WO2011115185A1

WO2011115185A1 - Processed cheese and method for producing same

Info

Publication number: WO2011115185A1
Application number: PCT/JP2011/056292
Authority: WO
Inventors: 清水信行; 西尾智子; 松尾光郎; 浅野清之介
Original assignee: 株式会社明治
Priority date: 2010-03-18
Filing date: 2011-03-16
Publication date: 2011-09-22
Also published as: CN102834017A; CN104872294B; HK1213147A1; JPWO2011115185A1; CN104872294A; JP6246466B2; CN102834017B

Abstract

Disclosed is a novel processed cheese that has almost no viscoelasticity, has the property of being easily crumbled to form particles, and has a light mouthfeel, melting well in the mouth. Further disclosed is a method for producing same. The processed cheese is characterized by being provided with a desired brittleness expressed as a flexibility of no more than 5.0 mm and a load at rupture of no more than 100g in a predetermined flexibility test/rupture strength test. It is preferable that a natural cheese or a processed cheese having a flexibility of no more than 4.0 mm as measured by the aforementioned flexibility test be included as a starting material cheese, at least 20 mass% of such cheese being included with respect to all the starting material cheese. Also, it is preferable that the composition of the processed cheese have at least 34 mass% and less than 60 mass% water, and a pH of 4.8-5.5.

Description

Process cheese and method for producing the same

The present invention relates to process cheeses having a light mouthfeel with a good mouth melt and having little stickiness and elasticity, which are easily crushed into particles, unlike a conventional process cheese, and a method for producing the same.

≫ Cheese is one of the longest used processed foods in human history. In Japan, cheese is getting closer and easier to eat. However, the annual consumption of cheese per person is about 2.2 kg, which is only 1/10 of the average of Western countries. This is considered to be because the history of cheese in Japan's dietary life is short, and the product form of cheese in the market is also fixed, so that the scene where cheese appears in the food scene is limited. For example, in the case of sliced cheese, it is often eaten by being sandwiched between breads, placed on bread and toasted with bread, and in the case of shred cheese, it is used as one of ingredients such as pizza and gratin, Often cooked and eaten. In addition, potion cheese such as 6P cheese is often eaten as it is as a snack or sake snack.

As a result, the scene where cheese is used for cooking is often limited to so-called Western dishes, and the way it is used is often heated and melted. This is due to the viscoelastic properties that are characteristic of cheese, and it is difficult to get entangled with other ingredients in the state as it is, so trying to enjoy the flavor and texture of cheese with other ingredients by heating and melting It is assumed that this is because.

As a thing which improves this point from the surface of a form, the shredded shred form and the cheese product of a powder form can be mentioned. However, in the case of shredded shreds, the cheese itself is often entangled due to the viscoelasticity of the cheese, resulting in problems with mixing with other ingredients. In the case of the powder form, there is a problem that the flavor is inferior due to the heat treatment performed in the processing step, or the product becomes expensive from the viewpoint of cost.

On the other hand, in processed cheeses, products with various physical properties and functions have been proposed by devising the raw materials used, such as raw cheese and molten salt, or the manufacturing process. In general, processed cheeses are produced by adding a molten salt to natural cheese, heating, melting, and emulsifying. Due to the action of the molten salt, insoluble calcium paracaseinate in natural cheese is converted into soluble sodium paracaseinate and gelled by cooling to form a process cheese tissue. Processed cheeses thus obtained generally have a heavy texture and are rich in viscoelasticity derived from sodium paracaseinate.

As a method of improving the texture rich in viscoelasticity of processed cheeses, for example, a method of imparting a texture rich in salmon-like elasticity using transglutaminase which is a protein cross-linking enzyme has been proposed (Patent Literature). 1). However, although the product obtained by this method has improved tackiness, it has a physical property that is elastic and has a tendency not to collapse. In addition, the applicant uses a raw material cheese having a maturity index of 27% or more, adds re-made cheese, heats and melts, and maintains a high temperature after heat-melting. The method of manufacturing cheeses is proposed (patent document 2). The product obtained by this method is broken into fine pieces in the oral cavity by chewing. However, it did not take into consideration such points as less stickiness, ease of crushing, and ease of forming into particles. In addition, there is room for improvement in terms of realizing manufacturing with a simpler manufacturing process.

In addition, as an example of processed cheese with improved processability, a pH adjuster is added to a raw material-containing cheese with a low fat content so that the pH of the stabilizer and the final product is 5.3 to 5.4. In addition, a method has been proposed in which heat-emulsified process cheese is cooled and solidified, dried, and then cut into a chopped-like flaky cheese (Patent Document 3). Although the product obtained by this method has improved processability that can be processed into flakes, the texture is the same as that of ordinary process cheeses, and the process cheese is once manufactured and requires a drying step Met.

