CN101842019B - Processed cheese products and method of producing the same - Google Patents
Processed cheese products and method of producing the same Download PDFInfo
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- CN101842019B CN101842019B CN200880110661.2A CN200880110661A CN101842019B CN 101842019 B CN101842019 B CN 101842019B CN 200880110661 A CN200880110661 A CN 200880110661A CN 101842019 B CN101842019 B CN 101842019B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
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Abstract
To provide process cheese products which have little stickiness, are crisp and easily meltable in mouth and show light texture; and a method of producing the same. Novel process cheese products can be obtained by using a natural cheese with a high maturity as a starting cheese material, adding a reconstituted cheese and molten salt thereto, melting the mixture by heating and then maintaining the molten product at a high temperature of 70 DEG C or above. A test sample 1 (45 mm in length, 15 mm in width, 8 mm in thickness) of a process cheese product is placed without fixation on two free holders (2, 3) located 7.5 mm apart from the respective ends in the lengthwise direction and the upper face of the sample is supported by a central holder (4) located in the middle between the free holders (2, 3). When the sample (1) is raised at a speed of 2 cm/min in this state, the maximum deflection to the breakage of the test sample (1) is 7.5 mm or less.
Description
Technical field
The present invention relates to process cheese products and manufacture method thereof, described process cheese products has the sense of food different with process cheese products in the past, that is, have viscosity little, in the oral cavity frangible and good, the light new sense of food of mouthful melting property.
Background technology
Process cheese is add fused salt in cheese material (natural cheese) after, to make by heating and melting, emulsification.Insoluble calcium paracaseinate in the cheese material is converted to solubility paracasein sodium under the effect of fused salt, through further cooling off and gelation, form the distinctive tissue of process cheese.Therefore, process cheese products in the past almost has all and is rich in the viscoplasticity that comes from paracasein sodium, poor, the heavy sense of food of mouthful melting property.
In addition, the excellent and aspect consideration cheaply from heating cooking in the past, as the cheese material that in the manufacturing of process cheese, uses, the cheese of more use low-maturity.But, with the cheese of low-maturity as the process cheese of cheese material do not have characteristics (Network セ), local flavor is flat, be not to make us well-content aspect the dense sense.On the other hand, though the cheese of slaking is become the local flavor with dense sense as the process cheese of cheese material, the cost height, and be difficult to emulsification, and become soft tissue, conformality is poor, is not gratifying therefore.
In order to improve the sense of food of process cheese, various trials have been carried out.For example, proposed following scheme: as specific food emulsifying agent (food surface activating agent), to use HLB be 8 below and iodine number is polyglycerol ester more than 45, gives the method (patent documentation 1) of mouthful the melting property of more suitable cunning; By improving the whey protein content in the process cheese, make fissility and mouthful good method (patent documentation 2) of melting property; Use is given and is rich in breaded fish stick (Pu Pike as the TGase of protein-crosslinking enzyme) method (patent documentation 3) of the sense of food of sample elastic force; In cheese material, add starch and adjust the fat/proteins ratio, give the method (patent documentation 4) of rice cake sample sense of food thus; Contain air hole structure by in auxiliary material, using natural gellan gum, making, give the method (patent documentation 5) of light sense of food; Etc..
But even the process cheese products that the method by patent documentation 1 is made is mouthful melting property raising, process cheese is distinctive is rich in viscoelastic heavy sense of food and can not obtains improvement, and employed emulsifying agent is that some plants time-like, owing to come from the bitter taste of emulsifying agent, the original local flavor of cheese is impaired.In addition, in the method for patent documentation 2, even the raising of mouthful melting property, process cheese is distinctive is rich in viscoelastic heavy sense of food and also can not get improving; In the method for patent documentation 3, owing to be the sense of food that is rich in the elastic force of breaded fish stick sample, so mouthful non-constant in melting property aspect; In the method for patent documentation 4, become and be rich in the viscoelastic heavy sense of food that comes from starch.In addition, in the method for patent documentation 5, can give the light sense of food of the uniqueness that contains pore, but need to add remaining food additives except fused salt.
Patent documentation 1: TOHKEMY 2004-290100 number
Patent documentation 2: Japanese kokai publication hei 8-256686 number
Patent documentation 3: No. the 2594340th, Japan Patent
Patent documentation 4: No. the 3243453rd, Japan Patent
Patent documentation 5: TOHKEMY 2003-047403 number
Summary of the invention
Under such technical background, problem of the present invention is to have improved the manufacture method of the process cheese products that is rich in poor, the heavy sense of food of viscoplasticity, mouthful melting property of process cheese in the past, provides to have viscosity process cheese products and manufacture method thereof little, the frangible and sense of food that mouthful melting property is good, light in the oral cavity.
In general, process cheese has and is rich in the viscoplasticity that comes from paracasein sodium (it becomes the basic framework of gel structure), poor, the heavy sense of food of mouthful melting property.When using the cheese material (natural cheese) of low-maturity in raw material, this sense of food has the tendency of enhancing.This is because the situation that the decomposition of the calcium paracaseinate in the cheese material (natural cheese) is not carried out also obtains reflection in the tissue of the paracasein sodium of the basic framework of the gel structure that becomes process cheese.
The inventor furthers investigate, found that, be conceived to the maturity of employed cheese material, be adjusted into more than the 23.0 weight % by the weight ratio (%) with the full N of water-soluble N/ in the cheese material total amount, and, utilization do not carry out the hard natural cheese that the method for making of the squeezing of curdled milk makes in whey cheese will be contained with the ratio more than the 60 weight % of cheese material total amount as cheese material, the sense of food different with process cheese in the past can be obtained thus.
