JP3018255B2 - Manufacturing method of sterilized fresh cheese - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fresh cheese such as quark and cottage cheese which has been sterilized and which can be stored for a long time at room temperature without impairing the flavor and texture. Further, in detail, a method for producing fresh cheese that can be stored for a long time without showing spoilage and agglomeration without using a special stabilizer and a special processing device, showing a good texture without causing water separation and aggregation. It is.

[0002]

2. Description of the Related Art Fresh cheese such as quark and cottage cheese is produced by sterilizing raw milk, coagulating it with a rennet and a starter, and removing whey produced. These fresh cheeses differ in the method of whey elimination, but only slightly different in texture and flavor.

[0003] Although quark and cottage cheese both have good texture and flavor, they cannot be stored for a long time while maintaining their quality. This is because water is generated during storage and is spoiled by microbial contamination. Therefore, even if it is refrigerated, storage for 2-3 weeks is considered to be the limit. In order to enhance the preservability of these fresh cheeses, a method of using a preservative to suppress the growth of microorganisms and a method of freezing are currently used. However, even with these methods, it is difficult to completely prevent rot and tissue deterioration, and the operability is poor, so that the range of use has been narrowed. In addition, when a heat sterilization treatment generally used for food is performed to prevent decay during storage, curd particles of fresh cheese agglomerate, so that an edible tissue cannot be maintained.

In order to solve such a problem, high methoxyl pectin having a degree of esterification of 74 or more is used, as described in Japanese Patent Publication No.
There is disclosed a method of adding 0.02 to 2.0%, sterilizing by heating at 70 ° C. or more while stirring, and further adding acid-treated gelatin or lecithin as needed. In this method, a high-methoxyl pectin having a degree of esterification of a specific level or more is added and sterilized while stirring without any treatment, and a special device such as a scraper-type heat exchanger such as an onlator is used. .

In this method, since raw cheese is used as it is, the viscosity of the raw cheese is very high, and it cannot be processed by a general apparatus. Therefore, a special device called a scraping type heat exchanger is required. In addition, when such a device is used, heat stirring for heat sterilization can be improved by simply stirring and mixing, but high methoxyl pectin cannot sufficiently act on curd particles of raw cheese. . Therefore, the curd particles of the raw cheese cannot be sufficiently protected against the heat sterilization, and the heating cannot be performed for a long time because the tissue is deteriorated. In addition, the obtained product has a paste-like structure, and also differs in flavor from the original structure and flavor of fresh cheese such as quark or cottage cheese.

[0006]

DISCLOSURE OF THE INVENTION The present invention does not cause water separation or structural change of a product, has a good texture, and has no spoilage by microorganisms without using special raw materials, equipment and preservatives. It is an object of the present invention to provide a method for producing a fresh cheese which has been subjected to a sterilization treatment, which can prevent the occurrence of the problem.

[0007]

According to the method for producing a sterilized fresh cheese of the present invention, a cheese curd is heated at a temperature at which heat denaturation does not occur, stirred, liquefied, and the viscosity is reduced to 40 ° C.
It is characterized by comprising a step of reducing the poise to 50 poise or less, a step of adding high methoxyl pectin before or after this step, a step of adjusting the pH to 3.5 to 4.6, homogenization, and a heat sterilization treatment.

[0008] Fresh cheese has a higher solid content than fermented milk, and thus has the basic properties of having a viscosity of 100 poise or more at 10 ° C at low temperatures, a high viscosity, and no fluidity. Therefore, when processing using fresh cheese as a raw material, a special device that can process a highly viscous material must be used. In the present invention, first, fresh cheese is liquefied. To liquefy, the temperature immediately after the production of curd, that is, immediately after the production of fresh cheese, is 40 ° C.
When the curd is cooled, heat the curd so that it does not undergo heat denaturation and stir the fresh cheese. Thereby, it becomes a fluid and low-viscosity liquid. The low-viscosity liquefied fresh cheese can be processed by an ordinary device without using a special device for high-viscosity substances.

What is important in this treatment step is that the curd is treated while being heated to a temperature at which heat denaturation does not occur. Unless the curd is heated, sufficient fluidity cannot be obtained. In addition, curd particles of fresh cheese, when using high methoxyl pectin at a certain pH range,
Aggregation by heating is unlikely to occur, and therefore, tissue deterioration is unlikely to occur. Furthermore, if the mixture is homogenized with a homogenizer before heat sterilization, a fresh cheese extremely stable to heat sterilization can be obtained.

