JPH04200348A - Instantly meltable cheese processed product and production thereof - Google Patents

Abstract

PURPOSE:To obtain an instantly meltable processed product excellently stringing in melting, hardly solidifying in cooling room temperature by blending specific cheese with a specific amount specific fats and oils and a specific amount of a molten salt and heating and emulsifying the blend in the presence of water. CONSTITUTION:At least the following components (a) to (c) are heated, stirred and emulsified in the presence of water at 75-90 deg.C and cooled. The component (a) is cheese selected from the group consisting of Mozzarella cheese, Steppe cheese, Gouda cheese in an aging period of <three months and a mixture of two or more of them in an amount to give at least 70wt.% the final product. The component (b) in an amount to give >=1.5wt.% final product and to give a fat and oil content of the final product not exceeding 33wt.% is fats and oils selected from the group consisting of fats and oils having the following b-1 characteristics, cream having the following b-2 characteristics and a mixture thereof wherein the fats and oils of b-1 characteristics have 32-42 deg.C melting point and >=50 solid fat index at 20 deg.C and the cream of b-2 characteristics has 38-44 deg.C melting point and >=30 solid fat index at 20 deg.C. The component (c) is a molten salt in an amount to give at least 0.1wt.% the cheese.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention can be easily and moderately heated by heating in an oven, toaster oven, microwave oven, etc. using electricity or gas, especially by heating at 50°C or higher. melt,
Moreover, the present invention relates to an instant-melting processed cheese product that strings well when melted (sometimes referred to as stringiness) and is difficult to solidify even after cooling to room temperature, and a method for producing the same.

[Prior art]

Cheese is a highly palatable food with a unique flavor, and in addition to being eaten as it is, it is often used to prepare and process other foods, such as pizza pies and hamburgers. Cheese used in the cooking and processing of such foods must be able to melt easily and appropriately when heated (softens into a paste but does not flow; the same applies hereinafter), has stringy properties, and allows the food to cool down. It is required to have properties such as being difficult to solidify even at room temperature. Furthermore, from a manufacturing standpoint, shredding suitability (the ability to cut products without stickiness,
same as below. (sometimes referred to as Durene F properties).

Conventionally, in the production of pizza pies, hamburgers, etc., mozzarella cheese alone or processed cheese that has been given the property of quickly melting when heated has been used, and techniques for producing such products are also known.

Examples of conventionally known techniques are as follows.

■ Japanese Patent Publication No. 60-20970 (Method for producing easily soluble processed cheese) describes adding an emulsifier to natural cheese.
A method of adding 4% and heating and emulsifying it, or adding calcium salt to processed cheese as calcium from 0.1% to 1.0%.
% (by weight, hereinafter the same unless otherwise specified) and heat emulsification is disclosed.

■ Japanese Patent Publication No. 60-30495 (method for producing easily soluble processed cheese) describes adding 1 to 4% sodium citrate and 0.1 to 1.0% calcium lactate to natural cheese, and emulsifying the mixture by heating. A method is disclosed.

■ Japanese Patent Publication No. 1-30460 (Method for producing processed cheese with heat deformability) describes a process in which curd prepared by a conventional method is kept at a low temperature of -15°C to 10°C to suppress its ripening. A method is disclosed in which a molten salt is added, the mixture is heated to melt, and then cooled to solidify.

■ Japanese Patent Publication No. 1-31862 (method for producing stringable cheese) discloses that a stabilizer (gum) is added to raw cheese,
A method is disclosed in which this is heat sterilized and then stirred at low speed to emulsify without adding molten salt.

However, when these conventional cheeses or processed cheeses are actually used, they have a powdery or rough texture.
The texture is uneven and oil-off (oil separation) is observed when heated (see the above publication).Although the texture is good, it melts slower than mozzarella cheese when heated, and the stringiness is poor. (Above Publication ■■) As a result, it was insufficient for use in pizza pies, hamburgers, etc.

[Problem to be solved by the invention]

In view of the conventional technology and the characteristics of already known natural cheeses and cheese products, the present inventors have discovered that when heated, they melt faster, more easily, and more appropriately than mozzarella cheese.
In addition, as a result of extensive research into instant-melt processed cheese products that are stringy when melted, do not harden too much even after cooling to room temperature, and are shredable, and their production methods, we have found that certain cheeses are used as raw materials. By adding a specific amount of oil and fat with specific properties and a specific amount of molten salt, and heating and emulsifying the mixture in the presence of water, a processed cheese product with excellent properties as an instant-melting processed cheese product can be obtained. The present invention was completed based on this discovery.

