JP7428506B2 - natural cheese - Google Patents

Description

The present invention relates to natural cheese for use as a raw material for portion-type or block-type processed cheese.

When producing processed cheese with a weak ripening taste and a fresh or milky taste, fresh cheeses such as cream cheese, mozzarella, steppen, cariatta, quark, mascarpone, cottage, etc. are generally used as raw materials.
However, when processed cheese is produced only from these fresh cheeses, the aged taste is weak, and even though it has a fresh and milky feel, it may contain too much water, have a high viscosity after emulsification, or the emulsification pot may burn. , problems arise in terms of manufacturing suitability and storage stability.
In order to solve this problem, the more fully aged cheese such as cheddar or gouda is added to the ingredients, the more the aged taste will be expressed, and the freshness and milkiness will become weaker.
For this reason, there is a need to produce natural cheese with appropriate characteristics in order to produce processed cheese that has a weak ripening taste and a fresh and milky texture.

There is some prior art regarding producing natural cheese for use as raw material for processed cheese.
Patent Document 1 aims to provide a method for producing granular natural cheese suitable for producing processed cheese without forming blocks, by fermenting milk with a lactic acid starter culture to produce fermented milk. A coagulated product is produced from milk, a milk coagulating enzyme is added to this fermented milk, the coagulated product is cut to produce cheese curd and whey, and the whey is removed from the cheese curd while stirring the curd. discloses a method of cooling the cheese curd to maintain the cheese curd as separate grains that do not coalesce during storage.

Patent Document 2 aims to provide a process cheese that can impart good flavor and richness to the processed cheese and has an excellent flavor, and a method for producing the same, in particular, to provide a process cheese that can impart good flavor and richness to the process cheese. Our objective is to provide a method for producing processed cheese that has excellent flavor and taste by imparting flavor and richness to the processed cheese even when using raw materials with less flavor and richness. In a method for producing processed cheese in which the flavor and taste of cheese are adjusted by blending the cheese, koji cheese prepared by inoculating and culturing koji mold into cheese curd is used as part or all of the natural cheese. Discloses a method for producing processed cheese that has characteristic umami and richness and is excellent in flavor and taste.
However, these prior art techniques provide natural cheese with manufacturing suitability suitable for manufacturing processed cheese, or provide processed cheese with good flavor and richness.

Japanese Patent Application Publication No. 9-172963 Japanese Patent Application Publication No. 2010-246499

As mentioned above, the prior art has the problem of providing raw material natural cheese for manufacturing processed cheese that has both manufacturing suitability and flavor (ripened taste, fresh feeling, milky feeling) for manufacturing processed cheese, and its solution. There is nothing to disclose.
An object of the present invention is to provide a raw material natural cheese for producing processed cheese that has manufacturing suitability and storage stability, has a weak ripening taste, and has a fresh and milky texture.

In order to solve the above problems, the present invention includes the following configurations.
(1) Non-protein nitrogen/total nitrogen 12.2(%) or less, lactic acid 1560.0 mg/100g or less, phosphoric acid 1294.4 mg/100g or less, diacetyl 24.9 or more when 5-methyl-2-hexanone is 0.0001 part, acetoin A natural cheese characterized by having a molecular weight of 575.3 or more and 16008.3 or less, hexanal of 15.6 or less, δ-decalactone of 2.8 or more, a total amount of lactose and galactose of 1.5 mg/g or less, and a water content of less than 50%.
(2) Processed cheese characterized by containing the natural cheese of (1).
(3) Add lactic acid to raw milk to adjust the pH to 6.2 to 6.4, and add lactic acid bacteria such as Lactococcus lactis, Lactococcus cremoris, and Lactococcus diacetylactis). A method for producing natural cheese for processed cheese, comprising adding.

The present invention provides a new raw material natural cheese for producing processed cheese that has manufacturing suitability and storage stability, has a weak ripening taste, and has a fresh and milky feel.

The present invention will be explained in detail below.
(Natural cheese for processed cheese)
The natural cheese for processed cheese of the present invention will be explained.
In the present invention, the "weak ripeness" of natural cheese means that it has little flavor, and more specifically, by setting the non-protein nitrogen/total nitrogen to 12.2 (%) or less, the ripeness of natural cheese is reduced. can be weakened.
In the present invention, "having a fresh feeling" means having a moderate sour taste and yogurt-like aroma produced by fermentation by lactic acid bacteria, not having too much lactic acid or phosphoric acid, and having a certain level of diacetyl production by lactic acid bacteria. and acetoin is produced, but not excessively. Specifically, lactic acid is 1560.0 mg/100g or less, phosphoric acid is 1294.4 mg/100g or less, and 5- Diacetyl is 24.9 or more, and acetoin is 575.3 or more and 16008.3 or less when methyl-2-hexanone is 0.0001 part.
Moreover, "milky taste" means that the sweet taste of milk is felt, and that there is a large amount of δ-decalactone. Specifically, δ-decalactone is 2.8 or more.
In addition, flavors such as weak ripeness, freshness, and milkyness are achieved by having less hexanal, which inhibits these effects. Specifically, hexanal is also 15.6 or less.

