KR101600106B1

KR101600106B1 - Processed cheese and method of producing processed cheese

Info

Publication number: KR101600106B1
Application number: KR1020107018165A
Authority: KR
Inventors: 노리아키 마츠나가; 다카오 오카모토
Original assignee: 가부시키가이샤 메이지
Priority date: 2008-02-29
Filing date: 2009-02-25
Publication date: 2016-03-04
Also published as: JP5515097B2; JPWO2009107662A1; CN101945582B; WO2009107662A1; KR20100126689A; CN101945582A

Abstract

In the sample JM, the mixing ratio of the molten salt was optimized. In the sample JE, the mixing ratio of the molten salt and the emulsifier was optimized. In the samples JM and JE, a line heating treatment was performed. As a result, the heat-resistant bone formation of the process cheese is higher than that of the prior art. Regarding heat-resistant beam formation, Samples JM and JE were equivalent. In addition, the texture and flavor of the process cheese improved compared with the conventional ones. As for the texture and flavor, the sample JE was better than the sample JM. In addition, since the row heating process does not require time compared with the aging process, the production efficiency of the process cheese is improved as compared with the conventional process.

Description

PROCESSED CHEESE AND METHOD OF PRODUCING PROCESSED CHEESE [0002]

The present invention relates to a process cheese which is easily produced, which is characterized by high heat-resistant beef formation and good texture and flavor.

Process cheese is a cheese produced by heat treatment using one kind or two or more kinds of natural cheese as raw materials. Processed cheese makes it easier to adjust to texture and flavor, and to preserve it over time, compared to natural cheese.

Process cheese is often used for heating cooking, and it is required to form a heat-resistant beef according to the use. In such a case, it is required that the process cheese keeps almost the shape before the heating cooking even after the heating cooking. Patent Literature 1 and Patent Literature 2 disclose a method for producing a process cheese having a heat-resistant bead.

In Patent Documents 1 and 2, a molten salt such as one or two or more citrates or phosphates is added to natural cheese. The protein contained in the natural cheese is water-insoluble before addition of the molten salt, but becomes soluble after addition of the molten salt. The fat contained in the natural cheese is more uniformly dispersed in the process cheese than before the addition of the molten salt after the addition of the molten salt.

In Patent Document 1, the process cheese to which the molten salt is added is maintained at a temperature of 40 to 100 캜 for several hours by storage in a dry heat room or a steam room. In Patent Document 2, the process cheese to which the molten salt is added is maintained at a temperature of from 90 캜 to 120 캜 for several minutes by heating in a melting furnace. Thereby, a process cheese having a heat-resistant bead is produced.

Patent Document 1: JP-A-57-16648 Patent Document 2: Japanese Patent Application Laid-Open No. 2001-149008

In Patent Document 1, the process cheese is stored in a dry heat room or a steam room for several hours. At this time, in this process cheese, there is also a case of heating and browning. In addition, this process cheese is not easily manufactured.

In Patent Document 2, the process cheese is indirectly or directly heated by the steam in the melting furnace. In this process cheese, when indirectly heated, adhesion to the inner wall surface of the melting furnace tends to occur. Also, in this process cheese, when directly heated, the molten furnace excessively contains water.

In Patent Documents 1 and 2, the compounding ratio of the molten salt to natural cheese in the process cheese is not optimized. Therefore, these processed cheeses are incompatible with a high heat-resisting beautification form and a good texture and flavor.

The process cheese according to the present invention is characterized in that 1.5 to 3.5 parts by weight of molten salt is added per 100 parts by weight of natural cheese and the molten salt is added in an amount of 50 to 70 parts by weight per 100 parts by weight of the total amount of the molten salt as citrate or monophosphate 10 to 50 parts by weight of polyphosphate, and 0 to 20 parts by weight of metaphosphate or pyrophosphate.

Thereby, it is possible to provide a process cheese having a high heat-resistance-imparted formation.

In the process cheese of the present invention, 0.5 to 12 parts by weight of a polyglycerin fatty acid ester to the protein contained in the natural cheese is added to the natural cheese, and the polyglycerol fatty acid ester has an HLB value of 3 to 8 An iodine value of 60 or more, an HLB value of 4 to 12, and an iodine value of 2 or less.

