JP2012110343A - Method for manufacturing fibrous cheese - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing fibrous cheese, capable of solving the problem of fibrous cheese that its fibrousness stops expression due to aging after storage, so that its tastiness and commercial quality are improved, in which production processes for cheese curd are separated from production processes for fibrous cheese including drawing using that.SOLUTION: Milk-curdling enzyme and/or acid is added to milk to curdle it to be curd, which is cut. After whey is removed, salt is directly added, and it is squeezed to be dried. Otherwise, milk-curdling enzyme and/or acid is added to milk to curdle, and obtained curd is cut. After whey is removed, it is squeezed to dry, and is shredded, and it is immersed in salt-containing solution, or salt-containing solution is sprayed toward the curd to provide cheese curd containing salt by 1.0-5.0 wt.%. Between these processes and processes for manufacturing fibrous cheese as an end product, a storage period is provided before the cheese curd is heated, drawn, and molded to be the fibrous cheese.

Description

  The present invention relates to a method for producing a cheese product having a fibrous structure, particularly a cheese having a fibrous structure in which the fibrous structure is maintained for a long period of time (hereinafter referred to as fibrous cheese).

Fibrous cheese has a certain directionality, elasticity, and fiber, and when it is torn by hand, it tears into a number of threads in a certain direction, and the torn piece of cheese has a very favorable texture that is a little bitter. You can enjoy the texture. Fibrous cheese is made into a bar or plate shape by adding lactic acid bacteria and milk coagulation enzyme to raw milk, curd, cutting, whey exclusion, cheese curd obtained through a process such as heating. And then cooled and solidified (see, for example, Patent Document 1).
As described above, the cheese curd of fibrous cheese is obtained by adding lactic acid bacteria and curdling enzyme to raw milk, curdling, cutting, and eliminating whey, but UF concentrated milk with lactic acid bacteria or lactic acid, A method is also known in which a curdling enzyme is allowed to act, the acidic milk is extruded into hot water, and cheese curd is obtained by melting with hot water (for example, see Patent Document 2). The cheese curd thus obtained can also be obtained by forming a rod-like or plate-like shape through a certain stretching process such as heating, cooling, and solidifying it.

  However, the fibrous cheese has a problem that it does not develop fiber properties over time. The expression of no fiber property means that even if the cheese is broken by hand, it does not break into a thin string in a certain direction, and the preference and merchantability of the fiber cheese are remarkably impaired. This decrease in fiber property is the same even when the cheese curd prepared from milk is prepared by a conventional method, and there is a problem that if the cheese curd is stored in the state of cheese curd, the fiber property is not expressed in 1 to 2 days. This is due to the fact that casein in cheese curd is hydrolyzed by the action of curdling enzymes, lactic acid bacteria, or milk-derived enzymes used to produce cheese curd, making it difficult to express the fiber structure. Therefore, in order to obtain fibrous cheese from the cheese curd obtained by the conventional method, it was necessary to continuously perform from the preparation of the curd to molding, cooling and solidification.

  On the other hand, in the production of natural cheese, adjustment of the supply and demand balance between raw milk and the final product is a very important issue. In particular, in the case of fibrous cheese, the process of producing cheese curd that is a raw material and the process of producing fibrous cheese as a final product by forming, flavoring, etc. using this cheese curd are essentially different processes. It is. For example, if the processing capability of the process of producing cheese curd and the process of producing cheese as a final product are different, it is necessary to temporarily stock the produced cheese curd. Also, cheese curds need to be temporarily stocked when cheese curds are produced at a plurality of factories located in the raw milk production area and the cheese curds are collected in a factory that manufactures cheese as a final product. Therefore, it is desirable to separate the process of producing cheese curd if possible from the viewpoint of hygiene management and production efficiency and the process of producing cheese as a final product using this cheese curd. However, as mentioned above, there is a problem that the cheese curd does not develop fiber over time, and the manufacturing process of the cheese curd that is the raw material and the manufacturing process of the fibrous cheese as the final product using the same are separated. This was extremely difficult and production had to be performed in the same process.

  Therefore, if the problem that cheese curds do not develop fiber over time can be solved, not only greatly contributes to improving the taste and merchantability of fibrous cheese, but also the process of producing cheese curds and this cheese curd The process which manufactures fibrous cheese using can be isolate | separated.

