JP2002095410A - Natural cheese having heat resistance and water resistance and method for producing the same - Google Patents
Natural cheese having heat resistance and water resistance and method for producing the sameInfo
- Publication number
- JP2002095410A JP2002095410A JP2000292908A JP2000292908A JP2002095410A JP 2002095410 A JP2002095410 A JP 2002095410A JP 2000292908 A JP2000292908 A JP 2000292908A JP 2000292908 A JP2000292908 A JP 2000292908A JP 2002095410 A JP2002095410 A JP 2002095410A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- natural cheese
- raw
- water
- curd
- 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 95
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 44
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 42
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 42
- 235000021239 milk protein Nutrition 0.000 claims abstract description 42
- 235000021243 milk fat Nutrition 0.000 claims abstract description 33
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 17
- 239000002245 particle Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000012141 concentrate Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000007858 starting material Substances 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 239000002535 acidifier Substances 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 230000014759 maintenance of location Effects 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 4
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 235000013861 fat-free Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 11
- 239000000203 mixture Substances 0.000 description 9
- 235000014059 processed cheese Nutrition 0.000 description 9
- 240000002129 Malva sylvestris Species 0.000 description 8
- 235000006770 Malva sylvestris Nutrition 0.000 description 8
- 229940108461 rennet Drugs 0.000 description 8
- 108010058314 rennet Proteins 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 8
- 108010046377 Whey Proteins Proteins 0.000 description 7
- 239000005862 Whey Substances 0.000 description 6
- 102000007544 Whey Proteins Human genes 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 239000012267 brine Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000021438 curry Nutrition 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- 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 3
- 235000021240 caseins Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 108010055222 clotting enzyme Proteins 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011026 diafiltration Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は乳タンパク質濃縮物
粉末の溶解液を原料乳として調製される耐熱性及び耐水
性に優れたナチュラルチーズ及びその製造方法に関す
る。本発明のナチュラルチーズは、優れた耐熱性及び耐
水性を有するため、オーブンやトースターで加熱した
り、フライパンで焼いたり又は炒めたり、煮込んだり、
蒸したり、油で揚げることができ、オムレツ、リゾッ
ト、コロッケ、フライ、カレー、スープ、雑煮、おでん
等の調理に用いることができる。TECHNICAL FIELD The present invention relates to a natural cheese having excellent heat resistance and water resistance, prepared from a solution of a milk protein concentrate powder as raw material milk, and a method for producing the same. The natural cheese of the present invention has excellent heat resistance and water resistance, so that it can be heated in an oven or toaster, baked or fried in a frying pan, or boiled.
It can be steamed or fried in oil, and can be used for cooking omelets, risottos, croquettes, fries, curries, soups, zoni, oden and the like.
【０００２】[0002]
【従来の技術】チーズは、大別してナチュラルチーズと
プロセスチーズに分類することができる。我が国ではこ
れまで、プロセスチーズが一般的に普及してきたが、近
年のグルメブームの中で、ナチュラルチーズは人気を高
め、その需要は拡大しつつある。ナチュラルチーズは、
そのまま食べてもよいが、調理に用いることもでき、ス
ープ、リゾット類等に用いると、料理にチーズ風味を付
与することができる。また、ナチュラルチーズは加熱に
よって「溶ける」あるいは「溶けて糸を曳く」という性
質を有することから、ピザ、グラタン等のトッピングと
しても用いられている。一方、プロセスチーズもそのま
ま食べてもよく、また調理に用いることもできる。プロ
セスチーズには、加熱により「溶ける」あるいは「溶け
て糸を曳く」といったナチュラルチーズと同様の糸曵き
性を有するタイプのものと、加熱しても「溶けない」、
いわゆる耐熱性を有するタイプのものがある。耐熱性を
有するプロセスチーズは、加熱により溶融せず型崩れも
しないことから、オムレツ、リゾット、コロッケ、フラ
イ、カレー等の調理に用いることができる。また、プロ
セスチーズには加熱しても溶融せず、さらに水や温湯に
溶解しづらい耐水性を有するタイプのものもある。耐熱
性及び耐水性を有するプロセスチーズは加熱により溶融
せず、水や温湯に溶けることがないため、スープ、雑
煮、おでん等にも用いることができる。しかしながら、
これらはいずれも、プロセスチーズ、チーズフード又は
イミテーションチーズに属するものであり、添加物が添
加されていたり、特殊な処理が施されているものであ
る。2. Description of the Related Art Cheese can be broadly classified into natural cheese and processed cheese. Until now, processed cheese has been widely used in Japan, but natural cheese has been gaining in popularity in recent gourmet booms, and its demand is expanding. Natural cheese is
It may be eaten as it is, but it can also be used for cooking, and when used in soups, risottos, etc., it can add cheese flavor to dishes. Also, natural cheese has the property of "melting" or "melting and pulling strings" when heated, and is therefore used as a topping for pizza, gratin and the like. On the other hand, processed cheese may be eaten as it is or used for cooking. Process cheese has a type that has the same stringing properties as natural cheese, such as `` melting '' or `` melting and stringing '' by heating, and `` not melting '' even when heated,
There is a type having so-called heat resistance. Processed cheese having heat resistance does not melt or lose its shape when heated, and can be used for cooking omelets, risottos, croquettes, fries, curries and the like. In addition, there is a type of processed cheese which does not melt even when heated and has a water resistance that is hardly dissolved in water or hot water. Processed cheese having heat resistance and water resistance is not melted by heating and does not dissolve in water or hot water, so that it can be used for soups, zoni, oden and the like. However,
All of these belong to processed cheese, cheese food or imitation cheese, to which additives have been added or special treatment has been applied.
