JPH0440852A - Preparation of smoked cheeses - Google Patents

Abstract

PURPOSE:To prepare smoked cheeses having flavor and appearance as excellent as the case of fumigating treatment in a short time by bringing a fumigating solution having adjusted pH value and concentration of a carbonyl compound into contact with cheeses at a specific temperature. CONSTITUTION:Cheeses such as natural cheese, process cheese or process cheese feed are kept at 40-100 deg.C and brought into contact with a fumigating solution adjusted to pH 4.0-8.0, >=3.0wt.% concentration of carbonyl compound and 40-100 deg.C temperature.

Description

[Detailed Description of the Invention] (Industrial Application Field) There are roughly two types of products currently sold as smoked cheese. One is a lump of cheese, such as natural cheese or processed cheese, that has been treated with smoke or smoke liquid, and the surface layer is brown but the inside is the cream color of the original cheese. One type is like the former, which uses smoked or smoked cheese that has been crushed and used as part of the raw cheese, or is flavored with smoked liquid or smoke flavor; the entire product is actually smoked or smoked. It is not treated with liquid smoke.

The present invention relates to a method for producing smoked cheese as a raw material for the former or the latter, and includes processed cheese,
By immersing cheese such as natural cheese, cheese foot, and filled cheese in liquid smoke under certain conditions, smoked products with good flavor and appearance without having to be smoked for a long time in a smokehouse as in conventional methods. It manufactures cheese.

(Prior Art and Problems) In the classic smoked cheese production method using the smoking method, it is necessary to operate and manage a smokehouse for more than ten hours. Moreover, driving requires a certain level of skill. Electro-smoking and liquid smoke methods have been developed as alternative, efficient methods for producing smoked foods, but the former can be dangerous, and the latter has a poor color tone and a strong bitter taste. However, it is only being implemented in some areas.

Therefore, the classical smoking method, which takes a long time, is inefficient, and is difficult to mechanize, but produces products with excellent flavor and appearance, still dominates.

However, attempts have been made to improve the traditional smoking method. There is a known method for producing smoked cheese in an accelerated manner by subjecting the cheese to smoking in a conventional manner and finally treating it with paraffin wax.

However, this method is not a method that uses liquid smoke treatment alone, but only uses liquid smoke treatment as an auxiliary treatment or pretreatment for smoking treatment, and therefore, the liquid smoke treatment temperature must be as low as possible. However, even though it is an accelerated manufacturing method, it takes a long time of 6 hours.

In this way, even with the prior art, it was not possible to efficiently produce smoked cheeses with excellent flavor and appearance by liquid smoke treatment alone, and in the end, a smoking method had to be used in combination. After conducting various studies on liquid processing, there is no known example of a successful method for producing excellent smoked cheese in a short time and efficiently using only liquid smoke processing.1. l (Means for solving the problems) In view of the current state of the technology described above, the purpose of the present invention is to solve the above-mentioned drawbacks at once and develop an efficient method for producing smoked cheeses with excellent flavor and appearance. It was made in

Therefore, we focused again on a process using only liquid smoke, which not only shortens manufacturing time but also lends itself to mechanical control and industrial processing. In view of the fact that the prior art did not take into consideration factors other than temperature, we fundamentally changed our thinking and extracted other factors individually and examined them in detail. We obtained new knowledge that carbonyl compound concentration is an important factor.

Further research revealed that not only does there exist an optimal value for each of these three requirements, but when all of these conditions are met, high-quality smoked cheese can be produced in as little as 20 minutes. I gained completely new knowledge.

As described above, the present inventors have conducted intensive studies on the method of producing smoked cheese using liquid smoke, and have found that liquid smoke with a carbonyl compound content of at least 3% has a pH of 4.0 to 8.
By contacting cheese that has been adjusted to 0.0 °C with cheese at a temperature of 40 to 100 °C, smoked cheese with good smoke flavor and color (slightly reddish brown) can be produced in a very short time. It is a completed invention.

