JPS61115445A - Preparation of cottage cheese preservable for long period - Google Patents

Abstract

PURPOSE:To obtain the titled cheese preservable for a long period without using a synthetic preservative, by fermenting a milk with a lactobacillus starter, cutting the produced curd at a specific pH, cooking under a specific temperature condition, and filling or packaging in the presence of a disoxidation agent, etc. CONSTITUTION:Milk curd prepared by the fermentation of milk with a lactobacillus starter (preferably a homo-fermentation bacterium such as Streptococcus lactis or hetero-fermentation bacterium such as Streptocuccus diacetilactis) is cut at 4.4-4.6pH and cooked at 68-75 deg.C for 5-20min. The cooked product is filled and packaged in the presence of a disoxidation agent and/or in a gas, to obtain the objective cheese.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing cottage cheese that enables long-term storage without using synthetic preservatives.

More specifically, in the present invention, cottage cheese curd is cut at a pH of 4.4 or more and less than 4.6.

A method for producing cottage cheese with long shelf life without the addition of synthetic preservatives, which is packed at a temperature of 68°C or higher and 75°C or lower for 5 minutes or more and 20 minutes or less, and then filled and packaged using oxygen scavenger technology and/or gas filling method. It is related to.

[Prior art] Cottage cheese is one of the most typical non-ripened cheeses, and has a mild flavor consisting of sourness and aroma produced by lactic acid bacteria and a creamy smell derived from raw materials, and a characteristic popcorn-like flavor. It has the form of curd particles, and its texture shows an elastic meat-like structure.It is used as an ingredient in salad dishes and Western confectionery.The other is to add so-called natural preservatives such as acetic acid and glycine directly to the product. This is a method to suppress the growth of contaminated mold.

However, in any of these methods, the chemicals used are naturally contained in the product, and in products characterized by an extremely mild flavor, such as cottage cheese, the flavor is impaired. Moreover, when used within the range of acceptable flavor changes, the effect is extremely low and the growth of mold cannot be sufficiently suppressed.

In contrast to these methods, methods that use oxygen scavenger technology and/or gas filling methods to keep the oxygen concentration in sealed containers to a low level prevent the growth of mold without impairing the flavor or other quality of the product. It is considered the most effective and suitable method for cottage cheese, as it prevents. In fact, experimental research applying the gas filling method to improve the storage stability of cottage cheese has been attempted for quite some time in the United States, where cottage cheese is consumed in large quantities, and its effectiveness has been demonstrated. .

(Gas filling packaging method for processed foods) Nihon Shokuhin Publishing Co., Ltd. P4
4.1977).

On the other hand, starter lactic acid bacteria commonly used in the production of cottage cheese include homofermentative bacteria such as Streptococcus latateis and Streptococcus cremoris, which mainly produce lactic acid as a fermentation product, and diacetyl, which is an important aromatic component of cottage cheese. Produced by Streptococcus diacetylacteis and Leuconostoc.
Heterofermentative bacteria such as Cremoris are known. Since heterofermentative bacteria produce carbon dioxide gas in addition to diacetyl during fermentation, cottage cheese made with a lactic acid bacteria starter containing Peterfermentative bacteria is filled into an airtight container.
When stored at temperatures around 0.degree. C., gas is generated in a short period of time, and if the container is not pressure resistant, the gas may cause significant deformation of the container.

In addition, if cottage cheese produced in the usual way using a lambda lactic acid bacteria starter that does not contain any of these gas-producing bacteria is sealed and packaged using the gas-filling method and stored in an IOoC, in this case Although container deformation does not occur and mold growth can be prevented, acid production due to starter lactic acid bacteria growth and curd shrinkage occur, resulting in a significant deterioration in quality in terms of flavor and texture. This result is.

The results are different from the American test results mentioned above, but this difference is thought to be mainly due to the difference in storage temperature. In other words, in the American test examples, the storage test was carried out under very good storage conditions of about 3 to 4 degrees Celsius, but when the storage test was carried out at conditions close to the actual product distribution temperature in Japan, which was about 10 degrees Celsius,
This is because the growth of starter lactic acid bacteria becomes more active, which tends to lead to quality deterioration.

Therefore, the starter milk usually used for cottage cheese r! ! Cottage cheese that has long-term shelf life and high quality at a storage temperature of around 10°C by applying oxygen scavenger technology and/or gas filling method to cottage cheese produced by conventional methods using 1 bacteria. It is impossible to manufacture using conventional manufacturing techniques, and no such practical example has been reported to date.

