JPWO2009107662A1 - Process cheese and process cheese manufacturing method - Google Patents

Abstract

In sample JM, the blending ratio of the molten salt was optimized. In sample JE, the blending ratio of the molten salt and the emulsifier was optimized. Samples JM and JE were subjected to Joule heat treatment. Thereby, the heat-resistant shape retention property of process cheese became high compared with the past. Samples JM and JE were equivalent in heat-resistant shape retention. Moreover, the texture and flavor of the processed cheese were improved as compared with the conventional one. Regarding texture and flavor, Sample JE was better than Sample JM. Furthermore, since the Joule heat treatment does not require time compared with the aging treatment, the production efficiency of the processed cheese is improved as compared with the conventional case.

Description

  The present invention relates to a process cheese that is easily manufactured and has both high heat-resistant shape retention and good texture and flavor.

  Process cheese is cheese produced by heat treatment using one or more kinds of natural cheese as a raw material. Processed cheese makes it easier to adjust for texture and flavor and to store for longer periods of time compared to natural cheese.

  Process cheese is often used for cooking, and heat-resistant shape retention is required depending on the application. In such a case, the processed cheese is required to substantially retain the shape before cooking even after cooking. Patent Literature 1 and Patent Literature 2 disclose a process cheese manufacturing method having heat-resistant shape retention.

  In Patent Document 1 and Patent Document 2, one or two or more molten salts such as citrate or phosphate are added to natural cheese. The protein contained in natural cheese is water-insoluble before the addition of the molten salt, but becomes water-soluble after the addition of the molten salt. The fat contained in the natural cheese is more uniformly dispersed in the processed cheese after the addition of the molten salt than before the addition of the molten salt.

  In Patent Document 1, the processed cheese to which the molten salt is added is held at a temperature from 40 ° C. to 100 ° C. for several hours by storage in a dry heat chamber or a steam chamber. In Patent Document 2, the processed cheese to which the molten salt is added is held at a temperature from 90 ° C. to 120 ° C. for several minutes by heating in the melting pot. Thereby, the process cheese which has heat-resistant shape retention property is manufactured.

Japanese Patent Laid-Open No. 57-16648 JP 2001-149008 A

  In Patent Document 1, processed cheese is stored for several hours in a dry heat chamber or a steam chamber. At this time, in this processed cheese, a heated odor and browning may occur. Moreover, this process cheese is not easily manufactured.

  In Patent Document 2, processed cheese is heated indirectly or directly by steam in a melting kettle. In this process cheese, when it is indirectly heated, adhesion to the inner wall surface of the melting pot is likely to occur. Moreover, in this process cheese, when heated directly, it will contain an excessive amount of moisture in the melting pot.

  In patent document 1 and patent document 2, the process cheese is not optimized the compounding ratio of the molten salt with respect to natural cheese. Therefore, in these process cheeses, it is not possible to achieve both high heat-resistant shape retention and good texture and flavor.

  In the processed cheese of the present invention, 1.5 to 3.5 parts by weight of molten salt is added to natural cheese, and the molten salt is 50 to 70 parts by weight of quencher with respect to the total amount of the molten salt. Acid salt or monophosphate, 10 to 50 parts by weight of polyphosphate, and 0 to 20 parts by weight of metaphosphate or pyrophosphate.

  Thereby, process cheese with high heat-resistant shape retention property can be provided.

  Moreover, the process cheese of this invention adds 0.5-12 weight part polyglycerol fatty acid ester with respect to the protein which the said natural cheese contains to the said natural cheese, and the said polyglycerol fatty acid ester has a HLB value. 3 or 8 and iodine value of 60 or more, or HLB value of 4 to 12 and iodine value of 2 or less.

  Thereby, the process cheese which has high heat-resistant shape retention property and smooth food texture can be provided. Moreover, since the process cheese in a molten state has high fluidity at the time of manufacture, the process cheese can be easily manufactured.

  Therefore, an object of the present invention is to provide a processed cheese that can be easily produced while achieving both high heat-resistant shape retention and good texture and flavor.

  Objects, features, aspects and advantages of the present invention will become apparent from the following detailed description and the accompanying drawings.

