JP5774823B2 - Process cheeses - Google Patents

Description

  The present invention relates to excellent processed cheeses having moderate heat-resistant shape retention.

Process cheese is obtained by pulverizing, melting and emulsifying natural cheese. Generally, it is manufactured by mixing molten salt and water with ground natural cheese, kneading while heating, filling the melted emulsion, cooling and molding. Processed cheeses are produced and consumed all over the world because of their mild flavor, excellent moldability, heat preservation and good storage stability. Are also widely used.

Process cheeses are required to have various functionalities depending on cooking applications. For example, heat melting and stringing properties are required for pizza toppings, and heat resistance and the like are required for marine products and bread making. These functionalities can be imparted to processed cheeses by devising a production method. It is important that these functionalities remain stable with little change during storage of processed cheeses.

As a technology for imparting heat resistance to processed cheeses, natural cheese is heated and melted by a conventional method and aged under limited conditions (Patent Document 1) or without cooling the emulsified processed cheeses A method of holding at high temperature (Patent Document 2), a method of adding egg white protein and whey protein to cheese (Patent Document 3), a method of using pyrophosphate, etc. that has a high creaming effect on molten salt (non-patent) Document 1) is known.

However, in the method of Patent Document 1, since individually packaged cheese needs to be aged, a facility for keeping the packaged cheese warm is required, which is not preferable from the viewpoint of simplification of manufacturing. Moreover, when it preserve | saves in the high temperature zone more than room temperature, there exists a danger of bacterial growth and it is unpreferable also from a viewpoint that the flavor of cheese deteriorates with a heat | fever. In the method of Patent Document 2, by keeping at high temperature, the viscosity of the melted cheese becomes high, liquid feeding and filling become difficult, and manufacturing trouble such as clogging of the liquid feeding line and variation in filling amount increase. This is not preferable because quality problems such as these occur. In addition, it is difficult to manufacture in a facility that rapidly cools with cold water after filling a melted cheese that is generally used in a manufacturing facility for sliced cheese. In the method of Patent Document 3, it is necessary to add additives other than dairy products to cheese, and there is a mixture of allergens and a deterioration in flavor derived from egg white. Further, when the amount of egg white added is increased in order to impart heat resistance, the viscosity of the melted cheese increases as in the method of Patent Document 2, and liquid feeding and filling become difficult.

Although the heat resistance can be imparted by the method of Non-Patent Document 1, the viscosity of the melted cheese becomes high as in the method of Patent Document 2, and liquid feeding and filling become difficult. Moreover, the time-dependent change in heat resistance during cheese storage is very large, and it is very difficult to control for imparting appropriate heat-resistant shape retention as in the present invention.

Further, cheese having a spreadability and heat-retaining shape formed by using raw material cheese having an αs casein ratio of 25% by weight or more and containing a stabilizer, a molten salt, an oil and fat, and heat-emulsified (Patent Document 4), αs Process cheeses containing cheese, molten salt, emulsifier and thickening polysaccharide having a casein ratio of 5 to 50% by weight, having heat-resistant shape retention during cooking and exfoliation to cooking utensils after cooking ( Patent Document 5), a cheese containing a monoglyceride and a diglyceride whose carbon number is specified in fat, cheese that is not hard after heating and cooling and has good heat-resistant shape retention property (Patent Document 6) and the like are known. These Patent Documents 4 to 6 are required to impart spreadability, softness after cooking and exfoliation to cooking utensils to cheese, and to add stabilizers and fats and conditions for fat composition. In some respects, the present invention is different from the present invention.

As described above, in the prior art, processed cheeses that stably maintain moderate heat-resistant shape retention of 50 to 90% are obtained by a simple method that does not hold or age the cheese raw material emulsified by heating and melting. I couldn't.

Japanese Patent Publication No.57-55380 Japanese Patent Laid-Open No. 2001-149008 Japanese Patent No. 3408889 Japanese Patent No. 3103331 Japanese Patent No. 3410401 Japanese Patent No. 4125850

Contemporary cheese science (2008), p.

The present invention is based on such a technical background, does not require high-temperature holding or aging after heating and melting, has appropriate heat-resistant shape retention, and changes with time in heat-resistant shape retention during refrigerated storage. It provides few processed cheeses.

