JPH0595757A - Cheese spreads having good preservability and its production - Google Patents
Cheese spreads having good preservability and its productionInfo
- Publication number
- JPH0595757A JPH0595757A JP3283487A JP28348791A JPH0595757A JP H0595757 A JPH0595757 A JP H0595757A JP 3283487 A JP3283487 A JP 3283487A JP 28348791 A JP28348791 A JP 28348791A JP H0595757 A JPH0595757 A JP H0595757A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- water
- heat
- emulsifier
- spreads
- 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 68
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 17
- 239000000194 fatty acid Substances 0.000 claims abstract description 17
- 229930195729 fatty acid Natural products 0.000 claims abstract description 17
- -1 glycerin fatty acid ester Chemical class 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000011187 glycerol Nutrition 0.000 claims abstract description 6
- 239000000787 lecithin Substances 0.000 claims abstract description 6
- 235000010445 lecithin Nutrition 0.000 claims abstract description 6
- 229940067606 lecithin Drugs 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 11
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 239000010452 phosphate Substances 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000003084 food emulsifier Nutrition 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 238000000926 separation method Methods 0.000 abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical class OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 5
- 230000001804 emulsifying effect Effects 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 150000003016 phosphoric acids Chemical class 0.000 abstract 1
- 230000000979 retarding effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 15
- 235000019198 oils Nutrition 0.000 description 15
- 244000005700 microbiome Species 0.000 description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 239000000839 emulsion Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 235000008429 bread Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 244000203593 Piper nigrum Species 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 230000002159 abnormal effect Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 235000019830 sodium polyphosphate Nutrition 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013614 black pepper Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 description 2
- 235000008983 soft cheese Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 244000215068 Acacia senegal 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
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、保存性の良好なチーズ
スプレッド類、特に水分及び食用油脂含量の高いチーズ
スプレッド類及びその製造法に関する。本発明のチーズ
スプレッド類は、保存中外観が褐変することがなく、滑
らかな組織を保持し、油や水の分離がなく、また微生物
による異常醗酵により腐敗することがなく、保存性の良
好なものとなる。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cheese spreads having good storability, particularly cheese spreads having high water content and edible oil / fat content, and a method for producing the same. The cheese spreads of the present invention do not brown their appearance during storage, retain a smooth texture, do not separate oil or water, and do not spoil due to abnormal fermentation by microorganisms, and have good storage stability. Will be things.
【０００２】[0002]
【従来の技術】従来のチーズスプレッド類の製造方法
は、ナチュラルチーズに食用油脂や水を加え、さらに溶
融塩としてリン酸塩／又はクエン酸を加えて、１００℃
より低い温度で加熱溶融する方法が一般的であった。し
かしこのようにして製造したチーズスプレッド類は、水
分及び油脂含量が高いことから、保存中に油や水の分離
が起こり、また生残微生物の増殖も早いことから、賞味
期間が短いという欠点があった。2. Description of the Related Art Conventional cheese spreads are produced by adding edible oils and water to natural cheese, and then adding phosphate / citric acid as a molten salt at 100 ° C.
The method of heating and melting at a lower temperature was general. However, the cheese spreads produced in this manner have high water content and fat and oil content, so that oil and water are separated during storage, and the survival microorganisms grow quickly. there were.
【０００３】例えば、ナチュラルチーズに食用脂肪、安
定剤、水及び場合により食塩を混ぜ合わせ、１２５〜１
３０℃に加熱溶融した後、７５〜８０℃まで冷却し、均
質化して容器に充填し密封するチーズスプレッドの製造
方法が提案された（特開昭５６−１５８０５０）。しか
しこの方法によって得られるチーズスプレッドは、見掛
け上、組織は安定しているものの、高温処理により蛋白
質が変性して、乳化力を失うことから、保存中に油や水
の分離が起こるという欠点があった。For example, natural cheese is mixed with edible fat, stabilizer, water and optionally salt, and 125-1
A method for producing a cheese spread has been proposed in which it is heated and melted at 30 ° C., cooled to 75 to 80 ° C., homogenized, filled into a container, and sealed (JP-A-56-158050). However, the cheese spread obtained by this method has an apparently stable structure, but the protein is denatured by the high temperature treatment and loses the emulsifying power, so that there is a drawback that oil and water are separated during storage. there were.
