JP2009100663A - Method for producing cheeses - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing cheeses by which the cheeses are prevented from syneresis, without spoiling any flavor of unripened cheese, and production efficiency of the cheese is maintained. <P>SOLUTION: The method for producing cheese includes using 1.2 w/w% or higher of gelatine, 1.2 w.w% or higher of LM-pectin and 0.4 w.w% or higher of tara gum so as to suppress syneresis of the cheese, without spoiling the flavor of the unripened cheese and maintain fluidity at 83°C. The method enables efficient production of the cheese that has novel value and is superior in syneresis prevention, while product characteristics of the cheese is maintained. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing cheese that does not impair the flavor of non-aged type cheese and that does not cause water separation even when stored for a long period of time, and to a novel cheese obtained by the production method.

  Non-aged type cheese has a good flavor, but water separation occurs during storage for a long time under refrigerated conditions, and the quality such as flavor and texture also changes. At present, it is considered the limit to maintain quality for several days to several weeks under refrigerated conditions.

  Many kinds of stabilizers are used as a method for solving such problems. When these stabilizers are used, in general, (1) they have a paste-like texture and flavor, and the quality characteristics inherent in cheeses may be impaired, (2) thickeners and stabilizers When the agent is dissolved and mixed with cheeses and heated, there is a problem that thickening and oil separation (oil-off) are liable to occur and production is impossible or production efficiency is lowered.

  It is conceivable to use a stabilizer or a gelling agent as a method for suppressing water separation of non-aged type cheese. For example, gum arabic, locust bean gum, guar gum, gelatin, agar, carrageenan, tara gum, xanthan gum, pullulan, pectin, gellan gum, tamarind seed, curdlan, starch and the like are generally exemplified as stabilizers and gelling agents. These are used alone or in combination of two or more. Several methods for improving the texture without water separation have been studied. For example, a method of adding xanthan gum (patent document 1: Japanese Patent No. 3609579), a method of adding high methoxyl pectin (patent document 2: JP-A-5-252866) and the like have been reported.

However, although the cheese produced by the former method can suppress water separation, it thickens in the process after xanthan gum is dissolved by heating and loses fluidity, and the resulting product also has a paste-like texture. Yes, the flavor inherent to cheese was also impaired. Moreover, the cheese manufactured by the method of Patent Document 2 relates to cheese having a solid content of 25% or less, and the pH effective for preventing water separation is also limited to 4.7 or less.
Japanese Patent No. 3609579 JP-A-5-252866

  The present invention provides a novel cheese product obtained by a cheese production method and a production method capable of preventing the product from being water-released and stably producing the product without impairing the flavor of the non-aged type cheese. Let it be an issue.

  As a result of intensive studies to solve the above problems, the present inventors have found that the final product has a moisture content of 47 w / w% to 57 w / w%. Gelatin with a weight of 2 w / w% or more, low methoxyl pectin (hereinafter also referred to as LM-pectin) with a weight of 1.2 w / w% or more with respect to the water content of the final product, and the water content of the final product On the other hand, in cheese manufactured by adding and mixing tara gum having a weight of 0.4 w / w% or more, the flavor of non-aged type cheese is not impaired and stable production is possible, and water separation does not occur. A new method for producing cheeses was found and the present invention was completed.

  That is, according to the present invention, in the method for producing cheeses, by using a certain amount of gelatin, LM-pectin and tara gum, cheeses having a good flavor of non-aged type cheese and which do not release water can be efficiently used. The following embodiments are included.

