Processed cheeses and their manufacturing methods

Abstract

To provide processed cheeses that have a high moisture content, contain ingredients, and have suppressed growth of heat-resistant bacteria. [Solution] In processed cheese containing ingredients and having a high moisture content of 50% by mass or more, the growth of heat-resistant bacteria can be effectively suppressed by adjusting the pH and the content of sucrose fatty acid esters and / or organic acids within a predetermined range.

Description

Technical Field

[0001] The present invention relates to processed cheeses and a method for producing the same. More specifically, the present invention relates to processed cheeses having a high moisture content, containing ingredients, and suppressing the growth of heat-resistant bacteria, and a method for producing the same.

Background Art

[0002] Processed cheese is produced by crushing one or more natural cheeses, mixing desired raw materials, heating and melting them, emulsifying them, and then filling them into containers. Here, since the heating and melting is usually at 100°C or lower, heat-resistant bacteria having spores remain in the product. However, in general solid processed cheese, these heat-resistant bacteria rarely grow during the storage period and cause problems.

[0003] Spread cheese (cheese spread) is a semi-solid processed cheese obtained by adding condensed milk, powdered milk, butter, cream, concentrated whey, etc. to natural cheese or processed cheese and adjusting the hardness so that it can be easily spread at room temperature. Spread cheese is easy to spread on bread or crackers as it is, or to be used in cooking, and is a product with high palatability due to its smooth texture and the like. In addition, flavorful spread cheese products containing spices, seasonings, ingredients, etc. have also been developed. However, spread cheese is characterized by having a higher moisture content than general solid processed cheese, and in particular, when ingredients are added, heat-resistant bacteria remaining in the product may grow during the storage period and cause problems. <​​​​​​However, it was previously unknown that in processed cheese with a high moisture content of 50% by mass or more, and containing ingredients, the growth of heat-resistant bacteria can be suppressed by adjusting the pH and the content of sucrose fatty acid esters and / or organic acids within a predetermined range. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2008-263890 [Patent Document 2] International Publication No. 2015 / 089029 Brochure [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The object of the present invention is to provide processed cheeses that have a high moisture content, contain ingredients, and have the growth of heat-resistant bacteria suppressed. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors of the present invention have found that in processed cheese with a high moisture content of 50% by mass or more and containing ingredients, the growth of heat-resistant bacteria can be effectively suppressed by adjusting the pH and the content of sucrose fatty acid ester and / or organic acid to a predetermined range, and have completed the present invention.

[0009] In other words, the following invention is provided. [1] Processed cheeses having a moisture content of 50% by mass or more and containing ingredients, meeting the following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less, and it contains 0.1% by mass or more of an organic acid; Processed cheeses that satisfy at least one of the following conditions; [2] Processed cheeses as described in [1] above, satisfying at least two of the conditions in (i) to (iii); [3] Processed cheeses according to [1] or [2] above, wherein the sucrose fatty acid ester is sucrose palmitate with an HLB of 14 or higher; [4] Processed cheeses according to any of [1] to [3] above, wherein the organic acid is one or more selected from the group consisting of lactic acid, citric acid, and adipic acid; [5] Processed cheeses according to any of [1] to [4] above, wherein the ingredients are dried powders derived from plants; [6] A method for producing processed cheeses having a moisture content of 50% by mass or more and containing ingredients, provided that the following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less, and it contains 0.1% by mass or more of an organic acid; A method for producing processed cheeses, comprising preparing them to satisfy at least one of the following conditions; [7] The manufacturing method described in [6] above, which does not involve heating at 100°C or higher; [8] A method for suppressing the growth of heat-resistant bacteria in processed cheeses having a moisture content of 50% by mass or more and containing ingredients, provided that the following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less, and it contains 0.1% by mass or more of an organic acid; The method comprising preparing the processed cheeses to satisfy at least one of the following conditions; [9] A method according to [8] above, which suppresses the growth of heat-resistant bacteria without impairing the flavor of processed cheeses; [Advantages of the Invention]

[0010] According to the present invention, it is possible to provide processed cheeses having a high water content, containing ingredients, and in which the growth of heat-resistant bacteria is suppressed. [Modes for Carrying Out the Invention]

[0011] The present invention is [1] Processed cheeses having a water content of 50% by mass or more and containing ingredients, satisfying at least one of the following conditions (i) to (iii): (i) having a pH of 5.9 or less and containing 0.6% by mass or more of sucrose fatty acid ester; (ii) having a pH of 5.6 or less and containing 0.4% by mass or more of sucrose fatty acid ester; (iii) having a pH of 5.6 or less and containing 0.1% by mass or more of an organic acid; (hereinafter also referred to as "processed cheeses of the present invention"); [2] A method for producing processed cheeses having a water content of 50% by mass or more and containing ingredients, including preparing the processed cheeses so as to satisfy at least one of the following conditions (i) to (iii): (i) having a pH of 5.9 or less and containing 0.6% by mass or more of sucrose fatty acid ester; (ii) having a pH of 5.6 or less and containing 0.4% by mass or more of sucrose fatty acid ester; (iii) having a pH of 5.6 or less and containing 0.1% by mass or more of an organic acid; (hereinafter also referred to as "the production method of the present invention"); [3] A method for suppressing the growth of heat-resistant bacteria in processed cheeses having a water content of 50% by mass or more and containing ingredients, satisfying at least one of the following conditions (i) to (iii): (i) having a pH of 5.9 or less and containing 0.6% by mass or more of sucrose fatty acid ester; (ii) having a pH of 5.6 or less and containing 0.4% by mass or more of sucrose fatty acid ester; (iii) having a pH of 5.6 or less and containing 0.1% by mass or more of organic acid; preparing the processed cheeses so as to satisfy at least one of the above, the method (hereinafter also referred to as "the method for suppressing the growth of heat-resistant bacteria of the present invention"); including embodiments such as.

