JPH02215345A - Production of process cheese - Google Patents
Production of process cheeseInfo
- Publication number
- JPH02215345A JPH02215345A JP3362689A JP3362689A JPH02215345A JP H02215345 A JPH02215345 A JP H02215345A JP 3362689 A JP3362689 A JP 3362689A JP 3362689 A JP3362689 A JP 3362689A JP H02215345 A JPH02215345 A JP H02215345A
- Authority
- JP
- Japan
- Prior art keywords
- gluten
- cheese
- molecular weight
- hydrolyzed
- processed cheese
- 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 24
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000000034 method Methods 0.000 title abstract description 6
- 108010068370 Glutens Proteins 0.000 claims abstract description 49
- 235000021312 gluten Nutrition 0.000 claims abstract description 49
- 235000014059 processed cheese Nutrition 0.000 claims description 33
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 239000003995 emulsifying agent Substances 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000004365 Protease Substances 0.000 description 9
- 229910019142 PO4 Inorganic materials 0.000 description 8
- 108091005804 Peptidases Proteins 0.000 description 8
- 235000021317 phosphate Nutrition 0.000 description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 7
- 235000019419 proteases Nutrition 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 241000519995 Stachys sylvatica Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 229940111202 pepsin Drugs 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 108090000317 Chymotrypsin Proteins 0.000 description 1
- 102000018832 Cytochromes Human genes 0.000 description 1
- 108010052832 Cytochromes Proteins 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006240 deamidation Effects 0.000 description 1
- 239000003480 eluent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000003998 size exclusion chromatography high performance liquid chromatography Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 229960001322 trypsin Drugs 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、プロセスチーズの製造方法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing processed cheese.
植物蛋白質の有効利用を目的として、小麦蛋白質である
グルテンの処理および加工が近年色々行われている。そ
のような従来技術の１つとして、小麦から分離されたグ
ルテンを酸、アルカリ、蛋白質分解酵素（プロテアーゼ
）等を使用して部分的に加水分解することが知られてお
り、そこで製造された加水分解グルテンは水溶性、起泡
性等において優れているために食品用の起泡剤部として
の利用が試みられている。In recent years, various treatments and processing of gluten, which is a wheat protein, have been carried out for the purpose of effectively utilizing plant proteins. One such conventional technique is to partially hydrolyze gluten separated from wheat using acid, alkali, protease, etc. Since decomposed gluten has excellent water solubility and foaming properties, attempts have been made to use it as a foaming agent for foods.
また、ナチュラルチーズに乳化剤を添加し、加熱により
溶融乳化してプロセスチーズを製造することが従来から
広く行われているが、その場合の乳化剤としては各種の
リン酸塩、クエン酸塩および酒石酸塩が主に使用されて
いる。しかしながら、リン酸塩の場合は、乳化力が未だ
充分ではなく製造されたプロセスチーズに油分離を生じ
る。その上、リン酸塩の多量の摂取はミネラル代謝のバ
ランスを崩し、生体に悪影響を及ぼす恐れがある。また
、クエン酸塩はチーズの組織を悪クシ、特にクエン酸カ
ルシウムを添加した場合はさらにその結晶（白斑点）が
析出する等の欠点がある。In addition, it has been widely practiced to produce processed cheese by adding an emulsifier to natural cheese and melting and emulsifying it by heating. is mainly used. However, in the case of phosphates, the emulsifying power is still insufficient and oil separation occurs in the manufactured processed cheese. Furthermore, ingesting large amounts of phosphates may disrupt the balance of mineral metabolism and have a negative effect on living organisms. Furthermore, citrate has the disadvantage that it deteriorates the texture of cheese, and especially when calcium citrate is added, its crystals (white spots) are precipitated.
本発明者等は、加水分解グルテンの調製およびその有効
利用について研究を続けてきた。さらに本発゛明者等は
、油分離がなく、かつ食感および風味の良好なプロセス
チーズの製造を目的として研究を行ってきた。The present inventors have continued research on the preparation of hydrolyzed gluten and its effective use. Furthermore, the inventors of the present invention have conducted research with the aim of producing processed cheese that is free from oil separation and has good texture and flavor.
