JP2012040017A - Method for producing fresh cheese excellent in flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fresh cheese such as quark and cream cheese, having unconventionally unique excellent flavor, and to provide a method for producing the same.SOLUTION: The method for producing the fresh cheese comprises using as a raw material, fluid which contains milk or dairy products subjected to nano-filtration treatment in part or the whole and is adjusted in milk fat content through appropriately adding cream. Thus, the fresh cheese gives excellent feeling of milk flavor more than conventional cheese.

Description

  The present invention relates to a method for producing fresh cheese such as quark or cream cheese having a unique and good flavor that has not been found in the past. More specifically, the present invention relates to a method for producing fresh cheese, using as a raw material a fluid containing part or all of milk and / or dairy products subjected to nanofiltration (NF) treatment.

  Efficient incorporation of whey protein into pre-cheese (curd) by adding cream to defatted concentrated milk (such as non-fat concentrated milk) prepared by ultrafiltration membrane (UF) treatment to increase the yield of cheese (product) The manufacturing method of cheese which improves is known (nonpatent literature 1). This technique can be applied to hard cheese such as gouda cheese and cheddar cheese ripened in a predetermined period, and fresh cheese such as quark and cream cheese.

  On the other hand, a process for producing processed milk with improved flavor by nanofiltration (NF) treatment is known (Patent Document 1). However, in any case, there has been no case of experimentally examining a method for improving the flavor and texture of cheese using nonfat concentrated milk prepared by nanofiltration membrane (NF) treatment as a raw material.

JP2002-253116 Dairy Product Manufacturing, P.502-505 (2004): Ito

  This invention is made | formed in view of the subject of the said prior art, and it aims at providing fresh cheeses, such as quark and cream cheese, which have the unique and favorable flavor which are not in the past, and its manufacturing method.

  A further object of the present invention is to provide a fresh cheese that has a milk flavor better than before and a method for producing the same using a milk raw material in which aroma components and taste components are concentrated.

  As a result of intensive studies in view of the above problems, the present inventors use a fluid containing part or all of milk and / or dairy products subjected to nanofiltration treatment in a conventional fresh cheese manufacturing process. As a result, the inventors have found that fresh cheese such as quark and cream cheese having an unprecedented flavor is obtained, and have completed the present invention.

  Nanofiltration (NF) membranes have smaller pore sizes than ultrafiltration (UF) membranes and selectively remove monovalent ions such as sodium, potassium, and chlorine simultaneously with moisture. it can. At this time, divalent or trivalent ions such as fat, protein, lactose, magnesium, calcium, and phosphorus can be concentrated and recovered. In other words, milk or dairy products from which salty taste has been removed can be prepared while concentrating flavor components and taste components by NF treatment. In this invention, fresh cheese is manufactured using the film | membrane concentrated milk prepared by this NF process.

That is, the present invention
[1] A method for producing fresh cheese, characterized in that the raw material is a fluid containing part or all of the nanofiltered milk and / or dairy product,
[2] Fresh, characterized in that a cream is added to a fluid containing a part or all of nanofiltration-treated milk and / or dairy products, and a fluid having a fat content of 8 to 16% by weight is used as a raw material. Cheese manufacturing method,
[3] The method for producing fresh cheese according to [1] or [2], wherein a weight ratio of sodium to weight 1 of protein of the raw material is 0.01 or less,
[4] The fresh cheese obtained from the raw material has a fat content of 0 to 2% by weight and a protein content of 12 to 25% by weight, as described in [1] or [3] above Fresh cheese manufacturing method,
[5] Any of [1] to [3] above, wherein the fresh cheese obtained from the raw material has a fat content of 20 to 40% by weight and a protein content of 5 to 15% by weight or more. A method for producing fresh cheese according to crab,
[6] A fresh cheese manufactured using the manufacturing method according to any one of [1] to [5].

  In the present specification, “fresh cheese” means, for example, quark, cream cheese, fromage frets, etc., and means natural cheese that hardly ripens or ripens at all.

