JP2010239944A - Process cheese products and method for producing same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide process cheese products having improved storage properties, and also to provide a method for producing the process cheeses products. <P>SOLUTION: By regulating the free amino acid content of process cheese products to 0.15% or less and adjusting pH thereof to 5.5 or less, process cheese products having good storage properties can be provided. Thus, process cheese products having improved storage properties, compared with the existing products, can be provided. Under more severe conditions such as distribution at room temperature, remarkable effects of preventing tissue degeneration and inhibiting microbial proliferation are observed in the process cheese products, compared with the existing products. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to processed cheeses having improved shelf life and a method for producing the same. The processed cheeses in the present invention include all of the processed cheese analogs generally referred to as cheese-like foods in the industry, in addition to “process cheese” and “cheese food” defined by the “Fair Competition Rules”. It shall be included.

In general, processed cheeses are distributed by a relatively low temperature range of 0 ° C. to 10 ° C., that is, by chilled transport. However, in processed cheeses, in the process of distribution and storage, the structure becomes hard and brittle, and the structure deteriorates such that the texture becomes worse.
Various studies have been conducted on the mechanism of this tissue degradation, and the most important factor is considered to be a decrease in pH. In other words, processed cheeses immediately after production are heated and emulsified by adding molten salt to natural cheese, which is the raw material at the time of production, so that the cross-linking of colloidal calcium phosphate is destroyed by the ion exchange action and chelate action of the molten salt, and paracasein It is decomposed and solubilized to sub micelles. At this time, the structure of processed cheeses exhibits smoothness and softness according to its moisture content, and does not have the hardness and brittleness that are considered as sensory defects. However, if the phosphate used as a molten salt is hydrolyzed during storage and the pH drops, the amount of soluble protein decreases due to the formation of polymers by hydrophobic interaction with the sub-micelle, resulting in tissue degradation. It happens. For this reason, as a method for suppressing this tissue degradation, a method is known in which the pH is adjusted to 6.0 or more to suppress a decrease in the amount of soluble protein accompanying a decrease in pH (Patent Document 1). . On the other hand, it is said that the tissue deterioration of processed cheese is caused by the opening of submicelles during storage, but the detailed mechanism has not been clarified.
In addition, when the pH is increased to a neutral range in order to suppress tissue degradation, there arises a problem that microorganisms are likely to propagate. For this reason, it is necessary to perform thorough temperature control in the so-called distribution process such as during transportation or over-the-counter sales.

JP2002-209515

  An object of the present invention is to provide processed cheeses having improved storage stability. Moreover, this invention makes it a subject to provide the manufacturing method of the said process cheese.

As a result of diligent research on the above problems, the inventors of the present invention have completed processed cheeses that have higher storage stability than conventional ones by adjusting the free amino acid content and pH of the processed cheeses. It was.
That is, the present invention is a processed cheese having a free amino acid content of 0.15% or less and a product pH of 5.5 or less.
The present invention is also the above-described processed cheeses containing 60% or more of fresh cheese in the raw material cheese used.
The present invention is also the above-described processed cheeses characterized by being packaged using a highly sealing packaging material having an oxygen permeability of 30 cc / m ² · day or less.
The present invention is also a process cheese characterized in that the raw cheese is blended so that the free amino acid content is 0.15% or less, the product pH is adjusted to 5.5 or less, and then heated and mixed. It is a manufacturing method.

  ADVANTAGE OF THE INVENTION According to this invention, the processed cheese which improved the preservability rather than the conventional one can be provided. In particular, under more severe conditions such as distribution at room temperature, the effects of suppressing tissue degradation and microbial growth are more significant than conventional products. In addition, normal temperature in this application shows the temperature range of 10 degreeC or more and 25 degrees C or less.