In general, to impart heat-resistant shape retention to processed cheeses, there are a method of maintaining heated and melted processed cheeses at a high temperature, a method of using pyrophosphate as a molten salt, etc. In addition to the complexity of the method, the heat-resistant shape retention of the resulting cheese was not appropriate, and the time-dependent change in the heat-resistant shape retention under refrigerated storage was large.
As a result of intensive studies, the present inventors added a molten salt containing pyrophosphate and whey protein to raw material cheese and melted by heating, so that aging is not required and appropriate heat-resistant shape retention is achieved. The present invention has been completed by finding processed cheeses that are imparted and have little change over time in heat-resistant shape retention during refrigerated storage.

That is, this invention consists of the following.
[1] Process cheeses having heat-resistant shape retention of 50-90%, characterized by adding molten salt and whey protein to raw cheese, and heat-resistant shape retention [2] Pyrophosphate in 100% by weight of raw cheese It is characterized by adding 0.1 to 5.0% by weight of molten salt containing salt and 0.1 to 4.0% by weight of whey protein, and among the molten salts, the blending ratio of pyrophosphate and other molten salts is from 1: 4 to 3: 2 Processed cheeses according to [1] [3] When the processed cheeses according to any one of [1] to [2] are stored at 10 ° C. or lower, even after refrigerated storage Process cheeses having a heat-resistant shape retention of 50 to 90% and a difference between the heat-resistant shape at the start of storage and the heat-resistant shape after storage within 35% [4] [1] to [3] A food [5] characterized by containing the processed cheese according to any one of [5] The process cheese manufacturing method according to any one of [1] to [3] above, wherein the raw material is not kept at high temperature and / or is not aged. The method according to [5] above, wherein the cheese raw material is rapidly cooled so that the cheese raw material becomes 60 ° C. or less within 20 minutes from

According to the present invention, it is possible to provide process cheeses having moderate heat-resistant shape retention without performing high-temperature holding or aging after heat-melting, and having little change with time in heat-resistant shape retention during refrigerated storage. it can.

It is a graph which shows the heat-resistant shape retention (%) in the storage period (month) of prototype No.1-No.7 in Example 1. Images after baking of prototype No. 3 (left), prototype No. 6 (middle) and prototype No. 7 (right) in Example 4 (taken from the top of the pan) Images after baking of prototype No. 3 (left), prototype No. 6 (middle) and prototype No. 7 (right) in Example 4 (shooting the bread cross section)

Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
“Processed cheese” in the present invention means processed cheese and cheese food as defined in the Ministerial Decree and Fair Competition Code, and other cheeses obtained through the process of heating and melting, including cheese spread. Is defined as

  As raw material cheese used in the present invention, natural cheese such as gouda cheese, cheddar cheese, mozzarella cheese, parmesan cheese, emmental cheese, edam cheese, cream cheese, etc. Low fat, defatted cheese, etc. can be used alone or in combination of two or more.

  Pyrophosphate (also called diphosphate) is a tetrabasic acid made by dehydrating one molecule of water from two molecules of orthophosphoric acid. The pyrophosphate referred to in the present invention is a kind of molten salt used in the production of ordinary process cheese and the like, as long as it consists of a tetrabasic acid formed by dehydrating one molecule of water from two molecules of orthophosphoric acid. Any compound such as a compound salt or hydrate may be used. For example, tetrasodium pyrophosphate, acidic sodium pyrophosphate (also referred to as disodium dihydrogen pyrophosphate), trisodium hydrogen pyrophosphate, tetrasodium pyrophosphate decahydrate, potassium pyrophosphate, calcium dihydrogen pyrophosphate, etc. . More preferred pyrophosphates include tetrasodium pyrophosphate and acidic sodium pyrophosphate. In the present invention, these pyrophosphates can be used alone or in combination of two or more.

As other molten salts other than pyrophosphate, molten salts used in the production of ordinary process cheeses such as phosphate, citrate, tartrate and polyphosphate can be used. The type of the molten salt compound is not particularly limited. For example, sodium phosphate, disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium tetrametaphosphate, potassium phosphate, diphosphate Potassium, tripotassium phosphate, trisodium citrate, sodium tartrate, calcium tartrate and the like can be mentioned, and these can be used alone or in combination of two or more.