In addition, the tissue of the excessive softness that the inventor produces in order to improve the natural cheese of high maturity as cheese material and studying, found that, by adding processed cheese and carrying out heating and melting and come emulsification, after obtaining the cheese fused mass, when this cheese liquefactent is remained on high temperature, the sense of food that then generally becomes hard, fine and close tissue in the prior art and attach most importance to, but use under the situation of above-mentioned raw materials cheese, unexpectedly not only kept the light sense of food of purpose, and having improved the stability of the tissue of cheese, it is good that conformality becomes.
In addition, the inventor also finds, can measure process cheese products by method manufacturing of the present invention objectively especially in intraoral fragility by the breakdown test that utilizes flow graph, thereby finish the present invention.
Namely the invention provides following [1]～[6].
[1] a kind of process cheese products, it is characterized in that, in 2 free support sectors, do not put the test body of the process cheese products of 45mm (length) * 15mm (width) * 8mm (thickness) regularly, these 2 free support sectors are separately positioned on position that a end in the two ends of the length direction of described test body is 7.5mm and the other end in the two ends of the length direction of described test body is the position of 7.5mm, and, utilize central support sector to support the upper surface of described test body, described central support sector is arranged on the middle position between these 2 free support sectors, under this state, make under the situation of above-mentioned test body rising in the rate of climb with 2cm/ minute, above-mentioned test body is below the 7.5mm up to the maximum defluxion that fractures.
[2] as above-mentioned [1] described process cheese products, wherein, above-mentioned maximum defluxion is below the 7.0mm.
[3] as the manufacture method of above-mentioned [1] or [2] described process cheese products, it is characterized in that, described method comprises: following with respect to satisfying (a) and (b) total amount of the cheese material of the two, add fused salt, carry out heating and melting, obtain the heating and melting operation of cheese fused mass and the high temperature that this cheese fused mass remains on the high temperature more than 70 ℃ is kept operation.
(a) in the total amount of cheese material, be more than 23.0% as the water-soluble nitrogen of maturity index and the weight ratio (the full N of water-soluble N/) of full nitrogen
(b) more than the 60 weight % of the total amount of cheese material be more than one the hard natural cheese that utilizes the method for making manufacturing of the squeezing of in whey, not carrying out curdled milk
[4] as the manufacture method of above-mentioned [3] described process cheese products, wherein, above-mentioned high temperature keeps retention time in the operation and maintenance method to be the method more than 10 minutes that leaves standstill and/or to stir method more than 1 minute.
[5] as the manufacture method of above-mentioned [3] or [4] described process cheese products, wherein, the fat in the above-mentioned process cheese products and the weight ratio of protein (fat/proteins) are more than 1.30.
[6] as the manufacture method of each described process cheese products of above-mentioned [3]～[5], wherein, before above-mentioned heating and melting operation, be included in the processed cheese that adds processed cheese in the above-mentioned raw materials cheese and add operation.
The method according to this invention can access following process cheese products: that has improved process cheese products in the past is rich in viscoplasticity, poor, the heavy sense of food of mouthful melting property, have viscosity little, in the oral cavity frangible and mouthful good, the light new sense of food of melting property.
Description of drawings
Fig. 1 is the figure for the breakdown test method of explanation process cheese products of the present invention.
Symbol description
1 test body
2,3 free support sectors
4 central support sectors
The specific embodiment
Below, describe the present invention in detail, but the present invention is not limited to each mode of following narration.
" process cheese products " word among the present invention refers to through the resulting cheese of the operation of heating and melting, as comprising also that except comprising various process cheeses the cheese of cheese food is defined.
The maturity of cheese material can be with weight ratio (being designated as the full N of water-soluble N/ (%)) expression in the total amount of cheese material, water-soluble nitrogen (water-soluble N) and full nitrogen (full N).In this specification, water-soluble nitrogen refers to that in slaking protein issues solution estranged and nitrogen that the molecular weight that generates contains in the effect of enzyme in the peptide below 5,000 or amino acid.The content of these N increases along with the carrying out of slaking in cheese material.Among the present invention, the weight ratio of the full N of water-soluble N/ in the total amount of cheese material is preferably more than 23.0%, more preferably more than 25.0%, be preferably more than 27.0% especially.
The weight ratio of the water-soluble nitrogen in the total amount of cheese material (water-soluble N) and full nitrogen (full N) can calculate with following computational methods.
The full N of water-soluble N/ (%)=water soluble nitrogen content/total nitrogen content * 100
Total nitrogen content and water soluble nitrogen content can be measured with following method.
[total nitrogen content]
(Kjeldahl Method) measures with Kjeldahl method.
[water soluble nitrogen content]
(1) sample (cheese material) with 25g is dissolved in the hot water of 150ml.
(2) several 40% formalin is joined in the solution, 50 ℃ of vibrations 2 hours.
(3) remove fat deposit, residual liquid is carried out centrifugation (3000rpm, 5 minutes).
(4) with the thin cotton filtering supernatant of mesh, filtrate is moved on in the measuring bottle of 250ml.In addition, clean centrifuge tube and precipitation with a spot of hot water, repeat centrifugation and filtration, merge with filtrate.
(5) water is added in the filtrate and after constant volume is 250ml, gets 50ml solution.
