201102006 六、發明說明： 【發明所屬之技術領域】 太恭t日⑽騎保存性提高之加玉祕類及其製造方法。又， 「二工’敗加工，赂類’係指除了依照「公平競爭規約」制定的 二。:7」*乳酪食品」以外，該技術領域一般稱為類似乳 酿食品之加I乳_似物也全部包含。 〜罐礼 【先前技術】 -般:ΐ:ί送〜1叱的低溫度帶，亦即， 程中硬、變脆、食用感^^組保存的過 其中被各式各樣的_行中，但是 的加工乳路類，由於#%1 士 pH降低所致。亦即，剛製造好 而進行加熱乳化，利用加入為原料的天然乳酿 狀罐酸句之交聯破壞:，換作用及螯合作用將勝體 (submit而可溶化。4 1 咖職㈣分解成次膠粒 水分含量的潤滑度或柔軟：:二:於其 但是，於保存中，甚你^“、、度或脆度的g能上的缺點。 次膠粒會因為疏水性交互作的鱗酸鹽水解，PH降低，則 (defl0cculati0n)進展 ；保f令的次膠粒的去絮凝作用 又，為了抑制ί且織心卜i疋此的詳細機制並未解明。 變得容易繁殖的問題:因此，到^生區時，會有微生物 通過程中」必麵行徹底的该店面販賣畴所謂的流 f先如技術文獻] 201102006 [專利文獻1]曰本特開2002-209515 【發明内容】 (發明欲解決的問題） 本發明之課題在於提供保存性提高之加工乳 明之課題在於提供上述加卫乳_之製造方法。U 一又’本毛 (解決問題之方式） >本案發明人㈣於上述課題努力研究的結果， ίΐΪ:離胺基酸含量轉’完成較習知者保存^更為提高的 亦即’本發明係游離胺基酸含量為〇15%以 以下之加工乳酪類。 為5.5 鮮系===乳_ ’其中’使用原料乳财，新 da ==上述加工乳赂類，其中，以氧透過率30〇CC/m2 · day以下之鬲岔封性的包裝材包裝。 詞，加工乳賴之製造方法，_在於:配合原料 礼路使仟游雜基酸含量為〇·15%以下，並 以下後，進行加熱、混合。 金衣口口 pH為》 (發明之效果） _ „本1!、，可提供較習知品保存性更為提高的加工乳赂 組織 受、、田 φ /瓜 太、、溫流通等較為嚴苛的條件下，比起習知品， 劣化及微生物繁殖的抑制效果更為顯著。又，本 代表10°C以上25。(：以下之溫度帶。 〃、 【實施方式】 (實施發明之形態） 以下詳細說明本發明。 下 本Ϊ明之加工乳酪類之特徵為，游離胺基酸含量為0.15%以 且製品pH為5.5以下。所以，製造本發明之加工乳酪類時， 4 201102006 係调整剛加熱乳化後之乳化物的pH為5.5以下且游離胺基酸含量 為0.15%以下。 關於上述2個條件以外，可依照與一般製造加工乳路類使用 的方法同樣方法製造。 、 、本發明使用的原料乳絡，只要是通常加工乳赂製造使用的天 然礼，即可，無特別限制，例如可使用高達乳酪(g〇uda 、 切達乳酷{chedder cheese)或奶油乳酿·(cream cheese)等。但是，為了 調整游離胺基酸含量使為〇15%以下，宜組合新鮮系乳酪。 熔融鹽，只要是乳酪製造時通常使用的熔融鹽即可，可使用 任何溶融鹽，例如.單鱗酸納、二構g曼納或聚碟酸鈉等罐酸鹽，又， 擰檬酸，等。-般而言，至少使贼酸鹽，再視f要併用:酸鹽 以=的熔融鹽。又，本發明中，就磷酸鹽或磷酸鹽以外之熔融鹽 而c»、也可組合各不相同的2種以上化合物。 口，了調整剛加熱乳化後之乳化物之PH而使用的PH調整劑， 二、要疋通常加工乳酪製造可用ipH調整劑即可，例如重碳酸鈉、 乳酸、擰檬酸等。本發明中，係添加此等pH調整劑，使得乳化物 之pH為5.5以下。 、，机將如上述原料天然乳酪、熔融鹽、？11調整劑及水適當配合， f =入通$加工乳酪之加熱乳化使用的克特爾(kettle)乳化鋼、史 ^分(Stephan)乳化機、刮板式熱交換器(thermal邮此)等乳化 ’ ’ ^以80〜坑之高溫同時加熱殺g，得到經加熱乳化之乳化 Ϊ ^此得到的乳化物充填包裝在因應目的之紙箱、銘包材、 專、、、並冷#。關於此時之冷卻溫度或冷卻，， 慮微生物之增殖或組織之維持，希望與通;樣 ίΐίΪϊΠ以下並保持。又，為了更加提高保存性，宜使 乳透過率30cc/m · day以下之高密封性之包裝材。 【實施例1】 目2於糾產奶油脑爾，添加作秘融鹽之聚磷酸納 瓊^ Z丑Ϊ45(%、砂糖5观、乳清蛋白質3_、殿粉94知、 复月曰435g、果汁膽g、香料21〇g、色素咚 '檸檬酸酐9收，並 201102006 調整使水分含量為5〇%以下。於史衫乳鶴，進行加 成t8f之時點，結束蒸氣之吹人，使用氧透過 ΐ廑=之/猶，以二向枕頭包裝機充填後，於10〇c之冷 藏庫内#置、冷部，得到本發明之加工乳酪類。 [比較例1] σ 澳洲產高達猶以1:1之比例混 _、顆粒#油·g、調味料6Gg ': Ξ八 之時點，結束蒸氣之吹入，使用Λ溫度成為85°c 加工乳酪類。. 匕之冷藏庫内蛘置、冷卻，得到 [比較例2] 相對於澳洲產奶油乳路3〇kg，& % 350g、妙糖85(%、加工殿粉42%、明^融:之聚鱗酸納 乳清蛋白質600g、焦糖粉末4〇夕g、j兄月曰粉乳2000g、 調整使水分含量為49%。於史%、重碳_ 60g，並 物之溫度成為78.5。。之時點丁加熱乳化，於乳化 ϋ/m2 · day之薄膜，計量以’使用氧透過率 縱向枕頭包«充填。將並於j。r ==真之礼赂卿，並以 加工乳酪。 、於1〇C之冷藏庫内靜置、冷卻，得到 [比較例3] 相對於澳洲產奶油乳酪3〇南 酪粉4000g、瓊脂2〇〇 州產问達乳酪10kg，添加乳 於史蒂芬乳化鋼進行力錢水分含量為娜。 結束蒸氣之吹人，制氧透過率〗^ ^之4成為83°C之時點 頭包裝機充填後，於lcr(： m 之薄膜，以三向枕 類。 C之冷職庫内靜置、冷卻，得到加工乳酪201102006 VI. Description of the invention: [Technical field to which the invention belongs] Taigong T (10) The jade secret class and its manufacturing method for improving the storage stability. In addition, the "second work" is defeated, and the "class" refers to the second paragraph in addition to the "fair competition statute." In addition to the "7" * cheese food, the technical field is generally referred to as a milk-like