JP2013212097A - Mildew cheese and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a mildew cheese in which even if fat in a solid content of the cheese is high, and moisture is high, an internal tissue does not flow out under normal temperatures; and a method of manufacturing the same.SOLUTION: A mildew cheese in which shape retention of the cheese is maintained and a phenomenon (running) in which the cheese begins to melt from a cut surface is controlled can be obtained by decreasing a free β-lactoglobulin content in the mildew cheese to at most 0.005 mg.

Description

  The present invention relates to white mold cheese and a method for producing the same.

  There are about 1,000 kinds of natural cheese in the world. Generally, non-aged cheese (fresh), goat's milk cheese (shave), white mold cheese, blue mold cheese, wash cheese, semi-hard cheese, hard cheese There are 7 types. Among them, white mold cheeses such as Camembert cheese, Brie cheese, Coulommiers, Carrede l'Est, Chaource cheese, Pate solubilisees, etc. It is eaten all over the world.

  White mold cheese is characterized by a smooth texture inside the cheese, formed by mold aging. The preference for white mold cheese varies depending on the eater, but the internal structure of white mold cheese is poor in shape retention due to its high fluidity. Deformation or a phenomenon that the cheese melts from the cut surface (so-called running) may occur, which may cause problems such as difficulty in eating. Therefore, when manufacturing white mold cheese, it is calculated | required to control the structure | tissue of cheese and to make it easy to eat.

  Various methods have been developed as a technique for solving such a problem. Generally, as a method for controlling the tissue of cheese, there is a technique for selecting a lactic acid bacterium having a low acid-producing ability. Using this method, a method is known in which a lactic acid bacteria starter such as Streptococcus thermophilus is added, whey elimination is performed at about pH 5.5, and cheese is produced without curd pH being 5.1 or less ( Non-patent document 1). It is known that the internal structure of cheese prepared by this method has high shape retention and is less likely to run.

In addition, as a technique for modifying the internal structure of cheese, a method for controlling the water content in cheese is also known empirically. Unfortunately, cheese with a water content of about 50% that is generally distributed in the market has high shape retention.
Furthermore, a method for modifying the internal tissue by changing the fat content in the cheese solids is also known. Normally, the fat content in the solid content of the white mold cheese that is distributed is mainly around 50%, but when the fat in the solid content is 60% or more, it becomes a structure that dissolves well in the mouth. However, on the other hand, since it becomes a highly fluid organization, the possibility of running increases. Therefore, as a technology for improving physical properties when the fat content in the solid content is high, after adjusting the fat sphere diameter of the cream used for white mold cheese having a solid content fat of 62% or more to 2.5 μm or less by homogenous processing, Disclosed is a method for producing a mildew-type cheese having a smooth structure even after retort sterilization and having an appropriate viscosity and shape retention by fermenting raw milk prepared from the cream and skim milk, etc. (Patent Document 1).

  In addition, there is a method for producing soft natural cheese that does not cause water separation during storage even after retort sterilization by subjecting raw milk to microfiltration membrane treatment and removing β-lactoglobulin or whey. It is disclosed (Patent Document 2).

JP 2006-75012 A Japanese Patent Laid-Open No. 2004-118

Toshiaki Kimura, Keiji Igoshi, Shigenobu Murayama, Milk & Cheese Science-The Secret of Cheese-From a Micro Point of View (2007), p49-50

As disclosed in Non-Patent Document 1, when a lactic acid bacterium having a low acid-producing ability is selected, shape retention can be maintained, but the production process and the flavor of the final product are also affected.
In addition, in the method of adjusting and controlling the moisture content in cheese, which is known as a technique for modifying the internal structure of cheese, adjusting the manufacturing process of all cheeses such as ingredient adjustment of raw milk and curd making method, aging conditions, Because it needs to be controlled, a lot of labor is required and it is not easy.
Patent document 1 which is a physical property improvement technique when the fat content in the solid content of cheese is high is a technique for suppressing moderate roughness of the tissue at the time of retort sterilization and providing appropriate shape retention in the production of white mold cheese. There is no mention of suppressing running.
In the method for quantifying β-lactoglobulin of Patent Document 2, an electrophoresis method is used. In this method, free β-lactoglobulin and non-free β-lactoglobulin are quantified without being distinguished from each other. -The physical property improvement effect by the amount of lactoglobulin is not described, and there is no description about suppressing running like patent document 1.

