TWI643558B - Cheese and method of manufacturing same - Google Patents

Abstract

The present invention provides cheeses with good drawability and heat resistance with good pastry and bread making properties, and a method for producing the same. Cheeses containing 2.0 to 10.0% by weight of cassava processed starch, 15 to 70% by weight of raw cheese and having a pH of 4.5 to 6.5, a moisture content of 55% or less, and a milk fat / milk protein ratio of 3.0 or more can provide a wide range of cheeses. The temperature range is similar to that of processed cheese, and it has excellent spinnability and good heat resistance, such as pastry and bread.

Description

Cheese and its manufacturing method

The present invention relates to cheeses having good drawability and heat resistance with good pastry and bread making properties, 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 more than 85% by weight, which makes it a rather hard food or cheese, and 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 conventional cheeses used in pastry and bread manufacturing are hardened when heated, and have pastry and bread making suitability. However, they do not have a wire drawing property and have excellent heat resistance of pastry and bread making suitability.

An object of the present invention is to provide cheeses which have good drawability and which have good heat resistance, such as pastry and bread making, which cannot be provided by conventional techniques, and a method for producing the same.

The inventors of the present case worked hard to solve the above problems, and found that by making 2.0 to 10.0% by weight of cassava processed starch, 15 to 70% by weight of raw cheese, the pH of the cheese was 4.5 to 6.5, and the moisture content was 55% or less Cheeses with a ratio of milk fat / milk protein of 3.0 or more, can obtain cheeses with good heat resistance suitable for pastry and bread making that are not achieved by conventional techniques, and at the same time have similar spinachability and flavor to processed cheese Is to complete 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, 15 to 70% by weight of raw cheese, pH of 4.5 to 6.5, moisture of 55% or less, and a ratio of milk fat / milk protein of 3.0 the above.

(2) For cheeses in the scope of application for item 1, in which the stretchability is 10 cm or more when the stretchability test is performed at 10 ° C, the heat resistance is 50% or more when the heat resistance test is performed, and there is breadability; Stringability test: Take 40g of cheese into a cup, pull the cheese at a rate of 2.5cm per second, and measure the length until the cheese is cut; Heat resistance test: Put the cheese in a hot and humid condition (150 degrees, 12 Minutes) heating, measuring the height of cheese before and after heating; heat resistance (%) = [height of cheese after heating (mm) / height of cheese before heating (mm)] × 100 bread making: cheese It is made into medium seeds. When baking bread, the cheeses can be filled without being sprayed.

(3) A method for producing cheese, characterized by having the following steps: blending raw cheese and cassava processed starch; mixing the blended raw materials to adjust pH to 4.5 to 6.5, moisture to 55% or less, and The ratio of milk fat / milk protein is 3.0 or more; heating and emulsifying the pH- and moisture-adjusted raw materials; and cooling the heat-emulsified raw materials.

According to the present invention, it is possible to provide cheeses having good drawability and excellent heat resistance for pastry making and bread making, and a method for producing the same.

The cheeses produced according to the present invention have heat resistance, and even if they are used as baking or baking materials at high temperatures (for example, 200 ° C or higher), the cheese does not bleed out, and there is a similar tendency to cheese. Silkiness and flavor. The cheeses in the present invention include cheese foods, milk, and other provincial regulations (December 27, Showa 26th Ministry of Health and Welfare Decree No. 52), and the ingredients of the fair competition regulations, as well as dairy products, etc. The technical field to which they belong has the general meaning.

In the present invention, the raw cheese is not particularly limited. In addition to natural cheeses such as cream cheese, Gouda cheese, mozzarella cheese, and cheddar cheese, processed cheese, Cheese food and so on. In particular, a high-fat natural cheese such as cream cheese is preferably used. 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 15 to 70% by weight relative to cheeses which are final products. The content is preferably 20 to 65% by weight. When the raw cheese is less than 15% by weight or more than 70% by weight, the yarn is not sufficiently stretched.

In the present invention, fats and oils such as butter, soybean oil, rapeseed oil, corn oil, and palm oil can be used as auxiliary materials.

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 4.5 to 6.5. It is preferably adjusted to pH 5.0 to 6.0. When the pH is less than 4.5 or more than 6.5, it may not have sufficient heat resistance suitable for pastry and bread making.

Furthermore, in the present invention, the moisture content of cheese in the final product can be adjusted to 55% or less. Better Adjust to 50% or less. If the moisture content exceeds 55%, it will not have sufficient heat resistance, making it suitable for pastry and bread. In addition, the solid content can be adjusted by blending starches such as dextrin to adjust the moisture content of the cheese of the final product.

