JP2013039088A - Process for producing cheese without fermentation or ripening - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, in a process for producing cheese without fermentation or ripening, the process for giving desired hardness to the cheese as a finished product.SOLUTION: In the process for producing the cheese without fermentation or ripening for including adding vinegar or an acid ingredient to milk and mixing, obtaining solid content (curd) by removing whey from the mixture, adding an emulsifier, salt, bicarbonate of soda and yeast extract to the solid content, and heating and emulsifying, and solidifying by cooling the emulsified stuff, the process including the process, in which the pasteurized milk and low-temperature pasteurized milk are used as the milk, rate of the pasteurized milk and the low-temperature pasteurized milk is controlled, and desired hardness of the cheese is obtained, is provided.

Description

  The present invention is a method for producing cheese without undergoing fermentation and ripening processes.

  Natural cheese is a fresh product obtained by adding lactic acid bacteria to milk and lactic acid fermentation, then adding an enzyme called rennet as a coagulant to produce solids, and removing excess moisture and whey from the solids or it Aged. Process cheese is obtained by heating and melting one kind or several kinds of natural cheese, mixing and solidifying, stopping fermentation by heating and dissolving, and suitable for long-term storage. Process cheese has components that are produced in the fermentation and ripening process, for example, aroma components and umami components, and thus has a delicious taste unique to cheese.

  Cottage cheese is known as a kind of natural cheese. Cottage cheese is made by adding vinegar or lemon to milk and coagulating it. It is also called non-aged cheese because it has not undergone fermentation and aging processes. Since cottage cheese has not undergone fermentation and ripening processes, its taste is light and has a slight acidity and a refreshing flavor.

  The following Patent Document 1 describes a cheese flavor and / or milkiness enhancer containing a powder seasoning and a yeast extract having a meat-like flavor that is prepared by heating a mixture of edible vegetable oil and yeast extract powder in a powdered state. (Claim 1). A powder seasoning having a meat flavor is prepared by heating a mixture of edible vegetable oil and yeast extract powder in a powder state at a temperature of 70 to 180 degrees for 10 to 180 minutes (Claim 5). A cheese flavor and / or milkiness enhancer is added during the production of cheese (claim 6).

The inventor has previously obtained a patent for a method for producing cheese that does not undergo fermentation and ripening steps (Japanese Patent No. 4656548).
It includes adding vinegar or acidulant to milk and mixing, removing whey from the mixture to obtain a solid, adding emulsifier, salt, baking soda and yeast extract to the solid and heating to emulsify, And it is the manufacturing method of the cheese which does not pass through a fermentation and ripening process including cooling and solidifying the said emulsion.

JP 2009-261385 A Japanese Patent No. 4656548

In the method of the above-mentioned Japanese Patent No. 4656548, the milk may be either ultra-high temperature flash pasteurized milk or pasteurized milk. When milk is pasteurized milk, it is described that it is preferable to add skim milk to solids together with emulsifiers, salt, baking soda and yeast extract in order to give the end product cheese moderate hardness and the like. Yes.
The present invention provides a method of imparting a desired hardness to the final product cheese.

The object of the present invention is achieved by controlling the ratio of high temperature pasteurized milk and pasteurized milk as raw milk.
In the present invention, vinegar or acidulant is added to and mixed with milk, whey is removed from the mixture to obtain a solid content (curd), and emulsifier, salt, sodium bicarbonate and yeast extract are added to the solid content and heated. In a cheese production method that does not undergo fermentation and ripening processes, including emulsifying and emulsifying the emulsion, and using the pasteurized milk and pasteurized milk as milk, pasteurized milk and pasteurized milk. It is a method characterized by obtaining the desired cheese hardness by controlling the ratio of milk.

According to the cheese manufacturing method of the present invention, cheese having a desired hardness can be obtained. If the ratio (X / Y) of the volume (X) of high temperature pasteurized milk and the volume (Y) of pasteurized milk is made small, cheese will become soft.
X / Y is preferably in the range of 4/3 to 1/4, particularly preferably in the range of 1/1 to 1/3. When X / Y is 1/1, cheese is harder than commercially available processed cheese. When X / Y is 1/2, the cheese is as hard as commercially available processed cheese. When X / Y is 1/3, cheese is softer than commercially available processed cheese. Therefore, X / Y can be determined by the desired hardness.