The present invention provides an instant-melt processed cheese characterized in that it contains at least the following components a), b) and C): a) mozzarella cheese, steppen cheese in an amount of at least 70% relative to the final product; Cheese selected from the group consisting of ungrooved Gouda cheese aged for 3 months and mixtures of two or more of these b) Fats and oils in the final product in an amount of 1.5% or more based on the final product. Fats and oils other than milk fat having the following characteristics b-1), milk fats having the following characteristics b-2), and mixtures thereof, with a content not exceeding 33% b -1) Fats and oils other than milk fat with a melting point of 32°C to 42°C and a solid fat index at 20"C of 50 or more b-2) A melting point of 38°C to 44°C and a solid fat index at 20"C C) molten salt in an amount of at least 0.1% of the above cheese and a mixture consisting of at least the following components a), b) and C) in the presence of water at 75°C to 90°C. This is a method for producing an instantly melting processed cheese product, which is characterized by heating, stirring, emulsifying, and cooling.

a) Cheese selected from the group consisting of Mozzarella cheese, Steppen cheese, Gouda cheese not matured for 3 months, and mixtures of two or more thereof in an amount of at least 70% of the final product; b) Final product 1.5% against
Fats and oils other than milk fat having the characteristics of the following b-1), milk fats having the characteristics of the following b-2), in the above amount and the oil content of the final product does not exceed 33%, and Fats and oils selected from the group consisting of mixtures of these b-1) Fats and oils other than milk fat having a melting point of 32°C to 42°C and a solid fat index of 50 or more at 20°C b-2) Melting points of 38°C to 42°C C) Milk fat having a solid fat index of 30 or more at 20°C at 44°C) Melting base in an amount of at least 0.1% of the above cheese, the instant melting cheese product obtained according to the invention:
“Ministerial Ordinance on Ingredient Standards for Milk and Dairy Products” (Showa 2)
According to the Ministry of Health and Welfare Ordinance No. 52 of December 27, 1971) and the "Fair Competition Code Regarding the Labeling of Natural Cheese, Processed Cheese, and Cheese Foods" (Fair Trade Commission Notification No. 27 of April 9, 1971), It is classified as processed cheese, cheese food, or milk-based products.

[Means to solve the problem]

In one embodiment of the present invention, a specific amount of a specific oil or fat is first heated to about 65 to 80°C, with an emulsifier added thereto if necessary, then shredded raw cheese is added, and the mixture is heated in the presence of water. about 5
Stir while heating to 0-60"C. The cheese will now become stringy.

A specified amount of molten salt is then added to the fat and cheese mixture and subsequently heated to about 75-90°C for 1-2 minutes in the presence of water. Thereafter, the mixture is cooled to about 75°C and filled and packaged.

Another embodiment involves first heating a specific amount of a specific fat, optionally with an emulsifier, to about 65-80°C, and then adding shredded raw cheese and a specific amount of molten salt. , in the presence of water to about 75-90°C for 1-2 minutes. Thereafter, the mixture is cooled to about 75°C and filled and packaged.

This filled and packaged cheese product is then solidified in the refrigerator.
(overnight at 4°C) and then shredded using a shredder to obtain the final product.

In the present invention, the step of "heating in the presence of water" is carried out by adding an appropriate amount of water and heating, or by directly blowing live steam, or both can be used in combination. . Water to be added [Water to be added, and/or
The amount of water produced by condensing raw steam depends on the type of raw cheese,
Although it can be changed depending on the water content and the amount used and the amount of fats and oils added, it is about 27% or less of the final product, and the water content in the final product is 37% to 60%.

When increasing the amount of fats and oils added, reduce the amount of water, and when adding less amount of fats and oils, add more water. The heating temperature is in the range of 75°C or higher and 90°C or lower in any embodiment.

The raw cheese used in the present invention is a cheese selected from the group consisting of mozzarella cheese, steppen cheese, Gouda cheese that has not been matured for 3 months, and a mixture of two or more of these in any proportion, and other than these. It is difficult to impart the characteristics aimed at by the present invention to cheeses of this type. The amount of these cheeses is also at least 70% of the final product, and products with the best properties can be obtained at about 80%. If the amount of cheese is less than 70% of the final product, the product will not be stringy and will have less cheese flavor, losing its cheesiness, making it impossible to obtain a product with the characteristics aimed at by the present invention.

