JPH069459B2 - Cheese composition - Google Patents
Cheese compositionInfo
- Publication number
- JPH069459B2 JPH069459B2 JP60269065A JP26906585A JPH069459B2 JP H069459 B2 JPH069459 B2 JP H069459B2 JP 60269065 A JP60269065 A JP 60269065A JP 26906585 A JP26906585 A JP 26906585A JP H069459 B2 JPH069459 B2 JP H069459B2
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- cheese
- cheese composition
- composition
- hard
- oil
- Prior art date
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は新規なチーズ組成物、さらに詳しくは使用適
性、保存性が優れ、且つ良好なチーズ風味を有するチー
ズ組成物に関するものである。TECHNICAL FIELD The present invention relates to a novel cheese composition, more specifically to a cheese composition having excellent suitability for use and storability and having a good cheese flavor.
チーズは乳、クリーム、脱脂乳または部分脱脂乳、バタ
ーミルク又はこれらの製品の一部又は全部を組合せて凝
固させた後、ホエーを排除して得られる新鮮物または熟
成品であるが、原料及び製法の違いにより、多種多様な
風味、物性のチーズがあり、４００種以上あるといわれ
ている。Cheese is a fresh or aged product obtained by removing whey after coagulating milk, cream, skim milk or partially skimmed milk, buttermilk or a part or all of these products, and There are various flavors and cheeses with different physical properties depending on the manufacturing method, and it is said that there are more than 400 kinds of cheese.
チーズの硬さを基準にした分け方でも、およそ軟質チー
ズ、硬質チーズ、半硬質チーズに分類され、また原材料
別基準による分け方では、レンネットチーズ（または甘
性乳チーズ）、酸乳チーズ、ホエーチーズ、などがあ
る。Even in the way of dividing based on the hardness of cheese, it is roughly classified into soft cheese, hard cheese, and semi-hard cheese, and in the way of dividing according to raw material criteria, rennet cheese (or sweet milk cheese), sour milk cheese, Whey cheese, etc.
我国で一般的に使用される硬質もしくは半硬質チーズと
して、チエダーチーズ、ゴーダーチーズ、エメンタール
チーズなど、或いはこれらを配合して作ったプロセスチ
ーズ（狭義）があり、軟質チーズとしてはクリームチー
ズがある。Hard or semi-hard cheeses generally used in Japan include chieder cheese, gorder cheese, emmental cheese and the like, or process cheese (narrowly defined) prepared by mixing these, and soft cheese includes cream cheese.
また、チーズを殺菌し、保存性を高めようとする試みと
しては例えば特開昭５３−１２１９６４号公報に示され
ている如く、総水分／総油分比が６８／３２程度のチー
ズの溶融塊を１２０℃以上の温度で殺菌する方法が提案
されており、特開昭５７−４７４３５〜６号公報にも殺
菌方法が開示されている。Further, as an attempt to sterilize cheese to improve its preservability, for example, as shown in JP-A-53-121964, a molten mass of cheese having a total water / total oil ratio of about 68/32 is used. A method of sterilizing at a temperature of 120 ° C. or higher has been proposed, and a sterilizing method is also disclosed in JP-A-57-47435-6.
我国で一般的に使用される上述の硬質もしくは半硬質チ
ーズは、一般に硬く、他の食品素材（例えば他の蛋白
系、炭水化物系、油脂系食材等）に配合して、例えば、
製菓、製パン、調理用等の食品を作るには混合、分散或
いは乳化し難く、しかも加熱殺菌する場合には増粘、分
離、曳糸しやすい等の難点があり、配合適性や加熱適性
が著しく劣っていた。The above-mentioned hard or semi-hard cheese generally used in Japan is generally hard, and is mixed with other food materials (for example, other protein-based, carbohydrate-based, fat-based food etc.), for example,
When making food for confectionery, baking, cooking, etc., it is difficult to mix, disperse or emulsify, and when it is sterilized by heating, it has problems such as thickening, separation, and easy stringing. It was extremely inferior.
