WO2014092009A1 - チーズ類、およびその製造方法 - Google Patents
チーズ類、およびその製造方法 Download PDFInfo
- Publication number
- WO2014092009A1 WO2014092009A1 PCT/JP2013/082784 JP2013082784W WO2014092009A1 WO 2014092009 A1 WO2014092009 A1 WO 2014092009A1 JP 2013082784 W JP2013082784 W JP 2013082784W WO 2014092009 A1 WO2014092009 A1 WO 2014092009A1
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- WO
- WIPO (PCT)
- Prior art keywords
- cheese
- heat resistance
- stringiness
- cheeses
- starch
- Prior art date
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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
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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
-
- 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
- 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
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
Definitions
- the present invention relates to cheeses having good stringiness, confectionery, and heat resistance excellent in bread making ability, 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 the consistency has a natural cheese content of 85% by weight or more, is a very hard food or cheese, and 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.
- the present inventors contain 2.0 to 10.0% by weight of tapioca processed starch, 15 to 70% by weight of raw cheese, and the pH of cheeses is 4.5 to 6.5.
- the pH of cheeses is 4.5 to 6.5.
- the present invention is as follows. (1) Contains 2.0 to 10.0% by weight of tapioca starch, 15 to 70% by weight of raw cheese, pH is 4.5 to 6.5, moisture is 55% or less, and milk fat / milk protein ratio is 3.0 or more Cheese characterized by that. (2) Described in (1) above, which has a stringiness of 10 cm or more when subjected to a stringiness test at 10 ° C. and a heat resistance of 50% or more when a heat resistance test is performed, and has breadmaking suitability. Cheese. 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 3.0 or more, a step of heat emulsifying the raw material adjusted in pH and moisture, and a step of cooling the heat emulsified raw material.
- the cheeses manufactured according to the present invention have heat resistance, and even when used as a confectionery or baking material baked at a high temperature (for example, 200 ° C. or higher), cheese-like stringiness does not spout. And has a flavor.
- 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 this invention is not specifically limited, Process cheese, cheese food, etc. other than natural cheeses, such as cream cheese, gouda cheese, mozzarella cheese, and cheddar cheese, can be mentioned.
- high-fat natural cheese such as cream cheese.
- these raw cheeses are contained in an amount of 15 to 70% by weight with respect to the final product cheese.
- it can be contained in an amount of 20 to 65% by weight. If the raw cheese is less than 15% by weight or more than 70% by weight, it does not have sufficient spinnability.
- fats and oils such as butter, soybean oil, rapeseed oil, corn oil and palm oil can be used as an auxiliary material.
- 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 4.5 to 6.5.
- the pH can be adjusted to 5.0 to 6.0. If the pH is less than 4.5 or greater than 6.5, it does not have sufficient heat resistance with suitable confectionery bread.
- the moisture of the final product cheese is 55% or less. Preferably, it can be adjusted to 50% or less. If the water content exceeds 55%, it will not have sufficient heat resistance, confectionery, and bread making ability.
- the moisture content of cheese which is a final product can also be adjusted by mix
- the cheese of the final product of the present invention uses high-fat natural cheese such as cream cheese alone or in combination as a raw material, so the ratio of milk fat to milk protein is 3.0 or more.
- 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, etc.
- cream cheese with high milk fat etc. can also be used as raw material cheese.
- the binding force of calcium and casein is weak. It is considered that such a bonding force and structure affect the heat resistance improvement.
- Milk fat and milk protein may be measured by ordinary methods. For example, milk fat can be measured by the Rosette Gottschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschschsch
- “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) Thread pullability test: Cheese is collected in a 40 g 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 cheeses.
- having heat resistance means that the heat resistance index is 50% or more in the following heat resistance test.
- 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, the pH of the cheese being a product is 4.5 to 6.5, moisture is 55% or less, and A step of adjusting the ratio of milk fat / milk protein to 3.0 or more, 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, and then the blended raw materials are mixed, the raw material having a pH of 4.5 to 6.5, moisture of 55% or less, and milk Adjust the fat / milk protein ratio to 3.0 or higher.
- 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
- the pH can be adjusted to 4.5 to 6.5 by using a general pH adjusting agent used for pH adjustment of cheeses such as citric acid, lactic acid and sodium bicarbonate. .
- This is a method for adjusting the moisture content of cheeses, but it is necessary to adjust the moisture content of the cheeses as products to 40 to 55%.
- the water content of the cheeses as products can be adjusted to 55% 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.
