TWI643557B - Cheese and method of manufacturing same - Google Patents

Abstract

The present invention provides cheeses having good spinnability not only during heating but also at low temperatures, and a method for producing the same. Cheeses containing 2.0 to 10.0% by weight of cassava processed starch, 16 to 24% by weight of raw cheese, pH 4.0 or higher, water content of 53 to 63%, and milk fat / milk protein ratio of 2.0 or less are provided at a wide range of temperatures The range includes cheeses that are similar to processed cheese's spinnability and flavor, and have excellent silk-forming properties after heating and cooling.

Description

Cheese and its manufacturing method

The present invention relates to cheeses having good spinnability in a low temperature range and a method for producing the same.

The whey-hardened natural cheese is excluded from milk obtained by using raw milk as a raw material and coagulating it with lactic acid bacteria or rennet. This natural cheese was used as a raw material, molten salt was added, and the hardened | cured material obtained after heating, stirring, melting, and cooling was processed cheese. This technical field generally stipulates that a food having a cheese content of 50% or less in a product in a step of processing processed cheese is a food that uses milk or the like as a main ingredient (hereinafter referred to as "milk main source").

Hitherto, in order to impart spinnability to processed cheese, it has been known to use raw cheese with a low ripeness index value and stir at low speed to heat and emulsify it. In addition, as a method for processing cheese or milk base and using starch to adjust physical properties, there have been disclosed a method for manufacturing a food having a hardness similar to that of processed cheese using protein or starch (Patent Document 1), Method for producing cheese foods having excellent meltability and silkability with alkenyl succinate starch (Patent Document 2), and production of cheeses having freeze resistance and frying resistance by using molten salt and oxidized starch for natural cheese Production method (Patent Document 3), production method of cheese cake using raw tapioca starch, etc. (Patent Document 4) and the like.

[Previous Technical Literature]

[Patent Literature]

Patent Document 1: Japanese Patent No. 3391283

Patent Document 2: Japanese Patent No. 3889922

Patent Document 3: Japanese Patent No. 3108968

Patent Document 4: Japanese Patent No. 3373696

The food content of patent document 1 having hardness similar to processed cheese is as much as 80% by weight, the cheese content of patent document 2 is 83% by weight or more, and the freeze resistance and frying resistance of patent document 3 The content of natural cheese is 85% by weight or more, and it becomes a fairly hard food or cheese, so it has no silkiness at all when cooled. The cheese cake of patent document 4 has good food texture, and is used for the purpose of improving the preservability. The methods of Patent Documents 1 to 3 are all foods, cheese foods, and cheeses that are silky when heated. However, the cheese becomes hard with cooling and the silkyness disappears during cooling. Even when starch is used, it has excellent silk-forming properties only when heated, and returns to its original hard physical properties after cooling. In addition, the fat main ingredient and the milk main ingredient with a lot of water cannot have a cheese-like spinnability, and the structure and flavor are different from those of processed cheese.

An object of the present invention is to provide cheeses which cannot be provided by conventional techniques, and have good spinnability not only at the time of heating but also at a low temperature, and a method for producing the same.

In order to solve the above-mentioned problems, the inventors of the present case worked hard to find out that, by making 2.0 to 10.0% by weight of cassava processed starch and 16 to 24% by weight of raw cheese, the pH of the cheese was 4.0 or more, and the water content was 53 to 63. %, Milk fat / milk protein ratio of 2.0 or less, can be obtained by conventional technology with a wide range of temperature similar to processed cheese with the spinnability and flavor, even after heating and cooling, excellent performance Silky cheeses have completed the present invention.

That is, the present invention is as follows.

(1) A cheese, which is characterized by containing 2.0 to 10.0% by weight of cassava processed 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 milk fat / milk protein to Below 2.0.

(2) The cheese according to (1), in which the yarn drawability is 10 cm or more when the yarn drawability test is performed at 10 ° C; the yarn drawability test: take 40 g of cheese into a cup at a speed of 2.5 cm per second Raty cheese was measured until the length of the cheese was cut.

