Cheeses and methods for producing cheeses

Abstract

To provide a cheese that demonstrates wide stringiness at high temperatures and also exhibits excellent heat resistance.SOLUTION: A cheese comprises starch of 4.5 wt.% or more and raw material cheese of 2.5-35 wt.%. The starch includes, as at least part of it, acetylated tapioca starch of 3.0-20 wt.% relative to the total weight.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 when eaten. Cheeses that are stringy at high temperatures have been reported in the past, but these only exhibited a small degree of stringiness, or their stringiness deteriorated when kept at high temperatures for a long time before being served. An object of the present invention is to provide cheeses that have a wide range of stringiness at high temperatures and good heat resistance, and a method for producing cheeses. [Means for solving the problem]

[0005] The cheeses of the present invention that can solve the above problems contain 4.5% by weight or more starch, 2.5 to 35% by weight of raw material cheese, and 3.0 to 20% by weight in total of acetylated tapioca starch as at least a part 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, comprising: 4.5% by weight or more of starch; 2.5 to 35% by weight of raw cheese; and 3.0 to 20% by weight of acetylated tapioca starch as at least a part of the starch, blending starch, including acetylated tapioca starch, and 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 having a large range of stringiness at high temperatures and good heat resistance, 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 stipulated 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 4.5% by weight or more starch, 2.5 to 35% by weight of raw cheese, and 3.0 to 20% by weight of acetylated tapioca 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, and have good heat resistance.

[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 3.0, 5.0, or 8.0% by weight, and the upper limit may be 33, 30, 25, 20, 17, or 14% by weight.

[0010] The starch used in this embodiment may be any of a wide variety of starches used in food applications. Examples of starches that may be used in this embodiment include corn-derived starches (cornstarch, waxy cornstarch, etc.), potato starch, and tapioca starch. The starch used in this embodiment may also include processed or unprocessed starches. Examples of processing include etherification, esterification, oxidation, and cross-linking. By containing 4.5% by weight or more of starch, the cheeses used in this embodiment can be stretched to a wide width when heated and stretched. Furthermore, it is preferable that the cheeses used in this embodiment contain 30% by weight or less of starch. The lower limit of the starch content may be 6, 10, or 15% by weight, and the upper limit may be 25 or 20% by weight.

[0011] In the present embodiment, the acetylated tapioca starch is tapioca starch that has been processed by acetylation. The acetylated tapioca starch may include tapioca starch acetate, which has been processed only by acetylation, and tapioca starch that has been further processed by a process other than acetylation. Examples of processes other than acetylation include etherification, esterification, oxidation, and cross-linking. The acetylated tapioca starch is preferably at least one selected from the group consisting of tapioca starch acetate and acetylated phosphate-cross-linked tapioca starch, and more preferably tapioca starch acetate. In the present embodiment, the acetylated tapioca starch is contained in an amount of 3.0 to 20 wt % based on the total weight of the cheese. By containing 3.0 to 20 wt % of acetylated tapioca starch in the cheese, the cheese can be stretched to a wide width when heated and stretched, and has good heat resistance. The lower limit of the acetylated tapioca starch content may be 4.5, 5.0, 6.0, or 7.0% by weight, and the upper limit may be 17 or 14% by weight.

[0012] Cheeses according to the embodiment may further contain tapioca starch other than acetylated tapioca starch or corn starch, and may further contain hydroxypropylated tapioca starch, hydroxypropylated phosphate-crosslinked corn starch, etc. The content of starch other than acetylated tapioca starch is not particularly limited, but the lower limit may be 1, 2, or 3% by weight, and the upper limit may be 20, 15, or 10% by weight, for example.

[0013] 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 35 wt % soybean fat and oil.

[0014] 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%.

