JP6224260B2 - Method for producing elastic natural cheese - Google Patents

Description

  The present invention relates to a method for producing elastic natural cheese.

  Natural cheese is becoming established in the Japanese market. Natural cheese can be classified according to the degree of ripening into so-called ripened natural cheese that can enjoy the ripening flavor of milk components, and so-called non-ripened molded natural cheese that can taste a fresh milk flavor. Natural cheese can be classified into special hard natural cheese, hard natural cheese, semi-hard natural cheese, and soft natural cheese because of its hardness. Thus, there are many types of natural cheese depending on the degree of ripening (presence / absence) and the physical properties (texture).

  Among natural cheeses such as mozzarella cheese, the raw milk is condensed, the cheese curd and whey are separated, the whey is discharged, and then the cheese curd is kneaded while being heated in warm water or steam. A distinctive texture can be obtained. Here, specifically, in mozzarella cheese, a method is known in which warm water is used and kneaded while heating the cheese curd and the cheese curd is kneaded using a stretching machine or the like (Non-Patent Document 1). ).

Moreover, specifically, in the mozzarella cheese, a method of kneading while heating the cheese curd using about 1.5 to 2.5 kg / cm ³ of water vapor in the cheese curd is known (Patent Document 1). . Furthermore, a method is known in which cheese curd and whey are separated and the cheese curd is heated and kneaded using a microwave oven (Patent Document 2).

JP 2005-261434 A JP2015-39313A

Tadao Saito et al., “Modern Cheese Science”, page 163, Food Materials Research Group, published on October 10, 2008

  While examining the manufacturing method of natural cheese, in the manufacturing method of the general mozzarella cheese currently disclosed by nonpatent literature 1 and patent documents 1, the present inventors are making cheese curd in warm water or steam. Since heating and kneading, attention was paid to the fact that milk components such as whey protein and lactose contained in the cheese curd flow into warm water and water vapor when the cheese curd is heat-kneaded.

  And in the natural cheese with elasticity (stretchability) such as mozzarella, the present inventors obtained a cheese curd with a predetermined pH coagulated by a milk coagulation enzyme such as rennet in order to obtain a unique chewing response. It is essential to stir in medium or steam, but as a price to give the cheese curd elasticity, some milk components contained in the cheese curd are lost, the milk feeling of fresh cheese is impaired and fresh It came to recognize the problem that the feeling was also damaged.

  On the other hand, various types of natural cheese have different flavors and textures. Here, natural cheeses with elasticity (stretch) such as mozzarella have a unique chewy texture, and in such natural cheeses, improve the flavor of freshness and milk Therefore, it can be expected that the product value can be improved as a new natural cheese (fresh cheese). That is, the subject of this invention is providing the natural cheese with elasticity which improved the fresh feeling and the milk feeling, and its manufacturing method.

  As a result of intensive studies to solve the above problems, the inventors of the present invention curd the raw milk to pH 4-7, discharged whey, obtained cheese curd, and then the cheese curd. It was found that an elastic natural cheese imparted with a fresh feeling and milk feeling can be produced by kneading with a liquid dairy food while being gently heated, thereby completing the present invention.

  In addition, in the natural cheese with elasticity of the present invention and its production method, without heating and kneading in warm water, which has been said to be common sense in conventional production methods of natural cheese with elasticity, By gently heating and kneading together with the liquid dairy food, it was possible to suppress the outflow of milk components and to suppress scorching (browning) due to heating. As a result, while maintaining the unique texture of elasticity, natural cheese with high palatability and elasticity that improves the freshness and milkiness of fresh cheese is continuously produced using general-purpose equipment. I found out that it can be mass-produced.

