JP2001275563A - Cheese and method for producing the same - Google Patents
Cheese and method for producing the sameInfo
- Publication number
- JP2001275563A JP2001275563A JP2000095785A JP2000095785A JP2001275563A JP 2001275563 A JP2001275563 A JP 2001275563A JP 2000095785 A JP2000095785 A JP 2000095785A JP 2000095785 A JP2000095785 A JP 2000095785A JP 2001275563 A JP2001275563 A JP 2001275563A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- scaly
- block
- curd
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 240
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000005862 Whey Substances 0.000 claims abstract description 21
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 21
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 235000014655 lactic acid Nutrition 0.000 claims description 17
- 239000004310 lactic acid Substances 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000007858 starting material Substances 0.000 claims description 9
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 6
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 6
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 230000008014 freezing Effects 0.000 abstract description 9
- 238000007710 freezing Methods 0.000 abstract description 9
- 238000010257 thawing Methods 0.000 abstract description 8
- 238000005520 cutting process Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 230000035800 maturation Effects 0.000 abstract 3
- 239000000203 mixture Substances 0.000 description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 9
- 240000002129 Malva sylvestris Species 0.000 description 6
- 235000006770 Malva sylvestris Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 235000020185 raw untreated milk Nutrition 0.000 description 6
- 229940108461 rennet Drugs 0.000 description 5
- 108010058314 rennet Proteins 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000013550 pizza Nutrition 0.000 description 4
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- -1 polyethylene Polymers 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- 230000035882 stress Effects 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 2
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 229920006266 Vinyl film Polymers 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000005033 polyvinylidene chloride Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000002797 proteolythic effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000011091 composite packaging material Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 229920006284 nylon film Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、崩れて鱗片状チー
ズとなるブロック状チーズおよびこのブロック状チーズ
の製造方法に関する。また、本発明は、鱗片状チーズに
関する。本発明のブロック状チーズは、細断機を使わず
とも、手でクラッシュすることにより容易に鱗片状チー
ズを得ることができるものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a block-shaped cheese which breaks down into scaly cheese and a method for producing the block-shaped cheese. The present invention also relates to scaly cheese. The blocky cheese of the present invention can easily obtain scaly cheese by crashing by hand without using a shredder.
【０００２】[0002]
【従来の技術】近年、食生活の欧風化に伴い、ナチュラ
ルチーズの需要が伸びている。ナチュラルチーズは、そ
のまま食べたり、グラタン、ドリア、ピザ等のトッピン
グ材等として用いられている。ナチュラルチーズをグラ
タン、ドリア、ピザ等のトッピング材として用いる場合
には、ブロック状のナチュラルチーズを適当な形状、大
きさに細断する必要があるが、最近では様々な形態のシ
ュレッドチーズが市販されており、使用目的に合わせて
入手することができる。2. Description of the Related Art In recent years, demand for natural cheese has been growing with the westernization of eating habits. Natural cheese is used as it is or as a topping material for gratin, doria, pizza and the like. When using natural cheese as a topping material for gratin, doria, pizza, etc., it is necessary to shred the block-shaped natural cheese into an appropriate shape and size.Recently, various forms of shred cheese are commercially available. And can be obtained according to the purpose of use.
【０００３】シュレッドチーズの形状は、使用目的によ
って若干異なるものの、一般的には薄く細長い短冊状で
ある。市販のシュレッドチーズは、ゴーダチーズ、チェ
ダーチーズ等のブロック状の半硬質チーズを大まかな直
方体に切り分けてシュレッダーに投入し、細断すること
により得られるが、チーズを細断する際にシュレッダー
にチーズが付着したり、自動計量後、容器に充填する際
にチーズがブロッキング（チーズ同士が結着し、ブロッ
ク状の塊になること）するため、機械適性が悪い。ま
た、保存中にチーズがブロッキングするため、使用する
際に手でほぐさなくてはならなかった。そこで、チーズ
のブロッキングを防止するために、シュレッドチーズの
表面に乾燥した食物繊維の粉末を散布することも行われ
ている（特公平 7-95921号公報）。[0003] The shape of shredded cheese is slightly thin and elongated, although slightly different depending on the purpose of use. Commercially available shredded cheese is obtained by cutting a block-shaped semi-hard cheese such as Gouda cheese and Cheddar cheese into a roughly rectangular parallelepiped, throwing it into a shredder, and shredding the cheese. Is adhered, or the cheese is blocked (the cheeses bind to each other to form a block-like mass) when filling the container after automatic weighing, so that the mechanical suitability is poor. In addition, since cheese blocks during storage, it has to be loosened by hand when used. Therefore, in order to prevent blocking of cheese, powder of dried dietary fiber is sprayed on the surface of shredded cheese (Japanese Patent Publication No. 7-95921).
【０００４】また、パルメザンチーズ等の超硬質チーズ
は、ゴーダチーズ、チェダーチーズ等の半硬質チーズに
比べ、組織が硬く脆いため、工業的に短冊状にシュレッ
ドすことは困難である。なお、家庭では、これらのチー
ズをチーズリナーやチーズおろし等の用具を用いて粒状
として使用している。[0004] Ultra-hard cheeses such as Parmesan cheese have a hard and brittle structure compared to semi-hard cheeses such as Gouda cheese and Cheddar cheese, so that it is difficult to shred them into strips industrially. At home, these cheeses are used as granules using tools such as cheese liner and cheese grater.
【０００５】そこで、シュレッダー等の細断機を用いず
に、小片チーズを製造する方法として、例えば、原料
乳に乳酸菌および凝乳酵素を添加し、チーズカードを生
成させた後、得られたチーズカードを40〜60℃で加温
し、次いで凍結、解凍した後、撹拌してチーズカード粒
を得、次いで、得られたチーズカード粒を熟成させるこ
とにより得られる小片チーズ（特開平10-52223号公報）
や原料乳からチーズカードを生成させ、切断し、pHが
5.3〜5.8 となるまで保温した後、冷却してホエーを排
除し、次いで型詰および圧搾することなく熟成させるこ
とにより得られる小片ナチュラルチーズ（特開平9-1078
81号公報）に関する技術が開示されている。の技術
は、未熟成のチーズ（チーズカード）を凍結、解凍して
得られた粒状チーズを熟成させるものであり、の技術
は、細断した小片チーズカードを乾燥させて、型詰およ
び圧搾することなく熟成させて小片チーズを得るもので
ある。このように常法によって調製された熟成チーズで
は、シュレッダー等の細断機を用いて小片にシュレッド
しなくてはならず、また熟成した小片チーズを製造する
には、未熟成のチーズカードを凍結、解凍した後、熟成
させる必要があった。Therefore, as a method for producing small piece cheese without using a shredder such as a shredder, for example, a lactic acid bacterium and a milk-clotting enzyme are added to raw milk to form a cheese curd, and the resulting cheese is obtained. The curd is heated at 40 to 60 ° C., then frozen and thawed, stirred to obtain cheese curd particles, and then the obtained cheese curd particles are ripened to obtain small piece cheese (JP-A-10-52223). No.)
Cheese curd from raw milk and raw milk, cut it,
After keeping the temperature at 5.3 to 5.8, the mixture is cooled to remove whey and then ripened without moulding and pressing to obtain small pieces of natural cheese (Japanese Unexamined Patent Publication No. 9-1078).
