WO2014017424A1

WO2014017424A1 - Processed cheese and manufacturing method therefor

Info

Publication number: WO2014017424A1
Application number: PCT/JP2013/069751
Authority: WO
Inventors: 哲明岸田; 雅之郷田; 宏晶久保内; 太郎神; 川▲崎▼　功博; 一尚芳; 宏明戸田; 有哉柳沢
Original assignee: 雪印メグミルク株式会社
Priority date: 2012-07-24
Filing date: 2013-07-22
Publication date: 2014-01-30
Also published as: CN104684402B; MY169105A; PH12015500026A1; CN104684402A; SG11201500496PA

Abstract

The present invention pertains to a heat-resistant processed cheese and a manufacturing method therefor. Further, the present invention pertains to a processed cheese which exhibits reduced stickiness and improved meltability in the mouth and a manufacturing method therefor. Excellent heat resistance can be imparted to a processed cheese without any special step by adding a condensed phosphate such that the turbidity of a 1.0% aqueous solution of the condensed phosphate having a pH of 6.0 is 2.0 or more. Further, a processed cheese which exhibits reduced stickiness and improved meltability in the mouth can be obtained by adding, in addition to the condensed phosphate, either at least one melting salt selected from among water -soluble, polyphosphates, diphosphates, monophosphates and citrates or a natural cheese having a maturity index of 30% or more.

Description

Process cheese and method for producing the same

The present invention relates to a process cheese having heat resistance and a method for producing the same. The present invention further relates to a processed cheese and a method for producing the same that have a reduced “feeling of stickiness” and an improved “feeling of mouth”.
In the present invention, “process cheeses”, such as process cheese and cheese food, other than those specified in the Ministerial Ordinance of Milk and the like (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) and the component standards of the Fair Competition Code, It includes all those having a normal meaning in the technical field, such as foods mainly made of milk.

In the Japanese cheese market, which has been growing in recent years, processed cheeses account for about half of that amount. The basic steps in the production of processed cheeses were through a blending step of pulverizing raw material natural cheese and mixing molten salt and water, an emulsification step of kneading, stirring and emulsifying the mixed raw material while heating, and an emulsification step. It consists of a cooling and molding process that cools and molds cheese, and also adds various food materials and food additives for the purpose of imparting physical properties and flavor to the cheese, and for a predetermined time after emulsification for the purpose of adjusting the cheese physical properties of the final product A process such as creaming that keeps stirring may be performed.

A characteristic of processed cheeses that are not found in natural cheese is that products of various shapes can be manufactured according to the filling container. In recent years, various processed cheeses that have been provided with functionality such as heat meltability, stringiness, and heat resistance have been provided. Among them, heat resistance has been applied to various cooked and commercial processed foods. It is one of the important functions in use.

As a method for imparting heat resistance to processed cheeses, a method of adding a molten salt and albumin to raw natural cheese and emulsifying by heating (Patent Document 1), a method of adding glucomannan to raw natural cheese and emulsifying by heating (Patent Document 1) Patent Document 2) and a method of adding egg white to raw natural cheese (Patent Document 3) are disclosed.
In addition, a method of adding molten salt to raw natural cheese and heating and melting to 90 to 120 ° C. to hold the emulsified cheese at a high temperature (Patent Document 4), continuously irradiating the emulsified cheese with microwaves The method (patent document 5) and the method (patent document 6) etc. which heat-process after shape | molding and packaging the cheese after emulsification are disclosed.

Process cheeses are obtained by heating and melting various natural cheeses as raw materials and using an emulsifier called a molten salt while taking advantage of the respective flavor characteristics and physicochemical characteristics. There are various types of molten salts, and various characteristics can be imparted to the final product depending on the amount used, blending, blending ratio, and subsequent emulsification conditions. So far, various studies have been made from the viewpoints of functional cheese flavor, production method, physical property control by emulsification conditions derived from equipment, functional use considering product usage, etc., control of flavor expression, Many techniques have been established by the study of imparting functionality such as melting by heat and pulling a thread, and conversely being difficult to melt against heat.

The deliciousness of cheese, including processed cheese, has the unique flavor of cheese itself, the milky feeling and mildness of dairy products, and the characteristic functions of moderately melting by heat and pulling yarn It is considered that the typical taste is such that the taste of food using cheese is further increased by expressing the characteristics. That is, flavor characteristics, melting by heat, and visual characteristics by stringing are considered to be representative of the taste of cheese.

When paying attention to the texture of cheese, mottler cheese is a typical cheese that has been recognized as having a unique texture as a delicious taste of cheese. It has a unique bite and chewy texture and is often eaten as it is or used for salads. It also has the feature of melting by heat. There are also fresh cheeses and spread cheeses that can be applied to bread and dishes using softness, but it is used to increase the taste of the whole dish together with something rather than giving it a positive texture and eating it as it is It is considered a method. Thus, it is thought that there are still few cases where giving a certain texture to cheese is recognized as the deliciousness of the cheese.

整理 The prior art related to the texture of processed cheeses can be broadly divided into two directions. One direction is a technology that imparts “cheese character”. In developing imitation cheese mainly including cheese food, milk main ingredients, and even general foods, it is how to give a texture like natural cheese and processed cheese. Another direction is the creation and exploration of a “new texture” for processed cheese. This intends to positively impart a texture that has not been conventionally produced in processed cheese, and for example, imparts a rice cake-like texture or a light texture.

On the other hand, as a feature often seen in Japanese processed cheese, the feeling of "nektsuki", which is a sensation of sticking to the teeth or mouth when eaten as it is, seems to keep cheese in the mouth forever It is a sensation, a sensation that does not go away from the mouth, and is recognized as a representative of unpleasant textures in processed cheese.

Over the past few years, the technology to reduce the unpleasant texture of this processed cheese, such as “nektsuki” and “tackiness”, and the goodness of the mouth of processed cheese will be given. Technology has been studied. For example, natural cheese is crushed, tableted, molded, provided with a processing method that makes the texture easy to eat (Patent Document 7), and insolubilized casein content of 50% or less and pH 6.0 or more during process cheese production (Patent Document 8) is a method based on this control.

