Cheese, method for producing same, and food

Abstract

A cheese according to one embodiment comprises natural cheese, unprocessed starch, and processed starch, wherein the processed starch includes acetylated starch. A method for producing a cheese according to one embodiment comprises: a step for obtaining a heated and emulsified product by heating and emulsifying a raw material composition which contains natural cheese, unprocessed starch, and processed starch and in which the processed starch includes acetylated starch; and a step for obtaining a cooled and solidified product by cooling the heated and emulsified product.

Description

Cheeses, their manufacturing methods and foods

[0001] The present invention relates to cheeses, their manufacturing methods, and foods. This application claims priority based on Japanese Patent Application No. 2024-014897, filed February 2, 2024, the contents of which are incorporated herein by reference.

[0002] Processed starches such as acetylated starch are widely used to impart texture and physical properties similar to those of natural cheese to cheeses with a low natural cheese content or imitation cheeses that do not contain any natural cheese. Patent Document 1 discloses processed cheeses containing natural cheese and acetylated starch.

[0003] Japanese Patent Application Publication No. 2021-007304

[0004] According to the inventor's research, when modified starch is added to cheeses with a high natural cheese content, the cheeses become more viscous and may become less suitable for processing. Poor processing suitability can cause problems such as the cheeses sticking to the cutter during cutting and being difficult to remove from the cutter, or the cut surfaces of the cheeses sticking together after being removed from the cutter and not separating. Furthermore, high viscosity can result in a sticky texture.

[0005] An object of the present invention is to provide cheeses that are excellent in processability and texture, and a method for producing the same.

[0006] As a result of extensive research, the present inventors have found that by incorporating both acetylated starch and unmodified starch (raw starch) into cheeses, excellent processing suitability and texture can be achieved. The present invention is based on this finding and has the following aspects.

[0007] [1] Cheeses comprising natural cheese, unmodified starch, and modified starch, the modified starch comprising acetylated starch. [2] Cheeses according to [1], wherein the content of natural cheese is 60% by mass or more relative to the total mass of the cheeses. [3] Cheeses according to [1] or [2], wherein 60% by mass or more of the total mass of the natural cheese is cream cheese. [4] Cheeses according to any of [1] to [3], wherein the mass ratio expressed as the modified starch / the unmodified starch is 10 / 90 to 90 / 10. [5] Cheeses according to any of [1] to [4], wherein the acetylated starch comprises starch acetate. [6] Cheeses according to any of [1] to [5], wherein the content of fats other than milk fat is 5% by mass or less relative to the total mass of the cheeses. [7] Cheeses according to any of [1] to [6], wherein the content of milk solids is 40% by mass or more relative to the total mass of the cheeses. [8] Cheeses according to any one of [1] to [7], having a viscosity at 80°C of 12,000 to 36,000 mPa·s. [9] Cheeses according to any one of [1] to [8], which are for cutting.

[10] A method for producing cheeses, comprising the steps of: heating and emulsifying a raw material composition containing natural cheese, unmodified starch, and modified starch, wherein the modified starch contains acetylated starch, to obtain a heated emulsion; and cooling the heated emulsion to obtain a cooled and solidified product.

[11] A method for producing cheeses according to

[10] , wherein the content of the natural cheese in the heated emulsion is 60% by mass or more relative to the total mass of the heated emulsion.

[12] A method for producing cheeses according to

[10] or

[11] , wherein 60% by mass or more of the total mass of the natural cheese is cream cheese.

[13] A method for producing cheeses according to any one of

[10] to

[12] , wherein the mass ratio of the modified starch / the unmodified starch is 10 / 90 to 90 / 10.

[14] The method for producing cheeses according to any one of

[10] to

[13] , wherein the acetylated starch contains starch acetate.

[15] The method for producing cheeses according to any one of

[10] to

[14] , wherein the content of fat other than milk fat in the heated emulsion is 5% by mass or less relative to the total mass of the heated emulsion.

[16] A method for producing cheeses according to any one of

[10] to

[15] , wherein the heated emulsion has a milk solids content of 40% by mass or more relative to the total mass of the heated emulsion.

[17] A method for producing cheeses according to any one of

[10] to

[16] , wherein the heated emulsion has a viscosity of 12,000 to 36,000 mPa s at 80°C.

[18] A method for producing cheeses according to any one of

[10] to

[17] , comprising a step of cutting the cooled and solidified product.

[19] A food product comprising the cheeses according to any one of [1] to [9].

