TW201325461A - Processed cheese and method for production thereof - Google Patents

Abstract

This invention provides a processed cheese that is able to be produced easily and takes on a nice brown color by a short heating process and a method for production thereof. The processed cheese is characterized by having an oil-free area of 3 to 25 cm<SP>2</SP> when it is cut into a cylindrical shape with a diameter of 10 mm* a height of 20 mm, and retained on a filter paper at 90 DEG C for 120 minutes, and including 0.1 to 5.0 weight % of sugar. The processed cheese according to this invention is able to be produced by an easier process than a conventional one, and has the effect to take on a nice brown color by a short heating process.

Description

Processed cheese and its manufacturing method

This invention relates to novel processed cheeses and methods of making the same.

The cheese is well-balanced and contains various nutrients such as minerals, lipids, calcium and other minerals, vitamins, etc., and its demand is expanding year by year. In terms of the consumption pattern of cheese, in addition to direct consumption, it is also used as a seasoning for roasting or pizza, toast, etc. In this way, when the cheese is consumed as a seasoning in roasting or pizza, toast, etc., the coking marks are appropriately attached to the surface of the cheese, and the unique baking flavor or the taste of the appearance can be imparted. Therefore, several methods have been proposed for attaching ideal coking marks to the surface of cheese.

For example, Patent Document 1 discloses a cheese-like food product which exhibits a desired coloration by an amine carbonyl reaction when a microwave is heated by a reducing sugar and an amino acid in a cheese. Further, Patent Document 2 discloses that by adhering a saccharide and a weak acid having a carboxyl group and/or a salt thereof to the surface of the cheese, it is browned by heating conditioning for a short period of time, and exhibits a good coking mark and an aromatic baking flavor. Cheese.

However, in Patent Document 1, it is necessary to add an amino acid which is not normally used as a raw material of processed cheese, and it is necessary to add a saccharide or the like after heating and emulsifying the cheese which is a raw material, and there is a problem in terms of manufacturing suitability. On the other hand, the method of Patent Document 2 is manufactured by applying a saccharide and a weak acid having a carboxyl group and/or a salt thereof to cheese which has been processed by shred processing or the like. The step, therefore, does not easily adhere uniformly to the surface of the cheese, resulting in a variation in the focal color.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Laid-Open Patent Publication No. 09-215470

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2003-225052

As described above, in the conventional production of processed cheeses which exhibit a good burnt color by heat treatment for a short period of time, it is necessary to blend a special raw material or to carry out complicated manufacturing steps. Accordingly, an object of the present invention is to provide a processed cheese which can be produced more easily and which exhibits a good burnt color by heat treatment for a short period of time and a method for producing the same.

In view of the above-mentioned problems, after focusing on the research, the raw material ratio and the emulsification conditions are investigated, and the production process can be carried out in substantially the same manufacturing steps as the normal processed cheese, and the processing of the coke is performed in a short time. Cheese.

That is, the present invention is intended to include the following aspects.

(1) A processed cheese characterized in that the processed cheese is cut into a cylindrical shape having a diameter of 10 mm × a height of 20 mm and maintained on the filter paper at 90 ° C for 120 minutes, and the oil discharge area on the filter paper is 3 to 25 cm ² . It also contains 0.1 to 5.0% by weight of sugars.

(2) The processed cheese according to (1), wherein the molten salt is added in an amount of 0.1 to 3.0% by weight.

(3) The processed cheese according to (1) or (2), which is characterized in that 20% by weight or more of a green cheese having a ripening index of 15 or less is blended as a raw material cheese.

(4) The processed cheese according to (1), wherein the saccharide is one or more selected from the group consisting of lactose, sucrose, glucose, fructose, galactose, amine sugar, and sugar derivative.

(5) A method for producing a processed cheese, comprising 0.1 to 3.0% by weight of a molten salt and 0.1 to 5.0% by weight of a saccharide in a raw cheese of 20% by weight or more of raw cheese blended with a ripening index of 15 or less; The emulsified state is controlled so as to have coking property upon heating.

(6) A method for producing a processed cheese, comprising: 0.1 to 3.0% by weight of a molten salt and 0.1 to 5.0% by weight of a saccharide in a raw cheese of 20% by weight or more of raw cheese blended with a mering index of 15 or less; The oil-repellent area on the filter paper after cutting the processed cheese into a cylindrical shape having a diameter of 10 mm × a height of 20 mm and holding the filter paper at 90 ° C for 120 minutes is controlled to be 3 to 25 cm ² .