Also, the recent trend in the food industry has been booming the market with “texture” as a keyword. Among them, the mouthfeel that “mouth mouth” is good, as represented by “melt pudding” and “half-dough donut”, is attracting attention. In order to be evaluated as having good mouthfeel, it is not only soft, but it also feels a certain degree of hardness as the initial feel, but due to tissue destruction due to mastication, increased water due to saliva, increased temperature due to body temperature, etc. It is thought that it is necessary to feel that the physical properties change instantaneously or in a short time in the mouth and disappear immediately.

JP-A-52-7465 Japanese Patent Application No. 9-294538 JP-A-8-308492 JP 2001-149008 A JP 2002-369654 A Japanese Patent Publication No.57-55380 International Publication Number WO2010 / 008056 A1 JP 2011-182656 A

Processed cheeses obtained by the methods of Patent Documents 1 to 3 have heat resistance, but there is a problem that flavor and tissue are deteriorated by adding albumin or glucomannan, and egg white has a problem of egg allergy. There is. Furthermore, in the methods of Patent Documents 4 to 6, it is necessary to provide a special step at the time of heat emulsification or after heat emulsification, which is not preferable in terms of production efficiency, and the structure of processed cheeses obtained even with heat resistance is obtained. There is a problem of becoming hard.
As described above, the processed cheeses manufactured by the conventional technology have the problem that even if they have heat resistance, there is a problem that the flavor is lowered, egg allergy, the tissue becomes hard, and steps other than normal heating and emulsification are required, so that the production efficiency is high. There is a problem of being bad.

In addition, the goodness of “processed mouth” of processed cheese and the “chewy” feeling that is not preferred in processed cheese are considered to be contradictory sensations, and the mouthfeel is good. Process cheeses with a reduced “neatness” feeling have not yet been developed.
The present inventors believe that the reduction in the feeling of “neatness” in processed cheeses can be improved by giving the processed cheeses a positive mouthfeel that “feels good”. We decided to incorporate this into technological development aimed at reducing the feeling and imparting a “feeling of mouth”.

Accordingly, the present invention firstly has a process cheese that can be manufactured by a simple method that does not need to provide a special step, characterized by having excellent heat resistance, a good flavor and a soft tissue, and a method for manufacturing the same. It is an issue to provide.
Secondly, the present invention reduces the feeling of “chewyness”, which has been conventionally recognized as an unfavorable texture of processed cheese, and is a texture that is currently favored in the food industry as a whole. It is an object of the present invention to provide a process cheese that has a texture characteristic that improves the sense of “dodge” and breaks down, a method for producing the process cheese, and a method for improving the crispness of the process cheese.

The present inventors have made extensive studies on factors affecting the heat resistance of processed cheeses, and as a result, condensed phosphoric acid having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more. By blending the salt as a molten salt, a process cheese having excellent heat resistance and a production method thereof have been found, and the present invention has been completed.
In addition, the present inventors use the condensed phosphate in combination with other specific molten salt to reduce the “chewy” feeling that is an unfavorable texture of processed cheeses and is preferred. It has been found that the “feeling of mouth” feeling, which is a texture, can be improved and the texture of cheese can be improved, and the present invention has been completed.
Furthermore, by using the above condensed phosphate and natural cheese with a ripeness of 30% or more as a raw material cheese, the “neatness” feeling is reduced without being used in combination with other molten salts, and is a preferred food. It was found that the “feeling of mouth” feeling, which is a feeling, can be improved and the texture of cheese can be improved, and the present invention has been completed.

That is, the present invention is as follows.
(1) Process cheeses characterized by blending a condensed phosphate having a turbidity of 2.0 or more in a 1.0% strength aqueous solution adjusted to pH 6.0.
(2) The processed cheese according to (1), wherein the condensed phosphate is blended in an amount of 0.5 to 5.0% by weight based on the raw natural cheese.
(3) The processed cheese according to (1) or (2) above, wherein the processed cheese is characterized by having a heat resistance of 80% or more when formed into a 10 mm side die and subjected to autoclaving at 121 ° C. for 15 minutes. The heat resistance was calculated according to the following formula.
Heat resistance [%] = (height of processed cheese after heating [mm] / height of processed cheese before heating [mm]) × 100
(4) A method for producing process cheeses, characterized in that a condensed phosphate having a turbidity of 2.0% or more in a 1.0% aqueous solution adjusted to pH 6.0 is blended.
(5) The process cheese production method as described in (4) above, wherein the condensed phosphate is blended in an amount of 0.5 to 5.0% by weight based on the raw natural cheese.
(6) A method for producing process cheeses having excellent heat resistance by blending a condensed phosphate having a turbidity of 2.0% or more in a 1.0% strength aqueous solution adjusted to pH 6.0.
(7) Condensation phosphates having a turbidity of 2.0% or higher concentration adjusted to pH 6.0 and a water-soluble polyphosphate, diphosphate, monophosphate and citrate Process cheeses containing any 1 or more types of molten salt.
(8) A process characterized by containing a condensed phosphate having a turbidity of 2.0 or more and a natural cheese having a maturity index of 30% or more adjusted to pH 6.0. Cheese.
(9) A condensed phosphate having a turbidity of 2.0% or more adjusted to pH 6.0 and a water-soluble polyphosphate, diphosphate, monophosphate and citrate. A step of blending any one or more of molten salt and raw cheese,
A process cheese production method comprising: mixing and emulsifying the blended raw materials to prepare a cheese curd; and cooling the prepared cheese curd.
(10) A step of blending, as a raw material cheese, a condensed phosphate having a turbidity of 2.0% or more adjusted to pH 6.0 and a natural cheese having a maturity index of 30% or more,
A process cheese production method comprising: mixing and emulsifying the blended raw materials to prepare a cheese curd; and cooling the prepared cheese curd.
(11) The process cheese production method as described in (9) or (10) above, wherein the condensed phosphate is mixed in an amount of 1.0 to 3.0% by weight based on the raw material cheese.
(12) The process cheese production method according to any one of the above (9) to (11), wherein oxidized starch is further blended as a raw material.
(13) The process cheese production method as described in (12) above, wherein the compounding amount of oxidized starch is 0.5 to 20% by weight relative to the raw material cheese.
(14) A condensed phosphate having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 having a turbidity of 2.0 or more, a water-soluble polyphosphate, diphosphate, monophosphate and citrate. A method for improving the mouthfulness of processed cheeses by blending and manufacturing any one or more molten salts as raw materials for processed cheeses.
(15) A condensed phosphate having a 1.0% strength aqueous solution adjusted to pH 6.0 having a turbidity of 2.0 or more and natural cheese having a maturity index of 30% or more are blended as raw materials for process cheeses. To improve the mouthfeel of processed cheeses.

