JP3894912B2 - Molten salt-free cheese and method for producing the same - Google Patents

Description

  The present invention has a processed cheese-like structure having a uniform and smooth structure even when heated and mixed without the addition of molten salt, and the main raw material is cheese, cheese food, milk or the like that has achieved low phosphorusization. The present invention relates to foods and methods for producing them.

Processed cheese that is obtained by adding molten salt to natural cheese and emulsifying by heating, or food that contains relatively little cheese food or milk that contains secondary ingredients added to cheese, all of which are molten salt, emulsion stabilizer, And the emulsification conditions are specified, and water etc. are added and heat-emulsified and the uniform structure | tissue is built up.
However, recently, due to heightened health consciousness, the development of low sodium and low phosphorus products as a general trend of processed foods has become desirable. For this reason, there has been an attempt to develop a food mainly made of cheese, cheese food, milk or the like having a uniform and smooth structure without adding a molten salt which is a compound of sodium or phosphorus.

As a method for producing cheese without adding a molten salt, the present applicant specifies the pH and moisture of the cheese, and obtains a sterilized cheese having a uniform structure while heating using an extruder or the like (for example, Patent Literature 1), a method of homogenizing the tissue by emulsifying with low shearing force at 60-80 ° C lower than the conventional emulsification temperature, adjusting the pH by adding water to cheese to make it high moisture (See, for example, Patent Document 2), and found a method (see, for example, Patent Document 3) of blending 20 to 100% of cheese without adding a curdling enzyme and heat emulsifying to obtain processed cheese. In any of these inventions, cheese having a uniform and smooth structure is obtained while realizing low phosphorus without adding a molten salt. However, in the methods shown in Patent Documents 1 and 2, since the emulsifying power of the cheese itself is insufficient, emulsification is dependent on the shearing force, and the pH, moisture, emulsification temperature, etc. during production are limited. Moreover, the cheese obtained had a slightly rough structure, and it was not possible to obtain cheese having various characteristics peculiar to processed cheese. Also in Patent Document 3, the cheese emulsification is only using the emulsifying power of the hydrophilic group of κ-casein in the cheese without additive curdling enzyme, so that the emulsifying power is insufficient and the same as that of process cheese. A smooth and stable structure was not obtained. And in these methods, compared with process cheese, low phosphorus reduction was implement | achieved only by not adding a molten salt. On the other hand, since the present invention does not use a molten salt and has a low calcium content, the phosphorus content that forms a chelate salt with calcium is also low, and it has been possible to achieve a lower phosphorus level than before.
Japanese Patent Publication No. 2-31933 Japanese Examined Patent Publication No. 2-59702 Japanese Patent Laid-Open No. 7-143845

The present invention has been made in view of the problems found in the prior art as described above, and has a process cheese-like structure that has a uniform and smooth structure even when heated and mixed without the addition of molten salt. In addition, since the molten salt is not used and the calcium content is low, the phosphorus content that forms a chelate salt with calcium is low, and cheese, cheese food, milk or the like that achieves a low phosphatization more than conventional is achieved. The objective is to provide food as the main ingredient.
The object of the present invention is to have a processed cheese-like structure that has a uniform and smooth structure even when heat-sterilized and emulsified without using any molten salt and without limiting the heating and mixing conditions. In addition, since it is low calcium, the phosphorus content that forms a chelate salt with calcium is also low, and it is to obtain a food mainly made of cheese, cheese food, milk or the like that achieves a low phosphorus level compared to conventional ones.
Hereinafter, the present invention will be described in detail.

