Anti-binding agent for cheese, cheese, and method for producing cheese

Abstract

To provide an adhesion inhibitor for cheese having powder swirling suppressed in production of cheese, cheese with the adhesion inhibitor for cheese, and a method of suppressing powder swirling in production of cheese and adhesion of cheese with each other during storage.SOLUTION: An adhesion inhibitor for cheese contains powder of a rough apparent specific gravity of 0.25 g / cc or more. The adhesion inhibitor for cheese adheres to the surface of cheese. A production method of cheese includes adhering the adhesion inhibitor for cheese to the surface of cheese. A method of suppressing powder swirling in production of cheese and adhesion of cheese with each other during storage includes adhering the adhesion inhibitor for cheese to the surface of cheese.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an anti-binding agent for cheese, cheese, and a method for producing cheese. [Background technology]

[0002] Many cheeses are very sticky, and especially cheeses with a large surface area, such as shredded cheese, can stick together during storage. To prevent this, various powders are applied to the cheese surface as anti-sticking agents.

[0003] For example, Patent Document 1 discloses that powdered cellulose, gellan gum, or curdlan can be used as such an anti-binding agent.

[0004] Patent Document 2 discloses powdered cellulose that is made from non-wood pulp as a raw material and has an excellent texture, good powder flowability, and little dusting.

[0005] Patent Document 3 discloses an anti-binding agent made of processed starch, the amount of which is 1.0 to 2.5% by mass of the mass of cheese. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Special Publication No. 7-095921 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-188187 [Patent Document 3] Japanese Patent Application Laid-Open No. 2011-019453 Summary of the Invention [Problem to be solved by the invention]

[0007] The powdered cellulose described in Patent Document 1 has a low specific gravity and flies around violently when applied to cheese, which causes problems such as reduced yield due to scattering and clogging of air cleaning filters. Patent Document 2 discloses powdered cellulose with less dusting, but the exact reason why the use of non-wood pulp reduces dusting is unclear, and no specific consideration has been given to the physical properties of the powdered cellulose. Even the processed starch described in Patent Document 3 has a low specific gravity and is subject to severe dusting when applied to cheese, resulting in problems such as reduced yield due to scattering and clogging of air cleaning filters.

[0008] The present invention has been made in consideration of the above circumstances, and provides a cheese anti-binding agent that suppresses dusting during cheese production, as well as cheese using the cheese anti-binding agent, a cheese production method, and a method for suppressing dusting during cheese production and sticking of cheese pieces together during storage. [Means for solving the problem]

[0009] That is, the present invention includes the following aspects. (1) A cheese anti-binding agent containing a powder having a loose bulk density of 0.25 g / cc or more. (2) The anti-sticking agent for cheese according to (1), having an average particle size of 90 μm or less. (3) The anti-sticking agent for cheese according to (1) or (2), wherein the powder is a polysaccharide. (4) The anti-sticking agent for cheese according to any one of (1) to (3), wherein the powder is powdered cellulose. (5) The anti-binding agent for cheese according to any one of claims 1 to 4, wherein the powder is crystalline cellulose. (6) Cheese having the anti-binding agent for cheese according to any one of claims 1 to 5 adhered to its surface. (7) A method for producing cheese, comprising adhering the cheese anti-binding agent according to any one of claims 1 to 5 to the surface of cheese. (8) A method for inhibiting dusting during cheese production and adhesion of cheese pieces during storage, comprising adhering the cheese anti-binding agent according to any one of claims 1 to 5 to the surface of cheese. [Effects of the Invention]

[0010] The cheese anti-binding agent of the above aspect can provide a cheese anti-binding agent that suppresses dusting during cheese production. The cheese and cheese production method of the above aspect can produce cheese in which dusting during cheese production and sticking of cheese pieces together during storage are suppressed. The method of the above aspect can suppress dusting during cheese production and sticking of cheese pieces together during storage. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, an embodiment of the present invention (hereinafter simply referred to as "the present embodiment") will be described in detail. The following embodiments are merely examples for explaining the present invention, and are not intended to limit the present invention to the following content. The present invention can be implemented by modifying it as appropriate within the scope of its gist.

