JP2008212075A - Cheese and its production method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a high-fat cheese produced by rennet coagulation, having good spreadability, and being easily kneaded into processed foods or western-style cakes. <P>SOLUTION: The high-fat cheese produced by rennet coagulation has a cheese water content of not larger than 35%, a pH of 5.0 or higher, and a milk fat content of not smaller than 60% based on the solids content. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention provides a high fat cheese produced by a rennet coagulation action. Moreover, since it has favorable spreadability and is easy to knead | mix, it provides the high fat cheese which can be easily used also for process cheese etc. as cheese for kneading | mixing, such as processed food and a Western confectionery.

  Conventionally known high-fat natural cheese is cream cheese. Cream cheese is a non-aged cheese prepared by mixing fresh cream or cream with milk to prepare a high fat and coagulating it with an acid. Cream cheese is characterized by its high fat content and fresh sourness. It can be applied directly to bread and crackers and eaten as it is, and it is often used as a confectionery / baking ingredient, processed food ingredient, and processed cheese ingredient in secondary processing. Has been. However, when cream cheese is used for secondary processing, the use / addition amount may be limited due to the high moisture content of the cheese or strong acidity. Moreover, since it is non-aged, its flavor is light, and so-called richness is lacking. Moreover, as it is called fresh cheese, the shelf life is relatively short unless sterilized.

  On the other hand, cheese with a low water content is mainly ripened cheese, for example, so-called semi-hard cheese such as cheddar cheese and gouda cheese and so-called hard cheese such as parmesan cheese. These cheeses are rich in flavor due to aging, and the richness can be imparted to foods by adding them to other foods. However, since these cheeses are hard, it is necessary to shred or grate the cheese in advance by using a grinder such as a mill, a mixer, or a shredder, and this takes time and means. .

  A high-fat fresh cheese having good storage stability and moderate hardness and a smooth structure is conventionally known (for example, Patent Document 1). However, fresh cheese has a higher moisture content than semi-hard cheese and hard cheese, and cannot be ripened for a long time while maintaining its quality. Even when ripened, it does not have the flavor of ripened cheese, and the shelf life is still not sufficient. Fresh cheese has a wide range of pastes from fluid to solid with shape retention depending on the composition of the ingredients. On the other hand, although the present invention will be described in detail later, it is a shape-retaining cheese having a moisture content of 35% or less, and unlike fresh cheese, it is sterilized because it does not sterilize and has bacterial preservation. Yes, the above cheese is different in its composition, properties and uses.

JP 2000-245341 A

  Therefore, there are several high-fat cheeses that have a high fat content, have the flavor of ripened cheese, have good spreadability, and are easy to knead into processed foods and confectionery. Despite its benefits, it has not yet been offered. The present invention aims to provide such cheese.

In order to solve the above problems, the present invention provides the following high-fat cheese.
That is, according to the present invention, the water content is 35% or less, the pH is 5.0 or more, the milk fat content per solid content is 60% or more, and the breaking stress at 10 ° C. is 500 gf or less. The high fat cheese manufactured by the rennet coagulation action characterized by this is provided.

  The high-fat cheese can be used as a cheese for use at a ripeness corresponding to ripening within 2 months at 2 ° C to 15 ° C, and corresponds to ripening at 2 ° C to 15 ° C for 3 months or more. It is also possible to use cheese for use at maturity.

  The high fat cheese of this invention can be manufactured with the continuous card manufacturing machine which consists of a several card | curd formation tank and a continuous card holding | maintenance apparatus.

  Furthermore, this invention also provides the method of manufacturing said high fat cheese. In this production method, the card cutting size is a cube of 15 to 20 mm, stirring in the card forming tank is performed at 12 rpm or less, and the milling size of the card is set to 20 mm square or more.

  In the production method of the present invention, cream is added to raw milk as a raw material, and the cream is a cream homogenized at 3.0 to 15.0 MPa.

  Moreover, it prepares by adding cream to raw milk used as a raw material, The ratio of the protein content with respect to the fat content of the said adjusted milk is 0.60 or less, It is characterized by the above-mentioned.

