JPH04179441A - Cheese having low sodium content and its preparation - Google Patents
Cheese having low sodium content and its preparationInfo
- Publication number
- JPH04179441A JPH04179441A JP19789790A JP19789790A JPH04179441A JP H04179441 A JPH04179441 A JP H04179441A JP 19789790 A JP19789790 A JP 19789790A JP 19789790 A JP19789790 A JP 19789790A JP H04179441 A JPH04179441 A JP H04179441A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- cheese
- ion
- sodium
- sodium content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000011734 sodium Substances 0.000 title claims abstract description 72
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 70
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title claims abstract description 47
- 235000013351 cheese Nutrition 0.000 title abstract description 43
- 235000013336 milk Nutrition 0.000 claims abstract description 42
- 210000004080 milk Anatomy 0.000 claims abstract description 42
- 239000008267 milk Substances 0.000 claims abstract description 41
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000020246 buffalo milk Nutrition 0.000 claims abstract description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000003456 ion exchange resin Substances 0.000 claims abstract description 8
- 229920003303 ion-exchange polymer Polymers 0.000 claims abstract description 8
- 229910021645 metal ion Inorganic materials 0.000 claims abstract description 7
- 239000003729 cation exchange resin Substances 0.000 claims abstract description 3
- 238000005342 ion exchange Methods 0.000 claims description 15
- 230000001172 regenerating effect Effects 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000020247 cow milk Nutrition 0.000 abstract description 6
- 230000008929 regeneration Effects 0.000 abstract description 4
- 238000011069 regeneration method Methods 0.000 abstract description 4
- 230000002265 prevention Effects 0.000 abstract description 2
- 230000001629 suppression Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 9
- 235000020185 raw untreated milk Nutrition 0.000 description 8
- 235000013365 dairy product Nutrition 0.000 description 6
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 229940108461 rennet Drugs 0.000 description 3
- 108010058314 rennet Proteins 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical group [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000005802 health problem Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 235000008983 soft cheese Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000007681 Catha edulis Species 0.000 description 1
- 235000006696 Catha edulis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229920001429 chelating resin Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ナトリウムの含量を低下せしめた低ナトリウ
ムチーズ、特に低ナトリウムクヮルク又ハハニール、及
びそれらを製造するための工業的製法に関するものであ
る。Detailed Description of the Invention (Field of Industrial Application) The present invention relates to low-sodium cheese with a reduced sodium content, particularly low-sodium quark or hachanil, and an industrial process for producing them. be.
（従来の技術）。(Conventional technology).
循環器系、代謝系等の各種疾患に重大な影響を与える高
血圧症において、その最大の原因は、食塩の過剰摂取つ
まりナトリウムの過度の摂取である。The major cause of hypertension, which has a serious effect on various diseases such as the circulatory system and metabolic system, is excessive intake of salt, that is, excessive intake of sodium.
しかるに牛乳を原料として製造した乳製品は、きわめて
すぐれた栄養食品ないし嗜好品ではあるが、これら乳製
品からナトリウムのみを選択的に除去ないし不溶化して
低ナトリウム乳製品とすることができれば、乳製品の栄
養価値は更に高まり、−層の需要拡大が期待されること
になる。However, although dairy products made from milk are highly nutritious foods and luxury goods, if only sodium could be selectively removed or insolubilized from these dairy products, it would be possible to make low-sodium dairy products. The nutritional value of ``-'' will further increase, and demand from the ``-'' group is expected to increase.
乳製品は、乳幼児や病人にとって重要な栄養源であると
ともに、成人ないし老人にとってもカルシウムをはじめ
とするミネラルや良質の蛋白質あるいは各種の微量成分
その他の有用成分の給源として重要である。そして乳製
品の内でも特にチーズは、これらの有用成分が濃縮され
ているので。Dairy products are an important source of nutrition for infants and sick people, and are also important for adults and the elderly as a source of minerals such as calcium, high-quality protein, and various trace components and other useful components. Among dairy products, especially cheese, these useful ingredients are concentrated.
特に効果が高く、すぐれた食品である。It is a particularly effective and excellent food.
