JP2827081B2 - Butter-containing processed cheese and method for producing the same - Google Patents
Butter-containing processed cheese and method for producing the sameInfo
- Publication number
- JP2827081B2 JP2827081B2 JP6087652A JP8765294A JP2827081B2 JP 2827081 B2 JP2827081 B2 JP 2827081B2 JP 6087652 A JP6087652 A JP 6087652A JP 8765294 A JP8765294 A JP 8765294A JP 2827081 B2 JP2827081 B2 JP 2827081B2
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- Prior art keywords
- cheese
- weight
- butter
- parts
- fat percentage
- 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.)
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Description
【０００１】[0001]
【産業上の利用分野】本発明は、バター含有加工チーズ
及びその製造方法に関する。さらに詳しくは、本発明
は、特定の脂肪率及び熟度指数を有するナチュラルチー
ズを用いて製造されるバター含有加工チーズ及びその製
造方法に関する。尚、本発明において「加工チーズ」と
は、ナチュラルチーズを加熱、溶融、殺菌等の加工処理
を行って製造したプロセスチーズ等を言う。The present invention relates to a butter-containing processed cheese and a method for producing the same. More specifically, the present invention relates to a processed butter-containing cheese produced using natural cheese having a specific fat percentage and a ripeness index, and a method for producing the same. In the present invention, "processed cheese" refers to a processed cheese or the like produced by subjecting natural cheese to processing such as heating, melting, and sterilization.
【０００２】[0002]
【従来の技術】従来より、チーズのバター風味の強化
や、組織の改良のために、脂肪率が２０〜３０重量％で
充分に熟成されたゴーダチーズやチェダーチーズのよう
なナチュラルチーズに対して、バターを１〜５０重量％
程度配合して、加工チーズを製造することが行われてい
る。しかし、このようにして製造されたチーズは、バタ
ーの添加量が少ない場合には、バター風味が発現せず、
逆に、バターの添加量が多い場合には、バターの風味は
発現するが、脂肪率が高くなりすぎ、組織も滑らかにな
り過ぎて、本来のチーズの組織とは異なったものが得ら
れるという問題があった。2. Description of the Related Art Conventionally, in order to enhance the butter flavor of cheese and to improve its texture, natural cheeses such as Gouda cheese and Cheddar cheese having a fat percentage of 20 to 30% by weight have been sufficiently aged. 1 to 50% by weight butter
Production of processed cheese is carried out by blending to a certain degree. However, when the amount of butter added is small, the cheese produced in this manner does not exhibit a butter flavor,
Conversely, when the amount of butter added is large, the flavor of the butter is developed, but the fat percentage is too high, the tissue is too smooth, and a different texture from the original cheese is obtained. There was a problem.
【０００３】特開平４−５３４４６号公報には、ナチュ
ラルチーズに、特定量のバターまたは動植物性油脂を添
加・混合したものに、特定量のガム類及び溶融塩を加
え、水分を調整し、加熱、溶融、乳化したロールイン用
のチーズが記載されている。しかしながら、同号公報に
記載の発明は、低脂肪のナチュラルチーズを用いて脂肪
率を制限すること、熟度を制限すること、チーズの風味
を抑え、バター風味を発現させること、糸曳き性や加熱
による軟化性を発現させること等を目的としたものでは
ない。また、特開昭５４−１２２７６５号公報には、流
動化した食用動植物固型油脂とチーズ片を混合し、機械
的に剪断し、チーズを固型油脂中に均一に分散させてチ
ーズ入り食用動植物固型油脂を製造する方法が記載され
ている。これは、チーズを均一に分散させるために、食
用動植物固型油脂を離形剤として用いた方法であり、チ
ーズよりも食用動植物固型油脂が多く用いられている。
昨今の脂肪摂取に関する消費者の意識からすると、この
ような従来の製品は、通常のチーズに比べて脂肪率がか
なり高くなるため、健康志向に逆行することになる。ま
た、従来の方法では、原料ナチュラルチーズ自体が有す
る風味とバターの風味が合わされて、両者の風味が増強
され過ぎ、複雑なものとなり、芳醇なバター特有の風味
を発現することが不可能であった。さらには、脂肪率が
増えるため、乳化時にオイルオフが起こるという問題も
あった。Japanese Patent Application Laid-Open No. 4-53446 discloses that a specific amount of gums and a molten salt are added to a natural cheese obtained by adding and mixing a specific amount of butter or animal and vegetable fats and oils to adjust the water content, Melted, emulsified, roll-in cheeses are described. However, the invention described in the same publication, using a low-fat natural cheese to limit the fat percentage, to limit the ripeness, to suppress the flavor of the cheese, to develop a butter flavor, stringiness and It is not intended to develop softening properties by heating. JP-A-54-122765 discloses that edible animal and plant containing cheese is mixed by mixing fluidized edible animal and plant solid fats and oils with a piece of cheese and mechanically shearing the cheese to uniformly disperse the cheese in the solid oil and fat. A method for producing a solid fat is described. This is a method in which edible animal and vegetable solid fats and oils are used as a release agent to uniformly disperse cheese, and edible animal and vegetable solid fats and oils are used more often than cheese.
In view of consumers' recent awareness of fat intake, such conventional products go against health consciousness because their fat percentage is much higher than normal cheese. Further, according to the conventional method, the flavor of the raw natural cheese itself and the flavor of the butter are combined, so that the flavors of both are excessively enhanced and complicated, and it is impossible to express a rich flavor characteristic of butter. Was. Furthermore, since the fat percentage increases, there is a problem that oil-off occurs during emulsification.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、上記の従来
技術の問題点を解決するためになされたものであり、
脂肪率が、通常のチーズ（脂肪率３５重量％）と同等ま
たはそれ以下であり、しかも、バター特有の芳醇な風味
を有し、チーズの風味が抑えられ、そのままでも食
べられ、さらに加熱した場合には、糸曳き性及び軟化性
も有し、良好な組織と滑らかな食感を有する、という
バター風味とチーズの機能性を併せ持つバター含有加工
チーズ及びその製造方法を提供することを目的とする。SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art.
When the fat percentage is equal to or less than that of ordinary cheese (fat percentage 35% by weight), and it has a mellow flavor unique to butter, the flavor of cheese is suppressed, it can be eaten as it is, and it is heated further The object of the present invention is to provide a butter-containing processed cheese having both butter flavor and cheese functionality of having a good texture and a smooth texture, also having stringiness and softening properties, and a method for producing the same. .
【０００５】[0005]
【課題を解決するための手段】本発明者らは上記目的を
達成するために研究を重ねた結果、一定以下の脂肪率を
有し、かつ熟度指数が一定以下のナチュラルチーズに、
バター、溶融塩及び親油性乳化剤を添加し、乳化するこ
とにより、上記したようなバター風味とチーズの機能性
を併せ持つバター含有加工チーズを得ることができるこ
とを見出し、本発明を完成させた。Means for Solving the Problems As a result of repeated studies to achieve the above object, the present inventors have obtained a natural cheese having a fat percentage below a certain level and a maturity index below a certain level.
By adding butter, a molten salt and a lipophilic emulsifier and emulsifying the same, it was found that a processed butter-containing cheese having both the above-mentioned butter flavor and the functionality of cheese can be obtained, thereby completing the present invention.