【０００３】ナチュラルチーズは、乳の自然な風味と独
自の組織や食感を有しており、このようなナチュラルチ
ーズの組織や食感を好む消費者にとっては、ナチュラル
チーズを加熱乳化して得られるプロセスチーズ、チーズ
フード又はイミテーションチーズでは物足りないため、
耐熱性及び耐水性を有するナチュラルチーズが求められ
ている。耐熱性を有するナチュラルチーズとしては、イ
ンドに古くから伝わるパニール、キプロスのハロウミと
いった未熟成のフレッシュチーズが知られているが、こ
れらは未熟成であるため、フレッシュ感はあるものの、
チーズ風味に乏しく加熱調理には適さない。また、乳タ
ンパク質濃縮物粉末は、乳タンパク質を高濃度に含有す
る乳素材としてチーズの製造に用いられている。例え
ば、乳タンパク質濃縮物粉末の水溶液を原料乳として調
製されるレトルト処理あるいは常温保存により褐変せ
ず、保存性の高いナチュラルチーズ（特開平１１−３２
６７５号公報）、乳タンパク質濃縮物粉末の水溶液を原
料乳として調製される保存性の良好なフレッシュチーズ
（特開平１１−６９９４２号公報）等が開示されてい
る。[0003] Natural cheese has a natural flavor of milk and a unique texture and texture. For consumers who prefer such a texture and texture of natural cheese, natural cheese can be obtained by heating and emulsifying natural cheese. Processed cheese, cheese food or imitation cheese is not enough,
There is a need for natural cheese having heat resistance and water resistance. As natural cheese having heat resistance, unripe fresh cheeses such as Paner, traditionally known as Haloumi of Cyprus, which have been transmitted to India for a long time, are known, but since these are unripe, there is a fresh feeling,
Poor cheese flavor and not suitable for cooking. In addition, milk protein concentrate powder is used in the production of cheese as a milk material containing milk protein at a high concentration. For example, natural cheese that does not brown and has high shelf life due to retort treatment prepared by using an aqueous solution of milk protein concentrate powder as raw material milk or storage at room temperature (Japanese Patent Laid-Open No. 11-32)
No. 675) and a fresh cheese having good preservability (JP-A-11-69942) prepared using an aqueous solution of a milk protein concentrate powder as a raw material milk.
【０００４】[0004]
【発明が解決しようとする課題】上述の様な従来技術に
おいて、耐熱性及び耐水性を有するプロセスチーズに関
しては種々検討されており、又、耐熱性を有するナチュ
ラルチーズも知られているが、チーズ風味が良好で優れ
た耐熱性及び耐水性を有するナチュラルチーズについて
は未だ検討がなされていないのが現状である。このよう
な現状において、本発明は優れた耐熱性及び耐水性を有
するナチュラルチーズを提供することを課題とする。In the above-mentioned prior art, various studies have been made on a heat-resistant and water-resistant processed cheese, and a heat-resistant natural cheese is also known. At present, natural cheese having good flavor and excellent heat resistance and water resistance has not yet been studied. Under such circumstances, an object of the present invention is to provide a natural cheese having excellent heat resistance and water resistance.
【０００５】[0005]
【課題を解決するための手段】本発明者らは上述した課
題に鑑み鋭意研究を重ねた結果、乳タンパク質濃度を調
整した乳タンパク質濃縮物の溶解液に乳脂肪を添加し、
これを原料乳として用い、均質処理を行ってナチュラル
チーズを製造することにより、耐熱性及び耐水性に優れ
たナチュラルチーズを製造できることを見出し、本発明
を完成させるに至った。本発明において、「耐熱性及び
耐水性」を有するとは、（１）オートクレーブでの１０
０℃３０分間加熱後の保形性が８０％以上、及び（２）
温湯での８０℃６０分間浸漬加熱後の保形性が８０％以
上を示すことをいう。具体的には、２０×２０×２０ｍ
ｍの立方体にカットしたナチュラルチーズが、（１）オ
ートクレーブでの１００℃３０分間加熱後に、１６×１
６×１６ｍｍ以上の大きさを維持していること、及び
（２）温湯での８０℃６０分間浸漬加熱後に、１６×１
６×１６ｍｍ以上の大きさを維持していることをいう。
このように、本発明のナチュラルチーズは、優れた耐熱
性及び耐水性を有するため、オーブンやトースターで加
熱したり、フライパンで焼いたり又は炒めたり、煮込ん
だり、蒸したり、油で揚げることができ、オムレツ、リ
ゾット、コロッケ、フライ、カレー、スープ、雑煮、お
でん等の調理に用いることができる。Means for Solving the Problems The present inventors have conducted intensive studies in view of the above-mentioned problems, and as a result, added milk fat to a solution of a milk protein concentrate in which the milk protein concentration was adjusted,
Using this as a raw material milk and performing a homogenous treatment to produce a natural cheese, it has been found that a natural cheese excellent in heat resistance and water resistance can be produced, and the present invention has been completed. In the present invention, “having heat resistance and water resistance” means that (1) 10
80% or more shape retention after heating at 0 ° C for 30 minutes; and (2)
It means that the shape retention after immersion heating at 80 ° C. for 60 minutes in hot water shows 80% or more. Specifically, 20 × 20 × 20m
m. Natural cheese cut into cubes (1) After heating at 100 ° C. for 30 minutes in an autoclave, 16 × 1
(2) After immersion heating in hot water at 80 ° C. for 60 minutes, 16 × 1
It means that the size of 6 × 16 mm or more is maintained.
As described above, the natural cheese of the present invention has excellent heat resistance and water resistance, so that it can be heated in an oven or a toaster, baked or fried in a frying pan, boiled, steamed, or fried in oil. It can be used for cooking omelette, risotto, croquette, fry, curry, soup, zoni, oden and the like.
【０００６】一方で、乳タンパク質濃縮物（Milk Prote
in Concentrate、以下、ＭＰＣと略す）は、除菌した脱
脂乳を透析濾過膜や限外濾過膜により膜処理して脱塩し
たものを、加熱、濃縮、乾燥して得られる乳タンパク質
を４０％以上含有する粉末であり、脱塩された状態の脱
脂乳が加熱殺菌後、粉末化されているので、含有されて
いる乳タンパク質の変性度が低いという性質を有してい
る。このため、ＭＰＣの溶解液中では、主要な乳タンパ
ク質であるカゼインの大部分がカゼインミセルの構造を
保持したままで存在し、また、カゼインの一部がホエー
タンパク質の一つであるβラクトグロブリンと結合して
いるため、ＭＰＣの溶解液を原料乳として調製されたナ
チュラルチーズでは、チーズ中のタンパク質構造がより
強固なものとなっている。On the other hand, milk protein concentrate (Milk Prote
in Concentrate (hereinafter abbreviated as MPC) is a method in which defatted skim milk is subjected to membrane treatment with a diafiltration membrane or an ultrafiltration membrane and desalted. It is a powder containing the above, and since the skim milk in a desalted state is powdered after heat sterilization, it has the property that the degree of denaturation of the contained milk protein is low. For this reason, in the lysate of MPC, most of casein, which is a major milk protein, exists while maintaining the structure of casein micelles, and part of casein is β-lactoglobulin, which is one of whey proteins. Therefore, in natural cheese prepared using a solution of MPC as raw material milk, the protein structure in the cheese is stronger.