Thereby, it is possible to provide a process cheese having a high heat-resistance-imparting shape and a soft texture. In addition, since the process cheese in a molten state has high fluidity at the time of production, the process cheese can be easily produced.

Therefore, an object of the present invention is to provide a process cheese which can be easily produced while having both a high heat-resistant beads formation and good texture and flavor.

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

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a mixing ratio of a molten salt in a process cheese. FIG.
Fig. 2 is a diagram showing the moisture and pH in the process cheese shown in Fig. 1. Fig.
Fig. 3 is a diagram showing the formation of heat-resistant ribs in the process cheese shown in Fig. 1. Fig.
Fig. 4 is a diagram showing the mixing ratio of the molten salt in the process cheese. Fig.
Fig. 5 is a diagram showing the moisture and pH in the process cheese shown in Fig. 4; Fig.
6 is a view showing the formation of heat-resistant ribs in the process cheese shown in Fig.
7 is a view showing the mixing ratio of the molten salt in the process cheese.
8 is a diagram showing the moisture and pH in the process cheese shown in Fig.
9 is a view showing the formation of heat-resistant ribs in the process cheese shown in Fig.
10 is a graph showing the mixing ratio of the molten salt and the emulsifier in the process cheese.
11 is a diagram showing the moisture and pH in the process cheese shown in Fig.
Fig. 12 is a view showing the formation of heat-resistant ribs in the process cheese shown in Fig. 10;
13 is a view showing the mixing ratio of the molten salt and the emulsifier in the process cheese.
Fig. 14 is a diagram showing the moisture in the process cheese shown in Fig. 13; Fig.
Fig. 15 is a diagram showing the pH in the process cheese shown in Fig. 13; Fig.
16 is a view showing the formation of heat-resistant ribs in the process cheese shown in Fig.
Fig. 17 is a diagram showing a color difference in the process cheese shown in Fig. 13; Fig.

{Manufacturing Method of Process Cheese}

Hereinafter, embodiments of the present invention will be described with reference to the drawings. Firstly, a manufacturing method of the process cheese will be described as a whole. Secondly, the experiment performed in the process of optimizing the mixing ratio of the molten salt will be described in detail. Thirdly, the experiment conducted in the process of optimizing the mixing ratio of the emulsifier after optimizing the mixing ratio of the molten salt will be described in detail. Fourth, the experiment performed in the process of optimizing the heat treatment conditions after optimizing the mixing ratio of the molten salt and the emulsifier will be described in detail.

Process cheese consists of one or more kinds of natural cheese and water. In the present embodiment, the natural cheese used for the production of the ordinary process cheese can be used as the raw material without limiting the kind and the like. For example, natural cheese of Cheddar base, natural cheese of Goda base, or natural cheese of cheddar base and Goda base can be used as raw materials while adjusting kind, maturity and composition. Here, the term " base " means mainly containing as a raw material or containing in a large amount. Further, in the operable category of the present invention, the process cheese (refurbished product) or the like may be included as a part of the raw material.

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

The process cheese contains 1.5 to 3.5 parts by weight of the molten salt relative to 100 parts by weight of the natural cheese. The molten salt includes 50 to 70 parts by weight of citrate or monophosphate, 10 to 50 parts by weight of polyphosphate and 0 to 20 parts by weight of metaphosphate or pyrophosphate based on 100 parts by weight of the total amount of the molten salt.

Particularly, the process cheese having a high heat-resistant beef includes 2.5 to 3.5 parts by weight (for example, about 3 parts by weight) of the molten salt relative to 100 parts by weight of the natural cheese. The molten salt may be used in an amount of from 40 to 50 parts by weight (for example, about 45 parts by weight) disodium hydrogen phosphate, from 20 to 25 parts by weight (for example, about 22 parts by weight), based on 100 parts by weight of the total amount of the molten salt Sodium dihydrogenphosphate, 25-30 parts by weight (for example, about 27 parts by weight) sodium tripolyphosphate, and 5 to 10 parts by weight (for example, about 7 parts by weight) sodium metaphosphate.

This process cheese has a particularly high heat resistance, but further improvement is required in terms of soft texture. Further, since the process cheese is transported in a pipeline at the time of manufacture, the molten state is maintained for a long time. In order to facilitate transportation in the pipeline, process cheese in a molten state needs to maintain high fluidity.