[0008] According to the present invention, cheeses having excellent processability and texture and a method for producing the same can be provided.

[0009] As used herein, "cheese" refers to any product that meets the standards for processed cheese, cheese food, or foods made primarily from milk, etc., as defined in the Order Concerning the Compositional Standards of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951) (hereinafter also referred to as the "Milk, etc. Order") and the Fair Competition Code, and is intended to encompass all products generally considered to be cheese or cheese-like foods. As used herein, "natural cheese" refers to natural cheese as defined in the Milk, etc. Order. However, the milk used to make natural cheese includes not only the milk defined in the Milk, etc. Order (raw milk, cow's milk, special cow's milk, raw goat's milk, raw sheep's milk, pasteurized goat's milk, partially skimmed milk, skim milk, processed milk, etc.), but also milk from animals commonly known as cheese ingredients, such as buffalo milk and camel milk. In this specification, the solid content is calculated as solid content (mass %) = 100 - moisture (mass %). In this specification, the moisture content is measured using a normal pressure heating and drying method. In this specification, milk solids is the sum of milk protein and milk fat. In this specification, the symbol "to" used for a range of values ​​means that the lower and upper limits are included.

[0010] <Cheese> The cheeses of this embodiment include natural cheese, unmodified starch, and modified starch. The modified starch includes acetylated starch. The cheeses may include ingredients other than natural cheese, unmodified starch, and modified starch (hereinafter also referred to as "optional ingredients").

[0011] [Natural Cheese] The type of natural cheese is not particularly limited. Known natural cheeses used in cheese production can be used. Examples of natural cheese include soft cheeses such as cream cheese, quark, Neuchâtel, fromage blanc, toffen, mascarpone, ricotta, petit suisse, baker's cheese, labneh, and tvorog; semi-hard cheeses such as mozzarella, string cheese, Edam (soft Edam), Steppen, Samsoe, Maribou, Egmont, Chilzit, d'Ambault, Roquefort, blue cheese, and cream havarti; hard cheeses such as Edam (hard Edam), Gouda, Cheddar, Emmental, Gruyere cheese, and provolone; and extra-hard cheeses such as Parmesan, Grana cheese, Parmigiano-Reggiano, Pecorino Romano, and Sbrinz cheese. As natural cheese, soft cheeses are preferred because they have a smoother texture, and cream cheese is more preferred. Soft cheese is cheese with a MFFB (percentage moisture on a fat-free basis; the moisture content in the mass of cheese excluding fat) of 67% or more. MFFB is calculated using the following formula: MFFB = mass of moisture in cheese / (total mass of cheese - mass of fat in cheese) x 100. One type of natural cheese may be used alone, or two or more types may be used in combination. For example, when cream cheese is the main natural cheese, other natural cheeses such as cheddar cheese may be used in combination. "Cream cheese is the main natural cheese" means that the cream cheese content is 51% by mass or more of the total mass of the natural cheese. Two or more types of cream cheese may be used in combination.

[0012] [Raw starch] Raw starch is starch extracted from a plant, and is also called raw starch. Examples of raw starch include palm raw starch, potato raw starch, corn raw starch, tapioca raw starch, cassava raw starch, and wheat raw starch.

[0013] [Modified Starch] Modified starch is starch that has been subjected to chemical processing, physical processing, enzymatic processing, or the like. Examples of raw starch include palm starch, potato starch, corn starch, tapioca starch, cassava starch, and wheat starch. Examples of chemical processing include esterification (acetylation, phosphorylation, etc.), etherification (hydroxypropylation, carboxymethylation, etc.), cross-linking (phosphate cross-linking, adipic acid cross-linking, etc.), and oxidation. Examples of physical processing include pregelatinization. Modified starch may be one that has been subjected to one type of processing or two or more types of processing.

[0014] The cheeses of this embodiment contain at least acetylated starch as the processed starch. Acetylated starch is processed starch that has been at least acetylated and has a molecular structure in which acetyl groups have been introduced into some of the hydroxyl groups of starch (hydrogen atoms of hydroxyl groups are substituted with acetyl groups). The acetylated starch may be one that has been subjected to only acetylation, or one that has been subjected to acetylation and processing other than acetylation. Examples of acetylated starch include starch acetate, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, and acetylated oxidized starch. Starch acetate is particularly preferred because of its excellent texture. Acetylated starch may be used alone or in combination of two or more types. For example, starch acetate may be used in combination with other acetylated starches.

