Cheeses and methods for producing cheeses

Abstract

To provide a cheese that demonstrates wide stringiness at high temperatures.SOLUTION: A cheese comprises starch of 7.0 wt.% or more, raw material cheese of 2.5-35 wt.%, and succinoglycan and / or xanthan gum of 0.3-1.6 wt.%.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 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 that can solve the above problems contain 7.0% by weight or more starch, 2.5 to 35% by weight of raw material cheese, and 0.3 to 1.6% by weight of succinoglycan and / or xanthan gum.

[0006] The method for producing cheeses of the present invention that can solve the above problems comprises: A method for producing cheeses containing 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and / or xanthan gum, blending starch, a raw cheese, and succinoglycan and / or xanthan gum; 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 for 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 7.0% by weight or more starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and / or xanthan gum. 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 2.8, 5.0, or 8.0% by weight, and the upper limit may be 34, 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 7.0% or more starch by weight, 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% or less starch by weight. The lower limit of the starch content may be 7.5, 8.0, 9.0, or 10% by weight, and the upper limit may be 25, 20, or 15% by weight.

[0011] Cheeses according to embodiments may contain tapioca starch as at least a portion of the starch in an amount of 4% by weight or more relative to the total weight of the cheeses. When the cheeses contain tapioca starch in this amount, they can be stretched more widely when heated and stretched. The lower limit of the tapioca starch content may be 6.0, 6.5, 7.0, or 7.5% by weight, and the upper limit may be 20, 15, or 10% by weight. The tapioca starch may also be hydroxypropylated tapioca starch. Cheeses according to embodiments may contain corn starch as at least a portion of the starch in an amount of 3% by weight or more and 10% by weight or less relative to the total weight of the cheeses. Cheeses according to embodiments may contain potato starch as at least a portion of the starch in an amount of 6.0% by weight or more relative to the total weight of the cheeses. The potato starch content may be 7.0% by weight or more, or even 8.0% by weight or more, relative to the total weight of the cheeses. Cheeses according to the present invention may contain at least a portion of cross-linked starch, which has been subjected to a cross-linking treatment, in an amount of 3% by weight or more based on the total weight of the cheeses. Examples of cross-linked starches include phosphate cross-linked starches, such as hydroxypropylated phosphate cross-linked cornstarch and phosphate cross-linked tapioca starch.

[0012] Succinoglycan and xanthan gum are types of thickening polysaccharides. Cheeses according to embodiments may contain other thickening polysaccharides in addition to succinoglycan and / or xanthan gum. Examples of other thickening polysaccharides include locust bean gum, guar gum, gellan gum, pectin, tamarin seed gum, carrageenan, gum arabic, agar, alginic acids, karaya gum, dietary fiber, dextrin, and cellulose. Note that thickening polysaccharides exclude starch. Cheeses according to embodiments may contain 0.3% by weight or more, or 0.5% by weight or more, of thickening polysaccharides. Cheeses according to embodiments may contain 2% by weight or less, or 1.6% by weight or less, of thickening polysaccharides. The lower limit of the succinoglycan content may be 0.3, 0.4, 0.5, 0.55, or 0.60% by weight, and the upper limit may be 1.6, 1.4, 1.2, or 1.0% by weight.The lower limit of the xanthan gum content may be 0.3, 0.4, 0.5, 0.6, or 0.7% by weight, and the upper limit may be 1.6, 1.4, 1.2, or 1.0% by weight.

[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 30% by weight of soybean fats and oils.

[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, when stretched to 7.0 cm. In the following stringiness test, cheeses 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 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 1.5 cm or more but less than 2.0 cm. C: Cheeses whose width when stretched to a height of 7.0 cm is 1.0 cm or more but less than 1.5 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 1.5 cm or more but less than 2.0 cm. C: Cheeses whose width when stretched to a height of 10 cm is 1.0 cm or more but less than 1.5 cm. D: Cheeses whose width when stretched to a height of 10 cm is less than 1.0 cm.

[0016] A method for producing cheeses according to an embodiment is described below. The method for producing cheeses according to an embodiment includes the steps of blending starch, raw cheese, and succinoglycan and / or xanthan gum, mixing the raw materials blended in the step above and adjusting the pH and moisture content, heating and emulsifying the raw materials whose pH and moisture content have been adjusted in the step above, and cooling the raw materials heated and emulsified in the step above.

[0017] In the step of blending the raw materials, the above-mentioned starch, raw material cheese, and thickening polysaccharides including succinoglycan and / or xanthan gum 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 to 50 to 65% by weight. The starch may be added alone or after mixing with other auxiliary raw materials. The raw materials with adjusted pH and moisture may then be heated, emulsified, and cooled to produce cheeses.

[0018] 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.

[0019] 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.

[0020] 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]

[0021] The present invention will be described in more detail using the following examples, but the present invention is not limited to these examples.