[0012] (Processed cheeses) The "processed cheese" in the present invention is a cheese produced from one or more natural cheeses. Generally, it is produced by mixing molten salt, water, etc. with crushed natural cheese, kneading while heating, filling with a molten emulsion, and cooling and shaping. The "processed cheeses" in the present invention means processed cheese and cheese food defined in the Milk Ordinance and the Fair Competition Rules, and other cheeses obtained through a process of heating and melting, cheese-like foods mainly made from such cheeses, and cheese-like foods mainly made from lactic acid-fermented milk, and are defined to include spread cheese (cheese spread). Also, the "cheese-like food" in this specification is not particularly limited as long as it is mainly made from the above-mentioned cheeses and / or lactic acid-fermented milk. "Main raw material" means occupying 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more of all raw materials of the food. Also, the "cheese-like food" in this specification satisfies either one or both of the following conditions (i) and (ii). (i) The milk fat concentration is 15% by mass or more, 20% by mass or more, or 25% by mass or more. (ii) The milk protein concentration is 10% by mass or more, 15% by mass or more. Furthermore, as will be described in detail later, the moisture content of the processed cheeses of the present invention is at a relatively high level of 50% by mass or more, so the processed cheeses of the present invention can be suitably used as spreadable cheese. Here, spreadable cheese is a semi-solid processed cheese obtained by adding condensed milk, powdered milk, butter, cream, concentrated whey, etc. to processed cheese and adjusting its hardness so that it can be easily spread even at room temperature.

[0013] As for natural cheese, there are no particular restrictions as long as it is a cheese that is generally used as an ingredient in processed cheeses, and it can be either hard natural cheese or soft natural cheese. For example, one or more can be selected from Gouda cheese, Cheddar cheese, Mozzarella cheese, Parmesan cheese, Emmental cheese, Edam cheese, Camembert cheese, blue cheese, cream cheese, Quark cheese, Mascarpone cheese, Fromage blanc, Maribo cheese, Samsoe cheese, Gruyère cheese, Feta cheese, Cottage cheese, Skim cheese, low-fat versions of these, and defatted cheese.

[0014] (moisture content) The moisture content of the processed cheeses of the present invention is not particularly limited as long as it is 50% by mass or more. However, as a lower limit, in addition to 50% by mass or more, examples include 51% by mass or more, 52% by mass or more, etc. As a higher limit, examples include 70% by mass or less, 68% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, etc. These lower and upper limits can be arbitrarily combined, for example, 50-55% by mass, 51-54% by mass, etc. In the present invention, the moisture content of the processed cheeses is measured after heating and emulsifying the raw materials but before hot filling. Hot filling is not particularly limited as long as it is performed at 60°C or higher but less than 100°C. However, the lower limit can be 60°C or higher, as well as, for example, 61°C or higher, 62°C or higher, 63°C or higher, 64°C or higher, 65°C or higher, 66°C or higher, 67°C or higher, 68°C or higher, 69°C or higher, 70°C or higher, 71°C or higher, 72°C or higher, 73°C or higher, 74°C or higher, 75°C or higher, 76°C or higher, 77°C or higher, 78°C or higher, 79°C or higher, 80°C or higher, etc. The upper limit can be less than 90°C, less than 91°C, less than 92°C, less than 93°C, less than 94°C, less than 95°C, less than 96°C, less than 97°C, less than 98°C or less than 99°C, etc. These lower and upper limits can be combined arbitrarily, for example, 60°C or higher and less than 90°C, 65°C or higher and less than 90°C, etc. Measurement can be performed, for example, using a commercially available moisture analyzer. Examples of commercially available moisture analyzers include the Smart System (manufactured by CEM Japan). While the moisture content of typical processed cheese is approximately 45% by mass (according to the Japanese Food Standard Composition Table 2020 Edition (8th Revised Edition)), the moisture content of the processed cheeses of the present invention is at a relatively high level of 50% by mass or more.

[0015] (Ingredients) The ingredients included in the processed cheeses of the present invention are not particularly limited as long as they can be mixed with the processed cheeses. For example, they may be plant-derived or animal-derived ingredients, and more specifically, one or more selected from herbs, vegetables, fruits, seeds, mushrooms, beans, seafood, meat, seaweed, eggs, and processed products thereof, but herbs are preferred. Here, examples of herbs include one or more selected from parsley, Italian parsley, watercress, celery, basil, lemongrass, chamomile, coriander, thyme, mint, rosemary, bay leaf, oregano, shiso, sage, chives, nasturtium, lavender, arugula lemon, lemon verbena, eucalyptus, hops, etc. The shape of the ingredients is not particularly limited and may be rectangular, cuboidal (diced), spherical, granular, powdered, etc., but powdered is preferred. Furthermore, there are no particular restrictions on the state of the ingredients; dried ingredients, fresh ingredients, salted ingredients, etc., are all acceptable, but dried ingredients are preferred. In addition, sterilized ingredients are preferred. As for ingredients, dried plant-derived powders are preferred, and dried herb powders are more preferred. The production of dried plant-derived powders may be done by powdering harvested plants to an appropriate size and then drying them, or by powdering them after drying. There are no particular restrictions on the drying method or powdering method. In addition, any processing such as treatment to adjust the flavor may be performed. Of course, commercially available products may be used as is or after processing.

