JP2000253815A - Cheese and its production - Google Patents
Cheese and its productionInfo
- Publication number
- JP2000253815A JP2000253815A JP11063068A JP6306899A JP2000253815A JP 2000253815 A JP2000253815 A JP 2000253815A JP 11063068 A JP11063068 A JP 11063068A JP 6306899 A JP6306899 A JP 6306899A JP 2000253815 A JP2000253815 A JP 2000253815A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- texture
- flavor
- stn
- processed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 75
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000012669 compression test Methods 0.000 claims abstract description 6
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 4
- 235000014059 processed cheese Nutrition 0.000 claims description 38
- 239000000796 flavoring agent Substances 0.000 abstract description 25
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 238000000034 method Methods 0.000 abstract description 19
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 238000004945 emulsification Methods 0.000 description 17
- 239000002994 raw material Substances 0.000 description 15
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical group NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 239000005018 casein Substances 0.000 description 6
- 235000021240 caseins Nutrition 0.000 description 6
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 230000005070 ripening Effects 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000005227 gel permeation chromatography Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- JDIIGWSSTNUWGK-UHFFFAOYSA-N 1h-imidazol-3-ium;chloride Chemical compound [Cl-].[NH2+]1C=CN=C1 JDIIGWSSTNUWGK-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 102100039851 DNA-directed RNA polymerases I and III subunit RPAC1 Human genes 0.000 description 1
- 101710112289 DNA-directed RNA polymerases I and III subunit RPAC1 Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920006065 Leona® Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- -1 fatty acid esters Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、熟度（ＳＴＮ／Ｔ
Ｎ値）が１５％以下であり、滑らかな組織を有するプロ
セスチーズ及びその製造方法に関する。本発明のプロセ
スチーズは、原料チーズとして、熟度（ＳＴＮ／ＴＮ
値）が１５％以下のチーズを用いているので、癖のない
フレッシュな風味を有しており、加熱時の耐熱性が良好
であるという性質も有している。[0001] The present invention relates to a method for measuring the degree of maturity (STN / T
(N value) is 15% or less and a processed cheese having a smooth structure and a method for producing the same. The processed cheese of the present invention has a ripeness (STN / TN) as a raw material cheese.
Value) is 15% or less, so that it has a fresh flavor without habit and has good heat resistance during heating.
【０００２】[0002]
【従来の技術】チーズは、タンパク質、脂質、カルシウ
ム、ビタミン、ミネラル等の各種栄養素をバランス良く
含んでおり、とりわけ良質のカルシウム源として特に注
目され、その需要は年々増加している。その中でも特
に、加熱により調理特性を示すチーズ、例えば、加熱す
ることにより糸曵き性を示すタイプのプロセスチーズ
や、これとは逆に、加熱しても溶融せずに保形性を維持
するタイプのプロセスチーズが多く開発されている。ま
た、フレッシュチーズをはじめとして、癖がなくフレッ
シュ感のあるチーズは日本人の嗜好に適しており、この
ようなチーズの需要も今後高まると期待できる。2. Description of the Related Art Cheese contains various nutrients such as proteins, lipids, calcium, vitamins and minerals in a well-balanced manner, and is particularly noted as a high-quality calcium source, and its demand is increasing year by year. Among them, in particular, cheese that exhibits cooking characteristics by heating, for example, a process cheese of a type that exhibits stringiness by heating, and conversely, a type that maintains shape retention without melting even when heated. Many processed cheeses have been developed. In addition, fresh cheese and other cheeses that have no habit and are fresh are suitable for Japanese tastes, and the demand for such cheese is expected to increase in the future.
【０００３】一方、特公昭６１−２２９３２号公報に
は、原料チーズに溶融塩を添加し、１２０℃以上の温度
で加熱溶融させることにより殺菌し、次いで６０〜１０
０℃に冷却し、組織形成剤を添加することにより得られ
る殺菌プロセスチーズに関する技術が開示されている。[0003] On the other hand, Japanese Patent Publication No. Sho 61-22932 discloses a method in which a molten salt is added to a raw material cheese, which is heated and melted at a temperature of 120 ° C. or more to sterilize the cheese, and then 60 to 10
A technique relating to a pasteurized process cheese obtained by cooling to 0 ° C. and adding a tissue forming agent is disclosed.
