Cheese sauce composition and method for producing the same

Abstract

This application relates to a cheese sauce composition comprising raw cheese, modified starch, and xanthan gum, a method for producing cheese sauce comprising the steps of (a) mixing raw cheese, xanthan gum, modified starch, and purified water to obtain a cheese sauce production composition, (b) heating the composition, and (c) retort heating sterilization of the heated composition, and a cheese sauce produced by the production method.

Description

Technical Field

[0001] This application relates to a cheese sauce composition, a method for producing a cheese sauce, and a cheese sauce produced by the production method.

Background Art

[0002] A sauce is derived from "salsus" which means "salted" in Latin, and generally refers to liquid or semi-fluid seasonings such as those added to food or sprinkled on top to add flavor and color to dishes. To date, various sauces with unique characteristics of each country are known, and these sauces are classified in various ways such as the intended use, the materials used, the color, and the use of base sauces. There are various theories about the origin of sauces, but the theory that they were made to hide the taste of spoiled food when refrigerated storage was difficult in the past is strong.

[0003] Among various sauces, a cheese sauce is a sauce with the aroma of cheese made by adding flour, milk, etc. to cheese, and is used in various dishes. Generally, it is used as a sauce for meat dishes, fried foods, and fish dishes, and moreover, due to its characteristics of being used as a topping for various fast foods such as fried chicken, pizza, and hamburgers, a high-viscosity cheese sauce that does not drip and has a creamy texture is preferably used. Therefore, forming viscosity, especially maintaining the viscosity and form even after heat cooking, is one of the main challenges in the production of cheese sauce.

[0004] Conventionally, research has been conducted to form an appropriate viscosity of cheese sauce in this way. For example, Patent Document 1 discloses a cheese sauce composition containing a lipophilic emulsifier and water, with improved working characteristics, emulsion stability, etc. Thus, most conventional cheese sauce compositions use additives that complement the physical properties such as emulsifiers, but the use of emulsifiers poses a problem because it has an undesirable effect on health.

[0005] Against this backdrop, the inventors diligently conducted research to solve the above problems and, as a result, confirmed that by combining modified starch and xanthan gum, it is possible to easily maintain viscosity and shape during cooking without including emulsifiers, and to provide a highly viscous, chewy cheese sauce, thus completing this application. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] International Publication No. 2016 / 031953 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The problem that this application aims to solve is to provide a cheese sauce composition comprising raw cheese, modified starch, and xanthan gum, and a method for producing the same. [Means for solving the problem]

[0008] This application aims to provide a cheese sauce composition comprising raw cheese, modified starch, and xanthan gum.

[0009] Furthermore, this application aims to provide a method for producing cheese sauce, comprising the steps of (a) mixing raw cheese, xanthan gum, modified starch, and purified water to obtain a composition for producing cheese sauce, (b) heating the composition, and (c) retort sterilizing the heated composition.

[0010] Furthermore, this application aims to provide a cheese sauce produced by a cheese sauce manufacturing method. [Effects of the Invention]

[0011] The cheese sauce composition of this application contains xanthan gum and modified starch in specific amounts, so even without an emulsifier, viscosity formation is easy, and it is possible to provide a high-viscosity cheese sauce composition that maintains its shape and viscosity even after heating at high temperatures.

[0012] Furthermore, the cheese sauce of this application exhibits significantly improved viscosity stability, emulsification stability, and storage stability, as well as superior sensory appeal, allowing for long-term storage and possessing excellent flavor, texture, and viscosity. Therefore, it is possible to provide emulsifier-free cheese sauce to consumers who are averse to various additives, and since the form, flavor, and viscosity of the cheese sauce are maintained even after heating, it is useful as a topping for various foods such as hamburgers, fried chicken, and pizza. [Brief explanation of the drawing]

[0013] [Figure 1] This figure shows the shape of the sauce composition of each experimental example after heating in the experiment of Example 2. [Figure 2] This figure shows the state of each source after centrifugation to evaluate the emulsification stability in the experiment of Example 3. [Figure 3] This figure shows the specific low-temperature storage results under sterilization conditions of 112°C for 30 minutes in the experiment of Example 7. [Figure 4] This is a schematic diagram of a cheese sauce manufacturing method according to one embodiment of the present application. [Modes for carrying out the invention]

[0014] These will be explained in detail below. Note that each description and embodiment disclosed in this application applies to other descriptions and embodiments. That is, any combination of the various elements disclosed in this application is included. Furthermore, this application is not limited to the following specific descriptions. In addition, numerous papers and patent documents are referenced throughout this specification, and their citations are indicated. The disclosures of the cited papers and patent documents are incorporated in their entirety as references in this specification, thereby more clearly explaining the level of the art to which this application belongs and the content of this application.

[0015] One aspect of this application provides a cheese sauce composition comprising raw cheese, modified starch, and xanthan gum.

[0016] In this application, "cheese sauce" means a sauce or syrup that has the aroma of cheese.

[0017] The present invention's cheese sauce production composition is characterized by the discovery that by combining modified starch and xanthan gum with raw cheese, a thick viscosity is formed without the need for emulsifiers, improving product applicability and providing a high-viscosity cheese sauce in which viscosity and form are favorably maintained during heating.