【０００７】そして、この原料乳として用いるＭＰＣの
溶解液を調製するにあたり、乳タンパク質濃度を６〜２
０重量％に調整し、乳脂肪球の平均粒子径が１．５〜３
μｍとなるように均質処理を行うことにより、乳タンパ
ク質が高濃度に含有され、乳脂肪球がカード中に細かく
分散し、カード中の乳タンパク質構造がより強固とな
る。このため、得られるナチュラルチーズは優れた耐熱
性及び耐水性を示すものとなる。[0007] In preparing a solution of MPC used as the raw milk, the milk protein concentration is adjusted to 6 to 2
0% by weight, and the average particle size of the milk fat globules is 1.5-3.
By performing the homogenous treatment to a thickness of μm, the milk protein is contained at a high concentration, the milk fat globules are finely dispersed in the curd, and the milk protein structure in the curd becomes stronger. For this reason, the resulting natural cheese exhibits excellent heat resistance and water resistance.
【０００８】[0008]
【発明の実施の形態】本発明においては、先ず原料乳を
調製する。ＭＰＣの粉末を水、生乳又は脱脂乳で溶解
し、原料乳の乳タンパク質濃度が６〜２０重量％となる
ように、ＭＰＣの溶解液を調製する。なお、次の工程で
乳脂肪としてバター、クリーム等を添加する場合には乳
脂肪源に含有される乳タンパク質量を考慮してＭＰＣの
溶解液を調製する必要がある。原料乳の乳タンパク質濃
度が６重量％未満では得られるナチュラルチーズに耐熱
性及び耐水性を付与することができず、２０重量％を超
えるとＭＰＣの粉末を溶解できないため、好ましくな
い。DETAILED DESCRIPTION OF THE INVENTION In the present invention, first, raw milk is prepared. The MPC powder is dissolved in water, raw milk or skim milk, and a solution of MPC is prepared so that the milk protein concentration of the raw milk is 6 to 20% by weight. When butter, cream, or the like is added as milk fat in the next step, it is necessary to prepare an MPC solution in consideration of the amount of milk protein contained in the milk fat source. If the milk protein concentration of the raw milk is less than 6% by weight, heat resistance and water resistance cannot be imparted to the obtained natural cheese, and if it exceeds 20% by weight, the MPC powder cannot be dissolved, which is not preferable.
【０００９】このＭＰＣの溶解液に、バター、クリー
ム、ハイファットクリーム（ＨＦＣ）等の乳脂肪を添加
して、乳脂肪含量が原料乳中の乳タンパク質に対して約
５０〜８０重量％となるように調整し、乳脂肪球の平均
粒子径が１．５〜３μｍとなるようにホモゲナイザー等
の均質機を用いて均質処理を行い、原料乳を調製する。
乳脂肪球の平均粒子径が３μｍを超えると、得られるナ
チュラルチーズの耐熱性及び耐水性が低下するため好ま
しくない。また、乳脂肪球の平均粒子径が１．５μｍ未
満となるような過度の均質処理を行うと、カードの保水
性が高くなり、カード形成後のホエー排除が不充分とな
り高水分のナチュラルチーズとなるため好ましくない。
なお、均質処理を行わない原料乳中の乳脂肪球の平均粒
子径は４〜１０μｍである。次いで、均質処理を行った
原料乳について、６３℃で３０分間〜７５℃で１５秒間
程度の条件で加熱殺菌を行い、その後、２９〜３２℃ま
で冷却する。また、原料乳を調製する際に、レンネット
反応を促進するためにカルシウムを添加しても良い。[0009] Milk fat such as butter, cream, and hyfat cream (HFC) is added to the solution of MPC so that the milk fat content is about 50 to 80% by weight based on the milk protein in the raw milk. The raw milk is prepared by performing homogenization using a homogenizer or other homogenizer such that the average particle size of the milk fat globules becomes 1.5 to 3 μm.
If the average particle size of the milk fat globules exceeds 3 μm, the heat resistance and water resistance of the obtained natural cheese are undesirably reduced. Also, when excessively homogenous treatment is performed such that the average particle size of the milk fat globules is less than 1.5 μm, the water retention of the curd is increased, whey removal after the curd formation is insufficient, and natural cheese with high moisture content is obtained. Is not preferred.
The average particle size of the milk fat globules in the raw milk which is not subjected to the homogenous treatment is 4 to 10 μm. Next, the raw milk that has been subjected to the homogenization treatment is subjected to heat sterilization at 63 ° C. for 30 minutes to 75 ° C. for about 15 seconds, and then cooled to 29 to 32 ° C. In preparing the raw milk, calcium may be added to promote the rennet reaction.
【００１０】上述のようにして調製した原料乳に、乳酸
菌スターターを原料乳に対して０．５〜３重量％、又は
乳酸、グルコノデルタラクトン（ｇｌｕｃｏｎｏ−δ−
ｌａｃｔｏｎｅ、以下、ＧＤＬと略す）等の酸性化剤を
原料乳に対して０．０５〜０．４重量％添加し、約３０
℃で約３０分間静置した後、子牛レンネット、微生物レ
ンネット、遺伝子組み換えレンネット等の凝乳酵素を原
料乳に対して０．０００５〜０．０１重量％添加し、穏
やかに撹拌した後、静置してカードを形成させ、得られ
たカードを５〜１０ｍｍ角状にカッティングし、その後
さらに撹拌を続けながら、カードを３６℃以上に加温し
てクッキングを行い、生じたホエーの全量を排除してチ
ーズカードを調製する。また、原料乳に、上述のような
凝乳酵素を添加して、次いで、乳酸、ＧＤＬ等の酸性化
剤、又は乳酸菌スターターを添加して原料乳のｐＨを
５．０〜６．０に調整し、４０℃以上の温湯中で瞬時に
昇温させてカードを形成させ、生じたホエーの全量を排
除してチーズカードを調製してもよい。原料乳のｐＨが
５．０未満ではナチュラルチーズに耐熱性を付与するこ
とができず、ｐＨが６．０を超えると原料乳が凝固しな
いため好ましくない。In the raw milk prepared as described above, a lactic acid bacteria starter is added in an amount of 0.5 to 3% by weight based on the raw milk, or lactic acid, glucono-delta-lactone (glucono-δ-).
lactone (hereinafter abbreviated as GDL)) in an amount of 0.05 to 0.4% by weight based on the raw milk.