【０００４】[0004]
【発明が解決しようとする課題】チーズに対して加熱調
理特性、特に耐熱保形性を付与するには、低熟度のチー
ズを用いることが有効であることが知られており、低熟
度のチーズの配合量をより多くしてプロセスチーズを調
製する試みもなされている。しかしながら、従来法にお
いて低熟度のチーズを多く配合量すると、得られるプロ
セスチーズの組織は、硬く、脆くなる場合が多く、好ま
しくなかった。そこで、熟度の低いチーズを用いて調製
されたプロセスチーズにおける組織を改良するために、
炭水化物又は多糖類等の安定剤を添加することも行われ
ているが、これによると、保存中に組織が脆くなった
り、風味が劣化するといった問題が生じる場合がある。
また、乳化時に水を添加し、プロセスチーズの水分を高
くすることも行われているが、これによると保存中の風
味劣化や離水が生じるといった問題がある。It is known that it is effective to use cheese with low maturity to impart cooking characteristics, especially heat-resistant shape retention to cheese. Attempts have also been made to prepare process cheese by increasing the amount of cheese blended. However, if the amount of low-ripeness cheese is large in the conventional method, the texture of the obtained processed cheese is often hard and brittle, which is not preferable. Therefore, in order to improve the texture in the processed cheese prepared using low ripeness cheese,
Stabilizers such as carbohydrates or polysaccharides have also been added, but this may lead to problems such as tissue embrittlement or flavor deterioration during storage.
In addition, water is added during emulsification to increase the water content of the processed cheese, but this has the problem that the flavor deteriorates during storage and water separation occurs.
【０００５】一方で、プロセスチーズを製造する際に、
原料チーズとして熟成させたチーズを用い、通常の温度
（例えば８０〜９５℃）で加熱乳化した場合、得られる
チーズはコクのある風味となり、風味にコクが要求され
る用途には好ましいものとなるが、フラットな風味やフ
レッシュ感には欠けるものであった。そこで、フラット
な風味やフレッシュ感を得るために原料チーズとして低
熟度のチーズを用いると、フラットな風味やフレッシュ
感は得られるものの、ガム様の食感を有するものとなっ
てしまう。On the other hand, when manufacturing process cheese,
When ripened cheese is used as a raw material cheese and heated and emulsified at a normal temperature (for example, 80 to 95 ° C.), the resulting cheese has a rich flavor, which is preferable for applications requiring rich flavor. However, it lacked flat flavor and freshness. Therefore, if low-ripening cheese is used as the raw material cheese in order to obtain a flat flavor and a fresh feeling, a flat flavor and a fresh feeling can be obtained, but it has a gum-like texture.
【０００６】このような現状において、癖のないフレッ
シュな風味を有し、耐熱性が良好であって、組織の滑ら
かなプロセスチーズが求められているが、そのようなプ
ロセスチーズは未だ提供されていない。そこで、本発明
は癖のないフレッシュな風味及び滑らかな組織を有し、
耐熱性の良好なプロセスチーズを提供することを目的と
する。Under these circumstances, there is a demand for a processed cheese having a fresh flavor without habit, good heat resistance and a smooth structure, but such processed cheese is still provided. Absent. Therefore, the present invention has a fresh flavor and smooth texture without habit,
It is an object to provide a process cheese having good heat resistance.
【０００７】[0007]
【課題を解決するための手段】本発明者らは上述した課
題に鑑み、鋭意研究を重ねた結果、原料チーズとして低
熟度のチーズを用い、溶融塩を添加して、１１０℃以上
で加熱乳化することにより、癖のないフレッシュな風味
を有し、耐熱性が良好であって、組織の滑らかなプロセ
スチーズが得られることを見出し、本発明を完成させる
に至った。Means for Solving the Problems In view of the above-mentioned problems, the present inventors have conducted intensive studies and as a result, used low-ripe cheese as a raw material cheese, added a molten salt, and heated at 110 ° C. or more. By emulsification, it has been found that a processed cheese having a fresh flavor without habit, having good heat resistance, and having a smooth structure can be obtained, thereby completing the present invention.
【０００８】本発明において癖のないフレッシュな風味
とは、フレッシュチーズのようなさわやかな風味を有
し、後味が良好なことをいう。[0008] In the present invention, the term "fresh taste without habit" means that the product has a refreshing taste like fresh cheese and has a good aftertaste.
【０００９】本発明において滑らかな組織とは、食した
ときに口の中でチーズの組織が壊れずに溶けるような組
織のことをいい、チーズ圧縮試験にて硬さ３ｋｇ以下及
び脆さ２ｍｍ以下を示すものをいう。In the present invention, the term "smooth structure" refers to a structure in which the cheese structure melts in the mouth without being broken when eaten, and has a hardness of 3 kg or less and a brittleness of 2 mm or less in a cheese compression test. Means
【００１０】本発明において耐熱性とは、電子レンジや
オーブントースターで加熱（例えばオーブントースター
での加熱温度は２４０℃程度であり、チーズ自体は７０
〜８０℃程度までに加熱される）した時、型崩れせずに
当初の形状を維持することをいう。In the present invention, the term "heat resistance" refers to heating with a microwave oven or an oven toaster (for example, the heating temperature in an oven toaster is about 240 ° C., and the cheese itself is 70 ° C.).
