WO2011115185A1 - Fromage traité et sa méthode de production - Google Patents

Fromage traité et sa méthode de production Download PDF

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Publication number
WO2011115185A1
WO2011115185A1 PCT/JP2011/056292 JP2011056292W WO2011115185A1 WO 2011115185 A1 WO2011115185 A1 WO 2011115185A1 JP 2011056292 W JP2011056292 W JP 2011056292W WO 2011115185 A1 WO2011115185 A1 WO 2011115185A1
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Prior art keywords
cheese
sample
flexibility
processed
cheeses
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PCT/JP2011/056292
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English (en)
Japanese (ja)
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清水信行
西尾智子
松尾光郎
浅野清之介
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株式会社明治
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Priority to CN201180012645.1A priority Critical patent/CN102834017B/zh
Priority to JP2012505734A priority patent/JP6246466B2/ja
Publication of WO2011115185A1 publication Critical patent/WO2011115185A1/fr

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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 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.
  • the shredded shred form and the cheese product of a powder form can be mentioned.
  • the cheese itself is often entangled due to the viscoelasticity of the cheese, resulting in problems with mixing with other ingredients.
  • the flavor is inferior due to the heat treatment performed in the processing step, or the product becomes expensive from the viewpoint of cost.
  • 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.
  • 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.
  • Patent Literature 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).
  • the product obtained by this method has improved tackiness, it has a physical property that is elastic and has a tendency not to collapse.
  • 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.
  • 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.
  • 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).
  • Patent Document 3 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.
  • 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.
  • processed cheeses have physical properties rich in viscoelasticity derived from sodium paracaseinate, which is the basic skeleton of the gel structure.
  • the present inventors focused on the physical properties of the raw material cheese used.
  • flexibility test which measures the softness
  • 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).
  • 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 .
  • a rheometer manufactured by Fudo Kogyo Co., Ltd. can be used as a measuring machine.
  • a bending test adapter for broken core JIS, manufactured by Fudo Kogyo Co., Ltd.
  • a tooth type plunger a tooth type push rod A, Fudo Kogyo Co., Ltd.
  • 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.
  • 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.
  • 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.
  • 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.
  • starch 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.
  • a molten salt which is solid at a refrigeration temperature
  • 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.
  • 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.
  • starch processed starch, dextrin, egg white, egg white powder, gelatin, agar, thickening polysaccharide, casein, sodium caseinate, whey powder, whey protein concentrate, whey protein
  • 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.
  • 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).
  • 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.
  • various raw cheeses can be used, and natural cheese and / or processed cheese can be used as raw 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.
  • 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.
  • a raw material cheese for processed cheeses 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.
  • the flexibility of the raw cheese is more preferably 3.0 mm or less, and further preferably 2.0 mm or less.
  • casein which is a protein derived from milk
  • 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.
  • 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.
  • 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.
  • 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.
  • a specific kind of food and / or food additive for the purpose of adjusting emulsification and / or physical properties as needed.
  • 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.
  • foods not derived from milk can be added.
  • 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.
  • 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.
  • molten salt refers to molten salt.
  • 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%.
  • 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.
  • 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.
  • 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.
  • 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.
  • processed cheeses 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.
  • a general process cheese a food production method using cheese food or milk as a main raw material can be applied.
  • 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.)
  • 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.)
  • 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 are solid at the refrigeration temperature and have the above-described physical properties (flexibility, load at break).
  • 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.
  • 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.
  • 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.
  • it can adjust suitably according to manufacturing conditions, desired brittleness, etc.
  • the structure of the processed cheeses according to the present invention can be made more brittle.
  • 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.
  • 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.
  • 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.
  • examples of the other foods mentioned above include pizza, toast, canapes, dip, food in a wrapping shape, okonomiyaki, and the like.
  • 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.
  • 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.
  • 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.
  • 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.
  • the softness of domestic gouda cheese is 7.5 mm
  • the softness of domestic cheddar cheese 1 is 4.7 mm
  • 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.
  • whey protein isolate (WPI) and dried egg white were also added.
  • 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.
  • the emulsified state is deteriorated, so that the pH is preferably not too low for production.
  • the pH is intentionally lowered in order to obtain processed cheeses having the desired final properties.
  • the emulsified state is within the range of no problem in production.
  • 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.
  • 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).
  • 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.
  • 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.
  • Example 5 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.
  • 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.
  • Both Examples 7 and 8 had brittle physical properties that easily disintegrated into powder or granules when force was applied.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • said novel process cheese can be manufactured by using a specific kind of raw material natural cheese etc. and specifying a product physical property.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention porte sur un nouveau fromage traité: pratiquement dépourvu de viscoélasticité, facilement émiettable pour former des particules, d'une texture en bouche légère, et fondant dans la bouche. L'invention porte également sur sa méthode de production. Ledit fromage traité présente la friabilité désirée exprimée par une flexibilité d'au plus 5,0 mm dans un test prédéterminé de flexibilitéet une charge de rupture de moins de 100g dans un test de résistance à la rupture. Il est préférable que du fromage naturel ou un fromage traité présentant une flexibilité de moins de 4,0 mm mesurée par le test de flexibilité susmentionné soit retenu en tant que matériau de départ constituant 20% de la masse totale. Il est également préférable que la composition du fromage traité comporte au moins 34% et au plus 60% de la masse d'eau, et un pH compris entre 4,8 et 5,5.
PCT/JP2011/056292 2010-03-18 2011-03-16 Fromage traité et sa méthode de production WO2011115185A1 (fr)

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CN201180012645.1A CN102834017B (zh) 2010-03-18 2011-03-16 再制奶酪类及其制造方法
JP2012505734A JP6246466B2 (ja) 2010-03-18 2011-03-16 プロセスチーズ類の製造方法

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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

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CN104872294A (zh) 2015-09-02
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CN102834017B (zh) 2018-02-23

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