[0012] <Anti-sticking agent for cheese> A cheese anti-sticking agent is generally applied to the surface of cheese to prevent cheese pieces from sticking together. By covering the cheese surface with the anti-sticking agent, the contact area between cheese pieces is reduced, and stickiness caused by moisture and oil in the cheese is suppressed, keeping the cheese surface dry and smooth, thereby preventing cheese pieces from sticking together.

[0013] The anti-binding agent for cheese of this embodiment contains a powder having a loose bulk density of 0.25 g / cc or more.

[0014] The anti-sticking agent for cheese of this embodiment has the above-mentioned configuration, and can suppress sticking of cheese pieces during storage while also suppressing dusting during cheese production.

[0015] [powder] Powder loose eye The bulk density is 0.25 g / cc or more, preferably 0.30 g / cc or more, and more preferably 0.35 g / cc or more. eye The upper limit of the bulk density is not particularly limited, but can be, for example, 0.90 g / cc, preferably 0.70 g / cc, and more preferably 0.50 g / cc. eye By ensuring that the bulk density is equal to or greater than the above lower limit, it is possible to prevent the cheese from scattering during cheese production. eye By ensuring that the bulk density is equal to or less than the upper limit, the powder can be more uniformly attached to the cheese, i.e., the anti-sticking properties are better. Loose eye The bulk density can be measured, for example, using a powder tester (PT-R, manufactured by Hosokawa Micron).

[0016] The average particle size of the powder is preferably 90 μm or less, more preferably 80 μm or less, and even more preferably 70 μm or less. On the other hand, the lower limit of the average particle size is not particularly limited, but can be, for example, 1 μm, preferably 3 μm, and even more preferably 4 μm. That is, the average particle size of the powder is preferably 1 μm or more and 90 μm or less, more preferably 3 μm or more and 80 μm or less, and more preferably 4 μm or more and 70 μm or less. By having an average particle size equal to or less than the upper limit, the rough texture of the powder is less noticeable, minimizing the effect on the texture of the cheese, while by having an average particle size equal to or greater than the lower limit, sticking of cheese pieces together during storage can be more effectively prevented. The average particle size can be measured, for example, using a laser diffraction / scattering particle size distribution measuring device (LA-950, manufactured by Horiba, Ltd.).

[0017] Examples of powders include various types of cereal flours or polysaccharide powders. Examples of cereal flour include wheat flour, soft flour, medium-strength flour, hard flour, semolina flour, corn flour, corn grits, rice flour, rice cake flour, potato flour, sweet potato flour, cassava flour, buckwheat flour, and sorghum flour. Examples of polysaccharide powders include xanthan gum, tamarind gum, locust bean gum, gellan gum, curdlan, pectin, carrageenan, guar gum, gum arabic, agar, alginic acid, alginates, alginate esters, karaya gum, soybean polysaccharides, succinoglycan, glucomannan, psyllium seed gum, starch (e.g., potato starch, sweet potato starch, corn starch, etc.), modified starch, powdered dextrin, inulin, chitin, chitosan, hemicellulose, lignin, powdered cellulose, etc. These are merely examples and are not intended to be limiting. These powders may be used alone or in combination of two or more.

[0018] Among these, polysaccharide powders are preferred as the powder, and powdered cellulose is more preferred because it provides an excellent texture to the cheese when unheated or when heated.

[0019] Examples of powdered cellulose include powdered cellulose, crystalline cellulose, fermented cellulose, etc. These powdered celluloses may be used alone or may form complexes with other polysaccharides.

[0020] Among these, crystalline cellulose is preferred as the powdered cellulose. The use of crystalline cellulose results in a softer texture, and therefore can more effectively prevent adverse effects on the texture of cheese.

[0021] As used herein, crystalline cellulose refers to cellulose with a crystallinity of more than 10%. The "crystallinity" here is defined as the percentage of the crystalline scattering peak area on an X-ray diffraction pattern.

[0022] Known crystalline forms of cellulose include type I, type II, type III, and type IV, among which type I is preferred as the crystalline form of cellulose. Type I has the same crystalline structure as natural cellulose such as ramie, cotton linter, and wood pulp, and therefore can be produced using natural resources without requiring special treatment, which is advantageous in terms of cost and environmental impact.