その結果、上記従来のリン酸塩およびクエン酸塩とは全
く異なる物質である小麦に由来する加水分解グルテン、
そのうちでも平均分子量５．０００〜２０，０００とい
う特定の分子量範囲を有する加水分解グルテンを乳化剤
として使用してプロセスチーズを製造すると、油分離が
なく、かつ組織が滑らかで、食感および風味の良好なプ
ロセスチーズが得られることを見出して本発明を完成す
るに至った。As a result, hydrolyzed gluten derived from wheat, which is a completely different substance from the conventional phosphates and citrates mentioned above,
Among these, when hydrolyzed gluten having a specific molecular weight range of 5,000 to 20,000 is used as an emulsifier to produce processed cheese, there is no oil separation, the structure is smooth, and the texture and flavor are good. The present invention was completed by discovering that processed cheese can be obtained.
すなわち、本発明は、平均分子量５．０００〜２０．０
００の加水分解グルテンの配合下にナチュラルチーズを
溶融乳化してプロセスチーズを製造する方法である。That is, the present invention has an average molecular weight of 5.000 to 20.0.
This is a method for producing processed cheese by melting and emulsifying natural cheese in combination with No. 00 hydrolyzed gluten.
グルテンは主として小麦から得られる、グルテニンとグ
リアジンとから主になる蛋白質の混合物であって、分子
量数十万の巨大高分子であるといわれている。グルテン
の組成は原料の種類や調製法によって多少異なるが、い
ずれの場合にも小麦から分離されたグルテンを酸、アル
カリ、プロテアーゼ等で加水分解すると、加水分解の程
度によって、分子量が数百〜数百の加水分解グルテンに
加水分解される。Gluten is a mixture of proteins mainly obtained from wheat, glutenin and gliadin, and is said to be a giant polymer with a molecular weight of several hundred thousand. The composition of gluten varies somewhat depending on the type of raw material and preparation method, but in any case, when gluten isolated from wheat is hydrolyzed with acid, alkali, protease, etc., the molecular weight varies from several hundred to several hundred, depending on the degree of hydrolysis. Hydrolyzed into 100 hydrolyzed glutens.
本発明では、そのような加水分解グルテンのうちでも特
に平均分子量５ 、０００〜２０．０００の加水分解グ
ルテンを使用することが必要である。平均分子量が５，
０００より小さいと、乳化が充分に行われず、製造され
たプロセスチーズに油分離を生じ、かつその食感や風味
が劣ったものとなる。また平均分子量が２０，０００よ
り大きい加水分解グルテンを使用した場合にも製造され
たプロセスチーズに村ける油分離が大きくなり望ましく
ない。そして、本発明で使用する平均分子量５．０００
〜２０，０００の加水分解グルテンのうちでも、特に約
１０，０００〜２０ 、０００のものを使用すると、乳
化がより良好に行われ、製造されたプロセスチーズが油
分離を生じず、かつ食感村よび風味の良好なプロセスチ
ーズを与えるので好ましい。In the present invention, it is particularly necessary to use hydrolyzed gluten having an average molecular weight of 5,000 to 20,000 among such hydrolyzed glutens. Average molecular weight is 5,
If it is less than 000, emulsification will not be performed sufficiently, resulting in oil separation in the manufactured processed cheese and poor texture and flavor. Further, when hydrolyzed gluten having an average molecular weight of more than 20,000 is used, oil separation in the produced processed cheese becomes large, which is not desirable. And the average molecular weight used in the present invention is 5.000
Among the ~20,000 hydrolyzed glutens, the use of especially about 10,000 to 20,000 results in better emulsification, so that the processed cheese produced does not suffer from oil separation and has a good texture. It is preferred because it gives a processed cheese with good texture and flavor.
