JP6162395B2 - Cheese and method for producing the same - Google Patents

Cheese and method for producing the same Download PDF

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JP6162395B2
JP6162395B2 JP2012271283A JP2012271283A JP6162395B2 JP 6162395 B2 JP6162395 B2 JP 6162395B2 JP 2012271283 A JP2012271283 A JP 2012271283A JP 2012271283 A JP2012271283 A JP 2012271283A JP 6162395 B2 JP6162395 B2 JP 6162395B2
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cheese
heat resistance
heating
starch
cheeses
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JP2014113126A (en
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知子 寺内
知子 寺内
篤史 矢ヶ部
篤史 矢ヶ部
哲也 辰ノ
哲也 辰ノ
明子 大熊
明子 大熊
小泉　詔一
詔一 小泉
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Megmilk Snow Brand Co Ltd
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Megmilk Snow Brand Co Ltd
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Priority to JP2012271283A priority Critical patent/JP6162395B2/en
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Priority to CN201380065242.2A priority patent/CN104869837B/en
Priority to SG11201504367XA priority patent/SG11201504367XA/en
Priority to PCT/JP2013/082784 priority patent/WO2014092009A1/en
Priority to KR1020157015830A priority patent/KR102272138B1/en
Priority to MYPI2015701907A priority patent/MY169181A/en
Priority to TW102145634A priority patent/TWI643558B/en
Publication of JP2014113126A publication Critical patent/JP2014113126A/en
Priority to PH12015501166A priority patent/PH12015501166A1/en
Priority to HK15109392.8A priority patent/HK1208779A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

本発明は、良好な糸引き性を有し、かつ製菓、製パン適性の優れた耐熱性を持つチーズ類、およびその製造方法に関する。   The present invention relates to cheeses having good stringiness, confectionery, and heat resistance excellent in bread making suitability, and a method for producing the same.

生乳を原料に乳酸菌やレンネットを使用して凝固した乳からホエーを排除して、固めた物がナチュラルチーズである。このナチュラルチーズを原料にして、溶融塩を加え、加熱、撹拌して溶融した後、冷却して固めた物がプロセスチーズである。プロセスチーズを作る工程において、製品中のチーズ分が50％以下の食品は乳等を主要原料とする食品（以下、「乳主原」という。）と当業界において一般的に規定されている。   Natural cheese is made by removing whey from milk coagulated using lactic acid bacteria and rennet from raw milk. Processed cheese is a product obtained by adding molten salt, heating and stirring to melt this natural cheese, and then cooling and solidifying. In the process of making processed cheese, foods with a cheese content of 50% or less are generally defined in the industry as foods mainly made of milk (hereinafter referred to as “milk main ingredients”).

これまで、プロセスチーズの糸引き性を付与させるためには、熟度指標値の低い原料チーズを使用し、低速撹拌で加熱乳化させることが知られている。また、プロセスチーズや乳主原で澱粉を使用して、物性等を調整する方法として、卵白類や澱粉類を使用してプロセスチーズ様の硬さを有する食品の製造法（特許文献１）、オクテニルコハク酸澱粉を使用して溶融性と曳糸性に優れたチーズフードを製造する方法（特許文献２）、ナチュラルチーズに溶融塩と酸化澱粉等を使用して耐冷凍性および耐油ちょう性を有するチーズ類の製造方法（特許文献３）、生タピオカ澱粉等を使用したチーズ菓子の製造法（特許文献４）等が開示されている。   Until now, in order to impart the stringiness of processed cheese, it is known to use raw cheese having a low maturity index value and to heat-emulsify with low-speed stirring. In addition, as a method of adjusting physical properties and the like using starch in processed cheese or dairy main ingredients, a method for producing food having process cheese-like hardness using egg whites or starch (Patent Document 1), A method for producing a cheese food excellent in meltability and spinnability using octenyl succinic acid starch (Patent Document 2), using a molten salt and oxidized starch, etc. in natural cheese and having freezing resistance and oil resistance The manufacturing method (patent document 3) of cheese, the manufacturing method (patent document 4) of cheese confectionery using raw tapioca starch, etc. are disclosed.

特許第3391283号公報Japanese Patent No. 3391283 特許第3887922号公報Japanese Patent No. 3887922 特許第3108968号公報Japanese Patent No. 3108968 特許第3373696号公報Japanese Patent No. 3373696

特許文献１のプロセスチーズ様の硬さを有する食品は、チーズ含有量が80重量％と多く、特許文献２のチーズフードはチーズ含有量が83重量％以上、特許文献３の耐冷凍性および耐油ちょう性を有するチーズは、ナチュラルチーズの含有量が85重量％以上含有しており、かなり硬い食品やチーズとなっており、冷却時には曳糸性を全く有さない。特許文献４はチーズ菓子の食感がよく、保存性を向上させる目的で使用している。特許文献１〜３の方法は、いずれも加熱時の食品、チーズフード、チーズに糸引き性を持たせることができるものの、冷却とともにチーズが硬くなるため、冷却時には曳糸性が消失する。澱粉を使用した場合においても、優れた曳糸性は加熱時のみであり、冷却後には元の硬い物性に戻ってしまう。また、従来の製菓、製パンに使用するチーズ類は加熱時に硬くなることで製菓、製パン適性を有しており、糸引き性を有し、かつ製菓、製パン適性の優れた耐熱性を有するチーズ類はなかった。   The food having the process cheese-like hardness of Patent Document 1 has a high cheese content of 80% by weight, the cheese food of Patent Document 2 has a cheese content of 83% by weight or more, and the freezing resistance and oil resistance of Patent Document 3 The cheese having the consistency has a natural cheese content of 85% by weight or more, is a very hard food or cheese, and has no spinnability at the time of cooling. Patent Document 4 has a good texture of cheese confectionery and is used for the purpose of improving storage stability. Although all of the methods of Patent Documents 1 to 3 can give the food, cheese food, and cheese with a stringing property during heating, the cheese becomes hard with cooling, and thus the stringiness disappears during cooling. Even when starch is used, excellent spinnability is only during heating, and after cooling it returns to its original hard physical properties. In addition, cheeses used in conventional confectionery and bread making are harder when heated, making them suitable for confectionery and bread making, having stringiness, and excellent heat resistance for making confectionery and bread making. There were no cheeses to have.