[0023] (Method of producing crystalline cellulose) Loose eye Microcrystalline cellulose having a bulk density within the above range can be produced, for example, by the method described in Japanese Patent No. 6210981 (Reference 1). Specifically, crystalline cellulose is made by hydrating natural cellulose materials at higher temperatures than conventional methods. That is, the hydrolysis can be carried out by hydrolysis at a hydrochloric acid concentration of 0.05% by mass or more and 0.15% by mass or less at a reaction temperature of 125°C or more and 150°C or less for more than 110 minutes and 150 minutes or less after the predetermined reaction temperature is reached, or by hydrolysis at a hydrochloric acid concentration of more than 0.15% by mass or less and 0.4% by mass or less at a reaction temperature of 125°C or more and 150°C or less for 50 minutes or more and 150 minutes or less after the predetermined reaction temperature is reached.

[0024] It is preferable that the volume average particle size of the cellulose dispersion after hydrolysis is adjusted to 70 μm or more and 150 μm or less by carrying out a stirring treatment under the above hydrolysis conditions. After dehydration, the cellulose dispersion is preferably washed several times with pure water, neutralized with an alkali, and then dehydrated again to obtain a cellulose cake with a solid content of 20% by mass or more and 50% by mass or less.

[0025] Next, the cellulose cake is preferably made into a cellulose slurry with a solid content of 10% by mass or more and 25% by mass or less with pure water, and the volume average particle diameter of the cellulose dispersion before drying is adjusted to 40 μm or more and less than 50 μm by stirring or the like, followed by spray drying. When the volume average particle diameter of the cellulose dispersion before drying is equal to or greater than the above-mentioned lower limit, the fluidity of the cellulose powder after drying is further improved, while when it is less than the above-mentioned upper limit, fibrous properties are less likely to be expressed and the fluidity is further improved.

[0026] The spray drying temperature can be a commonly used inlet temperature of 150°C to 300°C. At higher inlet temperatures, cellulose particles tend to burn more easily, but the crystalline cellulose obtained by this production method is less likely to burn than conventional crystalline cellulose, even within this temperature range.

[0027] Stirring during the reaction or in subsequent steps has the effect of shortening the cellulose fibers, and increasing the stirring force can reduce the volume average particle diameter of the particles, while decreasing the stirring force can increase the volume average particle diameter. The stirring force can be appropriately controlled to obtain the desired volume average particle diameter.

[0028] The strength of the stirring force can be controlled by changing the size and shape of the stirring vessel, the size and shape of the stirring blades, the rotation speed, the number of baffles, and the like.

[0029] When preparing the cellulose dispersion, in addition to water, water containing a small amount of an organic solvent may be used as long as the properties of the resulting crystalline cellulose are not impaired.

[0030] In addition, commercially available crystalline cellulose may be used. Examples of commercially available crystalline cellulose include "FD-301", "FD-101", and "PH-102" manufactured by Asahi Kasei Corporation. These crystalline celluloses may also be used after being adjusted to have a smaller average particle size using a mixer or the like.

[0031] [Other ingredients] The cheese anti-sticking agent of this embodiment may further contain other ingredients such as antioxidants, preservatives, seasonings, etc., within a range that does not impair the effects of the cheese anti-sticking agent. The contents of these ingredients can be appropriately determined by those skilled in the art within a range that does not impair the effects of the cheese anti-sticking agent.

[0032] <Cheese> The cheese of this embodiment has the above-mentioned anti-binding agent for cheese adhered to its surface.

[0033] The cheese of this embodiment has the above-described structure, which prevents the cheese from scattering during cheese production and prevents the cheese from sticking together during storage.

[0034] As used herein, cheese refers to milk obtained by solidifying animal milk, such as cow's milk, buffalo milk, sheep's milk, or goat's milk, through the action of bacteria or enzymes. Cheese as used herein also encompasses analog cheeses made from soy milk or vegetable oils. Furthermore, cheese as used herein may or may not be heat-treated, soft or hard, or aged. Among these, the cheese to which the anti-binding agent for cheese is added, i.e., the cheese of the present embodiment, is preferably shredded cheese. Here, the term "shredded cheese" refers to the above-mentioned cheese that has been shredded or molded into a stick or plate shape.