  The inventors of the present invention made various natural cheeses using a fluid containing milk subjected to nanofiltration (NF) treatment as a raw material, and evaluated and analyzed the taste and texture of these cheeses by sensory inspection. By evaluating and analyzing these flavors and textures, the present inventors have found a method for producing natural cheese having an unprecedented and unique flavor. For example, in hard cheese ripened in a predetermined period, since the influence of flavor and texture associated with ripening is large as a whole, the effect of improving the flavor according to the present invention is little or not at all. On the other hand, fresh cheese that hardly ripens or does not ripen at all has a great effect of improving the flavor according to the present invention because the influence of flavor and texture associated with ripening is small or not at all.

  ADVANTAGE OF THE INVENTION According to this invention, fresh cheeses, such as quark and cream cheese, which have the unique and favorable flavor which are not in the past, and its manufacturing method can be provided.

  Furthermore, according to this invention, the fresh cheese which feels milk flavor better than before, and its manufacturing method can be provided using the milk raw material which concentrated the aromatic component and the taste component.

  The method for producing fresh cheese of the present invention is characterized in that a fluid containing part or all of a nanofiltration (NF) -treated milk and / or dairy product is used as a raw material. In this production method, the aroma components and taste components of milk and dairy products are efficiently concentrated, so that fresh cheese that feels better in milk flavor than before can be obtained. Examples of the type of NF film include NF-3838 / 30-FF (manufactured by Dow), but the NF film may be appropriately selected in accordance with the type of natural cheese and consumer preference. The NF membrane selectively removes monovalent ions such as sodium, potassium, and chlorine simultaneously with moisture to remove divalent and trivalent ions such as fat, protein, lactose, magnesium, calcium, and phosphorus. Those that can be recovered by concentrating them are preferred.

  When producing natural cheese (product) by NF-treating milk or dairy products to make some or all of the ingredients, the concentration conditions of NF treatment and the content (ratio of NF-treated milk or dairy products in the ingredients) ) Affect the flavor and texture of cheese. For example, in the case of milk or skim milk, the concentration ratio of the NF treatment is preferably 1.3 times or more, more preferably 1.4 times or more, and further preferably 1.5 times or more. If this concentration ratio is small, the flavor and texture of milk are almost the same before and after NF treatment, and the flavor and texture of cheese produced using it as a raw material will be the same as before. On the other hand, if the concentration factor is large, the flavor and texture of cheese will change significantly from the conventional level. However, considering the performance (capability) of NF treatment, the upper limit of the concentration factor for NF treatment is about twice that for milk and skim milk. It is. Moreover, what is necessary is just to select suitably the content of the milk and dairy product which carried out NF processing by the raw material according to the kind of natural cheese, and consumers' preference.

  In a conventional method for producing natural cheese using a membrane separation method, for example, in order to improve the yield of cheese (product), milk subjected to ultrafiltration (UF) treatment and / or dairy products are partially or completely included. Some were made from fluid. Specifically, (1) In the cheese manufacturing process, raw milk (standardized milk) is processed by UF to concentrate the protein, thereby reducing the volume (volume) charged into cheese vats and further removing whey. (2) Method of omitting the whey process, (2) Method of concentrating and recovering whey protein by UF treatment in the cheese curd formation process, (3) UF treatment of whey removed in the centrifugation (separator) process Then, the whey protein is concentrated and re-added to the cheese curd forming process.

  As described above, in the cheese manufacturing method using UF treatment, whey protein is efficiently concentrated and recovered to improve the yield of cheese (product). On the other hand, in the cheese manufacturing method to which the NF treatment of the present invention is applied, the milk flavor is improved and the purpose, action and effect are completely different from those of the UF treatment.