In the present invention, processed cheese that is "suitable for production" means that the total amount of lactose and galactose is small and the emulsification pot does not burn, and that the viscosity increase is 300P or less within 20 minutes after the end of emulsification. , maintain fluidity in the filling line. Specifically, the total amount of lactose and galactose is 1.5 mg/g or less.

The natural cheese of the present invention has all the above-mentioned properties, namely, non-protein nitrogen/total nitrogen 12.2 (%) or less, lactic acid 1560.0 mg/100 g or less, phosphoric acid 1294.4 mg/100 g or less, 5-methyl-2 - Diacetyl is 24.9 or more, acetoin is 575.3 or more and 16008.3 or less, hexanal is 15.6 or less, delta-decalactone is 2.8 or more, total amount of lactose and galactose is 1.5 mg/g or less, and water content is less than 50% when hexanone is 0.0001 part. It is a natural cheese.

(Production method of natural cheese for processed cheese)
A specific embodiment of the method for producing natural cheese for processed cheese of the present invention will be described.
Raw milk is used as the raw material, and lactic acid is added to adjust the pH to around 6.2 to 6.4. Add lactic acid bacteria to this. As the lactic acid bacteria to be added, it is preferable to use Lactococcus lactis, Lactococcus cremoris, and Lactococcus diacetylactis.
The curd is coagulated using a milk-clotting enzyme, etc., and adjusted by cutting, stirring, heating, etc. so that the moisture content of the resulting natural cheese is less than 50%. The reason for limiting the moisture value is to increase the shelf life of the final processed cheese product, and to ensure the physical properties, structure, and desired flavor of block-type portion-type or block-type cheese.
The obtained card is piled up, pressed, etc., and molded as appropriate. Note that salting may be carried out either before or after molding.
After molding, it is stored and aged, and the temperature at this time can be exemplified at about 5 to 10°C, and the ripening period can be exemplified for about 3 to 12 weeks.

The natural cheese in the present invention is a natural cheese that is suitable for manufacturing processed cheese, has good storage stability, and has an excellent flavor (with a weak ripening taste, a fresh feeling, and a milky feeling). In the present invention, these include the ratio of non-protein nitrogen/total nitrogen, the content of lactic acid and phosphoric acid, the content of flavor components (diacetyl, acetoin, hexanal, δ-decalactone), and the total amount of lactose and galactose. This effect was only achieved by specifying the water content.
Therefore, the present invention is a natural cheese characterized by specifying the content of these components, and this point is a new technical feature neither described nor suggested in the prior art.

Moreover, natural cheese having the above characteristics can be produced by using raw milk whose pH has been adjusted to a predetermined range by adding lactic acid. Furthermore, by using the natural cheese of the present invention, it is possible to produce processed cheese that does not burn to the pot during production and has excellent flavor.
These points are also technical features discovered by the present invention.

(Method for producing processed cheese using natural cheese for processed cheese)
Processed cheese can be produced by following standard methods, but in order to produce processed cheese that is suitable for production, has good storage stability, has a weak ripening taste, and has a fresh and milky texture, it is necessary to use 80% of the natural cheese of the present invention. It is preferable to use 90% or more, more preferably 95% or more, and most preferably 100%.

(Non-protein nitrogen/total nitrogen)
Non-protein nitrogen/total nitrogen (%) can be calculated after quantifying the amounts of non-protein nitrogen and total nitrogen using the following method.
Weigh 10 g of sample cheese, add 40 mL of 0.5M sodium citrate solution and 30 mL of warm water, and homogenize the resulting solution to a constant volume of 200 mL, which is used as the sample cheese solution. For total nitrogen, collect 10 mL of the above sample cheese solution as is. For non-protein nitrogen, mix equal amounts of the above sample cheese solution and 24% trichloroacetic acid aqueous solution, filter and remove the generated precipitate, and use 10 mL of the supernatant as the sample solution. Quantify the amount of nitrogen using the Kjeldahl method.