[0018] In this application, "raw cheese" means the cheese components that form the main components of the cheese sauce of the present invention, and specifically includes, but is not limited to, cheddar cheese, Grana Padano cheese, mozzarella cheese, ricotta cheese, Camembert cheese, Emmental cheese, Gruyère cheese, cottage cheese, other processed cheeses, or combinations thereof. More specifically, the raw cheese is a combination of cheddar cheese and Grana Padano cheese, but is not limited to this.

[0019] The raw material cheese is contained in an appropriate amount in the cheese sauce composition. Specifically, it is contained in an amount of 3 to 30 parts by weight based on 100 parts by weight of the entire cheese sauce composition. More specifically, it is contained in an amount of 6 to 27 parts by weight, 10 to 25 parts by weight, 13 to 27 parts by weight, 15 to 25 parts by weight, 20 to 28 parts by weight, 13 to 22 parts by weight, 16 to 23 parts by weight, 18 to 22 parts by weight, 17 to 21 parts by weight, and 20 to 25 parts by weight, but is not limited thereto.

[0020] In the present application, the "modified starch" means starch derived from grains or rhizomes that has been treated with a small amount of chemical substances and chemically modified by the reaction of the hydroxy groups of the starch with reactants, or a gelatinized product thereof. Specifically, the modified starch includes tapioca modified starch, potato modified starch, corn modified starch, wheat modified starch, dextrin, etc., but is not limited thereto. More specifically, the modified starch may be tapioca modified starch.

[0021] The modified starch may be contained in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of the entire cheese sauce composition.

[0022] Specifically, the modified starch is contained in the cheese sauce composition in a content range composed of one lower limit selected from 0.1 part by weight, 0.2 part by weight, 0.3 part by weight, 0.4 part by weight, 0.5 part by weight, 0.6 part by weight, 0.7 part by weight, 0.8 part by weight, 0.9 part by weight, 1 part by weight, 1.1 part by weight, 1.2 part by weight, 1.3 part by weight, 1.4 part by weight, 1.5 part by weight, 1.6 part by weight, 1.7 part by weight, 1.8 part by weight, 1.9 part by weight, 2 parts by weight, 2.1 part by weight, 2.2 part by weight, 2.3 part by weight, 2.4 part by weight, 2.5 part by weight, 2.6 part by weight, 2.7 part by weight, 2.8 part by weight, 2.9 part by weight and 3 parts by weight, and / or one upper limit selected from 5 parts by weight, 4.9 parts by weight, 4.8 parts by weight, 4.7 parts by weight, 4.6 parts by weight, 4.5 parts by weight, 4.4 parts by weight, 4.3 parts by weight, 4.2 parts by weight, 4.1 parts by weight, 4 parts by weight, 3.9 parts by weight, 3.8 parts by weight, 3.7 parts by weight, 3.6 parts by weight, 3.5 parts by weight, 3.4 parts by weight, 3.3 parts by weight, 3.2 parts by weight, 3.1 parts by weight and 3 parts by weight.

[0023] For example, the modified starch is contained in an amount of 0.5 to 4 parts by weight, more specifically, 0.5 to 3.5 parts by weight, 1 to 3.5 parts by weight, 1.5 to 4 parts by weight, 1.7 to 3.8 parts by weight, 2.3 to 3.8 parts by weight, 2.5 to 3.8 parts by weight, 2.7 to 3.7 parts by weight, 2.6 to 3.3 parts by weight, 2.5 to 3.6 parts by weight, 2.8 to 3.4 parts by weight, 2.7 to 3.1 parts by weight, or 2.6 to 3 parts by weight, and even more specifically, 2.5 to 3.5 parts by weight, per 100 parts by weight of the whole cheese sauce composition, but is not limited thereto.

[0024] In the present application, "xanthan gum" means a gum produced by oxidizing glucose with xanthomonas campestris strain, and is used as a viscosity increasing agent, a stabilizer, etc.

[0025] The xanthan gum may be contained in an amount of 0.01 to 0.3 parts by weight per 100 parts by weight of the whole cheese sauce composition.

[0026] Specifically, the xanthan gum may be contained in the cheese sauce composition in a content range composed of one lower limit selected from 0.01 part by weight, 0.02 part by weight, 0.03 part by weight, 0.04 part by weight, 0.05 part by weight, 0.06 part by weight, 0.07 part by weight, 0.08 part by weight, and 0.09 part by weight, and / or one upper limit selected from 0.25 part by weight, 0.24 part by weight, 0.23 part by weight, 0.22 part by weight, 0.21 part by weight, 0.2 part by weight, 0.19 part by weight, 0.18 part by weight, 0.17 part by weight, 0.16 part by weight, 0.15 part by weight, 0.14 part by weight, 0.13 part by weight, 0.12 part by weight, 0.11 part by weight, and 0.1 part by weight.

[0027] For example, it includes 0.01 to 0.2 parts by weight, more specifically 0.03 to 0.15, 0.04 to 0.14, 0.05 to 0.13, 0.07 to 0.14, 0.08 to 0.14, 0.04 to 0.1, 0.05 to 0.12, or 0.06 to 0.13 parts by weight, and even more specifically 0.06 to 0.12 parts by weight, but is not limited to these.