(3) A method for manufacturing cheese, which is characterized by having the following steps: blending raw cheese and cassava processed starch; mixing the previously blended raw materials to adjust the pH of the cheese to 4.0 or higher and the moisture content to 53 ~ 63%, and the ratio of milk fat / milk protein is 2.0 or less; heating and emulsifying the pH- and moisture-adjusted raw materials; and cooling the previously-heated and emulsified raw materials.

According to the present invention, cheeses having good spinnability in a low temperature range and flavors similar to cheese, and a method for producing the same can be provided.

Although the cheeses produced according to the present invention have a large amount of fats and oils, they have a cheese-like spinnability and flavor in a wide temperature range during heating and cooling. The cheeses of the present invention include cheese foods, milk, and other provincial regulations (December 27, 1972, Ministry of Health and Welfare Decree No. 52), and the specifications of the ingredients of the fair competition agreement, as well as dairy products and the like. The technical field has all of the meanings in general.

In the present invention, the raw cheese is not particularly limited. In addition to natural cheeses such as Gouda cheese, mozzarella cheese, and Cheddar cheese, processed cheese can also be exemplified. Dairy and cheese food. These can be used alone or in combination, and the blending ratio can be determined according to the flavor necessary for the cheese finally obtained. In the present invention, these raw cheeses are contained in an amount of 16 to 24% by weight relative to cheeses which are final products. The content is preferably 18 to 22% by weight. When the raw cheese is less than 16% by weight or exceeds 24% by weight, there is insufficient spinnability.

In the present invention, as the processed tapioca starch, processed tapioca starch can be used. Cassava processed starch which has been subjected to processing treatments such as etherification treatment, esterification treatment, oxidation treatment, and crosslinking treatment can be used. Preferred is hydroxypropyl starch. Hydroxypropylated phosphate cross-linked starch. Sodium starch gluconate. Carboxymethyl starch. Cationic starch and other etherified starch, hydroxypropylated phosphate cross-linked starch. Starch acetate. Phosphate starch. Esterified starch such as phosphate cross-linked starch. In particular, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, and oxidized starch are more desirable. In the present invention, the content of these cassava processed starches is 2.0 to 10.0% by weight relative to cheeses which are final products. It is preferably 4.0 to 7.5% by weight. If the tapioca processed starch is less than 2.0% by weight or more than 10.0% by weight, it will not have sufficient spinnability.

In the present invention, the pH of the cheese of the final product is 4.0 or more. It is preferably adjusted to pH 5.0 to 6.0. When the pH is less than 4.0, there is insufficient spinnability.

Moreover, in the present invention, the moisture content of cheese in the final product can be adjusted to 53 to 63%. It is better adjusted to 55 ~ 59%. When the water content is less than 53% or more than 63%, the thread-drawing property becomes insufficient.

The cheese of the final product of the present invention contains a large amount of oil and fat components, so the ratio of milk fat to milk protein is 2.0 or less. By setting the ratio of milk fat to milk protein to 2.0 or less, cheeses having the characteristics of the present invention can be obtained. The ratio of milk fat to milk protein can be adjusted according to the type or amount of raw cheese, and the amount of fats and oils used as auxiliary materials. In addition, the measurement of milk fat and milk protein may be performed according to a common method. For example, milk fat may be measured by the Roese-Gottlieb method, and protein may be measured by the Kjeldahl method.

In the present invention, the stringability refers to a stringability of 10 cm or more when the following stringability test is performed at 10 ° C. In addition, the drawability test was performed by the following method.

(Evaluation of wire drawability)

Stringability test: Take 40 g of cheese into a cup, pull the cheese at a speed of 2.5 cm per second, and measure the length until the cheese is cut. The value obtained is defined as the spinnability of the cheese.

The other auxiliary raw materials that can be used in the product of the present invention are not particularly limited, and any raw materials used in the manufacture of cheese can be blended. Other auxiliary materials, such as milk salt, emulsifiers, stabilizers (thickening polysaccharides, cellulose, etc.) other than molten salt that can be used for cheese, food additives such as flavors, etc. Source milk materials, foods such as starch, gelatin, agar, butter for adjusting fat, other animal fats, vegetable fats and oils, flavorings used for flavor and the like.