The emulsifier adjusts the emulsification state and the gel structure in the process cheese by the interaction with the protein contained in the natural cheese to adjust the physical properties.

The process cheese also contains 0.5 to 12 parts by weight of an emulsifying agent for the protein contained in the natural cheese. The emulsifier is one or more selected from among HLB (Hydrophilic-Lipophilic Balance) values of 3 to 8, iodine value of 60 or more, HLB value of 4 to 12, and iodine value of 2 or less.

Particularly, the process cheese having a high heat-resistant beef formation is also characterized by containing 4 to 12 parts by weight (for example, about 4.5 parts by weight, about 8 parts by weight, about 10 parts by weight) of deca-oleic acid deca- Glycerin. The deca-oleic decaglycerin has an HLB value of 3 and an iodine value of 60 to 80.

Further, 4 to 5 parts by weight (for example, about 4.5 parts by weight) of decaglycerin monostearate may be contained instead of decaglycerate decaglycerin. The monoglyceride monostearate has an HLB value of 12 and an iodine value of 2 or less.

Further, 0.5 to 2.5 parts by weight (for example, about 1 part by weight or about 2 parts by weight) of diglycerin mono-di-oleate may be contained instead of decaglyceride deca-oleate. The mono-di-oleic acid diglycerin has an HLB value of 7.5 and an iodine value of 61 to 71.

Further, 4 to 5 parts by weight (for example, about 4.5 parts by weight) of hexasuterinic acid hexaglycerin may be contained instead of decaglyceride decaglycerin. Hexaglutaric acid hexaglycerin has an HLB value of 4 and an iodine value of 2 or less.

This process cheese has a particularly high heat resistance and has a soft texture. Further, this process cheese has high fluidity in a molten state. Therefore, the process cheese can be easily transported in the pipeline during production.

The heat treatment further enhances the heat resistance of the process cheese regardless of whether the emulsifier is added to the molten salt or not. In the present embodiment, the heat treatment is an aging treatment or a row heating treatment.

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

The row heating process is a heat process in which the process cheese in the molten state is subjected to the energization heating process, the temperature holding process, and the cooling process in this order. The time required for the temperature holding process is usually several minutes.

The process cheese subjected to the aging treatment has a higher heat resistance than before the aging treatment. However, in this process cheese, it is possible to cause heat and browning in a small amount. Also, the aging process requires a long time.

Process cheese subjected to line heat treatment has higher heat resistance than before line heat treatment. And, this process cheese does not cause heat burning and browning. In addition, the string heating process does not require a long time.

In the string heating process, in the process cheese in a molten state, the process cheese itself, as an electrical resistance, generates heat. Therefore, this process cheese does not adhere to the inner wall surface of the pipeline, such as indirect heating by the steam. In addition, the process cheese does not excessively contain moisture, such as direct heating by steam.

As described above, the process cheese described in this embodiment can be compatible with the point that the formation of the heat-resisting beam is high, and the good texture and flavor. In addition, the process cheese production method described in the present embodiment facilitates the production of the process cheese.

[Example]

{Optimization of mixing ratio of molten salt}

[Process cheese made from Cheddar-based natural cheese]

Next, an experiment performed in the process of optimizing the mixing ratio of the molten salt in the process cheese using the natural cheese of the cheddar base as a raw material will be described.

Fig. 1 is a diagram showing the mixing ratios of molten salts in Samples MC1, MC2 and MC3. Fig. In the samples MC1, MC2 and MC3, the mixing ratios of the molten salt to the natural cheese are different, but the mixing ratios of the molten salts to the whole molten salt are the same.

Samples MC1, MC2, and MC3 were melted at a temperature of 75 DEG C to 90 DEG C by indirect heating by steam. Samples MC1, MC2, and MC3 were divided into a sample not subjected to aging treatment and a sample subjected to aging treatment.

In the sample not subjected to the aging treatment, only the quenching step (cooling step) by ice water was performed. In the sample subjected to the aging treatment, a quenching step with iced water, a warm storage step at 70 ° C for 15 hours, and a cold storage step at 10 ° C were carried out.

Fig. 2 (a) is a diagram showing moisture in the samples MC1, MC2 and MC3 in which the aging treatment is not performed. The target value of moisture was 42.5 +/- 1.5% from the analysis result of general process cheese having heat-resistant beautification. The target value of moisture is indicated by a broken line. The samples MC1, MC2, and MC3 had adequate moisture within the range of target values of moisture.