As a result of diligent research on the cheese without added molten salt, the present inventors have found that a cheese and / or casein material having a calcium content of 18 mg / g or less per protein has a high emulsifying power, and the present invention It came. That is, cheese and / or casein material having a calcium content of 18 mg / g or less per protein is extremely high in emulsification. By using this as a part of the raw material, a plurality of cheeses can be heated and mixed without adding molten salt. However, since it has a uniform and smooth structure and low calcium, the phosphorus content that forms a chelate salt with calcium is low, and the phosphorus content per protein is 16 mg / g or less. The food which uses the molten salt additive-free cheese which implement | achieves low phosphorusization, cheese food, milk, etc. as a main raw material can be provided.
These are basically effects due to the calcium content per milk protein. In the present invention, the process cheese-like structure refers to a good structure peculiar to the process cheese such as a uniform and smooth texture, a slightly elastic texture, and a smooth mouthfeel.

That is, the present invention is a raw material cheese blended with cheese and / or casein material having a calcium content of 18 mg / g or less per protein, and heated and mixed without adding molten salt, the calcium content per protein is 18 mg / g hereinafter, phosphorus content per protein Ri der less 16 mg / g, water content 35 to 55 wt%, the molten salt additive-free cheese having a processed cheese-like tissue, primary raw cheese food or milk like Concerning food.

Furthermore, the present invention is a raw material cheese comprising a cheese and / or casein material adjusted to a calcium content of 18 mg / g or less per protein, and heated and mixed without adding a molten salt. calcium content of 18 mg / g or less under a phosphorus content per protein Ri der less 16 mg / g, moisture Ru 35-55 wt% der, molten salt additive-free cheese having a processed cheese-like tissue, cheese food Alternatively, the present invention relates to a method for producing foods mainly containing milk.

According to the present invention, the calcium content per protein is 18 mg / g or less cheese and / or casein raw material is blended into raw cheese, and heated and mixed without adding molten salt, the calcium content per protein is 18 mg / g. g hereinafter, the phosphorus content is 16 mg / g hereinafter der per protein is, moisture Ru 35-55 wt% der has a processed cheese-like tissue, molten salt additive-free cheese, cheese food or milk like Food as a main ingredient can be obtained.
And the foodstuff which uses cheese, cheese food, milk, etc. obtained in this way as a main raw material does not use molten salt, and since it is low calcium, it has comprised chelate salt with calcium. A food having a low phosphorus content and a main raw material of cheese, cheese food, milk, or the like that achieves a low phosphorus content compared to conventional ones can be provided.

The molten salt additive-free cheese of the present invention is prepared by mixing cheese and / or casein raw material with a calcium content of 18 mg / g or less per protein, and heating and mixing without adding molten salt, finished cheese, cheese food or calcium content of 18 mg / g or less of a per protein foods milk etc. as a main raw material, phosphorus content per protein Ri der less 16 mg / g, water content by 35-55 wt% Oh Re may be. For example, even when natural cheese or the like having a calcium content per protein of 18 mg / g or more is used as a raw material, it is mixed with cheese and / or casein material having a calcium content per protein of 18 mg / g or less. By adjusting the blending amount, the calcium content per protein is 18 mg / g or less, and the phosphorus content per protein is 16 mg / g or less. A food mainly made of milk or the like can be prepared.

  To make the calcium content per protein 18 mg / g or less in the target foods that contain no molten salt, cheese food or milk as the main ingredient, only cheese with a protein calcium content of 18 mg / g or less per protein Even if it uses as a raw material, the foodstuff which uses the molten salt additive-free cheese of this invention, cheese food, milk, etc. as a main raw material can be manufactured. If the calcium content per protein is 18 mg / g or less in the cheese used in this case, there is no need to specifically limit the production method, ripeness, and the like. Most of the calcium content per protein of hard or semi-hard cheese that is usually used in the manufacture of processed cheese exceeds 20 mg / g and is about 25 to 30 mg / g. Needless to say, if a hard or semi-hard cheese having a calcium content of 18 mg / g or less per protein can be prepared, only this cheese can be used as a raw material. In addition, non-aged fresh cheese such as cottage cheese and quark cheese, acid coagulated cheese, a wide variety of soft cheeses, or low calcium portions thereof can also be used.