Accordingly, the present invention relates to the following.
[1] A method for producing natural cheese comprising kneading cheese curd, the method comprising a step of kneading cheese curd in a liquid dairy food.
[2] The method according to [1] above, wherein the cheese curd is prepared by coagulating raw milk at pH 4 to 7 and discharging whey.
[3] The method according to [1] or [2], wherein the cheese curd is prepared by coagulating raw material milk with a curdling enzyme and discharging whey.
[4] Liquid dairy foods are raw milk, pasteurized milk, desalted milk, skimmed milk, partially skimmed milk, desalted skimmed milk, ingredient-adjusted milk, whey, concentrated milk, skimmed concentrated milk, spinach milk, cream, milk ingredients The method according to any one of [1] to [3], comprising one or more selected from the group consisting of derived permeate, reduced milk, reduced skim milk and reduced whey.
[5] The method according to any one of [1] to [4], wherein the temperature of the cheese curd is set to 50 to 100 ° C and the cheese curd is kneaded in the liquid dairy food.
[6] The method according to [5], wherein the cheese curd and the liquid dairy food are kneaded while being heated by an internal heating method.
[7] The method according to [6], wherein the internal heating method is a Joule heating method or a microwave heating method.
[8] The method according to any one of [1] to [7], wherein the natural cheese is pasta filata cheese.
[9] The above-mentioned [1] to [8], wherein the raw milk is adjusted to a concentration of one or more components selected from the group consisting of proteins, lipids, carbohydrates, vitamins and minerals of raw milk The method according to any one.
[10] Natural cheese manufactured by the method according to any one of [1] to [9].

Moreover, the following aspects may be sufficient as this invention.
[11] The raw material milk is curded at pH 4 to 7, and after whey is discharged to obtain a cheese curd, the cheese curd is kneaded while gently heating the cheese curd together with the liquid dairy food. To make natural cheese with elasticity.
[12] Kneading the cheese curd while heating the cheese curd together with the liquid dairy food by an internal heating method after curling the raw milk at pH 4 to 7 and discharging whey to obtain a cheese curd. A natural cheese production method characterized by the above.
[13] Liquid dairy foods are raw milk, skim milk, partially skim milk, desalted skim milk, desalted milk, component-adjusted milk, whey, concentrated milk, skim concentrated milk, milk, cream, permeate derived from milk ingredients The manufacturing method of the natural cheese with elasticity as described in said [11] or [12] containing any 1 type or 2 types or more of reduced milk.
[14] The elastic natural cheese according to [12] or [13] above, wherein the heating by the internal heating method heats the cheese curd to 50 to 100 ° C. by the internal heating method. Production method.
[15] The method for producing elastic natural cheese according to any one of [11] to [14], wherein the curd is coagulated by a curdling enzyme.
[16] The method for producing elastic natural cheese according to any one of [12] to [15] above, wherein the heating by the internal heating method is Joule heating or microwave heating.
[17] The method for producing elastic natural cheese according to any one of [11] to [16], wherein the natural cheese having elasticity is pasta filata cheese.
[18] In any one of the above [11] to [17], the raw milk adjusts the concentration of one or more of protein, lipid, carbohydrate, and ash in raw milk. The manufacturing method of the natural cheese with the described elasticity.
[19] An elastic natural cheese produced by the method for producing a natural cheese having elasticity according to any one of [11] to [18].

  The present invention can provide an elastic natural cheese imparted with a fresh feeling and a milk feeling and a method for producing the same.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to individual embodiments.

  The elastic natural cheese of the present invention refers to a natural cheese that has a property of stretching like a cocoon and has a chewy response when pulled, and natural cheese that is more elastic than cream cheese, for example, pasta Examples include, but are not limited to, filata cheese (mozzarella cheese, cachocabaro cheese, scamorza cheese, probarone cheese, string cheese, etc.). In addition, the natural cheese having elasticity according to the present invention is used to adjust the flavor (for example, ripening flavor) and the texture (for example, creamy and smooth texture) during its production. It is also a cheese to which natural cheese having no nature is added, and this is also referred to as the natural cheese with elasticity of the present invention. The pasta filata cheese is a cheese that requires a pasta filata process during its production, and the pasta filata process is large while heating the cheese curd at an appropriate pH. Kneading until the lump disappears, kneading and spreading until the physical properties become smooth.

  The elastic natural cheese of the present invention is manufactured (prepared) by the following method, for example. In other words, raw milk is coagulated with a curdling enzyme such as rennet, lactic acid bacteria and acidulants (lactic acid etc.) are added, pH is adjusted to 4-7 of a predetermined value, and whey is discharged. Get a cheese curd. The cheese curd is kneaded while gently heating the obtained cheese curd together with the liquid dairy food to give elasticity (stretchability).

