Puffed cheese product and preparation method thereof

Abstract

The invention relates to a puffed cheese product and a preparation method thereof. The method comprises the following steps: a heating step, placing cheese in a vacuum environment, heating the cheese to an operating temperature T of 50 to 150° C. under the condition that an initial vacuum degree P0 is 25 to 200 Pa; a vacuum degree adjustment step, adjusting the vacuum degree P within a range of 20 to 400 Pa to expand the cheese; in the vacuum degree adjustment step, adjusting the vacuum degree P comprises adjusting the vacuum degree P to P1 and P2 at intervals, wherein P1>P2, and the vacuum degree adjustment step obtains puffed cheese having a puffing degree of 100% to 260% and a surface hardness of 3.5 to 20.0N.

Description

Technical Field

[0001] The invention belongs to the field of food, and relates to a processing method of a dairy product and a processed product, and specifically to a puffing method of a cheese product and a puffed cheese product. Background Art

[0002] Cheese is made from milk through fermentation, curdling and squeezing. It concentrates the main ingredients in milk and is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It is a natural and nutritious healthy food. In recent years, thanks to the popularity of children's cheese sticks, cheese has been known by more consumers. With the development of the overall health trend, dairy products play a more important role in consumers' daily diet, and cheese, due to its unique flavor and rich nutrients, has gradually stood out with this trend.

[0003] However, there are still some issues that need attention in the current cheese market: first, the public's acceptance of original cheese is low, and the market products are mainly processed cheese, but a lot of sweeteners, starch and other ingredients are added to them, which reduces the nutritional value of cheese; second, homogeneity is the biggest threat to the development of the cheese market. The distribution of cheese products in the Chinese market is currently mainly concentrated in the cheese segment for children; in addition, in terms of product form, children's cheese products are mainly in the form of cheese sticks, and the products are relatively similar in packaging style, nutritional content and even retail pricing.

[0004] However, as people pay more attention to healthy eating, the younger generation of consumers has an increasing demand for healthy snacks. A series of ketogenic and high-protein snacks have emerged. Developing nutritious and unique-tasting cheese snacks for young consumers and drying cheese into cheese crisps is also a good choice.

[0005] Some of the methods for making dried cheese products currently used in the market add other substances in order to significantly shorten the drying time and obtain cheese with uniform texture, which reduces the nutritional value of the cheese. Reference document 1 discloses a cheese and a method for making the cheese, which is dried by treating cheese or cheese curd with acid. Although the cheese made by this method has a unique elastic taste and uniform texture, the acid treatment reduces the calcium content in the cheese and does not have the expected nutritional value.

[0006] There are also methods that use more complex types of raw materials and the production methods are also more complicated. For example, Reference 2 discloses a method for producing additive-free cheese crisps, which requires the addition of ingredients such as edible starch, glutinous rice flour, butter, and white sugar. In addition, the production process also includes a pre-whipping and aeration process, so that the cheese crisps are obtained after whipping and baking, and the process is complicated.

[0007] Reference document 3 discloses a method for making cheese slices and fermented cheese slices, in which the cheese slices are first dried and cooled, then frozen and fermented by rapid water evaporation using vacuum microwave drying. This method requires freezing in advance in terms of process, and the cheese after vacuum microwave drying has poor structural uniformity and is brittle.

[0008] In addition, some production methods use other drying equipment. For example, cited document 4 discloses a crispy instant casual cheese and a preparation method. The preparation method uses a pulsating pressure difference flash drying equipment and performs 12 flash dryings. The acquisition of pulsating pressure difference flash equipment is not popular, and it will take time to promote and apply it. The crispness of the cheese produced does not fully meet the current market demand for cheese products.

[0009] It can be seen that some research has been conducted on the nutrition, taste, flavor, and processing technology of cheese products, but it is still not sufficient. The reason may be that in the development of cheese products, in order to pursue a rich taste and nutrition, many other ingredients or food additives are added to the product; in order to pursue process efficiency, such as short drying time, acid substances are sometimes added to improve the drying efficiency, but this may lead to the loss of nutrients such as calcium.

[0010] Therefore, it is still worth further discussion and research to develop a cheese product that has a crispy taste, rich nutrition, simple and convenient raw material processing and equipment configuration, and is conducive to industrial production of the product.

[0011] References:

[0012] Reference 1: CN101677586A

[0013] Reference 2: CN112400959A

[0014] Reference 3: CN108135230A

[0015] Reference 4: CN112205482A Summary of the invention

[0016] Problem that the invention aims to solve

[0017] As mentioned above, from the perspective of enriching the nutrition and flavor of cheese products, the current technical route mainly lies in: on the one hand, trying to add a variety of nutritional and flavor ingredients to the products; on the other hand, controlling the heating method to obtain a pleasant taste. However, for the former, more additives may lead to a relatively lower cheese content. At the same time, more different types of components bring certain difficulties to the processing of the product, and it is difficult to take into account the various requirements of product nutrition, flavor, processing efficiency, etc. For the latter, although a variety of heating and drying methods have been tried, the control methods are mostly more dependent on temperature regulation. Although some are heat treated under vacuum, in fact, the pressure is basically maintained unchanged throughout the process. Therefore, such a process often fails to take into account both the degree of expansion and the crispness.

[0018] In addition, there is no specific report in the prior art on the relationship between the properties and mouthfeel of puffed products that are basically derived only from cheese. As mentioned above, this may rely more on the addition of flavor substances to improve the taste or mouthfeel.

