JP2018019604A - Foamed cheese product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an aerated cheese product having a chewy texture, a reduced stickiness, a light texture, and a preserved taste of cheese such as richness. SOLUTION: The aerated cheese product of the present invention is characterized by having a specific volume E of 2.5 to 4 cm3 / g and a water content of 10 to 25%. [Selection diagram] None

Description

  The present invention relates to an aerated cheese product and a method for producing the same.

  Since ancient times, cheese has been a food that removes moisture from the milk of livestock, concentrates milk components, and enhances shelf life. In general, cheese is often difficult to eat due to its heavy texture and strong stickiness. Therefore, there is a demand for an easy-to-eat cheese product that has a light texture and reduced stickiness.

In response to the above requirements, it has been proposed to perform an aeration process on cheese products.
For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2012-0197760), a whipping device or the like is used. In Patent Document 2 (Japanese Patent Application Laid-Open No. 6-105574), a microwave is used to make a cheese product. It has been proposed to include bubbles.

JP 2012-019760 A JP-A-6-105673

  However, the aerated cheese products disclosed in Patent Documents 1 and 2 are not enough to maintain both the lightness of texture and the texture, the reduction of stickiness, and the unique taste of cheese such as richness, and there is room for improvement. was there.

Now, the present inventor makes the foamed cheese product lightly eaten, but has a chewy texture, with a stickiness, by setting the specific volume E and the water content of the foamed cheese product within a specific numerical range. It has been found that a good product can be obtained which is reduced and maintains the unique taste of cheese such as richness.
Therefore, the present invention has been made based on the above knowledge, has a light texture, has a mouthfeel, low stickiness, and maintained the unique taste of cheese such as richness The purpose is to provide cheese products.

The foamed cheese product of the present invention is characterized by a specific volume E of 2.5 to ⁴ cm ³ / g and a moisture content of 10 to 25%.

  In one embodiment, the aerated cheese product comprises 30 to 90% of bubbles by volume.

  The manufacturing method of the said air-containing cheese product includes foaming and expanding a cheese product by putting a cheese product into a type | mold and irradiating a microwave.

  In one embodiment, the moisture content of the cheese product is 30% or more.

  According to the present invention, it is possible to provide a foamed cheese product that has a light texture but has a good texture, has a low stickiness, and maintains a unique taste of cheese such as richness.

  In the present specification, “part”, “%”, “ratio” and the like indicating the composition are based on mass unless otherwise specified.

(Aerated cheese products)
The foamed cheese product of the present invention is characterized by a specific volume E of 2.5-4 cm ³ / g and a moisture content of 10-25%.
By setting the specific volume E and moisture content of the foamed cheese product within the above specified numerical range, it has a light texture but has a good texture, low chewyness, and maintains its unique taste such as richness. The aerated cheese product can be made.

  In the present invention, the specific volume E of the foamed cheese product can be obtained by dividing the weight W of the foamed cheese product by the volume of the foamed cheese product obtained by the rapeseed substitution method. The rapeseed replacement method refers to transferring rapeseed that has been calculated in advance using a fixed amount of container to the same container containing the aerated cheese product, and measuring the volume of rapeseed overflowing from the container with a graduated cylinder. In this method, the volume obtained by making the volume is the volume of the foamed cheese product.

The moisture content of the foamed cheese product is more preferably 15 to 25%.
In the present invention, the moisture content of the foamed cheese product can be measured by a heat-drying moisture meter (manufactured by A & D Co., Ltd., trade name: MX-50).

Moreover, it is preferable that the foamed cheese product of this invention contains 30-90% by volume by volume ratio, It is more preferable to contain 45-85%, It is further more preferable to contain 60-80%.
In the present invention, the volume ratio (bubble ratio K) of bubbles contained in the bubble-containing cheese product can be obtained by the following formula.

The foamed cheese product of the present invention preferably has a water activity (Aw) of 0.65 to 0.85, and more preferably 0.70 to 0.80.
In the present invention, the water activity is measured at a temperature condition of 25 ° C. ± 0.5 ° C. using a water activity measuring device (trade name: AquaLab Series 4TE & Series 4TEV, manufactured by Inex Corp.).

  The foamed cheese product of the present invention can be obtained by subjecting a cheese product to be described later to a foam expansion treatment.