The present invention will be described in detail below.
The feature of the processed cheeses of the present invention is that the free amino acid content is 0.15% or less and the product pH is 5.5 or less. Therefore, when manufacturing the processed cheese of this invention, it adjusts so that the pH of the emulsion immediately after heat emulsification may be 5.5 or less, and the content of a free amino acid will be 0.15% or less.
About other than said 2 conditions, it can manufacture in accordance with the method similar to the method generally used for manufacture of process cheese.
As raw material cheese used by this invention, if it is natural cheese normally used for manufacture of process cheese, there will be no restriction | limiting in particular, For example, gouda cheese, cheddar cheese, cream cheese, etc. can be used. However, in order to adjust the free amino acid content to be 0.15% or less, it is preferable to use fresh cheese in combination.
As the molten salt, any molten salt may be used as long as it is usually used in cheese production. For example, sodium monophosphate, sodium diphosphate or sodium polyphosphate, and sodium citrate. Etc. can be illustrated. In general, at least a phosphate is used, and if necessary, a molten salt other than a phosphate is used in combination. In the present invention, two or more kinds of different compounds can be used in combination as phosphates or molten salts other than phosphates.
As the pH adjuster used for adjusting the pH of the emulsion immediately after the heat emulsification, any pH adjuster usually used in the production of process cheese may be used, for example, baking soda, lactic acid, citric acid, etc. Can be mentioned. In the present invention, these pH adjusters are added so that the pH of the emulsion is 5.5 or less.
The above-mentioned raw material natural cheese, molten salt, pH adjuster and water are appropriately blended, and then put into an emulsifier such as a kettle emulsifier, stefan emulsifier, thermocylinder, etc., which is usually used for heat emulsification of process cheese, and heat sterilized In addition, an emulsion emulsified by heating at a high temperature of 80 to 95 ° C. is obtained. The emulsion thus obtained is filled and packaged in a carton, an aluminum packaging material, a film or the like according to the purpose and cooled. There are no particular limitations on the cooling temperature and cooling speed at this time, but considering the growth of microorganisms and the maintenance of tissues, it is desirable that the temperature be quickly cooled to 10 ° C. or lower and kept as it is, as with normal food. In order to further improve the storage stability, it is preferable to use a packaging material having a high hermeticity having an oxygen permeability of 30 cc / m ² · day or less.

To 30 kg of Australian cream cheese, 300 g sodium polyphosphate, 4500 g soybean oil, 5300 g granulated sugar, 300 g whey protein, 945 g starch, 435 g agar, 1100 g fruit juice, 210 g flavor, 45 g pigment, 90 g anhydrous citric acid The water content was adjusted to 50% or less. Heat emulsification in a stefan emulsifier, and when the temperature of the emulsion reaches 83 ° C, the blowing of steam is terminated, and a three-way pillow wrapping machine using a film with an oxygen permeability of 1.5cc / m ² · day After filling with, it was left still in a 10 degreeC refrigerator and cooled, and the process cheeses of this invention were obtained.

[Comparative Example 1]
Add 520g sodium polyphosphate, 100g powdered wasabi, 200g granulated soy sauce, 60g seasoning, and 80g flavor to 20kg cheese mixed with New Zealand cheddar cheese and Australian gouda cheese in a 1: 1 ratio. The water content was adjusted to 44%. A three-way pillow wrapping machine using a film with an oxygen permeability of 1.5 cc / m ² · day when the emulsion is heated and emulsified in a stefan emulsifier and the temperature of the emulsion reaches 85 ° C. After filling with, it was left still in a 10 degreeC refrigerator and cooled, and process cheese was obtained.

[Comparative Example 2]
To 30 kg of Australian cream cheese, 350 g of sodium polyphosphate as molten salt, 8500 g of granulated sugar, 4250 g of processed starch, 2000 g of gelatin, 2000 g of skim milk powder, 600 g of whey protein, 40 g of powdered caramel, 250 g of flavor, 60 g of baking soda, The water content was adjusted to 49%. Heat emulsification in a Stefan emulsification kettle, and when the temperature of the emulsion reaches 78.5 ° C, the blowing of steam is terminated and twist packaging using a film with an oxygen permeability of 1.5cc / m ² · day 40 g of cheese filled in the machine is weighed and filled in a vertical pillow packaging machine. This was left still in a 10 degreeC refrigerator, it cooled, and process cheese was obtained.

[Comparative Example 3]
To 30 kg of Australian cream cheese and 10 kg of Australian Gouda cheese, 4000 g of cheese powder, 200 g of agar, and 400 g of sodium polyphosphate were added to adjust the water content to 49%. Heat emulsification in a stefan emulsifier, and when the temperature of the emulsion reaches 83 ° C, the blowing of steam is terminated, and a three-way pillow wrapping machine using a film with an oxygen permeability of 1.5cc / m ² · day After filling with, it was left still in a 10 degreeC refrigerator and cooled, and process cheese was obtained.