(6) the filter paper filtering solution of usefulness No.5B.
(7) get 20ml filtrate, with the quantitative nitrogen of Kjeldahl method.
Pressing method in the manufacturing of cheese material has following method: (a) as utilize that traditional method for making makes up to cheese (Gouda cheese), Ai Demu cheese (Edam cheese) etc. in enumerating, the residual whey of degree in curdled milk cutting back with whey steeping curd surface, the method of squeezing curdled milk in whey, (b) as enumerate in Cheddar (Cheddar cheese), the Pa Masen cheese (Parmesancheese) etc., after culinary art (heating), after whey almost all got rid of, the method for squeezing etc.
For employed cheese material among the present invention, need to use the hard natural cheese of the method for making manufacturing of the squeezing by in whey, not carrying out curdled milk more than the 60 weight % of its total amount.
In addition, the hard natural cheese among the present invention refers to the natural cheese of semi-rigid, hard and special hard, refers to the MNFS (abbreviation of Moisture in the Non-Fat Substance; Moisture in the weight except fat (%)) be the natural cheese below 63.0%.
Hard natural cheese as the squeezing of in whey, not carrying out curdled milk, for example, can enumerate Cheddar, up to cheese (dried salt type (De ラ イ ソ Le ト タ イ プ)), Pa Masen cheese, romano cheese (Romano cheese) etc., can use these a kind of or be used in combination more than 2 kinds.Wherein, preferred Cheddar, up to cheese (dried salt type), Pa Masen in junket.
The weight ratio of the fat/proteins in the process cheese products of the present invention need be adjusted into more than 1.30.The weight ratio of the fat/proteins in the process cheese products be can be by measuring the fat in the process cheese products with Lodz-Gothic Li Baifa (レ one ゼ go Star De リ one Block method) amount, measure the amount of the protein in the process cheese products with Kjeldahl method, and get it than calculating.When the weight ratio of fat/proteins less than 1.30 the time, by add butter, cream is made of oil, milk wet goods, this weight ratio can be adjusted into more than 1.30.The weight ratio of fat/proteins preferably is adjusted into 1.30～2.00.This weight ratio became the sense of food that viscosity is big, mouthful melting property is poor, heavy less than 1.30 o'clock.This weight ratio surpasses at 2.00 o'clock, and mouthful melting property is good, but becomes very soft tissue.
In addition, in above-mentioned raw materials cheese, can add dairy products such as milk powder, the various emulsifying agents that are used for adjusting rerum natura, stabilizing agent, pH conditioning agent, be used for giving the various food such as spice of local flavor.
As fused salt, can use phosphate, citrate, tartrate etc. to be generally used for making the fused salt of process cheese.Kind as the compound of fused salt, be not particularly limited, but for example can enumerate sodium phosphate, disodium hydrogen phosphate, tertiary sodium phosphate, sodium pyrophosphate, calgon, sodium phosphate trimer, four sodium metaphosphates, potassium phosphate, dikalium phosphate, tripotassium phosphate, trisodium citrate, sodium tartrate, calcium tartrate etc., can use these a kind of or be used in combination more than 2 kinds.With respect to the total amount (100 weight %) of raw material in junket and processed cheese, the addition of fused salt is preferably 0.1～10 weight %, 0.5～3 weight % more preferably.
Among the present invention, can before adding fused salt, in cheese material, add processed cheese.
Processed cheese refers to cheese material (natural cheese) carried out the cheese of process cheeseization, in the present invention, it is added in the cheese material, obtain mixture after, in this mixture, add fused salt, carry out heating and melting, carry out fusion emulsification thus once again.Be used for cheese material of the present invention owing to be high maturity, the protein in the cheese material has been decomposed to heavens, so goods of the present invention (process cheese products) become soft tissue easily.By a small amount of interpolation processed cheese, can make have hard tissue, emulsified state is good, the process cheese products of good shape retention.With respect to the total amount (100 weight %) of cheese material, the addition of processed cheese is preferably 0.1～10 weight %, 2.0～7.0 weight % more preferably.
Among the present invention, the heating and melting of cheese material be by when stirring, be heated to usually 75～100 ℃, preferably be heated to 80～100 ℃, more preferably be heated to 85～100 ℃ and carry out.Among the present invention, as the device that the cheese material heating and melting is carried out emulsification, can use in kettle type cheese emulsification still, horizontal pot (cooker), high speed shear emulsification still and the continous way heat exchanger (vibrations sterilizer (シ ヨ Star Network ス テ リ ラ イ ザ one), combination machine (コ Application PVC ネ one タ one) etc.) etc. any one.In addition, also can be with the combination of mulsers such as melting plant and homogenizer, on-line mixing machine (イ Application ラ イ Application ミ キ サ one), colloid mill.
Among the present invention, after the fusion emulsification of cheese material, the cheese fused mass need be remained on the high temperature more than 70 ℃.When keeping temperature less than 70 ℃, the viscosity of cheese fused mass rises, and brings obstacle in manufacturing process sometimes.To keep temperature be more than 70 ℃, be preferably more than 75 ℃, more preferably more than 85 ℃.The maintenance method is not limited especially, leave standstill maintenance, stirring maintenance etc. but can enumerate, these maintenance methods can be used singly or in combination.In addition, only leave standstill maintenance, perhaps only stir when keeping, under the situation that is uniform temp, compare with leaving standstill maintenance, stir maintenance and can obtain equal effect with the short time.Namely, to keep temperature to be set under 75 ℃ the situation, if leave standstill maintenance, then need to be preferably more than 10 minutes, more preferably more than 15 minutes, most preferably be the retention time more than 30 minutes, keep if stir, then need to be preferably more than 1 minute, retention time more than 5 minutes more preferably, just can make the process cheese products with good rerum natura.In addition, the retention time can suitably be regulated according to addition, the conservation condition of processed cheese.That is, at the addition that improved processed cheese, improved and keep temperature, strengthened under the situation of mixing speed etc., the retention time can be shortened.Need to prove that the retention time among the present invention refers to that the cheese fused mass is from reaching 70 ℃ to being filled the packing time that remains on the temperature more than 70 ℃ before.