[0016] The content of ingredients in the processed cheeses of the present invention is not particularly limited. However, examples of lower limits include 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, etc. Examples of upper limits include 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, etc. These lower and upper limits can be combined arbitrarily, for example, 0.1 to 10% by mass, 0.2 to 2% by mass, etc.

[0017] (Conditions (i) to (iii)) The processed cheeses of the present invention satisfy at least one of the following conditions (i) to (iii). (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less, and it contains 0.1% by mass or more of an organic acid;

[0018] The processed cheeses of the present invention preferably satisfy at least two of the following conditions (i) to (iii) without impairing the flavor of the processed cheeses and with sufficient suppression of the growth of heat-resistant bacteria. Here, at least two may be any combination of (i), (ii), and (iii), but examples include the following combinations. If conditions (i) and (ii) are met, the processed cheeses have a pH of 5.6 or less and contain 0.6% by mass or more of sucrose fatty acid esters. If conditions (ii) and (iii) are met, the processed cheeses have a pH of 5.6 or less, contain 0.4% by mass or more of sucrose fatty acid esters, and contain 0.1% by mass or more of organic acids. If conditions (i) and (iii) are met, the processed cheeses have a pH of 5.6 or less, contain 0.6% by mass or more of sucrose fatty acid esters, and contain 0.1% by mass or more of organic acids. In this case, condition (ii) is also met.

[0019] (Condition (i)) Under condition (i), the pH is not particularly limited as long as it is 5.9 or less. However, the upper limit can be 5.9 or less, as well as, for example, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, etc. The lower limit can be 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, 5.4 or more, 5.5 or more, 5.6 or more, 5.7 or more, 5.8 or more, etc. These lower and upper limits can be combined arbitrarily, for example, 5.0 to 5.9, 5.3 to 5.8, etc. Under condition (i), the content of sucrose fatty acid esters is not particularly limited as long as it is 0.6% by mass or more. However, the lower limit can be 0.6% by mass or more, or for example, 0.7% by mass or more. The upper limit can be 2.0% by mass or less, 1.5% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, etc. These lower and upper limits can be combined arbitrarily, for example, 0.6 to 1.2% by mass, 0.7 to 1.1% by mass, etc. Furthermore, under condition (i), the above-mentioned pH values ​​and the range of sucrose fatty acid ester content can be combined in any way.

[0020] (Condition (ii)) Under the conditions of (ii), the pH is not particularly limited as long as it is 5.6 or lower. However, as an upper limit, in addition to 5.6 or lower, values ​​such as 5.5 or lower and 5.4 or lower are preferred from the viewpoint of more sufficiently suppressing the growth of heat-resistant bacteria. As a lower limit, for example, values ​​such as 5.0 or higher, 5.1 or higher, 5.2 or higher, 5.3 or higher, and 5.4 or higher are preferred. These lower and upper limits can be combined arbitrarily, for example, 5.0 to 5.6, 5.0 to 5.5, 5.3 to 5.6, 5.3 to 5.5, etc. Under condition (ii), the content of sucrose fatty acid esters is not particularly limited as long as it is 0.4% by mass or more. However, the lower limit can be 0.4% by mass or more, or for example, 0.5% by mass or more. The upper limit can be 2.0% by mass or less, 1.5% by mass or less, 1.2% by mass or less, 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, etc. These lower and upper limits can be combined arbitrarily, for example, 0.4 to 1.2% by mass, 0.5 to 1.1% by mass, etc. Furthermore, under condition (ii), the above-mentioned pH values ​​and the range of sucrose fatty acid ester content can be combined in any way.

[0021] (Condition (iii)) Under condition (iii), the pH is not particularly limited as long as it is 5.6 or less. However, as an upper limit, in addition to 5.6 or less, from the viewpoint of more sufficiently suppressing the growth of heat-resistant bacteria, for example, 5.5 or less, 5.4 or less, 5.3 or less, etc., are preferred. As a lower limit, for example, 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, etc. These lower and upper limits can be combined arbitrarily, for example, 5.0 to 5.6, 5.0 to 5.5, 5.3 to 5.6, 5.3 to 5.5, etc. Under condition (iii), the content of organic acids is not particularly limited as long as it is 0.1% by mass or more. However, the lower limit can be 0.1% by mass or more, or 0.15% by mass or more, or 0.2% by mass or more, etc. The upper limit can be 1.0% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, 0.5% by mass or less, 0.4% by mass or less, or 0.3% by mass or less, etc. These lower and upper limits can be combined arbitrarily, for example, 0.1 to 1.0% by mass, 0.2 to 0.8% by mass, etc. Note that the content of organic acids is the total amount of all added organic acids. Furthermore, under condition (iii), the above-mentioned pH values ​​and organic acid content ranges can be combined in any way.

[0022] (pH) In this invention, the pH value is measured at a temperature of 20 to 25°C (preferably 25°C), and may be measured after dilution to an appropriate concentration, but is not particularly measured without dilution. The pH of processed cheeses can be measured by conventional methods using a commercially available pH meter or the like.