Japanese Patent Laid-Open No. 2-131537 WO2009 / 048093 JP-A-11-289975

The present invention is based on such a technical background, and has an object to improve a heavy texture due to poor viscoelastic properties and poor meltability of conventional process cheese. The object of the present invention is to provide process cheeses that have almost no stickiness and elasticity, are easily crushed into particles, have a light mouthfeel and have a light mouthfeel, and a method for producing the same. Furthermore, it aims at providing the processed cheese processed goods of shapes, such as a particulate form, powder form, and scale shape, obtained by processing the processed cheese obtained by this invention.

Generally, processed cheeses have physical properties rich in viscoelasticity derived from sodium paracaseinate, which is the basic skeleton of the gel structure. As a result of intensive studies, the present inventors focused on the physical properties of the raw material cheese used.

That is, while using natural cheese or process cheese having a predetermined flexibility as raw material cheese, the use ratio of the natural cheese or process cheese to all raw material cheeses is specified, and the moisture and pH of the final product are specified. It has been found that by adjusting to the range, novel process cheeses having almost no viscoelasticity, easily crushed, and having particle properties can be obtained.

Furthermore, new process cheeses having almost no viscoelasticity, easily crushed and in the form of particles obtained in this way are subjected to predetermined flexibility tests and breaking strength tests. It was found that the flexibility in the range of and the load value at break were shown.

And it discovered that the process cheeses which show desired friability could be provided by these softness | flexibility and the brittleness specified by the load value at the time of a break, and came to complete this invention.

In addition, in this invention, the said predetermined | prescribed softness | flexibility test which measures the softness | flexibility of the raw material cheese (natural cheese or process cheese) mentioned above, the softness | flexibility of the process cheeses which are final products, and a load at the time of a fracture | rupture, and the said predetermined fracture | rupture The strength test will be described with reference to FIG.

(1) The sample 1 is cut and formed into a strip shape of 45 mm (length shown in the direction of L in FIG. 1) × 15 mm (width orthogonal to the length direction) × 8 mm (thickness).

(2) The two

free support parts

2 and 3 provided in the measuring machine are adjusted so that the distance (L) between them is 30 mm. After adjusting the temperature of the sample 1 to 10 ° C., the positions separated by 7.5 mm from both ends in the length direction are supported by the

free support parts

2 and 3 as shown in FIG. As described above, the sample 1 is placed on the

free support portions

2 and 3 without being fixed.

(3) The sample 1 is raised at a speed of 2 cm / min in a state where the lower end of the central support 4 provided at the central point between the two

free support portions

2 and 3 is in contact with the upper surface of the sample 1 .

(4) The distance (mm) that the two

free support portions

2 and 3 are raised until the sample 1 breaks is made flexible, and the stress (g) applied to the central support 4 at that time from the sample 1 is broken. Load.

In the above, a rheometer (NRM2002J) manufactured by Fudo Kogyo Co., Ltd. can be used as a measuring machine. Further, as the

free support parts

2 and 3, for example, a bending test adapter (for broken core JIS, manufactured by Fudo Kogyo Co., Ltd.) and for the central support 4 are, for example, a tooth type plunger (a tooth type push rod A, Fudo Kogyo Co., Ltd.). Can be used. However, in any case, it is not limited to the measuring machines and instruments of the examples given.

One embodiment of the present invention is a processed cheese characterized in that the softness is 5.0 mm or less and the load at break is 100 g or less in the above-described flexibility test and breaking strength test. The processed cheeses of the present invention are novel processed cheeses that have almost no stickiness and elasticity, are easily crushed into particles, and have a light mouthfeel that is easy to melt.

In the processed cheeses according to the present invention, it is more preferable that the flexibility in the above-described flexibility test and breaking strength test is 4.0 mm or less, and the load at break is 80 g or less.

In the processed cheeses by this invention, the softness | flexibility by the said softness | flexibility test contains the natural cheese or processed cheese which is 4.0 mm or less as raw material cheese, These raw material cheese contains 20 weight% or more with respect to all raw material cheeses. It is preferable.

In the processed cheeses according to the present invention, the composition of the processed cheeses is preferably such that the water content is 34 wt% or more and less than 60 wt%, and the pH is 4.8 to 5.5.

In the processed cheeses according to the present invention, starch, processed starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, casein sodium, whey powder, whey protein concentrate, whey protein isolate, It is preferable to further include one or more foods and / or food additives selected from soy protein, gluten, and cellulose. In order to adjust the emulsification and / or physical properties of the processed cheeses of the present invention, it is desirable that these are included.

Another aspect of the present invention is a processed processed cheese having a particulate, powdery, or flaky shape obtained by pulverizing the processed cheese according to any one of the above aspects.