[0010] Specifically, fresh cheese such as quark and cottage cheese is heated up to a time immediately before the curd undergoes heat denaturation. The temperature is limited to 60 ° C, preferably 30 to 50 ° C. Stirring is performed while performing this treatment to obtain a liquefied fresh cheese having a viscosity of 50 poise or less at 40 ° C. This is to improve workability and operability to be performed later and to improve heating stability, and cannot be excluded from these series of operations. If liquefaction is attempted at a low temperature without heating, processing cannot be performed because of high viscosity and lack of fluidity. Further, if the viscosity exceeds 50 poise when heated to 40 ° C., it cannot be processed by ordinary equipment. Further, if liquefaction is attempted by heating at a temperature exceeding 60 ° C., the curd particles are undesirably aggregated.

Next, high methoxyl pectin is added as a stabilizer to the liquefied fresh cheese and mixed.
The mixture is adjusted to pH 3.5-4.6 with acid. More preferably, high methoxyl pectin is dispersed and dissolved in water, and added to fresh cheese to form a mixture.
Adjust within 4.4. Below this range, the acidity is strong and the flavor is poor, and above this range precipitation and separation occur, which is not preferred as a product. The operation of liquefying by heating may be performed after adding a stabilizer. The pH-adjusted mixture is then homogenized. The conditions for homogeneity are, for example, 50 to 150 kg / cm ² , but the pressure does not matter. In addition, an ordinary homogenizer is used. This is because high methoxyl pectin sufficiently acts on the fresh cheese curd particles in the mixture to stabilize the curd particles. Therefore, a high-pressure homogenizer including a high-pressure pump provided with a homogenization valve, that is, a so-called homogenizer is suitable for the apparatus used for the homogenization treatment.

When a device such as a simple stirrer or a scraping heat exchanger is used, high methoxyl pectin cannot sufficiently act on fresh cheese curd particles. Therefore, stability against heat sterilization cannot be imparted, and a good product cannot be finally obtained. Further, long-term heating is not desirable because it leads to tissue deterioration. The product obtained by such an apparatus has a paste-like structure, and also differs in flavor from the original structure and flavor of fresh cheese such as quark or cottage cheese.

[0013] In this way, a homogenous treatment is performed, followed by a sterilization treatment. Use of a sterilizer in which a homogenizer and a sterilizer are linked to each other is more convenient. If necessary, milk components, sugars, stabilizers, water, acidulants, flavors, and the like may be added to and mixed with fresh cheese after the homogenization / sterilization treatment or after the sterilization treatment. When desserts and beverages are prepared using pasteurized fresh cheese as a raw material, stabilizers such as gelatin, agar, starch, guar gum, locust bean gum, and low methoxyl pectin can be added as necessary. Ultimately, when heat sterilization is performed, the pH may change due to the influence of raw materials other than the sterilized fresh cheese to be used, but the pH is adjusted again to a range of 3.5 to 4.6 and homogenized. And then heat sterilization. The heat sterilization is not particularly limited as long as the method can eliminate the influence of microorganisms or enzymes that deteriorate the storage stability.

The fresh cheese such as quark and cottage cheese used in the present invention can be produced by a usual method. The acid used when adjusting the pH is an acidulant used for food. For example, lactic acid, citric acid, gluconic acid, acetic acid and the like. High methoxyl pectin is
Any brand generally available on the market may be used. This additive is 0.1% for fresh cheese.
~ 2.0% by weight. If the amount is less than 0.1% by weight, the texture and appearance after the heat treatment will be poor.

The milk component refers to milk, skim milk, butter, cream, skim milk powder, whole milk powder, condensed milk, cheese, etc., and means milk obtained as a raw material.
Sugars include sugar, fructose, glucose, oligosaccharides, honey, lactose, starch, starch syrup, and the like, and sour agents include lactic acid, citric acid, and the like. These may be those commonly used. In addition, fruit juice, pulp, water, jam, vinegar, salt,
Food materials such as edible oils and fats, spices, egg yolks, egg whites and whole eggs can also be added.

[0016]

According to the present invention, the stability to heat sterilization treatment is extremely high without using special raw materials and special equipment, and a good texture is obtained without causing aggregation and water separation.
A fresh cheese that can be stored for a long time can be prepared. Further, it is also possible to produce a food using the fresh cheese as a raw material, for example, a beverage containing fresh cheese, a dessert containing fresh cheese, and the like.

Hereinafter, the present invention will be specifically described based on examples.

[0018]

【Example】

(Production method of quark) Sterilized at 75 ° C. for 15 seconds, and cooled to 28 ° C. to obtain 20 kg of skim milk having a solid content of non-fat milk of 8.2%. To this 20
0.01 g of powdered rennet dissolved in water twice and 200 g of a mixed starter of Streptococcus cremoris and Streptococcus lactis were added and stirred. About 28 ° C
The cells were cultured for 16 hours to prepare a culture at pH 4.7. The culture was packed in a cloth bag for filtration, and whey was removed under cooling at 5 ° C to 10 ° C to prepare a quark having about 11% protein and about 18% total solids.

