WO2009107662A1 - プロセスチーズおよびプロセスチーズの製造方法 - Google Patents
プロセスチーズおよびプロセスチーズの製造方法 Download PDFInfo
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- WO2009107662A1 WO2009107662A1 PCT/JP2009/053412 JP2009053412W WO2009107662A1 WO 2009107662 A1 WO2009107662 A1 WO 2009107662A1 JP 2009053412 W JP2009053412 W JP 2009053412W WO 2009107662 A1 WO2009107662 A1 WO 2009107662A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
Definitions
- the present invention relates to a process cheese that is easily manufactured and has both high heat-resistant shape retention and good texture and flavor.
- Process cheese is cheese manufactured by heat treatment using one or more natural cheeses as raw materials. Processed cheese makes it easier to adjust for texture and flavor and to store for longer periods of time compared to natural cheese.
- Patent Literature 1 and Patent Literature 2 disclose a process cheese manufacturing method having heat-resistant shape retention.
- Patent Document 1 and Patent Document 2 one or two or more molten salts such as citrate or phosphate are added to natural cheese.
- the protein contained in natural cheese is water-insoluble before the addition of the molten salt, but becomes water-soluble after the addition of the molten salt.
- the fat contained in the natural cheese is more uniformly dispersed in the processed cheese after the addition of the molten salt than before the addition of the molten salt.
- Patent Document 1 the processed cheese to which the molten salt is added is held at a temperature from 40 ° C. to 100 ° C. for several hours by storage in a dry heat chamber or a steam chamber.
- Patent Document 2 the processed cheese to which the molten salt is added is held at a temperature from 90 ° C. to 120 ° C. for several minutes by heating in the melting pot. Thereby, the process cheese which has heat-resistant shape retention property is manufactured.
- processed cheese is stored for several hours in a dry heat chamber or a steam chamber. At this time, in this processed cheese, a heated odor and browning may occur. Moreover, this process cheese is not easily manufactured.
- process cheese is heated indirectly or directly by steam in a melting pot.
- adhesion to the inner wall surface of the melting pot is likely to occur.
- this process cheese when heated directly, it will contain an excessive amount of moisture in the melting pot.
- Patent Literature 1 and Patent Literature 2 the processed cheese is not optimized in the blending ratio of the molten salt to the natural cheese. Therefore, in these process cheeses, it is not possible to achieve both high heat-resistant shape retention and good texture and flavor.
- molten salt 1.5 to 3.5 parts by weight of molten salt is added to natural cheese, and the molten salt is 50 to 70 parts by weight of quencher with respect to the total amount of the molten salt.
- Acid salt or monophosphate 10 to 50 parts by weight of polyphosphate, and 0 to 20 parts by weight of metaphosphate or pyrophosphate.
- a polyglycerol fatty acid ester is added to the natural cheese with respect to the protein contained in the natural cheese, and the polyglycerol fatty acid ester has an HLB value. It is one or more selected from 3 to 8 and an iodine value of 60 or more, or an HLB value of 4 to 12 and an iodine value of 2 or less.
- an object of the present invention is to provide a processed cheese that can be easily produced while achieving both high heat-resistant shape retention and good texture and flavor.
- Process cheese is made from one or more natural cheeses and water.
- the natural cheese used for manufacture of a normal process cheese can be used as a raw material, without limiting a kind etc. in particular.
- cheddar-based natural cheese, gouda-based natural cheese, or cheddar-based and gouda-based natural cheese can be used as raw materials while adjusting the type, maturity, and composition.
- the base means that it is mainly contained as a raw material or contained in a large amount.
- process cheese (re-product) etc. may be included as some raw materials.
- the molten salt changes the protein contained in the natural cheese from water-insoluble to water-soluble, and the fat contained in the natural cheese is uniformly dispersed and emulsified in the processed cheese.
- Process cheese contains 1.5 to 3.5 parts by weight of molten salt relative to natural cheese.