Yet another embodiment of the present invention is a method for producing process cheeses obtained by heating, melting and stirring raw cheese together with a molten salt, which is solid at a refrigeration temperature, and is based on the flexibility test described above. Is prepared as raw cheese, natural cheese or processed cheese that is 4.0 mm or less, the raw cheese is used 20 wt% or more with respect to the total raw cheese, the moisture of the final product is 34 wt% or more and less than 60 wt%, The process cheese production method is characterized in that the process cheese is produced by adjusting the pH to be 4.8 to 5.5.

And about the said process cheeses manufactured in this way, the softness | flexibility by the softness | flexibility test and breaking strength test which were mentioned above manufactures the process cheese provided with the brittleness shown by 5.0 mm or less and the load at the time of a break at 100 g or less. It is a manufacturing method of processed cheese characterized by doing.

In the above process cheese production method according to the present invention, starch, processed starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, sodium caseinate, whey powder, whey protein concentrate, whey protein It is preferable to add one or more foods and / or food additives selected from isolates, soy protein, gluten, and cellulose. In order to adjust emulsification and / or physical properties of processed cheeses, it is desirable to add them.

According to the present invention, it is possible to obtain process cheeses having almost no viscoelasticity, easily crushed into particles, and having a light mouthfeel with a good mouth melt.

It is a figure explaining the test method of the softness | flexibility test and break strength test which are employ | adopted for this invention.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below. In addition, even if it does not specify clearly in this specification,% display shows weight%.

In Japan, the Ministry of Health and Welfare Ministerial Ordinance (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52) (hereinafter “Milk etc.”) It is defined by the Ministerial Ordinance). Process cheese is defined in the ministerial ordinance of milk and the like as natural cheese as a main raw material, which is ground, melted and emulsified.

However, the “process cheese” in the present invention includes all cheese-like foods including various process cheeses due to differences in raw materials (natural cheese and / or process cheese). For example, “process cheeses” in the present invention include foods such as processed cheese foods, cheese spreads, cheese dip, cheese desserts, processed cheese substitutes, and the like, including foods mainly made of milk, etc. It is a waste. The present invention is not limited to these examples. These can use a production method that satisfies the specifications of process cheeses stipulated in a ministerial ordinance such as milk.

In the processed cheeses according to the present invention, various raw cheeses can be used, and natural cheese and / or processed cheese can be used as raw cheese. Moreover, you may use the said process cheese for raw material cheese. For example, as natural cheese, Cheddar type cheese such as Cheddar, Cheshire, Colby, Monterrey Jack, Gouda type cheese such as Gouda, Samso, Maribo, Edam type cheese, Super hard cheese such as Parmesan, Romano, Granapadano, Emmental, Gruyere, etc. Swiss type cheese, white mold cheese such as camembert and brie, blue mold cheese such as stilton, rockfall, gorgonzola and dana blue, surface ripened cheese by bacteria such as Limburger, cream cheese, mascarpone, cottage, mozzarella etc. And whey cheese such as ricotta. Moreover, although feta cheese etc. are included besides this, in this invention, it is not limited to these examples. As these, those satisfying the standard of natural cheese stipulated in the Ministerial Ordinance such as milk can be used, but those outside the standard or manufactured according to the standard may be used.

As a raw material cheese for processed cheeses according to the present invention, it is preferable to use at least one of natural cheese and / or processed cheese having a flexibility of 4.0 mm or less according to the aforementioned flexibility test. Moreover, the flexibility of the raw cheese is more preferably 3.0 mm or less, and further preferably 2.0 mm or less. For example, in the case of natural cheese, casein, which is a protein derived from milk, is decomposed as ripening progresses, so that flexibility is gradually lost and brittle properties are obtained. As raw material cheese used for this invention, it is desirable to use the cheese which came to exhibit predetermined softness | flexibility in this way. Examples of the raw material cheese exhibiting predetermined flexibility include high-ripe cheese, cheddar, parmesan, gouda, and the like, but are not limited to these examples. By using raw material cheese exhibiting a predetermined flexibility, the processed cheeses according to the present invention can obtain a physical property that can be loosened.

Processed cheeses according to the present invention can be manufactured by using at least one of the above-mentioned raw material natural cheese and / or processed cheese. Furthermore, it is desirable that these raw material natural cheeses and / or processed cheeses are contained in an amount of preferably 20 w / w% or more, more preferably 25 w / w% or more, based on the total raw material cheese. Also, 30w / w% or more, 35w / w% or more, 40w / w% or more, 45w / w% or more, 50w / w% or more, 55w / w% or more, 60w / w% or more, 65w / w% or more There may be.