【０００４】また、ナチュラルチーズに乳化剤としてモ
ノエステル含有量が８０％以上であるシュガーエステル
及び／又はＯ／Ｗ型乳化性の強められたレシチン、なら
びに安定剤を添加して１００℃より低い温度で加熱溶融
せしめることを特徴とするプロセスチーズ、プロセスチ
ーズフード及びチーズスプレッドなどのプロセスチーズ
類の製造法（特開平１−１７９６４８号）が提案され、
この方法で得られるプロセスチーズ類は、保存中に油や
水の分離が起こりにくく、組織の安定性は望めるもの
の、水分含量がせいぜい５０％前後でやわらかいチーズ
スプレッドを得ることができず、また充填・密閉後に加
熱処理される工程が行なわれておらず、高水分のチーズ
スプレッド類の範疇では、依然として微生物による異常
醗酵や腐敗の問題、褐変について解決されていない。In addition, sugar ester having a monoester content of 80% or more as an emulsifier and / or lecithin having an O / W emulsifying property and a stabilizer are added to natural cheese at a temperature lower than 100 ° C. A method for producing process cheeses such as process cheeses, process cheese foods and cheese spreads characterized by heating and melting (JP-A-1-179648) is proposed,
The processed cheeses obtained by this method do not easily separate oil and water during storage, and although stability of the structure can be expected, a soft cheese spread cannot be obtained at a water content of about 50% at most, and filling is not possible. -The process of heat treatment after sealing has not been carried out, and in the category of high moisture cheese spreads, the problems of abnormal fermentation and decay by microorganisms and browning have not been solved yet.
【０００５】[0005]
【発明が解決しようとする課題】本発明はこのような状
況に鑑みなされたものであって、チーズスプレッド類、
特に水分含量が高くソフト感じのチーズスプレッド類の
製造に当たって、得られる製品が保存中褐変することな
く、滑らかな組織を保持し、油や水の分離がなく、さら
に微生物による異常醗酵や腐敗のおそれのない保存性の
良好なチーズスプレッド類を得ようとするものである。
すなわち、本発明は、このような性質を有するチーズス
プレッド類及びその製造方法を提供することを課題とす
る。SUMMARY OF THE INVENTION The present invention has been made in view of such a situation, and cheese spreads,
Especially when manufacturing cheese spreads that have a high water content and feel soft, the resulting product does not turn brown during storage, retains a smooth texture, does not separate oil or water, and is susceptible to abnormal fermentation or spoilage by microorganisms. The present invention is intended to obtain cheese spreads having good shelf life and free from aging.
That is, an object of the present invention is to provide cheese spreads having such properties and a method for producing the same.
【０００６】[0006]
【課題を解決するための手段】本発明の課題は、次のよ
うなチーズスプレッド類及びその製造方法を提供するこ
とによって解決された。 （１）ナチュラルチーズ、クエン酸塩及び／又はリン酸
塩からなる溶融塩、食用乳化剤及び水、さらに必要に応
じて食用油脂が加熱溶融され均質に混合乳化されてお
り、これが耐熱性包装容器に充填密封され加熱殺菌され
ている保存性良好なチーズスプレッド類。The problems of the present invention have been solved by providing the following cheese spreads and a method for producing the same. (1) Natural cheese, a molten salt composed of citrate and / or a phosphate, an edible emulsifier and water, and if necessary, an edible fat and oil are heated and melted to be homogeneously mixed and emulsified, which is used in a heat-resistant packaging container. Cheese spreads that are filled, sealed, and heat-sterilized with good storage stability.
【０００７】（２）ナチュラルチーズに、クエン酸塩及
び／又はリン酸塩からなる溶融塩、食用乳化剤及び水、
さらに必要に応じて食用油脂を加えて加熱溶融し均質に
混合乳化し、これを耐熱性包装容器に充填し、加熱殺菌
することよりなる保存性良好なチーズスプレッド類の製
造法。(2) Natural cheese, molten salt consisting of citrate and / or phosphate, edible emulsifier and water,
Furthermore, a method for producing cheese spreads having good preservability, which comprises adding edible oils and fats as needed, heating and melting, uniformly mixing and emulsifying, filling the mixture with a heat-resistant packaging container, and sterilizing by heating.