- the molten salt is 50 to 70 parts by weight citrate or monophosphate, 10 to 50 parts by weight polyphosphate, the remaining 0 to 20 parts by weight metaphosphate or pyrophosphate based on the total amount of molten salt Contains salt.
- Process cheese having particularly high heat-resistant shape retention contains 2.5 to 3.5 parts by weight (for example, about 3 parts by weight) of molten salt relative to natural cheese.
- This molten salt is 40 to 50 parts by weight (for example, about 45 parts by weight) disodium hydrogen phosphate, 20 to 25 parts by weight (for example, about 22 parts by weight) sodium dihydrogen phosphate, based on the total amount of the molten salt. 25 to 30 parts by weight (eg about 27 parts by weight) sodium tripolyphosphate, 5 to 10 parts by weight (eg about 7 parts by weight) sodium metaphosphate.
- This process cheese has particularly high heat-resistant shape retention, but further improvement is necessary in terms of smooth texture. Moreover, since this process cheese is conveyed by a pipeline at the time of manufacture, the molten state is maintained for a long time. In order to facilitate transportation in the pipeline, the processed cheese in the molten state needs to maintain high fluidity.
- the emulsifier adjusts the physical properties by adjusting the emulsified state and gel structure in the processed cheese by interaction with the protein contained in the natural cheese.
- Process cheese further contains 0.5 to 12 parts by weight of an emulsifier with respect to the protein contained in the natural cheese.
- the emulsifier is one or more selected from an HLB (Hydrophyllic-Lipophilic Balance) value of 3 to 8 and an iodine value of 60 or more, or an HLB value of 4 to 12 and an iodine value of 2 or less.
- HLB Hydrophilllic-Lipophilic Balance
- the processed cheese having particularly high heat-resistant shape retention is further 4 to 12 parts by weight (for example, about 4.5 parts by weight, about 8 parts by weight, about 10 parts by weight) of dekalein with respect to the protein contained in the natural cheese.
- Decaoleic acid decaglycerin has an HLB value of 3 and an iodine value of 60-80.
- decaglyceryl monostearate may be included instead of decaglycerin decaoleate.
- Decaglycerin monostearate has an HLB value of 12 and an iodine value of 2 or less.
- mono-dioleic acid diglycerin may be included in place of decaglycerol acid.
- Mono-dioleic acid diglycerin has an HLB value of 7.5 and an iodine value of 61-71.
- hexaglyceryl hexastearate may be included in place of decaglycerin dekaoleate.
- the hexaglycerin hexastearate has an HLB value of 4 and an iodine value of 2 or less.
- This processed cheese has a particularly high heat-resistant shape and a smooth texture. Moreover, this process cheese has high fluidity in a molten state. Therefore, this process cheese becomes easy to transport using a pipeline at the time of manufacture.
- the heat treatment further enhances the heat-resistant shape retention of the processed cheese regardless of whether an emulsifier is added in addition to the molten salt.
- the heat treatment is an aging treatment or a Joule heat treatment.
- the aging treatment is a heat treatment in which a cooling step, a refrigerated storage step, and a refrigerated storage step are performed in this order on the processed cheese in a molten state.
- the time required for the warm storage process is usually several hours.
- Joule heat treatment is a heat treatment in which an energization heating step, a temperature holding step, and a cooling step are performed in this order on the processed cheese in a molten state.
- the time required for the temperature holding step is usually several minutes.
- Process cheese that has been subjected to aging treatment has higher heat-resistant shape retention than before aging treatment. However, with this processed cheese, a slight heating odor and browning may occur. Furthermore, the aging process takes a long time.
- Process cheese that has been subjected to Joule heat treatment has higher heat-resistant shape retention than before Joule heat treatment. And this process cheese does not produce a heating odor and browning. Furthermore, the Joule heating process does not require a long time.
- the processed cheese described in the present embodiment can achieve both high heat-resistant shape retention and good texture and flavor. Moreover, manufacture of process cheese becomes easy with the manufacturing method of process cheese demonstrated in this Embodiment.
