JP5907665B2 - Cheese spread food and manufacturing method thereof - Google Patents

Description

The present invention relates to a cheese spread food having a good cheese flavor and a method for producing the same.

  Cheese is an excellent food in terms of nutrition because it contains abundant milk-derived proteins and calcium. In particular, it is effective for nutritional supplementation for growing children and calcium supplementation for women and elderly people who are concerned about osteoporosis. Natural cheese that has been coagulated with raw milk to eliminate whey, cheese that has been melted and emulsified with water and molten salt added to the cheese, and natural cheese and processed cheese Foods and food additives are added to the above, and the cheese weight is roughly divided into cheese foods obtained by melting and emulsifying raw materials blended to a weight of 51% by weight or more.

  In general, natural cheese is roughly classified into hard cheese, semi-hard cheese, soft cheese, and the like, and when classified according to aging and fermentation methods, over 2000 kinds of cheese are produced all over the world. For example, hard cheeses such as cheddar cheese and gouda cheese, and ripened natural cheeses that are classified as semi-hard cheeses, have a taste such as umami caused by aging, while having a hard and battered texture. It is.

  On the other hand, non-ripe molded natural cheese classified as soft cheese such as cream cheese and fresh cheese is characterized by having a spreadable physical property and texture that is soft enough to be applied directly to bread and crackers. Flavors such as umami produced by aging cannot be obtained. Furthermore, soft cheeses such as cream cheese and fresh cheese are oil-in-water emulsions and thus tend to be contaminated with microorganisms during storage.

  Up to now, foods that have excellent flavor and sanitation while being soft enough to be applied directly to bread, crackers, etc. while having a flavor such as umami caused by cheese ripening Has been developed in a form applying a process cheese or cheese food manufacturing method and a margarine manufacturing method.

  In patent document 1, the manufacturing method of cheese spread consisting of adding molten salt, an edible emulsifier, water, and also edible fats and oils to natural cheese as needed, heat-melting, and filling a heat-resistant packaging container is described. Yes. Cheese spreads obtained by this production method can contain a large amount of moisture and edible oils and fats, and can be stored for a long time without separation of water and oil even though they are soft products with good spreadability. It is also disclosed.

  Patent Document 2 describes a cheese spread prepared by using unripened fresh cheese and aged natural cheese as raw material cheese components, and a maturity index of 15 to 22%, and a method for producing the cheese spread. It is disclosed that the cheese spread obtained by this manufacturing method is excellent in flavor and texture and has good spreadability.

  In Patent Document 3, cheese and milk in an amount of 4 to 20% by weight are mixed with heat in the presence of a molten salt, and homogenized to prepare an emulsion. It describes a spread food obtained by mixing in the presence of an emulsifier and then rapidly kneading and a method for producing the same.

  In Patent Document 4, water is added to process cheese or a mixture of process cheese and natural cheese to prepare an aqueous solution having a fat content of 30% or less, a protein concentration in water of 20% or less, and a viscosity of 200 dPa · s or less. The cream cheese manufactured using the separator using centrifugation and its manufacturing method are described.

JP-A-5-95757 Japanese Patent Laid-Open No. 9-262054 JP-A-2-261344 JP 2006-55007 A

  As common to Patent Documents 1 to 3, when producing cheese spread, because homogenization processing and mixing / emulsification are finally performed in one preparation tank, cheese and other food ingredients are homogenized. Therefore, the cheese feeling (cheese flavor) when spread is difficult to come out. Moreover, in patent document 4, since water is added to process cheese etc. and it is made a solution and a cream part (cream-like cheese) is taken out, since it is an oil-in-water type emulsion, there also exist problems, such as microbial contamination in storage.

  That is, when spread on bread, crackers, etc., manufacture of cheese spread-like foods that can fully feel the cheese flavor derived from mature natural cheese, have excellent spreadability, and avoid high levels of microbiological contamination. Finding a method is a challenge.

The inventors of the present invention have made extensive studies in view of the above-described conventional problems, and have obtained the following knowledge.
That is, while feeding solid edible oil and fat in the sanitary piping , the ripeness is 4 mg / ml of water-soluble nitrogen so that the ratio of cheese-containing sauce is 15 wt% to 60 wt% with respect to the final cheese spread food. The above-mentioned solid edible oil and fat and the cheese-containing sauce are fed and supplied in a sanitary pipe with a cheese-containing sauce having fluidity at 20 ° C. or less containing hard and / or semi-hard natural cheese and water that are g or more. It is found that the obtained water-in-oil emulsion becomes a cheese spread food with excellent spreadability and a good cheese flavor by continuous in- line mixing at a temperature at which the edible fat is in a solid state. The present invention has been completed.

