JP5063177B2 - Method for producing cottage cheese-like food - Google Patents

Description

The present invention relates to a method for producing a cottage cheese-like food obtained in a high yield relative to a raw material. In detail, it is related with the manufacturing method of the cottage cheese-like foodstuff obtained with high yield with respect to a raw material by heat-coagulating this by using egg white as a main raw material.

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 using skim milk as a raw material are low-fat and high-protein, and have a unique flavor and are easy to eat, so they are loved as healthy cheeses, and as they are desserts with fruit sauce and honey. It can be used for various purposes such as being eaten, hors d'oeuvre and sandwich ingredients, 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.

In addition, the present applicant has invented a method for producing a cottage cheese-like food, in which an egg white mixed liquid obtained by adding an organic acid and a gelling agent to liquid egg white is heated and coagulated while stirring to improve the conventional method. Have already filed a patent application (Japanese Patent Application No. 2006-122225).

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, since heating is performed while stirring, egg white may adhere to the kettle skin in some cases, leaving room for yield improvement.

Japanese Patent Laid-Open No. 09-299025

Therefore, an object of the present invention is to provide a method for producing a cottage cheese-like food having a high yield with respect to the raw material and having a taste and texture similar to cottage cheese.

As a result of intensive research on raw materials and production methods for cottage cheese-like foods in order to achieve the above object, the present inventors have used liquid egg whites containing egg white proteins having heat coagulation properties, and used specific raw materials. If it is added, heat-coagulated, and then crushed, a cottage cheese-like food having a cottage cheese-like taste and texture can be obtained in a high yield without generating a whey-like supernatant. As a result, the present invention has been completed.

That is, the present invention
(1) An egg white mixed liquid in which an organic acid and a gelling agent (excluding agar) used as an edible acid material and a dairy product or a processed product thereof are added to liquid egg white. Manufacture of a cottage cheese-like food that is 5-20% in terms of solid content with respect to the egg white mixed liquid , and crushes the egg white mixed liquid prepared with an organic acid to a pH of 4 to 6.5 after heat coagulation. Method,
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. Since a cottage cheese-like food having a cottage cheese-like taste and texture can be obtained in a high yield without generating a liquid substance, it can be provided to consumers at low cost.

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 an egg white mixed liquid obtained by adding an organic acid and a gelling agent to liquid egg white is heat-coagulated and then crushed, whereby the raw material has a high yield and the same taste and food as cottage cheese. A cottage cheese-like food with a feeling is obtained.

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 be such that the whole is solidified by heat coagulation in an egg white mixed liquid to which an organic acid and a gelling agent 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. 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, Together with the gelling agent, a cottage cheese-like taste and texture can be obtained. 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, fermentation 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. With the addition amount of the organic acid such that the pH is higher than the above range, the whole of the egg white mixture is heated and solidified when heated, but the texture of the cottage cheese-like food obtained by crushing as described later is It tends to be too hard and is not preferred because it has a moderate moist feeling. 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, if 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 may be too strong, which may be unpreferable in taste.

The gelling agent to be added to the liquid egg white in the present invention has an action of adding to a liquid substance to be gelled, and is not particularly limited as long as it is usually used for food, but for example, gelatin , Carrageenan , pectin, sodium carboxymethylcellulose (CMC), gellan gum, etc. ( excluding agar) . The added amount of the gelling agent 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 about 0. 0 to the egg white mixture. 1% to 10%, more preferably 0.5 to 8% may be added. When the addition amount of the gelling agent is less than the above range, the cottage cheese-like food tends to be too soft, which may not be preferable. On the other hand, if the addition amount of the gelling agent exceeds the above range, the texture may become sticky or too hard, which is not preferable because the original texture of cottage cheese is difficult to obtain.