- FIG. 1 is a diagram showing the blending ratio of molten salt in samples MC1, MC2, and MC3.
- samples MC1, MC2, and MC3 the blending ratio of the entire molten salt to natural cheese is different, but the blending ratio of each molten salt to the entire molten salt is the same.
- Samples MC1, MC2, and MC3 were melted at a temperature from 75 ° C. to 90 ° C. by indirect heating with steam. Samples MC1, MC2, and MC3 were divided into samples that were not subjected to aging treatment and samples that were subjected to aging treatment.
- FIG. 2 (a) is a diagram showing moisture in the samples MC1, MC2, and MC3 not subjected to the aging treatment.
- the target value of moisture was 42.5 +/ ⁇ 1.5% based on the analysis result of a general process cheese having heat-resistant shape retention.
- the target value of moisture is indicated by a broken line.
- Samples MC1, MC2, and MC3 had moderate moisture that was within the range of the moisture target value.
- FIG. 2 (b) is a diagram showing pH in samples MC1, MC2, and MC3.
- the target value of pH was set to 5.8 +/ ⁇ 0.15 from the analysis result of a general process cheese having heat-resistant shape retention.
- the target value of pH is indicated by a broken line.
- Sample MC1 had a moderate pH that was within the range of the pH target value.
- Samples MC2 and MC3 had a pH slightly lower than the target pH value.
- FIG. 3 is a diagram showing the heat-resistant shape retention property of samples MC1, MC2, and MC3.
- the heat-resistant shape retention was measured in a wet heat state and a dry heat state.
- FIG. 3 the heat-resistant shape retention property measured in the wet heat state is shown.
- the heat-resistant shape retention property is obtained by cutting the processed cheese into a dice having a side of about 8 mm (length: about 8 mm ⁇ width: 7.8 mm ⁇ height: 7.8 mm) and heat treatment for the height before the heat treatment. The percentage of height was calculated as a percentage and evaluated.
- the samples MC1, MC2, and MC3 had high heat-resistant shape retention properties before and after the aging treatment.
- Gouda-based natural cheese generally has a higher pH than cheddar-based natural cheese.
- the target value of pH was set to 5.8 +/ ⁇ 0.15, as in the case of using cheddar-based natural cheese as a raw material. Therefore, when sodium citrate is added as a molten salt, Gouda-based natural cheese needs to have a larger amount of sodium citrate added than cheddar-based natural cheese.
- FIG. 4 is a diagram showing the blending ratio of the molten salt in samples MP1, MP2, MP3, and calculation sample MP4. Samples MP1, MP2, and MP3 are actually prototyped samples.
- the calculation sample MP4 is a virtual sample in which the blending ratio of the molten salt is optimized based on the physical property measurement results in the samples MP1, MP2, and MP3.
- the blending ratio of the whole molten salt with respect to natural cheese and the blending ratio of sodium tripolyphosphate and sodium metaphosphate with respect to the entire molten salt are the same.
- the mixing ratio of disodium hydrogen phosphate and sodium dihydrogen phosphate with respect to the entire molten salt is different for each sample.
- the melting conditions, aging treatment conditions, and heat-resistant shape retention measurement conditions for the samples MP1, MP2, and MP3 are the same as the conditions for the samples MC1, MC2, and MC3.
- FIG. 5A is a diagram showing moisture in the samples MP1, MP2, and MP3 that are not subjected to the aging treatment.
- the target value of moisture was 42.5 +/ ⁇ 1.5% as in the case of using cheddar-based natural cheese as a raw material.
- the samples MP1, MP2, and MP3 had appropriate moisture that was within the range of the moisture target value.
- the moisture of the calculation sample MP4 will be described later.
- FIG. 5B is a diagram showing pH in the samples MP1, MP2, and MP3.
- the target value of pH was set to 5.8 +/ ⁇ 0.15 as described above.
