Method for producing processed cheese, method for improving preference of processed cheese, and processed cheese obtained thereby

Abstract

[Problem] To provide a technical means for effectively improving visual preference when reproducing cheese by heating. [Solution] Provided is a method for producing a reproduced cheese, said method comprising at least a step for preparing a filter and a step for filtering a reproduced cheese raw material, which has been subjected to a heat-melting treatment, through the filter, the size of the opening of the filter is set using both the maximum extension distance of the processed cheese measured by the tensile test and the number of holes generated at a half distance of the maximum extension distance as an index.

Description

[0001] Reference to related applications

[0002] This patent application claims priority based on Japanese patent application No. 2022-132800 filed on August 23, 2022, and all disclosed contents in the prior patent application are incorporated by reference into this specification. Technical Field

[0003] The present disclosure relates to a method for producing processed cheese, a method for improving the preference of processed cheese, and processed cheese obtained thereby. Background Art

[0004] In Japan, cheese refers to natural cheese and processed cheese according to regulations, and there are cheese foods that include the word "cheese". In recent years, the demand for cheese for heating and cooking and the frequency of use have tended to increase in the restaurant industry and at home, and it has become an indispensable raw material in cooking.

[0005] The unique flavor of cheese plays an important role in the charm of cheese products, and the charm of cheese products can also be enhanced through appropriate visual presentation. Among them, the unique properties of cheese, such as proper melting when heated and having unique viscosity and stringiness, are preferred from the perspective of appearance when eaten. In particular, "stringiness" is a property of "melting and stretching when heated", which is an important factor in the visual "deliciousness" of cheese. In order to fully cope with such required visual properties, natural cheese is greatly affected by changes caused by the maturity of the cheese and batch deviations. From the perspective of providing a certain quality, the use of processed cheese and cheese-like foods is being studied.

[0006] Processed cheese is generally produced by pulverizing natural cheese, heating and melting it with a molten salt, and emulsifying it. The physical properties of processed cheese can be controlled by selecting the type of raw cheese and the type of food additives such as molten salt, stabilizer, and emulsifier. For example, Patent Document 1 discloses a cheese-like product and a method for producing the same, wherein the cheese-like product has a small amount of cheese raw material, good stringiness when heated, and good processing suitability.

[0007] On the other hand, as far as the applicant is aware, there has been no report on any technical means for effectively improving the preference of processed cheese in addition to the extension distance of cheese stringing.

[0008] Prior art literature

[0009] Patent Literature

[0010] Patent Document 1: International Publication No. 2019 / 234957 Summary of the invention

[0011] The applicant has conducted intensive research and found that, for heated processed cheese, adjusting the number of holes in addition to adjusting the elongation distance of the strings produced during elongation can effectively improve the visual preference of the processed cheese. The present disclosure is based on this finding.

[0012] Therefore, an object of the present invention is to provide a technical means for effectively improving the visual preference of processed cheese after being heated and stretched.

[0013] According to one embodiment of the present disclosure,

[0014] Provided is a processed cheese, wherein the maximum elongation distance measured by the tensile test defined below is 10 cm or more, and the number of holes generated at half the maximum elongation distance is 8 or more,

[0015] In the tensile test: the molded surface is 2000-8450mm 2 Sliced ​​processed cheese weighing 5 to 30 g is heated from 30°C at a rate of 0.37°C / second for 2 minutes and 40 seconds. After being left to cool for 30 seconds, the processed cheese is stretched horizontally at a uniform speed of 100 mm / minute, and the maximum elongation distance of the processed cheese and the number of holes produced at half the maximum elongation distance are measured.

[0016] According to one embodiment of the present disclosure, there is provided a method for manufacturing processed cheese, which includes a step of heterogenizing fat globules in a processed cheese raw material that has been subjected to a heat-melting treatment.

[0017] According to a specific embodiment of the present disclosure, it is a method for producing the above-mentioned processed cheese.

[0018] The method at least comprises:

[0019] The process of preparing the filter, and

[0020] The step of filtering the processed cheese raw material after the heat and melt treatment through the above filter,

[0021] Here, the size of the opening of the filter is set using both the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes generated at half the maximum elongation distance as indicators.

[0022] In addition, according to another specific embodiment of the present disclosure, in the method for manufacturing the above-mentioned processed cheese,

[0023] The above-mentioned heterogeneous process comprises:

[0024] a step of preparing a first base processed cheese obtained by heating and melting the processed cheese raw material at a preset first stirring speed,

[0025] a step of preparing a second base processed cheese obtained by heating and melting the processed cheese-like raw material at a second stirring speed exceeding the first stirring speed; and

[0026] a step of mixing the first base processed cheese and the second base processed cheese,

[0027] Here, the first stirring speed, the second stirring speed, and the mixing ratio of the first base processed cheese and the second base processed cheese are set using the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes produced at half the maximum elongation distance as indicators.

[0028] Moreover, in another embodiment of the present disclosure, processed cheeses obtained by the above-mentioned production method are provided.

[0029] In addition, according to another preferred embodiment of the present disclosure, there is provided a processed cheese, wherein the maximum elongation distance measured by the above-mentioned tensile test is more than 10 cm, and the number of holes generated at half the maximum elongation distance is more than 8.

[0030] In addition, according to another embodiment of the present disclosure, a method for improving the preference of processed cheese is provided.

[0031] The method at least comprises:

[0032] a step of preparing a filter having an opening having a size predetermined based on the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes generated at half the maximum elongation distance, and

[0033] The step of filtering the processed cheese material that has been heated and melted through the filter.

[0034] Effects of the Invention

[0035] According to the present disclosure, the visual preference of processed cheese when heated and stretched can be effectively improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a schematic diagram for explaining a method for preparing a test sample used for a tensile test (hereinafter also referred to as a “wire drawing property confirmation test”) in Test Example 1.

[0037] Figure 2A This is a cross-sectional view schematically showing an apparatus used in the tensile test of Test Example 1.

[0038] Figure 2B These are photographs of a portion of the test sample taken during the tensile test of Test Example 1 (left: during elongation, right: immediately before cutting).

[0039] Figure 3 This is a graph showing the relationship between the elongation distance of the test sample measured by the tensile test in Test Example 1 and the evaluation result of the preference.

[0040] Figure 4 This is a graph showing the relationship between the number of holes of the test sample measured by the tensile test in Test Example 1 and the evaluation result of the preference.

[0041] Figure 5A The photographs and schematic diagrams show the results of the test of Test Example 2 in which the test samples (unheated, after heating and melting, during heating and elongation, and after heating and elongation) were observed using a laser scanning confocal microscope and a scanning electron microscope.

[0042] Figure 5B This is a photograph showing the results of the test sample obtained by scanning electron microscopy in Test Example 2 (aggregate structure of casein micelles). DETAILED DESCRIPTION

[0043] In this specification, "A to B" indicating a numerical range includes the numerical values ​​A and B described before and after "to" as the lower limit and upper limit, or the upper limit and lower limit. For example, "1 to 10" means a numerical range of 1 or more and 10 or less.

[0044] In this specification, "processed cheese" refers to cheese made from one or more natural cheeses. As described later, processed cheese can generally be made by mixing molten salt and water with crushed natural cheese, kneading while heating, filling the molten emulsion, and cooling / molding.

[0045] In this specification, "processed cheese" refers to processed cheese, cheese food, and cheese obtained by a heating and melting process, which are foods containing milk as a main ingredient and are defined as substances including cheese spreads, as stipulated in Japanese provincial ordinances and the Fair Competition Treaty related to ingredient standards for milk and dairy products.

[0046] In this specification, "fat globules" refer to roughly spherical or roughly ellipsoidal substances formed by emulsifying fats (which may be either animal fats or vegetable fats). In processed cheeses, fat globules are usually present in dissolved casein. Fat globules may optionally contain an emulsifier. Fat globules present in processed cheeses are melted by heating, thereby contributing to the elongation distance and / or pore formation in the tensile test described later.

[0047] In this specification, "preference" means that a person wants to eat a specific processed cheese. For example, when a person shows a preference for one of two or more processed cheeses, the preferred processed cheese has a "higher preference" or "increased preference". In the present disclosure, such a preference is typically derived from vision (appearance), that is, visual preference.