After standing at about 30 ° C. for about 30 minutes, curdling enzymes such as calf rennet, microbial rennet, and genetically modified rennet were added to the raw milk in an amount of 0.0005 to 0.01% by weight and gently stirred. Thereafter, the curd was allowed to stand to form a curd, and the obtained curd was cut into a square having a size of 5 to 10 mm. Thereafter, the curd was heated to 36 ° C. or higher while being further stirred, and cooked. Prepare the cheese curd excluding the whole amount. In addition, the above milk-clotting enzyme is added to the raw milk, and then an acidifying agent such as lactic acid or GDL, or a lactic acid bacterium starter is added to adjust the pH of the raw milk to 5.0 to 6.0. Then, the cheese curd may be prepared by instantaneously increasing the temperature in hot water of 40 ° C. or more to form curd, and excluding all the generated whey. If the pH of the raw milk is less than 5.0, heat resistance cannot be imparted to natural cheese, and if the pH exceeds 6.0, the raw milk does not coagulate, which is not preferable.
【００１１】なお、後者の方法では、乳タンパク質濃度
の高い原料乳が瞬時に凝固するので、より乳タンパク質
構造の強固なカードが得られるため、前者の方法で調製
されるナチュラルチーズよりも、耐熱性及び耐水性がよ
り優れたナチュラルチーズが得られる。上述のようにし
て得られたチーズカードをモールドに移し、加重をかけ
て圧搾し、モールドを外してブライン加塩を行い、プラ
スチック製の袋に入れて真空包装し、約１０℃で熟成さ
せることにより、本発明のナチュラルチーズが得られ
る。このナチュラルチーズが良好な耐熱性及び耐水性を
有するためには、熟度を５〜２３％に調整することが好
ましい。熟度が２３％を超えると熟成が過度に進行し過
ぎて耐熱性及び耐水性が低下するため好ましくない。In the latter method, raw milk having a high milk protein concentration coagulates instantaneously, so that a curd having a stronger milk protein structure can be obtained. Therefore, the heat resistance is higher than that of natural cheese prepared by the former method. Natural cheese with more excellent properties and water resistance can be obtained. The cheese curd obtained as described above is transferred to a mold, squeezed with weight, removed from the mold, salted with brine, vacuum-packed in a plastic bag, and aged at about 10 ° C. Thus, the natural cheese of the present invention is obtained. In order for this natural cheese to have good heat resistance and water resistance, it is preferable to adjust the ripeness to 5 to 23%. If the ripeness exceeds 23%, the ripening proceeds excessively and the heat resistance and the water resistance are undesirably reduced.
【００１２】なお、本発明において、熟度とは、以下に
示す式により算出される。 熟度（ＳＴＮ／ＴＮ値）（％）＝（可溶性窒素／全窒
素）×１００ ナチュラルチーズの窒素の形態は熟成度合いに応じて変
化し、特に可溶性窒素（ＳＴＮ）は、熟成が進むにつれ
て増加の傾向をたどる。この可溶性窒素（ＳＴＮ）の全
窒素（ＴＮ）に対する割合で示される熟度（％）は、一
般にチーズの熟成度合いを示す指標として用いられ、こ
の値が大きいほどチーズが熟成していることを示す。In the present invention, the maturity is calculated by the following equation. Ripeness (STN / TN value) (%) = (soluble nitrogen / total nitrogen) × 100 The form of nitrogen in natural cheese changes according to the degree of ripening, and in particular, soluble nitrogen (STN) increases as ripening progresses. Follow trends. The ripeness (%) represented by the ratio of the soluble nitrogen (STN) to the total nitrogen (TN) is generally used as an index indicating the degree of ripening of the cheese. The larger this value is, the more mature the cheese is. .
【００１３】[0013]
【実施例】実施例１ ＭＰＣ（乳タンパク質含量８１重量％、ALAPRO4850、ニ
ュージーランドデイリーインダストリー社製）を水で溶
解し、２６重量％濃度のＭＰＣ溶液を調製した。これに
乳脂肪含量が原料乳中の乳タンパク質に対して６８重量
％となるようにＨＦＣ（乳脂肪含量７３重量％、Burra
社製）を添加し、乳脂肪球を分散させる目的でホモゲナ
イザー（三和機械工業社製）を用い、均質圧３０ｋｇ／
ｃｍ2 の条件で均質処理を行い、乳脂肪球の平均粒子径
を３μｍに調整した。次いで、加熱殺菌機を用いて７０
℃達温で殺菌した後、３０℃まで冷却し、乳タンパク質
濃度が１７．６重量％の原料乳５ｋｇを得た。この原料
乳に乳酸菌スターター（CH-N19、DVSタイプ、クリスチ
ャンハンセン社製）１重量％を添加して、穏やかに撹拌
した後、３０℃に保持しながら３０分間静置した。その
後、凝乳酵素（ＨＲレンネット、クリスチャンハンセン
社製）０．００３重量％を添加して、穏やかに撹拌した
後、静置してカードを調製した。生成したカードを７ｍ
ｍ角状にカッティングした後、３８℃で４５分間加温し
て、生じたホエーの全量を排除した。得られたチーズカ
ードをモールドに移して０．０６ｋｇ／ｃｍ2の圧力で
２時間圧搾した。圧搾後、チーズカードをモールドから
外してブライン加塩を行い、約５００ｇの未熟成チーズ
６個を得た。これらをプラスチック製の袋に入れて真空
包装し、１０℃で０．２５、２、３、５、７ヶ月間熟成
させた。０．２５、２、３、５、７ヶ月間熟成させたナ
チュラルチーズのそれぞれの熟度を表１に示す。また、
０．２５、２、３、５、７ヶ月間熟成させたナチュラル
チーズについて、耐熱性及び耐水性試験を以下に示す方
法で行った。EXAMPLES Example 1 MPC (milk protein content: 81% by weight, ALAPRO4850, New Zealand Daily Industries) was dissolved in water to prepare a 26% by weight MPC solution. The HFC (milk fat content 73% by weight, Burra
And a homogenizer (manufactured by Sanwa Machine Industry Co., Ltd.) with a homogenizing pressure of 30 kg /
Homogeneous treatment was performed under the condition of cm 2 to adjust the average particle size of the milk fat globules to 3 μm. Then, using a heat sterilizer, 70
After sterilization at a temperature of ℃, the mixture was cooled to 30 ° C. to obtain 5 kg of raw milk having a milk protein concentration of 17.6% by weight. Lactic acid bacterium starter (CH-N19, DVS type, manufactured by Christian Hansen Co., Ltd.) (1% by weight) was added to the raw milk, and the mixture was gently stirred and allowed to stand at 30 ° C. for 30 minutes. Thereafter, 0.003% by weight of a curdling enzyme (HR Rennet, manufactured by Christian Hansen) was added, and the mixture was gently stirred and allowed to stand to prepare a curd. 7m generated card
After cutting into m-squares, the mixture was heated at 38 ° C. for 45 minutes to eliminate all the generated whey. The obtained cheese curd was transferred to a mold and pressed at a pressure of 0.06 kg / cm 2 for 2 hours. After squeezing, the cheese curd was removed from the mold and brine was added to obtain about 500 g of unripe cheeses of about 500 g. These were put in a plastic bag, vacuum-packaged, and aged at 10 ° C for 0.25, 2, 3, 5, and 7 months. Table 1 shows the ripeness of each natural cheese aged for 0.25, 2, 3, 5, and 7 months. Also,
Heat resistance and water resistance tests were performed on natural cheeses aged for 0.25, 2, 3, 5, and 7 months by the following methods.