[0015] Cheeses may contain modified starches other than acetylated starch as the modified starch. Examples of the other modified starches include phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, and phosphorylated starch. The other modified starches may be used alone or in combination of two or more.

[0016] [Optional Component] Cheeses may contain a molten salt. As the molten salt, any molten salt known in the field of cheese may be used as appropriate. Examples of the molten salt include phosphates such as monophosphates (sodium orthophosphate, etc.), diphosphates (sodium pyrophosphate, etc.), and polyphosphates (sodium polyphosphate, etc.); citrates (sodium citrate, potassium citrate, etc.); and tartrates (sodium tartrate, etc.). One type of molten salt may be used alone, or two or more types may be used in combination.

[0017] Cheeses may contain protein-containing ingredients other than natural cheese to increase the protein content of the cheeses. Examples of protein ingredients other than natural cheese include animal protein ingredients such as dairy protein ingredients other than natural cheese, egg-derived protein ingredients, and vegetable protein ingredients. Examples of dairy protein ingredients other than natural cheese include skim milk, skim milk powder, whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), milk protein isolate (MPI), whole milk protein concentrate (TMP), micellar casein concentrate (MCC), micellar casein isolate (MCI), caseinate, and whey powder. Examples of egg-derived protein ingredients include egg white, egg white powder, whole eggs, and whole egg powder. Examples of vegetable protein ingredients include soy protein, wheat protein, and pea protein. In terms of flavor, dairy protein ingredients other than natural cheese are preferred. One or more of the protein ingredients other than natural cheese may be used alone or in combination.

[0018] In addition to the above ingredients, cheeses may contain fat ingredients, carbohydrate ingredients, and other ingredients within the scope of the present invention, provided that the effects of the present invention are not impaired. Fat ingredients include vegetable oils and fats (palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, olive oil, sunflower oil, coconut oil, rice bran oil, sesame oil, etc.) and animal fats and oils (butter, lard, refined fish oil, etc.). Carbohydrate ingredients include starch syrup and dextrin. Other ingredients include seasonings, acidulants, emulsifiers other than molten salts, thickening stabilizers, pH adjusters, shelf-life extenders, flavorings, etc. Seasonings include salt, sodium glutamate, carbohydrates, extracts, fruit juice, spices, etc. Acidulants include citric acid and lactic acid. Emulsifiers other than molten salts include sucrose fatty acid esters, lecithin, glycerides, etc. Examples of thickening stabilizers include locust bean gum, xanthan gum, guar gum, carrageenan carboxymethyl cellulose, etc. Examples of pH adjusters include sodium bicarbonate, sodium carbonate, citric acid, lactic acid, etc. Examples of shelf life extenders include glycine, sodium acetate, etc. These components may be used alone or in combination of two or more.

[0019] The cheeses are preferably processed cheese or cheese food, and particularly preferably processed cheese.

[0020] [Composition] The content of natural cheese is, for example, 50% by mass or more, preferably 60% by mass or more, and more preferably 65% ​​by mass or more, based on the total mass of the cheeses (including water in the product). A natural cheese content of 60% by mass or more is effective in maintaining the natural milky texture derived from natural cheese. Conventionally, modified starch has often been added to cheeses containing less than 60% by mass of natural cheese to compensate for the lack of cheese content in terms of physical properties. In terms of the balance with components other than natural cheese, the content of natural cheese is preferably 80% by mass or less, more preferably 70% by mass or less, based on the total mass of the cheeses. The above lower limit and upper limit can be combined as appropriate. The content of natural cheese may be, for example, 50 to 80% by mass, 60 to 80% by mass, 65 to 80% by mass, or 65 to 70% by mass, based on the total mass of the cheeses.

[0021] When the natural cheese contains cream cheese, the content of the cream cheese is preferably 60% by mass or more, more preferably 75% by mass or more, and may be 100% by mass, relative to the total mass of the natural cheese, in terms of flavor and texture. When cream cheese is used in combination with other natural cheese, the content of the cream cheese is preferably 90% by mass or less, more preferably 80% by mass or less, relative to the total mass of the natural cheese, in terms of processing suitability. The above lower limit and upper limit can be combined as appropriate.