As an auxiliary material used in the processed cheeses according to the present invention, it is recognized in the food hygiene law such as the raw material natural cheese and / or milk raw materials other than the processed cheese, molten salt, stabilizer, pH adjuster, seasoning and the like. The additive generally used for cheese manufacture can be used suitably. For example, butter, butter oil, cream, cream powder, buttermilk, milk, concentrated milk, skim milk powder, whey, milk protein concentrate, whey protein concentrate, lactose and other dairy products, and molten salts, stabilizers, gelling Agents, thickeners, pH adjusters, seasonings (salt, sodium glutamate, sodium inosinate, etc.) can be mentioned, but the present invention is not limited to these examples.

In the present invention, it is particularly preferable to use a specific kind of food and / or food additive for the purpose of adjusting emulsification and / or physical properties as needed. Examples of these include, but are not limited to, starch, modified starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide (eg locust bean gum, guar gum, carrageenan, xanthan gum, tragacanth gum, tamarind Seed gum, pectin, gum arabic, curdlan, tara gum, gellan gum, gati gum, CMC, sodium alginate, pullulan, etc.), casein, sodium caseinate, whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), Examples include soy protein, gluten, and cellulose. These emulsification and / or physical property adjustment foods and / or food additives can be used alone or in combination.

In addition, for the purpose of imparting fragrance and taste to the processed cheeses according to the present invention, foods not derived from milk can be added. For example, fruits, fruit juices, nuts (walnuts, almonds, etc.), herbs (basil, etc.), spices (pepper, etc.), syrups (maple syrup, honey, etc.) or processed products thereof (orange peel, fruit jam, fruit Dried products, etc.), vegetables or processed products thereof (such as pickled Takana), processed meat products (salami sausage, bacon chips, etc.), processed fishery products (eg, octopus, salmon, etc.) or flavorings, sweeteners, seasonings, flavoring agents, etc. Although cheese which added food additives etc. can also be manufactured, in this invention, it is not limited to these examples. Processed cheeses according to the present invention can also include these products.

In the present invention, a molten salt can be used. The molten salt that can be used in the production of the cheeses of the present invention is generally used in the production of foods that are mainly processed cheese, cheese food, milk, etc., such as sodium citrate and sodium polyphosphate. Refers to molten salt. Although not particularly limited in the present invention, for example, sodium polyphosphate, sodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium tetrametaphosphate, potassium phosphate, Examples include tripotassium phosphate and trisodium citrate. The addition amount is preferably 0.1 w / w% to 10 w / w%, more preferably 0.1 w / w% to 3 w / w%. Moreover, the molten salt which has the property to reduce pH in this invention can be used suitably.

The moisture content of the processed cheeses according to the present invention is preferably 34 w / w% or more and less than 60 w / w%. If the moisture content is smaller than the lower limit of the above range, the obtained cheese becomes too hard, whereas if it is larger than the upper limit, it becomes pasty and solid physical properties cannot be obtained.

The pH of the processed cheese according to the present invention is in the range of 4.8 to 5.5, preferably in the range of 5.0 to 5.4 or in the range of 5.1 to 5.4. By setting it in this range, protein aggregation occurs moderately, and it is possible to obtain soft particles in the processed cheeses according to the present invention. Moreover, it is also possible to make it easy to feel the taste of foods not derived from milk added to the processed cheeses according to the present invention. If the pH is lower than the lower limit, it is difficult to obtain sufficient emulsion stability and water retention even if an emulsion stabilizer is added. When the pH is higher than the upper limit, the obtained processed cheeses are not preferable because they have physical properties rich in viscoelasticity similar to those of ordinary processed cheese and do not exhibit desired properties. In the present invention, those that can be used to adjust the pH include lactic acid, citric acid, adipic acid, succinic acid, sodium lactate, sodium citrate, sodium carbonate, potassium carbonate (anhydrous), dipotassium hydrogen phosphate, hydrogen phosphate Examples include disodium, potassium dihydrogen phosphate, sodium dihydrogen phosphate, sodium polyphosphate, and molten salts having the property of lowering pH. May be used.

Process cheeses according to the present invention exhibit desired brittleness by having specific values for flexibility and load at break as cheese physical properties obtained by the above-described measurement method.

The flexibility of the processed cheese according to the present invention measured by the above measurement method is preferably 5.0 mm or less, more preferably 4.0 mm or less, and 3.0 mm or less or 2.0 mm or less. Further preferred.

Also, the load at break is preferably 100 g or less, more preferably 80 g or less, and even more preferably 60 g or less and 40 g or less.

When processed cheeses have these physical properties, they can be easily crushed into particles according to the present invention and have a mouth-watering texture, that is, can have desired brittleness.