When heated to about 80 ° C.), it means maintaining the original shape without losing shape.
【００１１】本発明のプロセスチーズは、癖のないフレ
ッシュな風味を有し、組織も滑らかで口溶けも良好であ
るので、そのまま食してもよく、また、サラダ等に利用
することもできる。さらに、耐熱性を有するので、グラ
タン等のトッピングとしても利用することができる。そ
の上、プロセスチーズであるので、癖のないフレッシュ
な風味を長期間維持することができる。The processed cheese of the present invention has a fresh flavor without habits, has a smooth texture, and has a good melting property in the mouth. Therefore, the processed cheese can be eaten as it is, or can be used for salads and the like. Furthermore, since it has heat resistance, it can be used as a topping for gratin or the like. In addition, since it is a processed cheese, a fresh flavor without habit can be maintained for a long time.
【００１２】通常の滑らかな組織を有するプロセスチー
ズの製造では、ある程度熟成の進んだ原料チーズ（熟度
（ＳＴＮ／ＴＮ値）２５％以上）に溶融塩を添加して８
０〜９５℃で加熱乳化することにより、滑らかな組織を
有するプロセスチーズが得られる。しかしながら、低熟
度のチーズ（熟度（ＳＴＮ／ＴＮ値）１５％以下）は、
熟成が進んでいないので、パラカルシウムカゼイネート
が多く残存し、このチーズを通常の加熱乳化温度（８０
〜９５℃）で乳化すると、得られるプロセスチーズの組
織は硬くて脆い、いわゆるガム様の食感を呈するものと
なる。In the production of a processed cheese having a normal smooth texture, a molten salt is added to a raw material cheese (ripening (STN / TN value) of 25% or more) which has been matured to some extent.
By heating and emulsifying at 0 to 95 ° C., a processed cheese having a smooth texture can be obtained. However, low-ripe cheese (ripe (STN / TN value) 15% or less)
Since the ripening has not progressed, a large amount of paracalcium caseinate remains.
(~ 95 ° C), the texture of the resulting processed cheese is hard and brittle, giving a so-called gum-like texture.
【００１３】本発明では、熟度（ＳＴＮ／ＴＮ値）が１
５％以下である低熟度のチーズを原料チーズとし、これ
に溶融塩を添加して、１１０℃以上の温度で加熱乳化す
ることによって、得られるプロセスチーズは組織も滑ら
かなものとなる。これは乳化温度を高くすることによ
り、カゼインの構造が通常とは異なる形態に変化し、新
たにカゼインの可溶性凝集体が形成したことによると考
えられる。また、先に述べた特公昭６１−２２９３２号
公報には、原料チーズに溶融塩を添加し、１２０℃以上
の温度で加熱溶融させることにより殺菌し、次いで６０
〜１００℃に冷却し、組織形成剤を添加することにより
得られる殺菌プロセスチーズに関する技術が開示されて
いるが、この技術は、カゼインよりなる組織改良剤を分
散させることにより、通常のスプレッド状のテクスチャ
ーを有するプロセスチーズを得ることを目的としたもの
であり、この公報に開示の殺菌プロセスチーズの性状は
本発明のプロセスチーズとは異なる。In the present invention, the maturity (STN / TN value) is 1
By making a low-ripe cheese of 5% or less a raw cheese, adding a molten salt to the raw cheese, and emulsifying by heating at a temperature of 110 ° C. or more, the processed cheese obtained has a smooth texture. This is presumably because the casein structure was changed to an unusual form by increasing the emulsification temperature, and a new casein soluble aggregate was formed. In addition, Japanese Patent Publication No. Sho 61-22932 discloses a method in which a molten salt is added to raw material cheese, sterilized by heating and melting at a temperature of 120 ° C. or higher,
A technique relating to a pasteurized process cheese obtained by cooling to ℃ 100 ° C. and adding a tissue forming agent is disclosed. This technique disperses a tissue improving agent made of casein to form a normal spread-like cheese. The purpose is to obtain a processed cheese having a texture, and the properties of the sterilized processed cheese disclosed in this publication are different from those of the processed cheese of the present invention.
【００１４】[0014]
【発明の実施の形態】以下、本発明について詳しく説明
する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
【００１５】本発明のプロセスチーズは、熟度（ＳＴＮ
／ＴＮ値）が１５％以下であるチーズを原料チーズとし
て用い、これに溶融塩を添加して、１１０℃以上で加熱
乳化することにより得られる。得られたプロセスチーズ
は原料チーズの熟度を維持しており、チーズ圧縮試験に
て硬さ３ｋｇ以下及び脆さ２ｍｍ以下である滑らかな組
織を有するものとなる。The processed cheese of the present invention has a ripeness (STN).