しかしながら通常の牛乳は多量のナトリウムを含有して
いるため、これを原料として製造したチーズにおいても
、有用成分が濃縮されるとともに当然のことながらナト
リウムも濃縮され、したがって非常に多量のナトリウム
が含有されることとなって、風味の点ではもちろんのこ
と特に高血圧症の面では好ましくない。しかもチーズは
その製造工程において加塩するから、向夏である。However, since regular milk contains a large amount of sodium, even in cheese made from this milk, the useful ingredients are concentrated and, of course, the sodium is also concentrated, so it contains a very large amount of sodium. Therefore, it is unfavorable not only in terms of flavor but also in terms of hypertension. Moreover, cheese is salted during the manufacturing process, so it is perfect for summer.
高血圧症をひき起こすような食品は、乳幼児や病人に対
して好ましくないのはもとより、特に高血圧症は加齢を
伴うものであるから、老人にナトリウムが濃縮されたチ
ーズを摂取させることば好ましくないことになる。そこ
で、ナトリウムのみを除去し、他の重要な成分はそのま
ま維持濃縮されているチーズが開発されれば、人類の健
康に大いに寄与することとなり、その効用ははかりしれ
ない。It goes without saying that foods that cause hypertension are not good for infants and sick people, and especially since hypertension is associated with aging, it is not good for elderly people to consume cheese with concentrated sodium. become. Therefore, if a concentrated cheese were developed in which only sodium was removed while other important components remained intact, it would greatly contribute to human health, and its benefits would be immeasurable.
この点に関してわずかに、Ｙ、 Ｎａｋａｚａｗａ、
ｅｔａｌ、、 ＭｉｌｃｈＩｉｉｓｓｅｎｓｃｈａｆｔ
４４ （１）２９−３１（１９８９）及び特開昭６２
−２２０１４４号が知られているすぎないが、本発明に
係る低ナトリウムチーズについては何も教示するところ
がない。In this regard, Y. Nakazawa,
etal, MilchIiissenschaft
44 (1) 29-31 (1989) and JP-A-62
No. 220144 is known, but it does not teach anything about the low sodium cheese according to the present invention.
すなわち前者にあっては、ナトリウムを低減した牛乳を
単に開示するにとどまり、その利用については何の教示
もなされておらず、チーズについては何も触れるところ
がない。また後者にあっては、ナトリウムのみを選択的
に除去するのではなく、ミネラルすべてを非選択的に取
り除いてしまうものであるから、本発明とは技術的に全
く相違することとなり、したがって、後者も本発明とは
何も関係のない文献ということになる。That is, the former merely discloses milk with reduced sodium content, does not teach anything about its use, and does not mention anything about cheese. Furthermore, in the latter case, not only sodium is selectively removed, but all minerals are removed in a non-selective manner, which is technically completely different from the present invention. This is also a document that has nothing to do with the present invention.
また他方１世界の食料問題といった面からチーズについ
てみてみると、宗教上の制約で動物性蛋白の摂取が困難
な国々があるが、これらの国々においてはチーズは非常
に重要な蛋白源となっている。しかしながら、これらの
国々の中には、経済的理由ないし環境上の理由から牛乳
が入手できない国が多数存在しており、牛乳に代るチー
ズ原料が広く求められている。On the other hand, if we look at cheese from the perspective of world food issues, there are countries where it is difficult to consume animal protein due to religious restrictions, but cheese is an extremely important protein source in these countries. There is. However, among these countries, there are many countries where milk is not available for economic or environmental reasons, and there is a wide demand for cheese raw materials that can replace cow's milk.
そこで、牛乳ではなく水牛乳を原料として主にインドで
製造されているチーズであるパニールが注目され、現在
１国連大学プロジェクトの課題ともなっている。また牛
乳ではなく脱脂乳を原料として主にドイツで製造されて
いるチーズであるクワルクも注目されており、世界の食
料問題や健康問題を解決するための有力な手段として、
これらのチーズが有望視されている。Paneer, a cheese produced primarily in India using buffalo milk instead of cow's milk, has attracted attention, and is currently the subject of a United Nations University project. Quark, a cheese produced mainly in Germany using skim milk rather than cow's milk, is also attracting attention as a promising means of solving the world's food and health problems.
These cheeses are viewed as promising.