Fig. 2 (b) is a graph showing the pH in the samples MC1, MC2 and MC3. The target value of the pH was 5.8 +/- 0.15 from the result of analysis in general process cheese having heat-resistant beautification. The target value of the pH is indicated by the broken line. Sample MC1 had a suitable pH within the range of the target value of pH. Samples MC2 and MC3 had a pH slightly lower than the target value of pH.

Fig. 3 is a view showing heat-resistant beam formation in the samples MC1, MC2 and MC3. Heat-resisting beam formation was measured in a wet heat state and a dry heat state. In Fig. 3, heat-resistant beam formation measured in a wet heat state is shown. Heat-resistant beads were formed by cutting the process cheese into dice of one side: about 8 mm (length: about 8 mm × width: 7.8 mm × height: 7.8 mm), and the ratio of the height after heat- Respectively.

In the moist heat state, first, a process cheese cut in a rectangular parallelepiped shape was set on a wet filter paper placed in a glass chalet with a lid. Next, heat treatment by an autoclave at 120 ° C for 10 minutes was performed. Lastly, heat-resistant bean formation in a wet heat state was calculated from the height of the process cheese before and after the heat treatment.

In the dry heat state, for the first time, a process cheese cut in a rectangular parallelepiped shape was set on an aluminum foil laid on an aluminum tray. Next, heat treatment at 80 占 폚 and 10 minutes by an air oven was performed. Lastly, the heat-resistant beak formation in the dry heat state was calculated from the height of the process cheese before and after the heat treatment.

In the moist heat state, the samples MC1, MC2, and MC3 after the aging treatment had higher heat resistance than the samples before the aging treatment. The samples MC1 and MC2 had higher heat resistance than the sample MC3.

In the dry heat state, the samples MC1, MC2, and MC3 had a high heat-resistance shape regardless of before and after the aging treatment.

[Process cheese made from natural cheese of Goda base]

Next, the experiment performed in the process of optimizing the mixing ratio of the molten salt in the process cheese using the godad-based natural cheese as the raw material will be described.

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

However, when a large amount of sodium citrate is added, the acidity of the sodium citrate itself adversely affects the flavor. Thus, instead of sodium citrate, disodium hydrogenphosphate and sodium dihydrogenphosphate having different numbers of sodium were added as molten salts.

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

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

The conditions for melting the samples MP1, MP2, and MP3, the aging treatment conditions, and the heat resistance forming conditions are the same as those in the samples MC1, MC2, and MC3.

Fig. 5 (a) is a diagram showing moisture in the samples MP1, MP2, and MP3 in which the aging process is not performed. The target value of moisture was 42.5 +/- 1.5% as in the case of natural cheese based on cheddar as a raw material. Samples MP1, MP2, and MP3 had appropriate moisture within the range of target values of moisture. The moisture content of the calculation sample MP4 will be described later.

5 (b) is a graph showing the pH values of the samples MP1, MP2 and MP3. The target value of the pH was set to 5.8 +/- 0.15 as described above. Sample MP1 had a pH higher than the target value of pH. Sample MP2 had a suitable pH within the range of the target value of pH. Sample MP3 had a lower pH than the target value of pH. The pH of the calculation sample MP4 will be described later.

Fig. 6 is a view showing heat-resistant beam formation in the samples MP1, MP2, and MP3. In Fig. 6, heat-resistant beam formation measured in the wet heat state is shown.

In the moist heat state, the samples MP1, MP2, and MP3 had a higher heat resistance than before the aging treatment after the aging treatment. Samples MP1, MP2, and MP3 had high heat resistance. The heat-resistant beam formation of the calculation sample MP4 will be described later.

In the dry heat state, the samples MP1, MP2, and MP3 had a high heat resistance regardless of before and after the aging treatment.

Among the samples MP1, MP2, and MP3, the sample MP2 had the most suitable pH, and the sample MP1 had the highest heat resistance. The calculation sample MP4 is a virtual sample in which the mixing ratio of the molten salt is optimized so as to optimize the pH and the heat deflection together. The mixing ratio of the molten salt in the calculation sample MP4 and the measurement results of the physical properties thereof were calculated as follows.