[0022] (Cheese manufacturing) Cheeses (ID: 1 to ID: 27) were produced with the compositions shown in Tables 1 to 3. The raw materials used in producing the cheeses are as follows. Locust bean gum: Acquired from Toei Trading Co., Ltd. Guar gum: Acquired from Toei Trading Co., Ltd. Gellan gum: Obtained from San-ei Gen F.F.I. Co., Ltd. Tamarind gum: Acquired from Toei Trading Co., Ltd. Succinoglycan: Obtained from DSP Gokyo Food & Chemical Co., Ltd. Xanthan gum: Obtained from San-ei Gen F.F.I. Co., Ltd. Hydroxypropylated tapioca starch: Matsutani Chemical Industry Co., Ltd. Hydroxypropylated phosphate cross-linked cornstarch: Matsutani Chemical Industry Co., Ltd. Hydroxypropylated potato starch: 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

[0023] The raw cheese was crushed and mixed with soybean oil, starch, and the thickening polysaccharides shown in Tables 1 to 3. A pH adjuster was then added, and water was added to adjust the final moisture content. Molten 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 rotation 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.

[0024] [Stringiness test] 50 g of cheese heated to 60°C was placed in a cup. Using a spoon-shaped tool 2.3 cm wide and 3 cm deep, the cheese was pulled up at a speed of 2.5 cm per second, and the width of the stringiness of the cheese when pulled up to a specified height was measured, and the stringiness of the cheese was evaluated according to the following evaluation criteria. Cheeses that received a grade of B or higher in the 7.0 cm stretch evaluation and a grade of C or higher in the 10.0 cm stretch evaluation were evaluated as having a large width of stringiness at high temperatures and good stringiness. (Evaluation criteria) (1) 7.0cm 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 1.5 cm or more but less than 2.0 cm. C: Cheeses whose width when stretched to a height of 7.0 cm is 1.0 cm or more but less than 1.5 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 2.0 cm or wider when stretched to a height of 10.0 cm. B: Cheeses whose width when stretched to a height of 10.0 cm is 1.5 cm or more but less than 2.0 cm. C: Cheeses whose width when stretched to a height of 10.0 cm is 1.0 cm or more but less than 1.5 cm. D: Cheeses whose width when stretched to a height of 10.0 cm is less than 1.0 cm.

[0025] [Table 1]

[0026] [Table 2]

[0027] [Table 3]

[0028] The results shown in Tables 1 to 3 confirmed that cheeses containing 7.0 wt% or more starch, 2.5 to 35 wt% raw cheese, and 0.3 to 1.6 wt% succinoglycan and / or xanthan gum can be stretched to a wider width when heated and stretched. Furthermore, cheeses containing succinoglycan were found to be more easily stretchable when heated and stretched if the succinoglycan content was 0.60 wt% or more and the tapioca starch or potato starch content was 6.0 wt% or more. Furthermore, cheeses containing xanthan gum were found to be more easily stretchable when heated and stretched if they contained 0.5 wt% or more thickening polysaccharides and tapioca starch. Furthermore, cheeses containing xanthan gum were found to be more easily stretchable when heated and stretched if they contained 20 wt% or less starch.

[0029] 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.

[0030] Below, aspects extracted from the above-described embodiments, examples, and modifications thereof will be listed. [Item 1] A cheese containing 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and / or xanthan gum. [Item 2] 2. The cheeses according to Item 1, wherein the starch is at least one starch selected from the group consisting of tapioca starch, corn-derived starch, and potato starch. [Item 3] 3. Cheeses according to item 1 or 2, containing 0.60% by weight or more of succinoglycan and containing tapioca starch or potato starch as at least a part of the starch. [Item 4] 4. The cheese according to any one of items 1 to 3, comprising 0.4% by weight or more of xanthan gum and 0.5% by weight or more of a thickening polysaccharide. [Item 5] 5. The cheese according to any one of items 1 to 4, containing 20% ​​by weight or less of starch. [Item 6] A method for producing cheeses containing 7.0% by weight or more of starch, 2.5 to 35% by weight of raw cheese, and 0.3 to 1.6% by weight of succinoglycan and / or xanthan gum, blending starch, a raw cheese, and succinoglycan and / or xanthan gum; 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. 7.0 to 25% by weight of hydroxypropylated starch, 2.5 to 35% by weight of raw cheese, 0.3 to 1.2% by weight of succinoglycan or 0.3 to 1.6% by weight of xanthan gum, 3 to 30% by weight of soybean oil, Water content of 50 to 65% by weight, A cheese containing a molten salt and a pH adjuster so that the pH is 4.5 to 6.5, The hydroxypropylated starch may be Cheeses containing hydroxypropylated tapioca starch in an amount of 4 to 15% by weight based on the total weight of the cheeses.

2. Cheeses as described in claim 1, containing 7.0 to 20% by weight of hydroxypropylated starch.

3. 7.0 to 25% by weight of hydroxypropylated starch, 2.5 to 35% by weight of raw cheese, 0.3 to 1.2% by weight of succinoglycan or 0.3 to 1.6% by weight of xanthan gum, 3 to 30% by weight of soybean oil, Water content of 50 to 65% by weight, containing a molten salt and a pH adjuster so that the pH is 4.5 to 6.5; The hydroxypropylated starch may be A method for producing cheeses, comprising the steps of: A step of blending hydroxypropylated starch, a raw cheese, succinoglycan or xanthan gum, and soybean oil and fat; 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.

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