After cheese material carried out heating and melting, all can manufacturing purpose goods (process cheese products) with following any means: after being filled in the container, the method for cooling off; After temporarily being filled in the temporary container, carry out cooling forming, take out the method for cutting, packing then; The method of moulding, packing etc. in cooling continuously.
Process cheese products by manufacture method manufacturing of the present invention has following rerum natura.
Namely, in 2 free support sectors, do not put the test body of the process cheese products of 45mm (length) * 15mm (width) * 8mm (thickness) regularly, these 2 free support sectors are separately positioned on position that a end in the two ends of the length direction of described test body is 7.5mm and the other end in the two ends of the length direction of described test body is the position of 7.5mm, and, utilize central support sector to support the upper surface of described test body, described central support sector is arranged on the middle position between these 2 free support sectors, under this state, make under the situation of described test body rising in the rate of climb with 2cm/ minute, described test body is below the 7.5mm up to the maximum defluxion that fractures, be preferably below the 7.0mm, more preferably below the 6.5mm.
When this maximum defluxion surpasses 7.5mm, become the sense of food that viscosity is big, mouthful melting property is poor, heavy, do not reach the sense of food of the object of the invention.
Need to prove that this maximum defluxion can be by utilizing the breakdown test of flow graph, measure with the distance when fractureing (plunger when sample splits (plunger) be pressed into distance).
Embodiment
Below, enumerate embodiment and further describe the present invention, but the present invention is not limited by it.
[embodiment 1]
Proportioning with table 1 is made process cheese.Need to prove that Cheddar is to utilize the method for making of the squeezing of not carrying out curdled milk in whey to make.
Table 1
| Make numbering | 1A | 1B | 1C | 1D |
| The cheese material mixture | It only is the Cheddar (the full N=27.0% of water-soluble N/, fat/proteins=1.50) of 14 months maturation periods | With a left side | With a left side | With a left side |
| Processed cheese | Do not have | Do not have | Have | Have |
| High temperature keeps | Do not have | Have | Do not have | Have |
Put in the kettle type molten-bath behind the Cheddar of pulverizing 2kg, for making the processed cheese that numbering 1C and 1D then add 100g, then do not add processed cheese for making numbering 1A and 1B, in addition, in making numbering 1A～1D, add the natrium citricum of 60g as fused salt, add water so that the moisture containing ratio of end article (process cheese) is 41.5 weight %, under agitation be heated to 90 ℃, carry out fusion.For making numbering 1A and 1C, after reaching 90 ℃ temperature, use and seal film (Parafilm) and carton is respectively packed 225g respectively, refrigerate.For making numbering 1B and 1D, after reaching 90 ℃ temperature, stop heating, in molten-bath, leave standstill maintenances (fusion cheese maintains more than 80 ℃) after 30 minutes, use and seal film and carton is respectively packed 225g respectively, refrigerate.
Fully cooling was estimated sense of food (mouthful melting property, fragility, viscosity) by panel after 3 days.The results are shown in table 2.
Table 2
Zero: very good, △: good, *: bad
Shown in the making numbering 1D of table 1 and table 2, use the hard natural cheese of high maturity (the full N of water-soluble N/ (%)=27.0%, fat/proteins=1.50), and carry out the interpolation of processed cheese and high temperature keeps, frangible in can being manufactured on thus mouthful, viscoplasticity is low and mouthful good process cheese of melting property.
On the other hand, shown in the making numbering 1A～1C of table 1 and table 2, under the situation of the interpolation of not carrying out processed cheese and/or high temperature maintenance, even use the hard natural cheese of high maturity, can not give sense of food frangible in mouth.
[embodiment 2]
Proportioning with table 3 is made process cheese.
Table 3
| Make numbering | 2A | 2B | 2C | 2D |
| The cheese material mixture | It only is the Cheddar (full N=19.7% fat/proteins of water-soluble N/=1.50) of 7 months maturation periods | With a left side | It only is the Cheddar (the full N=23.0% of water-soluble N/, fat/proteins=1.50) of 10 months maturation periods | It only is the Cheddar (the full N=27.0% of water-soluble N/, fat/proteins=1.50) of 14 months maturation periods |
| Processed cheese | Do not have | Have | Have | Have |
| High temperature keeps | Do not have | Have | Have | Have |
Put in the kettle type molten-bath behind the Cheddar of pulverizing 2kg, for making the processed cheese that numbering 2B～2D then adds 100g, then do not add processed cheese for making numbering 2A, in addition, in making numbering 2A～2D, add the natrium citricum of 60g as fused salt, add water so that the moisture containing ratio of end article (process cheese) is 41.5 weight %, under agitation be heated to 90 ℃, carry out fusion.For making numbering 2A, after reaching 90 ℃ temperature, use and seal film and carton is packed 225g respectively, refrigeration.For making numbering 2B, 2C, 2D, after reaching 90 ℃ temperature, stop heating, in molten-bath, leave standstill maintenances (fusion cheese maintains more than 80 ℃) after 30 minutes, use and seal film and carton is respectively packed 225g respectively, refrigerate.