No. 81) is disclosed. The technique is to freeze and thaw the unripened cheese (cheese curd) to ripen the granular cheese obtained. The technique is to dry, shred and shred the small piece cheese curd and mold and squeeze. Aging cheese without aging. Aged cheese thus prepared by a conventional method must be shredded into small pieces using a shredder or the like, and in order to produce aged small piece cheese, unripe cheese curd is frozen. After thawing, it was necessary to ripen.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、シュレッダ
ー等の細断機を用いずに、手でほぐすか又は機械で軽く
圧力をかけることにより、容易に鱗片状の小片とするこ
とのできるブロック状チーズを提供することを課題とす
る。SUMMARY OF THE INVENTION The present invention relates to a block which can be easily made into scale-like small pieces by loosening by hand or applying light pressure with a machine without using a shredder or the like. It is an object of the present invention to provide a cheese in a shape.
【０００７】以下、本発明においてクラッシュとは、ブ
ロック状チーズを手でほぐすか又は機械で軽く圧力をか
けることにより、チーズをボロボロに崩して鱗片状チー
ズにすることをいう。また、本発明において鱗片状チー
ズとは、チーズの一片が 0.005〜1.5g程度の重量を有
し、長さ５〜30mm、幅 0.5〜20mm、厚さ 0.5〜2mm 程度
の大きさを有する小片チーズのことをいう。この鱗片状
チーズの形状は、鱗のような形状、すなわち扁平な円
形、楕円形等のような特異な形状をいう。Hereinafter, the term "crush" in the present invention means that the cheese is broken into pieces and flaked by loosening the block cheese by hand or applying light pressure with a machine. In the present invention, flaky cheese is a piece of cheese in which a piece of cheese has a weight of about 0.005 to 1.5 g, a length of about 5 to 30 mm, a width of about 0.5 to 20 mm, and a thickness of about 0.5 to 2 mm. Means The shape of this scaly cheese refers to a scale-like shape, that is, a unique shape such as a flat circular shape or an elliptical shape.
【０００８】[0008]
【課題を解決するための手段】本発明者らは、上述した
課題に鑑み、特定の水分含量および熟度となるように調
整した熟成ブロック状チーズを一旦凍結させた後、解凍
することにより、ブロック状チーズの組織が脆くなり、
例えば、手でほぐすことにより容易に鱗片状とすること
ができることを見出し、本発明を完成させるに至った。
すなわち、本発明は、チーズカードをカッティングし、
ホエーを排除して熟成させたブロック状チーズを凍結お
よび解凍して得られる、崩れて鱗片状チーズとなるブロ
ック状チーズに関する。なお、鱗片状チーズの水分は38
〜48重量％に、また熟度は30％以上となるように調整す
ることが好ましい。本発明のブロック状チーズは、１辺
3cmの立方体として、応力測定装置 (レオナー、ヤマデ
ン社製) を用い、平板プランジャーで0.5cm/秒の一定速
度、3kg/cm 2 の応力でもとの高さの70％の高さに圧縮す
ることにより、崩れて鱗片状チーズとなることを特徴と
する。また、本発明は、原料乳に乳酸菌スターターを添
加し、乳酸発酵してチーズカードとし、このチーズカー
ドをカッティングしてホエーを排除し、水分38〜48重量
％に調整し、熟成を行って熟度30％以上に熟成させ、こ
れを凍結および解凍する上記ブロック状チーズの製造方
法に関する。さらに、本発明は、このようにして得られ
るブロック状チーズをクラッシュして得ることのできる
鱗片状チーズに関する。Means for Solving the Problems The present inventors have made the above-mentioned description.
In consideration of the problem, adjust to a specific moisture content and maturity.
Once the aged block-shaped cheese is frozen, thaw
By doing, the texture of the block cheese becomes brittle,
For example, easily scaly by loosening by hand
And found that the present invention was completed.
That is, the present invention cuts the cheese curd,
Freeze the aged blocky cheese without whey.
Broiled into crumbly scaly cheese
Cooked cheese. The water content of the scaly cheese is 38.
Adjust to ~ 48% by weight and ripeness to be 30% or more
Preferably. The block-shaped cheese of the present invention has one side
As a 3 cm cube, a stress measurement device (Leonar, Yamade
Using a flat plunger at a constant speed of 0.5 cm / sec.
Degree, 3kg / cm TwoCompress to 70% of the original height with the stress of
By being collapsed, it becomes scaly cheese
I do. In addition, the present invention provides a method for adding a lactic acid bacteria starter to raw milk.
Add this and lactic acid ferment to make cheese curd, this cheese car
Cutting wedges to eliminate whey, 38-48 moisture
%, Aged and matured to a maturity of 30% or more.
How to make the above blocky cheese that freezes and thaws
About the law. Furthermore, the present invention is obtained in this way.
Can be obtained by crashing blocky cheese
Related to scaly cheese.
【０００９】ナチュラルチーズは、乳より調製されるチ
ーズカードをカッティングし、得られるチーズカード粒
をひとつひとつ圧着させることでひとつのブロック状チ
ーズカードとし、これを熟成させることにより得ること
ができる。通常、チーズカード中の水分の大部分は、カ
ゼインに水和した結合水として存在しており、この結合
水はチーズカードを凍結させても大きな氷結晶とはなら
ないため、ブロック状チーズカードの組織に影響を与え
ることはないが、チーズカードを熟成させることにより
タンパク質の分解が進むと、カゼインに水和した結合水
は自由水となってチーズの間にしみ出し、自由水による
クラスターができる。この状態でチーズを凍結させる
と、自由水が大きな氷結晶となり体積が膨張するため、
チーズの組織に亀裂が生じ、チーズの組織が解離しやす
い状態となる。そして、解凍したチーズを手でほぐすか
又は機械で軽く圧力をかけることにより、チーズはボロ
ボロと崩れて小片となり、鱗片状チーズが得られる。[0009] Natural cheese can be obtained by cutting a cheese curd prepared from milk, pressing the obtained cheese curd grains one by one to form one block-shaped cheese curd, and aging it. Usually, most of the water in cheese curd is present as bound water hydrated in casein, and this bound water does not become large ice crystals even when cheese curd is frozen. However, as the protein is degraded by aging the cheese curd, the bound water hydrated into casein becomes free water and exudes between the cheeses, forming clusters of free water. When cheese is frozen in this state, free water becomes large ice crystals and the volume expands,
Cracks are generated in the cheese structure, and the cheese structure is easily dissociated. Then, by loosening the thawed cheese by hand or applying light pressure by a machine, the cheese is broken and broken into small pieces to obtain scaly cheese.