[0019] Therefore, based on the above problems in the prior art, the present invention provides a puffed cheese product and a preparation method thereof. By using a vacuum dryer, the puffing and drying speed and surface characteristics of the cheese can be effectively and conveniently controlled by adjusting the vacuum degree and temperature in stages to obtain a fluffy and crispy cheese product. The cheese product has a crispy taste and retains the rich nutrition of the cheese to the maximum extent. The preparation method thereof has simple pretreatment, simple equipment, high production efficiency, and good puffing effect of the obtained product. In particular, the preparation method of the present invention is particularly suitable for processing raw materials that are basically derived only from cheese.

[0020] Solutions for solving problems

[0021] The present invention believes that the above technical problems can be solved by the following technical solutions:

[0022] [1]. The present invention first provides a method for preparing a puffed cheese product, wherein the method comprises the following steps:

[0023] A heating step, placing the cheese in a vacuum environment, heating it to an operating temperature T of 50 to 150° C. under the condition that the initial vacuum degree P0 is 25 to 200 Pa;

[0024] a step of adjusting the vacuum degree, wherein the cheese expands by adjusting the vacuum degree P within a range of 20 to 400 Pa;

[0025] In the step of adjusting the vacuum degree, adjusting the vacuum degree P includes adjusting the vacuum degree P to P1 and P2 at intervals, wherein P1>P2,

[0026] The step of adjusting the vacuum degree obtains puffed cheese with a puffing degree of 100% to 260% and a surface hardness of 3.5 to 20.0N.

[0027] [2] The method according to [1], wherein, in the heating step, the cheese is placed in the vacuum environment in a block form; and the temperature is raised to the operating temperature T at a heating rate of less than 5°C / min.

[0028] [3] The method according to [1] or [2], wherein in the heating step, after the temperature is raised to the operating temperature T, it is maintained for 5 to 60 minutes; and the interval time t of the intervals is independently 5 to 60 minutes.

[0029] [4] The method according to any one of [1] to [3], wherein P1-P0 is less than 300 Pa; P1 is 100 to 400 Pa, and P2 is 20 to 200 Pa.

[0030] [5] The method according to any one of [1] to [4], wherein in the vacuum degree adjustment step, 2 to 4 P1 and P2 vacuum degree adjustment cycles are performed sequentially.

[0031] [6] The method according to any one of [1] to [5], wherein the cheese is selected from a mixture of one or more original cheeses.

[0032] [7] The method according to any one of [1] to [6], wherein in the heating step, the heating rate is 0.5 to 3°C / min.

[0033] [8] The method according to any one of [1] to [7], wherein the moisture content of the puffed cheese product is 4.5% by mass or less.

[0034] [9]. Furthermore, the present invention provides a cheese product, wherein the cheese product is a puffed cheese that has been puffed, wherein the puffing degree of the puffed cheese is 100% to 260%, the surface hardness is 3.5 to 20.0N, and the moisture content is less than 4.5% by mass.

[0035]

[10] . In addition, the present invention also provides a food, which includes or uses the cheese product according to the above [9].

[0036] Effects of the Invention

[0037] Through the implementation of the above technical solution, the beneficial effects of the present invention are:

[0038] The raw materials used in the invention are simple, and the processing technology is particularly suitable for processing basically derived from cheese. Even without adding any food additives or other ingredients, a pleasant taste can be obtained, and the rich nutritional components of the cheese itself are retained to the greatest extent, meeting the nutritional needs of the human body.

[0039] The cheese product provided by the present invention has a fluffy and crispy taste, moderate hardness, a special aroma peculiar to cheese, and a good appearance. Compared with conventional cheese products that need to be refrigerated for storage, the cheese product can be stored at room temperature as a snack, is easy to carry, and is convenient to eat. The shelf life and shelf life are also extended to a certain extent.

[0040] In addition, the preparation method of the cheese product of the present invention has simple pretreatment or even no special pretreatment. In particular, it is preferred that the processing technology of the present invention can be directly carried out without pretreatment steps such as pre-freezing and soaking. Therefore, the equipment required for the entire processing technology of the present invention is simple and the production efficiency is high. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Description of Reference Numerals

[0042] Figure 1 This is the appearance of the product of Example 1.

[0043] Figure 2 This is the appearance of the product of Example 2.

[0044] Figure 3 This is the appearance of the product of Comparative Example 4.

[0045] Figure 4 This is the appearance of the product of Comparative Example 5. DETAILED DESCRIPTION

[0046] The following describes the embodiments of the present invention, but the present invention is not limited thereto. The present invention is not limited to the various structures described below, and various changes can be made within the scope of the invention claim, and the embodiments and examples obtained by appropriately combining the technical means disclosed in different embodiments and examples are also included in the technical scope of the present invention.

[0047] Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0048] In this specification, the numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints numerical values ​​A and B.

[0049] In the present invention, the term "about" or "substantially" or "essentially" may mean that a value includes the standard deviation of the error of the device or method used to determine the value. The numerical ranges and parameters used to define the present invention are all approximate values, and the relevant numerical values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value essentially inevitably contains the standard deviation caused by the aforementioned testing device or method. Therefore, unless otherwise explicitly stated, it should be understood that all ranges, quantities, numerical values ​​and percentages used in the present invention are modified by "about". Here, "about" generally means that the standard deviation of the actual value and the theoretical model or theoretical data is within 5%, preferably 3%, and more preferably 1%.

[0050] In this specification, the word "may" means both performing a certain process and not performing a certain process.