As a process cheese production method according to the present invention, a general process cheese, a food production method using cheese food or milk as a main raw material can be applied. For example, raw natural cheese and / or processed cheese is heated, melted and stirred using a kettle type cheese emulsification pot, horizontal cooker, high-speed shearing emulsification pot, continuous heat exchanger (shock stellizer, combinator, etc.) Then, for example, a hot pack method (portion, individual packaging slice, carton, etc.) filled at a high temperature (about 65 to 90 ° C.), or molding while cooling to a low temperature (about 15 to 35 ° C.), Furthermore, the manufacturing process of filling / packaging can be mentioned by a method of cooling and packaging (candy-packed cheese, slice-on-slice, etc.).

The processed cheeses according to the present invention thus obtained are solid at the refrigeration temperature and have the above-described physical properties (flexibility, load at break). In addition, since the processed cheeses according to the present invention have the property of being easily crushed into particles, they are crushed and sprinkled or mixed on warm ingredients, or cooked after crushed and sprinkled or mixed. For example, it is easy to melt and enjoy the flavor of cheese.

As a method for producing processed cheese according to the present invention, a heating step, a melting step and a stirring step can be followed by a holding step at a high temperature or an aging treatment step after filling. Examples of the high temperature holding conditions include 70 to 90 ° C. and 1 to 60 minutes. Examples of aging conditions include 30 to 50 ° C. for 6 hours to 14 days, preferably 6 hours to 7 days, and more preferably 12 hours to 7 days. In addition, it can adjust suitably according to manufacturing conditions, desired brittleness, etc. By including a high temperature holding process and an aging treatment process, the structure of the processed cheeses according to the present invention can be made more brittle.

Since the processed cheeses according to the present invention have brittleness and good meltability in the mouth, they can also have properties that are easily melted when entangled with a warm texture such as a loose texture or rice.

The processed cheese according to the present invention can be enjoyed as it is, or in combination with other food and drink. For example, as an example of combining with other foods and drinks, the use of the processed cheeses according to the present invention is not limited to this, but in addition to the use of sprinkling on spaghetti or gratin etc. where cheese is often used, It can also be eaten with other foods, prepared dishes, noodles and other foods.

In the above, examples of eating together with rice include rice balls, fried rice, doria, cooked rice, miscellaneous cooked rice, mixed rice, Ochazuke rice, sprinkled rice, chirashi sushi, rice cakes, egg rice and natto rice It can be used as an ingredient.

Examples of eating together with side dishes include seasonings for salads, toppings and garnish of fish and meat dishes, natto, cold bonito, omelet, egg-baked eggs, fresh spring rolls, dumplings, miso soup, soup, chowder, etc. It can be used as a seasoning topping.

Examples of eating together with noodles include the use of powdered cheese substitutes, pasta seasonings, pasta sauce additives, toppings for ramen, udon, chilled Chinese foods, etc.

In addition, examples of the other foods mentioned above include pizza, toast, canapes, dip, food in a wrapping shape, okonomiyaki, and the like.

Furthermore, the processed cheeses according to the present invention may be mixed with barbs, spices, seasonings and the like and eaten as they are, or may be used as a garnish or topping for other foods. The processed cheeses according to the present invention can be combined with other food and drink after heating.

The product form of the processed cheeses according to the present invention is not particularly limited, and includes all products that use cheese as the main ingredient. Examples of the product form include solid food, semi-solid food, and powdered food.

Moreover, since the processed cheeses according to the present invention show high brittleness even when they are solid, they can be processed into processed cheeses in the form of particles, powders, scales, etc. using the processed cheeses.

Hereinafter, the present invention will be described in more detail with reference to experimental examples performed on an example product of the present invention and a comparative product compared with the example product. In addition, this invention is not limited by the Example currently performed in the following experiment examples.

[Experimental Example 1]
Process cheeses of the present invention (Examples 1 and 2) and comparative process cheeses (Comparative Examples 1 to 4) to be compared with these were produced by the following production method according to the formulation shown in Table 1. As the raw material cheese, two types of domestic cheddar cheese (domestic cheddar cheese 1 and 2) having different ripening degrees from domestic gouda cheese were used.

In addition, about each raw material cheese, as a result of measuring a softness | flexibility by the above-mentioned method, the softness of domestic gouda cheese is 7.5 mm, the softness of domestic cheddar cheese 1 is 4.7 mm, and the softness of domestic cheddar cheese 2 is It was 1.4 mm.

The measuring machines used for the above-described flexibility test and breaking strength test performed in this experimental example and the following experimental examples are both a rheometer manufactured by Fudo Kogyo Co., Ltd. (NRM2002J), a break test adapter (for broken core JIS). , Manufactured by Fudo Kogyo Co., Ltd.), and a toothed plunger (toothed push rod A, manufactured by Fudo Kogyo Co., Ltd.).

