JP2007275013A - Dry cheese and method for producing the same - Google Patents
Dry cheese and method for producing the same Download PDFInfo
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- JP2007275013A JP2007275013A JP2006108717A JP2006108717A JP2007275013A JP 2007275013 A JP2007275013 A JP 2007275013A JP 2006108717 A JP2006108717 A JP 2006108717A JP 2006108717 A JP2006108717 A JP 2006108717A JP 2007275013 A JP2007275013 A JP 2007275013A
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- 239000011575 calcium Substances 0.000 claims abstract description 50
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
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- 241000238366 Cephalopoda Species 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- -1 amino acid salts Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
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- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 description 1
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- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Dairy Products (AREA)
Abstract
Description
本発明は、低水分かつ均一な組織を有し、特有の食感および風味を持つ、保存性に優れた乾燥チーズ、およびその製造方法に関する。 The present invention relates to a dry cheese having a low moisture content and a uniform structure, having a specific texture and flavor, and excellent storage stability, and a method for producing the same.
チーズは、使用する乳酸菌や凝乳酵素、あるいは熟成温度や熟成期間等の製造条件によって、風味も食感も異なる種類のものが得られるが、保存性の向上や用途の拡大などを意図してチーズを乾燥することも種々試みられ提案されている。しかしながら、チーズを乾燥すると、チーズ表面のみで著しく乾燥が進み、その結果、チーズ表面に硬い皮状の組織が形成され、内部の乾燥は進まなくなる。そのため、低水分かつ均一な組織をもつ乾燥チーズの調製は極めて困難であった。 Depending on the lactic acid bacteria and curdling enzyme used, or the production conditions such as ripening temperature and ripening period, cheeses with different flavors and textures can be obtained, but with the intention of improving shelf life and expanding applications. Various attempts have been made to dry cheese. However, when the cheese is dried, the drying proceeds remarkably only on the cheese surface. As a result, a hard skin-like structure is formed on the cheese surface, and the internal drying does not proceed. Therefore, it was extremely difficult to prepare dry cheese having a low moisture content and a uniform structure.
チーズを乾燥する方法としては、例えば、原料ナチュラルチーズに水を添加し、必要に応じて溶融塩および中和剤を添加して乳化し、紐状あるいは薄膜状等に成形後真空乾燥する方法（例えば、特許文献１参照。）や、ナチュラルチーズに水を添加して混合し、未乳化の状態のものを凍結乾燥する方法（例えば、特許文献２参照。）、あるいは乳化チーズ類を主原料とする含水原料を、溶融温度より低温で撹拌し、賦形状態で乾燥する方法（例えば、特許文献３参照。）等が提案されている。これらの製造方法により得られた乾燥チーズは、オイルオフがないこと、食品のトッピング材等として用いることができるものであることが示されている。しかし、これらの特許文献が開示しているチーズの乾燥方法は、いずれもチーズを一旦溶融して水等の水性媒体に溶解した後、乳化あるいは乳化せずに乾燥して食品のトッピング材として用いるものである。このような方法によって得られた乾燥チーズは、チーズ本来の食感や組織を有しておらず、またその利用形態や形状も限定されるものである。 As a method for drying cheese, for example, water is added to raw material natural cheese, and a molten salt and a neutralizing agent are added and emulsified as necessary. For example, refer to Patent Document 1.), a method of adding water to natural cheese and mixing, and freeze-drying the non-emulsified state (for example, refer to Patent Document 2), or emulsified cheese as a main raw material. There has been proposed a method of stirring a water-containing raw material at a temperature lower than the melting temperature and drying it in a shaped state (for example, see Patent Document 3). It has been shown that the dried cheese obtained by these production methods has no oil-off and can be used as a food topping material. However, in all of the methods for drying cheese disclosed in these patent documents, the cheese is once melted and dissolved in an aqueous medium such as water and then dried without being emulsified or emulsified and used as a food topping material. Is. The dried cheese obtained by such a method does not have the cheese's original texture or texture, and its use form and shape are also limited.
また、ホタテ貝柱様チーズの製造方法（例えば、特許文献４参照。）についても開示されている。この製造方法により得られるチーズは、水分含有量が高い上、表層部と内部の水分含有量が異なるものがある。このため従来の繊維状組織を有するチーズと食感において変わるところがなく、また繊維状組織も短期間に劣化するといった問題がある。 Moreover, it is disclosed also about the manufacturing method (for example, refer patent document 4) of scallop-like cheese. Some cheeses obtained by this production method have a high water content and a different water content in the surface layer and the inside. For this reason, there is no change in texture with cheese having a conventional fibrous structure, and the fibrous structure also deteriorates in a short time.
チーズを乾燥すると、チーズ表面のみで著しく乾燥が進んで、チーズ表面に硬い皮状の組織が形成されて内部の乾燥は進まなくなるため、形状を細くして組織や水分を均一にしようとする、直径5〜10mmの円柱状、または一辺の長さが5〜10mmの角柱状に成形された繊維状組織を有する乾燥チーズ（例えば、特許文献５参照。）が開示されている。しかし、この特許文献に開示されている乾燥チーズは、組織や形状が限定されており、それ以外の組織や形状を有する乾燥チーズを製造することはできないといった問題がある。
本発明は、チーズを乾燥するとチーズ表面のみで著しく乾燥が進み、チーズ表面に硬い皮状の組織が形成されて内部の乾燥は進まなくなり、そのため、低水分かつ均一な組織をもつ乾燥チーズの調製は極めて困難であるという従来技術に見られる乾燥チーズの問題点を解決することを課題とする。 In the present invention, when the cheese is dried, the drying proceeds remarkably only on the cheese surface, and a hard skin-like structure is formed on the cheese surface, and the internal drying does not proceed. Therefore, preparation of dried cheese having a low moisture and a uniform structure It is an object to solve the problem of dried cheese found in the prior art that is extremely difficult.