1. Production of Solids In an embodiment of the present invention, vinegar or acidulant is added to and mixed with milk, and solids are obtained by removing whey from the resulting mixture.
The milk can be, for example, any one of milk, buffalo milk, goat milk, and sheep milk, or a mixture thereof. Preferably the milk is milk.
In pasteurized milk, the protein structure in the milk is destroyed, so when the milk is coagulated with a coagulant (rennet, etc.), vinegar, or acidulant, the solids (curd, curd) are collected. It is difficult to disperse and form a dumpling, and has little stringiness and stickiness. On the other hand, in pasteurized milk, when the milk is coagulated with a coagulant (such as rennet), vinegar, or acidulant, it becomes pasty and viscous, so it becomes a dumpling. Cheese is too soft. Therefore, in the above-mentioned Japanese Patent No. 4656548, skim milk is added to the solid content as an optional component to give the cheese an appropriate hardness.
In the present invention, when the milk is milk, ultra-high temperature instant pasteurized milk and pasteurized milk can be used. Ultra high temperature instant sterilized milk refers to milk obtained by sterilizing raw milk at 120 to 130 ° C. for 2 to 3 seconds. Instead of ultra-high temperature instant sterilized milk, milk obtained by sterilizing raw milk at 90 to 94 ° C. for 7 to 9 minutes can also be used. Pasteurized milk refers to milk sterilized at a lower temperature than ultra-high temperature instant sterilization. Pasteurized milk refers to milk that has been sterilized at 75 ° C. for 15 seconds, or pasteurized at 62 to 65 ° C. for 30 minutes. One or more types of milk may be used as the milk.
The vinegar may be, for example, brewed vinegar or synthetic vinegar, or one of seasonings using vinegar or a mixture thereof. The brewed vinegar and the synthetic vinegar are, for example, vinegars described in the classification according to the vinegar quality display standards of the Japanese Agricultural Standards (JAS). The brewed vinegar includes, for example, cereal vinegar (eg, rice vinegar, rice black vinegar, barley black vinegar, cereal vinegar), fruit vinegar (eg, fruit vinegar that is not apple vinegar, grape vinegar, apple vinegar or grape vinegar), and Contains one or a mixture of brewed vinegar that is neither grain vinegar nor fruit vinegar. Synthetic vinegar is prepared by diluting glacial acetic acid or acetic acid with water and adjusting the taste with sugars, acidulants, umami seasonings, and the like. Seasonings using vinegar are, for example, sushi vinegar, sweet vinegar, three cups vinegar, Tosa vinegar and plum vinegar. One or more vinegars may be used as the vinegar. The vinegar can be preferably diluted with water. Although the dilution rate of vinegar with water depends on the acetic acid concentration of vinegar, any dilution concentration can be used as long as the solid content can be obtained from milk.
The acidulant may be, for example, one of naturally-occurring acidulants and acidulants designated as food additives or mixtures thereof. Naturally-occurring acidulants are lemon juice and ume fruit juice, for example. Examples of acidulants designated as food additives are lactic acid, acetic acid or citric acid, or sodium salts thereof. As the acidulant, one or more acidulants may be used.

When adding vinegar or acidulant to milk and mixing, it is preferable that the vinegar or acidulant is mixed with milk several times, for example, 4 to 5 times. The vinegar or acidulant is preferably mixed slowly and with stirring into the milk.
At this time, the milk is preferably heated to 48 to 52 ° C. A mixture produced by adding vinegar or acidulant to milk tends to harden and settle in the temperature range.
The mixture produced by adding vinegar or acidulant to milk contains solids and whey. The solids can be collected, for example, by decanting the supernatant (whey) of the mixture or by removing the whey using, for example, cheesecloth. The solids can be obtained by the above method in an amount of about 110 to 150 g, and on average about 120 to 140 g milk.

