HK1175371B - Cheese and method for producing same - Google Patents

Abstract

Provided is a cheese, which can be easily crushed in the mouth and yet shows a less sticky texture in the mouth, prepared by crushing a hard-type natural cheese that is hard to eat (for example, extra-hard cheese, hard cheese, semi-hard cheese, etc.) with a meat chopper or the like, and then pressurizing and reshaping the crushed cheese so as to give a flexibility of 7.5 mm or less and an adhesiveness of 4.010-3 Nm or less. Also provided is a method for producing the cheese. Thus, novel reshaped cheese products, which are characterized by having remarkably improved meltability and texture in the mouth while sustaining the matured taste characteristic to the existing hard-type and semi-hard-type natural cheeses, can be provided to the market.

Description

Cheese and method for producing same

Technical Field

The present invention relates to a novel cheese having an improved texture, a method for producing the same, and a method for determining a favorable texture of a cheese.

Background

Cheese is a food excellent in nutrition because it contains abundant proteins and calcium derived from milk. It is particularly effective in nutrition supplementation for children in the development stage, calcium supplementation for women or the elderly suffering from osteoporosis. Cheese is roughly classified into natural cheese obtained by coagulating raw milk to remove whey and aging the raw milk as needed, and processed cheese obtained by melting and emulsifying natural cheese as a raw material with water and a molten salt added thereto.

Generally, natural cheese is roughly classified into hard cheese, semi-hard cheese, soft cheese, and the like, and further classified according to ripening and fermentation methods, 2000 or more kinds of cheese are produced all over the world. For example, a ripened natural cheese classified into hard cheese such as cheddar cheese and gada cheese and semi-hard cheese is characterized by having a flavor such as delicious taste due to ripening and a hard texture such as bang and cheeseba.

Processed cheese obtained by adding water and a molten salt to natural cheese and melting and emulsifying the same is characterized by having smooth and soft texture, good preservability, and easy adjustment of flavor and processing into various shapes, and therefore, has been widely used and utilized, while it is characterized by having texture that is sticky in the mouth or easily attached to teeth.

As a technique for adjusting the texture of hard or semi-hard aged natural cheese, a method has been proposed in which a cheese block with adjusted moisture and degree of cooking is once frozen and then thawed (patent document 1). However, this method requires adjustment of moisture and degree of ripeness, and cannot be applied to all natural cheeses.

As described above, in the conventional hard or semi-hard natural cheese, there has been no technique proposed for making the texture crispy and easy to eat, in addition to changing the composition by adding water or fat (natural cheese which is not hard or semi-hard), or forming processed cheese.

As a method for improving the flavor of natural cheese, processed cheese, or the like, a pressure-bonded cheese product has been proposed in which other food is mixed with these cheeses and then pressure-bonded and molded (patent document 2). However, this method has advantages that the appearance is improved by mixing the food, and the cheese and the flavor of the food can be tasted together, and has not yet improved the taste and other disadvantages of natural cheese.

[ Prior art documents ]

[ patent document ]

[ patent document 1] Japanese patent laid-open No. 2001 + 275563

[ patent document 2] Japanese patent application laid-open No. 9-299026

Disclosure of Invention

The results of an investigation made by allowing general consumers to eat a cut cheese obtained by cutting a hard or semi-hard aged natural cheese such as cheddar cheese or dada cheese and a processed cheese such as 6P cheese or infant cheese, and asking their taste are that they prefer processed cheeses. The main reason for this is that, although natural cheese of hard or semi-hard type is not sticky in the mouth, it has a hard texture of banbang or dry bar, which is not preferable. Processed cheese has a sticky texture in the mouth, but is smooth and soft, and therefore is preferred to hard or semi-hard natural cheese. Therefore, it is considered that, in the case of hard or semi-hard natural cheese, if a texture is formed which is not processed using a molten salt but is easily eaten even if it is eaten as it is, but is easily crumbly in the mouth, the drawbacks of the natural cheese can be improved.

Accordingly, an object of the present invention is to provide a novel cheese with improved texture having a texture which is both crispy in the mouth and not sticky in the mouth without greatly changing the component composition by adding water or fat to a hard or semi-hard natural cheese, and a method for producing the same. Another object of the present invention is to provide a method for determining a favorable texture of cheese.

Hard or semi-hard natural cheese is easy to eat because the texture of casein is easily removed in the mouth because the texture is destroyed when it is ground by a meat grinder, a grinder, or the like. In addition, even when the hard or semi-hard natural cheese is ground by a meat grinder or the like, the ground natural cheese has a certain degree of re-adhesiveness and re-moldability due to the high content of protein with respect to moisture (such as clay), and can be relatively easily re-molded into an appropriate size or shape for easy eating.

The present inventors have paid attention to the above properties of hard or semi-hard natural cheese, and as a result, have found that hard or semi-hard natural cheese which is easy to eat and is easy to break in the mouth can be provided while maintaining a certain solid shape by once pulverizing the cheese, and then adding or not adding a binder to the cheese to give a texture which is both brittle in the mouth and not sticky in the mouth, and then remolding the cheese by applying pressure.