- the emulsifier used for heat emulsification is not particularly limited, and is used for the production of cheeses such as a high-speed shear type emulsifier, a kettle type emulsifier, and a vertical high-speed shear type emulsifier.
- An emulsifier 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 cheese-like stringiness and flavor without being spouted even when used as a confectionery or baking material baked at a high temperature (eg, 200 ° C. or higher). Is.
- 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 range, it can be used as cheese for pizza, hamburger, meat bun, baked confectionery such as fondant chocolate and cookies, steamed buns, bread to wrap, topping bread and pie. .
- Example 1 (Comparison due to differences in the amount of raw cheese) Cream cheese (manufactured by Snow Brand Megmilk) was used as a raw material cheese so that the content in the final product cheese was 10 to 80% by weight, and the weight was adjusted by adjusting the amount of fats and oils. Next, 6.0% by weight of tapioca processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) and 9% by weight of dextrin were added. Further, 0.01% by weight of sodium bicarbonate was added as a pH adjusting agent to adjust the pH of the raw material to 6.0, and water was added so that the final water content was 45 to 55%.
- tapioca processed starch hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)
- dextrin 9% by weight of dextrin
- a molten salt Na phosphate preparation
- a high shear type Stefan type emulsification kettle After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed.
- the cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention), and evaluation of stringiness, bread-making suitability, and heat resistance was performed.
- cheeses were produced in the same manner as above except that the same amount of corn starch (Farinex VA70C manufactured by Matsutani Chemical) was added instead of tapioca starch (comparative product).
- Heat resistance (%) [height of cheese after heating (mm) / height of cheese before heating (mm)] ⁇ 100
- Baking test As a bread-making test, bread was baked and evaluated using cheese as a medium seed. Baking was done by standard methods. The mixture shown in Table 1 is kneaded and fermented at a temperature of 28 ° C. for 1.5 hours, followed by further punching (trifold) and further fermentation (28 ° C., 30 minutes). The fermented dough is divided and rolled, benched (rested) for 15 minutes, then wrapped with 30 g of cheese and molded. The dough is secondarily fermented at 38 ° C for 40 minutes and then baked at 200 ° C for 7 minutes.
- Example 2 Comparable by pH difference 10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of fats and oils, 1500 g (6.0 wt%) dextrin and 1500 g tapioca processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) were added. In addition, citric acid and sodium bicarbonate were added as pH adjusting agents to adjust the pH of the raw material to 4.0 to 7.0, and water was added so that the final water content was 45%.
- Example 3 Comparison by difference in water content
- 10 kg of cream cheese Snow Brand Megmilk
- 1200 g of oil and fat, tapioca processed starch hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)
- 1,000-1500 g 6.0 wt%
- 3000 g of dextrin 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 40.0 to 60.0%.
- Example 4 Comparison due to differences in tapioca processed starch 10 kg of cream cheese (Snow Brand Megmilk) 10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of oil and fat, tapioca-processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)), 200-2400 g (1.0-12.0 wt%), and 3000 g of dextrin were 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 45%.
- the tapioca-processed starch was 2.0 to 10.0% by weight and had good stringiness and heat resistance excellent in confectionery and bread making. In particular, it had excellent stringiness at 4.0 to 7.0% by weight. This characteristic was maintained during heating and after cooling, and had cheese-like stringiness and heat resistance.
- the milk fat / milk protein ratio of the cheeses of the present invention was 5.5.
- Example 5 10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of fats and oils, tapioca-processed starch (hydroxypropylated phosphoric acid crosslinked starch (esterified) (Farinex VA70TJ, manufactured by Matsutani Chemical)) and 1500 g of dextrin were 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 43%. For emulsification, 100 g of molten salt (Na phosphate preparation) was added, and then the mixture was heated and melted to 85 ° C.
- molten salt Na phosphate preparation
- the cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention), and evaluation of stringiness, bread-making suitability, and heat resistance was performed.
- the obtained cheeses (product of the present invention) were subjected to a stringing test, the elongation of the cheeses of 15 cm or more was observed during both heating and cooling, and excellent stringiness was exhibited.
- the bread making test was done, cheese was not ejected from the baked bread, and it had the outstanding bread-making ability.
- the milk fat / milk protein ratio of the cheeses of the present invention was 5.5.
- Example 6 10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of fats and oils, 1500 g (6.0 wt%) of tapioca-processed starch (oxidized starch (Stabilose TA-8 manufactured by Matsutani Chemical)) and 3000 g of dextrin were mixed. As a pH adjuster, 15 g of sodium bicarbonate was added to adjust the pH of the raw material to 5.5, and water was added so that the final moisture content was 40%. For emulsification, 100 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)
- dextrin 3000 g of dextrin were mixed.