[0048] In this specification, "standing cooling" is implemented in an environment with a wind speed of 0.1 m / sec and 25°C.

[0049] [Processed cheese]

[0050] According to one embodiment of the present disclosure, there is provided a processed cheese, wherein the maximum elongation distance measured by the tensile test defined below is 10 cm or more, and the number of holes generated at half the maximum elongation distance is 8 or more. The unexpected fact is that the processed cheese can significantly arouse the visual preference of the demander when heated and stretched.

[0051] In the above tensile test:

[0052] The top view area is 2000~8450mm 2 Sliced ​​processed cheese weighing 5 to 30 g is heated from 30°C at a rate of 0.37°C / second for 2 minutes and 40 seconds. After being left to cool for 30 seconds, the processed cheese is stretched horizontally at a uniform speed of 100 mm / minute, and the maximum elongation distance of the processed cheese and the number of holes produced at half the maximum elongation distance are measured.

[0053] According to one embodiment of the present disclosure, the fat globules present in processed cheeses or their raw materials are made inhomogeneous. Here, "inhomogeneous" means that the fat globules present in the heated and melted processed cheese raw materials and / or processed cheeses are not homogeneous (for example, the size, shape, etc. of the fat globules are not homogeneous, and / or at least a portion of the fat globules are not evenly distributed but are locally present). The fact that the fat globules present in the heated and melted processed cheese raw materials and / or processed cheeses are inhomogeneous is advantageous from the viewpoint of contributing to the extension of the elongation distance and / or the increase in the number of holes in the tensile test described later, and obtaining processed cheeses with excellent preference.

[0054] The size of the fat globules in processed cheeses, for example, may be about 3 to about 6 μm on average, preferably about 3 to about 5 μm on average, and more preferably about 3 to about 4 μm on average. According to one embodiment of the present disclosure, the processed cheeses at least include fat globules having a particle size of about 0.1 to about 12 μm and fat globules having a particle size of about 1 to about 11 μm. It should be noted that the particle size of the fat globules in this specification refers to the diameter obtained by taking a structural photograph of the processed cheese using a microscope system of a scanning electron microscope after the cheese is frozen, then reading the photograph into image processing software, performing image analysis on the area of ​​the fat globules shown in the photograph, and calculating the area of ​​the fat globules as if they were round.

[0055] At least a part of the aggregated structure of casein micelles present in the heated and melted processed cheese raw material and / or processed cheese forms a strand structure and / or a random structure.

[0056] According to a preferred embodiment of the present disclosure, at least a portion of the casein micelle coagulation structure present in the heated and molten processed cheese raw material and / or processed cheese preferably has a majority of the casein micelle coagulation structure forming a random structure (clustered structure) and a minority of the casein micelle coagulation structure forming a chain structure (rope-like structure). The formation of a random structure by the casein micelle coagulation structure is preferred from the viewpoint of further contributing to the extension of the elongation distance and / or the increase of the number of pores in the tensile test described later, and obtaining processed cheeses with excellent preference.

[0057] In addition, according to one embodiment of the present disclosure, processed cheeses optionally have holes (or pores) in a top view. Although not bound by theory, it is believed that the pores are formed by the dissolution of larger fat globules in the processed cheese raw materials during heating and melting. The above-mentioned pores are also uneven like the fat globules, and can also form a connected chain structure (rope-like structure) and / or a random structure (clustered structure). The point that the pores form a chain structure and / or a random structure is preferred from the viewpoint of further contributing to the extension of the elongation distance in the tensile test described later and / or the increase in the number of pores, thereby obtaining processed cheeses with excellent preference.

[0058] The size of the pores is, for example, about 2 to about 10 μm, preferably about 3 to about 9 μm, and more preferably about 4 to about 8 μm. In addition, the number of pores is about 10 μm per 6 mm in plan view. 2 The area is, for example, 3 or more, preferably 4 to 10, and more preferably 4 to 8. It should be noted that the pore diameter in this specification refers to the major diameter of the pore diameter when measured using an image of a scanning electron microscope, and is measured based on the method of the examples described below.

[0059] The materials (including any other additives) in the processed cheese raw material contained in the processed cheese and their contents, the pH of the processed cheese raw material, etc. are as described later in this specification.

[0060] The processed cheeses to be tested in the tensile test, the preferred conditions of the tensile test, etc. are described later in this specification.

[0061] The processed cheese can be molded into a desired size and form using a container or the like, but is preferably molded into a slice shape.

[0062] The processed cheese is preferably used as cheese for heating by microwave oven, oven, direct heating, etc. Therefore, according to a preferred embodiment of the present disclosure, the processed cheese of the present disclosure is used as processed cheese for heating.

[0063] [Method for producing processed cheese]

[0064] According to one embodiment of the present disclosure, the processed cheese of the present disclosure is produced by a method including a step of heterogeneously homogenizing fat globules in a processed cheese raw material subjected to a heat-melting treatment. It should be noted that in this specification, the processed cheese raw material subjected to a heat-melting treatment is also referred to as "basic processed cheese".

[0065] (Non-homogenization process)

[0066] The above-mentioned heterogeneous step (also referred to as "heterogeneous step" in this specification) is not particularly limited as long as it is a step that can heterogeneousize the fat globules in the processed cheese raw material that has been subjected to the heat-melting treatment. The above-mentioned heterogeneous step can be, for example, a method of applying physical stimulation such as stirring, physical wave (ultrasound, etc.) irradiation, and filtering to the processed cheese raw material that has been subjected to the heat-melting treatment; adding a molten salt, an emulsifier, etc.; etc.

[0067] (Non-homogenization process 1)

[0068] According to one embodiment of the present disclosure, the above-mentioned inhomogenization step includes a step of filtering the processed cheese raw material that has been subjected to a heat and melt treatment through the above-mentioned filter, and using the maximum elongation distance of the processed cheese measured by the above-mentioned tensile test and the number of holes generated at half the maximum elongation distance as indicators, the size of the opening of the above-mentioned filter is pre-set so that the maximum elongation distance is more than 10 cm and the number of holes generated at half the maximum elongation distance is more than 8. According to one embodiment of the present disclosure, the step of preparing the filter is further included.

[0069] The surprising fact is that by pre-adjusting the size of the opening of the filter used in filtering processed cheese, the elongation distance and the number of holes of the processed cheese during heating are increased, and the visual preference of the processed cheese is significantly improved. Although not being bound by theory, it is believed that if the size of the opening of the filter is pre-adjusted to a desired range, the fat in the raw material of processed cheese is dispersed relatively coarsely, and the existence state of the fat in the raw cheese is maintained to a certain extent, which helps to achieve a shape during heating and elongation that can exert visual preference.

[0070] Hereinafter, one embodiment of the present disclosure will be described for each step.

[0071] (Filter preparation process)

[0072] According to one embodiment of the present disclosure, a filter is prepared, the filter having an opening having a size preset based on both the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes generated at half the maximum elongation distance.

[0073] According to one embodiment of the present disclosure, the preparation of the filter can be implemented according to the following steps: a tensile test is performed in advance using multiple test samples (processed cheeses), the size of the opening that can give these processed cheeses the desired maximum elongation distance and number of holes is determined, and then a filter with an opening of such a size is selected.

[0074] The tensile test and preliminary test can be carried out according to Test Example 1 of the present specification.

[0075] According to one embodiment of the present disclosure, the process of preparing the above-mentioned filter is a process of selecting the filter with reference to the results of the above-mentioned tensile test performed in advance, and the filter has an opening size that makes the maximum elongation distance of processed cheese more than 10 cm and the number of holes generated at half the maximum elongation distance more than 8.

[0076] According to one embodiment of the present disclosure, the processed cheese to be subjected to the tensile test is a processed cheese formed into a slice. According to a more specific embodiment, the processed cheese formed into a slice has a plan view area of ​​2000 to 8450 mm 2 For example, when a processed cheese is cut into a slice of 80 mm × 80 mm in size, it is cut at 1 / 2 of the length parallel to the filling direction of the molding die, and one of the two slices obtained is used. The filling direction of the molding die may be consistent with the direction of travel of the roller when a roller is used when molding the processed cheese. In addition, according to a further specific embodiment, the processed cheese formed into a slice to be the test object of the tensile test can be formed into a roughly rectangular parallelepiped.

