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WO2014017424A1 - Fromage reconstitué et méthode de fabrication de celui-ci - Google Patents

Fromage reconstitué et méthode de fabrication de celui-ci Download PDF

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Publication number
WO2014017424A1
WO2014017424A1 PCT/JP2013/069751 JP2013069751W WO2014017424A1 WO 2014017424 A1 WO2014017424 A1 WO 2014017424A1 JP 2013069751 W JP2013069751 W JP 2013069751W WO 2014017424 A1 WO2014017424 A1 WO 2014017424A1
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Prior art keywords
cheese
cheeses
processed
condensed phosphate
turbidity
Prior art date
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Ceased
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PCT/JP2013/069751
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English (en)
Japanese (ja)
Inventor
哲明 岸田
雅之 郷田
宏晶 久保内
太郎 神
川▲崎▼　功博
一尚 芳
宏明 戸田
有哉 柳沢
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Megmilk Snow Brand Co Ltd
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Megmilk Snow Brand 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
Priority claimed from JP2012163916A external-priority patent/JP6039953B2/ja
Priority claimed from JP2012163924A external-priority patent/JP6039954B2/ja
Application filed by Megmilk Snow Brand Co Ltd filed Critical Megmilk Snow Brand Co Ltd
Priority to SG11201500496PA priority Critical patent/SG11201500496PA/en
Priority to CN201380038948.XA priority patent/CN104684402B/zh
Publication of WO2014017424A1 publication Critical patent/WO2014017424A1/fr
Priority to PH12015500026A priority patent/PH12015500026A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING 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
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts

Definitions

  • the present invention relates to a process cheese having heat resistance and a method for producing the same.
  • the present invention further relates to a processed cheese and a method for producing the same that have a reduced “feeling of stickiness” and an improved “feeling of mouth”.
  • processed cheeses account for about half of that amount.
  • the basic steps in the production of processed cheeses were through a blending step of pulverizing raw material natural cheese and mixing molten salt and water, an emulsification step of kneading, stirring and emulsifying the mixed raw material while heating, and an emulsification step. It consists of a cooling and molding process that cools and molds cheese, and also adds various food materials and food additives for the purpose of imparting physical properties and flavor to the cheese, and for a predetermined time after emulsification for the purpose of adjusting the cheese physical properties of the final product A process such as creaming that keeps stirring may be performed.
  • a characteristic of processed cheeses that are not found in natural cheese is that products of various shapes can be manufactured according to the filling container.
  • various processed cheeses that have been provided with functionality such as heat meltability, stringiness, and heat resistance have been provided.
  • heat resistance has been applied to various cooked and commercial processed foods. It is one of the important functions in use.
  • Patent Document 1 a method of adding a molten salt and albumin to raw natural cheese and emulsifying by heating
  • Patent Document 2 a method of adding glucomannan to raw natural cheese and emulsifying by heating
  • Patent Document 3 a method of adding egg white to raw natural cheese
  • Patent Document 4 a method of adding molten salt to raw natural cheese and heating and melting to 90 to 120 ° C. to hold the emulsified cheese at a high temperature
  • Patent Document 4 continuously irradiating the emulsified cheese with microwaves
  • the method (patent document 5) and the method (patent document 6) etc. which heat-process after shape
  • Process cheeses are obtained by heating and melting various natural cheeses as raw materials and using an emulsifier called a molten salt while taking advantage of the respective flavor characteristics and physicochemical characteristics.
  • a molten salt emulsifier
  • various characteristics can be imparted to the final product depending on the amount used, blending, blending ratio, and subsequent emulsification conditions. So far, various studies have been made from the viewpoints of functional cheese flavor, production method, physical property control by emulsification conditions derived from equipment, functional use considering product usage, etc., control of flavor expression, Many techniques have been established by the study of imparting functionality such as melting by heat and pulling a thread, and conversely being difficult to melt against heat.