According to the present invention, by blending a condensed phosphate having a turbidity of 2.0% or higher concentration adjusted to pH 6.0 with a turbidity of 2.0 or more, excellent heat resistance without providing a special process, Process cheeses having a good flavor and a soft tissue and a method for producing the same can be obtained.
According to the present invention, secondly, in addition to the condensed phosphate whose turbidity of the 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more, water-soluble polyphosphate, diphosphoric acid Eating that has been regarded as an unfavorable texture of conventional processed cheeses by blending one or more molten salts of salt, monophosphate and citrate or natural cheese with a maturity index of 30% or more Process cheeses with improved texture, manufacturing method thereof, and process cheeses that reduce the feeling of “stickiness” in the mouth and improve the “feeling of mouth” that is a preferred texture You can get a way to improve your mouth.

It is a graph which shows the heat resistance evaluation result of the process cheeses manufactured by the conventional method (comparative products 1-6). It is a graph which shows the heat resistance evaluation result of the process cheeses manufactured by the method of the present invention (implemented

products

1, 2, and 3). It is a graph which shows the result of Example 8 and Test Example 9 of Comparative Example 1.

The method for obtaining the processed cheeses of the present invention will be specifically described below.
Natural cheese used as a raw material for the processed cheeses of the present invention can be exemplified by cheddar cheese, gouda cheese, edam cheese, emmental cheese, parmesan cheese, camembert cheese, blue cheese, cream cheese, cottage cheese, etc. Is not to be done. The kind and ripeness of the raw material natural cheese may be designed so as to obtain necessary physical properties and flavors in the finally obtained processed cheese, and is not particularly limited. Moreover, you may mix and use 2 or more types of raw material natural cheese.

As the condensed phosphate used as a molten salt in the present invention, one having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 of 2.0 or more can be used. The condensed phosphate (1) was dissolved and dispersed in pure water while stirring with a stirrer so that the concentration was 1.0%, and adjusted to pH 6.0 using hydrochloric acid or the like. (2) Using a spectrophotometer (manufactured by Hitachi, Ltd.), calibration was performed by putting pure water into a standard size absorption cell (optical path length: 10 mm). (3) Thereafter, the aqueous solution prepared in (1), which was well stirred with a stirrer, was placed in an absorption cell, and the transmittance at a wavelength of 660 nm was measured. Here, if the intensity of light applied to the sample is X and the intensity of light after passing through the sample is Y, the transmittance (A) can be obtained by A (%) = Y / X × 100. Turbidity was determined according to Turbidity = −Log (A / 100) (Log is a common logarithm).
Moreover, the condensed phosphate whose turbidity of the 1.0% concentration aqueous solution adjusted to pH 6.0 is 2.0 or more, and a general turbidity of less than 2.0 used for the production of process cheeses A molten salt can be used in combination, or a condensed phosphate having a turbidity of 2.0 or more in a 1.0% strength aqueous solution adjusted to pH 6.0 can be used in combination.

In the present invention, the pH of process cheeses can be adjusted using a pH adjuster used in the production of ordinary process cheeses such as sodium bicarbonate, organic acids such as citric acid and lactic acid. In the processed cheeses of the present invention, the pH of the processed cheese after emulsion cooling is in the range of 5.0 to 7.0, preferably in the range of 5.5 to 6.5. In addition, 40 g of water was added to 12 g of processed cheese, and the pH was homogenized for 3 minutes with a homoblender (manufactured by Nippon Seiki Co., Ltd.), and the pH of this homogeneous solution was measured with a pH meter (manufactured by Horiba Seisakusho).

The emulsification treatment in the present invention can be used without particular limitation as long as it is used for the production of ordinary process cheeses, such as a kettle type emulsifier, a stefan type emulsifier, a cooker, and a thermo cylinder. Moreover, it can produce by operation similar to manufacture of normal process cheeses according to each emulsifier. When explaining with a specific example, arbitrary raw material natural cheese is crushed and mixed, and it puts into a kettle type emulsifier (made by Nichiraku Kikai Co., Ltd.). Water is added so that the final product has a water content of 43%, and a condensed phosphate having a turbidity of 2.0 or more in a 1.0% aqueous solution adjusted to pH 6.0 is added. Baking soda is added as a pH adjuster to the mixture. The number of revolutions of the stirring blade of the emulsifier is set to 150 rpm, and heating is performed while blowing steam into the jacket of the emulsifier. When the temperature of the cheese reaches 85 ° C., the heating and stirring are stopped, and then sampling and cooling are performed. Process cheeses can be produced.

In the processed cheeses of the present invention, dairy products such as skim milk powder, butter, cream, whey powder, buttermilk powder, dairy ingredients and stabilizers, thickening polysaccharides, starch, modified starch, vegetable fat, Those that can be used in process cheeses such as sugars, spices, and fragrances can be selected and used according to their respective purposes such as physical property adjustment and flavor adjustment.

In the present invention, the heat resistance was evaluated by the following method. Process cheeses molded into a 10 mm side die were autoclaved at 121 ° C. for 15 minutes. And heat resistance was computed according to the following formula | equation.
Heat resistance [%] = (height of processed cheese after heating [mm] / height of processed cheese before heating [mm]) × 100

According to the present invention, it is possible to obtain process cheeses having excellent heat resistance, good flavor, and soft tissue efficiently without requiring a special step and only by a normal emulsification step. The obtained processed cheeses have the same flavor as ordinary processed cheeses, and there is no problem of egg allergy due to the egg white formulation.

