JPH0131862B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention uses various raw material cheeses to produce sterilized stringable cheese that has stringability like mozzarella cheese and has a flavor unique to natural cheese. Regarding the method. Conventional technology and its problems Traditionally, stringy cheese or pseudo-cheese has been produced, but these are produced using processed cheese to which molten salt has been added or other proteins as raw materials. Although the product has stringiness, it lacks the flavor characteristic of natural cheese due to the addition of molten salt, and therefore has a problem of low commercial value. In addition, in order to bring out the flavor of natural cheese, processed cheese has been manufactured using ripened natural cheese as a raw material. I couldn't help it. Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned circumstances, and provides a method for efficiently producing pasteurized cheese that has stringiness and a flavor unique to natural cheese. The challenge is to provide. Furthermore, the present invention aims to provide a method for producing cheese that exhibits good stringability even by using highly matured natural cheese as a raw material. Structure of the Invention The present invention is characterized by adding a stabilizer to raw cheese, heat sterilizing it without adding molten salt, and then stirring at a low speed to emulsify it, thereby producing stringy cheese. The purpose is to manufacture. Means for Solving the Problems A wide variety of cheeses can be used as the raw material cheese used in the present invention, and not only immature cheeses but also highly matured natural cheeses can be used as raw materials. For example, coda cheese, cheddar cheese, etc. may be used alone or in combination. In the present invention, these raw cheeses are put into a closed emulsification pot, and a stabilizer is added thereto in an amount of 0.1 to 0.5% by weight, preferably 0.2 to 0.35% by weight. Examples of the stabilizer used here include guar gum, carrageenan, xanthan gum, and locust Bingham gum. This stabilizer serves to prevent syneresis in the resulting product. Next, steam is directly blown into the emulsification pot to heat it and stir it to emulsify. In the present invention, the speed of stirring is important, and it is necessary to perform stirring at a low rotational speed of 50 to 200 rpm, preferably 100 to 200 rpm.
In this case, if the stirring rotational speed is increased, good stringability cannot be obtained. The above-mentioned stirring imparts appropriate shear stress to the raw cheese, resulting in a texture exhibiting stringiness. Stirring at such a low rotational speed is preferably carried out using a spiral type stirrer. Incidentally, a method for manufacturing processed cheese has been proposed that involves adding water to raw cheese and emulsifying it under high-speed shearing force at a rotational speed of 1000 rpm, preferably 1500 to 2000 rpm (Japanese Patent Laid-Open No. 48―
53000), it is impossible to obtain stringy cheese at such a high shear rate. When stirring and emulsifying the above-mentioned raw material cheese in the present invention, heating is stopped when the heating temperature reaches approximately 80°C, and after further stirring for a short time as necessary, the emulsification pot is depressurized as necessary. 5, then 5
The product is cooled to a temperature of around ℃. The product obtained in this way has good meltability when heated, and produces a moderate amount of oil off during cooking and heating, forming an oil film on the cheese surface.
There is no formation of so-called "skin" made of dry protein, and therefore the cheese is easily deformed and exhibits good stringability. Furthermore, since the products of the present invention do not contain molten salts and neutralizing agents used in the production of processed cheese, chemical changes in casein (change of calcium paracaseinate to sodium paracaseinate) in the raw cheese can be avoided. ), the unique flavor of natural cheese is retained. Furthermore, in the present invention, by adding a stabilizer to the raw cheese, the free water generated during heating is absorbed and mixed uniformly with the protein, so there is no syneresis or protein granulation in the product, and the product has a smooth texture. Become a product of the organization. As mentioned above, according to the present invention, natural cheeses of various types and degrees of ripeness are used as raw materials,
It is possible to efficiently produce high-quality stringy cheese comparable to mozzarella cheese, which has the unique flavor of natural cheese.Moreover, the resulting cheese is heat sterilized during the production process, and the milk-curdling enzymes in the raw cheese are removed. Since lactic acid bacteria protease has been inactivated,
The flavor does not change during storage and the stringiness is maintained. Further, in the present invention, optional seasoning treatment can be performed during the manufacturing process, so it is also possible to provide products with a variety of tastes. EXAMPLES The present invention will be specifically described below with reference to Examples. Example 1 3 kg of crushed unripened domestic Gouda cheese was put into a Kutzker-type emulsification pot, and 4 g of xanthan gum and 4 g of locust Bingham were added as stabilizers.
Add 4g of guar gum and 3g of carrageenan,
After adding 250 cc of water (the amount to make the product moisture 50%), steam was directly sucked into it and heated while stirring at a speed of 50 rpm, and the temperature reached 80°C in 5 minutes, then the heating was stopped. The mixture was stopped, stirred for an additional 2 minutes, and then the emulsification pot was degassed under a reduced pressure of 30 cmHg to collect the cheese.
The obtained cheese was filled into a container and cooled in a refrigerator at 50°C to obtain a product. When the resulting product was cut into squares of approximately 4 cm x 1 cm x 2 mm, placed on top of bread, and heated in an electric toaster oven, it quickly melted down like cheddar cheese. When the bread was removed from the oven and cut into pieces to examine the stringiness of the cheese, it showed stringiness very similar to mozzarella cheese. Example 2 2 kg of crushed unripened domestic gouda cheese and 1 kg of ripe cheddar cheese were placed in a Kutskar type emulsification pot, followed by 9 g of a 1:1 mixture of guar gum and locust bingham as a stabilizer and 300 cc of water.
After adding (the amount to adjust the product moisture to 47%),
Immediately, steam was blown directly into the mixture and the mixture was heated with stirring at 100 rpm. When the temperature reached 80℃, stop heating, continue stirring for another 3 minutes, and then boil the inside of the emulsification pot for 30℃.
The cheese was collected by degassing under reduced pressure to cmHg, filled into a container prepared in advance, and cooled in a refrigerator at 5°C. The resulting product was examined for stringiness using the same procedure as described in Example 1, and found that both meltability and cheese surface had moderate oil removal, and the product had good elasticity and stringiness. Ta. Example 3 In this example, spinnable cheese was produced in the same manner as described in Example 1 using various raw material cheese compositions, and the spinnability and solubility of each product obtained was evaluated. The results of examining the nitrogen ratio are shown in a table. The stringiness was evaluated by pulling up cheese heated to 90° C. at a speed of 3 cm/sec and measuring the distance until the cheese broke. 【table】

Claims (1)

[Claims] 1. To create a flavor unique to natural cheese, which is characterized by adding a stabilizer to raw cheese, heat-sterilizing it without adding molten salt, and then emulsifying it by stirring at a low speed. A method for producing stringy cheese. 2. The method for producing stringable cheese according to claim 1, wherein the stabilizer is added in an amount of 0.1 to 0.5% by weight, preferably 0.2 to 0.35% by weight, based on the raw material cheese. 3. The method for producing stringable cheese according to claim 1, wherein heat sterilization is carried out until a temperature of 75 to 85°C, preferably 78 to 80°C is reached. 4. Stir at a rotation speed of 50 to 200 rpm, preferably 100 to 200 rpm.
The method for producing stringable cheese according to claim 1, which is carried out at a low speed of 200 rpm. 5. The method for producing stringable cheese according to claim 1, wherein the emulsification is carried out using a spiral-type cutter.