本発明は、従来技術では提供することができなかった、良好な糸引き性を有し、かつ製菓、製パン適性の優れた耐熱性を持つチーズ類、およびその製造方法を提供することを課題とする。   It is an object of the present invention to provide a cheese having a good stringiness and a heat resistance excellent in confectionery and bread making, and a method for producing the same, which could not be provided by the prior art. And

本発明者らは、上記課題を解決することを目的に鋭意研究を重ねた結果、タピオカ加工澱粉を2.0〜10.0重量％、原料チーズを15〜70重量％含有し、チーズ類のpHを4.5〜6.5、水分を55％以下であり、乳脂肪／乳タンパク質の比率が3.0以上であるチーズ類とすることにより、従来技術では成し得なかった、製菓、製パン適性の優れた耐熱性がありながらもプロセスチーズ様の糸引き性と風味を有するチーズ類が得られることを見出し、本発明を完成させるに至った。   As a result of intensive research aimed at solving the above-mentioned problems, the inventors of the present invention contain 2.0 to 10.0 wt% of tapioca processed starch, 15 to 70 wt% of raw cheese, and the pH of cheese is 4.5 to 6.5. By making cheeses with a moisture content of 55% or less and a milk fat / milk protein ratio of 3.0 or more, there is heat resistance with excellent confectionery and bread making characteristics that could not be achieved with conventional techniques. However, the present inventors have found that cheeses having a process cheese-like stringiness and flavor can be obtained and completed the present invention.

すなわち、本発明は、以下の通りである。
（１）タピオカ加工澱粉を2.0〜10.0重量％、原料チーズを15〜70重量％含有し、pHが4.5〜6.5、水分が55％以下であり、乳脂肪／乳タンパク質の比率が3.0以上であることを特徴とするチーズ類。
（２）10℃で糸引き試験を行った場合の糸引き性が10ｃｍ以上、耐熱試験を行なった場合の耐熱性が50％以上であり、製パン適性を有する上記（１）に記載のチーズ類。
糸引き試験：チーズ類を40ｇカップに採取し、毎秒2.5ｃｍの速度でチーズを引き上げ、チーズ類の糸が切れるまでの長さを測定する。
耐熱試験 :チーズ類をオーブンにて湿熱条件（150℃、12分間）にて加熱し、加熱前後のチーズ類の高さを測定する。
耐熱性（％）＝[加熱後のチーズ類の高さ（ｍｍ）／加熱前のチーズ類の高 さ（ｍｍ）]×100
製パン適性：チーズ類を中種にしてパンを焼成した時に、チーズ類が噴出せずに包餡できる。
（３）原料チーズ、タピオカ加工澱粉を配合する工程と、前記配合した原材料を混合し、製品であるチーズ類のpH4.5〜6.5、水分が55％以下、および、乳脂肪／乳タンパク質の比率が3.0以上となるように調整する工程と、前記pHおよび水分を調整した原材料を加熱乳化する工程と、前記加熱乳化した原材料を冷却する工程を有することを特徴とするチーズ類の製造方法。 That is, the present invention is as follows.
(1) 2.0 to 10.0% by weight of tapioca processed starch, 15 to 70% by weight of raw cheese, pH is 4.5 to 6.5, moisture is 55% or less, and the ratio of milk fat / milk protein is 3.0 or more Cheese characterized by that.
(2) The cheese according to (1) above, which has a stringiness of 10 cm or more when subjected to a stringing test at 10 ° C. and a heat resistance of 50% or more when subjected to a heat resistance test, and has breadmaking aptitude. Kind.
Thread pulling test: Cheese is collected in a 40 g cup, the cheese is pulled up at a speed of 2.5 cm per second, and the length until the cheese thread breaks is measured.
Heat resistance test: Cheese is heated in an oven under wet heat conditions (150 ° C., 12 minutes), and the height of the cheese before and after heating is measured.
Heat resistance (%) = [height of cheese after heating (mm) / height of cheese before heating (mm)] × 100
Suitability for breadmaking: When bread is baked with cheese as a medium seed, cheese can be wrapped without spouting.
(3) The step of blending raw cheese and tapioca processed starch, and the blended raw materials are mixed, and the pH of the product cheese is 4.5 to 6.5, the water content is 55% or less, and the ratio of milk fat / milk protein A method for producing cheeses, comprising: a step of adjusting the pH and moisture to be adjusted to 3.0 or more, a step of heat emulsifying the raw material adjusted in pH and moisture, and a step of cooling the heat emulsified raw material.

本発明によれば、良好な糸引き性を有し、かつ製菓、製パン適性の優れた耐熱性を持つチーズ類、およびその製造方法を提供することができる。   ADVANTAGE OF THE INVENTION According to this invention, cheese which has favorable stringing property, and has the heat resistance which was excellent in confectionery and bread making ability, and its manufacturing method can be provided.

本発明により製造されたチーズ類は、耐熱性があり、高温（例えば、200℃以上）で焼成する製菓や製パン材料として使用しても、チーズが噴出することなく、チーズ様の糸引き性と風味を有するものである。本発明におけるチーズ類とは、チーズフード等、乳等省令（昭和26年12月27日厚生省令第52号）、公正競争規約の成分規格において規定されたものの他、乳主原等の当該技術分野における通常の意味を有する範囲のものを全て包含するものとする。   The cheeses manufactured according to the present invention have heat resistance, and even when used as a confectionery or baking material baked at a high temperature (for example, 200 ° C. or higher), cheese-like stringiness does not spout. And has a flavor. Cheese in the present invention includes cheese foods, etc., such as milk ordinances (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52), those specified in the component standards of the Fair Competition Code, and other related technologies such as milk main ingredients. All those having a normal meaning in the field are intended to be included.

本発明における原料チーズは特に限定されないが、クリームチーズ、ゴーダチーズ、モザレラチーズおよび、チェダーチーズ等のナチュラルチーズの他、プロセスチーズやチーズフード等を挙げることができる。特に、クリームチーズ等の高脂肪のナチュラルチーズを用いることが好ましい。これらを単独又は複数種組み合わせて使用することができるし、最終的に得られるチーズ類に必要な風味に合わせて、配合比を決定することができる。
本発明では、これらの原料チーズを最終製品であるチーズ類に対して、15〜70重量％含有する。好ましくは20〜65重量％含有させることができる。原料チーズが15重量％未満、もしくは、70重量％を超える場合には十分な曳糸性を有しなくなる。 Although the raw material cheese in this invention is not specifically limited, Process cheese, cheese food, etc. other than natural cheeses, such as cream cheese, gouda cheese, mozzarella cheese, and cheddar cheese, can be mentioned. In particular, it is preferable to use high-fat natural cheese such as cream cheese. These can be used individually or in combination of multiple types, and the blending ratio can be determined according to the flavor required for the finally obtained cheeses.
In this invention, these raw material cheeses are contained 15 to 70 weight% with respect to the cheeses which are final products. Preferably, it can be contained in an amount of 20 to 65% by weight. If the raw cheese is less than 15% by weight or more than 70% by weight, it does not have sufficient spinnability.