(7) The method for producing a processed cheese according to (5) or (6), wherein the control of the emulsified state is carried out by controlling the degree of ripeness of the raw cheese, the amount of molten salt, the emulsification time, and the emulsification temperature.

The processed cheese of the present invention can be obtained by a more simple manufacturing process, and has an effect of giving a good burnt color by heat treatment for a short period of time.

In the present invention, the term "processed cheese" is defined in accordance with the provincial order for the composition specifications of milk and dairy products (Decree No. 52 of the Ministry of Health and Welfare of December 27, 26, Japan) and the fair competition statute. Any of the specifications of processed foods such as cheese, cheese, or milk, which are mainly used as raw materials, include all processed cheeses or similar processed cheese-like foods.

The raw material cheese of the processed cheese of the present invention is not particularly limited thereto, and a hard or semi-hard natural cheese which is usually used in the production of processed cheeses can be used. For the hard or semi-hard natural cheese, Gouda cheese, Chedder cheese, and the like may be exemplified, and two or more kinds of raw natural cheese may be mixed and used. Further, processed cheeses can also be used as a part of raw materials.

In the processed cheese of the present invention, it is preferable to use 20% by weight or more of a so-called green cheese having a ripening index of 15 or less as a raw material. Such raw cheeses are used in order to impart stringiness to processed cheeses, but there is no example in which the purpose of imparting the color of the present invention is added for the purpose.

Moreover, the ripening index of the cheese is calculated by the following formula.

Ripening index (%) = (soluble nitrogen / total nitrogen) × 100

The molten salt used in the production of the processed cheese of the present invention may, for example, be a citrate or a phosphate which is generally used for the production of cheese. The design and the ratio of the physical properties, the flavor, and the like which are obtained in the final obtained cheese and the production steps are not particularly limited. Further, one type or two or more types of molten salts having individual characteristics such as the strength of the ion exchange, the strength of the peptization, and the presence or absence of the antibacterial effect may be used in combination. Further, it is also possible to use a molten salt in which these are blended in advance. The amount of the molten salt to be added may be an amount added in the production of a conventional processed cheese, and particularly preferably 0.1 to 3.0% by weight.

Further, in the present invention, a dairy product, a milk component, a stabilizer, an emulsifier, a starch, a processed starch, a vegetable fat, a saccharide, a spice, a flavor, etc., which are used as an auxiliary raw material, are used for processing cheese. All of the by-products manufactured can be used. These by-products are used for the purpose of physical property adjustment or flavor adjustment, but may not be used unless otherwise necessary.

In the present invention, the sugar is adjusted in a range of 0.1 to 5.0% by weight in the processed cheese. The sugar content may be adjusted so that the final content is 0.1 to 5.0% by weight, and the raw material may be directly blended with lactose, sucrose, glucose, fructose, galactose, amine sugar or a sugar derivative, for example, may be blended. A raw material containing saccharides such as whey powder. Further, it is also possible to blend the raw material cheese having a relatively large amount of sugar such as mozzarella cheese to adjust the final content.

In the present invention, the oil discharge area is specified as an index of the emulsified state of the processed cheese. The processed cheese was cut out into a cylindrical shape having a diameter of 10 mm and a height of 20 mm, and placed on a filter paper (the fifth C specification specified in JIS P 3801, 0.22 mm thick), and held at 90 ° C for 120 minutes, and then the cheese was removed from the cheese. The filter paper was removed, and the area of the oil oozing out from the filter paper (oil discharge area) was measured. It can be said that the smaller the oil discharge area (the lower the oil output), the higher the emulsified state, and the larger the oil discharge area (the more the oil output), the lower the emulsified state.

In the present invention, there is a feature that the oil discharge area is set in the range of 3 to 25 cm ² . In the case of a general "plain type" processed cheese, almost no oil is produced in this condition, and the oil discharge area is less than 3 cm ² . On the other hand, the "melted type" processed cheese has a good wickiness by heating while maintaining a low emulsified state. Therefore, a large amount of oil is generated under this condition, and the oil discharge area is larger than 25 cm ² . In the present invention, the amount of oil produced is prepared in such a manner as to show an intermediate value between "general type" and "melting type". The adjustment of such an emulsified state is adjusted by the degree of ripening of the raw material cheese, depending on the type or amount of the molten salt added to the raw material, and the shearing force, emulsification time, and emulsification temperature by heating and emulsification. And adjust.