The fats and oils used in the present invention are: (1) fats and oils other than milk fat that have a melting point of 32°C to 42°C and a solid fat index of 50 or more at 20°C; (2) have a melting point of 3
8°C to 44°C and a solid fat index of 30 or more at 20°C (milk fat fractionated by melting point); and (1) a mixture of these in any proportion. The oils and fats other than milk fat are specifically hydrogenated coconut oils and non-coconut (rapeseed, palm, corn, etc., and mixtures thereof) hydrogenated oils having the above-mentioned physical properties.

The amount of these fats and oils added is 1.5% or more based on the final product, and the content of fats and oils in the final product does not exceed 33%. If the amount of fat added is less than this, the property of melting faster than mozzarella cheese when heated will be lost, and if it is too much, the stringiness will be lost, both of which are undesirable.

Although the addition of an emulsifier is not essential, it can be expected to have effects such as whitening the color of the product and improving gloss. Emulsifiers include fatty acid monoglycerides with low iodine value,
Fatty acid polyglycerides and the like can be used, and the amount thereof added is 2% or less of the added fats and oils.

The molten salt used in the present invention can be a molten salt that is usually used in processed cheese and has sodium citrate and/or sodium phosphate (sodium orthophosphate or condensed phosphate) as its main components. The amount of molten salt added is 0.1 to 0.9% of the raw cheese; if it is less than this, the shredability will be poor, and if it is too much, the instant meltability and stringiness will be lost (test (See Example 4).

Furthermore, if only molten salt is added without adding fat or oil, a melchi-eating processed cheese will be obtained, which is inferior to mozzarella cheese in terms of instant melting (by the way, molten salt used in the production of normal processed cheese) The amount added is 1.0 to 2.0% or more based on the raw material cheese). On the other hand, when fats and oils are added but no molten salt is added, oil tends to come off and shredability becomes poor, making it impossible to obtain a product with desirable properties.

Next, the present invention will be explained in detail by showing test examples.

(Test Example 1) In this test, the types of raw cheese were examined.

■ Preparation of samples Except for using the cheese shown in Table 1 as the raw material cheese,
A sample was prepared in the same manner as in Example 1, and the obtained sample was 30 mm long, 15 m wide, and 2III11 thick, or 50 mm long.
It was cut into pieces of 50 square pieces and 2 cm thick to be used as evaluation samples.

■ Method for evaluating samples Place each sample piece of M30■, width 15m+, thickness 211Im on an electric heating plate with a surface temperature of 80℃, and measure the time required to start melting and the horizontal length 2 minutes after the start of heating ( 15mm
The amount of time it lasted (i.e., the spread when melted) was measured. I borrowed it again and visually checked to see if the oil was off. For stringing, pre-slit an aluminum pan measuring 10cm x IQ1 in the vertical and horizontal directions at 51 squares.
Width 50mm, thickness 2ml! Place the sample shredded in Step 11 on the center of the above bread and place it in a toaster oven (650W) at an atmosphere of 100-110℃ for 3 minutes (cheese temperature 76℃).
-80°C), immediately after taking out the bread, the bread was pulled by hand in the vertical and horizontal directions, the distance just before the sample broke was measured, and the longer distance was taken as the stringability value.

■ Test results The results of this test were as shown in Table 1.

From Table 1, when mozzarella cheese, Stenben cheese, and Gouda cheese that has not been matured for 3 months are used as raw materials,
It melts quickly, spreads a lot when it melts,
It was confirmed that it was possible to provide an instantly melting processed cheese product with excellent properties such as no oil-off and good stringiness, while other cheeses were inferior in the above properties and were not suitable as raw materials.

(Test example 2) In this test, the amount of cheese was considered.

■ Preparation of sample Mozzarella cheese with an oil content of 21.9% was used in the amount shown in Table 2, and hydrogenated oil (Econat S: melting point 35℃ 12O''C
A sample was prepared in the same manner as in Example 1, except that a solid fat index of 54 (manufactured by Kao Corporation) was added in the amount shown in Table 2. - Or, it was cut into pieces of 50m+ in length, 50cm in width, and 2cm in thickness to serve as samples for evaluation.