The manufacturing method of the cheese of this invention is demonstrated below. The method for manufacturing cheeses of the present invention includes the following steps: blending raw cheese, cassava processed starch; and mixing the aforementioned blended raw materials, and adjusting the pH of the processed cheese to be 4.0 or higher and the moisture content to be 53-63% And the milk fat / milk protein ratio is below 2.0; and heating and emulsifying the aforementioned raw materials whose pH and moisture have been adjusted; and cooling the aforementioned raw materials which have been heated and emulsified.

In the steps of mixing raw materials and adjusting steps of the present invention, the raw materials are blended with cheese and cassava processed starch, and then the previously blended raw materials are mixed, and the pH of the raw materials is adjusted to 4.0 or more and the moisture is 53 to 63%. The addition of cassava processed starch can be carried out alone or after mixing with other auxiliary materials. After that, the raw materials whose pH and moisture have been adjusted are heated, emulsified, and cooled to prepare cheese. For the method of adjusting the pH of cheese, for example, a pH adjusting agent generally used for adjusting the pH of cheese, such as citric acid, lactic acid, and sodium bicarbonate, can be used to adjust the pH to 4.0 or more. The moisture adjustment method of cheese must adjust the moisture content of the cheese to 53 ~ 63%. By calculating the amount of water added to the raw materials to add water from the amount of water contained in each raw material or the amount of water added during heating and emulsification, the moisture content of the cheese can be adjusted to 53 to 63%. The ratio of milk fat to milk protein can be adjusted according to the type or amount of raw cheese, and the amount of fats and oils used as auxiliary materials.

In the heating emulsification step of the present invention, the emulsifier used as the heating emulsification is not particularly limited, and a cooker emulsifier, a kettle emulsifier, a vertical high-speed shear emulsifier, An emulsifier used in the manufacture of cheeses such as scraped heat exchangers. The emulsification temperature and the stirring speed can be produced within a range of general cheese manufacturing conditions, and are not particularly limited, but the stirring speed is preferably 1,000 to 2,000 rpm, and more preferably 1,200 to 1,800 rpm. In the following cooling step, the emulsion emulsified by heating in the above manner is filled in a mold corresponding to the purpose and cooled. The cooling temperature or speed is not particularly limited, and it is preferable to cool it to 10 ° C. or less as quickly as a normal cheese and store it in a cool state.

The cheeses produced according to the present invention have fat content and moisture, but have a silky property and flavor similar to cheese in a wide temperature range during heating and cooling, and still have excellent silk-forming properties in a low temperature region.

The cheeses produced according to the present invention can be made into products regardless of domestic use or business use. It has good silk-forming properties over a wide temperature range, so it can be used for pizza, burger, heated vegetables, takoyaki, and other decorative uses, as well as meat cheese.

[Example]

Hereinafter, the present invention will be described more specifically with reference to examples, but the scope of the present invention is not limited to the following examples.

[Example 1]

(Comparison when the amount of raw cheese is different)

Using domestic or imported Gouda cheese as a raw material, experiments were conducted to adjust the amount of fat and change the amount of raw cheese. Grinded using 2,100-3,900g (14-26% by weight) of Gouda cheese (made by Xueyinhui Dairy) as the raw cheese. Then, 900 g (6.0% by weight) of cassava processed starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsushita Chemical Industry Co., Ltd.)) was added. In addition, 15 g of sodium bicarbonate was added as a pH adjuster, the pH of the raw materials was adjusted to 6.0, and water was added so that the final moisture content became 57%. After emulsification was performed by adding 90 g of a molten salt (Na phosphate preparation), a high-shear STEPHAN type emulsification kettle was used, and the mixture was heated and melted at 1,500 rpm to 85 ° C. After reaching 85 ° C, maintain the rotation speed and stir for 30 seconds. The heat-emulsified cheese was filled, and it cooled at 5 degreeC for 24 hours, and was made into the cheese of this invention (product of this invention), and the spinnability evaluation was performed. For comparison, cassava processed starch was replaced with the same amount of corn processed starch (FARINEX VA70C manufactured by Matsutani Chemicals), and dried in the same manner as above. Casey (comparative).

(Evaluation of wire drawability)

(method)

Take 40 g of cheese cooled to 10 ° C into a cup. The cheese was pulled at a speed of 2.5 cm per second, and the length until the cheese was cut was measured, and the obtained value was defined as the drawability of the cheese (at the time of cooling). Similarly, the value at 85 ° C is defined as (at the time of heating).