Fully cooling was estimated sense of food (mouthful melting property, fragility, viscosity) by panel after 3 days.The results are shown in table 4.Evaluation method is according to the method for embodiment 1.
Table 4
Zero: very good, △: good, *: bad
Shown in the making numbering 2C and 2D of table 3 and table 4, when using the hard natural cheese of high maturity (the full N of water-soluble N/ (%)=23.0% and 27.0%, fat/proteins=1.50), frangible in can being manufactured on mouthful, viscoplasticity is low and mouthful good process cheese of melting property.On the other hand, shown in the making numbering 2A and 2B of table 3 and table 4, when using the hard natural cheese of low-maturity (the full N of water-soluble N/ (%)=19.7%, fat/proteins=1.50), no matter have or not the interpolation of processed cheese and high temperature to keep, be the process cheese that mouthful melting property is poor, be rich in viscoplasticity, sense of food heavily.
[embodiment 3]
Proportioning with table 5 is made process cheese.
Table 5
| Make numbering | 3A | 3B | 3C |
| The cheese material mixture | 12 months maturation periods up to cheese (the full N=27.0% of water-soluble N/, fat/proteins=1.09) | 12 months maturation periods up to cheese+butter (the full N=27.0% of water-soluble N/, fat/proteins=1.30) | 12 months maturation periods up to cheese+butter (the full N=27.0% of water-soluble N/, fat/proteins=1.50) |
| Processed cheese | Have | Have | Have |
| High temperature keeps | Have | Have | Have |
Make among the numbering 3A and only pulverize up to cheese (dried salt type), make among numbering 3B and the 3C and be pulverized and mixed up to cheese (dried salt type) and butter, to for making numbering 3A, reach 1.09 with the weight ratio of the fat/proteins in the end article (process cheese), for making numbering 3B, reach 1.30, cheese mixture after 1.50 the mode of reaching for making numbering 3C is adjusted is put in the kettle type molten-bath, add the processed cheese of 100g, and then the natrium citricum of interpolation 60g is as fused salt, add water so that the moisture of end article is 41.5 weight %, under agitation be heated to 90 ℃, carry out fusion.After reaching 90 ℃ temperature, stop heating, in molten-bath, leave standstill maintenances (fusion cheese maintains more than 80 ℃) after 30 minutes, use and seal film and carton is respectively packed 225g respectively, refrigerate.
Fully cooling was estimated sense of food (mouthful melting property, fragility, viscosity) by panel after 3 days.The results are shown in table 6.Evaluation method is according to the method for embodiment 1.
Table 6
Zero: very good, △: good, *: bad
Shown in making numbering 3B, the 3C of table 5 and table 6, use the hard natural cheese of high maturity (the full N of water-soluble N/ (%) is more than 27.0%), and adjust so that the weight ratio of the fat/proteins in the end article (process cheese) is more than 1.30, frangible in can being manufactured on thus mouthful, viscoplasticity is low and mouthful good process cheese of melting property.
On the other hand, in making numbering 3A, because the weight ratio of the fat/proteins in the process cheese is less than 1.30, so in intraoral fragility, viscosity (viscoplasticity), mouthful melting property inequality.
[embodiment 4]
Proportioning with table 7 is made process cheese.
Table 7
| Make numbering | 4A | 4B | 4C |
| The cheese material mixture | 8 one-tenth of the Cheddars (the full N=28.5% of water-soluble N/, fat/proteins=1.47) up to 2 one-tenth in cheese+18 months maturation periods of 8 months maturation periods | 6 one-tenth of the Cheddars (the full N=27.0% of water-soluble N/, fat/proteins=1.37) up to 4 one-tenth in cheese+18 months maturation periods of 8 months maturation periods | 4 one-tenth of the Cheddars (the full N=26.5% of water-soluble N/, fat/proteins=1.27) up to 6 one-tenth in cheese+18 months maturation periods of 8 months maturation periods |
| Processed cheese | Have | Have | Have |
| High temperature keeps | Have | Have | Have |
Proportioning with table 7 is pulverized and mixed up to putting in the kettle type molten-bath behind cheese (utilizing the cheese of the autofrettage manufacturing of squeezing in whey) and the Cheddar, add the processed cheese of 100g, and then the natrium citricum of interpolation 60g is as fused salt, add water so that the moisture in the end article (process cheese) is 41.5 weight %, under agitation be heated to 90 ℃, carry out fusion.After reaching 90 ℃ temperature, stop heating, in molten-bath, leave standstill maintenances (fusion cheese maintains more than 80 ℃) after 30 minutes, use and seal film and carton is respectively packed 225g respectively, refrigerate.
Fully cooling was estimated sense of food (mouthful melting property, fragility, viscosity) by panel after 3 days.The results are shown in table 8.Evaluation method is according to the method for embodiment 1.
Table 8
Zero: very good, △: good, *: bad
Shown in the making numbering 4A and 4B of table 7 and table 8, if in the cheese material (up to the mixture of cheese and Cheddar) of high maturity (the full N of water-soluble N/ (%) is more than 27.0%), contain the hard natural cheese (Cheddar) that autofrettage that the utilization more than the 60 weight % do not squeeze is made in whey, then making up under the situation of utilizing the hard natural cheese that the autofrettage of squeezing makes in whey, also can produce frangible in mouth, viscoplasticity is low and mouthful good process cheese of melting property.