The mixing ratio of vinegar to milk may vary depending on the acetic acid concentration of vinegar. The said mixing ratio should just be a density | concentration which can isolate | separate milk into solid content and whey.
The mixing ratio of the sour agent to the milk may be any concentration that allows the milk to be separated into solids and whey.
The vinegar or sour agent can be added, for example, in such an amount and concentration that the pH of the whey is 5.1 to 5.4. For example, a mixture of 65 to 75 parts by volume of vinegar (acetic acid concentration of about 4 to 4.5%) and 65 to 75 parts by volume of water is added to 1000 parts by volume of milk.

2. Production of Emulsion In the embodiment of the present invention, the emulsion is obtained by adding the yeast extract to the solid content and further adding the yeast extract and heating. Moreover, you may further add soy sauce and / or yellow dye to solid content arbitrarily. As described above, since the desired cheese hardness can be obtained by controlling the ratio of the pasteurized milk and pasteurized milk, it is not necessary to add skim milk to the solid to adjust the hardness of the cheese. However, skim milk may be further added to the solid content in order to adjust the moisture, acidity or flavor of the cheese, or as an auxiliary means for adjusting the hardness of the cheese. In order to achieve a preferred emulsification, these materials can be added after the solid content has been cooled to preferably 40 ° C. or lower, more preferably 35 ° C. or lower.

  The yeast extract may be a mixture of one or more types of yeast extract for bread making, for example. The yeast extract may also be natural yeast. As the yeast extract, a yeast extract with a high nucleic acid content is particularly preferable from the viewpoint of taste. The nucleic acid-rich yeast extract contains, for example, 10% by weight or more of ribonucleic acid per cell weight. The nucleic acid-rich yeast extract is, for example, alomiled (trademark, Kojin Co., Ltd.), and the 5'-nucleotide content in the aromoid is about 36%. Yeast extract has a savory taste when its amount is high, while it has a light taste when its amount is low. Therefore, it can be appropriately increased or decreased depending on the type of yeast extract and the desired taste. For example, the amount of yeast extract added is 0.3 to 0.9% by weight, preferably 0.4 to 0.8% by weight, and particularly preferably 0.4 to 0.7% by weight based on the weight of the solid content. %, For example, 0.5 to 0.6% by weight.

  An emulsifier will not be specifically limited if it is an emulsifier used when manufacturing process cheese. Examples of emulsifiers include lecithin, saponin, sodium caseinate, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, phosphoric acid salt, polymetaphosphoric acid salt such as hexametaphosphoric acid salt, polyphosphoric acid salt And one or a mixture of alkali metal salts of gluconic acid. The amount of the emulsifier added is not particularly limited as long as the emulsion becomes uniform. The amount of the emulsifier added is, for example, 2.0 to 3.5% by weight, preferably 2.4 to 3.0% by weight, and particularly preferably 2.6 to 3.0% by weight, based on the weight of the solid content. For example, it is 2.7 to 2.9% by weight.

  The salt is not particularly limited as long as it is an edible salt. The amount of sodium chloride is 1.0 to 1.5% by weight, preferably 1.1 to 1.4% by weight, and particularly preferably 1.2 to 1.4% by weight, based on the weight of the solids, for example 1.3 to 1.4% by weight. Increasing the amount of sodium chloride is not preferable because the final product has a strong salty taste.

  Baking soda is used for pH adjustment. Baking soda can give the final product moderate hardness, viscosity, moisture and acidity. The amount of sodium bicarbonate added can be adjusted, for example, so that the pH of the emulsion is about 5.8 to 5.9, for example. The amount of sodium bicarbonate added is, for example, 0.3 to 1.0% by weight, preferably 0.5 to 1.0% by weight, and particularly preferably 0.7 to 0.9% by weight based on the weight of the solid content. %, For example 0.8% by weight.

  Skimmed milk is obtained by removing almost all the water from milk excluding milk fat and making it into a powder form. The amount of skim milk, which is an optional component, may vary depending on the ratio of pasteurized milk and pasteurized milk. When the proportion of the pasteurized milk is relatively large, the amount of skim milk added is more than 0 to 1% by weight, preferably more than 0 to 0.8% by weight, particularly preferably more than 0 to 0%, based on the weight of the solid content. .5% by weight. When the proportion of pasteurized milk is relatively large, the amount of skim milk added is 5 to 15% by weight, preferably 8 to 15% by weight, particularly preferably 10 to 15% by weight, based on the weight of the solid content, For example, 12 to 13% by weight.