[0077] In addition, according to a specific embodiment of the present disclosure, the processed cheese formed into a slice is a roughly rectangular parallelepiped, and the stretching direction in the tensile test is the horizontal long side direction relative to the processed cheese that is the test object. When a roller is used when forming the processed cheese, the above-mentioned stretching direction is preferably consistent with the travel direction of the roller.

[0078] In the tensile test, the top view area of ​​the processed cheese to be tested is usually set to 2000 to 8450 mm. 2 , preferably set to 2700 ~ 7200mm 2 .

[0079] More specifically, in the tensile test, the planar area of ​​the processed cheese to be tested is usually 80 to 130 mm×25 to 65 mm, preferably 90 to 120 mm×30 to 60 mm.

[0080] In the tensile test, the thickness of the processed cheese to be tested is usually 0.5 to 5 mm, preferably 1.0 to 3.0 mm, more preferably 1.2 to 2.8 mm, and further preferably 1.5 to 2.5 mm.

[0081] In the tensile test, the mass of the processed cheese to be tested is usually 5 to 30 g, preferably 6 to 28 g, more preferably 7.5 to 26 g, and even more preferably 8 to 25 g.

[0082] In the present disclosure, the maximum extension distance and the number of holes of processed cheese, which are indicators for selecting a filter, are preferably set so that the preference (especially visual preference) of processed cheese is equal to or greater than a desired threshold value or within a range.

[0083] According to one embodiment of the present disclosure, from the viewpoint of ensuring good visual preference, the maximum extension distance of processed cheese is, for example, 10 cm or more, preferably 11 to 30 cm, more preferably 12 to 30 cm, and further preferably 13 to 30 cm.

[0084] According to one embodiment of the present disclosure, from the perspective of ensuring good visual preference, the number of holes produced at half the maximum extension distance of processed cheese is set to, for example, 8 or more, preferably 9 to 20, more preferably 10 to 20, and even more preferably 11 to 20.

[0085] The filter used in the present disclosure is not particularly limited as long as it has multiple openings of the desired size as described above, and mesh filters, bag filters, pleated filters, etc. can be listed, but it is preferably set to a mesh filter. As a more specific example of the filter, commercial products such as a cross filter (rubberfub system), a notch wire (FUJISPECIAL INC. system), an EBP filter, and a gold-burned mesh filter can be listed. From the viewpoint of high viscosity and durability, a wire mesh filter is preferred.

[0086] In addition, the size of the opening of the filter (JIS sieve standard: JIS Z88019-1:2019) can be appropriately adjusted according to the type of processed cheese raw materials, but from the perspective of ensuring good visual preference, it is set to, for example, 1.5 mm (equivalent to 12 mesh) or more, preferably 1.7 mm (equivalent to 11 mesh) or more, more preferably 1.7 to 4 mm, and further preferably 2 to 4 mm (equivalent to 5 to 10 mesh).

[0087] (Filtration process)

[0088] According to one embodiment of the present disclosure, the processed cheese raw material is subjected to a heating and melting treatment and filtered through the above-mentioned filter.

[0089] According to a preferred embodiment of the present disclosure, the processed cheese raw material includes raw cheese, molten salt and water.

[0090] From the viewpoint of achieving a good shape and flavor when heated, the content of the raw cheese in the processed cheese raw material is, for example, 35 to 65% by mass, preferably 40 to 60% by mass, more preferably 45 to 60% by mass, and still more preferably 45 to 55% by mass, relative to the total processed cheese raw material.

[0091] According to one embodiment of the present disclosure, the raw material cheese for processed cheese is natural cheese or natural cheese is used as the main component. As natural cheese, as long as it is a cheese generally used as a raw material for processed cheese, it is not particularly limited, for example, Gouda cheese, cheddar cheese, mozzarella cheese, Parmesan cheese, Emmental cheese, Edam cheese, Camembert cheese, Camembert blue cheese (Camembert Blue Cheese), blue cheese, cream cheese, quark cheese, mascarpone cheese, white cheese, Gruyère cheese, feta cheese, cottage cheese and other natural cheeses, ricotta cheese, and cheeses after these cheeses are reduced in fat. From the viewpoint of improving the drawing property, Gouda cheese, cheddar cheese, mozzarella cheese, Camembert cheese, Camembert blue cheese, blue cheese, cream cheese, quark cheese, mascarpone cheese, white cheese, Maribo cheese, Gruyère cheese, feta cheese, cottage cheese, ricotta cheese, etc. are preferred. More preferably, it contains Gouda cheese, cheddar cheese, or mozzarella cheese.

[0092] The degree of ripening of natural cheese, that is, the degree of protein decomposition, can be quantified by the amount of soluble nitrogen in a pH 4.4 aqueous solution, trichloroacetic acid (TCA) soluble nitrogen and / or phosphotungstic acid (PTA) soluble nitrogen, etc. Casein (molecular weight 19,000 to 25,000), which is the main protein in natural cheese, is calcium caseinate in an aqueous solution of pH 4.4 in green curd (curd before ripening), but is converted into a water-soluble substance as ripening proceeds. Here, substances soluble in an aqueous solution of pH 4.4 are generally peptides with a molecular weight of medium or less. Furthermore, the fraction soluble in the aqueous solution of pH 4.4 is fractionated into a fraction soluble in a 12% trichloroacetic acid aqueous solution (peptides with a small molecular weight) and a fraction soluble in a 5% phosphotungstic acid aqueous solution (amino nitrogen compounds with a molecular weight of about 600).

[0093] Although it is also related to the temperature of the aging warehouse (usually 5 to 15°C), in general processed cheeses, as raw cheese, for example, cheese that has been matured for about 3 to 24 months is used. More specifically, for example, in the case of Gouda cheese, cheese that has been matured for more than 3 months can be used, and in the case of Cheddar cheese, cheese that has been matured for more than 3 months can be used. In order to improve the stringiness, it is preferred to use cheese that has been matured for less than 6 months with a content of 30% or more. According to one embodiment, for Gouda cheese, a ratio of nitrogen content soluble in an aqueous solution of pH 4.4 to the total nitrogen content (hereinafter referred to as the ratio of water-soluble nitrogen / total nitrogen) of 29% by weight or more or a ratio of nitrogen content soluble in a 12% TCA aqueous solution to the total nitrogen content (hereinafter referred to as the ratio of TCA-soluble nitrogen / total nitrogen) of 20% by weight or more can be used. For Cheddar cheese, a ratio of water-soluble nitrogen / total nitrogen of 30% or more or a ratio of TCA-soluble nitrogen / total nitrogen of 27% or more can be used.

[0094] In addition, according to one embodiment of the present disclosure, from the viewpoint of forming a good shape when heated, the fat content of the raw cheese in the processed cheese raw material is set to, for example, 15 to 40 mass %, preferably 18 to 35 mass %, more preferably 20 to 30 mass %, and further preferably 23 to 30 mass % relative to the entire processed cheese raw material.

[0095] In addition, according to one embodiment of the present disclosure, from the viewpoint of ensuring good fluidity and processability, the moisture content of the raw cheese in the processed cheese raw material is set to, for example, 25 to 80 mass %, preferably 30 to 75 mass %, more preferably 35 to 60 mass %, and further preferably 40 to 55 mass % relative to the entire processed cheese raw material.

[0096] The fat content and water content of the raw cheese can be measured by the acid / ammonia decomposition method and the direct heating method (drying aid addition method), respectively.

[0097] In addition, according to one embodiment of the present disclosure, from the viewpoint of emulsification of the raw cheese, the processed cheese raw material preferably contains a molten salt. The content of the molten salt in the processed cheese raw material is, for example, 0.01 to 3% by mass, preferably 0.02 to 2% by mass, more preferably 0.03 to 1.8% by mass, and even more preferably 0.05 to 1.5% by mass relative to the entire processed cheese raw material.

