JPS62130648A - Cheese composition - Google Patents

Abstract

PURPOSE:To produce a cheese composition having excellent usability and preservability and enriched taste and flavor of cheese, by treating a specific composition under specific heating condition. CONSTITUTION:A composition containing cheese, an oil or fat and water as essential components is heat-treated at 110-150 deg.C for 2sec-4min. The weight ratio of total water content to total oil content is adjusted to 30:70-65:35 (50:50-60:40 in the case of high cheese content). The cheese content is preferably <=75wt% and is preferably >=5wt%, especially >=15wt% to develop the taste and flavor of cheese in the cheese composition. A cheese composition having smooth texture and storable in refrigerator or at room temperature with little variation of the hardness can be produced by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a novel cheese composition, and more particularly to a cheese composition that has excellent ease of use and storage stability, and has a good cheese flavor.

[Conventional technology]

Cheese is fresh or aged product obtained by coagulating milk, cream, skimmed or partially skimmed milk, buttermilk, or a combination of some or all of these products and then excluding the whey. It is said that there are over 400 types of cheese, each with a wide variety of flavors and physical properties, depending on the manufacturing method.

Based on the hardness of cheese, it is roughly classified into soft cheese, hard cheese, and semi-hard cheese, and based on raw material standards, it is classified into rennet cheese (or sour milk cheese), sour milk cheese, etc. Cheese, whey cheese, etc.

Hard or semi-hard cheeses commonly used in Japan include cheddar cheese, Gouda cheese, Emmental cheese, etc., or processed cheeses made by blending these (in a narrow sense), and soft cheeses include cream cheese. .

In addition, as an attempt to sterilize cheese and improve its shelf life, for example, as shown in Japanese Patent Application Laid-open No. 51121964, a melted lump of cheese with a total water bone/total oil ratio of about 68/32 is A method of sterilizing at a temperature of .degree. C. or higher has been proposed, and a sterilization method is also disclosed in Japanese Patent Application Laid-open No. 57-47435-6.

[Problem that the invention seeks to solve]

The above-mentioned hard or semi-hard cheeses commonly used in Japan are generally hard and can be mixed with other food materials (e.g., other protein-based, carbohydrate-based, oil-based ingredients, etc.) for use in confectionery, bread making, etc. It is difficult to mix, disperse, or emulsify to make food for cooking, etc., and when heat sterilized, it has problems such as thickening, separation, and stringing, and its suitability for blending and heating is extremely poor. .

Also, although so-called soft cheeses such as cream cheese are somewhat better in blending and heating suitability than hard cheeses such as chedda, gouda, emmenkur, etc., they cannot be used unless they are stirred, and the shelf life of the cheese is poor. There were disadvantages such as inferiority.

In addition, processed cheese can be used in
Even if attempts were made to sterilize the cheese using the sterilization method described in No. 4, this method destroys the texture of the processed cheese, making it impossible to obtain a creamy texture, and it was necessary to add sterile casein after sterilization.

In addition, high-quality cheese spreads are generally manufactured by adding milk components such as concentrated whey, fat, water, etc. to hard or semi-hard cheese (for example, Comprehensive Food Dictionary (3rd edition)).
Published on May 5, 1986) Such a composition was published in
Even if attempts are made to sterilize using the sterilization method described in Publications No. 47435-6, the cheese that can actually be used is essentially limited to cream cheese or cheeses similar to this, and hard or semi-hard cheeses are only slightly used for flavoring. It wasn't too much.

[Means for solving problems]

In view of these circumstances, the present inventors have conducted intensive studies on various formulations, heat treatment conditions, etc., with the aim of obtaining a cheese composition that is suitable for use in foods and has excellent preservability. By manufacturing with the composition and specific heating conditions, it is not only smooth and has excellent usability and storage stability, but surprisingly, the cheese flavor is enhanced compared to before heat treatment, and the cheese content is higher than the amount of cheese blended. It was discovered that a cheese composition that brings out the cheese flavor can be obtained.

The present invention was made based on the above findings, and uses cheese, fats and oils, and water as essential components, and
The above object has been achieved by providing a cheese composition characterized in that it has been heat-treated for seconds to 4 minutes.

The cheese used in the present invention may be either natural cheese or processed cheese, as long as it is obtained by coagulating milk and milk-related products and removing whey.