[0028] The cheese sauce production composition of this application is primarily characterized by containing a combination of modified starch and xanthan gum. In one embodiment of this application, it was confirmed that when 2.5 to 3.5 parts by weight of modified starch and 0.06 to 0.12 parts by weight of xanthan gum are added to 100 parts by weight of the total cheese sauce composition, a thick, viscous cheese sauce is formed without the need for additional additives such as emulsifiers, and the shape and viscosity are easily maintained even during heating.

[0029] The weight ratio of the modified starch to xanthan gum is 1:0.015 to 0.05, more specifically, 1:0.017 to 0.048, but is not limited to these proportions.

[0030] The cheese sauce composition of this application may further contain dairy products other than cheese. Here, "dairy products" in this application should be understood to mean dairy products other than cheese, given the characteristics of this application, and specifically include, but are not limited to, milk, edible oils and fats, milk fat cream, fresh cream, sour cream, custard cream, butter cream, condensed milk, etc.

[0031] The dairy products other than cheese are included in 30 to 70 parts by weight per 100 parts by weight of the total cheese sauce composition, specifically 35 to 60 parts by weight, more specifically 40 to 55 parts by weight, 50 to 70 parts by weight, 45 to 60 parts by weight, 50 to 65 parts by weight, 55 to 70 parts by weight, 60 to 75 parts by weight, 55 to 65 parts by weight, 50 to 60 parts by weight, or 60 to 70 parts by weight, but are not limited to these amounts.

[0032] The cheese sauce composition of this application may further contain sugar, salt, spices, coloring agents, or a combination thereof.

[0033] The aforementioned sugar is included in an appropriate amount in the cheese sauce composition, for example, 1 to 15 parts by weight per 100 parts by weight of the total cheese sauce composition, more specifically 5 to 13 parts by weight, and more specifically 8 to 10 parts by weight, but is not limited to these amounts.

[0034] The salt is included in the cheese sauce composition in an appropriate amount, for example, 0.5 to 5 parts by weight per 100 parts by weight of the total cheese sauce composition, specifically 1.5 to 2.5 parts by weight, but is not limited to these amounts.

[0035] The aforementioned spices are added to the cheese sauce to enhance its aroma and flavor, and include, but are not limited to, mustard, cayenne pepper, or a combination thereof.

[0036] The aforementioned coloring agent may be any component used in the food industry that provides a suitable color for cheese sauce, such as gardenia yellow pigment, oleoresin paprika extract, or a combination thereof.

[0037] The cheese sauce composition of this application may further contain purified water. The purified water is included in the cheese sauce composition in an appropriate amount, for example, 5 to 30 parts by weight, specifically 10 to 15 parts by weight, but is not limited to these amounts.

[0038] The cheese sauce composition of this application may further contain starch syrup, fructose, soy sauce, vinegar, wheat flour, seasonings, monosodium L-glutamate, vitamins, electrolytes, stabilizers, emulsifiers, acidity adjusters, preservatives, flavorings, colorings, and the like.

[0039] The cheese sauce composition of this application is characterized by not containing emulsifiers. In this invention, "emulsifier" means a substance that allows two immiscible liquids to mix stably. Examples of emulsifiers, though not limited to these, include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, soybean phospholipids, and calcium stearyl lactate. Conventional cheese sauce products use emulsifiers such as glycerin fatty acid esters to ensure viscosity and storage stability, but this has the problem of having harmful effects on the human body. Therefore, unlike conventional cheese sauces that contain emulsifiers, the cheese sauce composition of this invention, by combining modified starch and xanthan gum and determining the optimal formulation, has been confirmed to provide a high-viscosity cheese sauce with excellent storage stability that easily maintains the viscosity characteristic of rich cheese sauce at room temperature and during high-temperature cooking, even without containing emulsifiers.

[0040] The cheese sauce composition of this application exhibits a high viscosity of approximately 2 to 6.5 cm / 30 sec when measured at 25°C, thus providing a high-viscosity sauce with low fluidity and high stickiness. Specifically, the cheese sauce of this application may be a high-viscosity cheese sauce exhibiting a viscosity of 2 to 4.5 cm / 30 sec before heating and a viscosity of 4 to 6.5 cm / 30 sec after heating.

[0041] The viscosity of the cheese sauce composition of this application may be 2 to 4.5 cm / 30 sec, specifically 2.5 to 4.0 cm / 30 sec, and the viscosity was measured before heating. More specifically, the viscosity of the cheese sauce composition may be within a range consisting of one lower limit selected from 2.0 cm / 30 sec, 2.3 cm / 30 sec, 2.5 cm / 30 sec, 2.6 cm / 30 sec, 2.7 cm / 30 sec, 2.8 cm / 30 sec, 2.9 cm / 30 sec and 3.0 cm / 30 sec, and / or one upper limit selected from 4.5 cm / 30 sec, 4.4 cm / 30 sec, 4.3 cm / 30 sec, 4.2 cm / 30 sec, 4.1 cm / 30 sec, 4.0 cm / 30 sec, 3.9 cm / 30 sec, 3.8 cm / 30 sec, 3.7 cm / 30 sec, 3.6 cm / 30 sec, 3.5 cm / 30 sec, 3.4 cm / 30 sec, 3.3 cm / 30 sec, 3.2 cm / 30 sec and 3.1 cm / 30 sec.