  • the deliciousness of cheese has the unique flavor of cheese itself, the milky feeling and mildness of dairy products, and the characteristic functions of moderately melting by heat and pulling yarn It is considered that the typical taste is such that the taste of food using cheese is further increased by expressing the characteristics. That is, flavor characteristics, melting by heat, and visual characteristics by stringing are considered to be representative of the taste of cheese.
  • mottler cheese is a typical cheese that has been recognized as having a unique texture as a delicious taste of cheese. It has a unique bite and chewy texture and is often eaten as it is or used for salads. It also has the feature of melting by heat. There are also fresh cheeses and spread cheeses that can be applied to bread and dishes using softness, but it is used to increase the taste of the whole dish together with something rather than giving it a positive texture and eating it as it is It is considered a method. Thus, it is thought that there are still few cases where giving a certain texture to cheese is recognized as the deliciousness of the cheese.
  • the prior art related to the texture of processed cheeses can be broadly divided into two directions.
  • One direction is a technology that imparts “cheese character”.
  • imitation cheese mainly including cheese food, milk main ingredients, and even general foods, it is how to give a texture like natural cheese and processed cheese.
  • Another direction is the creation and exploration of a “new texture” for processed cheese. This intends to positively impart a texture that has not been conventionally produced in processed cheese, and for example, imparts a rice cake-like texture or a light texture.
  • Patent Document 7 natural cheese is crushed, tableted, molded, provided with a processing method that makes the texture easy to eat (Patent Document 7), and insolubilized casein content of 50% or less and pH 6.0 or more during process cheese production (Patent Document 8) is a method based on this control.
  • JP-A-52-7465 Japanese Patent Application No. 9-294538 JP-A-8-308492 JP 2001-149008 A JP 2002-369654 A Japanese Patent Publication No.57-55380 International Publication Number WO2010 / 008056 A1 JP 2011-182656 A
  • Processed cheeses obtained by the methods of Patent Documents 1 to 3 have heat resistance, but there is a problem that flavor and tissue are deteriorated by adding albumin or glucomannan, and egg white has a problem of egg allergy. There is. Furthermore, in the methods of Patent Documents 4 to 6, it is necessary to provide a special step at the time of heat emulsification or after heat emulsification, which is not preferable in terms of production efficiency, and the structure of processed cheeses obtained even with heat resistance is obtained. There is a problem of becoming hard.
  • the processed cheeses manufactured by the conventional technology have the problem that even if they have heat resistance, there is a problem that the flavor is lowered, egg allergy, the tissue becomes hard, and steps other than normal heating and emulsification are required, so that the production efficiency is high. There is a problem of being bad.
  • the present invention firstly has a process cheese that can be manufactured by a simple method that does not need to provide a special step, characterized by having excellent heat resistance, a good flavor and a soft tissue, and a method for manufacturing the same. It is an issue to provide.
  • the present invention reduces the feeling of “chewyness”, which has been conventionally recognized as an unfavorable texture of processed cheese, and is a texture that is currently favored in the food industry as a whole. It is an object of the present invention to provide a process cheese that has a texture characteristic that improves the sense of “dodge” and breaks down, a method for producing the process cheese, and a method for improving the crispness of the process cheese.
  • the present inventors have made extensive studies on factors affecting the heat resistance of processed cheeses, and as a result, condensed phosphoric acid having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more.
  • condensed phosphoric acid having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more.
  • the present inventors use the condensed phosphate in combination with other specific molten salt to reduce the “chewy” feeling that is an unfavorable texture of processed cheeses and is preferred. It has been found that the “feeling of mouth” feeling, which is a texture, can be improved and the texture of cheese can be improved, and the present invention has been completed.
  • the “neatness” feeling is reduced without being used in combination with other molten salts, and is a preferred food. It was found that the “feeling of mouth” feeling, which is a feeling, can be improved and the texture of cheese can be improved, and the present invention has been completed.
  • the present invention is as follows.
  • Process cheeses characterized by blending a condensed phosphate having a turbidity of 2.0 or more in a 1.0% strength aqueous solution adjusted to pH 6.0.