(TN value) is 15% or less as a raw material cheese, a molten salt is added thereto, and the mixture is heated and emulsified at 110 ° C. or more. The obtained processed cheese maintains the ripeness of the raw material cheese, and has a smooth structure having a hardness of 3 kg or less and a brittleness of 2 mm or less in a cheese compression test.
【００１６】本発明において、低熟度チーズとは、チー
ズ中の熟度指標として用いられている熟度（ＳＴＮ／Ｔ
Ｎ値）が１５％以下であるチーズのことをいう。なお、
熟度の下限は用いる原料、例えばナチュラルチーズの熟
度によって決まるものであり、低いもので通常は８％程
度である。In the present invention, low-ripeness cheese refers to the ripeness (STN / T) used as a ripeness index in cheese.
(N value) is 15% or less. In addition,
The lower limit of the ripeness is determined by the raw material used, for example, the ripeness of natural cheese, and is low and is usually about 8%.
【００１７】以下に熟度指標として用いているＳＴＮ／
ＴＮ値について説明する。ナチュラルチーズ中の窒素の
形態はチーズの熟成度合に応じて変化し、特に可溶性窒
素（ＳＴＮ）はチーズの熟成が進むにつれて増加の傾向
をたどる。この可溶性窒素の全窒素（ＴＮ）に対する割
合で表される熟度（％）＝ＳＴＮ／ＴＮ値は、一般にチ
ーズの熟成度合を示す指標として用いられ、この値が大
きいほどチーズが熟成していることを示す。本発明で
は、原料チーズとして熟度（ＳＴＮ／ＴＮ値）が１５％
以下であるチーズを用いることにより、得られるプロセ
スチーズに癖のないフレッシュな風味と良好な耐熱性を
付与することができる。[0017] STN /
The TN value will be described. The form of nitrogen in natural cheese varies according to the degree of ripening of the cheese, and in particular, the soluble nitrogen (STN) tends to increase as the ripening of the cheese progresses. The ripeness (%) = STN / TN value represented by the ratio of the soluble nitrogen to the total nitrogen (TN) is generally used as an index indicating the degree of ripening of the cheese. The larger this value is, the more mature the cheese is Indicates that In the present invention, the raw material cheese has a ripeness (STN / TN value) of 15%
By using the following cheese, a fresh flavor without habit and good heat resistance can be imparted to the obtained processed cheese.
【００１８】以下に熟度を算出するための式及び測定方
法を示す。The formula for calculating the maturity and the measuring method are shown below.
【００１９】熟度（ＳＴＮ／ＴＮ値）（％）＝（可溶性
窒素／全窒素）×１００ 全窒素及び可溶性窒素の測定は次の方法により行う。ま
ず、原料チーズ１０ｇを採取し、それに０．５Ｎクエン
酸ナトリウム水溶液４０ｍｌと蒸留水４０ｍｌを加え、
ホモブレンダーで５分間磨砕後、メスフラスコに移し蒸
留水を加えて２００ｍｌに定容し、試料液とする。次い
で、試料液１０ｍｌを採取し、ケルダール法で全窒素
（ＴＮ）を測定する。さらに、試料液１０ｍｌに１．４
１Ｎ塩酸を１０ｍｌ加えた後、蒸留水で１２５ｍｌに定
容し、生成したタンパク質沈殿物を濾過し、濾液１０ｍ
ｌを採取しケルダール法で可溶性窒素（ＳＴＮ）を測定
する。このようにして本発明に用いる原料チーズの熟度
を測定することができる。Ripeness (STN / TN value) (%) = (soluble nitrogen / total nitrogen) × 100 The measurement of total nitrogen and soluble nitrogen is performed by the following method. First, 10 g of raw material cheese was collected, and 40 ml of 0.5N sodium citrate aqueous solution and 40 ml of distilled water were added thereto,
After grinding for 5 minutes with a homoblender, transfer to a volumetric flask, add distilled water to make the volume to 200 ml, and use it as a sample solution. Next, 10 ml of the sample solution is collected, and total nitrogen (TN) is measured by the Kjeldahl method. Furthermore, 1.4 ml was added to 10 ml of the sample solution.
After adding 10 ml of 1N hydrochloric acid, the volume was adjusted to 125 ml with distilled water, and the resulting protein precipitate was filtered.
1 is collected and soluble nitrogen (STN) is measured by the Kjeldahl method. Thus, the maturity of the raw material cheese used in the present invention can be measured.
