JP3409026B2 - Natural cheese having heat resistance and water resistance and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a natural cheese having excellent heat resistance and water resistance, which is prepared by using a solution of a milk protein concentrate powder as raw material milk, and a method for producing the same. The natural cheese of the present invention has excellent heat resistance and water resistance, therefore, it is heated in an oven or a toaster, baked in a frying pan or fried, or boiled,
It can be steamed or fried in oil, and can be used for cooking omelets, risottos, croquettes, fries, curries, soups, miso soups, oden and the like.

[0002]

2. Description of the Related Art Cheese can be roughly classified into natural cheese and processed cheese. Although processed cheese has been generally popular in Japan, natural cheese has become more popular and its demand is expanding in the recent gourmet boom. Natural cheese is
Although it can be eaten as it is, it can be used for cooking, and when used for soups, risottos, etc., it can impart a cheese flavor to the dishes. Further, since natural cheese has a property of "melting" or "melting and pulling a thread" by heating, natural cheese is also used as a topping for pizza, gratin and the like. On the other hand, the processed cheese may be eaten as it is or used for cooking. Processed cheeses have the same thread-pulling properties as natural cheeses, such as "melting" or "melting and pulling threads" by heating, and "not melting" when heated,
There is a type having so-called heat resistance. Since heat-resistant processed cheese does not melt or lose its shape when heated, it can be used for cooking omelets, risottos, croquettes, fries, curries and the like. In addition, there is a type of processed cheese that does not melt even when heated and has a water resistance that is difficult to dissolve in water or hot water. Processed cheese having heat resistance and water resistance does not melt when heated and does not dissolve in water or hot water, and thus can be used for soup, simmered rice, oden, etc. However,
All of these belong to process cheese, cheese food or imitation cheese, to which additives have been added or which have been subjected to special treatment.

Natural cheese has a natural flavor of milk and a unique texture and texture. For consumers who prefer such texture and texture of natural cheese, natural cheese is obtained by heating and emulsifying natural cheese. Processed cheese, cheese food or imitation cheese that is used is not enough,
A natural cheese having heat resistance and water resistance is required. As natural cheese having heat resistance, unripe fresh cheeses such as Panille, which has been handed down to India since ancient times, and Cyprus haloumi, are known, but since these are unripe, they have a fresh feeling,
It has poor cheese flavor and is not suitable for cooking. The milk protein concentrate powder is used in the production of cheese as a milk material containing a high concentration of milk protein. For example, natural cheese having high storability without being browned by retort treatment prepared by using an aqueous solution of milk protein concentrate powder as raw material milk or storage at room temperature (Japanese Patent Laid-Open No. 11-32).
675), and fresh cheese having good storability prepared by using an aqueous solution of milk protein concentrate powder as raw material milk (JP-A-11-69942).

[0004]

In the prior art as described above, various studies have been conducted on the process cheese having heat resistance and water resistance, and natural cheese having heat resistance is also known. At present, no study has been made on a natural cheese having a good flavor and excellent heat resistance and water resistance. Under such circumstances, an object of the present invention is to provide a natural cheese having excellent heat resistance and water resistance.

[0005]

Means for Solving the Problems As a result of intensive studies in view of the above-mentioned problems, the present inventors have added milk fat to a solution of a milk protein concentrate having a milk protein concentration adjusted,
By using this as a raw material milk and carrying out a homogeneous treatment to produce natural cheese, it was found that a natural cheese excellent in heat resistance and water resistance can be produced, and the present invention has been completed. In the present invention, having “heat resistance and water resistance” means (1) 100 ° C. in an autoclave 30
Shape retention after heating for 80 minutes or more, and (2) 80 ℃ in hot water 6
It means that the shape retention after immersion heating for 0 minutes shows 80% or more. Specifically, natural cheese cut into cubes of 20 × 20 × 20 mm is (1) 100 ℃ 30 in an autoclave.
After heating for 3 minutes, the sides of the cube of natural cheese are covered.
Then, the length of one side that has decreased the most is maintained at 16 mm or more , and (2) after dipping and heating in hot water at 80 ° C for 60 minutes , the most decreased of the three sides of the cube of natural cheese
It means that the length of one side is kept 16 mm or more . Thus, the natural cheese of the present invention,
Because it has excellent heat resistance and water resistance, it can be heated in an oven or toaster, baked in a frying pan or fried, stewed, steamed, fried in oil, omelet, risotto, croquette, fries, curry, It can be used for cooking soup, ozoni, and oden.

