TW201438585A - Processed cheese and method of manufacturing same - Google Patents

Abstract

The invention provides a processed cheese which exhibits stringiness, not only during heating but also after cooling, and has a crisp and non-soggy texture. By formulating a processed cheese containing 2.0 to 18.0% by weight of a tapioca processed starch, 2.0 to 9.0% by weight of an α -starch, and 34 to 73 percent by weight of a raw material cheese, a processed cheese with a firm and non-soggy texture can be provided in which the separation of oils and fats does not occur after heating, and which when stirred exhibits stringiness even after cooling.

Description

Processed cheese and its manufacturing method

The present invention relates to a processed cheese which is not separated from the oil after heating, has a stringiness after cooling, and imparts a crisp and docile eating sensation and a method for producing the same.

The cured product of the whey is excluded from the milk obtained by solidifying the raw milk using lactic acid bacteria or chymosin. This natural cheese is used as a raw material, a molten salt is added, heated, stirred, and melted, and the obtained cured product is processed cheese. In the technical field, the food component in which the cheese component is 51% or more in the process of producing the processed cheese is generally "cheese food", and the food component in the product is 50% or less. "The milk is used as the main raw material. Food" (hereinafter referred to as "milk master".).

If the conventional processed cheese is dissolved by heating, the oil and water are separated from the cheese or conformed without pulling, which has a bad influence on flavor and appearance. Moreover, processed cheese is not crispy, has a sticky tooth feel, and is easy to stick.

A method for producing a food having a hardness similar to that of processed cheese using a protein or a starch has been disclosed as a method for adjusting the physical properties of the processed cheese or the milk and the starch. (Patent Document 1) A method of producing a cheese food having excellent meltability and filamentity by using octenyl succinic acid starch (Patent Document 2), and using a molten salt and oxidized starch for natural cheese to produce a cheese having freeze resistance and frying resistance. (Manufacturing method (Patent Document 3)), a method for producing cheese and confectionery such as raw tapioca starch (Patent Document 4), and the like.

[Previous Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent No. 3392283

Patent Document 2: Japanese Patent No. 3878922

Patent Document 3: Japanese Patent No. 3108968

Patent Document 4: Japanese Patent No. 3373696

The food having the hardness similar to the processed cheese of Patent Document 1 has a cheese content of 80% by weight, and the cheese content of Patent Document 2 has a cheese content of 83% by weight or more, and Patent Document 3 has freeze resistance and frying resistance. The content of cheese and natural cheese is 85% by weight or more, and it becomes a rather hard food or cheese, so there is no filamentity at all when it is cooled. The cheese cake of Patent Document 4 has a good eating feeling and is used for the purpose of improving the preservation property. In the methods of Patent Documents 1 to 3, the processed cheese at the time of heating can have a stringiness, but the cheese hardens as it cools, so the stringiness disappears upon cooling. Even in the case of using starch, it has excellent wire drawing property only when heated, and returns to the original hard physical property after cooling. Further, the main ingredient of the oil or fat or the water having a large amount of water cannot have a cheese-like stringiness, and the texture and flavor are different from those of the processed cheese.

An object of the present invention is to provide a processed cheese which is not provided by the prior art and which has a crisp and docile eating sensation not only after cooling but also after being cooled.

In order to solve the above problems, the inventors of the present invention have found that by using cassava processing starch and gelatinized starch, it is possible to obtain not only processed cheese, but also oil-and-fat ingredients, cheese foods having a large amount of water, or milk mains. The present invention has been completed by separating the processed cheese which has a stringiness and a crisp and docile taste after stirring and cooling.

That is, the present invention is as follows.

(1) A processed cheese comprising: cassava processing starch 2.0 to 18.0% by weight, gelatinized starch 2.0 to 9.0% by weight, and raw material cheese 34 to 73% by weight.

(2) The processed cheese according to (1), wherein the processed cheese has a pH of 5.0 to 6.0 and a moisture content of 48.0 to 60.0%.