  Below, the addition amount of pyrophosphate and other molten salts is an addition amount in terms of anhydride unless otherwise specified. The added amount of pyrophosphate and other molten salt is usually 0.1 to 5.0% by weight, preferably 0.5 to 4.0% by weight, and preferably 1.5 to 4.0% by weight based on the total amount of raw cheese (100% by weight). 3.5 weight% is more preferable and 1.5 to 2.5 weight% is further more preferable. When the addition amount is less than 0.1% by weight, emulsification is not performed well, and the oil may be separated from the cheese. If the amount added exceeds 3.5% by weight, depending on the combination of the molten salts, there may be a sashimi derived from the molten salt, which may adversely affect the flavor.

The addition ratio of pyrophosphate and other molten salt is preferably 1: 4 to 3: 2 (20 to 60% by weight of addition of pyrophosphate with respect to the total amount of molten salt), 1: 1 (30 to 50% by weight of pyrophosphate addition ratio with respect to the total amount of molten salt) is more preferable. That is, the total amount of pyrophosphate is usually 0.02 to 3.0% by weight, preferably 0.1 to 2.4% by weight, more preferably 0.3 to 2.1% by weight, based on the total amount of raw cheese (100% by weight). More preferably, it is 0.3 to 1.5% by weight. If the addition ratio of pyrophosphate and other molten salt is less than 1: 4 (20% as the addition ratio of pyrophosphate to the total amount of molten salt), sufficient heat-resistant shape retention can be imparted to cheese. If the addition ratio exceeds 7: 3 (70% as the addition ratio of pyrophosphate with respect to the total amount of molten salt), the heat-resistant shape retention immediately after manufacture exceeds 90%, or manufacture Even if the heat-resistant shape retention immediately after is in the range of 50 to 90%, the time-dependent change of the heat-resistant shape retention during refrigerated storage is large, and the heat-resistant shape retention exceeds 90% during storage.

The heat-resistant shape retention in the present invention is calculated using the following formula after wet-heated cheese cut into 10 mm × 10 mm × 10 mm using an autoclave at 120 ° C. for 10 minutes.
Heat-resistant shape retention (%) = Die height after heating / Die height before heating × 100
The heat-resistant shape retention is correlated with the degree of melting of the cheese after baking when the cheese is encased in bread dough, cut into the upper part of the bread and baked, and the degree of cheese flowing out from the upper part of the bread. . Cheese wrapped in bread dough is in a moist heat state during baking, which can be said to be equivalent to a treatment at 120 ° C. for 10 minutes using an autoclave. If the heat-resistant shape retention is less than 50%, the cheese melted when baked will erupt from the cut at the top of the bread and flow out. When the heat-resistant shape retention is 50 to 90%, the melted cheese does not flow out of the cut at the top of the bread, and the contained cheese is in a state of being appropriately melted, which is the quality that has achieved the object of the present invention. . When the heat-retaining shape is 90% or more, the cheese contained therein is hardly melted, and the texture, flavor, and appearance are poor.

As the whey protein used in the present invention, whey proteins to which the following whey and whey-related products such as whey protein concentrate (WPC) and whey protein concentrate (WPC) are applied can be used. The whey protein used in the present invention is preferably a whey protein contained in cheese whey produced during the production of natural cheese, and whey obtained by isolating and purifying the protein in cheese whey using ultrafiltration or ion exchange chromatography. Protein isolate (WPI), whey protein concentrate (WPC), etc. can be used.

Whey is a water-soluble component that remains when, for example, fat, casein, fat-soluble vitamins, and the like are removed from milk. Whey generally produced acid casein and quark from cheese whey, rennet whey (or sweet whey) and skim milk obtained as by-products when natural cheese and rennet casein were produced. Casein whey and quark whey (or acid (acid) whey) obtained in some cases. The main components of whey are protein (β-lactoglobulin, α-lactalbumin, etc.), lactose, water-soluble vitamins, and salts (mineral components), each characteristic of which is a component of milk rather than research as a component of whey As revealed in research.