[0042] In this application, viscosity refers to the flow viscosity, which indicates the distance the source travels in 30 seconds using a flow viscometer, and is specifically measured at room temperature, for example, 20-30°C, and more specifically, 25°C. Here, viscosity indicates the viscosity of the cheese sauce, and the lower the viscosity, the less sticky it is and the more fluid it is, which means improved ease of use.

[0043] Furthermore, the cheese sauce composition of this application may have a viscosity of 4 to 6.5 cm / 30 sec after heating, specifically 4.5 to 6 cm / 30 sec. Since the cheese sauce composition of this application has a viscosity within the above range after heating, it is possible to provide a high-viscosity cheese sauce composition and a high-viscosity cheese sauce.

[0044] Specifically, the cheese sauce composition may have a viscosity after heating that is within a range consisting of one lower limit selected from 4.5cm / 30sec, 4.6cm / 30sec, 4.7cm / 30sec, 4.8cm / 30sec, 4.9cm / 30sec, 5.0cm / 30sec, 5.1cm / 30sec, 5.2cm / 30sec, and 5.3cm / 30sec, and / or one upper limit selected from 6.5cm / 30sec, 6.4cm / 30sec, 6.3cm / 30sec, 6.2cm / 30sec, 6.1cm / 30sec, 6.0cm / 30sec, 5.9cm / 30sec, 5.8cm / 30sec, 5.7cm / 30sec, 5.6cm / 30sec, 5.5cm / 30sec, and 5.4cm / 30sec.

[0045] Here, the term "heating and cooking" refers to heating the cheese sauce composition in actual cooking, for example, by heating it at 80°C to 120°C. More specifically, it refers to cooking it in an oven at 100°C for 1 hour and then measuring the viscosity, but it is not limited to these measurements. If the viscosity of the cheese sauce composition and the viscosity after heating and cooking are within the above range, the fluidity will be adequately maintained, making it easy to top food with the sauce and resulting in a rich texture.

[0046] The cheese sauce composition of this application does not contain emulsifiers and maintains a rich consistency even after heating, making it suitable for use as a food topping. The cheese sauce composition of this application can be applied to a variety of foods, and while one example is a cheese sauce composition for hamburgers or a cheese sauce composition for pizza, it is not limited to these.

[0047] Another aspect of this application provides a method for producing cheese sauce, comprising the steps of (a) mixing raw cheese, xanthan gum, modified starch, and purified water to obtain a composition for producing cheese sauce, (b) heating the composition, and (c) retort sterilizing the heated composition.

[0048] Step (a) above is a step of preparing a mixture by adding each ingredient for making the cheese sauce, and may involve sequentially, in reverse order or simultaneously, adding the raw cheese, xanthan gum, modified starch, purified water, etc., which are components of the cheese sauce composition, and then mixing them.

[0049] Here, as described above, the cheese sauce composition is as described above, and the ingredients may further include dairy products other than cheese, sugar, salt, spices, coloring agents, or combinations thereof. The raw cheese, xanthan gum, modified starch, and purified water are as described above.

[0050] In one embodiment, the modified starch and xanthan gum may be present in amounts of 2.5 to 3.5 parts by weight and 0.06 to 0.12 parts by weight, respectively, per 100 parts by weight of the entire cheese sauce composition, as described above.

[0051] In one embodiment, step (a) includes, but is not limited to, (a-1) a step of adding raw cheese and xanthan gum to purified water to make a mixture, (a-2) a heating step of heating the mixture obtained in step (a-1), and (a-3) a step of adding modified starch, cheddar cheese and the remaining purified water to the heated mixture. In the manufacturing method of this application, by adjusting the order in which each of the raw materials is added and performing the homogenization step described later, the cheese components are well preserved and a rich cheese sauce is produced.

[0052] Here, step (a-1) may include adding at least one selected from the group consisting of dairy products other than cheese, sugar, salt, spices, and coloring agents.

[0053] Specifically, in step (a-2), the heating may be raised to 60-80°C. More specifically, in step (a-2), the heating may be raised to a temperature within a range consisting of one lower limit selected from 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C and 70°C, and / or one upper limit selected from 80°C, 79°C, 78°C, 77°C, 76°C, 75°C, 74°C, 73°C, 72°C, 71°C and 70°C.

[0054] For example, in step (a-2) above, the heating is to raise the temperature to 65-80°C, 70-80°C, 60-75°C, 62-72°C, 66-78°C, or 65-75°C, and more specifically, to raise the temperature to 70°C, but is not limited to these. When the cheese sauce manufacturing method of this application includes step (a-2) above, it is also referred to as the first heating step.

[0055] Step (a-3) is the step of adding modified starch, cheddar cheese, and the remaining purified water to the heated mixture from step (a-2) and mixing. In the manufacturing method of this application, the mixture of raw cheeses excluding cheddar cheese is heated first in steps (a-1) and (a-2), and then the cheddar cheese is added sequentially in step (a-3), so that the cheddar cheese does not deteriorate during the homogenization process and can be kept fresh.

[0056] Here, step (a) may optionally further include a stirring and / or homogenization step after the addition of each or some of the materials to facilitate mixing. Homogenization means the process of finely crushing and uniformly distributing the particles, and methods known in the art can be used for homogenization. Specifically, homogenization can be performed using a homomixer or homogenizer, but is not limited to these.