Furthermore, the inventors found that the flexibility was 7.5mm or less and the adhesiveness was 4.0X 10^-3Cheeses of N · m or less have a good texture, particularly a texture that is fragile and easy to eat in the mouth. Further, the flexibility was 7.5mm or less and the adhesiveness was 4.0X 10^-3The present inventors have found that, among cheeses having a load of 200g or less at break, cheeses having a good texture, particularly a texture that is easily bitten and broken, are easily broken and eaten in the mouth, and have completed the present invention.

Namely, the present invention provides the following [1] to [18 ].

[1]Cheese having a softness of 7.5mm or less in a bending test by a rheometer and an adhesiveness of 4.0X 10 in an adhesiveness test^-3N · m or less.

[2]Cheese having a softness of 5.0mm or less in a bending test by a rheometer and an adhesiveness of 4.0X 10 in an adhesiveness test^-3N · m or less.

[3] The cheese according to [1] or [2], which is obtained by subjecting a ground raw material cheese or a mixture containing a ground raw material cheese to pressure reforming.

[4] [3] the cheese according to any of the above items, wherein the raw material cheese contains 1 or more of particularly hard cheese, hard cheese and semi-hard cheese.

[5] The cheese according to [3] or [4], wherein the mixture contains a binder.

[6] [5] the cheese according to any one of the above [5], wherein the binder is at least one selected from the group consisting of dextrin, starch, processed starch, protein powder, gelatin, agar, thickening polysaccharides, casein, processed cheese, soft cheese, dried whey powder, whey protein concentrate, whey protein isolate, soybean protein and gluten.

[7] The cheese according to any of [3] to [6], wherein the mixture further contains an auxiliary material.

[8] The cheese according to any of [1] to [7], wherein the load at break is 200g or less in a bending test using a rheometer.

[9] The cheese according to any of [1] to [8], wherein the load at break is 150g or less in a bending test by a rheometer.

[10] A method for producing cheese, comprising:

a step of crushing the raw material cheese,

adding auxiliary materials and/or binders to the crushed raw cheese as required, and mixing,

a step of pressurizing and reshaping the resulting mixture,

flexibility of 7.5mm or less in bending test by rheometer, and adhesiveness of 4.0X 10 in adhesion test^-3N · m or less.

[11] [10] the method according to any one of the above [10], wherein the moisture content of the raw cheese or the composition of the raw cheese and the binder in the mixture at the time of the re-molding is 52% by weight or less, and the total content of the protein and the saccharide is 18% by weight or more.

[12] The method for producing cheese according to [10] or [11], wherein the cheese is frozen in the step of grinding and/or the step of mixing.

[13] The method according to any one of [10] to [12], wherein the mixture is degassed and reformed.

[14][10]～[13]The method according to any one of the above, wherein the pressure remolding is carried out at a pressure of 10 to 500g/cm²Is carried out under pressure.

[15][10]～[14]The method according to any one of the above, wherein the pressure remolding is carried out at a pressure of 10 to 200g/cm²Is carried out under pressure.

[16] The method according to any one of [10] to [15], wherein the load at break is 200g or less in a bending test using a rheometer.

[17]A method for determining a favorable texture of cheese, comprising: flexibility of 7.5mm or less in a bending test by a rheometer, and adhesiveness of 4.0X 10 in an adhesion test by a rheometer^-3N · m or less.

[18]A method for determining a favorable texture of cheese, comprising: the flexibility of the steel sheet is 7.5mm or less and the load at break is 200g or less in a bending test by a rheometer, and the adhesiveness of the steel sheet is 4.0X 10^-3N · m or less.

In hard or semi-hard natural cheese, the texture of solid cheese is composed of a network of calcium paracasei, and since this casein protein is insoluble in water, there are many people who do not like the texture of hard bang or dry bar, although they do not become sticky in the mouth when eating. On the other hand, processed cheese is available as cheese obtained by adding molten salts (phosphate salts, citrate salts, tartrate salts) to these natural cheeses as raw materials and chelating calcium, sterilizing by heating, and melting and emulsifying. Casein protein in processed cheese is soluble in water, and therefore exhibits a smooth mouth-soluble feeling in the mouth, but is not preferable for a sticky feeling in the palate and teeth.

According to the present invention, a hard or semi-hard natural cheese having a texture of Dupont is once finely pulverized, and is remolded by pressure bonding without heating the cheese to a high temperature at which the cheese is processed or adding a molten salt to the cheese, thereby forming a cheese having a softness of 7.5mm or less and an adhesiveness of 4.0X 10^-3The cheese has a good texture which is not sticky in the mouth and is not brittle. In particular, even in the case of cheese with a hard texture and a low fat content (relatively high protein content) or cheese with a low moisture content, the texture can be adjusted to a texture easy to eat without significantly changing the characteristic composition. Further, when the load at break of the reshaped cheese is 200g or less, a more significant effect is obtained.

Further, according to the present invention, it is possible to adjust the flavor and texture by combining a plurality of types of cheese without heating and melting the cheese as in the case of processed cheese. Thus, a novel natural cheese food can be realized which absorbs the advantages (flavor and the like) of several types of cheese.