[0035] In the cheese of this embodiment, the amount of the cheese anti-binding agent attached is preferably 0.5% by mass or more and 3% by mass or less, and more preferably 1% by mass or more and 2% by mass or less, relative to the mass of the cheese. When the amount of the cheese anti-binding agent attached is equal to or more than the above-mentioned lower limit, it is possible to more sufficiently prevent the cheese pieces from sticking together. On the other hand, when the amount of the cheese anti-binding agent attached is equal to or less than the above-mentioned upper limit, it is possible to more effectively prevent the occurrence of a rough texture due to powder.

[0036] <Cheese manufacturing method> The method for producing cheese of this embodiment includes adhering the cheese anti-binding agent to the surface of cheese.

[0037] The cheese production method of this embodiment has the above-mentioned configuration, and thereby produces cheese in which dusting during cheese production and sticking of cheese pieces together during storage are suppressed. In other words, the cheese production method of this embodiment can also be said to be a method for suppressing dusting during cheese production and sticking of cheese pieces together during storage.

[0038] Examples of the method for producing cheese in this embodiment include a method in which cheese is produced using a known method, and then the cheese anti-binding agent is added to the resulting cheese to adhere the cheese anti-binding agent to the surface of the cheese.

[0039] In the case where the type of cheese is shredded cheese, a general method for producing shredded cheese using natural cheese as the raw material will be exemplified below. One or more types of natural cheese are blended and heated to melt, with or without the addition of melting salts such as sodium citrate and sodium phosphate, and casein, vegetable oil, skim milk powder, soy protein, etc. are added as needed to obtain an emulsion. The resulting emulsion is packed into a block and cooled, then cut into a specific shape and molded to obtain shredded cheese. The above-mentioned cheese anti-binding agent is added to the shredded cheese obtained in this manner and mixed to obtain shredded cheese to which the cheese anti-binding agent is adhered. The amount of the cheese anti-binding agent added is an amount that results in the amount of the cheese anti-binding agent adhered as described above. [Example]

[0040] The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.

[0041] <Raw materials> (powder) Crystalline cellulose A: Asahi Kasei Corporation, FD-301 Crystalline cellulose B: Asahi Kasei Corporation, FD-101 Microcrystalline cellulose C: Microcrystalline cellulose B crushed in a mixer Crystalline cellulose D: Asahi Kasei Corporation, PH-102 Crystalline cellulose E: Asahi Kasei Corporation, ST-100 Powdered cellulose A: Nippon Paper Industries Co., Ltd., W-250 Powdered cellulose B: Nippon Paper Industries Co., Ltd., W-300G Powdered cellulose C: Nippon Paper Industries Co., Ltd., W-400G Cornstarch: Topvalu Cornstarch Flour: Topvalu soft wheat flour Gellan gum: CPKelco, LT-100

[0042] <Methods for measuring and evaluating physical properties> The methods for measuring the loose bulk density and average particle size of the powders used in the Examples and Comparative Examples, as well as the methods for evaluating the anti-sticking properties and texture of cheese and the dustiness of the powder, are described below.

[0043] [Physical Properties 1] (loose bulk density) The loose bulk density was calculated by using a powder tester (PT-R, manufactured by Hosokawa Micron) to fill a specified receptacle without applying force, measuring the mass when the receptacle was level, and then dividing the measured mass by the volume of the receptacle.

[0044] [Physical Properties 2] (Average particle size) The average particle size was measured under dry conditions using a dry unit of a laser diffraction / scattering particle size distribution measuring device (LA-950: manufactured by Horiba, Ltd.).

[0045] [Rating 1] (Anti-binding property) The cheeses obtained in the Examples and Comparative Examples were stored in a refrigerator for one week, and the anti-sticking properties were evaluated visually according to the following evaluation criteria.

[0046] (Evaluation criteria) ×: More than half of the cheese is stuck together and forms a ball shape. △: Some of the cheese has stuck together and formed clumps. ○: Almost no sticking of the cheese pieces occurs.