[0098] As the molten salt, there is no particular limitation, for example, phosphates, citrates, tartrates, potassium salts, etc. can be listed, and as preferred specific examples, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium phosphate, sodium hexametaphosphate, sodium pyrophosphate (tetrasodium pyrophosphate), sodium polyphosphate, sodium tetrametaphosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium phosphate, sodium citrate, sodium tartrate, calcium tartrate, potassium phosphate, etc. can be listed. One or more molten salts can be used. From the viewpoint of improving wire drawing properties, sodium citrate, sodium dihydrogen phosphate, disodium hydrogen phosphate, and sodium phosphate are preferred.

[0099] In addition, according to one embodiment of the present disclosure, water is preferably added to the processed cheese raw material from the viewpoint of ensuring fluidity and processability. For example, the amount of water added to the processed cheese raw material is preferably 1 to 10% by mass. More preferably, it is 2 to 9% by mass. It should be noted that the amount of water added may also be determined in consideration of the amount of steam.

[0100] In addition, according to one embodiment of the present disclosure, from the viewpoint of ensuring good fluidity and processability, the total moisture content in the processed cheese raw materials (the total amount of moisture in the raw cheese and added moisture, etc.) is set, for example, to 35 to 60 mass %, preferably to 38 to 58 mass %, more preferably to 40 to 55 mass %, and further preferably to 43 to 53 mass %.

[0101] In addition, in processed cheese raw materials, in addition to the above ingredients, other commonly used additives can also be used. As additives, there are no particular limitations, for example, milk products such as whey protein, milk powder, butter, anhydrous butter (butter oil) can be listed; pH adjusters such as sodium carbonate, citric acid, lactic acid; animal fats (milk fat, lard, tallow, fish oil, etc.), vegetable fats (rapeseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, safflower oil, corn oil, etc.), chemically treated ester exchange oils, fractionated oils, hydrogenated oils (solidified oils) and other oils; pepper, basil, garlic, chili, prickly ash, cinnamon, cloves, mint, bay leaves, ginger, mustard, curcumin, amino acids, glutamic acid, sodium glutamate and other spices / spices, seasonings, etc. In addition, as additives, seasonings such as salt, soy sauce, and miso can be used. Nutrients such as calcium, iron, and vitamins may also be included.

[0102] The additives may be used alone or in combination of two or more, and the content of the additives may be adjusted appropriately.

[0103] In addition, according to one embodiment of the present disclosure, the processed cheese raw material preferably contains a stabilizer. As a stabilizer, for example, starch, modified starch, gelatin, agar, pectin, carrageenan, locust bean gum, xanthan gum, guar gum, gum arabic, CMC, tragacanth gum, tamarind gum, tara gum, alginic acid, cellulose acid, etc. can be listed. In the processed cheese raw material, from the viewpoint of seeking emulsification stability, the content of the stabilizer is set to, for example, 0.3 to 3% by mass, preferably 0.5 to 2% by mass, and more preferably 0.5 to 1.5% by mass relative to the entire processed cheese raw material.

[0104] In addition, according to one embodiment of the present disclosure, the processed cheese raw material may contain an emulsifier. The polyglycerol fatty acid ester emulsifier used in combination with the stabilizer in the present disclosure can include glycerol fatty acid esters, lecithin, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol esters, polysorbates, etc. From the viewpoint of emulsification control, in the processed cheese raw material, the content of the emulsifier is, for example, 0.1 to 2% by mass, preferably 0.5 to 1.5% by mass relative to the entire processed cheese raw material.

[0105] The pH of the processed cheese raw material is not particularly limited, and as the pH measured by the following measurement method, it is, for example, 5.0 to 6.5, preferably 5.3 to 6.0. The pH can be measured as follows: the processed cheese raw material obtained by filling and cooling is diluted to 4 times with 60°C warm water, and the mixed dilution is cooled to 25°C for measurement. The pH meter is not particularly limited, and a commercially available pH meter can be used. The pH can be appropriately measured using HM-30G of TOA-DKK.

[0106] According to one embodiment of the present disclosure, the above-mentioned processed cheese raw materials are subjected to a heating and melting treatment. The heating and melting treatment can be performed by heating and melting the components while mixing them. There is no particular limitation on the device for mixing and heating the components of the processed cheese raw materials, and examples thereof include kettle-type cheese emulsifiers, horizontal cookers, high-speed shear emulsifiers, and continuous heat exchangers (Shock Sterilizer, Combinators, etc.). In addition, the heating and melting treatment can be implemented by combining a melting device with an emulsifier such as a homogenizer, an in-line mixer, or a colloid mill.

[0107] Regarding the conditions for heating and melting (time, temperature, stirring speed, etc.), when a filter is used, from the viewpoint of simultaneously achieving an elongation distance that can improve visual preference and the number of holes during elongation, it is preferably set to a short time and mild conditions so that the fat component in the processed cheese is relatively coarsely dispersed (that is, the fat fraction (fat globules) are heterogeneously dispersed) so that it is easy to form a mesh during heating and elongation.

[0108] According to one embodiment of the present disclosure, the heating and melting treatment time is, for example, within 7 minutes, preferably within 6 minutes 45 seconds, more preferably 5 minutes to 6 minutes 30 seconds, and further preferably 6 minutes to 6 minutes 30 seconds.

[0109] According to one embodiment of the present disclosure, the temperature of the heat-melting treatment is, for example, 60 to 92° C., preferably 70 to 92° C., more preferably 75 to 90° C., and even more preferably 80 to 90° C. From the viewpoint of sterilizing the processed cheese raw material, the temperature of the heat-melting treatment is more preferably a high temperature, but in order to avoid easy burning due to heating, the entire processed cheese raw material is preferably set to 92° C. or less.

[0110] According to one embodiment of the present disclosure, the stirring speed in the heat melting treatment is, for example, 40 to 150 rpm, preferably 50 to 150 rpm, more preferably 60 to 150 rpm, and further preferably 70 to 150 rpm.

[0111] According to a preferred embodiment of the present disclosure, the stirring speed in the heat melting treatment is a stirring speed under the conditions that the volume of the processed cheese is 170 to 190 L, the capacity of the stirring container is 200 L, and the blade diameter (equivalent to the diameter) of the stirring blade is 1.5 m.

[0112] According to one embodiment of the present disclosure, the processed cheese raw material subjected to heat and melting treatment is filtered through the above-mentioned filter. The filter used for filtration is as described above.

[0113] In addition, the filtration method disclosed in the present invention is not particularly limited except for using the above-mentioned filter. For example, processed cheese can be added to the filter for self-weight filtration or pressure filtration. The flow rate of the processed cheese raw material when passing through the filter can be set to, for example, 1 cm per 1 cm of the filter. 2 The effective area is 5 to 15 L / min, preferably 8 to 15 L / min. Here, the effective area of ​​the filter refers to the area of ​​the gap portion (opening portion) that allows the processed cheese raw material to pass through the filter when the processed cheese raw material passes through the filter. By setting such a flow rate, the desired processed cheese can be efficiently produced.

[0114] According to one embodiment of the present disclosure, the filtrate of processed cheese raw materials can be filled into a film or a container and molded while being cooled. In addition, the filtrate of processed cheese raw materials can be molded after cooling, and the order of cooling and filling / molding is not particularly limited. Since it will solidify below 55°C, it is preferably molded before this temperature is reached. From the viewpoint of wire drawing properties, it is preferred to quench the filtrate of processed cheese raw materials, and the product temperature after cooling is preferably set to below 40°C as early as possible, and more preferably to below 10°C.

[0115] (Non-homogenization process 2)

[0116] According to another embodiment of the present disclosure, the above-mentioned heterogeneous process includes:

[0117] A step of preparing a first basic processed cheese, wherein the first basic processed cheese is obtained by heating and melting the processed cheese raw material at a preset first stirring speed;

[0118] a step of preparing a second base processed cheese obtained by heating and melting the processed cheese-like raw material at a second stirring speed exceeding the first stirring speed; and

[0119] a step of mixing the first base processed cheese and the second base processed cheese,

[0120] Here, the first stirring speed, the second stirring speed, and the mixing ratio of the first base processed cheese and the second base processed cheese are set using the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes produced at half the maximum elongation distance as indicators.

