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 OR TREATMENT 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

Definitions

• the present disclosure relates to a method for producing processed cheese, a method for improving palatability of processed cheese, and processed cheese obtained thereby.
• Processed cheese is generally produced by crushing natural cheese, heating and melting it with molten salt, and emulsifying it.
• the physical properties of processed cheese can be controlled by selecting the type of raw cheese and the type of food additives such as molten salt, stabilizers, and emulsifiers.
• Patent Document 1 discloses a cheese-like product that uses a small amount of cheese raw material, provides good stringiness when heated, and has good processing suitability, and a method for producing the same.
• one of the objects is to provide a technical means for effectively improving the visual palatability of processed cheeses when they are heated and stretched.
• Processed cheese which has a maximum elongation distance of 10 cm or more in a tensile test defined below, and has 8 or more holes formed at a half distance of the maximum elongation distance.
• tensile test Processed cheese shaped into a sliced sheet with an area of 2000 to 8450 mm 2 in plan view and a mass of 5 to 30 g is heated from 30°C at a temperature increase of 0.37°C/sec for 2 minutes and 40 seconds, and then heated for 30 seconds. After cooling, the processed cheese is pulled horizontally at a constant speed of 100 mm/min, and the number of holes formed at the maximum elongation distance and half the maximum elongation distance of the processed cheese is measured.
• a method for producing processed cheese which includes a step of making fat globules in a heat-melted processed cheese raw material heterogeneous.
• a method for manufacturing the above-mentioned processed cheese comprising: At least the step of preparing a filter, and the step of filtering the heat-melted processed cheese raw material through the filter,
• the size of the opening of the filter is set based on both the maximum elongation distance of the processed cheese in the tensile test and the number of holes that occur at half the distance of the maximum elongation distance.
• the above heterogenization step is preparing a first base processed cheese obtained by heating and melting the processed cheese raw material at a preset first stirring speed; preparing a second base processed cheese obtained by heating and melting the processed cheese raw material at a second stirring speed that is higher than the first stirring speed; and the first base processed cheese and the second base.
• a mixing ratio of the first base processed cheese and the second base processed cheese is set.
• processed cheese obtained by the above manufacturing method is provided.
• the processed cheese has a maximum elongation distance of 10 cm or more as determined by the above-mentioned tensile test, and the number of holes formed at half the maximum elongation distance is 8 or more. is provided.
• a method for improving the palatability of processed cheese comprising: A step of preparing a filter with openings of a preset size based on the number of holes that occur at the maximum elongation distance and half the maximum elongation distance of the processed cheese in the above tensile test, and heating and melting treatment.
• a method comprising at least the step of filtering the processed cheese raw material using the filter described above.
• FIG. 2 is a schematic diagram illustrating a method for preparing a test sample used in the tensile test (hereinafter also referred to as "stringiness confirmation test") of Test Example 1.
• FIG. 2 is a cross-sectional view schematically showing the apparatus used in the tensile test of Test Example 1. These are photographs of some test samples taken during the tensile test of Test Example 1 (left: in the middle of elongation, right: just before breaking).
• 2 is a graph showing the relationship between the elongation distance of a test sample in the tensile test of Test Example 1 and the palatability evaluation results.
• 2 is a graph showing the relationship between the number of holes in a test sample obtained by the tensile test of Test Example 1 and the palatability evaluation results.
• FIG. 1 is a schematic diagram illustrating a method for preparing a test sample used in the tensile test (hereinafter also referred to as "stringiness confirmation test”) of Test Example 1.
• FIG. 2 is a cross-
• FIG. 7 is a photograph and a schematic diagram showing the results of an observation test of a test sample (unheated, after heating and melting, during heating and elongation, and after heating and elongation) using a confocal laser scanning microscope and a scanning electron microscope in Test Example 2.
• 3 is a photograph showing the results (agglomerated structure of casein micelles) of a test sample obtained by scanning electron microscopy in Test Example 2.
• a to B indicating a numerical range includes the numerical values A and B written before and after "-" as the lower limit and upper limit, or the upper limit and lower limit.
• “1 to 10” means a numerical range of 1 to 10.
• processed cheese is cheese manufactured from one or more natural cheeses.
• Processed cheese as described below, can generally be produced by mixing crushed natural cheese with molten salt and water, kneading it while heating, filling it with a molten emulsion, and cooling and molding it. can.
• processed cheese refers to processed cheese, cheese food, and foods that contain milk as a main ingredient, as defined in the Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products and the Fair Competition Code, and are heat-melted It refers to cheese etc. obtained through the process of , and is defined as including cheese spread.
• fat globule refers to a substantially spherical or substantially ellipsoidal substance made of emulsified fat (animal fat or vegetable fat).
• emulsified fat animal fat or vegetable fat.
• fat globules are usually present in dissolved casein.
• the fat globules may contain an emulsifier.
• the fat globules present in processed cheese melt when heated, and therefore contribute to the elongation distance and/or the formation of holes in the tensile test described below.
• palatability refers to a person's overall intention to eat a particular processed cheese. For example, if a human expresses a preference for one of two or more processed cheeses, the preferred processed cheese will be more “palatable” and will have “improved palatability.” have In the present disclosure, such preference is typically attributed to visual perception (appearance), that is, visual preference.
• cooling means to be carried out in an environment of 25° C. with a wind speed of 0.1 m/sec.
• the processed cheese has a maximum elongation distance of 10 cm or more according to a tensile test defined below, and the number of holes formed at a half distance of the maximum elongation distance is 8 or more. types are provided. It is a surprising fact that such processed cheeses can significantly arouse visual palatability in consumers when heated and expanded.