以上のような状況を鑑み、本発明者らは、乾燥チーズに関して鋭意研究を行ったところ、チーズの乾燥挙動はチーズの蛋白質あたりのカルシウム含量によって著しく変化し、蛋白質あたりのカルシウム含量が1〜15mg/gの領域で著しく乾燥しやすくなり、急速に乾燥しても均一な組織、水分を有する乾燥チーズとなることを見出し、本発明を完成するに至った。すなわち、チーズ又はチーズカード中の蛋白質あたりのカルシウム含量を低減させた後、乾燥することで、乾燥時間を著しく短縮でき、しかも、乾燥後の組織も均一で、通常の乾燥チーズには無い弾力のある組織、食感を有する乾燥チーズを提供することができる。
すなわち、本発明は、蛋白質あたりのカルシウム含量が1〜15mg/gであることを特徴とする乾燥チーズに関する。
更に、本発明は、チーズ又はチーズカードを酸で処理して含有するカルシウム量を低減させた後、乾燥することを特徴とする乾燥チーズの製造方法に関する。
In view of the situation as described above, the present inventors conducted extensive research on dried cheese, and the drying behavior of cheese significantly changed depending on the calcium content per protein of cheese, and the calcium content per protein was 1 to 15 mg. In the region of / g, it was remarkably easy to dry, and even when rapidly dried, it was found that the dried cheese had a uniform structure and moisture, and the present invention was completed. In other words, by reducing the calcium content per protein in cheese or cheese curd and drying, the drying time can be remarkably shortened, and the structure after drying is uniform, with elasticity not found in ordinary dry cheese. A dry cheese having a certain texture and texture can be provided.
That is, the present invention relates to a dried cheese characterized in that the calcium content per protein is 1 to 15 mg / g.
Furthermore, this invention relates to the manufacturing method of the dry cheese characterized by drying, after processing the cheese or cheese curd with an acid and reducing the amount of calcium to contain.
本発明では、チーズ又はチーズカード中のカルシウム含量を低減させた後に、乾燥することで、チーズの乾燥時間を著しく短縮することができる。本発明で得られる乾燥チーズは、水分含有量が35重量％以下となっていることが好ましく、組織も均一で、しこしことした独特の弾力のある食感を持ち、フレッシュなチーズの風味と良好な酸味を持つ、保存性に優れた乾燥チーズを提供することができる。 In this invention, after reducing the calcium content in cheese or cheese curd, the drying time of cheese can be shortened remarkably by drying. The dried cheese obtained in the present invention preferably has a moisture content of 35% by weight or less, has a uniform structure, has a unique and resilient texture, and has a fresh cheese flavor and good taste It is possible to provide dry cheese having a good sour taste and excellent storage stability.
本発明においては、チーズ又はチーズカード中のカルシウム含量を低減させた後、乾燥することで、チーズの乾燥時間を著しく短縮することができる。 In this invention, after reducing the calcium content in cheese or cheese curd, drying time of cheese can be shortened remarkably by drying.
以下本発明を詳細に説明する。
本発明の乾燥チーズの原料としては、乳を凝固して得たチーズカード、もしくは熟成したチーズを使用することができる。
The present invention will be described in detail below.
As a raw material of the dried cheese of the present invention, cheese curd obtained by coagulating milk or aged cheese can be used.
本発明の乾燥チーズに用いるチーズの種類としては、特に限定されないが、蛋白質あたりのカルシウム含量が15mg/gを超えるチーズの場合、チーズからカルシウムを除去する工程が必要である。本発明においてチーズ中からカルシウムを除去する方法は特に限定しないが、最も効率的で、またコスト的に有利な方法として、チーズを酸で処理してチーズのpHを4.9〜5.4にすることで、チーズのミセル中のコロイド状リン酸カルシウムを遊離させ、遊離したカルシウムを除去する方法が適している。チーズを酸で処理してチーズカードのpHを4.9〜5.4にする方法としては、チーズを酸溶液に浸漬させてチーズカードのpHを4.9〜5.4にする方法が挙げられる。この際、効率的なカルシウムの除去を行うために、あらかじめチーズを細断した後、酸溶液中に浸漬してカルシウムを除去し、温湯中で加熱混練してチーズを再び一つにまとめることも可能である。このような、カルシウム除去をより効率的に行うためには、なるべく熟度の低いチーズ、好ましくは製造後1ヶ月以内のチーズを用いることが望ましい。酸溶液中に浸漬する方法以外の方法であっても、チーズのpHを4.9〜5.4にする方法であれば、利用することができる。 Although it does not specifically limit as a kind of cheese used for the dry cheese of this invention, In the case of the cheese whose calcium content per protein exceeds 15 mg / g, the process of removing calcium from cheese is required. In the present invention, the method for removing calcium from the cheese is not particularly limited, but the most efficient and cost-effective method is to treat the cheese with an acid so that the pH of the cheese is 4.9 to 5.4. A method of releasing colloidal calcium phosphate in cheese micelles and removing the released calcium is suitable. Examples of the method for treating cheese with an acid to adjust the pH of the cheese curd to 4.9 to 5.4 include a method of immersing the cheese in an acid solution to adjust the pH of the cheese curd to 4.9 to 5.4. At this time, in order to efficiently remove calcium, the cheese is shredded in advance, then immersed in an acid solution to remove calcium, and heated and kneaded in warm water to combine the cheeses again. Is possible. In order to carry out such calcium removal more efficiently, it is desirable to use cheese with as low ripeness as possible, preferably cheese within one month after production. Even a method other than the method of immersing in an acid solution can be used as long as the pH of the cheese is 4.9 to 5.4.