【０００６】即ち、本発明は、脂肪率が２０重量％以下
で熟度指数が２０以下のナチュラルチーズに、バター、
溶融塩及び親油性乳化剤を添加し、乳化して得られるバ
ター含有加工チーズからなる。本発明はまた、脂肪率が
２０重量％以下で、熟度指数が２０以下のナチュラルチ
ーズ１００重量部に、バター６９重量部以下、溶融塩１
〜２.０５重量部及び親油性乳化剤０.１〜２.０５重量
部を添加し、乳化して得られるバター含有加工チーズに
関する。本発明はまた、親油性乳化剤が、ＨＬＢ５以下
である前記バター含有加工チーズからなる。本発明はま
た、脂肪率が３５重量％以下である前記バター含有加工
チーズからなる。本発明はまた、脂肪率が２０重量％以
下で熟度指数が２０以下のナチュラルチーズに、バタ
ー、溶融塩及び親油性乳化剤を添加し、加熱溶融して、
乳化することを特徴とするバター含有加工チーズの製造
方法からなる。本発明はまた、親油性乳化剤が、ＨＬＢ
５以下である前記バター含有加工チーズの製造方法から
なる。本発明はまた、親油性乳化剤をバターに溶解する
前記バター含有加工チーズの製造方法からなる。That is, the present invention provides a natural cheese having a fat percentage of not more than 20% by weight and a ripeness index of not more than 20 by adding butter,
It consists of butter-containing processed cheese obtained by adding a molten salt and a lipophilic emulsifier and emulsifying the same. The present invention also relates to 100 parts by weight of natural cheese having a fat percentage of 20% by weight or less and a ripeness index of 20 or less, 69 parts by weight or less of butter, and 1 part of molten salt.
To 2.05 parts by weight and 0.1 to 2.05 parts by weight of a lipophilic emulsifier. The present invention also comprises the processed butter-containing cheese wherein the lipophilic emulsifier is HLB 5 or less. The present invention also comprises the processed butter-containing cheese having a fat percentage of 35% by weight or less. The present invention also includes adding a butter, a molten salt and a lipophilic emulsifier to a natural cheese having a fat percentage of 20% by weight or less and a ripeness index of 20 or less, and melting by heating.
It comprises a method for producing a butter-containing processed cheese characterized by being emulsified. The present invention also provides that the lipophilic emulsifier comprises HLB
5 or less. The present invention also comprises a method for producing the butter-containing processed cheese, wherein the lipophilic emulsifier is dissolved in butter.
【０００７】以下、本発明について詳しく説明する。本
発明において原料として使用されるナチュラルチーズ
は、脂肪率が２０重量％以下で、熟度指数が２０以下の
ものである。本発明のバター含有加工チーズを製造する
ためには、ナチュラルチーズにバターを添加するが、単
にバターを添加するだけでは脂肪率が高くなり、消費者
の嗜好に逆行することになる。従って、最終チーズ製品
において、脂肪率が３５重量％、好ましくは２５重量％
前後以下とするためには、使用する原料ナチュラルチー
ズは低脂肪でなければならない。本発明で、低脂肪にす
べきナチュラルチーズの脂肪率は、２０重量％以下とす
る。原料とするナチュラルチーズの脂肪率を２０重量％
以下とする理由は、通常のナチュラルチーズの脂肪率は
２５〜３５重量％であるが、それらとの脂肪含有率の差
が、少なくとも約５重量％あれば、熟成期間の少ない、
即ち熟度指数の低いチーズと組み合わせることにより、
バター風味を付与できることに基づいている。例えば、
脂肪率３５重量％のバター含有加工チーズを製造するた
めには、使用されるナチュラルチーズの脂肪率が２０重
量％の場合には、チーズ１００重量部に対し、脂肪率８
３重量％のバターを約３９重量部用い、ナチュラルチー
ズの脂肪率が１０重量％の場合には、チーズ１００重量
部に対し、同バターを約６０重量部の割合で使用でき、
さらに、ナチュラルチーズの脂肪率が２重量％の場合に
は、チーズ１００重量部に対し、約６９重量部もの量の
同バターを添加することができる。Hereinafter, the present invention will be described in detail. The natural cheese used as a raw material in the present invention has a fat percentage of 20% by weight or less and a ripeness index of 20 or less. In order to produce the butter-containing processed cheese of the present invention, butter is added to natural cheese, but simply adding butter increases the fat percentage, which is contrary to consumer preference. Thus, in the final cheese product, the fat percentage is 35% by weight, preferably 25% by weight.
In order to make it less than before and after, the natural cheese used must be low in fat. In the present invention, the fat percentage of natural cheese to be reduced in fat is set to 20% by weight or less. 20% by weight of natural cheese as raw material
The reason for the following is that the fat percentage of ordinary natural cheese is 25 to 35% by weight, but if the difference in fat content from them is at least about 5% by weight, the ripening period is small.
That is, by combining with a cheese with a low ripeness index,
Based on the ability to impart butter flavor. For example,
In order to produce butter-containing processed cheese having a fat percentage of 35% by weight, if the natural cheese used has a fat percentage of 20% by weight, the fat percentage is 8 with respect to 100 parts by weight of the cheese.
When about 39 parts by weight of 3% by weight butter is used and the fat percentage of natural cheese is 10% by weight, the butter can be used in a proportion of about 60 parts by weight with respect to 100 parts by weight of cheese.
Further, when the fat percentage of natural cheese is 2% by weight, about 69 parts by weight of the same butter can be added to 100 parts by weight of cheese.
【０００８】このように、使用するナチュラルチーズの
脂肪率が低ければ低いほど、バターの添加量を調整する
ことができ、よりバター風味を活かすことができるよう
になる。しかし、このナチュラルチーズの脂肪率にも下
限はあり、脂肪が極端に少ないか、または脂肪率がほと
んど０のチーズを使用する場合には、チーズが極めて硬
いので、実際の生産において取り扱いが困難となり実用
的でない。しかし、脂肪率がほとんど０でも、本発明の
目的は達成することができる。また、チーズと比較する
とバターの価格は高いので、バターの添加量が多くなる
と、最終製品の価格が高くなる。以上のような理由によ
り、原料ナチュラルチーズの脂肪率は、上限が２０重量
％を超えないかぎり、特に制約されないが、上記のよう
な範囲にするとよい。脂肪率が２０重量％以下のナチュ
ラルチーズを造るには、配乳の脂肪率を低くして最終的
な原料チーズの脂肪率が２０重量％以下となるように調
製し、他の工程は通常のチーズの製造法により製造され
たものを用いるか、または通常のヤングチーズまたはグ
リーンチーズの脂肪を脱脂することにより得られる。こ
の場合の脱脂チーズを得る方法としては、例えば、本発
明の出願人が、先に出願した特願平５−３５３２４５号
「低脂肪チーズ類及びその製造方法」に記載された方法
が挙げられる。同号出願明細書に記載の方法によれば、
ナチュラルチーズに乳化剤を添加して、脂肪を分離し、
除去させると、約２％までの低い脂肪率のチーズを得る
ことができる。[0008] As described above, the lower the fat percentage of the natural cheese used, the more the amount of butter added can be adjusted, and the more the flavor of butter can be utilized. However, there is also a lower limit to the fat percentage of this natural cheese, and when extremely low fat or a cheese with a fat percentage of almost 0 is used, the cheese is extremely hard, making it difficult to handle in actual production. Not practical. However, even if the fat percentage is almost zero, the object of the present invention can be achieved. Also, since the price of butter is higher than that of cheese, the more the amount of butter added, the higher the price of the final product. For the above reasons, the fat percentage of the raw natural cheese is not particularly limited as long as the upper limit does not exceed 20% by weight, but is preferably in the above range. In order to produce a natural cheese having a fat percentage of 20% by weight or less, the fat percentage of the milk distribution is reduced so that the final raw cheese has a fat percentage of 20% by weight or less. It can be obtained by using a cheese produced by a method for producing cheese or by defatting fat of ordinary young cheese or green cheese. As a method for obtaining defatted cheese in this case, for example, a method described in Japanese Patent Application No. 5-353245 “Low-fat Cheese and Method for Producing the Same” previously filed by the applicant of the present invention can be mentioned. According to the method described in the specification of the same application,
Add emulsifier to natural cheese to separate fat,
Once removed, low fat cheeses of up to about 2% can be obtained.