本発明においては、副原料として、バター、大豆油、菜種油、コーン油、パーム油等の油脂を使用することが可能である。   In the present invention, fats and oils such as butter, soybean oil, rapeseed oil, corn oil and palm oil can be used as the auxiliary material.

本発明におけるタピオカ加工澱粉としては、加工処理を施したタピオカ加工澱粉を用いることができる。エーテル化処理、エステル化処理、酸化処理、架橋処理等の加工処理を施したタピオカ化工澱粉を用いることができる。好ましくは、ヒドロキシプロピル澱粉・ヒドロキシプロピル化リン酸架橋澱粉・澱粉グルコース酸ナトリウム・カルボキシメチル澱粉・カチオン澱粉などのエーテル化澱粉、ヒドロキシプロピル化リン酸架橋澱粉・酢酸澱粉・リン酸澱粉・リン酸架橋澱粉などのエステル化澱粉が好ましい。特に、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、酸化澱粉がより好ましい。本発明では、これらタピオカ加工澱粉を最終製品であるチーズ類に対して、2.0〜10.0重量％含有する。好ましくは4.0〜7.5重量％含有させることができる。タピオカ加工澱粉が2.0重量％未満、もしくは、10.0重量％を超える場合には、十分な糸引き性を有しなくなる。   As the tapioca-processed starch in the present invention, a processed tapioca-processed starch can be used. Tapioca modified starch that has been subjected to processing such as etherification, esterification, oxidation, or crosslinking can be used. Preferably, etherified starch such as hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, starch sodium glucose, carboxymethyl starch, cationic starch, hydroxypropylated phosphate cross-linked starch, acetate starch, phosphate starch, phosphate cross-linked Esterified starch such as starch is preferred. In particular, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, and oxidized starch are more preferable. In this invention, these tapioca processed starch is contained 2.0 to 10.0weight% with respect to the cheese which is a final product. Preferably, it can be contained in an amount of 4.0 to 7.5% by weight. When the tapioca processed starch is less than 2.0% by weight or more than 10.0% by weight, it does not have sufficient stringiness.

本発明では、最終製品のチーズ類のpHは4.5〜6.5である。好ましくはpH5.0〜6.0に調整することができる。pHが4.5未満、もしくは6.5より大きい場合には、十分な製菓製パン適性を有する耐熱性を有しなくなる。   In the present invention, the final product cheese has a pH of 4.5 to 6.5. Preferably, the pH can be adjusted to 5.0 to 6.0. If the pH is less than 4.5 or greater than 6.5, it does not have sufficient heat resistance with suitable confectionery bread.

さらに、本発明では、最終製品のチーズ類の水分は55％以下である。好ましくは50％以下に調整することができる。水分が55％を超える場合には、十分な耐熱性、製菓、製パン適性を有しなくなる。なお、デキストリン等の澱粉類を配合して固形分を調整することにより、最終製品であるチーズ類の水分量を調整することもできる。   Furthermore, in the present invention, the moisture of the final product cheese is 55% or less. Preferably, it can be adjusted to 50% or less. If the water content exceeds 55%, it will not have sufficient heat resistance, confectionery, and bread making ability. In addition, the moisture content of cheese which is a final product can also be adjusted by mix | blending starches, such as dextrin, and adjusting solid content.

本発明の最終製品のチーズ類は、原料にクリームチーズ等の高脂肪ナチュラルチーズ等を単独または併用して使用するため、乳脂肪と乳タンパク質の比率が3.0以上である。乳脂肪と乳タンパク質の比率を3.0以上にすることにより、本発明の特徴である製菓、製パン適性を有するチーズ類を得ることができる。乳脂肪と乳タンパク質の比率は、原料チーズの種類や添加量、副原料として用いる油脂の量等により調整することができる。例えば、原料チーズとして乳脂肪の高いクリームチーズ等を用いることもできる。なお、乳脂肪が高いチーズはレンネットの添加量が少ないため、カルシウムとカゼインの結合力が弱い。このような結合力や組織が耐熱性向上に影響すると考える。乳脂肪と乳タンパク質の測定は、通常の方法で行えばよく、例えば、乳脂肪は、レーゼゴットリーブ法、タンパク質は、ケルダール法で測定することができる。   The cheese of the final product of the present invention uses high-fat natural cheese such as cream cheese alone or in combination as a raw material, so the ratio of milk fat to milk protein is 3.0 or more. By setting the ratio of milk fat and milk protein to 3.0 or more, cheeses having confectionery and bread making characteristics, which are the characteristics of the present invention, can be obtained. The ratio of milk fat and milk protein can be adjusted with the kind and addition amount of raw material cheese, the amount of fats and oils used as an auxiliary material, and the like. For example, cream cheese with high milk fat etc. can also be used as raw material cheese. In addition, since cheese with high milk fat has little addition amount of a rennet, the binding force of calcium and casein is weak. It is considered that such a bonding force and structure affect the heat resistance improvement. Milk fat and milk protein may be measured by ordinary methods. For example, milk fat can be measured by the Rosette Gottlieb method, and protein can be measured by the Kjeldahl method.

本発明において糸引き性を有するとは、10℃で以下の糸引き試験を行った場合の糸引き性が10ｃｍ以上であることをいう。なお、糸引き性試験は以下の方法で行った。
（糸引き性の評価）
糸引き性試験：チーズ類を40ｇカップに採取し、毎秒2.5ｃｍの速度でチーズ類を引き上げ、チーズ類の糸が切れるまでの長さを測定する。得られた値をチーズ類の糸引き性とした。 In the present invention, “having stringiness” means that the stringiness is 10 cm or more when the following stringiness test is performed at 10 ° C. The yarn pullability test was performed by the following method.
(Evaluation of stringiness)
Thread pullability test: Cheese is collected in a 40 g cup, the cheese is pulled up at a speed of 2.5 cm per second, and the length of the cheese until it is broken is measured. The obtained value was defined as the stringiness of cheeses.

