KR20150093707A - Cheese and production method therefor - Google Patents

Abstract

The present invention provides a cheese having good stretchability not only at the time of heating but also at a low temperature, and a method for producing the same. A cheese having a pH of 4.0 or more, a moisture content of 53 to 63%, and a fat / milk protein ratio of 2.0 or less is contained in 2.0 to 10.0% by weight of tapioca starch and 16 to 24% It is possible to provide a cheese which has excellent stretchability and flavor such as cheese and has excellent prospective properties even after heating and cooling.

Description

CHEESE AND PRODUCTION METHOD THEREFOR,

The present invention relates to a cheese having good stretchability even in a low temperature range, and a manufacturing method thereof.

It is natural cheese to be free from fake from milk which solidified by using lactobacillus or rennet with crude milk raw material. This natural cheese is used as a raw material, a molten salt is added, and it is melted by heating, stirring, and then cooled to be hardened. In the process of making processed cheese, foods having a cheese content of 50% or less in the product are generally defined in the art as foods (hereinafter referred to as "milk main raw materials") containing milk as a main raw material.

Heretofore, in order to impart stretchability of processed cheese, it is known that raw cheese having a low index of eclipse index is used and heated and emulsified at low speed stirring. In addition, as a method for adjusting physical properties and the like using starch as a processed cheese or a starch source, there has been known a process for producing a food having hardness such as processed cheese (Patent Document 1), using octenyl succinate starch Freezing resistance and frying resistance by using a molten salt and oxidized starch in natural cheeses (Patent Document 2), and a method of producing cheese food having excellent meltability and tautness (Patent Document 2) (Patent Document 3), a process for producing cheese sweets using fresh tapioca starch (Patent Document 4), and the like.

Patent Document 1: Japanese Patent No. 3391283 Patent Document 2: Japanese Patent No. 3887922 Patent Document 3: Japanese Patent No. 3108968 Patent Document 4: Japanese Patent No. 3373696

In the case of the food having hardness such as the processed cheese of Patent Document 1, the cheese content is as high as 80% by weight, the cheese food of Patent Document 2 has the cheese content of not less than 83% by weight, Cheeses contain 85% or more by weight of natural cheeses, and are fairly hard foods or cheeses. Patent Document 4 is used for improving the texture of cheesecake and improving the preservability. All of the methods of Patent Documents 1 to 3 can make the food, cheese food, and cheese at the time of heating to have stretchability, but since the cheese becomes hard with cooling, the thermosensitivity is lost at the time of cooling. Even in the case of using starch, excellent regularity is only at the time of heating, and after cooling, it returns to its original hard physical properties. In addition, the fat or oil-rich jujube can not have the same stretchability as cheese, and the texture and flavor are different from the processed cheese.

An object of the present invention is to provide a cheese which can not be provided by the prior art, and which has good stretchability not only at the time of heating but also at a low temperature, and a production method thereof.

As a result of intensive research aimed at solving the above problems, the inventors of the present invention found that the present inventors have found that the present inventors have found that when tapioca processed starch is contained at 2.0 to 10.0 wt% and raw cheese is contained at 16 to 24 wt% To 63%, and the ratio of the fat / milk protein to the fat / milk protein is 2.0 or less, the cheese can be stretched and flavored like the processed cheese in a wide temperature range that can not be achieved by the prior art, And thus the present invention has been accomplished.

That is, the present invention is as follows.

(1) a chewing gum containing a tapioca-treated starch in an amount of 2.0 to 10.0% by weight and a raw cheese in an amount of 16 to 24% by weight, a pH of 4.0 or more, a moisture content of 53 to 63% .

(2) The cheese according to (1) above, wherein the stretchability when stretchability test is performed at 10 캜 is 10 cm or more.

Stretchability test: The cheese is taken in a 40 g cup and the cheese is pulled up at a rate of 2.5 cm per second to measure the length until the extended strands of cheese are broken.