【０００９】本発明の原料となる低脂肪のチーズは、熟
度指数が２０以下であり、１０〜１７であることがより
好ましい。本発明において、熟度指数とは、チーズ中の
可溶性蛋白態窒素の量を全蛋白態窒素の量で割ったもの
に、１００を掛けて求められる数値である。尚、この熟
度指数に代わって、熟成月で代用されることがしばしば
あるが、この方法では温度、湿度等の熟成環境、成分組
成、使用する乳酸菌やレンネットによっても熟度に大き
な変化が表われるため、適切ではない。例えば、同じ熟
成月であっても、熟成温度が高いほど、熟成は進み、脂
肪率が少ないほど、熟成は遅くなる。また、子牛レンネ
ットよりも微生物レンネットのほうが、熟成が早まるこ
とは良く知られている。熟成とは、言い換えれば蛋白質
の分解度合いであり、熟度指数で表わされる蛋白質の分
解度合いを指標とする。従って、この熟度指数によって
本発明に使用するナチュラルチーズの範囲を規定する。The low-fat cheese used as a raw material of the present invention has a maturity index of 20 or less, more preferably 10 to 17. In the present invention, the ripeness index is a value obtained by multiplying 100 by dividing the amount of soluble protein nitrogen in cheese by the amount of total protein nitrogen. In addition, instead of this maturity index, it is often substituted in the ripening month, but in this method, the ripening environment such as temperature and humidity, the composition of the components, the lactic acid bacteria used and the rennet used greatly change the ripeness. It is not appropriate because it appears. For example, even in the same ripening month, ripening progresses as the ripening temperature increases, and ripening slows as the fat percentage decreases. It is well known that microbial rennet ripens faster than calf rennet. The ripening is, in other words, the degree of degradation of the protein, and the degree of degradation of the protein represented by the index of maturity is used as an index. Therefore, the range of the natural cheese used in the present invention is defined by the ripeness index.
【００１０】熟成開始直後のチーズの熟度指数の値は、
５前後であるが、本発明で用いる原料チーズの熟度指数
は、下限が５前後であってもよい。熟度指数が５前後の
チーズを用いると、物性が固くなることもあるが、バタ
ー風味が良く出るため好ましく、本発明の目的を達成す
ることができる。また、熟度指数が、２０を超えると、
脂肪や蛋白質の分解に伴うナチュラルチーズ特有の香り
と旨みが発現するため、バターと組み合わせる際に、バ
ターの量を多くしなければバターの風味は出ず、風味が
出ても上記のように両者の風味が合わされて複雑な味と
なるため好ましくない。本発明において原料として使用
されるナチュラルチーズは、通常のナチュラルチーズと
同様に熟成されるが、熟度指数を一定以下にする必要が
あるため、その熟成期間を短くする。本発明において使
用されるナチュラルチーズは、ゴーダチーズ、チェダー
チーズ、エダムチーズ等を例示でき、これらの低脂肪
で、熟度指数を一定以下にしたものを１種または２種以
上用いる。The value of the maturity index of cheese immediately after the start of ripening is
Although it is around 5, the lower limit of the maturity index of the raw material cheese used in the present invention may be around 5. The use of cheese having a ripeness index of about 5 may harden the physical properties, but it is preferable because a good butter flavor is obtained, and the object of the present invention can be achieved. When the maturity index exceeds 20,
Because the unique scent and flavor of natural cheese accompanying the decomposition of fat and protein are expressed, when combined with butter, the butter flavor will not appear unless the amount of butter is increased, and even if the flavor appears, as described above Is not preferred because the flavors of the ingredients are combined to give a complicated taste. The natural cheese used as a raw material in the present invention is ripened similarly to ordinary natural cheese, but the ripening period is shortened because the ripeness index needs to be kept at a certain level or less. Examples of the natural cheese used in the present invention include Gouda cheese, Cheddar cheese, Edam cheese, and the like, and one or more of these low-fat ones having a certain maturity index or less are used.
【００１１】一般に熟成期間が長くなると熟度が進み、
ナチュラルチーズ特有の香りと旨みが醸成されてくる。
この風味は従来のようにナチュラルチーズそのものの風
味を求める場合には大変好都合なものであり、通常のチ
ーズ製品はこのようなナチュラルチーズが原料として使
用されているが、本発明のようにチーズの風味を極力抑
えバターの風味を活かすためには、逆にチーズの熟成を
ほとんど行わないか、長期間行わない、熟成の進んでい
ないヤングチーズやグリーンチーズを用いる。本発明に
おいて、原料として使用されるチーズは、熟度の低いヤ
ングチーズのしかも低脂肪のナチュラルチーズ（おおむ
ね熟成期間が１.５〜３か月程度のもの）や、ほとんど
熟成しない低脂肪のグリーンチーズ（熟成期間が型詰め
後から３０日前後までのもの）が用いられる。尚、低脂
肪にした乳からナチュラルチーズを製造する場合の熟成
期間は、低脂肪にしない乳からナチュラルチーズを製造
する場合よりも、グリーンチーズでは２週間程度、ヤン
グチーズでは１〜２カ月程度長くなる。[0011] Generally, the longer the ripening period, the more ripening progresses,
The fragrance and flavor unique to natural cheese are created.
This flavor is very convenient in the case of seeking the flavor of natural cheese itself as in the past, and ordinary cheese products use such natural cheese as a raw material. In order to suppress the flavor as much as possible and utilize the flavor of the butter, on the other hand, young cheese or green cheese that is hardly matured or is not matured for a long period of time is used. In the present invention, the cheese used as a raw material may be a low-ripe young cheese and low-fat natural cheese (of which the ripening period is about 1.5 to 3 months), or a low-fat green that is hardly ripened. Cheese (those whose maturation period is about 30 days after the mold is packed) is used. The ripening period when producing natural cheese from low-fat milk is longer than that for producing natural cheese from non-low-fat milk, about 2 weeks for green cheese and about 1 to 2 months for young cheese. Become.
【００１２】本発明において使用するバターは、通常の
製品であればいずれの種類のものであってもよい。無塩
のものはより望ましいが、これに特に制約されず、加塩
等がなされたものでもよい。本発明において使用される
溶融塩は、加工チーズの製造において通常使用されるも
のであれば、特に限定されず、各種リン酸塩、例えばモ
ノ、ジ、トリ、ポリリン酸ナトリウム、モノリン酸カル
シウム、モノリン酸カリウムの他、クエン酸ナトリウム
等を例として挙げることができる。溶融塩の使用量は、
下記するように乳化剤の使用量により影響を受けるが、
乳化剤の使用量が下記範囲内（原料チーズに対し、０.