  “Whey-related products” include whey concentrated whey, whey powder dried whey, and whey powder, and whey dried after being concentrated by ultrafiltration (UF). Delipidated after drying the protein concentrate (Whey Protein Concentrate: hereinafter referred to as “WPC”) and whey after removing the fat by microfiltration (MF) method, centrifugation, etc., concentrating by UF method WPC (low fat / high protein), whey protein isolate (hereinafter referred to as “WPI”), which is a fraction processed by selective fractionation of major proteins of whey and whey by ion exchange resin method and gel filtration method. ), Desalted whey that has been desalted by nanofiltration (NF) method or electrodialysis method, etc. Like the minerals concentrate whey was concentrated treated with a separation method. Of these, WPC containing 15% to 80% of milk protein as dry weight (solid content) is a protein-enriched whey powder on the 30th March 1998 due to a partial amendment of the Ministry of Milk Ordinance. Defined in the product (concentrated whey, whey powder, WPC, whey protein concentrated powder, regardless of the presence or absence of a desalting process, as long as they have undergone the manufacturing process specified in the Ministerial Ordinance such as milk).

A whey protein concentrate (WPC) is obtained by concentrating a major protein of whey and the like by an ultrafiltration (UF) method and then drying. Generally, it is a collective term for those in which about 25% or more of the solid content is whey protein. It can be obtained by reducing lactose, salts, etc. from whey and relatively enhancing whey protein to a solid content of about 25% to about 80%. In particular, WPC containing 15% to 80% of milk protein as a dry weight is defined as protein-enriched whey powder according to a ministerial ordinance such as milk.
The standard method for producing whey protein concentrate (WPC) is as follows.
(1) A step of concentrating whey after membrane separation. Or (2) A step of concentrating and drying the whey after membrane separation.
In addition, a general apparatus and method can be used for the concentration treatment, for example, a vacuum evaporator (evaporator), a vacuum kettle, a thin film vertical ascending tubular concentrator, a thin film vertical descending tubular concentrator, a plate concentrator. The method of heating under reduced pressure can be used. Also, a general apparatus and method can be used for the drying process, for example, spray drying (spray dryer) method, drum drying method, freeze vacuum drying (freeze dryer) method, vacuum (reduced pressure) drying method, or the like. be able to.

A whey protein isolate (WPI) is obtained by concentrating main protein of whey and the like by an ion exchange resin method, an electrodialysis method, and the like, and then drying. Generally, it is a collective term for those in which about 85% to about 95% of the solid content is whey protein. It can be obtained by reducing lactose and salts from whey and relatively strengthening whey protein to about 90% (85% to 95%) of the solid content.
The standard method for producing whey protein isolate (WPI) is as follows.
(1) A step of concentrating whey after membrane separation, ion exchange resin treatment or electrodialysis treatment. Or (2) A step of concentrating and drying whey after membrane separation, ion exchange resin treatment or electrodialysis treatment.
In addition, a general apparatus and method can be used for the concentration treatment, for example, a vacuum evaporator (evaporator), a vacuum kettle, a thin film vertical ascending tubular concentrator, a thin film vertical descending tubular concentrator, a plate concentrator. The method of heating under reduced pressure can be used. Also, a general apparatus and method can be used for the drying process, for example, spray drying (spray dryer) method, drum drying method, freeze vacuum drying (freeze dryer) method, vacuum (reduced pressure) drying method, or the like. be able to.

The amount of whey protein used in the present invention refers to the amount of pure whey protein. The amount of addition is preferably 0.1 to 4.0% by weight, preferably 0.5 to 2.5% by weight, and more preferably 1.0 to 2.0% by weight with respect to the total amount of raw material cheese (100% by weight). If the amount added is less than 0.1% by weight, sufficient heat-resistant shape retention cannot be imparted to the cheese, and if the amount added exceeds 4.0% by weight, heat-resistant shape retaining property can be imparted, but the viscosity of the melted cheese emulsion will increase. This makes it difficult to feed and fill liquids, which hinders manufacturing and quality.

In addition to the above ingredients, dairy products such as milk powder, butter, butter oil, and glycerin fatty acid esters, lecithin, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycolic acid esters, polysorbates for adjusting physical properties, if necessary. Emulsifiers such as starch, (including modified starch), gelatin, agar, pectin, carrageenan, locust bean gum, xanthan gum, guar gum, gum arabic, CMC, tragacanth gum, tamarind gum and other stabilizers, sodium carbonate, citric acid, lactic acid Various foods such as spices for flavoring such as pH adjusters, pepper, basil, garlic, chili, salmon, cinnamon, cloves, peppermint, bay leaf, ginger, mustard, turmeric, etc. can be added Those made by adding also a process cheese.

