JPS6283844A - Cheese food and its manufacturing method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Field of Industrial Application] Protein foods that are hard and elastic and are chewed many times while feeling strong resistance against the teeth and then hydrated and softened during the day before being eaten include surume, beef jacky, There are dried scallops, etc. On the other hand, cheese generally does not resist teeth when eaten and easily softens and disperses during the day. The present invention relates to a new type of cheese food that has strong resistance to the teeth when eaten, gradually softens while being chewed ten to several dozen times, and disperses during the day, and a method for producing the same.

[Conventional technology]

According to the Food Sanitation Act and the Fair Trade Commission's Fair Competition Code, only natural cheese and processed cheese can be sold under the name cheese. According to the Fair Competition Code, the additives that can be used in the production of processed cheese are limited; for example, the use of milk casein, powdered milk, lactose, and non-milk-derived proteins, fats, and carbohydrates are not permitted.

The cheese of the present invention is a cheese whose contents and components comply with the Food Sanitation Act and the Fair Competition Code, and the cheese-containing protein food belongs to so-called general foods that do not comply with the Food Sanitation Act and the Fair Competition Code.

Hard natural cheeses include ultra-hard cheese and hard cheese, as shown in the International Dairy Federation's classification.

Cheeses such as Parmesan and Romano are well known as super-hard cheeses, but because these cheeses are aged for a long time, their proteins and fats break down, giving them a strong flavor.They are also extremely hard and brittle, so they are not eaten directly, but rather are made by rubbing. It is grated and used as a powder to sprinkle on spaghetti, gratin, etc.

Hard cheeses include cheddar, gouda, edam, and swiss, which are widely used in Japan as raw materials for processed cheese and as table cheese, but these are difficult to eat because they are hard enough to cut easily with a knife and contain fat. It also softens and disperses easily in the mouth without feeling any resistance on the teeth.

Some processed cheeses are particularly hard and heat resistant, but they don't have a strong resistance to your teeth and easily disperse during the day.

[Problem that the invention seeks to solve]

As mentioned above, a type of cheese that is hard and elastic and is eaten by chewing it many times while feeling strong resistance against the teeth and gradually becoming hydrated and softened has not been known to date.

The present invention provides such a new type of cheese food and a method for producing the same.

[Means for solving problems]

The cheese used in the present invention is defatted cheese, fattened cheese, or a mixture of both. Skimmed cheese also includes cottage cheese and quark, but these are soft cheeses and have a high water content (not appropriate).

The skimmed or fat-containing cheese used in the present invention has been previously made using the International Dairy Federation's hard cheese manufacturing method, and the moisture content in the remaining ingredients after removing fat is approximately 49-55%. It is within the range.

The manufacturing method of the present invention will be explained in detail as follows.

(1) When the cheese material used in the manufacturing method of the cheese food of the present invention consists only of cheese, shredded defatted cheese, shredded fat-containing cheese, or a mixture of both is melted into a cheese melter (for example, a cheese kneader). , Stefan Kutzker, Damro Cheese Hooker, etc.) and heat to melt.

(2) When the cheese material used in the method for producing cheese foods of the present invention consists of cheese and edible protein,
Shredded defatted cheese, fat-containing cheese, or a mixture of both is charged into the cheese melter.

Next, various edible proteins or mixtures thereof are added. These edible proteins include casein, whey protein, egg white, ground fish, meat, soybean protein, and wheat protein. These edible proteins are added in a form that is easily hydrated and dispersed by heating, ie, in the form of powder, granules, hydrate, etc.

Providing these properties and forms to the above-mentioned edible protein can be easily achieved using known techniques. If the water content is low in foods with added edible protein, the viscosity will increase when heated and melted, making stirring and melting difficult with a cheese melter, so add water if the water content in the ingredients excluding fat is less than 50%. There is a need to. The amount of water to be added varies depending on the type and amount of protein to be added; for example, when sodium casein 50 and skim cheese 50 are used together, the water content in the ingredients excluding fat must be 60% or more. In addition, various gums (e.g., guar gum, locust bean gum, carrageenan, pectin, alginate, CMC), starches (e.g., starch from wheat, corn, potato, etc.) and starch derivatives may be used to improve the texture. (for example, phosphorylated starch, etc.) can be added.