[0023] (Sucrose fatty acid ester) In the present invention, the sucrose fatty acid ester is not particularly limited, but examples include one or more selected from sucrose palmitate, sucrose stearate, sucrose eicosanoate, and sucrose behenate, with sucrose palmitate being preferred. The sucrose fatty acid ester may be a monoester, diester, triester, polyester, or a mixture thereof. In the present invention, the HLB of the sucrose fatty acid ester is not particularly limited. However, examples of lower limits include 14 or higher, 15 or higher, 16 or higher, etc. Examples of upper limits include 18 or lower, 17 or lower, 16 or lower, etc. These lower and upper limits can be arbitrarily combined, for example, HLB 14-18, HLB 15-17, etc.

[0024] (organic acid) In the present invention, the organic acid is not particularly limited, but examples include one or more selected from lactic acid, citric acid, and adipic acid, and among these, adipic acid is preferred because it provides an excellent balance of flavor when incorporated into the processed cheeses of the present invention. In the present invention, the organic acid may also be used in the form of a salt. The salt is not particularly limited as long as it is a food-safe salt, and examples include potassium salts, sodium salts, calcium salts, magnesium salts, etc. When an organic acid salt is used in the present invention, the organic acid salt may also exhibit effects such as assisting in the melting of the cheese, in addition to achieving the effects of the present invention.

[0025] (molten salt) The processed cheeses of the present invention may contain a molten salt. The molten salt in the present invention is not particularly limited, but examples include molten salts of inorganic salts, such as phosphates, and more specifically, one or more selected from sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium phosphate, sodium hexametaphosphate, sodium pyrophosphate (tetrasodium pyrophosphate), sodium polyphosphate, sodium tetrametaphosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, and potassium phosphate. The content of the molten salt is not particularly limited. However, examples of lower limits include 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 1.5% by mass or more, 2% by mass or more, etc. Examples of upper limits include 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, etc. These lower and upper limits can be arbitrarily combined, for example, 0.1 to 5% by mass, 1 to 3% by mass, etc. When using two or more types of molten salts, the molten salt content (mass%) refers to the sum of the molten salt content (mass%) of each type.

[0026] (Other ingredients) The processed cheeses of the present invention may further contain other ingredients as necessary, provided that they do not impair the effects of the present invention. Other ingredients include, for example, dairy products such as whey protein, milk powder, butter, and butter oil; emulsifiers such as glycerin fatty acid esters, lecithin, sorbitan fatty acid esters, propylene glycolate esters, and polysorbates; starch, modified starch, gelatin, agar, pectin, carrageenan, locust bean gum, xanthan gum, guar gum, gum arabic, CMC (carboxymethylcellulose), tragacanth gum, tamarind gum, and cod. Examples of ingredients include: stabilizers such as gum; pH adjusters such as sodium carbonate; animal fats and oils (milk fat, lard, beef tallow, fish oil, etc.), vegetable fats and oils (rapeseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, corn oil, etc.), and chemically processed oils such as transesterified oils, fractionated oils, and hydrogenated oils (hardened oils); flavorings, aromas, and spices such as pepper, garlic, chili peppers, and mustard; and seasonings such as salt, soy sauce, and miso. One or more of these can be selected. Processed cheeses are made by adding these ingredients. The content of these ingredients is not particularly limited and can be determined as appropriate depending on the application.

[0027] (Processed cheeses of the present invention) The processed cheeses of the present invention have a moisture content of 50% by mass or more and contain ingredients, and meet the following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less, and it contains 0.1% by mass or more of an organic acid; There are no particular restrictions as long as the processed cheese satisfies at least one of the following conditions.

[0028] The processed cheeses of the present invention can be obtained, for example, by the manufacturing method of the present invention, which is detailed below.

[0029] (Manufacturing method of the present invention) The present invention relates to a method for producing processed cheeses having a moisture content of 50% by mass or more and containing ingredients, provided that the following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less, and it contains 0.1% by mass or more of an organic acid; The method of manufacture is not particularly limited as long as it includes preparing the processed cheeses to satisfy at least one of the following conditions.

[0030] The manufacturing method of the present invention may include, for example, a general manufacturing method for processed cheeses, which may include the following steps A, B, and C at any stage. The order of steps A, B, and C is not particularly limited. <Step A> Ensure that the moisture content of the processed cheese is 50% by mass or more (preferably, adjust the moisture content accordingly); <Step B> Ensure that the processed cheese contains ingredients (preferably, by adding ingredients in this manner); <Step C> Processed cheeses shall satisfy at least one of the above conditions (i) to (iii) (preferably by adjusting the pH value and the content of sucrose fatty acid esters and / or organic acids in such a manner).

[0031] The general manufacturing methods for processed cheeses are well known. For example, they can be manufactured by mixing raw natural cheese with desired ingredients such as molten salt and water, heating and melting the mixture, emulsifying it, filling it into containers, and then cooling and shaping it.

[0032] In the manufacturing method of the present invention, for example, step A can be carried out by adding and mixing butter, water, etc., to the raw natural cheese. Also, for example, step B can be carried out by adding and mixing ingredients (along with other desired ingredients) to the raw natural cheese. Also, for example, step C can be carried out by adding and mixing sucrose fatty acid ester, organic acid, molten salt, and / or other pH adjusters, etc., to the raw natural cheese (along with other desired ingredients).