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 a gelling agent 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 acid, it dissolves in liquid egg white immediately because it is water-soluble, but depending on the type of gelling agent such as agar, it is difficult to dissolve in liquid egg white at room temperature. It is good to add to egg white and disperse | distribute so that the whole may become uniform. The mixing of the present invention is carried out by stirring the liquid egg white, but the liquid egg white easily foams, and a cottage cheese-like texture can be obtained by performing the heat coagulation treatment described below in a state where a large number of bubbles remain. It is difficult to stir while degassing. Stirring depends on the stirrer, but preferably 500 to 14000 rpm, more preferably 1000 to 8000 rpm. 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, the obtained egg white mixture is subjected to heat coagulation treatment. 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, heating is preferably performed so that the core product temperature is preferably 60 ° C. or higher, more preferably 65 ° C. or higher, more preferably 70 ° 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 fully solidified, and some of the liquid may be generated. This is because it is difficult to obtain a cottage cheese-like shape. On the other hand, if the core product temperature is too high, it is difficult to obtain a white cottage cheese-like appearance, so that the core 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. It is preferable to fill and seal the egg white mixture in a packaging container such as a pouch or a pillow bag, and then perform the following heat treatment because a cottage cheese-like food can be obtained in a higher yield.

Examples of the heat treatment method include a method of heating in a hot water bath, a method of showering hot water, an indirect heating method by heating a jacket, a method of heat treatment by steaming, microwave, etc., and any heat treatment A method can be selected.

Next, the obtained egg white coagulum is crushed. Crushing may be performed using a chopper, dicer, crusher, whipper-type mixer, an apparatus for cutting and making fine while extruding, and the egg white coagulate may have a cottage cheese-like shape. The obtained crushed material is preferably cooled so that the product temperature becomes 10 ° C. or less in consideration of the gelation temperature of the gelling agent and 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.

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

[ Reference Example 1] 70 kg of pasteurized egg white (11.6% in terms of solid content) was put into a mixer and stirred at 1000 rpm. Next, 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 salt are added, and the whole is uniform at 4000 rpm. The mixture was stirred while degassing until an egg white mixture was prepared. Next, after filling and sealing the egg white mixture in a pouch (packaging container), it was heated in hot water at 90 ° C. for 45 minutes to obtain an egg white coagulum. The obtained egg white coagulated product was cooled to 10 ° C. or lower, then opened and crushed with Zoria Dicer (handled by Honda Trading Co., Ltd.) to obtain 98 kg of cottage cheese-like food .

The obtained cottage cheese-like food had a yield of 98% relative to the raw material, which was clearly higher than the conventional product obtained in Comparative Example 3. 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.

<Food blending ratio like cottage cheese in Reference 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%

[ Reference Example 2] 70 kg of raw egg white (11.6% in terms of solid content) was put into a mixer, and the raw egg white was stirred at 1000 rpm. Next, 5.5 kg of brewed vinegar (acidity 4%), 2.5 kg of agar, 21.2 kg of fresh cream and 0.8 kg of salt were added and stirred while degassing at 4000 rpm until the whole became homogeneous, and the egg white mixture Was prepared. Next, after filling and sealing the egg white mixture in a pouch (packaging container), it was heated in hot water at 90 ° C. for 45 minutes to obtain an egg white coagulum. The obtained egg white coagulated product was cooled to 10 ° C. or lower, then opened and crushed with Zoria Dicer (same as in Reference Example 1) to obtain 98 kg of cottage cheese-like food .

The obtained cottage cheese-like food had a yield of 98% relative to the raw material, which was clearly higher than the conventional product obtained in Comparative Example 3. 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.

<Combination ratio of cottage cheese-like food of Reference 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%

70 kg of raw egg white (11.6% in terms of solid content) was put into a mixer, and the raw egg white was stirred at 1000 rpm. Next, 3.2 kg of brewed vinegar (acidity 11%), 1 kg of carrageenan, 25 kg of fresh cream and 0.8 kg of sodium chloride were added and stirred while degassing at 4000 rpm until the whole became uniform to prepare an egg white mixture. Next, after filling and sealing the egg white mixture in a pouch (packaging container), it was heated in hot water at 90 ° C. for 45 minutes to obtain an egg white coagulum. The obtained egg white coagulated product was cooled to 10 ° C. or lower, then opened and crushed with Zoria Dicer (same as in Reference Example 1) to obtain 98 kg of the cottage cheese-like food of the present invention.