food, and all of the milk-like substances are also included. ~ cans [previous technology] - general: ΐ: ί send ~ 1 叱 low temperature zone, that is, the process is hard, brittle, eating sense ^ ^ group saved in it is a variety of _ line However, the processed milk roads are due to the pH drop of #%1. That is to say, it has just been manufactured and heated and emulsified, and the cross-linking damage of the natural milk-flavored jars added as raw materials is destroyed: the substitution and the chelation will win the body (submit and dissolve. 4 1 Lubricity or softness of the moisture content of the rubber particles: 2: However, in storage, the shortcomings of g/, degree or brittleness of the glues may be caused by hydrophobic interaction. When the sulphate is hydrolyzed and the pH is lowered, the (defl0cculati0n) progresses; the de-flocculation of the secondary micelles is guaranteed, and the detailed mechanism for suppressing ί and weaving the heart is not explained. Therefore, when there is a microbial passage in the process of the microbial area, the storefront will be completely sold. The so-called flow f is as described in the technical literature. 201102006 [Patent Document 1] 曰本特开 2002-209515 [Summary of the Invention] (Problem to be Solved by the Invention) An object of the present invention is to provide a method for producing a processed milk which has improved preservability, and to provide a method for producing the above-mentioned edifying milk. U and 'the hair (the way to solve the problem) > the inventor of the present invention (4) Results of hard work on the above topics , ίΐΪ: The amino acid content is changed to 'completed compared with the conventional one's preservation ^, that is, the present invention is a processed cheese having a free amino acid content of 〇 15% or less. 5.5 fresh line === Milk _ 'Where' use raw milk, new da == the above-mentioned processed milk, which is packaged in a packaging material with an oxygen transmission rate of 30 〇CC/m2 · day or less. The manufacturing method is based on the fact that the content of the hybrid acid is 〇·15% or less, and the following is followed by heating and mixing. The pH of the golden mouth is "Effect of the invention" _ „本1! In addition, it can provide more effective conditions such as processing of breast tissue than that of conventional products, and the more stringent conditions such as φ, 瓜太, and warm circulation, which are more effective than conventional products, deterioration and microbial reproduction. The present invention is described in detail below. The acid content is 0.15% and the product pH is 5.5 or less. When the processed cheese of the present invention is produced, 4 201102006 adjusts the pH of the emulsion immediately after heating and emulsification to 5.5 or less and the free amino