[0051] In the present specification, the terms "milk" and "milk" should be interpreted broadly and may cover both raw milk (i.e., the liquid obtained directly from the mammary gland) and standardized milk products (such as, for example, skim milk or whole milk) in which the concentration of milk fat has been reduced relative to the original raw milk.

[0052] In this specification, the term "solution" refers to a uniform system or a uniform microemulsion system formed by a solute being basically or substantially dissolved under the conditions of a corresponding solvent, pH value and concentration.

[0053] In this specification, the term "normal temperature" refers to a room temperature of 23±2°C.

[0054] In the present specification, "optional" or "optionally" means that the event or situation described below may or may not occur, and the description includes cases where the event occurs and cases where it does not occur.

[0055] In this specification, the references to "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc., mean that the specific elements (e.g., features, structures, properties and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0056] In this specification, according to the provisions of GB 5420-2021, "cheese" ("cheese") is a mature or unripe soft, semi-hard, hard or extra-hard dairy product that may be coated, in which the ratio of whey protein to casein does not exceed the corresponding ratio in cow (or other dairy animal) milk (except whey cheese). The cheese is obtained by any of the following methods: a) after the protein in milk and / or (or) dairy products is coagulated or partially coagulated under the action of rennet or other appropriate coagulants (or directly using the curd after coagulation as the raw material), with or without adding fermentation bacteria, edible salt, food additives, food nutrient fortifiers, with or without expelling whey (when the protein curd after coagulation is used as the raw material), a solid or semi-solid product is obtained through fermentation or non-fermentation; b) the processing technology includes the coagulation process of protein in milk and (or) dairy products, and gives the finished product similar physical, chemical and sensory properties to the product described in a).

[0057] In this specification, raw cheese may also be called natural cheese, which refers to cheese made from raw milk through a series of processing techniques such as sterilization, fermentation, coagulation, and maturation.

[0058] The present invention provides a puffed cheese product and a preparation method thereof, and the present invention is mainly based on the following insights:

[0059] There are few research reports on the relationship between taste and form and taste of products mainly made of cheese or completely made of cheese as raw materials. Commercial products are often generally classified into original flavor (no other flavor components added) and specific flavor (other flavor components added). However, the present invention has unexpectedly found that for cheese products similar to the above-mentioned original flavor, by controlling the puffing degree and surface hardness, a full taste and rich aroma can be obtained even without adding additional flavor additives. Further, the present invention also provides a method for controlling the puffing degree and surface hardness by decompression-variation pressure to obtain a puffed cheese product with the above-mentioned puffing degree and surface hardness.

[0060] The technical solution of the present invention is further described in detail below:

[0061] <First aspect>

[0062] In a first aspect of the present invention, a method for preparing a puffed cheese product is provided. Specifically, the method provided by the present invention is a method for controlling pressure reduction and pressure change under heating conditions.

[0063] Furthermore, the preparation method of the present invention mainly comprises:

[0064] In the heating step, the cheese blocks are placed in a vacuum environment, heated to an operating temperature T of 50 to 150° C. under an initial vacuum degree P0 of 25 to 200 Pa, and maintained for 5 to 60 minutes. The vacuum environment can be carried out with the aid of various vacuum processing machines commonly used in the art as described below.

[0065] a step of adjusting the vacuum degree, by adjusting the vacuum degree P within the range of 20 to 400 Pa to expand the cheese blocks;

[0066] Wherein, in the step of adjusting the vacuum degree, adjusting the vacuum degree P includes adjusting the vacuum degree P to P1 and P2 at intervals, wherein P1>P2.

[0067] Furthermore, the step of adjusting the vacuum degree can ultimately obtain puffed cheese having a puffing degree of 100% to 260% and a surface hardness of 3.5 to 20.0N.

[0068] Cheese and feed

[0069] In principle, there is no particular restriction on the cheese raw materials used to prepare the cheese products of the present invention. Original cheese can be selected, preferably, cheese with a moisture content of 30% to 50% and matured for 3 to 12 months; more preferably, the cheese is selected from one or more of cheddar cheese, Gouda cheese, mozzarella cheese and Emmental cheese. In addition, the original cheese is preferably used directly at 0 to 25°C, more preferably at 5 to 20°C.

[0070] Cheddar cheese, also known as cheddar cheese, originates from the village of Cheddar in the southwest of England and is one of the most common cheeses in the United Kingdom and the United States. Traditional cheddar cheese is drum-shaped, with a bandage wrapped around the outer layer to ensure that the outer layer of the cheese has a good hard shell. Cheddar cheese has a smooth texture and is quite hard. The cheese meat is golden yellow with a slight salty taste. To make cheddar cheese, a fermentation agent and a coagulant need to be added to the milk to coagulate the milk. After the milk product coagulates, the curd is cut and heated to drain the whey. When heated, the curd will be tangled into large pieces, so the curd should be cut again, and then placed in a container for multiple flips to drain the remaining whey. Finally, the curd is crushed and squeezed, and seasonings such as salt are added, and it is placed in a cheese room for maturation. In some typical products, the cheddar cheese contains 123 kcal of calories, 0.03 grams of carbohydrates, 10.3 grams of fat, and 7.5 grams of protein per 30 grams.