- Sample MP1 had a pH higher than the pH target value.
- Sample MP2 had a moderate pH that was within the range of the pH target value.
- Sample MP3 had a pH lower than the pH target value.
- the pH of the calculation sample MP4 will be described later.
- FIG. 6 is a diagram showing the heat-resistant shape retention of samples MP1, MP2, and MP3.
- FIG. 6 shows the heat resistant shape retention measured in the wet heat state.
- the samples MP1, MP2, and MP3 had higher heat-resistant shape retention after the aging treatment than before the aging treatment. Samples MP1, MP2, and MP3 had high heat-resistant shape retention. The heat resistant shape retention of the calculation sample MP4 will be described later.
- the samples MP1, MP2, and MP3 had high heat-resistant shape retention properties before and after the aging treatment.
- Calculation sample MP4 is a virtual sample in which the blending ratio of the molten salt is optimized so that both pH and heat-resistant shape retention are optimized.
- the blending ratio of the molten salt and the physical property measurement results in the calculation sample MP4 were calculated as shown below.
- the calculated sample MP4 had a pH of 5.95 before aging treatment.
- the compounding ratio of the molten salt in calculation sample MP4 was calculated based on the compounding ratio of each sample shown in FIG. 4 and the pH before aging treatment of each sample shown in FIG. An interpolation method was used to calculate the blending ratio.
- the blending ratio of the molten salt of the calculation sample MP4 is shown in FIG.
- the pH after the aging treatment in the calculation sample MP4 is based on the pH after the aging treatment of each sample shown in FIG. Calculated.
- An interpolation method was used to calculate the pH.
- FIG. 5B 5.88 was obtained as the pH after the aging treatment in the calculation sample MP4.
- the moisture in the calculation sample MP4 was not calculated because it was difficult to interpolate based on the results shown in FIG. Further, the heat-resistant shape retention after aging treatment in the calculation sample MP4 was not calculated because it was difficult to interpolate based on the results shown in FIG.
- FIG. 7 is a diagram showing the blending ratio of the molten salt in samples MB1, MB2, MB3, and MB4.
- samples MB1, MB2, MB3, and MB4 the blending ratio of the entire molten salt with respect to natural cheese is the same. However, the blending ratio of each molten salt with respect to the entire molten salt is different for each sample.
- Sodium polyphosphate is a general term for sodium phosphates having different degrees of polymerization, and includes sodium tripolyphosphate.
- Joha SE manufactured by BK Gurini is added at 50 parts by weight with respect to the entire molten salt.
- EM9 manufactured by Kanto Chemical is added in 50 parts by weight with respect to the entire molten salt.
- the melting conditions, aging treatment conditions, and heat-resistant shape retention measurement conditions for samples MB1, MB2, MB3, and MB4 are the same as the conditions for samples MC1, MC2, and MC3.
- FIG. 8 (a) is a diagram showing moisture in samples MB1, MB2, MB3, and MB4 that are not subjected to the aging treatment.
- the target value of moisture was set to 42.5 +/ ⁇ 1.5% as described above.
- Samples MB1 and MB2 had slightly less moisture than the target value of moisture.
- Samples MB3 and MB4 had moderate moisture that was within the range of the moisture target value.
- FIG. 8 (b) is a diagram showing pH in samples MB1, MB2, MB3, and MB4.
- the target value of pH was set to 5.8 +/ ⁇ 0.15 as described above.
- Samples MB1 and MB4 had a pH higher than the pH target value.
- Samples MB2 and MB3 had an appropriate pH that was within the range of the target pH value.
- FIG. 9 is a diagram showing the heat-resistant shape retention properties of samples MB1, MB2, MB3, and MB4.
- FIG. 9 shows the heat resistant shape retention measured in the wet heat state.
- the samples MB1, MB2, MB3, and MB4 after the aging treatment had higher heat-resistant shape retention than the samples before the aging treatment.