acid content to 0.15% or less. In addition to the above two conditions, the emulsion can be processed according to general conditions. The method of using the method of the road is manufactured in the same manner. The raw material milk network used in the present invention is not particularly limited as long as it is a natural gift for the manufacture of the milk, and for example, can be used up to cheese (g〇uda, cheddar) It is a creamy cheese or a cream cheese. However, in order to adjust the free amino acid content to 15% or less, it is preferred to combine fresh cheese. The molten salt may be any molten salt which is usually used in the production of cheese, and any molten salt such as sodium candidate, di-g-ganna or sodium polysilicate can be used, and citric acid is used. Wait. In general, at least the thief acid salt is used in combination with the acid salt of the acid salt. Further, in the present invention, in the case of a molten salt other than phosphate or phosphate, c» may be used, or two or more different compounds may be combined. The pH adjuster used to adjust the pH of the emulsion just after heating and emulsification is used. 2. The ipH adjusting agent can be used for the processing of cheese, for example, sodium bicarbonate, lactic acid, citric acid, and the like. In the present invention, such pH adjusting agents are added so that the pH of the emulsion is 5.5 or less. , the machine will be like the above raw materials natural cheese, molten salt,? 11 adjuster and water are properly blended, f = emulsified by the cheese kettle emulsifying steel, the stephan emulsifier, the scraper heat exchanger (thermal mail), etc. ' ' ^When the temperature of 80~ pit is heated and killed at the same time, the emulsion obtained by heating and emulsification is obtained. The obtained emulsion is filled and packed in the carton, the inscription package, the special, and the cold #. Regarding the cooling temperature or cooling at this time, it is desirable to maintain the growth of the microorganisms or the maintenance of the tissue. Further, in order to further improve the preservability, it is preferable to use a packaging material having a high moisture permeability of 30 cc/m·day or less. [Example 1] The eye 2 was used to correct the creamy brain, and the sodium arsenate of the polyphosphate was added as a secret salt. Z Ϊ 45 (%, sugar 5, whey protein 3_, temple powder 94, 复月曰 435g, Juice biliary g, 21 〇g of spices, 咚 柠檬 柠檬 柠檬 柠檬 柠檬 柠檬 柠檬 柠檬 柠檬 柠檬 柠檬 柠檬 柠檬 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 110 After filling the ΐ廑=之/犹, after filling with a two-way pillow packaging machine, the processed cheese of the present invention was obtained in a refrigerator of 10 〇c. [Comparative Example 1] σ Australian production was as high as 1:1 ratio mix _, granule #油·g, seasoning 