- As a pH adjuster 15 g of sodium bicarbonate was added to adjust the pH of the raw material to 5.5
- the cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention).
- product of the present invention When the obtained cheeses (product of the present invention) were subjected to a stringing test, the elongation of the cheeses of 15 cm or more was observed during both heating and cooling, and excellent stringiness was exhibited.
- the bread making test was done, cheese was not ejected from the baked bread, and it had the outstanding bread-making ability.
- the milk fat / milk protein ratio of the cheeses of the present invention was 5.5.
- the cheeses produced according to the present invention have good process cheese-like stringiness and flavor not only at the time of heating but also at a low temperature, which could not be provided conventionally, and have excellent confectionery and bread making properties. Therefore, it is possible to provide cheese products for various uses regardless of household use or business use.
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Abstract
Description
(1)タピオカ加工澱粉を2.0~10.0重量%、原料チーズを15~70重量%含有し、pHが4.5~6.5、水分が55%以下であり、乳脂肪/乳タンパク質の比率が3.0以上であることを特徴とするチーズ類。
(2)10℃で糸引き性試験を行った場合の糸引き性が10cm以上、耐熱試験を行なった場合の耐熱性が50%以上であり、製パン適性を有する上記(1)に記載のチーズ類。
糸引き性試験:チーズ類を40gカップに採取し、毎秒2.5cmの速度でチーズを引き上げ、チーズ類の糸が切れるまでの長さを測定する。
耐熱試験 :チーズ類をオーブンにて湿熱条件(150℃、12分間)にて加熱し、加熱前後のチーズ類の高さを測定する。
耐熱性(%)=[加熱後のチーズ類の高さ(mm)/加熱前のチーズ類の高さ(mm)]×100
製パン適性:チーズ類を中種にしてパンを焼成した時に、チーズ類が噴出せずに包餡できる。
(3)原料チーズ、タピオカ加工澱粉を配合する工程と、前記配合した原材料を混合し、製品であるチーズ類のpH4.5~6.5、水分が55%以下、および、乳脂肪/乳タンパク質の比率が3.0以上となるように調整する工程と、前記pHおよび水分を調整した原材料を加熱乳化する工程と、前記加熱乳化した原材料を冷却する工程を有することを特徴とするチーズ類の製造方法。
(糸引き性の評価)
糸引き性試験:チーズ類を40gカップに採取し、毎秒2.5cmの速度でチーズ類を引き上げ、チーズ類の糸が切れるまでの長さを測定する。得られた値をチーズ類の糸引き性とした。
チーズ類をオーブンにて湿熱条件(150度,12分間)にて加熱し、加熱前後のチーズ類の高さを測定する。
耐熱性(%)=[加熱後のチーズ類の高さ(mm)/加熱前のチーズ類の高さ(mm)×100
(原料チーズ量の違いによる比較)
クリームチーズ(雪印メグミルク製)を最終製品であるチーズ類中の含有量が10~80重量%となるように原料チーズとして用い、油脂量を調整して重量調整を行なった。次に、タピオカ加工澱粉(ヒドロキシプロピル澱粉(エーテル化)(松谷化学製ファリネックスTG600))6.0重量%、デキストリン9重量%を添加した。また、pH調整剤として重曹を0.01重量%添加して原材料のpHを6.0になるように調整し、最終水分含量が45~55%となるように水を添加した。乳化は溶融塩(リン酸Na製剤)0.1重量%を添加した後、高せん断タイプのステファン型式乳化釜を用い、1,500rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し(本発明品)、糸引き性、製パン適性、耐熱性の評価を実施した。比較として、タピオカ加工澱粉の替わりにトウモロコシ加工澱粉(松谷化学製ファリネックスVA70C)を同量添加した以外は上記と同様の方法でチーズ類を製造した(比較品)。
(方法)
10℃に冷却したチーズ類40gをカップに採取する。試験は、毎秒2.5cmの速度でチーズ類を引き上げ、チーズ類の糸が切れるまでの長さを測定し、得られた値をチーズの糸引き性(冷却時)とした。同じく85℃の値を(加熱時)とした。