(Evaluation criteria)

：: Elongated by 15 cm or more.

(Circle): Stretched more than 10 cm and less than 15 cm.

△: Elongation of 5 cm or more and less than 10 cm.

X: Elongation is less than 5 cm, and it is hardly extended.

The results are shown in Table 1. As a result, when the raw cheese was 16 to 24% by weight, there was a good drawstring and a good cheese flavor. Especially when the content is 18 to 22% by weight, it has excellent drawability. This property is maintained during heating and after cooling, and has a cheese-like spinnability and flavor.

[Example 2]

(Comparison when pH is different)

3,000 g of Gouda cheese (manufactured by Xueyinhui Dairy Co., Ltd.) was used as the raw cheese and pulverized. Then, oil and fat were added until the amount of the original milk standard, and 900 g (6.0% by weight) of cassava processed starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsushita Chemical Industry Co., Ltd.)) was added. In addition, citric acid and sodium bicarbonate were added as pH adjusters, the pH of the raw materials was adjusted to 3.5 to 7.0, and water (6568 g) was added so that the final moisture content became 57%. Emulsification was performed after adding 90 g of molten salt (Na phosphate preparation) using a high-shear STEPHAN type emulsification kettle, and heating and melting at 85 ° C at 1,500 rpm. After reaching 85 ° C, maintain the rotation speed and keep stirring for 30 seconds. The cheese which had been heated and emulsified was filled, and cooled at 5 ° C. for 24 hours to prepare the cheese of the present invention (product of the present invention), and evaluation of the spinnability was performed. For comparison, cheeses (comparative products) were prepared in the same manner as described above, except that cassava processed starch was replaced with the same amount of corn processed starch (FARINEX VA70C manufactured by Matsutani Chemicals).

The results are shown in Table 2. As a result, it has excellent spinnability and good cheese flavor at pH 4.0 or higher. It has excellent drawability especially at 5.0 ~ 6.0. This property is maintained during heating and after cooling, and has a cheese-like spinnability and flavor. The milk fat / milk protein of the cheese of the present invention The ratio is 1.25.

[Example 3]

(Comparison of different amounts of processed cassava starch)

3,000 g of Gouda cheese (manufactured by Xueyinhui Dairy Co., Ltd.) was used as the raw cheese and pulverized. Then, add oil and fat to the original specifications of the milk, and mix cassava processed starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsushita Chemical Co., Ltd.)) 150 to 1,800 g (1.0 to 12.0% by weight). 15 g of sodium bicarbonate was added as a pH adjuster, the pH of the raw material was adjusted to 6.0, and water was added to make the final moisture content 57%. After emulsification was performed by adding 90 g of a molten salt (Na phosphate preparation), a high-shear STEPHAN type emulsification kettle was used, and the mixture was heated and melted at 1,500 rpm to 85 ° C. After reaching 85 ° C, maintain the rotation speed and stir for 30 seconds. The cheese which had been heated and emulsified was filled, and cooled at 5 ° C. for 24 hours to prepare the cheese of the present invention (product of the present invention), and evaluation of the spinnability was performed. For comparison, cheese (comparative product) was produced in the same manner as described above, except that cassava processed starch was replaced with the same amount of corn processed starch (FARINEX VA70C manufactured by Matsutani Chemicals).

The results are shown in Table 3. As a result, when the cassava processed starch was 2.0 to 10.0 weight%, it had favorable spinnability and favorable cheese flavor. In particular, it has excellent drawability at 4.0 to 7.5% by weight. This characteristic is good for heating It is maintained even after cooling, and has cheese-like spinnability and flavor. The ratio of milk fat to milk protein of the cheese of the present invention was 1.25.

