Method for producing unaged cheese sauce

Abstract

To provide a production technology capable of efficiently producing an unripened cheese sauce that highly contains unripened cheese.SOLUTION: An unripened cheese sauce which is a producing object of a production method of the present invention includes a liquid part having fluidity when taken, the liquid part containing unripened cheese more than 10 mass%. The production method of the unripened cheese sauce includes: 1) a first temperature adjustment step of adjusting the temperature of unripened cheese to 0-15°C; 2) a second temperature adjustment step of preparing a base sauce including at least one kind other than the unripened cheese, or an intermediate product thereof, among materials of the liquid part and adjusting the temperature of the base sauce or the intermediate product thereof to 50-80°C; and 3) a mixing and stirring step of mixing the unripened cheese subjected to the first temperature adjustment step and the base sauce or the intermediate product thereof subjected to the second temperature adjustment step and stirring the mixture.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a manufacturing technique for an unripened cheese sauce using unripened cheese as a source raw material.

Background Art

[0002] Cheese sauce is a sauce that has the flavor and richness of milk possessed by cheese, as well as the sourness of cheese, and can be enjoyed with a rich taste. As the cheese used for cheese sauce, natural cheese and processed cheese have been conventionally known and are appropriately selected according to the desired flavor. Natural cheese is roughly classified into ripened cheese that has undergone a ripening process and unripened cheese that has not substantially undergone this process. Ripened cheese has a very complex flavor due to various aromatic and flavor-indicating components such as amino acids, amines, and fatty acids generated during its ripening, and a cheese sauce produced using this can be highly palatable. On the other hand, although unripened cheese lacks the complex flavor of ripened cheese, it has the flavor and richness of raw milk and a fresh sourness, and a cheese sauce produced using this can be easily combined with various foods and easy to use.

[0003] Patent Documents 1 to 3 disclose a manufacturing method for an unripened cheese sauce using unripened cheese as a source raw material. Patent Document 1 describes, as a manufacturing method for a cream-based sauce (unripened cheese sauce) containing wheat flour and 0.5 to 10% by mass of unripened cheese, a step of stirring and heating wheat flour together with milk or oil and fat, diluting with water, and then adding unripened cheese and heating for about 10 to 40 minutes while the heated mixture is at a product temperature of 50 to 98°C (

[0020] of Patent Document 1). Patent Document 2 describes an example of the production of frozen carbonara sauce as an example of the production of a frozen sauce containing plant sterols. In this production example, 10 kg of cream cheese (unaged cheese), 1 kg of Parmigiano Reggiano (aged cheese), and other ingredients are placed in a pot, heated while stirring to adjust the temperature of the mixture to 90°C, and a total of 104 kg of carbonara sauce (unaged cheese sauce) is produced (see

[0050] and

[0051] of Patent Document 2). Patent Document 3 describes an example of producing a green basil sauce, in which butter and flour are added to a pot and sautéed, then 6.5 kg of cream cheese (unaged cheese) is added along with other ingredients and stirred and mixed, the temperature of the mixture is adjusted to 85°C, then fresh cream and basil paste are added and heated and stirred at a temperature of 80°C for 30 minutes to produce a total of 100 kg of green basil cream sauce (unaged cheese sauce) (Patent Document 3,

[0023] ). [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] International Publication No. 2018 / 143213 [Patent Document 2] Japanese Patent Publication No. 2007-259834 [Patent Document 3] Japanese Patent Publication No. 2008-125394 [Overview of the project] [Problems that the invention aims to solve]

[0005] The unaged cheese content in the unaged cheese sauces described in Patent Documents 1 to 3 is 10% by mass or less. There is a demand for unaged cheese sauces with a higher unaged cheese content and enhanced palatability, but no technology has yet been provided that can adequately meet this demand.