It is a figure which shows the compounding ratio of the molten salt in process cheese. It is a figure which shows the water | moisture content and pH in the process cheese shown in FIG. It is a figure which shows the heat-resistant shape retention property in the process cheese shown in FIG. It is a figure which shows the compounding ratio of the molten salt in process cheese. It is a figure which shows the water | moisture content and pH in the process cheese shown in FIG. It is a figure which shows the heat-resistant shape retention property in the process cheese shown in FIG. It is a figure which shows the compounding ratio of the molten salt in process cheese. It is a figure which shows the water | moisture content and pH in the process cheese shown in FIG. It is a figure which shows the heat-resistant shape retention property in the process cheese shown in FIG. It is a figure which shows the mixture ratio of the molten salt and emulsifier in process cheese. It is a figure which shows the water | moisture content and pH in the process cheese shown in FIG. It is a figure which shows the heat-resistant shape retention in the process cheese shown in FIG. It is a figure which shows the mixture ratio of the molten salt and emulsifier in process cheese. It is a figure which shows the water | moisture content in the process cheese shown in FIG. It is a figure which shows pH in the process cheese shown in FIG. It is a figure which shows the heat-resistant shape retention property in the process cheese shown in FIG. It is a figure which shows the color difference in the process cheese shown in FIG.

BEST MODE FOR CARRYING OUT THE INVENTION

{Process cheese production method}
Hereinafter, embodiments of the present invention will be described with reference to the drawings. 1stly, the manufacturing method of process cheese is demonstrated entirely. Secondly, experiments conducted in the process of optimizing the blending ratio of the molten salt will be described in detail. Third, an experiment conducted in the process of optimizing the blending ratio of the emulsifier after optimizing the blending ratio of the molten salt will be described in detail. Fourth, an experiment conducted in the process of optimizing the heat treatment conditions after optimizing the blending ratio of the molten salt and the emulsifier will be described in detail.

  Process cheese uses one or more kinds of natural cheese and water as raw materials. In this Embodiment, the natural cheese used for manufacture of a normal process cheese can be used as a raw material, without limiting a kind etc. in particular. For example, cheddar-based natural cheese, gouda-based natural cheese, or cheddar-based and gouda-based natural cheese can be used as raw materials while adjusting the type, maturity, and composition. Here, the base means that it is mainly contained as a raw material or contained in a large amount. In addition, in the category which can implement this invention, process cheese (re-product) etc. may be included as some raw materials.

  The molten salt changes the protein contained in the natural cheese from water-insoluble to water-soluble, and the fat contained in the natural cheese is uniformly dispersed and emulsified in the processed cheese.

  Process cheese contains 1.5-3.5 weight part molten salt with respect to natural cheese. Molten salt is 50 to 70 parts by weight citrate or monophosphate, 10 to 50 parts by weight polyphosphate, the remaining 0 to 20 parts by weight metaphosphate or pyrophosphate based on the total amount of molten salt Contains salt.

  Process cheese having particularly high heat-resistant shape retention contains 2.5 to 3.5 parts by weight (for example, about 3 parts by weight) of molten salt with respect to natural cheese. This molten salt is 40 to 50 parts by weight (for example, about 45 parts by weight) of disodium hydrogen phosphate, 20 to 25 parts by weight (for example, about 22 parts by weight) of sodium dihydrogen phosphate, based on the total amount of the molten salt. 25 to 30 parts by weight (eg about 27 parts by weight) sodium tripolyphosphate, 5 to 10 parts by weight (eg about 7 parts by weight) sodium metaphosphate.

  This process cheese has a particularly high heat-resistant shape retention property, but further improvement is necessary in terms of a smooth texture. Moreover, since this process cheese is conveyed by a pipeline at the time of manufacture, the molten state is maintained for a long time. In order to facilitate transportation in the pipeline, the processed cheese in the molten state needs to maintain high fluidity.

  The emulsifier adjusts the physical properties by adjusting the emulsified state and the gel structure in the processed cheese by interaction with the protein contained in the natural cheese.

  Process cheese contains 0.5-12 weight part of emulsifiers with respect to the protein contained in natural cheese further. The emulsifier is one or more selected from an HLB (Hydrophilic-Lipophilic Balance) value of 3 to 8 and an iodine value of 60 or more, or an HLB value of 4 to 12 and an iodine value of 2 or less.

  The processed cheese having a particularly high heat-retaining shape further includes 4 to 12 parts by weight (for example, about 4.5 parts by weight, about 8 parts by weight, and about 10 parts by weight) of dekalein relative to the protein contained in the natural cheese. Contains acid decaglycerin. Decaoleic acid decaglycerin has an HLB value of 3 and an iodine value of 60-80.