本発明において耐熱性を有するとは、以下の耐熱試験を行った場合に耐熱性の指標が50％以上であることをいう。   In the present invention, having heat resistance means that the heat resistance index is 50% or more in the following heat resistance test.

（耐熱試験）
チーズ類をオーブンにて湿熱条件（150度，12分間）にて加熱し、加熱前後のチーズ類の高さを測定する。
耐熱性（％）＝[加熱後のチーズ類の高さ（ｍｍ）／加熱前のチーズ類の高さ（ｍｍ）×100 (Heat resistance test)
Cheese is heated in an oven under humid heat conditions (150 degrees, 12 minutes), and the height of the cheese before and after heating is measured.
Heat resistance (%) = [height of cheese after heating (mm) / height of cheese before heating (mm) × 100

本発明において製菓、製パン適性を有するとは、チーズ類を中種にしてパンを焼成した時に、チーズ類が噴出せずに包餡できることをいう。なお、製菓よりも製パンの焼成温度が一般的に高いため、製パン適性を評価することにより、製菓、製パン適性を確認した。   In this invention, having confectionery and bread making aptitude means that when cheese is baked using medium-sized cheeses, the cheeses can be wrapped without being ejected. In addition, since baking temperature of breadmaking is generally higher than confectionery, confectionery and breadmaking aptitude were confirmed by evaluating breadmaking aptitude.

本発明品に使用できるその他の副原料は、特に限定されず、チーズ類の製造に使用するものであればいずれの原料を配合することができる。その他の副原料としては、例えば、溶融塩、チーズ類に使用できる溶融塩以外の乳化剤、安定剤（増粘多糖類、セルロース等）、香料等の食品添加物のほか、乳タンパク質源としての乳素材、デンプン、ゼラチン、寒天等の食品、脂肪調整のためのバター、その他の動物油脂、植物油脂、風味付け等に使用するシーズニング等を例示することができる。   The other auxiliary materials that can be used in the product of the present invention are not particularly limited, and any raw material can be blended as long as it is used for manufacturing cheeses. Other auxiliary materials include, for example, molten salts, emulsifiers other than molten salts that can be used in cheeses, food additives such as stabilizers (thickening polysaccharides, cellulose, etc.), flavors, and milk as a milk protein source. Examples include raw materials, starch, gelatin, foods such as agar, butter for fat adjustment, other animal oils, vegetable oils, seasonings used for flavoring, and the like.

本発明のチーズ類の製造方法について以下に説明する。本発明のチーズ類の製造方法は、原料チーズ、タピオカ加工澱粉を配合する工程と、前記配合した原材料を混合し、製品であるチーズ類のpHが4.5〜6.5、水分が55％以下、および、乳脂肪／乳タンパク質の比率が3.0以上となるように調整する工程と、前記pHおよび水分を調整した原材料を加熱乳化する工程と、前記加熱乳化した原材料を冷却する工程を有する。   The manufacturing method of cheeses of this invention is demonstrated below. The method for producing cheeses of the present invention comprises mixing the raw material cheese and tapioca processed starch, and mixing the raw materials, the pH of the product cheeses is 4.5 to 6.5, moisture is 55% or less, and A step of adjusting the ratio of milk fat / milk protein to 3.0 or more, a step of heat emulsifying the raw material adjusted in pH and moisture, and a step of cooling the heat emulsified raw material.

本発明の原材料を配合する工程、調整する工程では、原料チーズとタピオカ加工澱粉を配合し、その後前記配合した原材料を混合し、原材料のpHを4.5〜6.5、水分を55％以下、および、乳脂肪／乳タンパク質の比率が3.0以上に調整する。タピオカ加工澱粉の添加は単独でも他の副原料と混合後に添加しても良い。その後、前記pHおよび水分を調整した原材料を加熱乳化、冷却してチーズ類を製造する。   In the step of blending and adjusting the raw materials of the present invention, raw cheese and tapioca processed starch are blended, and then the blended raw materials are mixed, and the pH of the raw materials is 4.5 to 6.5, moisture is 55% or less, and milk Adjust the fat / milk protein ratio to 3.0 or higher. The tapioca processed starch may be added alone or after mixing with other auxiliary materials. Then, cheese is manufactured by heat-emulsifying and cooling the said raw material which adjusted pH and a water | moisture content.

チーズ類のpH調整方法であるが、例えば、クエン酸、乳酸、重炭酸ナトリウム等のチーズ類のpH調整に用いる一般的なpH調整剤を用いて、pHを4.5〜6.5に調整することができる。チーズ類の水分調整方法であるが、製品であるチーズ類の水分を40〜55％となるように調整する必要がある。各原材料に含まれる水分量や加熱乳化時に増える水分量から原材料に添加する加水量を算出して加水することにより、製品であるチーズ類の水分を55％以下に調整することができる。乳脂肪と乳タンパク質の比率は、原料チーズの種類や添加量、副原料として用いる油脂の量等により調整することができる。   Although it is the pH adjustment method of cheese, pH can be adjusted to 4.5-6.5 using the general pH adjuster used for pH adjustment of cheeses, such as citric acid, lactic acid, sodium bicarbonate, for example . Although it is the moisture adjustment method of cheeses, it is necessary to adjust the moisture of the cheeses which are products to be 40 to 55%. By calculating the amount of water to be added to the raw material from the amount of water contained in each raw material and the amount of water that is increased during heating emulsification, the water content of the cheeses as products can be adjusted to 55% or less. The ratio of milk fat and milk protein can be adjusted with the kind and addition amount of raw material cheese, the amount of fats and oils used as an auxiliary material, and the like.

本発明の加熱乳化する工程において、加熱乳化に用いる乳化機としては、特に限定はなく、高速せん断型乳化機、ケトル型乳化機、縦型高速せん断式乳化機等のチーズ類の製造に使用される乳化機を用いることができる。乳化温度や撹拌速度等は一般的なチーズを製造する条件の範囲で製造することができるため特に限定されるものではないが、撹拌速度は1,000〜2,000rpmが好ましく、1,200〜1,800rpmがより好ましい。次の冷却する工程においては、このように加熱乳化された乳化物を目的に応じた型に充填し、冷却する。冷却温度やスピードについては特に限定はないが、通常のチーズと同様に、速やかに10℃以下まで冷却保存することが望ましい。   In the heat emulsification step of the present invention, the emulsifier used for heat emulsification is not particularly limited, and is used for the production of cheeses such as a high-speed shear type emulsifier, a kettle type emulsifier, and a vertical high-speed shear type emulsifier. An emulsifier can be used. The emulsification temperature and stirring speed are not particularly limited because they can be produced within the range of conditions for producing general cheese, but the stirring speed is preferably 1,000 to 2,000 rpm, more preferably 1,200 to 1,800 rpm. . In the next cooling step, the emulsion thus heated and emulsified is filled into a mold according to the purpose and cooled. Although there is no limitation in particular about cooling temperature and speed, it is desirable to cool-store to 10 degrees C or less promptly like normal cheese.

