Cheese and retort pouch food using same

A technology of retort pouch and cheese, which is applied in the field of cheese, and can solve the problems of unsatisfactory edible texture, loss of original shape, unsatisfactory storage stability of retort pouch food, etc.

Active Publication Date: 2013-07-24
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Attempts to achieve in retort pouch foods a cheese which exhibits an edible texture like Mozzarella cheese such as good melting and stringiness when heated for consumption, loses its texture when natural cheese is subjected to retort sterilization. Orig

Method used

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  • Cheese and retort pouch food using same
  • Cheese and retort pouch food using same
  • Cheese and retort pouch food using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1 (preparation of processed cheese 1)

[0058] Mozzarella cheese (1800g) was mixed with 1000g Gouda cheese as raw cheese. Trehalose (dihydrate) (160 g), 46 g of trisodium citrate dihydrate and 15.8 g of locust bean gum were added to the mixture. Further, water was added thereto in such an amount that the water content of the final product was 45.0%, and lactic acid was added thereto in such an amount that the pH of the final product was 5.85. The mixture thus obtained was charged into a melting and emulsifying kettle (batch-type cheese kneader produced by Tohoku Oye Industry Co., Ltd.; with a heating mantle; diameter 21 cm; volume 5 L) used for the test. Heat melting is accomplished by heating until the cheese reaches 88°C, stirring at 200 rpm, while introducing steam. The thus obtained processed cheese (3270 g) was filled into a mold having a size of 5 cm x 4 cm x 11 cm, and cooled overnight to prepare square cheese. The next day, square cheese was cut ...

Embodiment 2

[0059] Embodiment 2 (preparation of processed cheese 2)

[0060] Mozzarella cheese (1800g) was mixed with 1000g Gouda cheese as raw cheese. Trehalose (dihydrate) (160 g), 69 g of trisodium citrate dihydrate and 15.8 g of locust bean gum were added to the mixture. Further, water was added thereto in such an amount that the water content of the final product was 45.0%, and lactic acid was added thereto in such an amount that the pH of the final product was 5.85. The mixture thus obtained was charged into a melting and emulsifying kettle (batch-type cheese kneader produced by Tohoku Oye Industry Co., Ltd.; with a heating mantle; diameter 21 cm; volume 5 L) for the test. Heat melting was performed under the same conditions as in Example 1. The cheese thus obtained (3310 g) was stuffed and cut to obtain cubes of cheese with a side length of approximately 12 mm.

Embodiment 3

[0061] Embodiment 3 (preparation of processed cheese 3)

[0062] Mozzarella cheese (1800g) was mixed with 1000g Gouda cheese as raw cheese. Trehalose (dihydrate) (160 g), 46 g trisodium citrate dihydrate and 6.3 g xanthan gum were added to the mixture. Further, water was added thereto in such an amount that the water content of the final product was 45.0%, and lactic acid was added thereto in such an amount that the pH of the final product was 5.85. The mixture thus obtained was charged into a melting and emulsifying kettle (batch-type cheese kneader produced by Tohoku Oye Industry Co., Ltd.; with a heating mantle; diameter 21 cm; volume 5 L) for the test. Heat melting was performed under the same conditions as in Example 1. The cheese thus obtained (3250 g) was filled and cut to obtain cubes of cheese with a side length of approximately 12 mm.

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Abstract

Disclosed are: a cheese, said cheese retaining the shape of cheese even after retort sterilization, melting to give a mild and soft texture when heated before serving, and showing good stringiness; and a retort pouch pasta sauce using the cheese, said retort pouch pasta sauce showing stable cheese properties even under acidic conditions and having a good sauce taste. The aforesaid cheese is a process cheese comprising 0.5-5.0 wt% of trisodium citrate and 0.5-10 wt% of trehalose together with Mozzarella cheese and a cheese other than Mozzarella cheese, wherein the blend ratio by mass between said Mozzarella cheese to said cheese other than Mozzarella cheese is 10:90-100:0.

Description

[0001] [Related application] [0002] This application is based upon and claims the benefit of priority from prior Japanese Patent Application No. 262220 / 2010 filed on November 25, 2010, the entire contents of which are incorporated herein by reference. [technical field] [0003] The present invention relates to cheese, in particular cheese preferably used in retort pouch (pascalization) foods, and cheese-containing retort pouch foods containing said cheese, in particular retort pouch paste (pascalization) pasta sauces). [Background technique] [0004] Since cheese usually melts when heated, it is disadvantageous to add cheese to processed foods that are to be heat treated, because when heated, cheese loses its shape and melts in the food. For example, with retort pouch foods, cheese is unfavorably melted or dissolved due to retort sterilization heat, and therefore, in the foods, the eating texture of cheese cannot be enjoyed. For the above reasons, cheese that can maintai...

Claims

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Application Information

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IPC IPC(8): A23C19/082A23L1/39A23L23/00
CPCA23C19/082
Inventor 西村美保木村义治川端史郎小森素晴
Owner MEIJI CO LTD
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