Initially, it was assumed that the calculation sample MP4 had a pH of 5.95 before the aging treatment. The mixing ratio of the molten salt in the calculation sample MP4 was calculated based on the blending ratio of each sample shown in Fig. 4 and the pH of each sample shown in Fig. 5 (b) before the aging treatment. An interpolation method was used for the calculation of the compounding ratio. The mixing 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 mixing ratio of the molten salt described above, the pH after the aging treatment in the calculation sample MP4 is adjusted based on the pH after the aging treatment of each sample shown in Fig. 5 (b) Calculated. Interpolation was used to calculate the pH. As a result, as shown in Fig. 5 (b), the pH after the aging treatment in the calculation sample MP4 was 5.88.

Lastly, when it is assumed that the calculation sample MP4 has the mixing ratio of the molten salt described above, the heat-resistant beam formation before the aging treatment in the calculation sample MP4 is determined based on the value of the heat-resistant beam formation of each sample shown in Fig. 6 Calculated. Interpolation was used for calculation of heat-resistant beam formation. As a result, as shown in Fig. 6, 80.4% was obtained as the heat-resistant beam formation before the aging treatment of the calculation sample MP4.

Also, moisture in the calculation sample MP4 was not calculated because it was difficult to interpolate based on the results shown in Fig. 5 (a). In addition, the heat-resistant beam formation after the aging treatment in the calculation sample MP4 was not calculated because interpolation based on the results shown in Fig. 6 was difficult.

[Process cheese with various molten salt added]

Next, an experiment conducted by adding various kinds of molten salt to processed cheese made of natural cheese of the godata base as a raw material will be described.

7 is a graph showing the mixing ratio of the molten salt in the samples MB1, MB2, MB3 and MB4. In the samples MB1, MB2, MB3 and MB4, the mixing ratio of the whole molten salt to the natural cheese is the same. However, the mixing ratio of each molten salt to the whole molten salt is different in each sample.

Sodium polyphosphate is a generic name of sodium phosphate having a different degree of polymerization and includes sodium tripolyphosphate. In the sample MB2, 50 parts by weight of JOHA SE manufactured by BK GILLERINI was added to the entire molten salt. In the sample MB3, EM9 made by Kanto Chemical Co., Ltd. was added in an amount of 50 parts by weight based on the entire molten salt.

The conditions for melting the samples MB1, MB2, MB3 and MB4, the aging treatment conditions and the heat-resistant beam forming conditions are the same as those in the samples MC1, MC2 and MC3.

Fig. 8 (a) is a diagram showing moisture in the samples MB1, MB2, MB3, and MB4 in which no aging treatment is performed. The target value of water was set to 42.5 +/- 1.5% as described above. Samples MB1 and MB2 had slightly lower moisture than the target value of moisture. The samples MB3 and MB4 had appropriate moisture within the range of the target value of moisture.

FIG. 8 (b) is a graph showing the pH in the samples MB1, MB2, MB3 and MB4. The target value of the pH was set to 5.8 +/- 0.15 as described above. Samples MB1 and MB4 had a pH higher than the target value of pH. Samples MB2 and MB3 had appropriate pH values within the range of the target value of pH.

Fig. 9 is a view showing heat-resistant beam formation in the samples MB1, MB2, MB3 and MB4. In Fig. 9, heat-resistant beam formation measured in a wet heat state is shown.

In the moist heat state, the samples MB1, MB2, MB3, and MB4 after the aging treatment had higher heat resistance than the samples before the aging treatment. The samples MB1, MB2 and MB3 had a high heat-resistant form. Sample MB4 had a very high heat-resisting beam forming.

In the dry heat state, the samples MB1, MB2, MB3, and MB4 had a high heat-resistance shape regardless of before and after the aging treatment.

[Summary of Optimization of Mixing Ratio of Molten Salt]

Based on the experiment performed in the process of optimizing the mixing ratio of the molten salt, the calculation sample MP4 was assumed to be the best sample in consideration of various physical property measurement results. However, the test samples required further improvement in terms of soft texture. In addition, when the molten state was maintained for a long time, the test samples required further improvement in terms of maintaining high fluidity to such an extent that they could easily be transported on the pipeline. Therefore, the molten salt and the emulsifier are added together.