The cheese of the final product of the present invention uses a high-fat natural cheese such as cream cheese alone or in combination as a raw material, and the ratio of milk fat to milk protein is 3.0 or more. By setting the ratio of milk fat to milk protein to 3.0 or more, it is possible to obtain cheeses suitable for confectionery and bread making having the characteristics of the present invention. 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 raw materials. For example, as a raw cheese, high-fat cream cheese etc. can be used. In addition, since the high-fat cheese has a small amount of rennetase, the binding force between calcium and casein is weak. Such bonding force or texture is considered to affect the improvement of heat resistance. 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.

In the present invention, the term heat resistance means that the index of heat resistance when the following heat resistance test is performed is 50% or more.

(Heat resistance test)

The cheese was heated in an oven under moist heat conditions (150 degrees, 12 minutes), and the height of the cheese before and after the heating was measured.

Heat resistance (%) = [Height of cheese after heating (mm) / Height of cheese before heating (mm) × 100

In the present invention, the ability to make pastry and bread refers to making middle-type baked bread from cheese. At this time, cheese can be stuffed without spurting. In addition, since the baking temperature of general bread is higher than that of pastry making, the applicability of bread making is evaluated to confirm the applicability of pastry making and bread making.

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 4.5 to 6.5 and the moisture content to be 55% or less And the milk fat / milk protein ratio is 3.0 or more; 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 step of mixing raw materials and adjusting steps of the present invention, the raw material cheese and cassava processed starch are blended, and then the previously blended raw materials are mixed, and the pH of the raw materials is adjusted to 4.5 to 6.5, the moisture is 55% or less, and milk is adjusted. The fat / milk protein ratio is 3.0 or more. 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 the cheese, for example, a pH adjusting agent generally used for adjusting the pH of the cheese such as citric acid, lactic acid, and sodium bicarbonate can be used to adjust the pH to 4.5 to 6.5. The method for adjusting the moisture content of cheese must adjust the moisture content of the cheese to 40 ~ 55%. 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 55% or less. 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. Emulsifiers for the manufacture and use of cheeses such as high-speed shear emulsifiers, kettle-type emulsifiers, and vertical high-speed shear emulsifiers can be used. 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 cheese produced according to the present invention, even when used as a material for making confectionery or bread baked at a high temperature (for example, 200 ° C. or higher), the cheese does not bleed out, but has the silkiness and flavor similar to cheese.

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 in a wide temperature range, so it can be used as baked goods such as pizza, hamburger, meat bun, magma chocolate cake, or biscuit, buns, stuffed bread, or decorated bread and pie. use.

[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)

The content of cream cheese (manufactured by Xueyinhui Dairy) in the final cheese is 10 to 80% by weight, and as the raw cheese, the amount of fat and oil is adjusted and the weight is adjusted. Then, cassava processed starch (hydroxypropyl starch (etherification) (FARINEX TG600 by Matsutani Chemicals)) (6.0% by weight) and dextrin 9% by weight were added. In addition, 0.01% by weight 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 45 to 55%. After emulsification was performed by adding 0.1% by weight of molten salt (Na phosphate preparation), a high-shear STEPHAN type emulsification kettle was used to heat and melt at 1,500 rpm to 85 ° C. After reaching 85 ° C, maintain the rotation speed and stir for 30 seconds. The cheese which has been heated and emulsified is added, and cooled at 5 ° C. for 24 hours to prepare the cheese of the present invention (the product of the present invention), which is silky and suitable for bread making. Evaluation of heat resistance and heat resistance. 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).

(Stretchability test)

(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.

(Heat resistance test)

program

1) Arrange the sample rings (inner diameter 25mm, height 15mm) appropriately. (2 × 2 ~ 2 × 3)

2) Fill the sample ring with cheese. At this time, as far as possible, the inside of the cheese does not become hollow.

3) Put the substrate one by one on the stainless steel tray, and cover the upper part with plastic wrap.

4) Harden the sample in a freezer (-18 ° C). While observing the degree of hardening, determine the punching hardness (a state in which it is not completely frozen but can maintain its shape), and punch it with a cylindrical sample die that conforms to the inside diameter of the sample ring.

5) Place the sample on the filter paper and measure the height (the height of the cheese before heating).

6) Place the samples one by one on the petri dish (large) according to the filter paper, add water to the beaker and place on the petri dish, and cover the petri dish.

7) Heat in an oven under hot and humid conditions (150 ° C, 12 minutes).

8) Take out the sample and measure the height (the height of the cheese after heating).

9) Calculate heat resistance (humidity) according to the following formula.

Heat resistance (%) = [Height of cheese after heating (mm) / Height of cheese before heating (mm)] × 100

(Evaluation criteria)

The heat resistance is 50% or more and is rated as "heat resistant".