また、クリームチーズ等のいわゆる軟質チーズは、チエ
ダ、ゴーダー、エメンタール等の硬質チーズに比べ、配
合適性、加熱適性は多少優れているものの、うらごしし
なければ使用できない、チーズの保存性が劣る等の難点
があった。Also, so-called soft cheeses such as cream cheese, compared to hard cheeses such as Chieda, Gouda, Emmental, etc., although the mixing suitability and heating suitability are somewhat superior, they cannot be used unless they are strained, and the shelf life of the cheese is poor. There were some difficulties.
また、プロセスチーズを、前記特開昭５３−１２１９６
４号記載の殺菌方法で殺菌しようとしてもこの方法では
プロセスチーズのテクスチュアーを破壊するため、クリ
ーム状テクスチュアーを得ることができず、殺菌した
後、無菌カゼインを添加する必要があった。Further, the processed cheese is prepared according to the method described in JP-A-53-12196.
Even if an attempt was made to sterilize by the sterilization method described in No. 4, the texture of the processed cheese was destroyed by this method, so that a creamy texture could not be obtained, and it was necessary to add sterile casein after sterilization.
また、一般に高級チーズスプレッドは硬質または半硬質
チーズに濃縮ホエー等の乳成分、脂肪、水等を加えて製
造されているが（例えば総合食品辞典（第３版）昭和５
０年５月５日発行）このような組成物を前記特開昭５７
−４７４３５〜６号公報記載の殺菌方法で殺菌しようと
しても実際に使用できるチーズはクリームチーズまたは
これに類似するチーズに実質的にかぎられ、硬質または
半硬質チーズは風味付けに少々使用されるに過ぎなかっ
た。In addition, high-grade cheese spreads are generally manufactured by adding milk components such as concentrated whey, fat, water, etc. to hard or semi-hard cheese (for example, General Food Dictionary (3rd Edition), Showa 5).
(Published May 5, 2000) Such a composition is described in the above-mentioned JP-A-57.
The cheese that can be actually used even if it is attempted to be sterilized by the sterilization method described in JP-A-47435-6 is substantially limited to cream cheese or cheese similar thereto, and hard or semi-hard cheese is slightly used for flavoring. It didn't pass.
本発明者らは、斯る事情に鑑み、食品への使用適性、保
存性の優れたチーズ組成物を得ることを目的として、種
々の配合組成、及び加熱処理条件等について鋭意検討し
た結果、特定の組成及び特定の加熱条件で製造すること
により、なめらかで使用適性及び保存性に優れているの
みならず、驚くべきことには、加熱処理前に比べ、チー
ズ風味が増強され、チーズ配合量以上にチーズ風味が生
かされたチーズ組成物が得られることを知見した。In view of such circumstances, the present inventors have investigated the suitability for use in foods, various formulation compositions, and heat treatment conditions for the purpose of obtaining a cheese composition having excellent storability. By manufacturing under the composition and specific heating conditions, not only is it smooth and excellent in suitability for use and storability, but, surprisingly, the cheese flavor is enhanced as compared with that before the heat treatment, and the cheese content is not less than It was found that a cheese composition in which the cheese flavor was utilized was obtained.
本発明は上記知見に基づきなされたもので、チーズ、油
脂及び水を必須の構成成分とし、１１０〜１５０℃で２
秒〜４分間加熱処理されているチーズ組成物であって、
該加熱処理前にプロテアーゼ処理されていることを特徴
とするチーズ組成物を提供することにより上記目的を達
成したものである。The present invention has been made on the basis of the above findings, and contains cheese, fats and oils and water as essential constituents, and is 2 at 110 to 150 ° C.
A cheese composition that has been heat-treated for seconds to 4 minutes,
The above object is achieved by providing a cheese composition characterized by being treated with a protease before the heat treatment.
本発明で使用されるチーズは、乳及び乳関連製品を原料
として凝固させた後、ホエーを排除して得られる硬質ま
たは半硬質熟成チーズであれば、ナチュラルチーズでも
プロセスチーズでも良い。The cheese used in the present invention may be natural cheese or process cheese as long as it is a hard or semi-hard aged cheese obtained by solidifying milk and milk-related products as raw materials and then eliminating whey.