• Above tensile test Processed cheese shaped into a sliced sheet with an area of 2000 to 8450 mm 2 in plan view and a mass of 5 to 30 g is heated from 30°C at a temperature increase of 0.37°C/sec for 2 minutes and 40 seconds, and then heated for 30 seconds. After cooling, the processed cheese is pulled horizontally at a constant speed of 100 mm/min, and the number of holes formed at the maximum elongation distance and half the maximum elongation distance of the processed cheese is measured.
• fat globules present in processed cheeses or raw materials thereof are heterogeneous.
• heterogeneous means that the fat globules present in the heat-melted processed cheese raw material and/or the processed cheese are not homogeneous (for example, the size and shape of the fat globules are not uniform, etc.) and/or that at least some of the fat globules are localized without being uniformly distributed).
• Heterogeneity of fat globules present in heated and melted processed cheese raw materials and/or processed cheeses contributes to an elongation of the elongation distance and/or an increase in the number of holes in the tensile test described below, which affects palatability. It is advantageous in that superior processed cheeses can be obtained.
• the particle diameter may be about 3 to about 6 ⁇ m on average, preferably about 3 to about 5 ⁇ m on average, and more preferably about 3 to about 4 ⁇ m on average.
• the processed cheeses include at least those having a particle size of about 0.1 to about 12 ⁇ m and those having a particle size of about 1 to about 11 ⁇ m.
• the particle size of fat globules in this specification is determined by taking a structural photograph of processed cheese using a scanning electron microscope system after freezing, importing it into image processing software, and analyzing the area of the fat globules in the photograph. It means the diameter calculated by considering the area of a fat globule as a circle.
• At least a portion of the casein micelle aggregate structure present in the heat-melted processed cheese raw material and/or the processed cheese has a strand structure and/or a random structure.
• at least a portion of the casein micelle aggregate structure present in the heated and melted processed cheese raw material and/or processed cheese forms many random structures (tuft-like structures), It is preferable to have fewer strand structures (string-like structures). It is preferable that the casein micelle agglomerated structure forms a random structure because it further contributes to extending the stretching distance and/or increasing the number of holes in the tensile test described below, and it is possible to obtain processed cheese with excellent palatability.
• the processed cheese may have holes (or pores) in a plan view.
• holes or pores
• the pores are formed by relatively large fat globules in the processed cheese raw material melting during heating and melting.
• the pores are non-uniform and may be connected to form a strand structure (string-like structure) and/or a random structure (tuft-like structure).
• Forming a strand structure and/or random structure of pores further contributes to extending the elongation distance and/or increasing the number of holes in the tensile test described below, making it possible to obtain processed cheeses with excellent palatability. preferable.
• the size of the pores is, for example, about 2 to about 10 ⁇ m, preferably about 3 to about 9 ⁇ m, more preferably about 4 to about 8 ⁇ m.
• the number of pores is, for example, 3 or more, preferably 4 to 10, and more preferably 4 to 8 per 6 mm 2 of area in plan view.
• the pore diameter in this specification means the long axis of the pore diameter when measured using an image of a scanning electron microscope, and is based on the method of Examples described later.
• the materials (including any other additives) in the processed cheese raw material contained in the above processed cheese, their content, the pH of the processed cheese raw material, etc. are as described later in this specification.
• the above-mentioned processed cheese may be molded into a desired size and shape using a container or the like, but it is preferably molded into a sliced sheet.
• processed cheeses are preferably used as cheeses for heating in a microwave oven, an oven, an open flame, etc. Therefore, according to a preferred embodiment of the present disclosure, the processed cheeses of the present disclosure are processed cheeses for heating.
• the processed cheese of the present disclosure is produced by a method including a step of making fat globules in a heat-melted processed cheese raw material heterogeneous.
• the heat-melted processed cheese raw material is also referred to as "base processed cheese.”
• heterogenization step is a step that can heterogenize the fat globules in the heat-melted processed cheese raw material, It is not particularly limited.
• heterogenization step include methods of applying physical stimulation such as stirring, irradiation with physical waves (ultrasonic waves, etc.), and filtration to heated and melted processed cheese raw materials; addition of molten salt, emulsifier, etc. It will be done.
• the heterogenization step includes a step of filtering the heat-melted processed cheese raw material through the filter, and the maximum elongation distance of the processed cheese according to the tensile test and the maximum elongation.
• the maximum extension distance is 10 cm or more, and the number of holes produced at half the maximum extension distance is 8 or more, using both of the numbers of holes produced at half the distance as indicators.
• the size of the filter opening is preset.
• the method further includes providing a filter.
• the size of the opening of the filter used to filter processed cheeses By pre-adjusting the size of the opening of the filter used to filter processed cheeses, the length of expansion of processed cheeses during heating and the number of holes can be increased, thereby significantly improving the visual palatability of processed cheeses. It is a surprising fact that it can be improved. Without being bound by theory, it is believed that if the size of the opening of the filter is adjusted in advance to a desired range, the fat in the processed cheese raw material will be relatively coarsely dispersed, and the state of fat in the raw cheese material will be maintained to some extent. It is thought that this contributes to the realization of a shape during heating and elongation that exhibits visual palatability.
• one embodiment of the present disclosure will be described step by step.
• openings of a preset size are formed using both the maximum elongation distance of the processed cheese in the tensile test and the number of holes generated at a half distance of the maximum elongation distance as indicators.
