etc., and processed oils and fats such as hardened oil and fractionated oil) 'T!
11g of oil and fat are used in the form of mixed fats and oils.

Emulsifiers are usually used in a range of 0.1% to 2% for fats and oils, but 2% as long as it does not adversely affect the quality of the products.
As mentioned above, the composition of the present invention can be used as emulsifiers such as LE, PGF, PGK @1, or 2 (heavy or more), or 2 or more species and SFlLMG.

and 1 selected from the group of ATMG (10 or more are used in combination), C Docrino, Kawa Toshi - C commonly used sucrose fatty acid ester (1) &; I1, of course in the afternoon and German time , 7g of LE or PGF [111] cannot be used because it destroys the emulsification of cheese.

Glycerin fatty acid ester (MO) is also unsuitable due to similar elongation. Contrary to above, nortan fatty acid ester (S'F), lactic acid monoglyceryl l-(]11M]-),
Citric acid monoglyceride (CIφG) and diacetyl tartrate monoglyceride (ATMG) tdl, when used, of course, Le E, PGF'sunkail PGK
Although it is unsuitable when used in combination with one type of (i"i fit), when used in combination with two or more types of LE, PGF, and PGE, it gives a highly acidic emulsion, so the purpose of the present invention is to It is useful for

Above, we have described the case in which Filled Crineem is composed of oil and fat, skim milk powder, and water, but skim milk or whole fat milk (whole milk) can of course be replaced with the latter two. Note that when whole milk is used, the amount of oil and fat used should be reduced by an amount commensurate with the milk fat contained in the whole milk.

Method for producing cream cheese according to the present invention t', t: ,
Just follow the traditional cream cheese manufacturing method. To give an example, first, oil and fat are moistened and melted at a temperature of 50 to 7 (IOC), and an emulsifier and, if necessary, fragrances, pigments, etc. are dissolved therein to form an oil phase.Meanwhile, water is heated to a temperature of 40 to 500C. Dissolve the skim milk powder while heating and stirring (or warm and stir the skim milk or whole milk in the same way), gradually add the above fats and oils 14 to this solution, and heat to 65 to 700C. Pre-emulsify by stirring at high speed.This emulsion is heated to 50-2001 (vc
After homogenization through a homogenizer under pressure of rn', 9
0~! j50f″.

Sterilize at υ11 heat for 1 to 5 minutes to make filled cream.

Next, add bulk starter 05 to 3 to the sterilized filled cream prepared as above. (Add 1%. At this time, add 2.1.20 rlpm or less of rennet, 200 p1') m or less of calcium chloride as necessary, and carry out lactic acid fermentation at a predetermined knitting rate. As a version of lactic acid bacteria fiTt &;1.
5Treptococcus lacticus,
Sr, cremoris, Str, d, 1aceti
YouaCtIs + Bqtd, COCCuR(-r l
3m0rE, S rLeuconostoc crem
Streb l- such as orj8: + 7 Casus or 1,
Lactic acid bacteria belonging to the genus Leuconostoc are used alone or in combination. For fermentation C, add starter 05 to 50% in the long-term method and heat at 10-20°C for 14-18 hours.
Short 11-, 5-, and between θ, U1 starter 2~: Add water and adopt the condition of flow rate 25-3 (6-7 hours at 10c. In the latter case, do not use Ren-1. In some cases.

When lactic acid fermentation progresses and the I)H of the fermented product decreases to 4.5 to 50 ox, this is reduced to 60 to 8 (10 ci/(mKafu l)
5-15°C to correct the fermentation.
After cooling to 70°C, put it in a bag and hang it (banking) or heat it to 70-800°C and separate the whey using a centrifuge. Once the whey has been removed, a stabilizer such as a gum, salt, and, if necessary, a flavoring agent are added to the curd, and the curd is heated and mixed using a kneader, etc., and sterilized at the same time as mixing. Next, the mixture is passed through a K homogenizer under a pressure of 50 to 150 kg/am3, then filled into a container and cooled to obtain a product.

The invention and the means for manufacturing the invented product have been outlined above in the case where Filledoc IJ-1 is used as the raw material, but the present invention is not limited to the case where Filled Cream is used as the raw material. Good imitation cream cheese can also be obtained by applying it to an imitation cream in which milk components are slightly replaced with other animal or vegetable oils and fats and proteins. Therefore, the term 1-Cream Cheese-1 as used in the present invention is a general term for filled and imitated cheeses.

Hereinafter, specific examples of the invention and their effects will be explained using Examples, but the examples are of course for illustration only, and are not meant to limit the idea of the invention.

Example 1 While adding 9 parts by weight (hereinafter the same) of hydrogenated rapeseed oil (rising melting point '310C) to 600C, add 4L (arsenic agent 04 to 07 parts (based on fats and oils) of arsenic) listed in the table below, and stir. Dissolved soap ζ0
．． Gradually add this oil and fat to a ladle 5 (91 parts of an aqueous solution of skim milk powder (8 parts skim milk powder, 8 parts water) added to 10 °C), and then heat the mixture to 65 °C. Warm it up and pre-emulsify it with a pomo mixer.
00kg/cm'6D pressure to homogely 1j-1]
η Pass/(Afterwards, 2 minutes at 900C (M)) Jll±J
Then, cool it down to 21+'C and filter it to an oil content of about 9%.