  In addition, by adopting the cheese spread food production method of the present invention, circulation operation (from the kneading step to the blending tank) until physical properties suitable for filling, which were inevitably occurring in the conventional margarine and fat spread production methods, are achieved. Since the heat | fever accompanying multiple sterilization process by can be avoided, the cheese spread food of strong cheese flavor is realizable. Also, since solid edible fats and fats such as margarine and fat spread are sterilized separately, the water size of cheese sauce can be made larger than the water size of solid edible oils and fats. It is possible to draw out the strength of the cheese that could not be served. Furthermore, by preparing a plurality of solid edible fats and a plurality of cheese sauces, it is possible to appropriately adjust the strength of the cheese flavor and the hardness of the spread according to the product design.

Therefore, in the present invention, the maturity is water-soluble so that the ratio of the cheese-containing sauce is 15 wt% to 60 wt% with respect to the final cheese spread food while liquid edible fat is fed in the sanitary pipe. the cheese source having fluidity at 20 ° C. or less, including a rigid and / or semi-hard natural cheese and water are sex nitrogen 4 mg / g or more, and feeding and supply in the sanitary piping, and edible oil of the solid The cheese-containing sauce is continuously in- line mixed at a temperature at which the edible oil and fat is in a solid state to obtain a water- in- oil type emulsion. The present invention relates to a method for producing a cheese spread food with a good cheese flavor that is unlikely to cause subsequent contamination.

One aspect of the present invention is that the maturity is such that the ratio of the cheese-containing sauce is 15 wt% to 60 wt% with respect to the final cheese spread food while feeding the solid edible oil and fat in the sanitary piping. the cheese source having fluidity at 20 ° C. containing rigid and / or semi-hard natural cheese is a water-soluble nitrogen 4 mg / g or more or less, and feeding and supply in the sanitary piping, edible oils and fats of the solid and the Cheese spread with excellent spreadability and cheese flavor, characterized in that the cheese-containing sauce is continuously in- line mixed at a temperature at which the edible fat is in a solid state to obtain a water- in- oil emulsion. A method for producing food.

In the production process of cheese spread food having the above configuration, the liquid feed is divided line in the sanitary piping.

  Moreover, in the manufacturing method of the cheese spread food of the said structure, it is preferable that the said solid edible fat is a water-in-oil emulsion, and also as a water-in-oil emulsion, at least any of margarine, fat spread, and butter. It is preferable that

In the method for producing a cheese spread food having the above configuration, ripeness of the hard and / or semi-hard natural cheese is a water-soluble nitrogen 4 mg / g or more.

Another aspect of the present invention is a cheese spread food produced by the method for producing a cheese spread food having the above-described configuration. The food is fed with water-soluble nitrogen so that the ratio of the cheese-containing sauce is 15% to 60% by weight with respect to the final cheese spread food while feeding the solid edible oil and fat in the sanitary piping. the cheese source having fluidity at 20 ° C. or less, including a rigid and / or semi-hard natural cheese and water at 4 mg / g or more, and feeding and supply in the sanitary piping, edible oils and fats of the solid and the cheese Cheese spread with excellent spreadability and cheese flavor, characterized in that the sauce is a water-in-oil emulsion obtained by continuous in- line mixing at a temperature at which the edible fat is solid. It is food.

In cheese spread food having the above configuration, the liquid feed is divided line in the sanitary piping.

  Moreover, in the cheese spread food of the said structure, it is preferable that the said solid edible fat is a water-in-oil emulsion, and also as a water-in-oil emulsion, it is at least one of margarine, fat spread, and butter. It is preferable.

In the cheese spread food having the above configuration, ripeness of the hard and / or semi-hard natural cheese is a water-soluble nitrogen 4 mg / g or more.

