JPH06113799A - Sour cheese drink and its production - Google Patents

Abstract

PURPOSE:To obtain a drink having a refreshing acid taste well fitting and harmonized with a cheese taste and a yoghurt taste by lactic acid-fermenting a cheese homogenized solution made by homogenizing a natural cheese, a watery component and non-fat dry milk and then adding sugar substance to the fermented solution. CONSTITUTION:At first, preferably a natural cheese, a watery component (preferably water, milk, etc.) and non-fat dry milk are homogenized. Then, to the obtained cheese homogenized solution, lactic acid bacteria (e.g. lactobacillus vulgaris) are inoculated and fermented preferably at 40 deg.C for 20-24 hours to obtain a lactic cheese fermented solution of pH 3.6-4.5. 5-50% sugar substance is then added to obtain the objective drink. Here, the cheese homogenized solution is generally prepared by adding a natural cheese to a non-fat dry milk solution and homogenizing by a homogenizer.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sour cheese beverage produced by lactic fermentation of cheese and a method for producing the same.

[0002]

2. Description of the Related Art Cheese is generally eaten as it is,
Or it is often applied to bread, etc., and eaten by sandwiching it, and as an ingredient for cooking, hors d'oeuvre, soup,
It is often used as a material such as sauces, or as a material for confectionery and bread making such as cakes, mousses, pies, breads, and steamed cakes.

Although not generally available on the market, it has been proposed to use cheese as an aqueous solution to serve as a cheese beverage. Such a cheese drink,
By adding an emulsifier or a stabilizer, proteins and fats, which are the main components of cheese, are dispersed in water so that component separation does not occur, and as a method for producing these cheese beverages, for example, The method of is mentioned. (1) A method of adding 15 to 45% of a large amount of sodium citrate per cheese protein to an aqueous suspension obtained by grinding processed cheese, homogenizing and sterilizing it (Japanese Patent Publication No. 47-7939) 2) A method in which a stabilizer such as xanthan gum is added when dispersing cheeses in water and heat sterilization is performed (JP-A-57-79838). (3) Cream cheese rich in milk fat is whey. (1) A method in which saccharides, phosphates, stabilizers, etc. are mixed and dissolved in, and heat-sterilized and homogenized as necessary (Japanese Patent Publication No.
-61788) (4) When dissolving cheese in water, crystalline cellulose is blended and dispersed in cheese, homogenized, heat sterilized, and then allowed to stand to be redispersed to obtain a stabilized cheese beverage (special feature Kaisho 6
No. 1-124362) Furthermore, for the purpose of diversifying cheese beverages, milk, fruit juice, organic acid or sour milk is mixed to provide a new type of cheese beverage. Examples of the method for producing a beverage include the following methods. (5) When cheeses are dispersed in water, a stabilizer is added such as xanthan gum, and fruit juice, essence, etc. are further added and heat sterilized to produce (JP-A-57-7983).
No. 8) (6) A method in which cheese is dissolved in water together with an acid, and a stabilizer is added to the solution to homogenize it, and then fruit juice or the like is added to produce a fruit drink containing cheese (JP-A-58-138365).
(7) A method for producing smooth cheese-containing milk by mixing the powder obtained by emulsifying alkali-treated cheese with water, adding sugar and dehydrating the mixture, and milk. No. 149039) (8) The cheese-containing beverage containing a stabilizer is adjusted to have a pH within a specific range by adding an organic acid, sour milk, fruit juice or the like, and the cheese-containing beverage does not deteriorate in physical properties due to heat sterilization. Method for obtaining beverage (JP-A-2-219540) (9) Fresh cheese is added to milk, and if necessary,
A method for producing a cheese-containing milk drink by adding sugars, an emulsion stabilizer, etc., homogenizing after dissolution, and subjecting to ultra-high temperature heat sterilization treatment (JP-A-3-224440).

[0004]

However, the fact that a cheese beverage prepared by simply converting cheese into an aqueous solution cannot be a beverage generally favored because of its unique flavor. Is. Further, to improve the flavor of the cheese beverage to make it easier to drink, for the purpose of preventing further deterioration of the physical properties, for the cheese beverage with the addition of an organic acid, sour milk or fruit juice, although an improving effect on microbial contamination is recognized, it is drunk. With regard to easiness, the improvement is not necessarily compatible with the cheese flavor, and it is undeniable that the cheese flavor and the flavors of organic acids and the like are disjointed.

