JP2601323B2 - Method for producing cheese having fibrous structure - Google Patents
Method for producing cheese having fibrous structureInfo
- Publication number
- JP2601323B2 JP2601323B2 JP63171042A JP17104288A JP2601323B2 JP 2601323 B2 JP2601323 B2 JP 2601323B2 JP 63171042 A JP63171042 A JP 63171042A JP 17104288 A JP17104288 A JP 17104288A JP 2601323 B2 JP2601323 B2 JP 2601323B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- whey protein
- fibrous structure
- fibrous
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Dairy Products (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、繊維状組織を有するチーズを製造するため
の方法に関する。Description: FIELD OF THE INVENTION The present invention relates to a method for producing cheese having a fibrous texture.
従来技術 従来、ナチュラルチーズを繊維状組織にする（繊維化
ともいわれる）ための技術として、pH5.5〜5.8のチー
ズカードを熱水中で練圧して品温57〜75℃となしたもの
を押出すことにより糸状組織を有するチーズを得る方法
（特公昭58−48145）及びチーズカードあるいは未熟
成チーズを50〜100℃で加熱混練した後、40〜75℃に冷
却しながらエクストルーダにより押出し成型することに
より繊維化する方法（特開昭61−227736）が知られてい
る。Conventional technology Conventionally, as a technology for making natural cheese into a fibrous structure (also called fiberization), cheese curd having a pH of 5.5 to 5.8 was kneaded in hot water to reach a product temperature of 57 to 75 ° C. A method of obtaining a cheese having a thread-like structure by extrusion (Japanese Patent Publication No. 58-48145). After heating and kneading a cheese curd or unripe cheese at 50 to 100 ° C, extruding with an extruder while cooling to 40 to 75 ° C. There is known a method of forming a fiber by the above method (Japanese Patent Laid-Open No. 61-227736).
しかし、上記の方法ではチーズ成分中の水溶性蛋白
質、脂肪など栄養価の高い成分が熱水中に移行して損失
するという問題があり、また押出により得られた繊維化
チーズを75℃以上の温度に加熱するとカードの組織がく
ずれるため充分な殺菌を行うことができなかつた。However, in the above method, there is a problem that water-soluble proteins in the cheese components, nutritive components such as fats migrate into hot water and are lost, and fibrous cheese obtained by extrusion is heated to 75 ° C or more. When heated to a temperature, the tissue of the curd was destroyed, so that sufficient sterilization could not be performed.
一方、上記の方法では、上記の問題は解消されるも
のの、エクストルーダの操作条件及び原料チーズの種類
の僅かな違いによりオイルオフが起るため、安定な乳化
状態の保持が困難であるという問題がみられる。On the other hand, in the above method, although the above problem is solved, since the oil-off occurs due to a slight difference in the operating conditions of the extruder and the type of the raw material cheese, there is a problem that it is difficult to maintain a stable emulsified state. Seen.
加うるに、上記の及びの方法はいずれも原料チー
ズとしてチーズカードあるいは未熟成チーズを用いるた
め、製品がチーズの風味上満足的でなく、かつチーズ特
有の熟成味に欠けるという商品価値上の問題もある。In addition, since the above methods and methods use cheese curd or unripe cheese as the raw material cheese, the product is unsatisfactory in the flavor of the cheese and lacks the ripening taste peculiar to cheese. There is also.
発明が解決しようとする課題 本発明は、チーズ中の水溶性蛋白質及び脂肪などの栄
養成分の損失がなく、加熱混練によるチーズの繊維化に
際してオイルオフが生ぜず、しかも良好なチーズ風味を
呈するとともにチーズ特有の熟成味を有する繊維状組織
を有するチーズを製造するための方法を提供することを
課題とする。Problems to be Solved by the Invention The present invention has no loss of nutrients such as water-soluble proteins and fats in cheese, does not cause oil-off during fiberization of cheese by heating and kneading, and exhibits good cheese flavor. An object of the present invention is to provide a method for producing a cheese having a fibrous structure having an aged taste unique to cheese.
以下本発明を詳しく説明する。 Hereinafter, the present invention will be described in detail.
課題を解決するための手段 本発明の特徴は、原料チーズとして熟成したナチュラ
ルチーズを用い、これにホエー蛋白質を添加、乳化した
ものを特定の温度で加熱、混練することにより、繊維状
組織を有するチーズを得ることにある。Means for solving the problem The feature of the present invention is to use aged natural cheese as a raw material cheese, add whey protein to it, and heat and emulsify the emulsified one at a specific temperature to have a fibrous structure. Is to get cheese.