The cheese spread food of the present invention is matured so that the ratio of the cheese-containing sauce is 15% by weight to 60% by weight with respect to the final cheese spread food while feeding solid edible fats and oils in the sanitary piping. high the cheese source having fluidity at 20 ° C. or less containing (water-soluble nitrogen 4 mg / g or higher) hard and / or semi-hard natural cheese and water, and feeding and supply in the sanitary piping of the solid The edible fat and the cheese-containing sauce are easily obtained by in- line mixing continuously at a temperature at which the edible fat is in a solid state, and a rich ripening flavor derived from hard and / or semi-hard natural cheese Nevertheless, the spread suitability is good, and since it is a water-in-oil emulsion, the risk of secondary contamination by microorganisms during storage can be reduced.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.

  The cheese spread food according to the present invention is manufactured using known raw materials, and preferably has a water droplet size derived from a cheese-containing sauce that is larger than the water droplet size of a solid edible oil and fat, and a cheese ripening flavor is likely to appear. It is food.

  The composition of the dairy food according to the present invention is not limited to this, but may contain solid edible fats and oils, cheese-containing sauce, and other food ingredients (including food additives).

  Solid edible fats and oils that can be used in the cheese spread food of the present invention are not limited to these, but solid fats (vegetable fats and oils, beef tallow, pork fat, butter, edible refined processed fats and oils, etc.) can also be used alone. However, a mixture of solid fats, a mixture of solid fats and liquid oils (vegetable oils and fats, fish oils, etc.), or processed oils and fats obtained by processing them (shortening, margarine, fat spread) can be used depending on the application. .

The cheese-containing sauce that can be used in the cheese spread food of the present invention is composed of hard and semi-hard natural cheese and water with high maturity. Of course, processed cheese made from hard and / or semi-hard natural cheese with high maturity can also be used. In designing flavor and texture, soft natural cheese and other foods and food additives can be added as necessary. However, it has a fluid form at room temperature (for example, 20 ° C.), that is, a viscosity of 100000 mPa · s or less, preferably 50000 mPa · s or less, more preferably 30000 mPa · s or less, and further preferably 10000 mPa · s or less. Needless to say, when the temperature is 20 ° C. or higher, the fluidity is further increased and the viscosity of the cheese-containing sauce is decreased.

The cheese used in the present invention is a hard and / or semi-hard natural cheese with high ripeness, and preferably contains at least one selected from the group consisting of special hard cheese, hard cheese and semi-hard cheese.
As an example of special hard cheese, although this invention is not limited to this, Parmesan cheese, grana cheese, etc. are mentioned.
Examples of hard cheeses include, but are not limited to, Gouda cheese, Edam cheese, Emmental cheese, cheddar cheese, and the like.
Examples of semi-hard cheeses include, but are not limited to, Paul Dusaleu, St. Pauline, Brick cheese, Roquefort cheese, Samso cheese, Maribo cheese and the like.

  As for the ripeness of the natural cheese used in the present invention, a high ripeness per protein is desirable. Specifically, water-soluble nitrogen of 4 mg / g or more can be used, preferably water-soluble nitrogen of 6 mg / g or more, more preferably water-soluble nitrogen of 10 mg / g or more. When the ripeness is 2 mg / g or less of water-soluble nitrogen, the cheese flavor of the final cheese spread food becomes weak, which is not preferable.

The amount of water-soluble nitrogen in natural cheese in the present invention can be measured by the following method.
(1) Add 60 ml of 0.05 M sodium citrate dihydrate solution heated to about 50 ° C. to 5 g of a sample (cheese), and homogenize at 8000 rpm for about 3 minutes using a rotary homogenizer.
(2) Wash the homogenizer with distilled water to 100 g.
(3) While stirring with a stirrer, adjust the pH to 4.40 ± 0.05 with 6N hydrochloric acid solution.
(4) Toyo Filter Paper No. Filter with 5A, take 2 ml of the filtrate and quantify nitrogen by the Kjeldahl method. The obtained value is the amount of water-soluble nitrogen per gram of cheese.

  The blending amount of the whole cheese-containing sauce of natural cheese used in the present invention is 15 to 70% by weight, preferably 15 to 60% by weight, and more preferably 15 to 55% by weight. When the blending amount is 15% by weight or less, the cheese flavor of the final cheese spread food becomes weak, which is not preferable. Moreover, since it will lose the fluidity | liquidity of a cheese sauce when it is 70 weight% or more, it is unpreferable.

  The protein content in the cheese-containing sauce of the present invention is 31% by weight or less, preferably 26% by weight or less, more preferably 24% by weight or less.

