JP4498308B2 - Method for producing cottage cheese-like food - Google Patents

Description

  The present invention relates to a method for producing a cottage cheese-like food, and more specifically, by using a liquid egg white containing egg white protein having heat coagulation properties, by heating and coagulating with stirring while a specific raw material is added, A cottage cheese-like food product that has a cottage cheese-like taste and texture in a high yield, and that can maintain the same texture without being affected by changes in product temperature at room temperature. Regarding the method.

  Generally, cottage cheese is made by sterilizing skim milk, adding enzymes such as lactic acid bacteria starter and rennet, fermenting lactic acid, heating, discharging whey, and washing with cold water. Even without using a lactic acid bacteria starter or rennet, warm the milk, add vinegar or lemon juice as an acidic raw material and stir lightly. Whey can be separated.

  Among the cottage cheeses, those made from skim milk are low-fat and high-protein, and have a unique flavor and are easy to eat, so they are loved as healthy cheeses and eat as desserts with fruit sauce and honey. It can be used for hors d'oeuvres and sandwiches, pasta and salad toppings, and confectionery ingredients.

  However, since cottage cheese produces more liquid whey than milk as a cottage cheese in the production process, the yield relative to the raw material is as low as about 20%. , Causing high prices.

  Conventionally, as a technique for producing a cottage cheese-like food with improved yield, a method for forming cheese curd by adding whey protein to milk and heating and agitating a pH adjusted to 6-7 (patent document) 1). However, although the cottage cheese-like food obtained from the production method described in Patent Document 1 has a yield of about 40% relative to the raw material, which is improved compared to the cottage cheese yield described above, it is still milk. Since the supernatant liquid which seems to contain the liquid is generated, it is difficult to say that the yield improving effect on the raw material is sufficient.

  The present inventor has invented a method for producing a cottage cheese-like food that heats and solidifies the whole egg white mixed liquid obtained by adding an organic acid and a gelling agent to liquid egg white to improve the conventional method. A patent application (Japanese Patent Application No. 2006-122225) has been filed.

  According to the cottage cheese-like food manufacturing method filed by the applicant, the yield is about 85 to 90% of the raw material, which is clearly higher than the conventional method, and the taste and texture are similar to cottage cheese. Is obtained. However, the cottage cheese-like food obtained is stored in a refrigerator as in the case of ordinary cottage cheese. However, when used for cooking such as salads, it is taken out from the refrigerator for subsequent eating or display at the store for a long time. When the product is left at room temperature for a long time, the product temperature rises, and depending on the cottage cheese-like food obtained, the texture may be soft.

Japanese Patent Laid-Open No. 09-299025

  Therefore, an object of the present invention is to obtain a cottage cheese-like food having a cottage cheese-like taste and texture in a high yield with respect to the raw material, and is not affected by changes in the product temperature at room temperature, and has the same texture. The manufacturing method of the cottage cheese-like food which can be maintained is provided.

As a result of intensive research on raw materials and manufacturing methods for cottage cheese-like foods, the present inventor added a specific raw material using liquid egg white containing egg white protein having heat coagulation properties. Surprisingly, a cottage cheese-like food with a cottage cheese-like taste and texture can be obtained in a high yield with respect to the raw material without generating a whey-like supernatant. In addition, the present inventors have found that a cottage cheese-like food that can maintain the same texture without being affected by changes in the product temperature at room temperature, and has completed the present invention.
That is, the present invention
(1) An egg white mixed liquid in which an organic acid and agar used as an edible acid material are added to liquid egg white, and the amount of liquid egg white is 5 to 20% in terms of solid content with respect to the egg white mixed liquid. Yes, a method for producing a cottage cheese-like food that is a solidified product obtained by heating and coagulating the whole egg white mixed liquid whose pH is adjusted to 4 to 6.5 with an organic acid ,
(2) The method for producing a cottage cheese-like food according to (1) , wherein the blending amount of agar is 0.1 to 5% with respect to the egg white mixture.
It is.