本発明により製造されたチーズ類は、高温（例えば、200℃以上）で焼成する製菓や製パンの材料として使用しても、チーズが噴出することなく、チーズ様の糸引き性と風味を有するものである。   The cheeses produced according to the present invention have cheese-like stringiness and flavor without being spouted even when used as a confectionery or baking material baked at a high temperature (eg, 200 ° C. or higher). Is.

本発明により製造されたチーズ類は、家庭用、業務用を問わず製品化できる。幅広い範囲で優れた曳糸性を有するので、ピザ用、ハンバーグ用、肉まん、フォンダンショコラやクッキーといった焼き菓子、蒸し饅頭、包餡するパンやトッピングするパンおよびパイ等のチーズとしての用途が例示できる。   The cheeses produced by the present invention can be commercialized regardless of household use or business use. Since it has excellent spinnability in a wide range, it can be used as cheese for pizza, hamburger, meat buns, baked confectionery such as fondant chocolate and cookies, steamed buns, bread to be wrapped, topped bread and pie. .

以下、本発明を実施例によりさらに具体的に説明するが、本発明の範囲は下記の実施例に限定されるものではない。   EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, the scope of the present invention is not limited to the following Example.

［実施例１］
（原料チーズ量の違いによる比較）
クリームチーズ（雪印メグミルク製）を最終製品であるチーズ類中の含有量が10〜80重量％となるように原料チーズとして用い、油脂量を調整して重量調整を行なった。次に、タピオカ加工澱粉（ヒドロキシプロピル澱粉（エーテル化）（松谷化学製ファリネックスTG600））6.0重量％、デキストリン9重量％を添加した。また、pH調整剤として重曹を0.01重量％添加して原材料のpHを6.0になるように調整し、最終水分含量が45〜55％となるように水を添加した。乳化は溶融塩（リン酸Na製剤）0.1重量％を添加した後、高せん断タイプのステファン型式乳化釜を用い、1,500rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し（本発明品）、糸引き性、製パン適性、耐熱性の評価を実施した。比較として、タピオカ加工澱粉の替わりにトウモロコシ加工澱粉（松谷化学製ファリネックスVA70C）を同量添加した以外は上記と同様の方法でチーズ類を製造した（比較品）。 [Example 1]
(Comparison due to differences in the amount of raw cheese)
Cream cheese (manufactured by Snow Brand Megmilk) was used as a raw material cheese so that the content in the final product cheese was 10 to 80% by weight, and the weight was adjusted by adjusting the amount of fats and oils. Next, 6.0% by weight of tapioca processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) and 9% by weight of dextrin were added. Further, 0.01% by weight of sodium bicarbonate was added as a pH adjuster to adjust the pH of the raw material to 6.0, and water was added so that the final water content was 45 to 55%. For emulsification, 0.1 wt% of a molten salt (Na phosphate preparation) was added, and then the mixture was heated and melted to 85 ° C. at 1,500 rpm using a high shear type Stefan type emulsification kettle. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. The cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention), and evaluation of stringiness, bread-making suitability, and heat resistance was performed. As a comparison, cheeses were produced in the same manner as above except that the same amount of corn starch (Farinex VA70C manufactured by Matsutani Chemical) was added instead of tapioca starch (comparative product).

（糸引き試験）
（方法）
10℃に冷却したチーズ類40gをカップに採取する。試験は、毎秒2.5ｃｍの速度でチーズ類を引き上げ、チーズ類の糸が切れるまでの長さを測定し、得られた値をチーズの糸引き性（冷却時）とした。同じく85℃の値を（加熱時）とした。 (Threading test)
(Method)
Collect 40g of cheese cooled to 10 ° C in a cup. In the test, the cheeses were pulled up at a speed of 2.5 cm per second, the length until the cheese threads were broken was measured, and the obtained value was defined as the stringiness of the cheese (during cooling). Similarly, a value of 85 ° C. was set (when heating).

（評価基準）
◎：15cm以上伸びる。
○：10cm以上15cm未満伸びる。
△：5cm以上10cm未満伸びる。
×：5cm未満でありほとんど伸びない。 (Evaluation criteria)
A: Elongates 15 cm or more.
○: Elongates from 10 cm to less than 15 cm.
Δ: Elongates from 5 cm to less than 10 cm.
X: Less than 5 cm and hardly stretched.

（耐熱試験）
手順
1）サンプルリング（内径25ｍｍ、高さ15ｍｍ）を適度に並べる。（2×2ヶないしは2×3ヶ）
2）サンプルリング内にチーズ類を充填する。この時、できる限りチーズ類の内部に空洞ができないようにする。
3）ステンレスバットに下敷きごと入れ、上部をラップする。
4）冷凍庫（-18℃）でサンプルを固める。固まり具合を見ながら押し抜ける固さを判断（完全に冷凍されていないが保形されている状態）し、サンプルリング内径に合わせた円柱型のサンプル抜きで押し抜く。
5）ろ紙にサンプルを置き、高さを測定する（加熱前のチーズ類の高さ）。
6）シャーレ（大）にろ紙ごとサンプルを置き、ビーカーに水を入れてシャーレに置き、シャーレを閉める。
7）オーブンにて湿熱条件（150℃、12分間）で加熱する。
8）サンプルを取り出し、高さを測定する（加熱後のチーズ類の高さ）。
9）以下の計算式で耐熱性（湿熱）を算出する。
耐熱性（％）＝ [加熱後のチーズ類の高さ（mm）／加熱前のチーズ類の高さ（mm）]×100 (Heat resistance test)
procedure
1) Arrange the sample rings (inner diameter 25mm, height 15mm) appropriately. (2x2 or 2x3)
2) Fill the sample ring with cheese. At this time, as much as possible, make sure that there are no cavities inside the cheeses.
3) Put the underlay with a stainless steel bat and wrap the top.
4) Harden the sample in the freezer (-18 ℃). Determine the hardness that can be pushed through while observing the degree of clumping (not fully frozen but kept in shape), and push it out with a cylindrical sample punch that matches the inner diameter of the sample ring.
5) Place the sample on the filter paper and measure the height (height of cheese before heating).
6) Place the sample together with the filter paper in the petri dish (large), put water in the beaker, place it in the petri dish, and close the petri dish.
7) Heat in an oven under humid heat conditions (150 ° C, 12 minutes).
8) Take a sample and measure the height (height of cheese after heating).
9) Calculate heat resistance (wet heat) using the following formula.
Heat resistance (%) = [height of cheese after heating (mm) / height of cheese before heating (mm)] × 100