  The cheese sauce production process of the present invention is performed by crushing natural cheese and process cheese as raw materials, mixing them with other raw materials such as water, heating and melting, and then homogenizing at 80 ° C. and cooling. Become. Each step can be handled by a known method. Cool to room temperature (eg 20 ° C.) for mixing with solid edible fats. The cooling method can be handled by a known method, and the cooling temperature is not particularly limited as long as the cooling temperature is normal temperature or lower. In addition, in order to maintain the fluidity of the cheese-containing sauce, it is desirable to cool quickly while adding gentle stirring after heating and melting.

When mixing the solid edible fat and cheese-containing sauce, in-line mixing is used to eliminate the heat sterilization step. The in-line mixing of the present invention refers to a method in which the cheese-containing sauce and edible solid fat are supplied, mixed, and stored in a facility connected by sanitary piping. Compared with batch mixing, there is less risk of contamination due to various bacteria when transporting the product, and there is an advantage that aseptic production can be performed by sterilizing the production line in advance. In addition, since a product having uniform quality can be continuously produced in a short time, it is excellent in economic efficiency.

The mixing ratio of the solid edible oil and cheese-containing sauce during in-line mixing varies depending on what kind of property is used as the cheese-containing sauce, for example, 41.8% by weight moisture, 35.7% by weight cheddar cheese, When using a 15.7% by weight parmesan cheese sauce, the amount of the cheese sauce is 15% to 60% by weight, preferably 15% to 50% by weight, more preferably 15% to 45% by weight. More preferably, the mixture can be used in the range of 20 wt% to 40 wt%. In this case, the minimum blending amount of the cheese-containing sauce is set as the minimum blending amount capable of realizing the cheese flavor, and a cheese-flavored sauce is selected as the cheese-containing sauce to be used. In some cases, it is possible to use a smaller amount.

Moreover, in manufacturing the cheese spread food of the present invention, an arbitrary component can be added to the cheese-containing sauce raw material liquid or at an appropriate stage of manufacture. This optional component is not limited, and examples thereof include sweets, processed fruit products, processed vegetable products, dairy products, chocolate, and seasonings. Specific sweets include liquid sugar, syrup, sugar, honey, maple syrup, jams, marmalades, fruit sauces, fruit juices, etc. as processed fruit products, vegetable pastes, vegetable juices, strawberries, etc. as processed vegetables As dairy products, cream, fermented milk and the like can be mentioned as optional ingredients, and as seasonings, salt, mayonnaise and the like can be mentioned as optional ingredients.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this. All percentages are based on weight.