On the other hand, the method of adding and dissolving fresh cheese to milk to obtain a milk drink containing cheese gives a cheese drink having a mild flavor, but the impression of cheese flavor is rather weakened, and a good flavor is obtained. Not a beverage to own.

[0006]

[Means for Solving the Problems] As a result of intensive studies to improve these drawbacks of cheese beverages, the present inventors homogenized natural cheese in a solution of skim milk powder, and then inoculated it with lactic acid bacteria. By performing lactic acid fermentation,
It was found that a cheese beverage having a refreshing sourness in which the cheese flavor and yogurt flavor are moderately matched and harmonized is obtained,
The present invention has been completed.

That is, the present invention relates to natural cheese,
Lactic acid bacteria are inoculated into a cheese homogenate obtained by homogenizing water and skim milk powder and lactic acid fermentation is performed to obtain a lactic acid cheese fermented liquor having a pH of 3.6 to 4.5, to which about 5 to 50% of sugar is added. It provides a sour cheese beverage. Further, the present invention homogenizes natural cheese, water and skim milk powder to obtain a cheese homogeneous liquid, inoculate this with lactic acid bacteria and lactic acid ferment to obtain a lactic cheese fermentation liquid having a pH of 3.6 to 4.5. The present invention provides a method for producing a sour cheese beverage, which comprises adding about 5 to 50% of sugars to

The type of natural cheese used in the present invention is not particularly limited, but generally, it is easy to dissolve when preparing an aqueous cheese solution before lactic acid fermentation,
Among natural cheeses, those belonging to soft cheeses are suitable, and further, among soft cheeses, it is preferable to use cream cheese having a large amount of fat in order to obtain a rich taste of fat.

When cream cheese is used, its proportion in the whole sour cheese beverage may be about 1 to 50% by weight, but if it is less than 5% by weight, the flavor of the cheese will be poor and more than 30% by weight. If it is too much, the lactic acid fermentation will be inhibited due to the concentration disorder, and the yogurt flavor will be poor. Therefore, the use ratio of cream cheese is preferably about 5 to 30% by weight.

Further, the water used together with the natural cheese can be any water that can be used for homogenizing natural cheese such as milk in addition to water and has no influence on the finish of the final product. Although not particularly limited, it is preferable to use water or milk having a pH around neutrality, reduced milk, or the like in order to dissolve skim milk powder.

The skim milk powder used in the present invention has a function of promoting dispersion emulsification of fat contained in natural cheese. The proportion of skim milk powder used depends on the amount of natural cheese used, but normally the proportion of the whole sour cheese beverage is about 1 to 10% by weight. When the amount of skim milk powder used is about 1% by weight or less, the dispersion and emulsifying power of the fat contained in natural cheese decreases, and when it is more than 10% by weight, the unique flavor of skim milk powder weakens the flavor of cheese. Or, it is not preferable because adverse effects such as increasing the viscosity of the cheese solution may occur.

In addition to skim milk powder, surfactants such as glycerin fatty acid ester and sucrose fatty acid ester, surfactants such as glycerin fatty acid ester and sucrose fatty acid ester, sodium caseinate, soybean protein, egg white, polyphosphate, pyrophosphate and metaphosphate are included. There is a single use instead of skim milk powder, it is also possible to use a combination of several kinds or together with skim milk powder, but usually, it is sufficient without adding a dispersion emulsification accelerator for fats other than skim milk powder. The desired product is obtained.

In the present invention, the cheese homogeneous liquid is prepared by homogenizing natural cheese, water and skim milk powder with a homogenizer. Usually, natural cheese is added to a skim milk milk solution and homogenized with a homogenizer. Obtained by homogenization. The cheese homogenate obtained by homogenization is sterilized by heating under the conditions of heating at 90 ° C. for 30 seconds and cooled, and then lactic acid bacteria are inoculated to carry out lactic acid fermentation.

The lactic acid bacterium used for lactic acid fermentation is not particularly limited, but known lactic acid bacteria such as
Lactobacillus bulgaricus
lus bulgaricus), Lactobacillus lacti
s), Lactobacillus acidophilus (Lactob)
acillus acidophilus) etc. are used alone or in combination.

The above-mentioned lactic acid fermentation is preferably carried out by a conventional method at about 40 ° C. for 20 to 24 hours, and the pH is 3.6 to 4.
If it is issued so that it falls within the range of 5, the target lactic cheese fermentation liquid can be obtained. The lower limit of the pH of the lactic cheese fermentation liquid reached by the above-mentioned lactic fermentation is 3.6,
It does not drop below pH 3.6. Also, if the ultimate pH of lactic acid fermentation is set to 4.5 or more, the yogurt flavor becomes poor, which is not preferable.