• the filter is prepared by performing a tensile test in advance using a plurality of test samples (processed cheeses) to give the processed cheeses a desired maximum elongation distance and number of holes. This can be done by determining the size of the aperture that is possible and selecting a filter with an aperture of such size.
• the above tensile test and preliminary test can be performed according to Test Example 1 of the present specification.
• the maximum stretching distance of the processed cheese is 10 cm or more and half of the maximum stretching distance, with reference to the results of the tensile test conducted in advance.
• This is a step of selecting a filter having an aperture size such that the number of holes produced at a distance of 8 or more is 8 or more.
• the processed cheese to be tested in the tensile test is processed cheese shaped into a sliced sheet.
• the processed cheese formed into a sliced sheet is cut to have an area of 2000 to 8450 mm 2 in plan view.
• the filling direction into the mold may coincide with the traveling direction when using rollers when molding processed cheese.
• the processed cheese shaped into a sliced sheet to be tested in the tensile test is shaped into a substantially rectangular parallelepiped.
• the processed cheese formed into a sliced sheet has a substantially rectangular parallelepiped shape, and the tensile direction in the tensile test is a horizontal longitudinal direction with respect to the processed cheese to be tested. It is said that When using rollers during molding of processed cheeses, it is preferable that the above-mentioned pulling direction corresponds to the traveling direction of the rollers.
• the area of the processed cheese to be tested in plan view is usually 2000 to 8450 mm 2 , preferably 2700 to 7200 mm 2 .
• the planar area of the processed cheese to be tested is usually 80 to 130 mm x 25 to 65 mm, preferably 90 to 120 mm x 30 to 60 mm.
• the thickness of the processed cheese to be tested is usually 0.5 to 5 mm, preferably 1.0 to 3.0 mm, more preferably 1.2 to 2.8 mm, and even more Preferably it is 1.5 to 2.5 mm.
• the processed cheese to be tested is usually 5 to 30 mass g, preferably 6 to 28 mass g, more preferably 7.5 to 26 mass g, even more preferably 8 ⁇ 25 mass g.
• the maximum elongation distance and the number of holes of processed cheese which serve as indicators for filter selection, are suitable so that the palatability (particularly visual palatability) of processed cheese is at least a desired threshold value or within a range. is set to
• the maximum stretching distance of the processed cheese is, for example, 10 cm or more, preferably 11 to 30 cm, more preferably 12 to 30 cm, from the viewpoint of ensuring good visual palatability. , even more preferably 13 to 30 cm.
• the number of holes that occur at a half distance of the maximum elongation distance of the processed cheese is, for example, 8 or more from the viewpoint of ensuring good visual palatability,
• the number is preferably 9 to 20, more preferably 10 to 20, even more preferably 11 to 20.
• the filter used in the present disclosure is not particularly limited as long as it has a plurality of openings of the desired size as described above, and examples include mesh filters, bag filters, pleated filters, etc., but mesh filters are preferred. More specific examples of the filter include commercial products such as a cloth filter (manufactured by Rubberfub), a notch wire (manufactured by Fujitoku), an EBP filter, and a wire mesh filter. Notch wire filters are preferred from the viewpoint of high viscosity and durability.
• the size of the opening of the filter may be adjusted appropriately for each type of processed cheese raw material, but from the viewpoint of ensuring good visual palatability, for example, , 1.5 mm (equivalent to 12 mesh) or more, preferably 1.7 mm (equivalent to 11 mesh) or more, more preferably 1.7 to 4 mm, even more preferably 2 to 4 mm (equivalent to 5 to 10 mesh). Ru.
• processed cheese raw materials are heated and melted, and then filtered through the above-mentioned filter.
• the processed cheese raw material includes raw cheese, molten salt, and water.
• the content of the raw material cheese in the processed cheese raw material is, for example, 35 to 65% by mass, preferably 40 to 60% by mass, based on the entire processed cheese raw material, from the viewpoint of achieving a good shape and flavor when heated.
• the amount is preferably 45 to 60% by weight, even more preferably 45 to 55% by weight.
• the raw material cheese used for the processed cheese raw material is natural cheese or has natural cheese as a main component.
• Natural cheese is not particularly limited as long as it is a cheese that is generally used as a raw material for processed cheeses, but examples include Gouda cheese, cheddar cheese, mozzarella cheese, Parmesan cheese, Emmental cheese, Edam cheese, Camembert cheese, Camembert blue, Examples include natural cheeses such as blue cheese, cream cheese, quark cheese, mascarpone cheese, fromage blanc, Gruyère cheese, feta cheese, and cottage cheese, ricotta, and low-fat versions of these.
• Gouda cheese, cheddar cheese, mozzarella cheese, Camembert cheese, Camembert blue, blue cheese, cream cheese, quark cheese, mascarpone cheese, fromage blanc, Maribou cheese, Gruyère cheese, feta cheese, cottage cheese, ricotta, etc. is preferred. More preferably, it contains Gouda cheese, cheddar cheese, and mozzarella cheese.
• the degree of ripening of natural cheese can be determined by the amount of nitrogen soluble in an aqueous solution at pH 4.4, nitrogen soluble in trichloroacetic acid (TCA), and/or nitrogen soluble in phosphotungstic acid (PTA). I can do it.
• Casein molecular weight 19,000-25,000
• TCA nitrogen soluble in trichloroacetic acid
• PTA nitrogen soluble in phosphotungstic acid
• the fraction soluble in this pH 4.4 aqueous solution is a fraction soluble in a 12% aqueous solution of trichloroacetic acid (a small molecular weight peptide) and a fraction soluble in a 5% aqueous solution of phosphotungstic acid (an amino acid with a molecular weight of about 600). Nitrogen compounds).