  In the conventional cottage cheese manufacturing method using milk protein, liquid whey is generated in the manufacturing process, and this is separated and manufactured, so that the yield is poor and expensive. A cottage cheese-like food with a cottage cheese-like taste and texture can be obtained in a high yield without generating a liquid substance, and the same texture is maintained without being affected by changes in product temperature at room temperature. Since a cottage cheese-like food product that can be obtained is obtained, a cottage cheese-like food product that is inexpensive and has a stable quality can be provided to consumers.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  The present invention is characterized in that the whole egg white mixed liquid obtained by adding organic acid and agar to liquid egg white is heated and coagulated while stirring, whereby the raw material has a high yield and the same taste and food as cottage cheese. A cottage cheese-like food product having a feeling can be obtained, and a cottage cheese-like food product that can maintain the same texture without being affected by changes in product temperature at room temperature.

  First, the raw material used for the egg white mixed liquid of the present invention will be described. The liquid egg white used in the present invention is a raw egg white obtained by splitting an egg and separating the yolk, desugared egg white obtained by removing egg white components such as sugar and lysozyme from the raw egg white, delysozyme egg white and the like, and Of these various egg whites, such as sterilized egg white, frozen egg white, dried egg white, concentrated egg white, etc. that have been subjected to various treatments such as sterilization, freezing, drying, concentration, etc. In the case of products, use with water reconstitution.

  In the present invention, the blending amount of the liquid egg white may include an amount that can be solidified by heat coagulation treatment in an egg white mixed liquid to which an organic acid and agar described later are added. Specifically, the blending amount of the liquid egg white of the present invention is preferably 5 to 20%, more preferably 6 to 18% in terms of solid content with respect to the egg white mixture. If the blending amount of the liquid egg white is less than the above range, the whole egg white mixture may not be completely solidified when heated with stirring. On the other hand, when the blending amount of the liquid egg white is more than the above range, the texture of the resulting cottage cheese-like food tends to be hard, which is not preferable. In addition, normal raw egg white contains 11.6% of egg white solids (“Five Food Composition Table 2001”, Joshi Nutrition University Press).

  The organic acid added to the liquid egg white in the present invention refers to an organic compound that has at least one carboxyl group in the structure and exhibits acidity and is used as an edible acid material. By adding the organic acid, Along with agar, it has a cottage cheese-like taste and texture. The organic acid added in the present invention is not particularly limited as long as it is used for food, but examples of the organic acid having one carboxyl group include acetic acid, lactic acid, propionic acid, and gluconic acid. In addition, examples of the organic acid having two or more carboxyl groups include citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, succinic acid, and the like. Two or more kinds may be used. In the present invention, these organic acids may be used directly, but are liquid foods containing organic acids such as apple vinegar, wine vinegar, malt vinegar, rice vinegar, vinegar such as straw vinegar, lemon, You may use citrus fruit juices, such as a kabosu, or these concentrates, fermented lactic acid, etc.

  The amount of organic acid added varies depending on the type of organic acid used and, for example, acidity in the case of brewed vinegar, but considering the ease of obtaining a cottage cheese-like taste and texture, the pH of the egg white mixture It is preferable to add so that it may become 4-6.5, and it is more preferable to add so that it may become 4.5-6. When the addition amount of the organic acid is such that the pH is higher than the above range, the whole egg white mixture is heated and solidified while stirring, but the texture tends to be too hard and has a moderate moist feeling. It is difficult and not preferable. In addition, the taste tends to be too weak sourness and may have a sulfur odor, which is not preferable because it is difficult to obtain the original taste and texture of cottage cheese. On the other hand, when the amount of the organic acid added is such that the pH is lower than the above range, the sourness of the cottage cheese-like food becomes too strong, which may be unpreferable in terms of taste.

  The agar added to the liquid egg white in the present invention is a product obtained by purifying, dehydrating and drying a polysaccharide extracted from red algae such as Tengusa, Ogonori, Obakusa, and Itani Grass. In this invention, there is no particular limitation as long as it has a thermoreversible action that becomes liquid by cooling and solidifies upon cooling to become a gel. The amount of agar added may be such that the texture of the resulting cottage cheese-like food has a slightly hard texture such that the milk fat has cooled and solidified, and is preferably 0.1% with respect to the egg white mixture. It is good to add so that it may become -5%, More preferably, 0.5-3%. If the amount of agar added is less than the above range, the cottage cheese-like food tends to be too soft, which may be undesirable. On the other hand, if the added amount of agar exceeds the above range, even if the egg white mixture is heated and stirred, the entire amount of agar may not be completely dissolved in the egg white mixture, and the cottage cheese becomes too hard to eat. Since the original texture is difficult to obtain, it may not be preferable.