また、本発明で使用される油脂は、動物或いは植物由来
の通常、食用油脂と言われているものであれば、パーム
油、牛脂、ヤシ油、コーン油、ナタネ油、乳脂等の油脂
や、それらの硬化油、分別油等、その種類には特に制限
されないが、低温での使用適性からは、液状油脂の方が
好ましく、また、風味の安定性からは、植物油の分別軟
質油脂、或いは微水添油脂が最も好ましい。In addition, the oil and fat used in the present invention is usually derived from animals or plants, and if it is said to be edible oil and fat, palm oil, beef tallow, coconut oil, corn oil, rapeseed oil, fats and oils such as milk fat, and the like, Such hardened oil, fractionated oil, etc. are not particularly limited in type, but liquid oils and fats are preferable from the viewpoint of suitability for use at low temperatures, and from the viewpoint of flavor stability, fractionated soft oils and fats of vegetable oils or fine Hydrogenated oils and fats are most preferred.
また、水は通常飲用可能なものであればよい。Water may be any water that is normally drinkable.
また、本発明のチーズ組成物の構成成分としてはチー
ズ、油脂、水が必須であるが、その他必要に応じ、乳化
剤、糊料、溶融塩、香料等を使用してもよい。Although cheese, fats and oils and water are essential as constituent components of the cheese composition of the present invention, an emulsifier, a paste, a molten salt, a flavor and the like may be used if necessary.
而して、本発明のチーズ組成物は、上記チーズを、上記
油脂及び水の共存下、１１０〜１５０℃で２秒〜４分間
加熱処理して得られるものであり、これ以上長時間、或
いは高温で加熱処理した場合には、こげつき、異臭、か
っ変等を生じ、又これ以下の温度で加熱処理した場合に
は、充分な風味増強効果、保存性が得られないばかり
か、ザラツキを生じ、本発明で目的とするチーズ組成物
は得られない。Thus, the cheese composition of the present invention is obtained by subjecting the above cheese to a heat treatment at 110 to 150 ° C. for 2 seconds to 4 minutes in the coexistence of the above-mentioned oil and fat, and for a longer time, or When heat-treated at a high temperature, it causes burning, nasty smell, browning, etc., and when heat-treated at a temperature lower than this, not only a sufficient flavor-enhancing effect and storability cannot be obtained, but also roughening occurs. However, the cheese composition aimed at by the present invention cannot be obtained.
本発明においては、上記加熱処理後、均質圧力１０〜１
５０kg／cm2で、均質化処理することにより、更に、風
味と安定性を良好にすることができる。In the present invention, after the above heat treatment, a homogeneous pressure of 10 to 1
By homogenizing at 50 kg / cm 2 , the flavor and stability can be further improved.
本発明のチーズ組成物中のチーズ含量は任意に選ぶこと
ができるが、油脂と水を共存させ、加熱するという条件
からは、７５重量％以下が好ましく、チーズ風味を生か
す目的からは５重量％以上、なるべくは１５重量％以上
が好ましい。Although the cheese content in the cheese composition of the present invention can be arbitrarily selected, it is preferably 75% by weight or less from the condition of allowing oil and fat to coexist with water and heating, and 5% by weight for the purpose of utilizing the cheese flavor. As described above, it is preferably 15% by weight or more.
本発明においては、上記加熱処理前に、プロテアーゼ、
好ましくは中性から弱酸性下で作用するプロテアーゼで
チーズ組成物を処理するが、この処理は、５０〜７０
℃、好ましくは５５〜６８℃で行うのが良く、このよう
な酸素処理を行うことにより、一層本発明のチーズ組成
物の物理的、風味的効果を発揮できる。In the present invention, before the heat treatment, a protease,
The cheese composition is treated with a protease, which preferably acts under neutral to weakly acidic conditions, this treatment comprising 50-70
C., preferably 55 to 68.degree. C., and by carrying out such oxygen treatment, the physical and flavor effects of the cheese composition of the present invention can be further exerted.