  In one embodiment, the aerated cheese product of the present invention can be obtained by placing the cheese product in a mold, irradiating with microwaves and foaming. Moreover, you may cool before taking out the air-containing cheese product obtained by foaming and expanding from a type | mold.

The material of the mold to be used is not particularly limited as long as it has heat resistance and can transmit without blocking the microwave. For example, a silicon mold can be used.
In addition, when putting a cheese product into a type | mold, you may cut a cheese product into a desired magnitude | size.

Further, from the viewpoint of production efficiency, it is preferable to perform a microwave treatment by placing a mold containing a cheese product on a belt conveyor and passing the mold under a microwave irradiation device.
Further, the removal from the mold may be performed manually, or may be performed by vibrating after automatically rotating the mold.

(Cheese products)
In the present specification, a cheese product means a food mainly made of processed cheese, natural cheese, cheese food, milk or dairy products.

“Processed cheese” is processed cheese as defined in Article 2, Paragraph 18 of the Ministry of Milk Ordinance according to the Fair Competition Code for the labeling of natural cheese, processed cheese and cheese food. ) Conforms to the component specifications of (4). In addition, what is hung up to each following item shall be added to the said process cheese.
(1) Additives approved by the Food Sanitation Law (2) Cream, butter and butter oil for adjusting the amount of fat (3) Food for the purpose of imparting aroma, taste, nutritional components, functionality and physical properties ( (The addition amount should be within 1/6 of the solid weight of the product, but the addition amount of milk etc. other than the previous item shall be within the range where the lactose content in the product does not exceed 5%.)
Process cheese can be manufactured by pulverizing natural cheese, adding molten salt, and heat emulsifying.
Moreover, it is preferable to heat to about 75-85 degreeC in the case of heat emulsification of natural cheese. The heating method is not particularly limited, and can be performed by steam heating or indirect heating.
Natural cheese heat emulsification can be performed using a conventionally known emulsifier such as a cooker emulsifier, a kettle emulsifier, a vertical high-speed shear emulsifier, a scraper heat exchanger, or the like. Moreover, it is preferable that stirring speed is 100-2000 rpm.
In addition to natural cheese and molten salt, an appropriate amount of water and, if desired, a seasoning or an additive are added to this emulsifier, and processed cheese can be obtained by heating and emulsifying.

"Natural cheese" refers to the standards for ingredients of milk and dairy products based on the provisions of the Food Sanitation Act (Law No. 233 of 1947) according to the Fair Competition Code concerning the labeling of natural cheese, processed cheese and cheese food Ministerial Ordinance (Ministry of Health and Welfare Ordinance No. 52 of 1951; hereinafter referred to as “Ministerial Ordinance of Milk”) Article 2 refers to natural cheese. In addition, the flavor substance which does not originate in milk shall be added to the said natural cheese for the purpose of providing a fragrance and a taste. Natural cheese includes powdered natural cheese obtained by pulverizing the natural cheese.
Specific examples of natural cheese include, but are not limited to, fresh type cheeses such as cream, mozzarella, feta, cottage, fromage blanc, ricotta and mascarpone; white mold type cheeses such as camembert and brie; Blue molds such as blue, rockfall, blue bracelet, gorgonzola, stilton; wash type cheeses such as Ponlebec, Livalo, Limburger, Taleggio; , Edam Soft, Mimolette Mild, Samso, Maribo, Cream Habati, Paul Salue, Belpaese, Steppen, Monterey Jack, Pepper Jack, etc. Ipuchizu; Cheddar, Edamuhado, cloves, Supurintsu, Emmental, Gruyere, Raclette, Appenzell, Parmigiano Reggiano, Grana Padano, Pecorino Romano, Puroporone, hard type cheeses such as container and the like.

“Cheese food” is a food made mainly of milk or dairy products as stated in Article 7, Paragraph 2, Item 4 of the Ministerial Ordinance of Milk, etc., according to the Fair Competition Code concerning the labeling of natural cheese, processed cheese and cheese food. In addition, one or more kinds of natural cheese or process cheese is pulverized, mixed, heated and melted, emulsified, and the weight of cheese in the product is 51% or more. In addition, what is hung up in each next item shall be able to be added to the said cheese food.
(1) Additives approved by the Food Sanitation Law (2) Foods for the purpose of imparting fragrance, taste, nutritional components, functionality and physical properties (addition amount is within 1/6 of the solid weight of the product. )
(3) Fat, protein or carbohydrate not derived from milk (added amount should be within 10% of product weight)

  “Food made mainly of milk or dairy products” refers to those described in the Ministerial Ordinance of Article 7, Paragraph 2, Item 4 of Milk, etc. and not falling under the definition of “Cheese Food”.