Further, various stabilizers and gelling agents such as starch and protein are used as a binder as needed, and since a molten salt such as phosphate is not substantially used, it is not necessary to take into consideration excessive uptake of phosphorus, and it is excellent in terms of health. Further, since the natural cheese mass is remolded, there is a degree of freedom in the shape of a commercial product obtained by cutting the natural cheese mass. For example, the shape can be formed into a complicated shape such as an animal shape, a star shape, a heart shape, a figure shape, and the like without cutting loss. Further, the remolding can be carried out by adding an appropriate binder or excipient, and can be adjusted to a usable and edible shape which is not easily broken even in a thin rod shape or a disk shape, for example.

That is, the cheese of the present invention has a cooked flavor (e.g., delicious taste) peculiar to natural cheese of the cooked type, and can be improved from the texture of banbang or kaba, which has not been favored by natural cheese, to a texture that is easily crumbly in the mouth, and thus the above-mentioned problems can be solved.

The cheese of the present invention is easily crumbly in the mouth and does not become sticky in the mouth, and therefore, it is also advantageous that it can be easily eaten by infants, the elderly, and the like having a low masticatory ability.

Detailed Description

The present invention will be described in detail below, but the present invention is not limited to the following modes. In addition, when not particularly explicitly indicated in the present specification,% represents% by weight.

In the present specification, natural cheese includes, for example, (1) "milk, skim milk (a portion other than fat particles generated in the production of butter), cream, or a mixture of them, which are described in a section (section for milk and the like) for component standards of milk and dairy products, and almost all or a part of the proteins of the mixture, and is coagulated with another coagulating agent by an enzyme to obtain curd, and cheese obtained by removing a part of whey from the curd, or cheese obtained by aging the curd," and (2) "cheese produced by a production technique using milk and the like as a raw material and utilizing a protein-containing coagulating action, and having the same chemical, physical, and functional properties as those of (1)". In the present specification, processed cheese includes "cheese obtained by crushing, melting and emulsifying natural cheese by heating".

(kind of cheese as a base)

The cheese used as a base in the present invention is a natural cheese, and preferably contains at least one selected from the group consisting of extra hard cheese, hard cheese and semi-hard cheese.

Examples of the hard cheese include, but are not limited to, a cheese such as a cheese like a brazma cheese.

Examples of the hard cheese include dada cheese, edam cheese, emma cheese, cheddar cheese, and the like, but the present invention is not limited thereto.

Examples of semi-hard cheese include porter cottage cheese, saint paulin cheese, brick cheese, rotful cheese, samsuo cheese, and maribo cheese, but the present invention is not limited thereto.

In one embodiment of the present invention, fresh cheese can be used as the base cheese, and relatively hard cheese can be used, for example, mozzarella cheese.

In the cheese of the present invention, 1 or 2 or more kinds of raw cheese materials serving as a base may be used in combination in order to obtain the desired flavor and texture (physical properties) of the cheese.

(examples for cheese)

The effect of the present invention is to improve the texture of hard bang possessed by natural cheese, and therefore the magnitude of the expected effect is influenced by the inherent composition and physical properties of the natural cheese.

For example, since cream cheese has a composition of 52% by weight of water, 33% by weight of fat, 10% by weight of protein and 3% by weight of saccharide and has a soft and smooth texture, the effect of improving the texture cannot be expected much when the present invention is applied.

On the other hand, the composition of the skim cheese is 49% by weight of water, 5% by weight of fat, 40% by weight of protein, and 1.5% by weight of sugar, and has a very hard texture of bang, and therefore, when the present invention is applied, the effect of improving the texture is large.

Further, since the cheese has a composition of 39% by weight of water, 30% by weight of fat, 25% of protein and 1.5% of saccharide, and has a slightly hard texture of Dubang, the effect of improving texture is great when the present invention is applied.

(types of raw cheese that can be mixed for adjusting ingredients)

In order to adjust the components (composition) of the cheese serving as the base material, cheese with a low fat content such as low-fat cheese or skim cheese, or cheese with a high fat content such as cream cheese may be combined. For example, low-moisture cheese such as parmesan cheese or dried powdered cheese, and cheese with high moisture such as cream cheese, camembert cheese, quark cheese or cottage cheese may be combined, but the present invention is not limited thereto.

Further, not only natural cheese but also processed cheese may be used to adjust the adhesiveness.

In the cheese of the present invention, 1 or 2 or more kinds of raw cheese ingredients that can be mixed for component adjustment can be used in combination in order to obtain the desired flavor and texture (physical properties).

In addition, when it is not necessary to adjust the components (composition) of the raw cheese to be the base, only the cheese portion to be the base may be used.

(Binder)

As the binder, a binder mainly composed of protein or a binder mainly composed of saccharide can be used. Specifically, there may be mentioned dextrin, starch, processed starch, protein powder, gelatin, agar, thickening polysaccharide (for example, locust bean gum, guar gum, carrageenan, xanthan gum, tragacanth gum, tamarind gum, pectin, acacia gum, curdlan, tara gum, gellan gum, ghatti gum, CMC, sodium alginate, pullulan, etc.), casein, processed cheese, soft cheese such as cream cheese or camembert cheese, whey dry powder, whey protein concentrate, whey protein isolate, soybean protein, gluten, etc., but the present invention is not limited thereto.