（評価基準）
上記の耐熱性で50％以上を「耐熱性アリ」と評価した。 (Evaluation criteria)
More than 50% of the above heat resistance was evaluated as a “heat-resistant ant”.

（製パン（包餡）試験）
製パン（包餡）試験として、チーズ類を中種にしてパンを焼成して評価した。製パンは標準的な方法で行なった。以下の表１の配合にて、混捏を行ない、28℃の温度で1.5時間発酵を行い、途中パンチ（三つ折り）をして更に発酵させる（28℃、30分）。発酵した生地を分割して丸め、15分間ベンチ（休める）した後、チーズ類30ｇを包餡して成型する。成型した生地を38℃で40分間二次発酵させてから、200℃で7分間焼成させる。 (Breadmaking test)
As a bread-making test, bread was baked and evaluated using cheese as a medium seed. Baking was done by standard methods. The mixture shown in Table 1 is kneaded and fermented at a temperature of 28 ° C. for 1.5 hours, followed by further punching (trifold) and further fermentation (28 ° C., 30 minutes). The fermented dough is divided and rolled, benched (rested) for 15 minutes, then wrapped with 30 g of cheese and molded. The dough is secondarily fermented at 38 ° C for 40 minutes and then baked at 200 ° C for 7 minutes.

Figure 0006162395
Figure 0006162395

（評価基準）
焼成したパン（n=5）からチーズ類が噴出しないこと、包餡しやすいことをもって製パン（包餡）適性があると評価した。
良好：焼成したパンからチーズ類が噴出さない。
不良：焼成したパンからチーズ類が噴出す。 (Evaluation criteria)
It was evaluated that bread (n = 5) was suitable for bread making (baking) because cheeses did not erupt from the bread (n = 5) and it was easy to wrap.
Good: Cheese does not spout from the baked bread.
Poor: Cheese spouts from the baked bread.

Figure 0006162395
Figure 0006162395

結果を表２に示した。その結果、原料チーズは15〜70重量％で良好な糸引きと耐熱性を示し、高温（200℃以上）で焼成する製パン材料として使用しても、破裂することなくチーズ様の糸引き性と良好なチーズ風味を有していた。   The results are shown in Table 2. As a result, the raw cheese shows good stringiness and heat resistance at 15 to 70% by weight, and even when used as a bread-making material that is baked at high temperatures (200 ° C or higher), it has cheese-like stringiness. And had a good cheese flavor.

［実施例２］
（pHの違いによる比較）
クリームチーズ（雪印メグミルク製）10kｇを原料チーズとして用い粉砕した。次に、油脂1200ｇ、タピオカ加工澱粉（ヒドロキシプロピル澱粉（エーテル化）（松谷化学製ファリネックスTG600））1500ｇ(6.0重量％)、デキストリン3000ｇを添加した。また、pH調整剤としてクエン酸と重曹を添加して原材料のpHを4.0〜7.0になるように調整し、最終水分含量が45％となるように水を添加した。乳化は溶融塩（リン酸Na製剤）100ｇを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,500rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し（本発明品）、糸引き性、製パン適性、耐熱性の評価を実施した。比較として、タピオカ加工澱粉の替わりにトウモロコシ加工澱粉（松谷化学製ファリネックスVA70C）を同量添加した以外は上記と同様の方法でチーズ類を製造した（比較品）。糸引き性については、加熱時の糸引き性を評価した。 [Example 2]
(Comparison by pH difference)
10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of fats and oils, 1500 g (6.0 wt%) dextrin and 1500 g tapioca processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) were added. Further, citric acid and sodium bicarbonate were added as pH adjusters to adjust the pH of the raw material to 4.0 to 7.0, and water was added so that the final moisture content was 45%. For emulsification, 100 g of a molten salt (Na phosphate preparation) was added, and then the mixture was heated and melted to 85 ° C. at 1,500 rpm using a high shear type Stefan type emulsification kettle. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. The cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention), and evaluation of stringiness, bread-making suitability, and heat resistance was performed. As a comparison, cheeses were produced in the same manner as above except that the same amount of corn starch (Farinex VA70C manufactured by Matsutani Chemical) was added instead of tapioca starch (comparative product). Regarding the stringiness, the stringiness during heating was evaluated.

Figure 0006162395
Figure 0006162395

結果を表３に示した。その結果、pH4.5〜6.5で優れた糸引き性および耐熱性を示し、高温で焼成する製パン材料として使用しても、破裂することなくチーズ様の糸引き性と良好なチーズ風味を有していた。なお、本発明のチーズ類の乳脂肪／乳タンパク質の比率は5.5であった。   The results are shown in Table 3. As a result, it has excellent stringiness and heat resistance at pH 4.5 to 6.5, and has cheese-like stringiness and good cheese flavor without rupture even when used as a baking material baked at high temperature. Was. The milk fat / milk protein ratio of the cheeses of the present invention was 5.5.