  It is also possible to use cheese prepared by the following operation. That is, after adding lactic acid bacteria to milk and treating with rennet, casein-binding calcium is liberated, and after continuing lactic acid bacteria fermentation to a pH where the calcium content in the final cheese is 18 mg / g or less, whey is removed Use the cheese obtained. In this case, since the lactic acid bacteria fermentation is continued until the pH at which the calcium content is 18 mg / g or less, the fermentation takes longer than the normal fermentation. Furthermore, it is also possible to use cheese obtained by drying a cheese having a calcium content per protein of 18 mg / g or less. Use one or more of these cheeses as described above.

  In the present invention, the casein material refers to casein such as acid casein and sodium casein, or a milk material such as milk-derived components from which calcium has been removed by treatment such as ion exchange resin or electrodialysis. As a milk material mainly composed of casein having a calcium content per protein of 18 mg / g or less, there is no need to particularly limit the production method, component composition, etc., as long as the calcium content per protein is 18 mg / g or less. One or more casein materials comprising the aforementioned milk-derived components can be used.

In the present invention, as described above, it is possible to produce the cheese without added molten salt of the present invention only with cheese and / or casein material having a calcium content of 18 mg / g or less per protein. The lack of good flavor and organization. Therefore, in order to make the flavor and structure | tissue of a molten salt additive-free cheese obtained more preferable, it is desirable to mix with normal natural cheese. The type of natural cheese to be mixed is not particularly limited, but examples include gouda cheese, cheddar cheese, emmental cheese, camembert cheese, roquefort cheese, mozzarella cheese, cream cheese, etc., and use one or more of these Can do.
However, it is desirable to adjust the amount of ammonia in the molten salt-free cheese obtained in consideration of the flavor to be 0.5 mg / g or less.
As described above, even if the natural cheese has a calcium content of 18 mg / g or more per protein, the cheese and / or casein material having a calcium content of 18 mg / g or less per protein is mixed and heated and mixed. of if the calcium content per protein 18 mg / g or less, calcium content per protein 18 mg / g hereinafter, Ri phosphorus content per protein 16 mg / g der less, water 35 to 55 wt% der It is possible to prepare a food mainly composed of a molten salt-free cheese, cheese food or milk having a processed cheese-like structure.

In the present invention, the calcium content per protein were mixed 18 mg / g or less cheese and / or casein materials and other natural cheese such as calcium content per protein 18 mg / g or less under the finished, phosphorus content per protein There is less 16 mg / g, water prepared foods whose main raw cheese, cheese food or milk or the like 35 to 55 wt% der so that. If the calcium content per protein of foods mainly made of cheese, cheese food or milk exceeds 18 mg / g, cheese oil-off or water separation occurs during heating and mixing, and cheese, cheese food or milk etc. The structure of the food to be made becomes uneven, and it becomes unfavorable because it becomes a food mainly made of cheese, cheese food or milk having a hard texture like gum.

  In the present invention, the calcium content per protein is 18 mg / g or less cheese and / or casein material and other natural cheeses are mixed, and water and, if necessary, flavor substances, pH adjusters, preservatives, etc. Thus, it is preferable that the calcium content per protein is adjusted to be 18 mg / g or less, and then heated and mixed.

  Regarding moisture, if it exceeds 55% by weight, water separation may occur from foods mainly made from the final cheese after heating and mixing, cheese food or milk, etc., and moisture is less than 35% by weight. If it is, it becomes a hard and smooth structure | tissue, and is unpreferable. Therefore, moisture is reduced by dehydrating or drying raw material cheese, or conversely, water is added during heating and mixing, and the moisture content of foods whose main raw material is final cheese, cheese food or milk is 35-55% by weight. It is necessary to adjust.