The binder is preferably mixed into the comminuted cheese either alone or in combination, either directly in powder form or as an aqueous solution. In order to achieve good mixing and dispersion, when these binders are added, fats and oils or dextrin may be used as a dispersion medium.

(composition of mixture containing raw cheese)

When the raw material cheese used in the present invention or the mixture containing a binder if necessary is molded, the moisture content is preferably less than 52% by weight, and the total content of protein and saccharide is preferably 18% by weight or more. More preferably, the water content is 48% by weight or less, and the total weight of the protein and the saccharide is 21% by weight or more, and still more preferably, the water content is 45% by weight or less, and the total weight of the protein and the saccharide is 24% by weight or more. If the moisture content is too high or the total content of the protein and the saccharide is too low, the cheese itself is too soft, or if there is not a certain amount of protein or saccharide, it is difficult to obtain re-adhesiveness, which is not preferable. The composition may be adjusted to form a composition in the above range by combining 1 or 2 or more cheeses.

In one embodiment of the present invention, the raw material cheese or the mixture containing a binder as required is formed so that the moisture content is 10% by weight or more, preferably 15% by weight or more, and particularly preferably 20% by weight or more, and the total weight of the protein and the saccharide is 50% by weight or less, preferably 48% by weight or less, and particularly preferably 45% by weight or less, from the viewpoint of shape retention.

From the viewpoint of re-adhesiveness and shape retention of the cheese of the present invention, the composition of the raw material cheese or the mixture containing a binder as required when molding the raw material cheese has a moisture content of 10 to 52% by weight, preferably 15 to 48% by weight, more preferably 20 to 45% by weight, and a total content of protein and saccharide of 18 to 50% by weight, preferably 21 to 48% by weight, more preferably 24 to 45% by weight.

(auxiliary materials)

As auxiliary materials to be added to and mixed with the ground cheese as necessary, foods for imparting flavor and nutritional functions, nutritional supplements, and the like can be cited.

Examples of the food as the auxiliary material include seasonings, spicy seasonings, herbs, nuts, and other foods (dried foods, etc.), but the present invention is not limited thereto.

Specific examples of the seasoning include granulated sugar, salt, soy sauce, miso, sauce, and table vinegar.

Specific examples of the spicy seasoning include fennel seeds, coriander seeds, pepper, red pepper, and the like.

Specific examples of herbs include basil and parsley.

Specific examples of the nuts include almonds, cashews, hazelnuts, pistachios, peanuts, and the like.

Examples of the nutrient supplements include mineral supplements such as calcium and iron, vitamins, and gastrointestinal-regulating drugs such as oligosaccharides and dietary fibers.

(other auxiliary materials)

Further, as an auxiliary material for another purpose, when the re-adhesiveness of the cheese to be used is high, an auxiliary material for suppressing the adhesiveness between cheeses may be used in order to adjust the target physical properties. The auxiliary material is not particularly limited as long as it is a food or food additive having a function of inhibiting the adhesion of cheese particles between the ground cheeses, and examples thereof include cellulose added for the purpose of preventing the adhesion in the shredded cheese product.

(blending ratio of raw cheese)

In addition, when the cheese of the present invention is obtained, in the case of combining the raw cheese or the mixture containing the binder as necessary with the auxiliary raw material, the ratio of the raw cheese in the whole is preferably 50% or more of the whole, more preferably 60% or more of the whole, further preferably 70% or more of the whole, further preferably 80% or more of the whole, further preferably 90% or more of the whole, and further preferably 95% or more of the whole, in view of the re-adhesiveness of the raw cheese itself.

In addition, when the cheese of the present invention is obtained, when the raw cheese or the mixture containing the binder as necessary is combined with the auxiliary raw material, the ratio of the raw cheese to be a base is preferably 50% or more of the whole, more preferably 60% or more of the whole, further preferably 70% or more of the whole, further preferably 80% or more of the whole, further preferably 90% or more of the whole, and further preferably 95% or more of the whole.

(method for producing cheese)

An example of the method for producing cheese of the present invention comprises crushing a raw cheese, adding a binder or an auxiliary material to the crushed raw cheese as needed, mixing the mixture, and pressurizing and remolding the mixture.

(specific production method)

(crushing step)

According to the invention, the cheese is first comminuted using a suitable device. As a method for crushing cheese, it is possible to crush cheese using various cutting machines such as a meat grinder, various cutting blades such as a frozen food cutter and a chopper mixer, various mills such as a chopper and a leaf mill, a grinder, a crusher, and the like. In this case, the finer the pulverization, the more the tissue composed of casein contained in the natural cheese is broken, and thus the texture of the dupont is lost. However, generally, when grinding is performed while including a step of stirring by a meat grinder or the like, the texture of the hardbang is lost, as compared with when cheese is finely cut by a cutter such as a frozen food cutter. When there are a plurality of types of the cheese to be ground, the method of grinding and mixing the cheese is not particularly limited, and, for example, the cheese may be ground separately and then mixed, or may be ground simultaneously in a plurality of types. Furthermore, by combining cheeses adjusted by different grinding methods, the resulting product can be imparted with enhanced texture.

