TWI516206B - Processed cheese and method for producing the same - Google Patents

Description

Processed cheese and its manufacturing method

The present invention relates to processed cheeses having improved storage properties and a method for producing the same. Further, in the present invention, the processed cheeses refer to all of the processed cheese analogs similar to cheese foods, except for "processed cheese" and "cheese food" which are formulated in accordance with the "Fair Competition Regulations".

In general, processed cheeses are produced by using a low temperature zone of 0 ° C to 10 ° C, that is, generally cold transport. However, in processed cheeses, tissue is hardened, becomes brittle, and the texture of the food deteriorates during the process of distribution and storage.

A variety of studies have been conducted in response to this mechanism of tissue degradation, but those which are considered to be the largest factor are due to pH reduction. That is, the freshly processed processed cheese is heated and emulsified by adding the molten salt to the natural cheese as a raw material at the time of manufacture, and the cross-linking of the colloidal calcium phosphate is destroyed by the ion exchange and the chelation of the molten salt. The paracasein is decomposed into submicelles to be solubilized. At this time, the texture of the processed cheese has a disadvantage of having no hardness or brittleness in response to the degree of lubrication or softness of its moisture content. However, in the preservation, if the phosphate used as the molten salt is hydrolyzed and the pH is lowered, the secondary micelles form a polymer due to hydrophobic interaction, and thus the quality of the soluble protein is reduced, resulting in deterioration of the structure. In the method of suppressing the deterioration of the structure, a method of suppressing the decrease in the mass of the soluble protein accompanying the pH decrease by adjusting the pH to 6.0 or more is known (Patent Document 1). On the other hand, the deterioration of the structure of the processed cheese is also said to be caused by the progress of the de-flocculation of the secondary micelles in storage, but the detailed mechanism for this has not been clarified.

Further, in order to suppress the deterioration of the structure and raise the pH to the neutral zone, there is a problem that microorganisms are easily propagated. Therefore, in the so-called circulation process such as transportation or store sales, thorough temperature management is necessary.

[Previous Technical Literature]

[Patent Document 1] Japanese Special Opening 2002-209515

An object of the present invention is to provide processed cheeses having improved storage properties. Further, an object of the present invention is to provide a method for producing the processed cheese.

As a result of intensive studies on the above-mentioned problems, the inventors of the present invention have completed the processed amino acids which are more excellent in preservability than the conventional ones by adjusting the free amino acid content and pH of the processed cheese.

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 a processed cheese as described above, wherein the raw cheese is used, and the fresh cheese content is 60% or more.

The present invention is also a processed cheese product as described above, which is packaged in a high-sealing packaging material having an oxygen permeability of 300 cc/m ² ‧ days or less.

The present invention is also a method for producing a processed cheese, characterized in that the raw material cheese is blended so that the free amino acid content is 0.15% or less, and the pH of the product is adjusted to 5.5 or less, followed by heating and mixing.

According to the present invention, it is possible to provide processed cheeses which are more highly preserved than conventional products. In particular, under stricter conditions such as normal temperature flow, the effect of suppressing tissue deterioration and microbial growth is more remarkable than that of conventional products. Further, in the present application, the normal temperature represents a temperature band of 10 ° C or more and 25 ° C or less.

(Formation of the invention)

The invention is described in detail below.

The processed cheese of the present invention is characterized in that the free amino acid content is 0.15% or less, and the product pH is 5.5 or less. Therefore, in the case of producing the processed cheese of the present invention, the pH of the emulsion immediately after heating and emulsification is adjusted to 5.5 or less and the free amino acid content is 0.15% or less.

Other than the above two conditions, it can be produced in the same manner as the method of generally manufacturing processed cheese.

The raw material cheese used in the present invention is not particularly limited as long as it is a natural cheese which is usually used for the manufacture of cheese, and for example, gouda cheese, chedder cheese or cream cheese can be used. However, in order to adjust the free amino acid content to be 0.15% or less, it is preferred to combine fresh cheese.

The molten salt may be any molten salt which is usually used in the production of cheese, and any molten salt such as a phosphate such as sodium monophosphate, sodium diphosphate or sodium polyphosphate, or sodium citrate may be used. In general, at least phosphate is used, and a molten salt other than phosphate is used in combination as needed. Further, in the present invention, in the case of a molten salt other than phosphate or phosphate, two or more kinds of different compounds may be combined.