【０００８】本発明ではさらに必要に応じて安定剤、調
味料、その他の食品を加えることができる。本発明にお
けるナチュラルチーズは、一般的にプロセスチーズの原
料として用いられるチーズ、例えばゴウダーチーズ、チ
ェダーチーズ、エダムチーズ、エメンタールチーズ、ク
リームチーズなどのナチュラルチーズの１種又は２種以
上を混合して使用することができる。チーズの使用量は
スプレッド全重量の少くとも約５０％が風味の面から好
ましい。本発明の特徴のひとつはこのような高チーズ含
量のソフトタイプのスプレッドを得ることである。In the present invention, stabilizers, seasonings, and other foods can be added if necessary. Natural cheese in the present invention, cheese generally used as a raw material of process cheese, for example, one or more natural cheese such as Gauder cheese, cheddar cheese, Edam cheese, Emmental cheese, cream cheese, etc. are mixed and used. You can The cheese is preferably used at least about 50% of the total weight of the spread in terms of flavor. One of the characteristics of the present invention is to obtain such a soft type spread having a high cheese content.
【０００９】クエン酸塩及び／又はリン酸塩からなる溶
融塩は０．５〜３．５％の範囲で使用することが望まし
い。リン酸塩には、オルトリン酸塩ナトリウム、メタリ
ン酸ナトリウムあるいはポリリン酸ナトリウム等が用い
られる。この使用量が０．５％より低くなると溶融塩の
効果が生ぜず、また３．５％以上でと溶融塩の効果はほ
とんど向上せず、むしろ風味に悪影響を及ぼすことにな
る。食用乳化剤には、グリセリン脂肪酸エステル、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、レシチンからなる群から選択される１種又は２
種以上の混合物である食品用乳化剤が用いられる。この
使用量は、全原料に対して０．１〜１％程度が好まし
く、これを加えて加熱溶融する。この範囲以外では、食
用乳化液の効果が得られないが、上限をこえても、それ
以上の効果が得られず又、風味にもよい影響を与えな
い。The molten salt composed of citrate and / or phosphate is preferably used in the range of 0.5 to 3.5%. As the phosphate, sodium orthophosphate, sodium metaphosphate, sodium polyphosphate or the like is used. If the amount used is less than 0.5%, the effect of the molten salt will not be produced, and if it is more than 3.5%, the effect of the molten salt will not be improved, but rather the flavor will be adversely affected. As the edible emulsifier, one or two selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin.
A food grade emulsifier which is a mixture of more than one species is used. The amount used is preferably about 0.1 to 1% with respect to all the raw materials, and this is added to heat and melt. Outside of this range, the effects of the edible emulsion cannot be obtained, but even if the upper limit is exceeded, no further effect is obtained and the flavor is not adversely affected.
【００１０】さらに必要に応じて、アラビアゴム、ロー
カストビンガム、キサンタンガム、グアーガム、セルロ
ース、ＣＭＣなどの安定剤や、やし油、綿実油、コーン
油、大豆油、パーム油、バター脂などの食品油脂、ブラ
ックペッパー、ホワイトペッパー、唐辛子、マスタード
などの調味料、あるいは、しその葉、ピメント、セロ
リ、キャラウエ、サーモン、カニ、エビ、タラコ、ノ
リ、イカ等の副原料を使用することはさしつかえない。Further, if necessary, stabilizers such as gum arabic, locust bin gum, xanthan gum, guar gum, cellulose and CMC, food oils and fats such as coconut oil, cottonseed oil, corn oil, soybean oil, palm oil and butter oil, It is permissible to use seasonings such as black pepper, white pepper, pepper, mustard, etc., or auxiliary materials such as licorice leaves, pimento, celery, carawe, salmon, crab, shrimp, tarako, nori and squid.