JP-A-56-164744 Japanese Patent Publication No. 3-60466

  This invention is made | formed in view of the problem of the fibrous cheese seen in the above prior arts, Comprising: Even if a cheese curd or fibrous cheese is preserve | saved, it will solve the problem that fiber property will not be expressed. This is the issue. By solving the problem of not expressing fiber, it not only greatly contributes to improving the taste and merchandise of fibrous cheese as a product, but also manufacturing cheese curd and manufacturing fibrous cheese using it. The problem of separating the manufacturing process of cheese curd as a raw material from the manufacturing process of fibrous cheese as a final product using the same is also solved.

In view of the situation as described above, the present inventors have conducted intensive research on a raw material of fibrous cheese that can exhibit fiber properties even after being stored for about 3 weeks. After adding and coagulating curd curd and eliminating whey, the cheese curd with a salt content of 1 to 5% by weight obtained by adding salt directly to the curd has long-lasting properties as a raw material for fibrous cheese. The present inventors have determined that it can be maintained, and have completed the present invention.
That is, the constitutional feature of the present invention is that a curd that has been coagulated by adding a curdling enzyme and / or an acid to milk is cut and whey eliminated, and then salt is directly added to the curd and further pressed and dehydrated. After providing a storage period between the manufacturing process of the cheese curd obtained with a salt content of 1 to 5% by weight and the manufacturing process of the fibrous cheese as the final product using the cheese curd, it is heated and stretched. Cutting, cooling, or adding curd enzyme and / or acid to milk to coagulate curd, eliminate whey, squeeze and dehydrate, shred, and immerse card in salt-containing solution Between the manufacturing process of cheese curd having a salt content of 1 to 5% by weight and the manufacturing process of fibrous cheese as a final product using the same After providing a storage period, heat and extend And by molding, it is to cool.

  The fibrous cheese obtained by the production method of the present invention maintains the elasticity and fiberiness unique to the fibrous cheese even after storage, can be eaten by tearing in a certain direction, and the torn piece of cheese is squeezed Presents a favorable texture. Furthermore, even if the cheese curd is stocked, the fiber property is not lost, so there is no need to continuously perform the cheese curd manufacturing process and the fiber cheese manufacturing process as a final product using the cheese curd manufacturing process. The manufacturing process of the fibrous cheese as the final product using it can be separated temporally and spatially. In addition, the flavor of natural cheese aged in fibrous cheese by providing a shelf life between the manufacturing process of cheese curd obtained by adding lactic acid bacteria and the manufacturing process of fibrous cheese as the final product using it. Aroma can also be imparted.

  In the present invention, curd which has been coagulated by adding curdling enzyme and / or acid to milk is cut to eliminate whey, and then salt is directly added to curd and further dehydrated or curd into milk. Cutting the curd that has been coagulated by adding enzymes and / or acids, eliminating whey, squeezing and dewatering, shredding, immersing the curd in a salt-containing solution, or spraying the salt-containing solution on the card, A cheese curd with a salt content of 1 to 5% by weight is formed, the cheese curd is crushed or sliced as necessary, heated with a heating medium, the tissue is melted and bound, and then stretched to a certain extent. , Shaped into a bar or plate, cooled and solidified to produce a fibrous cheese.

  Any raw material used in the present invention can be used as long as it is milk used in conventional cheese production. That is, raw milk, skim milk, partially skim milk, or a mixture thereof, or any mixture of these with cream, whey cream, 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, curding enzymes and / or acids, if necessary, lactic acid bacteria and calcium ions (for example, calcium chloride) are added to the raw milk and kept at an appropriate temperature to form a card, cutting the card and eliminating whey. . In addition, as long as the lactic acid bacteria used for this invention are lactic acid bacteria used for the conventional cheese manufacture, all can be used and it is not necessary to specifically limit.