ここで、本明細書中で使用する「加水分解グルテンの平
均分子量」とは、下記の方法で測定したときの分子量を
いう。Here, the "average molecular weight of hydrolyzed gluten" used in this specification refers to the molecular weight when measured by the following method.
加水分解グルテンの平均分子量の測定
２％のＳＤＳ （ドデシル硫酸ナトリウム）を含有する
０、ＩＮリン酸緩衝液（ｐＨ７−０）１００ｍｆｆ当タ
リ加水分解グルテン０．１ｇを溶解させ、５０℃に１時
間保った。次いで孔径０．４５μのフィルタを通してか
らサイズ排除高速液体クロマトグラフィーにかけて平均
分子量を測定した。測定条件は次のとおりである。Measurement of average molecular weight of hydrolyzed gluten 0.1 g of hydrolyzed gluten was dissolved in 100 mff of 0, IN phosphate buffer (pH 7-0) containing 2% SDS (sodium dodecyl sulfate) and heated to 50°C for 1 hour. I kept it. The sample was then passed through a filter with a pore size of 0.45 μm and subjected to size exclusion high performance liquid chromatography to measure the average molecular weight. The measurement conditions are as follows.
ポンプ：日立６５５Ａ−１ｉ （日立製作所）検出器二
Ｆ３立６５５Ａ−２１，ＵＶ２８０ （ＥＩ立製ｆＦ／
Ｔｒ）カラム： ５ｈｏｄｅｘ ＷＳ３０３Ｆ （昭和
電工）溶離液：０．２％ＳＤＳを含む０．１ｈＪＮＪン
酸緩衝液、ｐＨ７，０
温 度：室温
なお、この測定方法では、加水分解グルテンの平均分子
量は、分子量の既に明らかなアルブミン（ＭＷ ａ８．
０００）、キモトリグシノーゲン（ＭＷ２５．０００）
、チトクローム（ＭＷ １２．５００）を標準物質と
して用いて検量線を作成し、データ処理袋＋１５ＩＧ７
０００Ｂ （システムインスツルメンツ社）により算出
した。Pump: Hitachi 655A-1i (Hitachi) Detector 2F3 655A-21, UV280 (EI Tachi fF/
Tr) Column: 5hodex WS303F (Showa Denko) Eluent: 0.1hJNJ acid buffer containing 0.2% SDS, pH 7.0 Temperature: Room temperature In this measurement method, the average molecular weight of hydrolyzed gluten is Albumin with a known molecular weight (MW a8.
000), chymotrigsinogen (MW25.000)
A calibration curve was created using cytochrome (MW 12.500) as a standard substance, and data processing bag +15IG7
000B (System Instruments).
そして、本発明で使用する平均分子量５．０００〜２０
，０００の加水分解グルテンは、水溶性の白色粉末であ
るが、本発明ではかかる加水分解グルテンを、ナチュラ
ルチーズの重量に対して１〜１０％、より好ましくは２
〜３％の領置で配合するのが、油分離が無く、食感およ
び風味の良好なプロセスチーズを得る上で望ましい。加
水分解グルテンの配合量が１％より少ないと、乳化が充
分に行われずプロセスチーズに油分離を生じ易くなり、
また１０％より多くなると製造されるプロセスチーズの
食感および風味が劣ったものとなる。And the average molecular weight used in the present invention is 5.000 to 20.
,000 hydrolyzed gluten is a water-soluble white powder, but in the present invention, such hydrolyzed gluten is contained in an amount of 1 to 10%, more preferably 2% by weight, based on the weight of natural cheese.
It is preferable to mix it at a concentration of ~3% in order to obtain a processed cheese with no oil separation and good texture and flavor. If the amount of hydrolyzed gluten is less than 1%, emulsification will not be sufficient and oil separation will easily occur in the processed cheese.
Moreover, if it exceeds 10%, the processed cheese produced will have poor texture and flavor.