The cheese of the present invention has different physical properties depending on the kind of raw cheese, grinding conditions, the mixture ratio when a plurality of raw cheeses are combined, the kind and amount of a binder when used, and pressurizing conditions. Accordingly, it is necessary to appropriately set the conditions for grinding the raw cheese so as to obtain the desired physical properties, in consideration of the above-described factors.

The adjustment of the above physical properties can be appropriately performed by those skilled in the art, and for example, when physical properties with lower flexibility are required, there is exemplified a method of molding by using a raw material cheese with low moisture or fat content and reducing the pressure condition. Further, when a lower adhesiveness is required, it is effective to roughly crush the raw cheese and press-mold the raw cheese so as to leave a casein structure of the natural cheese. Further, when physical properties requiring a lower load at break are required, there are methods of using cheese with a high water or fat content as a raw material cheese, and reducing the pressure at the time of pressure molding.

(addition mixing step)

Next, the binder is added to the ground raw cheese as necessary, and additional auxiliary raw materials are added and mixed as necessary. The method, procedure and apparatus for addition are not particularly limited, and machines used in the general food manufacturing industry may be used.

(for freezing)

In the grinding step and the mixing step, the cheese and the like may be sticky inside the apparatus depending on the grinding apparatus and the mixing apparatus. In this case, it is preferable that the raw cheese or the like is pulverized and mixed in a frozen state so as not to be sticky.

When the raw cheese is frozen, the conditions for freezing are not particularly limited as long as the grinding step and the mixing step can be smoothly performed, and the raw cheese may be entirely or partially frozen, or may be slowly frozen or rapidly frozen.

(pressure reforming step)

Mixing the crushed cheese, the binder and the auxiliary raw materials, pressurizing and reshaping. As the device for pressing and reforming, various tablet presses, press-molding machines, sushi robots, laver-roll sushi robots, extrusion molding machines using extruders, noodle presses (pasta), and the like can be used, but the present invention is not limited thereto. For example, if an extruder or the like using an extruder is used, mixing and molding can be performed in the same machine, and it is suitable for efficient continuous production.

(for degassing)

Further, since the temporarily ground cheese is formed into a granular shape, when the ground cheese is gathered and remolded, a void is generated inside, and when oxygen is present in the void, mold may be generated in the remolded cheese. Therefore, in order to provide a quality guarantee period of several months for the ground and remolded cheese as a commercial product, it is necessary to form a sealed package having no oxygen inside. As a packaging method, gas replacement packaging, oxygen scavenger inner seal packaging, or the like can be used. Further, in the inexpensive gas replacement package, it is preferable to mold the cheese while degassing (deoxidizing) so that oxygen does not remain in the molded cheese, whereby the preservability of the product can be improved.

(pressure conditions)

In the present invention, the pressing conditions during the remolding should be appropriately selected so that the flexibility is 7.5mm or less and the adhesiveness is 4.0X 10 as the physical property value of the invention product obtained after the molding^-3N · m or less is not particularly limited, but the cheese provided by the present invention is characterized by a crispy texture in the mouth, and therefore, it is necessary to set an appropriate pressure condition so as not to firmly adhere to the extent that it is not crushed in the mouth.

Further, it is preferable to appropriately select the pressurizing condition at the time of the re-molding so that the load at break of the re-molded cheese is 200g or less.

In the present invention, the pressure condition at the time of the re-molding is determined by the kind or amount of cheese to be used, the condition for grinding the cheese, and the kind of binder or auxiliary material to be added as requiredThe type and amount of the component (A) are not particularly limited, and the component (A) is preferably about 10 to 500g/cm, though it is suitably selected depending on the properties such as shape retention and texture required for the product to be obtained²The pressure of (3) is more preferably 10 to 200g/cm²The pressure of (3) is more preferably 20 to 100g/cm²The pressure of (a).

(for molten salts)

The present invention uses substantially no molten salt or does not melt by heating. However, in order to adjust the adhesiveness, a small amount of a molten salt such as phosphate or citrate may be used, or heating may be performed slightly. However, in order not to impair the advantages of the present invention in terms of texture, it is preferable that the molten salt is a small amount and is heated to 50 ℃ or less.

(for food feeling)

The lower the flexibility and adhesiveness, the more preferable the physical property value of the product of the present invention is. As the physical property values of the product of the present invention, flexibility of 7.5mm or less and adhesiveness of 4.0X 10 are preferred^-3N · m or less. More preferably, the flexibility is 5.0mm or less and the adhesiveness is 4.0X 10^-3N · m or less.

Further, as the physical property value of the product of the present invention, the lower the load at break is, the more preferable. The physical property value of the present invention is preferably 200g or less, more preferably 150g or less, of load at break.

Further, softness is an index of frangibility in the mouth, and adhesiveness is an index of stickiness in the mouth. The load at break is an index of being fragile in the mouth, particularly easily broken by biting.