  • the processed cheese according to (1) wherein the condensed phosphate is blended in an amount of 0.5 to 5.0% by weight based on the raw natural cheese.
  • the heat resistance was calculated according to the following formula.
  • Heat resistance [%] (height of processed cheese after heating [mm] / height of processed cheese before heating [mm]) ⁇ 100 (4)
  • a method for producing process cheeses characterized in that a condensed phosphate having a turbidity of 2.0% or more in a 1.0% aqueous solution adjusted to pH 6.0 is blended.
  • Condensation phosphates having a turbidity of 2.0% or higher concentration adjusted to pH 6.0 and a water-soluble polyphosphate, diphosphate, monophosphate and citrate Process cheeses containing any 1 or more types of molten salt.
  • Cheese. A condensed phosphate having a turbidity of 2.0% or more adjusted to pH 6.0 and a water-soluble polyphosphate, diphosphate, monophosphate and citrate.
  • a step of blending any one or more of molten salt and raw cheese A process cheese production method comprising: mixing and emulsifying the blended raw materials to prepare a cheese curd; and cooling the prepared cheese curd.
  • a process cheese production method comprising: mixing and emulsifying the blended raw materials to prepare a cheese curd; and cooling the prepared cheese curd.
  • a process cheese production method comprising: mixing and emulsifying the blended raw materials to prepare a cheese curd; and cooling the prepared cheese curd.
  • (11) The process cheese production method as described in (9) or (10) above, wherein the condensed phosphate is mixed in an amount of 1.0 to 3.0% by weight based on the raw material cheese.
  • a condensed phosphate having a 1.0% strength aqueous solution adjusted to pH 6.0 having a turbidity of 2.0 or more and natural cheese having a maturity index of 30% or more are blended as raw materials for process cheeses. To improve the mouthfeel of processed cheeses.
  • the present invention in addition to the condensed phosphate whose turbidity of the 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more, water-soluble polyphosphate, diphosphoric acid Eating that has been regarded as an unfavorable texture of conventional processed cheeses by blending one or more molten salts of salt, monophosphate and citrate or natural cheese with a maturity index of 30% or more Process cheeses with improved texture, manufacturing method thereof, and process cheeses that reduce the feeling of “stickiness” in the mouth and improve the “feeling of mouth” that is a preferred texture You can get a way to improve your mouth.
  • Natural cheese used as a raw material for the processed cheeses of the present invention can be exemplified by cheddar cheese, gouda cheese, edam cheese, emmental cheese, parmesan cheese, camembert cheese, blue cheese, cream cheese, cottage cheese, etc. Is not to be done.
  • the kind and ripeness of the raw material natural cheese may be designed so as to obtain necessary physical properties and flavors in the finally obtained processed cheese, and is not particularly limited. Moreover, you may mix and use 2 or more types of raw material natural cheese.
  • condensed phosphate used as a molten salt in the present invention one having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 of 2.0 or more can be used.
  • the condensed phosphate (1) was dissolved and dispersed in pure water while stirring with a stirrer so that the concentration was 1.0%, and adjusted to pH 6.0 using hydrochloric acid or the like.
  • (2) Using a spectrophotometer (manufactured by Hitachi, Ltd.), calibration was performed by putting pure water into a standard size absorption cell (optical path length: 10 mm).
  • the condensed phosphate whose turbidity of the 1.0% concentration aqueous solution adjusted to pH 6.0 is 2.0 or more, and a general turbidity of less than 2.0 used for the production of process cheeses
  • a molten salt can be used in combination, or a condensed phosphate having a turbidity of 2.0 or more in a 1.0% strength aqueous solution adjusted to pH 6.0 can be used in combination.
  • the pH of process cheeses can be adjusted using a pH adjuster used in the production of ordinary process cheeses such as sodium bicarbonate, organic acids such as citric acid and lactic acid.
  • a pH adjuster used in the production of ordinary process cheeses such as sodium bicarbonate, organic acids such as citric acid and lactic acid.
  • the pH of the processed cheese after emulsion cooling is in the range of 5.0 to 7.0, preferably in the range of 5.5 to 6.5.
