Cheeses and methods for producing cheeses

Abstract

To provide a cheese that shows good stringiness with a great width at high temperatures.SOLUTION: A cheese contains starch of 9.5 wt.% or more, and the raw material cheese of 2.5-35 wt.%, where the starch at least partially includes potato starch of 1.0-15 wt.% in total. The starch further includes, at least partially, etherified tapioca starch and / or acetylated corn-derived starch.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to cheeses and methods for producing cheeses. [Background technology]

[0002] Patent Document 1 discloses cheeses that have good stringiness not only when heated but also at low temperatures, and a method for producing the same. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-113125 Summary of the Invention [Problem to be solved by the invention]

[0004] Cheeses used as ingredients in foodstuffs served at high temperatures (prepared foods such as steamed buns and croquettes) are preferred to be stringy at the temperature range in which they are eaten. Cheeses that are stringy at high temperatures have been reported in the past, but the stringiness of these cheeses was limited. An object of the present invention is to provide cheeses that exhibit a large degree of stringiness at high temperatures and a method for producing cheeses. [Means for solving the problem]

[0005] The cheeses of the present invention, which can solve the above problems, contain 9.5% by weight or more of starch, 2.5 to 35% by weight of raw material cheese, and 1.0 to 15% by weight of potato starch as at least a portion of the starch, and further contain etherified tapioca starch and / or acetylated corn-derived starch as at least a portion of the starch.

[0006] The method for producing cheeses of the present invention that can solve the above problems comprises: A method for producing cheeses containing 9.5% by weight or more of starch, 2.5 to 35% by weight of raw material cheese, and 1.0 to 15% by weight of potato starch as at least a portion of the starch, and further containing etherified tapioca starch and / or acetylated corn-derived starch as at least a portion of the starch, blending a starch containing potato starch and etherified tapioca starch and / or acetylated corn-derived starch with a raw cheese; a step of mixing the raw materials blended in the step above and adjusting the pH and moisture; a step of heating and emulsifying the raw material whose pH and moisture have been adjusted in the above step; a step of cooling the raw material heated and emulsified in the step; It has. [Effects of the Invention]

[0007] According to the present invention, cheeses that exhibit a large degree of stringiness at high temperatures and a method for producing cheeses can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0008] Cheeses according to embodiments of the present invention are described below. Cheeses according to embodiments include processed cheese, cheese food, and other cheeses specified in the "Ministry of Health and Welfare Ordinance on Ingredient Standards, etc. of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951) and the ingredient standards of the Fair Competition Code, as well as all cheeses within the scope of their ordinary meaning in the relevant technical field, such as dairy ingredients. Cheeses according to the present embodiment contain 9.5 wt% or more starch, 2.5 to 35 wt% raw cheese, and 1.0 to 15 wt% total potato starch as at least a portion of the starch, and further contain etherified tapioca starch and / or acetylated corn-derived starch as at least a portion of the starch. Cheeses having the above-described configuration can be stretched to a wide width when heated and stretched.

[0009] The raw material cheese in the present embodiment is not particularly limited, but examples include natural cheeses such as cream cheese, Gouda cheese, Mozzarella cheese, and Cheddar cheese, as well as processed cheese and cheese food. These can be used alone or in combination, and the blending ratio can be determined according to the flavor desired for the final cheese product. However, to impart sufficient stringiness, the cheeses in the present embodiment contain 2.5 to 35% by weight of raw material cheese. The lower limit of the raw material cheese content may be 5.0 or 8.0% by weight, and the upper limit may be 30, 25, 20, 17, or 14% by weight.

[0010] The starch used in this embodiment may be a wide variety of starches used in food applications. For example, starches used in this embodiment include corn-derived starch, potato starch, and tapioca starch. Furthermore, the starch used in this embodiment may include processed or unprocessed starch. Examples of processing include etherification, esterification, oxidation, and cross-linking. The cheeses used in this embodiment preferably contain 30% or less starch by weight. The lower limit of the starch content may be 10, 13, or 15% by weight, and the upper limit may be 25 or 20% by weight.

[0011] In embodiments, the potato starch may include processed or unprocessed starch. Processing may include etherification, esterification, oxidation, cross-linking, etc. Hydroxypropylated potato starch may also be used. The potato starch content may have a lower limit of 1.1 or 1.5 wt. % and an upper limit of 13, 10, or 7.0 wt. %.