6Gg ': At the time of the Ξ8, the end of the steam is blown in, and the 乳酪 temperature is 85 °c. The processed cheese is used. After cooling, [Comparative Example 2] was compared with Australia's creamy milk road 3 〇 kg, & % 350 g, Miao sugar 85 (%, processed temple powder 42%, Ming Rong: sodium whey protein 600 g, Caramel powder 4 〇 g g, j brother month milk powder 2000g, adjusted to a moisture content of 49%. In history, heavy carbon _ 60g, the temperature of the combined material became 78.5. Thermal emulsification, in the film of emulsified ϋ/m2 · day, measured by 'Using oxygen transmission rate longitudinal pillow bag «filling. Will be in j.r == true rites, and processed cheese., 1〇C The refrigerator was allowed to stand and cool, and [Comparative Example 3] was compared with the Australian cream cheese 3 〇South cheese powder 4000g, the agar 2 〇〇州产达达肉 10kg, and the milk was added to the Stephen emulsified steel to carry out the moisture content. For Na. End of the steam blow, the oxygen transmission rate 〖^ ^ 4 becomes 83 ° C when the nodding machine is filled, after lcr (: m film, three-way pillow. C in the cold warehouse Allow to stand, cool, and get processed cheese
[試驗例1J 將如此得到之4種加工 (實施例1、比較例1〜3)放 201102006 入10度、25度之保溫庫，測定保存丨5個 之pH、製品硬度’並就食用感進行官能 、7·5個月時 又，以下的試驗例中，pH、游離^ 能評價，依照以下所示方法進行。 駄艮用感•組織之官 1. pH之測定 於均質混合機中放入經切碎的加 其以1〇,〇〇〇_進行2分鐘均質，，水40g。將 pH以pH計測定。 、、、' :貝’合液此均質溶液之 2. 游離胺基酸量之測定 於試樣5g加入蒸餾水20ml並粉碎後，加入16y 溶液5ml及蒸餾水10m卜充分擾 。κ基水杨酉义 離心分離，除去蛋白曾另日ϋ摔ί 删―進行10分鐘 , '、云白質及月曰肪，再以崧餾水稀釋3倍，你在八技 ，本樣本以L-8 5GG型高速胺基酸分析計（日立所^八 ί方、Ϊ胺ff層析法求取游離胺基酸量。其操作方法或試荜之ί 備方法，係依照操作説明書。 ’、衣 3. 食用感•組織官能評價 ㈣審人員’對於加工乳酸類之食用感（主要係硬度及 ίϊΐίϋ f，。評價定為:5分；完全未感到硬度或脆度， f潤滑的i且織，4分；幾乎感料到硬度或脆度，為贿的組織， m者都說不上’2分；猶微感到硬度或脆度，1分；感到硬 度或脆度，沒有潤滑度。 以上之s式驗結果如表1。 【表1】 201102006[Test Example 1J The four types of processing thus obtained (Example 1, Comparative Examples 1 to 3) were placed in a thermostat library at 10 degrees and 25 degrees in 201102006, and the pH of the stored 丨 5, the hardness of the product was measured, and the eating sensation was carried out. Further, in the following test examples, the pH and the free energy evaluation were carried out according to the following methods.駄艮 • 组织 组织 组织 组织 组织 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. The pH was measured by a pH meter. , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , The κ-based water yang yin was centrifuged and separated, and the protein was removed. The 蛋白 ― ― ― ― ― 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行 进行5GG type high-speed amino acid analyzer (Hitachi Institute 八八方, guanamine ff chromatography method to obtain the amount of free amino acid. The method of operation or test method is in accordance with the operating instructions. ', clothing 3. Sense of eating • Evaluation of tissue faculty (4) Appraisal staff's sense of eating lactic acid (mainly hardness and ϊΐ ϊΐ ϋ f. The evaluation is: 5 points; no hardness or brittleness is felt at all, f lubricated i, weaving, 4 points; almost felt the hardness or brittleness, for the organization of bribes, m can not say '2 points; feel the hardness or brittleness, 1 point; feel hardness or brittleness, no lubrication. The above s The test results are shown in Table 1. [Table 1] 201102006