  The type of soy sauce is not particularly limited. Soy sauce, together with yeast extract, can give the cheese, which is the final product, the same taste as cheese produced through fermentation and ripening processes. However, in order to obtain the cheese of the present invention, the yeast extract may be added without adding soy sauce. The amount of soy sauce added is 0.7 to 1.4% by weight, preferably 0.8 to 1.3% by weight, and particularly preferably 0.9 to 1.3% by weight, based on the weight of the solid content. For example, 1.2 to 1.3% by weight. Increasing the amount of soy sauce is not preferable because the soy sauce taste is too strong in the final product.

  The kind of yellow is not particularly limited as long as it is edible yellow. The yellow color includes, for example, one or a mixture of safflower yellow, safflower, yellow, and gardenia. Benibara yellow is particularly preferable. Moreover, when it does not need to be a general cheese color, it is possible to use the pigment of other colors arbitrarily. The addition amount of yellow is not particularly limited as long as the color of the cheese as the final product is close to the color of the existing processed cheese. Further, the amount of yellowish pigment added can be appropriately increased or decreased depending on the color intensity of the raw material of yellowish pigment.

  In the production method of the present invention, sweeteners such as sucrose, sorbitol, and aspartame, stabilizers such as xanthan gum, locust bean gum, pectin, and carrageenan, pH adjusters such as lactic acid, and flavor are optionally added to the solid content. May be.

A microwave oven can be used for heating. In the case of emulsification using a microwave oven, there is a temperature difference between the upper and lower sides of the inside of the microwave oven, and while looking inside the vessel, take out the vessel from the microwave oven 4-5 times and stir to avoid spilling. It is better to keep the temperature at (80 ° C.).
In addition, a double pot (jacket type) heater can be used for heating. Directly blowing steam into the mixture is not preferable because a partial moisture difference tends to occur in the emulsion and the viscosity tends to be uneven.
The heating is, for example, 65 to 85 ° C, preferably 80 to 85 ° C, more preferably 83 to 85 ° C. From the viewpoint of storage, it is effective at 65 to 85 ° C. From the viewpoint of emulsification, 83 to 85 ° C is preferable. By keeping the emulsion at the above temperature, the emulsion can be sterilized simultaneously with complete emulsification.

3. Solidification of the emulsion The emulsion is put in a mold while being kept at a high temperature of 80 ° C., and is solidified at ambient temperature or under refrigerated conditions (about 4 to 10 ° C.). The solidified product is the final product, cheese. Formability is good because it can be put in a mold at high temperature. In addition, the final product has good storage stability because it can be put in a mold at high temperature.

  The final product moisture is preferably about 42-46% by weight, more preferably about 45% by weight.

  The taste of the final product has the same taste as processed cheese that has undergone fermentation and ripening steps. The reason why the final product has the same taste as cheese produced through fermentation and ripening processes is mainly due to the addition of yeast extract. The reason why the final product has the same taste as cheese manufactured through fermentation and ripening processes is due to emulsification with yeast extract, emulsifier, salt and sodium bicarbonate, This is thought to be due to the decomposition and bonding (gelatinization) of proteins and fats. The texture (viscosity, elasticity, body feeling) is weaker than the processed cheese that has undergone the fermentation and aging process, depending on the ratio (X / Y) of the volume (X) of the pasteurized milk and the volume (Y) of the pasteurized milk. Even strong ones can be changed arbitrarily.

  The final product can be stored for about 6 months under refrigerated conditions (about 4-10 ° C.).