【００１０】[0010]
【発明の実施の形態】本発明のブロック状チーズの製造
方法を以下に示し、本発明について詳しく説明する。常
法に従い、乳脂肪率を１〜４重量％程度に調整した後、
63℃で30分間程度の条件や75℃で15秒間程度の条件で加
熱殺菌し、その後、約30℃に冷却し静置する。このよう
に処理した原料乳に、乳酸菌を約0.01〜0.05重量％およ
び凝乳酵素を約0.001 〜0.01重量％添加し、29〜34℃に
約30分間保持することにより、乳を凝固させてチーズカ
ードを調製する。BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a blocky cheese of the present invention will be described below, and the present invention will be described in detail. After adjusting the milk fat percentage to about 1 to 4% by weight according to the usual method,
Heat sterilize at 63 ° C for about 30 minutes or at 75 ° C for about 15 seconds, then cool to about 30 ° C and allow to stand. The raw milk thus treated is added with about 0.01-0.05% by weight of lactic acid bacteria and about 0.001-0.01% by weight of milk-clotting enzyme, and kept at 29-34 ° C. for about 30 minutes to coagulate the milk and make cheese. Prepare the card.
【００１１】原料乳としては、チーズ製造に通常用いら
れる乳であればいずれでもよく、例えば、全乳、脂肪調
整乳、還元乳、濃縮乳、バターミルク、クリーム又はこ
れらの混合物を挙げることができる。また、乳酸菌とし
ては、チーズ製造に通常スターターとして用いられる乳
酸菌であればいずれでもよく、例えば、ストレプトコッ
カス・ラクチス(Streptococcus lactis) 、ストレプト
コッカス・サーモフィラス(Streptococcus thermophil
us）、ストレプトコッカス・クレモリス(Streptococcus
cremoris）、ラクトバチルス・ブルガリカス(Lactoba
cillus bulgaricus）、ラクトバチルス・カゼイ(Lacto
bacillus casei)、ラクトバチルス・ヘルベチカス(Lac
tobacillus helveticus）等を挙げることができる。特
に、ラクトバチルス・ヘルベチカス(Lactobacillus he
lveticus) はタンパク質分解活性が高く、チーズ中のタ
ンパク質分解を促進するため、チーズ中のカゼインに水
和した結合水は自由水となりやすく好ましい。また、凝
乳酵素としては、チーズ製造に通常用いられる凝乳酵素
であればいずれでもよく、例えば、子牛レンネット、微
生物又は植物から得られる代用レンネット、それらの遺
伝子組み替え品等を挙げることができる。[0011] The raw milk may be any milk usually used for cheese production, and includes, for example, whole milk, fat-modified milk, reduced milk, concentrated milk, buttermilk, cream or a mixture thereof. . The lactic acid bacteria may be any lactic acid bacteria that are usually used as a starter in cheese production, such as Streptococcus lactis , Streptococcus thermophilus (Streptococcus thermophilus).
us), Streptococcus cremoris (Streptococcus
cremoris ), Lactobacillus bulgaricus (Lactoba
cillus bulgaricus ), Lactobacillus casei (Lacto
bacillus casei) , Lactobacillus helveticus (Lac
tobacillus helveticus ). In particular, Lactobacillus helveticus (Lactobacillus hes
lveticus ) has high proteolytic activity and promotes proteolysis in cheese. Therefore, bound water hydrated in casein in cheese is preferable because it becomes free water. The milk-clotting enzyme may be any milk-clotting enzyme that is usually used in cheese production, such as calf rennet, rennet substitutes obtained from microorganisms or plants, and genetically modified products thereof. Can be.
【００１２】次いで、得られたチーズカードを、例え
ば、１辺約10〜40mmの立方体になるようにカッティング
し、おだやかに撹拌しながら、チーズカードのシネリシ
ス（凝縮）を促進させる。この時のチーズカードの大き
さを調整することにより、最終的に得られる鱗片状チー
ズの大きさを調整することができる。すなわち、大きめ
の粒の鱗片状チーズにしたい場合は、チーズカードの大
きさを大きくすればよく、小さめの粒の鱗片状チーズに
したい場合は、チーズカードの大きさを小さくすればよ
い。Next, the obtained cheese curd is cut into, for example, a cube of about 10 to 40 mm on a side, and the cheese curd is accelerated in syneresis (condensation) with gentle stirring. By adjusting the size of the cheese curd at this time, the size of the scaly cheese finally obtained can be adjusted. That is, the size of the cheese curd may be increased if it is desired to make a large-scale flaky cheese, and the size of the cheese curd may be reduced if it is desired to obtain a small-scale flaky cheese.
【００１３】次いで、チーズカードのカッティング時に
生じたホエーの一部を排除し、さらに撹拌を続けながら
チーズカードを37〜39℃に加温し、加温開始から約90分
が経過したら、ホエーの全量を排除する。加温温度が高
いと、チーズカードのシネリシスが過度に進み、チーズ
中の水分含量が低くなり過ぎるため、好ましくない。次
いで、カッティングしたチーズカード(pH5.2〜6.2)に対
して、１〜２重量％となるように、食塩や食塩水を用い
て加塩し、約35℃で10〜30分間保温したまま放置した
後、成形し、加圧型、自重型、真空型等のプレス機を用
いて圧搾し、一旦５℃程度まで冷却し、５〜15℃でチー
ズの熟度が30％以上になるまで６ヵ月〜１年間熟成させ
る。Next, a part of the whey generated during the cutting of the cheese curd is removed, and the cheese curd is heated to 37 to 39 ° C. while stirring is continued. Exclude all amounts. If the heating temperature is high, the syneresis of the cheese curd proceeds excessively and the water content in the cheese becomes too low, which is not preferable. Next, salt was added to the cut cheese curd (pH 5.2 to 6.2) using salt or saline so as to have a concentration of 1 to 2% by weight, and left at a temperature of about 35 ° C. for 10 to 30 minutes. After that, it is molded, squeezed using a press machine such as a pressurized mold, a self-weight type, a vacuum mold, etc., once cooled to about 5 ° C., and from 6 months until the maturity of the cheese becomes 5% or more at 5 to 15 ° C. Aged for one year.
【００１４】さらに、このようにして得られた水分38〜
48重量％、熟度30％以上のチーズを凍結させた後、解凍
することにより、チーズの組織が脆くなり、例えば、手
でほぐすことにより容易にクラッシュすることができる
ブロック状チーズを得ることができる。なお、凍結は、
緩慢凍結又は急速凍結のいずれで行ってもよく、−５℃
以下で行うことが好ましく、−５℃より高い温度では、
チーズが完全に凍結しないため好ましくない。また、解
凍は、０〜20℃で行うことが好ましく、20℃より高い温
度ではオイルオフを生じるため好ましくない。本発明の
ブロック状チーズから鱗片状チーズを得るには、手でほ
ぐしてもよいが、例えば、２軸異方向回転型ニーダー等
の混練機を用い、鱗片状チーズが破壊されないようにス
クリューの回転数を10〜100rpm程度として穏やかに撹拌
し、圧力をかけることにより、鱗片状チーズとしてもよ
い。本発明のブロック状チーズを図１に、これをクラッ
シュした状態を図２に示す。さらにクラッシュして得ら
れる鱗片状チーズを図３に示す。Further, the water content of 38 to
After freezing cheese of 48% by weight and ripeness of 30% or more, by thawing it, the texture of the cheese becomes brittle, and for example, it is possible to obtain a blocky cheese which can be easily crashed by loosening by hand. it can. In addition, freeze
Either slow freezing or quick freezing may be performed at -5 ° C.
It is preferable to perform the reaction at a temperature higher than −5 ° C.