  In addition, the manufacturing method of this invention can be performed with the continuous card manufacturing machine which consists of a some card | curd formation tank and a continuous card holding apparatus.

The high fat cheese according to the present invention can enjoy the following merits.
1) It can be used for processed foods and confectionery without grated.
2) Long-term storage is possible without sterilization, and it can be used for processed foods and Western confectionery as a cream cheese alternative material.
3) Since there is much solid content including a fat content, the richness of milk solid content can be provided to processed food and a Western confectionery with the addition amount smaller than cream cheese.
4) Since the acidity is weak, it can be used in processed foods and Western confectionery that do not require acidity.
5) If aged product is used, the richness of aged cheese not found in cream cheese can be imparted to processed foods and confectionery.
6) Since it can be produced by a continuous production machine for semi-hard cheese such as cheddar cheese, it can be mass-produced continuously, which is economically advantageous.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below. In addition, unless otherwise indicated,% display shows a weight standard.

  The cheese of the present invention has a moisture content of 35% or less, a pH of 5.0 or more, a milk fat content per solid content of 60% or more, and a breaking stress at 10 ° C. of 500 gf or less. Is a high-fat cheese manufactured by a rennet coagulation action.

  The cheese of the present invention is a cheese manufactured by a rennet coagulation action by a conventional method, and is not limited to a specific manufacturing method. For example, although not limited to this, the manufacturing method of the cheese of this invention is shown below.

  As the cheese raw milk, milk, buffalo milk, sheep milk, goat milk and the like used for normal cheese production can be used, and generally used milk is particularly preferable.

  Prepared milk is prepared by adding cream separated from milk to raw milk as raw material. In the adjusted milk, a cream or the like is added so that the ratio of the protein content to the fat content (hereinafter abbreviated as P / F ratio) becomes a desired value. For example, in the case of normal cheddar cheese, the P / F ratio is 0.80 to 0.95, but in the present invention, the P / F ratio is preferably 0.60 or less. Furthermore, the P / F ratio is preferably 0.30 to 0.55.

  Moreover, as the cream to be added, it is preferable to use a cream homogenized at a pressure of 3.0 to 15.0 MPa, preferably 5.0 to 10.0 MPa using a homogenizer. By using this specific cream, the outflow of fat to the whey can be suppressed or reduced in the steps described below.

The obtained adjusted milk is sterilized at a predetermined temperature for a predetermined time (for example, 72 ° C. for 15 seconds) and cooled to adjust the temperature (for example, about 32 ° C.).
Next, a predetermined amount (preferably 1.0% to 2.0%) of a lactic acid bacterium starter is added to the adjusted milk and mixed uniformly. This is fermented at a predetermined temperature (for example, 32 ° C.) for a predetermined time (preferably about 30 minutes).
Next, an amount of rennet capable of coagulating in about 30 minutes is added to and mixed with the fermented adjusted milk, and the adjusted milk is coagulated to form a curd.

  The obtained card is shredded into a predetermined size. For example, in the case of cheddar cheese, it is shredded into cubes of 5 mm to 10 mm, but in the present invention, it is preferably shredded into cubes of 15 mm to 20 mm. By performing this card cutting size control, the outflow of fat to the whey can be suppressed and reduced.

  After cutting is completed, leave it for about 15 minutes. Thereafter, the curd is gradually heated while stirring, and the temperature in the tank is brought to about 37 ° C. to 40 ° C. in about 30 minutes. At this time, the stirring speed in the tank is preferably 12 rpm or less. By this stirring speed control, the outflow of fat to the whey can be suppressed and reduced.

  After stirring and holding, eliminate whey. The cards are gathered together at one end of the tank to make the cards a dense lump. Cut block cards into blocks and stack them. The stacked cards are swapped up and down every 15 to 20 minutes while keeping the temperature at about 37 ° C to 40 ° C.

  Next, the card is cut in a dice shape (this operation is called milling). For example, in the case of cheddar cheese, milling is performed at 10 mm to 15 mm square, but in the present invention, milling to a size of 20 mm square or more is preferable. By this milling size control, the outflow of fat to the whey can be suppressed and reduced.

  To the milled card, add about 2% salt of the card weight and mix. After mixing, place in a stainless steel mold and squeeze the card under pressure.