  The method for producing fresh cheese of the present invention comprises adding a cream to a fluid containing part or all of a nanofiltration (NF) -treated milk and / or dairy product so that the fat content is 8 to 16% by weight. It is characterized by using as a raw material. In this production method, the aroma components and taste components of milk and dairy products are efficiently concentrated, so that the milk flavor is better than before and the richness and texture based on cream (milk fat) (tissue) ) Fresh cheese that feels smooth smoothly. At this time, the fat content in the NF-treated milk or dairy product may be 18% by weight or more, for example, 45 to 48% by weight. The weight ratio of the cream having a fat content of 45 to 48% by weight added to NF-treated milk or dairy products is preferably 0.2 to 0.5, more preferably 0.25 to 0.45, and still more preferably 0.3 to 0.4. In the raw material thus prepared, the content of each fat is preferably 8 to 16% by weight, more preferably 10 to 15% by weight, still more preferably 12 to 14% by weight. In fact, considering that the fat content in these ingredients (weight ratio of cream added to NF-treated milk and dairy products) increases, the richness of cheese and the smoothness of texture become stronger. The content of fat (weight ratio of cream) may be appropriately selected according to the type of natural cheese and consumer preference.

  The fresh cheese production method of the present invention uses a fluid containing a part or all of NF-treated milk and / or dairy products, or a fluid containing part or all of NF-treated milk and / or dairy products. A fluid having a fat content of 8 to 16% by weight is added as a raw material, and the weight ratio of sodium to the weight 1 of protein of these raw materials is 0.01 or less. In this production method, milk and dairy products with enhanced aroma components and taste components are prepared while reducing salty components such as sodium, potassium and chlorine simultaneously with dehydration by NF treatment. At this time, the weight ratio of sodium to the weight 1 of the protein of the raw material is preferably 0.01 or less, but may be 0.0095 or less, and the content of potassium with respect to the protein of the raw material is preferably 0.04 or less. It may be the following. On the other hand, after adjusting fat and protein of this milk and dairy products appropriately, curd formation, fermentation, and whey removal are performed to produce a natural fresh cheese that feels milk flavor well.

  The fresh cheese production method of the present invention is further characterized in that the fresh cheese obtained from the raw material has a fat content of 0-2% by weight and a protein content of 12-25% by weight. As such a fresh cheese, for example, there is a quark, and the fat content is preferably 0 to 2% by weight, more preferably 0 to 1% by weight, and still more preferably 0 to 0.5% by weight as a composition with particularly excellent flavor. The protein content is preferably 12 to 25% by weight, more preferably 15 to 22% by weight, and even more preferably 17 to 20% by weight. With these compositions, a fresh cheese having a refreshing and refreshing flavor with little fat feeling, a moderate elasticity and a chewy texture can be obtained.

  The fresh cheese production method of the present invention is further characterized in that the fresh cheese obtained from the raw material has a fat content of 20 to 40% by weight and a protein content of 5 to 15% by weight or more. As such fresh cheese, for example, there is cream cheese, and the fat content is preferably 20 to 40% by weight, more preferably 25 to 40% by weight, and further preferably 30 to 40% by weight, as a composition with particularly excellent flavor. The protein content is preferably 5 to 15% by weight, more preferably 7 to 13% by weight, and still more preferably 8 to 12% by weight. With these compositions, a fresh cheese having a moderate richness and a smooth texture (tissue) can be obtained.

  On the other hand, it is also possible to produce a natural cheese or the like that feels a good milk flavor after adding a stabilizer, salt, etc. to the fresh cheese of the present invention, heating and melting, homogenizing and cooling to enhance the storage stability. Moreover, after adding an emulsifier etc. to the fresh cheese of this invention, heat-melting and cooling and improving the preservability, the process cheese etc. which feel milk taste favorable can also be manufactured.

  In the present invention, specifically as a source (material) of fat, protein, carbohydrate, vitamin, mineral and the like, full fat milk, full fat concentrated milk, full fat powdered milk, skimmed milk, skimmed concentrated milk, skimmed powdered milk, Examples include condensed milk, cream, butter, fermented butter, buttermilk, buttermilk powder, casein, calcium caseinate, sodium caseinate, lactose, yogurt, and kefir. In addition, vegetable and animal oils and fats, soybean foods such as soy milk, fruit foods such as fruit juice and pulp, and useful microorganisms such as lactic acid bacteria and bifidobacteria are added and mixed as appropriate. Also good.