[0022] The mass ratio expressed as modified starch / unmodified starch is preferably 10 / 90 to 90 / 10, more preferably 20 / 80 to 80 / 20, even more preferably 30 / 70 to 70 / 30, even more preferably 40 / 60 to 70 / 30, and particularly preferably 50 / 50 to 60 / 40. As the ratio of unmodified starch increases, the texture tends to become crumbly. As the ratio of modified starch containing acetylated starch increases, the processing suitability decreases and the texture tends to become sticky. When the ratio of modified starch / unmodified starch is within the above range, excellent processing suitability and a smooth texture are likely to be obtained. Furthermore, the fluidity when melted is also excellent.

[0023] The proportion of acetylated starch relative to the total mass of the modified starch is preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, and may be 100% by mass.

[0024] In terms of processing suitability and texture, the total content of modified starch and unmodified starch is preferably 5% by mass or more, more preferably 6% by mass or more, and even more preferably 6.5% by mass or more, relative to the total mass of cheeses. In terms of the balance with components other than modified starch and unmodified starch, the total content of modified starch and unmodified starch is preferably 10% by mass or less, more preferably 9% by mass or less, and even more preferably 8% by mass or less, relative to the total mass of cheeses. The above lower limit and upper limit can be combined as appropriate. The total content of modified starch and unmodified starch may be, for example, 5 to 10% by mass, 6 to 9% by mass, 6.5 to 9% by mass, or 6.5 to 8% by mass, relative to the total mass of cheeses. The total content of natural cheese, modified starch, and unmodified starch does not exceed 100% by mass relative to the total mass of cheeses.

[0025] When cheeses contain a molten salt, the content of the molten salt is preferably 4% by mass or more, more preferably 6% by mass or more, and even more preferably 8% by mass or more, relative to the mass of the milk protein in the cheeses, from the viewpoint of emulsifying ability, and is preferably 35% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less, from the viewpoint of texture stability. The above lower limit and the above upper limit can be appropriately combined. The content of the molten salt may be, for example, 4 to 35% by mass, 6 to 30% by mass, or 8 to 25% by mass, relative to the mass of the milk protein in the cheeses.

[0026] The content of the protein-containing ingredients other than natural cheese can be appropriately set taking into consideration the milk solids and protein content of the cheeses, and may be, for example, 0 to 10% by mass relative to the total mass of the cheeses.

[0027] The milk solids content is, for example, 30% by mass or more, based on the total mass of the cheeses. In terms of flavor, it is preferably 40% by mass or more, more preferably 41% by mass or more. In terms of the balance with components other than the milk solids, it is preferably 48% by mass or less, more preferably 46% by mass or less, based on the total mass of the cheeses. The above lower limit and upper limit can be combined as appropriate. The milk solids content may be, for example, 30 to 48% by mass, 40 to 48% by mass, 40 to 46% by mass, or 41 to 46% by mass, based on the total mass of the cheeses.

[0028] From the viewpoint of texture, the protein content is preferably 5% by mass or more, more preferably 7% by mass or more, and preferably 25% by mass or less, more preferably 20% by mass or less, based on the total mass of the cheeses. The above lower limit and the above upper limit can be combined as appropriate. The protein content may be, for example, 5 to 25% by mass or 7 to 20% by mass, based on the total mass of the cheeses.

[0029] From the viewpoint of texture, the fat content is preferably 20% by mass or more, more preferably 25% by mass or more, and preferably 40% by mass or less, more preferably 35% by mass or less, based on the total mass of the cheeses. The above lower limit and upper limit can be appropriately combined. The fat content may be, for example, 20 to 40% by mass or 25 to 35% by mass, based on the total mass of the cheeses.

[0030] In terms of flavor, the content of fats other than milk fat is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 1% by mass or less, relative to the total mass of the cheeses, and may be 0% by mass.

[0031] The moisture content is preferably 35% by mass or more, more preferably 40% by mass or more, based on the total mass of the cheeses, from the viewpoint of texture, and is preferably 50% by mass or less, more preferably 45% by mass or less, from the viewpoint of processability. The above lower limit and the above upper limit can be appropriately combined. The moisture content may be, for example, 35 to 50% by mass or 40 to 45% by mass, based on the total mass of the cheeses.

[0032] When the cheese is processed cheese, the fat content is preferably 32 to 73% by mass, the protein content is 10 to 48% by mass, the carbohydrate content is 8 to 39% by mass, and the ash content is 3 to 8% by mass, and more preferably 36 to 66% by mass, 11 to 40% by mass, 10 to 30% by mass, and 4 to 7% by mass, based on the solid content of the cheese. When the cheese is cheese food, the fat content is preferably 40 to 73% by mass, the protein content is 16 to 39% by mass, the carbohydrate content is 9 to 29% by mass, and 3 to 6% by mass, and more preferably 42 to 70% by mass, the protein content is 17 to 36% by mass, the carbohydrate content is 10 to 26% by mass, and ash content is 4 to 5% by mass, based on the solid content of the cheese.