また、チーズに共存させる水と油脂の重量比率はチーズ
中の水分、油分も含め、３０：７０〜６５：３５であ
り、これより油分比率が高いと乳化し難いため組成物が
分離し易く、また水和が遅くなり、加熱処理の際に部分
的に熱変性を起こし、不均一となりざらざらした食感と
なりやすい。またこれより水分比率が高いと水のリーク
を生じ易く、また水への溶解のし易さの差からチーズの
溶融が不均一になりざらざらした食感となりやすく、そ
のまま加熱処理してもざらざらした食感は最終製品まで
残る。特にチーズ分が多い場合には５０：５０〜６０：
４０が好ましい。Further, the weight ratio of water and fats and oils to be coexisted in cheese is 30:70 to 65:35, including the water content in the cheese, and the composition is easy to separate because the oil content is higher than this and it is difficult to emulsify, In addition, hydration becomes slow, and heat denaturation partially occurs during heat treatment, resulting in nonuniformity and a rough texture. In addition, if the water content is higher than this, water leakage is likely to occur, and the difference in easiness of dissolution in water causes the cheese to be unevenly melted and to have a rough texture, which is rough even when heat-treated. The texture remains until the final product. Especially when the cheese content is high, 50:50 to 60:
40 is preferred.
従って加熱処理以前に成分を均一にすることが必要であ
り、総水分と総油分の比を本発明の上記範囲とすればな
めらかなペースト状乃至流動状の食感のチーズ組成物が
得られる。Therefore, it is necessary to make the components uniform before the heat treatment, and if the ratio of total water content to total oil content is within the above range of the present invention, a smooth paste-like or fluid-like cheese composition can be obtained.
また、本発明のチーズ組成物の乳化形態は、水中油型が
本発明の目的を達成する上で好ましい。The emulsified form of the cheese composition of the present invention is preferably an oil-in-water type in order to achieve the object of the present invention.
本発明における加熱処理には、アルファ・ラバル社製コ
ンサームかきとり式ＵＨＴ滅菌装置等の間接加熱式殺菌
機、或いはアルファ・ラバル社製ＶＴＩＳ殺菌装置等の
直接加熱式殺菌機を用いることができるが、上記間接加
熱式殺菌機等を用いた間接加熱によるのが好ましい。直
接加熱によるとチーズのフレーバーが失われやすく風味
のバランスを崩すことがある。For the heat treatment in the present invention, an indirect heating type sterilizer such as an Alfa Laval Conserm scraping type UHT sterilizer, or a direct heating type sterilizer such as an Alfa Laval VTIS sterilizer can be used. Indirect heating using the above-mentioned indirect heating type sterilizer is preferable. When heated directly, the flavor of cheese is easily lost and the balance of flavor may be lost.
実施例１ ゴーダーチーズ６５重量％及びエメンタールチーズ３５
重量％からなるプロセスチーズ１４００kg、融点３０℃
の大豆硬化油２３４kg、水３５１kg、キサンタンガム１
kg、トリポリリン酸Na７kg、クエン酸Na７kgを４ｔタン
ク内で６０℃で混合溶解した。この組成物中のチーズ分
は７０％であり、総水分と総油分の比率は６０：４０で
ある。このものにタカジアスターゼ（アスペルギルス・
オリゼープロテアーゼ）８５０ｇを加え、６０℃で３０
分攪拌した後、７０℃以上に加熱し、酸素を失活させ
た。酸素失活処理後、アルファ・ラバル社製コンサーム
かきとり式ＵＨＴ滅菌装置によって１４５℃で３秒間処
理し、ただちに均質圧力５０kg／cm2で無菌的に均質処
理した。次いでこのものをクーラーで４０℃に冷却した
後、容器に無菌充填し、チーズ組成物を得た。このもの
を５℃の冷蔵庫で一晩エージングした後、開封し、各種
検査を行った。このチーズ組成物は、水中油型の乳化形
態で、エマルジョンサイズは約１μであり、なめらかで
ソフトな組織を有していた。また、粘度は７０００ｃｐ
前後であった。また、電子レンジによる２分加熱でも油
のリークがなく、６０℃での遠心分離（２０００ｒｐ
ｍ、１０分）でも分離は全くなかった。また、一般生菌
数は０で、未開封のままでは５℃冷蔵庫で２ヵ月経過後
でも、一般生菌数０のままで、何等異常は見られなかっ
た。Example 1 Gauder cheese 65% by weight and Emmental cheese 35
Processed cheese consisting of 1% by weight, 1400 kg, melting point 30 ° C
Soybean hydrogenated oil 234kg, water 351kg, xanthan gum 1
kg, Na tripolyphosphate 7 kg and Na citrate 7 kg were mixed and dissolved at 60 ° C. in a 4 t tank. The cheese content in this composition is 70% and the ratio of total water to total oil is 60:40. Takaji Astase (Aspergillus
Add 850 g of oryzase and add 30 at 60 ° C.