【００２０】本発明において加熱時の乳化を良好にする
目的で添加する溶融塩としては、プロセスチーズの製造
に通常用いられる溶融塩であればいずれの溶融塩を使用
してもよく、例えば、クエン酸ナトリウム、モノリン酸
ナトリウム、ジリン酸ナトリウム、ポリリン酸ナトリウ
ム等を挙げることができ、これらの２種以上を組み合わ
せて用いることもできる。溶融塩の添加率は、原料チー
ズに対して０．５〜５重量％が好ましい。なお、添加率
が０．５重量％未満では乳化時の乳化が不十分となり、
得られたプロセスチーズの組織も不均一となる場合があ
り好ましくなく、添加率が５重量％を超えるとカゼイン
の凝集が起こり、得られるプロセスチーズの組織がざら
つき、風味も劣化する場合があり好ましくない。In the present invention, as the molten salt added for the purpose of improving emulsification during heating, any molten salt may be used as long as it is a commonly used molten salt for producing processed cheese. Sodium acid, sodium monophosphate, sodium diphosphate, sodium polyphosphate and the like can be mentioned, and two or more of these can be used in combination. The addition rate of the molten salt is preferably 0.5 to 5% by weight based on the raw material cheese. If the addition ratio is less than 0.5% by weight, emulsification during emulsification becomes insufficient,
The texture of the obtained processed cheese may also be non-uniform, which is not preferable. If the addition ratio exceeds 5% by weight, casein agglomerates, and the texture of the obtained processed cheese may be rough and the flavor may be deteriorated. Absent.
【００２１】加熱乳化は、乳化機を用い、１１０℃以上
で約１分間加熱しながら、混練する。乳化時の温度が１
１０℃未満では、得られるプロセスチーズの組織が硬
く、脆くなるため好ましくない。また乳化時に用いるこ
とのできる乳化機としては、プロセスチーズの製造に通
常用いられる乳化機であればいずれの乳化機を使用して
もよく、例えば、直接蒸気加熱又は間接加熱の両方を行
うことのできるかき取り型熱交換機、フィーダー、エク
ストルーダー、コンビネーター等を挙げることができ
る。加熱乳化温度の上限は、本発明が目的とするプロセ
スチーズの特性が得られる範囲内の上限とされ、例え
ば、１５０℃程度である。１５０℃を超える温度で加熱
乳化を行うと、場合によっては、カゼインが過度に変性
して凝集したり、褐変が生じるので、１５０℃程度まで
の温度で加熱乳化するのが好ましい。In the heating emulsification, kneading is performed while heating at 110 ° C. or higher for about 1 minute using an emulsifier. Temperature during emulsification is 1
If the temperature is lower than 10 ° C., the texture of the obtained processed cheese is hard and brittle, which is not preferable. As the emulsifier that can be used at the time of emulsification, any emulsifier may be used as long as it is an emulsifier usually used for the production of process cheese, for example, performing both direct steam heating and indirect heating. Examples include scrapable heat exchangers, feeders, extruders, and combinators. The upper limit of the heating emulsification temperature is an upper limit within a range in which the characteristics of the processed cheese intended by the present invention can be obtained, and is, for example, about 150 ° C. If heat emulsification is carried out at a temperature exceeding 150 ° C., in some cases, casein will be excessively denatured and agglomerated or browning will occur. Therefore, heat emulsification at a temperature up to about 150 ° C. is preferable.
【００２２】また、本発明において目的とする最終製品
にあわせて、例えば、ｐＨを調整するために、重曹や乳
酸等のｐＨ調整剤、プロセスチーズの食感や物性を改良
するために、ショ糖脂肪酸エステル、レシチン、グリセ
ライド類等の乳化剤、寒天、ローカストビーンガム、カ
ラギーナン、グアガム、キサンタンガム等の安定剤等を
適宜添加することもできる。In addition, in order to adjust the pH, for example, a pH adjuster such as sodium bicarbonate or lactic acid, or sucrose to improve the texture and physical properties of the processed cheese in accordance with the desired final product in the present invention. Emulsifiers such as fatty acid esters, lecithin and glycerides, and stabilizers such as agar, locust bean gum, carrageenan, guar gum and xanthan gum can also be added as appropriate.
【００２３】[0023]
【実施例】実施例１ チ−ズの熟度（ＳＴＮ／ＴＮ値）が１４％のゴーダチー
ズ１０００ｇに対し、リン酸ナトリウム２５ｇ、重曹１
０ｇを添加し、かき取り型熱交換機を用いて、９０、１
００、１１０、１２０℃の各温度で加熱乳化を行い、流
動性のあるプロセスチーズを得、これをカートンに充填
し、冷蔵庫内にて冷却した。EXAMPLES Example 1 25 g of sodium phosphate, 1 g of sodium bicarbonate per 1000 g of Gouda cheese having a maturity (STN / TN value) of 14%
0 g and 90, 1 using a scraping type heat exchanger.
