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WO2013047839A1 - Fromage, et procédé de fabrication de celui-ci - Google Patents

Fromage, et procédé de fabrication de celui-ci Download PDF

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Publication number
WO2013047839A1
WO2013047839A1 PCT/JP2012/075247 JP2012075247W WO2013047839A1 WO 2013047839 A1 WO2013047839 A1 WO 2013047839A1 JP 2012075247 W JP2012075247 W JP 2012075247W WO 2013047839 A1 WO2013047839 A1 WO 2013047839A1
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WO
WIPO (PCT)
Prior art keywords
cheese
hard
texture
natural
natural cheese
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2012/075247
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English (en)
Japanese (ja)
Inventor
清水　信行
浅野清之介
光郎 松尾
恵美 佐伯
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Co Ltd
Original Assignee
Meiji Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Priority to CN201280044196.3A priority Critical patent/CN103781362B/zh
Priority to JP2013536468A priority patent/JP6106090B2/ja
Publication of WO2013047839A1 publication Critical patent/WO2013047839A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/20—Compacting shredded or ground cheese other than curd or small cheese pieces without melting

Definitions

  • the present invention relates to an aerated natural cheese having a novel texture. Specifically, after pulverizing at least one or more types of hard and / or semi-hard natural cheese, the resulting cheese is kneaded without heating and without melting, so that it melts well in the mouth and swallows It is based on the fact that a new natural cheese product having a light texture that is not a problem is obtained.
  • Cheese is an excellent food in terms of nutrition because it is rich in milk-derived proteins and calcium. In particular, it is effective for nutritional supplementation for growing children and calcium supplementation for women and elderly people who are concerned about osteoporosis.
  • Cheese is made by coagulating milk, cream, buttermilk or a mixture of these, partially excluding whey from the curd, and ripening natural cheese as needed, and natural cheese with molten salt and as needed In addition, it is roughly classified into processed cheeses obtained by adding auxiliary materials, heating and melting and emulsifying.
  • natural cheese is roughly divided into hard cheese, semi-hard cheese, soft cheese, etc., and further classified into 2000 types in the world when classified according to differences in the composition of raw milk, types of lactic acid bacteria and fermentation conditions, ripening conditions, etc.
  • the above cheese is manufactured.
  • these natural cheeses are preferred for their specific flavors, the texture is particularly hard and semi-hard cheeses, with many varieties that have a stiff and battered hard texture, and have good melt-dissolving physical properties. It is often unfavorable by consumers who tend to be oriented.
  • it is satisfying in terms of nutrition for the elderly and those who have difficulty swallowing, it is a food texture that is difficult to chew and swallow, and is a food that is avoided to eat.
  • Processed cheeses convert the insoluble calcium paracaseinate in natural cheese to soluble sodium paracaseinate by the action of molten salt, and when cooled, the texture is smoother and softer than natural cheese.
  • many consumers dislike this point because it is sticky in the mouth and has a texture that easily adheres to teeth.
  • Patent Document 1 A manufacturing method of cheese to be reshaped has been proposed (Patent Document 1). In this method, a tissue that is easily crushed in the mouth was obtained as it is, but it has not yet been possible to obtain a mouth melt that does not cause trouble in swallowing. Moreover, in patent document 1, the binder was added in the process of pressing and solidifying, and the deliciousness which natural cheese originally had could not be tasted as it was.
  • Patent Document 4 a method for obtaining aerated cheese by adding alkali metal lactalbumin phosphate to agglomerated cheese while stirring while aeration of gas under high pressure and then cooling by releasing under normal pressure.
  • Patent Document 5 a method in which an inert gas is passed through a heated and melted cheese to make it foam, and after adjusting to a predetermined viscosity, the volume is expanded by holding under vacuum.
  • Patent Document 7 a method of obtaining processed cheese in which minute bubbles are dispersed by adding native gellan gum and heating and melting with stirring (patent document 6), by melting and solidifying cheese added with carbonates and the like
  • Patent Document 7 a method of forcibly aeration of cheese, such as a method of foaming carbonates to obtain aerated cheese.