The cooling in the present invention refers to lowering the reached temperature reached by the cheese raw material during the heat-melting to the reached temperature or less. This temperature is preferably 65 ° C. or lower, more preferably 40 ° C. or lower, and further preferably 10 ° C. or lower.
Rapid cooling (rapid cooling) means that the heat-melted cheese raw material is usually 60 ° C or lower within 20 minutes, 40 ° C or lower within 40 minutes, and 10 ° C or lower within 60 minutes, preferably Within 20 minutes to 40 ° C or lower, within 30 minutes to 10 ° C or lower, more preferably within 20 minutes to 10 ° C or lower, more preferably within 2 minutes Cooling to below 65 ℃. Or, rapid (rapid) cooling means that the heat-melted cheese material is usually at least 30 ° C within 20 minutes, preferably within 40 minutes, more preferably within 20 minutes, from the temperature reached by heat-melting. It means to lower the temperature above 50 ° C.
As an example of the cooling method, there is a method of immersing the cheese emulsion filled in the film in chilled water, ice water or the like. Chilled is defined as 5 ° C or less by the JAS method.

Refrigeration in the present invention refers to storing the product after cooling to a temperature that does not freeze the product. This temperature is preferably 15 ° C. or lower, and more preferably 10 ° C. or lower. Moreover, 5 degrees C or less may be sufficient.

The high temperature holding in the present invention means that the temperature of the product is maintained even after heat melting without being cooled once after heat melting. The temperature at this time is usually 80 to 120 ° C, preferably 90 to 120 ° C, more preferably 95 to 115 ° C. In addition, the holding time at this time is usually 90 minutes or less, preferably 1 minute to 60 minutes, more preferably 2 minutes to 20 minutes.

Aging in the present invention refers to holding at a constant temperature for a certain period of time after being heated and melted and cooled. The temperature at this time is usually 40 to 120 ° C, preferably 50 to 100 ° C, more preferably 60 to 85 ° C. In addition, the holding time at this time is usually 72 hours or less, preferably 48 hours or less, more preferably 24 hours or less.
More preferable aging in the present invention is to add a molten salt to a cheese raw material, melt by heating, mold and package by a conventional method, and then reduce the temperature of the product body to 40 to 100 ° C. by dry heat or wet heat. And is kept for a certain period of time, and is set forth in claim 1 of Japanese Patent Publication No. 57-55380. For example, 48 hours at 50 ° C., 12 hours at 70 ° C., 1 hour at 98 ° C., and the like.

Heat melting refers to heating by adding a molten salt for the purpose of emulsifying raw cheese.
In the present invention, the more suitable material cheese is heated and melted by heating to 65 to 120 ° C., preferably 70 to 100 ° C., more preferably 85 to 100 ° C. with stirring. In the present invention, as an apparatus for heat-melting and emulsifying raw cheese, any of a kettle type cheese emulsification pot, a horizontal cooker, a high-speed shear emulsification pot, and a continuous heat exchanger (such as a shock stellizer and a combinator) can be used. It is. It is also possible to combine a melting apparatus with an emulsifier such as a homogenizer, an in-line mixer, or a colloid mill. After the raw cheese is heated and melted, it is cooled to a hot pack method (portion, individual packaging slice, carton, etc.) filled at a high temperature (about 65 to 90 ° C) or to a low temperature (about 15 to 35 ° C). It can be filled and packaged by a cold pack method (candy packed cheese, slice-on-slice, etc.) that is molded and then cooled and packaged. Moreover, the target product (process cheeses) can be manufactured by any method, such as a method of cooling after filling a container, a method of filling a temporary container and then cooling and forming and then cutting and packaging. it can.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this. Unless otherwise indicated,% is% by weight.
[Example 1]
Processed cheese was prepared with the formulation shown in Table 1.