[0071] Gouda cheese (Dutch: Goudse kaas), also known as Gouda cheese, is a light yellow cheese with a fat content of more than 48%. This type of cheese originally came from the Dutch city of Gouda, and now refers to several types of cheese produced in the same way. In some cases, 10 liters of fresh milk are needed to make 1 kilogram of Gouda cheese. After the milk is sterilized, lactic acid bacteria are added as a fermentation agent. After stirring, a rennet is added. After about half an hour, the milk is separated into two parts: curd and whey. The whey is removed, the curd is poured into a mold and formed, and then soaked in a salt water solution for a period of time to improve the taste and increase its stability. After that, the cheese is stored in a room with a fixed temperature and humidity to wait for "maturation". According to the different maturation periods, Gouda cheese is divided into fresh Gouda (4 to 8 weeks), medium Gouda (2 to 6 months) and hard Gouda (6 to 8 months). Gouda with a maturation period of more than one year is called super hard Gouda.

[0072] Mozzarella cheese (Italian: mozzarella), also known as mozzarella cheese, is a light cheese originating from the southern Italian cities of Campania and Naples. The color can be pure white, or white with yellow. The ripening period of mozzarella cheese is 1 to 3 days. Due to its high water content, the shelf life of fresh mozzarella cheese is up to 7 days. Therefore, fresh mozzarella cheese is often eaten on the day of production. Dried mozzarella cheese can be stored for one month.

[0073] Emmental cheese, also known as large-hole cheese, is a famous Swiss cheese produced in Emmental, Bern, central Switzerland. It is one of the largest cheeses in the world and requires 1,200 liters of milk to make. The outer shell of this cheese is smooth and light yellow, and the cheese flesh is dark yellow with holes as small as cherries and as large as golf balls. The different holes in Emmental cheese are due to the addition of a bacterium called Propionibacterium freudenreichii to the milk during the fermentation process. In some typical products, every 30 grams of Emmental cheese contains 200 calories, 0.03 grams of carbohydrates, 13 grams of fat, and 7.5 grams of protein.

[0074] In some specific embodiments, the cheese used as the raw material of the present invention can be formed from the various original cheeses mentioned above; in other specific embodiments, in addition to the original cheeses mentioned above, other optional ingredients can also be added, such ingredients include permitted food additives, other plant pulp or plant extract ingredients, etc. For these optional added ingredients, in some preferred embodiments, they can be less than 10% by mass of the total mixture, more preferably less than 8% by mass.

[0075] The optional additional ingredients mentioned above may include one or more of the following components: amino acids / peptides, essential carbohydrates, dietary fiber, supplementary elements, vitamins, plants or dietary ingredients, etc.

[0076] Among them, the amino acid is selected from at least one of L-lysine-L-glutamic acid, L-glutamic acid, L-arginine, L-tryptophan, L-glutamine, taurine, L-valine, L-isoleucine, and L-leucine; the peptide is selected from one or more of soybean oligopeptides, wheat protein peptides, silkworm pupa protein peptides, marine fish oligopeptide powder, kola peptides, amino peptides, and ovalbumin peptides.

[0077] The carbohydrates include starch or modified starch. The dietary fiber includes one or more of inulin, konjac flour, galacto-oligosaccharide, fructo-oligosaccharide, isomalto-oligosaccharide, soybean polysaccharide, cyclodextrin, resistant dextrin and soybean fiber.

[0078] The supplementary elements are selected from metal ion salts of organic acids, such as one or more of calcium citrate, L-calcium lactate, calcium hydrogen phosphate, potassium gluconate, sodium citrate, ferrous gluconate, potassium iodide, zinc gluconate, sodium selenite, copper gluconate, chromium sulfate, manganese gluconate and magnesium gluconate.

[0079] The vitamins are selected from one or more of vitamin A, β-carotene, vitamin D3, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, pantothenic acid, folic acid, niacin, choline, inositol, and biotin.

[0080] The plants or dietary ingredients include one or more of potatoes, vegetables, fungi and algae, nuts and seeds, fish and shrimp, poultry and livestock meat, and fruits.

[0081] Further, for the raw cheese of the present invention, preferably, it can be fed in the form of blocks. There is no particular restriction on the size of the cheese blocks in principle. The cheese can be cut into 6mm to 15mm cubic blocks. In some specific embodiments of the present invention, it can be cut into 7mm to 13mm cubic blocks, for example, 8mm, 10mm, 12mm cubic blocks; if the blocks are too small, if the heating or pressure is uneven, there may be concerns about uneven puffing treatment. If the blocks are too large, there may also be uneven puffing and drying, and it may also cause the processing time to be too long. In addition, in order to prevent the surface from drying out, the cheese after cutting should be placed in the vacuum processing machine described below as soon as possible.

[0082] The present invention has no limitation on the number of samples placed in principle. It is preferred to leave a certain amount of space around the vacuum processing machine to keep the airflow in the box unobstructed. In addition, since the cheese of the present invention will undergo phase changes (expansion, swelling) during the drying process, it is preferred to place it in a tray and put it into a vacuum box. Since the cheese of the present invention may become lighter and larger in volume during the drying process, it is preferred to add a barrier net to the vacuum port in the box to prevent the vacuum pump (or solenoid valve) from being damaged by the suction of raw materials.

[0083] Heating steps

[0084] In the present invention, after the cheese raw materials, especially the block-shaped milk material, are placed in a vacuum environment, the heating step of the present invention can be started.

[0085] In some specific embodiments, the vacuum environment referred to in the preparation method of the present invention can be a vacuum treatment machine, which is a vacuum dryer that can provide heating and decompression conditions. The present invention is not particularly limited in principle to the type of vacuum dryer used, and can be listed as vacuum disc type, double cone rotary, vacuum rake type, plate vacuum, continuous vacuum, etc.