また、本発明で使用する「平均分子量５．０００〜２０
．０００の加水分解グルテン」は、グルテンを酸、アル
カリ、プロテアーゼ、またはその他によって加水分解し
て得られるものであればよく、加水分解の方法や条件、
グルテンが由来する原料の種類等を問わない。また、本
発明では加水分解グルテンとして、グルテン分子内や分
子間のＳＳ結合を切断する還元処理、グルテン中のアミ
ド結合を切断する脱アミド化処理等の予備処理を予め行
った後に加水分解処理をして得た加水分解グルテンを使
用することもできる。そのうちでも、プロテアーゼを使
用して加水分解して製造される加水分解グルテンが、得
られるプロセスチーズの食感、風味、安全性等の点から
好ましい。この場合のプロテアーゼとしては、例えば、
ペプシン、トリプシン、キモトリプシン、ヒイロタケ起
源の酸性プロテアーゼ、アスペルギルス起源の酸性プロ
テアーゼ、パパイン、プロメライン等のプロテアーゼを
挙げることができる。In addition, "average molecular weight 5.000 to 20" used in the present invention
．． 000 hydrolyzed gluten" may be obtained by hydrolyzing gluten with acid, alkali, protease, or others, and the hydrolysis method and conditions,
The type of raw material from which gluten is derived does not matter. In addition, in the present invention, hydrolyzed gluten is prepared after pretreatment such as reduction treatment to cleave SS bonds within and between gluten molecules, and deamidation treatment to cleave amide bonds in gluten. It is also possible to use hydrolyzed gluten obtained by Among these, hydrolyzed gluten produced by hydrolysis using protease is preferred from the viewpoint of texture, flavor, safety, etc. of the resulting processed cheese. In this case, the protease is, for example,
Examples include proteases such as pepsin, trypsin, chymotrypsin, acidic protease originating from Hirotake, acidic protease originating from Aspergillus, papain, and promelain.
そして、本発明においては、例えば、下記の工程によっ
てプロセスチーズを製造する。In the present invention, processed cheese is manufactured, for example, by the following steps.
まず、包装の除去、リントの除去、かびの除去、表面の
清拭等の前処理を施したナチュラルチーズを粉砕し、こ
れを、上記の平均分子量５．０００〜２０．０００の加
水分解グルテンおよび水とともに蒸気ジャケット付き乳
化釜（溶融釜）に入れ、常法により温度８０〜８５°Ｃ
で溶融乳化を行って均一な乳化状態にした。完全に溶融
乳化されたチーズは滑らかで、糸をひくように流れ落ち
るので、これを熱いうちに所望の形状に充填包装し、冷
却して成型・包装されたプロセスチーズにする。First, natural cheese that has undergone pretreatment such as removal of packaging, removal of lint, removal of mold, and wiping of the surface is crushed, and this is mixed with the above-mentioned hydrolyzed gluten having an average molecular weight of 5.000 to 20.000 and Place in an emulsifying pot (melting pot) with water and heat to 80-85°C using a conventional method.
Melt emulsification was performed to obtain a uniform emulsified state. Completely melted and emulsified cheese is smooth and flows down like a string, so it is filled and packaged into the desired shape while hot, and then cooled to form and package processed cheese.
本発明では、原料であるナチュラルチーズとして、チェ
ダーチーズおよびゴーダ−チーズを主に使用する。しか
しながらこれらに限るものではなく、例えば風味に特徴
を出すためにエメンタールチーズやその他のナチュラル
チーズを併用することもできる。ナチュラルチーズは単
独で使用しても、数種併用してもよい。また、熟度の異
なるナチュラルチーズをブレンドすることによって、得
られるプロセスチーズの硬さ、風味、食感等を調節する
ことができる。In the present invention, cheddar cheese and Gouda cheese are mainly used as natural cheeses as raw materials. However, the present invention is not limited to these, and for example, Emmental cheese or other natural cheese may be used in combination to give the flavor a distinctive character. Natural cheeses may be used alone or in combination. Furthermore, by blending natural cheeses with different degrees of ripeness, the hardness, flavor, texture, etc. of the resulting processed cheese can be adjusted.