Although flexibility, load at break, and adhesiveness, which are physical properties representing the texture of the product of the present invention, are preferably lower, it goes without saying that a certain degree of adhesiveness is necessary for molding the product of the present invention, and that a certain degree of shape retention is necessary when transporting the product of the present invention. When the following practical results obtained by the present invention are accumulated, the cheese of the present invention has a softness of 2.0mm or more, preferably 3.0mm or more, and a breaking time of 30g or more, preferably 50g or moreIt has a required shape-retaining property when loaded. Furthermore, if the cheese of the invention has a consistency of 1.5X 10^-3N · m or more, preferably 2.0X 10^-3The adhesiveness of N.m or more is required to have moldability. However, if the shape retention property and the moldability can be secured even if these values are lowered by using a binder or the like, the lower the flexibility, the adhesiveness and the load at break is, the more preferable, and the lower limit value is not limited.

These physical properties are measured using a physical property measuring device such as a rheometer.

In one embodiment of the present invention, the cheese of the present invention has a flexibility of 2.0 to 7.5mm, preferably 3.0 to 5.0mm, a load at break of 30 to 200g, preferably 50 to 150g, in a bending test by a rheometer, and an adhesiveness of 1.5 × 10 in an adhesiveness test by a rheometer^-3～4.0×10^-3N.m, preferably 2.0X 10^-3～4.0×10^-3N·m。

(form of cheese of the present invention)

The form of the cheese provided by the present invention is not particularly limited, and the final product form such as the size and shape can be freely designed according to the intended consumer layer and product concept.

[ examples ]

The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.

[ example 1]

3kg of Cheddar cheese (manufactured by Mingzhi Dairy, trade name "Mingzhi Hokkaido Shisheng チエダ - チ - ズ") was ground with a meat grinder. The cheese composition was 35% by weight moisture, 34% by weight fat and 26% by weight protein. The crushed cheese was processed at a rate of 100g/cm using a simple tablet press²Is molded into a rectangular parallelepiped of 45mm × 25mm × 15mm, and cooled. Trial production of 50 cuboid cheeses. The rectangular cheese retains a good shape even when held by hand, but loses its original shape in the mouth when eaten, and has a good mouth feel, does not become sticky, and has a good texture.

[ test example 1]

(evaluation of physical Properties of the inventive product)

Physical properties of the cheese in a rectangular parallelepiped shape obtained in example 1 were analyzed. Flexibility by a bending test, which is an index of brittleness in the mouth, and adhesiveness, which is an index of stickiness in the mouth, were measured by using a rheometer (manufactured by immobile industrial company). The measurement method is as follows.

(evaluation of flexibility by bending test)

The cheese obtained in example 1 was formed into a shape of 45mm × 15mm × 8mm, stored at 10 ℃, and the product temperature was adjusted to form a sample. The sample was placed on a bending test adapter (manufactured by Takesman Co., Ltd.) adjusted to have a stand-off spacing of 30mm, and when a load was applied to the center of the sample by a toothed plunger (toothed press bar A, manufactured by Takesman Co., Ltd.) (sample stage raising speed: 2 cm/min), the distance (mm) pressed by the plunger until the sample was bent was measured as a value of flexibility. The cheese of example 1 had a softness of 4.6 mm.

(evaluation of adhesion Using adhesion test)

The cheese obtained in example 1, the temperature of which was adjusted to 10 ℃, was fixed on a sample stand and usedA plunger made of cylindrical stainless steel was raised at a speed of 15 cm/min so that the plunger was sunk 6mm into the sample, and then the sample stage was lowered at the same speed, and the work applied when the plunger was withdrawn from the sample was measured as a value of adhesion. The cheese of example 1 had a cling of 3.7X 10^-3N·m。

[ example 2]

In the same manner as in the example 1,3kg of Cheddar cheese (manufactured by Mingzhi Dairy, trade name "Mingzhi Hokkaido Shisheng チエダ - チ - ズ") was ground with a meat grinder. The cheese composition was 35% by weight moisture, 34% by weight fat and 26% by weight protein. The crushed cheese was processed at a rate of 100g/cm using a simple tablet press²Is molded into a rectangular parallelepiped of 45mm × 25mm × 15mm, and cooled. Trial manufacture of 50 rectangular blocks of cheese. The rectangular cheese was good in shape retention even when handled by hand, but when eaten, it was easily removed from the mouth, had good mouth-dissolving feeling, was not sticky, and had good eating feeling, as in example 1.

[ test example 2]

(evaluation of physical Properties of the inventive product)

Physical properties of the cheese in a rectangular parallelepiped shape obtained in example 1 were analyzed. Flexibility and load at break obtained by a bending test, which are indices of brittleness in the mouth, and adhesiveness, which is an index of stickiness in the mouth, were measured by a rheometer (manufactured by immobile industrial company). The measurement method is as follows.