  In the present invention, optional additives other than those described above can be blended as necessary. Specific examples of additives include salty agents such as sodium chloride (salt) and potassium chloride, viscosity modifiers such as whole egg, egg white, egg yolk, starch, gelatin and gum, acetic acid, lactic acid, citric acid, tartaric acid, Acids such as phosphoric acid, fumaric acid, succinic acid, malic acid, gluconic acid, adipic acid, phytic acid, glucono delta lactone, ascorbic acid, glucose, sucrose, sugar alcohol, mannitol, sorbitol, maltitol, etc. Sweeteners, coffee, matcha, peanut paste, almond paste, spices, cacao mass, cocoa powder, amino acids, nucleic acid and other flavoring agents, antioxidants, sodium acetate, sodium citrate, sodium malate, sodium tartrate, sodium succinate , Sour preparations such as sodium fumarate, coloring agents, sorbic acid, sorbine Examples thereof include food preservatives such as potassium, sodium sorbate, and ethyl alcohol, cereals, beans, vegetables, meats, seafood, etc., and these may be used alone or in combination within a range that does not contradict the purpose of the present invention. be able to.

  In the present invention, an emulsifier, a stabilizer, a gelling agent and the like may be contained. Specific examples of the emulsifier include glycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, enzymatically decomposed lecithin, polyglycerin fatty acid ester and the like. Specific examples of the stabilizer include locust bin gum, guar gum, xanthan gum, tara gum, gum arabic, starch, and modified starch. Specific examples of the gelling agent include agar, gelatin, pectin, gellan gum, curdlan and the like.

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

[Example 1] (Prototype of quark 1)
Non-sterilized skim milk is NF-treated 1.4 times defatted concentrated milk (fat 0.1 wt%, protein 5 wt%, carbohydrate 8 wt%, ash 1 wt%, Na 45mg / 100g, K 190mg / 100g, Mg 15mg / (100 g, Ca 180 mg / 100 g) 3 kg was diluted 1.5 times with water and then sterilized at a temperature of 63 ° C. for 30 minutes. The NF film used is NF-3838 / 30-FF (Dow). The pasteurized milk was cooled to 31 ° C., 5% by weight of lactic acid bacteria starter (prepared by culturing from the previous day) and 0.001% by weight of rennet were added and stirred. And this processing liquid was left still and it was hold | maintained until pH became 4.6 (temperature 31 degreeC). After the curd solidified, the temperature was raised to 40 ° C. with stirring and held for 2 hours. The curd and whey were separated to obtain quark (fat 0.3 wt%, protein 17.6 wt%, carbohydrate 2.8 wt%, ash 1.1 wt%, Na 33 mg / 100 g, K 136 mg / 100 g).

[Comparative Example 1] (Quark's prototype 2)
Unsterilized skim milk (fat 0.1%, protein 3.5%, carbohydrate 5%, ash 0.7%, Na 50mg / 100g, K 150mg / 100g, Mg 10mg / 100g, Ca 100mg / 100g) 3kg at temperature 63 Sterilized at 30 ° C. for 30 minutes. This sterilized milk is processed by the same production method as in Example 1 to obtain quark (0.5% fat, 16.7% protein, 2.4% carbohydrate, 1.1% ash, 59 mg / 100 g Na, 165 mg / 100 g K). It was.

  About the quark obtained in Example 1 and Comparative Example 1, the sensory evaluation test was implemented by five expert panelists. The results are shown in Table 2. The evaluation method was a scoring method, and was classified into five levels: “good” = + 5, “somewhat good” = + 4, “normal” = + 3, “somewhat bad” = + 2, and “bad” = + 1. As is clear from these results, quark produced using NF-treated skim milk has better flavor and flavor than those produced using ordinary skim milk, and the texture is equivalent. there were.