The following filt cream'/7#-#- (S)~Levutoko 7 no J SCREMORIS: BA-KOKONOKASCREMORIS-95: 5) (
, 15 parts, animal rennet, 3ppn1 and j:jX
-// Runuru l, 2 (add lppm, 20-21
After fermentation for 6 hours, heat at 700C for 20 minutes, heat in a centrifuge to remove Poe and I, and remove 1% Quarka (1.: (parts and 0 salt).
After adding 8 parts and heating to about 70°C, it was stabilized for 2 to 30 minutes, and then heated to a pressure F of look kg/cm'''.
1 Wi no j1! (No change in content!) The mixture was passed through a sieve, filled into a polyethylene bottle, and cooled. The formulation and evaluation are shown in Table 1.

Table-1 Note 1) Soybean lecithin 2) Propylene glycol fatty acid ester 3) Polyglycerol condensed syringic acid ester 4) Sucrose fatty acid ester 5) Sorbitan fatty acid varnish 6) Fatty acid monoglyceride 7) Separation of oil and fat 8) Rough texture 0) Filled cream cheese (humidity approx. 2 (10C))
40 (Ig and commercially available margarine/(About 2(1)) C
) l (1 C country →) - and mixed for 2 minutes -If' (approximately 13 O r.p n+), and while continuing Sakai stirring]% citric acid solution (, pH 2
．． :N) 15 (11111) was added little by little,
Stir continuously for 3 minutes, then adjust the mixture to [Ivy L2/. −.

◎: Excellent / ○: Good △: Fair: As shown in the Ogawa table ( , LE 7i1.Jl, H I, /j
ij2ilE, l, PIj1吋1:.

If you connect with PGIB, you will be able to connect the silk with PGIB.1.11
, (Experiment 1~;)). -Filt cream j [Sol frequently used as an emulsifier: )☆O
The hydrophilic outer pores of sV, etc.
The fact that the emulsifying power of the latter name is reduced by II use is 2+:
"It should be 11" (Experiments 4-6).

Example 2 The previous experiment was repeated according to the recipe 1:.

The results are combined and expressed as 1%-2.

(Margins below) The results in the above table are roughly the same as Maejin-1, but even when using Moon OF alone, it is as good as when using LE Chushin/ζ1 antacid cream cheese. Shiru (Experiment 8)
. PC) K Mobe 1 ((Mari HLB or 11~. culm 1
(iI-1 shows a tendency to decrease acidity (jS'
I experiment] -0, 1, ]'), and the extent of this is more pronounced than in the case of SE and SF' (l-1, no.2 However, especially excellent antacid 1-1- is In this case, you should not use HLB6 or higher.For SF &:J LI and PG
If mixed with F, HTJB8. (Although it does not cause oily finger 4 tongs [1 t] even with i, it shows a tendency to become slightly textured and lack smoothness) ζ (Experiment) 2), 1 sheep 1, -
When using 〇, SF'' together, HL] 37 to 1 is good (Experiment 13, field).In addition, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartrate monoglyceride d, easier to use than normal monoglycerides (
Can be used in conjunction with LE and PGF (Actual '5fr)
]-5 to 17). In addition, diacedyl tartaric acid monoglyceride gives a smoother emulsified state of gime than the former two in the face acid test results (Experiment 17).

Procedural amendments Commissioner of the Patent Office Mr. Kazuo Wakasugi 1 Indication of the case 1982 Patent Application No. 4419 2 Name of the invention Acid-resistant cream cheese 4 Person making the amendment 4 Address of the agent 8 Contents of the amendment ( ], ) Table Pages 12 and 15 of the specification with clear border lines are added as shown (no changes have been made to the contents).

(2) Supplement the power of attorney as shown in the attached document.

9 Attached document list ('') Power of attorney 1 copy July lZ day, 1975 Mr. Manabu Shiga, Commissioner of the Patent Office ■Display of incident 1981 Patent Application No. 4419 2, Title of the invention Acid-resistant cream cheese 3. Person who makes corrections Relationship to the incident: Patent applicant Address: 6-1 Hatamachi, Minami-ku, Osaka City Name Fuji Oil Co., Ltd. Representative Hiroshi Nagisa 4. Agent 5. Daily amendment order June 26, 1980 (Shipping date) 6. Number of inventions increased by amendment 0 7. Subject of correction “Title of the invention” column in the specification 8. Contents of amendment

Claims (1)

[Scope of Claims] (ll As an essential emulsifier, 1-7〈1-7〈contains 2+less than-1-, but also 1, Note: Two or more emulsifiers and one or more emulsifiers selected from the group consisting of sorbitan fatty acid ester, lactic acid heptanoglyceride, citric acid monoglyceride, and diacetyl tartrate monoglyceride (1) When the time comes, the blood is washed away, and Dess stays overnight. (21 Polyglycetate, J-L fatty acid varnish "Blue H'
LB (jf-j is (] or less) Special feature 5!1 Claim 1j 4.V acid-resistant cream cheese.