[0033] The fat content was measured by the acid ammonia hydrolysis method, the protein content by the combustion method, and the ash content by the incineration method. The carbohydrate content was calculated by the subtraction method. In other words, the carbohydrate content is the value obtained by subtracting the total of fat, protein, and ash from the solid content. The component composition of the solid content of cheeses (fat content, protein content, carbohydrate content, ash content) can also be calculated based on the component standard values ​​of the raw materials.

[0034] The viscosity of cheeses at 80°C is preferably 12,000 to 36,000 mPa·s, more preferably 15,000 to 32,000 mPa·s, and even more preferably 19,000 to 28,000 mPa·s. When the viscosity at 80°C is within the above range, the cheese has excellent filling suitability. The viscosity is a value measured using a single-cylindrical rotational viscometer.

[0035] The pH of cheeses at 10° C. is preferably 4.8 to 5.5, more preferably 4.9 to 5.4, and even more preferably 5.0 to 5.3. When the pH is equal to or higher than the lower limit of the above range, excellent texture stability is achieved, and when the pH is equal to or lower than the upper limit, excellent flavor is achieved.

[0036] <Method for Producing Cheeses> The method for producing cheeses of this embodiment includes a step of heating and emulsifying a raw material composition containing natural cheese, unmodified starch, and modified starch, where the modified starch contains acetylated starch, to obtain a heated emulsion (heating emulsification step), and a step of cooling the heated emulsion to obtain a cooled and solidified product (cooling and solidification step). If the cheese contains an optional component, the optional component is added to the raw material composition before the heating and emulsification step or during the heating and emulsification step. After the heating and emulsification step and before the cooling and solidification step, a step of keeping the heated emulsion warm (warming step) may be provided. After the cooling and solidification step, a step of cutting the cooled and solidified product (cutting step) may be provided.

[0037] The heat emulsification step is a step of heating and melting the raw material composition while stirring, and also serves as a sterilization step. In the heat emulsification step, for example, the raw materials constituting the raw material composition are placed in an emulsifier and heat-treated. The heat treatment is preferably carried out using direct or indirect steam. Known emulsifiers such as high-speed shear type, kettle type, cooker type with two screws, and thermo-cylinder type can be used as the emulsifier. The conditions for the heat treatment are not particularly limited. For example, emulsification is carried out by heating while stirring at a rotation speed of 120 to 1500 rpm, and the emulsification is terminated when the predetermined heat sterilization conditions are met. The heating temperature is preferably 70°C or higher, more preferably 80 to 90°C.

[0038] The preferred composition of the heated emulsion is the same as the preferred composition of cheeses. The preferred range of the viscosity of the heated emulsion at 80°C is the same as the preferred range of the viscosity of cheeses at 80°C.

[0039] The heated emulsion removed from the emulsifier may be cooled quickly. Alternatively, the heated emulsion may be kept warm before cooling to prevent a sudden drop in product temperature. The heated emulsion may be molded into a predetermined shape and then kept warm. The product temperature of the heated emulsion may be maintained constant, may be gradually lowered, or a combination thereof may be used. The product temperature of the heated emulsion during warming is preferably equal to or lower than the heating temperature during emulsification, and the difference from the heating temperature during emulsification is preferably within 40°C. The warming time is the time from when the heated emulsion is removed from the emulsifier to when cooling begins, and is preferably 60 to 540 minutes, more preferably 120 to 240 minutes.

[0040] The cooling temperature in the cooling and solidifying step is, for example, 1 to 10°C. In the cooling and solidifying step, it is preferable to cool a molded product obtained by molding the heated emulsion into a predetermined shape. Examples of cooling methods include a method of immersing the molded product in cold water at 1 to 10°C to rapidly cool it, a method of storing the molded product in a refrigerator to cool it, and a method of contacting one or both sides of the molded product with a cooled metal surface to rapidly cool it.

[0041] The shape of the final cheese product is not particularly limited. For example, the final product may be a block-shaped product obtained by forming the heated emulsion into a block and cooling it, or a sheet-shaped product obtained by forming the heated emulsion into a sheet and cooling it, and then solidifying it.