Heat emulsification was performed at each temperature of 00, 110, and 120 ° C. to obtain a processable fluid cheese, which was filled in a carton and cooled in a refrigerator.
【００２４】得られたプロセスチーズについて、以下に
示す方法で、（１）硬さ及び脆さの測定、（２）耐熱性
の測定、（３）風味及び組織についての官能評価をそれ
ぞれ行った。 （１）チーズ圧縮試験による硬さ及び脆さの測定：１０
×１０×１０ｍｍの立法体にカットしたチーズについ
て、レオナー (山電社製) を用い、日本食品工業学会
誌、Vol. 36, No.12, p986-992, 1989に記載の方法に従
って７０％圧縮するテクスチャー測定を行なった。この
時に得られた応力・歪み曲線から、硬さ及び脆さを算出
した。 （２）耐熱性の測定：２０×２０×２０ｍｍの立方体に
カットしたチーズを６００Ｗのオーブントースターで５
分間加熱した。加熱後のチーズの高さを測定し、高さ１
５ｍｍ以上のものを耐熱性が良好であるとした。 （３）風味及び組織についての官能評価：３５×５０×
５ｍｍにカットしたチーズを２０人の熟練パネラーに食
してもらい、チーズの組織及び風味について評価しても
らった。風味はフレッシュ感について、組織は滑らかさ
ついて、それぞれ以下に示す５段階の評価基準で点数化
し、その平均点で示した（少数点第２位を四捨五入）。
５点；大変好ましい、４点；好ましい、３点；どちらと
もいえない、２点；好ましくない、１点；全く好ましく
ない。The obtained processed cheese was subjected to (1) measurement of hardness and brittleness, (2) measurement of heat resistance, and (3) sensory evaluation of flavor and texture, respectively, by the following methods. (1) Measurement of hardness and brittleness by cheese compression test: 10
The cheese cut into a cube of × 10 × 10 mm was 70% compressed using a Leona (manufactured by Yamaden Corporation) according to the method described in the Journal of the Japan Food Industry Association, Vol. 36, No. 12, p986-992, 1989. Texture measurements were performed. The hardness and brittleness were calculated from the stress-strain curve obtained at this time. (2) Measurement of heat resistance: cheese cut into cubes of 20 × 20 × 20 mm was cut into 5 pieces by a 600 W oven toaster.
Heated for minutes. Measure the height of the heated cheese and measure the height 1
Those having a thickness of 5 mm or more were considered to have good heat resistance. (3) Sensory evaluation of flavor and texture: 35 × 50 ×
The cheese cut to 5 mm was eaten by 20 skilled panelists and evaluated for the texture and flavor of the cheese. The flavor was fresh, and the texture of the tissue was smooth. Each of the scores was scored according to the following five-grade evaluation criteria, and the scores were averaged (the second decimal place was rounded off).
5 points; very preferable; 4 points; preferable; 3 points; indecisive; 2 points; unpreferable 1 point;
【００２５】以上の結果を表１に示す。Table 1 shows the above results.
【００２６】[0026]
【表１】 [Table 1]
【００２７】加熱乳化温度が、１１０及び１２０℃のも
のは、耐熱性が良好であり、癖のないフレッシュな風味
を有しており、組織も滑らかで口溶けも良好であった。
一方、加熱乳化温度が９０及び１００℃のものは、耐熱
性は良好であったが、風味は好ましくなく、組織も硬く
てガム様の食感を有していた。Those having a heat emulsification temperature of 110 or 120 ° C. had good heat resistance, had a fresh taste without habits, had a smooth texture, and had good mouth melting.
On the other hand, those having a heat emulsification temperature of 90 or 100 ° C. had good heat resistance, but had an unfavorable flavor, had a hard texture and had a gum-like texture.
【００２８】また、加熱乳化温度が９０及び１２０℃の
プロセスチーズについて、可溶性タンパク質及び分子量
分布の測定を行った。In addition, the soluble protein and the molecular weight distribution of the processed cheese having a heating emulsification temperature of 90 and 120 ° C. were measured.