In the present invention, the pH of foods mainly composed of cheese, cheese food or milk is uniform and smooth in the pH range (4.8 to 7.5) considered for ordinary cheese, from acid-solidified non-aged fresh cheese to white mold cheese. It is possible to obtain a food mainly composed of molten salt-free cheese, cheese food, milk or the like, which has a simple structure and is heat-mixed. However, when the pH of cheese or the like is lower than 5.2, the sourness becomes strong, and when the pH exceeds 6.4, it may be unfavorable with a bitter taste. It is preferable to adjust by blending so as to have a certain pH of 5.2 to 6.4.
As the pH adjuster, a normal pH adjuster, for example, lactic acid, hydrochloric acid, malic acid, succinic acid, acetic acid and sodium bicarbonate, potassium carbonate, caustic soda, potassium hydroxide, etc. that do not chelate Ca ²⁺ , Alternatively, two or more kinds of pH adjusting agents may be used in combination.

  Furthermore, a calcium salt such as calcium carbonate can be used as long as the calcium content per protein of a food mainly composed of final cheese, cheese food, milk or the like does not exceed 18 mg / g.

Preservatives are optional components, but there are no particular restrictions on preservatives specified by laws and regulations such as dihydroxyacetic acid, sorbic acid, sorbate, propionic acid, propionate, etc. Can do. However, when a calcium salt such as calcium propionate is used, the final cheese, cheese food, or food such as milk has a calcium content per protein of 18 mg / g and a phosphorus content per protein of 16 mg / g. g , It is necessary to mix | blend in the range whose water | moisture content does not exceed 35 to 55 weight% .

Examples of flavor substances include fats and oils such as butter and cream, spices, and flavors. The flavor substance is an optional component, and the amount of calcium is not particularly limited as long as the calcium content per protein of the food mainly composed of final cheese, cheese food or milk is not more than 18 mg / g, It is preferable to set it as about 0.5 to 20 weight% with respect to a raw material cheese component.
Furthermore, the foods made mainly from the cheese, cheese food, milk or the like of the present invention can be blended with solid foods such as chopped ham and salmon, seasonings and the like to change the flavor. However, when these are blended, the final cheese, cheese food or milk, etc. as the main ingredient, the calcium content per protein in the part excluding the blended solid food is 18 mg / g, per protein It is necessary to blend so that the phosphorus content is 16 mg / g and the water content does not exceed 35 to 55% by weight .

After mixing these components, heating and mixing are performed. Examples of the heating method include an indirect heating method in which steam or hot water is introduced into the mantle of the emulsifier, a direct heating method by blowing steam, or a combined method thereof. It is done.
Mixing is preferably carried out using an emulsifier, and any emulsifier can be used as it is as long as it is usually used in the production of processed cheese. Examples thereof include a kettle emulsifier that stirs at a low speed and a stefan emulsifier that stirs at a high speed. Other conditions and methods in the production of foods mainly composed of cheese, cheese food, milk or the like of the present invention are not particularly limited, and conventional conditions and methods can be adopted. The food prepared mainly from the cheese, cheese food or milk of the present invention prepared in this way has a smooth and uniform structure, has a good texture, and does not use molten salt. Even natural cheese has the original flavor.

  Hereinafter, the present invention will be specifically described with reference to examples, and the effects of the present invention will be shown more clearly with reference to comparative examples and test examples. However, the present invention is not limited to the following examples. .

100 kg of raw milk adjusted to a fat content of 2.8% was sterilized by heating at 60 ° C. for 30 minutes. After adding 100 g of lactic acid bacteria starter culture, 0.1% of 3% rennet solution was added to obtain a rennet card. Shred the rennet card and continue stirring at 37 ° C for 10 hours, then remove whey and perform dehydration, water 35%, protein 33%, calcium content per protein 2.4mg / g, per protein A low calcium content cheese (A) having a phosphorus content of 8.75 mg / g was obtained.
This low calcium content cheese (A) 50% and domestic gouda cheese (water 40%, protein 26%, calcium content per protein 26.1mg / g, phosphorus content per protein 18.8mg / g) 50% Add 100 parts of baking soda and 20 parts of water without adding molten salt to 100 parts of raw natural cheese, and heat and mix to 85 ° C while stirring in an emulsified kettle in a sealed atmosphere. Was prepared.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