[0006] The object of the present invention is to provide a manufacturing technology that can efficiently produce an unaged cheese sauce having a high content of unaged cheese, more specifically, an unaged cheese content of more than 10% by mass. [Means for solving the problem]

[0007] The inventors of this invention have conducted various studies on manufacturing techniques for unaged cheese sauces suitable as pasta sauces. As a result, they have confirmed that when the content of unaged cheese in the liquid portion (the part that is fluid when consumed) of the unaged cheese sauce exceeds 10% by mass, foaming occurs with a high probability during the stirring operation of the liquid portion. This foaming problem during sauce production is unique to unaged cheese sauces with a high content of unaged cheese, and it is presumed that this is because unaged cheese has relatively little microbial fermentation and is relatively rich in high molecular weight proteins and lipids. When foaming occurs during sauce production, the foamy portion of the sauce becomes overheated and dries out, which may result in a loss of flavor. Furthermore, when foaming occurs during sauce production, the operability of the sauce during production is greatly reduced, and the foam makes it difficult to see the sauce, which may reduce production efficiency.

[0008] The present invention has been made in view of the above problems, and is a method for producing an unripe cheese sauce that includes a liquid portion that is fluid when consumed, and in which the unripe cheese content in the liquid portion is more than 10% by mass, comprising: a first temperature adjustment step of adjusting the temperature of the unripe cheese to 0 to 15°C; a second temperature adjustment step of preparing a base sauce or intermediate product thereof that contains at least one ingredient other than unripe cheese among the raw materials of the liquid portion, and adjusting the temperature of the base sauce or intermediate product thereof to 50 to 80°C; and a mixing and stirring step of mixing and stirring the unripe cheese that has gone through the first temperature adjustment step and the base sauce or intermediate product thereof that has gone through the second temperature adjustment step. [Effects of the Invention]

[0009] According to the present invention, it is possible to efficiently produce an unaged cheese sauce that contains a high amount of unaged cheese, has the flavor and richness of dairy ingredients, and has a refreshing acidity. [Modes for carrying out the invention]

[0010] The unaged cheese sauce (hereinafter also simply referred to as "unaged cheese sauce") which is the target product of the manufacturing method of the present invention, contains a liquid portion that is fluid when consumed, and the unaged cheese content in the liquid portion is more than 10% by mass. The liquid portion is a liquid food containing unripened cheese in a dissolved or emulsified state, and typically comprises unripened cheese and a base sauce. Since the ambient temperature when consuming unaged cheese sauce is typically 20-30°C, it is preferable that the liquid portion has fluidity when the ambient temperature is within this range.

[0011] The unaged cheese used in this invention is natural cheese. Generally, natural cheese is made by adding rennet to raw milk to coagulate it, and then removing the whey from the curd. Natural cheese is broadly classified into aged cheese, which is produced by aging this curd, and unaged cheese, which is produced without the aging process or with little to no aging. In this invention, various types of unripened cheeses can be used. Examples of unripened cheeses that can be preferably used in this invention include cream cheese, mascarpone, mozzarella, fromage blan, cottage cheese, ricotta, feta, pullarm, banon, brotsch, and quark, and these can be used individually or in combination of two or more.

[0012] The amount of unripened cheese in the liquid portion of the unripened cheese is more than 10% by mass relative to the total mass (wet weight) of the liquid portion. If the amount of unripened cheese in the liquid portion is 10% by mass or less, the foaming problem during sauce production described above is less likely to occur, but the cheese flavor in the unripened cheese sauce may be insufficient. There is no particular upper limit to the amount of unripened cheese in the liquid portion; however, if the amount is too high, depending on the type of unripened cheese, the viscosity of the liquid portion may become too high, and as a result, depending on the manufacturing conditions, it may become difficult to suppress foaming. Considering these points, it is preferable that the amount of unripened cheese in the liquid portion be 30% by mass or less of the total mass (wet weight) of the liquid portion. The content of unripened cheese in the liquid portion is preferably more than 10% by mass and 30% by mass or less, more preferably 11% by mass or more and 30% by mass or less, and even more preferably 12% by mass or more and 20% by mass or less. In particular, when using a preferred unripened cheese such as the cream cheese mentioned above, it is good to set the content in the liquid portion within such a preferred range.