チーズカードを調製する原料としては、従来のチーズ製造に用いられる乳であれば全て用いることができる。すなわち、生乳、脱脂乳、部分脱脂乳、またはこれらの混合物、さらには、これらとクリーム、ホエークリーム、バターミルクとのいかなる混合物をも使用することができ、必要に応じて殺菌や脂肪調整した乳を用いることができる。この原料乳からチーズカードをつくるには、チーズ製造におけるチーズカード製造の常法に従って行うことができる。すなわち、原料乳に凝乳酵素または酸、必要な場合は乳酸菌やカルシウムイオン（たとえば塩化カルシウム）を添加して適温に保持してカードの形成を行う。なお、本発明に使用する乳酸菌は、従来のチーズ製造に用いられる乳酸菌であれば全て用いることができ、特に限定する必要は無い。 As a raw material for preparing a cheese curd, any milk that is used in conventional cheese manufacture can be used. That is, raw milk, skimmed milk, partially skimmed milk, or a mixture thereof, and any mixture of these with cream, whey cream, and buttermilk can be used. Can be used. In order to make a cheese curd from this raw material milk, it can carry out in accordance with the conventional method of cheese curd manufacture in cheese manufacture. That is, curd is formed by adding a milk-clotting enzyme or acid to raw material milk, and if necessary, adding lactic acid bacteria or calcium ions (for example, calcium chloride) and keeping them at an appropriate temperature. In addition, the lactic acid bacteria used for this invention can use all if it is the lactic acid bacteria used for the conventional cheese manufacture, and do not need to specifically limit.
チーズカードを得るための乳は60℃、30分間程度の低温殺菌を行うことが好ましいが、未殺菌乳または殺菌乳も使用できる。また、乳酸溶液を添加して凝乳酵素処理するのに最適なpH6.4前後に調整することもできる。
次に、殺菌冷却した乳に凝乳酵素を常法どおり添加し、35℃で30分間程度静置し乳を凝固させてチーズカードを得る。
Milk for obtaining cheese curd is preferably pasteurized at 60 ° C. for about 30 minutes, but unsterilized milk or pasteurized milk can also be used. It is also possible to adjust the pH to around 6.4, which is optimal for adding a lactic acid solution and treating the curdling enzyme.
Next, a milk coagulation enzyme is added to the sterilized and cooled milk as usual, and left at 35 ° C. for about 30 minutes to coagulate the milk to obtain a cheese curd.
本発明においてチーズカード中からカルシウムを除去する方法は特に限定しないが、最も効率的でコスト的に有利な方法として、チーズカードを酸で処理し、チーズカードのpHを4.9〜5.4にすることで、ミセル中のコロイド状リン酸カルシウムを遊離させ、遊離したカルシウムを除去するのが適している。チーズカードを酸で処理してチーズカードのpHを4.9〜5.4にする方法としては、チーズカードを酸溶液に浸漬させてチーズカードのpHを4.9〜5.4にしてもよいし、あらかじめ乳に乳酸菌を接種し、乳酸発酵させて産生される乳酸によってチーズカードのpHを4.9〜5.4にしてもよい。前記二方法以外の方法であっても、チーズカードのpHを4.9〜5.4にする方法であれば、利用することができる。 In the present invention, the method for removing calcium from the cheese curd is not particularly limited. However, as the most efficient and cost-effective method, the cheese curd is treated with an acid so that the pH of the cheese curd is 4.9 to 5.4. It is suitable to release colloidal calcium phosphate in the micelle and to remove the released calcium. As a method of processing cheese curd with acid to make the pH of the cheese curd 4.9 to 5.4, the cheese curd may be immersed in an acid solution to adjust the pH of the cheese curd to 4.9 to 5.4, or lactic acid bacteria are added to the milk in advance. The pH of the cheese curd may be adjusted to 4.9 to 5.4 by lactic acid produced by inoculation and lactic acid fermentation. Even methods other than the above two methods can be used as long as the pH of the cheese curd is adjusted to 4.9 to 5.4.
このようにして、チーズ又はチーズカードからカルシウムを除去するが、その際、チーズ又はチーズカード中の蛋白質あたりのカルシウム含量が1〜15mg/gとなるようにすることが望ましい。通常、チーズ又はチーズカードを酸で処理してチーズ又はチーズカードのpHを4.9〜5.4とすることで、チーズ又はチーズカード中の蛋白質あたりのカルシウム含量を1〜15mg/gとすることができるが、必要に応じて酸で処理したチーズ又はチーズカードを温湯等で洗浄を繰り返すことで、さらにカルシウム含量を低減することができる。
また、本発明では凝乳酵素処理をしないで調製したチーズカードを用いることも可能である。凝乳酵素を使用しない場合は、原料とする乳を必要に応じて濃縮して、乳酸やクエン酸等の酸を少量ずつ添加してpHを4.9〜5.4に低下させることにより凝固させて、蛋白質あたりのカルシウム含量を低減させたチーズカードを得ることができる。
なお、凝固後あるいはカルシウム除去後、水分調整やホエーの除去、成形等の目的で、得られたチーズカードについて圧搾脱水および／または温湯中での加熱混練を行うことも可能である。
In this way, calcium is removed from the cheese or cheese curd, and in this case, it is desirable that the calcium content per protein in the cheese or cheese curd is 1 to 15 mg / g. Usually, the calcium content per protein in cheese or cheese curd can be set to 1 to 15 mg / g by treating cheese or cheese curd with an acid and setting the pH of cheese or cheese curd to 4.9 to 5.4. The calcium content can be further reduced by repeatedly washing the cheese or cheese curd treated with acid as necessary with warm water or the like.