【００２９】各プロセスチーズ１０ｇに、蒸留水を４０
ｇ加え、ホモゲナイザーを用いて10,000rpmで１０分
間、懸濁撹拌を行った。この懸濁液をベックマン高速遠
心機を用い、４℃、10,000rpmで２０分間、遠心分離を
行い、脂肪、上清液及び沈殿物に分離した。このうち、
上清液のタンパク質を定量し、可溶性タンパク質量とし
た。For 10 g of each processed cheese, 40 g of distilled water was added.
g, and the suspension was stirred at 10,000 rpm for 10 minutes using a homogenizer. This suspension was centrifuged at 10,000 rpm for 20 minutes at 4 ° C. using a Beckman high-speed centrifuge to separate fat, supernatant and sediment. this house,
The protein in the supernatant was quantified to determine the amount of soluble protein.
【００３０】また、上清液に対して４倍量の蒸留水を加
え、０．４５μｍのフィルターで濾過した後、ゲルクロ
マトグラフィーにより濾過液のタンパク質の分子量分画
を行った。ゲルクロマトグラフィーの条件は、カラムと
してＳＢ８０６ＨＱとＳＢ８０６ＭＨＱ（いずれも昭和
電工製）を２本直列につなぎ、７０ｍＭ塩化カリウムと
１０ｍＭイミダゾール塩酸を含むバッファー（ｐＨ７．
１）を使用し、濾過液５０μｌを流速０．５ｍｌ／ｍｉ
ｎでカラムに流した。そして、カラムで分画したタンパ
ク質の定量を経時的にＵＶ波長２８０ｎｍの吸光度を測
定し、可溶性タンパク質の分子量分布を算出した。Further, a 4-fold amount of distilled water was added to the supernatant, and the mixture was filtered through a 0.45 μm filter, and the protein in the filtrate was subjected to molecular weight fractionation by gel chromatography. The gel chromatography conditions were as follows: two columns of SB806HQ and SB806MHQ (both manufactured by Showa Denko) were connected in series, and a buffer containing 70 mM potassium chloride and 10 mM imidazole hydrochloride (pH 7.0) was used.
Using 1), apply 50 μl of the filtrate at a flow rate of 0.5 ml / mi.
Flowed through the column at n. Then, the protein fractionated by the column was quantitatively determined by measuring the absorbance at a UV wavelength of 280 nm over time to calculate the molecular weight distribution of the soluble protein.
【００３１】これらの結果を表２に示す。The results are shown in Table 2.
【００３２】[0032]
【表２】 [Table 2]
【００３３】１２０℃で加熱乳化することにより、カゼ
インの構造が変化し、カゼインが低分子化して、滑らか
な組織を有するプロセスチーズが得られると推測され
る。It is presumed that heat emulsification at 120 ° C. changes the structure of casein, reduces the molecular weight of casein, and obtains a processed cheese having a smooth structure.
【００３４】実施例２ チ−ズ中の熟度（ＳＴＮ／ＴＮ値）が１２％のゴーダチ
ーズ1,000ｇに対し、リン酸ナトリウム３、５、１０、
５０、７０ｇをそれぞれ添加し、かき取り型熱交換機を
用いて１２０℃の温度で加熱乳化を行い、流動性のある
プロセスチーズを得、これをカートンに充填し、冷蔵庫
内にて冷却を行った。Example 2 To 1,000 g of Gouda cheese having a maturity (STN / TN value) of 12% in a cheese, sodium phosphate 3, 5, 10,
50 and 70 g were added, respectively, and heated and emulsified at a temperature of 120 ° C. using a scraping type heat exchanger to obtain a processable fluid cheese, which was filled in a carton and cooled in a refrigerator. .
【００３５】得られたプロセスチーズについて、実施例
１と同様の方法で、（１）硬さ及び脆さの測定、（２）
耐熱性の測定、（３）風味及び組織についての官能評価
をそれぞれ行った。結果を表３に示す。For the obtained processed cheese, in the same manner as in Example 1, (1) measurement of hardness and brittleness, (2)
The heat resistance was measured, and (3) the sensory evaluation of flavor and texture was performed. Table 3 shows the results.
【００３６】[0036]
【表３】 [Table 3]
【００３７】溶融塩の添加率が、０．５〜５重量％のも
のは、耐熱性が良好であり、癖のないフレッシュな風味
を有しており、組織も滑らかで口溶けも良好であった。
一方、溶融塩の添加率が７重量％のものは、硬くて脆い
組織となり、塩味も強く風味が悪かった。また、溶融塩
の添加率が０．３重量％のものは、硬くて脆い組織とな
り、フレッシュ感に欠けるものであった。[0038] The one having a molten salt addition rate of 0.5 to 5% by weight had good heat resistance, had a fresh taste without habit, had a smooth texture and had a good melting in the mouth. .
On the other hand, when the addition ratio of the molten salt was 7% by weight, the structure was hard and brittle, and the salty taste was strong and the flavor was poor. When the addition ratio of the molten salt was 0.3% by weight, the structure was hard and brittle, and lacked a fresh feeling.