• cheese that has been aged for about 3 to 24 months is used as the raw material cheese. More specifically, for example, gouda cheese that has been aged for 3 months or more, and cheddar cheese that has been aged for 3 months or more can be used. In order to improve stringiness, it is preferable to use 30% or more of cheese aged 6 months or less.
• the ratio of the nitrogen content soluble in an aqueous solution at pH 4.4 to the total nitrogen content (hereinafter referred to as the ratio of water-soluble nitrogen/total nitrogen) is 29% by weight or more or the total nitrogen content
• the ratio of nitrogen content soluble in a 12% aqueous solution of TCA (hereinafter referred to as TCA soluble nitrogen/total nitrogen ratio) is 20% by weight or more
• the ratio of water-soluble nitrogen/total nitrogen is 30% by weight or more, or those having a TCA-soluble nitrogen/total nitrogen ratio of 27% by weight or more can be used.
• the fat content of the raw cheese in the processed cheese raw material is, for example, 15 to The amount is 40% by weight, preferably 18 to 35% by weight, more preferably 20 to 30% by weight, even more preferably 23 to 30% by weight.
• the moisture content of the raw cheese in the processed cheese raw material is, for example, 2.5 ⁇ 80% by weight, preferably 30 ⁇ 75% by weight, more preferably 35 ⁇ 60% by weight, even more preferably 40 ⁇ 55% by weight.
• the fat content and water content of raw cheese can be measured according to the acid/ammonia decomposition method and the direct heating method (drying aid addition method), respectively.
• the processed cheese raw material preferably contains molten salt from the viewpoint of emulsification of the raw cheese.
• the content of molten salt in the processed cheese raw material is, for example, 0.01 to 3% by mass, preferably 0.02 to 2% by mass, more preferably 0.03 to 2% by mass, based on the entire processed cheese raw material.
• the content is 1.8% by weight, more preferably 0.05 to 1.5% by weight.
• molten salts include, but are not limited to, phosphates, citrates, tartrates, potassium salts, etc., and preferred specific examples include sodium dihydrogen phosphate, disodium hydrogen phosphate, phosphorous salts, etc.
• Examples include calcium and potassium phosphate.
• One type or two or more types of molten salts may be used. From the viewpoint of improving stringiness, sodium citrate, sodium dihydrogen phosphate, disodium hydrogen phosphate, and sodium phosphate are preferred.
• water is added to the processed cheese raw material from the viewpoint of ensuring fluidity and processability.
• the amount of water added to raw materials for processed cheese is preferably 1 to 10% by mass. More preferably, it is 2 to 9% by mass.
• the amount of water to be added may be determined by taking into account the amount of steam.
• the total moisture content (total amount of moisture in the raw cheese and added moisture, etc.) is set such that the total moisture content (total amount of moisture in the raw cheese and added moisture) is For example, it is 35 to 60% by weight, preferably 38 to 58% by weight, more preferably 40 to 55% by weight, even more preferably 43 to 53% by weight.
• additives include, but are not limited to, dairy products such as whey protein, powdered milk, butter, and butter oil; pH adjusters such as sodium carbonate, citric acid, and lactic acid; animal fats and oils (milk fat, lard, beef tallow, and fish oil); ), vegetable oils and fats (rapeseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, corn oil, etc.), chemically processed transesterified oils, fractionated oils, hydrogenated oils Oils and fats such as (hydrogenated oil); Flavors, spices, and seasonings such as pepper, basil, garlic, chili pepper, pepper, cinnamon, clove, peppermint, bay leaf, ginger, mustard, turmeric, amino acids, glutamic acid, and monosodium glutamate.
• dairy products such as whey protein, powdered milk, butter, and butter oil
• pH adjusters such as sodium carbonate, citric acid, and lactic acid
• animal fats and oils milk fat, lard, beef tallow, and fish oil
• seasonings such as common salt, soy sauce, and miso may be used as additives.
• Nutritional components such as calcium, iron, and vitamins may also be included.
• One type or two or more types of additives may be used, and the content of the additives is adjusted as appropriate.
• the processed cheese raw material contains a stabilizer.
• the stabilizer include starch, modified starch, gelatin, agar, pectin, carrageenan, locust bean gum, xanthan gum, guar gum, gum arabic, CMC, gum tragacanth, tamarind gum, tara gum, algin, cellulose acid, and the like.
• the content of the stabilizer is, for example, 0.3 to 3% by mass, preferably 0.5 to 2% by mass, based on the entire processed cheese raw material, from the viewpoint of ensuring emulsification stability. More preferably, it is 0.5 to 1.5% by mass.
• the processed cheese raw material may contain an emulsifier.
• the polyglycerin fatty acid ester emulsifier used in combination with the stabilizer in the present disclosure include glycerin fatty acid ester, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycolic acid ester, polysorbate, and the like.
• the content of the emulsifier is, for example, 0.1 to 2% by mass, preferably 0.5 to 1.5% by mass, based on the entire processed cheese raw material, from the viewpoint of controlling emulsification. Ru.
• the pH of the processed cheese raw material is not particularly limited, but is, for example, 5.0 to 6.5, preferably 5.3 to 6.0, as measured by the following measurement method. pH can be measured by diluting the processed cheese raw material obtained by filling and cooling four times with warm water at 60°C, and cooling the diluted liquid obtained by mixing to 25°C. can.
• a commercially available pH meter can be used without particular limitation, but pH may be preferably measured using HM-30G manufactured by TOA-DKK.