[Example 4]

(Comparison when water content is different)

3,000 g of Gouda cheese (manufactured by Xueyinhui Dairy Co., Ltd.) was used as raw cheese for pulverization. Then, oil and fat were added until the original specifications of the milk, and 900 g (6.0% by weight) of cassava processed starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsushita Chemical Industry Co., Ltd.)) was mixed. Add 15 g of sodium bicarbonate as a pH adjuster, adjust the pH of the raw materials to 6.0, and add water to make the final moisture content 48 to 65%. After emulsification, 90 g of molten salt (Na phosphate preparation) was added, and a high-shear STEPHAN type emulsification kettle was used, and the mixture was heated and melted at 1,500 rpm to 85 ° C. After reaching 85 ° C, maintain the rotation speed and keep stirring for 30 seconds. The cheese which had been heated and emulsified was filled, and cooled at 5 ° C. for 24 hours to prepare the cheese of the present invention (product of the present invention), and evaluation of spinnability was performed. For comparison, cheese (comparative product) was produced in the same manner as described above, except that cassava processed starch was replaced with corn processed starch (FARINEX VA70C manufactured by Matsutani Chemicals).

The results are shown in Table 4. As a result, when the moisture content was 53.0 to 63.0%, there were good spinnability and good cheese flavor. Especially, it has excellent drawability at 55.0 ~ 59.0%. This property is maintained during heating and after cooling, and has a cheese-like spinnability and flavor. The ratio of milk fat to milk protein of the cheese of the present invention was 1.25.

[Example 5]

(Comparison of raw cheese at the same time)

3,000 g each of Gouda cheese, mozzarella cheese, and cheddar cheese were used as cheese raw materials, and processed tapioca starch (hydroxypropylated phosphate cross-linked starch (esterified) (FARINEX VA70TJ, Matsutani Chemicals)) Other than that, cheese was prepared and evaluated by the same method as Example 1. The results are shown in Table 5. No matter which raw cheese is used, it has excellent spinnability and good cheese flavor. This property is maintained during heating and after cooling, and has a cheese-like spinnability and flavor.

[Example 6]

3,000 g of Gouda cheese (manufactured by Xueyinhui Dairy Co., Ltd.) was used as raw cheese for pulverization. Then, oil and fat were added to the original specifications of the milk, and 900 g (6.0% by weight) of cassava processed starch (oxidized starch (Stabilose TA-8 manufactured by Matsutani Chemicals)) was added. In addition, citric acid and sodium bicarbonate were added as pH adjusters to adjust the pH of the raw materials to 5.5, and water was added so that the final moisture content was 57%. After emulsification, 90 g of molten salt (Na phosphate preparation) was added, and then a high-shear STEPHAN type emulsification kettle was used to heat and melt at 1,800 rpm to 85 ° C. After reaching 85 ° C, maintain the rotation speed and keep stirring for 30 seconds. Fill the cheese which has been heated and emulsified and cool at 5 ° C for 24 hours to make the cheese of the present invention class. The obtained cheeses (products of the present invention) were subjected to a spinnability test. As a result, it was confirmed that the cheeses had an elongation of 15 cm or more during heating and cooling, and had excellent spinnability and good cheese flavor. This property is maintained during heating and after cooling, and has a cheese-like spinnability and flavor. The ratio of milk fat to milk protein of the cheese of the present invention was 1.25.

[Industrial availability]

The cheeses prepared according to the present invention can provide cheeses which have not been previously provided, and which have good spinnability and flavor similar to processed cheese, not only at the time of heating, but also at low temperatures, and a method for manufacturing the same. Cheese products for various purposes.

Claims (2)

A type of cheese, characterized by containing 2.0 to 10.0% by weight of cassava processed starch, 16 to 24% by weight of raw cheese, pH 4.0 or higher, water content 53 to 63%, and milk fat / milk protein ratio 2.0 or less; When the silkness test was performed at 10 ° C, the silkness was 10 cm or more. The silkness test: 40 g of cheese was put into a cup, and the cheese was pulled at a speed of 2.5 cm per second. length. A method for manufacturing cheeses, such as the item 1 of the scope of patent application, which is characterized by having the following steps: blending raw cheese, cassava processed starch; mixing the blended raw materials into processed cheese, cassava relative to products The content of processed starch is 2.0 to 10.0% by weight, the content of raw cheese is 16 to 24% by weight, and the pH of the processed cheese is adjusted to 4.0 or higher, the moisture is 53 to 63%, and the ratio of milk fat / milk protein is 2.0 or less; heating and emulsifying the pH- and moisture-adjusted raw materials; and cooling the heat-emulsified raw materials.