[0033] In the manufacturing method of the present invention, heating and melting may be performed, but the conditions are not particularly limited. However, in the production of processed cheeses, heating under high temperature conditions or for a long time may impair the flavor of the processed cheeses, so it is preferable to avoid this. For this reason, in the manufacturing method of the present invention, the melting temperature is preferably, for example, less than 100°C or 95°C or lower, and the melting time is preferably, for example, 3 minutes or less, 2 minutes or less, or 1 minute or less.

[0034] Furthermore, it is preferable that the entire manufacturing method of the present invention does not involve heating at 100°C or higher, more preferably does not involve heating at 110°C or higher, and even more preferably does not involve heating at 120°C or higher. Here, "heating" includes the heating during melting as described above, and heating after filling into containers and cooling and molding (this is referred to as "post-heating" in the present invention). As has become clear in the examples described later, post-heating under high temperature conditions can impair the flavor of natural cheeses. However, according to the present invention, in processed cheeses with a moisture content of 50% by mass or more and containing ingredients, the growth of heat-resistant bacteria can be suppressed by satisfying at least one of the above conditions (i) to (iii). Therefore, it is possible to provide excellent processed cheeses with a good flavor balance while preserving the flavor of the ingredients, without requiring heating under high temperature conditions.

[0035] (Method for inhibiting the growth of heat-resistant bacteria according to the present invention) The present invention provides a method for inhibiting the growth of heat-resistant bacteria in processed cheeses having a moisture content of 50% by mass or more and containing ingredients, The following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less, and it contains 0.1% by mass or more of an organic acid; The method is not particularly limited in that it includes preparing the processed cheeses such that at least one of the following conditions is met.

[0036] In the method for inhibiting the growth of heat-resistant bacteria of the present invention, the preparation of processed cheeses can be carried out in the same manner as described in the "production method of the present invention".

[0037] (Inhibition of growth of heat-resistant bacteria) In this invention, "suppression of the growth of heat-resistant bacteria" means that the total number of viable bacteria (considered to be the number of heat-resistant bacteria) counted by a conventional method after storing processed cheeses filled in a sterile container at 30°C for 72 hours is 1.0 × 10⁶. 2 This refers to a cfu (colony forming unit) / g or less. More specifically, for example, the number of heat-resistant bacteria can be measured by the method shown in the examples described later, and it can be determined whether or not the growth of heat-resistant bacteria has been suppressed. Note that processed cheeses usually undergo a heating and melting process during their manufacture, so the total number of viable bacteria counted as described above can be considered as the number of heat-resistant bacteria.

[0038] (flavor) The processed cheeses provided in the present invention, in which the growth of heat-resistant bacteria is suppressed, are processed cheeses in which the flavor is not impaired and the growth of heat-resistant bacteria is suppressed. Furthermore, the method for suppressing the growth of heat-resistant bacteria in the present invention is a method for suppressing the growth of heat-resistant bacteria without impairing the flavor of the processed cheeses. In the present invention, processed cheeses in which the flavor is not impaired include processed cheeses in which the flavor of the ingredients can be perceived (not weak) and / or the flavor balance as a processed cheese is good (not distorted or bad). Whether the flavor of the ingredients can be perceived (not weak) and / or whether the flavor balance as a processed cheese is good (not distorted or bad), and to what extent these can be easily and clearly determined, for example, by conducting a sensory evaluation test by a panel of trained experts. In such sensory evaluation tests, for example, a qualitative evaluation may be conducted by a panel of trained experts, and the sensory evaluation comments may be decided by consensus of the panel and adopted as the sensory evaluation result. Alternatively, a panel of trained experts may assign evaluation scores according to predetermined evaluation criteria, and the average value of these scores may be adopted as the sensory evaluation result.

[0039] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. [Examples]

[0040] Test 1. [Effect of ingredients on processed cheese] The following experiment investigated how adding ingredients to processed cheese affects its quality.

[0041] (1. Preparation of processed cheese) As raw material natural cheeses, cheddar cheese (from New Zealand) and cream cheese (from Australia) were mixed in a mass ratio of 1.3:1, and unsalted butter (manufactured by Koiwai Dairy Co., Ltd.) was added so that the calculated moisture content was 50-55% by mass and the milk fat content was 30.0-35.0% by mass (hereinafter, in the examples, this composition may be simply referred to as the "composition"). To this composition of raw material natural cheese and unsalted butter, dried herb powder (commercially available powdered herb mixture containing multiple types of herbs) was added in the amounts shown in Table 1, or not added. Furthermore, as a molten salt, a molten salt mainly composed of sodium polyphosphate, containing sodium pyrophosphate and sodium monophosphate was added in a content of 2% by mass, and a molten salt mainly composed of sodium monophosphate, containing sodium polyphosphate and sodium pyrophosphate was added as appropriate to adjust the pH to the amount shown in Table 1. Here, the amount of molten salt mainly composed of sodium monophosphate, containing sodium polyphosphate and sodium pyrophosphate was at most about 0.5% by mass. The pH of the formulation was measured using a pH meter at 25°C without diluting the formulation with water or other liquids. The resulting formulation was then heated and melted in a water bath at 90-95°C to emulsify it. The emulsification process was performed using a laboratory-type stirring mixer in a water bath at 90-95°C for 1 minute at a stirring speed of 1500 rpm. The emulsified formulation was hot-filled into sterile containers at 80°C to obtain the sample processed cheeses for Test Examples 1 and 2. The sample processed cheeses were then cooled in a refrigerator at 10°C for 48 hours. Furthermore, since there was no change in pH from the time of measurement mentioned above until the sample processed cheeses were obtained, the pH of each sample processed cheese is consistent with the pH values ​​listed in Table 1.