[0013] The base sauce contained in the liquid portion is not particularly limited as long as it may contain unripened cheese, and examples include béchamel sauce, cream sauce, white sauce, carbonara sauce, tomato sauce, and curry sauce.

[0014] Examples of ingredients other than cheese in the liquid portion, i.e., the ingredients of the base sauce, include aqueous liquids such as fresh water; oils and fats such as liquid oils and solid fats; animal and plant ingredients such as powdered vegetables, vegetable purees and liver paste; flours such as wheat flour and rice flour; starches such as corn starch and tapioca starch and their modified starches; sugars; eggs; dairy products; seasonings such as liquid seasonings and solid seasonings; flavorings; spices; thickeners; salts; and amino acids. These can be used individually or in combination of two or more. The content of ingredients other than cheese in the liquid portion, that is, the content of the base sauce in the liquid portion, is less than 90% by mass of the total mass (wet weight) of the liquid portion, preferably 70 to 89% by mass, and more preferably 80 to 88% by mass.

[0015] The unaged cheese sauce may contain only the liquid portion, or it may contain a solid portion in addition to the liquid portion. The solid portion is a solid food that does not have fluidity when consumed, and examples include solid ingredients and toppings smaller in size than the solid ingredients. If an unaged cheese sauce contains unaged cheese as a solid component, that unaged cheese as a solid component is not the same as the unaged cheese contained in the liquid component at a concentration of more than 10% by mass. In other words, even if an unaged cheese sauce contains more than 10% by mass of unaged cheese as a solid component relative to the total mass of the sauce, this alone does not satisfy the condition that "the content of unaged cheese in the liquid component exceeds 10% by mass."

[0016] Examples of the solid portion include meats such as beef, pork, and chicken; seafood such as Spanish mackerel, squid, and octopus; vegetables such as carrots and potatoes; and mushrooms such as shimeji and button mushrooms. One of these can be used alone or in combination of two or more. The mass ratio of the liquid portion to the solid portion in the unaged cheese sauce can be adjusted as appropriate depending on the type of base sauce, the circumstances under which the unaged cheese sauce is provided, etc., and is not particularly limited, but the liquid portion:solid portion (solid ingredients) ratio is preferably 100:10 to 200.

[0017] The unaged cheese sauce provided by this invention includes both "sauces" that are eaten by pouring them over other foods, such as pasta sauces and dipping sauces, and "soups" that are intended to be eaten on their own. The unaged cheese sauce provided by the present invention can be applied to foods such as stews, hamburgers, spaghetti, and gratins. The unaged cheese sauce provided by the present invention is particularly useful as a pasta sauce. The non-ripened cheese sauce provided by the present invention can be eaten as it is after production, or can be sealed and sterilized after production, or stored in a low-temperature state after refrigeration or freezing. The non-ripened cheese sauce provided by the present invention can be reheated with a heating cooker such as a microwave oven after freezing and can be eaten in a good flavor state.

[0018] The method for producing the non-ripened cheese sauce of the present invention (hereinafter, also referred to as "the production method of the present invention") includes at least the following steps 1 to 3. The production method of the present invention is characterized in that, before step 3 below, steps 1 and 2 below are carried out to adjust the product temperatures of both to the following specific ranges before mixing and stirring the non-ripened cheese and the base sauce. · Step 1: Adjust the product temperature of the non-ripened cheese to 0 to 15°C (the first temperature adjustment step). · Step 2: Prepare a base sauce or an intermediate product thereof containing at least one or more of the raw materials of the liquid part other than the non-ripened cheese, and adjust the product temperature of the base sauce or the intermediate product thereof to 50 to 80°C (the second temperature adjustment step). · Step 3: Mix and stir the non-ripened cheese that has undergone the first temperature adjustment step and the base sauce or the intermediate product thereof that has undergone the second temperature adjustment step (the mixing and stirring step).