■ Method for evaluating samples The time required to start melting and stringiness were evaluated in the same manner as in Test Example 1. The cheese taste is good (10 trained expert panelists tasted the evaluation samples and found that the cheese taste was good.
and ``Weak cheese taste''.
Samples that were evaluated by at least 7 people as having a good cheese flavor were classified as having a "good" cheese taste, and samples that were evaluated by 7 or more participants as having a weak cheese taste were classified as having a "weak" cheese taste.

■ Test results The results of this test were as shown in Table 2.

As is clear from Table 2, when the amount of cheese (amount relative to the final product) is 70% or more, the product has excellent cheese texture, instant meltability, and stringiness (Sample No. 07.08.09).
10.11.13.14.16 and 17), whereas when the amount of cheese is less than 70%, the cheese feel and stringiness are inferior (sample numbers 01.02.03 and 04)
This was confirmed.

(Test Example 3) In this test, the type, physical properties, and amount of fats and oils added were investigated.

■ Sample preparation The types and amounts of fats and oils shown in Tables 3, 4, and 5 were used, and mozzarella cheese with a fat content of 21.9%, 13.5%, or 8.0% was used. Except for this, a sample was prepared in the same manner as in Example 1, and the obtained sample was vertically divided into 3
Samples for evaluation were cut into pieces of 0 mm, 15 mm wide, 2 mm thick, or 50 m long, 50 mm wide, and 2 III11 mm thick.

■ Method for evaluating samples The same method as in Test Example 1 was used. The perishability was evaluated by evaluating the texture when chewed by a panel of 20 people, and the shrundability was evaluated by the workability when using a cheese shredder.

■ Test results The results of this test were as shown in Tables 3, 4, and 5.

(Note) 1: The oil content of the mozzarella cheese (raw material) used is 21.9%. 2: The type of oil and fat is the type of oil and fat used for each sample. 1
Refined coconut oil (manufactured by Kao Corporation), H2 hydrogenated soybean oil (manufactured by Taiyo Yushi Co., Ltd.), Nα3 hydrogenated coconut oil (manufactured by Kao Corporation), Nα4 non-coconut hydrogenated oil (manufactured by Kao Corporation), Nα5 to 8
Hydrogenated coconut oil (manufactured by Kao Corporation), 9 to 14 Melting point fractionated milk fat (manufactured by Coleman) 3: The melting point was measured by the ascending melting point method 4: SFI is the solid fat index at 20°C 5: The amount added is determined by the product % of weight 6: The symbols in the oil-off column and the stringiness column are the same as in Table 1.

7: Symbol in the shredability column shows very good workability 2: Workability is good 3: Workability is poor and difficult to shred 8: Symbol in the judgment column ○: Each evaluation item is superior to the control mozzarella cheese △: Each The evaluation items are almost the same as the control mozzarella cheese × 2 One or more of the evaluation items are inferior to the control mozzarella cheese 9: Sample No. 47 is the result of testing the mozzarella cheese itself as a control.

As is clear from Table 3, Table 4, and Table 5, the melting point is 32°C ~
Oils other than milk fat with a solid fat index of 50 or more at 20 °C at 42 °C, or milk fat (fractionated products based on melting point) with a melting point of 38 °C to 44 °C and a solid fat index of 30 or more at 20 °C are added to the final product. Samples used in an amount of 1.5% or more, and the fat content of the final product does not exceed 33% (
Surface = sample number 24-28, 30-35, and 41-4
5. Front = sample number 51-56, Table 5: sample number 61-
66), the time it takes to melt, the spread when melted, the presence or absence of oil removal, stringiness, mouthfeel, and firmness.
It was found that the test results were good in all test items regarding performance. In addition, oils and fats other than milk fat with a melting point of 30°C or lower and a solid fat index of 45 or lower at 20''C (Table 3: Sample No. 21 to
23), or when using milk fat with a melting point of 32°C or lower and a solid fat index of 24 or lower at 20″C (Table 3: Sample Nos. 37 to 40), the amount should be 1.5% of the final product.
Even if the oil content of the final product does not exceed 33%, the shredability is poor, and the oil has a melting point of 32°C to 42°C and a solid fat index of 5 at 20°C.
Fats other than milk fat with a melting point of 38°C to 44°C and 2
Even if milk fat has a solid fat index of 30 or more at 0°C, if its amount is less than 1.5% of the final product (Table 3: Sample No. 29), it will take a little longer to melt than the raw mozzarella cheese. If the oil content of the final product exceeds 33% (Table 3: Sample No. 36 and 46, Table 4: Sample No. 57, Table 5: Sample No. 67 and 68), there will be no oil-off or stringability points. It was confirmed that it was inferior. It was also found that increasing the amount of fat added shortens the time it takes for processed cheese products to melt when heated (Table 3: Sample numbers 31-35, Table 4: Sample numbers 51-56, Table 5: Sample number 61-66
).