また、溶融乳化時の水分量は、最終製品の水分が４０〜
６０％になるよう調整する。In addition, the moisture content during melting and emulsification is such that the final product has a moisture content of 40~
Adjust it to 60%.
更に、本発明では、加水分解グルテンとともに、必要に
応じて香辛料（キャラウェー、パプリカ、セロリ−とう
がらし、ビメント、しその葉等）、アーモンド等の木の
実類、ハム、ベーコン、鮭の水煮や燻製等の獣魚肉類、
調味料、着色料（アシナツト−β−カロチン等）、保存
料、乳成分等の他の材料を添加することができる。Furthermore, in the present invention, in addition to hydrolyzed gluten, spices (caraway, paprika, celery/chili pepper, vimento, perilla leaves, etc.), tree nuts such as almonds, ham, bacon, boiled or smoked salmon may be added as necessary. Animal and fish meat such as
Other materials such as seasonings, colorants (such as acinato-β-carotene), preservatives, and milk ingredients can be added.
さらに、組織が滑らかで食感および風味の良いプロセス
チーズを得るためには、充填包装後のプロセスチーズを
できる限り速やかに冷却し、０〜５℃の温度で保存する
のがよい。Furthermore, in order to obtain processed cheese with a smooth structure, good texture, and flavor, the processed cheese after filling and packaging is preferably cooled as quickly as possible and stored at a temperature of 0 to 5°C.
以下に、本発明を例によって具体的に説明するが、本発
明はそれらの例により限定されない。EXAMPLES The present invention will be specifically explained below using examples, but the present invention is not limited by these examples.
参考例 （加水分解グルテンの製造例）小麦から得た湿
グルテン６ 、２５ｋｇに０．２５Ｎの希塩酸３０（２
を加え、ホモゲナイザーで分散、溶解させた後、遠心分
離機を使用して未溶解物を除去しｔ；。得られたグルテ
ン溶液を、ペプシン固定化担体を充填したカラムにカラ
ム温度４０℃および空間速度２ｈｒ−’（カラムでの平
均滞留時間３０分）で連続的に通塔してグルテンの部分
加水分解処理を行った。通塔液を水酸化ナトリウム水溶
液で中和した後、８０℃で３０分間加熱し、遠心分離機
で未分解残渣を除去した。上澄液を噴霧乾燥して白色の
加水分解グルテン粉末を得た。Reference example (Production example of hydrolyzed gluten) 0.25N dilute hydrochloric acid 30 (2
After adding, dispersing and dissolving with a homogenizer, undissolved matter was removed using a centrifuge. The resulting gluten solution was continuously passed through a column filled with a pepsin-immobilized carrier at a column temperature of 40°C and a space velocity of 2 hr-' (average residence time in the column of 30 minutes) to partially hydrolyze gluten. I did it. After neutralizing the column solution with an aqueous sodium hydroxide solution, it was heated at 80° C. for 30 minutes, and undecomposed residues were removed using a centrifuge. The supernatant liquid was spray-dried to obtain white hydrolyzed gluten powder.
このものの平均分子量を上記した方法により測定したと
ころ、約１２．０００であった。The average molecular weight of this product was measured by the method described above and was found to be about 12,000.
実施例１および比較例１
容量５ａの蒸気ジャケット付き乳化釜にチェダーチーズ
１８００ ｇ １水３００ｇおよび上記参考例で得られ
た平均分子量１２，０００の加水分解グルテンを下記の
表１に示した量で入れた。常法により温度８０〜８５℃
で溶融乳化を行って均一な乳化状態にした。次いでこの
乳化状物を室温にまで急冷することによって固体状のプ
ロセスチーズを得た。Example 1 and Comparative Example 1 1800 g of cheddar cheese, 300 g of water, and the hydrolyzed gluten with an average molecular weight of 12,000 obtained in the above reference example were added in the amounts shown in Table 1 below in an emulsifying pot with a steam jacket and a capacity of 5a. I put it in. Temperature: 80-85℃ by conventional method
Melt emulsification was performed to obtain a uniform emulsified state. Next, this emulsion was rapidly cooled to room temperature to obtain solid processed cheese.