That is, the present invention
[1] Gelatin with a weight of 1.2 w / w% or more with respect to the water content of the final product, low methoxyl pectin with a weight of 1.2 w / w% or more with respect to the water content of the final product, and the final product It contains tara gum that is 0.4 wt / w% or more with respect to the moisture content, the final product has a moisture content of about 47 w / w% to 57 w / w%, and the viscosity at 83 ° C. is 400 Pascal in the heating and stirring step. Cheese characterized by being a fluid in less than a second (Pas) and being solid at refrigeration temperature,
[2] Cheese has a good flavor of non-aged type cheese, and the water separation after 2 hours at 30 ° C. is less than 1.0%, and the emulsion stability is good. The cheeses according to [1] above, wherein
[3] The cheese according to any one of [1] to [2], containing one or more kinds of non-aged type cheese as a raw material,
[4] The cheese according to the above [3], wherein the non-aged type cheese is one or more of the group consisting of cream cheese, quark, cottage, feta, fromage blanc, mascarpone, and fromage fleet,
[5] A process for producing cheeses having a physical property that is a fluid having a viscosity of less than 400 Pascal seconds (Pa · s) at 83 ° C. in a heating and stirring step and is solid at a refrigeration temperature, Gelatin weighing 1.2 w / w% or more with respect to the moisture content, low methoxyl pectin weighing 1.2 w / w% or more with respect to the moisture content of the final product, and 0 with respect to the moisture content of the final product. A method for producing cheeses characterized by containing tara gum having a weight of 4 w / w% or more and adjusting the water content of the final product to about 47 w / w% to 57 w / w%,
[6] Cheese has a good flavor of non-aged type cheese, and the water separation after 2 hours at 30 ° C. is less than 1.0%, and the emulsion stability is good. The method for producing cheeses according to [5] above, characterized in that:
[7] The method for producing cheeses according to any one of the above [5] to [6], wherein one or more types of non-aged type cheese is used as a raw material,
[8] The non-aged type cheese is one or two or more of the group consisting of cream cheese, quark, cottage, feta, fromage blanc, mascarpone, and fromage flé, as described in [7] above Manufacturing method of cheeses,
Consists of.

  According to the present invention, in cheeses, without losing the flavor of non-aged type cheese, without causing troubles in the manufacturing process such as thickening and oil separation, the cheeses that do not cause water separation even if stored for a long time It is possible to obtain it.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below. Unless otherwise specified, the addition amount indicates w / w% relative to the final product cheese.

  In the present invention, cheeses are foods whose main raw material is processed cheese, cheese food, milk or the like.

  The non-aged type cheese used as a raw material for producing the cheeses of the present invention or serving as an indicator of the flavor of the cheeses of the present invention refers to a type of cheese that is not ripened or hardly ripened. Compared to other types of cheese, it has a high moisture content and a flavor with little habit. For example, cream cheese, quark, cottage, mozzarella, mascarpone, and fromage frets can be used, but the present invention is not limited to these examples. As these, those satisfying the standard of natural cheese stipulated in the Ministerial Ordinance such as milk can be used, but those outside the standard or manufactured according to the standard may be used.

  Ingredients other than “cheese” that can be used as a raw material for producing cheeses of the present invention include butter, butter oil, cream, cream powder, buttermilk, milk, concentrated milk, skimmed milk powder, whey, milk protein concentrate, whey List of dairy products such as protein concentrates, lactose, and additives commonly used in cheese manufacture, which are recognized by the Food Sanitation Act, such as molten salts, stabilizers, gelling agents, pH adjusters, and seasonings However, the present invention is not limited to these examples.

Moreover, what does not originate in milk can be added for the purpose of imparting a fragrance or taste to the cheeses of the present invention. For example, fruits, fruit juices, nuts (walnuts, almonds, etc.), herbs (basil, etc.), spices (pepper, etc.), syrups (maple syrup, honey, etc.) or processed products thereof (orange peel, fruit jam, fruit Dried products, etc.), or cheeses to which food additives such as fragrances, sweeteners, seasonings, and flavorings are added can be produced, but the present invention is not limited to these examples. These products can also be included in the cheeses referred to in the present invention.

  In the present invention, a molten salt can be used. The molten salt that can be used in the production of the cheeses of the present invention is generally used in the production of foods that are mainly processed cheese, cheese food, milk, etc., such as sodium citrate and sodium polyphosphate. Refers to molten salt. Although not particularly limited in the present invention, for example, sodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium tetrametaphosphate, potassium phosphate, tripotassium phosphate , Trisodium citrate, and the like. The addition amount is preferably 0.1 w / w% to 10 w / w%, and the addition amount that does not impair the flavor of the non-aged type cheese is more preferably 0.1 w / w% to 3 w / w%.