對於配合有澳洲產奶油祕7Gkg、澳洲產高達乳赂10kg 礼-α，添加作為熔融鹽之聚磷酸鈉8〇〇g、明膠2〇〇 、乳清蛋白質5_g、山梨酸奸·、食鹽，使水 二3隹ί ί Γ%，以捧樣酸調整pH》4.5、5.0、5.5。以克特爾乳化 鋼進仃加熱魏，概化物之溫度成為阶之時點，結束之 ίί: 二率 L5:c/m2 ·day 之薄膜 真後靜置於ίο c之冷藏庫内，得到加工乳路類。 [比較例4] ' 配合與實施例2同樣之原料後，調整pH為6 〇。之後，與 施例2同樣地進行加熱乳化、充填，靜置於1〇ΐ之冷 了 到加工乳酪類。 付 [試驗例2] 將實施例2及比較例4得到之加工乳酪類放入忉艽之 庫，保存5個月’對於食用感進行官能評價。結果如表2。〜1 【表2】 8 201102006For the combination of Australian creamy secrets 7Gkg, Australian high-breasted 10kg ritual-α, sodium phosphate sodium 8〇〇g, gelatin 2 〇〇, whey protein 5_g, sorbic acid, salt, etc. Water 2 3 隹 ί Γ%, adjust the pH by holding the acid 4.5, 5.0, 5.5. The Ketel emulsified steel is heated and heated, and the temperature of the generalized compound becomes the point of the order. At the end of the ίί: The second rate L5:c/m2 ·day film is finally placed in the ίο c refrigerator to obtain the processed milk. Road class. [Comparative Example 4] ' After the same materials as in Example 2 were blended, the pH was adjusted to 6 Torr. Thereafter, the mixture was heated and emulsified and filled in the same manner as in Example 2, and it was left to stand for 1 冷 to the processed cheese. [Test Example 2] The processed cheeses obtained in Example 2 and Comparative Example 4 were placed in a sputum and stored for 5 months. The results are shown in Table 2. ~1 [Table 2] 8 201102006
4.5 實施例2 比較例4 0.10 0.10 0.10 5.0 5.5 6 0 4 1 3 2 〇 △— X 0.10 游離胺基酸量4.5 Example 2 Comparative Example 4 0.10 0.10 0.10 5.0 5.5 6 0 4 1 3 2 〇 △—X 0.10 Amount of free amino acid
ZZpH 食用感、組織 結論 感、組織，但pH大於5.5日士，日日龆吝斗有良好的食用 化。 、守‘、'具產生硬度增加、變脆的組織劣 【實施例3】 相對於澳洲產奶油乳酪3〇k澳洲^ ^ 4〇〇g j P成為5·0 °以史蒂芬乳化鋼進行加敎乳化， =物》溫度成為之時點，結束蒸氣之吹入，使用、氧透過 ί Υ之 以三向枕頭包裝機充填後，於邮之冷 臧庫内靜置、冷卻，得到加工乳酪類。 匕心v 【實施例4】 原料乳絡之配合量定為澳洲產奶油乳路與、澳洲產高達乳 =5kg ’除此以外，使用與實施例3同樣之副原料 方 造加工乳酪類。 衣 [比較例5] 原料乳酪之配合量定為澳洲產奶油乳酪4〇kg、澳洲產高達乳 酪〇kg，除此以外，與實施例3使用同樣的副原料、製造方法，制 造加工乳酪類。 衣 [試驗例3] 4 將實施例3、4及比較例5得到的加工乳酪類放入1〇。〇之保溫 庫，保存5個月，對於食用感進行官能評價。结果如表3。 [#3] ' f施例3 —---- 貫施例·4 比較例5 5.0 pH 5.0 ------4 « 游離胺盖酸 0.08 0.]4 0.2 用感、組織 5 4 2 結論 〇 〇 ------- X~~ 201102006 游離胺基酸含量為〇·〇8、0.14之實施例3、實施例4之加工乳 酪類，確認具有良好的食用感、組織，但是，當游離胺基酸含量 比0.15為大時（比較例5)，明確產生硬度增加、變脆的組織劣化。 【實施例5】 一定澳洲產奶油乳酪為56kg、澳洲產高達乳酪為24kg，且原料 乳酪中之新鮮系乳酪之配合量定為7〇%，添加作為熔融鹽之聚磷 酸鈉800g、明膠2〇〇〇g、增黏多糖類4〇〇g、乳清蛋白質56〇吆、 山梨酸鉀80g .、檸檬酸60g、食鹽16〇g ’並調整水分含量為515% 以I。於克特爾乳化鍋進行加熱乳化，於乳化物之溫度成為 之時點，結束蒸氣之吹入，使用氧透過率15cc/m2 · day之薄膜， 以二向枕頭包裝機充填後’於1叱之冷藏庫内靜置、冷卻，得到 加工乳路類。 【貫施例6】 原料乳絡之配合疋為澳洲產奶油乳酿48峰、澳洲產高丨& 32kg 、製造方法，製造加工乳路類。 