The cheeses to be subjected to liquid smoke treatment, including natural cheese, processed cheese, and processed cheese food, may be prepared according to conventional methods. Natural cheese is usually subjected to liquid smoke treatment either naked, tied with string, or stored in a liquid-permeable container. In the case of processed cheese, processed cheese food, etc., it is molded and cooled, and then subjected to liquid smoke treatment in its bare state, or it is filled into a smoke permeable casing such as a fibrous casing or cellulose casing and then subjected to liquid smoke treatment. .

Liquid smoke is made by squirting, applying, or injecting liquid smoke onto cheese. Or soak the cheese in liquid smoke. Any method that brings cheese and liquid smoke into contact may be used alone or in combination as appropriate. Commercially available liquid smoke can be freely used. There are various types of liquid smoke available on the market, and the carbonyl compound content ranges from less than 1% to more than 15%. p) I is 2~
3 is normal, but some pH-adjusted products are also available.

Raw material wood includes hiracholi, maple, oak, oak, sawtooth oak, pine, and mixtures of these, but the liquid smoke used in the present invention has a pH of 4 to 8 and a carbonyl compound concentration of 3% or more. All types can be used. In addition, when bringing it into contact with cheese, it is necessary to maintain the liquid smoke and/or cheese at a temperature of 40 to 100°C.

In the present invention, unless the three requirements of pH, carbonyl compound concentration, and contact temperature are all adjusted within the above numerical ranges, the intended purpose will not be achieved. If even one of the three requirements is not met, excellent smoked cheese cannot be produced in a short time.

In other words, the browning of smoked cheese occurs due to the reaction between the amino groups of the proteins of the cheese and the carbonyl compounds in the smoke components, but if the carbonyl compound content in the liquid smoke is less than 3%, the browning does not proceed. Does not have a good appearance. Also, browning progresses more easily when the pH of the liquid smoke is high. However, if the pH of the smoke liquid exceeds 8.0, it is not suitable because proteins on the surface of the cheese will be solubilized. Also pH 4,
If it is less than 0, the surface of the cheese will be acid-coagulated, which is also not suitable.

The higher the temperature at which the liquid smoke is brought into contact with the cheese, the easier the browning progresses and the better the color tone. Methods to increase the contact temperature include spraying liquid smoke onto cheese in a high-temperature atmosphere, immersing cheese in heated liquid smoke, and raising the temperature of the cheese itself before contacting it with liquid smoke. be. When the contact temperature is less than 40° C., the color becomes dark and cloudy, and browning takes time, resulting in a strong bitter flavor. Conventionally, the liquid smoke temperature has been kept low, for example in the prior literature it is 20°C, but in the present invention it is necessary to keep it at 40°C or higher, which is completely inconceivable in the prior art. This is also one of the features of the present invention.

In this way, the present invention allows for the preparation of products using the smoking method in terms of appearance and flavor, as is clear from the following experimental examples and examples, by setting and maintaining the three requirements of pH, carbonyl compound concentration, and temperature at predetermined values. An excellent product with crisp smoked cheese and no brown color can be prepared in just 10 to 40 minutes.

Experimental examples of the present invention will be described below.

[Experimental Example 1] Processed cheese was produced in a conventional manner using a cheese emulsifying pot with a blend of Gouda cheese 40%, Cheddar cheese 40%, sodium polyphosphate 2%, and water 18% or more, and filled into a cellulose casing. The cheese was immersed in liquid smoke under various conditions, and experiments for Nal~31 were conducted. The immersion conditions and experimental results are shown in Table 1.

As is clear from experiment NQ1.2.22 in Table 1,
When the pH of the smoke solution was 4.0 or less, the color was slightly pale, the taste was strong, and the cheese surface layer was denatured with acid. On the other hand, even when the pH of the smoke solution was 8.0 or higher, as in Experiment &7, there were drawbacks such as an alkaline odor and melting of the cheese surface.