  In addition, it replaces with dekaoleic acid decaglycerol and may contain 4-5 weight part (for example, about 4.5 weight part) monostearic acid decaglycerol. Decaglycerin monostearate has an HLB value of 12 and an iodine value of 2 or less.

  Further, instead of decaglycerin decaoleate, 0.5 to 2.5 parts by weight (for example, about 1 part by weight or about 2 parts by weight) of mono-dioleic acid diglycerin may be included. Mono-dioleic acid diglycerin has an HLB value of 7.5 and an iodine value of 61-71.

  Further, 4 to 5 parts by weight (for example, about 4.5 parts by weight) of hexastearic acid hexaglycerin may be included in place of dekaleic acid decaglycerin. The hexaglycerin hexastearate has an HLB value of 4 and an iodine value of 2 or less.

  This processed cheese has a particularly high heat-resisting shape and a smooth texture. Moreover, this process cheese has high fluidity in a molten state. Therefore, this process cheese becomes easy to transport using a pipeline at the time of manufacture.

  The heat treatment further enhances the heat-resistant shape retention of the processed cheese regardless of whether an emulsifier is added in addition to the molten salt. In the present embodiment, the heat treatment is an aging treatment or a Joule heat treatment.

  The aging treatment is a heat treatment in which a cooling step, a refrigerated storage step, and a refrigerated storage step are performed in this order on the processed cheese in a molten state. The time required for the warm storage process is usually several hours.

  The Joule heat treatment is a heat treatment in which an energization heating step, a temperature holding step, and a cooling step are performed in this order on the processed cheese in a molten state. The time required for the temperature holding step is usually several minutes.

  Process cheese that has been subjected to aging treatment has higher heat-resistant shape retention than before aging treatment. However, with this processed cheese, a slight heating odor and browning may occur. Furthermore, the aging process takes a long time.

  Process cheese that has been subjected to Joule heat treatment has higher heat-resistant shape retention than before Joule heat treatment. And this process cheese does not produce a heating odor and browning. Furthermore, the Joule heating process does not require a long time.

  In the Joule heat treatment, in the process cheese in a molten state, the process cheese itself generates heat as electric resistance. Therefore, this process cheese does not burn and adhere to the inner wall surface of the pipeline unlike indirect heating by steam. In addition, this processed cheese does not contain excessive moisture unlike direct heating with steam.

  Thus, the processed cheese described in the present embodiment can achieve both high heat-resistant shape retention and good texture and flavor. Moreover, manufacture of process cheese becomes easy with the manufacturing method of process cheese demonstrated in this Embodiment.

{Optimization of blending ratio of molten salt}
[Processed cheese made from cheddar-based natural cheese]
Next, an experiment conducted in the process of optimizing the blending ratio of the molten salt in the processed cheese made from cheddar-based natural cheese will be described.

  FIG. 1 is a diagram showing the blending ratio of molten salt in samples MC1, MC2, and MC3. In samples MC1, MC2, and MC3, the blending ratio of the entire molten salt to natural cheese is different, but the blending ratio of each molten salt to the entire molten salt is the same.

  Samples MC1, MC2, and MC3 were melted at a temperature from 75 ° C. to 90 ° C. by indirect heating with steam. Samples MC1, MC2, and MC3 were divided into samples that were not subjected to aging treatment and samples that were subjected to aging treatment.

  In the sample not subjected to the aging treatment, only a rapid cooling step (cooling step) with ice water was performed. Samples subjected to the aging treatment were subjected to a rapid cooling step with ice water, a refrigerated storage step at 70 ° C. for 15 hours, and a refrigerated storage step at 10 ° C.

  Fig.2 (a) is a figure which shows the water | moisture content in sample MC1, MC2, MC3 which is not subjected to an aging process. The target value of moisture was set to 42.5 +/− 1.5% from the analysis result of a general process cheese having heat-resistant shape retention. The target value of moisture is indicated by a broken line. Samples MC1, MC2, and MC3 had moderate moisture that was within the range of the moisture target value.

  FIG. 2B is a diagram showing the pH in samples MC1, MC2, and MC3. The target value of pH was set to 5.8 +/− 0.15 from the analysis result of a general process cheese having heat-resistant shape retention. The target value of pH is indicated by a broken line. Sample MC1 had a moderate pH that was within the range of the pH target value. Samples MC2 and MC3 had a pH slightly lower than the target pH value.