In addition, the fats and oils used in the present invention are those derived from animals or plants and are usually referred to as edible fats and oils, such as palm oil, beef tallow, coconut oil, corn oil, rapeseed oil, milk fat, etc. There are no particular restrictions on the types of hydrogenated oils, fractionated oils, etc., but liquid oils are preferred from the standpoint of suitability for use at low temperatures, and fractionated soft vegetable oils or water-sprinkled oils are preferred from the standpoint of flavor stability. Added fats and oils are most preferred.

Further, the water may be normally drinkable.

Further, as constituent components of the cheese composition of the present invention, cheese, fats and oils, and water are essential, but other emulsifiers, thickeners, molten salts, flavorings, etc. may be used as necessary.

Therefore, the cheese composition of the present invention is obtained by heat-treating the above-mentioned cheese at 110 to 150°C for 2 seconds to 4 minutes in the coexistence of the above-mentioned fats and oils and water. If heat treated at a high temperature, it will cause burning, strange odor, and change, and if it is heat treated at a lower temperature, not only will sufficient flavor enhancement effect and preservability be not obtained, but it will also become grainy. However, the desired cheese composition of the present invention cannot be obtained.

The effects of the cheese composition of the present invention are obtained by the above component composition and the above heating conditions, but the flavor and flavor can be further improved by homogenizing the cheese composition at a homogenizing pressure of 10 to 150 Kg/- after the heat treatment. Good stability can be achieved.

Although the cheese content in the cheese composition of the present invention can be arbitrarily selected, it is preferably 75% by weight or less in view of the conditions of coexistence of fats and water with oil and heating, and 5% by weight for the purpose of making the most of the cheese flavor. The above content is preferably 15% by weight or more.

In addition, when the cheese content in the cheese composition is large, it is easier to carry out the heat treatment by enzymatically treating at least a portion of the cheese composition with a protease, especially a protease that acts under neutral to weakly acidic conditions, before the heat treatment. In that case, it is preferable to carry out the enzyme treatment at 50 to 70°C, preferably 55 to 68°C.By performing such enzyme treatment, the physical and flavor effects of the cheese composition of the present invention can be further exhibited.

In addition, the weight ratio of water and oil to coexist in cheese is 30:0 to 65:35, including water and oil in cheese, and if the oil ratio is higher than this, it will be difficult to emulsify and the composition will easily separate. In addition, hydration is delayed, and thermal denaturation occurs locally during heat treatment, resulting in an uneven and rough texture. In addition, if the water content is higher than this, water tends to leak, and due to the difference in ease of dissolving in water, the cheese tends to melt unevenly and have a rough texture, and even if it is heated as it is, it will have a rough texture. The texture remains until the final product. Especially when the cheese content is high, the ratio is 50:50-60:
40 is preferred.

Therefore, it is necessary to make the ingredients uniform before heat treatment, and if the ratio of total water to total oil is within the above range of the present invention, a cheese composition with a smooth pasty or fluid texture can be obtained.

Furthermore, the emulsified form of the cheese composition of the present invention is preferably an oil-in-water type in order to achieve the object of the present invention.

For the heat treatment in the present invention, an indirect heating sterilizer such as the Conther scraping type UHT sterilizer manufactured by Alfa Laval, or a direct heating sterilizer such as the VTIS sterilizer manufactured by Alfa Laval can be used. It is preferable to use indirect heating using the above-mentioned indirect heating sterilizer or the like. Direct heating tends to cause the cheese to lose its flavor, which can upset the flavor balance.

〔Example〕

Example 1 Gouda cheese 800kg, butter oil 479kg,
719 kg of water and 2 kg of carrageenan were mixed and dissolved at 55°C in a 4 t tank. The cheese content in this composition is 40
% by weight, and the ratio of total water to total oil is 60:40.
It is. The above composition was treated with an Alfa Laval Conther scraping type UHT sterilizer at 145° C. for 3 seconds, and immediately homogenized aseptically at a homogenizing pressure of 50 Kg/cnt. This product was then cooled to 40° C. in a cooler and filled aseptically into containers to obtain a cheese composition. After partially aging this product in a refrigerator at 5℃, open it and
Various tests were conducted.