本発明においては、熟成したナチュラルチーズにホエ
ー蛋白質を、チーズ100重量部に対し0.1〜20重量部の範
囲で添加することが好ましく、チーズにホエー蛋白質を
添加して乳化を行うと、ホエー蛋白質自体乳化力を有し
ていてチーズの加熱時に遊離する油を乳化してカードに
取り込む性質があるため、加熱混練に際してのオイルオ
フが防止される。また、ホエー蛋白質を添加するとチー
ズの組織が変化し、繊維性の極めて良好な製品が得られ
る。In the present invention, it is preferable to add whey protein to matured natural cheese in the range of 0.1 to 20 parts by weight based on 100 parts by weight of cheese, and when whey protein is added to cheese and emulsified, whey protein itself is added. Since it has an emulsifying power and has a property of emulsifying oil liberated when the cheese is heated and taking it into the curd, oil off during heating and kneading is prevented. When whey protein is added, the texture of the cheese changes, and a product having extremely good fibrous properties can be obtained.
ここで用いるホエー蛋白質としては脱塩ホエー、未脱
塩ホエー、ホエー蛋白質濃縮物などが例示し得る。Examples of the whey protein used herein include desalted whey, undesalted whey, whey protein concentrate, and the like.
因に、グルテン、及び大豆蛋白質などの食用蛋白質も
乳化力を有し、チーズに添加する場合、チーズの繊維化
が多少よくなる傾向がみられるが、その効果はホエー蛋
白質の比ではない。In addition, edible proteins such as gluten and soy protein also have emulsifying power, and when added to cheese, tend to slightly improve the fiberization of cheese, but the effect is not the ratio of whey protein.
なお、チーズの乳化に乳化剤（例えば、シュガーエス
テル、グリセリン脂肪酸エステルなど）を加えるとオイ
ルオフが防止できるが繊維性は特に良くならない。ま
た、溶融塩（例えばクエン酸ナトリウム、リン酸ナトリ
ウムなど）を用いた場合には、得られる製品はプロセス
チーズと同様の均一な組織となり繊維状のものは到底得
られない。In addition, if an emulsifier (eg, sugar ester, glycerin fatty acid ester, etc.) is added to the emulsification of cheese, oil-off can be prevented, but the fibrous property is not particularly improved. When a molten salt (eg, sodium citrate, sodium phosphate, etc.) is used, the resulting product has a uniform structure similar to that of processed cheese, and a fibrous product cannot be obtained at all.
原料の熟成したナチュラルチーズにホエー蛋白質を添
加したものの乳化は、通常のステファン、ケトルなどの
チーズ乳化釜を用いて行うとよく、またエクストルーダ
を用いてもよい。エクストルーダを用いて乳化を行う場
合には回転数を調節することにより乳化状態をコントロ
ールすることができる利点がある。The emulsification of the raw material-ripened natural cheese with whey protein added may be carried out using a usual cheese emulsification kettle such as stefan or kettle, or an extruder may be used. When emulsification is performed using an extruder, there is an advantage that the emulsified state can be controlled by adjusting the number of revolutions.
例えば、エクストルーダの回転数150rpmで乳化した組
織化チーズは、乳化脂肪球が非常に小さく、容易に乾燥
でき、その後も吸湿しにくいので粉チーズの製造に応用
し得る。For example, structured cheese emulsified at an extruder rotation speed of 150 rpm has very small emulsified fat globules, can be easily dried, and hardly absorbs moisture thereafter, so that it can be applied to the production of powdered cheese.
また、ケトル、ステファンなどを用いる場合でも、食
塩、砂糖などの浸透圧の高い副原料を加えることにより
カードを収縮させて乳化状態をコントロールすることが
可能となる。例えば、砂糖を前記乳化時に５重量％加え
ると、しつとりした稍々粗い繊維状組織となり、砂糖を
１重量％加えると方向性の良い細い繊維状組織が形成さ
れる。Even when a kettle, stefan, or the like is used, it is possible to control the emulsified state by shrinking the curd by adding an auxiliary material having a high osmotic pressure such as salt and sugar. For example, if sugar is added at 5% by weight during the emulsification, a slightly coarse fibrous structure is formed, and if 1% by weight of sugar is added, a fine fibrous structure having good directivity is formed.