(Example 1)
Rapeseed oil 24.1 kg as liquid oil, 7.4 kg of hardened oil (melting point 36 ° C.) mainly composed of palm oil and palm kernel oil as solid fat, and 0.2 kg of palm extremely hardened oil (melting point 58 ° C.) 0.2 kg The oil phase was prepared by adding 0.05 kg of soybean lecithin as an emulsifier, 0.1 kg of monoglycerin fatty acid ester, and 0.7 g of β-carotene (30%). In addition, 9.8 kg of water was heated to 60 ° C., and 3.4 kg of water-soluble fragrance was added to prepare an aqueous phase. A water phase is added to the oil phase, stirred for 10 minutes at about 60 ° C. and pre-emulsified, then sterilized at 95 ° C. for 20 seconds, then rapidly cooled to 10 ° C., kneaded, and fat with a fat content of 70%. Spread. Also, 16.9 kg of water, 14.7 kg of cheddar cheese (11 mg / g of water-soluble nitrogen), 6.3 kg of parmesan cheese (15 mg / g of water-soluble nitrogen), emulsifiers (tetrasodium pyrophosphate, sodium polyphosphate, trisodium phosphate) ) Add 1.0 kg of JOHASE (BK Guerrini Japan Co., Ltd.), 1.0 kg of salt and 0.02 kg of potassium sorbate, heat and melt at 80 ° C. or higher, homogenize at a homogenization pressure of 3 MPa, scraper type heat exchanger The mixture was cooled to 20 ° C. with a (thermo cylinder) to obtain a cheese-containing sauce having a fat content of 16.9% and a protein content of 16.1%. The above fat spread is sent at a flow rate of 43.5 kg / h and 18.7 kg / h by a plunger pump (Fuji Pump Co., Ltd.) and a cheese-containing sauce by a Heisin Mono pump (registered trademark; manufactured by Hyojin Equipment Co., Ltd.), respectively. Using a pilot crystallizer (manufactured by Gersenberg Schroder) as a mixer, in-line mixing was performed at a rotation speed of 315 rpm to obtain a cheese spread food with a fat spread: cheese-containing sauce of 30:30. The size of the water droplets of the cheese-containing sauce of the obtained cheese spread food was 20 to 40 μm, which was larger than the size of the water droplets of the fat spread (10 μm or less), and the cheese-derived flavor could be strongly felt. Furthermore, the obtained cheese spread food was excellent in spreadability and had suitability as a spread.
(Example 2)
Rapeseed oil 857.6 kg as liquid oil, hardened oil (melting point 36 ° C.) 262.4 kg mainly composed of palm oil and palm kernel oil as solid fat, and 8.0 kg of palm extremely hardened oil (melting point 58 ° C.) 60 ° C. The oil phase was prepared by adding 1.6 kg of soybean lecithin as an emulsifier, 3.2 kg of monoglycerin fatty acid ester, and 26 g of β-carotene (30%). Further, 401.9 kg of water was heated to 60 ° C., and 65.3 kg of a water-soluble fragrance was added to prepare an aqueous phase. A water phase is added to the oil phase, stirred for 10 minutes at about 60 ° C. and pre-emulsified, then sterilized at 95 ° C. for 20 seconds, then rapidly cooled to 10 ° C., kneaded, and fat with a fat content of 70%. Spread. 277.8 kg of water, 257.6 kg of cheddar cheese, 111.0 kg of parmesan cheese, 17.8 kg of emulsifier (tetrasodium pyrophosphate, sodium polyphosphate, trisodium phosphate) JOHASE (BK Gurini Japan Co., Ltd.), salt 20.6 kg and 0.3 kg of potassium sorbate were added and heated and melted at 80 ° C. or higher, homogenized at a homogenization pressure of 3 MPa, cooled to 20 ° C. with a scraper heat exchanger (thermo cylinder), and a fat content of 16. A cheese sauce with 9% protein content of 16.1% was obtained. The above fat spread was fed at a flow rate of 1900 kg / h and 858 kg / h by a plunger pump (manufactured by Gerstenberg Schroder) and a sauce containing cheese by a Heisin Monono pump (registered trademark; manufactured by Hyojin Equipment Co., Ltd.), respectively. Was mixed in-line at a rotation speed of 150 rpm using a pin mixer (manufactured by Gersenberg Schroder) to obtain a cheese spread food with a fat spread: cheese-containing sauce of 30:30. The size of the water droplets of the cheese-containing sauce of the obtained cheese spread food was 20 to 40 μm, which was larger than the size of the water droplets of the fat spread (10 μm or less), and the cheese-derived flavor could be strongly felt. Furthermore, the obtained cheese spread food was excellent in spreadability and had suitability as a spread.

(Example 3)
Rapeseed oil 857.6 kg as liquid oil, hardened oil (melting point 36 ° C.) 262.4 kg mainly composed of palm oil and palm kernel oil as solid fat, and 8.0 kg of palm extremely hardened oil (melting point 58 ° C.) 60 ° C. The oil phase was prepared by adding 1.6 kg of soybean lecithin as an emulsifier, 3.2 kg of monoglycerin fatty acid ester, and 26 g of β-carotene (30%). Further, 401.9 kg of water was heated to 60 ° C., and 65.3 kg of a water-soluble fragrance was added to prepare an aqueous phase. A water phase is added to the oil phase, stirred for 10 minutes at about 60 ° C. and pre-emulsified, then sterilized at 95 ° C. for 20 seconds, then rapidly cooled to 10 ° C., kneaded, and fat with a fat content of 70%. Spread. 277.8 kg of water, 257.6 kg of cheddar cheese, 111.0 kg of parmesan cheese, 17.8 kg of emulsifier (tetrasodium pyrophosphate, sodium polyphosphate, trisodium phosphate) JOHASE (BK Gurini Japan Co., Ltd.), salt 20.6 kg and 0.3 kg of potassium sorbate were added and heated and melted at 80 ° C. or higher, homogenized at a homogenization pressure of 3 MPa, cooled to 30 ° C. with a scraper type heat exchanger (thermo cylinder), and a fat content of 16. A cheese sauce with 9% protein content of 16.1% was obtained. The above fat spread was fed at a flow rate of 1900 kg / h and 858 kg / h by a plunger pump (manufactured by Gerstenberg Schroder) and a sauce containing cheese by a Heisin Monono pump (registered trademark; manufactured by Hyojin Equipment Co., Ltd.), respectively. Was mixed in-line at a rotation speed of 150 rpm using a pin mixer (manufactured by Gersenberg Schroder) to obtain a cheese spread food with a fat spread: cheese-containing sauce of 30:30. The size of the water droplets of the cheese-containing sauce of the obtained cheese spread food was 20 to 40 μm, which was larger than the size of the water droplets of the fat spread (10 μm or less), and the cheese-derived flavor could be strongly felt. Furthermore, the obtained cheese spread food was excellent in spreadability and had suitability as a spread.