This cheese composition was in the form of an oil-in-water emulsion, the emulsion size was approximately 1 μm, and it had a smooth and soft texture. Further, the viscosity was 6000 to 6500 cp (Rion, No. - rotor) with almost no difference between 5 and 60°C. In addition, there is no oil leak even when heated for 2 minutes in a microwave oven, and centrifugation at 60℃ (20Q or 10
minutes) but there was no separation at all. In addition, the general viable bacteria count is O,
Even after 2 months in an unopened refrigerator at 5°C, the number of viable bacteria remained at 0, and no abnormalities were observed.

Comparative Example 1 A product having the same composition as in Example 1 was mixed and dissolved at 55°C, homogenized at a homogeneous pressure of 50 kg/aJ, and partially aged in a 5°C refrigerator.

Comparative Example 2 After mixing and melting the same composition as in Example 1 at 55°C, 8
Heat sterilize at 5℃ for 15 minutes, homogeneous pressure 50Kg/cffl
After homogenization, the mixture was left in a refrigerator at 5°C overnight.

Comparative Example 3 After mixing and melting the same composition as Example 1 at 55°C,
Pack into retort packs and heat to 121°C in a retort sterilizer.
It was sterilized by heating for 5 minutes and left overnight in a 5°C refrigerator.

The results of various tests conducted using the compositions of Comparative Examples 1 to 3 are as follows, and all were inferior to the composition of Example 1.

In addition, the results of comparing the cheese flavor of the compositions of Example 1 and Comparative Examples 1 to 3 are as follows: Example 1 > Comparative Example 2 > Comparative Example 1 > Comparative Example 3 Excellent □ Poor; It can be said that the veggie flavor is enhanced compared to the composition of the comparative example. Note that the composition of Comparative Example 3 had a strange odor.

Usage Example Using the compositions of Example 1 and Comparative Examples 1 to 3, and Gouda cheese, sponge cakes ① to ② were prepared with the following formulations and compared.

(Cake mixture) Amount (parts by weight): 100 parts soft flour Baking powder 0.8 Whole egg
130 upper white 1M
110 Liquid foaming fat
35 cheese composition or cheese* (below)*
The cheese compositions or cheeses used in sponge cakes ■ to ■ and their blending amounts are as follows.

Sponge Cake 50 parts of the cheese composition of Example 1 (20 parts of Gouda cheese) was used as the cheese composition.

Sponge Cake ■ 50 parts of the cheese composition of Comparative Example 1 (20 parts of Gouda cheese) was used as the cheese composition.

Sponge Cake ■ 50 parts of the cheese composition of Comparative Example 2 (20 parts of Gouda cheese) was used as the cheese composition.

Sponge Cake ■ 50 parts of the cheese composition of Comparative Example 3 (20 parts of Gouda cheese) was used as the cheese composition.

Sponge cake■ Use 20 parts of Gouda cheese as the cheese (but use it after rinsing it).

(Results) ・Workability■〉■〉■〉■〉〉■ (■ is particularly difficult to get mixed up with) Excellent -
1□－－－－Defective・Cake volume ■≧■≧■〉■〉■ (■ means the shoulders are not particularly high) Large
Small/Cake Cheese Flavor■〉■≧■≧■〉■ (■ indicates off-odor) Excellent Based on the results of poor and above, the cheese composition of Example 1 not only has excellent usability and storage stability, but also has cheese flavor. can be said to have been strengthened.

Example 2 Gouda cheese 65% by weight and Emmental cheese 35%
Processed cheese consisting of 1400% by weight, melting point 30
234 kg of hydrogenated soybean oil, 351 kg of water, 1 kg of xanthan gum, 7 kg of Na tripolyphosphate, and 7 kg of Na citrate were mixed and melted at 60° C. in a 4 t tank. The cheese content in this composition is 70%, and the ratio of paper moisture to total oil is 60:40. This stuff has Takadiastase (Aspergillus oryzae protease) 8
After adding 50 g and stirring at 60°C for 30 minutes, the mixture was heated to 70°C or higher to deactivate the enzyme. After the enzyme deactivation treatment, the mixture was heat sterilized, homogenized, and filled in the same manner as in Example 1 to obtain a cheese composition.