[0019] If the product temperature of the non-ripened cheese adjusted in step 1 is less than 0°C, the non-ripened cheese will freeze and the emulsified structure will be destroyed, and there is a possibility of solid-liquid separation occurring in the non-ripened cheese sauce using this. Also, if the product temperature of the non-ripened cheese adjusted in step 1 exceeds 15°C, there is a possibility that the foaming described above will easily occur in step 3. The product temperature of the non-ripened cheese adjusted in step 1 is preferably 1 to 12°C, more preferably 2 to 9°C. [[ID=​​​In step 2, an intermediate product may be prepared instead of the base source. Here, "intermediate product of the base source" refers to a product manufactured in an intermediate process of base source production, which becomes the final product, the base source, through subsequent manufacturing processes. If an intermediate product of the base source is prepared in step 2, for example, raw materials of the base source not included in the intermediate product may be mixed in in the next step, step 3.

[0021] If the temperature of the base source or intermediate product adjusted in step 2 is below 50°C or above 80°C, foaming as described above may easily occur in step 3. The temperature of the base source or intermediate product adjusted in step 2 is preferably 55 to 76°C, more preferably 58 to 72°C.

[0022] In step 3, the method of stirring the mixture of the unripened cheese and the base sauce or intermediate product is not particularly limited, and any known stirring method available in food manufacturing can be used without particular restriction. However, from the viewpoint of maintaining the temperature of the unripened cheese adjusted in step 1 and further improving the dispersibility of the unripened cheese into the base sauce or intermediate product, a method of stirring using a blender, mixer, whisk, or homogenizer is preferred.

[0023] The unripened cheese mixed with the base sauce or intermediate in step 3 preferably has a maximum translucent length of 0.3 to 20 mm, more preferably 0.5 to 12 mm. This makes it possible to maintain the temperature of the unripened cheese adjusted in step 1 while further improving the dispersibility of the unripened cheese into the base sauce or intermediate. In this context, "extension length" refers to the maximum extension length when observing unripened cheese from any direction. For example, if the shape of the unripened cheese sauce is spherical, the diameter of the sphere is the maximum extension length. Alternatively, if the shape of the unripened cheese sauce is rectangular or cubic, the maximum extension length is the length of the longest diagonal connecting one corner of a pair of opposing faces of that rectangular or cubic shape. As an example of a method for adjusting the maximum length of the unripened cheese to be mixed with the base sauce or intermediate product in step 3 to the above-mentioned preferred range, one method is to cut small pieces of cheese from unripened cheese at a low temperature of about 0°C (preferably -5 to 5°C) such that the maximum length of the cheese is within the above-mentioned preferred range. One method for cutting the cheese pieces is to grate the unripened cheese at a low temperature using a grater.

[0024] Furthermore, the smaller the maximum length of the unripened cheese is within the preferred range described above, the better the dispersibility of the unripened cheese into the base sauce or its intermediate product, thus allowing for a reduction in the time required to carry out step 3. However, since such small-sized unripened cheeses tend to lose their flavor in the air, it is especially preferable to minimize the time the unripened cheese is exposed to the air when using small-sized unripened cheeses. For example, when unripened cheese with a temperature adjusted to 0-15°C is stored in an environment that can maintain that temperature (e.g., a refrigerator or freezer), it is preferable to minimize the time from when the unripened cheese is removed from the environment until it is mixed with the liquid base sauce or its intermediate product. Specifically, for example, in the "method of grating unripened cheese at a low temperature," it is preferable to quickly carry out the series of processes from grating the unripened cheese at a low temperature to mixing it with the base sauce or its intermediate product, preferably within 60 minutes, more preferably within 30 minutes.