{Optimization of compounding ratio of emulsifier}

Next, an experiment conducted in the process of optimizing the blending ratio of the emulsifier after optimizing the blending ratio of the molten salt in the process cheese using the godad-based natural cheese as a raw material will be described.

10 is a graph showing the mixing ratios of the molten salt and the emulsifier in the samples ED1, ED2, ED3, EM1, EM2, ES, and ET. In the samples ED1, ED2, ED3, EM1, EM2, ES, and ET, the mixing ratio of the whole molten salt to the natural cheese and the mixing ratio of each molten salt to the whole molten salt were same. However, the mixing ratio of each emulsifier to the protein contained in the natural cheese is different in each sample.

The emulsifier added to the samples ED1, ED2 and ED3 is decaglycerate decaoleate (SunSoft Q-1710S (manufactured by TAIYO KAGAKU CO., LTD.), HLB value = 3 and iodine value = 60 to 80). The addition amount of deca-oleic acid decaglycerin increases in the order of the samples ED1, ED2 and ED3.

The emulsifier added to the samples EM1 and EM2 was diglycerol mono-dioleate (Sun Soft Q-17B, manufactured by TAIYO CHEMICAL CO., LTD .; HLB value = 7.5 and iodine value = 61 to 71). The addition amount of the mono-di-oleic acid diglycerin decreases in the order of the samples EM1 and EM2.

The emulsifier added to the sample ES is decaglycerol monostearate (SunSoft Q-18S, manufactured by TAIYO CHEMICAL CO., LTD .; HLB value = 12, iodine = 2 or less). The emulsifier added to the sample ET is hexaglycerine hexa-stearate (Sunpat PS-66 (manufactured by TAYO CHEMICAL CO., LTD.), HLB value = 4, and iodine value = 2 or less).

The conditions for the measurement of the melting conditions, the aging treatment conditions, and the heat resistance formation in the samples ED1, ED2, ED3, EM1, EM2, ES and ET are the same as those in the samples MC1, MC2 and MC3.

Fig. 11 (a) shows moisture in samples ED1, ED2, ED3, ES, ET in which no aging treatment is performed. The target value of water was set to 42.5 +/- 1.5% as described above. The samples ED1, ED2, ED3, ES, and ET had slightly lower moisture than the target value of moisture. With respect to the samples EM1 and EM2, moisture was not measured.

FIG. 11 (b) is a graph showing the pH in the samples ED1, ED2, ED3, ES and ET. The target value of the pH was set to 5.8 +/- 0.15 as described above. The samples ED1, ED2, ED3, ES and ET had suitable pH values within the range of the target value of the pH. For the samples EM1 and EM2, no pH was measured.

Fig. 12 is a view showing heat-resistant beam formation in the samples ED1, ED2, ED3, EM1, EM2, ES and ET. In Fig. 12, heat-resistant beam formation measured in a wet heat state is shown.

In the moist heat state, the samples ED1, ED2, ED3, EM1, EM2, ES, and ET after the aging treatment had higher heat resistance than the samples before the aging treatment. The samples ED1, ED2, ED3, EM1, EM2, and ET had higher heat resistance than the sample ES.

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

In the samples to which decaglycerin decaoleate, decaglycerol monostearate, and hexaglycerin hexa-stearate are added, even if the amount of the emulsifier added to the protein is relatively large, such as about 4 parts by weight to about 10 parts by weight, Were not separated during melting. In a sample to which mono-di-oleic acid diglycerin is added, when the amount of the emulsifier added to the protein is relatively small such as about 0.5 to about 2.5 parts by weight, the fat contained in the natural cheese is not separated during melting , And in relatively large amounts, the fat contained in the natural cheese was separated during melting.

In order to have a smooth texture and high fluidity, an emulsifier needs to be appropriately added to the process cheese. As a result, it was found that decaglyceride decaglyceride was optimal as an emulsifier.

Experiments conducted in the process of optimizing the mixing ratio of the emulsifier showed that the sample ED1 was the best sample in consideration of various physical property measurement results. The sample ED1 had a soft texture. Also, the sample ED1 had fluidity even when the molten state was maintained for several hours. However, after the aging treatment, the sample ED1 slightly heated and browned. In addition, the aging treatment of each sample requires a long time.