  An object of this invention is to provide the white mold cheese by which running is suppressed and shape retention property is maintained, and its manufacturing method, without being influenced by the moisture content in cheese, or the fat content in solid content.

  As a result of investigations in view of the above problems, the present inventors have found that when producing white mold cheese, the free β-lactoglobulin content and loss tangent contained in the cheese and the running and shape retention of the cheese are changed. Attention has been paid to intensive studies and the present invention has been completed.

That is, the present invention has the following configuration.
(1) The content of free β-lactoglobulin per gram in cheese is 0.005 mg or less, and using a dynamic viscoelasticity measuring device, the measurement gap is 1 mm, the frequency is 1.0 Hz, and the distortion is 0.1%. White mold cheese characterized by having a loss tangent at 20 ° C of 0.5 or less when the temperature is raised from 5 ° C to 20 ° C at a rate of 1 ° C per minute under the conditions of
(2) Adjusted milk for producing cheese is a protein concentrate treated with an ultrafiltration membrane, or a reduced protein concentrate, or cream or butter is added to the protein concentrate to adjust the fat content. The mildew cheese according to (1), wherein the milk is used.
(3) In the method for producing white mold cheese,
Sterilizing raw milk and reducing the free β-lactoglobulin content per gram of raw milk to 0.005 mg or less;
A process of obtaining an adjusted milk by treating the sterilized raw milk with an ultrafiltration membrane; and
Producing white mold cheese using the adjusted milk;
The manufacturing method of white mold cheese characterized by having.
(4) In the method for producing white mold cheese,
A step of subjecting raw milk to ultrafiltration membrane processing to obtain a protein concentrate;
Sterilizing the protein concentrate to obtain adjusted milk having a free β-lactoglobulin content per gram of protein concentrate reduced to 0.005 mg or less;
A method for producing white mold cheese, comprising a step of producing white mold cheese using the adjusted milk.
(5) In the method for producing white mold cheese,
Sterilizing the reduced protein concentrate to obtain adjusted milk in which the content of free β-lactoglobulin per gram of the reduced protein concentrate is reduced to 0.005 mg or less;
Producing white mold cheese using the adjusted milk;
The manufacturing method of white mold cheese characterized by having.

  According to the present invention, the content of free β-lactoglobulin per gram of cheese is reduced to 0.005 mg or less and the loss tangent is set to 0.5 or less, so that the shape retention is good and the cut surface can be left at room temperature. Can provide white mold cheese that hardly leaks cheese.

In order to reduce free β-lactoglobulin in white mold cheese in the present invention to 0.005 mg or less, there is a method of sterilizing raw milk used for cheese production at 78 ° C. or higher, but when raw milk is sterilized at 78 ° C. or higher. Rennet doesn't solidify and you can't get a card. Therefore, in the present invention, after raw milk is sterilized, ultrafiltration membrane treatment method, raw milk is treated with ultrafiltration membrane and then sterilized, and milk powder such as MPC (milk protein concentrate) is reduced. By using white milk cheese prepared by a general method using the adjusted milk obtained by the method of sterilizing the reduced protein concentrate, the free β-lactoglobulin content per 1 g of cheese is 0.005 mg or less. White mold cheese can be produced.
In addition, as a sterilization method, it is possible to sterilize while adjusting the temperature in the tank, and use a shell and tube heat exchanger, a plate heat exchanger, a direct heating heat exchanger, etc. that are usually used industrially. However, it is not particularly limited as long as it can be sterilized. Moreover, examples of the conditions include 10 minutes at 80 ° C. and 4 seconds at 120 ° C. The conditions that meet the object of the present invention may be appropriately selected.