The cheese curd thus obtained is quickly salted so that the salt content is 1 to 5% by weight. As a method for salting cheese curd, any salt can be uniformly salted over the whole cheese curd within one day. For example, after eliminating whey, salt is added directly to the curd and mixed uniformly. The method of squeezing and dehydrating is mentioned. In this case, the amount of salt to be added is also taken into account the amount of salt that flows out by pressing and dehydrating, so that the salt content of the cheese curd after pressing and dehydrating is 1 to 5% by weight. At this time, the amount of salt to be added may be a target of 1.5 times the salt content of the target cheese curd. For example, when targeting a cheese curd with a salt content of 3% by weight, What is necessary is just to add 4.5 weight% of salt with respect to cheese curd. Moreover, when considering that the final salt content varies depending on the production conditions, the amount of salt to be added is preferably 1.8 to 7.2% by weight, more preferably 2 to 7% with respect to the cheese curd before squeezing and dewatering. By setting it as% by weight, a cheese curd having a salt content of 1 to 5% by weight can be obtained. In addition, salt is added to a card | curd so that it may be sprinkled, or it adds to a card | curd by spraying etc. as a concentrated salt solution.
In addition, as a method of salting cheese cheese, after pressing and dewatering the cheese curd from which whey has been removed, the matted card is shredded to preferably 15 mm or less, more preferably 10 mm or less on one side, and the card is added to a salt-containing solution. Or salting by spraying a salt-containing solution onto the card. At this time, after squeezing and dewatering, a salt-containing solution film is uniformly sprayed on the surface by spraying a salt-containing solution having a salt concentration of 15% by weight or more evenly on the surface of a card that has been cut into mats with a side of 15 mm or less. Is formed, and salt quickly penetrates into the inside, and a cheese curd with a salt content of 1% by weight or more can be obtained. And even if it is immersed in saturated saline for 6 hours, the salt content does not exceed 5% by weight, so a salt-containing solution having a salt concentration of 15% by weight or more is sprayed evenly on the card, or a salt concentration of 15% by weight or more. A cheese curd with a salt content of 1 to 5% by weight can be obtained by immersing in the contained solution for 5 minutes to 6 hours.

If the salt content of the cheese curd is less than 1% by weight, protein decomposition proceeds, and the characteristics as a raw material of cheese having a fibrous structure are lost within one or two days after curd preparation. Further, when the salt content exceeds 5% by weight, protein degradation is suppressed, but the protein is denatured, and the cheese obtained in the manufacturing process of the fibrous cheese as the final product to be performed thereafter has a poor fibrous structure. It will be a thing.
The cheese curd obtained by the method of the present invention can be stored at 15 ° C. or lower for up to 3 weeks.
In addition, the flavor of natural cheese aged in fibrous cheese by providing a shelf life between the manufacturing process of cheese curd obtained by adding lactic acid bacteria and the manufacturing process of fibrous cheese as the final product using it. Aroma can also be imparted.

As a general salting method in cheese production, after eliminating whey, salt is added directly to the curd, or pre-pressing (dipping) is performed so that the card after whey exclusion is bound and easy to mold, A method of immersing green cheese obtained by cutting a matted cheese curd according to the size of the mold, molding (molding), pressing and densifying the tissue into concentrated saline. is there. Conventionally, the purpose of salting cheese is to impart a salt flavor and to promote the growth of preferable lactic acid bacteria by suppressing miscellaneous bacteria.
However, since the purpose of the salting of the present invention is to maintain the fibrous property, in the present invention, salt can be salted by adding salt directly to the curd after excluding whey, but after pressing and dewatering. The card cannot be salted by the method of forming the card and immersing the card in the salt-containing solution, and after slicing the cheese curd after squeezing and dewatering, the card is immersed in the salt-containing solution or the salt-containing solution Is salted by spraying the curd onto the curd. This is because, in the salting method in which the card after compression dehydration is formed and immersed in a salt-containing solution, salting to the surface layer of the card is performed quickly, but there are several factors for the diffusion of salt into the card. Weekly time is required. In the meantime, the decomposition of the protein in the center of the curd proceeds, and the characteristics as a raw material of cheese having a fibrous structure are lost within one or two days after the curd preparation.

  In addition, after adding salt directly to the card | curd after whey exclusion, the method of obtaining cheese curd by pressing and dehydrating has existed conventionally as a manufacturing method of specific cheese, but it is a raw material of fibrous cheese It was not used as. It has been found for the first time by the present invention that a special effect of maintaining a fibrous structure is obtained by using a cheese curd to which salt is directly added as a raw material for fibrous cheese.

The cheese curd thus prepared can be heated, stretched, shaped, and cooled to obtain the fibrous cheese of the present invention. In addition, extending | stretching here means extending a cheese curd in a fixed direction. For example, a method in which a cheese curd is kneaded in hot water, taken out from the hot water, and then extruded and stretched through an extrusion hole is preferable because the fibrous cheese can be continuously produced. As the hot water in this case, it is preferable to use hot water such that the product temperature of the card is 40 to 75 ° C. Moreover, the kneading pressure of the cheese curd can be performed by, for example, a biaxial extruder, but is not particularly limited as long as the apparatus can knead and stretch the cheese.
The material that has been extruded and drawn through the extrusion holes is cut as it is or appropriately into a plate shape or a rod shape, and is salted in concentrated saline (brine) if necessary. This brine immersion corresponds to salting in general cheese production. When the amount of salting in the cheese curd state is large, this brine immersion can be omitted.