【００１４】耐熱性及び耐水性試験： （１）２０×２０×２０ｍｍの立方体にカットした各ナ
チュラルチーズをビーカーに入れ、ビーカーごとオート
クレーブで１００℃３０分間加熱した。加熱後のナチュ
ラルチーズの大きさを測定し、以下の式にて保形性を算
出した。なお、オートクレーブによる加熱では湿度が１
００％である。 （２）２０×２０×２０ｍｍの立方体にカットした各ナ
チュラルチーズを８０℃の温湯入りのビーカーに入れ、
ビーカーごと８０℃の恒温槽で６０分間保持して浸漬加
熱した。浸漬加熱後のナチュラルチーズの大きさを測定
し、以下の式にて保形性を算出した。 保形性（％）＝［加熱後の大きさ（ｍｍ）／２０（ｍ
ｍ）］×１００ 本発明では、（１）及び（２）の試験において保形性が
８０％以上であるとき、耐熱性及び耐水性を有するもの
とする。これらの結果を表１に示す。Heat resistance and water resistance test: (1) Each natural cheese cut into a cube of 20 × 20 × 20 mm was put in a beaker, and the whole beaker was heated in an autoclave at 100 ° C. for 30 minutes. The size of the natural cheese after heating was measured, and the shape retention was calculated by the following equation. The humidity in the autoclave is 1
00%. (2) Put each natural cheese cut into a cube of 20 × 20 × 20 mm into a beaker containing hot water at 80 ° C.
The entire beaker was immersed and heated in an 80 ° C. constant temperature bath for 60 minutes. The size of the natural cheese after immersion heating was measured, and the shape retention was calculated by the following equation. Shape retention (%) = [size after heating (mm) / 20 (m
m)] × 100 In the present invention, when the shape retention is 80% or more in the tests (1) and (2), the material has heat resistance and water resistance. Table 1 shows the results.
【００１５】[0015]
【表１】 [Table 1]
【００１６】表１より、熟度５〜２３％のナチュラルチ
ーズは、耐熱性及び耐水性試験において８０％以上の保
形性を示し、耐熱性及び耐水性を有することが確認され
た。一方、熟度２３％を上回るナチュラルチーズは、耐
熱性及び耐水性試験において保形性が８０％を下回って
いた。From Table 1, it was confirmed that the natural cheese having a ripeness of 5 to 23% exhibited a shape retention of 80% or more in a heat resistance and water resistance test, and had heat resistance and water resistance. On the other hand, the natural cheese having a ripeness of more than 23% had a shape retention of less than 80% in the heat resistance and water resistance tests.
【００１７】実施例２ ＭＰＣ（乳タンパク質含量７８重量％、ALAPRO4850、ニ
ュージーランドデイリーインダストリー社製）を水で溶
解し、３．８、７．８、２１、３０、３９重量％濃度の
ＭＰＣ溶液を調製した。これに、乳脂肪含量が原料乳中
の乳タンパク質に対して６７重量％となるようにバター
（脂肪含量８１重量％）を添加し、乳脂肪球を分散させ
る目的でホモゲナイザー（三和機械工業社製）を用い、
均質圧５０ｋｇ／ｃｍ2 の条件で均質処理を行い、乳
脂肪球の平均粒子径を１．５μｍに調整した。次いで、
加熱殺菌機を用いて７０℃達温で加熱殺菌した後、３０
℃まで冷却し、乳タンパク質濃度が３、６、１５、２
０、２５重量％の原料乳をそれぞれ３ｋｇずつ得た。こ
れらの原料乳それぞれに乳酸菌スターター（CH-N19、DV
Sタイプ、クリスチャンハンセン社製）１重量％を添加
して、穏やかに撹拌した後、３０℃に保持しながら３０
分間静置した。その後、凝乳酵素（ＨＲレンネット、ク
リスチャンハンセン社製）０．００３重量％を添加し
て、穏やかに撹拌した後、静置してカードを調製した。
生成したカードを７ｍｍ角状にカッティングした後、３
８℃で４５分間加温して、生じたホエーの全量を排除し
た。得られたチーズカードをモールドに移して０．０６
ｋｇ／ｃｍ2の圧力で２時間圧搾した。圧搾後、チーズ
カードをモールドから外してブライン加塩を行い、約５
００ｇの未熟成チーズ４種、４個を得た。これらをプラ
スチック製の袋に入れて真空包装し、１０℃で３ヶ月間
熟成させた。なお、乳タンパク質濃度が２５重量％の原
料乳を用いてカードを調製しようとしたものは、全量の
ＭＰＣを水で完全に溶解できず、溶解液の粘度が上昇し
てしまい、カードが形成されなかった。得られたナチュ
ラルチーズについて、実施例１と同様の方法で耐熱性及
び耐水性試験を行った。これらの結果を表２に示す。 Example 2 MPC (milk protein content: 78% by weight, ALAPRO4850, New Zealand Daily Industries) was dissolved in water to prepare MPC solutions having 3.8, 7.8, 21, 30, and 39% by weight. did. To this, butter (fat content 81% by weight) was added so that the milk fat content was 67% by weight based on the milk protein in the raw milk, and a homogenizer (Sanwa Kikai Kogyo Co., Ltd.) was used for the purpose of dispersing the milk fat globules. Made)
Homogeneous treatment was performed under the condition of a homogenous pressure of 50 kg / cm 2 to adjust the average particle size of the milk fat globules to 1.5 μm. Then
After heat sterilization at a temperature of 70 ° C using a heat sterilizer, 30
℃, milk protein concentration 3, 6, 15, 2
3 kg each of 0 and 25% by weight of raw material milk was obtained. Lactic acid bacteria starter (CH-N19, DV
1% by weight (S type, manufactured by Christian Hansen Co., Ltd.), and gently stirred.