［実施例３］
（水分量の違いによる比較）
クリームチーズ（雪印メグミルク製）10kｇを原料チーズとして用い粉砕した。次に、油脂1200ｇ、タピオカ加工澱粉（ヒドロキシプロピル澱粉（エーテル化）（松谷化学製ファリネックスTG600））1,000〜1500ｇ(6.0重量％)、デキストリン3000ｇを混合した。pH調整剤として重曹を15ｇ添加して原材料のpHを6.0になるように調整し、最終水分含量が40.0〜60.0％となるように水を添加した。乳化は溶融塩（リン酸Na製剤）100ｇを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,500rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し（本発明品）、糸引き性、製パン適性、耐熱性の評価を実施した。比較として、タピオカ加工澱粉の替わりにトウモロコシ加工澱粉（松谷化学製ファリネックスVA70C）を同量添加した以外は上記と同様の方法でチーズ類を製造した（比較品）。なお、糸引き性については、加熱時の糸引き性を評価した。 [Example 3]
(Comparison by difference in water content)
10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of fats and oils, tapioca processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) 1,000-1500 g (6.0 wt%) and 3000 g of dextrin were mixed. As a pH adjuster, 15 g of sodium bicarbonate was added to adjust the pH of the raw material to 6.0, and water was added so that the final moisture content was 40.0 to 60.0%. For emulsification, 100 g of a molten salt (Na phosphate preparation) was added, and then the mixture was heated and melted to 85 ° C. at 1,500 rpm using a high shear type Stefan type emulsification kettle. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. The cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention), and evaluation of stringiness, bread-making suitability, and heat resistance was performed. As a comparison, cheeses were produced in the same manner as above except that the same amount of corn starch (Farinex VA70C manufactured by Matsutani Chemical) was added instead of tapioca starch (comparative product). In addition, about the stringing property, the stringing property at the time of heating was evaluated.

Figure 0006162395
Figure 0006162395

結果を表４に示した。その結果、水分が55％以下で良好な糸引き性と耐熱性を示し、高温で焼成する製パン材料として使用しても、破裂することなくチーズ様の糸引き性と良好なチーズ風味を有していた。なお、本発明のチーズ類の乳脂肪／乳タンパク質の比率は5.5であった。   The results are shown in Table 4. As a result, it exhibits good stringiness and heat resistance at a moisture content of 55% or less, and has cheese-like stringiness and good cheese flavor without rupture even when used as a baking material that is baked at high temperatures. Was. The milk fat / milk protein ratio of the cheeses of the present invention was 5.5.

［実施例４］
（タピオカ加工澱粉量の違いによる比較）
クリームチーズ（雪印メグミルク製）10kｇを原料チーズとして用い粉砕した。次に、油脂1200ｇ、タピオカ加工澱粉（ヒドロキシプロピル澱粉（エーテル化）（松谷化学製ファリネックスTG600））200〜2400ｇ（1.0〜12.0重量％）、デキストリン3000ｇを混合した。pH調整剤として重曹を15ｇ添加して原材料のpHを6.0になるように調整し、最終水分含量が45％となるように水を添加した。乳化は溶融塩（リン酸Na製剤）100ｇを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,500rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し（本発明品）、糸引き性、製パン適性、耐熱性の評価を実施した。比較として、タピオカ加工澱粉の替わりにトウモロコシ加工澱粉（松谷化学製ファリネックスVA70C）を同量添加した以外は上記と同様の方法でチーズ類を製造した（比較品）。なお、糸引き性については、加熱時の糸引き性を評価した。 [Example 4]
(Comparison due to differences in tapioca processed starch)
10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of fats and oils, tapioca-processed starch (hydroxypropyl starch (etherified) (Farinex TG600 manufactured by Matsutani Chemical)) 200-2400 g (1.0-12.0 wt%) and dextrin 3000 g were mixed. As a pH adjuster, 15 g of sodium bicarbonate was added to adjust the pH of the raw material to 6.0, and water was added so that the final moisture content was 45%. For emulsification, 100 g of a molten salt (Na phosphate preparation) was added, and then the mixture was heated and melted to 85 ° C. at 1,500 rpm using a high shear type Stefan type emulsification kettle. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. The cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention), and evaluation of stringiness, bread-making suitability, and heat resistance was performed. As a comparison, cheeses were produced in the same manner as above except that the same amount of corn starch (Farinex VA70C manufactured by Matsutani Chemical) was added instead of tapioca starch (comparative product). In addition, about the stringing property, the stringing property at the time of heating was evaluated.

Figure 0006162395
Figure 0006162395

結果を表５に示した。その結果、タピオカ加工澱粉が2.0〜10.0重量％で良好な糸引き性および製菓・製パン適性の優れた耐熱性を有した。特に、4.0〜7.0重量％で優れた糸引き性を有した。この特性は加熱時および冷却後も維持されており、チーズ様の糸引き性と耐熱性を有していた。なお、本発明のチーズ類の乳脂肪／乳タンパク質の比率は5.5であった。   The results are shown in Table 5. As a result, the tapioca-processed starch was from 2.0 to 10.0% by weight, and had good stringiness and heat resistance excellent in confectionery and bread making. In particular, it had excellent stringiness at 4.0 to 7.0% by weight. This characteristic was maintained during heating and after cooling, and had cheese-like stringiness and heat resistance. The milk fat / milk protein ratio of the cheeses of the present invention was 5.5.

［実施例５］
クリームチーズ（雪印メグミルク製）10kｇを原料チーズとして用い粉砕した。次に、油脂1200ｇ、タピオカ加工澱粉（ヒドロキシプロピル化リン酸架橋澱粉（エステル化）（松谷化学製 ファリネックスVA70TJ））1500ｇ(6.0重量％)、デキストリン3000ｇを混合した。pH調整剤として重曹を15ｇ添加して原材料のpHを6.0になるように調整し、最終水分含量が43％となるように水を添加した。乳化は溶融塩（リン酸Na製剤）100ｇを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,800rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し（本発明品）、糸引き性、製パン適性、耐熱性の評価を実施した。
得られたチーズ類（本発明品）の糸引き性試験を行ったところ、加熱時および冷却時とも15ｃｍ以上のチーズ類の伸びが認められ、優れた糸引き性を示した。また、製パン試験を行ったところ、焼成したパンからチーズ類が噴出せず、優れた製パン適性を有した。なお、本発明のチーズ類の乳脂肪／乳タンパク質の比率は5.5であった。 [Example 5]
10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of fats and oils, tapioca-processed starch (hydroxypropylated phosphoric acid crosslinked starch (esterified) (Farinex VA70TJ, manufactured by Matsutani Chemical)) and 1500 g of dextrin were mixed. As a pH adjuster, 15 g of sodium bicarbonate was added to adjust the pH of the raw material to 6.0, and water was added so that the final moisture content was 43%. For emulsification, 100 g of molten salt (Na phosphate preparation) was added, and then the mixture was heated and melted to 85 ° C. at 1,800 rpm using a high shear type Stefan type emulsifier. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. The cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention), and evaluation of stringiness, bread-making suitability, and heat resistance was performed.
When the obtained cheeses (product of the present invention) were subjected to a stringing test, the elongation of the cheeses of 15 cm or more was observed during both heating and cooling, and excellent stringiness was exhibited. Moreover, when the bread making test was done, cheese was not ejected from the baked bread, and it had the outstanding bread-making ability. The milk fat / milk protein ratio of the cheeses of the present invention was 5.5.