  As mentioned above, although the essential raw material mix | blended with an egg white liquid mixture was demonstrated, the said liquid mixture can select and contain various raw materials suitably in the range which does not impair the effect of this invention. For example, various seasonings such as sodium glutamate, salt and sugar, various extracts, rapeseed oil, corn oil, cottonseed oil, safflower oil, safflower oil, soybean oil, palm oil, fish oil and other refined oils (salad oil) Edible oils and fats such as fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, butter, cheese, fresh cream, skimmed milk powder, milk A desired amount of a dairy product such as a processed product thereof, a fragrance, or the like can be added.

  Next, the manufacturing method of the cottage cheese-like food which is this invention is explained in full detail. First, the present invention produces an egg white mixed liquid in which an organic acid and agar are added to liquid egg white. You may add the above-mentioned other raw material to the said liquid mixture as needed in the range which does not impair the effect of this invention. Here, mixing refers to a state in which the raw material to be added is dissolved in the liquid egg white or is uniformly dispersed throughout the liquid egg white. In the case of organic acids, it dissolves in liquid egg white immediately because it is water-soluble, but agar is difficult to dissolve in liquid egg white at room temperature. It is good to let Further, the mixing of the present invention is performed by stirring the liquid egg white, but the liquid egg white easily bubbles, and if a heat coagulation treatment described later is performed in a state where a large number of bubbles remain, it is difficult to obtain a cottage cheese-like texture. From this, it is preferable to perform at a low speed such that the liquid egg white hardly bubbles, specifically 5 to 1000 rpm, more preferably 5 to 500 rpm, although it depends on the stirring device. The mixing is usually performed at room temperature (0 to 30 ° C.), but may be performed while heating, in which case the temperature at which the liquid egg white does not start to heat and coagulate, specifically 50 ° C. The following is preferred.

  Next, heat coagulation treatment is performed while stirring the obtained egg white mixture. The heat coagulation treatment at this time may be performed by heat coagulation to such an extent that the whole egg white mixture is coagulated and has a white cottage cheese-like appearance. Specifically, the core product temperature is preferably 65 ° C. or higher, and more preferably 70 ° C. or higher, more preferably 75 ° C. or higher in view of industrial productivity. If the core product temperature is lower than the above temperature, the whole egg white mixture may not be sufficiently solidified, and a liquid product may be generated in part, and it is difficult to obtain a cottage cheese-like food with a high yield intended by the present invention. Or the texture may become soft, and it is not preferable because a texture like a cottage cheese is hardly obtained. On the other hand, since it is difficult to obtain a white cottage cheese-like appearance if the center product temperature is too high, the center product temperature is preferably 110 ° C. or less, more preferably 100 ° C. or less, and even more preferably 95 ° C. or less. It is good to heat. If the core product temperature exceeds the above temperature, the cottage cheese-like food may turn brown, which is not preferable.

  The heating method is, for example, an indirect heating method by jacket heating, a method of heating by steaming, energizing heating, microwave, or the like, a method of directly blowing steam into an egg white mixed liquid such as an injection method, etc. What is necessary is just to select a processing method.

  In the present invention, it is important to stir the whole at the same time when performing the heat coagulation treatment. By stirring the whole, the agar and other additives that are uniformly dispersed in the egg white mixture are heated and coagulated as they are without being precipitated, and the shape of the coagulated product is cottage cheese-like can do.

  Therefore, the number of revolutions of stirring is arbitrary as long as the agar and other additives that are uniformly dispersed in the egg white mixture are prevented from being precipitated and the coagulated product of the egg white mixture has a tattered shape. Specifically, it is preferably performed at 4 to 100 rpm, more preferably 6 to 60 rpm. If the rotational speed is less than the above range, additives in a dispersed state may precipitate in the egg white mixed solution, and it is difficult to obtain a cottage cheese-like texture. The heat-coagulated liquid may become a paste as if it was applied to a mixer, which is not preferable because it is difficult to obtain a cottage cheese-like shape and texture.