Moreover, in this invention, it is also possible to use the cheese curd prepared without the curdling enzyme process. If milk-clotting enzyme is not used, concentrate the milk as a raw material as necessary, add acid such as lactic acid or citric acid little by little to reduce the pH to 4.9-5.4, and coagulate the protein. A cheese curd with reduced per calcium content can be obtained.
In addition, after solidification or calcium removal, the obtained cheese curd can be subjected to compression dehydration and / or heat kneading in hot water for the purpose of moisture adjustment, whey removal, molding, and the like.
このようにして得られた蛋白質あたりのカルシウム含量を低減させたチーズ又はチーズカードに、必要ならば味付けを行うことも可能である。味付け方法や味付けに用いる呈味物質は、得られる乾燥チーズの蛋白質あたりのカルシウム含量が1〜15mg/gの範囲を維持される限りにおいて特に限定されない。そのため、食品の味付けに用いられる食塩、糖類、アミノ酸、アミノ酸塩、香料等を必要に応じて用いることができる。 The cheese or cheese curd having a reduced calcium content per protein thus obtained can be seasoned if necessary. The seasoning method and the flavoring substance used for seasoning are not particularly limited as long as the calcium content per protein of the dried cheese obtained is maintained in the range of 1 to 15 mg / g. Therefore, salt, saccharides, amino acids, amino acid salts, fragrances and the like used for seasoning foods can be used as necessary.
このようにして得られた蛋白質あたりのカルシウム含量を低減させたチーズ又はチーズカードを凍結乾燥、あるいは冷風乾燥により、好ましくは水分含有量が35重量％以下になるように乾燥する。なお、蛋白質あたりのカルシウム含量が1mg/g未満となると、組織は不均一でぼそぼそとしたものとなり、好ましくない。
また、蛋白質あたりのカルシウム含量が15mg/gを超えると、チーズの乾燥時間が長くかかり、組織も不均一で弾力のある食感を有するチーズが得られない。
The cheese or cheese curd having a reduced calcium content per protein thus obtained is dried by freeze drying or cold air drying so that the water content is preferably 35% by weight or less. In addition, when the calcium content per protein is less than 1 mg / g, the tissue becomes uneven and loose, which is not preferable.
On the other hand, when the calcium content per protein exceeds 15 mg / g, it takes a long time to dry the cheese, and the cheese has a non-uniform and elastic texture.
凍結乾燥方法は、上記のように調製された蛋白質あたりのカルシウム含量を低減させたチーズ又はチーズカードを、-20℃以下に凍結し、この凍結されたチーズを真空度0.1〜1.0torr、棚加熱温度20〜60℃の条件下で約8〜24時間乾燥させる。また、冷風乾燥方法は、除湿装置を備えた乾燥機に蛋白質あたりのカルシウム含量を低減させたチーズ又はチーズカードを入れ、冷風により乾燥する。冷風は、20℃以下の温度が好ましい。冷風の温度が20℃を超えるとチーズ中の脂肪が溶出するといった問題があるため、上記の範囲内で乾燥することが好ましい。また、冷風の相対湿度は、低ければ低いほど乾燥時間が短縮されるため、好ましい。
上記のような凍結乾燥法、あるいは冷風乾燥法によってチーズの水分含有量を好ましくは35重量％以下、より好ましくは15〜30重量％となるように乾燥する。これにより組織も均一で、しこしことした独特の弾力のある食感を持ち、フレッシュなチーズの風味と良好な酸味を持つ、保存性に優れた乾燥チーズとなる。
In the freeze-drying method, the cheese or cheese curd with a reduced calcium content per protein prepared as described above is frozen to -20 ° C. or less, and the frozen cheese is heated on a shelf at a vacuum degree of 0.1 to 1.0 torr. Dry at a temperature of 20-60 ° C. for about 8-24 hours. In the cold air drying method, cheese or cheese curd with a reduced calcium content per protein is placed in a dryer equipped with a dehumidifier, and dried with cold air. The cold air preferably has a temperature of 20 ° C. or lower. When the temperature of the cold air exceeds 20 ° C., there is a problem that fat in the cheese is eluted. Therefore, it is preferable to dry within the above range. Moreover, since the drying time is shortened, the relative humidity of cold air is so low that it is preferable.
The cheese is dried by the freeze-drying method or the cold-air drying method so that the moisture content of the cheese is preferably 35% by weight or less, more preferably 15 to 30% by weight. As a result, the tissue is uniform, has a unique and resilient texture, has a fresh cheese flavor and a good sour taste, and becomes a dry cheese with excellent storage stability.