(3) a step of mixing raw cheese and tapioca-treated starch, and a step of mixing the above raw materials so that the pH of the product cheese is not less than 4.0, the moisture content is 53 to 63%, and the ratio of the fat / milk protein is 2.0 or less A step of heating and emulsifying the raw material in which the pH and moisture are adjusted, and a step of cooling the raw material heated and emulsified.

According to the present invention, it is possible to provide a cheese having good stretchability and having a cheese-like flavor even in a low temperature range, and a method for producing the same.

The cheese produced by the present invention has a high fat content and a stretchability and flavor such as cheese in a wide temperature range at the time of heating and cooling. The cheeses in the present invention include cheese (such as cheese food, etc.), the spirit of milk (Dec. 27, 1951, Japanese Ministry of Health and Welfare No. 52) Quot; and " the "

The raw material cheese in the present invention is not particularly limited, but natural cheese such as godata cheese, mozzarella cheese and cheddar cheese, processed cheese and cheese food can be mentioned. These can be used singly or in combination of plural kinds, and the blending ratio can be determined in accordance with the flavor required for the finally obtained cheese. In the present invention, these raw material cheeses are contained in an amount of 16 to 24% by weight based on the final product cheese. Preferably 18 to 22% by weight. When the raw material cheese is less than 16% by weight or more than 24% by weight, sufficient stretchability is not obtained.

As the tapioca-treated starch in the present invention, tapioca-treated starch subjected to the processing can be used. A starch-treated tapioca starch which has undergone processing such as etherification, esterification, oxidation and crosslinking can be used. Preferred are hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, sodium starch glucosate, carboxymethyl starch, cationic starch and the like, hydroxypropylated phosphate crosslinked starch, acetic acid starch, phosphoric acid starch, phosphoric acid crosslinking And esterified starches such as starch are preferable. Particularly, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch and oxidized starch are more preferable. In the present invention, these tapioca-treated starches are contained in an amount of 2.0 to 10.0% by weight based on the final product, the cheese. By weight, preferably 4.0 to 7.5% by weight. When the tapioca-treated starch is less than 2.0 wt% or more than 10.0 wt%, it does not have sufficient stretchability.

In the present invention, the pH of the final product cheese is 4.0 or more. Preferably pH 5.0 to 6.0. When the pH is less than 4.0, sufficient stretchability is not obtained.

Further, in the present invention, the moisture content of the cheese, which is the final product, is 53 to 63%. Preferably 55 to 59%. When the moisture content is less than 53% or more than 63%, the film does not have sufficient stretchability.

Since the final product of the present invention contains a large amount of fat, the ratio of the milk fat to the milk protein is 2.0 or less. By setting the ratio of the milk fat and the milk protein to 2.0 or less, cheese having the characteristics of the present invention can be obtained. The ratio of the milk fat to the milk protein can be adjusted depending on the type and amount of raw cheese, the amount of fat used as the raw material, and the like. The measurement of the milk fat and milk protein may be performed by a conventional method. For example, the milk fat can be measured by the Roese-Gottlieb method and the protein can be measured by the Kjeldahl method.

Stretchability in the present invention means that the stretchability in the case of performing the stretching property test at 10 DEG C or less is 10 cm or more. The stretchability test was carried out by the following method.

(Evaluation of stretchability)

Stretchability test: The cheese is taken in a 40 g cup and the cheese is pulled up at a rate of 2.5 cm per second to measure the length until the extended strands of cheese are broken. The obtained value was called the stretchability of the cheese.

The other additives that can be used in the present invention are not particularly limited, and any raw materials can be added as long as they are used in the production of cheese. Examples of other additives include food additives such as an emulsifying agent other than a molten salt that can be used for molten salts and cheeses, stabilizers (thickening polysaccharides, cellulose, etc.) and flavorings, milk materials such as milk protein, starch, gelatin, agar , Seasoning for use in butter for fat adjustment, keeping other animals, keeping plants, imparting flavor, and the like.