• the above-mentioned processed cheese raw material is subjected to a heating melting process.
• the heating and melting treatment can be carried out by heating and melting the components while mixing them.
• Devices for mixing and heating the components of processed cheese raw materials are not particularly limited, but examples include kettle-type cheese emulsifiers, horizontal cookers, high-speed shear emulsifiers, and continuous heat exchangers (shock sterilizers, combinators, etc.). can be mentioned.
• the heating and melting treatment may be carried out using a combination of a melting device and an emulsifying machine such as a homogenizer, an in-line mixer, or a colloid mill.
• heat-melting conditions time, temperature, stirring speed, etc.
• time, temperature, stirring speed, etc. should be determined from the viewpoint of simultaneously achieving the elongation distance and number of holes during elongation that can improve visual palatability. It is preferable to use mild conditions for a short time so that the fat content (fat globules) is dispersed relatively coarsely (that is, the fat content (fat globules) is dispersed non-uniformly) and it is easy to form stitches during heating and elongation.
• the heating and melting treatment time is, for example, within 7 minutes, preferably within 6 minutes and 45 seconds, more preferably between 5 minutes and 6 minutes and 30 seconds, even more preferably 6 minutes. ⁇ 6 minutes and 30 seconds.
• the temperature of the heating and melting treatment is, for example, 60 to 92°C, preferably 70 to 92°C, more preferably 75 to 90°C, even more preferably 80 to 90°C. It is said that The temperature of the heat-melting treatment is preferably a high temperature from the viewpoint of sterilizing the processed cheese raw material, but it is preferable that the entire processed cheese raw material is 92° C. or lower so that it does not become easily burnt by heating.
• the stirring speed in the heating and melting treatment is, for example, 40 to 150 rpm, preferably 50 to 150 rpm, more preferably 60 to 150 rpm, even more preferably 70 to 150 rpm. .
• the stirring speed in the heat melting treatment is as follows: the capacity of the processed cheese is 170 to 190 L, the capacity of the stirring container is 200 L, and the blade diameter (diameter equivalent) of the stirring blade is 1.5 m. Stirring speed.
• the heated and melted processed cheese raw material is filtered using the above-mentioned filter.
• the filter used for filtration is as described above.
• the filtration method of the present disclosure is not particularly limited other than using the above filter, and for example, processed cheese may be added onto the filter and filtered by gravity, or pressure filtration may be performed.
• the flow rate when the processed cheese raw material passes through the filter can be, for example, 5 to 15 L/min, preferably 8 to 15 L/min, per 1 cm 2 of effective area of the filter.
• the effective area of the filter refers to the area of the void portion (opening portion) through which the processed cheese material can pass when the processed cheese material passes through the filter. With such a flow rate, desired processed cheeses can be efficiently produced.
• the filtrate of processed cheese raw material may be filled into a film or a container and molded while cooling. Further, the filtrate of the processed cheese raw material may be molded after cooling, and the order of cooling, filling, and molding is not particularly limited. If the temperature is below 55°C, it will solidify, so it is preferable to mold it before that temperature.
• the filtrate of processed cheese raw material is preferably rapidly cooled from the viewpoint of stringiness, and the product temperature after cooling is preferably 40°C or lower, more preferably 10°C or lower, as soon as possible.
• the heterogenization step comprises: preparing a first base processed cheese obtained by heating and melting the processed cheese raw material at a preset first stirring speed; preparing a second base processed cheese obtained by heating and melting the processed cheese raw material at a second stirring speed that is higher than the first stirring speed; and the first base processed cheese and the second base. Including the step of mixing processed cheese, Here, the first stirring speed, the second stirring speed, and And a mixing ratio of the first base processed cheese and the second base processed cheese is set.
• Step of preparing first base processed cheese a step of preparing a first base processed cheese obtained by heating and melting the processed cheese raw material at a preset first stirring speed is carried out.
• the first base processed cheese may be obtained by heating and melting the processed cheese raw material at the first stirring speed (for example, a commercially available product), or by combining the processed cheese raw material with the It may also be produced by heating and melting at the first stirring speed.
• the preset first stirring speed is not particularly limited as long as it can achieve the objective of the present disclosure.
• the first stirring speed is, for example, about 300 rpm or less, preferably about 40 rpm or more and about 300 rpm or less, more preferably about 80 rpm or more and about 250 rpm or less, and even more preferably about 100 rpm or more and about 200 rpm or less.
• the first stirring speed is set under the following conditions: the capacity of the processed cheese is 330 to 390 g, the capacity of the stirring container is 1.7 L, and the blade diameter (diameter equivalent) of the stirring blade is 11.5 cm. This is the stirring speed for the case.
• a step of preparing a second base processed cheese is performed by heating and melting the processed cheese raw material at a second stirring speed that is higher than the first stirring speed.
• the second base processed cheese may be obtained by heating and melting the processed cheese raw material at the second stirring speed (for example, a commercially available product), or by combining the processed cheese raw material with the It may be produced by heating and melting at the second stirring speed.
• the processed cheese raw material from which the second base processed cheese is made may be the same as the processed cheese raw material from which the first base processed cheese is made, or may be different. According to one embodiment of the present disclosure, a first base processed cheese and a second base processed cheese are prepared based on the same processed cheese raw material. Using the same processed cheese raw materials is advantageous in that processed cheeses can be efficiently produced in industrial production.
• the preset second stirring speed is not particularly limited as long as it is higher than the first stirring speed and can achieve the purpose of the present disclosure.