  FIG. 3 is a diagram showing the heat-resistant shape retention properties of samples MC1, MC2, and MC3. The heat-resistant shape retention was measured in a wet heat state and a dry heat state. In FIG. 3, the heat-resistant shape retention property measured in the wet heat state is shown. The heat-resistant shape retention property is obtained by cutting the processed cheese into a dice having a side of about 8 mm (length: about 8 mm × width: 7.8 mm × height: 7.8 mm) and heat treatment for the height before the heat treatment. The percentage of height was calculated as a percentage and evaluated.

  In the wet heat state, first, processed cheese cut into a rectangular parallelepiped (cubic) shape was set on wet filter paper laid on a glass petri dish with a lid. Next, heat treatment was performed at 120 ° C. for 10 minutes using an autoclave. Finally, the heat-resistant shape retention in a wet heat state was calculated from the height of the processed cheese before and after the heat treatment.

  In the dry heat state, first, processed cheese cut into a rectangular parallelepiped (cubic) shape was set on the aluminum foil laid on the aluminum tray. Next, heat treatment was performed at 80 ° C. for 10 minutes using an air oven. Finally, the heat-resistant shape retention in a dry heat state was calculated from the height of the processed cheese before and after the heat treatment.

  In the wet heat state, the samples MC1, MC2, and MC3 after the aging treatment had higher heat-resistant shape retention than the respective samples before the aging treatment. Samples MC1 and MC2 had higher heat-resistant shape retention than sample MC3.

  In the dry heat state, the samples MC1, MC2, and MC3 had high heat-resistant shape retention properties before and after the aging treatment.

[Processed cheese made from gouda-based natural cheese]
Next, an experiment conducted in the process of optimizing the blending ratio of the molten salt in the processed cheese made from gouda-based natural cheese will be described.

  Gouda-based natural cheese generally has a higher pH than cheddar-based natural cheese. However, the target value of pH was set to 5.8 +/− 0.15 as in the case of using cheddar-based natural cheese as a raw material. Therefore, when sodium citrate is added as a molten salt, Gouda-based natural cheese needs to have a larger amount of sodium citrate added than cheddar-based natural cheese.

  However, when a large amount of sodium citrate is added, the acidity of sodium citrate itself adversely affects the flavor. Therefore, in place of sodium citrate, disodium hydrogen phosphate and sodium dihydrogen phosphate having different sodium numbers were added as molten salts.

  FIG. 4 is a diagram showing the blending ratio of the molten salt in the samples MP1, MP2, MP3, and the calculation sample MP4. Samples MP1, MP2, and MP3 are actually prototyped samples. The calculation sample MP4 is a virtual sample in which the blending ratio of the molten salt is optimized based on the physical property measurement results in the samples MP1, MP2, and MP3.

  In samples MP1, MP2, MP3, and calculation sample MP4, the blending ratio of the entire molten salt to natural cheese and the blending ratio of sodium tripolyphosphate and sodium metaphosphate to the entire molten salt are the same. However, the mixing ratio of disodium hydrogen phosphate and sodium dihydrogen phosphate with respect to the entire molten salt is different for each sample.

  Melting conditions, aging treatment conditions, and heat-resistant shape retention measurement conditions for samples MP1, MP2, and MP3 are the same as those for samples MC1, MC2, and MC3.

  Fig.5 (a) is a figure which shows the water | moisture content in sample MP1, MP2, MP3 which is not subjected to an aging process. The target value of moisture was 42.5 +/− 1.5%, as in the case of using cheddar-based natural cheese as a raw material. The samples MP1, MP2, and MP3 had appropriate moisture that was within the range of the moisture target value. The moisture of the calculation sample MP4 will be described later.

  FIG. 5B is a diagram showing the pH in the samples MP1, MP2, and MP3. The target value of pH was set to 5.8 +/− 0.15 as described above. Sample MP1 had a pH higher than the pH target value. Sample MP2 had a moderate pH that was within the range of the pH target value. Sample MP3 had a pH lower than the pH target value. The pH of the calculation sample MP4 will be described later.

  FIG. 6 is a diagram showing the heat-resistant shape retention in samples MP1, MP2, and MP3. FIG. 6 shows the heat resistant shape retention measured in the wet heat state.

  In the wet heat state, the samples MP1, MP2, and MP3 had higher heat-resistant shape retention after the aging treatment than before the aging treatment. Samples MP1, MP2, and MP3 had high heat-resistant shape retention. The heat resistant shape retention of the calculation sample MP4 will be described later.