On the other hand, in the making numbering 4C of table 7 and table 8, the full N of water-soluble N/ (%) in the total amount of cheese material is less than 27.0%, and, the shared ratio of the hard natural cheese (Cheddar) that utilizes the autofrettage do not squeeze in whey to make in the total amount of cheese material is less than 60 weight %, and the weight ratio of the fat/proteins in the process cheese is less than 1.30, therefore in intraoral fragility, viscosity (viscoplasticity), mouthful melting property inequality.
[embodiment 5]
Proportioning with table 9 is made process cheese.
Table 9
| Make numbering | 5A | 5B |
| The cheese material mixture | Pa Masen cheese+butter of 7 months maturation periods (the full N=19.4% of water-soluble N/, fat/proteins=1.50) | Pa Masen cheese+butter of 24 months maturation periods (the full N=34.1% of water-soluble N/, fat/proteins=1.50) |
| Processed cheese | Have | Have |
| High temperature keeps | Have | Have |
Put in the kettle type molten-bath behind the Pa Masen cheese of pulverizing 1.2kg and the butter of 0.4kg, add the processed cheese of 100g, and then the natrium citricum that adds 60g adds water so that the moisture of end article (process cheese) is 41.5 weight % as fused salt, under agitation be heated to 90 ℃, carry out fusion.After reaching 90 ℃ temperature, stop heating, in molten-bath, keep stirring (fusion cheese maintains more than 80 ℃) after 5 minutes, use and seal film and carton is respectively packed 225g respectively, refrigeration.
Fully cooling was estimated sense of food (mouthful melting property, fragility, viscosity) by panel after 3 days.The results are shown in table 10.Evaluation method is according to the method for embodiment 1.
Table 10
Zero: very good, △: good, *: bad
Shown in the making of table 9 and table 10 numbering 5B, when using the Pa Masen cheese of high maturity (the full N of water-soluble N/ (%)=34.1%, fat/proteins=1.50), frangible in can being manufactured on mouthful, viscoplasticity is low and mouthful good process cheese of melting property.
On the other hand, in the making numbering 5A of table 9 and table 10, owing to use the Pa Masen cheese of low-maturity (the full N of water-soluble N/ (%)=19.4%, fat/proteins=1.50), so in intraoral fragility, viscosity (viscoplasticity), mouthful melting property inequality.
[embodiment 6]
Proportioning with table 11 is made process cheese.
Table 11
| Make numbering | 6A | 6B |
| The cheese material mixture | The Cheddar up to 8 months cheese+maturation periods of 8 months maturation periods (the full N=20.4% of water-soluble N/, fat/proteins=1.10) | It only is the Cheddar (the full N=27.0% of water-soluble N/, fat/proteins=1.50) of 14 months maturation periods |
| Processed cheese | Do not have | Have |
| High temperature keeps | Do not have | Have |
Proportioning with table 11, for making numbering 6A, pulverize the Cheddar of 50kg and 50kg up to putting in the kettle type molten-bath after the cheese (cheese that utilizes the autofrettage of in whey, squeezing to make), for making numbering 6B, put in the kettle type molten-bath behind the Cheddar of pulverizing 100kg and the processed cheese of 6kg, in making numbering 6A and 6B, add the fused salt of 3kg, next, for making numbering 6A, add water so that the moisture of end article is 46.5%, for making numbering 6B, add water so that the moisture of end article is 41.5%, thereafter, in making numbering 6A and 6B, under agitation, be blown into live (open) steam, reach 90 ℃ up to temperature, carry out heating and melting.For making numbering 6A, reach 90 ℃ temperature after, be filled to the shape of 6P cheese with 6P cheese filling machine, pack, and refrigerate.For making numbering 6B, reach 90 ℃ temperature after, stop live (open) steam, keep when maintaining more than 85 ℃ stirring 5 minutes.After the maintenance, be filled to the shape of 6P cheese with 6P cheese filling machine, pack, and refrigeration.Measure the pin of the product of making and go into hardness (Needles goes into hardness) (10 ℃) and brittleness (15 ℃), estimate sense of food (mouthful melting property, fragility, viscosity) by panel.The results are shown in table 12.
Hardness gone into by pin and brittleness is to use flow graph (motionless industrial society makes) to measure according to universal method.Pin goes in the mensuration of hardness to use diameter to be the cylindric plunger of 3mm, and the rising or falling speed of sample bench is 15cm/ minute.Use diameter to be the spherical plunger of 13.7mm in the mensuration of brittleness, the rising or falling speed of sample bench is 7.5cm/ minute.
Table 12
Zero: very good, △: good, *: bad
Making numbering 6B for the cheese material that uses high maturity (the full N=27.0% of water-soluble N/, fat/proteins=1.50) has inviscid, frangible in the oral cavity, mouthful good, the light sense of food of melting property.On the other hand, for the making numbering 6A of the cheese material that uses low-maturity (the full N=20.4% of water-soluble N/, fat/proteins=1.10), be to be rich in viscoelastic heavy sense of food.For the measurement result of the brittleness of utilizing flow graph, the brittleness of making numbering 6B is for about 2 times of the brittleness of making numbering 6A, and is consistent with functional evaluation.