[0015] In the following stringiness test, cheeses according to the embodiment are preferably rated B or higher, more preferably A, and particularly preferably AA, when stretched to 7.0 cm. In the following stringiness test, cheeses according to the embodiment are preferably rated C or higher, 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 stretch evaluation AA: Cheeses that are 3.0 cm or wider when stretched to a height of 7.0 cm. A: Cheeses whose width when stretched to a height of 7.0 cm is 2.5 cm or more but less than 3.0 cm. B: Cheeses whose width when stretched to a height of 7.0 cm is 2.0 cm or more but less than 2.5 cm. C: Cheeses whose width when stretched to a height of 7.0 cm is 1.5 cm or more but less than 2.0 cm. D: Cheeses whose width when stretched to a height of 7.0 cm is less than 1.5 cm. (2) 10.0 cm stretch evaluation A: Cheeses that are 2.5cm or wider when stretched to a height of 10.0cm. B: Cheeses whose width when stretched to a height of 10.0 cm is 2.0 cm or more but less than 2.5 cm. C: Cheeses whose width when stretched to a height of 10.0 cm is 1.5 cm or more but less than 2.0 cm. D: Cheeses whose width when stretched to a height of 10.0 cm is less than 1.5 cm.

[0016] The cheese according to the embodiment preferably has a heat resistance index of 50% or more, more preferably 60% or more, when subjected to the following heat resistance test. [Heat resistance test] The cheese is packed into a sample ring (inner diameter 25 mm, height 15 mm) so that no hollow spaces are formed inside the cheese. The cheese packed into the sample ring is then placed in a freezer (-18°C) and cooled until it retains its shape, after which the cheese is pushed out of the sample ring. The cheese that has retained its shape is placed in a petri dish together with a beaker of water, the dish is covered, and heated in an oven at 150°C for 8 minutes. The heat resistance index is calculated and evaluated using the following formula based on the height of the cheese before and after heating. Heat resistance (%) = [height of cheese after heating (mm) / height of cheese before heating (mm)] x 100

[0017] The method for producing cheeses according to the embodiment is described below. The method for producing cheeses according to the embodiment includes the steps of blending starch containing acetylated tapioca starch and raw cheese material, 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.

[0018] In the step of blending the raw materials, starch containing the above-mentioned acetylated tapioca starch and raw cheese may be blended. The blended raw materials may then be mixed, and the pH may be adjusted to 4.5 to 6.5 and the moisture content may be adjusted to 50 to 65% by weight. The starch may be added alone or after being mixed with other auxiliary raw materials. The raw materials whose pH and moisture have been adjusted may then be heated, emulsified, and cooled to produce cheeses.

[0019] 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.

[0020] 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.

[0021] 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, because of the wide range of stringiness at high temperatures and good heat resistance, the cheeses are preferred 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]

[0022] The present invention will be described in more detail using the following examples, but the present invention is not limited to these examples.

[0023] (Cheese manufacturing) Cheeses (ID: 1 to ID: 17) were produced with the compositions shown in Tables 1 and 2. The raw materials used in producing the cheeses are as follows. Tapioca starch acetate: Glico Nutrition Foods Co., Ltd. Acetylated phosphate cross-linked tapioca starch: Glico Nutrition Foods Co., Ltd. Hydroxypropylated tapioca starch: Matsutani Chemical Industry 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

[0024] 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 and heat resistance were evaluated according to the following procedures.

