Processed cheese and its production method

A manufacturing method and cheese technology, applied in cheese substitutes, dairy products, phosphorus oxyacids, etc., can solve the problems of low flavor, hard texture, poor production efficiency, etc., and achieve excellent heat resistance, improved taste, good quality flavor effect

Active Publication Date: 2016-10-19
SNOW BRAND MILK PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0026] In this way, there are so-called problems that, even if the processed cheeses produced by the prior art have heat resistance, there are so-called problems of low flavor and / or egg allergy, hard texture and / or so-called problems. The problem is that processes other than the usual heating emulsification are necessary, and the production efficiency is poor

Method used

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  • Processed cheese and its production method
  • Processed cheese and its production method
  • Processed cheese and its production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0126] 1.5 kg of Cheddar cheese (produced in New Zealand) and 1.5 kg of Gouda cheese (produced in Australia) were crushed and mixed. 3.0 kg of said mixed cheeses were put into the teapot type emulsification machine (made by Nichiraku Machinery Co., Ltd.). Water was added so that the moisture content reached 43%, and 60 g of molten salt A shown in Table 3 was added. Additionally, sodium bicarbonate was added to this mixture as a pH adjuster. Make the rotation speed of the mixing paddle of the emulsifier reach 150rpm, blow the steam to the casing, and at the same time, heat and process the processed cheese. When the temperature of the cheese reaches 85°C, stop heating and stirring, and then take a sample and produce processed cheese by cooling. cheese (implementation product 1). Furthermore, the pH of the obtained processed cheese was 6.1.

[0127] 【table 3】

[0128] Main component of molten salt that imparts heat resistance to processed cheese and turbidity of 1.0% aqueou...

Embodiment 2

[0131] 1.5 kg of Cheddar cheese (produced in New Zealand) and 1.5 kg of Gouda cheese (produced in Australia) were crushed and mixed. 3.0 kg of said mixed cheeses were put into the teapot type emulsification machine (made by Nichiraku Machinery Co., Ltd.). Water was added so that the moisture content reached 43%, and 60 g of molten salt B shown in Table 3 was added. Additionally, sodium bicarbonate was added to this mixture as a pH adjuster. Make the rotation speed of the mixing paddle of the emulsifier reach 150rpm, blow the steam to the casing, and at the same time, heat and process the processed cheese. When the temperature of the cheese reaches 85°C, stop heating and stirring, and then take a sample and produce processed cheese by cooling. cheese (implementation product 2). Furthermore, the pH of the obtained processed cheese was 5.9.

Embodiment 3

[0133] 1.5 kg of Cheddar cheese (produced in New Zealand) and 1.5 kg of Gouda cheese (produced in Australia) were crushed and mixed. 3.0 kg of said mixed cheeses were put into the teapot type emulsification machine (made by Nichiraku Machinery Co., Ltd.). Water was added so that the moisture content reached 43%, 30 g of molten salt A shown in Table 3 was added, and 30 g of sodium diphosphate was added. Additionally, sodium bicarbonate was added to this mixture as a pH adjuster. Make the rotation speed of the mixing paddle of the emulsification machine reach 150rpm, blow the steam to the casing, and at the same time, heat, and when the temperature of the processed cheese reaches 85°C, stop heating and stirring, after that, take a sample, and manufacture the processed cheese by cooling. Cheese (implementation product 3). Furthermore, the pH of the obtained processed cheese was 5.9.

[0134] Regarding the examples 1 to 3, the heat resistance evaluation results are shown in f...

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Abstract

The present invention relates to heat-resistant processed cheeses and a method for producing the same. The present invention further relates to processed cheeses in which the feeling of "sticky stickiness" is reduced and the feeling of "melting in the mouth" is improved, and a method for producing the same. By blending the condensed phosphate having a turbidity of 2.0 or more in a 1.0% aqueous solution adjusted to pH 6.0, excellent heat resistance can be imparted to processed cheeses without providing a special process. In addition, by blending any one or more molten salts of water-soluble polyphosphate, diphosphate, monophosphate, and citrate in addition to the above-mentioned condensed phosphate, or a maturity index of 30% or more Natural cheeses can be processed cheeses in which the feeling of "stickiness" is reduced and the feeling of "melting in the mouth" is improved.

Description

【Technical field】 [0001] The present invention relates to heat-resistant processed cheeses and a method for producing the same. The present invention further relates to processed cheeses in which the feeling of "sticky stickiness" is reduced and the feeling of "texture when melting in the mouth" is improved, and a method for producing the same. [0002] In the present invention, "processed cheese" includes all of the following general meanings in this technical field: processed cheese, cheese food, milk, etc. Order No. 52) and / or, other than those stipulated in the ingredient specifications of the Statute of Fair Competition, foods such as milk as the main raw material, etc. 【Background technique】 [0003] In Japan's cheese market, which has expanded in recent years, processed cheese accounts for about half of the market. Including the basic process in the manufacture of processed cheese, the process of crushing raw natural cheese, mixing molten salt and water, heating the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/082C01B25/24
CPCA23C19/082
Inventor 岸田哲明乡田雅之久保内宏晶神太郎川崎功博芳一尚户田宏明柳泽有哉
Owner SNOW BRAND MILK PROD CO LTD
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