政原料礼絡之配合定為澳洲產奶油乳酪4〇畦、澳洲產高達乳 :新鮮系乳絡之配合量定為 副原料、製造方法，製造加工乳酷類。 存以===類溫庫，保ZZpH eating sense, tissue conclusion Sense, tissue, but the pH is greater than 5.5 Japanese, the daily fighting has a good edible. , 守 ', 'has increased hardness, brittle tissue inferior [Example 3] Relative to Australian cream cheese 3〇k Australia ^ ^ 4〇〇gj P becomes 5·0 ° with Stephen emulsified steel for emulsification When the temperature becomes the point, the end of the steam is blown in. The oxygen is used to fill the three-way pillow packaging machine, and then it is allowed to stand in the cold storage of the post and cooled to obtain processed cheese.匕 v 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 【 。 。 。 。 。 。 。 。 。 。 。 [Comparative Example 5] The same amount of raw materials and a production method as in Example 3 were used to produce processed cheeses, except that the amount of raw material cheese was 4 kg of cream cheese made in Australia and kg kg of cheese produced in Australia. [Test Example 3] 4 The processed cheeses obtained in Examples 3 and 4 and Comparative Example 5 were placed in 1 inch. The heat preservation library of 〇 was stored for 5 months, and the sensation of eating was evaluated. The results are shown in Table 3. [#3] ' fExample 3 —---- Example 4 · Comparative Example 5 5.0 pH 5.0 ------4 « Free amine cap acid 0.08 0.]4 0.2 Sense, organization 5 4 2 Conclusion 〇〇------- X~~ 201102006 The processed cheeses of Example 3 and Example 4, which have a free amino acid content of 〇·〇8, 0.14, have a good eating sensation and texture, however, When the content of the free amino acid was larger than 0.15 (Comparative Example 5), it was confirmed that the hardness was increased and the brittle structure was deteriorated. [Example 5] Certain Australian cream cheese was 56 kg, Australian cheese was 24 kg, and the amount of fresh cheese in the raw cheese was set at 7〇%, and sodium polyphosphate 800g, gelatin 2 as a molten salt was added. 〇〇g, viscous polysaccharide 4〇〇g, whey protein 56〇吆, potassium sorbate 80g, citric acid 60g, salt 16〇g' and adjusted water content to be 515% I. The kettle emulsifier is heated and emulsified. When the temperature of the emulsion is reached, the vapor is blown in. The film having an oxygen permeability of 15 cc/m 2 · day is filled with a two-way pillow packaging machine. The refrigerator is allowed to stand and cool, and the processed milk road is obtained. [Scheme 6] The combination of the raw material and the milk is 48 peaks of Australian creamy milk, Australian sorghum & 32kg, manufacturing method, and manufacturing and processing of milk roads. The combination of the government's raw materials and rituals is set to 4 creme for Australian cream cheese and 40% for Australian milk: the amount of fresh milk is the auxiliary material, manufacturing method, and manufacturing and processing. Save as === class temperature library, save