The obtained cottage cheese-like food had a yield of 98% relative to the raw material, which was clearly higher than the conventional product obtained in Comparative Example 3. 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 pH of the egg white liquid mixture was 5.

<Cottage cheese-like food blending ratio of Example 3>
Raw egg white (solid content 11.6%) 70%
Brewing vinegar (acidity 11%) 3.2%
Carrageenan 1%
Fresh cream 25%
Salt 0.8%
――――――――――――――――――――――――
Total 100.0%

[Example 4] 70 kg of raw egg white (11.6% in terms of solid content) was put into a mixer, and the raw egg white was stirred. Next, 3.2 kg of brewed vinegar (acidity 11%), 5 kg of gelatin, 21 kg of fresh cream and 0.8 kg of sodium chloride were added and stirred at 4000 rpm until the whole became uniform to prepare an egg white mixture. Next, after filling and sealing the egg white mixture in a pouch (packaging container), it was heated in hot water at 90 ° C. for 45 minutes to obtain an egg white coagulum. The obtained egg white coagulated product was cooled to 10 ° C. or lower, then opened and crushed with Zoria Dicer (same as in Reference Example 1) to obtain 98 kg of the cottage cheese-like food of the present invention.

The obtained cottage cheese-like food had a yield of 98% relative to the raw material, which was clearly higher than the conventional product obtained in Comparative Example 3. 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 pH of the egg white liquid mixture was 5.

<Cottage cheese-like food blending ratio of Example 4>
Raw egg white (solid content 11.6%) 70%
Brewing vinegar (acidity 11%) 3.2%
Gelatin 5%
Fresh cream 21%
Salt 0.8%
――――――――――――――――――――――――
Total 100%

[Comparative Example 1] Except for the organic acid raw material of Reference Example 1, the reduced amount was replaced with fresh water, and the same production method as in Reference Example 1 was used to obtain 100 kg of 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 1>
Sterilized egg white (solid content 11.6%) 70%
Agar 3%
Fresh cream 21.5%
Rapeseed salad oil 2%
Salt 0.7%
Shimizu Remaining ――――――――――――――――――――――――
Total 100%

[Comparative Example 2] Except for the agar which is the gelling agent of Reference Example 1, except that the reduced amount was replaced with fresh water, the same production method as in Reference Example 1 was used to prepare 100 kg of egg white processed food. Obtained. 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 2>
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 3]
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 kneader jacket was heated with steam, and the egg white mixture was heated at 98 ° C. for 10 minutes to obtain 38 kg of cottage cheese-like food, which was a coagulated product precipitated in the mixture.

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

[Test Example 1] Each cottage cheese-like food obtained in Reference Examples 1 and 2 and Examples 3 and 4 and each egg white processed food obtained in Comparative Examples 1 and 2 were sampled and commercially available cottage cheese as a reference. ("Hokkaido cottage cheese": Snow Brand Milk Products Co., Ltd.) was evaluated for taste and texture. The results are shown in Table 1.

From Table 1, the cottages obtained in Reference Examples 1 and 2 and Examples 3 and 4 in which both raw materials were added, compared to Comparative Example 1 in which only the gelling agent was added, and Comparative Example 2 in which only the organic acid was added. It can be understood that the cheese-like food has a taste and texture almost similar to those of cottage cheese.

Claims (1)

Liquid egg white is an egg white mixed liquid in which an organic acid and gelling agent (excluding agar), which is used as an edible acid material, and a dairy product or a processed product thereof are added. A cottage cheese-like food, characterized in that it is 5 to 20% in terms of solid content with respect to the mixed solution , and the egg white mixed solution prepared to have a pH of 4 to 6.5 with an organic acid is heat-coagulated and then crushed. Manufacturing method.