[0042] The heated emulsion may be formed into a block or sheet, cooled, and then the cooled, solidified block or sheet may be further cut to obtain a cut product as a final product. The shape of the cut product is not particularly limited, but examples include diced, shredded, rod-shaped, sliced, rectangular, and granular shapes. In the case of diced products, the length of one side is, for example, 3 to 20 mm. Known cutting methods such as wire cutters and dicers can be used for cutting. Furthermore, methods for cutting into granular shapes include, for example, grating the block-shaped product or finely pulverizing it using a pulverizer such as a chopper or grinder. After cutting, an anti-binding agent such as cellulose powder or starch may be applied to the surface of the resulting cut product to prevent adhesion between the cut products. The cheeses of this embodiment are suitable for cutting, particularly for cutting cheeses into diced shapes.

[0043] The cheeses formed or cut into a desired shape may be used as intermediate products, which may then be further processed to produce final products. For example, the intermediate products may be smoked by a known method to produce smoked cheese.

[0044] <Food> The cheeses of this embodiment can be eaten as they are, or can be used to produce foods containing cheese (hereinafter also referred to as "cheese-containing foods"). Examples of cheese-containing foods include salads, gratins, pasta, pizza, omelet rice, bread, meat buns, croquettes, spring rolls, rice balls, sushi rolls, and prepared foods such as beef bowls, cheesecakes, pound cakes, Japanese and Western sweets such as dorayaki and daifuku, and creative drinks.

[0045] The present invention will be described in more detail below using examples. However, the present invention is not limited to these examples. "%" means "% by mass" unless otherwise specified.

[0046] <Ingredients> (Natural Cheese) Cream Cheese (1): Cream Cheese manufactured by Fonterra Cream Cheese (2): Cream Cheese manufactured by Burra Foods Cheddar Cheese: Cheddar Cheese manufactured by Morinaga Milk Industry Co., Ltd.

[0047] (Unmodified starch) Unmodified starch: Raw starch (palm) manufactured by Ingredion. (Modified starch) Acetylated starch: Starch acetate (potato) manufactured by KMC.

[0048] (Optional ingredients) Skim milk powder: manufactured by Morinaga Milk Industry Co., Ltd. Butter: manufactured by Morinaga Milk Industry Co., Ltd. Salt: sodium chloride manufactured by Japan Salt Manufacturing Co., Ltd. Emulsifier (molten salt): sodium phosphate manufactured by ICL Co., Ltd. Milk protein: milk protein concentrate (MPC) manufactured by Fonterra Plc. Acidulant: lactic acid 90% manufactured by Musashino Scientific Research Institute.

[0049] Test Example 1 This test was carried out to evaluate the effect of the mass ratio of modified starch / unmodified starch on physical properties.

[0050] Unmodified starch and modified starch were mixed with water so that the mass ratio of modified starch to unmodified starch was the value shown in Table 1, to prepare a starch mixture with a starch concentration of 20%. The starch mixture was heated to 80°C to dissolve, and the viscosity at the time of dissolution was measured using a viscometer (Rion Co., Ltd., product name: Viscotester VT-06, using a No. 1 rotor or No. 2 rotor depending on the viscosity). After viscosity measurement, the dissolved starch mixture was cooled at 10°C for 1 day to solidify. The breaking load, breaking deformation, and breaking strain rate of the resulting starch gel (10°C) were measured using a rheometer (Yamaden Co., Ltd., RHEOMER II). The starch gel (10°C) was also cut into slices using a wire cutter. The ease of peeling of the slices was evaluated according to the following criteria: ◯: Almost no adhesion, easily peeled from the cut surface; Δ: Peeled from the cut surface but slightly stuck together. x: Strong adhesion, and when an attempt was made to peel off, the structure collapsed from the area other than the cut surface. The evaluation results are shown in Table 1.

[0051]

[0052] As shown in Table 1, the gel using only unmodified starch had high viscosity when dissolved and poor fluidity, while the gel using only modified starch was poor in peelability.

[0053] The starch gel was then stored at 10°C for 13 days (a total of 14 days of cooling). After storage, the starch gel was cut into coin-shaped pieces with a thickness of 4 mm and a diameter of 10 mm. The coin-shaped gel was sandwiched between acrylic plates, and a load of 1 kg was applied in an atmosphere of 20°C. The thickness was then measured. The measurement results are shown in Table 2. As a control, cream cheese (1) was cut into coin-shaped pieces with a thickness of 4 mm and a diameter of 10 mm. The thickness of each piece after applying a load was measured in the same manner as above, resulting in a value of 1.30 mm. The ratio (%) of the thickness (mm) of the gel in each example to the thickness (mm) of cream cheese (1) was calculated, and this value was used as the thickness deformation ratio. The softness of the gel was evaluated based on the thickness deformation ratio according to the following criteria. The results are shown in Table 2. ◯: Thickness deformation ratio is 180% or less. △: Thickness deformation ratio is greater than 180% and less than 280%. ×: Thickness deformation ratio is greater than 280%.