[0121] (Step of Preparing the First Basic Processed Cheese)

[0122] According to one embodiment of the present disclosure, a process of preparing a first basic processed cheese is implemented, wherein the first basic processed cheese is obtained by heating and melting the processed cheese-like raw materials at a pre-set first stirring speed. The first basic processed cheese may be purchased cheese (e.g., a commercial product) obtained by pre-heating and melting the processed cheese-like raw materials at the first stirring speed, or may be cheese manufactured by heating and melting the processed cheese-like raw materials at the first stirring speed.

[0123] The first stirring speed set in advance is not particularly limited as long as the purpose of the present disclosure can be achieved. The first stirring speed is, for example, about 300 rpm or less, preferably about 40 rpm or more and about 300 rpm or less, more preferably about 80 rpm or more and about 250 rpm or less, and further preferably about 100 rpm or more and about 200 rpm or less. By setting the first stirring speed within the above range, it is advantageous in that the speed difference with the second stirring speed described later can be ensured, and more heterogeneous fat globules can be obtained when mixing with the second base processed cheese described later.

[0124] According to a preferred embodiment of the present disclosure, the first stirring speed is a stirring speed under the conditions that the volume of the processed cheese is 330 to 390 g, the capacity of the stirring container is 1.7 L, and the blade diameter (equivalent to the diameter) of the stirring blade is 11.5 cm.

[0125] (Step of preparing the second basic processed cheese)

[0126] According to one embodiment of the present disclosure, a process of preparing a second basic processed cheese is implemented, wherein the second basic processed cheese is obtained by heating and melting the processed cheese-like raw material at a second stirring speed exceeding the first stirring speed. The second basic processed cheese may be purchased cheese (e.g., a commercial product) obtained by pre-heating and melting the processed cheese-like raw material at the second stirring speed, or may be cheese manufactured by heating and melting the processed cheese-like raw material at the second stirring speed.

[0127] The processed cheese raw material that serves as the basis of the second base processed cheese may be the same as or different from the processed cheese raw material that serves as the basis of the first base processed cheese. According to one embodiment of the present disclosure, the first base processed cheese and the second base processed cheese are prepared based on the same processed cheese raw material. By using the same processed cheese raw material, it is advantageous from the perspective of being able to efficiently manufacture processed cheeses in industrial production.

[0128] The pre-set second stirring speed is not particularly limited as long as it exceeds the first stirring speed and can achieve the purpose of the present disclosure. The second stirring speed is, for example, about 1200 rpm or less, preferably about 800 rpm or more and about 1200 rpm or less, more preferably about 900 rpm or more and about 1100 rpm or less, and further preferably about 950 rpm or more and about 1050 rpm or less. By setting the second stirring speed within the above range, it is advantageous in that the speed difference with the first stirring speed can be ensured and more heterogeneous fat globules can be obtained when mixed with the first base processed cheese.

[0129] According to a preferred embodiment of the present disclosure, the second stirring speed is set to a stirring speed under the conditions that the volume of the processed cheese is 1.5 to 2.0 kg, the capacity of the stirring container is 4 L, and the blade diameter (equivalent to the diameter) of the stirring blade is 20 cm.

[0130] The heating and melting treatment in the step of preparing the first basic processed cheese and the step of preparing the second basic processed cheese can be carried out by heating and melting the components while mixing them. There is no particular limitation on the device for mixing and heating the components of the processed cheese raw materials, and examples thereof include kettle-type cheese emulsifiers, horizontal cookers, high-speed shear emulsifiers, and continuous heat exchangers (Shock Sterilizer, Combinators, etc.). In addition, the heating and melting treatment can be carried out by combining a melting device with an emulsifier such as a homogenizer, an in-line mixer, or a colloid mill.

[0131] With regard to the heating and melting conditions (time, temperature, etc.) in the above-mentioned step of preparing the first base processed cheese and the above-mentioned step of preparing the second base processed cheese, from the viewpoint of simultaneously achieving a stretching distance that can improve visual preference and the number of holes during stretching, it is preferably set to short time and mild conditions so that the fat component in the processed cheese is relatively coarsely dispersed (that is, the fat fraction (fat globules) are heterogeneously dispersed) so that it is easy to form a mesh during heating and stretching.

[0132] According to one embodiment of the present disclosure, the time for the above-mentioned heating and melting treatment in the step of preparing the first base processed cheese and the step of preparing the second base processed cheese is each set to, for example, within 7 minutes, preferably within 6 minutes 45 seconds, more preferably within 5 minutes to 6 minutes 30 seconds, and further preferably within 6 minutes to 6 minutes 30 seconds.

[0133] According to one embodiment of the present disclosure, the temperature of the heat-melting treatment in the step of preparing the first base processed cheese and the step of preparing the second base processed cheese is, for example, 60 to 92° C., preferably 70 to 92° C., more preferably 75 to 90° C., and even more preferably 80 to 90° C. From the viewpoint of sterilizing the processed cheese raw materials, the temperature of the heat-melting treatment is more preferably a high temperature, but in order to avoid easy burning due to heating, it is preferred that the processed cheese raw materials as a whole be set to 92° C. or less.

[0134] (Step of mixing the first base processed cheese and the second base processed cheese)

[0135] According to one embodiment of the present disclosure, the mixing ratio of the first base processed cheese and the second base processed cheese (mass of the first base processed cheese / mass of the second base processed cheese) is preferably set to a mass ratio (first base processed cheese / second base processed cheese) greater than 1 / 1 and less than 4 / 1. Mixing the first base processed cheese and the second base processed cheese in the above-mentioned mass ratio is advantageous from the perspective of being able to produce a processed cheese type having an elongation distance and a number of holes during elongation that can improve visual preference. In addition, the above-mentioned mixing ratio is more preferably 1.5 / 1 to 3 / 1, further preferably 1.5 / 1 to 2.5 / 1, and further preferably about 2 / 1.

[0136] The conditions (time, temperature, speed, etc.) in the mixing step are not particularly limited as long as the purpose of the present disclosure can be achieved, and those skilled in the art can adjust them appropriately.

[0137] Before or after the above-mentioned mixing step, a process of filtering the basic processed cheese (including the first basic processed cheese, the second basic processed cheese and a mixture thereof) (for example, a process based on the above-mentioned filtering process in this specification) can be implemented as desired, but from the perspective of rapid production, it is preferably not implemented. In an embodiment including the above-mentioned mixing step, even without a filtering step, a processed cheese type having an elongation distance and a number of holes during elongation that can improve visual preference can be manufactured. Therefore, in industrial production, it is advantageous from the perspective of being able to omit the setting of a filtering device, etc.

[0138] The materials (including any other additives) contained in the processed cheese raw material in the above-mentioned embodiment and their contents, the pH of the processed cheese raw material, etc. are as described above in the present specification.

[0139] The mixture obtained after the above mixing step can be filled into a film or a container and molded while cooling. In addition, the above mixture can be molded after cooling, and the order of cooling and filling / molding is not particularly limited. Since it solidifies below 55°C, it is preferably molded before reaching this temperature. From the viewpoint of wire drawing properties, it is preferred to quench the above mixture, and the product temperature after cooling is preferably set to below 40°C as soon as possible, and more preferably set to below 10°C.

[0140] It should be noted that the above-mentioned methods for producing processed cheeses may further include a step of adding various food raw materials and food additives in order to impart physical properties and flavors to the processed cheeses.

[0141] [Processed cheese with improved preference produced by the method disclosed herein / Method for improving the visual preference of processed cheese]

[0142] According to the production method of the present disclosure, as described above, processed cheeses having improved preference can be provided.

[0143] According to another embodiment of the present disclosure, processed cheeses produced by the method described in the present disclosure are provided.

[0144] Processed cheese can be molded into a desired size and form using a container or the like, and is preferably molded into a slice.

[0145] In addition, according to another embodiment of the present disclosure, a method for improving the preference of processed cheese is provided, the method at least comprising:

[0146] a step of preparing a filter having an opening portion of a size predetermined based on the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes generated at half the maximum elongation distance; and

[0147] The step of filtering the processed cheese material that has been heated and melted through the filter.