On the other hand, milk protein concentrate (Milk Prote
in Concentrate (hereinafter, abbreviated as MPC) is a milk protein obtained by heating, concentrating, and drying 40% of milk protein obtained by desalinating the sterilized skim milk with a diafiltration membrane or an ultrafiltration membrane. It is the powder contained above, and since the skim milk in the desalted state is powdered after heat sterilization, it has the property that the denaturation degree of the contained milk protein is low. Therefore, in MPC lysate, most of the major milk protein, casein, retains the structure of casein micelles, and part of the casein is β-lactoglobulin, which is one of the whey proteins. In natural cheese prepared using MPC solution as raw material milk, the protein structure in the cheese becomes stronger.

When preparing the MPC solution used as the raw milk, the milk protein concentration is adjusted to 6 to 2
Adjusted to 0% by weight, the average particle size of milk fat globules is 1.5 to 3
By performing the homogenizing treatment so that the particle size becomes μm, the milk protein is contained at a high concentration, the milk fat globules are finely dispersed in the curd, and the milk protein structure in the curd becomes stronger. Therefore, the obtained natural cheese has excellent heat resistance and water resistance.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, first, raw material milk is prepared. The MPC powder is dissolved in water, raw milk or skim milk, and a MPC solution is prepared so that the milk protein concentration of the raw material milk is 6 to 20% by weight. When adding butter, cream or the like as milk fat in the next step, it is necessary to prepare the MPC solution in consideration of the amount of milk protein contained in the milk fat source. If the milk protein concentration of the raw material milk is less than 6% by weight, heat resistance and water resistance cannot be imparted to the obtained natural cheese, and if it exceeds 20% by weight, the MPC powder cannot be dissolved, which is not preferable.

Milk fat such as butter, cream and high fat cream (HFC) is added to the MPC solution to make the milk fat content about 50 to 80% by weight based on the milk protein in the raw milk. The raw material milk is prepared by performing the homogenization treatment using a homogenizer such as a homogenizer so that the milk fat globule has an average particle diameter of 1.5 to 3 μm.
If the average particle size of the milk fat globules exceeds 3 μm, the heat resistance and water resistance of the resulting natural cheese are reduced, which is not preferable. Further, when an excessive homogenizing treatment such that the average particle size of milk fat globules is less than 1.5 μm is performed, the water retention of the curd becomes high and the whey removal after the curd formation becomes insufficient, resulting in a high moisture natural cheese. Is not preferable.
The average particle size of milk fat globules in the raw material milk that is not subjected to the homogenization treatment is 4 to 10 μm. Next, the homogenized raw material milk is heat-sterilized at 63 ° C. for 30 minutes to 75 ° C. for about 15 seconds, and then cooled to 29 to 32 ° C. In addition, calcium may be added in order to promote the rennet reaction when preparing the raw material milk.