  In the present invention, at least gelatin, LM-pectin, and tara gum are used in combination within a certain range in order to prevent water separation of the final product without causing thickening and oil separation in the production process. Any brand of gelatin, LM-pectin, and tara gum may be used as long as they are generally commercially available. In the present invention, gelatin having a weight of 1.2 w / w% or more with respect to the moisture content of the final product, low methoxyl pectin with a weight of 1.2 w / w% or more with respect to the moisture content of the final product, and the final It is preferable to contain tara gum having a weight of 0.4 w / w% or more based on the moisture content of the product. More preferably, the gelatin has a weight of 1.2 w / w% or more and 6.0 w / w% or less with respect to the water content of the final product, and 1.2 w / w% or more and 6 with respect to the water content of the final product. It is preferable to contain low methoxyl pectin having a weight of 0.0 w / w% or less and tara gum having a weight of 0.4 w / w% or more and 2.0 w / w% or less based on the water content of the final product. More preferably, the gelatin has a weight of 1.2 w / w% or more and 6.0 w / w% or less with respect to the water content of the final product, and 1.2 w / w% or more and 3 with respect to the water content of the final product. It is preferable to contain low methoxyl pectin having a weight of 6 w / w% or less and tara gum having a weight of 0.4 w / w% or more and 2.0 w / w% or less based on the water content of the final product. Moreover, you may use together other stabilizers and gelling agents, such as locust bean gum, guar gum, agar, carrageenan, HM-pectin, gellan gum, within the range which does not impair the favorable flavor of non-aged type cheese.

  Gelatin is a triple helix of collagen obtained by hot water extraction of collagen obtained by treating bones, cartilage, skin, skin, ligaments, tendons, white connective tissue, fish scales, etc. of animals such as cattle, pigs, birds, and fish. The structure is irreversibly solved. It is a water-soluble protein having a molecular weight of about 100,000 to 700,000 Da, and its aqueous solution has a property of gelling at about 20 to 25 ° C. The gelation temperature varies depending on the gelatin concentration, the type and concentration of the coexisting salt, and the pH of the aqueous solution. The viscosity of the gelatin solution is affected by pH, temperature, salts, etc., and exhibits a minimum viscosity near the isoelectric point. The state of the solidified substance is characterized by its soft mouth feel because it is more flexible and elastic than agar. Further, gelatin extracted from collagen by acid or alkali treatment is gelatin type A (gelatin obtained by acid treatment, isoelectric point is about pH 7.0 to 9.0) or gelatin type B (gelatin obtained by alkali treatment). The isoelectric point is also referred to as about pH 4.7 to 5.1). In the present invention, any of the aforementioned types of gelatin can be used as the gelatin, but gelatin type A or gelatin type B can be preferably used.

  Pectin is a high molecular weight polysaccharide having a molecular weight of about 100,000 to 1,500,000 Da, which is contained in a large amount in vegetables and fruits, in particular, the peels and flesh of citrus fruits. Pectin is mainly composed of galacturonic acid and its methyl ester, and its properties vary depending on its degree of esterification (DE value). Of all galacturonic acids, those with a proportion of methyl ester of 50% or more (esterification degree 50% or more) are high methoxyl pectin (HM-pectin), and those with less than 50% (esterification degree less than 50%) are low. It is called methoxyl pectin (LM-pectin). Low methoxyl pectin has the property of gelling in the presence of divalent metal ions such as calcium ions regardless of the sugar content and pH. This gel is excellent in mechanical resistance and has a property of restoring to a gel state upon standing after stirring.

  Tara gum is mainly composed of a high-molecular polysaccharide obtained from the endosperm of the seeds of the legume plant cod (Caesalpinia spinosa Kuntze). CAS No. is 39300-88-4.