In this invention, white mold cheese can be manufactured according to the manufacturing method of a general white mold cheese except the method of obtaining adjustment milk. That is, after preparing the adjusted milk, the adjusted milk is sterilized at 75 ° C. for 15 seconds and cooled, and then the lactic acid bacteria starter and rennet are added to coagulate the milk. Cut this coagulated card and hold it for a certain period of time, then put it in a hoop to completely separate and mold the card and whey, soak it in salt solution, salt, and contain P. camemberti or P. candidum spores Spray the suspension onto the surface. Next, the surface is dried for 1 to 2 days in a drying chamber at a temperature of 14 ° C. and a relative humidity of 75%, and then ripened in an aging chamber at a temperature of 14 ° C. and a relative humidity of 95% [F. Kosikowski: Cheese and fermented milk foods, second edition, p.342-345 (1982)]. The white mold cheese produced by this traditional method has white mold on the surface of the cheese from the third day of ripening, and the ripening proceeds from the surface when the tenth day passes, and the ripened part is a hard card It changes from a shape to a paste-like structure. When ripened for another 30 to 45 days, the ripened paste-like portion proceeds to the center and the flavor becomes unique to white mold cheese.
In addition, the white mold cheese produced overseas is mainly the raw type that has not been retort sterilized after fermentation and molding, and the type that is mainly subjected to retort sterilization in Japan is the mainstream. Similar effects can be obtained.

  Raw milk used for the production of white mold cheese of the present invention uses raw milk such as cow, sheep, goat, buffalo, skim milk from which part or all of the fat has been removed, milk fat, reduced milk added with vegetable fat, etc. can do. Liquid or slurry milk whose protein content is adjusted to 4% or more and 30% or less is called protein concentrate, and is concentrated milk, skim concentrated milk, whole milk powder, skim milk powder, whey powder, protein concentrated whey. Liquid or slurry milk in which powder, buttermilk powder, MPC, adjusted milk powder, etc. are reduced by water treatment and the protein content is adjusted to 4% to 30% is referred to as a reduced protein concentrate.

  In the present invention, when obtaining a protein concentrate, a UF membrane having a molecular weight cut off of about 1,000 to 30,000 Da can be used, and the concentration temperature can be in the range of 5 ° C to 60 ° C. .

β-lactoglobulin is a kind of whey protein contained in milk, and free β-lactoglobulin refers to β-lactoglobulin present in the moisture of cheese. Free β-lactoglobulin is quantified by the following method.
1) Dilute cheese 5 times with distilled water and 0.5M sodium citrate, grind and suspend, then leave it in a 25 ° C water bath for 30 minutes.
2) Adjust the sample solution of 1) to pH 4.6 using hydrochloric acid. The adjusted solution is left in a 25 ° C. water bath for 30 minutes.
3) The sample of 2) is centrifuged at 1,000 × g for 30 minutes, and the supernatant is taken as the measurement sample.
4) Subject the measurement sample of 3) to high performance liquid chromatography to perform fractionation and quantification.
As measurement conditions for high performance liquid chromatography, 0.1% trifluoroacetic acid and 55% acetonitrile solution were used, and measurement was performed under conditions of a flow rate of 0.3 ml / min and 40 ° C. The peak area after 45 minutes was detected as the amount of unmodified β-lactoglobulin. The detection limit of free β-lactoglobulin quantified by the above measurement method is 0.005 mg.

  In the present invention, the moisture content in cheese is a value measured by a dry weight method, and the fat content is a value measured by a Rosette Gottlieb method.

  In the present invention, the loss tangent is measured using a dynamic viscoelasticity measuring apparatus. This measurement principle applies a cyclic displacement to the sample and measures the storage elastic modulus, which is an elastic element, and the value of loss elastic modulus, which is a viscous element, with the ratio of loss elastic modulus / storage elastic modulus. Loss tangent can be expressed. From these measurements, the elastic properties, viscous properties and fluidity of the samples were evaluated. The measurement was started at 5 ° C. with a dynamic viscoelasticity measuring device (ARES: manufactured by TA Instruments) at a gap of 1 mm, a frequency of 1 Hz, and a strain of 0.1%. The change in loss tangent was measured when the temperature was measured up to 20 ° C. while raising the temperature in steps.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited to these Examples and the like.

