JPH04311346A - Powder composition for instant cottage cheese - Google Patents

Abstract

PURPOSE:To provide a powder composition for instant cottage cheese enabling easy and sure preparation of cottage cheese having fresh and good palatability at home, etc. CONSTITUTION:The objective powder composition for instant cottage cheese at least contains 100 pts.wt. of skim milk powder, 0.067-2.67 pts.wt. of powdery organic acid, 0.02-0.17 pts.wt. of rennet powder (in terms of 100,000 titer unit) and 0.12-7.23 pts.wt. of water-soluble calcium salt powder (in terms of calcium ion).

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention comprises at least skim milk powder, powdered organic acid, rennet powder, and water-soluble calcium salt powder, and can be easily and reliably made at home, etc., to produce fresh and good texture. The present invention relates to a powder composition for instant cottage cheese, which allows the production of cottage cheese. In the present invention, "powder" means fine powder, fine granular powder, and granules.

0002

[Prior Art] A method of producing cottage cheese by using skim milk as a raw material and adding lactic acid bacteria starter or lactic acid bacteria starter and rennet to it is known, and it is also known that calcium chloride may be added at this time. ing. Furthermore, “Natural cheese production method using low pH milk”
(Japanese Unexamined Patent Publication No. 2-117344) is also known.

0003

[Problems to be Solved by the Invention] In the conventional production of cottage cheese mentioned above, liquid milk is used as the raw material, so there is no idea of preserving the raw material mixture for cottage cheese production for a long period of time. Manufacturing was time-consuming and required advanced technology for temperature control, etc. Furthermore, lactic acid bacteria starter and rennet are difficult to obtain and store for those other than specialized manufacturers, so they can be easily prepared instantly at home.
It has been difficult to make fresh, textured cottage cheese. In addition, the method of JP-A-2-117344 is ``When producing natural cheese by adding a starter, calcium chloride, and rennet to raw milk to form a curd, low pH milk is added to milk to adjust the pH. The purpose of this method is to shorten the time for making curd, and the raw milk is liquid, and the raw material mixture for cottage cheese production is used as a powder. The technical idea behind the composition is not disclosed.

[0004] The present invention uses raw materials for cottage cheese production as
The composition is in the form of a powder that is easy to store and handle, and by dissolving the powder composition in water (warm water) and then performing simple operations, even those without particular knowledge of cheese production can easily and reliably produce cottage cheese. An object of the present invention is to provide a powder composition for instant cottage cheese that can be produced.

[0005]

[Means for Solving the Problems] As a result of repeated studies in view of the conventional techniques and the above-mentioned problems, the present inventors have found that by setting specific powdered components in specific proportions, it is possible to easily and reliably achieve The present invention was completed based on the discovery that a powder composition that provides fresh cottage cheese with good texture can be obtained.

[0006] The present invention for solving the above problems is a powder composition for instant cottage cheese characterized by comprising at least the following (a), (b), (C) and (d).

(a) Skim milk powder 100 parts (weight) (b) Powdered organic acid 0.067 to 2.67 parts (weight) (c) Rennet powder 0.02 titer converted to 100,000 units ~0
．． 17 parts (weight) (d) 0.12 to 7.23 parts (calcium ion equivalent)
Water-soluble calcium salt powder (weight) The composition and effects of the powder composition of the present invention will be explained in detail below.

[0008] As the skim milk powder, ordinary commercially available skim milk powder prepared by high-temperature heating or low-temperature heating can be used. Skim milk powder with a low degree of protein denaturation prepared by low-temperature heating is more desirable as a raw material.

The organic acids are edible and powdered, such as citric acid, malic acid, tartaric acid, monosodium fumarate,
Commercially available products such as can be used. In the present invention, the organic acid is used in place of lactic acid bacteria starter in general cottage cheese production, but the pH of the aqueous solution of skim milk powder is made slightly acidic (pH 5.2 to 6.5), It must be formulated in an amount that increases its properties. Incidentally, if rennet is not present, curdling will not occur even if the pH of the skim milk powder aqueous solution is set to 5.2 to 6.5. On the other hand, the pH of an aqueous solution of skim milk powder is increased by adding an organic acid.
If the value is 5.1 or less, curd can be obtained even without the presence of rennet, but the texture of the curd will be coarse and the texture will be crumbly and bad. Therefore, it is necessary to use rennet in combination with an appropriate amount of organic acid. As the organic acid powder, citric acid, malic acid, etc. are most preferably used because they have a mild taste and have a positive effect on the taste of the finished cottage cheese, and two or more types of organic acids are used in combination. You can also do that. When there is an appropriate amount of rennet and an appropriate amount of water-soluble calcium salt, the appropriate amount of powdered organic acid in the composition to adjust the pH of the aqueous solution of skim milk powder to 5.2 to 6.5 is 100% of skim milk powder. 0.067 to 2.67 parts. If it is less than 0.067 parts, it will take a long time to produce the curd, and the instant effect will be lost.On the other hand, if it exceeds 2.67 parts, it may be left at room temperature before heating
During about 5 minutes), curdling will start and the texture of the finished curd will be poor.