◎:15cm以上伸びる。
○:10cm以上15cm未満伸びる。
△:5cm以上10cm未満伸びる。
×:5cm未満でありほとんど伸びない。
手順
1)サンプルリング(内径25mm、高さ15mm)を適度に並べる。(2×2ヶないしは2×3ヶ)
2)サンプルリング内にチーズ類を充填する。この時、できる限りチーズ類の内部に空洞ができないようにする。
3)ステンレスバットに下敷きごと入れ、上部をラップする。
4)冷凍庫(-18℃)でサンプルを固める。固まり具合を見ながら押し抜ける固さを判断(完全に冷凍されていないが保形されている状態)し、サンプルリング内径に合わせた円柱型のサンプル抜きで押し抜く。
5)ろ紙にサンプルを置き、高さを測定する(加熱前のチーズ類の高さ)。
6)シャーレ(大)にろ紙ごとサンプルを置き、ビーカーに水を入れてシャーレに置き、シャーレを閉める。
7)オーブンにて湿熱条件(150℃、12分間)で加熱する。
8)サンプルを取り出し、高さを測定する(加熱後のチーズ類の高さ)。
9)以下の計算式で耐熱性(湿熱)を算出する。
耐熱性(%)= [加熱後のチーズ類の高さ(mm)/加熱前のチーズ類の高さ(mm)]×100
上記の耐熱性で50%以上を「耐熱性アリ」と評価した。
製パン(包餡)試験として、チーズ類を中種にしてパンを焼成して評価した。製パンは標準的な方法で行なった。以下の表1の配合にて、混捏を行ない、28℃の温度で1.5時間発酵を行い、途中パンチ(三つ折り)をして更に発酵させる(28℃、30分)。発酵した生地を分割して丸め、15分間ベンチ(休める)した後、チーズ類30gを包餡して成型する。成型した生地を38℃で40分間二次発酵させてから、200℃で7分間焼成させる。
焼成したパン(n=5)からチーズ類が噴出しないこと、包餡しやすいことをもって製パン(包餡)適性があると評価した。
良好:焼成したパンからチーズ類が噴出さない。
不良:焼成したパンからチーズ類が噴出す。
(pHの違いによる比較)
クリームチーズ(雪印メグミルク製)10kgを原料チーズとして用い粉砕した。次に、油脂1200g、タピオカ加工澱粉(ヒドロキシプロピル澱粉(エーテル化)(松谷化学製ファリネックスTG600))1500g(6.0重量%)、デキストリン3000gを添加した。また、pH調整剤としてクエン酸と重曹を添加して原材料のpHを4.0~7.0になるように調整し、最終水分含量が45%となるように水を添加した。乳化は溶融塩(リン酸Na製剤)100gを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,500rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し(本発明品)、糸引き性、製パン適性、耐熱性の評価を実施した。比較として、タピオカ加工澱粉の替わりにトウモロコシ加工澱粉(松谷化学製ファリネックスVA70C)を同量添加した以外は上記と同様の方法でチーズ類を製造した(比較品)。糸引き性については、加熱時の糸引き性を評価した。
(水分量の違いによる比較)
クリームチーズ(雪印メグミルク製)10kgを原料チーズとして用い粉砕した。次に、油脂1200g、タピオカ加工澱粉(ヒドロキシプロピル澱粉(エーテル化)(松谷化学製ファリネックスTG600))1,000~1500g(6.0重量%)、デキストリン3000gを混合した。pH調整剤として重曹を15g添加して原材料のpHを6.0になるように調整し、最終水分含量が40.0~60.0%となるように水を添加した。乳化は溶融塩(リン酸Na製剤)100gを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,500rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し(本発明品)、糸引き性、製パン適性、耐熱性の評価を実施した。比較として、タピオカ加工澱粉の替わりにトウモロコシ加工澱粉(松谷化学製ファリネックスVA70C)を同量添加した以外は上記と同様の方法でチーズ類を製造した(比較品)。なお、糸引き性については、加熱時の糸引き性を評価した。
(タピオカ加工澱粉量の違いによる比較)
クリームチーズ(雪印メグミルク製)10kgを原料チーズとして用い粉砕した。次に、油脂1200g、タピオカ加工澱粉(ヒドロキシプロピル澱粉(エーテル化)(松谷化学製ファリネックスTG600))200~2400g(1.0~12.0重量%)、デキストリン3000gを混合した。pH調整剤として重曹を15g添加して原材料のpHを6.0になるように調整し、最終水分含量が45%となるように水を添加した。乳化は溶融塩(リン酸Na製剤)100gを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,500rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し(本発明品)、糸引き性、製パン適性、耐熱性の評価を実施した。比較として、タピオカ加工澱粉の替わりにトウモロコシ加工澱粉(松谷化学製ファリネックスVA70C)を同量添加した以外は上記と同様の方法でチーズ類を製造した(比較品)。なお、糸引き性については、加熱時の糸引き性を評価した。