１重量％〜２.０重量％（チーズ１００重量部に対し
て、０.１重量部〜２.０５重量部））であれば、原料チ
ーズに対して一般的な量、即ち、１重量％〜２重量％
（チーズ１００重量部に対して、１重量部〜２.０５重
量部）とすることができる。The butter used in the present invention may be of any kind as long as it is an ordinary product. Salt-free ones are more preferable, but are not particularly limited, and may be salted or the like. The molten salt used in the present invention is not particularly limited as long as it is generally used in the production of processed cheese, and various phosphates, for example, mono, di, tri, sodium polyphosphate, calcium monophosphate, monophosphate In addition to potassium, sodium citrate and the like can be mentioned as examples. The amount of molten salt used is
It is affected by the amount of emulsifier used as described below,
The amount of the emulsifier used is within the following range (for the raw cheese, 0.1%).
If it is 1% by weight to 2.0% by weight (0.1 to 2.05 parts by weight based on 100 parts by weight of cheese), a general amount based on the raw material cheese, that is, 1% by weight ~ 2% by weight
(1 part by weight to 2.05 parts by weight with respect to 100 parts by weight of cheese).
【００１３】本発明において用いられる乳化剤として
は、ＨＬＢが５以下のものが望ましい。ＨＬＢが５以下
の乳化剤としては、親油性の、例えばグリセリン脂肪酸
エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エ
ステル、プロピレングリコール脂肪酸エステル、レシチ
ン、モノグリセリド誘導体等を挙げることができる。本
発明においては、これらを単独で用いることもできる
が、２以上の種類のものを組合せて用いることもでき
る。前記グリセリン脂肪酸エステルとしては、理研ビタ
ミン（株）製の商品名：ポエムＧ００２、ポエムＪ４０
８５等を、前記ショ糖脂肪酸エステルとしては、第一工
業製薬（株）製の商品名：ＤＫエステルＦ１０、ＤＫエ
ステルＦ２０、ＤＫエステルＦ３０、ＤＫエステルＦ４
０、ＤＫエステルＦ５０等を、前記ソルビタン脂肪酸エ
ステルとしては、理研ビタミン（株）製の商品名：ポエ
ムＢ１５０、ポエムＯ８０等を、前記プロピレングリコ
ール脂肪酸エステルとしては、理研ビタミン（株）製の
商品名：リケマールＰＢ−１００、リケマールＰＰ−１
００等を、前記レシチンでは、理研ビタミン（株）製の
商品名：レシオンＰ、レシオンＥＬ等を、前記モノグリ
セリド誘導体としては、理研ビタミン（株）製の商品
名：ポエムＫ−３０、ポエムＧ５０８等を挙げることが
できる。The emulsifier used in the present invention preferably has an HLB of 5 or less. Examples of the emulsifier having an HLB of 5 or less include lipophilic, for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, monoglyceride derivative and the like. In the present invention, these can be used alone, or two or more kinds can be used in combination. Examples of the glycerin fatty acid ester include Poem G002 and Poem J40 manufactured by Riken Vitamin Co., Ltd.
85, etc., as the sucrose fatty acid ester, trade names manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd .: DK ester F10, DK ester F20, DK ester F30, DK ester F4
0, DK ester F50, etc., as the sorbitan fatty acid ester, product names manufactured by Riken Vitamin Co., Ltd .: Poem B150, Poem O80, etc., and as the propylene glycol fatty acid ester, product name, manufactured by Riken Vitamin Co., Ltd. : Riquemar PB-100, Riquemar PP-1
00, etc., for the above-mentioned lecithin, brand names manufactured by Riken Vitamin Co., Ltd. such as Ratio P, Ratio EL etc., and as the monoglyceride derivative, for Riken Vitamin Co., Ltd. brand names: Poem K-30, Poem G508, etc. Can be mentioned.
【００１４】このような乳化剤をチーズの乳化に用いた
例が、特公平６−２０２４号公報に記載されているが、
同号公報には、本発明において用いる前記乳化剤をチー
ズに使用すると、乳化破壊が生じて好ましくない旨、記
載されている。しかし、本発明では前記のナチュラルチ
ーズを原料として用いるため、脂肪を乳化する力が強
く、さらにバターに乳化剤を溶解しておくことによっ
て、このような現象は生じないばかりでなく、得られた
製品を加熱調理して食するときに、良好な糸曳き性と軟
化性（熱溶融性またはメルトダウン性とも称される）を
発現させることができる。このような機能特性は、前記
したリン酸塩等のような溶融塩だけでは得られず、溶融
塩と上記乳化剤とを組合せて初めて得られる。尚、糸曳
き性と軟化性は、基本的に異なるチーズの特性である
が、糸曳き性は、チーズの熱による軟化性が得られなけ
れば、発現することができないものである。従って、通
常の溶融塩を用いて加熱、乳化して得られたプロセスチ
ーズは、ほとんど軟化しないから、糸曳き性も極めて低
いか発現しないことになる。An example in which such an emulsifier is used for emulsifying cheese is described in JP-B-6-2024.
The publication describes that the use of the emulsifier used in the present invention in cheese is not preferable because it causes emulsification destruction. However, in the present invention, since the natural cheese is used as a raw material, the emulsifying power of fat is strong, and by dissolving an emulsifier in butter, not only such a phenomenon does not occur, but also the obtained product. When cooked and cooked, it can exhibit good stringiness and softening properties (also referred to as hot-melt or melt-down properties). Such functional properties cannot be obtained only with a molten salt such as the above-mentioned phosphates, but can be obtained only by combining the molten salt with the emulsifier. It should be noted that the stringiness and the softening property are basically different properties of cheese, but the stringiness cannot be exhibited unless the softening property of the cheese by heat is obtained. Therefore, the processed cheese obtained by heating and emulsifying using a normal molten salt hardly softens, and thus has very low or no stringiness.
【００１５】前記乳化剤の使用量は、原料チーズに対
し、０.１重量％〜２.０重量％（チーズ１００重量部に
対しては、０.１重量部〜２.０５重量部となる）、好ま
しくは、０.２重量％〜１.５重量％とすることが好まし
い。使用量が０.１重量％未満では、溶融塩の作用が強
く、軟化性の劣る製品となる。また、２.０重量％を越
えると、オイルオフ等を生じ、それを防止するために
は、溶融塩の量を増やして蛋白質の解膠作用を高め、乳
化状態を向上する必要があり、結果として糸曳き性や軟
化性が劣る製品となる。また、本発明のバター含有加工
チーズの製造においては、必要に応じて、高分子粘質物
等を加えてもよい。前記高分子粘質物としては、ローカ
ストビーンガム、アラビヤガム、グアーガム、キサンタ
ンガム、カラヤガム、ゼラチン等を例示することがで
き、それらの添加量は、約０.２〜３重量％とすること
が好ましい。高分子粘質物を加えると、一層組織が安定
なバター含有加工チーズとすることができる。The amount of the emulsifier used is 0.1% by weight to 2.0% by weight with respect to the raw material cheese (0.1 to 2.05 parts by weight with respect to 100 parts by weight of cheese). , Preferably, 0.2 to 1.5% by weight. If the amount used is less than 0.1% by weight, the action of the molten salt is strong and the product is inferior in softening properties. On the other hand, if the content exceeds 2.0% by weight, oil-off or the like occurs, and in order to prevent it, it is necessary to increase the amount of the molten salt to enhance the peptizing action of the protein and to improve the emulsified state. As a result, the product has poor stringiness and softening properties. Further, in the production of the butter-containing processed cheese of the present invention, a polymer mucilage may be added as necessary. Examples of the polymer mucilage include locust bean gum, arabia gum, guar gum, xanthan gum, karaya gum, gelatin and the like, and the addition amount thereof is preferably about 0.2 to 3% by weight. The addition of the polymer mucilage can provide a butter-containing processed cheese having a more stable tissue.