In the cheese production method of the present invention, gelatin, LM-pectin and tara gum are used as raw materials in addition to at least the non-aged type cheese. If necessary, the above-mentioned other raw materials can be added. The manufacturing process is performed in accordance with a general method in the manufacture of foods whose main raw materials are processed cheese, cheese food or milk. For example, it can be performed by the following two steps.
(1) Heat emulsification: The above raw materials are heat emulsified under the general conditions (temperature, etc.) in the production of process cheese or cheese food. Moreover, it is preferable to perform heat emulsification, stirring and mixing. Although it does not specifically limit as an emulsifier used for heat emulsification, The cooker type emulsifier, kettle type emulsifier, stefan type emulsifier, surface scraping type emulsifier, etc. which are usually used for emulsification of cheeses are illustrated. be able to.
(2) Raw material mixing: A stabilizer and gelling agent, and if necessary, raw materials other than cheese can be dissolved and dispersed in water or buttermilk to prepare a mixed solution. This is mixed with a cheese curd of non-aged type cheese, and heated and stirred under the general conditions (temperature, etc.) in the production of foods using processed cheese, cheese food or milk as the main raw material.
In addition, the above production method includes a production process for adjusting the moisture so that the moisture of the final product of the cheeses thus produced is about 47 w / w% to 57 w / w%. Therefore, the solid content of the cheeses of the present invention is about 43 w / w% to 53 w / w%.

  The pH of the cheeses of the present invention is not particularly limited, but can be adjusted to pH 4.0 to 6.0, preferably 4.6 to 5.5. Those that can be used to adjust the pH include lactic acid, citric acid, adipic acid, succinic acid, sodium lactate, sodium carbonate, potassium carbonate (anhydrous), dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate , Sodium dihydrogen phosphate, etc., and any of them may be used as long as they are recognized as food additives.

  In the present invention, high viscosity (also referred to as thickening) in the production process refers to a state where cheeses at the end of heating emulsification have a viscosity of 400 Pascal seconds (Pa · s) or more. Cheese using a stabilizer, a gelling agent, and the like has a cocoon-like viscosity and tends to be highly viscous when heated. As a result, it becomes difficult to send cheeses to the post-process with a highly versatile device such as a rotary pump. For this reason, it is necessary to use a special device for high viscosity materials. For example, it is necessary that cheeses are not in a highly viscous state at 83 ° C., which is the melting temperature of a general stabilizer. On the other hand, in the process of filling, cooling and distribution, it is important that the cheeses are solid. In particular, it is preferable that the cheeses are solid at the refrigeration temperature. The refrigeration temperature as used in the field of this invention means the temperature range used by the general refrigeration process in food manufacture. For example, a temperature range of 10 ° C. or lower can be given. The cheeses of the present invention are fluids having a viscosity at 83 ° C. of less than 400 Pascal seconds (Pa · s) in the heating and stirring step, and are solid at the refrigeration temperature. Further, the cheese production method of the present invention is a cheese having a viscosity of less than 400 Pascal seconds (Pa · s) at 83 ° C. in a heating and stirring step, and is solid at a refrigeration temperature. Can be provided.

  Moreover, the cheeses of the present invention have physical properties that do not cause water separation even when stored for a long time. In the present invention, “does not cause water separation” means that the water separation rate is less than 1.0%. The water separation here refers to a phenomenon in which water such as whey exudes from the cheeses, and the water separation rate is the cheese before the water exudes the weight of water exuding from the cheeses in 30 hours at 30 ° C. The value divided by the weight of the class. For example, as shown in Example 1, the cheeses formed in a cube shape having a side of 15 mm are placed on a filter paper (qualitative filter paper No. 2, φ70 mm, manufactured by ADVANTEC) placed in a petri dish and kept at a constant temperature of 30 ° C. It is possible to calculate the weight of the moisture transferred into the filter paper at the time point after 2 hours in the room and based on this value and the weight of the cheese before the moisture exudes. The water separation stains the packaging material and deteriorates the appearance. At the same time, when the outer packaging material is made of paper, it causes quality defects such as urging the outer packaging material to generate mold and the like. Cheese having physical properties that do not cause water separation even when stored for a long time can prevent quality defects in the process of production to distribution.