Add 2kg of crushed cheddar cheese to a kettle-type melting kettle, add molten salt and whey protein in the mixing ratio shown in Table 1, and add water so that the water content of the final product (process cheese) is 42.5% by weight. Was added and heated to 90 ° C. with stirring to melt. As the whey protein, a whey protein isolate (WPI, manufactured by Davisco Foods International, Inc., the protein content of WPI was 93.0%) was used. As the pyrophosphate, tetrasodium pyrophosphate (manufactured by Kanto Chemical Co., Inc.) was used. As other molten salts, sodium polyphosphate (manufactured by Kanto Chemical Co., Inc.) was used.
In prototype No. 1, after reaching 90 ° C, 225g each was packed in a 110mm x 55mm x 33mm cuboid using parafilm and carton and allowed to cool overnight at room temperature (slow cooling). Then, after leaving still at 40 degreeC for 2 days (aging process), it refrigerated for 3 days and fully cooled. For prototype No. 2, 3, 4, 5, and 6, after reaching 90 ° C, the film was filled 225g at a time, molded into a sheet of 180mm x 127mm x 10mm, and then quickly cooled in ice water (rapid cooling) ) Refrigerated for 3 days. After refrigerated storage, each prototype was stored at 10 ° C., and the time-dependent change in heat-resistant shape retention (up to 9th month) was measured. The evaluation results are shown in FIG.

<Measurement method of heat-resistant shape retention>

The cheese cut into 10 mm × 10 mm × 10 mm was wet-heat treated at 120 ° C. for 10 minutes using an autoclave, and then calculated using the following formula.
Heat-resistant shape retention (%) = Die height after heating (mm) / Die height before heating (mm) x 100

As a result of evaluating the prototype, the ones that use tetrasodium pyrophosphate alone in the molten salts such as prototype No. 3 and No. 4 have a heat-resistant shape retention of 95% or more at the start of storage, and are targeted Appropriate heat-resistant shape retention could not be imparted. Prototype No. 5, which uses tetrasodium pyrophosphate and sodium polyphosphate as a molten salt, was able to give the desired heat-resistant shape retention at the start of storage, but there was a change over time during refrigerated storage. Large, more than 90% in the first month of refrigerated storage. Prototype No. 2 using sodium polyphosphate as the molten salt and Prototype No. 6 added with whey protein could not give the desired heat-retaining shape at the start of storage. Prototype No. 1 that has been aged and Prototype No. 7 that uses tetrasodium pyrophosphate and other molten salts in the molten salt and to which whey protein has been added only give the desired heat-retaining shape at the start of storage. The heat-resistant shape retention was maintained at 50 to 90% in the refrigerated storage (less than 10 ° C.) for 9 months. Only prototype No. 7 was able to produce process cheese of the target quality under conditions where the cheese emulsion was rapidly cooled.
In addition, the smoothness of the flavor and texture was evaluated at the start of storage of prototype No. 1 and prototype No. 7, which were able to provide the desired heat-resistant shape retention. The evaluation of flavor and texture was obtained by averaging the evaluation points by five skilled panelists. As for the evaluation score, 5 points were the best and 1 point was the worst. The results are shown in Table 2.

エージングを行っている試作No.1では、加熱の影響で粉っぽい食感と風味の劣化が認められた。一方、試作No.7では、滑らかな食感と良好な風味を有していた。

In the prototype No. 1 where aging was performed, the powdery texture and the deterioration of the flavor were recognized due to the effect of heating. On the other hand, prototype No. 7 had a smooth texture and good flavor.

[Example 2]
Process cheese was made with the formulation shown in Table 3.

Put 2kg of crushed cheddar cheese into a kettle-type melting kettle, add molten salt and whey protein at the mixing ratio shown in Table 3, and add water so that the final product (process cheese) has a water content of 42.5% by weight. Was added and heated to 90 ° C. with stirring to melt. About the tetrasodium pyrophosphate, sodium polyphosphate, and whey protein, the same thing as Example 1 was used. After reaching 90 ° C., in the same manner as in Example 1, the film was filled into 225 g portions, formed into a sheet of 180 mm × 127 mm × 10 mm, quickly cooled in ice water (rapid cooling), and refrigerated for 3 days. The heat-resistant shape retention of the prototype was measured after refrigerated storage. The measurement results are shown in Table 4.