(3) The processed cheese according to (1) or (2), wherein the wire drawing property at the 85 ° C is about 10 cm or more; the wire drawing test: taking 100 g of the processed cheese into the cup, The processed cheese was pulled at a speed of 10 cm per second, and the length until the cut of the processed cheese was measured.

(4) A method for producing processed cheese, comprising the steps of: blending raw cheese, cassava processing starch, gelatinized starch; mixing the blended raw materials; and heating and emulsification the mixed raw materials; The heated emulsified raw material is cooled.

(5) A method for producing processed cheese, comprising the steps of: blending raw cheese, cassava processing starch, and gelatinized starch; mixing and adjusting the blended raw material to a processed cheese having a pH of 5.0 ~6.0 and the water content is 48.0~60.0%; the raw material whose pH and moisture have been adjusted is heated and emulsified; the heated emulsified raw material is cooled.

According to the present invention, it is possible to provide a processed cheese which has a stringiness after heating and cooling and which has a good crispy and fluent eating feeling and a method for producing the same.

The processed cheese of the present invention and a method for producing the same will be specifically described below.

In addition to the provisions of the specifications of the fair competition regulations, the processed cheeses of the present invention include the processed cheeses, the cheeses, and the like, and the stipulations of the Ministry of Health and Welfare, No. 52 of December 27, 2013. The technical field to which the invention pertains is all within the scope of the ordinary meaning.

In the present invention, the raw material cheese is not particularly limited, and in addition to natural cheese such as Gouda cheese, Cheddar cheese, Egmont cheese, and mozzarella cheese, processed cheese, cheese food, and the like are also mentioned. These may be used singly or in combination, and the blend ratio may be determined in accordance with the flavor necessary for the cheese finally obtained. In the present invention, 34 to 73% by weight of the raw material cheese is contained with respect to the processed cheese which is a product. It is preferably contained in an amount of 39 to 59% by weight. When the raw material cheese is less than 34% by weight or more than 73% by weight, it may become insufficient in the stringiness.

In the present invention, as the cassava processing starch, a cassava processing starch which has been subjected to processing can be used. A cassava processing starch which has been subjected to a treatment such as etherification treatment, esterification treatment, acid treatment, cross-linking treatment, or the like can be used. Preferred are hydroxypropyl starch ‧ hydroxypropylated phosphoric acid crosslinked starch ‧ starch sodium gluconate ‧ carboxy methyl starch ‧ cationic starch and other etherified starch, hydroxypropylated phosphoric acid crosslinked starch ‧ acetic acid starch ‧ phosphate starch ‧ phosphoric acid Esterified starch such as crosslinked starch. In particular, hydroxypropyl starch ‧ hydroxypropylated phosphate crosslinked starch ‧ carboxymethyl starch ‧ cationic starch ‧ acetic acid starch ‧ oxidized starch is preferred In the present invention, the content of the cassava processed starch is from 2.0 to 18.0% by weight based on the processed cheese which is the final product. It is preferably 4.0 to 17.0% by weight. When the cassava processing starch is less than 2.0% by weight or more than 18.0% by weight, there is a case where there is no good eating sensation. Further, in the present invention, the cassava processing starch does not include the gelatinized starch processing starch.

As the gelatinized starch used in the present invention, starch which is gelatinized with corn, flour, rice, tapioca, potato, sago or the like can be used. Among them, starch which is preferably high amylose starch is preferred. In the present invention, the cheese processed with respect to the final product contains 2.0 to 9.0% by weight of such gelatinized starch. It is preferably contained in an amount of 4.0 to 8.0% by weight. When the amount of the α-starch is less than 2.0% by weight or more than 9.0% by weight, the taste of the melted mouth is very good, and there is a feeling of gentleness and a crispy eating feeling without sticking.

In the present invention, the pH of the processed cheese of the final product may be adjusted to 5.0 to 6.0, more preferably 5.5 to 6.0. When the pH is less than 5.0 or exceeds 6.0, there may be insufficient wire drawability, which is not preferable.