  The moisture content of the cheese product is preferably 30% or more, more preferably 30 to 60%, and even more preferably 30 to 45%. By making the moisture content of the cheese product within the above numerical range, the foamed cheese product obtained by foaming and expanding the cheese product has a light texture, but has a chewy texture, low stickiness, and richness, etc. It can be a product that maintains the unique taste of cheese.

  Moreover, it is preferable that it is 0.85-0.95, and, as for the water activity of cheese products, it is more preferable that it is 0.90-0.94.

The cheese product preferably comprises processed starch. Thereby, while being able to give moderate viscosity to a foamed cheese product, foaming expansion of a cheese product can be performed more favorably, and although it is light texture, it can eat the foamed cheese product obtained. In addition, it is possible to obtain a product that has low stickiness and maintains a unique taste of cheese such as richness.
The type of processed starch is not limited, and potato, corn, tapioca, wheat, rice, mung beans, etc. can be used as raw materials. In addition, as derivatives, etherified starch such as hydroxypropyl starch, carboxymethyl starch, cationic starch, acetic acid starch, etc .; esterified starch such as octenyl slag starch, phosphate starch; etherification and esterification such as hydroxypropylated phosphate cross-linked starch Starch that has undergone both treatments: Cross-linked starch such as glycerol starch; Grafted starch; Roasted starch such as white dextrin, yellow dextrin, and British gum; Enzyme-modified starch such as maltodextrin, and oxidized and acid-treated starch such as soluble starch Starch treated with both acetylation and oxidation of acetylated oxidized starch, etc .; unmodified pregelatinized starch, pregelatinized starch such as modified pregelatinized starch; granular starch; hydroxyalkyl guar gum, cationic guar gum, carboxymethyl guar Etherified starch such as gum and the like. As the processed starch, a commercially available product can be used, and examples include Hakuho (registered trademark) L (Glico Nutrition Foods).

  It is preferable that it is 2-35 mass% with respect to the total mass of cheese products, and, as for content of the processed starch in cheese products, it is more preferable that it is 4-12 mass%.

Cheese products may contain seasonings and other additives.
Examples of the seasoning include salt, pepper, sugars, blended seasoning, aroma components such as basil, parsley and sage.
Additives include emulsifiers such as glyceride and lecithin, thickening stabilizers such as agar, guar gum and carrageenan, shelf life improvers such as glycine and sodium acetate, pH adjusters such as sodium bicarbonate and lactic acid, sodium dehydroacetate, nisin And preservatives such as potassium sorbate, foaming agents, and molten salts such as phosphates and citrates.

Example 1
0.6 kg of domestic cheddar cheese and 1.4 kg of Australian cheddar cheese were crushed using a chopper.

  The crushed natural cheese is 435 g of water and 450 g of natural cheese powder, 240 g of processed starch (Shirakaba (registered trademark) L: Glico Nutrition Foods), 37 g of molten salt (JOHA (registered trademark) Cnew, Joha (registered) (Trademark) SE: ICL Japan Co., Ltd.), 9 g of sodium bicarbonate, and emulsifier (Nichiraku Kikai Co., Ltd., trade name: 5 kg / B kettle type emulsifier), heated to 84 ° C by direct steam and indirect heating And processed cheese was obtained. The stirring speed was 105 rpm. It was 39.5% when the moisture content of process cheese (cheese product) was measured using the heat drying type moisture meter (Corporation | KK A & D make, brand name: MX-50). Moreover, it was 0.925 when the water activity of process cheese was measured in 25 degreeC +/- 0.5 degreeC temperature conditions using the water activity measuring apparatus (The product made by INEX Co., Ltd., brand name: AquaLab Series4TE & Series4TEV). .

  The process cheese (cheese product) obtained as described above was filled in a container, and cooled in a refrigerator room set at 5 ° C. until the product temperature became 7 ° C. or less.

The cooled processed cheese (cheese product) was cut to a weight of about 5 g and put into a mold.
The processed cheese (cheese product) that entered this mold was irradiated with 570 W microwaves for 35 seconds to foam and expand the processed cheese (cheese product).