Incidentally, a test was conducted using the same method on oils and fats other than the above-mentioned milk fat and mixtures of the above-mentioned milk fat, and similar results were obtained.

(Test Example 4) In this test, the type and amount of molten salt added were investigated.

■ Sample preparation Except for using molten salt of the type and amount shown in Table 6,
A sample was prepared in the same manner as in Example 1, and the obtained sample was @130IIIn, width 15 mm, thickness 2I, or length 5
It was cut into pieces of 0 mm, 50 mm wide, and 2 mm thick to prepare samples for evaluation.

■ Sample evaluation method The same method as Test Example 1 and Test Example 2 was used.

■ Test results The results of this test were as shown in Table 6.

2: The amount added depends on the raw material nurse. 3: The symbols in the stringability column are the same as in Table 1.

The symbols in the shredability column are the same as in Table 3.

As is clear from Table 6, regardless of the type of molten salt, in the samples where the amount added was 0.1% to 0.9% based on the raw cheese (sample numbers Near 3 to 81 and 88 to 93), all It showed good results in the test items of 0.3% to 0.9%.
% (sample numbers near 5 to 81 and 8)
8 to 93), more desirable results were obtained. On the other hand, samples with an additive amount of less than 0.1% (sample numbers Near 1 and 7)
It was found that 2) had poor shredability, and samples containing more than 0.9% (sample numbers: 82 to 87) had no stringiness.

(Test Example 5) In this test, cheese manufactured by known technology (processed cheese product), cheese commercially available as so-called stringy cheese (processed cheese product), and processed cheese obtained by the present invention were tested. The products were compared in terms of instant meltability, stringiness, and suitability for shredding.

■ Sample preparation Sample Na 101: Cheese processed product sample No. obtained by the same method as Example 1 of the present invention, 102: Cheese processed product sample No. α103 obtained by the same method as Example 2 of the present invention: Sample No. 104 obtained by the same method as Example 1 described in Japanese Patent Publication No. 60-20970: Sample No. 105 obtained by the same method as Example 1 described in Japanese Patent Publication No. 60-30495. Sample No. 106 obtained by the same method as Example 1 described in Japanese Patent Publication No. 1-30460: Sample No. 107 obtained by the same method as Example 1 described in Japanese Patent Publication No. 1-31862: Mel Tey-type commercially available processed cheese A Sample k108: Melty-type commercially available processed cheese B Sample k109: Melty-type commercially available sliced cheese C
11, or 50 m in length, 50 IlD11 in width, and 21 in thickness to prepare evaluation samples.

■ Sample evaluation method The same method as Test Example 1 and Test Example 3 was used.

In addition, the structure was visually observed, and the softness was evaluated by the method described in Note 2 of Table 7.

■ Test results The results of this test were as shown in Table 7.

As is clear from Table 7, compared to samples obtained by conventionally known techniques (sample numbers 103 to 106) and commercially available products (sample numbers 107 to 109), processed cheese products of the present invention (sample numbers 101 and 109) 102) melts quickly, easily, and appropriately when heated, and when melted, it strings well, does not harden much even after 6 hours, and has been confirmed to have excellent properties in terms of shredding properties. Ta.

EXAMPLES Next, the present invention will be explained in more detail by showing examples, but the present invention is not limited to the following examples.