[0148] In addition, according to another embodiment of the present disclosure, a method for improving the preference of processed cheese is provided, the method comprising:

[0149] a step of preparing a first base processed cheese obtained by heating and melting a processed cheese raw material at a preset first stirring speed,

[0150] a step of preparing a second base processed cheese obtained by heating and melting a processed cheese material at a second stirring speed exceeding the first stirring speed; and

[0151] a step of mixing the first base processed cheese and the second base processed cheese,

[0152] Here, the first stirring speed, the second stirring speed, and the mixing ratio of the first base processed cheese and the second base processed cheese are set using the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes produced at half the maximum elongation distance as indicators.

[0153] The processed cheese and the method for improving the visual preference of processed cheese disclosed herein, and further preferred embodiments thereof can be implemented based on the method for producing the processed cheese.

[0154] In addition, according to one embodiment of the present disclosure, the following scheme is provided.

[0155] [1] A method for producing processed cheese,

[0156] The method at least comprises:

[0157] The process of preparing the filter, and

[0158] The step of filtering the processed cheese raw material after the heat and melt treatment through the above filter,

[0159] The size of the opening of the filter is set using both the maximum elongation distance of the processed cheese measured by the following tensile test and the number of holes generated at half the maximum elongation distance as indicators.

[0160] In the above tensile test:

[0161] The top view area is 2000~8450mm 2 Sliced ​​processed cheese weighing 5 to 30 g is heated from 30°C at a rate of 0.37°C / second for 2 minutes and 40 seconds. After being left to cool for 30 seconds, the processed cheese is stretched horizontally at a uniform speed of 100 mm / minute, and the maximum elongation distance of the processed cheese and the number of holes produced at half the maximum elongation distance are measured.

[0162] [2] The method according to [1] or [2], wherein the size of the opening of the filter is pre-set so that the maximum elongation distance of the processed cheese measured by the tensile test is 10 cm or more.

[0163] [3] The method according to [1] or [2], wherein the size of the opening of the filter is pre-set so that the number of holes produced in the processed cheese at half the maximum elongation distance measured by the tensile test is 8 or more.

[0164] [4] The method according to any one of [1] to [3], wherein the size of the opening of the filter is 1.5 mm or more (JIS Z 8801-1: 2019).

[0165] [5] The method according to any one of [1] to [4], wherein the temperature of the heating and melting treatment is 60 to 90°C.

[0166] [6] The method according to any one of [1] to [5], wherein the heating and melting treatment is performed for a period of not more than 7 minutes.

[0167] [7] The method according to any one of [1] to [6], wherein the stirring speed of the processed cheese raw material during the heating and melting treatment is 40 rpm to 150 rpm.

[0168] [8] The method according to any one of [1] to [7], wherein the raw cheese in the above-mentioned processed cheese raw materials is at least one selected from the group consisting of Gouda cheese, cheddar cheese, mozzarella cheese, edam cheese, Camembert cheese, Brie cheese, Camembert blue cheese, blue cheese, cream cheese, quark cheese, mascarpone cheese, white cheese, Gruyère cheese, feta cheese, ricotta cheese and cottage cheese.

[0169] [9] The method according to any one of [1] to [8], wherein the content of the raw cheese in the processed cheese raw material is 35 to 60% by mass.

[0170]

[10] The method according to any one of [1] to [9], wherein the fat content of the raw cheese in the processed cheese raw material is 15 to 40% by mass.

[0171]

[11] The method according to any one of [1] to

[10] , wherein the content of the molten salt in the processed cheese raw material is 0.01 to 3% by mass.

[0172]

[12] The method according to any one of [1] to

[11] , wherein the total water content of the processed cheese raw material is 35 to 60% by mass.

[0173]

[13] A processed cheese obtained by the method described in [1] or [2].

[0174]

[14] A processed cheese, wherein the maximum elongation distance measured by the tensile test described in [1] is 10 cm or more, and the number of holes generated at half the maximum elongation distance is 8 or more.

[0175]

[15] A method for improving the preference of processed cheese,

[0176] The method at least comprises:

[0177] The process of preparing the filter, and

[0178] The step of filtering the processed cheese raw material after the heat and melt treatment through the above filter,

[0179] The size of the opening of the filter is set using as indices the maximum elongation distance of the processed cheese measured by the tensile test described in [1] and the number of holes generated at half the maximum elongation distance.

[0180] In addition, according to one embodiment of the present disclosure, the following scheme is provided.

[0181]

[16] A processed cheese, wherein the maximum elongation distance measured by the tensile test defined below is 10 cm or more, and the number of holes generated at half the maximum elongation distance is 8 or more.

[0182] In the above tensile test:

[0183] The top view area is 2000~8450mm 2 Sliced ​​processed cheese weighing 5 to 30 g is heated from 30°C at a rate of 0.37°C / second for 2 minutes and 40 seconds. After being left to cool for 30 seconds, the processed cheese is stretched horizontally at a uniform speed of 100 mm / minute, and the maximum elongation distance of the processed cheese and the number of holes produced at half the maximum elongation distance are measured.

[0184]

[17] The processed cheese according to

[16] , wherein the 2 The area has 3 or more pores with a pore diameter of 10 μm or less.

[0185]

[18] A method for producing the processed cheese described in

[16] or

[17] , comprising the step of heterogenizing the fat globules in the processed cheese raw material subjected to a heat-melting treatment.

[0186]

[19] The method according to

[18] , comprising the step of preparing a filter,

[0187] The above-mentioned heterogeneous step includes a step of filtering the processed cheese raw material that has been heated and melted through the above-mentioned filter,

[0188] Here, taking the maximum elongation distance of the processed cheese measured by the above-mentioned tensile test and the number of holes produced at half the maximum elongation distance as indicators, the size of the opening of the above-mentioned filter is pre-set so that the maximum elongation distance is more than 10 cm and the number of holes produced at half the maximum elongation distance is more than 8.

[0189]

[20] The method according to

[19] , wherein the step of preparing the filter is a step of selecting the filter by referring to the result of the tensile test performed in advance,

[0190] The filter has an opening size such that the maximum stretching distance of the processed cheese is 10 cm or more and the number of holes generated at half the maximum stretching distance is 8 or more.

[0191]

[21] The method according to

[19] or

[20] , wherein the size of the opening of the filter is greater than or equal to 1.5 mm (JIS Z8801-1:2019).

[0192]

[22] The method according to any one of

[19] to

[21] , wherein the stirring speed of the processed cheese raw material in the above-mentioned heating and melting treatment is 40 rpm to 150 rpm.

[0193]

[23] The method according to

[18] , wherein the heterogeneous step comprises:

[0194] A step of preparing a first basic processed cheese, wherein the first basic processed cheese is obtained by heating and melting the processed cheese raw material at a preset first stirring speed;

[0195] a step of preparing a second base processed cheese obtained by heating and melting the processed cheese-like raw material at a second stirring speed exceeding the first stirring speed; and

[0196] a step of mixing the first base processed cheese and the second base processed cheese,

[0197] Here, the first stirring speed, the second stirring speed, and the mixing ratio of the first base processed cheese and the second base processed cheese are set using the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes produced at half the maximum elongation distance as indicators.

[0198]

[24] The method according to

[23] , wherein the mixing ratio of the first base processed cheese and the second base processed cheese, i.e., the mass of the first base processed cheese / the mass of the second base processed cheese, is greater than 1 / 1 and less than 4 / 1.

[0199]

[25] The method according to

[23] or

[24] , wherein the first stirring speed is greater than 40 rpm and less than 300 rpm.

[0200]

[26] The method according to any one of

[23] to

[25] , wherein the second stirring speed is 800 rpm or more and 1200 rpm or less.

[0201]

[27] The method according to any one of

[18] to

[26] , wherein the heating and melting treatment is performed for a period of not more than 7 minutes.

[0202]

[28] The method according to any one of

[18] to

[27] , wherein the temperature of the heating and melting treatment is 60 to 92°C.

[0203]

[29] The method according to any one of

[18] to

[28] , wherein the raw cheese in the above-mentioned processed cheese raw materials is at least one selected from the group consisting of Gouda cheese, cheddar cheese, mozzarella cheese, Edam cheese, Camembert cheese, Brie cheese, Camembert blue cheese, blue cheese, cream cheese, quark cheese, mascarpone cheese, white cheese, Gruyère cheese, feta cheese, ricotta cheese and cottage cheese.