  Although the above is the manufacturing method of the fibrous cheese of this invention, the fibrous cheese obtained by this manufacturing method has elasticity and a fiber property, can be eaten by tearing in a fixed direction by hand, and the torn cheese The pieces exhibit a very favorable crunch that is rubbed with a filiform tissue. Furthermore, by using this production method, the production process of cheese curd that had to be performed continuously in the past and the production process of fibrous cheese as a final product using the same can be performed temporally and spatially. It becomes possible to separate. In addition, the flavor of natural cheese aged in fibrous cheese by providing a shelf life between the manufacturing process of cheese curd obtained by adding lactic acid bacteria and the manufacturing process of fibrous cheese as the final product using it. Aroma can also be imparted.

  As a flavor substance, an oil and fat component, a spice, a flavor, or the like can be added. Furthermore, foods mainly made of cheese, cheese food, milk or the like can be blended with solid foods such as chopped ham and salmon, seasonings and the like to change the flavor. These are blended when kneading the prepared cheese curd or at the time of salting after molding.

  Hereinafter, the present invention will be specifically described with reference to 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. Absent. In the examples, comparative examples, and test examples, “%” means “% by weight”.

[Example 1]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and 0.5% lactic acid bacteria starter was added. Furthermore, 0.003% of curdling enzyme was added and allowed to stand for 30 minutes to coagulate milk to obtain a curd. The curd was cut, and hot water was added while stirring so that the center temperature of the curd was 36 ° C. After eliminating the whey, the remaining curd was mixed with 2.3% salt directly. Thereafter, the mold was packed and dehydrated for 8 hours to obtain cheese curd with a salt content of 1.5%. The cheese curd was stored refrigerated in a refrigerator at 5 ° C. After 0, 1, 2, 4, 8, 14, 21 days of storage, the cheese curd was heated to 60 ° C in hot water, then extruded with an extruder, stretched and formed into a rod shape to obtain the fibrous cheese of the present invention It was.

[Example 2]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and 0.5% lactic acid bacteria starter was added. Furthermore, 0.003% of curdling enzyme was added and allowed to stand for 30 minutes to coagulate milk to obtain a curd. The curd was cut, and hot water was added while stirring so that the center temperature of the curd was 36 ° C. After eliminating whey, 1.5% sodium chloride was added directly to the remaining curd and mixed. Thereafter, the mold was packed and dehydrated for 8 hours to obtain a cheese curd with a salt content of 1.0%. This cheese curd was stored at 15 ° C. After 0, 1, 2, 4, 8, 14, 21 days of storage, the cheese curd was heated to 60 ° C in hot water, then extruded with an extruder, stretched and formed into a rod shape to obtain the fibrous cheese of the present invention It was.

[Example 3]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and 0.5% lactic acid bacteria starter was added. Furthermore, 0.003% of curdling enzyme was added and allowed to stand for 30 minutes to coagulate milk to obtain a curd. The curd was cut, and hot water was added while stirring so that the center temperature of the curd was 36 ° C. After removing whey, the remaining curd was added with 4.5% salt directly and mixed. Thereafter, the mold was packed and dehydrated for 8 hours to obtain a cheese curd with a salt content of 3.0%. The cheese curd was stored refrigerated in a refrigerator at 5 ° C. Cheese curd after 0, 1, 2, 4, 8, 14, 21 days of storage is heated to 60 ° C in hot water, then discharged and stretched with an extruder to form a rod-like cheese of the present invention. It was.

[Example 4]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and 0.5% lactic acid bacteria starter was added. Furthermore, curd enzyme 0.003% was added and allowed to stand for 30 minutes to coagulate milk to obtain a curd. The curd was cut into 10 mm dice, and hot water was added with stirring so that the curd temperature was 36 ° C. After removing whey, 6.8% salt was added directly to the remaining curd and mixed. Thereafter, the mold was packed and dehydrated by pressing for 8 hours to obtain a cheese curd with a salt content of 4.5%. The cheese curd was stored refrigerated in a refrigerator at 5 ° C. After 0, 1, 2, 4, 8, 14, 21 days of storage, the cheese curd was heated to 60 ° C in hot water, then extruded with an extruder, stretched and formed into a rod shape to obtain the fibrous cheese of the present invention It was.