The method for producing the cheese of the present invention will be described below. A process for producing a cheese according to the present invention is a process for producing a cheese, comprising the steps of mixing raw cheese and tapioca-processed starch, and mixing the raw materials so that the pH of the product cheese is not less than 4.0, the moisture content is 53 to 63% A ratio of 2.0 or less; a step of heating and emulsifying the raw material in which the pH and moisture are adjusted; and a step of cooling the raw material heated and emulsified.

In the step of mixing and mixing the raw material of the present invention, raw cheese and tapioca-treated starch are blended, and then the raw materials are blended to adjust the pH of the raw material to 4.0 or more and water to 53 to 63% Adjust. The tapioca-treated starch may be added singly or after mixing with other additives. Thereafter, the raw material with the adjusted pH and moisture is heated and emulsified and cooled to produce cheese. As a method for adjusting the pH of the cheese, the pH can be adjusted to 4.0 or more by using a general pH adjusting agent used for adjusting the pH of a cheese such as citric acid, lactic acid, sodium bicarbonate and the like. As a moisture regulating method for cheese, it is necessary to adjust the water content of cheese, which is a product, to 53 to 63%. By calculating the amount of water added to the raw material from the amount of water contained in each raw material or the amount of water that is increased during heating and emulsification, the moisture content of the product cheese can be adjusted to 53 to 63%. The ratio of the milk fat to the milk protein can be adjusted depending on the type and amount of raw cheese, the amount of fat used as the raw material, and the like.

In the heating and emulsifying step of the present invention, the emulsifying unit used for heating and emulsifying is not particularly limited, and examples thereof include a cooker type emulsifying unit, a kettle type emulsifying unit, a vertical type high speed shearing type emulsifying unit and a surface scratching type heat exchanger, Can be used. The emulsification temperature, stirring speed and the like can be produced within the range of conditions for producing general cheeses. The stirring speed is preferably 1,000 to 2,000 rpm, more preferably 1,200 to 1,800 rpm. In the next cooling step, the emulsion thus heated and emulsified is charged into a mold according to the purpose and cooled. The cooling temperature and the speed are not particularly limited, but it is preferable that the temperature is cooled and stored at a temperature of 10 ° C or lower as in the case of ordinary cheese.

The cheeses produced by the present invention have a high fat content such as cheese and have stretchability and flavor in a wide range of temperature at the time of heating at the time of heating although they are rich in fat or moisture and have excellent prospectibility even in a low temperature range.

The cheeses produced by the present invention can be commercialized for both domestic and commercial use. It can be used for pizza, hamburger, hot vegetable such as hot vegetable and takoyaki, and cheese for meat dumpling because it has excellent prospectivity in a wide temperature range.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to the following Examples.

[Example 1]

(Comparison according to difference of raw material cheese amount)

A test was conducted in which the amount of raw material cheese was changed by adjusting the amount of fat in domestic or imported gourd cheese as a raw material. 2,100 to 3,900 g (14 to 26% by weight) of godata cheese (manufactured by YUKI JIRUS MEGMILK) was pulverized as raw cheese. Next, 900 g (6.0% by weight) of tapioca-treated starch (hydroxypropyl starch (etherified) (Pharinex TG600 manufactured by Matsutani Kagaku)) was added. In addition, 15 g of sodium hydroxide was added as a pH adjuster to adjust the pH of the raw material to 6.0, and water was added to a final water content of 57%. After 90 g of a molten salt (sodium phosphate) was added, the emulsion was heated and melted at 85 ° C. at 1,500 rpm using a high-shear type Steplan type emulsifier. After reaching 85 캜, stirring was continued for 30 seconds at the same rotational speed. And the resulting mixture was heated at 5 캜 for 24 hours to prepare a cheese of the present invention (product of the present invention), and the stretchability was evaluated. As a comparison, a cheese was prepared in the same manner as above except that corn starch (Pharinex VA70C manufactured by Matsutani Kagaku) was added in place of tapioca-treated starch (comparative product).

(Evaluation of stretchability)

(Way)

40 g of the cheese which has been cooled to 10 DEG C are collected in a cup. The cheese was pulled up at a rate of 2.5 cm per second to measure the length until the stretched strands of cheese were broken and the obtained value was called the stretchability of cheese (at the time of cooling). Similarly, a value of 85 deg. C was called the stretchability of the cheese (when heated).