  • 40 g of water was added to 12 g of processed cheese, and the pH was homogenized for 3 minutes with a homoblender (manufactured by Nippon Seiki Co., Ltd.), and the pH of this homogeneous solution was measured with a pH meter (manufactured by Horiba Seisakusho).
  • the emulsification treatment in the present invention can be used without particular limitation as long as it is used for the production of ordinary process cheeses, such as a kettle type emulsifier, a stefan type emulsifier, a cooker, and a thermo cylinder. Moreover, it can produce by operation similar to manufacture of normal process cheeses according to each emulsifier.
  • a kettle type emulsifier made by Nichiraku Kikai Co., Ltd.
  • Water is added so that the final product has a water content of 43%, and a condensed phosphate having a turbidity of 2.0 or more in a 1.0% aqueous solution adjusted to pH 6.0 is added.
  • Baking soda is added as a pH adjuster to the mixture.
  • the number of revolutions of the stirring blade of the emulsifier is set to 150 rpm, and heating is performed while blowing steam into the jacket of the emulsifier. When the temperature of the cheese reaches 85 ° C., the heating and stirring are stopped, and then sampling and cooling are performed. Process cheeses can be produced.
  • dairy products such as skim milk powder, butter, cream, whey powder, buttermilk powder, dairy ingredients and stabilizers, thickening polysaccharides, starch, modified starch, vegetable fat, Those that can be used in process cheeses such as sugars, spices, and fragrances can be selected and used according to their respective purposes such as physical property adjustment and flavor adjustment.
  • the heat resistance was evaluated by the following method. Process cheeses molded into a 10 mm side die were autoclaved at 121 ° C. for 15 minutes. And heat resistance was computed according to the following formula
  • equation. Heat resistance [%] (height of processed cheese after heating [mm] / height of processed cheese before heating [mm]) ⁇ 100
  • the present invention it is possible to obtain process cheeses having excellent heat resistance, good flavor, and soft tissue efficiently without requiring a special step and only by a normal emulsification step.
  • the obtained processed cheeses have the same flavor as ordinary processed cheeses, and there is no problem of egg allergy due to the egg white formulation.
  • the condensed phosphate used for the production of processed cheeses is the same as the above “the turbidity of a 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more. Is a condensed phosphate. More specifically, the condensed phosphate used in the second embodiment of the present invention has poorly water-soluble or water-insoluble water having a turbidity of 2.0 or more in a 1.0% concentration aqueous solution adjusted to pH 6.0.
  • the turbidity can be determined by the same method as described above. If the turbidity of the molten salt is less than 2.0, the texture becomes worse.
  • the condensed phosphate used in the present invention is not particularly limited as long as the turbidity requirement is satisfied, and sodium salts, potassium salts, calcium salts and the like that can be generally used for foods can be used. .
  • the condensed phosphate has an average particle diameter of 5.0 to 100 ⁇ m when a 1.0% aqueous solution having a pH of 6.0 is prepared. The average particle size was measured using a laser diffraction / scattering particle size distribution measuring apparatus (manufactured by Nikkiso Co., Ltd.). .333 (refractive index of water: literature value is adopted).
  • the sensory evaluation that is normally performed and the length of time from the start of chewing to the feeling of disappearance are used as indicators.
  • the time-intensity method (TI method) was used.
  • TI method time-intensity method
  • the raw material cheese used in the present invention is not particularly limited, as in the first aspect of the present invention, but is usually a semi-hard cheese such as gouda cheese and cheddar cheese as a raw material for processed cheeses, or a hard such as parmesan. Natural cheese such as cheese can be exemplified. These may be used alone or in combination of two or more. The blending ratio can be determined according to the flavor required for the processed cheeses finally obtained.
  • Maturity index (%) (soluble nitrogen amount / total nitrogen amount) ⁇ 100
  • the total nitrogen amount and the soluble nitrogen amount were quantified by the following method. 10 g of sample cheese was weighed, and 40 ml of 0.5 M sodium citrate solution and 30 ml of hot water were added and homogenized. A solution obtained by constant volume of 200 ml was used as a sample cheese solution.