【００１６】次に、本発明の製造方法について、詳しく
説明する。脂肪率が２０重量％以下で、かつ熟度指数が
２０以下の原料ナチュラルチーズを粉砕したものを乳化
釜に入れ、溶融塩を加える。このときに、チーズの脂肪
率が２０重量％を超えない範囲で、再製チーズを添加す
ることは差し支えない。別に、バターに、好ましくはＨ
ＬＢ５以下の乳化剤を溶解しておき、これを上記の乳化
釜に入れる。本発明のチーズとバターの使用割合は、脂
肪率２０重量％以下のナチュラルチーズ１００重量部に
対し、バター約１〜６９重量部とすることが好ましい。
次に、これらの原料を乳化釜等で、混合・撹拌、加熱溶
融、乳化する。撹拌は、特に回転数を制限する必要はな
いが、５０〜３００r.p.m.とすることが好ましい。ま
た、加熱温度は、６３〜９５℃とすることが好ましい。
一般的には、８０℃前後の温度まで加熱して乳化する。
乳化後に、冷却すると本発明のバター含有加工チーズが
得られる。冷却は自然冷却でも強制冷却でもいずれでも
よい。Next, the production method of the present invention will be described in detail. A pulverized raw natural cheese having a fat percentage of 20% by weight or less and a maturity index of 20 or less is placed in an emulsification kettle, and a molten salt is added. At this time, the re-produced cheese may be added as long as the fat percentage of the cheese does not exceed 20% by weight. Separately, butter, preferably H
An emulsifier having an LB of 5 or less is dissolved, and the emulsifier is placed in the above emulsifying kettle. The use ratio of the cheese and butter of the present invention is preferably about 1 to 69 parts by weight of butter based on 100 parts by weight of natural cheese having a fat percentage of 20% by weight or less.
Next, these raw materials are mixed and stirred, heated and melted, and emulsified in an emulsification pot or the like. It is not necessary to particularly limit the number of rotations of the stirring, but it is preferable that the stirring be performed at 50 to 300 rpm. Further, the heating temperature is preferably set to 63 to 95 ° C.
Generally, the emulsion is heated to a temperature of about 80 ° C. to emulsify.
After emulsification, when cooled, the butter-containing processed cheese of the present invention is obtained. The cooling may be either natural cooling or forced cooling.
【００１７】[0017]
【実施例】以下、実施例、比較例及び試験例により本発
明をさらに詳しく説明する。 実施例１ 最初に、脂肪率が１５重量％で、熟度指数が１０のゴー
ダチーズ（ナチュラルチーズ）１００重量部を細かく粉
砕し、公知のカッター付き乳化釜に入れた。これに、予
めショ糖脂肪酸エステル（商品名：ＤＫエステルＦ−１
０、ＨＬＢ１）を１重量部溶解した脂肪率８３重量％の
バターを２０重量部を加えた後、ポリリン酸ナトリウム
１.５重量部を加え、さらにローカストビーンガムを０.
７重量部加え、次いで、水分調整のために水を５重量部
加えて、前記乳化釜を作動させ、温度８０℃、回転数１
００r.p.m.で７分間加熱しながら撹拌して、乳化させ
た。乳化後、乳化釜を脱気し、釜内のチーズを公知のス
ライス充填機に送り、スライスチーズを得た。このよう
にして得られたチーズの脂肪率は、２４.６重量％で市
販のプロセスチーズ（雪印スライスチーズ：脂肪率２５
重量％）とほぼ同じであった。The present invention will be described below in more detail with reference to Examples, Comparative Examples and Test Examples. Example 1 First, 100 parts by weight of Gouda cheese (natural cheese) having a fat percentage of 15% by weight and a maturity index of 10 was finely pulverized and put into a known emulsifying pot equipped with a cutter. In addition, sucrose fatty acid ester (trade name: DK Ester F-1)
After adding 20 parts by weight of butter having a fat percentage of 83% by weight in which 1 part by weight of HLB1) was dissolved, 1.5 parts by weight of sodium polyphosphate was added, and locust bean gum was further added to 0.1 part by weight.
7 parts by weight, then 5 parts by weight of water for water adjustment, the emulsification kettle was operated, and the temperature was 80 ° C. and the number of rotations was 1
The mixture was stirred while being heated at 00 rpm for 7 minutes to emulsify. After the emulsification, the emulsification kettle was degassed, and the cheese in the kettle was sent to a known slice filling machine to obtain sliced cheese. The fat percentage of the cheese thus obtained was 24.6% by weight, and a commercially available processed cheese (Snow Brand sliced cheese: fat percentage 25)
% By weight).
【００１８】実施例２ 脂肪率が１０重量％で、熟度指数は実施例１と同様に１
０の原料ナチュラルチーズ１００重量部と、これに予め
ショ糖脂肪酸エステル（商品名：ＤＫエステルＦ−３
０、ＨＬＢ３）を１重量部溶解した脂肪率８３重量％の
バター３０重量部を加えた。その後は、実施例１に記載
の方法と同じ方法により、スライスチーズを得た。この
ようにして得られたチーズの脂肪率は、２５.２重量％
で市販のプロセスチーズ（雪印スライスチーズ：脂肪率
２５重量％）とほぼ同じであった。Example 2 The fat percentage was 10% by weight, and the ripeness index was 1 as in Example 1.
100 parts by weight of the raw material natural cheese 0, and sucrose fatty acid ester (trade name: DK Ester F-3)
0, HLB3) was dissolved in 1 part by weight, and 30 parts by weight of butter having a fat percentage of 83% by weight was added. Thereafter, a sliced cheese was obtained by the same method as described in Example 1. The fat percentage of the cheese thus obtained was 25.2% by weight.
Was almost the same as commercially available processed cheese (snow-brand sliced cheese: fat ratio 25% by weight).
【００１９】実施例３ バターの量を１０重量部としたこと以外は、実施例１に
記載の方法と同様の方法により、スライスチーズを得
た。このチーズの脂肪率は、約２０重量％で市販のプロ
セスチーズよりも低い乳脂肪率であった。Example 3 A sliced cheese was obtained in the same manner as in Example 1, except that the amount of butter was changed to 10 parts by weight. The fat percentage of this cheese was about 20% by weight, which was lower than that of the commercial processed cheese.
【００２０】実施例４ 熟度指数が実施例１と同様に１０で、脂肪率が２０重量
％の原料ナチュラルチーズ１００重量部に、予めショ糖
脂肪酸エステル（商品名：ＤＫエステルＦ−３０、ＨＬ
Ｂ３）を１重量部溶解した脂肪率８３重量％のバターを
１０重量部加えた。その後は、実施例１記載の方法と同
様の方法によって、スライスチーズを得た。このように
して得られたチーズの脂肪率は、２３.９重量％で市販
のプロセスチーズよりもわずかに低い乳脂肪率であっ
た。Example 4 A sucrose fatty acid ester (trade name: DK ester F-30, HL) was previously added to 100 parts by weight of a raw natural cheese having a maturity index of 10 as in Example 1 and a fat percentage of 20% by weight.