- Samples MB1, MB2, and MB3 had high heat-resistant shape retention.
- Sample MB4 had a very high heat-resistant shape retention.
- the samples MB1, MB2, MB3, and MB4 had high heat-resistant shape retention properties before and after the aging treatment.
- FIG. 10 is a view showing the blending ratio of the molten salt and the emulsifier in the samples ED1, ED2, ED3, EM1, EM2, ES, and ET.
- the blending ratio of the entire molten salt with respect to natural cheese and the blending ratio of each molten salt with respect to the entire molten salt are the same as the blending ratios in the calculation sample MP4. It is. However, the blending ratio of each emulsifier to the protein contained in natural cheese is different for each sample.
- the addition amount of dekaleic acid decaglycerin increases in the order of samples ED1, ED2, and ED3.
- the amount of diglycerol mono-dioleate added decreases in the order of samples EM1 and EM2.
- the melting conditions, aging treatment conditions, and heat-resistant shape retention measurement conditions in the samples ED1, ED2, ED3, EM1, EM2, ES, and ET are the same as those in the samples MC1, MC2, and MC3.
- FIG. 11A is a diagram showing moisture in the samples ED1, ED2, ED3, ES, and ET that are not subjected to the aging treatment.
- the target value of moisture was set to 42.5 +/ ⁇ 1.5% as described above.
- Samples ED1, ED2, ED3, ES, and ET had slightly less moisture than the target value of moisture. For samples EM1 and EM2, moisture was not measured.
- FIG. 11 (b) is a diagram showing pH in samples ED1, ED2, ED3, ES, and ET.
- the target value of pH was set to 5.8 +/ ⁇ 0.15 as described above.
- Samples ED1, ED2, ED3, ES, and ET had moderate pHs that were within the range of pH target values. For samples EM1 and EM2, pH is not measured.
- FIG. 12 is a diagram showing the heat-resistant shape retention in samples ED1, ED2, ED3, EM1, EM2, ES, and ET.
- FIG. 12 shows the heat-resistant shape retention measured in the wet heat state.
- samples ED1, ED2, ED3, EM1, EM2, ES, and ET after the aging treatment had higher heat-resistant shape retention than the respective samples before the aging treatment.
- Samples ED1, ED2, ED3, EM1, EM2, and ET had higher heat-resistant shape retention than sample ES.
- the samples ED1, ED2, ED3, EM1, EM2, ES, and ET had high heat retaining shape regardless of before and after the aging treatment.
- Process cheese needs an appropriate addition of an emulsifier in order to have a smooth texture and high fluidity.
- an emulsifier in order to have a smooth texture and high fluidity.
- sample ED1 was the best sample in consideration of various physical property measurement results.
- Sample ED1 had a smooth texture. Further, the sample ED1 was fluid even when the molten state was maintained for several hours. However, sample ED1 produced a slight heating odor and browning after the aging treatment. Moreover, the aging process of each sample required a long time.
- FIG. 13 is a diagram showing the blending ratio of molten salt and emulsifier in Samples JM and JE.
- the blending ratio of the molten salt in the sample JM is substantially the same as the blending ratio of the molten salt in the sample ED1.
- sample JM no emulsifier is added.
- the mixing ratio of the molten salt and the emulsifier in the sample JE is substantially the same as the mixing ratio of the molten salt and the emulsifier in the sample ED1.
- an emulsifier is added.
- the measurement conditions for the melting conditions and the heat-resistant shape retention in samples JM and JE are the same as the conditions in samples MC1, MC2, and MC3. However, in samples JM and JE, Joule heat treatment was performed as heat treatment instead of aging treatment.
- Samples JM and JE were melted at an arbitrary temperature from 75 ° C. to 90 ° C. by indirect heating with steam.
- Samples JM and JE were heated to an arbitrary temperature of 110 ° C. to 160 ° C. within 1 minute by being energized in a molten state and generating electric resistance as the sample itself.