(Evaluation standard)

◎: It extends more than 15 cm.

∘: 10 cm or more and less than 15 cm.

DELTA: Increase from 5 cm to less than 10 cm.

X: Less than 5 cm, hardly stretched.

The results are shown in Table 1. As a result, the raw cheese had good stretchability and good cheese flavor at 16 to 24 wt%. Especially 18 to 22% by weight. This property was maintained even after heating and cooling, and had a stretchability and flavor such as cheese.

[Example 2]

(comparison according to pH difference)

3,000 g of GODA cheese (manufactured by YUKI CHIRUS MEGMILK) was used as raw cheese to be crushed. Next, 900 g (6.0 wt%) of tapioca-treated starch (hydroxypropyl starch (etherified) (Pharinex TG600 manufactured by Matsutani Kagaku)) was added, and the fat was added up to the column size. Further, citric acid and sodium bicarbonate were added as a pH adjusting agent to adjust the pH of the raw material to 3.5 to 7.0, and water (6568 g) was added so that the final moisture content became 57%. After 90 g of a molten salt (sodium phosphate) was added, the emulsion was heated and melted at 85 ° C. at 1,500 rpm using a high-shear type Steplan type emulsifier. After reaching 85 캜, stirring was continued for 30 seconds at the same rotational speed. The heated and emulsified cheese was filled and cooled at 5 DEG C for 24 hours to prepare the cheese of the present invention (the product of the present invention), and the stretchability was evaluated. As a comparison, a cheese was prepared in the same manner as above except that corn starch (Pharinex VA70C manufactured by Matsutani Kagaku) was added in place of tapioca-treated starch (comparative product).

The results are shown in Table 2. As a result, it had excellent stretchability and good cheese flavor at pH 4.0 or higher. Especially, it had excellent stretchability at 5.0 to 6.0. This property was maintained even after heating and cooling, and had a stretchability and flavor such as cheese. In addition, the ratio of the fat / milk protein of the cheese of the present invention was 1.25.

[Example 3]

(Comparison according to the amount of difference before tapioca processing)

3,000 g of GODA cheese (manufactured by YUKI CHIRUS MEGMILK) was used as raw cheese to be crushed. Next, 150 to 1,800 g (1.0 to 12.0% by weight) of tapioca-treated starch (hydroxypropyl starch (etherified) (Pharinex TG600 manufactured by Matsutani Kagaku) 15 g of sodium hydroxide was added as a pH adjuster to adjust the pH of the raw material to 6.0, and water was added to a final water content of 57%. After 90 g of a molten salt (sodium phosphate) was added, the emulsion was heated and melted at 85 ° C. at 1,500 rpm using a high-shear type Steplan type emulsifier. After reaching 85 캜, stirring was continued for 30 seconds at the same rotational speed. The heated and emulsified cheese was filled and cooled at 5 DEG C for 24 hours to prepare the cheese of the present invention (the product of the present invention), and the stretchability was evaluated. As a comparison, a cheese was prepared in the same manner as above except that corn starch (Pharinex VA70C manufactured by Matsutani Kagaku) was added in place of tapioca-treated starch (comparative product).

The results are shown in Table 3. As a result, the tapioca-treated starch had good stretchability and good cheese flavor at 2.0 to 10.0% by weight. In particular, it had excellent stretchability at 4.0 to 7.5% by weight. This property was maintained even after heating and cooling, and had a stretchability and flavor such as cheese. In addition, the ratio of the fat / milk protein of the cheese of the present invention was 1.25.