In trial production No. 8 in which the ratio of tetrasodium pyrophosphate to the total amount of the molten salt was 10%, the target heat-resistant shape retention could not be imparted. In trial production No. 11 in which the proportion of tetrasodium pyrophosphate occupying the total amount of the molten salt was 70%, the heat-resistant shape retention was 90.7%, which was larger than the target 50 to 90%. Prototype No. 9 and No. 10 in which the ratio of tetrasodium pyrophosphate to the total amount of the molten salt was 30% and 50%, the target heat-resistant shape retention could be imparted.

[Example 3]
Process cheese was made with the formulation shown in Table 5.

粉砕したチェダーチーズ2kgをケトル型溶融釜に投入し、表5に記載の配合比で溶融塩およびホエイタンパク質を添加し、最終製品（プロセスチーズ）の水分含有率が42.5％になるように水を加え、攪拌しながら90℃まで加温して溶融した。ピロリン酸四ナトリウム、ポリリン酸ナトリウム、ホエイタンパク質については、実施例１と同様のものを用いた。90℃達温後、実施例１同様に225gずつフィルムに充填し、180mm×127mm×10mmのシート状に成型した後に、氷水中で速やかに冷却し（急速冷却）、3日間冷蔵した。充填時にチーズ乳化物の粘度を測定し、冷蔵保存後に試作品の耐熱保形性を測定した。測定結果を表6に示した。
＜粘度の測定方法＞

Add 2kg of crushed cheddar cheese to a kettle-type melting kettle, add molten salt and whey protein at the mixing ratio shown in Table 5, and add water so that the water content of the final product (process cheese) is 42.5%. In addition, it was heated to 90 ° C. with melting and melted. About the tetrasodium pyrophosphate, sodium polyphosphate, and whey protein, the same thing as Example 1 was used. After reaching 90 ° C., the film was filled in 225 g portions in the same manner as in Example 1, molded into a sheet of 180 mm × 127 mm × 10 mm, then quickly cooled in ice water (rapid cooling), and refrigerated for 3 days. The viscosity of the cheese emulsion was measured during filling, and the heat-resistant shape retention of the prototype was measured after refrigerated storage. The measurement results are shown in Table 6.
<Measurement method of viscosity>

100 g of the cheese emulsion having reached 90 ° C. was filled into a stainless steel cup (No. 3 cup, manufactured by Rion Co.) and measured with a viscometer (VISCOTESTER VT-04, manufactured by Rion Co., Ltd.). A rotor No. 2 (manufactured by Lion) was used as the rotor.

ホエイタンパク質の添加量が0.3％の試作No.12においては、目標とする耐熱保形性を付与することができなかった。ホエイタンパク質の添加量が4.0％の試作No.13においては、耐熱保形性が99.6％であり、目標とする50〜90％よりも大きい値であった。また、90℃達温後のチーズ乳化物の粘度測定において、高粘度となり、フィルムへの充填が極めて困難であった。試作No.14において、目標とする耐熱保形性を付与でき、フィルムへの充填適性も良好であった。

In trial production No. 12 in which the amount of whey protein added was 0.3%, the target heat-resistant shape retention could not be imparted. In the trial production No. 13 in which the amount of whey protein added was 4.0%, the heat-resistant shape retention was 99.6%, which was larger than the target 50 to 90%. Moreover, in the viscosity measurement of the cheese emulsion after reaching 90 ° C., the viscosity became high and it was extremely difficult to fill the film. Prototype No. 14 was able to impart the desired heat-resisting shape retention property, and the film was well filled.

[Example 4]
A prototype cheese bread baking test was performed in the following procedure. 1,500 g of wheat flour, 9 g of yeast, 4.5 g of maltose, 30 g of sodium chloride and 1020 g of water were mixed with a vertical mixer (AM-30, manufactured by Aiko Seisakusho) for 5 minutes at low speed and further for 5 minutes at medium speed. The temperature of the obtained bread dough was 24-25 degreeC. The bread dough was fermented at 27 ° C. for 90 minutes, then punched (striking the dough to remove air) and further fermented for 30 minutes. The fermented dough was divided into 50 g portions, and bench time was taken for 25 minutes (boiled dough does not dry, and if it is cold, it is allowed to rest so that it does not cool). Wrapped 30g of cheese No.3, No.6, No.7 made in Example 1 (cut into 10mm x 10mm x 10mm size) with bread dough and final fermentation (shaping / molding) for 50 minutes After stuffing, the final aging stage) was performed. After the final fermentation, a cross cut (length: 40 mm) was placed on the top of the bread dough and baked in an oven at 220 ° C. for 20 minutes. About the bread | baked cheese containing bread after baking, the melt | dissolution of the cheese which included and the ejection of the cheese from the cut | interruption of the bread upper part were evaluated. The melted cheese did not flow out of the cut at the top of the bread, and the state where the contained cheese was appropriately melted was considered good. The photographs after baking are shown in FIGS. 2 and 3, and the evaluation results are shown in Table 7.