[Example 2] (Trial production of cream cheese 1)
20kg of non-sterilized skim milk NF-treated 1.4 times defatted concentrated milk, cream (47.5% fat, 2% protein, 3% carbohydrate, 0.4% ash, Na 30mg / 100g, K 80mg / 100g , Mg 5 mg / 100 g, Ca 60 mg / 100 g) was added to adjust the fat content to 14% by weight. The NF film used is NF-3838 / 30-FF (Dow). The prepared milk was homogenized at a temperature of 50 ° C. and a pressure of 150 kg / cm ² , and then sterilized at a temperature of 63 ° C. and a holding time of 30 minutes. The sterilized milk was cooled to a temperature of 31 ° C., 5% by weight of lactic acid bacteria starter (prepared by culturing from the previous day) and 0.001% by weight of rennet were added and stirred. And it hold | maintained until pH of this process liquid will be 4.6 (temperature 31 degreeC). After the curd solidified, warm water (temperature 35 to 55 ° C.) was added with stirring, and the temperature was raised to 55 ° C. over 2 hours. The curd and whey were separated to obtain cream cheese (31 wt% fat, 8.3 wt% protein, 4.9 wt% carbohydrate, 0.6 wt% ash, 28 mg / 100 g Na, 68 mg / 100 g K).

[Comparative Example 2]
6.6 kg of cream was added to 20 kg of unsterilized whole milk (raw milk) to adjust the fat content to 14% by weight. This prepared milk is processed by the same production method as in Example 2 to obtain cream cheese (36.4% fat, 7% protein, 3.9% carbohydrate, 0.6% ash, 30 mg / 100 g Na, 72 mg / 100 g K). Obtained.

  For the cream cheese obtained in Example 2 and Comparative Example 2, a sensory evaluation test was performed in the same manner as in Example 1 and Comparative Example 1. The results are shown in Table 2. As is clear from these results, cream cheese produced using NF-treated skim milk has better flavor and flavor than those produced using normal whole milk, and the texture is It was equivalent.

[Example 3] (Prototype 1 of whey cheese)
Concentrated whey 95g, whey protein isolate (WPI) 5.2g, fresh cream 13.5g, and tap water 40g dissolved in non-sterilized whey 1.4 times by NF treatment at room temperature, and then citric acid Was added little by little to adjust the pH to 6. After holding this processing liquid at a temperature of 75 ° C. for 30 minutes, the curd and whey were separated to obtain whey cheese. The NF film used is NF-3838 / 30-FF (Dow).

[Comparative Example 3] (Prototype 2 of whey cheese)
Whey cheese was obtained by treating 135 g of whey, 5.2 g of whey protein isolate (WPI), and 13.5 g of fresh cream by the same production method as in Example 3.

  When the whey cheese obtained in Example 3 and Comparative Example 3 was compared, the whey cheese produced using NF-treated whey had a lower saltiness than that produced using ordinary whey, and was mellow. It had a good flavor.

  The fresh cheese which feels milk flavor better than before, and its manufacturing method can be provided using the milk raw material which concentrated the aroma component and the taste component.

Claims (6)

  A method for producing fresh cheese, characterized in that a raw material is a fluid containing a part or all of milk and / or dairy products subjected to nanofiltration treatment.   Production of fresh cheese, characterized in that a cream is added to a fluid containing a part or all of nanofiltered milk and / or dairy products, and a fat content of 8 to 16% by weight is used as a raw material. Method.   The method for producing fresh cheese according to claim 1 or 2, wherein a weight ratio of sodium to weight 1 of protein of the raw material is 0.01 or less.   The method for producing fresh cheese according to claim 1 or 3, wherein the fresh cheese obtained from the raw material has a fat content of 0 to 2 wt% and a protein content of 12 to 25 wt%.   The fresh cheese obtained from the raw material has a fat content of 20 to 40% by weight and a protein content of 5 to 15% by weight or more, according to any one of claims 1 to 3. Fresh cheese production method.   Fresh cheese manufactured using the manufacturing method of any one of Claims 1-5.