  • Problems such as the need to highly control the amount of gas to be added and the pressure difference (Patent Documents 4 and 5), and the natural flavor of natural cheese changes due to the need for special additives. (Patent documents 6 and 7) cannot be avoided.
  • the present invention has been made to solve the above-mentioned problems found by the present inventors. Therefore, the problem to be solved by the present invention is to maintain the flavor of natural cheese in a simpler manner.
  • An object of the present invention is to provide a new natural cheese or processed cheese food with a new texture that improves the meltability of the mouth by eliminating the rough texture and is easy to eat even by those who have difficulty swallowing.
  • the inventors of the present invention have sought to solve the problem by repeated kneading with a meat chopper while solving the above problems, but the rough texture is eliminated, but there is much stickiness and the mouth melts. The knowledge that it cannot be improved was obtained. However, when further kneading was continued until further whitening with a meat chopper or the like in further research, we encountered an unexpected fact that the stickiness disappeared and a mouthfeel good texture was obtained. Based on this fact, hard and / or semi-hard natural cheese is forced to contain gas and uniformly dispersed, so that it is possible to obtain a brittle and well melted physical cheese without a rough texture. As a result of further research, the present invention has been completed.
  • the present invention relates to the following [1] to [8]: [1] A method for producing an aerated natural cheese, wherein one or two or more hard and / or semi-hard natural cheeses are mechanically pulverized and kneaded until a white color is produced. Including said method. [2] The method according to [1], further comprising molding. [3] Air-containing natural cheese obtained by the method according to [1] or [2]. [4] The aerated natural cheese according to [3], which has a porosity of 5 to 60%. [5] The aerated natural cheese according to [3] or [4], wherein the density is 1.0 g / cm 3 or less.
  • the present invention also relates to the following [A1] to [A8]: [A1] Aerated natural cheese in which at least one kind of hard and / or semi-hard natural cheese is forced to contain gas, [A2] The aerated natural cheese according to [A1], wherein the porosity is 5 to 60%, [A3] Aerated natural cheese according to [A1], wherein the density is 1.0 g / cm 3 or less, [A4] The aerated natural cheese according to [A1], wherein an average particle size of the cheese structure is less than 200 ⁇ m, [A5] The above [A1] to [A4], wherein gas is forcibly contained by mechanically pulverizing and kneading at least one kind of hard and / or semi-hard natural cheese.
  • a method for producing aerated natural cheese containing bubbles [A6] The above [A1] to [A5], wherein at least one kind of hard and / or semi-hard natural cheese is mechanically pulverized and kneaded to forcibly contain gas and then molded. ] The manufacturing method of the aerated natural cheese containing the bubble of description, [A7] A processed cheese food produced from the aerated natural cheese according to any one of [A1] to [A4]. [A8] A method for producing the cheese processed food according to [A7].
  • the aerated natural cheese of the present invention loses the rugged and tattered texture that traditional natural cheese had, and it collapses brittlely when put in the mouth, melts quickly, and the touch is very Natural cheese with a light texture and easy to eat even for those with difficulty swallowing. Further, the aerated natural cheese of the present invention can be produced without using special equipment and additives peculiar to the present invention and without undergoing a heating and melting step. Furthermore, it can confirm that the aerated natural cheese of this invention has the above preferable food texture by confirming the change of the color tone of cheese, without making a special measurement.
  • the raw material for producing the “aerated natural cheese” of the present invention contains at least one selected from the group consisting of hard and / or semi-hard natural cheese.
  • hard cheese although this invention is not limited to this, Emmental cheese, Gruyere cheese, Parmesan cheese, Gouda cheese, Cheddar cheese, Edam cheese, Conte cheese, Mimolette cheese, etc. are mentioned.
  • semi-hard cheeses include, but are not limited to, maribo cheese, samso cheese, raclette cheese, mozzarella (mozzarella) cheese, string cheese, skim cheese, and the like. These may use a single natural cheese, or may combine a plurality of natural cheeses as a raw material.