  The cheeses of the present invention are characterized by having a good flavor of non-aged type cheese. The flavor is judged by a sensory test based on the feeling of paste and the refreshing flavor unique to non-aged type cheese. The pasty feeling refers to a pasty texture (stickiness like stickiness and stickiness). In the present invention, cheeses that have a good taste of non-aged type cheese and that have a refreshing taste peculiar to good non-aged type cheese without sticky feeling.

  The cheeses of the present invention are characterized by good emulsion stability. In the present invention, the quality of the emulsion stability is determined by observing the appearance of the dissolved material immediately after heating and stirring in the production. At this time, the state in which fats and oils are released from the cheese tissue by heating and an oil film is formed on the surface is evaluated as a state of poor emulsification stability (also referred to as oil-off or oil separation). On the other hand, a product without oil-off is evaluated as having a good emulsion stability. In the present invention, cheeses having no oil-off immediately after heating and stirring are cheeses having good emulsification stability.

  Hereinafter, although an example is given and explained about the present invention, the present invention is not limited by this.

[Example 1] (Examination 1 using non-aged type cheese)
The cream cheese was used as non-aged type cheese, and the cheeses manufactured by adding various stabilizers alone with butter were compared.

  Various prototypes were manufactured so that the water content of the final product was 52 w / w%. Cream cheese (water content 55.5 w / w%) 800 g and butter (water content 16.2 w / w%) 100 g were mixed to prepare raw materials. (Prototype 1-1) Gelatin, (Prototype 1-2) Locust bean gum, (Prototype 1-3) Guar gum, (Prototype 1-4) Agar, (Prototype 1 5) Carrageenan, (Prototype 1-6) Tara gum, (Prototype 1-7) LM-pectin, or (Prototype 1-8) Gellan gum, 5.0 g (0.52 w / w% based on the final product) ) Added. As a comparison, a sample to which no stabilizer was added (comparison) was also provided. Further, 9.5 g of sodium polyphosphate (1.0 w / w% based on the final product) was added as a molten salt. While adding 30 g of water to the mixture of the prepared raw material, stabilizer and molten salt, the mixture was stirred and dissolved in a kettle-type emulsification kettle until it reached 83 ° C or higher. About the melt | dissolution immediately after heating stirring, the emulsification stability in 83 degreeC was evaluated, and also the viscosity was measured. After that, the melt was filled in a container and cooled to 10 ° C. or lower in a refrigerator to produce various prototypes. At this time, all the prototypes became solid. The prototype obtained in this way was subjected to measurement of water separation rate at 30 ° C. (N = 5) and sensory evaluation (evaluation of glue feeling).

[Evaluation of emulsion stability]
The appearance of the dissolved material immediately after heating and stirring was observed. At this time, the state in which oils and fats were released from the cheese tissue by heating and an oil film was formed on the surface was evaluated as a state where the emulsion stability was poor (oil off). On the other hand, a sample without oil-off was evaluated as having a good emulsion stability.

[Measurement of viscosity]
The viscosity of the dissolved material immediately after heating and stirring was measured using a high viscosity viscometer viscotester VT-04 (manufactured by RION). The unit is Pascal second (also called Pa · s or Ps).

[Measurement of water separation rate]
The water separation rate within 2 hours of the cheeses of the present invention according to Example 1 was measured. Measurement conditions were set on a filter paper (qualitative filter paper No.2, φ70mm, manufactured by ADVANTEC), a cheese sample molded in a cube shape with a side of 15 mm, and after 2 hours in a constant temperature room at 30 ° C. The weight of moisture transferred into the filter paper at the time of was measured. The water separation rate was calculated by the following formula. Smaller values indicate that water separation is less likely to occur.

In the present invention, “does not cause water separation” means that the water separation rate is less than 1.0%. The water separation rate is 20.5% depending on the size of the filter paper used.

[Sensory evaluation (flavor of non-aged cheese)]
A sensory test was performed on the prototype, and the taste of the non-aged type cheese was evaluated by using the feeling of paste and the presence or absence of a fresh flavor peculiar to the non-aged type cheese as an index (N = 3).