  The block-shaped card obtained in this way can be used without going through an aging process, and can also be used after aging at a predetermined temperature for a predetermined time. In addition, about a predetermined | prescribed post process including a subsequent packaging process etc., it can carry out according to a regular method.

  As an aging process, the obtained card | curd is kept at 2 to 15 degreeC, Preferably it is 5 to 10 degreeC, 1 to 24 months, Preferably it is 3 to 12 months, The rich flavor of aging cheese is obtained. It can be set as the high fat cheese product of this invention to exhibit.

  The high fat cheese of this invention can be manufactured by performing control characteristic of this invention on the basis of the cheese manufacturing method by a usual method as mentioned above. The manufacturing method of the present invention can be carried out by a continuous card manufacturing machine including a plurality of card forming tanks (for example, bats) and a continuous card holding device. Thereby, it is possible to divert the conventional factory equipment, which is very advantageous economically.

  The high fat cheese of the present invention has a moisture content of 35% or less, preferably 25% or more and 35% or less.

  The high fat cheese of the present invention has a pH of 5.0 or higher, preferably 5.0 or higher and 6.0 or lower. When pH is less than 5.0, acidity will become strong.

  The high fat cheese of the present invention has a milk fat content per solid content of 60% or more, preferably 60% or more and 70% or less. When the milk fat content per solid content is less than 60%, a sufficient milk solid content cannot be imparted to the added food.

The high-fat cheese of the present invention has a breaking stress at 10 ° C. measured by the following method of 500 gf or less, preferably 400 gf or less. When the breaking stress is larger than 500 gf, problems may occur in kneading and spreadability, which is not preferable.
The breaking stress is measured by performing five penetration tests on cheese cut to a thickness of 1.5 cm. The measurement sample is held at 10 ° C. for 3 hours and then subjected to measurement. For the measurement, a physical property measuring instrument rheometer (NRM-2002J, manufactured by Rheotech) is used. The plunger is a circle with a diameter of 3 mm, and the penetration speed is 15 mm / min. The average value of the first peak of load is evaluated as the breaking stress.

  The high-fat cheese of the present invention can be added to various stabilizers and gelling agents used in ordinary cheese, various foods such as spices for flavoring, etc. within a range that does not interfere with the effects of the present invention. it can.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited by this.

[Test Example 1]
Cream was mixed with raw milk as a raw material to prepare adjusted milk. At this time, the cream addition amount was adjusted so that the P / F ratio was 0.86, 0.74, 0.53, and 0.34. In addition, skim milk was added and adjusted only in the case of P / F ratio 0.86. Let the cheese obtained from the adjusted milk of P / F ratio 0.86, 0.74, 0.53, 0.34 be the comparative example 1, Examples 1, 2, and 3, respectively.

  The prepared milk was sterilized at 72 ° C. for 15 seconds and cooled to about 32 ° C. To the prepared milk, 1.5% of lactic acid bacteria starter was added, mixed uniformly, and fermented for 30 minutes. After fermentation, a predetermined amount of rennet (about the degree of solidification in 30 minutes) was added to the adjusted milk and mixed uniformly. The curd obtained by coagulation was cut into a 15 mm cube, and after about 15 minutes, it was gradually heated with stirring and brought from 32 ° C. to 38 ° C. in 30 minutes. Then whey was eliminated.

The cards were gathered together at one end of the bat, cut into blocks when the cards became a dense lump, and stacked. The stacked cards were exchanged up and down every 15 to 20 minutes while keeping the temperature at about 37 ° C to 40 ° C. Next, the card was milled into a 20 mm square die. To the milled curd, salt of about 2% of the curd weight was added and mixed. Thereafter, the card was put into a plastic mold and squeezed under pressure.
The block-shaped card | curd obtained by pressurizing was aged at 7 degreeC for 4 months.

  The resulting cheese was evaluated for fat content, moisture content, breaking stress, and spreadability. The obtained results are shown in Table 1 for fat / water content, and in Table 2 for measurement of break stress and spreadability.