Furthermore, in the present invention, it is preferred to adjust the moisture of the processed cheese of the final product to be 48.0 to 60.0%, more preferably 54.0 to 60.0%. When the water content is less than 48.0% or more than 60.0%, the wire drawing property may not be sufficient, which is not preferable.

The other auxiliary materials which can be used in the present invention are not particularly limited, and any raw materials used for the production of processed cheeses can be blended. Other auxiliary materials include, for example, a molten salt, an emulsifier other than a molten salt which can be used for cheese, a stabilizer, a polysaccharide (such as a polysaccharide, a cellulose, etc.), and a food additive such as a flavor, and the like. Sources of milk materials, foods such as starch, gelatin, and agar, butter for adjusting fat, other animal fats and oils, vegetable oils, flavors used for flavoring, etc. The appropriate standard user who can process the cheese can be selected according to the purpose of physical property adjustment and flavor adjustment.

In the present invention, the stringiness means that the stringiness at the time of the following stringiness test at 85 ° C is 10 cm or more. Further, the stringiness test was carried out in the following manner.

(evaluation of wire tension)

Tensile test: 100 g of processed cheese was taken into the cup, and the processed cheese was pulled at a rate of 10 cm per second, and the length until the cut of the processed cheese was measured.

In the present invention, the flavor and the eating sensation of the processed cheese were evaluated by a functional evaluation by five trained functional evaluators. The taste of the melt is very good, it has a gentle feeling, and it is particularly good when it is not sticky. It has a good melt feeling, a gentle feeling, a good evaluation when it is almost not sticky, a bad melt feeling, no docile feeling, but it is bad when it is dry and sticky. In addition, it is also evaluated whether or not there is oil separation after heating or the strength of the cheese flavor.

The method for producing the processed cheese of the present invention will be described below. a method for producing processed cheese, comprising the steps of: blending raw cheese, cassava processing starch, gelatinized starch; mixing the previously blended raw materials; heating and emulsification of the mixed raw materials; and heating and emulsification The raw materials are cooled.

In the blending step and the mixing step of the present invention, after mixing the raw cheese with the cassava processing starch and the gelatinized starch, the blended raw materials are mixed and the pH of the raw material is adjusted to 5.0 to 6.0 and the water content is 48.0 to 60.0%. Other auxiliary materials may be added together with cassava processing starch or the like, or may be added after mixing cassava processing starch or the like. Thereafter, in the heating and emulsification step and the cooling step, the raw material having the adjusted pH and moisture is heated and emulsified and cooled to obtain processed cheese. For the pH adjustment method of the processed cheese, for example, a pH adjuster which is generally used for adjusting the pH of the cheese such as citric acid, lactic acid or sodium bicarbonate can be used, and the pH is adjusted to 5.0 to 6.0. The moisture adjustment method of processed cheeses should adjust the moisture of the cheeses of the products to 48.0~60.0%. The amount of water added to the raw material can be adjusted by adding water from the water content of each raw material or the amount of water added during heating and emulsification, and the moisture content of the cheese of the product can be adjusted.

The emulsifier used as the heat emulsification is not particularly limited, and a cooker type emulsifier, a kettle type emulsifier, a vertical high speed shear emulsifier, a scraped heat exchanger, or the like can be used. The emulsifier used. The emulsification temperature, the stirring speed, and the like can be produced within the range of general cheese production conditions, and are not particularly limited. For example, it can be stirred at a low speed of 50 to 200 rpm using a low-speed shear emulsifier or the like, and stirred at a medium speed of 350 to 1,500 rpm to a high speed using a high-speed shear emulsifier. The emulsion emulsified by heating in the above manner is filled in a mold for the purpose of the reaction and cooled. The cooling temperature or speed is not particularly limited, and it is preferably cooled to a temperature of 10 ° C or less and cooled as in a normal food.

The processed cheese which is heated and dissolved, quenched or quenched is oily, and contains a large amount of oil and fat. However, when the oil is heated, the oil and the water are not separated, and not only the filming property after cooling, but also has a crisp and gentle eating feeling.