このプロセスチーズから直径２０ｍｍ、厚さ１ＯＩＩＩ
ＩＩｌの細片を切り出し、油分離状態をみるために、Ｎ
ｏ、５の濾紙上に５０℃で２４時間放置し、その後チー
ズからの油分離によって濾紙に生じた油じみの直径を測
定した。測定結果を下記の表１に示す。From this processed cheese, diameter 20mm, thickness 1OIII
Cut out a small piece of IIl, and in order to check the oil separation state,
The cheese was left on the filter paper No. 5 at 50° C. for 24 hours, and then the diameter of the oil stain produced on the filter paper due to oil separation from the cheese was measured. The measurement results are shown in Table 1 below.
また、５名のパネラ−により上記で得られたプロセスチ
ーズの品質を下記の評価基準によって評価してもらい、
５名の平均値を採った。この結果も表１に示す。In addition, five panelists were asked to evaluate the quality of the processed cheese obtained above using the following evaluation criteria.
The average value of 5 people was taken. The results are also shown in Table 1.
【チーズの品質の評価基準］
また、比較のため、上記加水分解グルテンのかわりに、
縮合リン酸塩を５４ｇ使用し、他は上記と同様にしてプ
ロセスチーズを製造した。このプロセスチーズの油分離
状態ならびに品質を上記と同じようにして調査したとこ
ろ、表１に示したとおりの結果であった。[Evaluation criteria for cheese quality] For comparison, instead of the above hydrolyzed gluten,
Processed cheese was produced in the same manner as above except that 54 g of condensed phosphate was used. The oil separation state and quality of this processed cheese were investigated in the same manner as above, and the results were as shown in Table 1.
足
報
上記表１の結果から、平均分子量１２，０００の加水分
解グルテンを使用している本発明では、リン酸塩を使用
する従来法に比べて、製造されたプロセスチーズにおけ
る油分離が少なく、かつチーズの品質が良好であること
、しかも加水分解グルテンの配合量が１〜１０％の範囲
にあるときにそれらの効果が一層発揮されることがわか
る。Footnotes From the results in Table 1 above, the present invention, which uses hydrolyzed gluten with an average molecular weight of 12,000, results in less oil separation in the manufactured processed cheese than in the conventional method that uses phosphates. Moreover, it can be seen that the quality of the cheese is good, and that these effects are further exhibited when the amount of hydrolyzed gluten is in the range of 1 to 10%.
実施例２〜３および比較例２〜３
上記参考例において、ペプシンによる加水分解条件（特
にカラムでの平均滞留時間）を変えることによって、各
々、平均分子量２，０００．５，０００．１５．０００
および３０．０００の加水分解グルテンを製造した。Examples 2 to 3 and Comparative Examples 2 to 3 In the above reference examples, by changing the hydrolysis conditions using pepsin (especially the average residence time in the column), the average molecular weight was 2,000.5,000.15.000, respectively.
and 30,000 hydrolyzed gluten were produced.
この加水分解グルテンの各々を５０ ｇ （２，８％）
加える他は、実施例１と同じようにしてプロセスチーズ
を製造した。50 g of each of this hydrolyzed gluten (2,8%)
Processed cheese was produced in the same manner as in Example 1, except for the addition of the following ingredients.
各々で製造されたプロセスチーズの油分離状態ならびに
品質を実施例１と同様にして調査した。得られた結果を
下記の表２に示す。The oil separation state and quality of the processed cheese produced in each case were investigated in the same manner as in Example 1. The results obtained are shown in Table 2 below.