(Comparative Example 1)
Rapeseed oil 24.1 kg as liquid oil, 7.4 kg of hardened oil (melting point 36 ° C.) mainly composed of palm oil and palm kernel oil as solid fat, and 0.2 kg of palm extremely hardened oil (melting point 58 ° C.) 0.2 kg The oil phase was prepared by adding 0.05 kg of soybean lecithin as an emulsifier, 0.1 kg of monoglycerin fatty acid ester, and 0.7 g of β-carotene (30%). In addition, 9.8 kg of water was heated to 60 ° C., and 3.4 kg of water-soluble fragrance was added to prepare an aqueous phase. The water phase was added to the oil phase, stirred for 10 minutes at about 60 ° C., preliminarily emulsified, then sterilized at 95 ° C. for 20 seconds, then rapidly cooled to 10 ° C. and kneaded, as in Example 1. The fat spread was 70% fat. In addition, instead of the cheese-containing sauce of Example 1, process cheese having no fluidity at room temperature is used, the fat spread is a plunger pump (made by Fuji Pump Co., Ltd.), and the process cheese is Heisin Mono pump (as in Example 1). (Registered Trademark; manufactured by Hyojin Equipment Co., Ltd.) at a flow rate of 43.5 kg / h and 18.7 kg / h, respectively, and in-line at a rotation speed of 315 rpm using a pilot crystallizer (manufactured by Gersenberg Schroder) as a mixer. Although it tried to mix, process cheese caused liquid feeding failure and it was not mixed uniformly, but the cheese spread goods could not be prepared.

(Comparative Example 2)
Rapeseed oil 24.1 kg as liquid oil, 7.4 kg of hardened oil (melting point 36 ° C.) mainly composed of palm oil and palm kernel oil as solid fat, and 0.2 kg of palm extremely hardened oil (melting point 58 ° C.) 0.2 kg The oil phase was prepared by adding 0.05 kg of soybean lecithin as an emulsifier, 0.1 kg of monoglycerin fatty acid ester, and 0.7 g of β-carotene (30%). Further, 9.8 kg of water was heated to 60 ° C., and 2.3 kg of cheese sauce produced by the same method as in Example 1 and 1.1 kg of water-soluble fragrance were added to prepare an aqueous phase. Add the water phase to the oil phase, stir at about 60 ° C for 10 minutes and pre-emulsify, then sterilize at 95 ° C for 20 seconds, continue to cool to 10 ° C, knead, water droplets with 70% fat content The size of the cheese spread food was 10 μm or less. Although the obtained cheese spread food had the extensibility required for the spread, the flavor of cheese was not felt strongly.

(Example 2)
A cheese spread food was obtained in the same manner as in Example 1. 10 g of the resulting cheese spread was evenly applied to bread (12 cm × 12 cm) and baked in an oven toaster for 1 to 2 minutes to make a cheese toast. The cheese on the surface of the obtained cheese toast became fragrant with a crispy texture.

(Example 3)
A cheese spread food was obtained in the same manner as in Example 1. 15 g of the obtained cheese spread was evenly applied to bread (12 cm × 12 cm) and baked in an oven toaster for 1 to 2 minutes to make a cheese toast. The cheese on the surface of the resulting cheese toast was soft and had a rich texture that melted.

(Test Example 1)
A cheese spread food was obtained in the same manner as in Example 1. The obtained cheese spread food and margarine commercial product ("Meiji Canola Soft Calorie Half": sold by Meiji Dairies Co., Ltd.) were each inoculated with yeast (Candida krusei) so as to be 10,000 cfu / product g, 10 ° C, 15 ° C, Stored at 20 ° C. Both cheese spread foods and commercial products remained unchanged at 10000 cfu / g product after 4 weeks of storage, and were found to be at the same hygiene level as margarine commercial products in yeast growth.