The processed cheese of the present invention has a flanging property not only after heating but also after cooling, and has a mild eating feeling similar to crispy steamed sweet potatoes, and therefore has the use of processed cheese for household use and business. For example: can be used as a cheese fondue. The taste of the melt is very good, the sense of warmth, the feeling of non-sticky teeth and the stringiness are opposite physical properties, since the production of processed cheeses with two physical properties very difficult. However, according to the present invention, processed cheeses capable of simultaneously exhibiting the aforementioned opposite physical properties can be obtained.

[Examples]

The invention is more specifically described below by way of examples, but the scope of the invention is not limited to the following examples.

[Test Example 1]

5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and the low-speed shearing emulsifier was put into use. 100 g of sodium citrate in the form of a molten salt, 100 g of sodium diphosphate, and cassava processing starch (hydroxypropyl starch (etherification) (FARINEX TG600 manufactured by Matsutani Chemical Co., Ltd.)) was added thereto to make 2.0% by weight of the processed cheese in the final product. After 11.0% by weight, water was added to make the moisture content of the final product 55.0%, and the emulsifier was sheared at a low speed and stirred at 120 rpm until it was 85 °C. The heat-dissolved cheese was filled and cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese. For comparison, 5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and a low-speed shearing emulsifier was placed, and 100 g of sodium citrate in the form of a molten salt and 100 g of sodium diphosphate were added thereto, and corn processed starch was added (made by Matsutani Chemical Co., Ltd.). FARINEX VA70C) After the final product was processed into a cheese having a content of 2.0% by weight and 11.0% by weight, water was added so that the moisture content of the final product became 55.0%, and the emulsified kettle was heated at a low speed and stirred at 120 rpm until 85 °C. The cheese which had been heated and dissolved was filled and cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese, and the wire-drawing property evaluation and the sensory evaluation were performed.

[Evaluation method] (evaluation of wire tension)

The stringiness test: For the stringiness, a wire drawing tester (manufactured by Nagase Seisakusho Co., Ltd.) was used for evaluation. 100 g of processed cheese was taken into the cup, which was dissolved by heating with an electromagnetic heater for 1 minute (90 ° C). After that, the cup was taken out immediately, and the test was carried out using a wire drawing tester (manufactured by Nagase Seisakusho Co., Ltd.) at a temperature of 85 °C. In the test, the processed cheese was pulled at a rate of 10 cm per second, and the length until the cut of the processed cheese was measured, and the obtained value was defined as the stringiness of the processed cheese. The wire-hanging property after stirring to 50 ° C and the stirring after cooling to 5 ° C without heating was also measured.

◎: The stringiness is 30 cm or more.

○: the stringiness is 10 cm or more and less than 30 cm.

×: the stringiness is less than 10 cm

(functional evaluation)

The taste and eating sensation were evaluated by 5 trained functional reviewers.

◎ (extra good): The taste of the melt is very good, it has a gentle feeling and does not stick to the teeth.

○ (good): The mouth feels good, has a gentle feeling, and hardly sticks to the teeth.

× (bad): The taste of the melt is not good, and there is no docile feeling, but it is dry and sticky.

It is also evaluated for whether or not the oil is separated after heating. In addition, when the flavor and the eating sensation have characteristics other than the above-mentioned evaluation, it is described in each table as a characteristic of each cheese (when there is no special item to be described, it is represented by "-").

The results are shown in Table 1. As a result, processed cheese using cassava processing starch is more excellent in the stringiness of processed cheese using corn processed starch. This property is maintained both during heating and after cooling. Due to the addition of cassava processing starch, the stringiness and the melt mouthfeel are improved but the crispy and smooth feeling cannot be obtained.

[Test Example 2]

5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and the low-speed shearing emulsifier was put into use. After adding 100 g of sodium citrate in the form of a molten salt, 100 g of sodium diphosphate, and cassava processing starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsutani Chemical Co., Ltd.)), 0 to 4,300 g (0 to 19.0% by weight), Water was added so that the moisture content of the final product became 55.0%, and the emulsified kettle was heated at a low speed to be stirred at 120 rpm until 85 °C. The cheese which had been heated and dissolved was filled, and it was cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese, and the wire-drawing property evaluation and the sensory evaluation were performed.