In the raw material milk prepared as described above, 0.5 to 3% by weight of lactic acid bacterium starter relative to the raw material milk, or lactic acid or glucono-delta-lactone (glucono-δ-)
Lactone (hereinafter abbreviated as GDL)) is added to the raw material milk in an amount of 0.05 to 0.4% by weight,
After standing still at 30 ° C for about 30 minutes, 0.0005 to 0.01% by weight of milk-clotting enzymes such as calf rennet, microbial rennet, and genetically engineered rennet was added to the raw milk and gently stirred. After that, the curd was formed by standing still, and the obtained curd was cut into a square shape of 5 to 10 mm. Then, while continuing stirring, the curd was heated to 36 ° C. or higher and cooked, Exclude all to prepare cheese curd. In addition, the pH of the raw material milk is adjusted to 5.0 to 6.0 by adding the above-mentioned milk-clotting enzyme to the raw material milk and then adding an acidifying agent such as lactic acid or GDL, or a lactic acid bacterium starter. Then, the cheese curd may be prepared by instantly raising the temperature in hot water of 40 ° C. or higher to form a curd, and eliminating all the generated whey. When the pH of the raw material milk is less than 5.0, heat resistance cannot be imparted to the natural cheese, and when the pH exceeds 6.0, the raw material milk does not coagulate, which is not preferable.

In the latter method, since the raw material milk having a high milk protein concentration is instantly coagulated, a curd having a stronger milk protein structure can be obtained. Therefore, the natural cheese prepared by the former method is more heat-resistant. Natural cheese having more excellent properties and water resistance can be obtained. By transferring the cheese curd obtained as described above to a mold, squeezing by applying weight, removing the mold, salting with brine, vacuum packaging in a plastic bag, and aging at about 10 ° C The natural cheese of the present invention can be obtained. In order for this natural cheese to have good heat resistance and water resistance, it is preferable to adjust the maturity to 5 to 23%. If the maturity exceeds 23%, the aging will proceed excessively and the heat resistance and water resistance will decrease, which is not preferable.

In the present invention, the maturity is calculated by the following formula. Maturity (STN / TN value) (%) = (soluble nitrogen / total nitrogen) × 100 The form of nitrogen in natural cheese changes depending on the degree of aging, and particularly soluble nitrogen (STN) increases as aging progresses. Follow the trend. The ripeness (%) represented by the ratio of the soluble nitrogen (STN) to the total nitrogen (TN) is generally used as an index showing the ripening degree of cheese, and the larger this value, the more ripening the cheese. .

[0013]

Example 1 MPC (milk protein content 81% by weight, ALAPRO4850, New Zealand Daily Industry Co., Ltd.) was dissolved in water to prepare an MPC solution having a concentration of 26% by weight. HFC (milk fat content 73% by weight, Burra content) so that the milk fat content was 68% by weight with respect to the milk protein in the raw milk.
Homogenizer (manufactured by Sanwa Machinery Co., Ltd.) for the purpose of dispersing milk fat globules, and a homogenous pressure of 30 kg /
Homogeneous treatment was carried out under the condition of cm ² to adjust the average particle size of milk fat globules to 3 μm. Then, using a heat sterilizer 70
After sterilization at a temperature reached to ℃, it was cooled to 30 ℃, to obtain 5kg of raw material milk having a milk protein concentration of 17.6% by weight. To this raw material milk, 1% by weight of a lactic acid bacterium starter (CH-N19, DVS type, manufactured by Christian Hansen Co., Ltd.) was added, gently stirred, and then allowed to stand for 30 minutes while being maintained at 30 ° C. Thereafter, 0.003% by weight of a milk-clotting enzyme (HR Rennet, manufactured by Christian Hansen Co., Ltd.) was added, gently stirred, and then allowed to stand to prepare a curd. Generated card 7m
After cutting into m-squares, the mixture was heated at 38 ° C. for 45 minutes to eliminate all the generated whey. The obtained cheese curd was transferred to a mold and pressed at a pressure of 0.06 kg / cm ² for 2 hours. After pressing, the cheese curd was removed from the mold and brine salting was performed to obtain about 500 g of 6 unripe cheeses. These were put in a plastic bag, vacuum packed, and aged at 10 ° C. for 0.25, 2, 3, 5, and 7 months. Table 1 shows the maturity of each of the natural cheeses aged for 0.25, 2, 3, 5, and 7 months. Also,
Heat resistance and water resistance tests were conducted on the natural cheeses aged for 0.25, 2, 3, 5, and 7 months by the methods described below.