  In the dry heat state, the samples MP1, MP2, and MP3 had high heat-resistant shape retention regardless of before and after the aging treatment.

  Of the samples MP1, MP2, and MP3, the sample MP2 had the most appropriate pH, and the sample MP1 had the highest heat-resistant shape retention. Calculation sample MP4 is a virtual sample in which the blending ratio of the molten salt is optimized so that both pH and heat-resistant shape retention are optimized. The blending ratio of the molten salt and the physical property measurement results in the calculation sample MP4 were calculated as shown below.

  Initially, it was assumed that the calculated sample MP4 had a pH of 5.95 before aging treatment. And the compounding ratio of the molten salt in calculation sample MP4 was calculated based on the compounding ratio of each sample shown in FIG. 4 and the pH before aging treatment of each sample shown in FIG. An interpolation method was used to calculate the blending ratio. The blending ratio of the molten salt of the calculation sample MP4 is shown in FIG.

  Next, when it is assumed that the calculation sample MP4 has the blending ratio of the above-described molten salt, the pH after the aging treatment in the calculation sample MP4 is based on the pH after the aging treatment of each sample shown in FIG. Calculated. An interpolation method was used to calculate the pH. As a result, as shown in FIG. 5B, 5.88 was obtained as the pH after the aging treatment in the calculation sample MP4.

  Finally, when it is assumed that the calculation sample MP4 has the above-described blend ratio of the molten salt, the heat retention shape retention property before the aging treatment in the calculation sample MP4 is changed to the heat retention shape retention value of each sample shown in FIG. Calculated based on. An interpolation method was used for calculation of heat-resistant shape retention. As a result, as shown in FIG. 6, 80.4% was obtained as the heat-resistant shape retention before the aging treatment of the calculation sample MP4.

  The moisture in the calculation sample MP4 was not calculated because it was difficult to interpolate based on the results shown in FIG. Further, the heat-resistant shape retention after aging treatment in the calculation sample MP4 was not calculated because it was difficult to interpolate based on the results shown in FIG.

[Process cheese to which various molten salts are added]
Next, an experiment conducted by adding various molten salts to processed cheese made from gouda-based natural cheese will be described.

  FIG. 7 is a diagram showing the blending ratio of the molten salt in samples MB1, MB2, MB3, and MB4. In samples MB1, MB2, MB3, and MB4, the blending ratio of the entire molten salt with respect to natural cheese is the same. However, the blending ratio of each molten salt with respect to the entire molten salt is different for each sample.

  Sodium polyphosphate is a general term for sodium phosphates having different degrees of polymerization, and includes sodium tripolyphosphate. In sample MB2, Joha SE manufactured by BK Gurini is added in an amount of 50 parts by weight based on the entire molten salt. In the sample MB3, EM9 manufactured by Kanto Chemical is added in 50 parts by weight with respect to the entire molten salt.

  Melting conditions, aging treatment conditions, and heat-resistant shape retention measurement conditions for samples MB1, MB2, MB3, and MB4 are the same as those for samples MC1, MC2, and MC3.

  FIG. 8A is a diagram showing moisture in samples MB1, MB2, MB3, and MB4 that are not subjected to the aging treatment. The target value of moisture was 42.5 +/− 1.5% as described above. Samples MB1 and MB2 had slightly less moisture than the target value of moisture. Samples MB3 and MB4 had moderate moisture that was within the range of the moisture target value.

  FIG. 8B is a diagram showing pH in samples MB1, MB2, MB3, and MB4. The target value of pH was set to 5.8 +/− 0.15 as described above. Samples MB1 and MB4 had a pH higher than the pH target value. Samples MB2 and MB3 had an appropriate pH that was within the range of the target pH value.

  FIG. 9 is a diagram showing the heat-resistant shape retention of samples MB1, MB2, MB3, and MB4. FIG. 9 shows the heat resistant shape retention measured in the wet heat state.

  In the wet heat state, the samples MB1, MB2, MB3, and MB4 after the aging treatment had higher heat-resistant shape retention than the samples before the aging treatment. Samples MB1, MB2, and MB3 had high heat-resistant shape retention. Sample MB4 had a very high heat-resistant shape retention.

  In the dry heat state, the samples MB1, MB2, MB3, and MB4 had high heat resistance and shape retention properties before and after the aging treatment.