The results are shown in Table 2. When the cassava processing starch is added, the wire drawing property is excellent, and the melt mouth feeling is good, but when it is blended at 19.0% by weight or more, the melt mouth feel is deteriorated.

[Test Example 3]

5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and the low-speed shearing emulsifier was put into use. After adding 100 g of sodium citrate in the form of a molten salt, 100 g of sodium diphosphate, and α-starch (Alster H, manufactured by Nippon Food Chemical Co., Ltd.) from 0 to 1,800 g (0 to 10.0% by weight), water was added to make the moisture content of the final product 55.0%, the low-speed shearing emulsifier was stirred and heated to 85 ° C at 120 rpm. The cheese which had been heated and dissolved was filled, and it was cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese, and the wire-drawing property evaluation and the sensory evaluation were performed.

The results are shown in Table 3. When the gelatinized starch is added, it has a non-sticky feeling and a crisp and docile eating sensation which cannot be obtained by adding only cassava processing starch. However, the processed cheese blended with 10.0% by weight of the gelatinized starch has a dry scent, and has no crispy texture.

[Example 1]

5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and the low-speed shearing emulsifier was put into use. 100 g of sodium citrate in the form of a molten salt, 100 g of sodium diphosphate, and processed starch of cassava (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsutani Chemical Co., Ltd.)) 0 to 4,300 g (0 to 19.0% by weight) and α After the starch (Alster H, manufactured by Japan Food Chemical Industry Co., Ltd.) was 0 to 1,800 g (0 to 10.0% by weight), water was added to make the moisture content of the final product 55.0%, and the emulsion was stirred at a low speed to 120 ° C at 120 rpm. The cheese which had been heated and dissolved was filled, and it was cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese (pH 6.0), and the wire-drawing property evaluation and the sensory evaluation were performed.

【Table 4】

(The flavor and the eating sensation are the same as the evaluation method of [0029], but the comprehensive evaluation of the stringiness and the flavor of the condensing table 4 is evaluated based on the above criteria.)

The results of the stringiness and the functional evaluation at the time of heating to 85 ° C are shown in Table 4. By blending cassava processing starch (FARINEX TG600, FARINEX VA70TJ, Stabilose TA-8 made by Matsutani Chemical Co., Ltd.) from 2.0 to 18.0% by weight and from 2.0 to 9.0% by weight of alpha-starch starch, it is possible to produce good stringiness and good melt mouthfeel. , processed cheese with crispy and gentle feeling and no sticky teeth. Further, when heated at 50 ° C and cooled at 5 ° C, the same stringiness, flavor, and eating sensation were also obtained.

[Example 2]

5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and the low-speed shearing emulsifier was put into use. 100 g of sodium citrate in the form of a molten salt, 100 g of sodium diphosphate, and 2 kg of cassava processing starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsutani Chemical Co., Ltd.)) and gelatinized starch (Alster H, manufactured by Japan Food Chemical Industry Co., Ltd.) After 1 kg, the pH was adjusted to 4.5 to 6.5, and water was added to make the moisture content of the final product 55.0%, and the emulsion was stirred at a low speed to 120 ° C at 120 rpm. Filled and heated The melted cheese was cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese, and was subjected to wire drawing evaluation and functional evaluation.

The results are shown in Table 5. By adjusting the pH of the processed cheese to pH 5.0 to 6.0, processed cheese having good stringiness and good flavor can be obtained.

[Example 3]

5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and the low-speed shearing emulsifier was put into use. 100 g of sodium citrate in the form of a molten salt, 100 g of sodium diphosphate, cassava processed starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsutani Chemical Co., Ltd.)) 2000 g, and gelatinized starch (Alster-H, manufactured by Japan Food Chemical Industry Co., Ltd.) After 1000 g, water was added to make the moisture content of the final product 45.0 to 65.0%, and the emulsified kettle was heated at a low speed and stirred at 120 rpm until 85 °C. The cheese which had been heated and dissolved was filled and cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese (pH 5.5), and the wire-drawing property evaluation and the sensory evaluation were performed.