[Example 4]

(Comparison according to the difference of water amount)

3,000 g of GODA cheese (manufactured by YUKI CHIRUS MEGMILK) was used as raw cheese to be crushed. Next, the fat was added up to the column size and 900 g (6.0% by weight) of tapioca-treated starch (hydroxypropyl starch (etherified) (Parisex TG600 manufactured by Matsutani Kagaku)) was mixed. 15 g of a pH adjusting agent was added to adjust the pH of the raw material to 6.0, and water was added so that the final moisture content was 48 to 65%. After 90 g of a molten salt (sodium phosphate) was added, the emulsion was heated and melted at 85 ° C. at 1,500 rpm using a high-shear type Steplan type emulsifier. After reaching 85 캜, stirring was continued for 30 seconds at the same rotational speed. The heated and emulsified cheese was filled and cooled at 5 DEG C for 24 hours to prepare the cheese of the present invention (the product of the present invention), and the stretchability was evaluated. As a comparison, a cheese was prepared in the same manner as above except that corn starch (Pharinex VA70C manufactured by Matsutani Kagaku) was added in place of tapioca-treated starch (comparative product).

The results are shown in Table 4. As a result, the moisture had a good stretchability and a good cheese flavor at 53.0 to 63.0%. In particular, it had excellent stretchability at 55.0 to 59.0%. This property was maintained even after heating and cooling, and had a stretchability and flavor such as cheese. In addition, the ratio of the fat / milk protein of the cheese of the present invention was 1.25.

[Example 5]

(Comparison according to difference of raw cheese)

Except that 3,000 g of godata cheese, mozzarella cheese and cheddar cheese were respectively used as a cheese raw material and tapioca processed starch (hydroxypropylated phosphoric acid crosslinked starch (esterification) (Farnex VA70TJ manufactured by Matsutani Kagaku)) was used. A cheese was prepared in the same manner as in Example 1 and evaluated. The results are shown in Table 5. Even with any raw cheese, it had excellent stretchability and good cheese flavor. This property was maintained even after heating and cooling, and had a stretchability and flavor such as cheese.

[Example 6]

3,000 g of GODA cheese (manufactured by YUKI CHIRUS MEGMILK) was used as raw cheese to be crushed. Next, the fat was added up to the size of the column, and 900 g (6.0% by weight) of tapioca-treated starch (oxidized starch (Starbillace TA-8, manufactured by Matsutani Kagaku)) was added. In addition, citric acid and sodium bicarbonate were added as a pH adjusting agent to adjust the pH of the raw material to 5.5, and water was added to a final water content of 57%. After adding 90 g of a molten salt (sodium phosphate), the emulsion was heated and melted at 85 ° C at 1,800 rpm using a high-shear-type Steplan-type emulsifier. After reaching 85 캜, stirring was continued for 30 seconds at the same rotational speed. The mixture was heated and emulsified, and the mixture was cooled at 5 DEG C for 24 hours to prepare a cheese of the present invention. When the obtained cheese product (product of the present invention) was subjected to a stretchability test, stretching of cheese of 15 cm or more was confirmed at both heating and cooling, and excellent stretchability and good cheese flavor were obtained. This property was maintained even after heating and cooling, and had a stretchability and flavor such as cheese. In addition, the ratio of the fat / milk protein of the cheese of the present invention was 1.25.

The cheeses prepared according to the present invention can provide a cheese which has not been conventionally provided and which has stretchability and flavor similar to the processed cheese even at the time of heating as well as at a low temperature and a manufacturing method thereof, It can be a product of various kinds of cheese as well.

Claims (3)

A cheesecake comprising 2.0 to 10.0% by weight of tapioca starch, 16 to 24% by weight of raw cheese, a pH of 4.0 or more, a moisture content of 53 to 63%, and a ratio of fat / milk protein to 2.0 or less. The cheese according to claim 1, wherein the stretchability is 10 cm or more when the stretchability test is performed at 10 占 폚.
Stretchability test: The cheese is taken in a 40 g cup and the cheese is pulled up at a rate of 2.5 cm per second to measure the length until the extended strands of cheese are broken. A raw cheese, and a tapioca-treated starch,
A step of mixing the raw materials so as to adjust the pH of the cheese as a product to be 4.0 or more, the moisture content to 53 to 63%, and the ratio of the fat / milk protein to 2.0 or less,
Heating and emulsifying the raw material with the adjusted pH and moisture,
And cooling the raw material heated and emulsified.