[0025] The manufacturing method of the present invention can be carried out in accordance with a general method for manufacturing sauces, provided that steps 1 to 3 described above are performed. A specific example of the manufacturing method of the present invention is a method (hereinafter also referred to as "manufacturing method A") in which an intermediate base sauce is prepared, mixed with unripened cheese and stirred, and then the raw materials of the base sauce not contained in the intermediate are added to the mixture and stirred. Manufacturing method A is carried out, for example, as follows: Wheat flour is gently stirred and heated with milk and / or fat to prevent lumps from forming, the mixture is diluted with water to obtain an intermediate base sauce, the temperature of the intermediate is adjusted to 50-80°C, the intermediate is mixed with unripened cheese whose temperature has been adjusted to 0-15°C, and heated while stirring for about 10-40 minutes, the ingredients of the base sauce that are not included in the intermediate are added, and the entire mixture is heated and stirred. In manufacturing method A, if the unripened cheese sauce of the product to be manufactured includes the solid portion in addition to the liquid portion, the raw materials for the solid portion (e.g., solid ingredients) may be added at the same time as the raw materials for the base sauce that are not included in the intermediate product.

[0026] Another specific example of the manufacturing method of the present invention is a method in which a finished base sauce is prepared and mixed with unripened cheese and stirred (hereinafter also referred to as "manufacturing method B"). Method B, taking the case where the base sauce is white sauce as an example, is carried out as follows: Sauté solid ingredients such as onions and beef, add bouillon and bring to a boil, add a specified amount of commercially available white sauce roux and heat while dissolving it, and adjust the taste with seasonings to prepare the white sauce (base sauce). With the temperature of the white sauce adjusted to 50-80°C, mix the white sauce with unaged cheese whose temperature has been adjusted to 0-15°C beforehand, and heat while stirring for about 3-20 minutes. The same method can be used when using something other than white sauce as the base sauce (for example, tomato sauce, curry sauce). In manufacturing method B, if the unripe cheese sauce of the product to be manufactured includes the solid portion in addition to the liquid portion, the raw materials for the solid portion (e.g., solid ingredients) may be further mixed at the same time as the base sauce and the unripe cheese are mixed. [Examples]

[0027] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0028] [Examples 1-26 and Comparative Examples 1-8: Production of Unaged Cheese Sauce] The unaged cheese sauce was produced using the manufacturing method B described above. Specifically, a finished tomato sauce was prepared as the base sauce, and the unaged cheese sauce was produced by mixing and stirring this with the unaged cheese. The tomato sauce (base sauce) was prepared as follows: First, olive oil and minced garlic were placed in a pot and heated until fragrant. To this heated mixture, fresh water and bouillon cubes were added, and when it boiled, tomato puree and tomato paste were added. The mixture was heated for 40 minutes, adjusting the heat to prevent boiling, and seasoned with salt and pepper to prepare the tomato sauce. The prepared tomato sauce was left at room temperature for the specified time immediately after preparation (immediately after heating), and then heated as needed to adjust to the specified temperature (see the "Temperature of base sauce before mixing (°C)" column in Tables 1-4 below). In addition, mascarpone cheese was used separately as an unripened cheese, and its temperature was adjusted to a predetermined temperature (see the "Temperature of unripened cheese before mixing (°C)" column in Tables 1-4 below) by storing it in a refrigerator or freezer. Then, the unripened cheese was grated into a powder using a grater while maintaining its temperature, and the powdered unripened cheese was added to a tomato sauce whose temperature had been adjusted to a predetermined range. While maintaining the temperature of the tomato sauce, the mixture was stirred for 3 minutes using a hand mixer to disperse the unripened cheese throughout the tomato sauce (mixing and stirring step). The maximum length of the powdered unripened cheese was 0.5 mm on average. In this way, the desired unripened cheese sauce was produced.