This is not preferred because the cheese does not freeze completely. The thawing is preferably performed at 0 to 20 ° C, and at a temperature higher than 20 ° C, oil-off occurs, which is not preferable. To obtain scaly cheese from the blocky cheese of the present invention, it may be loosened by hand, for example, using a kneading machine such as a biaxially different rotation type kneader, rotating the screw so that the scaly cheese is not broken The number may be about 10 to 100 rpm, and the mixture may be gently stirred and pressure may be applied to form a scaly cheese. FIG. 1 shows the block-like cheese of the present invention, and FIG. FIG. 3 shows a scaly cheese obtained by further crushing.
【００１５】前述のように、本発明の鱗片状チーズが得
られるのは、ブロック状チーズの水分と熟度に起因す
る。従って、チーズの水分および熟度は、重要な因子で
あり、本発明においては、凍結前のチーズの水分が38〜
48重量％および熟度が30％以上であることが好ましい。
水分が38重量％未満では、凍結による水分の膨張が不十
分となり、鱗片状の小片が得られないので好ましくな
い。また熟度が30％未満では、カゼインが十分な保水力
を持つため、チーズ中に自由水のクラスターが生ぜず、
凍結、解凍処理しても、手でほぐすことにより容易に鱗
片状に崩れるブロック状チーズとならないため好ましく
ない。As described above, the scaly cheese of the present invention is obtained due to the moisture and ripeness of the block cheese. Therefore, the moisture and ripeness of the cheese are important factors, and in the present invention, the moisture of the cheese before freezing is 38 to
Preferably it is 48% by weight and the ripeness is 30% or more.
If the water content is less than 38% by weight, the expansion of the water content due to freezing becomes insufficient, and scale-like small pieces cannot be obtained. If the ripeness is less than 30%, casein has sufficient water retention capacity, so free water clusters do not form in the cheese,
Even if it is frozen or thawed, it is not preferable because it does not become a blocky cheese which easily breaks into scales when loosened by hand.
【００１６】本発明における熟度の測定は以下のように
して行うことができる。チーズ10g を秤量し、0.5Mクエ
ン酸ナトリウム溶液を40ml加え、さらに60℃の温湯を40
ml加える。このチーズ溶液に水を加えて全量で200ml と
し、サンプル溶液とする。このサンプル溶液の窒素含量
をケルダール法で測定しチーズ中の全窒素量とする。一
方、サンプル溶液を一定量とり、１Ｎ塩酸でpH 4.4に調
整する。沈殿を濾別し、濾過液中の窒素量をケルダール
法で測定しこれを可溶性画分中の窒素量とする。これら
の測定値をもとに以下の式で熟度を算出した。熟度
（％）＝〔可溶性画分中の窒素量／チーズ中の全窒素
量〕×100The measurement of the maturity in the present invention can be performed as follows. Weigh 10 g of cheese, add 40 ml of 0.5 M sodium citrate solution, and further add 40 ml of hot water at 60 ° C.
Add ml. Water is added to this cheese solution to make a total volume of 200 ml, which is used as a sample solution. The nitrogen content of this sample solution is measured by the Kjeldahl method to determine the total nitrogen content in the cheese. On the other hand, a certain amount of the sample solution is taken and adjusted to pH 4.4 with 1N hydrochloric acid. The precipitate is separated by filtration, the amount of nitrogen in the filtrate is measured by the Kjeldahl method, and this is defined as the amount of nitrogen in the soluble fraction. The maturity was calculated by the following formula based on these measured values. Ripeness (%) = [nitrogen content in soluble fraction / total nitrogen content in cheese] × 100
【００１７】また、上記のようにして製造されるブロッ
ク状チーズは、ガスバリアー性のあるフィルムに充填
し、窒素、炭酸ガス等の不活性ガスでガス置換包装して
保存してもよい。ガスバリアー性のあるフィルムとして
は、特に限定されないがアルミ箔、アルミ蒸着フィル
ム、ポリ塩化ビニリデン、エチレンビニルアルコール共
重合体、またこれらとポリエチレン、ポリプロピレン、
ポリエチレンテレフタレート、ナイロン、ポリカーボネ
ート、ポリ塩化ビニルまたはポリスチレン等とを積層し
た複合包装材を挙げることができる。これらの中でもポ
リ塩化ビニリデンをコートしたナイロンフィルムが好ま
しい。また、ブロック状チーズをクラッシュして得られ
る鱗片状チーズは、そのまま食べてもよく、またグラタ
ン、ドリア、ピザ、パスタ等のトッピング材等として用
いてもよく、さらにすりおろすか、すりつぶす等して細
かくし、粉チーズとして用いることもできる。Further, the block cheese produced as described above may be filled in a film having a gas barrier property, and may be preserved by gas replacement packaging with an inert gas such as nitrogen or carbon dioxide. Examples of the film having gas barrier properties include, but are not particularly limited to, aluminum foil, an aluminum vapor-deposited film, polyvinylidene chloride, an ethylene vinyl alcohol copolymer, and polyethylene, polypropylene,
A composite packaging material in which polyethylene terephthalate, nylon, polycarbonate, polyvinyl chloride, polystyrene, or the like is laminated can be given. Among these, a nylon film coated with polyvinylidene chloride is preferable. Also, scaly cheese obtained by crushing block cheese may be eaten as it is, or may be used as a topping material such as gratin, doria, pizza, pasta, etc., and may be further grated or ground. It can be finely ground and used as powdered cheese.
【００１８】[0018]
【実施例】以下、実施例を示し、本発明を説明するが、
本発明はこれらに限定されるものではない。Hereinafter, the present invention will be described with reference to Examples.
The present invention is not limited to these.