[Example 5]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and 0.5% lactic acid bacteria starter was added. Furthermore, 0.003% of curdling enzyme was added and allowed to stand for 30 minutes to coagulate milk to obtain a curd. The curd was cut, and hot water was added while stirring so that the center temperature of the curd was 36 ° C. After removing the whey, it was dehydrated for 8 hours. The curd was cut into a dice having a side of 10 mm and immersed in a 15% strength aqueous sodium chloride solution for 30 minutes to obtain a dice-shaped cheese curd having a salt content of 1.5%. The cheese curd was stored refrigerated in a refrigerator at 5 ° C. After 0, 1, 2, 4, 8, 14, 21 days of storage, the cheese curd was heated to 60 ° C in hot water, then extruded with an extruder, stretched and formed into a rod shape to obtain the fibrous cheese of the present invention It was.

[Example 6]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and further 0.003% of milk coagulation enzyme was added and allowed to stand for 30 minutes to coagulate the milk to obtain a curd. The curd was cut, and hot water was added while stirring so that the center temperature of the curd was 36 ° C. After eliminating the whey, the remaining curd was mixed with 2.3% salt directly. Thereafter, the mold was packed and dehydrated for 8 hours to obtain cheese curd with a salt content of 1.5%. The cheese curd was stored refrigerated in a refrigerator at 5 ° C. After 0, 1, 2, 4, 8, 14, 21 days of storage, the cheese curd was heated to 60 ° C in hot water, then extruded with an extruder, stretched and formed into a rod shape to obtain the fibrous cheese of the present invention It was.

[Comparative Example 1]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and 0.5% lactic acid bacteria starter was added. Furthermore, 0.003% of curdling enzyme was added and allowed to stand for 30 minutes to coagulate milk to obtain a curd. The curd was cut, and hot water was added while stirring so that the center temperature of the curd was 36 ° C. After removing whey, it was packed in a mold and subjected to pressing and dehydration for 8 hours to obtain a cheese curd. The cheese curd was stored refrigerated in a refrigerator at 5 ° C. The cheese curd after 0, 1, 2, 4, 8, 14, 21 days after storage was heated to 60 ° C. in hot water, then extruded with an extruder, stretched and formed into a rod shape to obtain cheese.

[Comparative Example 2]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and 0.5% lactic acid bacteria starter was added. Furthermore, 0.003% of curdling enzyme was added and allowed to stand for 30 minutes to coagulate milk to obtain a curd. The curd was cut, and hot water was added while stirring so that the center temperature of the curd was 36 ° C. After removing whey, 0.8% salt was added directly to the remaining curd and mixed. Then, the mold was packed and dehydrated for 8 hours to obtain cheese curd with a salt content of 0.5%. This cheese curd was stored at 15 ° C. The cheese curd after 0, 1, 2, 4, 8, 14, 21 days after storage was heated to 60 ° C. in hot water, then extruded with an extruder, stretched and formed into a rod shape to obtain cheese.

[Comparative Example 3]
Whole milk (3.5% fat content) was sterilized by heating at 75 ° C. for 15 seconds, and then cooled to 30 ° C. To this sterilized milk, 0.02% calcium chloride was added, and 0.5% lactic acid bacteria starter was added. Furthermore, 0.003% of curdling enzyme was added and allowed to stand for 30 minutes to coagulate milk to obtain a curd. The curd was cut, and hot water was added while stirring so that the center temperature of the curd was 36 ° C. After removing whey, 7.8% salt was added directly to the remaining curd and mixed. Thereafter, the mold was packed and dehydrated for 8 hours to obtain a cheese curd with a salt content of 5.2%. The cheese curd was stored refrigerated in a refrigerator at 5 ° C. The cheese curd after 0, 1, 2, 4, 8, 14, 21 days after storage was heated to 60 ° C. in hot water, then extruded with an extruder, stretched and formed into a rod shape to obtain cheese.

[Test Example 1]
Regarding the cheese obtained using the cheese curd obtained in Examples 1 to 6 and Comparative Examples 1 to 3, 0, 1, 2, 4, 8, 14, and 21 days after storage, the fiber property was evaluated by sensory evaluation. did. A sensory test was conducted by 20 specially trained sensory panelists, and the average score of panelists was evaluated. In this sensory test, the term “fibrous” means that the tissue has a clear and constant direction, and when it is torn by hand, it tears in a certain direction and many fine thread-like structures are observed. The sensory test scores were as follows.
5 points: Has a very clear direction and produces many fine and clear filamentous structures when torn by hand.
4 points: It has good directionality and produces a clear filamentous structure when it is torn by hand.
3 points: It has directionality, and when it is torn by hand, a filamentous structure is produced in part.
2 points: Slightly directional, but no filamentous structure is produced when it is torn by hand.
1 point: The structure is uniform, and even if it is torn by hand, no filamentous structure is formed.