(Second embodiment of the present invention)
Hereinafter, the second embodiment of the present invention will be specifically described.
In the second aspect of the present invention, in addition to blending the above “condensed phosphate having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 of 2.0 or more” By using “molten salt of at least one of polyphosphate, diphosphate, monophosphate and citrate” or “natural cheese with a maturity index of 30% or more” Process cheeses with improved texture can be obtained, for example, with reduced mouthfeel and improved mouthfeel.

In this specification, “feeling good” means not only that the “feeling of mouth” is good, but also that the “chewy” feeling that has been regarded as an unfavorable texture of processed cheeses is reduced. Means.
Also in the second aspect of the present invention, the condensed phosphate used for the production of processed cheeses is the same as the above “the turbidity of a 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more. Is a condensed phosphate.
More specifically, the condensed phosphate used in the second embodiment of the present invention has poorly water-soluble or water-insoluble water having a turbidity of 2.0 or more in a 1.0% concentration aqueous solution adjusted to pH 6.0. The turbidity can be determined by the same method as described above. If the turbidity of the molten salt is less than 2.0, the texture becomes worse. In addition, the condensed phosphate used in the present invention is not particularly limited as long as the turbidity requirement is satisfied, and sodium salts, potassium salts, calcium salts and the like that can be generally used for foods can be used. .
The condensed phosphate has an average particle diameter of 5.0 to 100 μm when a 1.0% aqueous solution having a pH of 6.0 is prepared. The average particle size was measured using a laser diffraction / scattering particle size distribution measuring apparatus (manufactured by Nikkiso Co., Ltd.). .333 (refractive index of water: literature value is adopted).

In the present invention, since it is necessary to evaluate a very abstract sensory sensation of the texture of processed cheeses, the sensory evaluation that is normally performed and the length of time from the start of chewing to the feeling of disappearance are used as indicators. The time-intensity method (TI method) was used. In other words, because the goodness of “mouthing” is thought to be a behavior that immediately disappears from the mouth, it is expressed as a short time, and the “neatness” feeling is attached to the teeth and mouth and remains in the mouth forever. It is thought that it is expressed as a length of time because it is considered to be a behavior like this.

The raw material cheese used in the present invention is not particularly limited, as in the first aspect of the present invention, but is usually a semi-hard cheese such as gouda cheese and cheddar cheese as a raw material for processed cheeses, or a hard such as parmesan. Natural cheese such as cheese can be exemplified. These may be used alone or in combination of two or more. The blending ratio can be determined according to the flavor required for the processed cheeses finally obtained.

The higher the ripeness index of the raw cheese, the higher the texture, the better the texture, but even if the ripeness index is somewhat low, the condensed phosphate used in the processed cheeses of the present invention and other molten salts There is no particular problem because it is possible to shift to a more favorable texture by combining or devising the blending ratio.
However, when using high-ripeness natural cheese with a maturity index of 30% or more, process cheeses with good mouthfeel can be used without using the condensed phosphate used in the present invention in combination with other molten salts. Obtainable.

The maturity index is calculated by the following formula.
Maturity index (%) = (soluble nitrogen amount / total nitrogen amount) × 100
The total nitrogen amount and the soluble nitrogen amount were quantified by the following method.
10 g of sample cheese was weighed, and 40 ml of 0.5 M sodium citrate solution and 30 ml of hot water were added and homogenized. A solution obtained by constant volume of 200 ml was used as a sample cheese solution.
For the total nitrogen amount, 10 ml of the above sample solution is collected as it is, and for the soluble nitrogen amount, 100 ml of the above sample solution is collected, and 1.4 ml of hydrochloric acid 10 ml and water 15 ml are added to adjust the pH to 4.4, and the supernatant in which casein is precipitated is filtered. Then, 10 ml of the filtrate was used as a sample solution, and the amount of nitrogen was quantified using the Kjeldahl method.

In the second aspect of the present invention, as in the first aspect, a condensed phosphate having a turbidity of 2.0% or higher in a 1.0% strength aqueous solution adjusted to pH 6.0 is used. In particular, it can be used in combination with other molten salts as long as there is no problem. For example, examples of the molten salt used in combination include phosphates such as water-soluble polyphosphates, diphosphates, and monophosphates, and citrates. These may be used alone or in combination of two or more. Basically, a preferable food texture can be obtained by using the condensed phosphate mainly composed of poorly water-soluble or water-insoluble phosphate in a small amount of less than half, but it differs depending on the combination method. Not as long. Of course, the molten salt is not necessarily used in combination, and when the high-ripeness natural cheese having a maturity index of 30% or more is used as the raw cheese as described above, the condensed phosphate and other molten salt are used in combination. There is no need.

The other auxiliary materials that can be used in the second aspect of the present invention are not particularly limited as in the first aspect, and any raw material can be blended as long as it is used for the production of process cheeses. . Other auxiliary materials include, for example, emulsifiers other than molten salts that can be used in processed cheeses, stabilizers (thickened polysaccharides, modified starches such as oxidized starch, cellulose, etc.), food additives such as flavorings, and milk. Examples include milk materials as protein sources, foods such as starch, gelatin, agar, butter for fat adjustment, other animal oils, vegetable oils, seasonings used for flavoring, and the like.
Among these auxiliary materials, it is preferable to use oxidized starch as a physical property modifier for processed cheeses, because the processed cheeses obtained can be further improved in mouthfeel and the stickiness can be further reduced. The oxidized starch may be corn starch, potato starch, tapioca, sago palm or the like as a starch source, but is not limited thereto. The blending amount when using oxidized starch is preferably 0.5 to 20% by weight, more preferably 1 to 5% by weight, based on the raw material cheese.
The other above-mentioned auxiliary materials do not actively contribute to the texture formation and structure formation of the product of the present invention, and can be used within the range where there is no particular problem in texture.