• the second stirring speed is, for example, about 1200 rpm or less, preferably about 800 rpm or more and about 1200 rpm or less, more preferably about 900 rpm or more and about 1100 rpm or less, and even more preferably about 950 rpm or more and about 1050 rpm or less.
• the second stirring speed is set under the following conditions: the capacity of the processed cheese is 1.5 to 2.0 kg, the capacity of the stirring container is 4 L, and the blade diameter (diameter equivalent) of the stirring blade is 20 cm. This is the stirring speed for the case.
• the heating and melting treatments in the step of preparing the first base processed cheese and the step of preparing the second base processed cheese can be performed by heating and melting each component while mixing them.
• Devices for mixing and heating the components of processed cheese raw materials are not particularly limited, but examples include kettle-type cheese emulsifiers, horizontal cookers, high-speed shear emulsifiers, and continuous heat exchangers (shock sterilizers, combinators, etc.). can be mentioned.
• the heating and melting treatment may be carried out using a combination of a melting device and an emulsifying machine such as a homogenizer, an in-line mixer, or a colloid mill.
• the heat-melting conditions (time, temperature, etc.) in the step of preparing the first base processed cheese and the step of preparing the second base processed cheese are determined by the stretching distance and the time of stretching that can improve visual palatability. From the viewpoint of simultaneously realizing the number of holes, the fat content in the processed cheese is dispersed relatively coarsely (that is, the fat content (fat globules) is dispersed non-uniformly) so that it is easy to form stitches during heating and elongation. It is preferable to use mild conditions in a short period of time.
• the time period of the heat melting treatment in the step of preparing the first base processed cheese and the step of preparing the second base processed cheese is, for example, within 7 minutes.
• the time is preferably within 6 minutes 45 seconds, more preferably 5 minutes to 6 minutes 30 seconds, even more preferably 6 minutes to 6 minutes 30 seconds.
• the temperature of the heating and melting treatment in the step of preparing the first base processed cheese and the step of preparing the second base processed cheese is, for example, 60 to 92°C. , preferably 70 to 92°C, more preferably 75 to 90°C, even more preferably 80 to 90°C.
• the temperature of the heat-melting treatment is preferably a high temperature from the viewpoint of sterilizing the processed cheese raw material, but it is preferable that the entire processed cheese raw material is 92° C. or lower so that it does not become easily burnt by heating.
• the mixing ratio of the first base process cheese and the second base process cheese is 1 It is preferable that the mass ratio (first base processed cheese/second base processed cheese) is more than /1 and less than 4/1. Mixing the first base processed cheese and the second base processed cheese at the above mass ratio makes it possible to produce processed cheeses having an elongation distance and number of holes during elongation that can improve visual palatability. It is advantageous. Further, the above mixing ratio is more preferably 1.5/1 to 3/1, still more preferably 1.5/1 to 2.5/1, and even more preferably about 2/1. .
• the conditions (time, temperature, speed, etc.) in the above mixing step are not particularly limited as long as the objectives of the present disclosure can be achieved, and can be adjusted as appropriate by those skilled in the art.
• the base processed cheese (including the first base processed cheese, the second base processed cheese, and mixtures thereof) is filtered (e.g., the filtration step described herein above).
• a process similar to 1) may be carried out as desired, it is preferable not to carry it out from the viewpoint of rapid production.
• the materials (including any other additives) contained in the processed cheese raw material, their contents, the pH of the processed cheese raw material, etc. are as described above in the present specification.
• the mixture after the above mixing step may be filled into a film or container and molded while cooling. Further, the mixture may be molded after cooling, and the order of cooling, filling, and molding is not particularly limited. If the temperature is below 55°C, it will solidify, so it is preferable to mold it before that temperature.
• the mixture is preferably rapidly cooled from the viewpoint of stringability, and the temperature after cooling is preferably 40° C. or lower, more preferably 10° C. or lower, as soon as possible.
• each of the above methods for producing processed cheeses may further include a step of adding various food materials and food additives for the purpose of imparting physical properties and flavor to the processed cheeses.
• processed cheeses produced by the method described in the present disclosure are provided.
• Processed cheeses may be molded into a desired size and shape using a container or the like, but it is preferable to mold them into sliced sheets.
• a method for improving the palatability of processed cheese comprising: a step of preparing a filter with openings of a preset size using as an indicator the maximum elongation distance of the processed cheese in the above tensile test and the number of holes that occur at a distance half the maximum elongation distance; and heating and melting. a step of filtering the processed processed cheese raw material through the above filter;
• a method is provided that includes at least the following.
• a method for improving the palatability of processed cheese comprising: A step of preparing a first base processed cheese obtained by heating and melting processed cheese raw materials at a preset first stirring speed; a step of preparing a second base processed cheese obtained by heating and melting processed cheese raw materials at a second stirring speed that is higher than the first stirring speed; and the first base processed cheese and the second base processed cheese. including the step of mixing cheese;
• the first stirring speed, the second stirring speed, and And a method is provided in which a mixing ratio of the first base processed cheese and the second base processed cheese is set.
• Processed cheeses of the present disclosure methods for improving the visual palatability of processed cheeses, and further preferred embodiments thereof can be carried out according to the method for producing processed cheeses described above.
• a method for producing processed cheese comprising: At least the step of preparing a filter, and the step of filtering the heat-melted processed cheese raw material through the filter, A method in which the size of the opening of the filter is set based on both the maximum elongation distance of processed cheese and the number of holes that occur at a half distance of the maximum elongation distance in the following tensile test.