【実施例１】75℃で15秒間加熱殺菌した脂肪調整乳（脂
肪含有率 3.0重量％）1,500kg を30℃に加温し、乳酸菌
スターター（CHR.HANSEN社製：BD-CH-Normal-01 型)(ラ
クトコッカス・ラクチス・サブスピーシーズ・クレモリ
ス、ラクトコッカス・ラクチス・サブスピーシーズ・ジ
アセチラクチス、ロイコノストック・メセントロイデス
・サブスピーシーズ・クレモリスの混合物) 0.02重量％
およびレンネット（CHR.HANSEN社製：70,000units/g)
0.003重量％を添加して穏やかに撹拌し、30℃で30分間
静置してチーズカードを得た。得られたチーズカードを
刃幅15mmのカードナイフでカッテイングして20分間穏や
かに撹拌し、生じたホエーの1/3 を排除した。その後直
ちに、チーズカードとホエーの混合物を均等に５つの小
バットに移した。チーズカードとホエーの各混合物をホ
エー排除から10分後に、最終到達温度がそれぞれ36℃、
38℃、40℃、42℃、45℃となるように２分毎に１℃の割
合で昇温するように調整しながら加温した。これをそれ
ぞれの温度水準に維持しながら撹拌を続け、加温開始か
ら90分経過した時点でホエーを全量排除し、食塩をチー
ズカードに対して1.7 重量％添加して混合した。その
後、チーズカードを直方形のモールドに移し、約0.3kg/
cm2 の圧力下でプレス機を用いて２時間圧搾し、最終的
に約15kgのチーズカードを得た。各チーズカードをビニ
ール製フィルムに入れて真空包装し、10℃で８ヶ月間熟
成させ、熟度が30％以上となっていることを確認し、ブ
ロック状チーズを得た。このブロック状チーズを−30℃
で凍結し、３日間保存した。３日後に10℃で解凍して、
凍結解凍したブロック状チーズを得た。得られたブロッ
ク状チーズを２軸異方向回転型ニーダーを用い、20rpm
で穏やかに混練し、クラッシュして鱗片状チーズを得
た。そして、得られた鱗片状チーズの水分値、熟度およ
びpHを測定した。Example 1 1,500 kg of fat-modified milk (fat content: 3.0% by weight) sterilized by heating at 75 ° C. for 15 seconds was heated to 30 ° C., and a lactic acid bacteria starter (BD-CH-Normal-01 manufactured by CHR. HANSEN) was used. (Type) (a mixture of Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies diacetillactis, Leuconostoc mescentroides subspecies cremoris) 0.02% by weight
And rennet (CHR.HANSEN: 70,000units / g)
0.003% by weight was added, the mixture was gently stirred, and allowed to stand at 30 ° C. for 30 minutes to obtain a cheese curd. The obtained cheese curd was cut with a curd knife having a blade width of 15 mm and gently stirred for 20 minutes to remove 1/3 of the formed whey. Immediately thereafter, the mixture of cheese curd and whey was evenly transferred to five small vats. 10 minutes after the whey was removed from each mixture of cheese curd and whey, the final temperature reached 36 ° C,
Heating was performed while adjusting the temperature so as to be 38 ° C., 40 ° C., 42 ° C., and 45 ° C. at a rate of 1 ° C. every two minutes. Stirring was continued while maintaining the temperature at each temperature level. At the elapse of 90 minutes from the start of heating, the whole amount of whey was removed, and 1.7% by weight of salt was added to the cheese curd and mixed. After that, transfer the cheese curd to a rectangular mold, about 0.3 kg /
It was pressed with a press under a pressure of cm 2 for 2 hours, and finally about 15 kg of cheese curd was obtained. Each cheese curd was put in a vinyl film, vacuum-packaged, and aged at 10 ° C. for 8 months. After confirming that the maturity was 30% or more, block cheese was obtained. This block cheese is -30 ℃
And stored for 3 days. Thaw at 10 ° C after 3 days,
A frozen and thawed blocky cheese was obtained. The obtained block-shaped cheese is rotated at 20 rpm by using a biaxially different-direction rotating type kneader.
And crushed gently to obtain scaly cheese. Then, the moisture value, ripeness and pH of the obtained scaly cheese were measured.
【００１９】また、各チーズのクラッシュ時の強度およ
び生成する鱗片状チーズの割合を確認するために、各ブ
ロック状チーズを１辺が3cm の立方体とし、−20℃で凍
結し、10℃で解凍した。解凍後のチーズを 応力測定装
置（レオナー、ヤマデン社製）を用い、平板プランジャ
ーで0.5cm/秒の一定速度で、もとのチーズの高さの約70
％の高さまで圧縮し、圧縮により崩壊したチーズ片のう
ち、長さ５〜30mm、幅５〜20mm、厚さ 0.5〜2mm の大き
さを有する鱗片状チーズを選別し、その重量を測定し
て、全体の重量に対する鱗片状チーズの割合 (重量％)
を求めた。測定は５回実施し、その平均値を求めた。Further, in order to confirm the strength of each cheese at the time of crash and the proportion of scaly cheese produced, each block-like cheese was made into a cube having a side of 3 cm, frozen at -20 ° C, and thawed at 10 ° C. did. Using a stress measuring device (Leonar, manufactured by Yamaden Co.), the cheese after thawing was moved at a constant speed of 0.5 cm / sec with a flat plate plunger to a height of approximately 70 cm.
%, And among the pieces of cheese that have collapsed by the compression, flaky cheese having a size of 5 to 30 mm in length, 5 to 20 mm in width, and 0.5 to 2 mm in thickness is selected, and its weight is measured. , Ratio of flaky cheese to total weight (% by weight)
I asked. The measurement was performed five times, and the average value was obtained.
【００２０】さらに、糸曳き性の評価と、風味について
の官能評価を行った。糸曳き性の評価は、鱗片状のチー
ズ 15gをシャーレに入れ、電子レンジ(1300W、シャープ
社製) で25秒間加熱し、加熱後のチーズを糸曳試験機
(富士機械社製) を用い、9 cm／秒で引き上げた時の糸
曳きの長さを測定した。測定は５回実施し、その平均値
（少数点以下第２位を四捨五入）を算出した。なお、同
様にして従来品のシュレッドチーズの糸曳き性を測定し
たところ、30.3cmであった。官能評価は、５×５×１cm
の食パン上に鱗片状チーズ 10gを載せ、オーブントース
ター(620W 、東芝社製) で３分間焼成し、これを10名の
熟練パネラーに食してもらい、同様にして従来品のシュ
レッドチーズを載せて焼成したものとチーズ風味につい
て比べた。評価基準は、チーズ風味が従来品のシュレッ
ドチーズよりも良好：５点、やや良好：４点、ほぼ同
様：３点、やや劣る：２点、劣る：１点とした。Further, evaluation of stringiness and sensory evaluation of flavor were conducted. To evaluate the stringiness, put 15 g of scaly cheese into a petri dish, heat for 25 seconds in a microwave oven (1300 W, manufactured by Sharp Corporation), and heat the cheese after heating.
(Fuji Machine Co., Ltd.) was used to measure the stringing length when pulled up at 9 cm / sec. The measurement was performed five times, and the average value thereof (rounded to one decimal place or less) was calculated. In addition, when the stringing property of the conventional shredded cheese was measured in the same manner, it was 30.3 cm. Sensory evaluation is 5 × 5 × 1cm
Place 10g of scaly cheese on the bread and bake it for 3 minutes in an oven toaster (620W, manufactured by Toshiba), have it eaten by 10 skilled panelists, and put the conventional shred cheese in the same way and bake And the flavor of cheese. The evaluation criteria were as follows: cheese flavor better than conventional shred cheese: 5 points, slightly better: 4 points, almost the same: 3 points, slightly inferior: 2 points, inferior: 1 point.
【００２１】以上の結果を表１に示す。Table 1 shows the above results.
【表１】 ───────────────────────────────── 加温温度 水 分 pH 熟 度 鱗片状チーズ 糸曳き 風 味 （℃） （％） （％） の割合（％） (cm) ───────────────────────────────── 36 41.2 5.4 31 81 30.9 4.2 38 39.4 5.4 32 75 30.5 4.3 40 38.0 5.4 31 61 31.2 3.8 42 37.6 5.4 30 11 32.4 3.8 45 37.2 5.4 31 4 34.6 3.4 ───────────────────────────────── 水分38％以上のチーズではクラッシュ後の鱗片状チーズ
の割合が60％以上であった。また、得られた鱗片状チー
ズは、風味、糸曳き性においても、従来のシュレッドチ
ーズと変わらなかった。[Table 1] ───────────────────────────────── Warming temperature Water pH pH Ripeness Scale-like cheese Stringing Flavor (℃) (%) (%) Percentage (%) (cm) ─────────────────────────────── ── 36 41.2 5.4 31 81 30.9 4.2 38 39.4 5.4 32 75 30.5 4.3 40 38.0 5.4 31 61 31.2 3.8 42 37.6 5.4 30 11 32.4 3.8 45 37.2 5.4 31 4 34.6 3.4 ─────────────チ ー ズ The percentage of scaly cheese after crash was 60% or more in cheeses with a water content of 38% or more. Moreover, the obtained scaly cheese was not different from the conventional shred cheese in the flavor and stringiness.