70% cheese (A) obtained in Example 1 and domestic gouda cheese (water 40%, protein 26%, calcium content 26.1 mg / g per protein, phosphorus content 18.8 mg / g per protein) 30% To 100 parts of raw natural cheese, add 1.15 parts of baking soda and 20 parts of water without adding molten salt, heat and mix to 85 ° C. while stirring in an emulsified kettle in a sealed atmosphere, and the molten salt-free cheese of the present invention Was prepared.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

30% of the cheese (A) obtained in Example 1 and 70% domestic gouda cheese (water 40%, protein 26%, calcium content 26.1 mg / g per protein, phosphorus content 18.8 mg / g per protein) Add 100 parts of baking soda and 20 parts of water without adding molten salt to 100 parts of raw natural cheese, and mix by heating to 85 ° C while stirring in an emulsified kettle in a sealed atmosphere. Was prepared.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

50% of the cheese (A) obtained in Example 1 and 50% domestic gouda cheese (water 40%, protein 26%, calcium content 26.1 mg / g per protein, phosphorus content 18.8 mg / g per protein) To 100 parts of raw natural cheese, 20 parts of water was added without adding the molten salt, and the mixture was heated and mixed to 85 ° C. while stirring in an emulsified kettle in a sealed atmosphere to prepare the molten salt-free cheese of the present invention. .
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

50% of the cheese (A) obtained in Example 1 and 50% domestic gouda cheese (water 40%, protein 26%, calcium content 26.1 mg / g per protein, phosphorus content 18.8 mg / g per protein) 100 parts of raw natural cheese, 2 parts of baking soda and 20 parts of water are added without adding molten salt, and heated and mixed to 85 ° C with stirring in an emulsified kettle in a sealed atmosphere. Was prepared.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

50% of the cheese (A) obtained in Example 1 and 50% domestic gouda cheese (water 40%, protein 26%, calcium content 26.1 mg / g per protein, phosphorus content 18.8 mg / g per protein) Add 100 parts of baking soda and 40 parts of water without adding molten salt to 100 parts of raw natural cheese, and heat and mix to 85 ° C while stirring in an emulsified kettle in a sealed atmosphere. Was prepared.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

50% of the cheese (A) obtained in Example 1 and 50% domestic gouda cheese (water 40%, protein 26%, calcium content 26.1 mg / g per protein, phosphorus content 18.8 mg / g per protein) To 100 parts of raw natural cheese, add 1 part of baking soda without adding molten salt, 20 parts of water, 15 parts of butterfat, heat and mix to 85 ° C. while stirring in an emulsified kettle in a sealed atmosphere. Molten salt-free cheese was prepared.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

Freeze-dried domestic cottage cheese overnight in a freeze-dryer, pulverized and crushed into cottage cheese powder with a moisture content of 7.6% and protein content of 58.6% (4.1mg / g calcium per protein, 9.7mg / g phosphorus per protein) ) 100 parts of natural cheese made of 40% of this cottage cheese powder and 60% domestic gouda cheese (water 40%, protein 26%, calcium content 26.1mg / g per protein, phosphorus content 18.8mg / g per protein), Add 1.4 parts of baking soda, 50 parts of water and 20 parts of butter fat without adding the molten salt, and heat and mix to 85 ° C. with stirring in an emulsified kettle in a sealed atmosphere. Prepared.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