(lactic acid, phosphoric acid)
Lactic acid and phosphoric acid can be analyzed by ion chromatography.
Weigh 3 g of sample cheese, suspend it in water, and adjust the pH to 3 to 4 with a 10% aqueous sulfosalicylic acid solution. This was diluted to 30 mL and centrifuged, and the resulting supernatant was used as the sample solution. A calibration curve is determined using standard substances for lactic acid and phosphoric acid, and the contents of lactic acid and phosphoric acid are calculated from the peak areas shown in the chromatogram.

(fragrance component)
Aroma components can be analyzed using solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS).
Put 2g of crushed cheese into a 20mL vial, seal it with a silicone seal, and use it as the measurement sample. In addition, 50 μL of a 5 ppm solution of 5-methyl-2-hexanone as an internal standard is placed in a similar sealed container as the internal standard sample. These vials were equilibrated at 40°C for 10 minutes, and the headspace aroma was adsorbed onto SPME fiber (50/30 DVB/Carboxen/PDMS (manufactured by SUPELCO)) at 40°C for 60 minutes, and then heated to 250°C. The components are thermally desorbed for 10 minutes using the set injection port and subjected to splitless GC-MS. Helium is used as the carrier gas, and the pressure is measured at a constant pressure of 315.69 kPa. The column was held at 40°C for 3 minutes, then raised to 250°C at 4°C/min and held for 5 minutes. The analytical equipment used is Agilent 7890 (GC), 5975C (MSD) (manufactured by Agilent Technologies), MPS (manufactured by Gestel), and the column used is DB-WAX (30 m × 0.25 mm id × 0.25 μm LTM, manufactured by J&W). . The MS conditions are as shown below. Detector is ion trap type (EI mode), measurement is in SIM scan mode (SIM setting is m/z 18), MS quadrupole temperature 150°C, MS ion source temperature 230°C, mass range 29 to 300 m/z, The scan speed is 2.68 scans/sec. Analysis uses MSD ChemiStation and Aroma Office (manufactured by Agilent Technologies).

In this application, the amount of aroma components was quantified by dividing the area area of each component during cheese headspace aroma measurement by the detection area area of the internal standard sample and multiplying by 10,000. However, for diacetyl and δ-decalactone, the selected ion area selected as a characteristic mass spectrum was calculated at m/z 86 and m/z 99, respectively, and then divided by the detected value of the internal standard and multiplied by 10000. shall be.
Moisture can be measured using a heat drying method.
The total amount of lactose and galactose can be determined by enzymatic method or ultraviolet absorbance measurement method.

Examples of the present invention will be described in detail below, but the present invention is not limited thereto.
(Example product 1)
Raw milk was heat sterilized and cooled according to a standard method. Lactic acid was added to adjust the pH of the raw milk to 6.4.
Add calcium chloride and lactic acid bacteria (Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis), coagulate with rennet, then cut, stir, and process. The moisture content was adjusted to 37.5% depending on the temperature.
The obtained cheese curds were piled up, crushed, added and mixed with common salt, and then pressed and molded. After molding, it was stored and aged for 3 weeks at below 10°C.

The sensory evaluation was conducted by a trained panel of seven people on a scale of 0 to 10 points. Here, weak expression of ripeness means that the point of ``ripenedness'' is 4.2 points or less, expression of ``freshness'' means that ``freshness'' is 4.6 points or more, and expression of ``milky taste'' is 4.6 points or less. The expression of ``milky taste'' was determined by a score of 4.6 points or higher.

When the cheese obtained by the above method was subjected to various analyses, it was found that lactic acid was 1421.1 mg/100g, phosphoric acid was 1120.5 mg/100g, protein nitrogen/total nitrogen was 5.3 (%), and 5-methyl-2-hexanone was 0.0001 part. The results were 44.3 for diacetyl, 1023.3 for acetoin, 2.8 for δ-decalactone, and 8.7 for hexanol, satisfying all the specified conditions in terms of flavor.
In addition, when we conducted a sensory evaluation for confirmation, the score was 5.7 points for "Freshness," 5.1 points for "Milkiness," and 2.6 points for "Ripeness." According to the above criteria, the expression of ripeness is not possible. It was confirmed that this was a natural cheese with a weak, fresh, and milky feel.
In addition, the water content was 36.4%, and the total amount of lactose and galactose was 0.13 mg/g, satisfying all conditions for suitability for production.