本発明において、チーズ又はチーズカードの蛋白質あたりのカルシウム含量を1〜15mg/gとするのが好ましいのは、次の理由によるものである。すなわち、通常のチーズ又はチーズカードを凍結乾燥方法や冷風乾燥方法によって乾燥した場合、水分は最初にチーズ又はチーズカードの表層部から蒸発や昇華によって除去されるが、同時に内部の水分も表層部の水分が減少するに連れて表層部に移行して減少する。しかし、表層部からの水分の蒸発や昇華に比べてチーズ内部の水分の移動が遅いため、表層部のみが水分の蒸発や昇華が進んで硬い組織になって皮膜を形成する。その結果、形成された皮膜によって水分の移動が阻害されるため、チーズの乾燥速度は著しく遅くなり、表層部と内部の水分含有量が異なった不均一な組織の乾燥チーズになる。そのため、本発明では、チーズ又はチーズカードの蛋白質あたりのカルシウム含量を好ましくは1〜15mg/gに低減して、チーズ又はチーズカードの組織を脆いミセル組織とすることで、表面に硬い皮膜が形成しないようにしている。その結果、迅速な乾燥が可能となり、組織も均一で、低水分でありながらしこしことした独特の弾力のある食感を持ち、フレッシュなチーズの風味と良好な酸味を有する保存性に優れた乾燥チーズを得ることができる。 In the present invention, the calcium content per protein of cheese or cheese curd is preferably 1 to 15 mg / g for the following reason. That is, when ordinary cheese or cheese curd is dried by a freeze drying method or a cold air drying method, moisture is first removed from the surface layer of the cheese or cheese curd by evaporation or sublimation, but at the same time the internal moisture is also As the water content decreases, it moves to the surface layer and decreases. However, since the movement of moisture inside the cheese is slower than the evaporation and sublimation of moisture from the surface layer portion, only the surface layer portion proceeds to evaporate and sublimate to form a hard structure to form a film. As a result, since the movement of moisture is inhibited by the formed film, the drying speed of the cheese is remarkably slow, and the dried cheese has a non-uniform structure in which the moisture content in the surface layer and the inside is different. Therefore, in the present invention, the calcium content per protein of cheese or cheese curd is preferably reduced to 1 to 15 mg / g, and the cheese or cheese curd structure is made into a brittle micelle structure, thereby forming a hard film on the surface. I try not to. As a result, quick drying is possible, the tissue is uniform, has low moisture and a unique elastic texture, and has a fresh cheese flavor and good acidity, and has excellent storage stability. Cheese can be obtained.
本発明において、チーズの形状としては特に制限がない。従来は乾燥チーズとして製造することが困難であったブロック状のチーズであっても、均一な組織の乾燥チーズを製造することができるし、円柱状、板状、棒状、紐状、顆粒状もしくはパウダー状などのいかなる形状にも成形して乾燥チーズとすることができる。この様な形状の乾燥チーズを製造するには、チーズ又はチーズカードの蛋白質あたりのカルシウム含量を低減させた後に、チーズ製造の常法によって成形して所望の形状とし乾燥チーズとする。 In this invention, there is no restriction | limiting in particular as a shape of cheese. Even in the case of block cheese, which has been difficult to produce as dry cheese in the past, it is possible to produce dry cheese with a uniform structure, and it is columnar, plate-like, rod-like, string-like, granular or It can be formed into any shape such as powder and dried cheese. In order to produce dried cheese having such a shape, after reducing the calcium content per protein of cheese or cheese curd, it is molded by a conventional method for producing cheese to obtain a desired shape to obtain dried cheese.
また、本発明の乾燥チーズは、乳及び乳製品の成分規格等に関する省令（乳等省令）で定義する「ナチュラルチーズ」だけではなく、ナチュラルチーズを加熱溶融した「プロセスチーズ」、乳成分以外の原料を含むが製品中にチーズ分51％以上を含む「チーズフード」、又は製品中のチーズ分が51％未満である「乳等を主要原料とする食品」についても、得られる乾燥プロセスチーズ、チーズフード、や乳等を主要原料とする食品の蛋白質あたりのカルシウム含量が1〜15mg/gの範囲を維持される限りにおいて、それぞれの副原料を配合して製造し得る。したがって、本発明で言う「乾燥チーズ」はこれらのプロセスチーズ、チーズフード、乳等を主要原料とする食品も含めて言う。 In addition, the dried cheese of the present invention is not limited to “natural cheese” defined by ministerial ordinances regarding milk and dairy product component standards (such as milk ordinances), “process cheese” obtained by heating and melting natural cheese, and other than milk ingredients "Cheese food" that contains ingredients but contains 51% or more of cheese in the product, or "food that uses milk as the main ingredient" that contains less than 51% of cheese in the product, the dried processed cheese obtained, As long as the calcium content per protein of a food mainly made of cheese food or milk is maintained in the range of 1 to 15 mg / g, it can be produced by blending each auxiliary material. Therefore, “dried cheese” as referred to in the present invention includes foods whose main raw materials are such processed cheese, cheese food, milk and the like.
以下に実施例を示して本発明を具体的に説明すると共に、比較例および試験例を示して本発明の効果をより明確に示すが、本発明は以下の実施例に限定されるものではない。 The present invention will be specifically described with reference to the following examples, and the effects of the present invention will be shown more clearly by showing comparative examples and test examples. However, the present invention is not limited to the following examples. .