10 parts by weight of a butter having a fat percentage of 83% by weight in which 1 part by weight of B3) was dissolved was added. Thereafter, a sliced cheese was obtained by the same method as that described in Example 1. The fat percentage of the cheese thus obtained was 23.9% by weight, slightly lower than that of the commercial processed cheese.
【００２１】実施例５ 脂肪率が１５重量％で熟度指数１５のゴーダチーズ７０
重量部と脂肪率が２６重量％で熟度指数が２２の通常の
チェダーチーズ３０重量部とを細かく粉砕したものを原
料ナチュラルチーズとし、これに、予めショ糖脂肪酸エ
ステル（商品名：ＤＫエステルＦ−１０、ＨＬＢ１）を
０.５重量部溶解した脂肪率８３重量％のバター５重量
部を加えた後、ポリリン酸ナトリウム２重量部を加え、
さらにローカストビーンガム：グアガム：キサンタンガ
ムの混合物（混合比１：１：２.５）を１重量部加え、
さらに、水分調整のために水を３重量部加えた。その後
は、実施例１に記載の方法に従って、スライスチーズを
得た。このようにして得られたチーズの脂肪率は２０.
１重量％であった。Example 5 Gouda cheese 70 having a fat percentage of 15% by weight and a ripeness index of 15
30 parts by weight of a normal cheddar cheese having a fat percentage of 26% by weight and a maturity index of 22 were finely ground to obtain a raw natural cheese, which was previously sucrose fatty acid ester (trade name: DK Ester F) -10, 0.5 part by weight of HLB1) dissolved therein, 5 parts by weight of a butter having a fat percentage of 83% by weight, and 2 parts by weight of sodium polyphosphate,
Further, 1 part by weight of a mixture of locust bean gum: guar gum: xanthan gum (mixing ratio 1: 1: 2.5) was added,
Further, 3 parts by weight of water was added for moisture adjustment. Thereafter, according to the method described in Example 1, sliced cheese was obtained. The fat percentage of the cheese thus obtained is 20.
It was 1% by weight.
【００２２】実施例６ 熟度指数が２０で脂肪率が９重量％のゴーダチーズ１０
０重量部、脂肪率８３重量％のバター１０重量部、クエ
ン酸ナトリウム２重量部、レシチン（理研ビタミン
（株）製商品名：レシオンＰ、ＨＬＢ５）１重量部及び
水５重量部からなる原料を使用したこと以外は、実施例
１に記載の方法と同様にしてスライスチーズを得た。こ
のようにして得られたチーズの脂肪率は、１４.８重量
％であった。EXAMPLE 6 Gouda cheese 10 having a maturity index of 20 and a fat percentage of 9% by weight
A raw material comprising 0 parts by weight, 10 parts by weight of butter having a fat percentage of 83% by weight, 2 parts by weight of sodium citrate, 1 part by weight of lecithin (trade name: Ratio P, HLB5, manufactured by Riken Vitamin Co., Ltd.) and 5 parts by weight of water. A sliced cheese was obtained in the same manner as in Example 1 except that the cheese was used. The fat percentage of the cheese thus obtained was 14.8% by weight.
【００２３】比較例１ 熟度指数が２３で脂肪率が２６重量％のゴーダチーズ及
び熟度指数が２３で脂肪率が２８重量％のチェダーチー
ズを、それぞれ７０重量部及び３０重量部と、脂肪率８
３重量％のバター１０重量部、ポリリン酸ナトリウム
１.５重量部、ローカストビーンガムを０.７重量部及び
水５重量部からなる原料を使用し、親油性乳化剤を使用
しないこと以外は、実施例１に記載の方法によりスライ
スチーズを得た。このようにして得られたチーズの乳脂
肪率は２９.８重量％であった。COMPARATIVE EXAMPLE 1 Gouda cheese with a ripeness index of 23 and a fat percentage of 26% by weight and cheddar cheese with a ripeness index of 23 and a fat percentage of 28% by weight were respectively 70 and 30 parts by weight, Rate 8
Except that 10 parts by weight of 3% by weight of butter, 1.5 parts by weight of sodium polyphosphate, 0.7 parts by weight of locust bean gum and 5 parts by weight of water are used, and no lipophilic emulsifier is used. A sliced cheese was obtained by the method described in Example 1. The milk fat percentage of the cheese thus obtained was 29.8% by weight.
【００２４】比較例２ 熟度指数が２３で脂肪率が２６重量％のゴーダチーズ１
００重量部、ＨＬＢ７の乳化剤を１重量部溶解した脂肪
率８３重量％のバター４０重量部、ポリリン酸ナトリウ
ム２重量部及び水３重量部からなる原料を使用したこと
以外は、実施例１の方法によりスライスチーズを得た。
このようにして得られたチーズの乳脂肪率は４１.１重
量％であった。Comparative Example 2 Gouda cheese 1 having a ripeness index of 23 and a fat percentage of 26% by weight
Except that 00 parts by weight, a raw material consisting of 40 parts by weight of a butter having a fat percentage of 83% by weight in which 1 part by weight of an emulsifier of HLB7 was dissolved, 2 parts by weight of sodium polyphosphate and 3 parts by weight of water were used. To obtain sliced cheese.
The milk fat percentage of the cheese thus obtained was 41.1% by weight.
【００２５】比較例３ 熟度指数が２０で脂肪率が２６重量％のゴーダチーズ１
００重量部、脂肪率８３重量％のバター５重量部、ポリ
リン酸ナトリウム２重量部及び水５重量部からなる原料
を使用したこと以外は、実施例１に記載の方法によりス
ライスチーズを得た。このようにして得られたチーズの
脂肪率は２６.９重量％であった。Comparative Example 3 Gouda cheese 1 having a ripeness index of 20 and a fat percentage of 26% by weight
A sliced cheese was obtained by the method described in Example 1, except that a raw material consisting of 00 parts by weight, 5 parts by weight of butter having a fat percentage of 83% by weight, 2 parts by weight of sodium polyphosphate and 5 parts by weight of water was used. The fat percentage of the cheese thus obtained was 26.9% by weight.
【００２６】試験例１ 上記の本発明の実施例１〜６及び比較例１〜３において
得られた各チーズ製品を、専門のパネル５０名により、
バターの香り、チーズの香り及びバター様のおいしさの
官能評価、総合的な風味官能評価並びに本発明の機能特
性である糸曳き性及び軟化性についての評価を行った。
香り、おいしさ、風味等の評価は、点数で表し、その平
均点を算出し、四捨五入して整数とした。その官能評価
の評価基準は下記の通りとした。 ・バターの香り、チーズの香り及びバター様のおいしさ
の評点； ５＝非常にある、４＝かなりある、３＝ある、２＝わず
かにある、１＝ない ・バター風味及びチーズ風味の評点； ３＝強い、２＝ちょうどよい、１＝ほとんど感じられな
いか、またはまったく感じられない。 本発明のバター含有加工チーズの評価の目標は、バター
の香りとバター様のおいしさは３点以上、チーズの香り
は２点以下とした。また、バター風味とチーズ風味の評
価の目標は、バター風味が２点以上で、チーズ風味を２
点未満とした。Test Example 1 Each of the cheese products obtained in Examples 1 to 6 and Comparative Examples 1 to 3 of the present invention was subjected to 50 specialized panels by
Sensory evaluation of butter scent, cheese scent and buttery taste, comprehensive flavor sensory evaluation, and evaluation of stringiness and softening properties, which are the functional characteristics of the present invention, were performed.