  • soft natural cheese may be used as a raw material for manufacturing the “aerated natural cheese” of the present invention.
  • soft natural cheese include, but are not limited to, feta cheese, cream cheese, fromage blanc, mascarpone, and the like.
  • the hard and / or semi-hard natural cheese that is a raw material for producing the “aerated natural cheese” of the present invention has a moisture content of 25% or more and 55% or less for the hard cheese and semi-hard cheese as the composition of the raw cheese.
  • the protein in the solid content is preferably 5% or more and less than 80%, more preferably the water content is 30% or more and 55% or less, and the protein in the solid content is 10% or more and less than 70%.
  • skim cheese having a solid content of 80% or more casein in the cheese thickens by kneading to form a bowl-shaped cheese structure, and the physical properties as in the present invention cannot be produced.
  • moisture content in raw material cheese exceeds 55%, since it contains many water
  • Whitening in the present invention means that the color of the hard and / or semi-hard natural cheese that is the raw material is closer to white from the conventional colors such as orange, yellow, milky white, etc. Changes can be confirmed. For example, whitening can also be determined by the L value, and the difference between the L value of the hard and / or semi-hard natural cheese that is the raw material and the L value of the aerated natural cheese is preferably 3.0 or more, More preferably 4.0 or more, still more preferably 5.0 or more, and even more preferably 6.0 or more can be recognized as whitening.
  • the “aerated natural cheese” of the present invention has a porosity of 5 to 60%, preferably 7 to 55%, more preferably 15 to 55%. By having such a porosity, it is possible to have features such as being brittle when it is put in the mouth, melting in the mouth quickly, and being very light to the touch. If the porosity of the “aerated natural cheese” of the present invention is lower than 5%, it is not possible to obtain a feature that is brittle even when put in the mouth. If the porosity is higher than 60%, the shape can be maintained during refrigerated distribution. It will disappear.
  • the “aerated natural cheese” of the present invention has a density of 1.0 g / cm 3 or less, preferably 0.5 to 1.0 g / cm 3 , more preferably 0.6 to 0.9 g / cm 3 .
  • the density of the “aerated natural cheese” of the present invention is less than 0.5 g / cm 3 , the structure becomes brittle and easily collapsed, and after discharging the aerated natural cheese from meat choppers, extruders, pasta machines, etc., the shape is not impaired. It becomes difficult to cut and wrap.
  • the density exceeds 1.0 g / cm 3 the characteristics of the present invention such as quick melting in the mouth and very light touch cannot be obtained.
  • the “aerated natural cheese” of the present invention is a state in which a hard and / or semi-hard natural cheese as a raw material is cut into a dice shape or kneaded using a meat chopper or the like to have a gap between the cheeses.
  • the natural cheese structure is finely pulverized and gas is forcibly included.
  • cheese particles in the cheese structure are destroyed, and the average particle size of fat globules and proteins is reduced. Therefore, the “aerated natural cheese” of the present invention has an average particle size of cheese tissue of less than 200 ⁇ m, preferably less than 100 ⁇ m, more preferably less than 60 ⁇ m.
  • the average particle size of the cheese structure of the “aerated natural cheese” of the present invention is 200 ⁇ m or more, the rugged and tattered texture of conventional natural cheese cannot be lost.
  • the average particle diameter is measured with a diffraction particle size distribution meter using laser light for the homogenized mixed raw material, and the average particle diameter is a value calculated from the particle size distribution (specifically Specifically, the regression equation is obtained from the logarithm of the particle diameter and the cumulative number, and the cumulative particle number is 50% on the regression equation).
  • the “aerated natural cheese” of the present invention mechanically pulverizes and kneads hard and / or semi-hard natural cheese as a raw material to finely pulverize the structure of natural cheese and forcibly emit gas. Contain.
  • the method of forcibly containing gas of the “aerated natural cheese” of the present invention is not particularly limited as long as the gas is uniformly dispersed as bubbles.