In the present invention, these raw materials are emulsified using an emulsifier used when emulsifying ordinary process cheese. Examples thereof include a batch type emulsifier such as a kettle type emulsifier and a stefan type emulsifier, and a continuous type emulsifier such as a thermo cylinder.
The emulsification is preferably performed at 50 to 1500 rpm, for example, whether or not the condensed phosphate is used in combination with another molten salt.
However, when the condensed phosphate is used in combination with another molten salt, the texture may be unfavorable if the shear is high, so it is more preferable to carry out at 50 to 150 rpm, for example.
In addition, when using high-ripening natural cheese having a maturity index of 30% or more without using a condensed phosphate in combination with other molten salts, the filling characteristics may become unfavorable if the shear is low. 50 to 1500 rpm is preferable.
After the raw materials are mixed and emulsified as described above to prepare a cheese curd, the processed cheeses of the present invention are obtained after cooling in the same manner as ordinary processed cheeses.

In addition, since the processed cheeses of the present invention have a characteristic texture, if the shape of a food scene that utilizes the texture, for example, a potion type or a block type that is cut and eaten, The effect is more manifested and it can be said to be a desirable form. However, the present invention is not particularly limited to these shapes, and any other shape and form such as a slice type, a die type, and a shred type may be used.

Hereinafter, the present invention will be described in more detail with reference to examples of the present invention, but the present invention is not limited thereto.

[Test Example 1]
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content was 43%, and 60 g of the molten salt JOHA C shown in Table 1 was added. Moreover, baking soda was added to this mixture as a pH adjuster. By setting the number of revolutions of the stirring blade of the emulsifier to 150 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C., and then sampling and cooling Processed cheese was produced (Comparative product 1). In addition, pH of the obtained process cheese was 6.0.

[Test Example 2]
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content was 43%, and 60 g of the molten salt JOHA C shown in Table 1 was added. Moreover, baking soda was added to this mixture as a pH adjuster. The rotation speed of the stirring blade of the emulsifier was set to 150 rpm, and heating was performed while blowing steam into the jacket, and stirring was continued until the viscosity reached the maximum value while maintaining the temperature when the temperature of the processed cheese reached 85 ° C. When the maximum viscosity was reached, the heating and stirring were stopped and then sampled and cooled to produce a processed cheese (Comparative Product 2). In addition, pH of the obtained process cheese was 5.8.

[Test Example 3]
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was put into a Stefan type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content was 43%, and 60 g of the molten salt JOHA C shown in Table 1 was added. Moreover, baking soda was added to this mixture as a pH adjuster. The rotation speed of the stirring blade of the emulsifier is set to 1,500 rpm, and heating is performed while blowing steam into the jacket. When the temperature of the processed cheese reaches 85 ° C., the heating and stirring are stopped, and then sampling and cooling are performed. Process cheese was produced by this (Comparative product 3). In addition, pH of the obtained process cheese was 5.9.

[Test Example 4]
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water is added so that the water content becomes 43%, 60 g of the molten salt JOHA C shown in Table 1 is added, and the mixture is kneaded with sodium bicarbonate added as a pH adjuster. ). By setting the rotation speed of the stirring blade of the emulsifier to 300 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C, and then sampling and cooling Process cheese was produced (comparative product 4). In addition, pH of the obtained process cheese was 5.9.

[Test Example 5]
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content became 43%, and 60 g of molten salt JOHA SE shown in Table 1 was added. Moreover, baking soda was added to this mixture as a pH adjuster. By setting the number of revolutions of the stirring blade of the emulsifier to 150 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C., and then sampling and cooling Process cheese was produced (comparative product 5). In addition, pH of the obtained process cheese was 5.8.

[Test Example 6]
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added to 43%, 60 g of molten salt JOHA C shown in Table 1 was added, and 20 g of egg white was added. Moreover, baking soda was added to this mixture as a pH adjuster. By setting the number of revolutions of the stirring blade of the emulsifier to 150 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C., and then sampling and cooling Process cheese was produced (comparative product 6). In addition, pH of the obtained process cheese was 6.1.

The heat resistance evaluation, flavor evaluation, and structure evaluation of the processed cheese (comparative products 1 to 6) prepared in Test Examples 1 to 6 were performed. In addition, about the flavor and the structure | tissue, the evaluation by the sensory evaluation (following and the same) by a conventional method was performed using the trained six panelists. Comprehensive evaluation was made ◎ and ○ from the good side, and Δ and × from the bad side, considering the results of heat resistance, flavor, and structure.

Fig. 1 shows the heat resistance evaluation results for comparative products 1-6. The heat resistance of Comparative products 1 to 5 was 50% or less, and the heat resistance was low. Compared to the processed cheese of Comparative Product 1, Comparative Product 2 had slightly higher heat resistance due to the creaming effect. Comparative product 6 to which egg white was added had the highest heat resistance and almost 100% compared to comparative products 1 to 5, but the flavor of processed cheese was reduced. There is also a problem of egg allergy.

Table 2 shows the evaluation results of heat resistance, pH, flavor, and structure. From these results, the comparative products 1 to 5 have low heat resistance, and the comparative product 6 has high heat resistance but poor flavor. Moreover, the comparative product 6 also has a problem of egg allergy. From the above results, a cheese having both excellent heat resistance, good flavor and soft tissue is prepared using a molten salt having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 and having a turbidity of less than 2.0. It is clear that it is difficult.

(Example 1)
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content was 43%, and 60 g of molten salt A shown in Table 3 was added. Moreover, baking soda was added to this mixture as a pH adjuster. By setting the number of revolutions of the stirring blade of the emulsifier to 150 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C., and then sampling and cooling Process cheese was produced (implemented product 1). In addition, pH of the obtained process cheese was 6.1.

(Example 2)
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content was 43%, and 60 g of molten salt B shown in Table 3 was added. Moreover, baking soda was added to this mixture as a pH adjuster. By setting the number of revolutions of the stirring blade of the emulsifier to 150 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C., and then sampling and cooling Process cheese was produced (implemented product 2). In addition, pH of the obtained process cheese was 5.9.