しかしながら、パニールやクワルクについてはあまり研
究が進んでおらず、ましてやそれらの低ナトリウム化な
どについては全く検討されていなし）。However, there has not been much research on paneer or quark, and there has been no study at all about making them low-sodium.
このように、本発明の主題であるところの低ナトリウム
チーズ（特にパニール、クワルク）は。Thus, low sodium cheeses (particularly paneer, quark) are the subject of the present invention.
従来全く知られておらず、新規な食品である。It is a novel food that has not been previously known.
（発明が解決すべき問題点）
本発明は、上記したクワルク及びパニールの有用性に鑑
み、特にそれらの製造工程において加塩する点にも注目
し、ナトリウム含量を低減せしめたこれらチーズ類の開
発という新規技術課題を設定し、そしてこれを解決する
ことを目的とするものである。(Problems to be Solved by the Invention) In view of the above-mentioned usefulness of quark and paneer, the present invention pays particular attention to the point of salting in their manufacturing process, and aims to develop these cheeses with reduced sodium content. The purpose is to set new technical issues and solve them.
（問題点を解決するための手段）
本発明は上記目的を達成するためになされたものであっ
て、先に述べた低ナトリウム牛乳の開発にひき続き１本
発明者は、その利用について広範な研究を行い、各種の
食品について検討した結果、低ナトリウム牛乳は、これ
を原料としても常法にしたがって処理すれば自由に目的
とするクワルクやパニールが調製可能であること、そし
て得られたこれらのチーズは、ナトリウム含量が大幅に
低減していることはもとより、従来の風味、食感が低下
することがなく、それどころか塩味が軽減してかえって
美味となること、を併せ確認し、本発明の完成に到った
ものである。(Means for Solving the Problems) The present invention has been made to achieve the above object, and following the development of the low-sodium milk mentioned above, the present inventor has developed a wide range of uses for the low-sodium milk. As a result of conducting research and considering various foods, we found that low-sodium milk can be used as a raw material to prepare quark and paneer as desired by processing it according to conventional methods, and that the resulting products The present invention was completed after confirming that the sodium content of the cheese was significantly reduced, and that the conventional flavor and texture did not deteriorate, and in fact, the salty taste was reduced, making it even more delicious. This is what we have reached.
ここにクワルク（Ｑｕａｒｋ）は、クワルグ（Ｑｕａｒ
ｇ）とも称せられ、主にドイツや東欧で作られている非
熟成軟質チーズである。これは脱脂乳を原料とし、カッ
テージチーズと類似の方法で製造するが、それよりはカ
ード粒を更に破壊し、クリーム状ないしペースト状にし
たものであって、柔らかく流動性を有するやや酸味の強
いチーズである。Here, Quark is
Also known as g), it is an unripened soft cheese produced mainly in Germany and Eastern Europe. It is made from skimmed milk and manufactured in a similar way to cottage cheese, but the curd grains are further broken down to form a cream or paste-like product, which is soft and fluid with a slightly sour taste. It's cheese.
またパニール（Ｐａｎｉｒ）は、スラチ（Ｓｕｒａｔｉ
）とも称され、インドで最もポピユラーな非熟成軟質チ
ーズである。これは、乳脂肪に富む水牛からの乳つまり
水牛乳を原料とし、加塩しながら比較的短時間に製造さ
れるチーズである。Paneer is also known as Surati.
) and is the most popular unripened soft cheese in India. This cheese is made from buffalo milk, which is rich in milk fat, and is produced in a relatively short period of time while adding salt.
本発明は、これらクワルク及びパニールを改良して低ナ
トリウム化をはかったものであるが、風味１食感につい
ても本来のクワルク、パニールと何らそん色がなく、発
酵の経過についても良好であることが確認され、本発明
の完成に到ったものである。The present invention aims to improve these quark and paneer to make them lower in sodium, but the flavor and texture are not similar to the original quark and paneer in any way, and the fermentation process is also good. was confirmed, and the present invention was completed.