{Optimization of heat treatment conditions}

Next, the experiment performed in the process of optimizing the heat treatment conditions after optimizing the mixing ratio of the molten salt and the emulsifier in the process cheese using the natural cheese of the godad base as a raw material will be described.

13 is a graph showing the mixing ratios of the molten salt and the emulsifier in the samples JM and JE. The mixing ratio of the molten salt in the sample JM is almost the same as the mixing ratio of the molten salt in the sample ED1. In the sample JM, no emulsifier was added. The mixing ratio of the molten salt and the emulsifier in the sample JE is almost the same as the mixing ratio of the molten salt and the emulsifier in the sample ED1. In the sample JE, an emulsifier is added.

The melting conditions and the measurement conditions of the heat-resistant beam formation in the samples JM and JE are the same as those in the samples MC1, MC2 and MC3. However, in the samples JM and JE, as the heat treatment, line heat treatment was performed instead of aging treatment.

First, samples JM and JE were melted at an arbitrary temperature of 75 DEG C to 90 DEG C by indirect heating by steam. Secondly, in the samples JM and JE, the samples were heated in a molten state to an arbitrary temperature of 110 DEG C to 160 DEG C within one minute due to heat generation of the sample itself as electrical resistance.

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

Voltage is applied between the electrode rings. However, a current due to voltage application does not flow through the insulating pipe disposed between the electrode rings. Rather, a current flows through the samples JM and JE in a melted state, which are transported between the electrode rings, by voltage application. Thus, in the samples JM and JE in a molten state, the sample itself generates heat as electrical resistance.

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

With respect to the sample JM, the temperature holding process was performed for 1 minute or 15 seconds. This sample JM is defined as a sample (JM, 1 minute) and a sample (JM, 15 seconds). With respect to the sample JE, the temperature holding process was performed for 15 seconds. This sample JE is defined as a sample (JE, 15 seconds).

Fig. 14 is a graph showing moisture in samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds) before the row heating process. The target value of water was set to 42.5 +/- 1.5% as described above. Sample (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) had adequate moisture.

15 is a graph showing the dependency of the pH on the holding temperature in the samples (JM, 1 minute), (JM, 15 seconds) and (JE, 15 seconds). The target value of the pH was set to 5.8 +/- 0.15 as described above. The samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds) had a proper pH when the holding temperature was from 120 to 150 ° C. However, the sample (JE, 15 seconds) significantly lowered the pH when the holding temperature was 160 ° C.

Fig. 16 is a graph showing the dependency of holding temperature on heat-resistant beam formation in samples (JM, 1 minute), (JM, 15 seconds) and (JE, 15 seconds). The samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds) had a high heat resistance when the holding temperature was from 120 ° C to 140 ° C. However, the samples (JM, 1 minute) and (JM, 15 seconds) significantly lowered the heat-resistant beak formation when the holding temperature was from 150 ° C to 160 ° C.

The formation of the heat-resistant beads in the sample JM to which no emulsifier was added was higher than the heat-resistant beads before the aging treatment in the calculation sample MP4. The formation of the heat-resistant beads at the sample JE to which the emulsifier was added was significantly higher than that of the heat-resistant beads before the aging treatment at the sample ED1. That is, the row heating treatment and the aging treatment have the same effect in that heat-resistant beam formation is made high.

17 is a chart showing the dependence of the color difference on the holding temperature in the samples (JM, 1 minute), (JM, 15 seconds) and (JE, 15 seconds). The color difference measurement is a measurement for quantitatively evaluating the difference in color 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 chrominance is smaller and larger as the absolute value of the chrominance is larger. In Fig. 17, since browning does not occur in the samples JM and JE, the allowable range of the absolute value of the color difference is set to about 3 or less.

When the holding temperature was from 110 占 폚 to 140 占 폚, the color difference was small and substantially no browning was observed in the samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds). However, when the holding temperature was from 150 占 폚 to 160 占 폚, the color difference greatly increased and substantially browned.

The time required for the row heating treatment is several minutes, while the time required for the aging treatment is several hours. Therefore, the process cheese having the heat-resistant bean formation can be continuously and simply produced by the row heating process.