[Summary about optimization of blending ratio of molten salt]
According to experiments conducted in the process of optimizing the blending ratio of the molten salt, it was assumed that the calculated sample MP4 was the best sample in consideration of various physical property measurement results. However, the prototype sample needed further improvement in terms of smooth texture. Further, the prototype sample needs to be further improved in that it maintains high fluidity that is easily transported on the pipeline when the molten state is maintained for a long time. Therefore, it was decided to add both the molten salt and the emulsifier.

{Optimization ratio of emulsifiers}
Next, in the process cheese made from gouda-based natural cheese, an experiment conducted in the process of optimizing the blending ratio of the emulsifier after optimizing the blending ratio of the molten salt will be described.

  FIG. 10 is a diagram showing the blending ratio of molten salt and emulsifier in samples ED1, ED2, ED3, EM1, EM2, ES, and ET. In the samples ED1, ED2, ED3, EM1, EM2, ES, and ET, the blending ratio of the entire molten salt with respect to natural cheese and the blending ratio of each molten salt with respect to the entire molten salt are the same as the blending ratios in the calculation sample MP4. It is. However, the blending ratio of each emulsifier to the protein contained in natural cheese is different for each sample.

  The emulsifier added to the samples ED1, ED2, and ED3 is dekaleic acid decaglycerin (Sunsoft Q-1710S (manufactured by Taiyo Kagaku Co., Ltd.), HLB value = 3, iodine value = 60-80). The addition amount of dekaleic acid decaglycerin increases in the order of samples ED1, ED2, and ED3.

  The emulsifier added to the samples EM1 and EM2 is diglycerin mono-dioleate (Sunsoft Q-17B (manufactured by Taiyo Kagaku Co., Ltd.), HLB value = 7.5, iodine value = 61 to 71). The amount of diglycerol mono-dioleate added decreases in the order of samples EM1 and EM2.

  The emulsifier added to the sample ES is decaglycerin monostearate (Sunsoft Q-18S (manufactured by Taiyo Kagaku Co., Ltd.), HLB value = 12, iodine value = 2 or less). The emulsifier added to the sample ET is hexaglycerin hexastearate (Sunfat PS-66 (manufactured by Taiyo Chemical Co., Ltd.), HLB value = 4, iodine value = 2 or less).

  Melting conditions, aging treatment conditions, and measurement conditions for heat-resistant shape retention in samples ED1, ED2, ED3, EM1, EM2, ES, and ET are the same as those in samples MC1, MC2, and MC3.

  FIG. 11A is a diagram showing moisture in samples ED1, ED2, ED3, ES, and ET that are not subjected to aging treatment. The target value of moisture was 42.5 +/− 1.5% as described above. Samples ED1, ED2, ED3, ES, and ET had slightly less moisture than the target value of moisture. For samples EM1 and EM2, moisture was not measured.

  FIG. 11 (b) is a diagram showing pH in samples ED1, ED2, ED3, ES, and ET. The target value of pH was set to 5.8 +/− 0.15 as described above. Samples ED1, ED2, ED3, ES, and ET had moderate pHs that were within the range of pH target values. For samples EM1 and EM2, pH is not measured.

  FIG. 12 is a diagram showing the heat-resistant shape retention in samples ED1, ED2, ED3, EM1, EM2, ES, and ET. FIG. 12 shows the heat-resistant shape retention measured in the wet heat state.

  In the wet heat state, the samples ED1, ED2, ED3, EM1, EM2, ES, and ET after the aging treatment had higher heat-resistant shape retention than the respective samples before the aging treatment. Samples ED1, ED2, ED3, EM1, EM2, and ET had higher heat-resistant shape retention than sample ES.

  In the dry heat state, the samples ED1, ED2, ED3, EM1, EM2, ES, and ET had high heat retaining shape regardless of before and after the aging treatment.

  In a sample to which dekaleic acid decaglycerin, monostearic acid decaglycerin, hexastearic acid hexaglycerin was added, even if the amount of the emulsifier added to the protein was relatively large, such as about 4 parts by weight to about 10 parts by weight, The fat contained in natural cheese was not separated during melting. In samples to which diglycerin mono-dioleate has been added, if the amount of emulsifier added to the protein is relatively small, such as about 0.5 parts by weight to about 2.5 parts by weight, the fat contained in natural cheese is Although not separated at the time of melting, a relatively large amount of fat contained in natural cheese was separated at the time of melting.

  In order to have a smooth texture and high fluidity, the processed cheese needs to be appropriately added with an emulsifier. Thus, as a result of taking into account various physical property measurement results, it was found that dekaleic acid decaglycerin is optimal as an emulsifier.