After the microwave treatment, the product was cooled to a product temperature of 7 ° C. or less in a refrigerator room set at 5 ° C., and the aerated cheese product was taken out from the mold. The water content of the foamed cheese product was 21.0%. The water activity was 0.792.
The specific volume of the foamed cheese product was measured by measuring the weight of each mold after the microwave treatment, subtracting the weight of the mold measured in advance, and obtaining the weight W (g) of the foamed cheese product. The volume V (cm ³ ) of the foamed cheese product was determined by the rapeseed substitution method. From these results, the specific volume E (cm ³ / g) was determined by the following formula and found to be 2.5.
Specific volume E (cm ³ / g) = V (cm ³ ) / W (g)
Moreover, the bubble rate K (%) of the foamed cheese product was 70.5.

Example 2
A foamed cheese was produced in the same manner as in Example 1 except that the microwave irradiation time was changed. The water content of the foamed cheese product in Example 2 was 17.0%, the water activity was 0.759, the specific volume E was 3.0, and the foam rate K (%) was 73.2.

Example 3
A foamed cheese was produced in the same manner as in Example 1 except that the microwave irradiation time was changed. The water content of the foamed cheese product in Example 3 was 11.3%, the water activity was 0.705, the specific volume E was 3.9, and the foam rate K (%) was 79.5.

Comparative Example 1
A foamed cheese was produced in the same manner as in Example 1 except that the microwave irradiation time was changed so that the moisture content of the foamed cheese was 6.1%. The water content of the foamed cheese product in Comparative Example 1 was 6.1%, the water activity was 0.453, the specific volume E was 5.3, and the foam rate K (%) was 85.5.

Comparative Example 2
Aerated cheese was produced in the same manner as in Example 1 except that the moisture content of the processed cheese was changed to 24.2%. The moisture content of the foamed cheese product in Comparative Example 2 was 17.4%, the water activity was 0.779, the specific volume E was 2.2, and the foam rate K (%) was 69.6.

Comparative Example 3
Aerated cheese was produced in the same manner as in Example 1 except that the moisture content of the processed cheese was changed to 46.6%. The moisture content of the foamed cheese product in Comparative Example 3 was 22.4%, the water activity was 0.836, the specific volume E was 2.1, and the foam rate K (%) was 62.8.

<< Sensory evaluation >>
39 items (18 males, 21 females) by expert panelists in their 20s to 60s for the three items of texture, ease of eating, and richness of the aerated cheese products obtained in the examples and comparative examples. Name) performed sensory evaluation. The following evaluation scale was used for each evaluation item. The number of people with an evaluation value of 5 shown below is shown in Table 2 for each evaluation item. The results of the 5-point evaluation average values are shown in Table 3.

Evaluation item 1. Taste evaluation 2. Ease of eating (with stickiness) evaluation Eating evaluation 4 Comprehensive evaluation

Evaluation value (taste evaluation)
Evaluation 5: Feeling very good Evaluation 4: Feeling good Evaluation 3: Feeling normal (not good or bad)
Evaluation 2: I felt it was bad Evaluation 1: I felt it was very bad

Evaluation value (eating ease (sticky) evaluation)
Evaluation 5: Not sticky at all Evaluation 4: Hard to stick evaluation 3: Feels normal (not good or bad)
Evaluation 2: Sticky evaluation 1: Very sticky

Evaluation value (eating response evaluation)
Evaluation 5: Very felt Evaluation 4: Feeling felt 3: Feeling normal (neither good nor bad)
Evaluation 2: I felt that there was no evaluation 1: I felt that there was no

Evaluation value (overall evaluation)
Evaluation 5: Feeling very good Evaluation 4: Feeling good Evaluation 3: Feeling normal (not good or bad)
Evaluation 2: I felt it was bad Evaluation 1: I felt it was very bad

<< Psychological assessment test >>
After sampling, the panelists' opinions were heard and tabulated, and the results are shown in Tables 4 to 9.

Claims (4)

A foamed cheese product having a specific volume E of 2.5 to ⁴ cm ³ / g and a moisture content of 10 to 25%.   The aerated cheese product according to claim 1, comprising 30 to 90% of bubbles in a volume ratio. A method for producing the aerated cheese product according to claim 1 or 2,
A method comprising foaming and expanding the cheese product by placing the cheese product in a mold and irradiating with microwaves.   The manufacturing method of the foamed cheese of Claim 3 whose moisture content of the said cheese product is 30% or more.