[実施例６]
クリームチーズ（雪印メグミルク製）10kｇを原料チーズとして用い粉砕した。次に、油脂1200ｇ、タピオカ加工澱粉（酸化澱粉（松谷化学製 スタビローズTA-8））1500ｇ(6.0重量％)、デキストリン3000ｇを混合した。pH調整剤として重曹を15ｇ添加して原材料のpHを5.5になるように調整し、最終水分含量が40％となるように水を添加した。乳化は溶融塩（リン酸Na製剤）100ｇを添加した後、高せん断タイプのステファン型式乳化釜を用い、1,200rpmで85℃まで加熱溶融した。85℃に到達後、そのままの回転数で30秒間撹拌保持した。加熱乳化したチーズ類を充填し、5℃で24時間冷却して本発明のチーズ類を製造し（本発明品）、糸引き性、製パン適性、耐熱性の評価を実施した。
得られたチーズ類（本発明品）の糸引き性試験を行ったところ、加熱時および冷却時とも15ｃｍ以上のチーズ類の伸びが認められ、優れた糸引き性を示した。また、製パン試験を行ったところ、焼成したパンからチーズ類が噴出せず、優れた製パン適性を有した。なお、本発明のチーズ類の乳脂肪／乳タンパク質の比率は5.5であった。 [Example 6]
10 kg of cream cheese (Snow Brand Megmilk) was pulverized using raw cheese. Next, 1200 g of fats and oils, 1500 g (6.0 wt%) of tapioca-processed starch (oxidized starch (Stabilose TA-8 manufactured by Matsutani Chemical)) and 3000 g of dextrin were mixed. As a pH adjuster, 15 g of sodium bicarbonate was added to adjust the pH of the raw material to 5.5, and water was added so that the final moisture content was 40%. For emulsification, 100 g of molten salt (Na phosphate preparation) was added, and then the mixture was heated and melted to 85 ° C. at 1,200 rpm using a high shear type Stefan type emulsification pot. After reaching 85 ° C., stirring was maintained for 30 seconds at the same rotational speed. The cheese emulsified by heating and emulsification was filled and cooled at 5 ° C. for 24 hours to produce the cheese of the present invention (product of the present invention), and evaluation of stringiness, bread-making suitability, and heat resistance was performed.
When the obtained cheeses (product of the present invention) were subjected to a stringing test, the elongation of the cheeses of 15 cm or more was observed during both heating and cooling, and excellent stringiness was exhibited. Moreover, when the bread making test was done, cheese was not ejected from the baked bread, and it had the outstanding bread-making ability. The milk fat / milk protein ratio of the cheeses of the present invention was 5.5.

本発明により製造されたチーズ類は、従来提供することができなかった、加熱時のみではなく低温時においても良好なプロセスチーズ様の糸引き性と風味を有し、製菓、製パン適性の優れた耐熱性を有するチーズ類、およびその製造方法を提供することができるので、家庭用、業務用を問わず様々な用途のチーズ類の製品とすることができる。   The cheeses produced according to the present invention have good process cheese-like stringiness and flavor not only at the time of heating but also at a low temperature, which could not be provided conventionally, and have excellent confectionery and bread making properties. Therefore, it is possible to provide cheese products for various uses regardless of household use or business use.

Claims (2)

タピオカ加工澱粉を2.0〜10.0重量％、原料高脂肪ナチュラルチーズを15〜70重量％含有し、pHが4.5〜6.5、水分が55％以下であり、乳脂肪／乳タンパク質の比率が3.0以上であり、10℃で糸引き性試験を行った場合の糸引き性が10ｃｍ以上であり、耐熱試験を行なった場合の耐熱性が50％以上であり、製パン適性を有することを特徴とするチーズ類。
糸引き性試験：チーズ類を40ｇカップに採取し、毎秒2.5ｃｍの速度でチーズ類を引き上げ、チーズ類の糸が切れるまでの長さを測定する。
耐熱試験 ：チーズ類を湿熱条件（150度、12分間）にて加熱し、加熱前後のチーズ類の高さを測定する。
耐熱性（％）＝［加熱後のチーズ類の高さ（ｍｍ）／加熱前のチーズ類の高さ（ｍｍ）］×100
製パン適性：チーズ類を中種にしてパンを焼成した時に、チーズ類が噴出せずに包餡できる。 Contains 2.0 to 10.0% by weight of tapioca processed starch, 15 to 70% by weight of raw high-fat natural cheese, has a pH of 4.5 to 6.5, a water content of 55% or less, and a milk fat / milk protein ratio of 3.0 or more Ri, and the stringing of the case of performing the stringing test 10cm or more at 10 ° C., is not less than 50% heat resistance when subjected to a heat resistance test, and wherein Rukoto which have a bread suitability Cheese to do.
Thread pullability test: Cheese is collected in a 40 g cup, the cheese is pulled up at a speed of 2.5 cm per second, and the length of the cheese until it is broken is measured.
Heat resistance test: Cheese is heated under wet heat conditions (150 degrees, 12 minutes), and the height of the cheese before and after heating is measured.
Heat resistance (%) = [height of cheese after heating (mm) / height of cheese before heating (mm)] × 100
Suitability for breadmaking: When bread is baked with cheese as a medium seed, cheese can be wrapped without spouting. 原料チーズ、タピオカ加工澱粉を配合する工程と、
前記配合した原材料を混合し、pHを4.5〜6.5、水分を55％以下、および、乳脂肪／乳タンパク質の比率が3.0以上に調整する工程と、
前記pHおよび水分を調整した原材料を加熱乳化する工程と、
前記加熱乳化した原材料を冷却する工程を有することを特徴とする請求項１記載のチーズ類の製造方法。 A step of blending raw cheese, tapioca processed starch,
Mixing the blended raw materials, adjusting the pH to 4.5 to 6.5, moisture to 55% or less, and the milk fat / milk protein ratio to 3.0 or more;
Heating and emulsifying the raw material with adjusted pH and moisture; and
The method for producing cheeses according to claim 1, further comprising a step of cooling the heat-emulsified raw material.
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