クリームチーズ(雪印メグミルク製)10kgを原料チーズとして用い粉砕した。次に、油脂1200g、タピオカ加工澱粉(ヒドロキシプロピル化リン酸架橋澱粉(エステル化)(松谷化学製 ファリネックスVA70TJ))1500g(6.0重量%)、デキストリン3000gを混合した。pH調整剤として重曹を15g添加して原材料のpHを6.0になるように調整し、最終水分含量が43%となるように水を添加した。乳化は溶融塩(リン酸Na製剤)100gを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,800rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し(本発明品)、糸引き性、製パン適性、耐熱性の評価を実施した。得られたチーズ類(本発明品)の糸引き性試験を行ったところ、加熱時および冷却時とも15cm以上のチーズ類の伸びが認められ、優れた糸引き性を示した。また、製パン試験を行ったところ、焼成したパンからチーズ類が噴出せず、優れた製パン適性を有した。なお、本発明のチーズ類の乳脂肪/乳タンパク質の比率は5.5であった。
クリームチーズ(雪印メグミルク製)10kgを原料チーズとして用い粉砕した。次に、油脂1200g、タピオカ加工澱粉(酸化澱粉(松谷化学製 スタビローズTA-8))1500g(6.0重量%)、デキストリン3000gを混合した。pH調整剤として重曹を15g添加して原材料のpHを5.5になるように調整し、最終水分含量が40%となるように水を添加した。乳化は溶融塩(リン酸Na製剤)100gを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,200rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し(本発明品)、糸引き性、製パン適性、耐熱性の評価を実施した。得られたチーズ類(本発明品)の糸引き性試験を行ったところ、加熱時および冷却時とも15cm以上のチーズ類の伸びが認められ、優れた糸引き性を示した。また、製パン試験を行ったところ、焼成したパンからチーズ類が噴出せず、優れた製パン適性を有した。なお、本発明のチーズ類の乳脂肪/乳タンパク質の比率は5.5であった。
Claims (3)
- タピオカ加工澱粉を2.0~10.0重量%、原料チーズを15~70重量%含有し、pHが4.5~6.5、水分が55%以下であり、乳脂肪/乳タンパク質の比率が3.0以上であることを特徴とするチーズ類。
- 10℃で糸引き性試験を行った場合の糸引き性が10cm以上であり、耐熱試験を行なった場合の耐熱性が50%以上であり、製パン適性を有する請求項1に記載のチーズ類。
糸引き性試験:チーズ類を40gカップに採取し、毎秒2.5cmの速度でチーズ類を引き上げ、チーズ類の糸が切れるまでの長さを測定する。
耐熱試験 :チーズ類を湿熱条件(150度、12分間)にて加熱し、加熱前後のチーズ類の高さを測定する。
耐熱性(%)=[加熱後のチーズ類の高さ(mm)/加熱前のチーズ類の高さ(mm)]×100
製パン適性:チーズ類を中種にしてパンを焼成した時に、チーズ類が噴出せずに包餡できる。 - 原料チーズ、タピオカ加工澱粉を配合する工程と、
前記配合した原材料を混合し、pHを4.5~6.5、水分を55%以下、および、乳脂肪/乳タンパク質の比率が3.0以上に調整する工程と、
前記pHおよび水分を調整した原材料を加熱乳化する工程と、
前記加熱乳化した原材料を冷却する工程を有することを特徴とするチーズ類の製造方法。
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SG11201504367XA SG11201504367XA (en) | 2012-12-12 | 2013-12-06 | Cheese product and production method therefor |
KR1020157015830A KR102272138B1 (ko) | 2012-12-12 | 2013-12-06 | 치즈류, 및 그 제조 방법 |
CN201380065242.2A CN104869837B (zh) | 2012-12-12 | 2013-12-06 | 乳酪制品及其生产方法 |
PH12015501166A PH12015501166A1 (en) | 2012-12-12 | 2015-05-26 | Cheese product and production method therefor |
HK15109392.8A HK1208779A1 (en) | 2012-12-12 | 2015-09-24 | Cheese product and production method therefor |
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JP7115979B2 (ja) * | 2015-12-30 | 2022-08-09 | クラフト・フーズ・グループ・ブランズ・エルエルシー | 改善された溶解性と硬度を有するプロセスレシピチーズ製品および製造方法 |
JP6248222B1 (ja) * | 2017-04-24 | 2017-12-13 | 日本食品化工株式会社 | プロセスチーズ類の製造方法 |
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KR102272138B1 (ko) | 2021-07-02 |
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