Example 1 4000 g of mozzarella cheese (oil content 21.9%, produced in Denmark) cut into approximately 15 am square pieces with a cutter was placed in a melting pot (I Okg capacity emulsification pot, manufactured by Nippon Dairy Machinery Co., Ltd.), and the number of revolutions was 6 Or, p. Front treatment was carried out for 5 minutes at m. Apart from this, hydrogenated fats and oils (Econat S: melting point 35℃ 12O
8 g of fatty acid monoglyceride (Sunsoft 8030, manufactured by Taiyo Kagaku Co., Ltd.) was added to 400 g of solid fat index 54 at °C (manufactured by Kao Corporation), and heated to 70° C. to form a mixture in which the emulsifier was completely dissolved in the hydrogenated fat. Prepared. This mixture was placed in the above dissolving pot, 180 g of water was added, and the rotation speed was 60.
Heat to 60°C while stirring with r, p, s+, add and mix 15g of molten salt (JOHA PZ7, manufactured by Hoechst Jichupan Co., Ltd.), heat to 80°C while blowing direct steam, and rotate at 110 r. , p, m, for 1 minute. Afterwards, vacuum treatment was performed for several seconds at rotational speeds of 6°r, p, and m, then packed in plastic bags at 75°C, further packed in cardboard boxes, and refrigerated overnight in a refrigerator at 5°C to form block-shaped processed cheese products. I got it.

This block-shaped processed cheese product is shredded (ESA
Shred using a food slicer (model food slicer, manufactured by Emra Sales Co., Ltd.), fill each bag into gas barrier bags, vacuum packaged using a vacuum packaging machine (model TM-5, manufactured by Furukawa Seisakusho), and immediately melt. Five bags of processed cheese were obtained.

The oil and fat content of the instant melting processed cheese product obtained was 25.5
%, and as a result of testing using the same method as the test example above, it was found that it melts quickly, easily, and moderately when heated, and that it strings well when melted, does not harden too much even after 6 days, and has excellent shredding suitability. It had certain characteristics.

Example 2 Stefpen cheese cut into approximately 15 mm squares with a cutter (
4,000 g of fat content 23.3%, produced in Germany) was melted in a melting pot (
The mixture was placed in a 10 kg capacity emulsification pot (manufactured by Nippon Dairy Machinery Co., Ltd.) and subjected to front treatment for 5 minutes at a rotational speed of 6 Or, p, m.

Separately, 500 g of hydrogenated fat (isocacao C3 manufactured by Kao Corporation, solid fat index 50 at melting point 32°C 120°C)!
:, 4 g of fatty acid polyglyceride (PS-310, manufactured by Hanmoto Yakuhin Co., Ltd.) was added and heated to 75°C to prepare a mixture in which the emulsifier was completely dissolved in the hydrogenated fat. This mixture was placed in a melting pot, and 60 g of water and 25 g of molten salt (JOHA S9, manufactured by Hoechst Japan) were added and mixed, and steam was blown into the pot while stirring at a rotation speed of 6 Or, p, m, and 75 g.
℃, held at a rotation speed of 100 r, p, s+ for 2 minutes, and then vacuum treated for several seconds at a rotation speed of 60 r, p, m,
Packed in a plastic bag at 75℃, then packed in a cardboard box, 5
The mixture was transferred to a refrigerator at ℃ and refrigerated overnight to obtain a block-shaped processed cheese product. This block-shaped processed cheese product is shredded using a shredder (BS^ type food slicer, manufactured by Emra Sales Co., Ltd.), filled in gas barrier bags of 1 kg each, and vacuum packed using a vacuum packaging machine (TM-5 type, manufactured by Furukawa Seisakusho Co., Ltd.). 5 bags of instantly melting processed cheese products were obtained.

The oil and fat content of the instant-melting processed cheese product obtained was 28.6.
%, and as a result of testing using the same method as the test example above, it was found that it melts quickly, easily, and moderately when heated, and that it strings well when melted, does not harden too much even after 6 days, and has excellent shredding suitability. It had certain characteristics.