  The raw material milk of the present invention refers to raw milk that has not been sterilized, and may be animal milk such as cow's milk, sheep milk, buffalo milk, and goat milk. And in the raw material milk of this invention, the composition can be adjusted. For example, skim milk and cream can be separated from raw milk that has not been sterilized using a cream separator or the like, and the skim milk and cream can be blended in various mixing ratios to adjust the content of milk fat. In addition, minerals, vitamins, lactose, milk protein, milk fat, and the like can be separated using a known separation membrane and the like, and these components can be blended in a mixing ratio to adjust the content of these components. In particular, when a fresh feeling and a milk feeling are imparted, a concentration of one or more selected from the group consisting of raw milk protein, lipid, carbohydrate, vitamin and mineral is set to a predetermined level so as to lead to these impartations. It can also be adjusted to a value. For example, in order to enhance the milk feeling, the concentration of milk protein, lipid (milk fat), and carbohydrate (lactose) in the raw milk can be increased. Further, in order to enhance the fresh feeling, when adjusting the concentration of the raw material milk, it is adjusted by the above method in a sufficiently cooled state such as a refrigerated state so as not to generate a heated odor, and / or Alternatively, it can be adjusted by adding freeze-concentrated milk material.

  As described above, the content of the milk fat of the raw milk of the present invention can be adjusted. The content of milk fat in the raw milk can be expressed as the ratio of milk fat in the total solid content. For example, if the ratio of the milk fat content in the total solid content is low, the so-called low fat type natural cheese is obtained, and if the ratio of the milk fat content in the total solid content is high, the so-called high fat type natural cheese is obtained. The ratio of the milk fat content in the total solid content of the raw material milk of the present invention is not particularly limited, but for example, 0 to 80% by weight, 0 to 70% by weight, 0.5 to 65% by weight, 0.5 to 60% Wt%, 1-55 wt%, 2-55 wt%, 5-55 wt%, 10-55 wt%, 15-55 wt%, 20-55 wt%, 25-55 wt%, 30-55 wt% 35 to 55% by weight. At this time, it is preferably 20 to 50% by weight, more preferably 25 to 45% by weight, and most preferably 30 to 40% by weight.

  As described above, the raw milk of the present invention can adjust the milk protein content. The milk protein content in the raw milk is, for example, 1 to 10% by weight, 1.5 to 9% by weight, 1.75 to 8% by weight, 2 to 7% by weight, 2.25 to 6% by weight, and 2. 5 to 5.5% by weight, 2.75 to 5% by weight, 3 to 4.5% by weight, and 3.5 to 4.5% by weight. At this time, preferably 1.5 to 9% by weight, more preferably 2 to 7% by weight, still more preferably 2.5 to 5.5% by weight, still more preferably 3 to 4.5% by weight, More preferably, it is 3.5 to 4.5 weight%.

  In the present invention, a known method can be used as a method for curding raw material milk. For example, a method of adding (compounding) a curdling enzyme such as rennet to raw milk, a method of heating after adjusting the pH of raw milk can be used.

  In the present invention, the pH at which the raw material milk is coagulated can be adjusted by fermentation with lactic acid bacteria and / or addition of acid. Here, the lactic acid bacterium of the present invention may be any lactic acid bacterium that can be used in natural cheese, and its genus and species are arbitrary. For example, known lactic acid bacteria such as lactis, cremollis, bulgaria, and thermophilus Can be mentioned. In the case of addition with an acid, a known acid used in foods and / or food additives such as lactic acid, acetic acid, citric acid, and phosphoric acid can be directly added to the raw material milk. In the present invention, in the curded cheese curd, for example, the pH is 4 to 7, the pH is 4.2 to 6.8, the pH is 4.4 to 6.7, the pH is 4.6 to 6.4, The pH is 4.8 to 6.2, the pH is 5 to 6, the pH is 5.0 to 5.6, the pH is 5.2 to 5.8, and the pH is 5.4 to 5.6. At this time, the pH is preferably 4 to 7, more preferably 4.4 to 6.7, still more preferably 4.8 to 6.2, and still more preferably 5 to 6. is there.