After adding 13 kg of 5% lactic acid to 100 kg of milk sterilized by heating at 60 ° C for 30 minutes, an acid precipitate was obtained, and after pressing and dehydrating, whey was removed, and cheese with 60% moisture and 15% protein (per protein) The calcium content was 1.7 mg / g and the phosphorus content per protein was 10.8 mg / g) (B).
Natural cheese made of 50% of this adjusted cheese (B) and 50% domestic gouda cheese (40% moisture, 26% protein, 26.1 mg / g calcium per protein, and 18.8 mg / g phosphorus per protein) 1 part of baking soda was added to 100 parts without adding the molten salt, and the mixture was heated and mixed to 85 ° C. with stirring in an emulsifying kettle in a sealed atmosphere to prepare the cheese without added molten salt.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

After adding 8.67 kg of 2.5N hydrochloric acid to 100 kg of concentrated skim milk concentrated 3.5 times by ultrafiltration, whey is eliminated and 69% water and 29% protein acid card (calcium content 3.05mg / g per protein, A phosphorus content of 9.8 mg / g per protein) was obtained. This acid curd is melted into 100 parts of a raw material consisting of 50%, domestic gouda cheese (water 40%, protein 26%, calcium content 26.1mg / g per protein, phosphorus content 18.8mg / g per protein) 50%. Add 1 part of baking soda and 20 parts of butter fat without adding salt, heat and mix to 85 ° C while stirring in an emulsified kettle in a sealed atmosphere, and use foods containing no added molten salt of the present invention as the main ingredient Was prepared.
Filled with plastic cups with food containing milk without added molten salt as the main ingredient, sealed and cooled, oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH Was evaluated and measured.

Commercial acid casein powder (water 12%, protein 84%, calcium content per protein 0.67mg / g, phosphorus content per protein 4.7mg / g) 25%, domestic gouda cheese (water 40%, protein 26%, protein) 100 parts of raw material consisting of 75% of calcium content 26.1mg / g per protein and phosphorus content 18.8mg / g per protein) 1.5 parts of baking soda, 50 parts of water and 25 parts of butter fat without adding molten salt In addition, the mixture was heated and mixed to 85 ° C. with stirring in an emulsified kettle in a sealed atmosphere to prepare a food mainly composed of milk or the like with no added molten salt of the present invention.
Filled with plastic cups with food containing milk without added molten salt as the main ingredient, sealed and cooled, oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH Was evaluated and measured.

Cheese (A) 50% obtained in Example 1, domestic gouda cheese (water 40%, protein 26%, calcium content per protein 26.1 mg / g, phosphorus content per protein 18.8 mg / g) 25% and imported Do not add molten salt to 100 parts of natural cheese made of 25% Cheddar cheese (water 35.3%, protein 25.7%, calcium content per protein 28.8mg / g, phosphorus content per protein 19.5mg / g) 1 part of baking soda and 20 parts of water were added, and the mixture was heated and mixed to 85 ° C. with stirring in an emulsified kettle in a sealed atmosphere to prepare the molten salt-free cheese of the present invention.
This molten salt-free cheese was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

25% cheese (A) obtained in Example 1 and commercially available acid casein powder (water 12%, protein 84%, calcium content per protein 0.67 mg / g, phosphorus content per protein 4.7 mg / g) 12.5% And domestic gouda cheese (water 40%, protein 26%, calcium content per protein 26.1mg / g, phosphorus content per protein 16.8mg / g) 62.5% of raw material without adding molten salt baking soda 1.25 parts, 37.5 parts of water, and 12.5 parts of butterfat were added and heated and mixed to 85 ° C. with stirring in an emulsified kettle in a sealed atmosphere to prepare a cheese salt-free cheese food of the present invention.
This molten salt-free cheese food was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

Comparative Example 1

20% cheese (A) obtained in Example 1 and domestic Gouda cheese (water 40%, protein 26%, calcium content 26.1 mg / g per protein, phosphorus content 18.8 mg / g per protein) 80% To 100 parts of raw natural cheese, 0.7 parts of baking soda and 20 parts of water were added without adding molten salt, and the mixture was heated and mixed to 85 ° C. with stirring in an emulsified kettle in a sealed atmosphere to prepare cheese without added molten salt. .
The cheese thus obtained was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