10 201102006 則更，抑制保存中之组織劣化，能維持 【實施例8】 ^ Λ 之2對Ϊ配ίί澳洲產奶油乳酿56kg、澳洲產高達乳路24kg =二添加作為熔融鹽之聚磷酸鈉_g、明膠2〇〇〇§、 § =:^清蛋白質56〇〇g、山梨酸鉀8〇g、檸檬酸6〇g、食趟 =，，整使水分含量為51.5%以下。於克特爾乳化銷進行“ S=度成為88°c之時點，結束蒸氣之吹入，使用 3ίί ϋ y之細虹向枕頭包裝機充填後，於1叱 之冷藏庫内靜置、冷卻，得到加工乳酪類。 【實施例9】 ' 2以與實，例8同樣的配合、乳化條件，使用氧透過率3〇cc/ =· day之薄膜’以三向枕頭包裝機充填後，於咖之冷 月f置、冷卻’得到加工乳絡類。 【貫施例10】 2以與實，例8同樣的配合、乳化條件，使用氧透過率4〇cc/ m · day之薄膜，以三向枕頭包裝機充填後，於1〇。〇 靜置、冷卻，_加I乳賴。 [試驗例5] 將實施例8、9、1〇得到的加工乳酪類放入忉它之保溫庫，保 存5個月，針對食用感進行官能評價。結果如表5所示。 ’、 樣本編號 實施例8 實施例9 實施例10 ΡΗ 5.3 5.3 5.3 游離胺基酸 0.13 0.13 0.13 氧透過率(cc/m2. dav) 1.5 30 40 ~ 食用感、組織 5 5 4 —w只3、川1壬一力口丄孔職類叫肩艮好的食月 感•組織，但疋薄膜之氧透過率低的實施例1〇 ,相較於其他2 ^ 實施例，觀察到組織•食用感有若干劣化。此代表包裝材之氧驾 過率愈低，愈能維持良好的食用感·組織。 201102006 【圖式簡單說明】無。 【主要元件符號說明】無。 1210 201102006, more, inhibiting tissue degradation during storage, can maintain [Example 8] ^ Λ 2 pairs of ί 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 澳洲 56 56 56 56 56 56 56 56 56 56 56 56 Sodium _g, gelatin 2 〇〇〇 §, § =: ^ clear protein 56 〇〇 g, potassium sorbate 8 〇 g, citric acid 6 〇 g, chyme =, the whole moisture content is 51.5% or less. At the time when the S= degree becomes 88°c, the end of the steam is blown in, and the 3×ίίϋy fine rainbow is filled into the pillow packaging machine, and then it is allowed to stand and cool in a refrigerator. [Processing Example 9] [Example 9] '2 The film was filled in a three-way pillow packaging machine using a film having an oxygen transmission rate of 3 〇 cc / = · day in the same manner as in the case of Example 8 and emulsification conditions. The cold moon f was set and cooled to obtain a processed milk network. [Example 10] 2 The film having an oxygen permeability of 4 〇 cc / m · day was used in the same manner as in the case of Example 8 and emulsification conditions. After filling the pillow packaging machine, it was placed at 1 Torr. The sputum was allowed to stand, cooled, and _added. [Test Example 5] The processed cheeses obtained in Examples 8, 9, and 1 were placed in an insulated library of 忉, After 5 months of storage, the sensory evaluation was performed for the eating sensation. The results are shown in Table 5. ', Sample No. Example 8 Example 9 Example 10 ΡΗ 5.3 5.3 5.3 Free amino acid 0.13 0.13 0.13 Oxygen permeability (cc/m2) . dav) 1.5 30 40 ~ eating sense, organization 5 5 4 - w only 3, Chuan 1 壬 力 力 丄 职 职 叫 艮 艮 艮 艮Sense and organization, but in Example 1 which has a low oxygen transmission rate of the film, compared with the other 2^ examples, a slight deterioration in the tissue and eating sensation was observed. This represents the lower the oxygen driving rate of the packaging material, the more Can maintain a good sense of eating and organization. 201102006 [Simple description of the diagram] None. [Main component symbol description] None. 12