[0047] [Rating 2] (Texture) The samples used to evaluate the anti-sticking properties were evaluated for texture in an uncooked state according to the following evaluation criteria.

[0048] (Evaluation criteria) ×: Roughness and stickiness are clearly felt. △: Slight roughness and stickiness. ○: Equivalent to cheese itself.

[0049] [Rating 3] (Dust flying) The evaluation of dust scattering was carried out by measuring the degree of dispersion of the powder. The degree of dispersion of the powder was calculated by dropping 1 g of powder from a height of 67 cm using a powder tester (PT-R, manufactured by Hosokawa Micron) and calculating the proportion of the powder that fell outside a watch glass placed at the point of impact to the total powder mass. The calculated value of dispersion was evaluated for dust scattering according to the following evaluation criteria.

[0050] (Evaluation criteria) ×: Dispersion degree is more than 40% by mass △:Dispersity is more than 20% by mass and less than 40% by mass ○: Dispersity is 20% by mass or less

[0051] [Example 1] Commercially available processed cheese was cut into pieces measuring 20 mm long x 8 mm long x 2 mm long to prepare shredded cheese. Commercially available crystalline cellulose A was used as an anti-binding agent, and 0.5% by mass of the shredded cheese was added to the shredded cheese and mixed uniformly. 200 g of the resulting mixture was sealed in a polyethylene bag and stored in a refrigerator for 1 week.

[0052] [Examples 2 to 10 and Comparative Examples 1 to 7] Cheeses with anti-binding agents adhered to the surface were produced using the same method as in Example 1, except that the types and amounts of anti-binding agents used were as shown in Tables 1 to 3.

[0053] [Table 1]

[0054] [Table 2]

[0055] [Table 3]

[0056] As shown in Tables 1 to 3, in the cheeses (Examples 1 to 11) in which a powder with a bulk density of 0.25 g / cc or more was used as a cheese anti-sticking agent, sticking of the cheese pieces together was prevented and dusting during cheese production was suppressed. Furthermore, in a comparison of cheeses in which powders with different bulk densities were used as anti-sticking agents for cheese (Examples 1 and 4, Examples 2 and 5, and Examples 3 and 6), it was observed that the higher the bulk density, the more effectively the powder flurry that could be suppressed during cheese production. Furthermore, in a comparison of cheeses containing different amounts of anti-binding agent (Examples 1 to 3 and Examples 4 to 6), it was observed that the more the amount added, the better the anti-binding properties became. In addition, in a comparison of cheeses (Examples 5 and 11) in which crystalline cellulose with different average particle sizes was used as a cheese anti-binding agent, it was found that the smaller the average particle size, the better the anti-binding properties and texture.

[0057] On the other hand, in cheeses (Comparative Examples 1 to 7) in which a powder with a bulk density of less than 0.25 g / cc was used as a cheese anti-sticking agent, sticking of the cheese pieces to each other was prevented, but the degree of dispersion was very high at over 40% by mass, and powder flying during cheese production could not be suppressed. Furthermore, in comparison of cheeses in which powdered cellulose was used as an anti-binding agent for cheese (Comparative Examples 1 to 3 and 5 to 7), it was found that the texture tended to deteriorate as the blending amount increased. [Industrial Applicability]

[0058] According to the cheese anti-sticking agent of this embodiment, a cheese anti-sticking agent that suppresses dusting during cheese production can be provided. According to the cheese and cheese production method of this embodiment, cheese can be obtained in which dusting during cheese production and sticking between cheese pieces during storage are suppressed. According to the method of this embodiment, dusting during cheese production and sticking between cheese pieces during storage can be suppressed.

Claims

1. A cheese anti-binding agent comprising crystalline cellulose having a loose bulk density of 0.25 g / cc or more and 0.50 g / cc or less and an average particle size of 90 μm or less.

2. A cheese having the anti-binding agent for cheese according to claim 1 adhered to its surface.

3. A method for producing cheese, comprising adhering the cheese anti-binding agent according to claim 1 to the surface of cheese.

4. A method for inhibiting cheese dusting during cheese production and cheese sticking during storage, comprising adhering the cheese anti-sticking agent according to claim 1 to the surface of cheese.

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