[Table 6]

The results are shown in Table 6. By adjusting the moisture content of the processed cheese to 48.0 to 60.0%, processed cheese having good stringiness and good flavor can be obtained.

[Embodiment 4]

5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and the low-speed shearing emulsifier was put into use. 100 g of sodium citrate in the form of a molten salt, 100 g of sodium diphosphate, and processed starch of cassava (hydroxypropylated phosphoric acid crosslinked starch (esterified) (FARINEX VA70TJ manufactured by Matsutani Chemical Co., Ltd.)) 2 kg, gelatinized starch (Japanese food chemical industry) After making 1 kg of Alster-E), the pH was adjusted to 5.5, and water was added to make the moisture content of the final product 55.0%, and the mixture was heated and stirred at 85 ° C to 85 ° C in a low speed shearing emulsifier. The heat-dissolved cheese was filled and cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese. The obtained cheese was subjected to a yarn-stretching test, and elongation of cheese of 30 cm or more was confirmed during heating and cooling, and excellent wire drawing property was obtained. In addition, the mouthfeel is very good, and it has a gentle feeling and a crispy eating feeling without sticking teeth.

[Embodiment 5]

5 kg of cheddar cheese and 5 kg of cheddar cheese were used as raw material cheese, and the low-speed shearing emulsifier was put into use. Adding 100 g of sodium citrate in the form of a molten salt, 100 g of sodium diphosphate, 2 kg of cassava processing starch (oxidized starch (Stabilose TA-8)), and 1 kg of gelatinized starch (NEOBIS C-60 manufactured by Nippon Food Chemical Co., Ltd.) The pH was adjusted to 5.5, and water was added to make the moisture content of the final product 55.0%, and the mixture was heated and stirred at 85 ° C to 85 ° C in a low speed shearing emulsifier. Filled with heated and dissolved dry The cheese was cooled in a refrigerator at 5 ° C for 24 hours or more to prepare processed cheese. When the obtained cheese was subjected to a yarn-stretching test, it was confirmed that the cheese was elongated at 30 cm or more during heating and cooling, and had excellent stringiness. In addition, the mouthfeel is very good, has a gentle feeling, and has a crispy eating feeling without sticking teeth.

[Industry Utilization]

According to the present invention, it is possible to produce a processed cheese which has a stringiness after heating and cooling and which has a good crispy and fluent eating feeling. Therefore, it is not only used for heating and conditioning, but also for heating and conditioning purposes. A processed cheese used as a food in a frozen state.

Claims (5)

A processed cheese comprising: cassava processing starch 2.0 to 18.0% by weight, gelatinized starch 2.0 to 9.0% by weight, and raw material cheese 34 to 73% by weight. The processed cheese according to the first aspect of the patent application, wherein the processed cheese has a pH of 5.0 to 6.0 and a moisture content of 48.0 to 60.0%. The processed cheese according to claim 1 or 2, wherein the wire drawing property at the 85 ° C is 15 cm or more; the stringiness test: 100 g of the processed cheese is taken into the cup to the cup per second. The processed cheese was pulled at a speed of 10 cm, and the length until the cut of the processed cheese was measured. A method for producing processed cheese, characterized by the steps of: blending raw cheese, cassava processing starch, gelatinized starch; mixing the blended raw materials; heating and emulsifying the mixed raw materials; The heated emulsified raw material is cooled. A method for producing processed cheese, characterized in that the method comprises the steps of: blending raw cheese, cassava processing starch, and gelatinized starch; mixing and adjusting the blended raw materials to a processed cheese having a pH of 5.0 to 6.0 and The water is divided into 48.0~60.0%; the raw material whose pH and moisture have been adjusted is heated and emulsified; and the heated emulsified raw material is cooled.