After stirring for a minute, it was heated to 70 ° C. or higher to deactivate oxygen. After the oxygen deactivation treatment, it was treated at 145 ° C. for 3 seconds by a Contherm scraping type UHT sterilizer manufactured by Alfa Laval Co., and immediately aseptically homogenized at a homogenizing pressure of 50 kg / cm 2 . Next, this was cooled to 40 ° C. with a cooler and then aseptically filled into a container to obtain a cheese composition. This product was aged overnight in a refrigerator at 5 ° C., then opened and various tests were conducted. This cheese composition was in an oil-in-water emulsion form, had an emulsion size of about 1 μ, and had a smooth and soft texture. The viscosity is 7,000 cp
It was around. In addition, there is no oil leakage even when heated in a microwave oven for 2 minutes, and centrifugation at 2000C (2000 rp
m, 10 minutes), but there was no separation at all. The general viable cell count was 0, and the unopened cell remained in the general viable cell count 0 even after 2 months in a refrigerator at 5 ° C., and no abnormality was observed.
このチーズ組成物の風味を、原料に使用したプロセスチ
ーズと、比較したところ食感の違いによると考えられる
が、むしろこのチーズ組成物の方がチーズ風味を強く感
じた。When the flavor of this cheese composition was compared with that of the processed cheese used as the raw material, it is considered that the cheese composition had a different texture, but rather, the cheese composition felt a stronger cheese flavor.
また、下記のケーキ配合におけるチーズ組成物又はチー
ズとして、上記チーズ組成物、及び上記チーズ組成物の
原料に使用したプロセスチーズを、それぞれ２０部使用
して、それぞれスポンジケーキを作成したところ、作業
性、ケーキボリュームは、上記のチーズ組成物を使用し
たものの方がはるかによく、ケーキのチーズ風味は両者
ほぼ同等であった。Further, as a cheese composition or cheese in the following cake formulation, 20 parts each of the above cheese composition and the processed cheese used as the raw material of the above cheese composition were used to make sponge cakes, respectively, and the workability was improved. The cake volume was much better when the above cheese composition was used, and the cheese flavors of the cake were almost the same.