  • a gas is forcibly contained by kneading with a meat chopper, an extruder, a pasta machine or the like.
  • a gas is forcibly contained until the natural cheese is whitened by repeating pulverization and kneading a plurality of times with a meat chopper, preferably 3 times or more, more preferably 5 times or more, and even more preferably 8 times or more. Can do.
  • natural cheese is obtained by pulverizing and kneading using an extruder at a high rotational speed, preferably higher than 100 rpm, more preferably higher than 110 rpm, and even more preferably higher than 120 rpm.
  • the gas can be forcibly contained until whitening occurs.
  • the conditions of pulverization and kneading depend on the type of raw material natural cheese used and the combination thereof, but the texture of the aerated natural cheese can be estimated by evaluating the color tone. Therefore, even if the type of raw natural cheese and the combination thereof are changed, it is possible to easily obtain a preferable texture by checking the color tone (visually) without measuring the density and the average particle diameter of the cheese structure each time. It can confirm that the aeration natural cheese which has is obtained.
  • the gas in the “aerated natural cheese” of the present invention is characterized by being contained as fine bubbles in the cheese. It is preferable that a plurality of bubbles exist in the natural cheese, and it is particularly preferable that the bubbles are uniformly dispersed in the natural cheese. Most preferably, the bubbles are uniformly dispersed among the cheese particles of the natural cheese. is there. As a result, the mouthfeel is good and it can have a light texture.
  • the gas in the “aerated natural cheese” of the present invention is not particularly limited as long as it does not deteriorate the flavor and quality of the hard and / or semi-hard natural cheese used as a raw material, but may be intended for long-term storage.
  • aseptic air inert gas such as nitrogen gas, carbon dioxide gas or the like in terms of suppressing oxidation during storage and propagation of mold and the like and not easily absorbed into cheese.
  • the “aerated natural cheese” of the present invention is obtained by finely crushing the structure of natural cheese and bringing it into an aerated state, and the degree of aeration may be small.
  • the “aerated natural cheese” of the present invention is a soft physical property that is easy to mold when the process of forcibly containing gas by mechanically pulverizing and kneading hard and / or semi-hard natural cheese is completed. Have Thereby, it can be processed into a desired shape or by adding other foods or seasonings.
  • the “aerated natural cheese” of the present invention does not substantially require an additive such as a molten salt.
  • substantially no additives means that in the present invention, a hard and / or semi-hard natural material is basically used as a raw material in order to obtain a texture that melts in the mouth and does not bother swallowing. Means that only cheese is needed. However, it is possible to add additives such as soft cheese and / or a stabilizer in order to adjust the melting, shape retention, moldability, and the like. In addition, in this invention, it is preferable to use only hard and / or semi-hard natural cheese as a raw material, and not to use additives other than hard and / or semi-hard natural cheese.
  • the cheese-processed food can be obtained by adding or mixing auxiliary materials as necessary to the “aerated natural cheese” of the present invention.
  • auxiliary materials to be added and mixed include foods and nutrition enhancers for imparting flavor and nutritional functions.
  • examples of the food as an auxiliary material include seasonings, spices, kneaded products such as herbs, nuts and strawberries, and other foods, but the present invention is not limited to the following examples.
  • seasonings include sugar, salt, soy sauce, miso, sauce, and vinegar.
  • Specific examples of spices include cumin seed, caraway seed, pepper, and paprika.
  • Specific examples of herbs include basil and parsley.
  • Specific examples of nuts include almond, cashew nut, hazelnut, pistachio, peanut and the like.
  • Examples of other foods include processed meat products such as bacon chips, dried vegetables, dried fruits, concentrated vegetables such as concentrated tomatoes and concentrated lemon juice, concentrated fruit juices, foods such as yogurt, jam and paste, curry powder, etc.
  • Examples include seasoning.
  • Examples of nutrient enhancers include mineral enhancers such as calcium and iron, vitamins, intestinal agents such as oligosaccharides and dietary fibers, and the like.