Heat resistance and water resistance test: (1) Each natural cheese cut into cubes of 20 × 20 × 20 mm was placed in a beaker, and the beaker was heated in an autoclave at 100 ° C. for 30 minutes. Of the three sides of the cube of natural cheese after heating, the length of one side that was the most reduced was measured, and the shape retention was calculated by the following formula. Humidity is 100% when heated by an autoclave. (2) Each natural cheese cut into a cube of 20 × 20 × 20 mm was placed in a beaker containing hot water at 80 ° C., and the beaker was kept in an 80 ° C. constant temperature bath for 60 minutes for immersion heating. Of the three sides of the natural cheese cube after immersion heating , the most
The reduced length of one side was measured, and the shape retention was calculated by the following formula. Shape retention (%) = [Minimum length of one side after heating (mm)
/ 20 (mm)] × 100 In the present invention, when the shape retention is 80% or more in the tests (1) and (2), it has heat resistance and water resistance.
The results are shown in Table 1.

[0015]

[Table 1]

From Table 1, it was confirmed that the natural cheese having a maturity of 5 to 23% showed a shape retention of 80% or more in a heat resistance and water resistance test and had heat resistance and water resistance. On the other hand, the natural cheese having a maturity of more than 23% had a shape retention of less than 80% in the heat resistance and water resistance tests.

Example 2 MPC (milk protein content 78% by weight, ALAPRO 4850, New Zealand Daily Industry Co., Ltd.) was dissolved in water to prepare an MPC solution having a concentration of 3.8, 7.8, 21, 30, 39% by weight. did. To this, butter (fat content 81% by weight) was added so that the milk fat content was 67% by weight with respect to the milk protein in the raw material milk, and a homogenizer (Sanwa Machinery Co., Ltd.) was used for the purpose of dispersing milk fat globules. Manufactured)
Homogeneous treatment was performed under the condition of a homogenous pressure of 50 kg / cm ² to adjust the average particle size of the milk fat globules to 1.5 μm. Then
After heat sterilization using a heat sterilizer to reach 70 ° C, 30
Cool to ℃, milk protein concentration 3, 6, 15, 2
3 kg each of 0 and 25% by weight of raw material milk was obtained. Lactic acid bacteria starter (CH-N19, DV
S type, manufactured by Christian Hansen Co., Ltd.) 1% by weight is added, and after gently stirring, while maintaining at 30 ° C., 30
Let stand for a minute. Thereafter, 0.003% by weight of a milk-clotting enzyme (HR Rennet, manufactured by Christian Hansen Co., Ltd.) was added, gently stirred, and then allowed to stand to prepare a curd.
After cutting the generated card into 7 mm square shape, 3
Warmed at 8 ° C. for 45 minutes to eliminate all of the resulting whey. Transfer the obtained cheese curd to a mold and add 0.06
It was pressed at a pressure of kg / cm ² for 2 hours. After pressing, remove the cheese curd from the mold and salt with brine for about 5
Four kinds of four kinds of unripe cheese of four kinds were obtained. These were put in a plastic bag, vacuum packed, and aged at 10 ° C. for 3 months. In addition, in the case where the curd was prepared using the raw material milk having a milk protein concentration of 25% by weight, the entire amount of MPC could not be completely dissolved in water, and the viscosity of the solution was increased to form a curd. There wasn't. The obtained natural cheese was subjected to heat resistance and water resistance tests in the same manner as in Example 1. The results are shown in Table 2.

[0018]

[Table 2]

From Table 2, when the milk protein concentration of the raw material milk prepared by using MPC is 6 to 20% by weight, the shape retention of the obtained natural cheese becomes 90% or more, and the heat resistance and water resistance are high. Was good. On the other hand, when the milk protein concentration of the raw material milk was 25% by weight, no curd was formed, and when it was 3% by weight, the shape retention of the obtained natural cheese was lower than 80%.