[0012] In an embodiment, the etherified tapioca starch is tapioca starch that has been etherified. Preferably, the etherified tapioca starch is hydroxypropylated tapioca starch.

[0013] In an embodiment, the acetylated corn-derived starch is corn-derived starch that has been acetylated. The corn-derived starch may include starches produced from various corn materials, such as corn starch produced from dent corn and waxy corn starch produced from waxy corn. The corn-derived starch is preferably corn starch and / or waxy corn starch. The acetylated corn-derived starch is preferably acetylated adipic acid cross-linked corn-derived starch.

[0014] In an embodiment, cheeses containing hydroxypropylated tapioca starch and / or acetylated adipate cross-linked corn-derived starch are preferred because they can be more easily stretched to a wider width when heated and stretched.

[0015] In this embodiment, the cheese preferably contains 2.0 to 30% by weight of etherified tapioca starch and / or acetylated corn-derived starch. By including a specific amount of etherified tapioca starch and / or acetylated corn-derived starch, the cheese can be stretched more easily and widely when heated and stretched. The lower limit of the content of etherified tapioca starch and / or acetylated corn-derived starch may be 4.0, 5.0, or 7.0% by weight, and the upper limit may be 25 or 20% by weight.

[0016] The cheeses in this embodiment may further contain hydroxypropylated phosphate cross-linked corn-derived starch. The lower limit of the amount of hydroxypropylated phosphate cross-linked corn-derived starch may be 2.0 or 4.0% by weight, and the upper limit may be 15 or 10% by weight.

[0017] The other secondary ingredients that can be used in the cheeses according to the embodiment are not particularly limited, and any ingredients that can be used in the production of cheeses can be blended. Examples of other secondary ingredients include molten salt, emulsifiers other than molten salts that can be used in cheeses, stabilizers (thickening polysaccharides, cellulose, etc.), pH adjusters, food additives such as flavorings, as well as dairy ingredients as milk protein sources, foods such as gelatin and agar, animal fats and oils, vegetable fats and oils, and seasonings used for flavoring, etc. For example, the cheeses according to the embodiment may contain 3 to 30% by weight of soybean fats and oils.

[0018] The pH of the cheeses of this embodiment may be 4.5 to 6.5, preferably 5.0 to 6.0, and the moisture content of the cheeses of this embodiment may be 50 to 65%, preferably 55 to 60%.

[0019] In the stringiness test described below, cheeses according to the embodiment are preferably rated B or higher, and more preferably A, when stretched to 7.0 cm to 8.0 cm. In the stringiness test described below, cheeses are preferably rated C or higher, and more preferably B or higher, and particularly preferably A, when stretched to 10 cm. [Stringiness test] 50g of cheese heated to 60°C is placed in a cup. Using a spoon-shaped tool 2.3cm wide and 3cm deep, the cheese is pulled up at a speed of 2.5cm per second, and the width of the stringiness of the cheese is measured when it is pulled up to a specified height, and the stringiness of the cheese is evaluated according to the following evaluation criteria. (Evaluation criteria) (1) 7.0cm-8.0cm stretch evaluation A: Cheeses that are 2.0 cm or wider when stretched to a height of 7.0 cm. B: Cheeses whose width when stretched to a height of 7.0 cm is 1.0 cm or more but less than 2.0 cm, and whose width when stretched to a height of 8.0 cm is 0.5 cm or more. C: Cheeses whose width when stretched to a height of 7.0 cm is 1.0 cm or more but less than 2.0 cm, and whose width when stretched to a height of 8.0 cm is less than 0.5 cm. D: Cheeses whose width when stretched to a height of 7.0 cm is less than 1.0 cm. (2) 10cm stretch evaluation A: Cheeses that are 2.0cm or wider when stretched to a height of 10cm. B: Cheeses whose width when stretched to a height of 10 cm is 1.0 cm or more but less than 2.0 cm. C: Cheeses whose width when stretched to a height of 10 cm is 0.5 cm or more but less than 1.0 cm. D: Cheeses whose width when stretched to a height of 10 cm is less than 0.5 cm.

[0020] A method for producing cheeses according to an embodiment will be described below. The method for producing cheeses according to an embodiment includes the steps of blending a raw material cheese with starch containing potato starch, etherified tapioca starch, and / or acetylated corn-derived starch, mixing the raw materials blended in the step and adjusting the pH and moisture content, heating and emulsifying the raw materials whose pH and moisture content have been adjusted in the step, and cooling the raw materials heated and emulsified in the step.