  The skim milk was concentrated 5 times using a UF membrane with a molecular weight cut off of 10,000 Da, and then 40% cream was added so that the fat in the solid content of the cheese would be 50% to obtain adjusted milk. Thereafter, the adjusted milk was sterilized at 85 ° C. for 10 minutes. To this, 2.0% of a lactic acid bacteria starter composed of a mixed bacterium of Streptococcus lactis and S. cremoris and 0.01% of rennet having a titer of 15000 are added to coagulate milk. It was. The card produced by this coagulation was cut into a 25 mm square and held for about 1 hour, and then filled into a hoop to eliminate whey. After removing the whey and holding it for about 1 hour, remove it from the hoop, soak it in a 23% saline solution brine, spray a dispersion of P. camemberti spores uniformly on the surface of the curd, and cheese A card was prepared. The cheese curd was dried in a drying room at a temperature of 14 ° C. and a humidity of 75% for 1 day, and then aged in a aging room at a temperature of 14 ° C. and a humidity of 95% for 40 days to obtain white mold cheese of Example Product 1.

  The skim milk was concentrated 3 times using a UF membrane with a molecular weight cut off of 10,000 Da, and then 40% cream was added so that the fat in the solid content of the cheese would be 50% to obtain adjusted milk. Thereafter, the adjusted milk was sterilized at 90 ° C. for 5 minutes, cheese was produced by the same production method as in Example 1, and Example Product 2 was obtained.

  After heating the skim milk at 120 ° C for 2 minutes, using a UF membrane with a molecular weight cut off of 10,000 Da, concentrating 5 times, adding 40% cream so that the fat in the solid content of cheese is 50% And adjusted milk was obtained. Thereafter, cheese was produced by the same production method as in Example 1, and Example Product 3 was obtained.

  MPC (Ingredia Dairy Ingredients) was reduced to a protein concentration of 16% to obtain a reduced protein concentrate. 40% cream was added to the reduced protein concentrate so that the fat in the solid content of the cheese would be 50% to obtain adjusted milk. Thereafter, the prepared milk was sterilized at 85 ° C. for 10 minutes, cheese was produced by the same production method as in Example 1, and Example Product 4 was obtained.

[Comparative Example 1]
40% cream was added to the skimmed milk so that the fat percentage was 3%, and the adjusted milk whose fat percentage was adjusted was sterilized at 85 ° C. for 2 seconds. Thereafter, cheese was produced by the same production method as in Example 1, and Comparative Example Product 1 was obtained.

[Comparative Example 2]
40% cream is added to the skim milk so that the fat percentage is 3%, and the adjusted milk whose fat percentage is adjusted is sterilized at 80 ° C. for 10 seconds. 2.0% of a lactic acid bacteria starter composed of mixed bacteria of .cremoris) and 0.01% of rennet having a titer of 15000 were added to coagulate milk. The card formed by this coagulation was cut into a 25 mm square and held for about 30 minutes, and then filled into a hoop to eliminate whey. Subsequent processing was carried out in the same manner as in Comparative Example 1, and Comparative Product 2 was obtained.

[Comparative Example 3]
The skim milk was concentrated 5 times using a UF membrane with a molecular weight cut off of 10,000 Da, and then 40% cream was added so that the fat in the solid content of the cheese would be 50% to obtain adjusted milk. Thereafter, the adjusted milk was sterilized at 80 ° C. for 10 seconds. Thereafter, cheese was produced by the same production method as in Example 1, and Comparative Example Product 3 was obtained.

[Comparative Example 4]
The skim milk was concentrated 3 times using a UF membrane with a molecular weight cut off of 10,000 Da, and then 40% cream was added so that the fat in the solid content of the cheese would be 50% to obtain adjusted milk. Thereafter, the adjusted milk was sterilized at 85 ° C. for 2 seconds. Thereafter, cheese was produced by the same production method as in Example 1, and Comparative Example Product 4 was obtained.

[Test Example 1]
About example goods 1-4 and comparative example goods 1-4, moisture, fat in solid content, loss tangent were measured, and free beta-lactoglobulin content per 1 g of cheese (abbreviated as free beta-Lg in the table) Was calculated. Moreover, running was evaluated from the cheese internal tissue outflow state at room temperature, and the shape retention was evaluated from the deformation rate. Here, the room temperature was adjusted to 25 ° C., and the internal tissue outflow at room temperature was obtained by dividing the disc-shaped white mold cheese into four equal parts and then leaving it at room temperature for 30 minutes. No spillage △: Slight spillage ×: Spilled. In addition, the ridge height (H ₀ ) immediately after being divided into four equal parts is 100%, and the deformation rate is calculated by comparison with the ridge height (H ₃₀ ) after standing at room temperature for 30 minutes. (Deformation rate% = H ₀ / H ₃₀ × 100). A higher deformation rate indicates that the cut surface is not deformed.
The results are shown in Table 1.