Example 3 MPC (milk protein content 81% by weight, ALAPRO4850, New Zealand Daily Industry Co., Ltd.) was dissolved in water to prepare an MPC solution having a concentration of 26% by weight. In addition, the milk fat content is 12 relative to the milk protein in the raw milk.
HFC (milk fat content 73% by weight, Bu
(manufactured by rra) was added, and each 1.2 kg was divided into 5 equal parts. Then, for the purpose of dispersing the milk fat, a homogenizer (manufactured by Sanwa Machinery Co., Ltd.) is used, and the average particle size of the milk fat globules is 1, 1.
Homogeneous treatment was performed so that the thickness became 5, 2, 3, 4 μm. Then, after heat sterilizing at a temperature of 70 ° C. using a heat sterilizer, it was cooled to 30 ° C. to obtain 1.2 kg of raw material milk having a milk protein concentration of 17.6 wt%. To each of these raw material milks, 1% by weight of a lactic acid bacterium starter (CH-N19, DVS type, manufactured by Christian Hansen Co., Ltd.) was added, gently stirred, and then allowed to stand for 30 minutes while being maintained at 30 ° C.
Thereafter, 0.003% by weight of a milk-clotting enzyme (HR Rennet, manufactured by Christian Hansen Co., Ltd.) was added, gently stirred, and then allowed to stand to prepare a curd. The produced curd was cut into a 7 mm square and then heated at 38 ° C. for 45 minutes to eliminate all the generated whey. The obtained cheese curd was transferred to a mold and pressed at a pressure of 0.06 kg / cm ² for 2 hours. After pressing, the cheese curd was removed from the mold and brine salting was carried out to obtain about 500 g of 4 types of unripe cheese, 4 pieces. These were put in a plastic bag, vacuum packed, and aged at 10 ° C. for 3 months. When the average particle size of milk fat globules was less than 1 μm, it was difficult to eliminate whey, and natural cheese could not be prepared. The obtained natural cheese was subjected to heat resistance and water resistance tests in the same manner as in Example 1. The results are shown in Table 3.

[0021]

[Table 3]

From Table 3, when the milk fat globules of the raw material milk prepared by MPC have an average particle size of 1.5 to 3 μm, the shape retention of the obtained natural cheese is 80% or more, and the heat resistance is high. The water resistance and water resistance were good. On the other hand, when the average particle size of milk fat globules of the raw material milk was 1 μm, no curd was formed, and when it was 4 μm, the shape retention of the obtained natural cheese was less than 80%.

Example 4 MPC (milk protein content 81% by weight, ALAPRO4850, New Zealand Daily Industry) was dissolved in water to prepare a 26% by weight concentration MPC solution. HFC (milk fat content 73 wt%, manufactured by Burra) so that the milk fat content is 12 wt% with respect to the milk protein in the raw milk.
And homogenizer for the purpose of dispersing milk fat globules.
(Manufactured by Sanwa Kikai Kogyo Co., Ltd.), homogenous pressure 30 kg / cm ²
Homogeneous treatment under the conditions of, the average particle size of milk fat globules is 3μ
Adjusted to m. Then, after heat sterilizing at a temperature of 70 ° C. using a heat sterilizer, it was cooled to 30 ° C. to obtain 6 kg of raw material milk having a milk protein concentration of 17.6 wt%. After adding 0.003% by weight of a milk-clotting enzyme (HR Rennet, manufactured by Christian Hansen) to this raw material milk, 1.2 kg of this raw material milk was divided into 5 equal parts, and lactic acid was added to each raw material milk. Then, the pH is 6.2, 6.0, 5.5, 5.0,
The curd was adjusted to 4.8 and added to hot water at 80 ° C. to prepare curd. The obtained cheese curd was transferred to a mold and pressed at a pressure of 0.06 kg / cm ² for 2 hours. After pressing, the cheese curd was removed from the mold and brine salting was carried out to obtain about 500 g of 4 types of unripe cheese, 4 pieces. These were put in a plastic bag, vacuum packed, and aged at 10 ° C. for 3 months. The pH is 6.2
The one that the card was not formed. The obtained natural cheese was subjected to heat resistance and water resistance tests in the same manner as in Example 1. The results are shown in Table 4.