[0204]

[30] The method according to any one of

[18] to

[29] , wherein the content of the raw cheese in the processed cheese raw material is 35 to 60% by mass.

[0205]

[31] The method according to any one of

[18] to

[30] , wherein the fat content of the raw cheese in the processed cheese raw material is 15 to 40% by mass.

[0206]

[32] The method according to any one of

[18] to

[31] , wherein the content of the molten salt in the processed cheese raw material is 0.01 to 3% by mass.

[0207]

[33] The method according to any one of

[18] to

[32] , wherein the total water content of the processed cheese raw material is 35 to 60% by mass.

[0208] Example

[0209] Hereinafter, the present disclosure will be described by way of examples, but the present disclosure is not limited to these examples. It should be noted that, unless otherwise specified, the measurement methods and units in this specification are in accordance with the provisions of Japanese Industrial Standards (JIS).

[0210] Production Example 1: Preparation of processed cheese 1

[0211] Example 1

[0212] 135 kg of cheddar cheese (aging period: 4 months, water content: 32% by mass, fat content: 35.5% by mass), 0.5 kg of sodium citrate, 0.5 kg of stabilizer (locust bean gum) and 40 kg of water were added to a heating and melting device (200 kg capacity, blade diameter of stirring blade 1.5 m), and stirring was performed for a total of 7 minutes from the start of stirring to the end. The stirring speed in the heating and melting device was 40 rpm for 3 minutes and 150 rpm for 4 minutes. Then, the obtained mixture was filtered with a mesh filter with a mesh size of 10 meshes (1.5 mm), and the obtained filtrate was formed into a sheet and cooled to 5° C. to obtain the heated processed cheese of Example 1 (size: thickness 2.4 mm, length 84×85 mm).

[0213] Reference Example 1

[0214] 135 kg of cheddar cheese (aging period: 4 months, water content: 32% by mass, fat content: 35.5% by mass), 0.5 kg of sodium citrate, 0.5 kg of stabilizer (locust bean gum) and 40 kg of water were added to a heating and melting device (200 kg capacity, blade diameter of stirring blade 1.5 m), and stirring was performed for a total of 7 minutes from the start of stirring to the end. The stirring speed in the heating and melting device was 40 rpm for 3 minutes and 150 rpm for 4 minutes. Then, the obtained mixture was filtered with a 150 mesh (mesh opening 0.1 mm) mesh filter, and the obtained filtrate was formed into a sheet and cooled to 5° C. to obtain the heated processed cheese of Reference Example 1 (size: thickness 2.4 mm, length 84×85 mm).

[0215] Reference Example 2

[0216] 135 kg of cheddar cheese (aging period: 4 months, water content: 32% by mass, fat content: 35.5% by mass), 0.5 kg of sodium citrate, 0.5 kg of stabilizer (locust bean gum), and 48 kg of water were added to a heating and melting device (200 kg capacity, blade diameter of stirring blade 1.5 m), and stirring was performed for a total of 8 minutes from the start of stirring to the end. The stirring speed in the heating and melting device was 80 rpm for 1 minute and 150 rpm for 7 minutes. Then, the obtained mixture was filtered with a 30 mesh (mesh opening 0.5 mm) screen filter, and the obtained filtrate was formed into a sheet and cooled to 5° C. to obtain the heating processed cheese of Reference Example 2 (size: thickness 2.4 mm, length 84×85 mm).

[0217] Reference Example 3

[0218] Commercially available processed cheese (raw material cheese: natural cheese, water content 48.7 mass %, fat content 26.7 mass %, size: thickness 2.68 mm, length 83×width 85 mm) was used as the processed cheese of Reference Example 3 for the following experiment.

[0219] Reference Example 4

[0220] A commercially available processed cheese different from Reference Example 3 (raw cheese: natural cheese, moisture content 48.9 mass %, fat content 24.7 mass %, size: thickness 2.45 mm, length 85 × width 87 mm) was used as the processed cheese of Reference Example 4 for the following experiment.

[0221] Production Example 2: Preparation of processed cheese 2

[0222] Example 2

[0223] Into a heating and melting apparatus (400 g capacity, stirring blade diameter 10.5 cm), 270 g of cheddar cheese (aging period: 4 months, moisture content: 32 mass %, fat content: 35.0 mass %), 1 g of sodium citrate, 1 g of a stabilizer (locust bean gum) and 80 g of water were added, and the mixture was stirred at 60 to 92° C. at 100 rpm for 1 minute and at 200 rpm for 5 minutes to obtain a first basic processed cheese (processed cheese for heating after low-speed stirring).

[0224] In addition, 1350 g of cheddar cheese (aging period: 4 months, moisture content: 32% by mass, fat content: 35.0% by mass), 5 g of sodium citrate, 5 g of stabilizer (locust bean gum) and 400 g of water were added to a heating and melting apparatus (ThermomixTM6, capacity 2.2 kg, manufactured by Vorwerk), the temperature was set to 100°C and stirred at 1000 rpm for 6 minutes (the temperature during heating was 60-92°C), to obtain a second basic processed cheese (processed cheese for heating that had been stirred at high speed).

[0225] The first base processed cheese and the second base processed cheese obtained above are mixed in a mass ratio of 2 / 1 (first base processed cheese / second base processed cheese), formed into sheets and cooled to 5°C to obtain the heated processed cheese of Example 2 (size: thickness 2.4 mm, length 84×85 mm).

[0226] Reference Example 5

[0227] In Example 2, except that the second base processed cheese was not mixed (that is, only the first base processed cheese was used), the same method was carried out to obtain the processed cheese for heating of Reference Example 5.

[0228] Reference Example 6

[0229] In Example 2, the same method was followed except that the mass ratio of the first base processed cheese to the second base processed cheese (first base processed cheese / second base processed cheese) was changed to 9 / 1, thereby obtaining the processed cheese for heating of Reference Example 6.

[0230] Reference Example 7

[0231] In Example 2, the same method was followed except that the mass ratio of the first base processed cheese to the second base processed cheese (first base processed cheese / second base processed cheese) was changed to 4 / 1, thereby obtaining the processed cheese for heating of Reference Example 6.

[0232] Reference Example 8

[0233] In Example 2, the same method was followed except that the mass ratio of the first base processed cheese to the second base processed cheese (first base processed cheese / second base processed cheese) was changed to 1 / 1, thereby obtaining the processed cheese for heating of Reference Example 6.

[0234] Reference Example 9

[0235] In Example 2, the same method was followed except that the mass ratio of the first base processed cheese to the second base processed cheese (first base processed cheese / second base processed cheese) was changed to 1 / 2, thereby obtaining the processed cheese for heating of Reference Example 6.

[0236] Reference Example 10

[0237] In Example 2, except that the first base processed cheese was not mixed (that is, only the second base processed cheese was used), the same method was carried out to obtain the processed cheese for heating of Reference Example 10.

[0238] Test Example 1

[0239] Preparation of test samples

[0240] (1) In order to eliminate the influence of the directionality of the structure on the drawing properties, such as Figure 1 As shown, the processed cheese is divided into two equal parts by a knife along the running direction of the roller used for forming. Here, the running direction of the above-mentioned roller is relative to the same direction as the line of the cheese film of the commercial product.

[0241] (2) Next, the bread ("Takumi-kun" (Yamazaki Bread Co., Ltd.), about 15 mm thick, 12 cm long x 12 cm wide) cut into 8 slices was divided into 4 equal parts with a knife, and the processed cheese was placed on the two obtained bread slices to obtain an unbaked sample (area 3570 mm in top view). 2 (42mm×85mm in length), weight 15g, thickness 2.4mm).

[0242] (3) Use a radiation thermometer to confirm that the temperature near the center of the tray set in a 1000W oven is below 32°C. Next, place the tray with the unbaked sample in the center in the oven, heat for 2 minutes and 40 seconds, take it out, and cool it for 30 seconds to obtain a test sample. It should be noted that the heating rate of the 1000W oven is 0.37°C / second, and the temperature in the oven is 91°C after 2 minutes and 40 seconds.