  • a condensed phosphate having a turbidity of 2.0% or higher in a 1.0% strength aqueous solution adjusted to pH 6.0 is used.
  • it can be used in combination with other molten salts as long as there is no problem.
  • examples of the molten salt used in combination include phosphates such as water-soluble polyphosphates, diphosphates, and monophosphates, and citrates. These may be used alone or in combination of two or more.
  • a preferable food texture can be obtained by using the condensed phosphate mainly composed of poorly water-soluble or water-insoluble phosphate in a small amount of less than half, but it differs depending on the combination method.
  • the molten salt is not necessarily used in combination, and when the high-ripeness natural cheese having a maturity index of 30% or more is used as the raw cheese as described above, the condensed phosphate and other molten salt are used in combination. There is no need.
  • auxiliary materials that can be used in the second aspect of the present invention are not particularly limited as in the first aspect, and any raw material can be blended as long as it is used for the production of process cheeses.
  • Other auxiliary materials include, for example, emulsifiers other than molten salts that can be used in processed cheeses, stabilizers (thickened polysaccharides, modified starches such as oxidized starch, cellulose, etc.), food additives such as flavorings, and milk.
  • milk materials include milk materials as protein sources, foods such as starch, gelatin, agar, butter for fat adjustment, other animal oils, vegetable oils, seasonings used for flavoring, and the like.
  • auxiliary materials it is preferable to use oxidized starch as a physical property modifier for processed cheeses, because the processed cheeses obtained can be further improved in mouthfeel and the stickiness can be further reduced.
  • the oxidized starch may be corn starch, potato starch, tapioca, sago palm or the like as a starch source, but is not limited thereto.
  • the blending amount when using oxidized starch is preferably 0.5 to 20% by weight, more preferably 1 to 5% by weight, based on the raw material cheese.
  • the other above-mentioned auxiliary materials do not actively contribute to the texture formation and structure formation of the product of the present invention, and can be used within the range where there is no particular problem in texture.
  • these raw materials are emulsified using an emulsifier used when emulsifying ordinary process cheese.
  • an emulsifier used when emulsifying ordinary process cheese examples thereof include a batch type emulsifier such as a kettle type emulsifier and a stefan type emulsifier, and a continuous type emulsifier such as a thermo cylinder.
  • the emulsification is preferably performed at 50 to 1500 rpm, for example, whether or not the condensed phosphate is used in combination with another molten salt. However, when the condensed phosphate is used in combination with another molten salt, the texture may be unfavorable if the shear is high, so it is more preferable to carry out at 50 to 150 rpm, for example.
  • the filling characteristics may become unfavorable if the shear is low. 50 to 1500 rpm is preferable.
  • the processed cheeses of the present invention have a characteristic texture
  • a potion type or a block type that is cut and eaten
  • the effect is more manifested and it can be said to be a desirable form.
  • the present invention is not particularly limited to these shapes, and any other shape and form such as a slice type, a die type, and a shred type may be used.
  • the heat resistance evaluation, flavor evaluation, and structure evaluation of the processed cheese (comparative products 1 to 6) prepared in Test Examples 1 to 6 were performed.
  • the evaluation by the sensory evaluation (following and the same) by a conventional method was performed using the trained six panelists.
  • Comprehensive evaluation was made ⁇ and ⁇ from the good side, and ⁇ and ⁇ from the bad side, considering the results of heat resistance, flavor, and structure.
  • Fig. 1 shows the heat resistance evaluation results for comparative products 1-6.
  • the heat resistance of Comparative products 1 to 5 was 50% or less, and the heat resistance was low.
  • Comparative Product 2 had slightly higher heat resistance due to the creaming effect.
  • Comparative product 6 to which egg white was added had the highest heat resistance and almost 100% compared to comparative products 1 to 5, but the flavor of processed cheese was reduced. There is also a problem of egg allergy.