[0029] [Example Test] During the production of the unaged cheese sauce in each example and comparative example, the foaming state of the mixture of tomato sauce and unaged cheese in the mixing and stirring step was evaluated according to the following evaluation criteria. Specifically, ten trained panelists individually prepared unaged cheese sauce using the method described above, and visually observed the foaming state of the mixture, evaluating it according to the evaluation criteria below. The average scores of the ten panelists are shown in Tables 1-4 below.

[0030] <Evaluation Criteria for Foaming State> 5 points: Absolutely no foaming, very good. 4 points: There is some foaming, but it subsides within 1 minute of occurring, so it is good. 3 points: Some undissipated foam remains on the surface of the sauce, but it's at an acceptable level. 2 points: Unresolved foam remains across the entire surface of the sauce, and the foam thickness is less than 5 mm, which is unacceptable. 1 point: Unresolved foam remains across the entire surface of the sauce, with a foam thickness of 5mm or more, indicating a very poor result.

[0031] [Table 1]

[0032] As shown in Table 1, in each example and comparative example, the unaged cheese content in the liquid portion of the unaged cheese sauce exceeds 10% by mass, raising concerns about foaming during the stirring of the liquid portion. However, in each example, the temperature of the unaged cheese before mixing was between 0 and 15°C, resulting in superior foaming suppression compared to the comparative examples which did not meet these criteria.

[0033] [Table 2]

[0034] As shown in Table 2, in each example, the base source temperature before mixing was 50-80°C, resulting in superior foam suppression compared to the comparative examples that did not meet this condition.

[0035] [Table 3]

[0036] In the examples and comparative examples in Table 3, the temperature of the unaged cheese before mixing was higher compared to the examples and comparative examples in Table 2. As a result, the foam suppression effect was inferior to that of the examples and comparative examples in Table 2. This indicates that when the temperature of the unaged cheese before mixing is high, foam is more likely to occur during the mixing and stirring process.

[0037] [Table 4]

[0038] Each example and comparative example in Table 4 had a higher content of unaged cheese in the liquid portion of the unaged cheese sauce, which was the target product, compared to each example and comparative example in Table 2. Therefore, a larger amount of unaged cheese was used in the production of the unaged cheese sauce, and as a result, the foam suppression effect was inferior to that of each example and comparative example in Table 2. From this, it can be seen that when a large amount of unaged cheese is used in the production of unaged cheese sauce, foam is more likely to occur during the mixing and stirring process.

Claims

1. A method for producing an unaged cheese sauce, comprising a liquid portion that is fluid when consumed, wherein the unaged cheese content in the liquid portion is more than 10% by mass, A first temperature adjustment step to adjust the temperature of the unripened cheese to 0-15°C, A second temperature adjustment step involves preparing a base sauce or intermediate product containing at least one ingredient other than unripe cheese from the raw materials of the liquid portion, and adjusting the temperature of the base sauce or intermediate product to 50-80°C. A mixing and stirring step is performed, in which the unaged cheese that has undergone the first temperature control step is mixed with the base sauce or intermediate product thereof that has undergone the second temperature control step and stirred. A method for producing an unaged cheese sauce.

2. The unaged cheese is one or more selected from cream cheese, mascarpone, mozzarella, fromage blan, cottage cheese, ricotta, feta, pullarm, banon, brotsch, and quark. The method for producing an unripe cheese sauce according to claim 1, wherein the content of unripe cheese in the liquid portion is more than 10% by mass and 30% by mass or less.

3. The method for producing an unripe cheese sauce according to claim 1 or 2, wherein in the mixing and stirring step, a mixture of unripe cheese and a base sauce or an intermediate thereof is stirred using a blender, mixer, whisk, or homogenizer.

4. The method for producing an unaged cheese sauce according to claim 1 or 2, wherein the unaged cheese sauce is a pasta sauce.

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