脂肪分を2.8％に調整した生乳100kgを60℃、30分間加熱殺菌し、3％の凝乳酵素（HRレンネット：CHR.HANSEN社）溶液を0.1％加えてチーズカードを得た。上記チーズカードを10mmの立方体に細断して緩やかに撹拌しながらホエーを排除した後、1.0％酢酸溶液中に5分間浸漬した。このチーズカードを圧搾脱水した後、温湯中で混練成形した。さらに、10℃、湿度70％で24時間の冷風乾燥を行い、本発明の乾燥チーズを得た。乾燥中のチーズ水分の経時変化を測定した。また、乾燥後のチーズの蛋白質含量、カルシウム含量およびpHを測定し、組織および食感を官能評価した。 100 kg of raw milk adjusted to 2.8% fat was sterilized by heating at 60 ° C. for 30 minutes, and 0.1% of a 3% milk curd enzyme (HR Rennet: CHR.HANSEN) solution was added to obtain a cheese curd. The cheese curd was cut into 10 mm cubes, whey was removed while gently stirring, and then immersed in a 1.0% acetic acid solution for 5 minutes. This cheese curd was squeezed and dehydrated, and then kneaded and molded in warm water. Furthermore, the dried cheese of this invention was obtained by performing the cold-air drying for 24 hours at 10 degreeC and 70% of humidity. The change over time in the moisture of the cheese during drying was measured. In addition, the protein content, calcium content and pH of the cheese after drying were measured, and the tissue and texture were sensory evaluated.
脂肪分を2.8％に調整した生乳100kgを60℃、30分間加熱殺菌し、これに乳酸菌スターターカルチャー（CHR.HANSEN社）100gを添加した後、3％の凝乳酵素（HRレンネット：CHR.HANSEN社）溶液を0.1％加えてチーズカードを得た。上記チーズカードを10mmの立方体に細断し、37℃で5時間撹拌を続けた後、ホエーを排除して圧搾脱水した後、温湯中で混練成形した。さらに、10℃、湿度70％で24時間の冷風乾燥を行い、本発明の乾燥チーズを得た。乾燥中のチーズ水分の経時変化を測定した。また、乾燥後のチーズの蛋白質含量、カルシウム含量およびpHを測定し、組織および食感を官能評価した。 100 kg of raw milk adjusted to 2.8% fat was sterilized by heating at 60 ° C for 30 minutes. After adding 100 g of lactic acid bacteria starter culture (CHR.HANSEN) to this, 3% milk coagulation enzyme (HR Rennet: CHR. HANSEN) 0.1% of the solution was added to obtain cheese curd. The cheese curd was chopped into 10 mm cubes and stirred at 37 ° C. for 5 hours. After removing whey and pressing and dewatering, the cheese curd was kneaded in hot water. Furthermore, the dried cheese of this invention was obtained by performing the cold-air drying for 24 hours at 10 degreeC and 70% of humidity. The change over time in the moisture of the cheese during drying was measured. In addition, the protein content, calcium content and pH of the cheese after drying were measured, and the tissue and texture were sensory evaluated.
市販のゴーダチーズを約１cm角に細断し、1.0％酢酸溶液中に5分間浸漬した。その後、このチーズを温湯中で混練成形した。さらに、10℃、湿度70％で24時間の冷風乾燥を行い、本発明の乾燥チーズを得た。乾燥中のチーズ水分の経時変化を測定した。また、乾燥後のチーズの蛋白質含量、カルシウム含量およびpHを測定し、組織および食感を官能評価した。 Commercial Gouda cheese was cut into approximately 1 cm squares and immersed in a 1.0% acetic acid solution for 5 minutes. Thereafter, the cheese was kneaded and molded in warm water. Furthermore, the dried cheese of this invention was obtained by performing the cold-air drying for 24 hours at 10 degreeC and 70% of humidity. The change over time in the moisture of the cheese during drying was measured. In addition, the protein content, calcium content and pH of the cheese after drying were measured, and the tissue and texture were sensory evaluated.
脂肪分を2.8％に調整した生乳100kgを60℃、30分間加熱殺菌し、3％の凝乳酵素（HRレンネット：CHR.HANSEN社）溶液を0.1％加えてチーズカードを得た。上記チーズカードを10mmの立方体に細断してホエーを排除した後、0.1％酢酸溶液中に5分間浸漬した。このチーズカードを圧搾脱水した後、温湯中で混練成形した。さらに、10℃、湿度70％で24時間の冷風乾燥を行い、本発明の乾燥チーズを得た。乾燥中のチーズ水分の経時変化を測定した。また、乾燥後のチーズの蛋白質含量、カルシウム含量およびpHを測定し、組織および食感を官能評価した。 100 kg of raw milk adjusted to 2.8% fat was sterilized by heating at 60 ° C. for 30 minutes, and 0.1% of a 3% milk curd enzyme (HR Rennet: CHR.HANSEN) solution was added to obtain a cheese curd. The cheese curd was cut into 10 mm cubes to eliminate whey, and then immersed in a 0.1% acetic acid solution for 5 minutes. This cheese curd was squeezed and dehydrated, and then kneaded and molded in warm water. Furthermore, the dried cheese of this invention was obtained by performing the cold-air drying for 24 hours at 10 degreeC and 70% of humidity. The change over time in the moisture of the cheese during drying was measured. In addition, the protein content, calcium content and pH of the cheese after drying were measured, and the tissue and texture were sensory evaluated.