[Means for Solving the Problems] Here, the inventors of the present invention have developed an oxygen scavenger technology and/or gas that is an extremely effective method for preventing mold growth without adding synthetic preservatives. As a result of intensive research into cottage cheese manufacturing methods that can be applied commercially to cottage cheese products, such as the filling method, we have developed a milk curd that is fermented using starter Lactobacillus microorganisms that are normally used in cottage cheese manufacturing. Cut at a pH of 4.4 or higher and lower than 4.6.

By manufacturing cottage cheese using a method of baking at a temperature of 68°C to 75°C for 5 minutes to 20 minutes, the growth of starter lactic acid bacteria in cottage cheese is kept to a low level during product storage, and the deformation of the container due to gas production is prevented. They discovered that this is possible by preventing the deterioration and deterioration of flavor and tissue quality caused by acid production.

[Summary of the Invention] The feature of this invention is that the milk curds of cottage cheese are
Cutting at H4.4 or higher and lower than 4.6, nailing at a temperature of 68°C or higher and 75°C or lower for 5 minutes or more and 20 minutes or less,
To produce cottage cheese of quality at least as good as cottage cheese produced by conventional methods, to significantly reduce the number of surviving starter lactic acid bacteria, and to limit proliferation during product storage.

In the production of cottage cheese, accurately determining the cutting timing in the milk curd cutting process is the most basic and important point in producing high-quality cottage cheese. Generally, this cutting time is determined by measuring the pn of milk curds. The pH conditions recommended in the literature for producing high-quality cottage cheese vary somewhat depending on the solids content of the raw milk.1 For example, when skimmed milk is used as the raw material, pH conditions are 4,6-4,8. is considered suitable (Dai
ryscience, 1bsjract, s, vo
I, 25(4), 129 (1963).

, My World of Dairy 5science
, vol. 47(3), 324 (1964). At lower pl+ conditions, whey cannot be properly drained from the curd, resulting in a soft porridge-like cheese with a low solids content, resulting in a low-quality cottage cheese product. Therefore, it cannot be used in conventional cottage cheese manufacturing methods.

In addition, cooking is an important heating process that determines the final moisture content, characteristic particle morphology and hardness of cottage cheese, and the shelf life of the product. The temperature conditions are affected by various factors, but in the case of cottage cheese manufactured under normal cutting conditions of pl+4.6 to 4.8, the purpose can be achieved by heating to about 50 to 60°C. It can be achieved. Under this pl+ condition, chucking above 60°C is due to rapid expulsion of whey. This results in significant shrinkage of the curd particles and associated high solidification of the curd.
In addition, the particle surface becomes rough due to accelerated thermal denaturation of the protein, which deteriorates the quality of the card, making it difficult to commercialize the product at this point, so it cannot be used in conventional methods.

The inventors of this invention have extremely effectively combined manufacturing conditions that are not used in these conventional cottage cheese manufacturing methods, and as a result, they have been able to cut with a low pl+row property of pH, 11 or more and less than 4.6, and 68°C or more. 5 at a temperature below 75℃
Cooking for a period of at least 20 minutes promotes the discharge of whey from the curd, suppresses thermal denaturation of proteins, significantly reduces the viability of starter lactic acid bacteria in cheese, and reduces This invention was achieved by successfully suppressing its proliferation.

Similar to this invention, there is a method for heat sterilizing unripened soft cheese at high temperatures without using additives such as stabilizers.

As described in JP-A No. 58-71842, in this invention, fermentation is carried out using Bacillus bulgaricus alone or in combination with this bacterium and Streptococcus thermophilus, and the pH is adjusted to about 3.7 to 4. 3 and then heat sterilization, but when cottage cheese is manufactured under such extremely low PL+ conditions, stirring operations during cutting and packing may
Not only are the curd particles broken and cannot be mixed with whey, but it is also impossible to obtain the characteristic granular curd particles of cottage cheese, and it cannot be applied to the production of cottage cheese.

Hereinafter, the method for producing cottage cheese with long shelf life according to the present invention will be described in order of production steps.

The raw milk used in the method of this invention is skimmed milk.

It is a milk raw material that is generally used in conventional methods such as partially skimmed milk and reconstituted milk, and its solid content is 8 to 12.5 as in the conventional method.
%. Further, the sterilization and cooling is usually carried out under conditions below too'c using a sterilizer commonly used in the dairy industry and the like.