本発明を実施するに当っては、先ずはじめに、原料とな
る牛乳を処理してナトリウム含量を減少せしめたイオン
交換乳を調製する必要があるが、それには、電気透析や
イオン交換樹脂を用いる方法が適宜使用され、例えば後
者の場合は牛乳をイオン交換樹脂に通液してイオン交換
乳とすればよいのであるが、具体的には表１に示した工
程によるのが良い。In carrying out the present invention, it is first necessary to prepare ion-exchanged milk by processing milk as a raw material to reduce the sodium content. For example, in the latter case, milk may be passed through an ion exchange resin to obtain ion exchange milk. Specifically, it is preferable to follow the steps shown in Table 1.
表１
を用いるのがよく、これに生乳（変質、腐敗を防止する
ために冷却しておくのがよい）を通液して接触させるこ
とにより、ナトリウムのみを選択的に除去するのである
。但し、その際、生乳を通液接触させるのに先立ち、イ
オン交換樹脂を再生液で処理することによりこれを再生
しておくことが必要である。再生液としては、５〜１０
％の塩酸溶液又は混合金属イオン液が使用され、その濃
度や金属イオンの種類を変えることによって、各種のイ
オン交換牛乳を自由に製造することができる。It is best to use Table 1, and only sodium can be selectively removed by passing raw milk (preferably cooled to prevent deterioration and spoilage) into contact with the raw milk. However, in this case, it is necessary to regenerate the ion exchange resin by treating it with a regenerating liquid before bringing the raw milk into contact with the liquid. As a regenerating liquid, 5 to 10
% hydrochloric acid solution or mixed metal ion solution is used, and by changing the concentration and type of metal ions, various ion-exchanged milks can be freely produced.
イオン交換樹脂としては、使用後の再生用樹脂も使用す
ることができ、樹脂は再生液を使用することによって循
環使用することが可能である。再生の際の速度はＳＶＩ
〜１０程度が好適である。As the ion exchange resin, a recycled resin after use can also be used, and the resin can be recycled by using a regenerating liquid. The playback speed is SVI
~10 is suitable.
再生処理した後、生乳を再生したイオン交換樹脂に５ｖ
ｉｏ〜３０程度で通液して接触させることにより、ナト
リウムの可溶性画分が除去され低ナトリウム化されたイ
オン交換乳が得られるのである。After the regeneration process, 5v
By passing the liquid through and contacting the milk at a temperature of about io~30, the soluble fraction of sodium is removed and ion-exchange milk with low sodium content can be obtained.
このようにして得られたイオン交換乳は、格別の処理を
することなく、クワルク及びパニール製品製造における
常法にしたがって処理すれば、目的とする低ナトリウム
乳製品が得られる。このように本発明においては、原料
であるところのイオン交換乳であっても通常の牛乳と同
様に取扱うことができ、格別の機械、装置や処理を必要
としない点でも特徴的である。このようにして従来のク
ワルク、パニールに比してそのナトリウム含量を実質的
に３３〜１００％未満に低減せしめることができ、低ナ
トリウムのクワルク、パニール製品を得ることができる
。The ion-exchanged milk thus obtained can be processed according to a conventional method for producing quark and paneer products without any special treatment to obtain the desired low-sodium dairy product. As described above, the present invention is unique in that even ion-exchanged milk, which is a raw material, can be handled in the same way as normal milk, and no special machinery, equipment, or processing is required. In this way, the sodium content of quark and paneer can be substantially reduced to less than 33-100% compared to conventional quark and paneer, and low-sodium quark and paneer products can be obtained.
得られた低ナトリウムのクワルク、パニール製品は、ナ
トリウム含量が低下しただけでなくカリウム含量が増加
して結局Ｎａ／に比が低下することとなり、高血圧症の
予防に特に好適である。そしてイオン交換して得た低ナ
トリウム化イオン交換乳は、ＵＨＴ殺菌等を行っても低
ナトリウム化、高カリウム化に変化はなく、したがって
高温殺菌処理を経て得た牛乳もすぐれた低ナトリウムの
クワルク、パニール製品の原料となる。The obtained low-sodium quark and paneer products not only have a reduced sodium content but also an increased potassium content, resulting in a reduced Na/to ratio, making them particularly suitable for preventing hypertension. The low-sodium ion-exchanged milk obtained through ion exchange does not change in its low-sodium or high-potassium content even after UHT sterilization, and therefore milk obtained through high-temperature sterilization also has excellent low-sodium quark. , the raw material for paneer products.