前記乳化に際しての温度は、50℃〜120℃の範囲で行
なわれる。100℃まで上げてもホエー蛋白質の存在によ
り乳化がくずれることがなく、繊維化も良好に行われ
る。しかし、乳化時の温度が120℃を越えると乳化自体
はくずれないもののチーズに褐変が生じて製品の商品価
値を損なうので留意する必要がある。The temperature for the emulsification is in the range of 50 ° C to 120 ° C. Even when the temperature is increased to 100 ° C., the emulsification does not break down due to the presence of whey protein, and the fiberization is performed well. However, it should be noted that if the temperature during emulsification exceeds 120 ° C., the emulsification itself will not be lost, but browning will occur in the cheese and the commercial value of the product will be impaired.
本発明において原料チーズとして用いる熟成したナチ
ュラルチーズは特に制限されないが、ゴーダ、エメンタ
ール、エダム、チェダー、サムソー等の熟成したナチュ
ラルチーズが好ましいものとして例示できる。また、熟
度の進んだチーズもそれにホエー蛋白質を稍々多めに加
えることにより、展延性のある良好な繊維状組織が得ら
れる。The matured natural cheese used as the raw material cheese in the present invention is not particularly limited, but aged natural cheese such as Gouda, Emmental, Edam, Cheddar, Samsaw and the like can be exemplified as preferred ones. Also, by adding a little more whey protein to the ripened cheese, a good fibrous tissue with spreadability can be obtained.
以上述べたように、本発明に従つて原料チーズとして
のナチュラルチーズに適量のホエー蛋白質を加えて乳化
し、特定の温度で加熱混練することにより、安定した乳
化状態で熟成味豊かな繊維状組織を有するチーズを製造
することができる。As described above, according to the present invention, a natural cheese as a raw material cheese is emulsified by adding an appropriate amount of whey protein, and heated and kneaded at a specific temperature, whereby a fibrous tissue having a mature and rich taste in a stable emulsified state is obtained. Can be produced.
以下に実施例を示して本発明を具体的に説明する。 Hereinafter, the present invention will be described specifically with reference to examples.
実施例１ 本例は、熟成したナチュラルチーズに、ホエー蛋白質
を含む種々の食用蛋白質を加えて乳化し、加熱混練した
ものの繊維化状態を示したものである。なお、対照とし
てチーズだけの場合についても同様にして行つた。Example 1 In this example, various edible proteins including whey protein were added to aged natural cheese, emulsified, and heated and kneaded to show a fiberized state. In addition, it carried out similarly about the case of only a cheese as a control.
８ヶ月熟成させたエメンタルチーズ1kgに、各食用蛋
白質100gをそれぞれ加え、ケトル乳化釜による間接加熱
方式で10分間85℃になるまで加熱して100rpmで乳化し
た。得られた各チーズについて繊維化の状態を調べた。100 g of each edible protein was added to 1 kg of aged 8 months of emmental cheese, and the mixture was heated to 85 ° C. for 10 minutes by an indirect heating method using a kettle emulsification kettle and emulsified at 100 rpm. The state of fiberization was examined for each of the obtained cheeses.
その結果食用蛋白質としてホエー蛋白質濃縮物を加え
たものは、弾力性に富み、繊維性を有しており、若干の
延伸を加えると繊維の方向がそろい、冷却後、ひきさく
と羽毛状の良好な繊維が生じた。また、熟成したナチュ
ラルチーズそのものの熟成風味がつよく、ホエー蛋白質
の味は感じられなかつた。一方、大豆蛋白質分離物、カ
ゼインソーダ、グルテンを加えたものは、稍々繊維性は
認められたもののホエー蛋白質を用いたものと比較する
と明らかに繊維性は劣つていた。また、対照としてのチ
ーズだけの場合、油が全体にしみ出し、良好な繊維も生
じなかつた。As a result, the whey protein concentrate added as an edible protein is rich in elasticity and has fibrous properties, and the fiber orientation is uniform when a slight stretching is applied. Fiber. In addition, the matured natural cheese itself had an aged flavor, and the taste of whey protein was not felt. On the other hand, those containing the soybean protein isolate, casein soda and gluten showed a little fibrousness, but were clearly inferior in fibrousness as compared with those using whey protein. Also, in the case of the cheese alone as a control, the oil oozed throughout and no good fiber was formed.