[0057] In one embodiment, step (a) may further involve stirring and homogenizing at at least one point after step (a-1), after step (a-2), and after step (a-3).

[0058] Specifically, the homogenization is performed at 1300-1700 rpm, more specifically at 1500 rpm, but is not limited to these speeds.

[0059] Specifically, the homogenization process is carried out for 1 to 5 minutes, more specifically, for 2 minutes, but is not limited to these durations.

[0060] By performing step (a) above, the ingredients are combined to prepare the cheese sauce composition.

[0061] Step (b) is a step of heating the composition obtained in step (a). Here, if the cheese sauce manufacturing method of this application includes step (a-2), i.e., the first heating step, then step (b) is also referred to as the second heating step.

[0062] Specifically, in step (b), the heating may be increased to a temperature of 50-90°C. More specifically, in step (b), the heating may be increased to a temperature within a range consisting of one lower limit selected from 50°C, 53°C, 55°C, 57°C, 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C and 75°C, and / or one upper limit selected from 90°C, 89°C, 88°C, 87°C, 86°C, 85°C, 84°C, 83°C, 82°C, 81°C, 80°C, 79°C, 78°C, 77°C, 76°C and 75°C.

[0063] For example, in step (b), the heating may be increased to a temperature of 55-85°C, 60-85°C, 55-80°C, 55-75°C, 58-82°C, 60-80°C, 70-85°C, 70-80°C, 65-75°C, 72-82°C, or 75-85°C. In one embodiment of this application, it was confirmed that when the composition is heated to the above temperature range before sterilization, the modified starch contained in the cheese sauce composition gelatinizes stably, resulting in viscosity stability and emulsification stability, no browning occurring, and good functional properties.

[0064] Specifically, in step (b) above, the heating involves gradually increasing the temperature of the mixture to the target heating temperature mentioned above, and this is done gradually for 40 to 60 minutes, but is not limited to these steps.

[0065] Step (c) is a step of moving and filling the composition heated in step (b) and sterilizing it by retort heating.

[0066] In this application, retort heat sterilization means filling and sealing pre-prepared food into packaging material, and then sterilizing it at a high temperature while still in the packaging to kill microorganisms and enable long-term storage.

[0067] Specifically, in step (c) above, the retort heat sterilization may be carried out at 110-120°C.

[0068] More specifically, in step (c) above, the retort heat sterilization may be carried out at a temperature range comprising one lower limit selected from 110°C, 111°C, 112°C, 113°C and 114°C, and / or one upper limit selected from 120°C, 119°C, 118°C, 117°C, 116°C, 115°C, 114°C, 113°C and 112°C.

[0069] More specifically, the sterilization may be carried out at 110-118°C, 110-116°C, 110-115°C, 110-113°C, 110-112°C, or 112-114°C. In one embodiment of this application, research was conducted on the storage stability of cheese sauce under sterilization conditions. The results showed that retort heating sterilization within the above temperature range ensures microbial and physicochemical stability, allowing for long-term refrigerated storage, thus demonstrating a significant improvement in the storage stability of cheese sauce.

[0070] Specifically, in step (c) above, the retort heat sterilization is carried out for 10 to 60 minutes, more specifically for 20 to 40 minutes, but is not limited to these durations.

[0071] In step (c) above, the viscosity of the cheese sauce composition produced through the retort heat sterilization process may be 2 to 4.5 cm / 30 sec, specifically 2.5 to 4.0 cm / 30 sec, before heating. The cheese sauce composition of this application may be a high-viscosity cheese sauce composition having the viscosity before heating as described above. When the viscosity of the cheese sauce composition falls within the above range, fluidity is appropriately maintained, making it easy to apply and top food with the sauce, and resulting in a rich texture.

[0072] By performing the aforementioned series of steps, the cheese sauce of this application is finally obtained. The main technical feature of the cheese sauce manufacturing method of this application is that it can provide a high-viscosity cheese sauce with excellent viscosity, viscosity stability during cooking, storage stability, and sensory appeal, without the need to add a separate emulsifier.

[0073] A further aspect of this application provides a cheese sauce produced by the cheese sauce production method described above.

[0074] Herein, the cheese sauce is characterized by not containing emulsifiers. Furthermore, the cheese sauce is characterized by having a chewy texture characteristic of cheese sauces, as well as significantly improved viscosity stability during heating, emulsification stability, and storage stability.

[0075] Furthermore, the cheese sauce of this application has improved storage stability and can be stored for a long period of time. In one embodiment of this application, it was confirmed that the microbial stability and physicochemical properties of the cheese sauce are maintained even when stored for a long period of time. Specifically, one of the features of the cheese sauce of this application is that it can be stored in a refrigerator for 30 days or more, specifically 60 days or more, and more specifically 90 days or more.

[0076] A further aspect of this application provides a composition comprising raw cheese, modified starch, and xanthan gum for use in the production of cheese sauce.

[0077] A further aspect of this application provides a cheese sauce composition comprising raw cheese, modified starch, and xanthan gum for use in the production of food toppings.