【００２２】[0022]
【実施例２】75℃で15秒間加熱殺菌した脂肪調整乳（脂
肪含有率 3.0重量％）1, 500kgを30℃に加温し、乳酸菌
スターター（CHR.HANSEN社製：BD-CH-Normal-01 型）
（実施例１と同じ乳酸菌混合物）0.02重量％およびレン
ネット（CHR.HANSEN社製：70,000units/g) 0.003重量％
を添加して穏やかに撹拌し、30℃で30分間静置してチー
ズカードを得た。次いで、得られたチーズカードを刃幅
15mmのカードナイフでカッテイングして20分間穏やかに
撹拌し、生じたホエーの1/3 を排除した。その後直ち
に、チーズカードとホエーの混合物を均等に５つの小バ
ットに移した。チーズカードとホエーの各混合物をホエ
ー排除から10分後に、最終到達温度が38℃となるように
２分毎に１℃の割合で昇温するように調整しながら加温
した。38℃の温度水準を維持しながら撹拌を続け、加温
開始から90分経過した時点でホエーを全量排除し、食塩
をチーズカードに対して1.7 重量％添加、混合した。そ
の後、チーズカードを直方形のモールドに移し、約0.3k
g/cm2 の圧力下でプレス機を用いて２時間圧搾し、最終
的に約15kgのチーズカードを得た。各チーズカードをビ
ニール製フィルムに入れて真空包装し、10℃で 6、8 、
10、12、15ヶ月熟成させてブロック状チーズを得た。こ
れを−30℃で凍結し、３日間保存した。３日後に10℃で
解凍して、凍結・解凍したブロック状チーズを得た。得
られたブロック状チーズを２軸異方向回転型ニーダーを
用い、20rpm で穏やかに混練し、クラシュして鱗片状チ
ーズを得た。そして、得られた鱗片状チーズの水分値、
熟度およびpHを実施例１と同様の方法で測定した。ま
た、各チーズの鱗片状チーズの割合、および糸曳き性と
風味の評価を実施例１と同様の方法で確認した。Example 2 1,500 kg of fat-modified milk (fat content: 3.0% by weight) heat-sterilized at 75 ° C. for 15 seconds was heated to 30 ° C., and a lactic acid bacterium starter (BD-CH-Normal- manufactured by CHR. HANSEN) was used. 01 type)
(The same lactic acid bacteria mixture as in Example 1) 0.02% by weight and rennet (manufactured by CHR. HANSEN: 70,000 units / g) 0.003% by weight
Was added and stirred gently, and allowed to stand at 30 ° C. for 30 minutes to obtain a cheese curd. Next, the obtained cheese curd is cut with a blade width.
Cut with a 15 mm card knife and gently agitated for 20 minutes to eliminate 1/3 of the whey formed. Immediately thereafter, the mixture of cheese curd and whey was evenly transferred to five small vats. Ten minutes after the whey was removed, each mixture of cheese curd and whey was heated while adjusting so that the final temperature reached 38 ° C. at a rate of 1 ° C. every two minutes. Stirring was continued while maintaining the temperature level of 38 ° C., and 90 minutes after the start of heating, the whole amount of whey was removed, and 1.7% by weight of salt was added to the cheese curd and mixed. After that, transfer the cheese curd to a rectangular mold, about 0.3k
The mixture was pressed with a press under a pressure of g / cm 2 for 2 hours to finally obtain about 15 kg of cheese curd. Place each cheese curd in a vinyl film and vacuum package it at 6, and
Aged for 10, 12, and 15 months to obtain block cheese. This was frozen at -30 ° C and stored for 3 days. Three days later, it was thawed at 10 ° C. to obtain a frozen and thawed blocky cheese. The obtained block-shaped cheese was gently kneaded at 20 rpm using a biaxially-rotating kneader, and crushed to obtain scaly cheese. And the moisture value of the obtained scaly cheese,
Ripeness and pH were measured in the same manner as in Example 1. In addition, the percentage of scaly cheese of each cheese and the evaluation of stringiness and flavor were confirmed in the same manner as in Example 1.
【００２３】以上の結果を表２に示す。Table 2 shows the above results.
【表２】 ────────────────────────────────── 熟成期間 水 分 pH 熟 度 鱗片状チーズ 糸曳き 風 味 （月） （％） （％） の割合 (％) (cm) ────────────────────────────────── 6 39.9 5.5 21 9 44.1 2.7 8 39.9 5.5 26 16 40.9 3.0 10 39.9 5.5 30 61 31.9 3.8 12 39.9 5.5 32 88 32.4 3.6 15 39.9 5.5 35 106 30.8 4.2 ────────────────────────────────── 熟度30％以上ではクラッシュ後の鱗片状チーズの割合は
60％以上であった。また、得られた鱗片状チーズは、風
味、糸曳き性においても、従来のシュレッドチーズと変
わらなかった。[Table 2] Ripening period Water pH Ripeness Scale-like cheese Stringing Flavor (Month) (%) (%) Percentage (%) (cm) ─────────────────────────────── ─── 6 39.9 5.5 21 9 44.1 2.7 8 39.9 5.5 26 16 40.9 3.0 10 39.9 5.5 30 61 31.9 3.8 12 39.9 5.5 32 88 32.4 3.6 15 39.9 5.5 35 106 30.8 4.2 ────────────で は If the ripeness is 30% or more, the percentage of scaly cheese
More than 60%. Moreover, the obtained scaly cheese was not different from the conventional shred cheese in the flavor and stringiness.