  • Example 1 Cheddar cheese (raw wood cheddar cheese (20 kg block cheese for raw material)) was pulverized using a meat chopper (manufactured by NANTUNE Co., Ltd.). The crushed cheddar cheese was again pulverized and kneaded with a meat chopper (manufactured by Nantsune Corporation, meat chopper MD-22K), and this operation was performed nine times in total. (Along with the initial crushing process, the mechanical crushing and kneading process by a meat chopper was repeated 10 times.) It was observed that the resulting cheese had a white color change and was aerated. This sample was filled into a rectangular parallelepiped molding frame, refrigerated at 5 ° C.
  • the obtained cheese had a texture that was brittle and easy to break, and had a light texture that quickly melted in the mouth.
  • the air content of the cheese was about 14% in terms of porosity, and the specific gravity was below 1.0 g / cm 3 .
  • the method of measuring stress at break and brittleness is as follows. Each temperature of the cheese obtained in Example 1 (cheddar cheese crushed and kneaded 10 times), cheddar cheese before processing, and cheddar cheese crushed only once with a meat chopper was adjusted to 10 ° C. and used for the test. did. Each cheese (sample) is fixed to the sample table, and a ⁇ 10 mm spherical stainless steel plunger is used. The sample table is raised at a speed of 15 cm / min. The plunger comes into contact with the sample and is pushed into the sample. After the sample collapsed and the stress from the sample started to decrease, it was measured until the stress from the sample increased again. The stress applied to the plunger from the sample when the sample collapsed is the stress at break (g).
  • the difference between the stress when the stress applied to the plunger is relaxed and minimized and the stress at break was a brittle stress (g), and a value obtained by dividing the brittle stress by the stress at break was regarded as brittle.
  • Example 2 Cheddar cheese (raw wood cheddar cheese (20kg block cheese for raw materials)) is made into a 3mm die, and this is used as a starting material, and crushed and kneaded using a meat chopper (manufactured by Natsune Corporation, meat chopper MD-22K), Changes in color tone, physical properties and texture according to the number of kneading were examined. The color tone was evaluated visually.
  • the physical properties were evaluated in the same manner as in Example 1 by adjusting the sample to a cylindrical shape having a diameter of 17 mm and a height of 11 mm, and using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) at a product temperature of 10 ° C.
  • Evaluation items of physical properties are stress at break (g), brittle stress (g), brittleness, and work (g ⁇ s). Stress at break, brittle stress, and brittleness are described in Example 1. Measured by the method. Regarding the work amount, the total amount of stress applied from when the sample began to be stressed to the plunger until the sample broke was calculated as the work amount. In the evaluation of the texture, the sticky texture was evaluated as C, the stickiness decreased, the light texture as B, the brittle, the light texture that was quick and good as the mouth was evaluated as A.
  • Example 3 Gouda cheese (raw wood gouda cheese (20 kg block cheese for raw materials)) is made into a 3 mm dice shape, and this is used as a starting material and ground and kneaded using a meat chopper (manufactured by Natsune Corporation, meat chopper MD-22K), Changes in color tone, physical properties and texture according to the number of kneading were examined.
  • the evaluation method was the same as in Example 2.
  • Mozzarella cheese (raw wood mozzarella (20kg block cheese for raw materials)) is made into a 3mm die, and this is used as a starting material, pulverized and kneaded using a meat chopper, and changes in color, physical properties, and texture according to the number of kneading are examined. did.
  • the evaluation method was the same as in Example 2.
  • Example 5 Parmesan cheese (raw parmesan cheese (20 kg block cheese for raw materials)) is made into a 3 mm dice shape, and this is used as a starting material, pulverized and kneaded using a meat chopper (manufactured by Natsune Corporation, meat chopper MD-22K), Changes in color tone, physical properties and texture according to the number of kneading were examined.
  • the evaluation method was the same as in Example 2.