  Further, as a device that can stir the whole at a low speed even during and after the coagulation of the egg white mixed liquid as well as the liquid material of the egg white mixed liquid, and a device that can be heat-treated, for example, an apparatus such as a kneader Is mentioned.

  Next, the obtained heated coagulated product is cooled to obtain the cottage cheese-like food of the present invention. Cooling is preferably performed so that the product temperature is 10 ° C. or less in consideration of bacterial problems. In addition, since the obtained cottage cheese-like food may be bound in the cooling process, it may be further loosened or sterilized as necessary. The obtained cottage cheese-like food is preferably stored in a refrigerator or the like in the same manner as ordinary cottage cheese in consideration of bacterial problems.

  Hereinafter, although the cottage cheese-like food of this invention is demonstrated concretely based on an Example, a comparative example, and a test example, this invention is not limited to these.

[Example 1]
70 kg of sterilized egg white (11.6% in terms of solid content) is put into a kneader, while stirring sterilized egg white at 30 rpm, 1.8 kg of brewed vinegar (acidity 11%), 1 kg of concentrated citrus fruit juice (acidity 27%), 3 kg of agar, 21.5 kg of fresh cream, 2 kg of rapeseed salad oil and 0.7 kg of sodium chloride were added and stirred until the whole became uniform to prepare an egg white mixture. Next, the kneader jacket is heated with steam, and the resulting egg white mixture is stirred at 30 rpm until the core product temperature is 85 ° C., and the whole is heated and solidified, and then the product temperature is 10 ° C. or less. 90 kg of the cottage cheese-like food of the present invention was obtained.

  The obtained cottage cheese-like food was clearly higher than the conventional product obtained in Comparative Example 4 with a yield of 90% based on the raw material. In addition, the compounding quantity of the sterilized egg white which is the liquid egg white in an egg white liquid mixture was 8.1% in conversion of solid content, and pH of the egg white liquid mixture was 5.

<Combination ratio of cottage cheese-like food of Example 1>
Sterilized egg white (solid content 11.6%) 70%
Brewing vinegar (acidity: 11%) 1.8%
Agar 3%
Concentrated citrus juice (acidity 27%) 1%
Fresh cream 21.5%
Rapeseed salad oil 2%
Salt 0.7%
――――――――――――――――――――――――――
Total 100%

[Example 2]
70 kg of raw egg white (11.6% in terms of solid content) was put into a kneader, and while stirring raw egg white at 50 rpm, brewed vinegar (acidity 4%) 5.5 kg, agar 2.5 kg, fresh cream 21.2 kg and salt 0 .8 kg was added and stirred until the whole became uniform to prepare 100 kg of egg white mixture. Next, the jacket of the kneader is heated with steam, and the resulting egg white mixture is heated with stirring at 15 rpm until the core product temperature reaches 90 ° C., and the whole is heated and solidified, and then the product temperature is 10 ° C. or less. The product was rapidly cooled to 85 kg of the cottage cheese-like food of the present invention.

  The obtained cottage cheese-like food was clearly higher than the conventional product obtained in Comparative Example 4 with a yield of 85% based on the raw material. In addition, the compounding quantity of the raw egg white which is the liquid egg white in an egg white liquid mixture was 8.1% in conversion of solid content, and the pH of the egg white liquid mixture was 6.

<Cottage cheese-like food blending ratio of Example 2>
Raw egg white (solid content 11.6%) 70%
Brewing vinegar (acidity: 4%) 5.5%
Agar 2.5%
Fresh cream 21.2%
Salt 0.8%
――――――――――――――――――――――――――
Total 100%

[Comparative Example 1]
90 kg of egg white processed food was obtained by the same production method as in Example 1 according to the following blending ratio in which the agar of Example 1 was replaced with gelatin. In addition, the compounding quantity of the sterilized egg white which is the liquid egg white in an egg white liquid mixture was 8.1% in conversion of solid content, and pH of the egg white liquid mixture was 5.