  From the results shown in Table 1, in Examples 1 to 4, the internal tissue did not flow out even at room temperature regardless of the moisture content of the cheese, and the deformation rate was suppressed to 80% or more.

  From the above results, the product of the present invention in which the content of free β-lactoglobulin per gram of cheese is reduced and the loss tangent is 0.5 or less has a running inhibitory effect regardless of whether it is sterilized before or after membrane concentration. And the deformation rate was high and the shape retention was good. In addition, even when reduced protein concentrate is used as the adjusted milk for producing cheese, it has a running suppression effect as in the case of using UF membrane-treated protein concentrate and has good shape retention. It was confirmed that there was.

  The skim milk was concentrated 5 times using a UF membrane with a molecular weight cut-off of 10,000 Da, and then 40% cream was added so that the fat in the solid content of the cheese was 65% to obtain adjusted milk. Thereafter, the adjusted milk was sterilized at 78 ° C. for 30 minutes. Thereafter, cheese was produced by the same production method as in Example 1, and Example Product 5 was obtained.

[Comparative Example 5]
The skim milk was concentrated 5 times using a UF membrane with a molecular weight cut-off of 10,000 Da, and then 40% cream was added so that the fat in the solid content of the cheese was 65% to obtain adjusted milk. Thereafter, the raw milk was sterilized at 75 ° C. for 15 seconds. Thereafter, cheese was produced by the same production method as in Example 1, and Comparative Example Product 5 was obtained.

[Test Example 2]
With respect to Example Product 5 and Comparative Product 5, moisture, solid fat and loss tangent were measured, and the content of free β-lactoglobulin per gram of cheese (abbreviated as free β-Lg in the table) was calculated. Moreover, running was evaluated from the internal tissue outflow state of the cheese at room temperature, and the shape retention was evaluated from the deformation rate. Evaluation of running and shape retention was carried out in the same manner as in Test Example 1. Table 2 shows the results.

  From the results shown in Table 2, in Example Product 5, no outflow of internal structure was observed even at room temperature, and deformation was suppressed to a deformation rate of 80% or more.

  From the above results, even when the fat in the solid content of cheese is high, if the amount of free β-lactoglobulin per gram of cheese is 0.005 mg / g or less and the loss tangent is 0.5 or less, running It was confirmed that the shape-retaining effect was also good.

Claims (5)

  The content of free β-lactoglobulin per gram in cheese is 0.005 mg or less, and using a dynamic viscoelasticity measuring device, with a measurement gap of 1 mm, a frequency of 1.0 Hz, and a distortion of 0.1%. White mold cheese characterized by having a loss tangent at 20 ° C of 0.5 or less when the temperature is increased from 5 ° C to 20 ° C at a rate of 1 ° C per minute.   Prepared milk for producing cheese is a protein concentrate processed with an ultrafiltration membrane, or a reduced protein concentrate, or a milk with adjusted fat content by adding cream or butter to the protein concentrate. The white mold cheese according to claim 1, which is used. In the production method of white mold cheese,
Sterilizing raw milk and reducing the free β-lactoglobulin content per gram of raw milk to 0.005 mg or less;
A process of obtaining an adjusted milk by treating the sterilized raw milk with an ultrafiltration membrane; and
Producing white mold cheese using the adjusted milk;
The manufacturing method of white mold cheese characterized by having. In the production method of white mold cheese,
A step of subjecting raw milk to ultrafiltration membrane processing to obtain a protein concentrate;
Sterilizing the protein concentrate to obtain adjusted milk having a free β-lactoglobulin content per gram of protein concentrate reduced to 0.005 mg or less;
A method for producing white mold cheese, comprising a step of producing white mold cheese using the adjusted milk. In the production method of white mold cheese,
Sterilizing the reduced protein concentrate to obtain adjusted milk in which the content of free β-lactoglobulin per gram of the reduced protein concentrate is reduced to 0.005 mg or less;
Producing white mold cheese using the adjusted milk;
The manufacturing method of white mold cheese characterized by having.