In the emulsification treatment of the present invention, an emulsifier used for emulsification of a generally processed cheese, for example, a high-speed shear emulsifier or the like can be used. The emulsification conditions may be appropriately adjusted so as to fall within the range of the oil discharge area described above, taking into consideration the ratio of the molten salt or the raw material.

The processed cheese obtained by the emulsification step can be processed into any shape such as a slice shape, a block shape, a strip shape, or a hazel shape.

[Examples]

The embodiments of the present invention are shown below in detail. However, the embodiment is an aspect of the invention, and the invention is not limited to the embodiment.

[Example I]

20 kg of cheddar cheese and 10 kg of raw cheese having a cooked index of 10 were pulverized and mixed as raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate, 180 g of sodium phosphate, and 300 g of whey powder were added, and water was added so that the final moisture content became 47%. Heat at 80 rpm while stirring at 80 rpm. After heating, it was filled into a pellet shape, and rapidly cooled to obtain a processed cheese (Example 1). The oil yield area was measured for the obtained processed cheese, and as a result, it was 24.9 cm ² . Further, the saccharide content was 2.5% by weight.

[Example 2]

20 kg of cheddar cheese and 10 kg of raw cheese having a cooked index of 10 were pulverized and mixed as raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate, 240 g of sodium phosphate, and 300 g of whey powder were added, and water was added so that the final moisture content became 47%, and the mixture was heated while stirring at 80 rpm. Until 80 ° C. After heating, it was filled into a pellet shape, and rapidly cooled to obtain a processed cheese (Example 2). The oil-removed area was measured for the obtained processed cheese, and it was 10.8 cm ² . Further, the saccharide content was 2.5% by weight.

[Example 3]

20 kg of cheddar cheese and 10 kg of raw cheese having a cooked index of 10 were pulverized and mixed as raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate, 300 g of sodium phosphate, and 300 g of whey powder were added, and water was added so that the final moisture content became 47%, and the mixture was heated while stirring at 80 rpm. Until 80 ° C. After heating, it was filled into a pellet shape, and rapidly cooled to obtain a processed cheese (Example 3). The oil-recovery area was measured for the obtained processed cheese, and it was 6.6 cm ² . Further, the saccharide content was 2.5% by weight.

[Embodiment 4]

20 kg of cheddar cheese and 10 kg of raw cheese having a cooked index of 10 were pulverized and mixed as raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate, 360 g of sodium phosphate, and 300 g of whey powder were added, and water was added so that the final moisture content became 47%, and the mixture was heated while stirring at 80 rpm. Until 80 ° C. After heating, it was filled into a pellet shape, and rapidly cooled to obtain a processed cheese (Example 4). The oil yield area was measured for the obtained processed cheese, and as a result, it was 3.1 cm ² . Further, the saccharide content was 2.5% by weight.

[Comparative Example 1]

20 kg of cheddar cheese and 10 kg of raw cheese having a cooked index of 10 were pulverized and mixed to make raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate and 300 g of whey powder were added, and water was added so that the final moisture content became 47%, and the mixture was heated to 80 ° C while stirring at 80 rpm. After heating, it was filled into a pellet shape, and rapidly cooled to obtain processed cheese (Comparative Example 1). The oil-recovered area was measured for the obtained processed cheese, and it was 28.0 cm ² . Further, the saccharide content was 2.5% by weight.

[Comparative Example 2]

20 kg of cheddar cheese and 10 kg of raw cheese having a cooked index of 10 were pulverized and mixed to make raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate, 660 g of sodium phosphate, and 300 g of whey powder were added, and water was added so that the final moisture content became 47%, and the mixture was heated while stirring at 80 rpm. Until 80 ° C. After heating, it was filled into a pellet shape, and rapidly cooled to obtain processed cheese (Comparative Example 2). After the oil-removed area was measured for the obtained processed cheese, no oil was produced. Further, the saccharide content was 2.5% by weight.