The symbols (◯, Δ, ×) in Table 1 above indicate the results of sensory evaluation on the sample. The various symbols have the following meanings.
○: There is no feeling of paste, and it has a refreshing flavor peculiar to non-aged type cheese. Δ: It has a slightly pasting feeling, but a refreshing taste peculiar to non-aged type cheese can be felt to some extent. The refreshing flavor peculiar to cheese is damaged.

    The results are shown in Table 1. As shown in Table 1, the water separation rate of gelatin and tara gum was about 10%, and although water alone was insufficient, the water separation prevention effect was recognized. There was no significant increase in viscosity and fluidity was good. In addition, the flavor after refrigeration has little sticky feeling, and it was found to be suitable for use. When LM-pectin was used alone, the water separation rate was 9%, which was the lowest, but the viscosity was as high as 350 Pascal seconds (Pa · s), and a slight paste was also felt. Other stabilizers had a viscosity of 400 Pascal seconds (Pa · s) or more and low fluidity, and were not suitable for production, or had a strong glue feeling, and were not suitable for use.

[Example 2] (Examination 2 using non-aged type cheese)
Using cheese cheese as non-aged type cheese, cheeses manufactured by adding a plurality of various stabilizers together with butter and the like were compared.

According to the composition table in Table 2, various prototypes were manufactured by fixing the final product so that the water content was 52 w / w% and the pH was 4.9.
Cream cheese (water content 55.5 w / w%) and butter (water content 16.2 w / w%) were mixed to prepare raw materials. As a sour agent (lactic acid) and various stabilizers as raw materials, two or more kinds of gelatin, LM-pectin and tara gum were added according to the formulation shown in Table 2. Furthermore, 1.0 w / w% sodium polyphosphate was added to the final product as a molten salt. While supplying steam (moisture) directly to the mixture of the prepared raw material, stabilizer, acidulant, and molten salt as necessary, the mixture was heated and dissolved in a kettle-type emulsification kettle to 83 ° C. or higher. About the melt | dissolution immediately after heating stirring, the emulsification stability in 83 degreeC was evaluated, and also the viscosity was measured. After that, the melt was filled in a container and cooled to 10 ° C. or lower in a refrigerator to produce various prototypes (2-1 to 2-10). At this time, all the prototypes became solid. The prototype thus obtained was subjected to measurement of water separation rate at 30 ° C. (N = 5) and sensory evaluation (flavor of non-aged type cheese). The method for carrying out the evaluation of the emulsion stability, the measurement of the viscosity, the measurement of the water separation rate, and the sensory evaluation (flavor of the non-aged type cheese) were carried out in accordance with the method described in Example 1.

The symbols (◯, Δ, ×) in Table 2 above indicate the results of sensory evaluation on the sample and have the following meanings.
○: There is no feeling of paste, and it has a refreshing flavor peculiar to non-aged type cheese. Δ: It has a slightly pasting feeling, but a refreshing taste peculiar to non-aged type cheese can be felt to some extent. The refreshing flavor peculiar to cheese is damaged.

  The results are shown in Table 2. Prototype in which two of these were added, with gelatin concentration in water of 1.2 w / w%, LM-pectin concentration in water of 1.2 w / w%, and tara gum in water of 0.4 w / w% In (2-1, 2-2, 2-3), the viscosity was kept below 400 Pascal seconds (Pa · s), while the flavor of the non-aged type cheese was not impaired, but the water separation rate was less than 10%. Although it decreased, the water separation did not stop completely. Next, in the prototype sample (Prototype 2-4) that uses three in combination, cheese that does not cause water separation while keeping the viscosity below 400 Pascal seconds (Pa · s) without impairing the flavor of non-aged cheese. Obtained. In addition, in the prototype samples (prototypes 2-5, 2-6, 2-7) in which the three addition amounts are 2 times, 3 times, and 5 times the amount of 2-4, 3 times the amount of 2-6 The cheeses that did not cause water separation while keeping the viscosity below 400 Pascal seconds (Pa · s) were obtained. The quality was poor. However, the sample with a LM-pectin content half of 2-7 (Prototype 2-9) and a sample with a content of LM-pectin and tara gum half of 2-7 (Prototype 2-10) have a sticky feeling. As a result, cheeses that do not cause water separation while suppressing the viscosity to less than 400 Pascal seconds (Pa · s) were obtained.