[embodiment 7]
(wherein, the maturity of raw material is adjusted in the weight ratio as the water-soluble nitrogen of maturity index and full nitrogen is 27～34% scope with the proportioning same with the making of embodiment 6 numbering 6B.), use and make the same method of numbering 6B and made 9 batches of process cheeses respectively and (make numbering 7A～7I).
In addition, with 3 kinds of commercially available process cheeses (comparative example 1～3) as a comparative example.The commodity of the process cheese of comparative example 1 " Mingzhi Hokkaido ten Wins カ マ Application ベ, one Le is gone into り 6P チ one ズ (Mingzhi Hokkaido ten victorys add the 6P cheese of Camembert) " by name, manufacturing firm are Mingzhi Dairy Co., Ltd; The commodity of the process cheese of comparative example 2 are called " Mingzhi Hokkaido ten Wins 6P チ, one ズ (Mingzhi Hokkaido ten victory 6P cheese) ", manufacturing firm is Mingzhi Dairy Co., Ltd; The commodity of the process cheese of comparative example 3 by name " Mingzhi Hokkaido ten Wins 6P チ, one ズ Concentrated い distinguish the flavor of (the dense flavor of Mingzhi Hokkaido ten victory 6P cheese) ", manufacturing firm are Mingzhi Dairy Co., Ltd.
For the process cheese of manufacturing and commercially available process cheese, use flow graph (motionless industrial society makes) to implement breakdown test.Breakdown test is as follows: as shown in Figure 1, with excision forming be the test body 1 of the short strip shape of 45mm (length) * 15mm (width) * 8mm (thickness) put in have 2 free support sectors 2,3 (wherein, free support sector 2,3 respectively the lower surface of test body 1 to be had the length that the width at test body 1 extends be the contact portion of the linearity of 15mm.), adjust to support that interstation be that the breakdown test of 30mm is with on the adapter (adapter) (manufacturing of motionless industrial society) every (L), make the length protrude from free support sector 2,3 test body 1 be respectively 7.5mm, middle position at the length direction of testing body 1, (wherein, to have the length that the width at test body 1 extends be the contact portion of the linearity of 15mm to the upper surface of 4 pairs of central support sectors test body 1 as central support sector 4 in utilization.) flute profile plunger (profile of tooth push rod (Dentistry shape give as security rod) A, motionless industrial society make) when applying load (rate of climb of sample bench: 2cm/ minute), the distance (mm) that the central support sector 4 of the usefulness when determination test body 1 fractures (flute profile plunger) is pressed into.In addition, estimate sense of food (fragility) by panel.The results are shown in table 13.
In the breakdown test that utilizes flow graph, be sample below the 7.5mm for the distance when fractureing, can confirm to have viscosity as the feature of the present invention's product little, in mouth frangible and mouthful good, the light sense of food of melting property.In addition, this value is more little, and " in the intraoral fragility " in functional evaluation is also more strong.
Table 13
| Make numbering | In intraoral fragility | Distance when fractureing (mm) |
| 7A | ○ | 3.47 |
| 7B | ○ | 2.97 |
| 7C | ○ | 4.03 |
| 7D | ○ | 4.51 |
| 7E | ○ | 4.03 |
| 7F | ○ | 6.47 |
| 7G | ○ | 6.15 |
| 7H | △ | 5.31 |
| 7I | △ | 6.17 |
| Comparative example 1 | × | 9.80 |
| Comparative example 2 | × | 9.73 |
| Comparative example 3 | × | 9.67 |
Zero: very good, △: good, *: bad
Industrial applicibility
According to the present invention, can make viscosity little, in mouth the frangible and good new process cheese products of mouthful melting property.
Claims (4)
1. the manufacture method of a process cheese products, for this process cheese products, in 2 free support sectors, do not put the test body that length x width x thickness is the process cheese products of 45mm * 15mm * 8mm regularly, these 2 free support sectors are separately positioned on position that a end in the two ends of the length direction of described test body is 7.5mm and the other end in the two ends of the length direction of described test body is the position of 7.5mm, and, utilize central support sector to support the upper surface of described test body, described central support sector is arranged on the middle position between these 2 free support sectors, under this state, make under the situation of described test body rising in the rate of climb with 2cm/ minute, described test body is below the 7.5mm up to the maximum defluxion that fractures, and the fat in the described process cheese products and the weight ratio of protein are more than 1.30, described manufacture method is characterised in that, described method comprises: following with respect to satisfying (a) and (b) total amount of the cheese material of the two, add fused salt, carry out heating and melting, obtain the heating and melting operation of cheese fused mass; Keep operation with the high temperature that this cheese fused mass is remained on the high temperature more than 70 ℃,
(a) in the total amount of cheese material, be more than 23.0% as the water-soluble nitrogen of maturity index and the weight ratio of full nitrogen,
(b) more than the 60 weight % of the total amount of cheese material be more than one the hard natural cheese that utilizes the method for making manufacturing of the squeezing of in whey, not carrying out curdled milk,
Described high temperature keeps retention time in the operation and maintenance method to be the method more than 10 minutes that leaves standstill and/or to stir method more than 1 minute, before described heating and melting operation, be included in the processed cheese that adds processed cheese in the described cheese material and add operation,
The weight ratio of the water-soluble nitrogen in (a) condition of described cheese material and full nitrogen is more than 27.0%,
The addition that described processed cheese adds the processed cheese in the operation is the amount of the 0.1 weight %～10 weight % of described cheese material.