[0054]

[0055] As shown in Table 2, the gels made with only unmodified starch were less soft.

[0056] The results in Tables 1 and 2 show that the mass ratio expressed as modified starch / unmodified starch is particularly preferably 50 / 50 to 60 / 40.

[0057] Examples 1-3 and Comparative Examples 1-5 (Production of Processed Cheese) Processed cheese was produced according to the formulations shown in Table 3 using the following procedure. The blending amount of each ingredient is the mass ratio relative to the total mass of the product (processed cheese). First, the ingredients shown in the table were placed in a melting and emulsifying kettle (Stephan Co., Ltd., universal high-speed cutter / mixer UMM / SK5 ​​model, using a cutting attachment). Steam was injected into the emulsifying kettle to heat the mixture. The water blending amount shown in the table includes the moisture added by steam. Next, the mixture was heated and melted in the emulsifying kettle while stirring at a rotation speed of 1000 rpm until the temperature reached 85°C. Once the temperature reached 85°C, the steam injection was stopped, and the mixture was heat-sterilized by stirring for 60 seconds, after which the stirring was stopped to obtain a heated emulsion. The resulting heated emulsion was then filled into a rectangular container measuring 270 mm in length, 90 mm in width, and 80 mm in depth to form a molded product (approximately 75°C). This was placed in a refrigerator with an internal temperature of 5°C and cooled until the product temperature reached 10°C, yielding a block-shaped cooled and solidified product. The resulting cooled and solidified product was cut using a wire cutter at 10°C to obtain diced (cubic) processed cheese pieces with a side length of 8 mm.

[0058] (Evaluation) The following measurements and evaluations were carried out for each example. The results are shown in Table 3.

[0059] [Moisture Content] The moisture content of processed cheese (10°C) was measured using a moisture analyzer (CEM Japan, product name: SMART6) using the loss on drying method. [pH] The pH of processed cheese (10°C) was measured using a portable pH meter (HORIBA, Ltd., product name: LAQUAact D-50). [Viscosity] The heated emulsion immediately after production was transferred to a container kept at 80°C, and the viscosity at a product temperature of 80°C was measured using a single-cylindrical rotational viscometer (Rion, product name: Viscotester VT-06, using a No. 1 or No. 2 rotor depending on the viscosity). [Fat Content] The fat content of processed cheese (10°C) was measured using the acid ammonia decomposition method. [Protein Content] The protein content of processed cheese (10°C) was measured using the combustion method. [Ash Content] The ash content of processed cheese (10°C) was measured using the ashing method. [Carbohydrate Content] The carbohydrate content was determined by subtracting the total of fat, protein and ash from the solid content.

[0060] [Evaluation of fluidity during melting] The melt-emulsification vessel containing the heated emulsion immediately after production was tilted 45° from the horizontal and evaluated according to the following criteria: ◯: The heated emulsion fell under its own weight when the melt-emulsification vessel was tilted. △: The heated emulsion did not fall under its own weight even when the melt-emulsification vessel was tilted, and fluidity was low. ×: The heated emulsion did not fall even when the melt-emulsification vessel was tilted.

[0061] [Evaluation of cutting processability] The cutting processability of the cooled and solidified product was evaluated according to the following criteria: ◯: After cutting, there was very little adhesion at the cut surface of the cheese and it generally fell apart. △: After cutting, a large portion of the cut surface of the cheese stuck together and the rest did not fall apart. ×: After cutting, the cut surface of the cheese stuck together immediately and did not come apart.

[0062] [Evaluation of Flavor and Texture] A tester ate one diced piece of processed cheese and sensory evaluated its flavor and texture according to the following criteria. ◯: Milky flavor, moderate elasticity and smooth texture. △: A flavor slightly different from the milky flavor, with a slightly strong elasticity and a slightly brittle texture. ×: A flavor slightly different from the milky flavor, with a strong elasticity and a brittle texture.