(evaluation of flexibility and load at Break by bending test)

The cheese obtained in example 2 was formed into a shape of 45mm × 15mm × 8mm, stored at 10 ℃, and the product temperature was adjusted to form a sample. The sample was placed on a bending test adapter (manufactured by Takesman Co., Ltd.) adjusted to have a stand-off spacing of 30mm, and when a load was applied to the center of the sample by a toothed plunger (toothed press bar A, manufactured by Takesman Co., Ltd.) (sample stage raising speed 2 cm/min), the distance (mm) pressed in by the plunger until the sample was bent was measured as a value of flexibility, and the stress applied to the plunger by the sample at this time was regarded as a load (g) at break. The cheese of example 2 had a softness of 4.6mm and a load at break of 58 g.

(evaluation of adhesion Using adhesion test)

The cheese obtained in example 2, in which the temperature of the product was adjusted to 10 ℃, was fixed on a sample stand and usedA plunger made of cylindrical stainless steel was raised at a speed of 15 cm/min so that the plunger was sunk 6mm into the sample, and then the sample stage was lowered at the same speed, and the work applied when the plunger was withdrawn from the sample was measured as a value of adhesion. The cheese of example 2 had a cling of 3.7X 10^-3N·m。

Comparative example 1

As an example of the hard natural cheese, the same physical property analysis of the cheddar cheese as that used in example 1 was carried out by the method of test example 1. Flexibility of 7.8mm and adhesiveness of 3.8X 10^-3N.m. The sensory evaluation of the texture revealed that the texture of the dupont, which is hard to lose its original shape, was not satisfactory as defined in the present invention, although it was not sticky in the mouth.

Comparative example 2

As an example of the processed cheese, the physical properties of "snow print 6P チ - ズ" (manufactured by snow print milk industries) were analyzed by the method of test example 1. Flexibility of 8.4mm and adhesiveness of 5.0X 10^-3N.m. When the texture was evaluated functionally, it was found that the texture was smooth but sticky in the mouth, and did not satisfy the texture specified in the present invention.

Comparative example 3

3kg of the same cheddar cheese as used in example 1 was ground with a meat grinder, and about 200g of the ground cheese was lightly pressed by hand and compression-molded, and then placed in a polyethylene bag having sufficient flexibility, vacuum-packaged with a vacuum packaging machine (760mmHg), and cold-molded overnight.

As a result of measuring the physical properties of the cheese obtained by the method of test example 1, it was found that the cheese had a flexibility of 8.2mm and an adhesiveness of 4.6X 10^-3N.m. The results of the sensory evaluation of the texture revealed that the texture returned to the texture of dupont, which is very similar to the texture of cheese before grinding, and did not satisfy the texture specified in the present invention.

Comparative example 4

As an example of the hard natural cheese, the same cheddar cheese as used in example 1 was analyzed for load at break by the method of test example 2. The load at break was 273 g.

Comparative example 5

As an example of the processed cheese, "snow print 6P チ - ズ" (manufactured by snow print milk industries) was analyzed for load at break by the method of test example 2. The load at break was 99 g.

Comparative example 6

3kg of the same cheddar cheese as used in example 2 was ground with a meat grinder, and about 200g of the ground cheese was lightly pressed by hand and compression-molded, and then placed in a polyethylene bag having sufficient flexibility, vacuum-packaged with a vacuum packaging machine (760mmHg), and cold-molded overnight.

As a result of analyzing the load at break of the cheese obtained by the method of test example 2, the load at break was 88 g.

[ example 3]

5kg of mozzarella cheese (manufactured by Mingzhi Dairy, trade name "Mingzhi Beihaidao Shifeng モツツアレラチ - ズ") and 2.5kg of cheddar cheese (manufactured by Mingzhi Dairy, trade name "Mingzhi Beihaidao Shifeng チエダ - チ - ズ") were ground with a meat grinder, and 2.5kg of Bashan cheese (manufactured by イタリア) was ground with a chopper. The combined cheese had a composition of 39% moisture, 27% fat, and 29% protein by weight. The obtained cheese was processed at a rate of 200g/cm using a simple tabletting machine²Is molded into a rectangular parallelepiped of 45mm × 25mm × 15mm, and cooled. Trial manufacture of 50 rectangular blocks of cheese. The rectangular cheese retains a good shape even when held by hand, but loses its original shape in the mouth when eaten, and has a good mouth feel, does not become sticky, and has a good texture. The cheese material thus obtained was measured by the method described in test example 1As a result, it was found that the flexibility was 4.0mm and the adhesiveness was 2.8X 10^{- 3}N·m。

[ example 4]

5kg of mozzarella cheese (manufactured by Mingzhi Dairy, trade name "Mingzhi Beihaidao Shifeng モツツアレラチ - ズ") and 2.5kg of cheddar cheese (manufactured by Mingzhi Dairy, trade name "Mingzhi Beihaidao Shifeng チエダ - チ - ズ") were ground with a meat grinder, and 2.5kg of Bashan cheese (manufactured by イタリア) was ground with a chopper. The combined cheese had a composition of 39% moisture, 27% fat, and 29% protein by weight. The obtained cheese was processed at a rate of 200g/cm using a simple tabletting machine²Is molded into a rectangular parallelepiped of 45mm × 25mm × 15mm, and cooled. Trial manufacture of 50 rectangular blocks of cheese. The rectangular cheese retains a good shape even when held by hand, but loses its original shape in the mouth when eaten, and has a good mouth feel, does not become sticky, and has a good texture. As a result of measuring the physical properties of the cheese obtained by the method described in test example 2, it was found that the cheese had a flexibility of 4.0mm, a load at break of 116g and an adhesiveness of 2.8X 10^-3N·m。