  • Table 2 shows the evaluation results of heat resistance, pH, flavor, and structure. From these results, the comparative products 1 to 5 have low heat resistance, and the comparative product 6 has high heat resistance but poor flavor. Moreover, the comparative product 6 also has a problem of egg allergy. From the above results, a cheese having both excellent heat resistance, good flavor and soft tissue is prepared using a molten salt having a turbidity of a 1.0% aqueous solution adjusted to pH 6.0 and having a turbidity of less than 2.0. It is clear that it is difficult.
  • Example 1 Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content was 43%, and 60 g of molten salt A shown in Table 3 was added. Moreover, baking soda was added to this mixture as a pH adjuster. By setting the number of revolutions of the stirring blade of the emulsifier to 150 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C., and then sampling and cooling Process cheese was produced (implemented product 1). In addition, pH of the obtained process cheese was 6.1.
  • Example 2 Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content was 43%, and 60 g of molten salt B shown in Table 3 was added. Moreover, baking soda was added to this mixture as a pH adjuster. By setting the number of revolutions of the stirring blade of the emulsifier to 150 rpm, heating while blowing steam into the jacket, stopping the heating and stirring when the temperature of the processed cheese reaches 85 ° C., and then sampling and cooling Process cheese was produced (implemented product 2). In addition, pH of the obtained process cheese was 5.9.
  • Example 3 Cheddar cheese (New Zealand) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water was added so that the water content became 43%, and 30 g of molten salt A shown in Table 3 and 30 g of sodium diphosphate were added. Moreover, baking soda was added to this mixture as a pH adjuster. The rotation speed of the stirring blade of the emulsifier is set to 150 rpm, heating is performed while blowing steam into the jacket, and when the temperature of the processed cheese reaches 85 ° C., the heating and stirring are stopped, and then sampling and cooling are performed. Process cheese was produced by (Example 3). In addition, pH of the obtained process cheese was 5.9.
  • the heat resistance evaluation results for the products 1 to 3 are shown in FIG. Examples 1, 2, and 3 showed high heat resistance. Moreover, it was a soft structure
  • Table 4 shows the evaluation results of heat resistance, pH, flavor and structure. As is clear from these results, Examples 1, 2, and 3 showed high heat resistance. Moreover, there was no influence on flavor and it had a good flavor and was a soft tissue. From these results, by using a condensed phosphate whose turbidity of a 1.0% aqueous solution adjusted to pH 6.0 is 2.0 or more, it has both excellent heat resistance and good flavor and soft tissue. It became clear that cheese was obtained.
  • Example 4 Cheddar cheese (Australia) 1.5 kg and Gouda cheese (Australia) 1.5 kg were crushed and mixed. 3.0 kg of the mixed cheese was charged into a kettle type emulsifier (manufactured by Nichiraku Kikai Co., Ltd.). Water is added so that the water content becomes 42%, and the molten salt B shown in Table 3 is 0.2 wt% (6 g), 0.5 wt% (15 g), 1.0 wt% (based on the raw natural cheese) 30 g), 3.0 wt% (90 g), 5.0 wt% (150 g), 6.0 wt% (180 g). Moreover, baking soda was added to this mixture as a pH adjuster.
  • the processed cheese containing 0.5% to 5.0% by weight of the molten salt B with respect to the raw natural cheese exhibits high heat resistance, and has a good flavor and a soft structure. It turns out that it has.
  • the processed cheese in which 0.2% by weight of the molten salt B was blended with respect to the raw material natural cheese had good flavor and texture, but had slightly low heat resistance.
  • blended 6.0 wt% of molten salt B with respect to raw material natural cheese had heat resistance, but felt a little salty and was a structure which was a little hard and brittle. Therefore, it became clear that blending 0.5 to 5.0% by weight of the molten salt B with respect to the raw natural cheese makes it possible to obtain a processed cheese having a particularly high heat resistance and a good flavor and a soft structure. .