[0063]

[0064] As shown in the results in Table 3, the process cheeses of Examples 1 to 3 were excellent in cuttability, flavor, and texture. They also had good fluidity when melted. On the other hand, Comparative Examples 1 to 3, which did not contain unmodified starch, were inferior in cuttability. Comparative Example 4, which did not contain acetylated starch, had a crumbly texture and a bitter flavor. Comparative Example 5, which contained less unmodified starch than Comparative Example 4, had improved texture and flavor compared to Comparative Example 4, but its cuttability was worse.

[0065] <Production Example 1> The same raw materials as in Example 1 were used, except that the raw starch was replaced with potato starch and the processed starch was replaced with acetylated adipate cross-linked starch. The raw materials were placed in a melt emulsification vessel (Stephan Co., Ltd., universal high-speed cutter / mixer UMM / SK5 ​​model, using a cutting attachment) and heated by blowing in steam. Next, in the emulsification vessel, the mixture was heated and melted to 85°C while stirring at a rotation speed of 1000 rpm, and once 85°C was reached, the blowing in of steam was stopped. After that, the mixture was heat-sterilized by stirring for 60 seconds, and then the stirring was stopped to obtain a heated emulsion. The obtained heated emulsion was then filled into a container and placed in a refrigerator to cool to a product temperature of 10°C, thereby obtaining a block-shaped cooled solid. The obtained cooled solid was cut using a wire cutter at 10°C to obtain diced (cubic) processed cheese with a side length of 8 mm.

[0066] <Production Example 2> Approximately 20 g of the processed cheese from Production Example 1 and 3 g of dried bonito flakes are mixed with soy sauce and lightly mixed, and then approximately 100 g of polished rice is added and mixed further. After mixing to a certain degree, the mixture is shaped into rice balls. The rice balls have a flavor similar to that of natural cream cheese.

[0067] According to the present invention, cheeses having excellent processability and texture and a method for producing the same can be provided.

Claims

1. Cheeses comprising natural cheese, unmodified starch and modified starch, the modified starch comprising acetylated starch.

2. The cheeses according to claim 1, wherein the content of the natural cheese is 60% by mass or more based on the total mass of the cheeses.

3. The cheeses according to claim 1 or 2, wherein cream cheese accounts for 60% by mass or more of the total mass of the natural cheese.

4. Cheeses according to claim 1 or 2, wherein the mass ratio expressed as the modified starch / the unmodified starch is 10 / 90 to 90 / 10.

5. Cheeses according to claim 1 or 2, wherein the acetylated starch comprises starch acetate.

6. Cheeses according to claim 1 or 2, wherein the content of fats other than milk fat is 5% by mass or less relative to the total mass of the cheeses.

7. Cheeses according to claim 1 or 2, wherein the milk solids content is 40% by mass or more relative to the total mass of the cheeses.

8. Cheese according to claim 1 or 2, having a viscosity at 80°C of 12,000 to 36,000 mPa·s.

9. Cheeses according to claim 1 or 2, which are intended for cutting.

10. A method for producing cheeses, comprising the steps of: heating and emulsifying a raw material composition containing natural cheese, unmodified starch, and modified starch, wherein the modified starch contains acetylated starch, to obtain a heated emulsion; and cooling the heated emulsion to obtain a cooled, solidified product.

11. A method for producing cheeses as described in claim 10, wherein the content of the natural cheese in the heated emulsion is 60% by mass or more relative to the total mass of the heated emulsion.

12. A method for producing cheeses according to claim 10 or 11, wherein cream cheese accounts for 60% by mass or more of the total mass of the natural cheese.

13. A method for producing cheeses according to claim 10 or 11, wherein the mass ratio of the modified starch to the unmodified starch is 10 / 90 to 90 / 10.

14. A method for producing cheeses according to claim 10 or 11, wherein the acetylated starch comprises starch acetate.

15. A method for producing cheeses as described in claim 10 or 11, wherein the content of fats other than milk fat in the heated emulsion is 5% by mass or less relative to the total mass of the heated emulsion.

16. A method for producing cheeses according to claim 10 or 11, wherein the content of milk solids in the heated emulsion is 40% by mass or more relative to the total mass of the heated emulsion.

17. A method for producing cheeses according to claim 10 or 11, wherein the viscosity of the heated emulsion at 80°C is 12,000 to 36,000 mPa·s.

18. A method for producing cheeses according to claim 10 or 11, further comprising a step of cutting the cooled and solidified product.

19. A food product comprising the cheeses according to claim 1 or 2.

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