［比較例１］
脂肪分を2.8％に調整した生乳100kgを60℃、30分間加熱殺菌し、3％の凝乳酵素（HRレンネット：CHR.HANSEN社）溶液を0.1％加えてチーズカードを得た。上記チーズカードを10mmの立方体に細断してホエーを排除して圧搾脱水した後、温湯中で混練成形した。さらに、10℃、湿度70％で24時間の冷風乾燥を行い、乾燥チーズを得た。乾燥中のチーズ水分の経時変化を測定した。また、乾燥後のチーズの蛋白質含量、カルシウム含量およびpHを測定し、組織および食感を官能評価した。
[Comparative Example 1]
100 kg of raw milk adjusted to 2.8% fat was sterilized by heating at 60 ° C. for 30 minutes, and 0.1% of a 3% milk curd enzyme (HR Rennet: CHR.HANSEN) solution was added to obtain a cheese curd. The cheese curd was shredded into 10 mm cubes, whey was removed, and pressed and dehydrated, and then kneaded and molded in hot water. Furthermore, it dried with cold air for 24 hours at 10 degreeC and 70% of humidity, and obtained dry cheese. The change over time in the moisture of the cheese during drying was measured. In addition, the protein content, calcium content and pH of the cheese after drying were measured, and the tissue and texture were sensory evaluated.
［試験例１］
本発明の実施例および比較例で得られた乾燥チーズの水分の経時的変化を測定し、乾燥速度を評価した。乾燥チーズの水分は公定法によって測定した。
[Test Example 1]
The time-dependent change of the water | moisture content of the dry cheese obtained by the Example and comparative example of this invention was measured, and the drying rate was evaluated. The moisture content of the dried cheese was measured by an official method.
［試験例２］
乾燥チーズの蛋白質含量は以下に述べるケルダール法により測定し、乳製品の乳蛋白の標準ファクター6.38を使用して算出した。
すなわち、乾燥チーズ3gを乳鉢に入れ、酢酸溶液を加えながら乳棒で摩砕して、懸濁液を得た。このチーズ懸濁液を100mlのメスフラスコに移し、酢酸溶液を加えて100mlのチーズ懸濁液を調製した。これを50℃に加温して、その25mlをケルダールフラスコに入れた。硫酸カリウム10gと少量の硫酸銅および濃硫酸25mlをケルダールフラスコに加え、この混合物を3〜3.5時間加熱分解した。分解後、蒸留水を約250ml加え、さらに亜鉛粒子少量と45％水酸化ナトリウム100mlを加え、これを蒸留装置に取り付けた。又、三角フラスコに0.1Nの塩酸25mlとメチルレッド指示薬５滴を加えて蒸留装置の受け側に取り付けた。その後、受け側の三角フラスコに150〜200mlの抽出液が得られるまで加熱蒸留した。この酸溶液を0.1N水酸化ナトリウムで淡黄色を呈するまで滴定した。この0.1N水酸化ナトリウムの滴定量から、以下の式を用いて乾燥チーズの蛋白質含量の算出を行った。
蛋白質含量(％)＝｛(25−ブランク)−滴定量｝×0.0014×6.38×100／試料重量3g
なお、ブランクとは、乾燥チーズ等を加えないで測定操作を行った時の滴定量を表す。
[Test Example 2]
The protein content of the dried cheese was measured by the Kjeldahl method described below and calculated using the milk protein standard factor 6.38 of dairy products.
That is, 3 g of dried cheese was put in a mortar and ground with a pestle while adding an acetic acid solution to obtain a suspension. This cheese suspension was transferred to a 100 ml volumetric flask and an acetic acid solution was added to prepare a 100 ml cheese suspension. This was warmed to 50 ° C. and 25 ml of it was placed in a Kjeldahl flask. 10 g of potassium sulfate and a small amount of copper sulfate and 25 ml of concentrated sulfuric acid were added to the Kjeldahl flask, and the mixture was pyrolyzed for 3 to 3.5 hours. After decomposition, about 250 ml of distilled water was added, a small amount of zinc particles and 100 ml of 45% sodium hydroxide were added, and this was attached to a distillation apparatus. Further, 25 ml of 0.1N hydrochloric acid and 5 drops of methyl red indicator were added to the Erlenmeyer flask and attached to the receiving side of the distillation apparatus. Thereafter, the flask was heated and distilled until 150 to 200 ml of extract was obtained in the receiving Erlenmeyer flask. The acid solution was titrated with 0.1N sodium hydroxide until a pale yellow color was obtained. From the titration amount of 0.1N sodium hydroxide, the protein content of the dried cheese was calculated using the following formula.
Protein content (%) = {(25-blank) -titer amount} × 0.0014 × 6.38 × 100 / sample weight 3 g
In addition, a blank represents the titration amount when measuring operation is performed without adding dry cheese etc.
［試験例３］
乾燥チーズのカルシウム含量の測定は以下に述べる方法で行った。
すなわち、乾燥チーズ3gをルツボにとり、電気炉内で250℃に加熱して灰化した。このようにして得られた灰分を塩酸に溶解した後、プラズマ発光分光分析法(Optima 4300DV：Perkin Elmer Instruments社)による分析を行い、乾燥チーズのカルシウム含量を算出した。
[Test Example 3]
The calcium content of the dried cheese was measured by the method described below.
That is, 3 g of dried cheese was taken in a crucible and heated to 250 ° C. in an electric furnace to be ashed. The ash thus obtained was dissolved in hydrochloric acid and then analyzed by plasma emission spectroscopy (Optima 4300DV: Perkin Elmer Instruments) to calculate the calcium content of the dried cheese.
［試験例４］
乾燥チーズのpH の測定は以下に述べる方法で行った。
すなわち、乾燥チーズ12gに蒸留水40gを加え、粉砕機で十分に粉砕した。この溶液のpHを pH メーター(TD-95：Toko Chemical Laboratries社)を用いて測定した。
[Test Example 4]
The pH of dried cheese was measured by the method described below.
That is, 40 g of distilled water was added to 12 g of dried cheese and sufficiently pulverized with a pulverizer. The pH of this solution was measured using a pH meter (TD-95: Toko Chemical Laboratries).