本発明を実施するには、このようにして得た低ナトリウ
ム化イオン交換乳を原料として、クワルク及びパニール
製造の常法にしたがってこれを処理すればよく、例えば
イオン交換乳をＵＨＴ条件（１２０℃、２秒）で加熱処
理した後、冷却し、これにスターターとレンネットを加
えて発酵せしめ、カートを生成せしめる。このカードを
切断し、ホエーを排除した後にカードを攪拌してペース
ト状にすれば低ナトリウムの改良クワルクチーズが得ら
れ、また上記により生成したカードを食塩を敷いたざる
にとり、その上に更に食塩を加えて水切り、すなわちホ
エーの排出を行うと、低ナトリウムの改良パニールチー
ズが得られるのである。To carry out the present invention, the low-sodium ion-exchanged milk thus obtained may be used as a raw material and treated according to the conventional method for producing quark and paneer. For example, ion-exchanged milk may be heated under UHT conditions (120 , 2 seconds), cooled, and fermented by adding starter and rennet to produce khat. After cutting this curd and removing the whey, the curd is stirred to form a paste to obtain a low-sodium improved quark cheese.Additionally, the curd produced above is placed in a colander lined with salt, and then salt is added on top of the curd. By adding water and draining the whey, an improved low-sodium paneer cheese can be obtained.
なお、本発明にしたがって低ナトリウム化した牛乳を原
料として製造した脱脂乳を用い、または脱脂乳を本発明
にしたがって低ナトリウム化し、これを用いても、本発
明に係る低ナトリウム含量の改良クワルクチーズが製造
できる。同じく本発明にしたがって水牛乳を低ナトリウ
ム化し、これを用いても、本発明に係る低ナトリウム含
量の改良パニールチーズが容易に製造できる。Note that the improved quark cheese with a low sodium content according to the present invention can be obtained by using skim milk produced from milk that has been reduced in sodium according to the present invention, or by using skim milk that has been reduced in sodium according to the present invention. can be manufactured. Similarly, by reducing the sodium content of buffalo milk according to the present invention and using this, the improved paneer cheese having a low sodium content according to the present invention can be easily produced.
このようにして得た低ナトリウムチーズ製品は、Ｎａ／
に比が低下するという機能性からみた著効のほかに、従
来品と風味食感においていささかもそん色がなく、また
塩味を低減するために風味が向上するという著効も得た
。したがって本発明は、高血圧症の危険性を伴うことな
く高機能性食品でありかつすぐれた嗜好品でもあるチー
ズ製品を多量に摂取することを可能にしただけでなく、
宗教上の理由や資源上の理由で動物性蛋白質の摂取が不
可能ないし困難な人々を救済することを可能にしたもの
であって、世界の食料問題の解決ないし人類の健康維持
に大きな寄与をなすものである。The low-sodium cheese product thus obtained contains Na/
In addition to the remarkable effect from the functional point of view of a reduction in the ratio of saltiness to salt, the product also had the remarkable effect of improving the flavor and texture by reducing the salty taste, and was not in the slightest similar in flavor and texture to the conventional product. Therefore, the present invention not only makes it possible to consume large amounts of cheese products, which are both highly functional foods and excellent luxury items, without the risk of hypertension.
It has made it possible to help people who are unable or difficult to consume animal protein due to religious or resource reasons, and has made a major contribution to solving the world's food problems and maintaining human health. It is what you do.
以下１本発明の実施例について述べる。An embodiment of the present invention will be described below.
実施例１
表１に示した工程にしたがって、表２に示す性質（生乳
中の金属の分布）を有する生乳１００ｋｇ（１０℃に冷
却）をイオン交換処理した。Example 1 According to the steps shown in Table 1, 100 kg of raw milk (cooled to 10° C.) having the properties shown in Table 2 (distribution of metals in raw milk) was subjected to ion exchange treatment.