[Test Example 1]
The four processed cheeses thus obtained (Example 1, Comparative Examples 1 to 3) were placed in a 10 ° C. and 25 ° C. heat-reservoir, and the pH and product when stored for 1.5 months, 4 months, and 7.5 months. The hardness was measured and sensory evaluation was performed about food texture.
In the following test examples, sensory evaluation of pH, free amino acids, texture and tissue was performed according to the following methods.
1. Measurement of pH 12 g of processed cheeses chopped into a homoblender were added, and 40 g of water was added. This was homogenized at 10,000 rpm for 2 minutes to obtain a homogeneous solution. The pH of this homogeneous solution was measured with a pH meter.
2. Measurement of free amino acid amount After adding 20 ml of distilled water to 5 g of sample and pulverizing, adding 5 ml of 16% sulfosalicylic acid solution and 10 ml of distilled water, stirring sufficiently, centrifuging at 3000 rpm for 10 minutes to remove protein and fat, The sample was further diluted 3-fold with distilled water to obtain an analysis sample. This sample was analyzed using an L-8 500 type high-speed amino acid analyzer (Hitachi, Ltd.), and the amount of free amino acids was determined by amino acid chromatography. The operation method and reagent preparation method followed the instruction manual.
3. Texture / tissue sensory evaluation Five panelists evaluated the texture of the processed cheeses (mainly the structure such as hardness and brittleness). Evaluation is 5 points; hardness and brittleness are not felt at all; smooth structure is 4 points; hardness and brittleness is hardly felt and smooth structure is 3 points; Point: Hardness and brittleness felt somewhat, 1 point: Hardness and brittleness felt, and no smoothness.
The test results are shown in Table 1.

  From Table 1, when the free amino acid exceeds 0.15%, both hardness and brittleness increased during storage. At 37 ° C., hardness and brittleness are felt in the sensory evaluation of the texture after 1.5 months of storage, and after 25 months of storage at 25 ° C., tissue deterioration is remarkable at 7.5 months of storage at 10 ° C. Met. On the other hand, when the free amino acid was 0.15% or less, there was no change in hardness and the smooth texture was maintained until 7.5 months after storage.

To a cheese containing 70 kg of Australian cream cheese and 10 kg of Australian Gouda cheese, 800 g of sodium polyphosphate, 2000 g of gelatin, 400 g of thickening polysaccharide, 5600 g of whey protein, 80 g of potassium sorbate, 160 g of salt are added as a molten salt, and moisture The content was adjusted to 51%, and the pH was adjusted to 4.5, 5.0, and 5.5 with citric acid. Heat emulsification in a kettle emulsifier, and when the temperature of the emulsified product reaches 88 ° C, the blowing of steam is finished, and a three-way pillow wrapping machine using a film with an oxygen permeability of 1.5 cc / m ² · day After filling with, it was left still in a 10 degreeC refrigerator, and process cheese was obtained.

[Comparative Example 4]
After blending the same raw materials as in Example 2, the pH was adjusted to 6.0. Thereafter, superheated emulsified and filled in the same manner as in Example 2, and allowed to stand in a refrigerator at 10 ° C. to obtain processed cheeses.

[Test Example 2]
The processed cheeses obtained in Example 2 and Comparative Example 4 were put in a 10 ° C. heat-reserving cabinet, stored for 5 months, and sensory evaluation was performed on the texture. The results are shown in Table 2.

  In Example 2 in which the product pH was adjusted to 4.5 to 5.5, it was confirmed that the product had a good texture and texture, but when the pH was greater than 5.5, the hardness increased and it became brittle. It became clear that it causes the organization deterioration.

To 30 kg of Australian cream cheese and 10 kg of Australian Gouda cheese, add 4000 g of cheese powder, 200 g of agar, and 400 g of sodium polyphosphate, and adjust the amount of citric acid so that the water content is 49% and the pH is 5.0. It was adjusted. Heat emulsification in a stefan emulsifier, and when the temperature of the emulsion reaches 83 ° C, the blowing of steam is terminated, and a three-way pillow wrapping machine using a film with an oxygen permeability of 1.5cc / m ² · day After filling with, it was left still in a 10 degreeC refrigerator and cooled, and process cheese was obtained.

  Process cheese was manufactured using the same auxiliary material and manufacturing method as Example 3 except having mixed the raw material cheese with 35 kg of Australian cream cheese and 5 kg of Australian gouda cheese.

[Comparative Example 5]
Process cheeses were produced using the same auxiliary materials and production method as in Example 3 except that the composition of the raw material cheese was 40 kg of Australian cream cheese and 0 kg of Australian gouda cheese.

[Test Example 3]
The process cheeses obtained in Examples 3 and 4 and Comparative Example 5 were placed in a 10 ° C. heat-reserving cabinet, stored for 5 months, and sensory evaluation was performed on the texture. The results are shown in Table 3.