In addition, the concentration of carbonyl compounds in liquid smoke was 8.23
．． In the case of less than 3% as in No. 27.29, browning did not proceed sufficiently even after 12 hours of immersion.

Furthermore, as is clear in Jikkenma 13.14.15.25.31, when the soaking temperature was less than 40°C, the browning became black and cloudy, and the flavor was too bitter and not good. .

Even if the type of raw material wood for liquid smoke changed, the above trends basically remained the same, although there were some differences in smoke flavor.

From the above experimental results, the conditions for obtaining particularly good smoked cheese are to use liquid smoke with a pH of 4.0 to 8.0 and a carbonyl compound concentration of 3.0% or more, and to
It can be seen that this is the case when cheese is soaked at ℃.

(Example) [Example-1] Edam cheese 12.0 kg Cheddar cheese 36.0 kg Sodium hexametaphosphate 1.2 kg Water
A mixture of 10.8 kg or more was melted in a conventional method using a cheese emulsifying pot and filled into a fibrous casing.

The cheese was immersed at 55° C. for 40 minutes in GRIFFITH liquid smoke adjusted to pH 4.5 with sodium hydroxide and further diluted with water to give a carbonyl compound concentration of 6.0%. As a result, smoked cheese with good flavor and appearance was obtained.

[Example-2] The same composition as in Example-1 was melted in a conventional manner and packed in carton using a filling and packaging machine. After cooling, peel off the packaging and use 2.5c.
+s X 2.5cs+ X 6. It was cut into prismatic shapes of 0cm and immersed for 30 minutes at 60°C in liquid smoke made by GRIFFIT, adjusted to pH 6.5 with sodium hydroxide, and further diluted with water to give a carbonyl compound concentration of 7.0%. did. As a result, smoked cheese with good flavor and appearance was obtained.

[Example-3] Cheddar cheese 39.0kg rapeseed hydrogenated oil 4.8kg starch
3.0kg disodium phosphate 0.
6kg sodium polyphosphate 0.6kg water
A processed cheese food containing 12.0 kg or more was produced in a conventional manner using a cheese emulsifying pot and filled into a fibrous casing.

The cheese was mixed with GRIFFITH liquid smoke adjusted to pH 7.0 with sodium hydroxide and further diluted with water to give a carbonyl compound concentration of 9.0% at 75°C for 20 minutes.
Soaked for minutes. As a result, a smoked cheese food with good flavor and appearance was obtained.

[Example-4] Lindres Gouda cheese manufactured by a conventional method was made into a diameter of 12 cm.
n+, cut into a cylindrical shape with a height of 4cI11, and GRIFF
ITH liquid smoke was adjusted to pH 5.0 with sodium hydroxide and further diluted with water to give a carbonyl compound concentration of 12.0.
% for 20 minutes at 50°C. the result,
A smoked cheese with good flavor and appearance was obtained.

[Example-5] Mozzarella produced by a conventional method was prepared using GRIFFITH's fermentation liquor, adjusted to PI (6.0) with sodium hydroxide, and further diluted with water to give a carbonyl compound concentration of 5.0%. As a result, Mozzarella ahumicate (smoked mozzarella) having good flavor and appearance was obtained.

(Effects of the Invention) According to the present invention, it is possible to obtain smoked cheese having an excellent flavor and appearance that are completely similar to those obtained by smoking, despite only being treated with liquid smoke, and in addition, the production time is reduced. Just 20 minutes is enough.

The results are completely incomparable to the smoking process, which takes over 10 hours.

In other words, according to the present invention, smoked cheeses of excellent quality can be produced extremely quickly.

Moreover, since liquid smoke treatment allows easier control of treatment conditions than smoke treatment, the method of the present invention is particularly suitable for industrialization and as a mass treatment method.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] Carbonyl compound concentration 3 adjusted to pH 4.0 to 8.0
．． A method for producing smoked cheese, which comprises bringing 0% or more liquid smoke into contact with cheese at a temperature of 40 to 100°C.