Further, the pH of the obtained lactic cheese fermentation liquid
PH may be adjusted within the range of 3.6 to 4.5. When lowering the pH, fruit juice, vegetable juice or an organic acid such as citric acid, lactic acid, malic acid or tartaric acid may be added. When raising pH, you may add organic acid sodium, such as sodium citrate, sodium lactate, sodium malate, and sodium tartrate.

In this way, a fermented lactic acid cheese liquid having both cheese flavor and yogurt flavor can be obtained. Further, the target sour cheese beverage can be obtained by adding and dissolving about 5 to 50% of sugar to the lactic cheese fermentation liquid. If the amount of sugar added is less than about 5%, the sweetness of the beverage will be insufficient and the separation stability will be reduced. When it is more than 50%, the separation stability is improved, but the viscosity becomes too large.

The sugar used in the present invention is one generally used as a sweetener in foods and beverages such as sugar, glucose, fructose, high-fructose corn syrup, dextrin, oligosaccharide, sorbitol and reduced starch syrup. If there is no particular limitation, it may be added alone or in combination as appropriate in consideration of the sweetness of the beverage. In addition, stevia sweeteners, glycyrrhizin preparations, high-intensity sweeteners such as saccharin or aspartame may be added as a partial substitute, and thickening and stability when a polysaccharide such as pectin or xanthan gum is used as a beverage. May be partially replaced and added for the purpose of increasing

After the addition of the sugar, homogenization treatment is carried out by a homogenizer, but it may be heat-sterilized immediately, or may be heat-sterilized when it is immediately to be drunk. Furthermore, before or after the homogenization treatment, flavors, extracts, essences, alcohols or alcoholic beverages may be added within a range that does not adversely affect the flavor. Further, when the use ratio of cream cheese is about 10% by weight or more, a sour cheese beverage with a rich flavor can be obtained. In that case, the sour cheese beverage can be appropriately diluted with water and used for drinking.

[0020]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereby.

[0021]

[Example 1] 5% by weight of cream cheese (Australian cream cheese, sold by Mitsui & Co., hereinafter referred to as cream cheese is used) was added to a liquid prepared by dissolving 2% by weight of skim milk powder in 81% by weight of water, and dissolved by stirring. did. Then, after homogenizing treatment with a homogenizer at a homogenizing pressure of 150 kg / cm ² , instantaneous heat sterilization was performed at 90 ° C for 30 seconds, and the mixture was cooled to 40 ° C. Furthermore, Lactobacillus bulgaricus (Lac) cultured in a 10% skim milk powder solution
tobacillus bulgaricus) ATC
C 11842 (hereinafter, the same strain is used for Lactobacillus bulgaricus) was inoculated with 3% by weight of a starter, and 40
Lactic acid fermentation by static culture at ℃ for 24 hours, pH
A lactic cheese fermentation liquid of 3.7 was obtained.

To the obtained cheese lactic acid fermentation liquor, 9% by weight of white sucrose (addition amount of 7.5% to the cheese lactic acid fermentation liquor) was added, and homogenized with a homogenizer at a homogenizing pressure of 150 Kg / cm ^2. The mixture was subjected to a chemical treatment, sterilized by instantaneous heating at 85 ° C for 30 seconds, and then cooled to obtain a sour cheese beverage. The obtained sour cheese beverage was a cheese beverage having a refreshing sourness in which the cream cheese flavor and the yogurt flavor due to the lactic acid fermentation were in a proper conformity and harmonization.

[0023]

Comparative Example 1 5% by weight of cream cheese was added to a liquid prepared by dissolving 2% by weight of skim milk powder in 83.9% by weight of water, and dissolved by stirring. Then, xanthan gum 0.1% by weight and white sucrose 9
After mixing and mixing the mixture with wt%, homogenizing treatment with a homogenizer at a homogenizing pressure of 150 Kg / cm ² , after heat sterilization at 90 ° C for 10 minutes, cooling is performed to obtain a cheese beverage. It was

The obtained cheese beverage had cream cheese flavor and viscosity, but when compared with the sour cheese beverage obtained in Example 1, it lacked yogurt flavor and lacked ease of drinking.