2. the manufacture method of process cheese products as claimed in claim 1, wherein, described maximum defluxion is below the 7.0mm.
3. the manufacture method of process cheese products as claimed in claim 1 or 2, wherein, the addition of fused salt is the amount of 0.1 weight %～10 weight % of the total amount of described cheese material and processed cheese in the described heating and melting operation.
4. the manufacture method of process cheese products as claimed in claim 1 or 2, wherein, described high temperature keeps in the operation, and keeping temperature is more than 75 ℃, and retention time and maintenance method are the methods more than 30 minutes that leaves standstill and/or stir method more than 5 minutes.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007-265611 | 2007-10-11 | ||
| JP2007265611 | 2007-10-11 | ||
| JP2008-218721 | 2008-08-27 | ||
| JP2008218721 | 2008-08-27 | ||
| PCT/JP2008/068343 WO2009048093A1 (en) | 2007-10-11 | 2008-10-09 | Process cheese products and method of producing the same |
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| CN 201110102044 Division CN102217678B (en) | 2007-10-11 | 2008-10-09 | Process cheese products and method of producing the same |
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| CN 201110102044 Active CN102217678B (en) | 2007-10-11 | 2008-10-09 | Process cheese products and method of producing the same |
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| JP (3) | JPWO2009048093A1 (en) |
| KR (1) | KR101542266B1 (en) |
| CN (2) | CN101842019B (en) |
| HK (1) | HK1158024A1 (en) |
| WO (1) | WO2009048093A1 (en) |
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| CN102325460B (en) * | 2009-02-24 | 2014-04-09 | 株式会社明治 | Low fat processed cheese and manufacturing method therefor |
| WO2011115185A1 (en) * | 2010-03-18 | 2011-09-22 | 株式会社明治 | Processed cheese and method for producing same |
| JP6162394B2 (en) * | 2012-12-12 | 2017-07-12 | 雪印メグミルク株式会社 | Cheese and method for producing the same |
| JP6162395B2 (en) * | 2012-12-12 | 2017-07-12 | 雪印メグミルク株式会社 | Cheese and method for producing the same |
| KR20240082554A (en) | 2022-12-02 | 2024-06-11 | (주)한국일오삼 | Foie gras cheese comprising foie gras produced by non-forced feeding mehtod and method manufactured thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS5611750A (en) * | 1979-07-11 | 1981-02-05 | Meiji Milk Prod Co Ltd | Preparation of process cheese having improved heat resistance and shape retention in hot water |
| JPS5847432A (en) * | 1981-09-14 | 1983-03-19 | Snow Brand Milk Prod Co Ltd | Production of sliced process cheese |
| JPS58220649A (en) * | 1982-06-14 | 1983-12-22 | Houkou Rorufu Kk | Preparation of cheese for mechanical packing |
| JP2514547B2 (en) * | 1992-08-31 | 1996-07-10 | 雪印乳業株式会社 | Cheese using ultrafiltration concentrated milk and method for producing the same |
| JP2973844B2 (en) * | 1994-04-27 | 1999-11-08 | 不二製油株式会社 | Manufacturing method of cream cheese-like food |
| JP3514893B2 (en) * | 1995-10-02 | 2004-03-31 | 明治乳業株式会社 | Process cheeses and method for producing the same |
| JP3499661B2 (en) * | 1995-10-11 | 2004-02-23 | 明治乳業株式会社 | Process cheeses and method for producing the same |
| JP3425029B2 (en) * | 1996-02-08 | 2003-07-07 | 雪印乳業株式会社 | Process cheese manufacturing method |
| JP3643453B2 (en) * | 1996-12-06 | 2005-04-27 | 明治乳業株式会社 | Process cheese and method for producing the same |
| JP3012214B2 (en) * | 1997-06-13 | 2000-02-21 | 明治乳業株式会社 | Process cheeses and method for producing the same |
| JP3705564B2 (en) * | 1998-02-09 | 2005-10-12 | 雪印乳業株式会社 | Process cheese and method for producing the same |
| JP2000262222A (en) * | 1999-03-17 | 2000-09-26 | Snow Brand Milk Prod Co Ltd | Solid milk foods |
| JP2001149008A (en) * | 1999-11-29 | 2001-06-05 | Rokko Butter Co Ltd | Method for producing heat-resistant processed cheese |
| JP3999431B2 (en) * | 2000-02-01 | 2007-10-31 | 雪印乳業株式会社 | Process cheese and method for producing the same |
| JP4431292B2 (en) * | 2001-07-05 | 2010-03-10 | 雪印乳業株式会社 | Process cheese and method for producing the same |
| JP2006254742A (en) * | 2005-03-16 | 2006-09-28 | Fuji Oil Co Ltd | Cheese and/or cheese-like food |
| JP2009154486A (en) | 2007-12-27 | 2009-07-16 | Nix Inc | Molding method and molded product |
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| HK1158024A1 (en) | 2012-07-13 |
| CN102217678B (en) | 2013-07-17 |
| KR101542266B1 (en) | 2015-08-06 |
| JP5730380B2 (en) | 2015-06-10 |
| CN102217678A (en) | 2011-10-19 |
| KR20100069672A (en) | 2010-06-24 |
| JPWO2009048093A1 (en) | 2011-02-24 |
| CN101842019A (en) | 2010-09-22 |
| JP2014039568A (en) | 2014-03-06 |
| WO2009048093A1 (en) | 2009-04-16 |
| JP2015165813A (en) | 2015-09-24 |
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