(Example 3)
Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content became 43%, and 30 g of molten salt A shown in Table 3 and 30 g of sodium diphosphate were added. Moreover, baking soda was added to this mixture as a pH adjuster. The rotation speed of the stirring blade of the emulsifier is set to 150 rpm, heating is performed while blowing steam into the jacket, and when the temperature of the processed cheese reaches 85 ° C., the heating and stirring are stopped, and then sampling and cooling are performed. Process cheese was produced by (Example 3). In addition, pH of the obtained process cheese was 5.9.

The heat resistance evaluation results for the products 1 to 3 are shown in FIG. Examples 1, 2, and 3 showed high heat resistance. Moreover, it was a soft structure | tissue, without affecting the flavor.
Table 4 shows the evaluation results of heat resistance, pH, flavor and structure. As is clear from these results, Examples 1, 2, and 3 showed high heat resistance. Moreover, there was no influence on flavor and it had a good flavor and was a soft tissue. From these results, by using a condensed phosphate whose turbidity of a 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more, it has both excellent heat resistance and good flavor and soft tissue. It became clear that cheese was obtained.

Example 4
Cheddar cheese (Australia) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water is added so that the water content becomes 42%, and the molten salt B shown in Table 3 is 0.2 wt% (6 g), 0.5 wt% (15 g), 1.0 wt% (based on the raw natural cheese) 30 g), 3.0 wt% (90 g), 5.0 wt% (150 g), 6.0 wt% (180 g). Moreover, baking soda was added to this mixture as a pH adjuster. By setting the number of revolutions of the stirring blade of the emulsifier to 150 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C., and then sampling and cooling Process cheese was produced.
The heat resistance, pH, flavor and structure of the processed cheese prepared in Example 4 were evaluated. The results are shown in Table 5.

As shown in Table 5, the processed cheese containing 0.5% to 5.0% by weight of the molten salt B with respect to the raw natural cheese exhibits high heat resistance, and has a good flavor and a soft structure. It turns out that it has. On the other hand, the processed cheese in which 0.2% by weight of the molten salt B was blended with respect to the raw material natural cheese had good flavor and texture, but had slightly low heat resistance. Moreover, the process cheese which mix | blended 6.0 wt% of molten salt B with respect to raw material natural cheese had heat resistance, but felt a little salty and was a structure which was a little hard and brittle. Therefore, it became clear that blending 0.5 to 5.0% by weight of the molten salt B with respect to the raw natural cheese makes it possible to obtain a processed cheese having a particularly high heat resistance and a good flavor and a soft structure. .

(Example 5)
10 kg of Gouda cheese with a maturity index of 30% was pulverized as raw material natural cheese. Furthermore, 1 kg of unsalted butter was added for fat adjustment, and after adding 200 g of molten salt A shown in Table 6, 50 g of anhydrous citric acid and 20 g of locust bean gum (manufactured by Unipectin) as a pH adjuster, the final moisture content was added. Water was added so as to be 40 wt%, and the mixture was heated and melted to 88 ° C. at 1000 rpm using a high shear type Stefan type emulsification kettle. After reaching 88 ° C., stirring was maintained for 2 minutes at the same rotational speed. About the heated process cheese, it filled with 400g carton, and it cooled in the 5 degreeC refrigerator for 24 hours or more, and obtained the target process cheese (Example 5).

(Example 6)
5 kg of gouda cheese with a maturity index of 25% and 5 kg of cheddar cheese with a maturity index of 25% were pulverized as raw material natural cheese. 200 g of molten salt B shown in Table 6, 30 g of Joha Cnew (manufactured by BK Gurini), 50 g of anhydrous citric acid as a pH adjuster, 500 g of oxidized starch (manufactured by Matsutani Chemical Co., Ltd.) as a physical property adjuster, locust bean gum ( After adding 30 g of Unipectin), water was added so that the final moisture content would be 47% by weight, and the mixture was heated and melted to 88 ° C. at 100 rpm using a low-shear type kettle emulsifier. After reaching 88 ° C., stirring was maintained for 2 minutes at the same rotational speed. About the heated process cheese, it filled with 400g carton, and it cooled in the 5 degreeC refrigerator for 24 hours or more, and obtained the target process cheese (Example 6).

(Example 7)
5 kg of gouda cheese with a maturity index of 10% and 5 kg of cheddar cheese with a maturity index of 25% were pulverized as raw material natural cheese. The molten salt C200g shown in Table 6 and Joha PZ7 (made by BKK Gurini) 50g, anhydrous citric acid 30g as a pH adjuster, oxidized starch (made by Matsutani Chemical Co., Ltd.) 700g, locust bean gum (made by Matsutani Chemical Co., Ltd.) After adding 20 g (manufactured by Unipectin Co., Ltd.), water was added so that the final moisture content was 47% by weight, and the mixture was heated and melted to 88 ° C. at 80 rpm using a low shear type kettle type emulsification pot. After reaching 88 ° C., stirring was maintained for 2 minutes at the same rotational speed. About the heated process cheese, it filled with 400g carton, and it cooled in the 5 degreeC refrigerator for 24 hours or more, and obtained the target process cheese (Example 7).

(Example 8)
5 kg of gouda cheese with a maturity index of 20% and 5 kg of cheddar cheese with a maturity index of 20% were pulverized as raw material natural cheese. The molten salt A200g shown in Table 6, 50 g of Joha S9 (manufactured by BK Gurini), 30 g of anhydrous citric acid as a pH adjuster, 700 g of oxidized starch (manufactured by Matsutani Chemical Co., Ltd.) as a physical property adjuster, locust bean gum ( After adding 20 g (manufactured by Unipectin Co., Ltd.), water was added so that the final moisture content was 47% by weight, and the mixture was heated and melted to 88 ° C. at 80 rpm using a low shear type kettle type emulsification pot. After reaching 88 ° C., stirring was maintained for 2 minutes at the same rotational speed. About the heated process cheese, it filled with 400g carton, and it cooled in the 5 degreeC refrigerator for 24 hours or more, and obtained the target process cheese (Example 8).