［試験例５］
乾燥チーズの組織および食感に関しては、特別に訓練された官能パネラー20人による官能検査により評価した。
ここで、しこしことした弾力性のある食感とは、スルメイカのような弾力性のある歯ごたえのことを言う。官能検査の評点は次のとおりとした。
5点：均一で良好な組織を有し、非常に良好なしこしことした弾力性のある食感を有する。
4点：均一で良好な組織を有し、良好なしこしことした弾力性のある食感を有する。
3点：乾燥チーズの表面に薄い皮状組織を有し、良好なしこしことした弾力性のある食感を有する。
2点：乾燥チーズの表面に皮状組織を有し、乾燥チーズ内部の弾力性も乏しい。
1点：乾燥チーズの表面に厚い皮状組織を有し、乾燥チーズ内部の弾力性も乏しい。
官能パネラー20人の平均点を算出して、乾燥チーズの組織および食感を官能評価した。
[Test Example 5]
The structure and texture of the dried cheese were evaluated by sensory tests by 20 specially trained sensory panelists.
Here, the slightly elastic texture refers to the elastic texture like a squid. The sensory test scores were as follows.
5 points: It has a uniform and good structure and has a very good and elastic texture.
4 points: It has a uniform and good structure, and has a good and soft texture.
3 points: It has a thin skin-like structure on the surface of dried cheese, and has a good and resilient texture.
2 points: It has a skin-like structure on the surface of dried cheese, and the elasticity inside the dried cheese is poor.
1 point: It has a thick skin-like structure on the surface of dried cheese, and the elasticity inside the dried cheese is poor.
The average score of 20 sensory panelists was calculated, and the structure and texture of dried cheese were sensory evaluated.
［試験結果］
実施例１〜４および比較例１に関して行った試験例１の結果を図１に、試験例２〜５の結果を表１に示す。なお、表中の乳蛋白質あたりのカルシウム含量は、試験例２および３の結果より算出した。
[Test results]
The results of Test Example 1 performed on Examples 1 to 4 and Comparative Example 1 are shown in FIG. 1, and the results of Test Examples 2 to 5 are shown in Table 1. The calcium content per milk protein in the table was calculated from the results of Test Examples 2 and 3.
図１および表１より明らかなように、実施例１〜４により得られた蛋白質あたりのカルシウム含量が1〜15mg/gの乾燥チーズは、12時間の冷風乾燥で水分含量を35重量％以下とすることが出来たが、比較例１により得られた蛋白質あたりのカルシウム含量が15mg/gを超える乾燥チーズは、24時間の冷風乾燥を行っても水分含量を35％重量以下とすることが出来なかった。したがって、本発明の蛋白質あたりのカルシウム含量を1〜15mg/gとした乾燥チーズは、蛋白質あたりのカルシウム含量が15mg/gを超える乾燥チーズに比べて乾燥速度が２倍以上速く、迅速に水分含量を35重量％以下とすることが出来るという顕著な効果を有することが判る。
さらに、表１より明らかなように、実施例１〜４により得られた蛋白質あたりのカルシウム含量が1〜15mg/gの乾燥チーズは、官能検査で高い評点を得、比較例１により得られた蛋白質あたりのカルシウム含量が15mg/gを超える乾燥チーズと顕著な差があった。評点の平均値の評価は保存性に優れ、表面に皮状の組織が生成することも無く、均一な組織を有し、しこしことした独特の弾力のある食感を持ち、フレッシュなチーズの風味と良好な酸味を持つというものである。
As is clear from FIG. 1 and Table 1, the dried cheese having a calcium content of 1 to 15 mg / g per protein obtained in Examples 1 to 4 has a moisture content of 35% by weight or less after 12 hours of cold air drying. However, the dried cheese having a calcium content per protein of more than 15 mg / g obtained in Comparative Example 1 can have a moisture content of 35% or less even after 24 hours of cold air drying. There wasn't. Therefore, the dried cheese having a calcium content per protein of 1 to 15 mg / g according to the present invention has a drying rate twice or more faster than that of a dried cheese having a calcium content per protein of more than 15 mg / g. It can be seen that it has a remarkable effect that can be made 35 wt% or less.
Furthermore, as is clear from Table 1, the dried cheese having a calcium content of 1 to 15 mg / g per protein obtained in Examples 1 to 4 obtained a high score in the sensory test, and was obtained in Comparative Example 1. There was a significant difference from dry cheese with calcium content per protein exceeding 15 mg / g. Evaluation of the average value of the score is excellent in storability, does not produce a skin-like structure on the surface, has a uniform structure, has a unique and resilient texture, and has a fresh cheese flavor It has a good acidity.
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Cited By (2)
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| JP2011229473A (en) * | 2010-04-28 | 2011-11-17 | Takashi Matsubara | Method of producing dried bonito flake-like cheese food |
| KR20160081261A (en) * | 2014-12-31 | 2016-07-08 | 매일유업주식회사 | Preparation method for mascarpone cheese and the ricotta cheese manufactured thereby |
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| JPS5668350A (en) * | 1979-11-08 | 1981-06-09 | Snow Brand Milk Prod Co Ltd | Preparation of powdery pizza topping |
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| KR20160081261A (en) * | 2014-12-31 | 2016-07-08 | 매일유업주식회사 | Preparation method for mascarpone cheese and the ricotta cheese manufactured thereby |
| KR102471013B1 (en) | 2014-12-31 | 2022-12-02 | 매일유업 주식회사 | Preparation method for mascarpone cheese and the ricotta cheese manufactured thereby |
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