表２
ｎ＝５
陽イオン交換樹脂としては、Ａｍｂｅｒｌｉｔｅ ＩＲ
−１２０Ｂ（ロームアンドハース社、商品名）をｉｌｌ
充填した直径１５−のカラムを使用し、再生液としては
５％塩酸水溶液を使用した。なお再生時の通液速度はＳ
Ｖ５とし、イオン交換時の通液速度は５ＶＩＯとした。Table 2 n=5 As the cation exchange resin, Amberlite IR
-120B (Rohm and Haas, product name) ill
A packed column with a diameter of 15 mm was used, and a 5% aqueous hydrochloric acid solution was used as the regenerating liquid. The liquid flow rate during regeneration is S.
V5, and the liquid flow rate during ion exchange was 5VIO.
その結果、表３に示す性質（生乳のイオン交換後のコロ
イド相と可溶性相における金属分布）を有するイオン交
換乳（モデルＡ）を得た。なお。As a result, ion-exchanged milk (model A) having the properties shown in Table 3 (metal distribution in the colloidal phase and soluble phase after ion-exchange of raw milk) was obtained. In addition.
ナトリウムを半分除去した場合も（モデルＥ）参考とし
て示した。The case where half of the sodium was removed (Model E) is also shown for reference.
このようにして得たイオン交換乳は、ナトリウム含量１
０．０４％の低ナトリウム乳であった。The ion-exchanged milk thus obtained has a sodium content of 1
It was 0.04% low sodium milk.
実施例２
生乳として下記表４の対照乳を使用したほか及び再生液
として混合金属イオン液を使用したほかは実施例１と同
様の処理を行って、イオン交換乳を得た。Example 2 Ion-exchanged milk was obtained by carrying out the same treatment as in Example 1, except that the control milk shown in Table 4 below was used as the raw milk and the mixed metal ion solution was used as the regenerating liquid.
得られたイオン交換乳を、ＵＨＴ殺菌条件（１２０℃、
２秒）で加熱処理し１表４に示す性質（イオン交換乳の
加熱処理後における金属分布）を有する加熱処理した低
ナトリウム化イオン交換乳（モデルＡ）（ナトリウム含
量１１．８６％）を得た。なお、対照乳とモデルＡとの
等景況合物であってナトリウムを半分除去した場合も、
参考として表４に示した。The obtained ion exchange milk was subjected to UHT sterilization conditions (120℃,
2 seconds) to obtain heat-treated low-sodium ion-exchange milk (Model A) (sodium content 11.86%) having the properties shown in Table 4 (metal distribution after heat treatment of ion-exchange milk). Ta. In addition, when the control milk and model A are mixed in equal conditions and half of the sodium is removed,
It is shown in Table 4 for reference.
表４
実施例３
実施例２で得た加熱処理済の低ナトリウム化イオン交換
乳（モデルＡ）１０Ｑに、０．５％のスターターと少量
のレンネットを加えてｐＨ４，５位まで発酵させた。Table 4 Example 3 0.5% starter and a small amount of rennet were added to the heat-treated low sodium ion exchange milk (Model A) 10Q obtained in Example 2 and fermented to pH 4-5. .
生成したカードを約２ｃｍ角の立方体に切断し、ホエー
を排除した後、カードを静かに攪拌してペースト状とし
、次いで１％の加塩を行って冷却し。The produced curd was cut into cubes of approximately 2 cm square, and after removing the whey, the curd was gently stirred to form a paste, and then 1% salt was added and cooled.
これを紙又はプラスチック製容器に充填してクワルクチ
ーズを製造した。This was filled into paper or plastic containers to produce quark cheese.
このようにして、低ナトリウム化イオン交換乳を原料と
してクワルクを改良した低ナトリウム含量チーズを調製
した。その製品特性は表５に示すとおりである。In this way, a quark-improved low-sodium content cheese was prepared using low-sodium ion-exchanged milk as a raw material. The product characteristics are shown in Table 5.
上記結果から明らかなように、低ナトリウムのクワルク
の風味と物性については、対照クワルクと近似しており
、発酵性の経過についても良好であった。As is clear from the above results, the flavor and physical properties of the low-sodium quark were similar to those of the control quark, and the progress of fermentation was also good.
上記により得られた低ナトリウムチーズのナトリウム含
量は、対照チーズの３３．３３％であった。The sodium content of the low sodium cheese obtained above was 33.33% of the control cheese.