Comparative Example 2

Commercial acid casein powder (water 12%, protein 84%, calcium content per protein 0.67mg / g, phosphorus content per protein 4.7mg / g) 10% domestic gouda cheese (water 40%, protein 26%, 100 parts of raw material consisting of 90% calcium content (26.1 mg / g calcium per protein, phosphorus content 18.8 mg / g per protein), 0.7 parts baking soda, 35 parts water and 20 parts butter fat without adding molten salt Then, the mixture was heated and mixed to 85 ° C. with stirring in an emulsified kettle in a closed atmosphere to prepare a cheese food with no added molten salt.
The cheese food thus obtained was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

Comparative Example 3

To 20 kg of concentrated skim milk obtained by ultrafiltration concentration of 100 kg of skim milk, 9.8 kg of milk cream having a milk fat content of 50% was mixed, heated to 80 ° C. and emulsified with a homomixer to obtain concentrated milk. To 10 kg of this concentrated milk, 100 g of lactic acid starter culture and 100 g of sodium chloride were added and cultured at 34 ° C. for 18 hours. This was dispensed into a vat and concentrated at 40 ° C. until the solid content was in the range of 58%. This is wrapped with a synthetic resin film and aged for 1 month at a temperature of 10 ° C and a relative humidity of 80%. Natural cheese with 42% moisture and 19.4% protein (without rennet) (42% moisture, 19.4% protein, protein) Calcium content per 29.9 mg / g and phosphorus content per protein 20.6 mg / g) (C).
This rennet-free natural cheese (C) is 20%, domestic gouda cheese (water 40%, protein 26%, calcium content per protein 26.1mg / g, phosphorus content per protein 18.8mg / g) 80% 100 parts of the raw material was heated and mixed to 85 ° C. with stirring in an emulsified kettle in a sealed atmosphere without adding the molten salt to prepare a cheese with no added molten salt.
The cheese thus obtained was filled in a plastic cup, sealed and cooled, and then oil separation, water separation, tissue, water content, protein content, calcium content, phosphorus content, ammonia content and pH were evaluated and measured.

Test example 1

The following methods evaluated oil separation and water separation after cooling of foods mainly made of cheese, cheese food or milk obtained in Examples and Comparative Examples of the present invention.
Regarding oil separation and water separation,
"-": Oil separation or water separation is not recognized at all, which is preferable.
“+”: Oil separation or water separation is observed, which is not preferable.

Moreover, regarding the organization of foods mainly made of cheese, cheese food or milk, it was evaluated by sensory inspection by 20 specially trained sensory panelists. Evaluation was performed in comparison with domestic processed cheese. Here, the process cheese-like structure refers to a structure having a good texture unique to process cheese, such as a uniform and smooth texture, a slightly elastic texture, and a smooth mouthfeel. The sensory test scores were as follows.
5 points: It has a very good structure and has a smoother texture than processed cheese.
4 points: Uniform and good texture with texture of processed cheese.
3 points: It has a uniform and good structure, but its texture is inferior to processed cheese.
2 points: Although it has a uniform structure, its texture is poor and is significantly inferior to processed cheese.
1 point: The structure is not uniform and the texture is poor.
The average score of 20 people was calculated, and the structure and texture of foods mainly composed of cheese, cheese food or milk were evaluated.