[Test Example 1] (Comparative test of oil area and coke color)

The processed cheeses of Examples 1 to 4 and Comparative Examples 1 and 2 were subjected to a coloration evaluation test by the following method. The evaluation was carried out by placing a processed cheese of four sides of 10 cm square on an aluminum foil and heating it with a 1000 W toaster for 3 minutes. The evaluation was rated as × for the uncoked person, ○ for the good coke, and △ for the excessive coking. The results are shown in Table 1.

From the results of Table 1, in Examples 1 to 4 exhibit good product coke color, but in the area of the oil emulsified state is low comparative products of 28.0cm ² in area 1 and the oil is not completely 0.0cm ² oil Comparative Example 2 of the high emulsified state was not attached with a burnt color. According to the above, in order to present a good coke learned color, it is necessary to adjust not too low, not too high emulsified state of the intermediate degree (the area of the oil about ² ~ 3.0cm ² 25.0cm).

[Embodiment 5]

20 kg of cheddar cheese and 10 kg of raw cheese having a cooked index of 10 were pulverized and mixed to make raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate, 180 g of sodium phosphate, and a final saccharide content of 0.1% by weight (Example 5) and 0.3% by weight (Example 6) were added. After adding lactose to each of 1% by weight (Example 7) and 5% by weight (Example 8), water was added so that the final moisture content became 47%, and the mixture was heated while stirring at 80 rpm until 80%. °C. After heating, it was filled into a pellet shape and rapidly cooled to obtain processed cheese. For the measurement of the processed cheese type obtained oil area, the result is 22.4cm ² (product Example 5), 23.0cm ² (Example Product 6), 21.6cm ² (product Example 7), 24.6cm ² (Example Products 8).

[Comparative Example 3]

20 kg of cheddar cheese and 10 kg of raw cheese having a cooked index of 10 were pulverized and mixed to make raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate, 180 g of sodium phosphate, and the content of the last saccharide were 0 wt% (Comparative Example 3) and 10.0 wt% (Comparative Example 4) After the lactose was added individually, water was added in such a manner that the final moisture content became 47%, and heated to 80 ° C while stirring at 80 rpm. After heating, it was filled into a pellet shape and rapidly cooled to obtain processed cheese. The oil-receiving area was measured for the obtained processed cheese, and it was 21.2 cm ² (Comparative Example 3) and 23.6 cm ² (Comparative Example 4).

[Test Example 2] (Comparative test of sugar content and coke color)

With respect to the examples 5 to 8 and the comparative examples 3 and 4, a coloration evaluation test was carried out in the same manner as in the test example 1. Moreover, the taste taste evaluation was performed individually. The taste taste evaluation was evaluated by 10 trained inspectors, 2 points for good people, 1 point for no problem, 0 points for those with problems of flavor or taste, and the total score of 10 functional inspectors was Those who scored 10 or more gave ○, and those who did not reach 10 points gave ×. The results are shown in Table 2.

【Table 2】

From the results of Table 2, it was found that Examples 5 to 8 and Comparative Example 4 having a saccharide content of 0.1% by weight or more exhibited good coke color, but Comparative Example 3 in which the saccharide content was 0.0% by weight. Attach a focal color. On the other hand, Comparative Example 4 having a saccharide content of 10.0% by weight exhibited a good burnt color, but contained an excessive amount of saccharides, and the flavor was deteriorated and a rough texture was obtained. According to the above, it is understood that in order to exhibit good coke color, the sugar content rate must be 0.1% by weight or more, and from the flavor. In terms of physical properties, it is more preferable that the saccharide content is less than 5.0% by weight.

[Embodiment 6]

6 kg of raw cheese of up to 24 kg of cheese and cooked index 15 was pulverized and mixed as raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and 90 g of sodium citrate, 360 g of sodium phosphate, and 300 g of whey powder were added, and water was added so that the final moisture content became 47%, and the mixture was heated while stirring at 80 rpm. Until 80 ° C. After heating, it was filled into a pellet shape and rapidly cooled to obtain processed cheese. The oil yield area was measured for the obtained processed cheese, and the result was 4.1 cm ² . Further, the saccharide content was 3.5% by weight. When the obtained processed cheese was subjected to a coloration evaluation test, a good burnt color was exhibited.