(Method of producing cottage cheese) Skim milk sterilized at 75 ° C. for 15 seconds and cooled to 24 ° C. and having a non-fat milk solid content of 8.2%
I got 20kg. Powder rennet dissolved in water 20 times this
0.001 g and 200 g of a mixed starter of Streptococcus cremoris and Streptococcus lactis were added and stirred. This was cultured at 24 ° C. for about 16 hours to prepare a culture at pH 4.8. This culture was cut into small pieces with a card knife having a knife blade width of 15 mm, allowed to stand for 10 minutes, and then heated to 55 ° C. with gentle stirring over about 100 minutes. Thereafter, whey was removed and the mixture was atomized in a colloid mill to prepare a curd having a solid content of about 25%. To this, 1% salt was added, and further cream was added to prepare cottage cheese having a fat content of about 4.5%.

Example 1 The quark obtained by the above method was heated to 40 ° C. and stirred to liquefy to a viscosity of 20 poise. To 3 kg of this liquid quark, 21 g of high methoxyl pectin was added and mixed well with stirring.
This mixture was adjusted to pH 4.5 with lactic acid, and homogenized with a homogenizer at 150 kg / cm ² . Next, the mixture was sterilized by heating at 90 ° C. for 10 minutes, and then cooled to 10 ° C. to obtain a quark sterilized and evaluated.

Examples 2 to 5 The quark obtained by the above method was heated to 40 ° C., stirred and liquefied to a viscosity of 20 poise. To each 3 kg of this liquid quark was added 21 g of high methoxyl pectin, and the mixture was stirred well to form a mixture. This mixture was mixed with lactic acid at pH 4.6 in Example 2, pH 4.4 in Example 3, pH 3.5 in Example 4, and pH 3.5 in Example 5.
The pH was adjusted to 4.0. 150kg / of these with a homogenizer
The mixture was homogenized in cm ² , sterilized by heating at 90 ° C. for 10 minutes, and then cooled to 10 ° C. to obtain a sterilized quark, which was evaluated.

Example 6 The cottage cheese obtained by the above method was heated to 40 ° C., stirred and liquefied to a viscosity of 25 poise. To 3 kg of this liquid cottage cheese was added 24 g of high methoxyl pectin, and the mixture was stirred well to form a mixture. The mixture was adjusted to pH 4.4 with lactic acid, and these were homogenized with a homogenizer at 150 kg / cm ² , then subjected to heat sterilization at 90 ° C. for 10 minutes, and then to 10 ° C.
The cottage cheese was cooled to obtain a sterilized cottage cheese, which was evaluated.

Example 7 1.5 kg of the sterilized quark obtained in Example 4 was added to sugar.
240 g, 3 g of alkali-treated gelatin having a jelly strength of 230 bloom, 3 g of agar, 3 g of sodium citrate and 1251 water
g was added and stirred and mixed. The mixture is pH adjusted with citric acid.
After adjusting to 4.3, 150 kg / cm ² was homogenized treated with homogenizer, then heat sterilization under the conditions of 95 ° C. ItaruAtsushi,
After cooling to 10 ° C., a sterilized dessert containing fresh cheese was obtained and evaluated.

Example 8 1.8 kg of the sterilized quark obtained in Example 4 was added to sugar.
900 g, 7 kg of water and 50 g of high methoxyl pectin were added and mixed with stirring. The mixture was adjusted to pH 4.3 with lactic acid, and then homogenized with a homogenizer at 150 kg / cm ² ,
After heat sterilization at a temperature of 95 ° C., the mixture was cooled to 10 ° C. to obtain a fresh cheese-containing beverage and evaluated.

Comparative Example 1 For comparison with Example 1, the situation where high methoxyl pectin was not used was examined. Specifically, 3 kg of liquefied quark was stirred well, and then adjusted to pH 4.5 with lactic acid. Next, the mixture was homogenized at 150 kg / cm ^{2 using} a homogenizer without adding high methoxyl pectin. Plus 90
After heating and sterilizing at 10 ° C. for 10 minutes, the mixture was cooled to 10 ° C. The obtained sterilized quark was evaluated.

Comparative Example 2 For comparison with Example 1, the situation in which no homogenous treatment was performed was examined. Specifically, 21 g of high methoxyl pectin was added to 3 kg of liquefied quark, followed by good stirring and mixing. The mixture was adjusted to pH 4.5 with lactic acid, and subjected to heat-hold sterilization at 90 ° C for 10 minutes without homogenization.
Cooled to ° C. A sterilized quark was obtained and evaluated.