[0086] After the cheese raw materials are put in, the decompression and heating operations are performed. In some specific embodiments of the present invention, the temperature can be increased while the decompression is performed during the decompression process (i.e., from the beginning of the decompression to the decompression to the initial vacuum degree P0). In some other specific embodiments, the temperature can be increased after the initial vacuum degree P0 is reached. Further, the initial vacuum degree P0 of the present invention can be 25 to 200 Pa, preferably 50 to 180 Pa, and more preferably 60 to 160 Pa.

[0087] Under the above vacuum conditions, a temperature raising step may be performed to make the object being processed in the vacuum processing machine reach the operating temperature T. The operating temperature T of the present invention may be 50-150°C, preferably 60-130°C, and more preferably 80-120°C.

[0088] There is no particular limitation on the heating method, and the heating method may be a combination of a thermal resistor, a heating lamp or microwave heating commonly used in the art. From the perspective of the surface properties of the final product, the heating method of the present invention is preferably a thermal resistor heating and / or a heating lamp heating method.

[0089] In addition, it has been found that reasonable control of the heating rate will help achieve the final effect of the present invention, that is, a suitable heating rate can more easily or conveniently obtain the required expansion degree and surface hardness. In some specific embodiments, the heating rate can be less than 5°C / min, preferably 0.5-3°C / min, and more preferably 1-2.5°C / min.

[0090] After the temperature rise is completed, a holding operation can be performed for 5 to 60 minutes under the conditions of the initial vacuum degree P0 and the operating temperature T. The preferred holding time is 10 to 45 minutes, and the further preferred holding time is 15 to 40 minutes. The present invention believes that the above holding time is important. The appropriate holding time is conducive to the stability of the cheese volume, which provides a guarantee for the controllability of the puffing degree in the vacuum degree adjustment step described later. In addition, a certain holding time can allow the oil in the cheese to have enough time to migrate to the surface, so that satisfactory surface properties can be obtained under the condition of temperature and subsequent pressure changes.

[0091] Steps for adjusting the vacuum degree

[0092] In the method of the present invention, after the initial vacuum degree P0 and the operating temperature T are maintained for 5 to 60 minutes, a step of adjusting the vacuum degree may be performed.

[0093] The step of adjusting the vacuum degree of the present invention mainly makes the cheese expand in a controllable manner by adjusting the pressure, so as to obtain the desired puffing degree in a more convenient way. At the same time, this expansion will also lead to changes in the surface morphology of the cheese, and a satisfactory surface hardness can be obtained under the action of oil and temperature. It is believed that such an operation causes a specific Maillard reaction to occur in the process of expansion and surface cracking of the cheese under the action of temperature, thereby obtaining not only a fluffy and crisp taste, but also a richer flavor.

[0094] Specifically, in the step of adjusting the vacuum degree, the vacuum degree P is adjusted to two different vacuum degrees P1 and P2 at intervals, wherein P1>P2. Preferably, P1-P2 is less than 300Pa, preferably less than 250Pa, and more preferably less than 200Pa.

[0095] In some preferred embodiments of the present invention, the P is 20-400 Pa; the P1 is 100-400 Pa, preferably 150-350 Pa, and more preferably 180-300 Pa; the P2 is 20-200 Pa, preferably 30-180 Pa, and more preferably 50-150 Pa.

[0096] Further, as a further preferred operation mode, in the step of adjusting the vacuum degree, it is preferred to adjust the vacuum degree from the initial vacuum degree P0 in the temperature raising step to the vacuum degree P1. In some preferred embodiments of the present invention, the vacuum degree difference of P1-P0 is within 300Pa, preferably within 250Pa, and more preferably within 200Pa. The reduced vacuum degree difference can facilitate stable production and prevent uncontrolled expansion.

[0097] In addition, in some specific embodiments, the above-mentioned interval time may be t, and each interval time may be the same or different, and may be 5 to 60 minutes, preferably 10 to 50 minutes, and more preferably 15 to 45 minutes.

[0098] Examples of vacuum degree changes include:

[0099] (P0)-P1-(interval t)-P2-(interval t)-P1-(interval t)-P2-(interval t)…P2.

[0100] As mentioned above, each interval t may be the same or different, and preferably may be the same time interval.

[0101] The process from P1 to P2 above can be regarded as one adjustment cycle. Therefore, in some preferred embodiments of the present invention, 2 to 4 such cycles can be performed, and more preferably 2 to 3 such cycles can be performed. In some typical embodiments of the present invention, the vacuum degree is adjusted as follows:

[0102] (P0)-P1-(interval t)-P2-(interval t)-P1-(interval t)-P2.

[0103] By adjusting the vacuum degree as described above, the puffing degree of the cheese can be conveniently controlled, and problems such as insufficient puffing, excessive puffing (bursting) or uneven surface properties due to pressure changes can be prevented to the greatest extent.

[0104] Through the above-mentioned vacuum degree adjustment step, the expansion degree of the finally obtained puffed cheese is 100% to 260%, preferably 110% to 250%, and more preferably 120% to 240%. If the expansion degree is too large, it is not easy to produce stably and there is a risk of a large amount of cheese bursting. If the expansion degree is too small, it has a bad effect on the taste and is not conducive to the Maillard reaction.