Example 9
10 kg of Gouda cheese with a maturity index of 25% was crushed as a raw material natural cheese. After adding 200 g of molten salt B shown in Table 6, 30 g of Joha Cnew (manufactured by BK Gurini), 50 g of anhydrous citric acid as a pH adjuster and 20 g of locust bean gum (manufactured by Unipectin), the final moisture content was Water was added so that it might become 42 weight%, and it heat-melted to 88 degreeC at 100 rpm using the low shear type kettle type | mold emulsification pot. After reaching 88 ° C., stirring was maintained for 2 minutes at the same rotational speed. About the heated process cheese, it filled with 400g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the target process cheese (Example 9) was obtained.

(Comparative Example 1)
5 kg of gouda cheese with a maturity index of 25% and 5 kg of cheddar cheese with a maturity index of 25% were pulverized as raw material natural cheese. To this was added 200 g of Joha S9 (manufactured by BK Gurini) and 50 g of Joa Tnew (manufactured by BK Gurini) shown in Table 7 as molten salts, and then water was added so that the final water content was 47% by weight. Then, it was heated and melted to 88 ° C. at 1000 rpm using a high shear type Stefan type emulsifier. After reaching 88 ° C., stirring was maintained for 1 minute at the same rotational speed. About the heated process cheese, it filled with 400g carton, and it cooled in the 5 degreeC refrigerator for 24 hours or more, and obtained the target process cheese (comparative example 1).

(Comparative Example 2)
10 kg of Gouda cheese with a maturity index of 30% was pulverized as raw material natural cheese. Furthermore, 1 kg of unsalted butter was added for fat adjustment, and 200 g of Joha S9 (manufactured by BK Gurini) shown in Table 7 as a molten salt, 50 g of anhydrous citric acid as a pH adjuster, locust bean gum (manufactured by Unipectin) ) After adding 20 g, water was added so that the final moisture content would be 40% by weight, and the mixture was heated and melted to 88 ° C. at 1000 rpm using a high shear type stefan emulsifying pot. After reaching 88 ° C., stirring was maintained for 2 minutes at the same rotational speed. About the heated process cheese, it filled with 400g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the target process cheese (comparative example 2) was obtained.

(Comparative Example 3)
5 kg of gouda cheese with a maturity index of 25% and 5 kg of cheddar cheese with a maturity index of 25% were pulverized as raw material natural cheese. After adding 200 g of Joha PZ7 (manufactured by BK Gurini Co., Ltd.) shown in Table 7 as a molten salt, 700 g of oxidized starch (manufactured by Matsutani Chemical Industry Co., Ltd.) as a physical property adjusting agent so that the final water content is 47% by weight. Water was added to the mixture, and the mixture was heated and melted to 88 ° C. at 200 rpm using a low shear type Stephan emulsifier. After reaching 88 ° C., stirring was maintained for 1 minute at the same rotational speed. About the heated process cheese, it filled with 400g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the target process cheese (comparative example 3) was obtained.

(Comparative Example 4)
5 kg of gouda cheese with a maturity index of 20% and 5 kg of cheddar cheese with a maturity index of 20% were pulverized as raw material natural cheese. 200 g of Joha PZ7 (manufactured by BK Gurini) shown in Table 7 as a molten salt, 30 g of anhydrous citric acid as a pH adjuster, 700 g of oxidized starch (manufactured by Matsutani Chemical Co., Ltd.) as a physical property adjuster, locust bean gum (Uni After adding 20 g (produced by Pectin), water was added so that the final water content was 47% by weight, and the mixture was heated and melted to 88 ° C. at 80 rpm using a low-shear type kettle emulsifier. After reaching 88 ° C., stirring was maintained for 2 minutes at the same rotational speed. About the heated process cheese, it filled with 400g carton, it cooled in the 5 degreeC refrigerator for 24 hours or more, and the target process cheese (comparative example 4) was obtained.

[Test Example 7]
-Measurement of turbidity The molten salt used in Examples 5 to 9 and Comparative Examples 1 to 4 was dissolved and dispersed in water so as to have a concentration of 1.0% by weight, and the obtained dispersion was adjusted to pH 6.0. It was adjusted. Using a spectrophotometer (manufactured by Hitachi, Ltd.), a 1.0 wt.% Dispersion of a molten salt adjusted to pH 6.0 in a standard size absorption cell (optical path length 10 mm) was thoroughly stirred with a stirrer and sampled. The transmittance A of light at 660 nm was determined, and the turbidity was determined by turbidity = −Log (A / 100). The results are shown in Tables 6 and 7.

[Test Example 8]
Sensory evaluation The samples prepared based on Examples 5 to 9 and Comparative Examples 1 to 4 were subjected to sensory evaluation using 6 trained panelists. The evaluation items were “feeling of mouthfeel” and “neatness” of processed cheese. These were evaluated in four stages, ◎, ○, Δ, and ×. It should be noted that the good taste of processed cheese is not only soft, but it feels somewhat hard at first, but changes in physical properties in a short time due to chewing, etc. The point is the big change from the beginning of eating to swallowing and the short change time. ◎ and ○ from the person with the best “mouth”, and △ and × toward the person with the bad “mouth”. In addition, “chew” of processed cheese is a feeling that cheese will remain in the mouth forever and will not disappear, and it will be attached to the teeth and oral cavity momentarily and briefly before swallowing is there. The food texture that is preferred by people with less “nektsuki” feeling is that there is no “nektsuki” feeling. , X. Comprehensive evaluation was made with ◎ and ○ from the good side, and △ and × from the bad side, taking into consideration the results of both the “mouth mouth” and “nechatsuki” indicators. The results are shown in Table 8.

As is apparent from the results shown in Table 8, the processed cheeses of Examples 5 to 9 were excellent in “sucking” and extremely reduced in “stickiness”. In particular, in Example 5 and Example 8 using natural cheese having a maturity index of 30% as a raw material, processed cheese having a very excellent texture was obtained.
On the other hand, the processed cheeses of Comparative Examples 1 to 4 were poor in “mouth”, had a “neatness” feeling, and had a poor texture.