Test example 2

The protein content of foods mainly made of cheese, cheese food, milk or the like was measured by the Kjeldahl method described below, and calculated using the standard factor 6.38 of milk protein of dairy products.
That is, 3 g of food mainly made of cheese, cheese food or milk was put in a mortar and ground with a pestle while adding an acetic acid solution to obtain a suspension. This cheese suspension was transferred to a 100 ml volumetric flask and an acetic acid solution was added to prepare a 100 ml cheese suspension. This was warmed to 50 ° C. and 25 ml of it was placed in a Kjeldahl flask.
10 g of potassium sulfate and a small amount of copper sulfate and 25 ml of concentrated sulfuric acid were added to the Kjeldahl flask, and the mixture was pyrolyzed for 3 to 3.5 hours. After decomposition, add about 250 ml of distilled water, and add a small amount of zinc particles and 100 ml of 45% sodium hydroxide. This was attached to a distillation apparatus. Further, 25 ml of 0.1N hydrochloric acid and 5 drops of methyl red indicator were added to the Erlenmeyer flask and attached to the receiving side of the distillation apparatus. Thereafter, the flask was heated and distilled until 150 to 200 ml of extract was obtained in the receiving Erlenmeyer flask. The acid solution was titrated with 0.1N sodium hydroxide until a pale yellow color was obtained.
From the titration amount of 0.1N sodium hydroxide, the protein amount of cheese was calculated using the following formula.
Protein mass (%) = {(25−Blank) −Titration} × 0.0014 × 6.38 × 100 / Sample weight 3 g
In addition, a blank represents the titration amount when measuring operation is performed without adding cheese or the like.

Test example 3

Measurement of the calcium and phosphorus contents of foods mainly made of cheese, cheese food or milk was carried out by the method described below.
That is, 3 g of food mainly made of cheese, cheese food, milk or the like was taken in a crucible and heated to 250 ° C. in an electric furnace to be incinerated. The ash thus obtained was dissolved in hydrochloric acid, and then analyzed by plasma emission spectrometry, and the calcium and phosphorus contents of foods mainly made of cheese, cheese food, milk or the like were calculated.

Test example 4

The water content of foods mainly made of cheese, cheese food or milk was measured by the method described below.
About 0.4 g of each sample was weighed, and the moisture was measured three times with a microwave dry moisture measuring device (manufactured by Anritsu Keiki Co., Ltd.) under the condition of a microwave output of 3,180 seconds. %).

Test Example 5

Measurement of the ammonia content of foods mainly made of cheese, cheese food or milk was carried out by the method described below.
That is, perchloric acid was added to a food mainly made of cheese, cheese food, milk or the like sufficiently pulverized by a pulverizer and sufficiently mixed. After neutralizing with potassium hydroxide solution, the solution was filtered through a 0.22 μm filter. The filtrate was enzyme-treated with F-kit ammonia (Roche), and the ammonia content was calculated from the decrease in absorbance at 340 nm.

Test Example 6

Measurement of the pH of foods mainly made of cheese, cheese food or milk was carried out by the method described below.
That is, 40 g of distilled water was added to 12 g of food mainly made of cheese, cheese food, milk or the like, and sufficiently pulverized with a pulverizer. The pH of this solution was measured using a commercially available pH meter.

Test results

  Table 1 shows the results of Test Examples 1 to 6 performed on Examples 1 to 13 and Comparative Examples 1 to 3. The calcium content and phosphorus content per protein in the table were calculated from the results of Test Examples 2 and 3.

As is clear from Table 1, the cheese obtained by the present invention has a structure almost the same as that of processed cheese even when heated and mixed without the addition of molten salt, and is low in calcium. The phosphorus content of the chelate salt is also low, and it is possible to achieve a low phosphorus content over cheese that has not been added with conventional molten salts.

Claims (2)

Calcium content per protein by blending the following cheese and / or casein Stock 18 mg / g as a raw material cheese, formed by heating and mixing without the addition of the molten salt, calcium content per protein 18 mg / g hereinafter, proteins Ri der phosphorus content 16 mg / g or less per, water 35 to 55% by weight, food molten salt additive-free cheese having a process cheese-like tissue, cheese food or milk, etc. as a main raw material.     2. The molten salt-free additive according to claim 1, wherein a cheese having a calcium content per protein of 18 mg / g or less and / or a casein material is mixed to be heated and mixed without adding a molten salt. A method for producing foods mainly containing cheese, cheese food or milk.