500 ml of milk pasteurized (130 ° C., 2 seconds) and 500 ml of pasteurized milk (66 ° C., 30 minutes) were mixed and heated to 50 ° C. in a hot water bath. A mixture of 70 ml of vinegar (Mitsukan Co., Ltd.) and 70 ml of water was gradually added in four portions, and gently stirred with a spatula to separate into whey and curd. The temperature of the whey containing the card was raised to 60 ° C., and the card was gathered and removed with a colander, and the remaining whey was removed by squeezing the card. The card was soaked in the water in the ball and lightly squeezed by hand to cool to about 35 ° C. The obtained card was about 145 g.
The chilled card was cut into 1 to 2 cm and placed in a wide-mouth bottle (500 ml capacity).
Emulsifier (Kirin Kyowa Foods Co., Ltd., Polylinsan 5-A) 1.2% by weight, sodium chloride 1.2% by weight, yeast extract (Alomild (trademark), Kojin Co., Ltd.) ) 0.5 wt%, sodium bicarbonate 0.3 wt%, and safflower yellow yellow (Saflower Yellow Conch, Hodogaya Chemical Co., Ltd.) 0.12 wt% were further added.
A wrap was put on the wide-mouthed bottle, and the contents were heated and melted in a household microwave oven (output 550 W). At this time, the wide-mouth bottle was taken out from time to time so that the contents would not spill from the wide-mouth bottle, and stirred with chopsticks. This operation was repeated 4 to 5 times.
It was confirmed that the contents were completely emulsified. The contents at that time were about 85 ° C. Subsequently, the contents were put in a wrapped container and covered with wrap from above. I held the top of the lap with my hand and let out the air. Thereafter, the container was refrigerated in a refrigerator at about 5 ° C.
It was cooled for about 5 hours to obtain cheese (hereinafter referred to as the cheese of Example 1). This was used for the following sensory test.

250 ml of milk pasteurized (130 ° C., 2 seconds) and 500 ml of pasteurized milk (66 ° C., 30 minutes) were mixed and heated to 50 ° C. in a hot water bath. A mixture of 53 ml of vinegar (Mitsukan Co., Ltd.) and 53 ml of water was gradually put into the mixture, and gently stirred with a spatula to separate into whey and curd.
Thereafter, the same operation as in Example 1 was performed.
The resulting cheese is referred to as the cheese of Example 2. This was used for the following sensory test.

(Comparative Example 1)
Instead of using 500 ml of pasteurized milk (130 ° C., 2 seconds) and 500 ml of pasteurized milk (66 ° C., 30 minutes) in Example 1, 1000 ml of pasteurized milk (66 ° C., 30 minutes) was used. The same procedure as in Example 1 was performed. The resulting cheese is referred to as Comparative Example 1 cheese.
This was used for the following sensory test.

パネラーの５名とも、実施例２と市販プロセスチーズの差は少ないとの注釈を加えた。 (Sensory test)
Each cheese was cut to a thickness of about 3 mm. As a control, commercially available process cheese (Snow Brand Baby Cheese, Snow Brand Milk Products Co., Ltd.) was used, and similarly cut to a thickness of about 3 mm.
Five panelists were prepared and the hardness of each cheese was compared. At that time, the test was performed with symbols attached so that each cheese was not specified by the panelists. The results are shown in the table below.

All five panelists commented that the difference between Example 2 and commercial processed cheese was small.

Claims (5)

  Add vinegar or acidulant to milk and mix, remove whey from the mixture to obtain a solid, add emulsifier, salt, baking soda and yeast extract to the solid, heat and emulsify, and In a cheese production method that does not go through fermentation and ripening processes including cooling and solidifying an emulsion, use pasteurized milk and pasteurized milk as milk, and controlling the ratio of pasteurized milk and pasteurized milk as desired A method characterized by obtaining the hardness of cheese.   The method according to claim 1, wherein the ratio (X / Y) of the volume (X) of the pasteurized milk and the volume (Y) of the pasteurized milk is in the range of 4/3 to 1/4.   The method according to claim 1, wherein the ratio (X / Y) of the volume (X) of the pasteurized milk and the volume (Y) of the pasteurized milk is in the range of 1/1 to 1/3.   The method according to claim 1, wherein the ratio (X / Y) of the volume (X) of the pasteurized milk and the volume (Y) of the pasteurized milk is 1/2.   The method according to any one of claims 1 to 4, wherein the milk is milk.