Each raw material was weighed so that the total amount of raw cheese was 2.6 to 3.5 kg. The weighed raw material cheese was pulverized and charged into a kettle-type emulsification kettle, and sodium polyphosphate was added as a molten salt. In Example 2, whey protein isolate (WPI) and dried egg white were also added. Further, citric acid or sodium carbonate was added to adjust the pH of the final product to the values shown in Table 1, and water was added so that the water content of the final product became the value shown in Table 1. Then, it melted and emulsified by heating to 85 degreeC, stirring at 150 rotation / min. The obtained emulsion was filled in 225 g carton and cooled in a refrigerator.

After sufficiently cooling for 3 days, the flexibility and load at break were measured by the methods described above. In addition, fragility was sensory evaluated by a specialized panel. The results are shown in Table 2.

[sensory evaluation]
About the comparative example and the Example, a sensory test was performed, and evaluation was performed using the degree of brittleness (ease of breaking, force required for the index, etc.) as an index (N = 3).

Symbols (◯, Δ, ×) in Table 2 above indicate the results of sensory evaluation for Comparative Examples and Examples. The various symbols have the following meanings.
The result of observing the ease of breaking the cheese and the force required for it when the vicinity of the center of the cheese cut into 45 mm × 15 mm × 8 mm strips is pinched with a fingertip and slightly bent by applying light force is shown.
○: Good. (Easy to collapse with a small force and become granular)
Δ: Yes. (It takes a little force, but it breaks down without difficulty and becomes granular)
X: Defect. (It doesn't break easily because of elasticity. Or it needs a lot of force to break, and it's not easy to break.)

In general, when the product pH is lowered, the emulsified state is deteriorated, so that the pH is preferably not too low for production. However, in the present invention, the pH is intentionally lowered in order to obtain processed cheeses having the desired final properties. On the other hand, by setting the other conditions within the range of the present invention, the emulsified state is within the range of no problem in production. In Comparative Example 4, 80% of the raw material cheese was replaced with cheddar cheese having fragile physical properties of 4 mm or less, but the final product was adjusted to have a higher pH than Examples 1 and 2. Is.

In the above experimental example, the emulsified state at the end of melting was slightly worse than that of a normal processed cheese product in Comparative Example 3 and Example 1, but was in a range where actual production was possible. About Example 2 which added the whey protein isolate and dry egg white to Example 1, it had an emulsified state equivalent to a normal process cheese product (Comparative Examples 1 and 2).

In the evaluation of physical properties (brittleness) by sensory evaluation, Comparative Example 1 and Comparative Example 2 have an elastic structure and are not easily crushed, and Comparative Examples 3 and 4 are Comparative Examples 1 and 2. In comparison, it was easy to break, but it was hard and required considerable force.

On the other hand, Example 1 and Example 2 in which 80% of the raw cheese is replaced with cheddar cheese having a brittle physical property of 4 mm or less, and the pH is adjusted to a predetermined range, easily collapse when force is applied. It became powdery or granular.

[Experiment 2]
Using two types of cheddar cheese having the same ripening level as that used in Experimental Example 1, processed cheese was manufactured according to the formulation shown in Table 3 by the same manufacturing method as in Experimental Example 1.

Similar to Experimental Example 1, flexibility and load at break were measured. Further, as in Experimental Example 1, the brittleness was subjected to sensory evaluation by a specialized panelist. The results are shown in Table 4.

The symbols (◯, Δ, ×) in Table 4 above indicate the results of sensory evaluation for the comparative examples and examples. Evaluation criteria are the same as those described in Experimental Example 1.

The emulsified state at the end of melting was good. Since Comparative Example 6 became a paste because the water content of the final product was increased, the flexibility and load at break were measured only for the samples of Comparative Example 5 and Examples 3-6.

In Comparative Example 5 in which 10% of the raw cheese was replaced with cheddar cheese having a brittle physical property of 4 mm or less, a considerable force was still required because the cheese was still hard, but 20% or more were replaced. 3 to 5 were easily disintegrated into powder or granules when force was applied. Furthermore, Example 6 in which the water content of the final product was 55% also had brittle physical properties that easily disintegrated.

[Experiment 3]
In addition to two kinds of cheddar cheeses having different ripening levels as those used in Experimental Example 1 above, using Gouda cheese 2 and Parmesan cheese having brittle properties with high ripening degree and low flexibility, Processed cheese was produced. As a result of measuring the flexibility by the method described above, the flexibility of Gouda cheese 2 used was 2.5 mm, and the flexibility of Parmesan cheese was 1.8 mm.