  Experiments conducted in the process of optimizing the blending ratio of the emulsifiers revealed that the sample ED1 was the best sample in consideration of various physical property measurement results. Sample ED1 had a smooth texture. Further, the sample ED1 was fluid even when the molten state was maintained for several hours. However, sample ED1 produced a slight heating odor and browning after the aging treatment. Moreover, the aging process of each sample required a long time.

{Optimization of heat treatment conditions}
Next, in a processed cheese made from gouda-based natural cheese, an experiment conducted in the process of optimizing the heat treatment conditions after optimizing the blending ratio of the molten salt and the emulsifier will be described.

  FIG. 13 is a diagram showing the blending ratio of molten salt and emulsifier in Samples JM and JE. The blending ratio of the molten salt in the sample JM is substantially the same as the blending ratio of the molten salt in the sample ED1. In sample JM, no emulsifier is added. The mixing ratio of the molten salt and the emulsifier in the sample JE is substantially the same as the mixing ratio of the molten salt and the emulsifier in the sample ED1. In sample JE, an emulsifier is added.

  Melting conditions for samples JM and JE and measurement conditions for heat-resistant shape retention are the same as those for samples MC1, MC2, and MC3. However, in samples JM and JE, Joule heat treatment was performed as heat treatment instead of aging treatment.

  First, samples JM and JE were melted at an arbitrary temperature from 75 ° C. to 90 ° C. by indirect heating with steam. Second, Samples JM and JE were heated to an arbitrary temperature of 110 ° C. to 160 ° C. within 1 minute by being energized in a molten state and generating electric resistance as the sample itself.

  Here, the heating device is a continuous heating device including a pipeline through which samples JM and JE in a molten state are transported. The pipeline includes conductive electrode rings arranged at several places and insulating insulating pipes arranged at other places.

  A voltage is applied between the electrode rings. However, current due to voltage application does not flow through the insulating pipes disposed between the electrode rings. Rather, a current due to voltage application flows through the samples JM and JE in a molten state transported between the electrode rings. Thereby, in the samples JM and JE in the molten state, the sample itself generates heat as an electric resistance.

  Third, samples JM and JE were held at any temperature from 110 ° C. to 160 ° C. in 1 minute or 15 seconds. Fourth, samples JM and JE were cooled to a temperature from 75 ° C. to 90 ° C. within 1 minute. Here, the cooling device is a continuous cooling device including a static mixer to which samples JM and JE in a molten state are transported.

  For sample JM, the temperature holding step was performed in 1 minute or 15 seconds. This sample JM is defined as a sample (JM, 1 minute) and a sample (JM, 15 seconds). For sample JE, the temperature holding step was performed in 15 seconds. This sample JE is defined as a sample (JE, 15 seconds).

  FIG. 14 is a diagram showing moisture in samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds) before Joule heat treatment. The target value of moisture was 42.5 +/− 1.5% as described above. Samples (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) had moderate moisture.

  FIG. 15 is a diagram showing the retention temperature dependence of pH in samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds). The target value of pH was set to 5.8 +/− 0.15 as described above. Samples (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) had moderate pH when the holding temperature was from 120 ° C to 150 ° C. However, the sample (JE, 15 seconds) significantly lowered the pH when the holding temperature was 160 ° C.

  FIG. 16 is a diagram showing the retention temperature dependence of the heat-resistant shape retention property in samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds). Samples (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) had high heat-resistant shape retention when the holding temperature was from 120 ° C to 140 ° C. However, the samples (JM, 1 minute) and (JM, 15 seconds) drastically reduced the heat-resistant shape retention when the holding temperature was 150 ° C. to 160 ° C.

  The heat-resistant shape retention in sample JM to which no emulsifier was added was higher than the heat-resistant shape retention before aging treatment in calculation sample MP4. The heat-resistant shape retention property in sample JE to which the emulsifier was added was significantly higher than the heat-resistant shape retention property before aging treatment in sample ED1. That is, the Joule heat treatment and the aging treatment have the same effect in increasing the heat resistant shape retention.

  FIG. 17 is a diagram showing the retention temperature dependence of the color difference in samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds). The color difference measurement is a measurement for quantitatively evaluating the color difference between the measurement sample and the standard sample. The difference in color between the measurement sample and the standard sample is smaller as the absolute value of the color difference is smaller, and is larger as the absolute value of the color difference is larger. In FIG. 17, in order not to cause browning in the samples JM and JE, the allowable range of the absolute value of the color difference is set to about 3 or less.