Example 3 6000 g of partially defatted mozzarella cheese (fat content 13.5%, produced in Denmark) cut into 15 m squares with a cutter and Gouda cheese aged for 2 months (fat content 28.0%)
, manufactured by Morinaga Milk Industry Co., Ltd.) in a melting pot (25 volume emulsifying pot, Ster y 7 UNIVERSAL UMK/SK).
mold, manufactured by Nakamura Sangyo Co., Ltd.), and the number of revolutions was 75 Or, p.
A front row was carried out for 2 minutes at m. Next, 800 g of hardened oil (Econa LS, manufactured by Kao Corporation, solid fat index 64 at melting point 42° C. 120° C.) was placed in a melting pot heated to 50° C. in advance. Next, 360 g of water and 70 g of molten salt (sodium citrate, manufactured by Sanei Chemical Co., Ltd.) were added and mixed, and the rotation speed was 75 Or, ρ
, s+, while stirring, heated up to 90 ° C by indirect and steam blowing direct heating, rotation speed 150 Or, p, m,
It was held for 1 minute. Vacuum treatment was carried out for several seconds at a rotation speed of 75°r, p, s, packed in a plastic bag at 75°C, further packed in a cardboard box, transferred to a refrigerator at 5°C, and refrigerated overnight to form a block-shaped processed cheese product. Obtained. This block-shaped processed cheese product is shredded using a shredder (ESA type food slicer, manufactured by Emra Sales Co., Ltd.), packed into gas barrier bags of 1 kg each, and vacuum packed using a vacuum packaging machine (TM-5 type, manufactured by Furukawa Seisakusho Co., Ltd.). 10 bags of instantly melting processed cheese products were obtained.

The oil and fat content of the instant melting processed cheese product obtained was 18.5
%, and as a result of testing using the same method as the test example above, it was found that it melts quickly, easily, and moderately when heated, and that it strings well when melted, does not harden too much even after 6 days, and has excellent shredding suitability. It had certain characteristics.

Example 4 Five bags of instantly melting processed cheese products were obtained in the same manner as in Example 1, except that 3500 g of mozzarella cheese (oil content 21.9%, produced in Denmark) cut into 15 mm squares with a cutter was used.

The oil content of the instant-melting processed cheese product obtained was 33.0.
%, and as a result of testing in the same manner as the above test example, it was slightly inferior to the product obtained in Example 1 in terms of cheese melting, but it melted quickly, easily, and appropriately when heated, and it also melted. It was able to pull strings well at times, did not become too hard even after 6 hours, and had excellent properties in terms of suitability for shredding.

〔Effect of the invention〕

The effects achieved by the present invention are as follows.

■ By heating, it becomes faster and easier than mozzarella cheese.
And it melts moderately, and when it melts, it pulls a string well, and 6
An instant-melt processed cheese product having the property of not becoming too hard even after processing is obtained.

■ Immediately melting processed cheese products with excellent shredding suitability can be obtained.

■Produces well-structured cheese without oil-off.

■ When used in pizza pies, hamburgers, etc., the cheese structure becomes clear when heated, resulting in a product without powdery or grainy texture.

Claims (2)

[Claims] (1) An instant-melt processed cheese product characterized by containing at least the following ingredients a), b) and c) a) Mozzarella cheese, steppen cheese in an amount of at least 70% (by weight) of the final product , Gouda cheese with an aging period of less than 3 months, and mixtures of two or more thereof; b) an amount of 1.5% (by weight) or more relative to the final product; Oils and fats other than milk fat having the following characteristics b-1) in an amount that does not exceed 33% (by weight) of the oil content of the product,
Fats and oils selected from the group consisting of milk fats having the following characteristics b-2) and mixtures thereof b-1) Milk fats having a melting point of 32°C to 42°C and a solid fat index of 50 or more at 20°C b-2) Milk fat having a melting point of 38° C. to 44° C. and a solid fat index of 30 or more at 20° C. c) Molten salt in an amount of at least 0.1% (by weight) of the above cheese. (2) Production of an instant-melting processed cheese product characterized by emulsifying at least the following components a), b), and c) by heating and stirring at 75°C to 90°C in the presence of water, and cooling. Method a) Cheese selected from the group consisting of Mozzarella cheese, Steppen cheese, Gouda cheese aged less than 3 months and mixtures of two or more thereof in an amount of at least 70% (by weight) of the finished product b) Non-milk fat having the following characteristics b-1) in an amount of 1.5% (weight) or more based on the final product, and the fat content of the final product does not exceed 33% (weight) fats and oils,
Fats and oils selected from the group consisting of milk fats having the following characteristics b-2) and mixtures thereof b-1) Milk fats having a melting point of 32°C to 42°C and a solid fat index of 50 or more at 20°C b-2) Milk fat having a melting point of 38° C. to 44° C. and a solid fat index of 30 or more at 20° C. c) Molten salt in an amount of at least 0.1% (by weight) of the above cheese.