  In the present invention, an elastic natural cheese imparted with a fresh feeling and a milk feeling can be prepared by kneading the cheese curd together with the liquid dairy food while being gently heated.

  In the present invention, in the method of gently heating the cheese curd, the method and conditions are not particularly limited as long as it is a method of preventing extreme burnt odor and / or browning. As a method of heating the cheese curd gently, there are, for example, an internal heating method (Joule heating method, microwave heating method), an indirect heating method in which warm water that is not high temperature is passed through a jacket or the like. For example, when the cheese curd is heated and kneaded with a liquid dairy food using the Joule heating method, by applying electricity to the cheese curd, it can be heated quickly and uniformly, giving a fresh feeling and a milk feeling. An improved and elastic natural cheese can be prepared. Here, the Joule heating method is also referred to as energization heating, ohmic heating, etc., but any method that heats an object by applying electricity to the object can be used in the present invention regardless of the name of the heating method. Needless to say, this corresponds to the internal heating method. In addition, for example, when a cheese curd is heated and kneaded with a liquid dairy food using a microwave heating method, similarly, natural cheese with elasticity that improves freshness and milkiness is obtained. Can be prepared. Here, the microwave heating method is also called electromagnetic heating, microwave heating, etc., but any heating method can be used as long as the target substance is heated by applying a microwave to the object. Needless to say, this corresponds to the internal heating method in the present invention.

  In the present invention, in the method of heating and kneading the cheese curd, the temperature is not particularly limited as long as it is a method of preventing extreme burnt odor and / or browning. In this invention, the temperature which heat-kneads a cheese curd is any one of 20 degreeC, 25 degreeC, 30 degreeC, 35 degreeC, 40 degreeC, 45 degreeC, 50 degreeC, 55 degreeC, and 57 degreeC as temperature of cheese curd. As long as the lower limit is 100 ° C, 95 ° C, 90 ° C, 85 ° C, 80 ° C, 75 ° C, 70 ° C, 65 ° C, 63 ° C, and 60 ° C. For example, it is 30-100 degreeC, 35-90 degreeC, 40-80 degreeC, 45-70 degreeC, 50-65 degreeC, 55-65 degreeC. Preferably, it is 45 degreeC-65 degreeC, More preferably, it is 50-63 degreeC, More preferably, it is 57-63 degreeC.

  In the present invention, the cheese curd and the liquid dairy food are kneaded with each other to provide an elastic texture, which is the natural cheese having the elasticity according to the present invention. For example, when the cheese curd is heated and kneaded with the liquid dairy food using the Joule heating method, the energization amount (power, voltage, etc.) can be appropriately adjusted so as not to be excessively heated. Also, for example, when a cheese curd is heated and kneaded with a liquid dairy food using a microwave heating method, the output thereof can be adjusted as appropriate so as not to cause excessive heating. .

  In the present invention, the liquid dairy food is not particularly limited as long as it is a liquid food containing milk components, that is, a liquid food containing milk raw materials. For example, raw milk, skim milk, partially skim milk, desalted skim milk, ingredient-adjusted milk, whey, concentrated milk, skim concentrated milk, milk, cream, permeate derived from milk ingredients, reduced milk, reduced skim milk, reduced whey, etc. There is, but is not limited to this. These can be used alone or in combination of two or more. In addition, reduced milk obtained by reducing and liquefying processed raw materials (milk powder, butter, concentrated milk, starch milk, lactose, whey mineral, etc.) can also be used. For example, heating and kneading whey discharged in the production of natural cheese as a liquid dairy food with a cheese curd is effective in suppressing a decrease in yield from raw milk.

  In the present invention, natural cheese having no elasticity (natural cheese without elasticity) is produced in order to adjust the flavor (for example, aging flavor) and the texture (for example, creamy and smooth texture). (Including cheese curd) can be added (blended). For example, before kneading cheese curd (cheese curd for producing natural cheese with elasticity), etc., kneading cheese cheese etc., adding natural cheese without elasticity and kneading with cheese curd etc. After that, there is a method of adding natural cheese with no elasticity.