[0105] In addition, the surface hardness of the finally obtained puffed cheese can be 3.5-20.0N, preferably 4-15.0N, and more preferably 4.5-12N. If the surface hardness is too low, it will affect the crispness and fail to bring a layered taste (when bitten). At the same time, if the surface hardness is too high, it is not suitable for the chewing feeling, and it is too hard and easily becomes mushy, which also affects the flavor.

[0106] Further, in some other preferred embodiments of the present invention, after the above vacuum adjustment step is completed, a drying and dehydration step can be performed, and the appropriate moisture content also increases the pleasantness of the taste. For the final product of the present invention, its water content can usually be controlled to be less than 4.5% by mass, preferably 2.2 to 4.0% by mass.

[0107] The final product obtained through the above treatment may be subjected to other optional treatments as required, and then packaged for storage.

[0108] <Second Aspect>

[0109] In a second aspect of the present invention, a cheese product is provided. In some preferred embodiments, the puffed cheese product can be prepared by the preparation method described in the first aspect.

[0110] For the puffed cheese product of the present invention, the puffing rate can be 100% to 260%, preferably 110% to 250%, and more preferably 120% to 240%. If the puffing rate is too high, it is not easy to produce stably and there is a risk of a large amount of cheese bursting. If the puffing rate is too low, it has a bad effect on the taste and is not conducive to the Maillard reaction.

[0111] In addition, the surface hardness of the puffed cheese of the present invention can be 3.5 to 20.0 N, preferably 4 to 15.0 N, and more preferably 4.5 to 12 N. If the surface hardness is too low, the crispness will be affected, and the layered mouthfeel (when bitten) will not be achieved. If the surface hardness is too high, it will not be suitable for chewing, and it will be too hard and easy to become mushy, which will also affect the flavor.

[0112] In a further preferred embodiment, the water content of the puffed cheese can be controlled to be below 4.5% by mass, preferably 2.2 to 4.0% by mass, and more preferably 2.5 to 3.0% by mass.

[0113] The present invention has found that the puffed cheese with the above-mentioned puffing degree and surface characteristics has a special internal structure, which can make the Maillard reaction proceed in a moderate manner. Therefore, even if the puffed cheese of the present invention is based only on original cheese (without using other flavor additives), it can have a full, crispy and layered taste and rich aroma. In addition, it has been found that the puffed cheese with the above-mentioned characteristics will not lead to overly harsh production conditions in production operation and can avoid the problem of unstable production and obvious differences in quality of each batch of products.

[0114] Furthermore, the present invention also provides a food, which includes or uses the puffed cheese. There is no particular limitation on such food, and it can preferably be a baked food.

[0115] Example

[0116] In order to more clearly describe the technical solution of the present invention, it is further described below in conjunction with specific embodiments, but it cannot be used to limit the present invention. This is only a partial embodiment of the present invention.

[0117] The cheddar cheese, Gouda cheese, mozzarella cheese and Emmental cheese used in the present invention are purchased from the market, wherein:

[0118] Cheddar cheese, Gouda cheese, mozzarella cheese, Emmental cheese are all commercially available. The vacuum dryer is Shenyang Aerospace LG1.0 small dryer

[0119] The texture analyzer is the American TMS-PRO research-type food physical property analyzer

[0120] Moisture detector Mettler Toledo moisture meter Unless otherwise specified, other instruments, reagents, materials, etc. used in the present invention can be obtained through conventional commercial means.

[0121] Example 1

[0122] ①Cut the fresh cheddar from the market into 8*8*8mm blocks and put them into a vacuum drying oven

[0123] ②The first adjustment of vacuum degree is 30Pa

[0124] ③Gradually increase the temperature to the set temperature of 115℃, the heating time is 25 minutes

[0125] ④After 45 minutes, adjust the vacuum degree to 200Pa for the second time

[0126] ⑤After 35 minutes, adjust the vacuum degree to 50Pa for the third time

[0127] ⑥After 45 minutes, adjust the vacuum degree to 250Pa for the fourth time

[0128] ⑦ Adjust the vacuum degree to 60Pa for the fifth time after an interval of 35 minutes

[0129] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0130] Example 2

[0131] ① Buy 6-month-old matured cheddar, cut into 10*10*10mm blocks, and put them into a vacuum drying oven

[0132] ②The first adjustment of vacuum degree is 50Pa

[0133] ③Gradually increase the temperature to the set temperature of 90℃, the heating time is 30 minutes

[0134] ④After 25 minutes, adjust the vacuum degree to 250Pa for the second time

[0135] ⑤After 35 minutes, adjust the vacuum degree to 60Pa for the third time

[0136] ⑥After 25 minutes, adjust the vacuum degree to 300Pa for the fourth time

[0137] ⑦After 45 minutes, adjust the vacuum degree to 50Pa for the fifth time

[0138] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0139] Example 3

[0140] ① Commercially available mature 6-month-old gouda, cut into 12*12*12mm blocks, and place in a vacuum drying oven

[0141] ②The first adjustment of vacuum degree is 200Pa

[0142] ③Gradually increase the temperature to the set temperature of 95℃, the heating time is 15 minutes

[0143] ④After 30 minutes, adjust the vacuum degree to 300Pa for the second time

[0144] ⑤After 35 minutes, adjust the vacuum degree to 150Pa for the third time

[0145] ⑥After 45 minutes, adjust the vacuum degree to 300Pa for the fourth time

[0146] ⑦After 30 minutes, adjust the vacuum degree to 100Pa for the fifth time

[0147] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0148] Example 4

[0149] ① Cut the commercially available mozzarella into 10*10*10mm blocks and put them into a vacuum drying oven