The evaluation of fragrance, taste, flavor and the like was represented by a score, the average score was calculated, and the result was rounded to an integer. The evaluation criteria for the sensory evaluation were as follows. Butter scent, cheese scent and buttery taste rating; 5 = very good, 4 = very good, 3 = some, 2 = slightly one, no = butter and cheese flavor scores; 3 = strong, 2 = just right, 1 = never felt or not felt at all. The objectives of the evaluation of the butter-containing processed cheese of the present invention were that the buttery aroma and buttery taste were 3 or more, and the cheese aroma was 2 or less. The evaluation targets of butter flavor and cheese flavor were that the butter flavor was 2 or more and the cheese flavor was 2 points.
It was less than the point.
【００２７】機能特性の測定は下記のようにして行っ
た。 ・糸曳き性の測定；試料チーズ２０ｇを、直径６cmのシ
ャーレにとり、一定にした測定雰囲気温度下で、電子レ
ンジで１分間加熱し、その試料チーズにピッカーを差し
込み、１０cm／秒の速度で引っ張り、伸びる試料チーズ
がピッカーから切れる瞬間の長さ（cm）を測定した。評
点は、伸びの長さにより、◎＝５０cm以上、○＝３０〜
５０cm未満、△＝１０〜３０cm未満、×＝１０cm未満と
した。本発明では、○以上を目標とした。溶融塩のみを
用いた従来のチーズは、本評価によれば、△〜×を示
す。 ・軟化性の測定；直径１５mm、高さ３cmの円柱の試料チ
ーズを造り、この試料チーズをガラスシャーレに入れ、
８０℃の温度で１０分間加熱後の試料チーズの高さ（c
m）を測定し、その高さの減少率を算出した。この数値
が大きいほど、軟化性が良好であることを示す。評点
は、減少率により、◎＝８０％以上、○＝６０〜８０％
未満、△＝２０〜６０％未満、×＝２０％未満とした。
本発明では、△以上を目標とした。結果を下記表１に示
す。The measurement of the functional characteristics was performed as follows. -Measurement of stringiness: 20 g of sample cheese was placed in a 6 cm diameter petri dish, heated in a microwave at a constant measurement atmosphere temperature for 1 minute, a picker was inserted into the sample cheese, and pulled at a speed of 10 cm / sec. The instantaneous length (cm) at which the growing sample cheese cut from the picker was measured. The rating is ◎ = 50cm or more, ○ = 30 ~, depending on the length of elongation.
Less than 50 cm, △ = less than 10-30 cm, × = less than 10 cm. In the present invention, the target was set to ○ or more. A conventional cheese using only a molten salt shows Δ to × according to the present evaluation.・ Measurement of softening property: A cylindrical sample cheese having a diameter of 15 mm and a height of 3 cm was prepared, and this sample cheese was placed in a glass petri dish.
Height of sample cheese after heating at 80 ° C for 10 minutes (c
m) was measured and the height reduction rate was calculated. The larger the value, the better the softening property. The rating is ◎ = 80% or more, ○ = 60-80%, depending on the reduction rate.
, △ = less than 20-60%, × = less than 20%.
In the present invention, the target is set to △ or more. The results are shown in Table 1 below.
【００２８】[0028]
【表１】 加工チーズの官能及び機能特性評価結果 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 風味評価 機能特性 原料 原料 −−−−− −−−−− チーズ チーズ 製品 バタ チー バター バタ チー 熟度 脂肪率 脂肪率 ーの ズの 様のお ー風 ズ風 糸曳 軟化 例 指数 (重量%) (重量%) 香り 香り いしさ 味 味 き性 性 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 実.１ １０ 15.0 24.6 ４ １ ５ ３ １ ◎ ◎ 実.２ １０ 10.0 25.2 ５ ２ ５ ３ １ ◎ ◎ 実.３ １０ 15.0 20.0 ４ １ ５ ３ １ ◎ ◎ 実.４ １０ 20.0 23.9 ５ ２ ５ ３ １ ◎ ◎ 実.５ １７ 18.3 20.1 ５ ２ ５ ３ １ ◎ ◎ 実.６ ２０ 9.0 14.8 ４ １ ３ ３ １ ○ ○ 比.１ ２３ 26.6 29.8 ２ ５ ２ １ ３ × △ 比.２ ２３ 26.0 41.1 ３ ５ ３ ３ ３ × △ 比.３ ２０ 26.0 26.9 １ ４ １ １ ３ × △ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Table 1 Results of evaluation of sensory and functional characteristics of processed cheese -------------------------------------------------------------------------------------------------- Flavor evaluation Functional properties Ingredients Ingredients Ingredients Cheese Cheese products Battery Butter Buttery Ripeness Fat percentage Fat percentage Fatty windy windy softening Example index (% by weight) (weight %) Fragrance Fragrance Ishisa Taste Tasteability ----------------- 15.0 24.6 4 1 5 3 1 ◎ ◎ Actual 2 10 10.0 25.2 5 2 5 3 1 ◎ ◎ Actual 3 10 15.0 20.0 4 15 15 1 1 ◎ ◎ Actual 4 10 20.0 23.9 5 2 5 3 1 ◎ ◎ Actual 5 17 18.3 20.1 5 2 5 3 1 ◎ ◎ Actual 6 20 9.0 14.8 4 1 3 3 1 ○ ○ Ratio.1 23 26.6 29.8 25 52 13 × △ Ratio.22 23 26.0 41.1 33 53 33 × × Ratio .3 0 26.0 26.9 1 4 1 1 3 × △ -----------------------------------
【００２９】また、参考までに、熟度指数及び脂肪率の
違いによるゴーダチーズの風味がどのようなものである
かを下記表２に示す。他のナチュラルチーズもほぼ同様
な傾向を示す。For reference, Table 2 below shows the flavor of Gouda cheese depending on the difference in the maturity index and the percentage of fat. Other natural cheeses show almost the same tendency.