  In the natural cheese with elasticity of the present invention, the salt content can be adjusted after the kneading. At this time, as a method for adjusting salt content, for example, a method of adding salt to salted natural cheese after kneading, a method of salting and kneading at the same time as salting and kneading the liquid dairy food, after kneading Although there is a method of immersing natural cheese having elasticity in salt water, salt content can be adjusted in any process.

  The elastic natural cheese of the present invention may be stored in a state of being immersed in a known storage solution, such as water mozzarella. At this time, the preservation solution is not particularly limited as long as the preservation property can be secured. In addition, as a well-known preservation | save liquid, the water (salt water) which added sodium chloride, calcium chloride, etc. is typical, However, Other raw materials can also be added.

  The elastic natural cheese of the present invention can be eaten as it is because it has a fresh and milky feeling as compared with the conventional mozzarella cheese. In addition, the natural cheese with elasticity according to the present invention, when processed as a material for various dishes and desserts, imparts a fresh feeling and a milky feeling to the dishes and desserts as compared to conventional mozzarella cheese. Can do. Therefore, in the natural cheese with elasticity of the present invention, subsequent processing is not particularly limited.

  As long as the effect of the present invention is not impaired, a new process that is not defined in the present invention can be arbitrarily added to the natural cheese having elasticity according to the present invention.

  As long as the effect of this invention is not impaired, the foodstuff raw material and / or food additive which are not prescribed | regulated by this invention can be arbitrarily added to the natural cheese with elasticity of this invention.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[Example 1]
In accordance with a general natural cheese manufacturing method, lactic acid (10% lactic acid) is added to raw milk that has been sterilized and cooled to 33 ° C., adjusted to pH 5.5, and then rennet ( RENCO (New Zealand)) was added to 46 ppm. The raw milk to which rennet was added was allowed to stand for 40 minutes to form a cheese curd, and the cheese curd was cut into a 7 mm cube and then allowed to stand again for 30 minutes. Thereafter, the whey was discharged to obtain a cheese curd. While the obtained cheese curd together with the discharged whey is a Joule heating device equipped with an electrode ring and an insulating pipe, a voltage of 200 to 400 V is applied between the electrode rings, and the temperature of the cheese curd is changed from 33 ° C to 57 ° C. The temperature was raised to 0 ° C., and kneading treatment employed in a general method for producing mozzarella cheese was performed to prepare mozzarella cheese. Dry kneaded salt was mixed into the kneaded mozzarella cheese so that the salt concentration became 0.6% by weight, and formed into a round shape. The molded mozzarella cheese was placed in a stock solution of 0.5 wt% sodium chloride equivalent to the weight of cheese and stored refrigerated. The appearance of the obtained mozzarella cheese was good.

[Example 2]
In accordance with a general natural cheese manufacturing method, lactic acid (10% lactic acid) is added to raw milk that has been sterilized and cooled to 33 ° C., adjusted to pH 5.5, and then rennet ( RENCO (New Zealand)) was added to 46 ppm. The raw milk to which rennet was added was allowed to stand for 40 minutes to form a cheese curd, and the cheese curd was cut into a 7 mm cube and then allowed to stand again for 30 minutes. Thereafter, the whey was discharged to obtain a cheese curd. The obtained cheese curd is heated together with the discharged whey by a microwave oven with an output of 500 W, and the temperature of the cheese curd is raised from 33 ° C. to 57 ° C., which is adopted in a general mozzarella cheese manufacturing method. The mozzarella cheese was prepared by kneading. Dry kneaded salt was mixed into the kneaded mozzarella cheese so that the salt concentration became 0.6% by weight, and formed into a round shape. The molded mozzarella cheese was placed in a stock solution of 0.5 wt% sodium chloride equivalent to the weight of cheese and stored refrigerated. The appearance of the obtained mozzarella cheese was good.

