JP2004337094A - Dairy product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a dairy product suitable for a Japanese-style food and decreased in salinity by coagulating raw milk without fermenting. <P>SOLUTION: This dairy product is obtained by adding acetic acid as a coagulating agent to warmed raw milk followed by stirring, filtering the stirred milk and coagulating the milk by decreasing water percentage content. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【００１１】
表１によれば、本発明品は、他の比較対象に比べて、たんぱく質とカルシウムの多さ、及びナトリウムの極端なまでの少なさが目立っている。
【００１２】
本発明は上記実施形態に限定されない。例えば、殺菌方法は、異なる温度と時間で行っても良い。
【００１３】
【発明の効果】
本発明の乳製品は、水分含有率を減らしてあるので、たんぱく質、カルシウムの量が、牛乳に比べてかなり多量となる。従って、少量食べるだけで多量のたんぱく質、カルシウムが摂取できる。しかも塩分含有量も微量なので、チーズに比べて多く摂取しても、塩分摂取量が少なくて済む。よって、健康食品であると言え、高齢者には特に適した食品である。また、固形物であるので、冬場でも夏場と同様に食べることが出来、季節を問わず食べられる。それによって、生乳が冬場に余乳となる量を減らすこともできる。さらに、チーズであれば発酵によってにおいがきついが、本乳製品は発酵させないのでにおいは微かにある程度で、和食に合う。
【図面の簡単な説明】
【図１】本発明の乳製品を示す斜視図である。
【図２】型枠を示す斜視図である。
【図３】型枠にさらしを被せた状態を示す斜視図である。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a milk product obtained by using milk squeezed from cows, that is, raw milk, and finally hardening raw milk.
[0002]
[Prior art]
Milk is a well-balanced beverage that contains all of the five major nutrients, so drinking milk is generally recommended as one method of maintaining health. Also, milk contains essential amino acids of proteins that cannot be made in the human body, so it is a source of blood and meat, and also contains a large amount of inorganic calcium, so it can make bones and teeth. Thus, it is also highly effective in preventing osteoporosis.
[0003]
However, drinking large amounts of milk is painful, even for health reasons. In particular, the elderly are generally more likely to eat thinner than younger people, and this tendency is strong. Also, milk is usually stored in a refrigerator and chilled, so in summer it is cold and it feels delicious and you want to drink it, but in winter it is cold and you feel like drinking it. It does not happen very often. Because of that, milk consumption is high in summer but low in winter, and a large amount of raw milk becomes surplus milk in winter, and its utilization has been a problem.
[0004]
Milk is milk squeezed from cows, that is, a beverage in which raw milk is sterilized, but if raw milk is solid instead of milk, the solid can be eaten regardless of the season. The above-mentioned problem is solved. There is cheese as a solid dairy product, but cheese is considered to be unsuitable for Japanese food because it is fermented in the manufacturing process and has a unique smell. And the Japanese diet is basically Japanese food, so it is desirable to have something that matches Japanese food. In addition, cheese contains a large amount of salt, and ingestion of a large amount of salt causes high blood pressure. Therefore, it is not very good to increase the amount of cheese taken.
[0005]
[Problems to be solved by the invention]
The present invention has been made in view of the above-mentioned circumstances, and a problem to be solved is to develop a dairy product which hardens raw milk without fermentation, is suitable for Japanese food, and has a reduced salt content.
[0006]
[Means for Solving the Problems]
The dairy product of the present invention is characterized in that acetic acid as a coagulant is added to warm raw milk and stirred, the stirred milk is filtered, and the milk content is reduced and solidified.
[0007]
Raw milk is sterilized by warming. Stirring while warm allows acetic acid to mix uniformly throughout. Acetic acid plays a role of a coagulant, and by adding acetic acid and stirring, the hardness of the dairy product when solidified becomes uniform.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
The dairy product of the present invention is manufactured by the following procedure. As a material, vinegar is prepared at a ratio of 22 to 25 ml per liter of raw milk. First, raw milk is put in a container and heated to 75 ° C. with stirring while stirring, and is maintained at 75 ° C. for 15 minutes to sterilize. Next, the fire is stopped, and vinegar is added little by little with stirring, so that coagulation of the protein is brought into a desired state. The stirring is performed in order to make the coagulation state of the protein of the milk to which the vinegar is added uniform, and to have a uniform hardness as a whole when solidified. Subsequently, as shown in FIG. 2, a square mold 1 is placed on a table, and as shown in FIG. 3, a blister 2 is placed on the mold 1 to expose milk having a protein in a desired coagulated state. 2 is poured into the mold 1 from above. The mold 1 has a bottom floating above the table surface, and has a hole 3 at the bottom and the periphery. Water passing through the mesh of the bleaching 2 flows out of the hole 3 to the outside of the form 1. Is discharged. After the water has been sufficiently drained from the hole 3, the lid 4 is dropped into the mold 1, and after about 30 minutes, it hardens in a good manner. Finally, the solid milk product is removed from the mold 1 and completed. The dairy product 5 taken out is milky white, has small unevenness on the whole surface as shown in FIG. 1, and is a food product that is neither tofu nor cheese. This dairy product may be cooled and eaten with wasabi soy sauce in a Japanese style, for example, or may be eaten hot.
[0009]
Table 1 below compares the above-mentioned dairy product of the present invention with a commercially available solid dairy product by component.
[0010]
[Table 1]

[0011]
According to Table 1, the product of the present invention is remarkably low in protein and calcium, and extremely low in sodium, as compared with other comparative subjects.
[0012]
The present invention is not limited to the above embodiment. For example, the sterilization method may be performed at different temperatures and times.
[0013]
【The invention's effect】
Since the dairy product of the present invention has a reduced water content, the amount of protein and calcium is considerably larger than that of milk. Therefore, a large amount of protein and calcium can be ingested just by eating a small amount. In addition, since the salt content is very small, even if it is ingested more than cheese, the amount of salt intake is small. Therefore, it can be said that it is a health food and is particularly suitable for elderly people. In addition, since it is a solid, it can be eaten in the same manner as in the summer, even in the winter, and can be eaten regardless of the season. This can also reduce the amount of raw milk left over in winter. In addition, cheese has a strong smell due to fermentation, but since this dairy product is not fermented, the smell is slightly to a certain extent and matches Japanese food.
[Brief description of the drawings]
FIG. 1 is a perspective view showing a dairy product of the present invention.
FIG. 2 is a perspective view showing a mold.
FIG. 3 is a perspective view showing a state where a mold is exposed.

Claims (1)

A dairy product characterized by adding acetic acid as a coagulant to warmed raw milk and stirring the resulting mixture, filtering the stirred milk, and reducing the moisture content to form a solidified product.

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