Let stand for minutes. Thereafter, 0.003% by weight of a curdling enzyme (HR Rennet, manufactured by Christian Hansen) was added, and the mixture was gently stirred and allowed to stand to prepare a curd.
After cutting the generated card into 7mm square shape, 3
Warming at 8 ° C. for 45 minutes eliminated all the whey that formed. Transfer the obtained cheese curd to a mold and add 0.06
It was pressed at a pressure of kg / cm 2 for 2 hours. After squeezing, remove the cheese curd from the mold and perform brine salting.
Four types of four unripened cheeses of 00 g were obtained. These were put in a plastic bag, vacuum-packaged, and aged at 10 ° C. for 3 months. In the case of preparing a curd using a raw milk having a milk protein concentration of 25% by weight, the entire amount of MPC cannot be completely dissolved in water, and the viscosity of the solution increases, and the curd is formed. Did not. The obtained natural cheese was subjected to a heat resistance and water resistance test in the same manner as in Example 1. Table 2 shows the results.
【００１８】[0018]
【表２】 [Table 2]
【００１９】表２より、ＭＰＣを用いて調製した原料乳
の乳タンパク濃度が６〜２０重量％であるときは、得ら
れたナチュラルチーズの保形性が９０％以上となり、耐
熱性及び耐水性が良好であった。一方、原料乳の乳タン
パク質濃度が２５重量％であるときは、カードが形成さ
れず、また３重量％であるときは、得られたナチュラル
チーズの保形性が８０％を下回っていた。From Table 2, when the milk protein concentration of the raw milk prepared using MPC is 6 to 20% by weight, the obtained natural cheese has a shape retention of 90% or more, and has heat resistance and water resistance. Was good. On the other hand, when the milk protein concentration of the raw milk was 25% by weight, no curd was formed, and when it was 3% by weight, the shape retention of the obtained natural cheese was less than 80%.
【００２０】実施例３ ＭＰＣ（乳タンパク質含量８１重量％、ALAPRO4850、ニ
ュージーランドデイリーインダストリー社製）を水で溶
解し、２６重量％濃度のＭＰＣ溶液を調製した。これ
に、乳脂肪含量が原料乳中の乳タンパク質に対して１２
重量％となるようにＨＦＣ（乳脂肪含量７３重量％、Bu
rra社製）を添加し、１．２ｋｇずつ５等分した。そし
て乳脂肪を分散させる目的で、ホモゲナイザー（三和機
械工業社製）を用い、乳脂肪球の平均粒子径が１、１．
５、２、３、４μｍとなるように均質処理を行った。次
いで、加熱殺菌機を用いて７０℃達温で加熱殺菌した
後、３０℃まで冷却し、乳タンパク質濃度が１７．６重
量％の原料乳１．２ｋｇずつを得た。これらの原料乳そ
れぞれに乳酸菌スターター（CH-N19、DVSタイプ、クリ
スチャンハンセン社製）１重量％を添加して、穏やかに
撹拌した後、３０℃に保持しながら３０分間静置した。
その後、凝乳酵素（ＨＲレンネット、クリスチャンハン
セン社製）０．００３重量％を添加して、穏やかに撹拌
した後、静置してカードを調製した。生成したカードを
７ｍｍ角状にカッティングした後、３８℃で４５分間加
温して、生じたホエーの全量を排除した。得られたチー
ズカードをモールドに移して０．０６ｋｇ／ｃｍ2の圧
力で２時間圧搾した。圧搾後、チーズカードをモールド
から外してブライン加塩を行い、約５００ｇの未熟成チ
ーズ４種、４個を得た。これらをプラスチック製の袋に
入れて真空包装し、１０℃で３ヶ月間熟成させた。な
お、乳脂肪球の平均粒子径が１μｍ未満のものでは、ホ
エー排除が困難となり、ナチュラルチーズを調製するこ
とができなかった。得られたナチュラルチーズについ
て、実施例１と同様の方法で耐熱性及び耐水性試験を行
った。これらの結果を表３に示す。 Example 3 MPC (milk protein content: 81% by weight, ALAPRO4850, New Zealand Daily Industries) was dissolved in water to prepare a 26% by weight MPC solution. In addition, the milk fat content is 12% of the milk protein in the raw milk.
HFC (milk fat content 73% by weight, Bu
rra) and divided into 5 equal portions of 1.2 kg each. For the purpose of dispersing milk fat, a homogenizer (manufactured by Sanwa Machine Industry Co., Ltd.) was used, and the average particle diameter of milk fat globules was 1.1, 1.
Homogeneous treatment was performed to 5, 2, 3, and 4 μm. Next, the mixture was sterilized by heating at a temperature of 70 ° C. using a heat sterilizer, and then cooled to 30 ° C. to obtain 1.2 kg of raw milk having a milk protein concentration of 17.6% by weight. 1% by weight of a lactic acid bacteria starter (CH-N19, DVS type, manufactured by Christian Hansen) was added to each of these raw material milks, and the mixture was gently stirred and allowed to stand at 30 ° C. for 30 minutes.