  • Example 5 10 kg of Gouda cheese with a maturity index of 30% was pulverized as raw material natural cheese. Furthermore, 1 kg of unsalted butter was added for fat adjustment, and after adding 200 g of molten salt A shown in Table 6, 50 g of anhydrous citric acid and 20 g of locust bean gum (manufactured by Unipectin) as a pH adjuster, the final moisture content was added. Water was added so as to be 40 wt%, and the mixture was heated and melted to 88 ° C. at 1000 rpm using a high shear type Stefan type emulsification kettle. After reaching 88 ° C., stirring was maintained for 2 minutes at the same rotational speed. About the heated process cheese, it filled with 400g carton, and it cooled in the 5 degreeC refrigerator for 24 hours or more, and obtained the target process cheese (Example 5).
  • Example 6 5 kg of gouda cheese with a maturity index of 25% and 5 kg of cheddar cheese with a maturity index of 25% were pulverized as raw material natural cheese.
  • Example 7 5 kg of gouda cheese with a maturity index of 10% and 5 kg of cheddar cheese with a maturity index of 25% were pulverized as raw material natural cheese.
  • Example 8 5 kg of gouda cheese with a maturity index of 20% and 5 kg of cheddar cheese with a maturity index of 20% were pulverized as raw material natural cheese.
  • Example 9 10 kg of Gouda cheese with a maturity index of 25% was crushed as a raw material natural cheese. After adding 200 g of molten salt B shown in Table 6, 30 g of Joha Cnew (manufactured by BK Gurini), 50 g of anhydrous citric acid as a pH adjuster and 20 g of locust bean gum (manufactured by Unipectin), the final moisture content was Water was added so that it might become 42 weight%, and it heat-melted to 88 degreeC at 100 rpm using the low shear type kettle type
  • Test Example 8 Sensory evaluation The samples prepared based on Examples 5 to 9 and Comparative Examples 1 to 4 were subjected to sensory evaluation using 6 trained panelists. The evaluation items were “feeling of mouthfeel” and “neatness” of processed cheese. These were evaluated in four stages, ⁇ , ⁇ , ⁇ , and ⁇ . It should be noted that the good taste of processed cheese is not only soft, but it feels somewhat hard at first, but changes in physical properties in a short time due to chewing, etc. The point is the big change from the beginning of eating to swallowing and the short change time. ⁇ and ⁇ from the person with the best “mouth”, and ⁇ and ⁇ toward the person with the bad “mouth”.
  • Example 5 and Example 8 were excellent in “sucking” and extremely reduced in “stickiness”.
  • Example 5 and Example 8 using natural cheese having a maturity index of 30% as a raw material, processed cheese having a very excellent texture was obtained.
  • the processed cheeses of Comparative Examples 1 to 4 were poor in “mouth”, had a “neatness” feeling, and had a poor texture.
  • the lever was raised to 9 points at the moment when the sample was put in the mouth, the lever was gradually lowered with the change in the mouth by chewing, and the lever was stopped at the moment of swallowing.
  • the evaluation point intensity
  • the number of chewing cycles, the degree of swallowing, the moment of swallowing, etc. vary greatly among individuals, so comparison between samples was made among the same evaluators. The results are shown in FIG.
  • Example 8 As shown in FIG. 3, although there is a difference between the evaluators, when the tendency of Example 8 and Comparative Example 1 is compared, the time until the intensity (Intensity) becomes 0 is shorter in Example 8; In Comparative Example 1, a tendency for a long time to reach 0 was recognized. Since the goodness of “sucking” is considered to be a behavior that immediately disappears from the mouth, the result shown in FIG. 3 shows that the residence time in Example 8 is shorter in the mouth. As a result, in Example 8, it is felt that “feeling of mouth opening” is good, and the evaluation of “mouth opening” of the sensory evaluation result is improved. Similarly, the feeling of “neatness” is considered to be a behavior that adheres to the teeth and the oral cavity and remains in the mouth forever.