[0243] Tensile test (wire drawing confirmation test)

[0244] The test sample was placed on a device (horizontal electric measuring stand) and stretched at a constant speed of 100 mm / min. Figure 2A A cross-sectional view schematically showing the structure of an apparatus used in a tensile test. Figure 2A In the test, the left and right bread fragments in the test sample are fixed to the fixed table and rubber plate on the device respectively using fixings (such as thumbtacks), and during the tensile test, the moving table moves at a constant speed.

[0245] In addition, in the tensile test, a video of the stretched state of the processed cheese was photographed from directly above using a digital camera. The measurement was performed on all the test samples (n=10). Figure 2B The following are photos of a portion of the test sample taken midway through its extension and just before the cheese is cut.

[0246] (Elongation distance measurement)

[0247] During the above-mentioned shooting, the length of the cheese until it was cut (length of the stretch: the length of the string) was measured using a speed length meter. As a significance test of the difference between samples, one-way analysis of variance and multiple comparisons (Tukey method) were performed for the length of the stretch. The software used was IBM SPSS Statistics 26, and p<0.05 was set.

[0248] (Pore number determination)

[0249] The elongation of the processed cheese at half the elongation distance was visually observed from directly above (looking down), and the number of holes present in the processed cheese was counted. Here, "hole" refers to a hole with a short diameter of 1.5 mm or more that can be identified as a hole surrounded by cheese and visible deep when visually observed from directly above by a trained evaluation panel (10 persons) with a visual acuity of 1.0 or more.

[0250] (Sensory Evaluation)

[0251] After observing the appearance of the cheese in the tensile test, the above panelists (10 people) evaluated "preference" according to the following 1 to 4 levels, and the average score was calculated.

[0252] score

[0253] 4 points: Very appetizing

[0254] 3 points: Can stimulate appetite

[0255] 2 points: Not very appetizing

[0256] 1 point: No appetite

[0257] The relationship between the elongation distance and the evaluation results of the preference of the test samples in Example 1 and Reference Examples 1 to 4 is shown in Tables 1 and Figure 3 shown.

[0258] [Table 1]

[0259]

[0260] The relationship between the number of holes and the evaluation results of the preference of the test samples in Example 1 and Reference Examples 1 to 4 is shown in Tables 2 and Figure 4 shown.

[0261] [Table 2]

[0262]

[0263] Table 3 shows the evaluation results of the elongation distance and the number of holes of the test samples in Example 2 and Reference Examples 5 to 10.

[0264] [Table 3]

[0265]

[0266] Test Example 2

[0267] Microscope observation

[0268] The processed cheeses for heating (unbaked samples and heated samples) of Example 1 and Reference Example 1 were observed using a laser scanning confocal microscope and a scanning electron microscope. The results are shown in Table 4. Figure 5A and Figure 5B shown.

[0269] [Table 4]

[0270]

[0271] According to the results of Test Example 2, the processed cheese of the present disclosure is not uniform in size and shape of fat globules when not heated compared to the processed cheese of Reference Example 1 ( Figure 5A ), and the casein micelles formed a random coacervate structure ( Figure 5B ).

[0272] In addition, the top view of the test sample after heating and melting and before stretching was observed using a scanning electron microscope. The results showed that the processed cheese had holes. The hole diameter of Example 1 was 4 to 9 μm, and the number of holes was 1.37 × 1.6 mm per 6 mm when viewed from the top. 2 On the other hand, the pore diameter of Reference Example 1 is 15 to 22 μm, and the number of pores is 100 μm per 6 mm. 2 There are 1 to 2 per unit area.

[0273] Although not bound by theory, it is believed that when the fat globules present in the processed cheese raw materials and / or processed cheeses that have been subjected to heat and melt treatment have a certain degree of heterogeneity, processed cheeses with excellent preference (i.e., processed cheeses with the desired elongation distance and number of holes) can be obtained.

[0274] It is believed that by making the above-mentioned fat globules exist heterogeneously within a predetermined range, they are connected to form a chain structure (rope-like structure) and / or a random structure (cluster-like structure). In addition, it is believed that the heterogeneous fat globules present in the processed cheese raw material and / or processed cheese that have been subjected to heat melting treatment fuse during the heat treatment to form appropriate holes in the portion forming the random structure, which contributes to the formation of the desired elongation distance and number of holes.

Claims

1. A processed cheese, wherein: The maximum elongation distance measured by the tensile test defined below is 10 cm or more, and the number of holes generated at half the maximum elongation distance is 8 or more, In the tensile test: the molded surface is 2000-8450mm 2 Sliced ​​processed cheese weighing 5 to 30 g is heated from 30°C at a rate of 0.37°C / second for 2 minutes and 40 seconds. After being left to cool for 30 seconds, the processed cheese is stretched horizontally at a uniform speed of 100 mm / minute, and the maximum elongation distance of the processed cheese and the number of holes produced at half the maximum elongation distance are measured.

2. The processed cheese according to claim 1, wherein Every 6mm when looking down 2 The area has 3 or more pores with a pore diameter of 10 μm or less.

3. A method for producing the processed cheese according to claim 1, comprising the step of heterogenizing the fat globules in the processed cheese raw material subjected to a heat-melting treatment.

4. The method according to claim 3, comprising the step of preparing a filter, The heterogeneous step includes filtering the processed cheese raw material that has been heated and melted through the filter. Here, the size of the opening of the filter is set using both the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes generated at half the maximum elongation distance as indicators.

5. The method according to claim 4, wherein: The step of preparing the filter is a step of selecting the filter with reference to the result of the tensile test performed in advance. The filter has an opening size such that the maximum stretching distance of the processed cheese is 10 cm or more and the number of holes formed at half the maximum stretching distance is 8 or more.

6. The method according to claim 4, wherein: The size of the opening of the filter is 1.5 mm or more (JIS Z8801-1: 2019).

7. The method according to claim 4, wherein: The stirring speed of the processed cheese raw material during the heating and melting treatment is 40 rpm or more and 150 rpm or less.

8. The method according to claim 3, wherein: The heterogeneous process comprises: A step of preparing a first basic processed cheese, wherein the first basic processed cheese is obtained by heating and melting the processed cheese raw material at a preset first stirring speed; a step of preparing a second base processed cheese obtained by heating and melting the processed cheese-like raw material at a second stirring speed exceeding the first stirring speed; and a step of mixing the first base processed cheese and the second base processed cheese, Here, the first stirring speed, the second stirring speed, and the mixing ratio of the first base processed cheese and the second base processed cheese are set using the maximum elongation distance of the processed cheese measured by the tensile test and the number of holes produced at half the maximum elongation distance as indicators.

9. The method according to claim 8, wherein: The mixing ratio of the first base processed cheese and the second base processed cheese, that is, the mass of the first base processed cheese / the mass of the second base processed cheese, is greater than 1 / 1 and less than 4 / 1.

10. The method according to claim 8, wherein: The first stirring speed is greater than or equal to 40 rpm and less than or equal to 300 rpm.

11. The method according to claim 8, wherein: The second stirring speed is greater than or equal to 800 rpm and less than or equal to 1200 rpm.

12. The method according to claim 3, wherein: The time for the heating and melting treatment is within 7 minutes.

13. The method according to claim 3, wherein: The temperature of the heating and melting treatment is 60-92°C.

14. The method according to claim 3, wherein: The raw cheese in the processed cheese raw material is selected from at least one of the group consisting of Gouda cheese, cheddar cheese, mozzarella cheese, Edam cheese, Camembert cheese, Brie cheese, Camembert blue cheese, blue cheese, cream cheese, quark cheese, mascarpone cheese, white cheese, Gruyère cheese, feta cheese, ricotta cheese and cottage cheese.

15. The method according to claim 3, wherein: The content of the raw cheese in the processed cheese raw material is 35 to 60% by mass.

16. The method according to claim 3, wherein: The fat content of the raw cheese in the processed cheese raw material is 15 to 40% by mass.

17. The method according to claim 3, wherein: The content of the molten salt in the processed cheese raw material is 0.01 to 3% by mass.

18. The method according to claim 3, wherein: The total moisture content of the processed cheese raw material is 35 to 60% by mass.

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