Thereafter, 0.003% by weight of a curdling enzyme (HR Rennet, manufactured by Christian Hansen) was added, and the mixture was gently stirred and allowed to stand to prepare a curd. After the resulting curd was cut into a 7 mm square shape, the curd was heated at 38 ° C. for 45 minutes to eliminate all the generated whey. The obtained cheese curd was transferred to a mold and pressed at a pressure of 0.06 kg / cm 2 for 2 hours. After the squeezing, the cheese curd was removed from the mold and brine was added, to thereby obtain about 500 g of four unripe cheeses and four cheeses. These were put in a plastic bag, vacuum-packaged, and aged at 10 ° C. for 3 months. When the average particle size of the milk fat globules was less than 1 μm, it was difficult to eliminate whey, and natural cheese could not be prepared. The obtained natural cheese was subjected to a heat resistance and water resistance test in the same manner as in Example 1. Table 3 shows the results.
【００２１】[0021]
【表３】 [Table 3]
【００２２】表３より、ＭＰＣを用いて調製した原料乳
の乳脂肪球の平均粒子径が１．５〜３μｍであるとき
は、得られたナチュラルチーズの保形性が８０％以上と
なり、耐熱性及び耐水性が良好であった。一方、原料乳
の乳脂肪球の平均粒子径が１μｍであるときは、カード
が形成されず、また、４μｍであるときは、得られたナ
チュラルチーズの保形性が８０％を下回っていた。From Table 3, when the average particle size of the milk fat globules of the raw milk prepared using MPC is 1.5 to 3 μm, the obtained natural cheese has a shape retention of 80% or more, The water resistance and water resistance were good. On the other hand, when the average particle size of the milk fat globules of the raw milk was 1 μm, no curd was formed, and when it was 4 μm, the shape retention of the obtained natural cheese was less than 80%.
【００２３】実施例４ ＭＰＣ（乳タンパク質含量８１重量％、ALAPRO4850、ニ
ュージーランドデイリーインダストリー社製）を水で溶
解し、２６重量％濃度のＭＰＣ溶液を調製した。乳脂肪
含量が原料乳中の乳タンパク質に対して１２重量％とな
るようにＨＦＣ（乳脂肪含量７３重量％、Burra社製）
を添加し、乳脂肪球を分散させる目的でホモゲナイザー
(三和機械工業社製)を用い、均質圧３０ｋｇ／ｃｍ2
の条件で均質処理を行い、乳脂肪球の平均粒子径を３μ
ｍに調整した。次いで、加熱殺菌機を用いて７０℃達温
で加熱殺菌した後、３０℃まで冷却し、乳タンパク質濃
度が１７．６重量％の原料乳６ｋｇを得た。この原料乳
に対して凝乳酵素（ＨＲレンネット、クリスチャンハン
セン社製）０．００３重量％を添加した後、この原料乳
を１．２ｋｇずつ５等分し、それぞれの原料乳に乳酸を
添加して、ｐＨが６．２、６．０、５．５、５．０、
４．８となるように調整し、それぞれ８０℃の温湯に添
加してカードを調製した。得られたチーズカードをモー
ルドに移して０．０６ｋｇ／ｃｍ2の圧力で２時間圧搾
した。圧搾後、チーズカードをモールドから外してブラ
イン加塩を行い、約５００ｇの未熟成チーズ４種、４個
を得た。これらをプラスチック製の袋に入れて真空包装
し、１０℃で３ヶ月間熟成させた。なお、ｐＨが６．２
のものは、カードが形成されなかった。得られたナチュ
ラルチーズについて、実施例１と同様の方法で耐熱性及
び耐水性試験を行った。これらの結果を表４に示す。 Example 4 MPC (milk protein content: 81% by weight, ALAPRO4850, New Zealand Daily Industries) was dissolved in water to prepare a 26% by weight MPC solution. HFC (milk fat content 73% by weight, manufactured by Burra) so that the milk fat content is 12% by weight with respect to the milk protein in the raw material milk.
And homogenizer to disperse milk fat globules
(Manufactured by Sanwa Machine Industry Co., Ltd.) using a homogeneous pressure of 30 kg / cm 2
Perform homogenous treatment under the conditions of
m. Then, after heat sterilization at a temperature of 70 ° C. using a heat sterilizer, the mixture was cooled to 30 ° C. to obtain 6 kg of raw milk having a milk protein concentration of 17.6% by weight. After adding 0.003% by weight of clotting enzyme (HR Rennet, manufactured by Christian Hansen) to the raw milk, the raw milk was divided into 5 equal portions of 1.2 kg each, and lactic acid was added to each raw milk. And the pH is 6.2, 6.0, 5.5, 5.0,
The curd was adjusted to 4.8, and each was added to hot water at 80 ° C. to prepare a curd. The obtained cheese curd was transferred to a mold and pressed at a pressure of 0.06 kg / cm 2 for 2 hours. After the squeezing, the cheese curd was removed from the mold and brine was added, to thereby obtain about 500 g of four unripe cheeses and four cheeses. These were put in a plastic bag, vacuum-packaged, and aged at 10 ° C. for 3 months. The pH was 6.2.
Those that did not form a card. The obtained natural cheese was subjected to a heat resistance and water resistance test in the same manner as in Example 1. Table 4 shows the results.
【００２４】[0024]
【表４】 [Table 4]
【００２５】表４より、ＭＰＣを用いて調製した原料乳
のｐＨが６．０〜５．０であるときは、得られたナチュ
ラルチーズの保形性が８０％以上となり、耐熱性及び耐
水性が優れ、好ましい食感のナチュラルチーズであっ
た。From Table 4, when the pH of the raw milk prepared using MPC is 6.0 to 5.0, the obtained natural cheese has a shape retention of 80% or more, and has heat resistance and water resistance. Was excellent and had a favorable texture.
【００２６】実施例５ 実施例１と同様にして調製したナチュラルチーズを１ヶ
月間熟成させた。このナチュラルチーズを１０ｍｍ角状
に１０個カットし、コンソメスープに入れて２時間煮込
んだ。その結果、スープの中でナチュラルチーズは溶融
せず、１０ｍｍ角状のままで残り、見栄えの良いスープ
が出来上がった。そして、これを食すると、ナチュラル
チーズの風味と食感が良好であった。 Example 5 A natural cheese prepared in the same manner as in Example 1 was aged for one month. This natural cheese was cut into 10 pieces of 10 mm square, put into a consommé soup, and simmered for 2 hours. As a result, the natural cheese was not melted in the soup and remained in a 10 mm square shape, so that a good-looking soup was completed. When this was eaten, the flavor and texture of natural cheese were good.