• Above tensile test Processed cheese shaped into a sliced sheet with an area of 2000 to 8450 mm 2 in plan view and a mass of 5 to 30 g is heated from 30°C at a temperature increase of 0.37°C/sec for 2 minutes and 40 seconds, and then heated for 30 seconds.
• the processed cheese After cooling, the processed cheese is pulled horizontally at a constant speed of 100 mm/min, and the number of holes formed at the maximum elongation distance and half the maximum elongation distance of the processed cheese is measured.
• the size of the opening of the filter is set in advance so that the number of holes formed in the processed cheese at half the maximum elongation distance in the tensile test is 8 or more, [1 ] or the method described in [2].
• [4] The method according to any one of [1] to [3], wherein the size of the opening of the filter is 1.5 mm or more (JIS Z 8801-1:2019).
• [5] The method according to any one of [1] to [4], wherein the temperature of the heating and melting treatment is 60 to 90°C.
• [6] The method according to any one of [1] to [5], wherein the heating and melting treatment time is 7 minutes or less.
• the stirring speed of the processed cheese raw material in the heat-melting treatment is 40 rpm or more and 150 rpm or less.
• the raw cheese in the processed cheese raw materials is Gouda cheese, cheddar cheese, mozzarella cheese, Edam cheese, Camembert cheese, Brie, Camembert Blue, blue cheese, cream cheese, quark cheese, mascarpone cheese, fromage blanc, Gruyère cheese, The method according to any one of [1] to [7], wherein the cheese is at least one selected from the group consisting of feta cheese, ricotta, and cottage cheese. [9] The method according to any one of [1] to [8], wherein the content of raw material cheese in the processed cheese raw material is 35 to 60% by mass. [10] The method according to any one of [1] to [9], wherein the raw material cheese in the processed cheese raw material has a fat content of 15 to 40% by mass.
• a method for improving the palatability of processed cheese comprising: At least the step of preparing a filter, and the step of filtering the heat-melted processed cheese raw material through the filter,
• the size of the opening of the filter is set using both the maximum elongation distance of processed cheese according to the tensile test described in [1] and the number of holes that occur at half the distance of the maximum elongation distance. There is a way.
• Processed cheese which has a maximum elongation distance of 10 cm or more in the tensile test defined below and has 8 or more holes formed at half the maximum elongation distance.
• Above tensile test Processed cheese shaped into a sliced sheet with an area of 2000 to 8450 mm 2 in plan view and a mass of 5 to 30 g is heated from 30°C at a temperature increase of 0.37°C/sec for 2 minutes and 40 seconds, and then heated for 30 seconds. After cooling, the processed cheese is pulled horizontally at a constant speed of 100 mm/min, and the number of holes formed at the maximum elongation distance and half the maximum elongation distance of the processed cheese is measured.
• the processed cheese according to [16] which has three or more pores with a pore diameter of 10 ⁇ m or less per 6 mm 2 of area in plan view.
• the heterogenization step includes a step of filtering the heat-melted processed cheese raw material through the filter, Here, using both the maximum elongation distance of processed cheese in the above tensile test and the number of holes that occur at a distance half of the maximum elongation distance as indicators, the maximum elongation distance is 10 cm or more and half the maximum elongation distance.
• the step of preparing the filter is based on the results of the tensile test carried out in advance, and the maximum stretching distance of the processed cheese is 10 cm or more, and holes that occur at half the maximum stretching distance.
• the mixing ratio of the first base process cheese and the second base process cheese is more than 1/1 and 4/1.
• the second stirring speed is 800 rpm or more and 1200 rpm or less.
• JIS Japanese Industrial Standards
• Production example 1 Processed cheese preparation 1
• Example 1 Heat and melt 135 kg of cheddar cheese (aging period: 4 months, moisture content: 32 mass%, fat content: 35.5 mass%), 0.5 kg of sodium citrate, 0.5 kg of stabilizer (locust bean gum), and 40 kg of water.
• the mixture was placed in an apparatus (200 kg capacity, stirring blade diameter 1.5 m), and stirred for a total of 7 minutes from the start to the end of stirring.
• the stirring rotation speed in the heating melting device was 40 rpm for 3 minutes and 150 rpm for 4 minutes. Thereafter, the obtained mixture was filtered through a mesh filter with an opening of 10 mesh (1.5 mm), and the obtained filtrate was formed into a sheet and cooled to 5°C. Size: 2.4 mm thick, 84 x 85 mm long) was obtained.
• Reference example 1 Heat and melt 135 kg of cheddar cheese (aging period: 4 months, moisture content: 32 mass%, fat content: 35.5 mass%), 0.5 kg of sodium citrate, 0.5 kg of stabilizer (locust bean gum), and 40 kg of water.
• the mixture was placed in an apparatus (200 kg capacity, stirring blade diameter 1.5 m), and stirred for a total of 7 minutes from the start to the end of stirring.
• the stirring rotation speed in the heating melting device was 40 rpm for 3 minutes and 150 rpm for 4 minutes. Thereafter, the obtained mixture was filtered through a 150-mesh (opening 0.1 mm) mesh filter, and the obtained filtrate was formed into a sheet shape and cooled to 5°C. (Size: thickness: 2.4 mm, length: 84 x 85 mm) was obtained.
• Reference example 2 Heat 135 kg of cheddar cheese (aging period: 4 months, moisture content: 32% by mass, fat content: 35.5% by mass), 0.5kg of sodium citrate, 0.5kg of stabilizer (locust bean gum), and 48kg of water.
• the mixture was placed in a melting device (200 kg capacity, stirring blade diameter 1.5 m), and stirred for a total of 8 minutes from the start to the end of stirring.