  In the processed cheeses of Examples 3 and 4 having a free amino acid content of 0.08 and 0.14, it was confirmed that they had a good texture and texture, but the free amino acid content was 0.15. When it was large (Comparative Example 5), it became clear that the structure was deteriorated such that the hardness increased and it became brittle.

Australian cream cheese 56kg, Australian gouda cheese 24kg, fresh cheese content in raw cheese 70%, sodium polyphosphate 800g as molten salt, gelatin 2000g, thickening polysaccharide 400g, whey protein 5600g, sorbic acid Potassium 80 g, citric acid 60 g, and sodium chloride 160 g were added to adjust the water content to 51.5% or less. Heat emulsification in a kettle emulsifier, and when the temperature of the emulsified product reaches 88 ° C, the blowing of steam is finished, and a three-way pillow wrapping machine using a film with an oxygen permeability of 1.5 cc / m ² · day After filling with, it was left still in a 10 degreeC refrigerator and cooled, and process cheese was obtained.

  Using the same raw materials and production method as in Example 5 except that the composition of the raw cheese is 48 kg of Australian cream cheese, the Australian gouda cheese is 32 kg, and the amount of fresh cheese in the raw cheese is 60%. Process cheeses were manufactured.

  Using the same auxiliary material and manufacturing method as Example 5 except that the composition of the raw cheese is 40 kg of Australian cream cheese, the Australian gouda cheese is 40 kg, and the amount of fresh cheese in the raw cheese is 50%. Process cheeses were manufactured.

[Test Example 4]
The processed cheeses obtained in Examples 5, 6, and 7 were put in a 10 ° C. heat-reserving cabinet and stored for 5 months, and sensory evaluation was performed on the texture. The results are shown in Table 4.

  From Table 4, it was confirmed that any of the processed cheeses of Examples 5, 6, and 7 had a good texture and structure, but the higher the fresh cheese ratio in the raw cheese, the more the structure being preserved. It was revealed that deterioration can be suppressed and a smooth texture can be maintained.

For the cheese containing 56 kg of Australian cream cheese and 24 kg of Australian Gouda cheese, 800 g of sodium polyphosphate, 2000 g of gelatin, 400 g of thickening polysaccharide, 5600 g of whey protein, 80 g of potassium sorbate, 60 g of citric acid, 160 g of salt as molten salt It was added to adjust the water content to 51.5% or less. Heat emulsification in a kettle emulsifier, and when the temperature of the emulsified product reaches 88 ° C, the blowing of steam is finished, and a three-way pillow wrapping machine using a film with an oxygen permeability of 1.5 cc / m ² · day After being filled in, it was allowed to stand in a refrigerator at 10 ° C. and cooled to obtain processed cheeses.

Using a film with an oxygen transmission rate of 30 cc / m ² · day under the same composition and emulsification conditions as in Example 8, filled with a three-way pillow wrapping machine, then left in a refrigerator at 10 ° C. and cooled to obtain processed cheeses It was.

Using a film with an oxygen transmission rate of 40 cc / m ² · day under the same formulation and emulsification conditions as in Example 8, filled with a three-way pillow wrapping machine, then left in a refrigerator at 10 ° C. and cooled to obtain processed cheeses It was.

[Test Example 5]
The processed cheeses obtained in Examples 8, 9, and 10 were placed in a 10 ° C. heat-reserving cabinet, stored for 5 months, and sensory evaluation was performed on the texture. The results are shown in Table 5.

  From Table 5, it was confirmed that any of the processed cheeses of Examples 8, 9, and 10 had a good texture and structure, but in Example 10 where the oxygen permeability of the film was low, the other two examples In comparison with, the tissue and texture were slightly deteriorated. This indicates that the lower the oxygen permeability of the packaging material, the better the texture and texture can be maintained.

Claims (4)

  Process cheeses having a free amino acid content of 0.15% or less and a product pH of 5.5 or less.   Process cheeses of Claim 1 which contain 60% or more of fresh type | system | group cheese in use raw material cheese. The process cheeses according to claim 1 or 2, wherein the process cheeses are packaged using a packaging material having a high sealing property having an oxygen permeability of 30 cc / m ² · day or less.   Processed cheese according to claims 1 to 3, wherein the raw cheese is blended so that the free amino acid content is 0.15% or less, the product pH is adjusted to 5.5 or less, and then heated and mixed. Manufacturing method.