[Test Example 2]
Cheese flavor was evaluated by sensory evaluation for cheese obtained using cheese curd obtained in Examples 1 to 6 and Comparative Examples 1 to 3, 0, 1, 2, 4, 8, 14, and 21 days later. did. A sensory test was conducted by 20 specially trained sensory panelists, and the average score of panelists was evaluated. Here, the cheese flavor means the flavor and aroma of aged natural cheese, and is distinguished from the light and white taste and milky feeling of fresh cheese. The sensory test scores were as follows.
5 points: Strong fragrance and taste.
4 points: Good fragrance and taste.
3 points: Aroma and taste.
2 points: Slight fragrance and taste.
1 point: No fragrance or taste. Or it has an unfavorable fragrance and taste.

  The results of Test Example 1 are shown in Table 1. It is shown as the average value of the scores of all panelists.

  The results of Test Example 2 are shown in Table 2. It is shown as the average value of the scores of all panelists.

As shown in Table 1, the fibrous cheese manufactured by storing for 3 weeks in the state of the cheese curd of the present invention has good fiber properties almost the same as the cheese manufactured without storing in the state of the cheese curd. It was confirmed. Some cheeses stored for 3 weeks in a cheese curd state have the same fiber properties as cheeses manufactured without storage in a cheese curd state. Moreover, when Example 1 and Example 2 were compared, although the one where a temperature is lower is more preferable about storage temperature, if it was 15 degrees C or less, it was confirmed that the satisfactory fiber property is obtained. Moreover, as shown in Table 2, by adding lactic acid bacteria to milk and lowering the salt content of the cheese curd (less than 3%), a fibrous cheese having the flavor and aroma possessed by aged natural cheese is obtained. I was able to.
On the other hand, cheese manufactured by a conventional method not salted in the state of cheese curd (Comparative Example 1) and cheese manufactured by salting in the state of cheese curd but having a salt content of less than 1% (Comparative Example 2) ) Was found to lose fiber when stored for 2 days in a cheese curd state. Moreover, the cheese which manufactured using the cheese curd whose salt content exceeds 5% (comparative example 3) was not able to obtain satisfactory fiber property irrespective of the preservation | save period in the state of a cheese curd.
From this result, the fibrous cheese produced according to the present invention is a cheese produced by the conventional method that does not salt in the state of cheese curd, whereas the cheese loses its fiber property when stored in the state of cheese curd for 2 days. Even if it was manufactured after being stored for 3 weeks in the state of curd, it showed a remarkable effect of having almost the same fiber property as cheese manufactured without being stored in the state of cheese curd. In addition, by using the production method of the present invention, not only a remarkable effect of maintaining the fiber property can be obtained, but also the cheese curd production process that had to be performed continuously in the past and the final process using it. It is possible to separate the manufacturing process of the fibrous cheese as a product temporally and spatially, and it is possible to improve hygiene and increase production efficiency. In addition, natural cheese aged in fibrous cheese has a storage period between the manufacturing process of cheese curd obtained by adding lactic acid bacteria and the manufacturing process of fibrous cheese as the final product using it. Flavor and aroma can also be imparted.

Claims (3)

  Cutting curd that has been coagulated by adding curdling enzyme and / or acid to milk, eliminating whey, adding salt directly to curd and further pressing and dewatering, salt content is 1 to 5% by weight After providing a storage period between the cheese curd manufacturing process and the manufacturing process of the fibrous cheese as the final product using the cheese curd, it is heated, stretched, molded, and cooled. Manufacturing method of fibrous cheese.   Cutting curd that has been coagulated by adding curdling enzyme and / or acid to milk, eliminating whey, pressing and dewatering, shredding, immersing the card in salt-containing solution or salt-containing solution on card After providing a preservation period between the manufacturing process of the cheese curd obtained by spraying and having a salt content of 1 to 5% by weight and the manufacturing process of the fibrous cheese as the final product using the cheese curd, heating And then stretching, forming, and cooling the fibrous cheese.   The manufacturing method of the fibrous cheese of Claim 1 or 2 which further adds lactic acid bacteria to milk.