[0010] Rennet can be used as a commercially available powdered product, and may be derived from animals, plants, or microorganisms, but calf rennet is most preferred from the point of view of flavor. By using an organic acid and rennet together, it is possible to obtain a card with a smooth structure, but it is somewhat soft and not sufficiently firm. When an appropriate amount of organic acid and an appropriate amount of water-soluble calcium salts are present, the appropriate amount of rennet powder in the powder composition is 0.02 to 100,000 units in titer per 100 parts of skim milk powder. It is 0.17 parts. If it is less than 0.02 parts, it will take a long time for the milk to start curdling, resulting in poor instant properties.On the other hand, if it exceeds 0.17 parts, it will take a long time to start curdling, and on the other hand, if it exceeds 0.17 parts, the curds will curdle while being left at room temperature (about 5 minutes) before heating. begins,
This is a card with a lot of water separation. By using this amount of rennet together with an appropriate amount of organic acid and an appropriate amount of water-soluble calcium salts, a curd with good texture can be obtained in a short time. In the powder composition of the present invention, since the rennet is kept in a low moisture state, the decrease in the potency of the rennet during storage can be almost ignored. The titer of rennet was measured according to the method described in Kinjiro Yukawa, Dairy Technology Handbook, Vol. 2 (published by Dairy Technology Promotion Society, July 20, 1976), page 85.

Water-soluble calcium salt powders are edible compounds that provide calcium ions, such as commercially available calcium chloride powders and calcium acetate powders, and two or more of them can be used as a mixture. Calcium ions generated from calcium salts impart appropriate firmness to the curd, and when there is an appropriate amount of organic acid and an appropriate amount of rennet, the appropriate amount of water-soluble calcium salt powder in the powder composition is 100 parts of skim milk powder. 0.12 to 7 as calcium ion
．． There are 23 parts. If it is less than 0.12 parts, it will take a long time to start curdling and the instant effect will be poor;
If the amount exceeds 100%, it will take a long time for the milk to start curdling, resulting in poor instant preparation, and there is a risk that the finished cottage cheese will have an undesirable taste.

As described above, the powdered organic acid, rennet powder, and water-soluble calcium salt powder in the powder composition of the present invention are essential components for obtaining smooth and firm curds. Furthermore, the blending ratio must be within the range specified above.

[0013] The powder composition may contain seasonings (for example, sugar),
Coloring agents (e.g. β-carotene), flavoring agents (e.g. lemon juice powder), nutritional enrichment ingredients (e.g. iron supplements, vitamin E)
There is no problem in adding appropriate amounts of dietary fiber (eg, polydextrose), bifidobacteria powder, etc.

[0014] When using the composition of the present invention,
About 5 to 15 parts of water (preferably at a temperature of 15 to 25°C), preferably about 10 parts, is added to 1 part of the composition and dissolved. When the amount of the composition increases relative to water, lactose is incorporated into the product, resulting in a slightly sweet taste. After dissolving in water, it is left at that temperature for about 5 minutes, then the temperature is adjusted to about 50° C. using a hot water bath, etc., and it is left at that temperature for about 10 to 15 minutes to form curdled milk. The produced curd is cut into appropriate sizes using a knife or the like, and then gently stirred at the same temperature (about 50° C.) for about 5 minutes. Finally, remove whey from the curd using gauze, filter cloth, etc. The curd from which the whey has been removed is washed with water once or several times to obtain cottage cheese. still,
Milk may be used to dissolve the powder composition.

[0015] As described above, by using the powder composition of the present invention, it is possible to easily and reliably produce cottage cheese that is fresh, has a good texture, and does not contain preservatives, in a short time of only 30 minutes at most. It can be manufactured. Incidentally, sodium dehydroacetate is often added to commercially available cottage cheese to improve its shelf life.

Next, the composition of the present invention will be explained using test examples.

Test example 1 This test was conducted to determine the blending ratio of organic acids.

1) Preparation of sample Skimmed milk powder (skim milk [trade name], manufactured by Morinaga Milk Industry Co., Ltd.),
Citric acid (citric acid crystal powder for food additive use, manufactured by Sanei Chemical Industry Co., Ltd.), rennet (calf rennet powder [potency 100,000 units], manufactured by Hansen Co., Ltd.), and calcium chloride (calcium chloride powder for food additive use, Tomita (manufactured by Pharmaceutical Co., Ltd.) were mixed in the amounts listed in Table 1 to prepare a test sample.

2) Test method Each test sample described above was placed in a 25 ml test tube and heated at 20°C.
Add 10ml of water to dissolve, leave at 20℃ for 5 minutes,
Next, the test tube was immersed in a water bath maintained at 50° C., and the time until the solution in the test tube lost its fluidity was measured. The fluidity of the solution was determined as "no fluidity", that is, "curdled milk", when the liquid level did not remain horizontal when the test tube was tilted at an angle of 30 degrees from the vertical.