Each raw material was weighed so that the total amount of raw material was 2.6 to 3.5 kg. Raw material cheese was pulverized and put into a kettle-type emulsification kettle, sodium polyphosphate was added as a molten salt, and whey protein isolate (WPI) and dried egg white were added. Further, the pH of the final product is adjusted by adding citric acid or sodium carbonate so that the value shown in Table 5 is added, and after adding water so that the water content of the final product becomes 44%, 150 rpm. The mixture was heated to 85 ° C. with stirring and melt emulsified. The obtained emulsion was filled in 225 g carton and cooled in a refrigerator.

After sufficiently cooling for 3 days, the flexibility and load at break were measured in the same manner as in Experimental Example 1. Further, as in Experimental Example 1, the brittleness was subjected to sensory evaluation by a specialized panelist. The results are shown in Table 6.

The symbols (◯, Δ, ×) in Table 6 above indicate the results of sensory evaluation for the examples. Evaluation criteria are the same as those described in Experimental Example 1.

Both Examples 7 and 8 had brittle physical properties that easily disintegrated into powder or granules when force was applied.

[Experimental Example 4]
The cheese of Example 4 was mechanically pulverized using a food processor, filled into a cup container, and stored refrigerated. Three days later, when the state of the filled process cheese was confirmed, the particulate shape was maintained, and it had a light texture that melted well in the mouth.

[Experimental Example 5]
In addition to the two types of cheddar cheeses having the same ripening level as those used in Experimental Example 1 above, processed mozzarella cheese having flexibility was used to produce process cheese with the formulation shown in Table 7. As a result of measuring the softness by the method described above, the softness of the mozzarella cheese used was 10.6 mm.

Each raw material was weighed so that the total amount of raw material was 2.6 to 3.5 kg. Raw cheese is crushed and put into a kettle-type emulsification kettle, sodium polyphosphate is added as a molten salt, whey protein isolate (WPI) and dried egg white in Example 9, and gum arabic in Examples 10-12 Added. In addition, citric acid or sodium carbonate was added and adjusted so that the pH of the final product was the value shown in Table 7, and water was added so that the water content of the final product was the value shown in Table 7. While stirring at 150 rpm, the mixture was heated to 85 ° C. and melt emulsified. The obtained emulsion was filled in 225 g carton and cooled in a refrigerator.

After sufficiently cooling for 3 days, the flexibility and load at break were measured in the same manner as in Experimental Example 1. Further, as in Experimental Example 1, the brittleness was subjected to sensory evaluation by a specialized panelist. The results are shown in Table 8.

The symbols (◯, Δ, ×) in Table 8 above indicate the results of sensory evaluation for the examples. Evaluation criteria are the same as those described in Experimental Example 1.

All the samples of Examples 9 to 12 had brittle physical properties that easily disintegrated into powder or granules when force was applied.

[Experimental Example 6]
Using the same cheddar cheese 2 and mozzarella cheese as used in Experimental Example 5, processed cheese was manufactured with the formulation shown in Table 9.

Each raw material was weighed so that the total amount of raw material was 2.6 to 3.5 kg. Raw material cheese was pulverized and put into a kettle type emulsification kettle, sodium polyphosphate was added as a molten salt, and whey protein isolate (WPI) and gum arabic were added. Further, the pH of the final product is adjusted by adding citric acid so that the value shown in Table 9 is added, and water is added so that the water content of the final product becomes the value shown in Table 9, and then 150 rpm. While stirring for minutes, the mixture was heated to 85 ° C. and melt emulsified. The obtained emulsion was filled in 225 g carton. Example 13, Example 15 and Example 17 were cooled in the refrigerator as they were. Example 14, Example 16, and Example 18 performed the aging process hold | maintained for 2 days in a 40 degreeC thermostat, Then, it cooled in the refrigerator.

After sufficiently cooling for 3 days, the flexibility and load at break were measured in the same manner as in Experimental Example 1. Further, as in Experimental Example 1, the brittleness was subjected to sensory evaluation by a specialized panelist. The results are shown in Table 10.

The symbols (◯, Δ, ×) in Table 10 above indicate the results of sensory evaluation for the examples. Evaluation criteria are the same as those described in Experimental Example 1.

The emulsified state at the end of melting was good. By including an aging step, it was possible to impart brittle physical properties that were more easily disintegrated.

The processed cheeses according to the present invention can provide a light mouthfeel that is almost free from stickiness and elasticity, is easily crushed into particles, and is well melted in the mouth. Moreover, said novel process cheese can be manufactured by using a specific kind of raw material natural cheese etc. and specifying a product physical property.