  The breaking stress was subjected to 5 penetration tests on cheese cut to a thickness of 1.5 cm. The measurement sample was held at 10 ° C. for 3 hours and then subjected to measurement. For the measurement, a physical property measuring instrument rheometer (NRM-2002J, manufactured by Rheotech) was used. The plunger was a circle with a diameter of 3 mm, and the penetration speed was 15 mm / min. The average value of the first peak of load was defined as the breaking stress.

The evaluation of spreadability was carried out by 10 panels with cooking experience. About 200 g of block-shaped cheese stored refrigerated was allowed to stand at room temperature for 30 minutes, then placed in a 3 L-capacity stainless steel ball, and the panel was spread to a uniform thickness using a silicon spatula. It was defined as “easy to spread” that the force required for spreading was small and it was easy to achieve a uniform thickness, and was rated as follows.
1 point: Difficult to spread than the comparative example 2 points: Difficult to spread a little more than the comparative example 3 points: Same as the comparative example 4 points: A little easier to spread than the comparative example 5 points: Expanded more than the comparative example Cheap

  The cheeses of Examples 1 to 3 had a lower water content and a higher milk fat content than Comparative Example 1. In Example 1, the breaking stress was slightly lower than that in Comparative Example 1, but the ductility was equivalent to that in Comparative Example 1. In Examples 2 and 3, the breaking stress was lower than that of Comparative Example 1, and it was easy to spread.

[Test Example 2]
Raw milk and cream were mixed to prepare adjusted milk having a P / F ratio of 0.34, and as shown in Table 3, the same steps as in Test Example 1 except that the card cut size, stirring speed, and milling size were changed. After that, cheese was manufactured.

  About the used adjusted milk and produced cheese, the weight and fat content were measured and the fat yield of cheese was calculated | required. The results of fat yield are shown in Table 3. The fat yield was determined by the following formula (1).

  It can be seen that the fat yield of cheese is significantly increased by controlling the cutting size, stirring speed, and milling size according to the present invention.

[Test Example 3]
The cream was homogenized at a pressure of 5.0 MPa and 10 MPa, and then mixed with raw milk to obtain adjusted milk having a P / F ratio of 0.34, and cheese was produced by the same process as in Test Example 1. Examples 6 and 7 were cheeses using creams homogenized at a pressure of 5.0 MPa and 10 MPa, respectively. Moreover, the cheese which used the cream which is not homogenized was made into the comparative example 3.

  About the used adjusted milk and the produced cheese, the weight and the fat content were measured and the fat yield of cheese was calculated | required by said Formula (1). The results of fat yield obtained are shown in Table 4.

  It can be seen that the fat yield of cheese is significantly increased by the use of the homogenized cream according to the present invention. Also, the higher the homogenization pressure, the higher the yield.

  According to the present invention, there is provided a high fat cheese produced by a rennet coagulation action which has a high fat content, has the flavor of aged cheese, has good spreadability, and can be easily kneaded into processed foods and confectionery. It is economically advantageous to provide a cheese having an unprecedented composition, property, and application.

Claims (6)

  Rennet having a moisture content of 35% or less, a pH of 5.0 or more, a milk fat content per solid content of 60% or more, and a breaking stress at 10 ° C. of 500 gf or less High fat cheese manufactured by coagulation.   2. The high fat cheese according to claim 1, wherein the cheese is manufactured by a continuous card making machine comprising a plurality of card forming tanks and a continuous card holding device. The cheese to be produced is the high fat cheese according to claim 1,
A cheese manufacturing method, wherein the card cutting size is a cube of 15 to 20 mm, stirring in the card forming tank is performed at 12 rpm or less, and the milling size of the card is set to 20 mm square or more.   The cheese production method according to claim 3, wherein the cream is added to raw milk as a raw material and the cream is homogenized at 3.0 to 15.0 MPa.   The cheese according to claim 3 or 4, wherein the adjusted milk is prepared by adding cream to the raw milk as a raw material, and the ratio of the protein content to the fat content of the adjusted milk is 0.60 or less. Production method.   It manufactures with the continuous card manufacturing machine which consists of a several card | curd formation tank and a continuous card holding apparatus, The cheese manufacturing method in any one of Claim 3 thru | or 5 characterized by the above-mentioned.