[0150] ②The first adjustment of vacuum degree is 100Pa

[0151] ③Gradually increase the temperature to the set temperature of 110℃, the heating time is 35 minutes

[0152] ④After 25 minutes, adjust the vacuum degree to 300Pa for the second time

[0153] ⑤After 20 minutes, adjust the vacuum degree to 110Pa for the third time

[0154] ⑥After 15 minutes, adjust the vacuum degree to 280Pa for the fourth time

[0155] ⑦ Adjust the vacuum degree to 80Pa for the fifth time after 30 minutes

[0156] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0157] Example 5

[0158] ① Commercially available Emmental, mature for 2 months, cut into 12*12*12mm blocks and put into a vacuum drying oven

[0159] ②The first adjustment of vacuum degree is 70Pa

[0160] ③Gradually increase the temperature to the set temperature of 105℃, the heating time is 25 minutes

[0161] ④After 25 minutes, adjust the vacuum degree to 250Pa for the second time

[0162] ⑤After 30 minutes, adjust the vacuum degree to 100Pa for the third time

[0163] ⑥After 25 minutes, adjust the vacuum degree to 300Pa for the fourth time

[0164] ⑦After 35 minutes, adjust the vacuum degree to 80Pa for the fifth time

[0165] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0166] Comparative Example 1

[0167] ①Cut fresh cheddar from the market into 8*8*8mm blocks, pre-freeze to -35℃, and place in a vacuum drying oven

[0168] ②The first adjustment of vacuum degree is 30Pa

[0169] ③Gradually increase the temperature to the set temperature of 115℃, the heating time is 25 minutes

[0170] ④After 45 minutes, adjust the vacuum degree to 200Pa for the second time

[0171] ⑤After 35 minutes, adjust the vacuum degree to 50Pa for the third time

[0172] ⑥After 45 minutes, adjust the vacuum degree to 250Pa for the fourth time

[0173] ⑦ Adjust the vacuum degree to 60Pa for the fifth time after an interval of 35 minutes

[0174] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0175] Comparative Example 2

[0176] ① Buy 6-month-old matured cheddar, cut into 10*10*10mm blocks, and put them into a vacuum drying oven

[0177] ②The first adjustment of vacuum degree is 80Pa

[0178] ③Gradually increase the temperature to the set temperature of 90℃, the heating time is 30 minutes

[0179] ④After 25 minutes, adjust the vacuum degree to 400Pa for the second time

[0180] ⑤After 35 minutes, adjust the vacuum degree to 60Pa for the third time

[0181] ⑥After 25 minutes, adjust the vacuum degree to 400Pa for the fourth time

[0182] ⑦After 45 minutes, adjust the vacuum degree to 50Pa for the fifth time

[0183] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0184] Comparative Example 3

[0185] ① Commercially available mature 6-month-old gouda, cut into 12*12*12mm blocks, and place in a vacuum drying oven

[0186] ②The first adjustment of vacuum degree is 200Pa

[0187] ③Gradually increase the temperature to the set temperature of 95℃, the heating time is 15 minutes

[0188] ④After 60 minutes, adjust the vacuum degree to 300Pa for the second time

[0189] ⑤After 60 minutes, adjust the vacuum degree to 150Pa for the third time

[0190] ⑥ Maintain the third vacuum degree until the drying is completed.

[0191] Comparative Example 4

[0192] ① Cut the commercially available mozzarella into 10*10*10mm blocks and put them into a vacuum drying oven

[0193] ②The first adjustment of vacuum degree is 20Pa

[0194] ③Gradually increase the temperature to the set temperature of 110℃, the heating time is 35 minutes

[0195] ④After 25 minutes, adjust the vacuum degree to 300Pa for the second time

[0196] ⑤After 20 minutes, adjust the vacuum degree to 20Pa for the third time

[0197] ⑥After 15 minutes, adjust the vacuum degree to 280Pa for the fourth time

[0198] ⑦ Adjust the vacuum degree to 30Pa for the fifth time after 30 minutes

[0199] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0200] Comparative Example 5

[0201] ①Cut the commercially available Emmentaler, which is 2 months old, into 12*12*12mm blocks and place them in a vacuum drying oven

[0202] ②The first adjustment of vacuum degree is 100Pa

[0203] ③Gradually increase the temperature to the set temperature of 105℃, the heating time is 25 minutes

[0204] ④After 25 minutes, adjust the vacuum degree to 500Pa for the second time

[0205] ⑤After 30 minutes, adjust the vacuum degree to 100Pa for the third time

[0206] ⑥After 25 minutes, adjust the vacuum degree to 500Pa for the fourth time

[0207] ⑦After 35 minutes, adjust the vacuum degree to 100Pa for the fifth time

[0208] ⑧Maintain the fifth vacuum degree until the drying is completed.

[0209] (Indicator detection)

[0210] 1. Expansion degree detection

[0211] The diameters of the cheeses of Examples 1 to 5 and Comparative Examples 1 to 5 before being placed in a vacuum drying oven were measured respectively (diameter before puffing, the cheeses before puffing are in the shape of a cube, and the diameter referred to in the present invention is the edge length of the cheese cube), and after drying and puffing, the diameters of the cheese products were measured again (diameter after puffing, the cheese products become spheres or ellipsoids after puffing, and the diameter is the diameter when placed vertically)

[0212] Expansion degree = (diameter after expansion / diameter before expansion) * 100%

[0213] 2. Surface hardness test

[0214] The surface hardness (based on the force required to squeeze until breaking) of the cheeses of Examples 1 to 5 and Comparative Examples 1 to 5 after puffing and drying was measured using a texture analyzer.