In this case, from the viewpoint of texture and flavor, the content of gums and starch derivatives in the solid content is preferably 3% or less, and the content of starch is 20% or less. Also,
As for the amount of additives other than cheese, it is desirable that the solid content of the additives is equal to or less than the amount of cheese.

The reason for this is to maintain the flavor characteristics of cheese, and if the amount of additives other than cheese exceeds the above amount, it will not taste like cheese.

(3) As cheese ages, protein decomposition progresses and it becomes brittle. This tendency becomes apparent after 4 months of ripening. In that case, melting agents used in processed cheese production (e.g. various phosphates, citrates,
By using carbonated soda, etc.) in the same manner as in processed cheese, brittleness can be eliminated and viscoelasticity can be imparted.

(4) Regardless of whether the cheese material consists of cheese or cheese and edible protein, the amount of fat in the solid content of the cheese material and the cheese food product is 1.
It is necessary that it be 5% or less. The reason for this is that if it exceeds 15%, the hardness and viscoelasticity will decrease, softening will be faster during the day, and if it is kept at room temperature, it will tend to generate an oxidized fat odor.

(5) The heating and melting temperature is usually 70 to 100°C, and after heating and melting, the molding is cooled. The molding may be in any shape that can be chewed and eaten, such as a stick, square, or sphere.

(6) The molded and cooled cheese food is dried with hot or cold air to a moisture content of 40-15%. It is preferable to use hot air or cold air with a temperature of 45° C. or lower, because at 45° C. or higher, the cheese food becomes soft and loses its shape. In addition, the degree of dryness of the cheese food mentioned above is due to the moisture content! If it is more than 40%, the product is too soft and it is difficult to make a cheese that can be chewed. If it is less than 15%, it is too hard and cannot be chewed, so both are not preferred.

(7) The cheese food obtained in this way is hard and viscoelastic, and when chewed, it feels strong resistance against the teeth, and after being chewed ten to several dozen times, it only softens and gradually spreads during the day. It is a new type of cheese food that gives a good cheese flavor.

Next, examples of the present invention will be shown.

Example 1 1 kg of defatted cheese (moisture content 50%, solid bone fat 3%) shredded with a cheese shredder one week after production
was placed in a cheese kneader, stirred while directly blowing steam, and heated to 70°C for 5 minutes. The molten cheese was filled and packaged in a conventional manner and cooled. 1 piece of solidified cheese (JXI (
It was cut into cubes of JXIC II and dried overnight with air blowing in an atmosphere of 40° C. and humidity of 60% to a moisture content of 20%.

This product was very hard and elastic and required about 60 chews to hydrate and soften, giving great resistance to the teeth.

Example 2 800 g of skim cheese (moisture content 50%, solid bone fat 3%) with 6 months of production and Gouda cheese with 6 months of production (
Grind 200g (water content: 40%, solid bone fat: 50%) with a chisopar, put it in a cheese kneader, and add 50ml of water.
, 25 g of sodium tripolyphosphate was added, and the mixture was stirred while heating with a jacket, and the temperature was raised to 95° C. in 10 minutes.

The molten cheese was filled into a sausage casing to form a cylinder having a diameter of lam and a length of 10 cm, and was cooled. Remove the solidified cheese casing and store at 10℃ and 80% humidity.
It was then taken to a refrigerator and dried overnight while blowing air. The moisture content of this product was 40% and the fat in solids was 14%. This product is hard and elastic, and it takes about 20 minutes to hydrate and soften the 1cIll long product while feeling hard resistance against the tooth.
Required 0 chews.