  • Example 6 Cheddar cheese (raw wood cheddar cheese (20 kg block cheese for raw materials)) is made into a 3 mm die, and this is used as a starting material, and an extruder (KEX-50, KEX-50) is used to supply tap water to the jacket. While being fed, the body temperature was maintained at around 10 ° C., and the mixture was pulverized and kneaded and discharged from a ⁇ 22 mm nozzle to produce cheese. The brittleness, work volume, density, and texture were evaluated when the rotational speed was changed. The texture was evaluated in the same manner as in Example 2.
  • Mozzarella cheese (raw wood mozzarella (20kg block cheese for raw materials)) is made into a 3mm die, and this is used as a starting material to supply tap water to the jacket using an extruder (manufactured by Kurimoto Steel Works, KEX-50) Then, while maintaining the body temperature at around 10 ° C., the mixture was pulverized and kneaded, and discharged from a ⁇ 22 mm nozzle to produce cheese. We examined the differences in brittleness, work load, density, and texture when the rotation speed was changed.
  • Example 8 Cheddar cheese (raw wood cheddar cheese (20kg block cheese for raw materials)) is made into a 3mm die, and this is used as a starting material, and an extruder (KEX-50, KEX-50) is used to supply tap water to the jacket.
  • the cheese was produced by supplying and maintaining the body temperature at around 10 ° C., pulverizing and kneading, and discharging from a ⁇ 17 mm nozzle. The brittleness, work volume, density, and texture were evaluated when the rotational speed was changed.
  • the fat and protein particle sizes of the resulting cheese tissue were measured with a particle size distribution analyzer (SALD-2200, manufactured by Shimadzu Corporation).
  • the color of the cheese obtained from the extruder outlet of the sample (b) produced by increasing the number of revolutions of the extruder was changed to white.
  • texture (a) physical properties with good mouth melting that do not adhere in the oral cavity were obtained, and (b) had even better physical properties.
  • these cheese particles (a) and (b) were 100 ⁇ m or less, and the average particle size was smaller in (b) where the rotational speed was increased.
  • the mozzarella cheese was also carried out at the same rotational speed, but the mozzarella cheese also had good emulsification stability, and as the extruder rotational speed increased, the density decreased and the average particle diameter of the particles in the cheese structure decreased. We have knowledge.
  • Example 9 The mozzarella cheese cut into 3 mm dice was blended with the auxiliary ingredients shown in Table 9 and kneaded 10 times with a meat chopper (manufactured by Natsune Corporation, meat chopper MD-22K) to produce cheese. The resulting cheese was filled into a cubic mold and stored refrigerated at 5 ° C or lower. All of the prototypes had good meltability in the mouth and were mixed without heating, so that the original flavor of cheese was not deteriorated and was good.
  • Cheddar cheese raw wood cheddar cheese (20kg block cheese for raw materials) is made into a 3mm die, and this is used as a starting material, and an extruder (KEX-50, KEX-50) is used to supply tap water to the jacket.
  • the cheese was produced by supplying and maintaining the body temperature at around 10 ° C., pulverizing and kneading, and discharging from a ⁇ 17 mm nozzle. The color tone, density, and texture when the rotation speed was changed were evaluated. The results are shown in Table 10.
  • Mozzarella cheese (raw wood mozzarella cheese (20kg block cheese for raw materials)) is made into a 3mm dice, and this is used as a starting material, and an extruder (KEX-50, KEX-50) is used to supply tap water to the jacket.
  • the cheese was produced by supplying and maintaining the body temperature at around 10 ° C., pulverizing and kneading, and discharging from a ⁇ 17 mm nozzle. The density, flexibility, and adhesion when the rotation speed was changed were evaluated. The evaluation of flexibility and adhesion was performed based on the description of International Publication No. WO2011 / 087086. The results are shown in Table 11.
  • Example 12 Cheddar cheese (raw wood cheddar cheese (20 kg block cheese for raw material)) is made into a 3 mm die, and this is used as a starting material, and a meat chopper (Meat Chopper MD-22K, manufactured by Natsune Corporation) is used in the same manner as in Example 2.