【００１１】本発明において原料に加える水の量は品質
の重要な影響を及ぼす。本発明はチーズスプレッド類の
製造を目的とするものである。そして、その用途は、パ
ン類、クラッカー、ビスケット等に展延して塗布して食
用に供するものであるから通常のプロセスチーズより柔
らかいソフトな性状を呈している必要がある。このため
に、水分をプロセスチーズにくらべて多量に加える必要
がある。このような意味から原料チーズに対し約６０〜
１００重量％、好適には７０〜８０重量％程度の水が多
量に加えられる。また、食用油脂は原料チーズに対して
１０〜２０重量％前後加えてもよい。食用乳化剤を用い
るので、食用油脂を多く加えても、好適な結果が得られ
る。本発明は、このような高水分のソフトチーズスプレ
ッドとなることから、前記したような課題が生ずるもの
である。In the present invention, the amount of water added to the raw material has an important influence on quality. The present invention is directed to the production of cheese spreads. Since the application is to spread on breads, crackers, biscuits and the like and to be used for eating, it is necessary to have a softer and softer property than ordinary process cheese. For this reason, it is necessary to add a large amount of water as compared with the processed cheese. From such a meaning, it is about 60 to the raw cheese.
A large amount of 100% by weight, preferably about 70-80% by weight of water is added. Further, the edible oil and fat may be added in an amount of about 10 to 20% by weight with respect to the raw material cheese. Since an edible emulsifier is used, suitable results can be obtained even if a large amount of edible oil and fat is added. Since the present invention provides such a high-moisture soft cheese spread, the above-mentioned problems occur.
【００１２】このようににして得られた展延性のある乳
化物を、レトルトパウチや耐熱性を有するプラスチック
容器、金属缶、ガラス瓶などに充填し、加熱殺菌を行な
う。加熱殺菌は、１００℃で４分間以上、好ましくは１
００〜１４０℃で４〜４０分間、例えば温度１２０℃で
１０分間行って微生物を完全に死滅させるか又は不活性
の状態にし、保存性の良好なチーズスプレッド類を得
る。本発明によるチーズスプレッド類はチーズ中の蛋白
質が主に作用する乳化系であるので、水中油型のエマル
ジョンとなり、官能的に油っこさのないサッパリとした
食感の品質となる。The spreadable emulsion thus obtained is filled in a retort pouch, a heat-resistant plastic container, a metal can, a glass bottle, etc. and heat sterilized. Heat sterilization is performed at 100 ° C for 4 minutes or longer, preferably 1
The microorganisms are completely killed or inactivated by being carried out at 00 to 140 ° C. for 4 to 40 minutes, for example, at a temperature of 120 ° C. for 10 minutes to obtain cheese spreads having good shelf life. Since the cheese spreads according to the present invention are emulsified systems in which proteins in cheese mainly act, they become an oil-in-water emulsion, and have a sensory and refreshing texture quality that is not greasy.
【００１３】[0013]
【発明の効果】本発明の効果を明らかにするため、次の
実験を行った。表の配合に従って原料を混合して調製
し、８５℃で５分間加熱溶融して得られた乳化物を、更
にガラス瓶に充填して、１２０℃で１０分間加熱殺菌し
て試料を得た。The following experiment was conducted to clarify the effect of the present invention. The raw materials were mixed and prepared according to the formulation in the table, and the emulsion obtained by heating and melting at 85 ° C. for 5 minutes was further filled in a glass bottle and sterilized by heating at 120 ° C. for 10 minutes to obtain a sample.
【００１４】この試料を１５℃で３０日間保存した。こ
の保存後の状態を観察したところ、乳化剤を加えないコ
ントロール品は外観が褐変し、また、油及び水の分離が
あった。さらにショ糖脂肪酸エステルを添加した試料番
号は、油及び水の分離があった。しかし、グリセリン
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、レシチンを添加した系で
は、外観上褐変がなく、滑らかな組織で、また油及び水
も分離せず、保存中に微生物による異常醗酵や腐敗もな
かった。This sample was stored at 15 ° C. for 30 days. When the state after storage was observed, the control product to which no emulsifier was added turned brown in appearance and oil and water were separated. Further, in the sample number to which sucrose fatty acid ester was added, there was separation of oil and water. However, in the system in which glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin are added, there is no browning in appearance, the tissue is smooth, and oil and water are not separated, and abnormal fermentation by microorganisms during storage or There was no corruption.
