Classifications

• • 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
• • 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
  • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to cheeses having good stringiness even in a low temperature range, and a method for producing the same.
• Natural cheese is made by removing whey from milk coagulated using lactic acid bacteria and rennet from raw milk.
• Processed cheese is a product obtained by adding molten salt, heating and stirring to melt this natural cheese, and then cooling and solidifying.
• foods with a cheese content of 50% or less are generally defined in the industry as foods mainly made of milk (hereinafter referred to as “milk main ingredients”).
• Patent Document 1 A method for producing a cheese food excellent in meltability and spinnability using octenyl succinic acid starch (Patent Document 2), using a molten salt and oxidized starch, etc. in natural cheese and having freezing resistance and oil resistance
• Patent Document 3 of cheese the manufacturing method (patent document 4) of cheese confectionery using raw tapioca starch, etc. are disclosed.
• Patent Document 1 The food having the process cheese-like hardness of Patent Document 1 has a high cheese content of 80% by weight, the cheese food of Patent Document 2 has a cheese content of 83% by weight or more, and the freezing resistance and oil resistance of Patent Document 3
• the cheese having consistency has a natural cheese content of 85% by weight or more, and is a fairly hard food or cheese, and therefore has no spinnability at the time of cooling.
• Patent Document 4 has a good texture of cheese confectionery and is used for the purpose of improving storage stability. In any of the methods of Patent Documents 1 to 3, the food, cheese food, and cheese during heating can be given stringiness, but the cheese becomes harder with cooling, so that the stringiness disappears during cooling.
• An object of the present invention is to provide cheeses having good stringiness not only at the time of heating but also at a low temperature, and a method for producing the same, which could not be provided by the prior art.
• the present inventors contain 2.0 to 10.0% by weight of tapioca-processed starch, 16 to 24% by weight of raw cheese, and the pH of cheeses is 4.0 or more.
• the process cheese-like stringiness can be improved over a wide range of temperatures that could not be achieved with the prior art. It has been found that cheeses having flavor and excellent spinnability can be obtained even after heating and cooling, and the present invention has been completed.
• the present invention is as follows. (1) Contains 2.0 to 10.0% by weight of tapioca starch, 16 to 24% by weight of raw cheese, has a pH of 4.0 or more, a water content of 53 to 63%, and a milk fat / milk protein ratio of 2.0 or less. Cheese characterized by that. (2) The cheese according to (1) above, wherein the stringiness when the stringiness test is performed at 10 ° C. is 10 cm or more. Stringing test: 40 g of cheese is collected in a cup, the cheese is pulled up at a speed of 2.5 cm per second, and the length of the cheese until it is broken is measured.
• a method for producing cheeses comprising: a step of adjusting the pH and moisture to be adjusted to 2.0 or less, a step of heat emulsifying the raw material with adjusted pH and moisture, and a step of cooling the heat emulsified raw material.
• the cheeses produced by the present invention have a high fat content and moisture content, but have cheese-like stringiness and flavor in a wide temperature range during heating and cooling.
• Cheese in the present invention includes cheese foods, etc., such as milk ordinances (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52), those specified in the component standards of the Fair Competition Code, and other related technologies such as milk main ingredients. All those having a normal meaning in the field are intended to be included.
• the raw material cheese in the present invention is not particularly limited, and examples include natural cheese such as Gouda cheese, mozzarella cheese, and cheddar cheese, as well as processed cheese and cheese food. These can be used individually or in combination of multiple types, and the blending ratio can be determined according to the flavor required for the finally obtained cheeses.
• these raw material cheeses are contained in an amount of 16 to 24% by weight based on the final product cheeses. Preferably, 18 to 22% by weight can be contained. If the raw cheese is less than 16% by weight or more than 24% by weight, it does not have sufficient stringiness.
• a processed tapioca-processed starch can be used.
• Tapioca-processed starch that has been subjected to processing such as etherification, esterification, oxidation, or crosslinking can be used.
• etherified starch such as hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, starch sodium glucose, carboxymethyl starch, cationic starch, hydroxypropylated phosphate cross-linked starch, acetate starch, phosphate starch, phosphate cross-linked Esterified starch such as starch is preferred.
• hydroxypropyl starch hydroxypropylated phosphate cross-linked starch, and oxidized starch are more preferable.