The starter lactic acid bacteria used for fermentation are homofermentative bacteria commonly used in the production of cottage cheese such as Streptococcus lactis and Streptococcus cremoris, and heterofermentative bacteria such as Streptococcus diacetylactis and Leuconus cremoris. Fermenting bacteria alone or a mixture of homofermenting bacteria and heterofermenting bacteria are used, and the amount used is about 0.5 to 5.0% as in the conventional method.

In the present invention, the fermentation conditions of ρ114 of 4 or more and less than 4.6 can be obtained by fermenting for 14 to 18 hours at about 24 to 27°C, which is about 2 to 5°C higher than the conventional method, in the low-temperature long-time fermentation method. The fermentation time may be extended at the same temperature as in the conventional method, or any combination of temperature and time may be used. Alternatively, fermentation may be carried out by a high temperature short time method in which fermentation is carried out at 30° C. or higher in any combination of temperature and time. If necessary, a coagulant such as rennet is added as in the conventional method, and the fermented milk coagulate is cut into dice of about 0.6 to 2.5 cm using a card knife in the usual manner.

As with the conventional method, it is desirable to determine the heating rate and stirring rate under conditions that do not break the dice-shaped curd particles. Heating of the curd can be done by adding hot water or steam directly into the fermentation tank, or indirectly through a jacket. It is also possible to chemically heat the curd particles using a tubular sterilizer or the like under conditions that do not destroy the curd particles.

When the temperature of the cart whey mix reaches 68°C to 75°C, the heating is stopped and the process is held at that temperature.The cart f/χ shows a characteristic particle shape and appropriate hardness. When this happens, drain the whey and finish the shoe-making process. If the holding time is less than 5 minutes, the whey will not be sufficiently drained from the curd, resulting in a high-moisture, overly soft cheese;
If the time exceeds 0 minutes, the curd will generally become too tight, resulting in small curd particles and roughness on the surface, resulting in a marked deterioration in quality, which is undesirable.

Add hot water then cold water to the curd from which the whey has been drained,
After draining and washing the curd with water while cooling it 3 to 4 times,
The cart is soaked in cold water around ℃ for several tens of minutes, and after the cart is completely cooled, the soaking water is removed.

Next, the carts retained in the fermentation tank are piled up in the shape of a small mound, and the curds are piled up for several minutes and then drained to remove excess water contained in the curds. A cream mixture consisting of sterilized cream, spices, 1 table salt, etc. is added to the dry curd thus obtained, and the mixture is uniformly mixed to obtain a cottage cheese product. It is also possible to puree this granular cottage cheese cart if desired.

Cottage cheese products and their tigers (Car 1~).

The method of selecting the filled packaging using oxygen scavenger technology and/or gas filling method is based on the method generally used for food products. In other words, cans made of materials such as metal or glass with no gas permeability or plastic with small gas permeability;
When filling cottage cheese products and their dry curd into airtight packaging containers in the shape of bottles, cups, bags, etc., add an oxygen scavenger with a larger absorption capacity than the amount of oxygen in the container during or after filling. or by using various types of gas filling packaging machines, or by combining these methods, the residual oxygen in the container is reduced to at least 0.
．． Reduce to 5% or less.

Hereinafter, this invention will be explained in detail using experimental examples.

[Experimental Example 1] 24 kg of raw milk containing 98% skim milk and 2% skim milk powder was sterilized at 75°C for 15 seconds, and after cooling, Streptococcus lactis, Streptococcus thalemoris, Streptococcus diacetylactase and Leuconos A starter containing 41 types of lactic acid bacteria of stock cremoris (Hansen'R: BDnorma101, hereinafter referred to as BD starter) or a starter containing 2 types of milk RT1 bacteria of Streptococcus lacteis and Streptococcus cremoris (Miles KL: C5 −
31, hereinafter referred to as CS starter) was added and fermented using various fermentation methods ('[31]). Drain, wash, soak and deposit.

Prepare dry curd. Each dry card 3K
gram, the product contains 11.2% milk fat and 1 liter of salt.

Table 1 shows the quality of cottage cheese made by adding 0.5 kg of cream minx char, which was prepared in advance so as to give a concentration of 0%, and comparing the quality immediately after production.

No. 1 was made using the conventional method, and the quality of the obtained cheese curd (ffi weave) was good.