• the stirring rotation speed in the heating melting device was 80 rpm for 1 minute and 150 rpm for 7 minutes. Thereafter, the obtained mixture was filtered through a 30-mesh (opening 0.5 mm) mesh filter, and the obtained filtrate was formed into a sheet and cooled to 5°C. (Size: thickness: 2.4 mm, length: 84 x 85 mm) was obtained.
• Reference example 3 Commercially available processed cheese (raw material cheese: natural cheese, moisture content 48.7% by mass, fat content 26.7% by mass, size: thickness 2.68mm, length 83 x width 85mm) was used as the processed cheese of Reference Example 3 It was used as a type in the following experiments.
• Reference example 4 Commercially available processed cheese different from Reference Example 3 (raw cheese: natural cheese, moisture content 48.9% by mass, fat content 24.7% by mass, size: thickness 2.45mm, length 85 x width 87mm) was used as the processed cheese of Reference Example 4 in the following experiment.
• Production example 2 Processed cheese preparation 2
• Example 2 270 g of cheddar cheese (aging period: 4 months, moisture content: 32% by mass, fat content: 35.0% by mass), 1g of sodium citrate, 1g of stabilizer (locust bean gum) and 80g of water were heated in a melting device (400g capacity). , stirred at 60 to 92°C for 1 minute at 100 rpm and 5 minutes at 200 rpm to obtain a first base processed cheese (processed cheese for heating with low speed stirring). Ta.
• Reference example 6 In Example 2, the same method was carried out except that the mass ratio of the first base process cheese and the second base process cheese (first base process cheese/second base process cheese) was changed to 9/1. Processed cheese for heating of Reference Example 6 was obtained.
• Reference example 7 In Example 2, the same method was carried out except that the mass ratio of the first base process cheese and the second base process cheese (first base process cheese/second base process cheese) was changed to 4/1. Processed cheese for heating of Reference Example 6 was obtained.
• Reference example 8 In Example 2, the same method was carried out except that the mass ratio of the first base process cheese and the second base process cheese (first base process cheese/second base process cheese) was changed to 1/1. Processed cheese for heating of Reference Example 6 was obtained.
• Reference example 9 In Example 2, the same method was carried out except that the mass ratio of the first base process cheese and the second base process cheese (first base process cheese/second base process cheese) was changed to 1/2. Processed cheese for heating of Reference Example 6 was obtained.
• Test example 1 Preparation of test samples (1)
• the processed cheese was divided into halves with a knife along the direction of travel of the roller used during molding. did.
• the traveling direction of the roller corresponds to the same direction as the line of the commercially available cheese film.
• the tray with the unbaked sample placed in the center was placed in a toaster oven, heated for 2 minutes and 40 seconds, then taken out and left to cool for 30 seconds to obtain a test sample.
• the temperature increase rate of the 1000W toaster oven was 0.37°C/sec, and the temperature inside the toaster oven after 2 minutes and 40 seconds was 91°C.
• FIG. 2A is a sectional view schematically showing the configuration of the apparatus used for the tensile test.
• the left and right pieces of bread in the test sample are respectively fixed on a fixed stand on the device and on a rubber plate using fixtures (thumb tacks, etc.), and during the tensile test, the moving stand moves at a constant speed. .
• FIG. 2B is a photograph taken during the elongation of a portion of the test sample and just before the cheese was cut.
• extension distance measurement In the above photography, the length that the cheese stretched until it broke (extension distance: length of string) was measured using a speed length meter. Regarding the extension distance, one-way analysis of variance and multiple comparisons (Tukey method) were performed as a significant difference test between samples. The software used was IBM SPSS Statistics 26, and p ⁇ 0.05 was used.
• a hole is a hole that can be recognized as a hole surrounded by cheese and whose back can be seen when viewed from vertically above by a trained panel (10 people) with visual acuity of 1.0 or higher. It is defined as having a short axis of .5 mm or more.
• Example 1 The relationship between the elongation distance of the test samples and the palatability evaluation results in Example 1 and Reference Examples 1 to 4 was as shown in Table 1 and FIG. 3.
• Example 1 The relationship between the number of holes in the test samples and the palatability evaluation results in Example 1 and Reference Examples 1 to 4 was as shown in Table 2 and FIG. 4.
• Test example 2 Microscope Observation The heated processed cheeses (unbaked samples and heated samples) of Example 1 and Reference Example 1 were observed using a confocal laser scanning microscope and a scanning electron microscope. The results were as shown in Table 4 and FIGS. 5A and 5B.
• Example 1 In addition, as a result of observing the plan view of the test sample after heating and melting but before elongation using a scanning electron microscope, it was found that processed cheeses had pores, and in Example 1, the pore diameter was 4 to 9 ⁇ m. The number was 4 to 5 per unit area of 6 mm 2 in plan view. On the other hand, in Reference Example 1, the pore diameter was 15 to 22 ⁇ m, and the number of pores was 1 to 2 per unit area of 6 mm 2 .
• processed cheeses with excellent palatability can be obtained.
• processed cheeses having the desired elongation distance and number of holes are connected to form a strand structure (string-like structure) and/or a random structure (tuft-like structure).
• the heterogeneous fat globules present in the heat-melted processed cheese raw materials and/or in the processed cheeses fuse to form appropriate holes during heat treatment in the portions that form a random structure. It is believed that this contributes to the formation of the desired elongation distance and number of holes.

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• 2023
  • 2023-08-23 CN CN202380045507.6A patent/CN119325344A/zh active Pending
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