【００３０】[0030]
【表２】 ナチュラルチーズ（ゴーダチーズ）の熟度指数と脂肪率の違いによる風味 脂肪率（％） 熟度指数 ナチュラルチーズの一般的な風味 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− １０ ５ あっさりしていて、チーズらしい風味はない １５ チーズの風味がやや感じられる −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ２０ ５ あっさりしていて、チーズらしい風味はない １５ チーズの風味がやや感じられる −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ５ 淡白であるが、後味に濃厚感がある ２５ １５ チーズらしい風味が感じられ、おいしさがある ２５ チーズ風味が強く、特有のうまさがある −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Table 2 Flavor of Natural Cheese (Gouda Cheese) Due to Difference in Ripeness Index and Fat Ratio Fat Rate (%) Ripeness Index General Flavor of Natural Cheese ------------------------- −−−−−−−−−−−−−−−−−−−−− 10 5 It is light and has no cheese-like flavor 15 The flavor of cheese is slightly felt −−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−− 20 5 It is light and does not have a cheese-like flavor. −−−−−−−−−−−−−−−−−−−−−−−−−−− 5 Pale, but with a rich aftertaste 25 15 Cheese-like flavor is felt and is delicious 25 Cheese flavor is strong and has a unique taste. ------------------------------- −−−−−−−−−−−
【００３１】特に本発明においては、バターの風味を有
しチーズの風味が抑えられたバター含有加工チーズを製
造することをその目的としている。即ち、本発明の目的
の一つは、バターの香り及びその風味を引き立たせ、チ
ーズの香り及びその風味を抑えることにあり、バターの
風味とチーズの風味の強弱関係が重要となる。このた
め、バター風味は３以上で、チーズ風味が２以下に評価
される必要があるが、表１に示したとおり、本発明の実
施例は、すべてこれを満足していた。さらに、糸曳き性
及び軟化性といった機能特性についても、本発明の目的
を達成していることが確認された。尚、表１に示した比
較例２はバター風味もチーズ風味も強調され過ぎ、くど
く複雑な風味となり、糸曳き性も不良で本発明の目的か
ら外れた。In particular, it is an object of the present invention to produce a butter-containing processed cheese having a buttery flavor and a reduced cheese flavor. That is, one of the objects of the present invention is to enhance the aroma and flavor of butter and suppress the aroma and flavor of cheese, and the relationship between the flavor of butter and the flavor of cheese is important. For this reason, it is necessary to evaluate the butter flavor to 3 or more and the cheese flavor to 2 or less, but as shown in Table 1, all the examples of the present invention satisfied this. Furthermore, it was confirmed that the functional properties such as stringiness and softening property also achieved the object of the present invention. In Comparative Example 2 shown in Table 1, both the butter flavor and the cheese flavor were too emphasized, resulting in an extremely complex flavor, poor stringiness, and deviated from the object of the present invention.
【００３２】[0032]
【発明の効果】以上詳しく説明したように、本発明によ
れば、特定の脂肪率と特定の熟度指数を有するナチュラ
ルチーズに、バターを添加することによって、脂肪率が
通常のチーズ以下で、しかもバター風味が充分発現され
たバター含有加工チーズを得ることができる。本発明に
よれば、脂肪率を従来のチーズの脂肪率よりも低減する
ことができ、しかも風味も良好なチーズを得ることがで
きるため、カロリー低減や脂肪摂取の低減を目的とした
食品として有効である。さらに、本発明のバター含有加
工チーズは、糸曳き性、軟化性等のようなナチュラルチ
ーズの機能特性も有している。As described above in detail, according to the present invention, by adding butter to natural cheese having a specific fat percentage and a specific ripeness index, the fat percentage can be reduced to less than that of ordinary cheese. In addition, a processed butter-containing cheese with a sufficiently developed butter flavor can be obtained. According to the present invention, the fat percentage can be reduced from that of the conventional cheese, and a cheese with a good flavor can be obtained, so that it is effective as a food for the purpose of reducing calories and reducing fat intake. It is. Furthermore, the butter-containing processed cheese of the present invention also has the functional characteristics of natural cheese, such as stringiness and softening properties.
フロントページの続き (56)参考文献 特開 平４−53446（ＪＰ，Ａ) 特開 平５−91834（ＪＰ，Ａ) 特開 平１−247033（ＪＰ，Ａ) 特開 平６−121642（ＪＰ，Ａ) (58)調査した分野(Int.Cl.6，ＤＢ名) A23C 1/00 - 23/00Continuation of front page (56) References JP-A-4-53446 (JP, A) JP-A-5-91834 (JP, A) JP-A-1-247703 (JP, A) JP-A-6-121642 (JP) , A) (58) Field surveyed (Int. Cl. 6 , DB name) A23C 1/00-23/00
Claims (4)
０未満のナチュラルチーズ１００重量部に、バター１０
重量部以上６９重量部以下、溶融塩１〜２.０５重量部
及びＨＬＢ５以下の親油性乳化剤０.１〜２.０５重量部
を添加し、乳化して得られる加熱時に良好な糸曳き性及
び軟化性を有するバター含有加工チーズ。1. A fat percentage of 20% by weight or less and a ripeness index of 2
100 parts by weight of natural cheese less than 0, butter 10
It is obtained by adding and emulsifying 0.1 to 2.05 parts by weight of a molten salt in an amount of 1 to 2.05 parts by weight and a HLB of 5 or less in an amount of from 69 parts by weight to 69 parts by weight. Good stringiness when heated
Butter-containing processed cheese with softening and softening properties .
記載のバター含有加工チーズ。2. A method according to claim 1 fat ratio is 35 wt% or less
Serial mounting butter-containing processed cheese.
０未満のナチュラルチーズ１００重量部に、バター１０
重量部以上６９重量部以下、溶融塩１〜２.０５重量部
及びＨＬＢ５以下の親油性乳化剤０.１〜２.０５重量部
を添加し、加熱溶融して、乳化することを特徴とする加
熱時に良好な糸曳き性及び軟化性を有するバター含有加
工チーズの製造方法。3. A fat percentage of not more than 20% by weight and a ripeness index of 2
100 parts by weight of natural cheese less than 0, butter 10
From 0.1 to 2.0 parts by weight of a molten salt, and from 0.1 to 2.05 parts by weight of a lipophilic emulsifier having an HLB of 5 or less . pressure, characterized in that the emulsifying
A method for producing a butter-containing processed cheese having good stringiness and softening properties when heated .
溶解する請求項３記載のバター含有加工チーズの製造方
法。4. The method for producing a processed butter-containing cheese according to claim 3 , wherein a lipophilic emulsifier having an HLB of 5 or less is dissolved in the butter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6087652A JP2827081B2 (en) | 1994-04-01 | 1994-04-01 | Butter-containing processed cheese and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6087652A JP2827081B2 (en) | 1994-04-01 | 1994-04-01 | Butter-containing processed cheese and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07274820A JPH07274820A (en) | 1995-10-24 |
| JP2827081B2 true JP2827081B2 (en) | 1998-11-18 |
Family
ID=13920900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6087652A Expired - Fee Related JP2827081B2 (en) | 1994-04-01 | 1994-04-01 | Butter-containing processed cheese and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2827081B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010154810A (en) * | 2008-12-27 | 2010-07-15 | Rokko Butter Co Ltd | Dried cheese and method for producing the same |
| JP7013078B2 (en) * | 2016-06-24 | 2022-01-31 | 雪印メグミルク株式会社 | Processed cheese |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2592644B2 (en) * | 1988-03-29 | 1997-03-19 | 雪印乳業株式会社 | Process for producing processed cheese with good moldability |
| JP2973327B2 (en) * | 1990-06-19 | 1999-11-08 | 六甲バター株式会社 | Method for producing cheese suitable for roll-in |
| DE4040621A1 (en) * | 1990-12-19 | 1992-07-02 | Benckiser Knapsack Ladenburg | MELT CHEESE ADDITIVES |
| IT1247102B (en) * | 1991-02-21 | 1994-12-12 | Orlando Nuovi Investimenti Ali | AERATED SPREADABLE SWEET PRODUCT OF THE KIND CONSTITUTED BY A WATER EMULSION IN OIL |
| JP3024690B2 (en) * | 1991-09-30 | 2000-03-21 | 雪印乳業株式会社 | Cheese and method for producing the same |
-
1994
- 1994-04-01 JP JP6087652A patent/JP2827081B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07274820A (en) | 1995-10-24 |
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