[0042] (2. Measurement of moisture content) The moisture content of the sample processed cheeses from Test Examples 1 and 2, before hot filling, was measured using a smart system (manufactured by CEM Japan). Note that there was no change in the moisture content of the sample processed cheeses even after hot filling.

[0043] (3. Measurement of heat-resistant bacterial count) The sample processed cheeses from Test Examples 1 and 2, which were hot-filled into sterile containers as described above, were placed in an incubator (manufactured by Yamato Scientific Co., Ltd.) and stored at 30°C for 72 hours. Afterward, 10 g of the sample processed cheese was aseptically taken, diluted 10-fold with sterile water using a stomacher, and the diluted sample was spread onto an SPC plate (manufactured by Nissui Co., Ltd.). The sample was then cultured in an incubator (manufactured by Yamato Scientific Co., Ltd.) at 35±1°C for 48±3 hours, after which the number of grown colonies was counted. The SPC plate used was prepared by adding 3 ml of 0.5% by mass TTC solution (manufactured by Kanto Chemical Co., Ltd.) to 400 ml of SPC medium. The total viable bacteria counted in the sample processed cheese after 72 hours of storage at 30°C were considered heat-resistant bacteria, and their number was 1.0 × 10⁶. 2 When the cfu / g level is below this, it is determined that the growth of heat-resistant bacteria is suppressed (indicated by ○ in the table), and the number of such bacteria is 1.0 × 10 2 When the cfu / g value was greater than that, it was determined that the growth of heat-resistant bacteria was not suppressed (indicated by × in the table).

[0044] (4.Results) Table 1 shows the measurement and evaluation results for the sample processed cheeses of Test Examples 1 and 2.

[0045] [Table 1]

[0046] The results in Table 1 show that in processed cheese with a high moisture content of 50% by mass or more, when the pH is 5.8, the addition of herb powder as an ingredient leads to the proliferation of heat-resistant bacteria. Therefore, it was found that there is a challenge in suppressing the growth of heat-resistant bacteria in processed cheese with a moisture content of 50% by mass or more and that contains ingredients.

[0047] Experiment 2. [Effects of sucrose fatty acid esters in processed cheese] The following experiment investigated how adding sucrose fatty acid esters to processed cheese affects its quality.

[0048] (1. Preparation of processed cheese) Sample processed cheese for Test Example 3 was obtained using the same method as in "Test 1" described above. Sample processed cheese for Test Example 4 was also obtained using the same method as in "Test 1" described above, except that sucrose palmitate (average HLB approximately 16; manufactured by Mitsubishi Chemical Corporation) was added to the mixture in the amounts shown in Table 2, then heated, melted, and emulsified. The pH and herb powder content for each sample processed cheese were as shown in Table 2.

[0049] (2. Measurement of moisture content) The moisture content of the sample processed cheeses in Test Examples 3 and 4 was measured using the same method as in "Test 1" described above.

[0050] (3. Measurement of heat-resistant bacterial count) The number of heat-resistant bacteria in the sample processed cheeses of Test Examples 3 and 4 was measured using the same method as described in "Test 1" above.

[0051] (4.Results) Table 2 shows the measurement and evaluation results for the sample processed cheeses of Test Examples 3 and 4.

[0052] [Table 2]

[0053] The results in Table 2 show that when the moisture content is at a high level of 50% by mass or more, and the processed cheese containing ingredients has a pH of 5.7, and contains 1.0% by mass of sucrose palmitate, a type of sucrose fatty acid ester called HLB16, the growth of heat-resistant bacteria can be suppressed.

[0054] Test 3. [Effects of organic acids on processed cheese] The following experiment investigated how adding organic acids to processed cheese affects its quality.

[0055] (1. Preparation of processed cheese) Sample processed cheese for Test Example 5 was obtained using the same method as in "Test 1" described above, except that lactic acid (manufactured by Musashino Chemical Research Institute Co., Ltd.) was added to the formulation in the amount specified in Table 3, then heated, melted, and emulsified. Sample processed cheese for Test Example 6 was obtained using the same method as in "Test 1" described above, except that anhydrous citric acid (manufactured by Fuso Chemical Industry Co., Ltd.) was added to the formulation in the amount specified in Table 3, then heated, melted, and emulsified. Sample processed cheese for Test Example 7 was obtained using the same method as in "Test 1" described above, except that adipic acid (manufactured by Air Water Performance Chemicals Inc.) was added to the formulation in the amount specified in Table 3, then heated, melted, and emulsified. The pH and herb powder content of each sample processed cheese were as shown in Table 3. As a control, a sample processed cheese (pH 5.5) was obtained without the addition of organic acids.

[0056] (2. Measurement of moisture content) The moisture content of the sample processed cheeses in Test Examples 5-7 was measured using the same method as in "Test 1" described above.

[0057] (3. Measurement of heat-resistant bacterial count) The number of heat-resistant bacteria in the sample processed cheeses of Test Examples 5-7 was measured using the same method as described in "Test 1" above.

[0058] (4. Sensory evaluation test) The hot-filled sample processed cheeses from Test Examples 5-7 were cooled in a 10°C refrigerator for 48 hours and then subjected to sensory evaluation. Specifically, the flavor of the sample processed cheeses from Test Examples 5-7 was qualitatively evaluated by a panel of six trained experts, compared to a control sample processed cheese that did not contain any organic acids. The sensory evaluation comments were determined by consensus among the six experts.