[Example 3] (Examination 3 using non-aged type cheese)
Comparison of cheeses made using cream cheese as non-aged type cheese and adding butter and other stabilizers (gelatin, low methoxyl pectin, tara gum) in combination at a certain ratio and different moisture content in the final product Went.

Various prototypes were manufactured according to the recipe in Table 3. Gelatin, LM-pectin, and tara gum have concentrations of about 5.8 w / w%, about 2.3 w / w%, about 1.0 w / w%, and pH 5.0, respectively, relative to the water content of the final product. It was fixed as follows.
Cream cheese (water content 55.5 w / w%) and butter (water content 16.2 w / w%) were mixed to prepare raw materials. According to the recipe shown in Table 3, gelatin, LM-pectin, and tara gum were added to the raw materials as acidulant (lactic acid) and various stabilizers. At this time, gelatin, LM-pectin, and tara gum have concentrations of about 5.8 w / w%, about 2.3 w / w%, and about 1.0 w / w%, respectively, with respect to the moisture content of the final product set. Fixed and used all three. Furthermore, in prototypes 3-1, 3-3, 3-4, and 3-5, about 1.0 w / w% of sodium polyphosphate was added to the final product as a molten salt. No molten salt was added to Prototype 3-2. While supplying steam (moisture) directly to the mixture (3-1, 3-2, 3-3, 3-4, 3-5) of the adjusted raw material, stabilizer, acidulant, and molten salt as necessary Steam was directly supplied as necessary with a kettle type emulsification kettle, and dissolved by heating to 83 ° C or higher. The final product was adjusted to pH 5.0 and moisture to 47 w / w%, 52 w / w%, 57 w / w% or 65 w / w%. About the melt | dissolution immediately after heating stirring, the emulsification stability in 83 degreeC was evaluated, and also the viscosity was measured. After that, the melt was filled in a container and cooled to 10 ° C. or lower in a refrigerator to produce various prototypes (3-1, 3-2, 3-3, 3-4, 3-5). At this time, all the prototypes became solid. The prototype thus obtained was measured for water separation rate at 30 ° C. (N = 5) and sensory evaluation (flavor of non-aged type cheese)]. Evaluation methods of emulsion stability, measurement of viscosity, measurement of water separation rate, sensory evaluation (flavor of non-aged type cheese)] were performed according to the method described in Example 1.

The symbols (◯, Δ, ×) in Table 3 above indicate the results of sensory evaluation on the sample and have the following meanings.
○: There is no feeling of paste, and it has a refreshing flavor peculiar to non-aged type cheese. Δ: Although it has a slightly pasty feeling, a refreshing taste peculiar to non-aged type cheese is somewhat felt. Impairs the refreshing flavor peculiar to aged cheese

  The results are shown in Table 3. As shown in Table 3, good evaluation was obtained in prototypes 3-1, 3-2, 3-3, and 3-4. In other words, in the presence of molten salt, when the water content of the final product is 47 w / w% to 57 w / w%, water separation is achieved while keeping the viscosity below 400 Pascal seconds (Pa · s) without impairing the flavor of non-aged type cheese. It has been found that cheese can be obtained that does not cause odor. At the same time, it can be seen that even without adding molten salt, it is possible to obtain a cheese that does not cause water separation while keeping the viscosity below 400 Pascal seconds (Pa · s) without impairing the flavor of non-aged cheese. It was issued.