また、再生液に混合金属イオンを用いたほかは実施例２
と同様に処理してイオン交換乳を得、これを脱脂して低
ナトリウム化脱脂乳を調製し、これを用いて調製したク
ワルクも上記と同様にナトリ ２ウム含量が低くすぐれ
たものであった。In addition, Example 2 except that mixed metal ions were used in the regenerating liquid
Ion-exchanged milk was obtained by processing in the same manner as above, and this was defatted to prepare low-sodium skimmed milk, and the quark prepared using this was also excellent with a low sodium content as described above. .
実施例４
実施例１で得た低ナトリウム化イオン交換乳（モデルＡ
）１０Ｑ用意し、伝統的な方法にしたがってパニールを
調製した。Example 4 Low sodium ion exchange milk obtained in Example 1 (Model A
) 10Q was prepared and paneer was prepared according to traditional method.
まずイオン交換乳を８０℃に加熱した後、３０℃に冷却
し、０．２５％量のスターターと０．０１４％量のレン
ネットを加えて１時間で固めた。竹製のざるの底に塩を
まぶし、その上に平盤上にしたカードを移しとり、さら
に塩を表面にまぶしてスノコの上で水切り（ホエーの排
出）を６０分間行ない、次いでカードを反転してさらに
４５分間水切りした。排出したホエーは円筒バットに集
め、これにチーズカードを浸漬して１２時間放置し、パ
ニールを調製した。１０Ｑの原料から、重量１００ｇの
パニールチーズを３５個得た。First, ion-exchanged milk was heated to 80°C, then cooled to 30°C, and 0.25% of starter and 0.014% of rennet were added and solidified for 1 hour. Sprinkle salt on the bottom of a bamboo colander, transfer the flat curd onto it, sprinkle salt on the surface, drain (drain whey) on a drainboard for 60 minutes, then turn the curd over. and drained for an additional 45 minutes. The discharged whey was collected in a cylindrical vat, and cheese curds were immersed in this and left for 12 hours to prepare paneer. From the raw material of 10Q, 35 pieces of paneer cheese each weighing 100 g were obtained.
このようにして調製したパニールを改良した低ナトリウ
ム含量チーズの製品特性は、表５に示すとおりである。The product characteristics of the low sodium content cheese improved from paneer thus prepared are shown in Table 5.
その結果から明らかなように、低ナトリウムのパニール
の風味と物性については、対照パニールと近似しており
、発酵性の経過についても良好であった。得られたパニ
ールのナトリウム含量は対照パニールの約３３％であっ
て、大幅に低減した。As is clear from the results, the flavor and physical properties of the low-sodium paneer were similar to those of the control paneer, and the fermentation process was also good. The sodium content of the obtained paneer was about 33% of the control paneer, which was significantly reduced.
また再生液に混合金属イオンを用い且つ生の牛乳にかえ
て水牛乳を用いたほかは実施例１と同様に処理してイオ
ン交換水牛乳を得、これを用いて上記と同様に処理して
パニールチーズを得たが、このチーズもナトリウム含量
が低くすぐれたものであった。In addition, ion-exchanged buffalo milk was obtained by processing in the same manner as in Example 1, except that mixed metal ions were used in the regenerating liquid and buffalo milk was used instead of raw milk, and this was used and processed in the same manner as above. Paneer cheese was obtained, and this cheese also had a low sodium content and was excellent.
（発明の効果）
本発明によって、クワルク及びパニールついてはじめて
そのナトリウム含量を低減化するのに成功したものであ
り、したがって、各種の有用成分に富むきわめてすぐれ
た食品ではあるが食塩含量の高いクワルク及びパニール
を、高血圧症を懸念することなく大量に摂取することが
可能となった。(Effects of the Invention) The present invention has succeeded in reducing the sodium content of quark and paneer for the first time. Therefore, although quark and paneer are extremely excellent foods rich in various useful ingredients, quark and paneer have a high salt content. It is now possible to consume large amounts of paneer without worrying about hypertension.
しかも得られた製品は、従来品とそん色のない食感、風
味を呈し、場合によっては従来品よりもすぐれた品質を
示すことも併せ確認された。Moreover, it was also confirmed that the obtained products exhibited texture and flavor similar to those of conventional products, and in some cases exhibited superior quality than conventional products.