実施例２ １ヶ月熟成されたゴーダチーズ20kgにホエー蛋白質濃
縮物1.6kgを加え、100℃でエクトルージョン・クッキン
グを行つた。なお、ホエー蛋白質を加えないものを対照
とした。得られた繊維状チーズは繊維方向に引張り強度
を測定した。Example 2 1.6 kg of whey protein concentrate was added to 20 kg of Gouda cheese aged for one month, and the mixture was subjected to electrocooking at 100 ° C. The control without whey protein was used as a control. The tensile strength of the obtained fibrous cheese was measured in the fiber direction.
ホエー蛋白質を用いたものは、乳化状態も良く、良好
な繊維性をもつていた。引張り強度は13.5g/mm2（SD＝
3.5）であつた。一方、対照は、乳化状態がやや不充分
で、繊維性もほとんど無く、わずかに方向性があるだけ
であつた。引張り強度も4.5g/mm2（SD＝2.1）で、ホエ
ー蛋白質を用いたものの約1/3であつた。Those using whey protein had a good emulsified state and had good fibrous properties. Tensile strength is 13.5g / mm 2 (SD =
3.5) On the other hand, the control had a slightly insufficient emulsification state, had little fibrousness, and was slightly directional. The tensile strength was 4.5 g / mm 2 (SD = 2.1), which was about 1/3 of that using whey protein.
発明の効果 叙上のごとく、本発明は、ホエー蛋白質を利用して原
料の熟成したナチュラルチーズに添加して乳化すること
により、熟成の充分な風味豊かなチーズを安定に乳化
し、繊維化することができるので繊維状組織のチーズの
製造上益するところが大きい。Effect of the Invention As described above, the present invention uses whey protein to emulsify by adding to raw material-aged natural cheese and emulsifying it, thereby stably emulsifying a sufficiently-ripened and flavorful cheese and converting it into fiber. As a result, the production of fibrous cheese is greatly beneficial.
更に、本発明によると、栄養価の高い良質蛋白質であ
るホエー蛋白質を極めて有効に利用し得るので、チーズ
の栄養改善にも役立つ。Furthermore, according to the present invention, whey protein, which is a high-quality protein with high nutritional value, can be used very effectively, which is also useful for improving the nutrition of cheese.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 巽 清 埼玉県入間市大字野田982―２ (72)発明者 井門 和夫 東京都日野市日野2940―１ (56)参考文献 特開 昭63−230037（ＪＰ，Ａ) ──────────────────────────────────────────────────続 き Continued on the front page (72) Kiyoshi Tatsumi, Inventor 982-2, Oda, Iruma-shi, Saitama (72) Inventor Kazuo Imon 2940-1, Hino, Hino-shi, Tokyo (56) References JP-A-63-230037 (1988) JP, A)
Claims (2)
を添加し、乳化して、50〜120℃の温度で加熱下に混練
することを特徴とする繊維状組織を有するチーズの製造
法。1. A method for producing cheese having a fibrous structure, comprising adding whey protein to aged natural cheese, emulsifying the mixture, and kneading the mixture under heating at a temperature of 50 to 120 ° C.
し、ホエー蛋白質を0.1〜20重量部を添加、乳化し、該
混合物を50〜100℃の温度で加熱しながら混練する請求
項（１）記載の繊維状組織を有するチーズの製造法。2. The method according to claim 1, wherein 0.1 to 20 parts by weight of whey protein is added to 100 parts by weight of aged natural cheese, emulsified, and the mixture is kneaded while heating at a temperature of 50 to 100 ° C. A method for producing a cheese having a fibrous structure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63171042A JP2601323B2 (en) | 1988-07-11 | 1988-07-11 | Method for producing cheese having fibrous structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63171042A JP2601323B2 (en) | 1988-07-11 | 1988-07-11 | Method for producing cheese having fibrous structure |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0223830A JPH0223830A (en) | 1990-01-26 |
| JP2601323B2 true JP2601323B2 (en) | 1997-04-16 |
Family
ID=15916011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63171042A Expired - Lifetime JP2601323B2 (en) | 1988-07-11 | 1988-07-11 | Method for producing cheese having fibrous structure |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2601323B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102014102145B4 (en) * | 2014-02-19 | 2017-01-12 | Hochland Se | Method for producing a fibrous cheese product |
| WO2023191025A1 (en) * | 2022-03-31 | 2023-10-05 | 株式会社 明治 | Fiber-structured cheese |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0817662B2 (en) * | 1987-03-19 | 1996-02-28 | 明治乳業株式会社 | Method for producing food having fibrous meat-like structure |
-
1988
- 1988-07-11 JP JP63171042A patent/JP2601323B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0223830A (en) | 1990-01-26 |
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