［表 ２］
直径、 ｍ＋ｉ ３８ ２５ ２３ ３６品
品質値 ３．０ ４．０ ４．４ ３．６表２の結果
から、平均分子量５．０００〜２０．０００の加水分解
グルテンを配合して溶融乳化を行っている本発明の実施
例２および３では、油分離が少なく、かつ品質の良好な
プロセスチーズが得られるのに対して、上記範囲外の平
均分子量を有する加水分解グルテンを使用している比較
例２および３では得られたプロセスチーズにおける油分
離が大きく、かつ品質が劣ったものになることがわかる
。[Table 2] Diameter, m+i 38 25 23 36 Product quality value 3.0 4.0 4.4 3.6 From the results in Table 2, hydrolyzed gluten with an average molecular weight of 5.000 to 20.000 was blended and melted. In Examples 2 and 3 of the present invention, in which emulsification is performed, processed cheese with less oil separation and good quality is obtained, whereas hydrolyzed gluten having an average molecular weight outside the above range is used. It can be seen that in Comparative Examples 2 and 3, the oil separation in the obtained processed cheese was large and the quality was inferior.
本発明では、ナチュラルチーズを乳化剤の配合下に、加
熱により溶融乳化してプロセスチーズを製造するにあた
って、従来のリン酸塩からなる乳化剤の代わりに、平均
分子量ｓ、ｏｏｏ〜２０．０００という特定の分子量範
囲を有する加水分解グルテンを使用することによって、
該従来法に比べて、油分離が少なくかつ組織が均一で滑
°ら°かで食感および風味の良好なプロセスチーズを得
ることが可能になった。In the present invention, when producing processed cheese by melting and emulsifying natural cheese with an emulsifier by heating, instead of using a conventional emulsifier consisting of a phosphate, a specific By using hydrolyzed gluten with a molecular weight range,
Compared to the conventional method, it has become possible to obtain processed cheese with less oil separation, a uniform texture, smooth texture, and good texture and flavor.
また、本発明で使用する平均分子量５．０００〜２０．
０００の加水分解グルテンは、小麦に由来しそれ自体が
天然の食品成分であるため、リン酸塩等の合成物に比べ
て安全性が高く、リン酸塩の多量使用において心配され
るようなミネラル代謝のアンバランスによる生体への悪
影響がない。Moreover, the average molecular weight used in the present invention is 5.000 to 20.
000's hydrolyzed gluten is derived from wheat and is itself a natural food ingredient, so it is safer than synthetic products such as phosphates, and contains minerals that are a concern when using large amounts of phosphates. There is no adverse effect on the living body due to metabolic imbalance.
また、クエン酸塩や酒石酸塩を乳化剤としたらかであり
、食感および風味が良好であり、白斑点等が生じない等
の優れた効果がある。In addition, when citrate or tartrate is used as an emulsifier, the texture and flavor are good, and there are excellent effects such as no white spots.
Claims (1)
ンの配合下にナチュラルチーズを溶融乳化することを特
徴とするプロセスチーズの製造方法。A method for producing processed cheese, which comprises melting and emulsifying natural cheese in combination with hydrolyzed gluten having an average molecular weight of 5,000 to 20,000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1033626A JP2866663B2 (en) | 1989-02-15 | 1989-02-15 | Process cheese manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1033626A JP2866663B2 (en) | 1989-02-15 | 1989-02-15 | Process cheese manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02215345A true JPH02215345A (en) | 1990-08-28 |
| JP2866663B2 JP2866663B2 (en) | 1999-03-08 |
Family
ID=12391655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1033626A Expired - Lifetime JP2866663B2 (en) | 1989-02-15 | 1989-02-15 | Process cheese manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2866663B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019122375A (en) * | 2018-01-17 | 2019-07-25 | 奥野製薬工業株式会社 | Food quality improver |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60237939A (en) * | 1984-03-27 | 1985-11-26 | ゼネラル・フ−ズ・コ−ポレイシヨン | Meltable cheese analogue product |
-
1989
- 1989-02-15 JP JP1033626A patent/JP2866663B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60237939A (en) * | 1984-03-27 | 1985-11-26 | ゼネラル・フ−ズ・コ−ポレイシヨン | Meltable cheese analogue product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019122375A (en) * | 2018-01-17 | 2019-07-25 | 奥野製薬工業株式会社 | Food quality improver |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2866663B2 (en) | 1999-03-08 |
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