[ example 5]

3kg of mozzarella cheese (manufactured by Mingzhi Dairy, trade name "Mingzhi Beihaidao Shisheng モツツアレラチ - ズ") and 1.5kg of cheddar cheese (manufactured by Mingzhi Dairy, trade name "Mingzhi Beihaidao Shisheng チエダ - チ - ズ") were ground with a meat grinder, and 1.5kg of Basma cheese (manufactured by イタリア) was ground with a chopper. The combined cheese had a composition of 39% moisture, 27% fat, and 29% protein by weight. The obtained cheese was processed at a rate of 500g/cm using a simple tabletting machine²Is molded into a rectangular parallelepiped of 45mm × 25mm × 15mm, and cooled. 40 pieces of rectangular cheese were tried. The rectangular cheese retains a good shape even when held by hand, but loses its original shape in the mouth when eaten, and has a good mouth feel, does not become sticky, and has a good texture. As a result of measuring the physical properties of the cheese obtained by the method described in test example 2,flexibility of 3.7mm, load at break of 154g, and adhesiveness of 2.5X 10^-3N·m。

Industrial applicability

The present invention can provide a novel texture having a softness of 7.5mm or less and an adhesiveness of 4.0X 10, which is characterized by having a cheese-specific ripened flavor of conventional hard and semi-hard natural cheeses and by dramatically improving the mouth-dissolving feeling or texture^-3Novel reshaped cheese products having an average molecular weight of N.m or less.

Claims (19)

1. Cheese having a softness of 7.5mm or less in a bending test by a rheometer and an adhesiveness of 4.0X 10 in an adhesiveness test^－3N · m or less.

2. Cheese having a softness of 5.0mm or less in a bending test by a rheometer and an adhesiveness of 4.0X 10 in an adhesiveness test^－3N · m or less.

3. A cheese according to claim 1 or 2, which is obtained by subjecting a ground raw cheese or a mixture containing a ground raw cheese to pressure reforming.

4. The cheese according to claim 3, wherein the raw cheese contains 1 or more of extra hard cheese, and semi-hard cheese.

5. A cheese according to claim 3, wherein the mixture contains a binder.

6. The cheese according to claim 5, wherein the binder is at least one selected from the group consisting of dextrin, starch, protein, gelatin, thickening polysaccharides, casein, processed cheese, soft cheese, dried whey powder, whey protein concentrate, whey protein isolate, soy protein and gluten.

7. A cheese according to claim 6, wherein the starch is processed starch, or the protein is albumen powder, or the thickening polysaccharide is agar.

8. A cheese according to claim 3, wherein the mixture further comprises auxiliary ingredients.

9. The cheese according to claim 1 or 2, wherein the load at break in a bending test using a rheometer is 200g or less.

10. The cheese according to claim 1 or 2, wherein the load at break is 150g or less in a bending test using a rheometer.

11. A method for producing cheese, comprising:

a step of crushing the raw material cheese,

a step of adding auxiliary raw materials and a binder to the ground raw cheese as required and mixing them,

a step of pressurizing and reshaping the obtained mixture;

the cheese has a softness of 7.5mm or less in a bending test by a rheometer, and has an adhesiveness of 4.0X 10 in an adhesiveness test^－3N · m or less.

12. A method for producing cheese, comprising:

a step of crushing the raw material cheese,

adding auxiliary materials to the crushed raw cheese as required, and mixing,

a step of pressurizing and reshaping the obtained mixture;

the cheese has a softness of 7.5mm or less in a bending test by a rheometer, and has an adhesiveness of 4.0X 10 in an adhesiveness test^－3N · m or less.

13. A method for producing cheese, comprising:

a step of crushing the raw material cheese,

a step of adding a binder to the raw cheese thus pulverized as necessary and mixing the same,

a step of pressurizing and reshaping the obtained mixture;

the cheese has a softness of 7.5mm or less in a bending test by a rheometer, and has an adhesiveness of 4.0X 10 in an adhesiveness test^－3N · m or less.

14. The method according to any one of claims 11 to 13, wherein the moisture content of the raw cheese or the composition of the raw cheese and the binder in the mixture at the time of the reforming is 52% by weight or less, and the total content of the protein and the saccharide is 18% by weight or more.

15. The cheese manufacturing method according to any of claims 11 to 13, wherein the cheese is frozen in the step of crushing and/or the step of mixing.

16. A process for making cheese according to any of claims 11 to 13, wherein the mixture is degassed while being reshaped.

17. The method according to any one of claims 11 to 13, wherein the press-reforming is carried out at a rate of 10 to 500g/cm²Is carried out under pressure.

18. The method according to any one of claims 11 to 13, wherein the press-reforming is carried out at a pressure of 10 to 200g/cm²Is carried out under pressure.

19. The method according to any one of claims 11 to 13, wherein, in a bending test using a rheometer, further, the load at break is 200g or less.