[0078] A further aspect of this application provides a cheese sauce composition comprising raw cheese, modified starch, and xanthan gum for use in the production of hamburger sauce or pizza sauce. [Examples]

[0079] The present application will be described in more detail below with reference to examples. These examples are provided to illustrate the present application more concretely, and the present application is not limited to these examples. [Examples]

[0080] Cheese sauce production The following ingredients were used to prepare the cheese sauce, and they were blended in the weights shown in Table 1. Specifically, the content of each sample of dairy products, including milk, cream of milk fat, and condensed milk; cheeses, including cheddar cheese, Grana Padano cheese, and processed cheese; and other ingredients, including sugar, salt, coloring, and other seasonings, is indicated. The sources of each ingredient used are as follows: Milk (Seoul Milk, South Korea), Milk Fat Cream (Sungwon F&B, Germany), Condensed Milk (Myungga Dairy, South Korea), Sugar (CJ CheilJedang, South Korea), Modified Starch (Korea Matsudani, Thailand), Grana Padano Cheese (Kumi F&B, Italy), Cheddar Cheese (Kingsco, USA), Refined Salt (Hanju, South Korea), Processed Cheese (Deorigen, South Korea), Dijon Mustard (Sanmi MF, USA), Vegetable Fermentation Extract (CJ CheilJedang, Indonesia), Cayenne Pepper (TRI, South Korea), Gardenia Yellow Pigment (Tubi Industry, South Korea), Xanthan Gum (MSC, South Korea), Oleoresin Paprika Extract (Casin Bio, India)

[0081] [Table 1]

[0082] Specifically, raw cheeses excluding dairy products and cheddar cheese were added to a predetermined amount of water and stirred, then homogenized at 1500 rpm for 2 minutes. Next, xanthan gum and cheddar cheese were added and stirred, then homogenized at 1500 rpm for 2 minutes. After a primary heating to 70°C, stirring was performed. Subsequently, the remaining water and modified starch were added, then homogenized at 1500 rpm, and then heated a second time and stirred. After reaching 80°C, the prepared composition was analyzed and transferred to a service tank, where it was then stirred and filled. After that, retort sterilization was performed at 112°C for 30 minutes to produce the cheese sauce composition of the present invention. A schematic diagram of this high-viscosity cheese sauce production method according to one embodiment is shown in Figure 4. [Examples]

[0083] Viscosity of cheese sauce, viscosity and degree of shape retention after heating. We attempted to measure the viscosity of the cheese sauces prepared in Experimental Examples 1-7 in Example 1. 100g of the sauce was placed in a flow viscometer (Bostwick) at 25°C, and the length of the sauce flowed was measured at 30 seconds to calculate the flow viscosity (cm / 30sec). Specifically, it was confirmed that cheese sauces exhibiting viscosities of 2.5-4.0 cm / 30sec and 4.5-6.0 cm / 30sec after heating had a thick consistency and easily maintained their viscosity and form during heating. Therefore, we attempted to develop cheese sauces exhibiting viscosities within this range.

[0084] Next, we attempted to measure the viscosity and shape retention of the cheese sauce after heating. The prepared sauce was heated in a 100°C oven for 60 minutes, then 100g was placed in a flow viscometer at a measured temperature of 70°C, and the length of the sauce that flowed was measured at 30 seconds.

[0085] Table 2 summarizes the evaluation results for viscosity, viscosity after heating, and shape retention, and Figure 1 shows the shape of the sauce composition for each experimental example after heating.

[0086] [Table 2]

[0087] As shown in Table 2 and Figure 1, in Comparative Examples 1-3, which did not contain the combination of modified starch and xanthan gum, no viscosity was formed, making viscosity measurement impossible. Naturally, no viscosity was formed after heating, and the shape was not maintained.

[0088] In contrast, in Experimental Examples 1-7, which included a combination of xanthan gum and modified starch, viscosity was established in all sauces, and their shape was maintained even after heating. These results confirm that the combined use of modified starch and xanthan gum is an essential factor for the proper viscosity formation and shape maintenance of cheese sauces after heating. In particular, in Experimental Examples 3-7, where the modified starch content was 2.5-3.5% by weight and the xanthan gum content was 0.06-0.12% by weight, the viscosity was 2.5-4.0 cm / 30 sec and the viscosity after heating was 4.5-6.0 cm / 30 sec, confirming that the sauce had a thick, chewy texture and that its viscosity and shape were well maintained even after heating. [Examples]

[0089] Emulsification stability and sensory evaluation of cheese sauce Next, we attempted to evaluate the emulsification stability of the cheese sauces prepared in Experimental Examples 1-7 in Example 1. 40g of each sauce from Experimental Examples 1-10 was placed in a conical tube and centrifuged at 3,000 rpm for 10 minutes, and its properties were observed.

[0090] Furthermore, sensory evaluations were conducted on the cheese sauces prepared in Experimental Examples 1-7 in Example 1. To confirm the flavor and mouthfeel resulting from the viscosity formation of the cheese sauces after heating, five panelists tasted each experimental group and conducted sensory evaluations on a 5-point scale.

[0091] The results of the emulsification stability and sensory evaluation are numerically shown in Table 3. Figure 2 shows the state of the source after centrifugation for the evaluation of emulsification stability.