3) Results The results are shown in Table 1.

[0021]

[Table 1]

[0022] As is clear from the results in Table 1 above, the blending ratio of organic acid is 0.067 to 2 parts per 100 parts of skim milk powder.
．． It was confirmed that 67 parts is suitable; when it is less than 0.067 parts, it takes too long to curd; on the other hand, when it exceeds 2.67 parts, it has been confirmed that curdling begins before heating to 50°C. .

Test Example 2 This test was conducted to determine the blending ratio of rennet.

1) Preparation of Sample The same skim milk powder, citric acid powder, rennet powder, and calcium chloride powder used in Test Example 1 were mixed in the amounts listed in Table 2 to prepare a test sample.

2) Test method The same method as Test Example 1 was used.

3) Results The results are shown in Table 2.

[0027]

[Table 2]

As is clear from the results in Table 2 above, the blending ratio of rennet is 0.02 to 100 parts of skim milk powder.
0.17 parts is suitable; if it is less than 0.02 parts, the milk will not curd even after a long period of time; and if it exceeds 0.17 parts, the milk will start curdling before heating to 50℃. It has been confirmed that it is closed.

Test Example 3 This test was conducted to determine the blending ratio of calcium chloride.

1) Preparation of Sample The same skim milk powder, citric acid powder, rennet powder, and calcium chloride powder used in Test Example 1 were mixed in the amounts listed in Table 3 to prepare a test sample.

2) Test method The same method as Test Example 1 was used.

3) Results The results are shown in Table 3.

[0033]

[Table 3]

As is clear from the results in Table 3 above, the blending ratio of calcium ions is 0 to 100 parts of skim milk powder.
．． It was confirmed that 12 to 7.23 parts is suitable, and that when it is less than 0.12 parts or more than 7.23 parts, it takes too much time to curd the milk.

Reference Example 1 (Usage Example) 15 g of the powder composition produced in Example 2 described later was heated to 15
100 ml of water at 0.degree. C. was added to dissolve, and the mixture was left at room temperature for about 5 minutes.Then, the product temperature was adjusted to 50.degree. C. using a 60.degree. C. hot water bath, and the mixture was allowed to stand for about 15 minutes. The curd produced during this standing period was cut with a knife, and then gently stirred at the same temperature (about 50° C.) for about 5 minutes. Finally, whey was removed from the curd using gauze, and the curd was washed once with about 50 ml of water to obtain about 40 g of cottage cheese with a beautiful color, freshness, and good texture.

[0036] Next, the present invention will be specifically explained with reference to examples, but the present invention is not limited to the following examples.

[0037]

[Example] Example 1 4500 g of skim milk (skimmed milk powder, manufactured by Morinaga Milk Industry Co., Ltd.),
Citric acid crystal powder for food additive (manufactured by Sanei Chemical Industry Co., Ltd.) 12g,
Mix 1.5 g of Calfrene net powder [potency 100,000 units] (manufactured by Hansen) and 30 g of calcium chloride powder for food additive (manufactured by Tomita Pharmaceutical Co., Ltd.) using a V-type mixer (type 3, manufactured by Tokujusha). Powder composition for instant cottage cheese about 45%
00g was obtained.

Example 2 4500 g of skim milk (skimmed milk powder, manufactured by Morinaga Milk Industry Co., Ltd.),
Citric acid crystal powder for food additive (manufactured by Sanei Chemical Industry Co., Ltd.) 12g,
Calfrene net powder [potency 100,000 units] (manufactured by Hansen) 1.5 g, food additive calcium chloride powder (manufactured by Tomita Pharmaceutical Co., Ltd.) 30 g, and carotene base MN-4430 [β-
2.5 g of carotene preparation, manufactured by Sanei Chemical Industry Co., Ltd.] were mixed using a V-type mixer (type 3, manufactured by Tokujusha Co., Ltd.) to obtain about 4500 g of a powder composition for instant cottage cheese. Using this powder composition and the method described in Reference Example 1, it was possible to obtain cottage cheese with a beautiful color, freshness, and good texture.

[0039]

[Effects of the Invention] The effects achieved by the present invention are as follows.

(1) Dissolve the powder composition in water (warm water),
Cottage cheese-like foods can be produced by simply adding simple operations.

(2) Even those who have no particular knowledge of cheese production can easily and reliably produce cottage cheese-like foods.

(3) A cottage cheese-like food that is fresh and has a good texture can be instantly produced.

Claims (1)

[Claims] Claim 1: At least the following (a), (b), (c)
) and (d). A powder composition for instant cottage cheese, characterized by comprising: (a) Skim milk powder 100 parts (weight) (b) Powdered organic acid 0.067 to 2.67 parts (weight)
(c) Rennet powder with titer converted to 100,000 units: 0.
02-0.17 parts (weight) (d) 0.12-7.23 parts (calcium ion equivalent)
weight) of water-soluble calcium salts powder