(Bread (stuffing) test)

In the bread making (stuffing) test, cheeses were made into middle seeds, and bread was baked and evaluated. Bread making is carried out according to standard methods. The kneading was performed at the mixing ratio of Table 1 below, and fermentation was performed at a temperature of 28 ° C for 1.5 hours, and the noodles (punch, folded into three portions) were further fermented (28 ° C, 30 minutes). The fermented dough was divided and rounded, and after 15 minutes of relaxation (rest), 30 g of cheese was stuffed and formed. The formed dough was subjected to secondary fermentation at 38 ° C for 40 minutes, and then baked at 200 ° C for 7 minutes.

(Evaluation criteria)

From the baked bread (n = 5), cheese was not sprayed and filling was easy, and it was rated as suitable for bread (stuffing).

Good: Does not spurt cheese from baked bread.

Bad: Cheese sprayed on baked bread.

The results are shown in Table 2. As a result, when the raw cheese is 15 to 70% by weight, it exhibits good spinnability and heat resistance. Even as a bread-making material baked at a high temperature (200 ° C or higher), it does not break and has cheese-like spinnability and good Cheese flavor.

[Example 2]

(Comparison when pH is different)

10 kg of cream cheese (manufactured by Xueyinhui Dairy) was used as the raw cheese and pulverized. Then, 1200 g of fats and oils, 1500 g (6.0% by weight) of cassava processed starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsushita Chemical Industry Co., Ltd.)) and 3,000 g of dextrin were added. In addition, citric acid and sodium bicarbonate were added as pH adjusters, and the pH of the raw materials was adjusted to 4.0 to 7.0, and water was added so that the final moisture content was 45%. Emulsification was performed after adding 100 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 evaluations of the spinnability, breadmaking suitability, and heat resistance were 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). For wire drawing Property, and evaluated the wire drawing property at the time of heating.

The results are shown in Table 3. As a result, it exhibited excellent spinnability and heat resistance at pH 4.5 to 6.5, and even when used as a bread-making material for baking at high temperature, it did not break and had cheese-like spinnability and good cheese flavor. The ratio of milk fat to milk protein of the cheese of the present invention was 5.5.

[Example 3]

(Comparison when water content is different)

10 kg of cream cheese (manufactured by Xueyinhui Dairy) was used as a raw material for pulverization. Then, 1200 g of fat and oil, cassava processed starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsushita Chemical Industry Co., Ltd.)) 1,000 to 1500 g (6.0% by weight), and dextrin 3,000 g were 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 40.0 to 60.0%. After emulsification, 100 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 1,500 rpm to 85 ° C. After reaching 85 ° C, maintain the rotation speed and keep stirring for 30 seconds. The cheese which has been heated and emulsified is filled, and cooled at 5 ° C. for 24 hours to prepare the cheese of the present invention (product of the present invention), and evaluations of spinnability, breadmaking suitability, and heat resistance are 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). Also, for lead The silk property is evaluated for the silk property during heating.

The results are shown in Table 4. As a result, when the moisture content is 55% or less, it exhibits excellent spinnability and heat resistance, and even when used as a bread-making material baked at high temperature, it does not crack and has cheese-like spinnability and good cheese flavor. The ratio of milk fat to milk protein of the cheese of the present invention was 5.5.

[Example 4]

(Comparison of different amounts of processed cassava starch)

10 kg of cream cheese (manufactured by Xueyinhui Dairy) was used as the raw cheese and pulverized. Then, 1200 g of fats and oils, 200 to 2400 g (1.0 to 12.0% by weight) of cassava processed starch (hydroxypropyl starch (etherified) (FARINEX TG600 manufactured by Matsushita Chemical Industry Co., Ltd.)) and 3,000 g of dextrin were 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 45%. Emulsification was performed by adding 100 g of molten salt (Na phosphate preparation), and then using a high-shear STEPHAN type emulsification kettle, and heating and melting to 85 ° C. at 1,500 rpm. After reaching 85 ° C, maintain the rotation speed and stir for 30 seconds. The cheese which has been heated and emulsified is filled, and cooled at 5 ° C. for 24 hours to prepare the cheese of the present invention (the product of the present invention), and evaluations of spinnability, breadmaking suitability, and heat resistance are 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). Moreover, the wire drawing property at the time of heating was evaluated about the wire drawing property.

The results are shown in Table 5. As a result, when cassava processed starch is 2.0 to 10.0% by weight, it has excellent wire drawing properties and pastry making. Bread making has good heat resistance. In particular, it has excellent drawability at 4.0 to 7.0% by weight. This property is maintained during heating and after cooling, and it has cheese-like spinnability and heat resistance. The ratio of milk fat to milk protein of the cheese of the present invention was 5.5.