The number of lactic acid bacteria in cheese immediately after production was significantly higher than that under other conditions, and it was expected that problems would arise if oxygen scavenger technology and/or gas filling methods were used. No,
2, the cutting pH is within the condition range of the conventional method, 7
In No. 5, the number of lactic acid bacteria was kept significantly lower than in No. 5 and No. 1 due to high-temperature heating for 5 minutes, but the structural quality of the card deteriorated significantly and product 1 was judged to be unsuitable. Ta.

No. 3 to No. 5 have a low pH of 4.4 or higher and less than 4.6.
5 under H cutting conditions and a temperature of 68°C or higher and 75°C or lower.
The quality of the resulting curd is good, and the survival of lactic acid bacteria in the curd is suppressed to a low level, and oxygen scavenger technology and/or gas It was expected that it would be possible to obtain a cottage cheese packaged by the filling method and having a good shelf life for a long time. No. 36 and No. 7 are ρ114.4 or more 4
．． Within the range of low pH cutting conditions of less than 6, the former was performed at a temperature of over 75°C and the latter at a temperature of 68°C (1:4), but in the former case, cutting was performed at a temperature of 1:4 due to thermal denaturation of the protein. The quality of the curd deteriorated significantly, and the number of lactic acid t7i in the cheese was high in the later stages.

All of these methods were found to be unsuitable for producing good kakkoji cheese with long shelf life by applying oxygen scavenger technology and/or gas filling method.

[Experiment example 2] :) of the cottage cheese produced in Experimental Example 1.

Among those with good quality cards immediately after manufacture.

No, 1. Cottage cheese produced under three conditions, No. 3, and No. 097, was subjected to anti-fungal treatment using the method shown below, and then sealed and packaged. No, l-a is N
091 cottage cheese 200g in a plastic bag with high gas barrier properties (manufactured by Kureha Chemical Industry (Aji): MLS U-3
10) was filled as it was and heat-sealed and packaged. No,
t-b is No. 1 for 200g of cottage cheese
After adding 80 m of sodium dehydroacetate (synthetic preservative), it was packaged in the same manner as No. 1-a. For No. 1-c, 200 g of cottage cheese No. 1 was synthetically preserved in the same manner as No. 1-a. When filling and packaging as is without adding ingredients, use a small vacuum packaging machine (newly manufactured by Furukawa Seisaku Co., Ltd.: FV).
C-450G).

Vacuum gas replacement packaging was performed using a mixed gas consisting of 80% nitrogen gas and 20% carbon dioxide gas with a residual q oxygen concentration of 0.2%. No. 3-a is No. 3 cottage cheese 20
0g was directly filled and packaged in the same manner as No. 1-a.

No, 3 bl:! No. 3 cottage cheese 20
0 g), vacuum gas displacement packaging was performed in the same manner as in 1-C. No.7-a is No.7 cottage cheese 2
00g was subjected to vacuum gas displacement packaging in the same manner as No. 1-c. After a storage test of these packaged products at 10° C. for 30 days, the product quality was compared and the results are shown in Table 2.

No. 1-a and No. 3-a were not subjected to any special anti-fungal treatment, so mold colonies formed around 10 days after storage at 10°C, making them unsuitable for consumption. I could not do it. No, I-b is
) Synthetic preservative sodium dehydroacetate 400%
ppm added, no mold colonies occur even after 30 days of storage, and it has long shelf life. However, after 3 weeks of storage, expansion of the sealed container due to gas production by lactic acid bacteria was observed, and the flavor As for the flavor, the sour taste and fermented odor became stronger, and the freshness immediately after production was lost. '
fli [li is ranked somewhat better. No,
I-e, No., and 7-a were packaged using the gas filling method, and no mold colonies were observed even after 30 days of storage, so they are considered to have long shelf life. Due to insufficient gas expansion of the container due to the growth of lactic acid bacteria.

It is practically unapplicable. In addition, in terms of flavor, the sourness and fermentation odor are noticeable, and the flavor is ranked somewhat poor in flavor evaluation, making it inferior to conventional products and difficult to put into practical use. In contrast, in No. 3-b produced by the method of the present invention, mold colonies did not occur after 30 days of storage, and the flavor remained fresh and creamy immediately after production, and flavor changes during storage were significantly suppressed. I + ' with the conventional method! It was better than the crushed product.