[Comparative Example 1]
In accordance with a general natural cheese manufacturing method, lactic acid (10% lactic acid) is added to raw milk that has been sterilized and cooled to 33 ° C., adjusted to pH 5.5, and then rennet ( RENCO (New Zealand)) was added to 46 ppm. The raw milk to which rennet was added was allowed to stand for 40 minutes to form a cheese curd, and the cheese curd was cut into a 7 mm cube and then allowed to stand again for 30 minutes. Thereafter, the whey was discharged to obtain a cheese curd. The obtained cheese curd is heated in 85 ° C. hot water from 33 ° C. to 57 ° C. and subjected to kneading treatment adopted in a general method of producing mozzarella cheese. Prepared. Dry kneaded salt was mixed into the kneaded mozzarella cheese so that the salt concentration became 0.6% by weight, and formed into a round shape. The molded mozzarella cheese was placed in a stock solution of 0.5 wt% sodium chloride equivalent to the weight of cheese and stored refrigerated. The appearance of the obtained mozzarella cheese was good.

[Sensory evaluation test]
About Example 1, Example 2, and Comparative Example 1, sensory evaluation of mozzarella cheese was carried out by five specialist panelists. In this sensory evaluation, milk flavor and texture were set as evaluation items, and the degree of evaluation was expressed in five stages of “5, 4, 3, 2, 1”. The milk flavor here means the strength of the flavor (flavor, taste, etc.) of the milk contained in the mouth. Evaluation 5 is “very good”, evaluation 4 is “good”, and evaluation 3 is “product”. "Acceptable level", evaluation 2 means "bad", and evaluation 1 means "very bad". The texture means an appropriate texture as mozzarella cheese. Evaluation 5 is “very good”, evaluation 4 is “good”, evaluation 3 is “acceptable level as product”, evaluation 2 is “bad”, evaluation 1 Means “very bad”. Table 1 shows the average values of five professional panelists in the sensory evaluation of these mozzarella cheeses. This sensory evaluation was carried out 4 days after the start of refrigerated storage.

From Table 1, in the item of milk flavor evaluation, the average value was 4.4 in Example 1, 4.2 in Example 2, and 3.0 in Comparative Example 1. Example 1 and Example 2 were found to be fresh mozzarella cheese with a stronger milk feeling than Comparative Example 1. Moreover, from Table 1 , in the item of food texture, the average value was 4.0 in Example 1, 3.8 in Example 2, and 4.2 in Comparative Example 1. It turned out that Example 1, Example 2, and Comparative Example 1 have the same texture as elastic mozzarella cheese.

  In the elastic natural cheese of the present invention and its manufacturing method, after obtaining the cheese curd by discharging whey, kneading the cheese curd while gently heating the cheese curd with the liquid dairy food, It has been found that it is a natural cheese with elasticity that improves freshness and milkiness. In other words, the raw curd is adjusted to pH 4-7, curled, discharged whey and obtained cheese curd, and then the cheese curd is kneaded while gently heating the cheese curd together with the liquid dairy food. Thus, it has been found that the natural cheese has elasticity and improved freshness and milkiness. While maintaining the unique texture of elasticity, it is possible to continuously produce (mass production) highly flexible and flexible natural cheese with improved freshness and milkiness like fresh cheese.

Claims (7)

A method for producing natural cheese including kneading cheese curd, including a step of kneading cheese curd in whey , kneading cheese curd and whey while heating to 50 to 63 ° C. by an internal heating method, Said method.   The method according to claim 1, wherein the cheese curd is prepared by coagulating raw milk at pH 4 to 7 and discharging whey.   The method according to claim 1 or 2, wherein the cheese curd is prepared by coagulating raw milk with a curdling enzyme and discharging whey. The method according to any one of claims 1 to 3 , wherein the internal heating method is a Joule heating method or a microwave heating method. The method according to any one of claims 1 to 4 , wherein the natural cheese is pasta filata cheese. Raw milk, protein raw milk, lipids, carbohydrates, the concentration of one or more components selected from the group consisting of vitamins and minerals have been adjusted, according to any one of claims 1 to 5 the method of. Natural cheese manufactured with the method as described in any one of Claims 1-6 .