【００２４】[0024]
【実施例３】115 ℃で15分間加熱殺菌した脱脂乳にラク
トバチルス・ヘルベティカス(Lactobacillus helvetic
us) SBT-2171株 (FERM P-14381) を１％接種し、37℃で
16時間培養し、乳酸菌スターターを培養した。75 ℃で1
5秒間加熱殺菌した脂肪調整乳 (脂肪含有率 3.0重量％)
1,500kgを80℃に加温し、乳酸菌スターター(CHR. HANSE
N社製 :BD-CH-Normal-01 型)(実施例１と同じ乳酸菌混
合物）0.02重量％、先に培養した乳酸菌スターター 1.0
重量％およびレンネット(CHR. HANSEN社製 :70,000unit
s/g) 0.003重量％を添加して緩やかに撹拌し、30℃で30
分間静置してチーズカードを得た。得られたチーズカー
ドを刃幅15mmのカードナイフでカッティングして20分間
緩やかに撹拌し、生じたホエーの1/3 を排除した。その
後直ちに、チーズカードとホエーの混合物を均等に５つ
のバットに移した。チーズカードとホエーの各混合物を
ホエー排除から10分後に、最終到達温度が38℃となるよ
うに２分毎に１℃の割合で昇温するように調整しながら
加温した。38℃の温度水準を維持しながら撹拌を続け、
加温開始から90分経過した時点でホエーを全量排除し、
チーズカードに対して食塩を1.7 重量％添加し、混合し
た。その後、チーズカードを直方形のモールドに移し、
約 0.3kg/cm2の圧力下でプレス機を用いて２時間圧搾
し、最終的に約15kgのチーズカードを得た。各チーズカ
ードを10℃で４、６、８、10、12ヶ月熟成させてブロッ
ク状チーズを得た。このブロック状チーズを−30℃で凍
結し、３日間保存した。３日後に10℃で解凍して、凍結
・解凍したブロック状チーズを得た。得られたブロック
状チーズ２軸異方向回転型ニーダーを用い、20rpm で緩
やかに混練し、クラッシュして鱗片状チーズを得た。そ
して、得られた鱗片状チーズの水分値および熟度を実施
例１と同様の方法で測定した。また、各チーズの鱗片状
チーズの割合、および糸曳き性と風味の評価を実施例１
と同様の方法で確認した。EXAMPLE 3 Lactobacillus helveticus was added to skim milk pasteurized by heating at 115 ° C. for 15 minutes.
us ) Inoculate 1% of SBT-2171 strain (FERM P-14381) and
After culturing for 16 hours, a lactic acid bacteria starter was cultured. 1 at 75 ° C
Heat-sterilized fat-modified milk for 5 seconds (fat content 3.0% by weight)
Heat 1,500 kg to 80 ° C and start lactic acid bacteria starter (CHR. HANSE
N-company: BD-CH-Normal-01 type (the same lactic acid bacteria mixture as in Example 1) 0.02% by weight, lactic acid bacteria starter 1.0 previously cultured
Weight% and rennet (CHR. HANSEN: 70,000unit
s / g) Add 0.003% by weight and mix gently.
After leaving it still for a minute, a cheese curd was obtained. The resulting cheese curd was cut with a 15 mm blade width card knife and gently stirred for 20 minutes to eliminate 1/3 of the generated whey. Immediately thereafter, the mixture of cheese curd and whey was evenly transferred to five vats. Ten minutes after the whey was removed, each mixture of cheese curd and whey was heated while adjusting so that the final temperature reached 38 ° C. at a rate of 1 ° C. every two minutes. Continue stirring while maintaining the temperature level of 38 ° C,
90 minutes after the start of heating, remove all whey,
1.7% by weight of salt was added to the cheese curd and mixed. After that, transfer the cheese curd to a rectangular mold,
The mixture was pressed with a press under a pressure of about 0.3 kg / cm 2 for 2 hours to finally obtain about 15 kg of cheese curd. Each cheese curd was aged at 10 ° C. for 4, 6, 8, 10 and 12 months to obtain block cheese. The block cheese was frozen at -30 ° C and stored for 3 days. Three days later, it was thawed at 10 ° C. to obtain a frozen and thawed blocky cheese. Using the obtained block-shaped cheese biaxially different-direction rotating kneader, the mixture was gently kneaded at 20 rpm and crashed to obtain scaly cheese. Then, the moisture value and ripeness of the obtained scaly cheese were measured in the same manner as in Example 1. In addition, the ratio of scaly cheese of each cheese, and evaluation of stringiness and flavor were evaluated in Example 1.
Confirmed in the same manner as described above.
【００２５】以上の結果を表３に示す。Table 3 shows the above results.
【表３】 ───────────────────────────────── 熟成期間 水 分 pH 熟 度 鱗片状チーズ 糸曳き 風 味 （月） (%) (%) の割合(%) (cm) ───────────────────────────────── 4 40.2 5.4 20 11 45.3 3.0 6 40.2 5.4 30 63 41.2 3.9 8 40.2 5.4 36 81 32.7 4.2 10 40.2 5.4 38 89 30.8 4.6 12 40.2 5.4 39 90 30.6 4.7 ───────────────────────────────── ラクトバチルス・ヘルベティカスはタンパク質分解活性
が高いため、熟成の進行が早く、熟成期間が６ヶ月でも
鱗片状チーズの割合が60％以上となり、風味も良好であ
った。[Table 3] Ripening period Water pH Ripeness Scale-like cheese Stringing wind Taste (month) (%) (%) Percentage (%) (cm) ──────────────────────────────── ─ 4 40.2 5.4 20 11 45.3 3.0 6 40.2 5.4 30 63 41.2 3.9 8 40.2 5.4 36 81 32.7 4.2 10 40.2 5.4 38 89 30.8 4.6 12 40.2 5.4 39 90 30.6 4.7 ──────────────ラ ク ト Because Lactobacillus helveticus has high proteolytic activity, ripening progresses quickly, and the ratio of scaly cheese is 60 even when the ripening period is 6 months. % Or more, and the flavor was good.
【００２６】[0026]
【比較例１】特開平10-52223号公報に記載の方法に基づ
き、加温温度45℃で未熟成チーズを調製した。この未熟
成チーズを凍結・解凍後、実施例１と同様の方法で鱗片
状チーズの割合を求めた。その結果、鱗片状チーズの割
合は38％であり、本発明のチーズの基準である60％には
及ばず、本発明のようなきめ細かい鱗片状チーズは得ら
れなかった。Comparative Example 1 An unripe cheese was prepared at a heating temperature of 45 ° C. based on the method described in JP-A-10-52223. After freezing and thawing this unripe cheese, the proportion of scaly cheese was determined in the same manner as in Example 1. As a result, the proportion of scaly cheese was 38%, which was below the standard of 60% for the cheese of the present invention, and a fine scaly cheese as in the present invention was not obtained.
【００２７】[0027]
【発明の効果】本発明によると、一定の水分および熟度
に調整したブロック状チーズを凍結・解凍することによ
り、クラッシュすることによって容易に鱗片状チーズと
なるブロック状チーズを提供できる。このブロック状チ
ーズは、細断機を用いず、手でほぐすなどで容易に鱗片
状チーズとすることができる。また、得られた鱗片状チ
ーズは、特異的な形状を有し、風味、糸曳き性において
は、従来のシュレッドチーズと何ら変らず、グラタン、
ドリア、ピザ等のトッピング材として用いることができ
る。またブロック状チーズを自らほぐして食べるという
面白さもある。According to the present invention, it is possible to provide a block-like cheese which can be easily turned into a scaly cheese by crashing by freezing and thawing the block-like cheese adjusted to a certain moisture and ripeness. This block-shaped cheese can be easily made into scaly cheese by loosening it by hand without using a shredder. In addition, the obtained scaly cheese has a specific shape, flavor and stringiness are no different from conventional shredded cheese, gratin,
It can be used as a topping material for doria, pizza and the like. There is also the fun of unblocking cheese and eating it.
【図１】本発明のブロック状チーズを示した模式図。FIG. 1 is a schematic view showing a block cheese of the present invention.
【図２】本発明のブロック状チーズをクラッシュした状
態を示す模式図。FIG. 2 is a schematic view showing a state in which the block cheese of the present invention has crashed.