  Based on the present invention, by a simple method of cooling after adding molten salt and whey protein to raw cheese and cooling, moderate heat-resistant shape retention is given, and heat-resistant shape retention during refrigerated storage Processed cheeses with little change over time can be provided, and can be applied to confectionery, bread making and any food.

Claims (17)

It is obtained by adding molten salt and 0.1 to 4.0% by weight of whey protein to 100% by weight of raw material cheese and melting by heating, and heat resistant shape retention is 50 to 90%.
When stored at 10 ° C. or lower for 1 month, the heat-resistant shape retention is 50 to 90% even after refrigerated storage, and the difference between the heat-resistant shape retention at the start of storage and the heat-resistant shape retention after storage is within 35%. Process cheeses.   Process cheeses obtained by adding molten salt and 0.1 to 4.0% by weight of whey protein to 100% by weight of raw material cheese and melting by heating, and having heat-resistant shape retention of 50 to 90%. Processed cheeses according to claim 1 or 2, wherein the amount of whey protein added is 0.5 to 2.5% by weight. Process cheeses as described in any one of Claims 1-3 which add 0.1 to 5.0 weight% of molten salts containing a pyrophosphate to 100 weight% of raw material cheese. Among the molten salt, the blending ratio of pyrophosphate and other molten salt is 1: 4 to 3: Process cheese according to any one of claims 1-4 is 2.   Process cheeses of Claim 5 whose compounding ratio of pyrophosphate and other molten salt is 3: 7-1: 1.   When stored at 10 ° C. or lower for 1 month, the heat-resistant shape retention is 50 to 90% even after refrigerated storage, and the difference between the heat-resistant shape retention at the start of storage and the heat-resistant shape retention after storage is within 35%. Process cheeses as described in any one of Claims 2-6.   A food comprising the processed cheese according to any one of claims 1 to 7.   Bread comprising the processed cheese according to any one of claims 1 to 7. It is the method of manufacturing the process cheese as described in any one of Claims 1-7 by adding molten salt and whey protein to raw material cheese, and heat-melting,
A step of adding 0.1 to 4.0% by weight of whey protein to 100% by weight of raw cheese,
The said method which does not include the process of carrying out high temperature maintenance and / or aging of the heat-melted cheese raw material.   The method according to claim 10, wherein the cheese raw material heated and melted is cooled so that the cheese raw material becomes 60 ° C. or less within 20 minutes from the start of cooling. A method of adjusting the heat resistant shape retention of processed cheese to 50 to 90%, comprising adding molten salt and 0.1 to 4.0% by weight of whey protein to 100% by weight of raw cheese and heating and melting the cheese. . The heat-resistant shape retention of processed cheese is 50 to 90%, including adding molten salt and 0.1 to 4.0% by weight of whey protein to 100% by weight of raw cheese and heating and melting it. When stored at ℃ or lower for 1 month, the heat-resistant shape retention is 50-90% even after refrigerated storage, and the difference between the heat-resistant shape retention at the start of storage and the heat-resistant shape retention after storage is within 35% How to adjust.   The method of Claim 12 or 13 which adds 0.5 to 2.5 weight% of whey protein to 100 weight% of raw material cheese. The raw cheese 100 wt%, the addition of a molten salt containing pyrophosphate 0.1-5.0 wt% A method according to any one of claims 12 to 1 4. The method according to any one of claims 12 to 15 , wherein a blending ratio of pyrophosphate and other molten salt in the molten salt is 1: 4 to 3: 2. The method according to claim 16 , wherein the blending ratio of pyrophosphate and other molten salt is from 3: 7 to 1: 1.

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