[0092] [Table 3]

[0093] As shown in Table 3 and Figure 2, in Comparative Examples 1-3, which did not contain the combination of modified starch and xanthan gum, the cheese did not dissolve, and layer separation was observed after centrifugation, indicating very low emulsification stability. In contrast, in the cheese sauces of the experimental examples containing the combination of modified starch and xanthan gum, emulsification stability improved, and both the solubility of the cheese and emulsification stability were improved. In particular, in Experimental Examples 3-7, where the modified starch content was 2.5-3.5% by weight and the xanthan gum content was 0.06-0.12% by weight, layer separation hardly occurred, and it was confirmed that emulsification stability was greatly improved.

[0094] Furthermore, in Comparative Examples 1-3, which did not contain the combination of modified starch and xanthan gum, the cheese did not melt, its shape was not maintained after cooking, and sensory evaluation was impossible. In contrast, the cheese sauces in the experimental examples containing the combination of modified starch and xanthan gum showed improved emulsification stability and viscosity stability, so sensory evaluation was performed on these examples. In particular, Experimental Examples 3-7 received high sensory evaluation scores of 4-5, confirming that they provided excellent flavor and a good mouthfeel due to viscosity formation.

[0095] The results from Examples 2 and 3 confirmed that in order to produce a cheese sauce that maintains good viscosity and shape after heating, has a chewy texture, and exhibits excellent emulsification stability and flavor, the combined use of modified starch and xanthan gum is necessary. Furthermore, it was confirmed that a modified starch content of 2.5-3.5% by weight and a xanthan gum content of 0.06-0.12% by weight are required.

[0096] In particular, in Experimental Example 5, both viscosity and viscosity after heating were excellent, and emulsification stability and sensory scores were also significantly improved, confirming that it is the optimal formulation for producing high-viscosity cheese sauce. [Examples]

[0097] Physical property evaluation of cheese sauce by adjusting the content of modified starch and xanthan gum. Based on the results of Examples 2 and 3, cheese sauce was prepared by further adjusting the content of modified starch and xanthan gum. Except for the content of modified starch and xanthan gum, the manufacturing process and mixing ratios of Example 1 were maintained. The viscosity, degree of viscosity formation, viscosity after heating, degree of shape retention after heating, and sensory evaluation results of the prepared cheese sauce are shown in Table 4, compared with Experimental Examples 6 and 7 of Examples 2 and 3.

[0098] [Table 4]

[0099] As shown in Table 4, unlike experimental examples 6 and 7, in comparative example 4, which contained xanthan gum at a weight of 0.12% or more, the viscosity and viscosity after heating increased excessively, resulting in the produced cheese sauce becoming hard like mochi (rice cake), which significantly lowered the sensory evaluation score.

[0100] On the other hand, although not shown in Table 4, in cases where modified starch was present in amounts of 3.5% or more by weight, the viscosity was too high, making it difficult to operate the stirrer itself, and thus impossible to manufacture the cheese sauce or evaluate its physical properties. [Examples]

[0101] Evaluation of the physical properties of cheese sauce based on the type of gum and starch used. Next, we attempted to evaluate the physical properties of cheese sauces prepared by varying the types and amounts of starch and gums. Cheese sauces were prepared using modified starch and gums such as xanthan gum, carrageenan, tamarind, or powdered agar, with the other components being the same as in Example 1. Additionally, cheese sauces were prepared using emulsified starch instead of modified starch, with the other components being the same as in Example 1 (Table 5).

[0102] [Table 5]

[0103] As shown in Table 5, the combination of modified starch and xanthan gum yielded an appropriate viscosity strength suitable for cheese sauce, and it was confirmed that no viscosity was formed even when heated at 85°C for more than 3 hours with carrageenan, agar powder, tamarind, etc. In addition, no viscosity was formed with gums such as guar gum and gelatin.

[0104] On the other hand, regarding starch, it was observed that even when emulsified starch was used, the viscosity of the sauce was formed to some extent. However, it was confirmed that when emulsified starch was used, the sauce was produced in a color close to white, and a color suitable for cheese sauce in terms of aesthetics was not formed.

[0105] In conclusion, these results suggest that the combination of modified starch and xanthan gum is necessary for forming a cheese sauce with a suitable appearance and viscosity. [Examples]

[0106] Evaluation of viscosity and emulsification stability of cheese sauce under heating conditions before pasteurization. Next, we attempted to test heating conditions that improve viscosity stability and emulsification stability from the perspective of cheese sauce manufacturing methods.

[0107] In the process of manufacturing cheese sauce, to compare the effects of setting heating conditions before retort sterilization, cheese sauce was manufactured using the same proportions and process, but the heating conditions during the secondary heating stage, immediately before retort sterilization, were varied to 50°C, 60°C, 70°C, 80°C, and 90°C. The experimental procedure was the same as in Example 1, except for the adjustment of the heating conditions.

[0108] Table 6 shows the viscosity of each cheese sauce produced, the viscosity after heating, the degree to which the shape was maintained after heating, and the sensory evaluation scores.