【００２７】[0027]
【発明の効果】本発明によれば、優れた耐熱性及び耐水
性を有するナチュラルチーズを提供することができる。
本発明のナチュラルチーズは、優れた耐熱性及び耐水性
を有するため、オーブンやトースターで加熱したり、フ
ライパンで焼いたり又は炒めたり、煮込んだり、蒸した
り、油で揚げることができ、オムレツ、リゾット、コロ
ッケ、フライ、カレー、スープ、雑煮、おでん等の調理
に用いることができる。According to the present invention, a natural cheese having excellent heat resistance and water resistance can be provided.
Since the natural cheese of the present invention has excellent heat resistance and water resistance, it can be heated in an oven or toaster, baked or fried in a frying pan, boiled, steamed, fried in oil, omelet, risotto , Croquettes, fries, curries, soups, zoni, oden and the like.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 佐藤 重勝 埼玉県比企郡鳩山町松ケ丘２−４−13 (72)発明者 佐藤 薫 埼玉県川越市南台３−11−２ アーベイン 川越南大塚202 Ｆターム(参考） 4B001 AC06 AC15 AC31 EC07 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Shigekatsu Sato 2-4-13, Matsugaoka, Hatoyama-machi, Hiki-gun, Saitama Prefecture (72) Inventor Kaoru 3-11-2, Minamidai, Kawagoe-shi, Saitama Prefecture Irvine 202 Minami-Otsuka Kawagoe F-term (Reference) 4B001 AC06 AC15 AC31 EC07
Claims (5)
間加熱後の保形性が８０％以上、及び（２）温湯での８
０℃６０分間浸漬加熱後の保形性が８０％以上である耐
熱性及び耐水性を有することを特徴とするナチュラルチ
ーズ。(1) The shape retention after heating at 100 ° C. for 30 minutes in an autoclave is 80% or more, and (2) 8 in hot water.
A natural cheese having heat resistance and water resistance of 80% or more in shape retention after immersion heating at 0 ° C. for 60 minutes.
とすることにより得られる請求項１記載のナチュラルチ
ーズ。2. The natural cheese according to claim 1, which is obtained by using a solution of the milk protein concentrate powder as raw material milk.
脱脂乳で溶解し、乳脂肪を添加後、均質処理を行って原
料乳を調製し、この原料乳に、乳酸菌スターター又は酸
性化剤、及び凝乳酵素を添加してカードを形成させるこ
とを特徴とする耐熱性及び耐水性を有するナチュラルチ
ーズの製造方法。3. A milk protein concentrate powder is dissolved in water, raw milk or skim milk, and after adding milk fat, a homogenizing treatment is performed to prepare a raw milk, and a lactic acid bacterium starter or an acidifying agent is added to the raw milk. And a method for producing natural cheese having heat resistance and water resistance, wherein curd is formed by adding milk curd enzyme.
脱脂乳で乳タンパク質濃度が６〜２０重量％となるよう
に溶解し、乳脂肪を添加後、乳脂肪球の平均粒子径が
１．５〜３μｍとなるように均質処理を行って原料乳を
調製し、この原料乳に、乳酸菌スターター又は酸性化
剤、及び凝乳酵素を添加してカードを形成させることを
特徴とする請求項３記載のナチュラルチーズの製造方
法。4. A milk protein concentrate powder is dissolved in water, raw milk or skim milk so that the milk protein concentration becomes 6 to 20% by weight, and after adding milk fat, the milk fat globules have an average particle size of 1%. A raw milk is prepared by performing a homogenous treatment so as to have a thickness of 0.5 to 3 μm, and a lactic acid bacterium starter or an acidifying agent and a milk-clotting enzyme are added to the raw milk to form a curd. 3. The method for producing natural cheese according to item 3.
脱脂乳で乳タンパク質濃度が６〜２０重量％となるよう
に溶解し、乳脂肪を添加後、乳脂肪球の平均粒子径が
１．５〜３μｍとなるように均質処理を行って原料乳を
調製し、この原料乳に、凝乳酵素を添加し、次いで乳酸
菌スターター又は酸性化剤を添加して原料乳のｐＨを
５．０〜６．０に調整し、４０℃以上の温湯中でカード
を形成させることを特徴とする耐熱性及び耐水性を有す
るナチュラルチーズの製造方法。5. A milk protein concentrate powder is dissolved in water, raw milk or skim milk so that the milk protein concentration becomes 6 to 20% by weight, and after adding milk fat, the average particle diameter of milk fat globules becomes 1%. A raw milk is prepared by performing a homogenous treatment so as to obtain a raw milk having a pH of 0.5 to 3 μm. A method for producing a natural cheese having heat resistance and water resistance, wherein the curd is formed in hot water of 40 ° C. or more, adjusted to 6.0.
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|---|---|---|---|
| JP2000292908A JP3409026B2 (en) | 2000-09-26 | 2000-09-26 | Natural cheese having heat resistance and water resistance and method for producing the same |
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| Publication Number | Publication Date |
|---|---|
| JP2002095410A true JP2002095410A (en) | 2002-04-02 |
| JP3409026B2 JP3409026B2 (en) | 2003-05-19 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009041210A1 (en) * | 2007-09-27 | 2009-04-02 | Meiji Dairies Corporation | Method of producing natural cheese |
| JP2009112226A (en) * | 2007-11-05 | 2009-05-28 | Meiji Milk Prod Co Ltd | Method for producing cheese |
| JP2014027891A (en) * | 2012-07-31 | 2014-02-13 | Morinaga Milk Ind Co Ltd | Production method of processed cheeses, production method of cheese-containing food product, processed cheeses, and cheese-containing food product |
-
2000
- 2000-09-26 JP JP2000292908A patent/JP3409026B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009041210A1 (en) * | 2007-09-27 | 2009-04-02 | Meiji Dairies Corporation | Method of producing natural cheese |
| JPWO2009041210A1 (en) * | 2007-09-27 | 2011-01-20 | 明治乳業株式会社 | Natural cheese manufacturing method |
| JP5800328B2 (en) * | 2007-09-27 | 2015-10-28 | 株式会社明治 | Method for producing ripened natural cheese |
| JP2009112226A (en) * | 2007-11-05 | 2009-05-28 | Meiji Milk Prod Co Ltd | Method for producing cheese |
| JP2014027891A (en) * | 2012-07-31 | 2014-02-13 | Morinaga Milk Ind Co Ltd | Production method of processed cheeses, production method of cheese-containing food product, processed cheeses, and cheese-containing food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3409026B2 (en) | 2003-05-19 |
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