【００３８】[0038]
【発明の効果】本発明によれば、癖のないフレッシュな
風味を有し、耐熱性が良好であり、滑らかな組織を有す
るプロセスチーズを提供することができる。従来、原料
チーズとして低熟度（熟度１５％以下）のチーズを用い
てプロセスチーズを調製した場合、得られるプロセスチ
ーズは組織が硬く、脆くてガム様の食感を有し、風味も
好ましくなかったが、本発明の方法で製造されるプロセ
スチーズは、組織が滑らかで、口溶けが良く、癖のない
フレッシュな風味を有しているので、そのまま食しても
好ましく、また、サラダ等に利用してもよい。さらに、
耐熱性を有しているので、グラタン等のトッピングにも
利用することができる。According to the present invention, it is possible to provide a processed cheese having a fresh flavor without habit, having good heat resistance, and having a smooth texture. Conventionally, when processing cheese is prepared using low-ripening cheese (ripening 15% or less) as a raw material cheese, the resulting processed cheese has a hard, brittle, gum-like texture and a favorable flavor. Although not produced, the processed cheese produced by the method of the present invention has a smooth texture, has a good melting property in the mouth, and has a fresh taste without habit, so it is preferable to eat it as it is, and it is also used for salads and the like. May be. further,
Since it has heat resistance, it can be used for topping of gratin and the like.
フロントページの続き (72)発明者 佐野 雅治 埼玉県狭山市新狭山３−１−２ レジデン ス新狭山402 (72)発明者 佐藤 重勝 埼玉県比企郡鳩山町松ケ丘２−４−13 Ｆターム(参考） 4B001 AC40 BC02 BC06 BC07 BC08 EC04 Continued on the front page (72) Inventor Masaharu Sano 3-1-2, Shinsayama, Niiyama, Sayama City, Saitama Prefecture 4B001 AC40 BC02 BC06 BC07 BC08 EC04
Claims (2)
あり、チーズ圧縮試験にて硬さ３ｋｇ以下及び脆さ２ｍ
ｍ以下である滑らかな組織を有することを特徴するプロ
セスチーズ。1. A ripeness (STN / TN value) of 15% or less, a hardness of 3 kg or less and a brittleness of 2 m in a cheese compression test.
m. A processed cheese having a smooth texture of not more than m.
ある原料チーズに、溶融塩を０．５〜５重量％添加し、
１１０℃以上で加熱乳化することを特徴するチーズ圧縮
試験にて硬さ３ｋｇ以下及び脆さ２ｍｍ以下である滑ら
かな組織を有するプロセスチーズの製造方法。2. A raw cheese having a ripeness (STN / TN value) of 15% or less is added with 0.5 to 5% by weight of a molten salt,
A method for producing a processed cheese having a smooth texture having a hardness of 3 kg or less and a brittleness of 2 mm or less in a cheese compression test characterized by heating and emulsifying at 110 ° C. or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06306899A JP3295386B2 (en) | 1999-03-10 | 1999-03-10 | Cheese and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06306899A JP3295386B2 (en) | 1999-03-10 | 1999-03-10 | Cheese and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000253815A true JP2000253815A (en) | 2000-09-19 |
| JP3295386B2 JP3295386B2 (en) | 2002-06-24 |
Family
ID=13218671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06306899A Expired - Fee Related JP3295386B2 (en) | 1999-03-10 | 1999-03-10 | Cheese and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3295386B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2368298A (en) * | 2000-05-23 | 2002-05-01 | Toyo Roki Seizo Kk | Air filter |
| US6785528B2 (en) * | 2002-04-04 | 2004-08-31 | Texas Instruments Incorporated | Quadrature divider |
| JP2019195271A (en) * | 2018-05-07 | 2019-11-14 | 雪印メグミルク株式会社 | Processed cheese |
-
1999
- 1999-03-10 JP JP06306899A patent/JP3295386B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2368298A (en) * | 2000-05-23 | 2002-05-01 | Toyo Roki Seizo Kk | Air filter |
| GB2368298B (en) * | 2000-05-23 | 2003-06-18 | Toyo Roki Seizo Kk | Air filter |
| US6785528B2 (en) * | 2002-04-04 | 2004-08-31 | Texas Instruments Incorporated | Quadrature divider |
| JP2019195271A (en) * | 2018-05-07 | 2019-11-14 | 雪印メグミルク株式会社 | Processed cheese |
| JP7224111B2 (en) | 2018-05-07 | 2023-02-17 | 雪印メグミルク株式会社 | processed cheese |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3295386B2 (en) | 2002-06-24 |
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