Comparative Example 3 For comparison with Examples 2 to 5, the situation without pH adjustment was examined. Specifically, 21 g of high methoxyl pectin was added to 3 kg of liquefied quark, followed by good stirring and mixing. The mixture was homogenized at 150 kg / cm ² without adjusting the pH (the homogenous pH was 4.7). Then 90
After heating and sterilizing at 10 ° C. for 10 minutes, the mixture was cooled to 10 ° C., and the obtained quark was evaluated.

Comparative Example 4 For comparison with Example 6, the situation where no homogenous treatment was performed was examined. Specifically, 24 g of high methoxyl pectin was added to 3 kg of liquefied cottage cheese, mixed well, and mixed. The mixture was adjusted to pH 4.5 with lactic acid, sterilized by heating at 90 ° C. for 10 minutes without homogenization, and then cooled to 10 ° C. to obtain a sterilized cottage cheese.
The resulting cottage cheese was evaluated.

Comparative Example 5 The method of Japanese Patent Publication No. 1-25656 was used. That is, 0.8% of high methoxyl pectin having a methoxylation degree of 74 was added and mixed without any treatment of quark. This was heat-sterilized at 90 ° C. or higher while stirring with a scraping type heat exchanger to obtain a raw cheese-like food. This was cooled to 10 ° C. and the situation was observed.

Comparative Example 6 As a result of attempting to stir and mix the quark at a low temperature (about 10 ° C.) with a general rotary blade type stirrer, the viscosity was too high to perform a sufficient treatment, and the next addition of high methoxyl pectin And no homogenous processing operation could be performed. Comparative Example 7 For comparison with Example 7, the state in which pH adjustment was not performed when adjusting a product using quark that had been sterilized was examined. Specifically, 240 g of sugar, 3 g of alkali-treated gelatin having a jelly strength of 230 bloom, 3 g of agar, 3 g of sodium citrate, and 1251 g of water were added to 1.5 kg of the sterilized quark obtained in Example 4 and stirred and mixed. The mixture was homogenized at 150 kg / cm ² without adjusting the pH (the homogenous pH was 4.7). The homogenized kaffle was heat-sterilized at an appropriate temperature of 95 ° C., then cooled to 10 ° C., and the obtained dessert was evaluated.

[Evaluation Method] The products prepared in Examples and Comparative Examples were subjected to sensory evaluation of the heated state and the appearance and texture when stored at 10 ° C. for 7 days. Tables 1 and 2 show the results. Food using the sterilized fresh cheese and fresh cheese obtained by the production method of the present invention,
All exhibited good appearance and texture.

Specifically, in the case of Example 1, the preferred appearance and texture were exhibited, whereas in the case of Comparative Examples 1 and 2, coagulation and water separation occurred, and the texture was poor with a sandy rough texture. Was. In the case of Examples 2 to 5, all had good appearance and texture, but in the case of Comparative Example 3, aggregation and water separation occurred, and the texture was sandy and rough. In the case of Example 6, good appearance and texture were exhibited, but in the case of Comparative Example 4, coagulation and water separation occurred, and the texture was poor with sandy roughness.

In the case of Example 7, good appearance and texture were exhibited, but in the case of Comparative Example 7, coagulation and water separation were caused by the use of a small amount of fresh cheese and the combined use of other stabilizers. Is somewhat less than that of the above comparative example, but is poor as a favorite item because it has a texture of sandy roughness. Also,
In the case of Example 8, good appearance and texture were exhibited.

In the case of Comparative Example 5, the obtained product had a paste-like structure, and the taste was slightly different from the original structure and flavor of fresh cheese such as quark and cottage cheese. In the case of Comparative Example 6, evaluation was not possible because the processing was stopped halfway.

[0035]

[Table 1] HM pectin: high methoxyl pectin, discontinuation: viscosity was too high, discontinued the test, +++: very much ++: quite there +: some
-: Almost no.

[0036]

[Table 2] HM pectin: high methoxyl pectin, ++: considerably +: some-: almost none.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-1-39958 (JP, A) JP-A-58-86042 (JP, A) JP-B-1-42656 (JP, B2) (58) Field (Int.Cl. ⁷ , DB name) A23C 19/00-19/084

Claims (2)

(57) [Claims] 1. a step of heating the cheese curd to a temperature at which heat denaturation does not occur, stirring and liquefying the cheese curd to reduce the viscosity to 50 poise or less at 40 ° C., and adding high methoxyl pectin before or after this step; A method for producing sterilized fresh cheese, comprising the steps of adjusting the pH to 3.5 to 4.6, homogenizing, and then performing heat sterilization. 2. When producing a food containing the fresh cheese according to claim 1, a milk component, a saccharide, a stabilizer, water,
A method for producing a sterilized fresh cheese-containing food, wherein a substance selected from the group of sourness and flavor is added in any one of the steps according to claim 1.