  • SPECTRO PHOTOMETER manufactured by KONICA MINOLTA
  • the light source C (auxiliary illuminant for colorimetry)
  • field of view 2 °
  • specular reflection processing SCE (Exclude specular reflection light). The results are shown in Table 12.
  • Example 2 it was confirmed by visual observation that the color tone changed from yellow to white depending on the number of kneading by the meat chopper, but the L value representing the white tone increased by the color difference measurement, and accordingly, E * ab The value also increased.
  • the L value of the raw wood cheddar cheese (corresponding to 0 kneading times) was used as a control, and the L value of the kneading frequency of 8 times was obtained in Example 2 where the visual color tone was “white” and the texture evaluation was A.
  • the difference in the L value was 5.83, and the difference in the L value was 10.72 when the number of kneading was 10 in which the result of Example 2 was that the visual color tone was “white” and the texture evaluation was A.
  • Example 13 Cheddar cheese (raw wood cheddar cheese (20 kg block cheese for raw material)) is made into a 3 mm die, and this is used as a starting material, and an extruder (KEX-50, manufactured by Kurimoto Ironworks Co., Ltd.) is used as in Example 10. Then, tap water was supplied to the jacket and crushed and kneaded while maintaining the body temperature at around 10 ° C., and then discharged from a ⁇ 17 mm nozzle to produce cheese. Evaluation of the change in color tone when the rotation speed was changed was performed in the same manner as in Example 12. The results are shown in Table 13.
  • Example 10 it was visually confirmed that the color tone changed from yellow to white depending on the extruder paddle rotation speed, but the L value representing the white color tone was increased by measuring the color difference.
  • the difference of L value of the paddle rotation speed of 120 rpm with which the color tone by visual observation was white and the food texture evaluation was A in Example 10 was compared with the L value of the raw wood cheddar cheese (corresponding to paddle rotation speed of 0 rpm). 5.89, the difference in L value at a paddle rotation speed of 300 rpm, in which the result of Example 10 was that the visual color tone was white and the texture evaluation was A, was 6.19.
  • cheese that is uniformly aerated can be obtained only by a mechanical process without heating and melting the natural cheese of the present invention or adding a special additive.
  • the cheese obtained in this way loses the crunchy and tattered texture that the original cheese had, and when it is put into the mouth, it collapses brittlely, melts quickly, and people with difficulty swallowing It has a very good light texture even when eating.
  • the cheese of the present invention has soft physical properties when it is kneaded, and can be molded into a desired shape.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention fournit un nouveau type de fromage naturel auquel est conférée une nouvelle sensation en bouche alors que sa saveur de fromage naturel est préservée, et ceci sans mise en œuvre d'équipement de conception particulière ni d'additif. Par incorporation de manière forcée d'un corps gazeux jusqu'à blanchiment en pulvérisant et malaxant de manière mécanique une ou plusieurs sortes de fromage naturel à pâte ferme et ou demi-ferme, il est possible d'obtenir un nouveau fromage naturel adapté aux personnes ayant du mal à avaler, croquant, fondant et d'une sensation légère en bouche.
PCT/JP2012/075247 2011-09-30 2012-09-28 Fromage, et procédé de fabrication de celui-ci Ceased WO2013047839A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201280044196.3A CN103781362B (zh) 2011-09-30 2012-09-28 干酪及其制造方法
JP2013536468A JP6106090B2 (ja) 2011-09-30 2012-09-28 チーズ及びその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011-217510 2011-09-30
JP2011217510 2011-09-30

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WO2013047839A1 true WO2013047839A1 (fr) 2013-04-04

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CN (1) CN103781362B (fr)
WO (1) WO2013047839A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
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JP2018174724A (ja) * 2017-04-04 2018-11-15 ヤマキ株式会社 魚肉加熱乾燥品から得られる切削物
JP2019047831A (ja) * 2019-01-04 2019-03-28 雪印メグミルク株式会社 ナチュラルチーズ

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JP2018174724A (ja) * 2017-04-04 2018-11-15 ヤマキ株式会社 魚肉加熱乾燥品から得られる切削物
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