[Embodiment 7]

15 kg of raw cheese of up to 15 kg of cheese and 15 of cooked index 15 was pulverized and mixed as raw cheese. After adding 90 g of sodium citrate, 200 g of sodium phosphate, and 300 g of whey powder to 30 kg of the mixed cheese, water was added so that the final moisture content became 47%, and a squeezing heat exchanger (Thermocylinder type) emulsifier was used at 300 rpm. While stirring, heat until 80 °C. After heating, it was filled into a pellet shape and rapidly cooled to obtain processed cheese. The oil-extracted area was measured for the obtained processed cheese, and it was 12.8 cm ² . Further, the saccharide content was 2.0% by weight. The obtained cheese was subjected to a coloration evaluation test, and the result showed good coke color.

[Embodiment 8]

18 kg of mossala cheese and 12 kg of raw cheese of cooked index 15 were pulverized and mixed to make raw cheese. After adding 90 g of sodium citrate and 300 g of sodium phosphate to 30 kg of the mixed cheese, water was added so that the final moisture content became 47%, and the mixture was heated to 80 ° C while stirring at 300 rpm with a squeegee type heat exchanger type emulsifier. . The heated cheese is rapidly cooled and cut into strips to obtain processed cheese. The oil yield area was measured for the obtained processed cheese, and as a result, it was 5.7 cm ² . Further, the saccharide content was 1.8% by weight. The obtained cheese was subjected to a coloration evaluation test, and the result showed good coke color.

[Embodiment 9]

6 kg of raw cheese of up to 24 kg of cheese and cooked index 15 was pulverized and mixed as raw cheese. 30 kg of the mixed cheese was placed in a kettle type emulsifier, and after adding 900 g of sodium citrate and 300 g of whey powder, water was added so that the final moisture content became 47%, and it heated up to 80 degreeC while stirring at 80 rpm. After heating, it is filled into a block and rapidly cooled to obtain processed cheese. The oil-recovered area was measured for the obtained processed cheese, and it was 6.8 cm ² . Further, the saccharide content was 2.8% by weight. The obtained cheese was subjected to a coloration evaluation test, and the result showed good coke color.

[Industry Utilization]

The present invention can provide a processed cheese which exhibits good coke color by heat treatment for a short period of time, such as roasting or pizza, toast, etc., so that it can be used to appropriately attach coking marks on the surface of the cheese to impart unique characteristics. The purpose of baking flavor or the taste of the appearance.

Claims (7)

A processed cheese characterized in that the processed cheese is cut into a cylindrical shape having a diameter of 10 mm × a height of 20 mm and maintained on the filter paper at 90 ° C for 120 minutes, and the oil discharge area on the filter paper is 3 to 25 cm ² and contains sugar. 0.1 to 5.0% by weight. The processed cheese according to the first aspect of the patent application, wherein the molten salt is added in an amount of 0.1 to 3.0% by weight. The processed cheese according to the first or second aspect of the patent application, characterized in that 20% by weight or more of the raw cheese having a ripening index of 15 or less is blended as a raw material cheese. The processed cheese according to the first aspect of the invention, wherein the saccharide is one or more selected from the group consisting of lactose, sucrose, glucose, fructose, galactose, amine sugar or sugar derivative. A method for producing a processed cheese, comprising: mixing 0.1 to 3.0% by weight of a molten salt, 0.1 to 5.0% by weight of a saccharide, and controlling emulsification in a raw cheese of 20% by weight or more of a raw cheese having a blending index of 15 or less. The state is such that it is coked when heated. The method for producing a processed cheese is characterized in that: 0.1 to 3.0% by weight of a molten salt and 0.1 to 5.0% by weight of a saccharide are blended in a raw cheese of 20% by weight or more of raw cheese blended with a ripening index of 15 or less, and the characteristics are as follows: By controlling the emulsified state, the processed cheese was cut into a cylindrical shape having a diameter of 10 mm × a height of 20 mm and maintained on the filter paper at 90 ° C for 120 minutes, and the oil discharge area on the filter paper was 3 to 25 cm ² . The method for producing processed cheese according to the fifth or sixth aspect of the invention, wherein the control of the emulsified state is carried out by controlling the ripeness of the raw cheese, the amount of molten salt, the emulsification time, and the emulsification temperature.