[0025] [Stringiness test] 50 g of cheese heated to 60°C was placed in a cup. Using a spoon-shaped tool measuring 2.3 cm wide and 3 cm deep, the cheese was pulled up at a speed of 2.5 cm per second. The width of the stringiness of the cheese when pulled up to a predetermined height was measured, and the stringiness of the cheese was evaluated according to the following evaluation criteria. In the 7.0 cm stretch evaluation, cheeses that received a rating of B or higher were evaluated as having a large width of stringiness at high temperatures and good stringiness. In the 7.0 cm stretch evaluation, cheeses that received a rating of A or higher were evaluated as having even better stringiness, and cheeses that received an AA rating were evaluated as having particularly good stringiness. In the 10.0 cm stretch evaluation, cheeses that received a rating of C or higher were evaluated as having even better stringiness, cheeses that received a rating of B or higher were evaluated as having even better stringiness, and cheeses that received an A rating were evaluated as having particularly good stringiness. (Evaluation criteria) (1) 7.0cm stretch evaluation AA: Cheeses that are 3.0 cm or wider when stretched to a height of 7.0 cm. A: Cheeses whose width when stretched to a height of 7.0 cm is 2.5 cm or more but less than 3.0 cm. B: Cheeses whose width when stretched to a height of 7.0 cm is 2.0 cm or more but less than 2.5 cm. C: Cheeses whose width when stretched to a height of 7.0 cm is 1.5 cm or more but less than 2.0 cm. D: Cheeses whose width when stretched to a height of 7.0 cm is less than 1.5 cm. (2) 10.0 cm stretch evaluation A: Cheeses that are 2.5cm or wider when stretched to a height of 10.0cm. B: Cheeses whose width when stretched to a height of 10.0 cm is 2.0 cm or more but less than 2.5 cm. C: Cheeses whose width when stretched to a height of 10.0 cm is 1.5 cm or more but less than 2.0 cm. D: Cheeses whose width when stretched to a height of 10.0 cm is less than 1.5 cm.

[0026] [Heat resistance test] The cheeses were packed into a sample ring (inner diameter 25 mm, height 15 mm) so that no hollow spaces were formed inside the cheeses. The cheeses packed into the sample ring were then placed in a freezer (-18°C) and cooled until they retained their shape, after which the cheeses were pushed out of the sample ring. The shaped cheeses were placed in a petri dish together with a beaker of water, the dish was covered, and heated in an oven at 150°C for 8 minutes. The heat resistance index was calculated and evaluated using the following formula based on the height of the cheeses before and after heating. Heat resistance (%) = [height of cheese after heating (mm) / height of cheese before heating (mm)] x 100 Cheeses with a heat resistance (shape retention) of 50% or more have good heat resistance. Cheeses with a heat resistance of 60% or more have even better heat resistance.

[0027] [Table 1]

[0028] [Table 2]

[0029] The results shown in Tables 1 and 2 confirm that cheeses containing 4.5 wt% or more starch, 2.5 to 35 wt% raw cheese, and 3.0 to 20 wt% acetylated tapioca starch as at least a portion of the starch can be stretched to a wide width when heated and stretched, and have good heat resistance. It was also confirmed that cheeses containing tapioca starch acetate can be stretched to a wider width when heated and stretched. It was also confirmed that cheeses containing 10 to 30 wt% starch can be stretched to a particularly wide width when heated and stretched, and have even better heat resistance.

[0030] 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.

[0031] Below, aspects extracted from the above-described embodiments, examples, and modifications thereof will be listed. [Item 1] A cheese containing 4.5% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 3.0 to 20% by weight of acetylated tapioca starch as at least a part of the starch. [Item 2] 2. Cheeses according to claim 1, wherein the acetylated tapioca starch is tapioca starch acetate. [Item 3] 3. The cheese according to item 1 or 2, containing 10 to 30% by weight of starch. [Item 4] A method for producing cheeses, comprising: 4.5% by weight or more of starch; 2.5 to 35% by weight of raw cheese; and 3.0 to 20% by weight of acetylated tapioca starch as at least a part of the starch, blending starch, including acetylated tapioca starch, and 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. A cheese containing 2.5 to 35% by weight of raw cheese, 3.0 to 20% by weight of tapioca starch acetate, and 6.0 to 10% by weight of hydroxypropylated tapioca starch.

2. A method for producing cheeses containing 2.5 to 35% by weight of raw cheese, 3.0 to 20% by weight of tapioca starch acetate, and 6.0 to 10% by weight of hydroxypropylated tapioca starch, a blending step of blending the starch containing the tapioca starch acetate and the hydroxypropylated tapioca starch with the raw cheese; an adjusting step of mixing the raw materials blended in the blending step and adjusting the pH and moisture; a heating and emulsifying step of heating and emulsifying the raw material whose pH and moisture have been adjusted in the adjusting step; a cooling step of cooling the raw materials heated and emulsified in the heating and emulsifying step; A method for producing cheeses having the above formula.

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