The pH adjuster used to adjust the pH of the emulsion immediately after emulsification is preferably a pH adjuster which is generally used for the production of processed cheese, for example, sodium bicarbonate, lactic acid, citric acid or the like. In the present invention, such pH adjusting agents 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 put into a kettle emulsified pot, a Stephan emulsifier, a scraper type heat exchanger which is used for heating and emulsification of a commonly processed cheese ( An emulsifier such as a thermal cylinder is simultaneously heat-sterilized at a high temperature of 80 to 95 ° C to obtain a heat-emulsified emulsion. The thus obtained emulsion is filled and packaged in a carton, an aluminum packaging material, a film, or the like for the purpose of cooling. The cooling temperature or the cooling rate at this time is not particularly limited. However, in consideration of the growth of microorganisms or the maintenance of the structure, it is desirable to rapidly cool to 10 ° C or lower and maintain it in the same manner as a normal food. Moreover, in order to further improve the preservability, it is preferable to use a packaging material having a high sealing property of an oxygen permeability of 30 cc/m ² ‧ days or less.

[Example 1]

30 kg of Australian cream cheese, 300 g of sodium polyphosphate as molten salt, 4,500 g of soybean oil, 5,300 g of granulated sugar, 300 g of whey protein, 945 g of starch, 435 g of agar, 1100 g of fruit juice, 210 g of flavor, 45 g of pigment, 90 g of citric acid anhydride, and Adjust so that the moisture content is 50% or less. In a Stephen emulsifier, the mixture was heated and emulsified. When the temperature of the emulsion became 83 ° C, the vapor was blown in. The film was filled with a gas permeability of 1.5 cc/m ² ‧ day, and then filled in a three-way pillow packaging machine. The processed cheese of the present invention was obtained by standing and cooling in a refrigerator at 10 °C.

[Comparative Example 1]

Compared with 20 kg of cheese mixed with New Zealand cheddar cheese and Australian high-grade cheese in a ratio of 1:1, 520 g of sodium polyphosphate as a molten salt, 100 g of wasabi powder, 200 g of granulated soy sauce, 60 g of seasoning, and 80 g of spices are added. Adjusted to have a moisture content of 44%. The emulsified pot was heated and emulsified in a Steven emulsified pot, and when the temperature of the emulsion became 85 ° C, the vapor was blown in, and a film having an oxygen permeability of 1.5 cc / m ² ‧ day was used, and the film was filled in a three-way pillow packaging machine at 10 The refrigerator was allowed to stand and cool in a refrigerator at °C to obtain processed cheese.

[Comparative Example 2]

Compared with 30 kg of Australian cream cheese, 350 g of sodium polyphosphate as a molten salt, 8500 g of sugar, 4250 g of processed starch, 2000 g of gelatin, 2000 g of defatted powder, 600 g of whey protein, 40 g of caramel powder, 250 g of spices, and 60 g of sodium bicarbonate were added. And adjusted to make the moisture content 49%. The emulsified pot was heated and emulsified in a Steven emulsified pot, and the vapor was blown at the time when the temperature of the emulsion became 78.5 ° C. The film having an oxygen permeability of 1.5 cc/m ² ‧ day was used, and 40 g of the cheese filled with the twist packaging machine was measured. Vertical pillow packing machine is filled. The mixture was allowed to stand in a refrigerator at 10 ° C and cooled to obtain processed cheese.

[Comparative Example 3]

Compared with Australian cream cheese 30kg, Australian cheese up to 10kg, add cheese powder 4000g, agar 200g, sodium polyphosphate 400g, adjusted to a moisture content of 49%. The emulsified pot was heated and emulsified in a Steven emulsified pot, and the vapor was blown at the point when the temperature of the emulsion became 83 ° C. The film was filled with a gas permeability of 1.5 cc/m ² ‧ day, and filled with a three-way pillow packaging machine at 10 ° C. The refrigerator is allowed to stand and cool to obtain processed cheese.

[Test Example 1]

The four processed cheeses (Examples 1 and Comparative Examples 1 to 3) thus obtained were placed in an insulated library of 10 degrees and 25 degrees, and the pH and product hardness of 1.5 months, 4 months, and 7.5 months were measured and stored. And the sensory evaluation was performed on the eating sensation.

Moreover, in the following test examples, the evaluation of the pH of the pH, the free amino acid, and the edible sensation was carried out according to the method described below.

1. Determination of pH

12 g of the chopped processed cheese was placed in a homomixer, and 40 g of water was added. This was homogenized at 10,000 rpm for 2 minutes to become a homogeneous solution. The pH of this homogeneous solution was measured by a pH meter.