- the heating device is a continuous heating device including a pipeline through which the samples JM and JE in a molten state are transported.
- the pipeline includes conductive electrode rings arranged at several places and insulating insulating pipes arranged at other places.
- a voltage is applied between the electrode rings.
- current due to voltage application does not flow through the insulating pipes disposed between the electrode rings. Rather, a current due to voltage application flows through the samples JM and JE in a molten state transported between the electrode rings. Thereby, in the samples JM and JE in the molten state, the sample itself generates heat as an electric resistance.
- samples JM and JE were held at an arbitrary temperature from 110 ° C. to 160 ° C. in 1 minute or 15 seconds.
- samples JM and JE were cooled to a temperature from 75 ° C. to 90 ° C. within 1 minute.
- the cooling device is a continuous cooling device including a static mixer to which samples JM and JE in a molten state are transported.
- sample JM the temperature holding step was performed in 1 minute or 15 seconds.
- This sample JM is defined as a sample (JM, 1 minute) and a sample (JM, 15 seconds).
- sample JE the temperature holding step was performed in 15 seconds.
- This sample JE is defined as a sample (JE, 15 seconds).
- FIG. 14 is a diagram showing moisture in samples (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) before Joule heat treatment.
- the target value of moisture was set to 42.5 +/ ⁇ 1.5% as described above.
- FIG. 15 is a diagram showing the holding temperature dependence of pH in samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds).
- the target value of pH was set to 5.8 +/ ⁇ 0.15 as described above.
- Samples (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) had moderate pH when the holding temperature was from 120 ° C to 150 ° C.
- the sample (JE, 15 seconds) significantly lowered the pH when the holding temperature was 160 ° C.
- FIG. 16 is a diagram showing the retention temperature dependence of the heat-resistant shape retention in samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds).
- Samples (JM, 1 minute), (JM, 15 seconds), (JE, 15 seconds) had high heat-resistant shape retention when the holding temperature was from 120 ° C to 140 ° C.
- the samples (JM, 1 minute) and (JM, 15 seconds) drastically reduced the heat-resistant shape retention when the holding temperature was 150 ° C. to 160 ° C.
- the heat-resistant shape retention property of the sample JM to which no emulsifier was added was higher than that of the calculation sample MP4 before the aging treatment.
- the heat-resistant shape retention property in sample JE to which the emulsifier was added was significantly higher than the heat-resistant shape retention property before aging treatment in sample ED1. That is, the Joule heat treatment and the aging treatment have the same effect in increasing the heat resistant shape retention.
- FIG. 17 is a diagram showing the retention temperature dependence of the color difference in the samples (JM, 1 minute), (JM, 15 seconds), and (JE, 15 seconds).
- the color difference measurement is a measurement for quantitatively evaluating the color difference between the measurement sample and the standard sample.
- the difference in color between the measurement sample and the standard sample is smaller as the absolute value of the color difference is smaller, and is larger as the absolute value of the color difference is larger.
- the allowable range of the absolute value of the color difference is set to about 3 or less.
- the time required for the Joule heating process is several minutes, while the time required for the aging process is several hours. Therefore, the process cheese which has heat-resistant shape retention property was able to be manufactured continuously and simply by Joule heat processing.