したがって本発明は、高血圧の防止、抑制という面から
して、栄養学上ないし食品掌上卓越しているのみでなく
、大量摂取しても高血圧症に対する懸念がないため、世
界の食料問題や健康問題を解決するうえでも本発明は重
要な役割を果すものである。Therefore, the present invention is not only nutritionally superior in terms of prevention and control of high blood pressure, but also has no concerns about high blood pressure even when ingested in large quantities, which contributes to global food and health problems. The present invention also plays an important role in solving the problem.
代理人 弁理士 戸 １）親 男Agent Patent Attorney 1) Parent Male
Claims (5)
１００％未満に低減した低ナトリウムクワルク又はパニ
ール。(1) Substantially reduced sodium content to 33% of conventional products
Low sodium quark or paneer reduced to less than 100%.
は水牛乳をイオン交換処理してイオン交換牛乳又はイオ
ン交換水牛乳を得、これを原料として製造してなること
を特徴とする実質的にナトリウム含量を従来の製品の３
３％〜１００％未満に低減した低ナトリウムクワルク又
はパニール。(2) Ion-exchanged milk or buffalo milk is obtained by subjecting milk or buffalo milk to ion-exchange treatment using an ion-exchange resin treated with a regenerating solution, and the product is produced using this as a raw material. 3. Sodium content of conventional products
Low sodium quark or paneer reduced from 3% to less than 100%.
又は水牛乳を加えてイオン交換してイオン交換乳又はイ
オン交換水牛乳を得、これを原料として使用することを
特徴とする実質的にナトリウム含量を従来の製品の３３
％〜１００％未満に低減した低ナトリウムクワルク又は
パニールの製造方法。(3) After regenerating the ion exchange resin with a regenerating liquid, milk or buffalo milk is added to perform ion exchange to obtain ion exchange milk or ion exchange buffalo milk, which is used as a raw material. Sodium content is 33% lower than that of conventional products
% to less than 100%.
特徴とする請求項３に記載の製造法。(4) The manufacturing method according to claim 3, wherein the ion exchange resin is a cation exchange resin.
あることを特徴とする請求項３又は４に記載の製造法。(5) The manufacturing method according to claim 3 or 4, wherein the regenerating liquid is a hydrochloric acid solution and/or a mixed metal ion liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2197897A JPH0751045B2 (en) | 1990-07-27 | 1990-07-27 | Low sodium cheese and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2197897A JPH0751045B2 (en) | 1990-07-27 | 1990-07-27 | Low sodium cheese and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04179441A true JPH04179441A (en) | 1992-06-26 |
| JPH0751045B2 JPH0751045B2 (en) | 1995-06-05 |
Family
ID=16382104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2197897A Expired - Fee Related JPH0751045B2 (en) | 1990-07-27 | 1990-07-27 | Low sodium cheese and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0751045B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004047543A1 (en) * | 2002-11-28 | 2004-06-10 | Meiji Dairies Corporation | Functional foods and process for producing functional food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5718943A (en) * | 1980-04-17 | 1982-01-30 | Bridel Laiteries | Cation removed milk and method for producing same and utilization thereof |
| JPS62220144A (en) * | 1986-02-19 | 1987-09-28 | ユニリ−バ− ナ−ムロ−ゼ ベンノ−トシヤ−プ | Sour milk and its production |
-
1990
- 1990-07-27 JP JP2197897A patent/JPH0751045B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5718943A (en) * | 1980-04-17 | 1982-01-30 | Bridel Laiteries | Cation removed milk and method for producing same and utilization thereof |
| JPS62220144A (en) * | 1986-02-19 | 1987-09-28 | ユニリ−バ− ナ−ムロ−ゼ ベンノ−トシヤ−プ | Sour milk and its production |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004047543A1 (en) * | 2002-11-28 | 2004-06-10 | Meiji Dairies Corporation | Functional foods and process for producing functional food |
| AU2003284648B2 (en) * | 2002-11-28 | 2009-10-01 | Meiji Dairies Corporation | Functional foods and process for producing functional food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0751045B2 (en) | 1995-06-05 |
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