[0021] In the step of blending the raw materials, potato starch and starch containing etherified tapioca starch and / or acetylated corn-derived starch may be blended with the raw material cheese. The blended raw materials may then be mixed, and the pH may be adjusted to 4.5 to 6.5 and the moisture content to 50 to 65% by weight. The starch may be added alone or after being mixed with other auxiliary materials. The raw materials whose pH and moisture have been adjusted may then be heated, emulsified, and cooled to produce cheeses.

[0022] The pH can be adjusted using a common pH adjuster used to adjust the pH of cheeses, such as citric acid, lactic acid, sodium bicarbonate, etc. The moisture content can be adjusted by adding water to the raw materials, calculating the amount of water to be added based on the moisture content of each raw material and the amount of moisture increased during heat emulsification.

[0023] In the heating and emulsifying step, the emulsifier used for heating and emulsifying is not particularly limited, and emulsifiers used in cheese production, such as a high-speed shear emulsifier, a kettle-type emulsifier, or a vertical high-speed shear emulsifier, can be used. The emulsification temperature, stirring speed, etc. are not particularly limited as they can be produced under conditions within the range of general cheese production conditions, but a stirring speed of 500 to 2,000 rpm is preferred, and 1,200 to 1,800 rpm is more preferred. In the cooling step, the heated and emulsified product is filled into a mold appropriate for the purpose and cooled. There are no particular limitations on the cooling temperature or speed, but it is desirable to quickly cool the product to 10°C or below and store it, as with regular cheese.

[0024] The cheeses according to the embodiments can be commercialized for both home and commercial use, and examples of applications include cheese for prepared foods such as pizza, hamburger steaks, Chinese steamed buns, croquettes, etc., baked goods such as fondant au chocolat and cookies, steamed buns, breads to be filled with bean paste, breads to be topped with bean paste, pies, etc. In particular, since the range of stringiness at high temperatures is large, it is preferable for use in foods that are served in high temperature ranges, such as prepared foods such as pizza, hamburger steaks, Chinese steamed buns, croquettes, etc. [Example]

[0025] The present invention will be described in more detail using the following examples, but the present invention is not limited to these examples.

[0026] (Cheese manufacturing) Cheeses (ID: 1 to ID: 23) were produced with the compositions shown in Tables 1 and 2. The raw materials used in producing the cheeses are as follows. Raw potato starch: Matsutani Chemical Industry Co., Ltd. Hydroxypropylated potato starch: Matsutani Chemical Industry Co., Ltd. Hydroxypropylated tapioca starch: Matsutani Chemical Industry Co., Ltd. Acetylated adipate cross-linked cornstarch: Sanwa Starch Co., Ltd. Acetylated adipate cross-linked waxy cornstarch: Glico Nutrition Foods Co., Ltd. Hydroxypropylated phosphate cross-linked cornstarch: Matsutani Chemical Industry Co., Ltd. Raw material cheese: Gouda cheese ·Soybean oil: soybean white squeezed oil Molten salt: sodium phosphate or sodium citrate pH adjuster: citric acid

[0027] The raw cheese was crushed and mixed with soybean oil and starch. A pH adjuster was then added, and water was added to adjust the final moisture content. Melting salt was then added, and the mixture was heated and melted to 85°C at 1500 rpm using a high-shear Stephan-type emulsifying kettle. After reaching 85°C, the mixture was stirred at the same speed for 30 seconds. The heated and emulsified cheese was filled and cooled to below 10°C. After cooling, stringiness was evaluated according to the following procedure.