[0109] [Table 6]

[0110] As shown in Table 6, when the heating temperature before sterilization was low (below 60°C), the modified starch in the sauce did not gelatinize properly, resulting in an inappropriate viscosity. When the temperature exceeded 80°C, the modified starch gelatinized excessively, making stirring difficult, and browning and oil separation were observed. In contrast, when the heating temperature before sterilization was set to 60-80°C, the modified starch in the cheese sauce gelatinized stably, and excellent viscosity stability and emulsification stability were confirmed. In particular, the sauce heated to 80°C achieved a viscosity range of 2.5-4.0 cm / 30 sec, and a viscosity range of 4.5-6.0 cm / 30 sec after heating, resulting in a good viscosity. Consequently, the degree of flavor and mouthfeel in sensory evaluation was also significantly improved. [Examples]

[0111] Evaluation of storage stability of cheese sauce under sterilization conditions Next, we attempted to test sterilization conditions that improve storage stability in the production of cheese sauce. In order to compare the effects of retort sterilization conditions in the cheese sauce production process, cheese sauce was produced using the same proportions and process, but with the sterilization conditions changed to 110°C, 112°C, and 118°C. After each storage period, physicochemical, microbiological, and sensory evaluations were performed. The results are shown in Table 7. The experimental procedure was the same as in Example 1, except for the adjustment of the retort sterilization conditions.

[0112] [Table 7]

[0113] As shown in Table 7, under sterilization conditions of 118°C for 30 minutes, the produced sauce underwent severe browning, its flavor deteriorated, and it was impossible to commercialize the sauce. In contrast, under sterilization conditions of 112°C or 110°C, it was confirmed that all characteristics such as microbial stability, pH, sugar content, salinity, and viscosity were formed to meet the specifications, and that long-term refrigerated storage was easy. In particular, under sterilization conditions of 112°C for 30 minutes, storage stability was greatly improved, and it was observed that the characteristics of the cheese sauce were well preserved even after 90 days of refrigerated storage. Figure 3 shows the specific low-temperature storage results under sterilization conditions of 112°C for 30 minutes.

[0114] From the above explanation, a person skilled in the art to which this application pertains will understand that this application can be implemented in other specific forms without altering its technical idea or essential features. It should be understood that the above embodiments are merely illustrative and not limiting. This application should be interpreted as including all modified or altered forms derived from the meaning and scope of the claims and their equivalent concepts, rather than the specification.

Claims

1. Contains raw cheese, modified starch, and xanthan gum. Cheese sauce composition.

2. The modified starch is present in an amount of 2.5 to 3.5 parts by weight per 100 parts by weight of the entire cheese sauce composition. The cheese sauce composition according to claim 1.

3. The xanthan gum is present in an amount of 0.06 to 0.12 parts by weight per 100 parts by weight of the entire cheese sauce composition. The cheese sauce composition according to claim 1.

4. The weight ratio of the modified starch to the xanthan gum is 1:0.015 to 0.

05. The cheese sauce composition according to claim 1.

5. The aforementioned raw cheese is present in an amount of 10 to 30 parts by weight per 100 parts by weight of the entire cheese sauce composition. The cheese sauce composition according to claim 1.

6. The aforementioned raw cheeses include cheddar cheese, Grana Padano cheese, mozzarella cheese, ricotta cheese, camembert cheese, Emmental cheese, Gruyère cheese, cottage cheese, other processed cheeses, or combinations thereof. The cheese sauce composition according to claim 1.

7. The cheese sauce composition further comprises dairy products other than cheese. The cheese sauce composition according to claim 1.

8. The cheese sauce composition does not contain an emulsifier. The cheese sauce composition according to claim 1.

9. The viscosity of the cheese sauce composition is 2.5 to 4.0 cm / 30 sec. The cheese sauce composition according to claim 1.

10. The viscosity of the cheese sauce composition after heating is 4.5 to 6 cm / 30 sec. The cheese sauce composition according to claim 1.

11. The aforementioned composition is a cheese sauce composition for hamburgers. The cheese sauce composition according to claim 1.

12. (a) A step of mixing raw cheese, xanthan gum, modified starch and purified water to obtain a composition for making cheese sauce, (b) The step of heating the composition, (c) The step of retort heating and sterilizing the heated composition, Cheese sauce manufacturing method.

13. In step (a) above, the modified starch and xanthan gum are mixed in amounts of 2.5 to 3.5 parts by weight and 0.06 to 0.12 parts by weight, respectively, based on 100 parts by weight of the entire cheese sauce composition. The method for producing cheese sauce according to claim 12.

14. Step (a) above is, (a-1) A step of adding raw cheese and xanthan gum to purified water to make a mixture, (a-2) A heating step in which the mixture obtained in step (a-1) is heated, (a-3) The step of adding modified starch, cheddar cheese and the remaining purified water to the mixture heated in step (a-2), The method for producing cheese sauce according to claim 12.

15. In step (b) above, the heating is to raise the temperature of the composition to 60 to 80°C. The method for producing cheese sauce according to claim 12.

16. In step (c) above, the retort heat sterilization is carried out at 110 to 115°C. The method for producing cheese sauce according to claim 12.

17. In step (c) above, the viscosity of the cheese sauce composition after undergoing the retort heat sterilization process is characterized to be 2.5 to 4.0 cm / 30 sec. The method for producing cheese sauce according to claim 12.

18. The cheese sauce manufacturing method is characterized by not adding an emulsifier. The method for producing cheese sauce according to claim 12.

19. A cheese sauce produced by the cheese sauce production method described in any one of claims 12 to 18. Cheese sauce.

Images