[0024]

[Table 4]

From Table 4, when the pH of the raw material milk prepared by using MPC is 6.0 to 5.0, the shape retention of the obtained natural cheese is 80% or more, and the heat resistance and water resistance are high. Was a natural cheese with excellent and favorable texture.

Example 5 Natural cheese prepared in the same manner as in Example 1 was aged for 1 month. Ten pieces of this natural cheese were cut into 10 mm square pieces, put in consomme soup, and boiled for 2 hours. As a result, the natural cheese did not melt in the soup and remained in a square shape of 10 mm, so that a nice-looking soup was completed. And when this was eaten, the flavor and texture of natural cheese were good.

[0027]

According to the present invention, natural cheese having excellent heat resistance and water resistance can be provided.
The natural cheese of the present invention has excellent heat resistance and water resistance, so that it can be heated in an oven or toaster, baked in a frying pan or fried, stewed, steamed, fried in oil, omelet, risotto. It can be used for cooking croquette, fried food, curry, soup, simmered rice, oden, etc.

─────────────────────────────────────────────────── (72) Inventor Shigekatsu Sato 2-4-13 Matsugaoka, Hatoyama-cho, Hiki-gun, Saitama Prefecture (72) Inventor Kaoru Sato 3-11-2 Minamidai, Kawagoe City, Saitama Prefecture 202 56) References JP-A-11-69942 (JP, A) JP-A-11-32675 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23C 1 / 00-23 / 00

Claims (4)

(57) [Claims] 1. A milk protein concentrate powder is added to water, raw milk, or
Dissolve in skim milk, add milk fat, and then homogenize
Prepare raw milk, and add lactic acid bacterium starter or
Add curatives and acidifying agents to form curd
Can be obtained (1) 30 minutes at 100 ℃ in autoclave
80% or more of the shape retention after being heated, and (2) 80 ℃ 60 in hot water
80% or more shape retention after immersion heating for 1 minute
Natural cheese characterized by having an aqueous property. 2. A milk protein concentrate powder is dissolved in water, raw milk or skim milk, milk fat is added and homogenized to prepare a raw material milk, and a lactic acid bacterium starter or an acidifying agent is added to the raw material milk. 2. The method for producing natural cheese according to claim 1 , wherein the curd is formed by adding the curdling enzyme and the curdling enzyme. 3. A milk protein concentrate powder is dissolved in water, raw milk, or skim milk to a milk protein concentration of 6 to 20% by weight, and after adding milk fat, the average particle size of milk fat globules is 1. .
The raw milk was prepared by performing the homogenization process so that 5～3Myuemu, claim 1 this raw milk, characterized in that to form the card by adding lactic acid bacteria starter or acidifying agents, and the curd enzymes A method for producing the described natural cheese. 4. A milk protein concentrate powder is dissolved in water, raw milk, or skim milk to a milk protein concentration of 6 to 20% by weight, and after addition of milk fat, the average particle size of milk fat globules is 1. .
The raw material milk is prepared by performing a homogeneous treatment so that the raw material milk has a pH of 5.0 to 6.0 by adding a coagulant enzyme, and then adding a lactic acid bacterium starter or an acidifying agent to the raw material milk so as to be 5 to 3 μm.
3. The method for producing natural cheese according to claim 1 , wherein the curd is formed in hot water at 40 ° C. or higher.