Claims

Process cheeses characterized by having brittleness with a flexibility of 5.0 mm or less and a load at break of 100 g or less by a flexibility test and a breaking strength test measured by the following process.
Process of flexibility test and breaking strength test (1) A sample was cut and formed into a strip shape of 45 mm (length) x 15 mm (width orthogonal to the length direction) x 8 mm (thickness),
(2) After adjusting the two free support parts provided in the measuring machine so that the distance (L) between them is 30 mm and adjusting the temperature of the sample to 10 ° C., The sample was placed without being fixed on the free support part so that a position separated from each of both ends by a distance of 7.5 mm was supported by the free support part,
(3) Raising the sample at a speed of 2 cm / min with the lower end of the central support provided at the central point between the two free support parts in contact with the upper surface of the sample,
(4) The distance (mm) that the two free support portions are raised until the sample breaks is made flexible, and the stress (g) applied to the central support at that time from the sample is defined as the load at break To do.
The processed cheese according to claim 1, wherein the flexibility is 4.0 mm or less and the load at break is 80 g or less.
The natural cheese or process cheese whose flexibility by the said flexibility test is 4.0 mm or less is included as raw material cheese, These cheese is contained 20weight% or more with respect to all raw material cheeses, It is characterized by the above-mentioned. Process cheeses as described in 1 or 2.
The process cheese according to any one of claims 1 to 3, wherein the composition of the process cheeses is such that the moisture is 34 wt% or more and less than 60 wt%, and the pH is 4.8 to 5.5. Kind.
1 selected from starch, modified starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, sodium caseinate, whey powder, whey protein concentrate, whey protein isolate, soy protein, gluten, cellulose The processed cheese according to any one of claims 1 to 4, further comprising a seed or two or more kinds of foods and / or food additives.
Processed processed cheeses having a particulate, powdery, or flaky shape obtained by pulverizing the processed cheese according to any one of claims 1 to 5.
In the process cheese production method obtained by heating, melting and stirring the raw cheese together with the molten salt at a refrigeration temperature,
A natural cheese or a processed cheese having a flexibility measured by a flexibility test in which the following process is measured is 4.0 mm or less is prepared as a raw cheese, and the raw cheese is used in an amount of 20% by weight or more based on the total raw cheese. A process cheese is produced by producing a process cheese by adjusting the final product to have a water content of 34% by weight or more and less than 60% by weight and a pH of 4.8 to 5.5. .
Process of flexibility test (1) The sample was cut into a strip of 45 mm (length) x 15 mm (width orthogonal to the length direction) x 8 mm (thickness),
(2) After adjusting the two free support parts provided in the measuring machine so that the distance (L) between them is 30 mm and adjusting the temperature of the sample to 10 ° C., The sample was placed without being fixed on the free support part so that a position separated from each of both ends by a distance of 7.5 mm was supported by the free support part,
(3) Raising the sample at a speed of 2 cm / min with the lower end of the central support provided at the central point between the two free support parts in contact with the upper surface of the sample,
(4) The distance (mm) that the two free support portions are raised until the sample breaks is defined as flexibility.
About the manufactured processed cheeses, the flexibility by the flexibility test and the breaking strength test measured by the following process is 5.0 mm or less, and the brittleness shown by a load at break of 100 g or less is provided. A process for producing the processed cheese according to claim 7.
Process of flexibility test and breaking strength test (1) A sample was cut and formed into a strip shape of 45 mm (length) x 15 mm (width orthogonal to the length direction) x 8 mm (thickness),
(2) After adjusting the two free support parts provided in the measuring machine so that the distance (L) between them is 30 mm and adjusting the temperature of the sample to 10 ° C., The sample was placed without being fixed on the free support part so that a position separated from each of both ends by a distance of 7.5 mm was supported by the free support part,
(3) Raising the sample at a speed of 2 cm / min with the lower end of the central support provided at the central point between the two free support parts in contact with the upper surface of the sample,
(4) The distance (mm) that the two free support portions are raised until the sample breaks is made flexible, and the stress (g) applied to the central support at that time from the sample is defined as the load at break To do.
1 selected from starch, modified starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, sodium caseinate, whey powder, whey protein concentrate, whey protein isolate, soy protein, gluten, cellulose The process cheese production method according to claim 7 or 8, comprising adding seeds or two or more kinds of foods and / or food additives.
The process cheese production method according to any one of claims 7 to 9, further comprising a heating step, a melting step and a stirring step, followed by a high temperature holding step at 70 to 90 ° C for 1 to 60 minutes.
10. The method according to any one of claims 7 to 9, comprising a step of aging treatment of the filled processed cheeses after passing through the heating step, the melting step and the stirring step at 30 to 50 ° C. for 6 hours to 14 days. Process cheese manufacturing method.
11. The process cheese production method according to claim 10, comprising a step of aging the filled process cheese after the high temperature holding step at 30 to 50 ° C. for 6 hours to 14 days.