(Prototype production of processed cheese using Example Product 1)
2.8 kg of the above cheese (100% of the raw cheese), 70.8 g of molten salt, a pH adjuster (baking soda) to achieve a target pH of 5.95, and water to reach a target moisture content of 47% were added.
The mixture was heated and melted at 700 to 900 rpm using a high shear type Stefan emulsification kettle. After reaching 85°C, it was stirred at 1500 rpm for 30 seconds. The heated and emulsified cheese was filled and cooled at 5°C for 24 hours to produce processed cheese.
The obtained processed cheese had a moisture content of 44.5%, did not stick to the pot during production, and the viscosity difference from immediately after emulsification to 20 minutes after emulsification was sufficiently suppressed to 255P.

[Comparative example 1]
(Comparative example product 1)
Raw milk was heat sterilized and cooled according to a standard method. The raw milk contains calcium chloride and lactic acid bacteria (Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Leuconostoc cremoris, Lactobacillus bulgaricus). bulgaricus)) and coagulated using rennet, the water content was adjusted by cutting, stirring, and heating. The obtained cheese curds were piled up, crushed, added and mixed with common salt, and then pressed and molded. After molding, it was stored and aged for 3 weeks at below 10°C.

When the cheese obtained by the above method was subjected to various analyses, it was found that lactic acid was 1480.9 mg/100g, phosphoric acid was 967.1 mg/100g, non-protein nitrogen/total nitrogen was 5.6 (%), and 0.0001 part of 5-methyl-2-hexanone. The values were 95.6 for diacetyl, 1366.1 for acetoin, 5.2 for δ-decalactone, and 16.7 for hexanal, and the value for hexanal exceeded the specified conditions.
In addition, when we conducted a sensory evaluation for confirmation, we found that "Freshness" was 5.4 points, "Milkiness" was 5.1 points, and "Ripeness" was 4.5 points. The cheese was unsatisfactory in terms of flavor, with a slightly strong ripened flavor due to the high level of oxidation.

[Comparative example 2]
(Comparative example product 2)
Raw milk was heat sterilized and cooled according to a standard method. Calcium chloride and lactic acid bacteria (Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Streptococcus thermophilus) were added to the raw milk, and rennet was used. After coagulating, the moisture content was adjusted by cutting, stirring, and heating.The obtained cheese curds were piled up, crushed, mixed with salt, and then pressed and molded.After molding, they were kept at 10℃ or less for 3 weeks. Stored and aged.

When the cheese obtained by the above method was subjected to various analyses, it was found that lactic acid: 798.8 mg/100g, phosphoric acid 1123.1mg/100g, non-protein nitrogen/total nitrogen: 5.5 (%), 5-methyl-2-hexanone. When expressed as 0.0001 part, the diacetyl content was 191.2, acetoin 13121.4, δ-decalactone 4.2, and hexanal 11.6, satisfying all the specified conditions in terms of flavor.
In addition, when we conducted a sensory evaluation for confirmation, we found that "freshness" was 4.6 points, "milkness" was 5.3 points, and "ripeness" was 2.7 points, indicating that the flavor (ripened, fresh, milky) was 4.6 points. It was a satisfying cheese.
However, the water content was 36.3% and the total amount of lactose and galactose was 6.17 mg/g, which did not meet the requirements for suitability for production.

2.8 kg of the above cheese, 70.8 g of molten salt, a pH adjuster (baking soda) was added to the target pH of 5.95, and water was added to the target moisture content of 47%.
The mixture was heated and melted at 700 to 900 rpm using a high shear type Stefan emulsification kettle. After reaching 85°C, it was stirred at 1500 rpm for 30 seconds. The heated and emulsified cheese was filled and cooled at 5°C for 24 hours to produce processed cheese.
The obtained processed cheese had a moisture content of 45.11%, but scorching on the pot during production was observed, and the viscosity difference from immediately after emulsification to 20 minutes after emulsification was as high as 445P.

Claims (4)

Non-protein nitrogen/total nitrogen 12.2(%) or less, lactic acid 1560.0 mg/100g or less, phosphoric acid 1294.4 mg/100g or less, diacetyl 24.9 or more when 5-methyl-2-hexanone is 0.0001 part, acetoin 575.3 or more 16008.3 The following natural cheese is characterized by having hexanal of 15.6 or less, δ-decalactone of 2.8 or more, a total amount of lactose and galactose of 1.5 mg/g or less, and a water content of less than 50%. A processed cheese comprising the natural cheese according to claim 1. Lactic acid is added to raw milk to adjust the pH to 6.2 to 6.4, and to this, Lactococcus lactis, Lactococcus cremoris, and Lactococcus diacetylactis are added as lactic acid bacteria . A method for producing natural cheese for processed cheese including. A method for producing processed cheese using the natural cheese produced according to claim 3.