[Test Example 9]
・ Time-intensity method (TI method)
Samples of processed cheese prepared based on Example 8 and Comparative Example 1 were evaluated using a time-intensity line method (TI method) using three trained panelists. In the above sensory evaluation results, the difference between “good mouth” and “bad mouth” is poor, and there is no “neatness”, less “neatness”, “neatness” Using a lever with a scale of 0-9 points, the difference between what is said to be a lot is put in the mouth of each evaluator and the time from the start of mastication to the time to swallow and the evaluation point of each evaluation item The evaluation was comparatively evaluated by evaluating and graphing. In the evaluation, the lever was raised to 9 points at the moment when the sample was put in the mouth, the lever was gradually lowered with the change in the mouth by chewing, and the lever was stopped at the moment of swallowing. In order to standardize the data, the evaluation point (intensity) from the moment when it was put in the mouth until it was swallowed was corrected so as to be in the range of 0-10 points. However, the number of chewing cycles, the degree of swallowing, the moment of swallowing, etc., vary greatly among individuals, so comparison between samples was made among the same evaluators. The results are shown in FIG.

As shown in FIG. 3, although there is a difference between the evaluators, when the tendency of Example 8 and Comparative Example 1 is compared, the time until the intensity (Intensity) becomes 0 is shorter in Example 8; In Comparative Example 1, a tendency for a long time to reach 0 was recognized.
Since the goodness of “sucking” is considered to be a behavior that immediately disappears from the mouth, the result shown in FIG. 3 shows that the residence time in Example 8 is shorter in the mouth. As a result, in Example 8, it is felt that “feeling of mouth opening” is good, and the evaluation of “mouth opening” of the sensory evaluation result is improved.
Similarly, the feeling of “neatness” is considered to be a behavior that adheres to the teeth and the oral cavity and remains in the mouth forever. Therefore, from the results shown in FIG. 3, the comparative example 1 has a residence time in the mouth. I understand that it is long. As a result, it is felt that a “nektsuki” feeling is generated, and it is considered that the evaluation of the “nektsuki” feeling of the sensory evaluation result is deteriorated.
Although there is a difference between evaluators, the result of Test Example 9 is considered to be a relative evaluation result between samples in one evaluator, and is consistent with the sensory evaluation result.
From the above results, the processed cheeses of the present invention (Example 8) have better mouthfeel than the processed cheeses (Comparative Example 1) produced using a molten salt other than the condensed phosphate used in the present invention. It is clear that the “neatness” feeling is reduced.

Processed cheeses obtained by the present invention have excellent heat resistance and also have a good flavor and soft tissue, so that they can be used in various cooking and commercial processed foods that require the heat resistance of cheese. It is. Moreover, the process cheeses of this invention can be manufactured by a simple method, without providing a special process.
Further, according to the present invention, the “chewy” feeling, which is recognized as an unfavorable texture of processed cheese, is reduced, and the “smoothness” feeling currently preferred in the food industry in general is good. Since cheeses can be obtained, it can be used widely.

Claims

Process cheeses characterized by blending a condensed phosphate having a turbidity of 2.0 or more in a 1.0% strength aqueous solution adjusted to pH 6.0.
The processed cheese according to claim 1, wherein the condensed phosphate is blended in an amount of 0.5 to 5.0% by weight based on the raw natural cheese.
Processed cheeses according to claim 1 or 2, wherein the processed cheeses have a heat resistance of 80% or more when formed into a 10 mm side die and subjected to autoclaving at 121 ° C for 15 minutes. The heat resistance was calculated according to the following formula.
Heat resistance [%] = (height of processed cheese after heating [mm] / height of processed cheese before heating [mm]) × 100
A process cheese production method comprising blending a condensed phosphate having a turbidity of 2.0 or more in a 1.0% strength aqueous solution adjusted to pH 6.0.
The process cheese production method according to claim 4, wherein the condensed phosphate is blended in an amount of 0.5 to 5.0% by weight based on the raw natural cheese.
A process for producing process cheeses having excellent heat resistance by blending a condensed phosphate having a turbidity of 2.0% or more in a 1.0% strength aqueous solution adjusted to pH 6.0.
Any one of a condensed phosphate having a turbidity of 2.0% or more adjusted to pH 6.0 and a water-soluble polyphosphate, diphosphate, monophosphate and citrate Process cheeses containing molten salt of seeds or more.
Process cheeses characterized by containing condensed phosphate having a turbidity of 2.0 or more in a 1.0% aqueous solution adjusted to pH 6.0 and natural cheese having a maturity index of 30% or more.
Any one of a condensed phosphate having a turbidity of 2.0% or more adjusted to pH 6.0 and a water-soluble polyphosphate, diphosphate, monophosphate and citrate A step of blending at least a seed of molten salt and raw cheese,
A process cheese production method comprising: mixing and emulsifying the blended raw materials to prepare a cheese curd; and cooling the prepared cheese curd.
a step of blending, as a raw material cheese, a condensed phosphate having a turbidity of 2.0% or more adjusted to pH 6.0 and a natural cheese having a maturity index of 30% or more,
A process cheese production method comprising: mixing and emulsifying the blended raw materials to prepare a cheese curd; and cooling the prepared cheese curd.
The process cheese production method according to claim 9 or 10, wherein the condensed phosphate is mixed in an amount of 1.0 to 3.0% by weight with respect to the raw material cheese.
The process cheese production method according to any one of claims 9 to 11, further comprising blending oxidized starch as a raw material.
13. The process cheese production method according to claim 12, wherein the compounding amount of the oxidized starch is 0.5 to 20% by weight based on the raw material cheese.
Any one of a condensed phosphate having a turbidity of 2.0% or more adjusted to pH 6.0 and a water-soluble polyphosphate, diphosphate, monophosphate and citrate A method for improving the mouthfulness of processed cheeses by blending and manufacturing a molten salt of at least seeds as a raw material for processed cheeses.
Manufactured by blending a condensed phosphate having a turbidity of 2.0% or more adjusted to pH 6.0 and a natural cheese having a maturity index of 30% or more as raw materials for process cheeses. To improve the mouthfeel of processed cheeses.