[0059] (5.Results) As described above, Tables 3 and 4 show the measurement and evaluation results for the sample processed cheeses of Test Examples 5-7, which were cooled at a predetermined temperature for a predetermined time.

[0060] [Table 3]

[0061] [Table 4]

[0062] The results in Table 3 show that when the moisture content is at a high level of 50% by mass or more, and the processed cheese containing ingredients has a pH of 5.3, and contains 0.2% by mass or more of an organic acid such as lactic acid, citric acid, or adipic acid, the growth of heat-resistant bacteria can be suppressed. Furthermore, the results in Table 4 show that the flavor was within an acceptable range regardless of which organic acid was used, but the flavor was superior when adipic acid was used (Test Example 7).

[0063] Test 4. [Effects of sucrose fatty acid esters and post-heating in processed cheese] The following experiments investigated how adding sucrose fatty acid esters to processed cheese, or post-heating processed cheese, affects its quality.

[0064] (1. Preparation of processed cheese) Following the same procedure as in "Test 1" described above, the mixture was cooled in a refrigerator at 10°C for 48 hours, and then further heated under the conditions described in Table 5 (this is called post-heating). In this way, sample processed cheeses for Test Examples 8 and 9 were obtained by post-heating after cooling at a predetermined temperature for a predetermined time. In addition, sample processed cheese for Test Example 10 was obtained by the same procedure as in "Test 1" described above, except that sucrose palmitate (average HLB of approximately 16; manufactured by Mitsubishi Chemical Corporation) was added to the mixture in the amount described in Table 5, then heated, melted, and emulsified. No post-heating was performed in Test Example 10. The pH and herb powder content for each sample processed cheese were as described in Table 5.

[0065] (2. Measurement of moisture content) The moisture content of the sample processed cheeses from Test Examples 8-10 was measured using the same method as described in "Test 1" above.

[0066] (3. Measurement of heat-resistant bacterial count) The number of heat-resistant bacteria in the sample processed cheeses of Test Examples 8-10 was measured using the same method as in "Test 1" described above.

[0067] (4. Sensory evaluation test) The sample processed cheeses from Test Examples 8 and 9, and the sample processed cheese from Test Example 10, after post-heating, were cooled in a refrigerator at 10°C for 48 hours before being subjected to sensory evaluation tests. Specifically, the flavor of the sample processed cheeses from Test Examples 8 to 10 was evaluated by four trained expert panelists using a 31-point scale from 0 to 3 points in 0.1-point increments. The difference in the degree of sensory perception between each 1-point increment was considered to be of a similar magnitude. For each test example, the evaluation result was obtained by rounding the average of the panel's evaluation scores to two decimal places. [Sensory evaluation criteria for flavor] 3.0 points: The flavors of the ingredients come through well, and the flavor balance as a processed cheese is good. 2.0 points: The flavor of the ingredients is a little weak, and the flavor balance as a processed cheese is slightly off, but it is within acceptable limits. 1.0 points: The flavor of the ingredients is weak, and the flavor balance as a processed cheese is poor. 0 points: The ingredients lack flavor.

[0068] (5.Results) Tables 5 and 6 show the measurement and evaluation results for the sample processed cheeses from Test Examples 8 to 10.

[0069] [Table 5]

[0070] [Table 6]

[0071] The results in Table 5 show the following: In Test Examples 8 and 9, which had a high moisture content of 50% by mass or more, a pH of 5.5, and did not contain sucrose fatty acid ester, the number of heat-resistant bacteria was high despite post-heating at a high temperature of 120°C. On the other hand, in Test Example 10, which had a pH of 5.5 and contained 0.7% by mass of sucrose fatty acid ester, the number of heat-resistant bacteria was low even without post-heating, indicating that the addition of sucrose fatty acid ester was able to suppress the growth of heat-resistant bacteria. Furthermore, the results in Table 6 show that in test examples 8 and 9, where post-heating was performed, the sensory evaluation scores for flavor were lower compared to test example 10, where post-heating was not performed. This clearly indicates that post-heating under high-temperature conditions is undesirable as it impairs the flavor of processed cheese. From these findings, it was discovered that by having a high moisture content of 50% by mass or more, a pH of 5.5 in processed cheese containing ingredients, and including 0.7% by mass of sucrose fatty acid ester, the growth of heat-resistant bacteria can be suppressed. Therefore, it is possible to provide a superior processed cheese with a good flavor balance while preserving the flavor of the ingredients, without requiring heating under high-temperature conditions that can impair the flavor.

[0072] Experiment 5. [Effects of sucrose fatty acid esters and organic acids in processed cheese] The following experiment investigated how the addition of sucrose fatty acid esters and organic acids to processed cheese affects its quality.

[0073] (1. Preparation of processed cheese) Sample processed cheese for Test Example 11 was obtained using the same method as in "Test 1" described above. Sample processed cheeses for Test Examples 12-15 were also obtained using the same method as in "Test 1," except that sucrose palmitate (average HLB approximately 16; manufactured by Mitsubishi Chemical Corporation) and adipic acid (manufactured by Air Water Performance Chemicals Corporation) were added to the mixture in the amounts listed in Table 7, then heated, melted, and emulsified. The pH and herb powder content for each sample processed cheese were as shown in Table 7.