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Abstract
Description
以下、図面を参照しつつ、本発明の実施の形態について説明する。第1に、プロセスチーズの製造方法について、全体的に説明する。第2に、溶融塩の配合比率を最適化する過程で行なった実験について、詳細に説明する。第3に、溶融塩の配合比率を最適化したうえで、乳化剤の配合比率を最適化する過程で行なった実験について、詳細に説明する。第4に、溶融塩および乳化剤の配合比率を最適化したうえで、加熱処理条件を最適化する過程で行なった実験について、詳細に説明する。
[チェダーベースのナチュラルチーズを原料とするプロセスチーズ]
次に、チェダーベースのナチュラルチーズを原料とするプロセスチーズにおいて、溶融塩の配合比率を最適化する過程で行なった実験について説明する。
次に、ゴーダベースのナチュラルチーズを原料とするプロセスチーズにおいて、溶融塩の配合比率を最適化する過程で行なった実験について説明する。
次に、ゴーダベースのナチュラルチーズを原料とするプロセスチーズにおいて、様々な溶融塩を添加して行なった実験について説明する。
溶融塩の配合比率を最適化する過程で行なった実験により、計算試料MP4が様々な物性測定結果を勘案して最良試料であることが想定された。しかし、試作試料は、滑らかな食感という点では、更なる改善が必要であった。また、試作試料は、溶融状態が長時間保持されたときには、パイプライン上で輸送されやすい程度の高い流動性を保つという点でも、更なる改善が必要であった。そこで、溶融塩および乳化剤をともに添加することにした。
次に、ゴーダベースのナチュラルチーズを原料とするプロセスチーズにおいて、溶融塩の配合比率を最適化したうえで、乳化剤の配合比率を最適化する過程で行なった実験について説明する。
次に、ゴーダベースのナチュラルチーズを原料とするプロセスチーズにおいて、溶融塩および乳化剤の配合比率を最適化したうえで、加熱処理条件を最適化する過程で行なった実験について説明する。
Claims (10)
- プロセスチーズであって、
ナチュラルチーズに対して、1.5~3.5重量部の溶融塩が添加され、
前記溶融塩は、
前記溶融塩の総量に対して、
50~70重量部のクエン酸塩またはモノリン酸塩と、
10~50重量部のポリリン酸塩と、
0~20重量部のメタリン酸塩またはピロリン酸塩と、
を含む。 - 請求項1記載のプロセスチーズにおいて、
前記ナチュラルチーズが含有する蛋白質に対して0.5~12重量部のポリグリセリン脂肪酸エステルが、前記ナチュラルチーズに添加され、
前記ポリグリセリン脂肪酸エステルは、
HLB値が3~8かつヨウ素価が60以上、または、HLB値が4~12かつヨウ素価が2以下、から選ばれる1種または2種以上である。 - 請求項1に記載のプロセスチーズにおいて、
保持期間が10秒以上1分以内であり、かつ保持温度が120~140℃である保持条件の下で、前記溶融塩が添加されたナチュラルチーズを保持することにより製造される。 - 請求項3に記載のプロセスチーズにおいて、
前記溶融塩が添加されたナチュラルチーズが前記保持条件の下で保持される前にパイプライン処理において通電加熱され、前記保持条件の下で保持されたナチュラルチーズがパイプライン処理において冷却されることにより製造される。 - プロセスチーズの製造方法であって、
ナチュラルチーズと、前記ナチュラルチーズに対して、1.5~3.5重量部の溶融塩と、を準備する溶融剤準備工程と、
前記ナチュラルチーズに前記溶融塩を添加する溶融剤添加工程と、
を備え、
前記溶融塩は、
前記溶融塩の総量に対して、
50~70重量部のクエン酸塩またはモノリン酸塩と、
10~50重量部のポリリン酸塩と、
0~20重量部のメタリン酸塩またはピロリン酸塩と、
を含む。 - 請求項5に記載のプロセスチーズの製造方法において、さらに、
前記溶融剤添加工程の後に、保持期間が10秒以上1分以内であり、かつ保持温度が120~140℃である保持条件の下で前記溶融塩が添加されたナチュラルチーズを保持する保持工程、
を備える。 - 請求項6に記載のプロセスチーズの製造方法において、さらに、
前記保持工程の前に、前記溶融塩が添加されたナチュラルチーズをパイプライン処理で通電加熱する工程と、
前記保持工程の後に、前記保持条件の下で保持されたナチュラルチーズをパイプライン処理で冷却する工程と、
を備える。 - 請求項5に記載のプロセスチーズの製造方法において、さらに、
前記ナチュラルチーズが含有する蛋白質に対して、0.5~12重量部のポリグリセリン脂肪酸エステルを準備する乳化剤準備工程と、
前記ナチュラルチーズに前記ポリグリセリン脂肪酸エステルを添加する乳化剤添加工程と、
を備え、
前記乳化剤準備工程は、
HLB値が3~8かつヨウ素価が60以上、または、HLB値が4~12かつヨウ素価が2以下、から選ばれる1種または2種以上である前記ポリグリセリン脂肪酸エステルを準備する工程、