[Example 1] Skim milk 10 that was heat sterilized at 75°C for 15 seconds and then cooled
0% raw milk 24% G and CS starter 120%.
was added and fermented at 24°C for 16 hours to obtain a milk curd.

This milk curd was cut with P.42 and treated under cutting conditions of holding at 68°C for 20 minutes.Experimental Example!
Cottage cheese was made in the same manner as above.

The total weight of the cottage cheese obtained was 4.11 Kg and its solids content was 21.1%. Further, the number of lactic acid bacteria immediately after production was 9.4 X In' per Ig of cheese, and the structural quality of the curd was quite good, although it was slightly soft, with no roughness on the surface of the curd. Next, 300 g of this cottage cheese was packed using a Fukagaku automatic vacuum packaging H machine (published by Omori Kikai Kogyo Co., Ltd.: MS-20).

Vacuum gas replacement packaging was performed using a mixed gas consisting of 80% nitrogen gas and 20% carbon dioxide gas in a deep-drawn container with high gas barrier properties (manufactured by Kureha Chemical Industry Co., Ltd.: vinylidene chloride sheet). After storing the obtained packaged product at IO"C for 30 days, the quality of the cheese was tested. No mold colonies were observed, and the lactic acid l'li number was 5.5% per 1g of cheese.
The quantity was kept low at 5 x 111'', and the flavor was good as the Cree-11 odor remained and the freshness was maintained.

[Example 2] 24 kg of raw milk containing 98% skimmed milk and 2% skimmed milk powder was heated to 75°C, heat sterilized for 5 seconds, cooled, added BD starter 240 O, and fermented at 25°C for 16 hours. A milk curd was obtained. This milk curd was cut at pH 4.55 and treated under the cutting conditions of holding at 75°C for 5 minutes, and then carried out in the same manner as in Example 1 to obtain 4.2 kg of cottage cheese with a solid content of 24.3%. . Next, 360 g of this cottage cheese was filled into a 450 cc capacity gas barrier molded container (manufactured by Tokan Kogyo Co., Ltd.: Lamicon Cup), and an oxygen absorber (manufactured by Mitsubishi Gas Chemical Co., Ltd.: Ageless F-30X) was pasted in advance. gas barrier film (
The packaged product was sealed with GP-8 (manufactured by Kureha Chemical Industry Co., Ltd.). After storing this packaged product at 10°C, it was opened on the 30th day and 60th day 0, and the quality of the cheese curd was compared with a conventional product containing 400 ppm of 1-lium dehydroacetate, which had been stored in the same way. No mold colonies were observed.

As for the flavor, the oxygen absorber packaged product retained a creamy odor even after 30 days of storage, and its freshness was maintained with little sourness. In addition, a slightly fermented odor and sour taste were observed in the packaged product opened after 60 days of storage.
It maintained the same flavor as the product after 0 days and 1, and the quality of the product after long-term storage was judged to be superior to conventional products.

[Effects of the Invention] According to the method for producing cottage cheese of the present invention, as described above, cottage cheese that can be stored for a long period of time can be produced without adding synthetic preservatives. The flavor is not impaired by chemicals, and therefore, as shown in the above examples, it is possible to produce cottage cheese that has better quality in terms of flavor, structure, etc. than products containing synthetic preservatives produced by conventional methods. In addition, the growth of starter lactic acid bacteria in cottage cheese can be suppressed to a low level during product storage, resulting in gas production and container storage.

Variation 8, acid. Generation, Yu, flavor 8 organization. 1. It has effects such as making it possible to prevent quality deterioration.

Claims (2)

[Claims] (1) Milk curds fermented by lactic acid bacteria starter, p
It is characterized by cutting at H4.4 or more and less than 4.6, cooking at a temperature of 68°C or more and 75°C or less for 5 minutes or more and 20 minutes or less, and then filling and packaging using oxygen scavenger technology and/or gas filling method. , a method for producing cottage cheese with long shelf life. (2) The lactic acid bacteria starter is Streptococcus
lactis, (Streptococcus lactis)
is), Streptococcus cremoris, (Stre
Homofermentative bacteria commonly used in the production of cottage cheese such as Streptococcus cremoris and Streptococcus diacetylactis
occus diacetilactis), Leuconostoc cr
2. A method for producing cottage cheese having a long shelf life as claimed in claim 1, which comprises a heterofermenting bacterium such as H. emoris, a homofermenting bacterium alone, or a mixture of a homofermenting bacterium and a heterofermenting bacterium.