In the sample (JM, 1 minute), heating was suppressed by the temperature holding step at 120 ° C, and the sample had a good flavor. In the samples (JM, 15 seconds) and (JE, 15 seconds), heating was suppressed by the temperature holding step at 130 占 폚, and the samples had a good flavor. In the samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds), texture and quality of adhesive texture and loose texture were generated by the temperature holding step at 150 ° C or 160 ° C. The sample JE to which the emulsifier was added had a better texture than the sample JM to which the emulsifier was not added.

Although the present invention has been described with reference to the embodiment shown in the accompanying drawings, the present invention is not limited to the description of the detailed description, but is broadly construed within the scope of claims.

Claims

2.5 to 3.5 parts by weight of molten salt is added to 100 parts by weight of natural cheese,
The molten salt may contain,
With respect to 100 parts by weight of the total amount of the molten salt,
50 to 70 parts by weight of a citrate or monophosphate,
10 to 50 parts by weight of polyphosphate,
0 to 20 parts by weight of metaphosphate or pyrophosphate,
0.5 to 12 parts by weight of a polyglycerin fatty acid ester based on the protein contained in the natural cheese is added to the natural cheese,
The polyglycerin fatty acid ester may be,
Wherein the HLB value is 3 to 8 and the iodine valence is 60 or more, or the HLB value is 4 to 12 and the iodine value is 2 or less.

1.5 to 3.5 parts by weight of molten salt are added to 100 parts by weight of natural cheese,
The molten salt may contain,
With respect to 100 parts by weight of the total amount of the molten salt,
50 to 70 parts by weight of a citrate or monophosphate,
10 to 50 parts by weight of polyphosphate,
0 to 20 parts by weight of metaphosphate or pyrophosphate,
Also,
Wherein the process cheese is prepared by holding the natural cheese added with the molten salt under a maintenance condition in which the holding period is within 10 seconds to 1 minute and the holding temperature is 120 to 140 占 폚.

The method of claim 2,
Wherein the natural cheese added with the molten salt is energized in a pipeline process before being held under the holding conditions, and the natural cheese kept under the holding condition is produced by cooling in a pipeline process.

A molten salt preparation step of preparing 2.5 to 3.5 parts by weight of a molten salt with respect to 100 parts by weight of the natural cheese and the natural cheese,
A step of adding a molten salt to the natural cheese;
An emulsifier preparation step of preparing 0.5 to 12 parts by weight of a polyglycerin fatty acid ester with respect to the protein contained in the natural cheese,
And an emulsifying agent adding step of adding the polyglycerin fatty acid ester to the natural cheese,
The molten salt may contain,
With respect to 100 parts by weight of the total amount of the molten salt,
50 to 70 parts by weight of a citrate or monophosphate,
10 to 50 parts by weight of polyphosphate,
0 to 20 parts by weight of metaphosphate or pyrophosphate,
In the emulsifier preparation step,
Wherein the polyglycerol fatty acid ester is one or more selected from the group consisting of an HLB value of 3 to 8, an iodine value of 60 or more, an HLB value of 4 to 12, and an iodine value of 2 or less. Method of manufacturing cheese.

A molten salt preparation step of preparing 1.5 to 3.5 parts by weight of a molten salt per 100 parts by weight of the natural cheese and the natural cheese,
A step of adding a molten salt to the natural cheese;
And 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 within 10 seconds to 1 minute and the holding temperature is 120 to 140 ° C after the molten agent addition step,
The molten salt may contain,
With respect to 100 parts by weight of the total amount of the molten salt,
50 to 70 parts by weight of a citrate or monophosphate,
10 to 50 parts by weight of polyphosphate,
0 to 20 parts by weight of metaphosphate or pyrophosphate.

The method of claim 5,
Before the holding step, heating the natural cheese to which the molten salt is added by energization by pipeline treatment,
Further comprising the step of cooling the natural cheese kept under the holding condition by pipeline treatment after the holding step.

The method of claim 4,
The molten salt and the natural cheese to which the polyglycerin fatty acid ester is added under a holding condition of a holding period of not less than 10 seconds but not more than 1 minute and a holding temperature of 120 to 140 ° C after the addition of the molten agent and the emulsifier, And a holding step of holding the process cheese.

The method of claim 7,
Before the holding step, the molten salt and the natural cheese to which the polyglycerin fatty acid ester is added are heated by conduction through pipeline processing,
Further comprising the step of cooling the natural cheese kept under the holding condition by pipeline treatment after the holding step.

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