[0074] (2. Measurement of moisture content) The moisture content of the sample processed cheeses from Test Examples 11-15 was measured using the same method as described in "Test 1" above.

[0075] (3. Measurement of heat-resistant bacterial count) The number of heat-resistant bacteria in the sample processed cheeses of Test Examples 11-15 was measured using the same method as in "Test 1" described above.

[0076] (4. Sensory evaluation test) Using the same method as in "Test 4" described above, the sample processed cheeses from Test Examples 11-15 were subjected to sensory evaluation tests after being cooled in a refrigerator at 10°C for 48 hours.

[0077] (5.Results) The measurement and evaluation results for the sample processed cheeses from Test Examples 11-15 are shown in Tables 7 and 8.

[0078] [Table 7]

[0079] [Table 8]

[0080] The results from Tables 7 and 8 show the following: When the moisture content was at a high level of 50% by mass or more and the pH was 5.8 in processed cheese containing ingredients, the growth of heat-resistant bacteria could not be sufficiently suppressed even when 0.5% by mass of sucrose fatty acid ester and 0.2% by mass of adipic acid were included (Test Example 12). However, when 0.7% by mass of sucrose fatty acid ester and 0.2% by mass of adipic acid were included, the growth of heat-resistant bacteria could be sufficiently suppressed (Test Example 13). Furthermore, when the pH was lower than 5.4, the growth of heat-resistant bacteria could be sufficiently suppressed by including 0.5% or 0.7% by mass of sucrose fatty acid ester and 0.2% by mass of adipic acid, and the flavor was also superior (Test Examples 14 and 15).

[0081] Test 6. [Examples of other processed cheese production methods] Other examples of processed cheese containing adipic acid are shown below.

[0082] (1. Preparation of processed cheese) Sample processed cheese for Test Example 17 was obtained using the same method as in "Test 1" described above, except that adipic acid (manufactured by Air Water Performance Chemicals) was added to the formulation in the amount shown in Table 9, then heated, melted, and emulsified. The pH and herb powder content for each sample processed cheese were as shown in Table 3. In addition, sample processed cheese for Test Example 16 was obtained using the same method as in "Test 1" described above, except that adipic acid was not added, and the amount of a molten salt mainly composed of sodium monophosphate, with sodium polyphosphate and sodium pyrophosphate adjusted to pH 5.6, then heated, melted, and emulsified.

[0083] (2. Measurement of moisture content) The moisture content of the sample processed cheeses in Test Examples 16 and 17 was measured using the same method as in "Test 1" described above.

[0084] (3. Sensory evaluation test) The hot-filled sample processed cheeses of Test Examples 16 and 17 were cooled in a 10°C refrigerator for 48 hours before being subjected to sensory evaluation. Specifically, the flavor of the sample processed cheeses of Test Examples 16 and 17 was qualitatively evaluated by a panel of four trained experts. The sensory evaluation comments were determined by consensus among the four experts.

[0085] (4.Results) The measurement and evaluation results for the sample processed cheeses of Test Examples 16 and 17 are shown in Tables 9 and 10.

[0086] [Table 9]

[0087] [Table 10]

[0088] The results in Tables 9 and 10 show that when the moisture content is at a high level of 50% by mass or more, and the processed cheese containing ingredients has a pH of 5.6 and contains 0.2% by mass or more of adipic acid, a type of organic acid, the flavor of the processed cheese is significantly superior compared to the case without adipic acid (Test Example 16). [Industrial applicability]

[0089] According to the present invention, it is possible to provide processed cheeses that have a high moisture content, contain ingredients, and have the growth of heat-resistant bacteria suppressed. Therefore, the present invention can be very effectively used in the food industry and the food manufacturing industry.

Claims

1. Processed cheeses having a moisture content of 50% by mass or more and containing ingredients, meeting the following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less and the substance contains 0.1% by mass or more of an organic acid; Processed cheeses that satisfy at least one of the following conditions.

2. Processed cheeses according to claim 1, satisfying at least two of the conditions (i) to (iii).

3. Processed cheeses according to claim 1 or 2, wherein the sucrose fatty acid ester is sucrose palmitate ester with an HLB of 14 or higher.

4. Processed cheeses according to claim 1 or 2, wherein the organic acid is one or more selected from the group consisting of lactic acid, citric acid, and adipic acid.

5. Processed cheeses according to claim 1 or 2, wherein the ingredients are dried powders derived from plants.

6. A method for producing processed cheeses having a moisture content of 50% by mass or more and containing ingredients, provided that the following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less and the substance contains 0.1% by mass or more of an organic acid; The manufacturing method comprising preparing the processed cheeses such that at least one of the following conditions is met.

7. The manufacturing method according to claim 6, which does not include heating at 100°C or higher.

8. A method for suppressing the growth of heat-resistant bacteria in processed cheeses having a moisture content of 50% by mass or more and containing ingredients, provided that the following conditions (i) to (iii): (i) The pH is 5.9 or less, and it contains 0.6% by mass or more of sucrose fatty acid ester; (ii) The pH is 5.6 or less, and it contains 0.4% by mass or more of sucrose fatty acid ester; (iii) The pH is 5.6 or less and the substance contains 0.1% by mass or more of an organic acid; The method comprising preparing the processed cheeses such that at least one of the following conditions is met.

9. The method according to claim 8, which is a method for suppressing the growth of heat-resistant bacteria without impairing the flavor of processed cheeses.

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