  Samples (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) had a small color difference when the holding temperature was from 110 ° C. to 140 ° C., and substantially no browning occurred. However, when the holding temperature was from 150 ° C. to 160 ° C., the color difference was greatly increased and substantially browning occurred.

  The time required for the Joule heating process is several minutes, whereas the time required for the aging process is several hours. Therefore, the process cheese which has heat-resistant shape retention property was able to be manufactured continuously and simply by Joule heat processing.

  In the sample (JM, 1 minute), the heating odor was suppressed by the temperature holding process at 120 ° C., and the sample had a good flavor. In the samples (JM, 15 seconds) and (JE, 15 seconds), the heating odor was suppressed by the temperature holding step at 130 ° C., and the sample had a good flavor. In the samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds), a sticky texture and a brittle structure were produced by the temperature holding step at a higher temperature of 150 ° C. or 160 ° C. Sample JE to which the emulsifier was added had better texture than sample JM to which the emulsifier was not added.

  Although the present invention has been described with reference to the embodiments shown in the accompanying drawings, the present invention is not limited by the description of the detailed description, and is configured broadly within the scope of the claims.

Claims (10)

Processed cheese,
1.5 to 3.5 parts by weight of molten salt is added to natural cheese,
The molten salt is
For the total amount of the molten salt,
50 to 70 parts by weight of citrate or monophosphate,
10 to 50 parts by weight of polyphosphate,
0-20 parts by weight of metaphosphate or pyrophosphate,
including. In the processed cheese of Claim 1,
0.5-12 parts by weight of polyglycerin fatty acid ester is added to the natural cheese with respect to the protein contained in the natural cheese,
The polyglycerol fatty acid ester is
The HLB value is 3 to 8 and the iodine value is 60 or more, or the HLB value is 4 to 12 and the iodine value is 2 or less. In the processed cheese according to claim 1,
It is produced by holding the natural cheese to which the molten salt is added under the holding conditions where the holding period is 10 seconds or more and within 1 minute and the holding temperature is 120 to 140 ° C. In the processed cheese according to claim 3,
The natural cheese to which the molten salt is added is energized and heated in the pipeline process before being held under the holding condition, and the natural cheese held under the holding condition is cooled in the pipeline process. Manufactured. A process cheese manufacturing method comprising:
A melt preparation step for preparing natural cheese and 1.5 to 3.5 parts by weight of molten salt with respect to the natural cheese,
A melting agent addition step of adding the molten salt to the natural cheese;
With
The molten salt is
For the total amount of the molten salt,
50 to 70 parts by weight of citrate or monophosphate,
10 to 50 parts by weight of polyphosphate,
0-20 parts by weight of metaphosphate or pyrophosphate,
including. In the manufacturing method of the process cheese of Claim 5, Furthermore,
A holding step of holding the natural cheese to which the molten salt is added under a holding condition in which the holding period is 10 seconds or more and within 1 minute and the holding temperature is 120 to 140 ° C. after the melting agent addition step,
Is provided. The process cheese manufacturing method according to claim 6, further comprising:
Before the holding step, the step of energizing and heating the natural cheese to which the molten salt is added by pipeline processing,
After the holding step, cooling the natural cheese held under the holding conditions by pipeline processing,
Is provided. In the manufacturing method of the process cheese of Claim 5, Furthermore,
An emulsifier preparation step of preparing 0.5 to 12 parts by weight of a polyglycerol fatty acid ester with respect to the protein contained in the natural cheese,
An emulsifier addition step of adding the polyglycerin fatty acid ester to the natural cheese,
With
The emulsifier preparation step includes
A step of preparing the polyglycerin fatty acid ester having an HLB value of 3 to 8 and an iodine value of 60 or more, or an HLB value of 4 to 12 and an iodine value of 2 or less.
including. The method for producing processed cheese according to claim 8, further comprising:
After the melting agent addition step and the emulsifier addition step, the molten salt and the polyglycerin fatty acid ester are held under a holding condition in which a holding period is 10 seconds to 1 minute and a holding temperature is 120 to 140 ° C. Holding process to hold added natural cheese,
Is provided. The process cheese manufacturing method according to claim 9, further comprising:
Before the holding step, electrically heating the natural cheese to which the molten salt and the polyglyceric acid fatty acid ester are added by pipeline processing;
After the holding step, cooling the natural cheese held under the holding conditions by pipeline processing,
Is provided.

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