JPH0231933B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a method for producing processed cheese that can be emulsified with low shear force without using molten salt by adjusting the pH and moisture content of raw natural cheese within a certain range. Conventional technology Conventionally, as a method for manufacturing processed cheese, there has been a method in which cheese can be emulsified without using molten salt by adding water to raw natural cheese and processing it in a cutter or roll mill (Japanese Patent Publication No. 55-39299). , and a method of emulsifying raw material natural cheese without using molten salt by crushing and adding water and processing it with an ultrafine particle heavy-pressure mill (Japanese Patent Laid-Open No. 1983-
No. 158746) is proposed. However, all of these methods force emulsification by applying high shearing force to the emulsification of the raw cheese. In other words, when cheese is heated and melted without adding molten salt, it becomes hard and rubbery, and separation of oil and water occurs. It is necessary to emulsify by On the other hand, when emulsification by high shear force is not performed, it is essential to use emulsifiers, stabilizers, etc. to suppress syneresis and fat separation. Therefore, when cheese is emulsified by applying high shear force, the resulting processed cheese has a good structure, but
There is a problem that functionality such as meltdown property (MD property), stringiness (fibrous property), and viscosity upon heating is reduced. Incidentally, although processed cheese obtained by emulsifying cheese by low-speed stirring has good functionality, there is a problem that the structure is coarse and the texture is poor. Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned circumstances, and it emulsifies raw natural cheese with low shear force without adding molten salt to it, resulting in good structure and functionality. An object of the present invention is to provide a manufacturing method for obtaining processed cheese, which is a hard type of sterilized natural cheese. The present invention will be explained in detail below. Structure of the Invention A feature of the present invention is that in producing processed cheese from natural cheese, the raw natural cheese is crushed, and its pH is adjusted to a range lower than about 6.2, and the moisture content is adjusted to a range lower than about 44%. After that, the cheese is emulsified by stirring at high temperature with low shear force without adding molten salt. Means for Solving the Problems In the present invention, natural cheese as a raw material is crushed and its pH and moisture content are adjusted within a certain range.To adjust the pH, a pH adjuster,
For example, emulsification without chelating effect on Ca ⁺⁺ ,
It is preferable to use hydrochloric acid, malic acid, succinic acid, acetic acid, sodium bicarbonate, potassium carbonate, caustic soda, calcium hydroxide, or to mix two or more kinds of cheeses with different pH values. In addition, the moisture content can be adjusted by adding water or by blending two or more types of cheese with different moisture content. When adjusting the above pH and moisture content, it is necessary to adjust them within a certain range depending on the type of natural cheese used. In other words, natural cheeses have different pH and moisture depending on their type, and depending on their ripeness, they can be stable and emulsifiable.
Since the PH and moisture ranges also differ, it has become clear that there is a range of PH and moisture that can be emulsified depending on the type or composition of natural cheese used as a raw material. Incidentally, this idea was inspired by the physical properties of plastic curd during the production of mozzarella cheese. In other words, the above-mentioned plastic curd does not disperse in water in boiling water and exhibits chewy physical properties while containing fat, but in the case of regular natural cheese, although the degree of ripening is advanced compared to this mozzarella cheese, It was thought that under certain pH and moisture conditions, it retains some of the properties of the plastic card described above. In fact, when various natural cheeses were investigated, it was found that stable emulsification as described above is possible in a certain moisture range. In other words, with a normal emulsifying machine, the amount of drain would be excessive, but if an extruder that can efficiently perform indirect heating is used as a continuous emulsifying machine, hard-type sterilized natural cheese with a good structure can be obtained. be. Next, we will discuss the general moisture and pH of natural cheese used as raw materials and the moisture and pH necessary for stable emulsification.
Table 1 shows the results of testing each condition.
and as shown in Table 2.

【table】

[Table] Shows the case of emulsification using the contact heating method.
As shown in Table 2, the emulsifiable range of raw cheese is generally limited by moisture. Note that as the pH increases, the viscosity of the cheese curd increases, and when the pH is around 6.3, it becomes difficult to emulsify fats and oils. In the present invention, based on the above test results, the moisture content of raw natural cheese is procured within a range lower than about 44% by adding water or by blending two or more types of cheeses with different moisture content, and the pH thereof is reduced to a range lower than about 6.2. It is preferable to adjust within Next, the raw cheese whose moisture and pH have been adjusted in this way is heated to 70℃~
Stable emulsification can be obtained by heating to a temperature of 100°C and stirring at low shear using a low-speed emulsifier with a rotation speed of about 60 to 200 rpm. In addition, in order to obtain more stable emulsification, it is preferable to heat and emulsify the cheese using an extruder with high indirect heat exchange capacity, since the moisture content of the cheese is greatly affected as described above. . When cheese whose moisture content and pH have been adjusted as described above is emulsified with low shear force, syneresis and oil-off do not occur even if the emulsification is performed at a high temperature of about 110 to 120°C. Hard type processed cheese can be obtained by manufacturing the emulsified cheese in accordance with a conventional method. Effects of the Invention As described above, according to the present invention, by adjusting the pH and moisture content of the raw natural cheese within a certain range, the raw material cheese can be produced without adding molten salt, and moreover, by stirring with low shear force. can be stably emulsified, so it can be said to be of great benefit in the production of processed cheese. In particular, by performing emulsification by indirect heating using an extruder, the adjusted moisture content of the cheese can be retained, resulting in more stable emulsification. Furthermore, in the present invention, the moisture content and PH of the raw cheese can be adjusted by blending two or more types of natural cheeses with different moisture content and PH, so the composition and combination of the raw cheeses can be arbitrarily selected. This makes it possible to provide processed cheese with a variety of flavors. The present invention will be specifically explained below using Examples. Example The following four types of natural cheese were used as raw materials, and hard cheese was produced by changing the moisture content and emulsifying them under various conditions without adding molten salt or stabilizers. . Tables 3 to 6 show the results of evaluating the moisture content and emulsification conditions as well as the structure, meltdown property, and stringiness of each cheese obtained. The pH of each raw cheese was adjusted to 5.6 using lactic acid. Raw cheese Domestic Green Gouda Moisture 39.5% PH5.6 Norwegian Gouda Moisture 39.5% PH5.6 New Zealand Cheeder Moisture 34.5% PH5.6 Mixture of equal amounts of the three above Moisture 37.5% PH5.6

【table】

[Table] (Note) The codes for product evaluation in the table are as follows.
◎…Good, ○…Slightly good, △…Slightly poor, ×…Poor

【table】

[Table] (Note) The symbols in the table indicate the same as in Table 1.

【table】

[Table] (Note) The symbols in the table indicate the same as in Table 1.

【table】

[Table] (Note) The symbols in the table indicate the same as in Table 1.
As can be seen in the results shown in Tables 3 to 6 above, each of the following raw cheeses was adjusted to have a moisture content of 44% or less and a pH of about 5.6, at a temperature of around 90°C, and at a rotation speed of about 60 to 200 rpm. By stirring and emulsifying with low shear force using a low-speed emulsifying machine,
Processed cheese with good texture and no oil-off or moisture separation can be obtained.

Claims (1)

[Claims] 1. In producing processed cheese from natural cheese, the raw material natural cheese is crushed and
PH to within a range lower than about 6.2, and moisture to about 44%
A method for producing processed cheese, which comprises adjusting the cheese to a lower range and then emulsifying the cheese by stirring with low shear force while heating without adding molten salt. 2. The method for producing processed cheese according to claim 1, which uses a combination of two or more raw natural cheeses. 3. The method for producing processed cheese according to claim 1, wherein emulsification is performed using an extruder.