2. Determination of the amount of free amino acid

After adding 20 ml of distilled water to 5 g of the sample and pulverizing, 5 ml of a 16% sulfosalicylic acid solution and 10 ml of distilled water were added, and the mixture was thoroughly stirred, and then centrifuged at 3000 rpm for 10 minutes to remove protein and fat, and then diluted three times with distilled water. Analyze the sample. This sample was analyzed by a L-8500 type high speed amino acid analyzer (Hitachi, Ltd.), and the amount of free amino acid was determined by amino acid chromatography. The method of operation or the preparation method of the reagent is in accordance with the operation manual.

3. Consumption sense ‧ tissue function evaluation

Five reviewers evaluated the edible sensation of processed cheeses (mainly tissues such as hardness and brittleness). The evaluation was: 5 points; no hardness or brittleness was observed at all, it was 4 minutes for the lubricated tissue; almost no hardness or brittleness was felt, and the tissue was lubricated, 3 points; neither could be said, 2 points; slightly felt Hardness or brittleness, 1 point; feel hardness or brittleness, no lubrication.

The above test results are shown in Table 1.

【Table 1】

From Table 1, when the free amino acid exceeds 0.15%, the hardness and the brittleness during storage increase. The functional evaluation of the food sensation after storage at 37 ° C for 1.5 months revealed the hardness and the brittleness. After the fourth month of storage at 25 ° C, the tissue deterioration at 7.5 months after storage at 10 ° C was remarkable. On the other hand, the free amino acid was 0.15% or less, and it was stored until the 7.5th month, and the hardness did not change, and the edible feeling of lubrication was maintained.

[Example 2]

Compared with cheese with 70kg of Australian cream cheese and 10kg of cheese made from Australia, add 800g of sodium polyphosphate as molten salt, 2000g of gelatin, 400g of polysaccharide, 400g of whey protein, 80g of potassium sorbate, and 160g of salt. The water content was adjusted to 51%, and the pH was adjusted to 4.5, 5.0, and 5.5 with citric acid. The mixture was heated and emulsified in a Kettle emulsifier, and when the temperature of the emulsion became 88 ° C, the vapor was blown in, and a film having an oxygen permeability of 1.5 cc/m ² ‧ day was used, and after filling with a three-way pillow packaging machine, The cheese was placed in a refrigerator at 10 ° C to obtain processed cheese.

[Comparative Example 4]

After the same materials as in Example 2 were blended, the pH was adjusted to 6.0. Thereafter, the mixture was heated and emulsified and filled in the same manner as in Example 2, and placed in a refrigerator at 10 ° C to obtain processed cheese.

[Test Example 2]

The processed cheeses obtained in Example 2 and Comparative Example 4 were placed in a heat preservation library at 10 ° C and stored for 5 months, and the edible feeling was subjected to sensory evaluation. The results are shown in Table 2.

【Table 2】

In Example 2, in which the pH of the product was adjusted to 4.5 to 5.5, it was confirmed that the food had a good eating sensation and texture. However, when the pH was more than 5.5, the structure which was hardened and brittle was markedly deteriorated.

[Example 3]

Compared with 30kg of Australian cream cheese and 10kg of Australian cheese, add 4000g of cheese powder, 200g of agar, 400g of sodium polyphosphate, the moisture content is set to 49%, and adjust the amount of citric acid to make the pH 5.0. The emulsified pot was heated and emulsified in a Steven emulsified pot. When the temperature of the emulsion became 83 ° C, the vapor was blown in, and a film having an oxygen permeability of 1.5 cc/m ² ‧ day was used, and the film was filled in a three-way pillow packaging machine at 10 The refrigerator was allowed to stand and cool in a refrigerator at °C to obtain processed cheese.

[Embodiment 4]

The processed cheese was produced by using the same raw material and manufacturing method as in Example 3, except that the amount of the raw material cheese was 35 kg of Australian cream cheese and 5 kg of Australian cheese.

[Comparative Example 5]

The processed cheese was produced in the same manner as in Example 3 except that the amount of the raw material cheese was 40 kg of Australian cream cheese and 0 kg of cheese produced in Australia.

[Test Example 3]

The processed cheeses obtained in Examples 3 and 4 and Comparative Example 5 were placed in a heat preservation library at 10 ° C, and stored for 5 months, and the edible feeling was subjected to sensory evaluation. The results are shown in Table 3.