[Example 5]

10 kg of cream cheese (manufactured by Xueyinhui Dairy) was used as the raw cheese and pulverized. Then, 1200 g of fats and oils, 1500 g (6.0% by weight) of cassava processed starch (hydroxypropylated phosphate-crosslinked starch (esterified) (FARINEX VA70TJ manufactured by Matsushita Chemical Industry Co., Ltd.)) and 3000 g of dextrin were mixed. 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 to make the final moisture content 43%. After emulsification, 100 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 stir for 30 seconds. The cheese which has been heated and emulsified is filled, and cooled at 5 ° C. for 24 hours to prepare the cheese of the present invention (the product of the present invention), and evaluations of spinnability, breadmaking suitability, and heat resistance are performed. The obtained cheese (product of the present invention) was subjected to a stretchability test. As a result, it was confirmed that the cheese had an elongation of 15 cm or more during heating and cooling, and showed excellent stretchability. Moreover, when the bread-making test was implemented, cheese was not sprayed from the baked bread, and it had excellent bread-making suitability. The ratio of milk fat to milk protein of the cheese of the present invention was 5.5.

[Example 6]

10 kg of cream cheese (manufactured by Xueyinhui Dairy) was used as the raw cheese and pulverized. Then, 1200 g of fats and oils, 1500 g (6.0% by weight) of cassava processed starch (oxidized starch (Stabiose TA-8 manufactured by Matsutani Chemical Co., Ltd.)) and 3,000 g of dextrin were mixed. Add 15 g of sodium bicarbonate as a pH adjuster, adjust the pH of the raw materials to 5.5, and add water to make the final moisture content 40%. After emulsification was performed by adding 100 g of molten salt (Na phosphate preparation), a high-shear STEPHAN type emulsification kettle was used, and the mixture was heated and melted at 1,200 rpm to 85 ° C. After reaching 85 ° C, maintain the rotation speed and stir for 30 seconds. The cheese which has been heated and emulsified is filled, and cooled at 5 ° C. for 24 hours to prepare the cheese of the present invention (the product of the present invention), and evaluations of spinnability, breadmaking suitability, and heat resistance are performed. The obtained cheese (product of the present invention) was subjected to a stretchability test. As a result, it was confirmed that the cheese had an elongation of 15 cm or more during heating and cooling, and showed excellent stretchability. Moreover, when the bread-making test was implemented, cheese was not sprayed from the baked bread, and it had excellent bread-making suitability. The ratio of milk fat to milk protein of the cheese of the present invention was 5.5.

[Industrial availability]

The cheeses prepared according to the present invention can provide cheeses that have not been able to be provided in the past, not only have good spinachability and flavor similar to processed cheeses at the time of heating but also at low temperatures, but also have good heat resistance for pastry and bread making. , And its manufacturing method, it can be made into cheese products for various uses regardless of domestic use and business use.

Claims (5)

A type of cheese, which is characterized by containing 2.0 to 10.0% by weight of cassava processed starch, 15 to 70% by weight of raw cheese, pH of 4.5 to 6.5, moisture of 55% or less, and a ratio of milk fat / milk protein of 3.0 or more. The raw cheese is a high-fat natural cheese. For example, the cheeses in the scope of patent application No. 1 in which the stretchability is 10 cm or more when the stretchability test is performed at 10 ° C, and the heat resistance is 50% or more when the heat resistance test is performed. Test: Take 40g of cheese into a cup, pull the cheese at a speed of 2.5cm per second, and measure the length until the cheese is cut; heat resistance test: heat the cheese under moist heat conditions (150 degrees, 12 minutes) , Determine the height of the cheese before and after heating; heat resistance (%) = [height of the cheese after heating (mm) / height of the cheese before heating (mm)] × 100 bread making suitability: made of cheese In the medium seed, when baking bread, the cheese can be stuffed without spouting. A method for manufacturing cheeses, which is characterized by having the following steps: blending raw cheese, cassava processed starch, the raw cheese is a high-fat natural cheese; mixing the blended raw materials, adjusting the pH to 4.5 to 6.5, and moisture 55% or less, and the ratio of milk fat / milk protein to 3.0 or more; heating and emulsifying the pH-adjusted raw material; and cooling the heated-emulsified raw material. For example, the method for manufacturing cheeses according to item 3 of the patent application, wherein the cheeses prepared by the method for manufacturing cheeses contain 15 to 70% by weight of high-fat natural cheeses. For example, the method for manufacturing cheeses according to item 3 of the patent application, wherein the cheeses prepared by the method for manufacturing cheeses contain 2.0 to 10.0% by weight of cassava processed starch.