【図３】本発明のブロック状チーズをクラッシュして得
られる鱗片状チーズを示す模式図。FIG. 3 is a schematic view showing scaly cheese obtained by crushing the block cheese of the present invention.
Claims (7)
るブロック状チーズ。1. A block-shaped cheese which easily becomes scaly when loosened by hand.
て、応力測定装置を用いて平板プランジャーで0.5cm/秒
の一定速度、3kg/cm2 の応力でもとの高さの70％以下の
高さに圧縮した場合、崩れて鱗片状チーズとなる性質を
有することを特徴とするブロック状チーズ。2. As a cubic block cheese of 3 cm on a side, a flat plate plunger is used at a constant speed of 0.5 cm / sec with a stress of 3 kg / cm 2 and a height of 70% or less of the original height using a stress measuring device. A block-shaped cheese, which has the property of breaking down into a scaly cheese when compressed into a piece.
項１記載のブロック状チーズ。3. The blocky cheese according to claim 1, wherein at least 60% by weight of the cheese is scaly.
ある鱗片状チーズとなる請求項１又は２記載のブロック
状チーズ。4. The blocky cheese according to claim 1, which is a scaly cheese having a water content of 38 to 48% by weight and a maturity of 30% or more.
発酵させてチーズカードとし、このチーズカードをカッ
ティングしてホエーを排除し水分38〜48重量％に調整
し、熟成を行って熟度30％以上に熟成させ、これを凍結
および解凍することを特徴とする請求項１〜３のいずれ
かに記載のブロック状チーズの製造方法。5. A lactic acid bacterium starter is added to the raw material milk and lactic acid fermentation is performed to form a cheese curd. The cheese curd is cut to remove whey, adjusted to a water content of 38 to 48% by weight, and ripened to a maturity of 30%. The method for producing a blocky cheese according to any one of claims 1 to 3, wherein the ripened product is aged and frozen and thawed.
ス・ヘルベティカス(Lactobacillus helveticus) を用
いる請求項５記載のブロック状チーズの製造方法。6. The method according to claim 5, wherein Lactobacillus helveticus is used as a lactic acid bacteria starter.
ク状チーズをクラッシュして得ることのできる、長さ５
〜30mm、幅 0.5〜20mmおよび厚さ0.5 〜2 mmの大きさを
有する鱗片状チーズ。7. A length 5 which can be obtained by crashing the block cheese according to claim 1.
A flaky cheese having a size of 3030 mm, a width of 0.5-20 mm and a thickness of 0.5-2 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000095785A JP4227282B2 (en) | 2000-03-30 | 2000-03-30 | Cheese and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000095785A JP4227282B2 (en) | 2000-03-30 | 2000-03-30 | Cheese and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001275563A true JP2001275563A (en) | 2001-10-09 |
| JP4227282B2 JP4227282B2 (en) | 2009-02-18 |
Family
ID=18610642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000095785A Expired - Fee Related JP4227282B2 (en) | 2000-03-30 | 2000-03-30 | Cheese and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4227282B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009159906A (en) * | 2008-01-09 | 2009-07-23 | Snow Brand Milk Prod Co Ltd | Cheese-like food and method for producing the same |
| JP2009296972A (en) * | 2008-06-16 | 2009-12-24 | Snow Brand Milk Prod Co Ltd | Enzyme modified cheese, and method for producing the same |
| WO2010008056A1 (en) * | 2008-07-17 | 2010-01-21 | 明治乳業株式会社 | Cheese and method for producing the same |
| WO2011087086A1 (en) * | 2010-01-15 | 2011-07-21 | 株式会社明治 | Cheese and method for producing same |
| WO2014001636A3 (en) * | 2012-06-27 | 2014-02-27 | Valio Ltd | Cheese and preparing the same |
| CN115039815A (en) * | 2022-05-18 | 2022-09-13 | 上海妙可蓝多生物技术研发有限公司 | Frozen processed cheese product and method and apparatus for making same |
-
2000
- 2000-03-30 JP JP2000095785A patent/JP4227282B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009159906A (en) * | 2008-01-09 | 2009-07-23 | Snow Brand Milk Prod Co Ltd | Cheese-like food and method for producing the same |
| JP2009296972A (en) * | 2008-06-16 | 2009-12-24 | Snow Brand Milk Prod Co Ltd | Enzyme modified cheese, and method for producing the same |
| WO2010008056A1 (en) * | 2008-07-17 | 2010-01-21 | 明治乳業株式会社 | Cheese and method for producing the same |
| WO2011087086A1 (en) * | 2010-01-15 | 2011-07-21 | 株式会社明治 | Cheese and method for producing same |
| WO2014001636A3 (en) * | 2012-06-27 | 2014-02-27 | Valio Ltd | Cheese and preparing the same |
| RU2636351C2 (en) * | 2012-06-27 | 2017-11-22 | Валио Лтд | Cheese and its production |
| CN115039815A (en) * | 2022-05-18 | 2022-09-13 | 上海妙可蓝多生物技术研发有限公司 | Frozen processed cheese product and method and apparatus for making same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4227282B2 (en) | 2009-02-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0535268B1 (en) | Process of making acceptable mozzarella cheese without aging | |
| WO1999021430A1 (en) | System and method for making enhanced cheese | |
| NZ566963A (en) | Simple mozzarella cheese-making methods | |
| Guinee et al. | Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses | |
| Ong et al. | Cheddar cheese and related dry-salted cheese varieties | |
| US5773054A (en) | Manufacture of particulate natural cheese without block formation | |
| CA2289418C (en) | Method for manufacture of grated cheese | |
| JP4227282B2 (en) | Cheese and method for producing the same | |
| JP4184446B2 (en) | Manufacturing method of cheese products | |
| JP4263720B2 (en) | Cheese manufacturing method | |
| CN108094559B (en) | Cheese and preparation method thereof | |
| EP1691621B1 (en) | Dairy product and process | |
| JP3488023B2 (en) | Granular cheese and method for producing the same | |
| US3780199A (en) | Manufacture of ricotta cheese | |
| JP3396010B2 (en) | Small piece natural cheese and method for producing the same | |
| JP2004097066A (en) | Method for producing dried cheese | |
| US5783236A (en) | Manufacture of particulate natural cheese without block formation | |
| US20020187237A1 (en) | Processed mozzarella cheese and method for its production | |
| JPS5921579B2 (en) | Cream cheese manufacturing method | |
| EP1670318B1 (en) | Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products | |
| RU2269909C2 (en) | Method for producing of flavor-aromatic additive with flavor and aroma of cheeses at high second heating temperature | |
| JPH05227885A (en) | Method for preparing mosarena cheese being allowable without aging | |
| RU2199873C2 (en) | Method for producing rennet dutch cheese | |
| RU2172109C2 (en) | Method for production of cheese "batyr" (epic hero) | |
| JP2004357710A (en) | Granulated cheese curd product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070320 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20080428 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080507 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080702 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080812 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20081006 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20081121 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20081128 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111205 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111205 Year of fee payment: 3 |
|
| R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111205 Year of fee payment: 3 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111205 Year of fee payment: 3 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111205 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121205 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121205 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131205 Year of fee payment: 5 |
|
| LAPS | Cancellation because of no payment of annual fees |