• these tapioca-processed starches are contained in an amount of 2.0 to 10.0% by weight based on the final product cheese. Preferably, it can be contained in an amount of 4.0 to 7.5% by weight.
• the tapioca processed starch is less than 2.0% by weight or more than 10.0% by weight, it does not have sufficient stringiness.
• the final product cheese has a pH of 4.0 or more.
• the pH can be adjusted to 5.0 to 6.0.
• the pH is less than 4.0, it does not have sufficient stringiness.
• the final product cheese has a moisture content of 53 to 63%. Preferably, it can be adjusted to 55 to 59%. When the water content is less than 53% or more than 63%, the yarn does not have sufficient stringiness.
• the ratio of milk fat to milk protein is 2.0 or less.
• the ratio of milk fat and milk protein can be adjusted with the kind and addition amount of raw material cheese, the amount of fats and oils used as an auxiliary material, and the like.
• Milk fat and milk protein may be measured by a usual method. For example, milk fat can be measured by the Rosette Gottlie method, and protein can be measured by the Kjeldahl method.
• “having stringiness” means that the stringiness is 10 cm or more when the following stringiness test is performed at 10 ° C.
• the yarn pullability test was performed by the following method. (Evaluation of stringiness) Stringing test: 40 g of cheese is collected in a cup, the cheese is pulled up at a speed of 2.5 cm per second, and the length of the cheese until it is broken is measured. The obtained value was defined as the stringiness of cheese.
• auxiliary materials that can be used for the product of the present invention are not particularly limited, and any raw material can be blended as long as it is used for manufacturing cheeses.
• Other auxiliary materials include, for example, molten salts, emulsifiers other than molten salts that can be used in cheeses, food additives such as stabilizers (thickening polysaccharides, cellulose, etc.), flavors, and milk as a milk protein source. Examples include raw materials, starch, gelatin, foods such as agar, butter for fat adjustment, other animal oils, vegetable oils, seasonings used for flavoring, and the like.
• the method for producing cheeses of the present invention includes a step of blending raw material cheese and tapioca processed starch, and the blended raw materials, and the pH of the cheese as a product is 4.0 or more, moisture is 53 to 63%, and A step of adjusting the ratio of milk fat / milk protein to 2.0 or less, a step of heat-emulsifying the raw material adjusted in pH and moisture, and a step of cooling the heat-emulsified raw material.
• raw cheese and tapioca processed starch are blended, then the blended raw materials are mixed, and the pH of the raw materials is adjusted to 4.0 or more and the water content is adjusted to 53 to 63%.
• the tapioca processed starch may be added alone or after mixing with other auxiliary materials.
• cheese is manufactured by heat-emulsifying and cooling the said raw material which adjusted pH and a water
• pH can be adjusted to 4.0 or more using the general pH adjuster used for pH adjustment of cheeses, such as a citric acid, lactic acid, sodium bicarbonate, for example.
• the amount of water to be added to the raw material from the amount of water contained in each raw material and the amount of water that is increased during heating emulsification, the water content of the cheeses as products can be adjusted to 53 to 63%.
• the ratio of milk fat and milk protein can be adjusted with the kind and addition amount of raw material cheese, the amount of fats and oils used as an auxiliary material, and the like.
• the emulsifier used for the heat emulsification is not particularly limited, and includes a cooker type emulsifier, a kettle type emulsifier, a vertical high-speed shear type emulsifier, a scraper type heat exchanger, etc.
• An emulsifier used for production can be used.
• the emulsification temperature and stirring speed are not particularly limited because they can be produced within the range of conditions for producing general cheese, but the stirring speed is preferably 1,000 to 2,000 rpm, more preferably 1,200 to 1,800 rpm. .
• the emulsion thus heated and emulsified is filled into a mold according to the purpose and cooled. Although there is no limitation in particular about cooling temperature and speed, it is desirable to cool-store to 10 degrees C or less promptly like normal cheese.
• the cheeses produced according to the present invention have a high fat content and moisture content, but have a cheese-like stringiness and flavor in a wide temperature range during heating and cooling, and have excellent stringiness even in a low temperature range. Have.
• the cheeses produced according to the present invention can be commercialized regardless of whether they are for home use or business use. Since it has excellent spinnability in a wide temperature range, it can be used as a cheese for pizza, hamburger, toppings such as warm vegetables and takoyaki, and meat buns.
• Example 1 Comparison due to differences in the amount of raw cheese
• the test which changed the amount of raw material cheese by adjusting the amount of fats and oils was performed using domestic or imported gouda cheese as a raw material.
• 2,100-3,900 g (14-26% by weight) of Gouda cheese (made by Snow Brand Megmilk) was pulverized as raw material cheese.