[0028] [Stringiness test] 50g of cheese heated to 60°C was placed in a cup. Using a spoon-shaped tool measuring 2.3cm wide and 3cm deep, the cheese was pulled up at a speed of 2.5cm per second. The width of the stringiness of the cheese was measured when it was pulled up to a specified height, and the stringiness of the cheese was evaluated according to the following criteria. In the 7.0cm-8.0cm stretch evaluation, cheeses that received a grade of B or higher were evaluated as having a large width of stringiness at high temperatures and good stringiness. In the 10cm stretch evaluation, cheeses that received a grade of C or higher were evaluated as having better stringiness, and cheeses that received a grade of B or higher were evaluated as having even better stringiness. (Evaluation criteria) (1) 7.0cm-8.0cm stretch evaluation A: Cheeses that are 2.0 cm or wider when stretched to a height of 7.0 cm. B: Cheeses whose width when stretched to a height of 7.0 cm is 1.0 cm or more but less than 2.0 cm, and whose width when stretched to a height of 8.0 cm is 0.5 cm or more. C: Cheeses whose width when stretched to a height of 7.0 cm is 1.0 cm or more but less than 2.0 cm, and whose width when stretched to a height of 8.0 cm is less than 0.5 cm. D: Cheeses whose width when stretched to a height of 7.0 cm is less than 1.0 cm. (2) 10cm stretch evaluation A: Cheeses that are 2.0cm or wider when stretched to a height of 10cm. B: Cheeses whose width when stretched to a height of 10 cm is 1.0 cm or more but less than 2.0 cm. C: Cheeses whose width when stretched to a height of 10 cm is 0.5 cm or more but less than 1.0 cm. D: Cheeses whose width when stretched to a height of 10 cm is less than 0.5 cm.

[0029] [Table 1]

[0030] [Table 2]

[0031] The results shown in Tables 1 and 2 confirm that cheeses containing 9.5% by weight or more starch, 2.5 to 35% by weight raw cheese, and 1.0 to 15% by weight total potato starch as at least a portion of the starch, and further containing etherified tapioca starch and / or acetylated corn-derived starch as at least a portion of the starch, can be stretched to a wide width when heated and stretched.

[0032] Although the present invention has been described in detail with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention.

[0033] Below, aspects extracted from the above-described embodiments, examples, and modifications thereof will be listed. [Item 1] A cheese containing 9.5% by weight or more of starch, 2.5 to 35% by weight of raw material cheese, 1.0 to 15% by weight in total of potato starch as at least a part of the starch, and further containing etherified tapioca starch and / or acetylated corn-derived starch as at least a part of the starch. [Item 2] 2. The cheese according to Item 1, comprising 2.0 to 30% by weight of the etherified tapioca starch and / or the acetylated corn-derived starch. [Item 3] the etherified tapioca starch is hydroxypropylated tapioca starch; The acetylated corn-derived starch is an acetylated adipic acid cross-linked corn-derived starch. Cheeses as described in item 1 or 2. [Item 4] A method for producing cheeses, comprising: 9.5% by weight or more of starch; 2.5 to 35% by weight of raw material cheese; 1.0 to 15% by weight of potato starch as at least a portion of the starch; and further comprising etherified tapioca starch and / or acetylated corn-derived starch as at least a portion of the starch, blending a starch containing potato starch and etherified tapioca starch and / or acetylated corn-derived starch with a raw cheese; a step of mixing the raw materials blended in the step above and adjusting the pH and moisture; a step of heating and emulsifying the raw material whose pH and moisture have been adjusted in the above step; a step of cooling the raw material heated and emulsified in the step; A method for producing cheeses having the above formula.

Claims

1. The cheeses contain 9.5% by weight or more of starch, 2.5 to 35% by weight of raw material cheese, and 1.0 to 15% by weight in total of potato starch as at least a part of the starch, and further contain hydroxypropylated tapioca starch and / or acetylated corn-derived starch as at least a part of the starch.

2. 2. The cheese according to claim 1, which contains 2.0 to 30% by weight of said hydroxypropylated tapioca starch and / or said acetylated corn-derived starch.

3. The acetylated corn-derived starch is acetylated adipic acid cross-linked corn-derived starch. The cheese according to claim 1 or 2.

4. A method for producing cheeses, comprising: 9.5% by weight or more of starch; 2.5 to 35% by weight of raw material cheese; 1.0 to 15% by weight of potato starch as at least a portion of the starch; and further comprising hydroxypropylated tapioca starch and / or acetylated corn-derived starch as at least a portion of the starch, blending a starch containing potato starch and hydroxypropylated tapioca starch and / or acetylated corn-derived starch with a raw cheese; A step of mixing the raw materials blended in the above step and adjusting the pH and moisture content; a step of heating and emulsifying the raw material whose pH and moisture have been adjusted in the above step; a step of cooling the raw material heated and emulsified in the step; A method for producing cheeses having the above formula.

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