[Example 4] (Examination 4 using non-aged type cheese)
A mix was prepared by mixing 24.0 kg of milk (water content 87.4 w / w%) and 8.0 kg of cream (water content 48.4 w / w%) as raw materials. Homogenization was performed at cm ² , and heat sterilization was performed at 72 ° C. for 15 seconds. Furthermore, this pasteurized milk was cooled to around 32 ° C. This was inoculated with 3 w / w% of 3 mixed starters of Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, lactococcus lactis subsp. Lactis biovar daicetylactis and stirred. This was fermented at 32 ° C. for about 5 hours to obtain a fermentation broth having a pH of 4.6. This fermented liquid was packed in a filtering cloth bag (made by cotton muslin), whey was removed under cooling at 5 to 10 ° C., and cream cheese with a water content of 62.4 w / w% was prepared. To this cream cheese, gelatin was adjusted to a water concentration of 5.8 w / w%, LM-pectin was adjusted to a water concentration of 2.3 w / w%, and tara gum was adjusted to a water concentration of 0.8 w / w%. The steamed raw material was directly supplied with a kettle-type emulsification kettle as needed, and heated and melted to 83 ° C or higher. Then, after measuring the viscosity of the melt, the melt was filled in a container and cooled to 10 ° C. or lower in a refrigerator to obtain a prototype according to the present invention. At this time, the prototype became solid. About the obtained prototype, the water separation rate at 30 ° C. (N = 5) and sensory evaluation (flavor of non-aged type cheese) were performed. Evaluation methods of emulsion stability, measurement of viscosity, measurement of water separation rate, sensory evaluation (flavor of non-aged type cheese)] were performed according to the method described in Example 1.

  The viscosity of the obtained prototype was 35 Pascal seconds (Pa · s), and was suppressed to less than 400 Pascal seconds (Pa · s). Moreover, the water | moisture content of the final product was 56.4 w / w%, the water separation rate was also suppressed to 0.9%, and the flavor of the good non-aged type cheese without a sticky feeling was not impaired.

  In the cheese production method of the present invention, in cheese or cheese-like foods, even if the moisture content is high, the cheese water separation is not adhered to the packaging material, the flavor of the non-aged type cheese is not impaired, and the water separation during the storage period is performed. It is possible to efficiently obtain the cheese to be suppressed.

Claims (8)

  Gelatin that weighs 1.2 w / w% or more with respect to the water content of the final product, low methoxyl pectin that weighs 1.2 w / w% or more with respect to the water content of the final product, and water content of the final product In contrast, it contains tara gum having a weight of 0.4 w / w% or more, the water content of the final product is about 47 w / w% to 57 w / w%, and the viscosity at 83 ° C. is 400 Pascal second (Pa -Cheese characterized by being a fluid less than s) and solid at refrigeration temperature.   Cheese has a good flavor of non-aged type cheese, has a water separation rate of less than 1.0% after 2 hours at 30 ° C., and has good emulsion stability. The cheeses according to claim 1.   The cheese of any one of Claims 1-2 which contains 1 type, or 2 or more types of non-aged type cheese as a raw material.   The cheese according to claim 3, wherein the non-aged type cheese is one or two or more of the group consisting of cream cheese, quark, cottage, feta, fromage blanc, mascarpone, and fromage fleet.   A method for producing cheeses having a fluid with a viscosity of less than 400 Pascal seconds (Pa · s) at 83 ° C. in a heating and stirring step and having a solid property at a refrigeration temperature, the moisture content of the final product Gelatin with a weight of 1.2 w / w% or more, low methoxyl pectin with a weight of 1.2 w / w% or more with respect to the water content of the final product and 0.4 w / w with respect to the water content of the final product A method for producing cheeses characterized by containing tara gum having a weight of at least% and adjusting the water content of the final product to about 47 w / w% to 57 w / w%.   The cheeses have a good flavor of non-aged type cheese, and the water separation after 2 hours at 30 ° C. is less than 1.0%, and the emulsion stability is good. The method for producing cheeses according to claim 5, characterized in that it is characterized in that   The method for producing cheeses according to any one of claims 5 to 6, wherein one kind or two or more kinds of non-aged type cheese is used as a raw material.   The cheese according to claim 7, wherein the non-aged type cheese is one or more of the group consisting of cream cheese, quark, cottage, feta, fromage blanc, mascarpone, and fromage fleet. Production method.