<Combination ratio of processed egg white food of Comparative Example 1>
Sterilized egg white (solid content 11.6%) 70%
Gelatin 3%
Brewing vinegar (acidity: 11%) 1.8%
Concentrated citrus juice (acidity 27%) 1%
Fresh cream 21.5%
Rapeseed salad oil 2%
Salt 0.7%
――――――――――――――――――――――――――
Total 100%

[Comparative Example 2]
Except for the organic acid raw material of Example 1, the reduced amount was replaced with fresh water, and the same production method as in Example 1 was followed to obtain 89 kg of processed egg white processed food. In addition, the compounding quantity of the sterilized egg white which is the liquid egg white in an egg white liquid mixture was 8.1% in conversion of solid content, and pH of the egg white liquid mixture was 8.5.

<Combination ratio of processed egg white food of Comparative Example 2>
Sterilized egg white (solid content 11.6%) 70%
Agar 3%
Fresh cream 21.5%
Rapeseed salad oil 2%
Salt 0.7%
Shimizu Residues ――――――――――――――――――――――――――
Total 100%

[Comparative Example 3]
Except for the agar of Example 1, the reduced amount was replaced with fresh water, and the same production method as in Example 1 was followed to obtain 90 kg of processed egg white processed food. In addition, the compounding quantity of the sterilized egg white which is the liquid egg white in an egg white liquid mixture was 8.1% in conversion of solid content, and pH of the egg white liquid mixture was 5.

<Combination ratio of processed egg white food of Comparative Example 3>
Sterilized egg white (solid content 11.6%) 70%
Brewing vinegar (acidity: 11%) 1.8%
Concentrated citrus juice (acidity 27%) 1%
Fresh cream 21.5%
Rapeseed salad oil 2%
Salt 0.7%
Shimizu Remaining ――――――――――――――――――――――――
Total 100%

[Comparative Example 4]
A cottage cheese-like food described in Example 2 of Japanese Patent Application Laid-Open No. 09-299025 (Patent Document 1) was produced. That is, 600 kg of Gouda cheese whey (solid content concentration 6.5%) is concentrated about 20 times using an ultrafiltration device (fractional molecular weight 8000 Da), and the solid content is about 30% (protein content about 15%). 30 kg of concentrated whey was obtained. On the other hand, 10.8 kg of skim milk powder was dissolved in 49.2 kg of water to obtain raw material milk (solid content concentration 18%). This raw milk, the concentrated whey and the lactic acid described above were put into a kneader and stirred until the whole became uniform to prepare a mixed solution of pH 6.5. Next, the jacket of the kneader is heated with steam, and the resulting egg white mixture is heated at 98 ° C. for 10 minutes while stirring at 30 rpm, and 38 kg of cottage cheese-like food that is a solidified product precipitated in the mixture. Obtained.

  The obtained cottage cheese-like food had a yield of about 42% based on the raw material.

[Test example]
Each cottage cheese-like food obtained in Examples 1 and 2 stored in a refrigerator (4 ° C.) and each egg white processed food obtained in Comparative Examples 1 to 3 were sampled, and commercially available cottage cheese (for reference) Compared with “Hokkaido Cottage Cheese” (manufactured by Snow Brand Milk Products Co., Ltd.), the taste and texture immediately after taking out from the refrigerator were evaluated. Furthermore, the food texture after leaving at room temperature (20 degreeC) for 3 hours was evaluated. The product temperature after standing at room temperature was about 20 ° C.

  From Table 1, the cottage cheese-like foods obtained in Examples 1 and 2 to which both raw materials were added were removed from the refrigerator as compared with Comparative Example 2 in which only agar was added and Comparative Example 3 in which only an organic acid was added. It can be understood that the immediately following taste and texture have the same taste and texture as cottage cheese. Furthermore, even when left at room temperature, Examples 1 and 2 to which agar and organic acid were added compared to Comparative Example 1 in which gelatin and an organic acid were blended maintained the same texture as cottage cheese immediately after taking out from the refrigerator. It can be understood that it is preferable.

Claims (2)

It is an egg white mixed liquid in which an organic acid and agar used as an edible acid material are added to liquid egg white, and the blending amount of the liquid egg white is 5 to 20% in terms of solid content with respect to the egg white mixed liquid. A method for producing a cottage cheese-like food, characterized in that an egg white mixture whose pH is adjusted to 4 to 6.5 with an acid is heated and coagulated while stirring to obtain a coagulated product . Method for producing a cottage cheese-like food of the amount the mounting according to claim 1 Symbol 0.1-5% relative to egg white mixture of agar.