【００１５】[0015]
【表１】 [Table 1]
【００１６】[0016]
【実施例】以下、実施例により本発明を具体的に説明す
る。EXAMPLES The present invention will be specifically described below with reference to examples.
【００１７】実施例１ チェダーチーズ６００ｇ、ゴウダーチーズ４００ｇを粉
砕したものに、グリセリン脂肪酸エステル４ｇ、クエン
酸ナトリウム１５ｇ、ポリリン酸ナトリウム１５ｇ、重
曹３ｇ、及び水７００ｇを加えて、高速乳化釜１２００
ｒｐｍにて撹拌しながら、８５℃まで加熱し溶融した。
得られた乳化物をアルミ箔を積層したレトルトパウチに
それぞれ３００ｇずつ充填・密封し、１３０℃１０分間
加熱処理し、冷却を行なって製品を得た。この製品を５
℃で保存した。４ケ月間経過後に製品を検査したとこ
ろ、褐変が生じておらず製造当初と同じ色調を呈し、滑
らかな組織で、油、水の分離がなく、微生物も全く検出
されなかった。また食用に供したところ、良好な風味を
呈していた。また、パンに対する展延性も良好であっ
た。Example 1 600 g of cheddar cheese and 400 g of gouda cheese were crushed, 4 g of glycerin fatty acid ester, 15 g of sodium citrate, 15 g of sodium polyphosphate, 3 g of baking soda, and 700 g of water were added, and a high-speed emulsification kettle 1200 was added.
While stirring at rpm, it was heated to 85 ° C. and melted.
The obtained emulsion was filled and sealed in 300 g each in a retort pouch in which aluminum foil was laminated, heat-treated at 130 ° C. for 10 minutes, and cooled to obtain a product. This product 5
Stored at ° C. When the product was inspected after 4 months, it showed no browning, the same color tone as the initial production, a smooth texture, no separation of oil and water, and no microorganisms were detected. When it was used for food, it had a good flavor. Further, spreadability on bread was also good.
【００１８】実施例２ ゴウダーチーズ４００ｇ、エダムチーズ３００ｇ、エメ
ンタールチーズ２００ｇを粉砕したものに、ソルビタン
脂肪酸エステル３ｇ、ピロリン酸ナトリウム２０ｇ、ク
エン酸ナトリウム５ｇ、重曹４ｇ及びローカストビンガ
ム３ｇ、水７５０ｇを加えて、ケトル式乳化釜中で１１
０ｒｐｍにて撹拌しながら、８０℃まで加熱溶融した。
得られた乳化物をガラス瓶に１５０ｇを充填・密封し、
１２０℃１２分間加熱処理し、これを冷却して製品を得
た。得られる製品は、１０℃をで保存した。３ケ月間経
過後に製品を検査したところ、褐変が生じておらず製造
当初と同じ色調を呈し、滑らかな組織で、油、水の分離
がなく、微生物も全く検出されなかった。また食用に供
したところ、良好な風味を呈していた。また、パンに対
する展延性も良好であった。Example 2 Gauder cheese 400 g, Edam cheese 300 g, and Emmental cheese 200 g were crushed, and sorbitan fatty acid ester 3 g, sodium pyrophosphate 20 g, sodium citrate 5 g, baking soda 4 g, locust bingham 3 g, and water 750 g were added to a kettle. 11 in the formula emulsifier
It was heated to 80 ° C. and melted while stirring at 0 rpm.
The obtained emulsion is filled in a glass bottle of 150 g and sealed,
It was heat-treated at 120 ° C. for 12 minutes and cooled to obtain a product. The resulting product was stored at 10 ° C. When the product was inspected after 3 months, it showed no browning, the same color tone as the initial production, a smooth texture, no separation of oil and water, and no microorganisms were detected. When it was used for food, it had a good flavor. Further, spreadability on bread was also good.