After aging this product in a refrigerator at 5°C overnight, it was opened and various tests were performed.The properties were the same as the cheese composition of Example 1 except that the viscosity was around 7000 cp, and it had a smooth and soft structure. It had

When the flavor of this cheese composition was compared with that of the processed cheese used as a raw material, this cheese composition seemed to have a stronger cheese flavor, although this may be due to the difference in texture.

In addition, as the cheese composition or cheese in the cake formulation of the above usage example, the above cheese composition and the processed cheese used as the raw material for the cheese composition described in 2.
When using 0 parts of each sponge cake, the workability and cake volume were much better with the above cheese composition, and the cheese flavor of the cakes was almost the same.

Example 3 Cheddar cheese 1000 kg, palm fractionated soft oil 44
4 kg of water, 554 kg of water, and 2 kg of guar gum were mixed and melted at 60°C in a 4 t tank. The cheese content in this composition is 50%, and the ratio of total water to total oil is 55:45.
It is. The above composition was treated at 130° C. for 5 seconds using a Conther scraping type UHT sterilizer manufactured by Alfa Laval, and immediately homogenized aseptically at a homogeneous pressure of 30 Kg/cJ. This product was then cooled to 40° C. in a cooler and filled aseptically into containers to obtain a cheese composition. After aging this product in a refrigerator at 5° C. overnight, it was opened and various tests were conducted.

A cheese sauce having the same structure and physical properties as the cheese composition of Example 1 except that the viscosity was around 15000 C1 at 5 to 60°C, and having a good cheddar cheese flavor was obtained.

Even when heated, this product does not separate, run, or become stringy; it can be used as a cheese sauce on vegetables, etc., heated and eaten, spread on bread, crackers, etc., or used in cooking. Suitable for use in imparting cheese flavor.

〔Effect of the invention〕

The cheese composition of the present invention has excellent usability and storage stability,
It also has a good cheese flavor, has almost no change in hardness in the refrigerator or at room temperature, is smooth, and has a low cheese content! The hardness and viscosity can be made to suit the purpose of confectionery, bread making, cooking, etc., and it imparts a good cheese flavor to foods that could not be used or were difficult to use in the past. It is something that can be done.

Patent Applicant Asahi Denka Kogyo Co., Ltd. Agent Patent Attorney Hatori Letter of Amendment of Repair Procedures December 27, 1985 2. Name of Invention Cheese Composition 3. Relationship with the Person Making Amendment Case Patent Applicant (038) Asahi Denka Kogyo Co., Ltd. 4, Agent Pacific Nogizaka 601, 6-29 Akasaka 9-chome, Minato-ku, Tokyo Voluntary amendment (amendment within 1 year and 3 months from the filing date) 6. Detailed explanation of the invention in the specification subject to amendment Column 7, Contents of correction (1) Change r6X10J in the table on page 11 to r6X10
J Procedural Amendment December 1985 Issue Japanese/Japanese - Commissioner of the Patent Office Michibe Uga 1, Indication of Case Patent Application No. 1988-269065 2, Name of Invention Cheese Composition 3, Make amendments Patent applicant (038) Asahi Denka Kogyo Co., Ltd. 4, Agent No. 601 Pacific Nogizaka, 9-6-29 Akasaka, Minato-ku, Tokyo Voluntary amendment (amendment within 1 year and 3 months from filing of application) 6 , in Column 7 of Detailed Description of the Invention of the Specification Subject to Amendment, Contents of Amendment (]), page 4, line 12, "post-sterilization" is amended to "post-sterilization".

(2) "1 item" in line 1 on page 6 was corrected to "hard or semi-hard aged cheese."

Claims (6)

[Claims] (1) Hard or semi-hard aged cheese, oil and fat, and water are essential ingredients, and the weight ratio of total water to total oil is 30:70 ~
65:35 and is heat-treated at 110 to 150°C for 2 seconds to 4 minutes. (2) The cheese composition according to claim (1), which is further subjected to an aseptic homogenization treatment after the heat treatment. (3) The cheese composition according to claim (1), characterized in that the cheese content is 5 to 75% by weight. (4) The cheese composition according to claim (1), which is treated with protease before heat treatment. (5) The cheese composition according to claim (4), wherein the protease treatment is carried out at 50 to 70°C. (6) Claim No. 1, characterized in that the heat treatment is performed using an indirect heating type ultra-high temperature sterilizer.
The cheese composition described in .