Example 3 3 kg of shredded defatted cheese, 3 kg of shredded Gouda cheese
Put 5 kg of sodium casein and 12 kg of water into a cheese kneader and heat and melt at 90℃ for 5 minutes. Add 3 g of cheese flavor after mixing.
) was filled into a sausage casing and allowed to cool and solidify, then the casing was removed and dried overnight under warm air at 40°C and 40% humidity to obtain a cheese food containing edible protein with a water content of 27%. This product was hard and elastic, and required about 50 chewings until it became hydrated and softened while feeling strong resistance on the teeth.

Next, the diameter te1) of the cheese food. A small piece of length 20 was pressed against a knife-shaped blade of thickness Q, 5u+ at a speed of 20 mm for 1 minute using a food tester 1) model 32 manufactured by Instron, USA, at a temperature of 20°C. The maximum stress when cut vertically was determined. The tester's maximum stress reading at this time was 10.5 kg. In addition, as a result of conducting a similar test on commercially available processed cheese, the maximum stress reading of the tester was 80 g.

Example 4 1.5 kg of egg white powder, 3.5 kg of concentrated soybean protein powder, and 10 kg of water were added to 6 kg of shredded defatted cheese, placed in a Stephan Kutzker, heated and melted at 95°C for 5 minutes, and then 10 g of smoke flavor was added. Width: 1 cm Height: 10 Length:
The mixture was poured into a 0C1) tray and left to cool and solidify. .

It was taken out from the tray and dried with warm air at 40° C. and 40% humidity for a day and night to obtain a cheese food containing edible protein with a moisture content of 28%. This material was hard and elastic, and required about 50 chewings until it was hydrated and softened while feeling strong resistance against the teeth.

Example 5 An emulsion was obtained by processing beef, pork, or chicken (all thighs) with a silent cutter.

6 kg of shredded skim cheese for 5 kg of these emulsions
kg, 300 g of potato starch, and 20 g of locust bean gum were added and melted by heating at 85℃ for 5 minutes, diameter 1), length 5
The mixture was filled into a polyethylene tube of 1.5 cm and allowed to cool and solidify, then the polyethylene tube was removed and dried overnight at 35° C. in air with 50% humidity to obtain a cheese food containing edible protein with a moisture content of 32%.

It took about 30 chews to soften the product through hydration, despite strong resistance from the teeth.

Example 6 6 kg of defatted cheese, 5 kg of frozen cod surimi, 1.2 kg of potato starch, 20 g of locust bean gum, and 20 g of guar gum were mixed and melted by heating at 90° C. for 5 minutes in a Stephan Kutzker for 1 day. This was filled into a polyethylene tube with a diameter of 1 cffi, and cooled and solidified.

After solidification, the polyethylene tube was removed and dried in air at 25°C to obtain a cheese food containing edible protein with a water content of 36%. This material is hard and elastic and has a length l c
It took approximately 30 chews for the +++ material to soften through hydration while feeling strong resistance on the teeth.

〔Effect of the invention〕

According to the present invention, it is possible to produce a new type of cheese food that is hard and elastic and can be chewed many times to gradually become hydrated and softened before being eaten.This makes the cheese enjoyable to eat and contributes to improved nutrition. It is capable of providing food.

Claims (7)

[Claims] (1) Consisting of cheese or cheese and edible protein,
The fat content in the solid content is 15% or less, and the water content is 4.
0 to 15%, a hard and elastic cheese food. (2) The cheese food according to claim 1, wherein the cheese is skim cheese and/or fat-containing cheese. (3) The cheese food according to claim 1 or 2, wherein the solid content other than cheese is equal to or less than the amount of cheese. (4) Consisting of cheese or cheese and edible protein,
A method for producing a cheese food, which comprises heating and melting a cheese material having a fat content of 15% or less in solid content, molding and cooling, and then drying to a moisture content of 40 to 15%. (5) The method for producing a cheese food according to claim 4, wherein the cheese is skimmed cheese and/or fat-containing cheese. (6) The method for producing a cheese food according to claim 4 or 5, wherein the solid content other than cheese is equal to or less than the amount of cheese. (7) The method for producing a cheese food according to any one of claims 4 to 6, wherein the heating and melting temperature is 70 to 100°C.