[0025]

Comparative Example 2 5% by weight of cream cheese was added to a liquid prepared by dissolving 2% by weight of skim milk powder in 83.2% by weight of water, and dissolved by stirring. Next, 0.2% by weight pectin and 9% by weight white sugar
After mixing and dissolving a mixture of and, 0.6% by weight of citric acid monohydrate was added and dissolved with stirring to adjust the pH to 3.
Adjusted to 7. Furthermore, 150K by homogenizer
Perform homogenization treatment at a homogenization pressure of g / cm ² ,
After instantaneous heat sterilization for 30 seconds, the mixture was cooled to obtain a citric acid cheese drink.

The obtained citric acid acidic cheese beverage has a cream cheese flavor, but no yogurt flavor, and only sourness. The cream cheese flavor and yogurt flavor obtained in Example 1 Was clearly inferior to the flavor of the sour cheese beverage having a suitable sourness and a refreshing sourness.

[0027]

[Comparative Example 3] The amount of water for dissolving 2% by weight of skim milk powder was adjusted to 8
Lactic acid-acidic cheese beverage was prepared in the same manner as in Comparative Example 2 except that the amount of the lactic acid-acidic cheese was changed to 2.6% by weight and the amount of 50% lactic acid was changed to 1.2% by weight instead of using 0.6% by weight of citric acid monohydrate. Got The obtained lactic acid cheese drink has a cream cheese flavor, but not a yogurt flavor but only a sour flavor. The cream cheese flavor obtained in Example 1 and the yogurt flavor are moderately compatible. It was clearly inferior to the flavor of sour cheese drinks with a harmonious and refreshing sourness.

[0028]

Example 2 20% by weight of cream cheese was added to a liquid prepared by dissolving 8% by weight of skim milk powder in 42% by weight of water, and dissolved by stirring. Then, using a homogenizer, 150 kg / cm ²
After the homogenization treatment was carried out under the homogenizing pressure of No. 1, the mixture was subjected to instantaneous heat sterilization at 90 ° C. for 30 seconds and cooled to 40 ° C. further,
Inoculate 3% by weight of Lactobacillus bulgaricus starter cultivated in a 10% nonfat dry milk solution, and incubate at 40 ° C for 2
Lactic acid fermentation was performed by static culture for 4 hours to obtain a lactic acid cheese fermentation liquid having a pH of 3.9.

27 ml of white sucrose was added to the obtained cheese lactic acid fermentation liquid.
Add wt% (addition amount of 37% to the cheese lactic acid fermentation broth), homogenize with a homogenizer at a homogenizing pressure of 150 Kg / cm ² , and sterilize by instantaneous heat sterilization at 85 ° C for 30 seconds, and then cool. Then, a concentrated type sour cheese beverage was obtained. When the obtained concentrated sour cheese beverage was diluted 4 times with water, it was a cheese beverage having a refreshing sourness in which the cream cheese flavor and the yogurt flavor due to lactic acid fermentation were in a suitable conformity and harmonization.

[0030]

EFFECT OF THE INVENTION Next, Table 1 shows the results of the sensory test of each cheese beverage obtained in Examples and Comparative Examples by 10 panelists. The good or bad of the flavor is 1 point for good flavor, 0 point for indefinite, and -1 point for poor flavor, and this is summed up and expressed as an evaluation score, and the total is 1 or more for evaluation (◎), 0 points were evaluated as acceptable (◯), and -1 points or less were evaluated as unacceptable (Δ).

[0031]

[Table 1]

As shown by the above results, the sour cheese beverage of the present invention is a beverage having a refreshing sourness in which the cheese flavor and the yogurt flavor due to lactic acid fermentation are in a proper conformity and harmony, and generally easy-to-drink cheese. Beverages can be offered to the market.

Claims (2)

[Claims] 1. A cheese homogenate obtained by homogenizing natural cheese, water and skimmed milk powder is inoculated with lactic acid bacteria and lactic acid-fermented to obtain a lactic cheese fermented liquor having a pH of 3.6 to 4.5, and about 5 to 5 of this is obtained. A sour cheese drink with 50% sugar added. 2. Natural cheese, water and skim milk powder are homogenized to obtain a cheese homogeneous liquid, which is inoculated with lactic acid bacteria and lactic acid fermented to obtain a lactic cheese fermentation liquid having a pH of 3.6 to 4.5. A method for producing a sour cheese beverage, which comprises adding about 5 to 50% of sugar.