（ケーキ配合） 配合量（重量部） 薄力粉 １００ ベーキングパウダー ０．８ 全卵 １３０ 上白糖 １１０ 液体起泡性油脂 ３５ チーズ組成物又はチーズ ２０ 〔発明の効果〕 本発明のチーズ組成物は、使用適性、保存性がすぐれ、
且つ良好なチーズ風味を有するもので、冷蔵庫でも室温
下でもほとんど硬さが変わらず、なめらかであり、チー
ズ含量の調製により、製菓、製パン、調理用等、用途に
応じた硬さ、粘度にすることができ、従来、使用しえな
かった、あるいは使用しづらかった食品に、良好なチー
ズ風味を付与することができるものである。(Cake blending) Blending amount (parts by weight) Soft flour 100 Baking powder 0.8 Whole egg 130 Over white sugar 110 Liquid foaming oil / fat 35 Cheese composition or cheese 20 [Effect of the invention] The cheese composition of the present invention is suitable for use. , Has excellent storability,
And having a good cheese flavor, the hardness is almost the same even in the refrigerator at room temperature, it is smooth, and by adjusting the cheese content, confectionery, baking, cooking, etc., the hardness and viscosity according to the application can be obtained. Therefore, it is possible to impart a good cheese flavor to foods that could not be used or were difficult to use conventionally.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭53−121964（ＪＰ，Ａ) 特開 昭56−158050（ＪＰ，Ａ) 特開 昭55−3731（ＪＰ，Ａ) 特開 昭57−47436（ＪＰ，Ａ) ─────────────────────────────────────────────────── --- Continuation of the front page (56) Reference JP-A-53-121964 (JP, A) JP-A-56-158050 (JP, A) JP-A-55-3731 (JP, A) JP-A-57- 47436 (JP, A)
Claims (5)
水を必須の原料とし、総水分と総油分の重量比が３０：
７０〜６５：３５であって１１０〜１５０℃で２秒〜４
分間加熱処理されているチーズ組成物であって、該加熱
処理前にプロテアーゼ処理されていることを特徴とする
チーズ組成物。1. Hard or semi-hard aged cheese, fats and oils and water as essential ingredients, and the weight ratio of total water to total oil is 30:
70 to 65:35 and 110 to 150 ° C. for 2 seconds to 4
A cheese composition which has been heat-treated for minutes, wherein the cheese composition is treated with a protease before the heat treatment.
ていることを特徴とする特許請求の範囲第(1)項記載の
チーズ組成物。2. The cheese composition according to claim 1, wherein the cheese composition is aseptically homogenized after the heat treatment.
特徴とする特許請求の範囲第(1)項記載のチーズ組成
物。3. The cheese composition according to claim 1, wherein the cheese content is 5 to 75% by weight.
ることを特徴とする特許請求の範囲第(1)項記載のチー
ズ組成物。4. The cheese composition according to claim 1, wherein the protease treatment is carried out at 50 to 70 ° C.
用してなされていることを特徴とする特許請求の範囲第
(1)項記載のチーズ組成物。5. The heat treatment is performed by using an indirect heating type ultra-high temperature sterilizer.
The cheese composition according to item (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60269065A JPH069459B2 (en) | 1985-11-29 | 1985-11-29 | Cheese composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60269065A JPH069459B2 (en) | 1985-11-29 | 1985-11-29 | Cheese composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62130648A JPS62130648A (en) | 1987-06-12 |
| JPH069459B2 true JPH069459B2 (en) | 1994-02-09 |
Family
ID=17467166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60269065A Expired - Lifetime JPH069459B2 (en) | 1985-11-29 | 1985-11-29 | Cheese composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH069459B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1318622B1 (en) * | 2000-07-11 | 2003-08-27 | Genuine Foods S N C Di Maria R | CREAMY FOOD PREPARATION BASED ON HARD PASTA CHEESE. |
| JP2009100678A (en) * | 2007-10-23 | 2009-05-14 | Koiwai Nyugyo Kk | Low-fat cheese excellent in flavor and taste and a method for producing the same. |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2634774C2 (en) * | 1976-08-03 | 1982-12-16 | Hunter Douglas Industries B.V., 3008 Rotterdam | Wall or ceiling cladding made from slats |
| IT1083702B (en) * | 1977-03-02 | 1985-05-25 | Nestle Sa | STERILIZED MELTED CHEESE |
| CA1099585A (en) * | 1977-08-12 | 1981-04-21 | Jerome A. Moore | Cheese substitute containing clotted milk protein |
| JPS553731A (en) * | 1978-06-20 | 1980-01-11 | Tetsuya Sawaki | Cheese food distributable at normal temperature |
| GR73101B (en) * | 1980-01-30 | 1984-02-02 | Cpc International Inc | |
| JPS5747436A (en) * | 1980-09-01 | 1982-03-18 | Fuji Oil Co Ltd | Production of base material for making cheese cakes |
| JPS59113869A (en) * | 1982-12-21 | 1984-06-30 | Snow Brand Milk Prod Co Ltd | Formation of cheese flavor having strong taste |
-
1985
- 1985-11-29 JP JP60269065A patent/JPH069459B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62130648A (en) | 1987-06-12 |
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