【００１９】実施例３ チェダーチーズ８００ｇ、クリームチーズ２００ｇを粉
砕したものに、プロピレングリコール脂肪酸エステル６
ｇ、メタリン酸ナトリウム１５ｇ、ポリリン酸ナトリウ
ム５ｇ、重曹７ｇ、及びコーン油２００ｇ、ワキシース
ターチ３０ｇ、ホワイトペッパー２ｇ、水９００ｇを加
えて、高速乳化釜中で１５００ｒｐｍにて撹拌しなが
ら、９０℃まで加熱し溶融した。得られた乳化物を金属
缶に１００ｇを充填・密封し、１１５℃で１５分間加熱
処理し冷却を行なって製品を得た。得られた製品を１５
℃で保存した。２ケ月間経過後に製品を検査したとこ
ろ、褐変が生じておらず製造当初と同じ色調を呈し、滑
らかな組織で、油、水の分離がなく、微生物も全く検出
されなかった。また食用に供したところ、良好な風味を
呈していた。また、パンに対する展延性が良好であっ
た。Example 3 800 g of cheddar cheese and 200 g of cream cheese were ground into propylene glycol fatty acid ester 6
g, 15 g of sodium metaphosphate, 5 g of sodium polyphosphate, 7 g of baking soda, 200 g of corn oil, 30 g of waxy starch, 2 g of white pepper and 900 g of water, and heated to 90 ° C. with stirring at 1500 rpm in a high-speed emulsification kettle. And melted. A metal can was filled with 100 g of the obtained emulsion, which was sealed and heat-treated at 115 ° C. for 15 minutes and cooled to obtain a product. 15 products obtained
Stored at ° C. When the product was inspected after two months, it showed no browning, the same color tone as at the beginning of production, a smooth texture, no separation of oil and water, and no microorganisms were detected. When it was used for food, it had a good flavor. Moreover, spreadability to bread was good.
【００２０】実施例４ チェダーチーズ５００ｇ、ゴウダーチーズ３００ｇ、エ
メンタールチーズ２００ｇを粉砕したものに、グリセリ
ン脂肪酸エステル６ｇ、レシチン２ｇ、ポリリン酸ナト
リウム２０ｇ、クエン酸ナトリウム１０ｇ、重曹５ｇ、
大豆油１００ｇ、マスタード１０ｇ、キサンタンガム３
ｇ及び水７００ｇを加えて、高速乳化釜中で１０００ｒ
ｐｍにて撹拌しながら、９５℃まで加熱し溶融した。得
られた乳化物を耐熱性を有する合成樹脂容器に５０ｇず
つ充填して密封し、１１０℃で２０分間加熱処理し、冷
却を行なって製品を得た、得られる製品を５℃で保存し
た。５ケ月間経過後に製品を検査したところ、褐変が生
じておらず製造当初と同じ色調を呈し、滑らかな組織
で、油、水の分離がなく、微生物も全く検出されなかっ
た。また食用に供したところ、良好な風味を呈してい
た。また、パンに対する展延性も良好であった。Example 4 500 g of cheddar cheese, 300 g of gouda cheese and 200 g of emmental cheese were crushed, and glycerin fatty acid ester 6 g, lecithin 2 g, sodium polyphosphate 20 g, sodium citrate 10 g, baking soda 5 g,
Soybean oil 100g, mustard 10g, xanthan gum 3
g and 700 g of water were added, and 1000 r
While stirring at pm, the mixture was heated to 95 ° C. and melted. The obtained emulsion was filled in a synthetic resin container having heat resistance in an amount of 50 g, sealed, heat-treated at 110 ° C. for 20 minutes, and cooled to obtain a product. The obtained product was stored at 5 ° C. When the product was inspected after 5 months, it showed no browning, the same color tone as the initial production, a smooth texture, no separation of oil and water, and no microorganisms were detected. When it was used for food, it had a good flavor. Further, spreadability on bread was also good.
Claims (7)
はリン酸塩からなる溶融塩、食品用乳化剤及び水が、加
熱されて均質に混合乳化されており、耐熱性包装容器に
充填密封され、加熱殺菌されている保存性良好なチーズ
スプレッド類。1. Natural cheese, molten salt composed of citrate and / or phosphate, emulsifier for food and water are heated and homogeneously mixed and emulsified, filled and sealed in a heat resistant packaging container, and heated. Sterilized cheese spreads with good storage stability.