The processed cheese of Example 3 and Example 4 having a free amino acid content of 0.08 and 0.14 was confirmed to have a good eating sensation and texture, but when the free amino acid content was larger than 0.15 (Comparative Example 5), It is clear that the structure is increased in hardness and becomes brittle.

[Embodiment 5]

The Australian cream cheese is 56kg, the Australian cheese is 24kg, and the fresh cheese in the raw cheese is 70%. The sodium polyphosphate is 800g, the gelatin is 2000g, and the polysaccharide is 400g. 5,600 g of whey protein, 80 g of potassium sorbate, 60 g of citric acid, and 160 g of salt were adjusted to have a moisture content of 51.5% or less. The emulsifier was heated and emulsified. When the temperature of the emulsion became 88 ° C, the vapor was blown in, and a film having an oxygen permeability of 1.5 cc/m ² ‧ day was used, and after filling with a three-way pillow packaging machine, It was allowed to stand in a refrigerator at 10 ° C and cooled to obtain processed cheese.

[Embodiment 6]

The raw material of the raw material was set to 48 kg of Australian cream cheese, 32 kg of Australian cheese, and the amount of fresh cheese in the raw cheese was set to 60%, and the same auxiliary material and manufacturing method as in Example 5 were used. , the manufacture of processed cheese.

[Embodiment 7]

In the same manner as in Example 5, the same raw material and production as in Example 5 were used, except that 40 kg of cream cheese was produced in Australia, 40 kg of cheese was produced in Australia, and 40 kg of cheese was produced in Australia, and the amount of fresh cheese in the raw cheese was 50%. Method for making processed cheeses.

[Test Example 4]

The processed cheeses obtained in Examples 5, 6, and 7 were placed in an insulated library at 10 ° C, stored for 5 months, and subjected to sensory evaluation for eating sensation. The results are shown in Table 4.

It is confirmed from Table 4 that any of the processed cheeses of Examples 5, 6, and 7 has a good eating sensation ‧ tissue, but it is apparent that the higher the proportion of the fresh crepe in the raw cheese, the more inhibiting the deterioration of the tissue during storage It can maintain a smooth eating sensation.

[Embodiment 8]

Compared with cheese with 56kg of Australian cream cheese and 24kg of cheese made from Australia, add 800g of sodium polyphosphate as molten salt, 2000g of gelatin, 400g of polysaccharide, 400g of whey protein, 80g of potassium sorbate, 60g of citric acid. The salt was 160 g and adjusted to have a moisture content of 51.5% or less. The emulsifier was heated and emulsified. When the temperature of the emulsion became 88 ° C, the vapor was blown in, and a film having an oxygen permeability of 1.5 cc/m ² ‧ day was used, and after filling with a three-way pillow packaging machine, It was allowed to stand in a refrigerator at 10 ° C and cooled to obtain processed cheese.

[Embodiment 9]

A film having an oxygen permeability of 30 cc/m ² · ‧ day was used in the same mixing and emulsification conditions as in Example 8 and filled in a three-way pillow packaging machine, and then allowed to stand in a refrigerator at 10 ° C and cooled to obtain processed cheese. .

[Embodiment 10]

The film was filled in a three-way pillow packaging machine using a film having an oxygen transmission rate of 40 cc/m ² ‧ day in the same manner as in Example 8 and then allowed to stand in a refrigerator at 10 ° C to be cooled to obtain processed cheese. .

[Test Example 5]

The processed cheeses obtained in Examples 8, 9, and 10 were placed in a heat preservation library at 10 ° C, stored for 5 months, and functional evaluation was performed on the eating sensation. 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 eating sensation ‧ structure, but Example 10 in which the oxygen permeability of the film was low, compared with the other two examples, the structure was observed. There is some deterioration in the eating sensation. This represents that the lower the oxygen transmission rate of the packaging material, the better the eating sense and the organization.

Claims (3)

A processed cheese, in which the content of the fresh cheese is 60% or more, the content of the free amino acid is adjusted to 0.15% or less, and the pH is 5.5 or less after heating and emulsification. The processed cheese of the first aspect of the patent application, wherein the processed cheese is packaged in a high-sealing packaging material having an oxygen permeability of 30 cc/m ² ‧ days or less. A method for producing processed cheeses, which is a processed cheese according to claim 1 or 2, which is characterized in that: the raw cheese used has a fresh cheese content of 60% or more, and the emulsion after heating and emulsification The free amino acid content was adjusted to 0.15% or less, and the pH was 5.5 or less.