を含む。 - 請求項8に記載のプロセスチーズの製造方法において、さらに、
前記溶融剤添加工程および前記乳化剤添加工程の後に、保持期間が10秒以上1分以内であり、かつ保持温度が120~140℃である保持条件の下で前記溶融塩および前記ポリグリセリン脂肪酸エステルが添加されたナチュラルチーズを保持する保持工程、
を備える。 - 請求項9に記載のプロセスチーズの製造方法において、さらに、
前記保持工程の前に、前記溶融塩および前記ポリグリセリン酸脂肪酸エステルが添加されたナチュラルチーズをパイプライン処理で通電加熱する工程と、
前記保持工程の後に、前記保持条件の下で保持されたナチュラルチーズをパイプライン処理で冷却する工程と、
を備える。
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Cited By (9)
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WO2011040304A1 (ja) * | 2009-09-29 | 2011-04-07 | 森永乳業株式会社 | チーズ含有食品及びその製造方法 |
JP2011182655A (ja) * | 2010-03-04 | 2011-09-22 | Snow Brand Milk Products Co Ltd | プロセスチーズ類およびその製造方法 |
WO2011115185A1 (ja) * | 2010-03-18 | 2011-09-22 | 株式会社明治 | プロセスチーズ類およびその製造方法 |
WO2014017424A1 (ja) * | 2012-07-24 | 2014-01-30 | 雪印メグミルク株式会社 | プロセスチーズ類およびその製造方法 |
JP2014023436A (ja) * | 2012-07-24 | 2014-02-06 | Snow Brand Milk Products Co Ltd | プロセスチーズ類およびその製造方法 |
JP2014023437A (ja) * | 2012-07-24 | 2014-02-06 | Snow Brand Milk Products Co Ltd | プロセスチーズ類及びその製造方法 |
JP2016067319A (ja) * | 2014-09-30 | 2016-05-09 | 森永乳業株式会社 | フレッシュタイプのパスタフィラータチーズ及びその製造方法 |
JP2017225420A (ja) * | 2016-06-24 | 2017-12-28 | 雪印メグミルク株式会社 | プロセスチーズ類 |
JP2018057398A (ja) * | 2017-12-06 | 2018-04-12 | 森永乳業株式会社 | フレッシュタイプのパスタフィラータチーズ及びその製造方法 |
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CN102835459B (zh) * | 2011-06-24 | 2015-01-21 | 光明乳业股份有限公司 | 一种块状或片状再制干酪及其制备方法 |
CN109122886B (zh) * | 2018-10-30 | 2024-02-27 | 妙可蓝多(天津)食品科技有限公司 | 一种再制奶酪乳化成型一体机 |
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JP2011182655A (ja) * | 2010-03-04 | 2011-09-22 | Snow Brand Milk Products Co Ltd | プロセスチーズ類およびその製造方法 |
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JP2014023436A (ja) * | 2012-07-24 | 2014-02-06 | Snow Brand Milk Products Co Ltd | プロセスチーズ類およびその製造方法 |
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WO2014017424A1 (ja) * | 2012-07-24 | 2014-01-30 | 雪印メグミルク株式会社 | プロセスチーズ類およびその製造方法 |
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JP2017225420A (ja) * | 2016-06-24 | 2017-12-28 | 雪印メグミルク株式会社 | プロセスチーズ類 |
JP7013078B2 (ja) | 2016-06-24 | 2022-01-31 | 雪印メグミルク株式会社 | プロセスチーズ類 |
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