• 900 g (6.0 wt%) of tapioca-processed starch hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical) was added.
• the raw cheese had good stringiness and good cheese flavor at 16 to 24% by weight. In particular, it had excellent stringiness at 18 to 22% by weight. This characteristic was maintained during heating and after cooling, and had cheese-like stringiness and flavor.
• Example 2 Comparison by pH difference
• 3,000 g of Gouda cheese Snow Brand Megmilk was pulverized using raw cheese.
• fats and oils were added to the milk main standard, and 900 g (6.0% by weight) of tapioca-processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) was added.
• tapioca-processed starch hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)
• citric acid and sodium bicarbonate were added as pH adjusting agents to adjust the pH of the raw material to 3.5 to 7.0, and water (6568 g) was added so that the final moisture content was 57%.
• Example 3 Comparison due to differences in tapioca processed starch
• 3,000 g of Gouda cheese Snow Brand Megmilk was pulverized using raw cheese.
• fats and oils were added up to the dairy main standard, and tapioca processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) 150-1800 g (1.0-12.0 wt%) was mixed.
• tapioca processed starch hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical) 150-1800 g (1.0-12.0 wt%) was mixed.
• As a pH adjuster 15 g of sodium bicarbonate was added to adjust the pH of the raw material to 6.0, and water was added so that the final moisture content was 57%.
• the tapioca-processed starch was 2.0 to 10.0% by weight and had good stringiness and good cheese flavor. In particular, it had excellent stringiness at 4.0 to 7.5% by weight. This characteristic was maintained during heating and after cooling, and had cheese-like stringiness and flavor.
• the milk fat / milk protein ratio of the cheeses of the present invention was 1.25.
• Example 4 Comparison by difference in water content
• 3,000 g of Gouda cheese Snow Brand Megmilk was pulverized using raw cheese.
• fats and oils were added to the milk main standard, and 900 g (6.0 wt%) of tapioca-processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) was mixed.
• As a pH adjuster 15 g of sodium bicarbonate was added to adjust the pH of the raw material to 6.0, and water was added so that the final water content was 48 to 65%.
• the water content was 53.0 to 63.0%, and the yarn had good stringiness and good cheese flavor. In particular, it had excellent stringiness at 55.0 to 59.0%. This characteristic was maintained during heating and after cooling, and had cheese-like stringiness and flavor.
• the milk fat / milk protein ratio of the cheeses of the present invention was 1.25.
• Example 5 Comparison due to differences in raw cheese
• Cheese was manufactured by the method of and evaluated. The results are shown in Table 5. Whichever raw cheese was used, it had excellent stringiness and good cheese flavor. This characteristic was maintained during heating and after cooling, and had cheese-like stringiness and flavor.
• Example 6 3,000 g of Gouda cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, fats and oils were added up to the milk main standard, and tapioca processed starch (oxidized starch (Stabilose TA-8 manufactured by Matsutani Chemical Co., Ltd.)) 900 g (6.0% by weight) was added. Further, citric acid and sodium bicarbonate were added as pH adjusting agents to adjust the pH of the raw material to 5.5, and water was added so that the final moisture content was 57%. For emulsification, 90 g of molten salt (Na phosphate preparation) was added, and then the mixture was heated and melted to 85 ° C.
• tapioca processed starch oxidized starch (Stabilose TA-8 manufactured by Matsutani Chemical Co., Ltd.)
• citric acid and sodium bicarbonate were added as pH adjusting agents to adjust the pH of the raw material to 5.5, and water was added so that the final moisture content was 57%.
• the cheeses produced according to the present invention provide a cheese that has good process cheese-like stringiness and flavor, and a method for producing the same, not only at the time of heating but also at a low temperature, which could not be provided conventionally. Therefore, it can be made into a cheese product for various uses regardless of home use or business use.

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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)

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Citations (7)

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• 2012
  • 2012-12-12 JP JP2012271282A patent/JP6162394B2/ja active Active
• 2013
  • 2013-12-06 WO PCT/JP2013/082783 patent/WO2014092008A1/ja active Application Filing
  • 2013-12-06 CN CN201380065233.3A patent/CN104869836B/zh not_active Expired - Fee Related
  • 2013-12-06 KR KR1020157015828A patent/KR102221338B1/ko active IP Right Grant
  • 2013-12-06 MY MYPI2015701903A patent/MY169075A/en unknown
  • 2013-12-06 SG SG11201504493PA patent/SG11201504493PA/en unknown
  • 2013-12-11 TW TW102145632A patent/TWI643557B/zh active
• 2015
  • 2015-05-26 PH PH12015501165A patent/PH12015501165A1/en unknown
  • 2015-11-03 HK HK15110843.1A patent/HK1209976A1/zh unknown

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