(Test Example 2)
A cheese spread food was obtained in the same manner as in Example 1. The obtained cheese spread food and margarine commercial product (“Meiji Canola Soft Calorie Half”: sold by Meiji Dairies Co., Ltd.) are each inoculated with spores of Aspergillus niger so as to be 40-50 products / g, It was stored at 10 ° C, 15 ° C and 20 ° C. In both the cheese spread food and the commercial product, spores and mycelia due to mold growth were not observed until 8 weeks when stored at 10 ° C. When stored at 15 ° C., spores and mycelia due to mold growth were not observed until 4 weeks in the cheese spread food and the commercial product, and mycelia were observed in the cheese spread food in 8 weeks, and spores and mycelia were observed in the commercial product. When stored at 20 ° C., spores and mycelia due to mold growth were not observed until 4 weeks in the cheese spread food, but spores were observed after 4 weeks in the commercial product. That is, it was found that the cheese spread food of the present invention has the same level of hygiene as the margarine commercial product in mold growth.

(Test Example 3)
A cheese spread food was obtained in the same manner as in Example 1. The resulting cheese spread food is inoculated with 4 kinds of bacteria (Baccillus cereus, Pseudomonas sp., Enterobactor cloace, Staphylococcus epidermidis) so as to be 10,000 cfu / product g, and stored at 10 ° C, 15 ° C, 20 ° C and 25 ° C. did. Even after storage for 12 weeks, no increase in the number of bacteria was observed, but rather the number of bacteria decreased. That is, it was found that the cheese spread food of the present invention has a sanitary level that does not cause bacterial growth even if stored for 12 weeks at 25 ° C. after bacterial inoculation.

The cheese spread food according to the present invention is matured so that the ratio of the cheese-containing sauce is 15 wt% to 60 wt% with respect to the final cheese spread food while feeding the solid edible oil and fat in the sanitary piping. high the cheese source having fluidity at 20 ° C. or less containing (water-soluble nitrogen 4 mg / g or higher) hard and / or semi-hard natural cheese and water, and feeding and supply in the sanitary piping of the solid The edible fat and the cheese-containing sauce are easily obtained by continuous in- line mixing at a temperature at which the edible fat is in a solid state, and the aging flavor derived from hard and semi-hard natural cheese is also abundant. In addition, the spread suitability is good, and since it is a water-in-oil emulsion, secondary contamination by microorganisms during storage compared to conventional cheese spread. It can be expected to reduce the risk.

Claims (7)

Ripeness of water-soluble nitrogen is 4 mg / g or more so that the ratio of cheese-containing sauce is 15 wt% to 60 wt% with respect to the final cheese spread food while liquid edible fat is fed in the sanitary piping the cheese source having fluidity at 20 ° C. or less, including a rigid and / or semi-hard natural cheese and water is, and feeding and supply in the sanitary piping, the edible oil and the cheese source of the solid, A method for producing a cheese spread food with excellent spreadability and excellent cheese flavor, characterized by continuously in- line mixing at a temperature at which the edible fat is in a solid state to obtain a water- in- oil emulsion. The method for producing a cheese spread food according to claim 1 , wherein the solid edible fat is a water-in-oil emulsion. The method for producing a cheese spread food according to claim 1 or 2, wherein the solid edible fat is at least one of margarine, fat spread, and butter. The cheese-containing sauce is obtained by heating and melting the hard and / or semi-hard natural cheese and water at 80 ° C or higher before feeding / supplying the liquid in the sanitary pipe. A manufacturing method of cheese spread food given in any 1 paragraph. It is the cheese spread food obtained by the manufacturing method of the cheese spread food of any one of Claims 1-4, Comprising: The magnitude | size of the water droplet of the said cheese containing sauce is 20-40 micrometers, It is characterized by the above-mentioned. A cheese spread food with excellent spreadability and good cheese flavor. The cheese according to claim 5, wherein the solid edible fat is a fat spread which is a water-in-oil emulsion, and the size of the water droplets in the fat spread is smaller than the size of the water droplets in the cheese-containing sauce. Spread food. The cheese spread food according to claim 6, wherein the fat spread has a water droplet size of 10 μm or less.