[0215] 3. Use a moisture detector to measure the moisture content of the cheeses of Examples 1 to 5 and Comparative Examples 1 to 5 after puffing and drying.

[0216] The results are shown in Table 1.

[0217] Table 1:

[0218] Expansion degree (%) Surface hardness(N) Moisture (%) Example 1 200 7.74 3.4 Example 2 210 8.63 2.6 Example 3 230 6.47 3.1 Example 4 190 9.89 2.9 Example 5 220 7.07 3.2 Comparative Example 1 90 58.63 4.6 Comparative Example 2 290 3.06 2.8 Comparative Example 3 130 31.34 3.6 Comparative Example 4 350 2.32 2.3 Comparative Example 5 80 61.78 4.9

[0219] It can be seen from the above table that the cheese products prepared according to the preparation method of the present invention have excellent puffing effect, the hardness and moisture content are both within a reasonable range, and the obtained product quality is good.

[0220] Each embodiment can achieve a good puffing degree. Compared with Example 1, Example 1 adds a pre-freezing step, resulting in insufficient puffing of the cheese product; compared with Example 2, in the step of adjusting the vacuum degree, the variable pressure difference between the vacuum degrees of Example 2 is too large, resulting in the problem that most of the cheese products burst; compared with Example 3, the surface hardness of Example 3 is too high, resulting in poor actual expansion effect; compared with Example 4, the initial vacuum degree of Example 4 is too high, resulting in excessive puffing of the product and possible bursting; compared with Example 5, the vacuum degree P1 of Example 5 is adjusted to 500Pa, and the vacuum degree is too low, so that the cheese product is not fully expanded.

[0221] 3. Taste evaluation

[0222] The above examples and comparative examples were subjected to sensory evaluation, and the chewing feeling was used as an indicator for scoring. The chewing feeling ranged from 1 to 5 points, ranging from too hard to moderately crispy. The number of participants in the evaluation was 30, aged 23-40 years old, half male and half female. The results are shown in Table 2:

[0223] Table 2:

[0224]

[0225] From the scoring, it was found that the crispness tasting result of the puffed cheese in the example was better. Since the hardness of the samples with insufficient puffing degree in the comparative examples was too high, especially No. 1 and No. 5, they were difficult to bite and thus had a lower taste evaluation score. Comparative Examples 2 and 4 were too crispy and had a crumbly feeling when chewing, and their taste evaluation results were also unsatisfactory.

[0226] In summary, firstly, the raw materials used in the present invention are simple, and no food additives or other ingredients are added, so the rich nutritional components of the cheese itself are retained to the greatest extent, and the nutritional needs of the human body are met;

[0227] Secondly, the cheese product provided by the present invention has the puffing degree and surface hardness of the present invention, so it is fluffy and crispy, has a moderate hardness, has a special aroma unique to cheese, and has a good appearance. In addition, compared with conventional cheese products that need to be refrigerated for storage, it can be stored at room temperature as a snack, is easy to carry, and is convenient to eat. The shelf life and shelf life are also extended to a certain extent.

[0228] In addition, the preparation method of the cheese product of the present invention has simple pretreatment, does not require pre-freezing, soaking and other processes, has simple equipment, high production efficiency, and the prepared product has good puffing effect.

[0229] Industrial Applicability

[0230] The cheese product and the preparation method thereof of the present invention can be implemented industrially.

Claims

1. A method for preparing a puffed cheese product, characterized in that: The method comprises the following steps: The heating step is to place the cheese in a vacuum environment and heat it to an operating temperature T of 90-115°C under the condition of an initial vacuum degree P0 of 30-200Pa. After the temperature is raised, a holding operation is performed for 25 to 45 minutes under the conditions of the initial vacuum degree P0 and the operating temperature T; a step of adjusting the vacuum degree, by adjusting the vacuum degree P within the range of 50-300 Pa to expand the cheese; In the step of adjusting the vacuum degree, adjusting the vacuum degree P includes adjusting the vacuum degree P to P1 and P2 at intervals, wherein P1>P2, and the interval time t of the intervals is independently 15-45 minutes; The P1-P0 is below 300Pa; the P1 is 200~300Pa, and the P2 is 50~150Pa. The vacuum degree is adjusted in the following manner: (P0)-P1-(interval t)-P2-(interval t)-P1-(interval t)-P2, The step of adjusting the vacuum degree obtains puffed cheese with a puffing degree of 190% to 230% and a surface hardness of 6.47 to 9.89N.

2. The method according to claim 1, characterized in that In the heating step, cheese is placed in the vacuum environment in block form; the temperature is raised to the operating temperature T at a heating rate of less than 5°C / min.

3. The method according to claim 1 or 2, characterized in that: The cheese is selected from a mixture of one or more original cheeses.

4. The method according to claim 1 or 2, characterized in that: In the step of heating, the heating rate is 0.5 to 3°C / min.

5. The method according to claim 1 or 2, characterized in that: The water content of the puffed cheese product is 3.4% by mass or less.

6. A puffed cheese prepared according to the method according to any one of claims 1 to 5, characterized in that: The puffing degree of the puffed cheese is 190% to 230%, the surface hardness is 6.47 to 9.89N, and the water content is less than 3.4% by mass.

7. A food, characterized in that It comprises or uses the puffed cheese according to claim 6.

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