  • the comparative example 1 has a residence time in the mouth. I understand that it is long. As a result, it is felt that a “nektsuki” feeling is generated, and it is considered that the evaluation of the “nektsuki” feeling of the sensory evaluation result is deteriorated. Although there is a difference between evaluators, the result of Test Example 9 is considered to be a relative evaluation result between samples in one evaluator, and is consistent with the sensory evaluation result. From the above results, the processed cheeses of the present invention (Example 8) have better mouthfeel than the processed cheeses (Comparative Example 1) produced using a molten salt other than the condensed phosphate used in the present invention. It is clear that the “neatness” feeling is reduced.
  • Processed cheeses obtained by the present invention have excellent heat resistance and also have a good flavor and soft tissue, so that they can be used in various cooking and commercial processed foods that require the heat resistance of cheese. It is. Moreover, the process cheeses of this invention can be manufactured by a simple method, without providing a special process. Further, according to the present invention, the “chewy” feeling, which is recognized as an unfavorable texture of processed cheese, is reduced, and the “smoothness” feeling currently preferred in the food industry in general is good. Since cheeses can be obtained, it can be used widely.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
PCT/JP2013/069751 2012-07-24 2013-07-22 Fromage reconstitué et méthode de fabrication de celui-ci Ceased WO2014017424A1 (fr)

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SG11201500496PA SG11201500496PA (en) 2012-07-24 2013-07-22 Processed cheese and manufacturing method therefor
CN201380038948.XA CN104684402B (zh) 2012-07-24 2013-07-22 经加工的干酪类和其制造方法
PH12015500026A PH12015500026A1 (en) 2012-07-24 2015-01-06 Processed cheese and manufacturing method therefor

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JP2022057308A (ja) * 2020-09-30 2022-04-11 雪印メグミルク株式会社 プロセスチーズ類およびその製造方法

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WO1993003623A1 (fr) * 1991-08-24 1993-03-04 Bk Ladenburg Gmbh Gesellschaft Für Chemische Erzeugnisse Utilisation de polyphosphates acides de sodium pour la fabrication de fromage
JP2005295857A (ja) * 2004-04-09 2005-10-27 Rokko Butter Co Ltd 耐熱性チーズ及びその製造方法
JP2005320275A (ja) * 2004-05-07 2005-11-17 Snow Brand Milk Prod Co Ltd 口腔内細菌叢改善剤、抗菌剤及び生育促進剤。
WO2009107662A1 (fr) * 2008-02-29 2009-09-03 明治乳業株式会社 Fromage traité et procédé de production de fromage traité

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CN101785506B (zh) * 2009-11-30 2012-11-14 广州合诚实业有限公司 一种儿童型再制干酪及其制备方法
EP2576437B1 (fr) * 2010-06-01 2018-05-02 Innophos, Inc. Compositions d'acide polyphosphorique de viscosité réduite
CN102429044B (zh) * 2011-10-25 2013-03-20 上海光明奶酪黄油有限公司 常温再制奶酪及其制备方法

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WO1993003623A1 (fr) * 1991-08-24 1993-03-04 Bk Ladenburg Gmbh Gesellschaft Für Chemische Erzeugnisse Utilisation de polyphosphates acides de sodium pour la fabrication de fromage
JP2005295857A (ja) * 2004-04-09 2005-10-27 Rokko Butter Co Ltd 耐熱性チーズ及びその製造方法
JP2005320275A (ja) * 2004-05-07 2005-11-17 Snow Brand Milk Prod Co Ltd 口腔内細菌叢改善剤、抗菌剤及び生育促進剤。
WO2009107662A1 (fr) * 2008-02-29 2009-09-03 明治乳業株式会社 Fromage traité et procédé de production de fromage traité

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Publication number Priority date Publication date Assignee Title
JP2022057308A (ja) * 2020-09-30 2022-04-11 雪印メグミルク株式会社 プロセスチーズ類およびその製造方法
JP7663334B2 (ja) 2020-09-30 2025-04-16 雪印メグミルク株式会社 プロセスチーズ類およびその製造方法

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SG11201500496PA (en) 2015-04-29
CN104684402B (zh) 2016-10-19

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