はリン酸塩からなる溶融塩、食品用乳化剤及び水を加え
て加熱溶融し、これを耐熱性包装容器に充填し、加熱殺
菌することを特徴とする保存性良好なチーズスプレッド
類の製造法。2. A method in which a molten salt of citrate and / or phosphate, a food-grade emulsifier and water are added to natural cheese, the mixture is heated and melted, the mixture is filled in a heat-resistant packaging container, and heat-sterilized. A method for producing cheese spreads having good storage stability.
なうことを特徴とする請求項２記載の保存性良好なチー
ズスプレッド類の製造法。3. The method for producing cheese spreads having good preservability according to claim 2, wherein heat sterilization is performed at 100 ° C. or higher for 4 minutes or longer.
はリン酸塩からなる溶融塩、食用乳化剤、食用油脂及び
水を加えこれを請求項２の方法で処理することを特徴と
する保存性良好なチーズスプレッド類の製造法。4. A natural cheese, a molten salt consisting of citrate and / or a phosphate, an edible emulsifier, an edible oil and fat, and water are added, and the mixture is treated by the method of claim 2, which has good storage stability. Method of manufacturing cheese spreads.
０〜１００重量％である請求項２または３記載の保存性
良好なチーズスプレッド類の製造法。5. The amount of water used is 6 with respect to natural cheese.
The method for producing cheese spreads having good preservability according to claim 2 or 3, which is 0 to 100% by weight.
〜３．５重量％及び、食用乳化剤を０．１〜１％使用す
ることを特徴とする請求項２乃至４のいずれかに記載の
保存性良好なチーズスプレッド類の製造法。6. Molten salt as a cheese spread raw material 0.5
% To 3.5% by weight and 0.1 to 1% of food emulsifier are used.
ルビタン脂肪酸エステル、プロピレングリコール脂肪酸
エステル及びレシチンよりなる群から選択される１種又
は２種以上の混合物である請求項２乃至５のいずれかに
記載の保存性良好なチーズスプレッド類の製造法。7. The preservation according to claim 2, wherein the emulsifier is one kind or a mixture of two or more kinds selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin. A method for producing cheese spreads with good properties.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3283487A JP2514504B2 (en) | 1991-10-03 | 1991-10-03 | High-moisture cheese spreads with good storage stability and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3283487A JP2514504B2 (en) | 1991-10-03 | 1991-10-03 | High-moisture cheese spreads with good storage stability and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0595757A true JPH0595757A (en) | 1993-04-20 |
| JP2514504B2 JP2514504B2 (en) | 1996-07-10 |
Family
ID=17666190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3283487A Expired - Fee Related JP2514504B2 (en) | 1991-10-03 | 1991-10-03 | High-moisture cheese spreads with good storage stability and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2514504B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013034484A (en) * | 2007-05-30 | 2013-02-21 | Meiji Co Ltd | Process cheeses and method for producing the same |
| JP2016523099A (en) * | 2013-07-03 | 2016-08-08 | アルラ フーズ アンバ | Slicable dairy products with long shelf life |
| CN106604643A (en) * | 2014-08-29 | 2017-04-26 | 株式会社明治 | Cheese sauce and method for producing same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5644690A (en) * | 1979-09-20 | 1981-04-23 | Ricoh Co Ltd | Original form for offset printing |
| JPS6485041A (en) * | 1987-09-25 | 1989-03-30 | Miyoshi Yushi Kk | Solid food |
-
1991
- 1991-10-03 JP JP3283487A patent/JP2514504B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5644690A (en) * | 1979-09-20 | 1981-04-23 | Ricoh Co Ltd | Original form for offset printing |
| JPS6485041A (en) * | 1987-09-25 | 1989-03-30 | Miyoshi Yushi Kk | Solid food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013034484A (en) * | 2007-05-30 | 2013-02-21 | Meiji Co Ltd | Process cheeses and method for producing the same |
| JP2016523099A (en) * | 2013-07-03 | 2016-08-08 | アルラ フーズ アンバ | Slicable dairy products with long shelf life |
| CN106604643A (en) * | 2014-08-29 | 2017-04-26 | 株式会社明治 | Cheese sauce and method for producing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2514504B2 (en) | 1996-07-10 |
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