JPS6185139A - Production of cheese of grain - Google Patents

Abstract

PURPOSE:To produce cheese of grain without requiring coagulation by omitting a process of separation of card from whey without requiring coagulation by addition of rennet, by absorbing milk in grain, and treating the grain with a mold useful for cheese production. CONSTITUTION:Rice or other grains are immersed in milk, sufficient milk is absorbed in the grain, and the grain is optionally steamed. A mold such as Lactobacillus bulgaricus, etc. useful for cheese production is multiplied. Then, prepared cheese of grain is sterilized under heating, and quenched.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing cheese, and particularly to a method for producing grain cheese using grains.

[Prior Art] Conventionally, in order to manufacture cheese, raw milk is purified and heated, and then a starter (lactic acid bacteria) and rennet are added and coagulated. And after that! a. Separate into a solid part (curd) and a liquid part (whey), and gradually raise the temperature (37-39°C) while stirring gently. The curd shrinks and becomes granular, which is collected, salted and molded. It is manufactured by stuffing, aging, etc.

The types of bacteria such as lactic acid bacteria and mold that play a major role in the aging process as starters, as well as the aging period and
Various cheeses are manufactured depending on conditions such as temperature. As described above, cheese production is generally carried out using raw milk through various steps such as adding a starter and rennet (a milk-clotting enzyme agent), and separating it into curd and whey.

In addition, a method for producing cheese using grains (cereal starch) is proposed in JP-A-58-13348, and a method for producing cheese-like foods is proposed in JP-A-55-88653. has been done. Japanese Patent Publication No. 58-13348
According to the publication, it is disclosed that a cheese product is manufactured by adding salt and a certain proportion of raw rice flour to raw material cheese during the manufacturing process. Also, JP-A-55-88653
According to the publication, soybean protein is the main ingredient.

It is disclosed that a cheese-like food product is produced by kneading water and edible oil and fat and heating the mixture.

[Problems to be Solved by the Invention] As described above, the conventional general method for producing cheese uses only milk as a starting material, and the methods proposed in JP-A-58-13348 and other publications In the manufacturing method using rice flour (starch), the starting material used was raw cheese that had already been made into cheese. Furthermore, the manufacturing method proposed in JP-A-55-88653 is for a cheese-like food, and focuses mainly on protein, and uses protein as its component.

An object of the present invention is to provide a method for producing grain cheese that does not require the addition of rennet or the like to coagulate the cheese and eliminates the step of separating curd and whey. Furthermore, the manufacturing method of the present invention is disclosed in Japanese Patent Application Laid-Open No. 58-1334.
No. 8, etc., do not add powder or the like during the manufacturing process, nor do they focus on protein, as shown in Japanese Patent Application Laid-open No. 55-88653. Our technical objective is to provide a new method for producing grain cheese rich in grains.

[Means for Solving the Problems] In order to solve the technical problem described in F, the present invention involves soaking grains in milk to allow the grains to sufficiently absorb the milk, and then preventing milk-disease bacteria such as ψ mold from producing cheese. The technical solution is to adopt a structure that breeds the bacteria used for. This produces grain cheese.

[Function] In view of the fact that grains have a large amount of water absorption, in the present invention, milk-containing grains obtained by absorbing milk are used as a raw material, and bacteria used in cheese production are applied to the grains. It manufactures grain cheese.

That is, grains and milk are used as starting materials for cheese production. In the production method according to the present invention, since grains are used, the grains serve as a fixing body for milk and the shape is maintained. Since the grain retains its shape in this way, there is no need to add rennet to coagulate it. For this reason, milk is absorbed into the shape of grains and bacteria used in cheese production, such as lactic acid bacteria, are cultivated, and the step of separating into curd and whey, which is required in conventional production methods, is not necessary. Also, since it uses grains, additional steps such as heating enhance the sweetness and flavor of the starch in the grains. Furthermore, by applying gfA, the special dairy odor of milk can be evaporated, making it possible to produce grain cheese suitable even for people who are allergic to milk.

[Example] Hereinafter, an example of the production method of the present invention will be described using rice, which is a typical grain. Note that, as a matter of course, the present invention is not limited to the following examples.

1 kg of commercially available rice was soaked in commercially available milk for 2 hours, and the rice absorbed 250 ml of milk and weighed 1.25 kg. After transferring the specimen in this state to a large petri dish, it was prepared with Lactobacillus genus Lactobacillus, a lactic acid bacterium for cheese production, prepared using milk as a culture medium.
bulgaricus) was added, stirred, and cultured at 50'C for 38 hours. This j8 incubation time is preferably in the range of 30 to 40 hours in relation to the amount of culture solution, and the culture temperature is preferably in the range of 45 to 53°C. The purpose of adding salt is to add flavor, suppress abnormal fermentation, and completely remove whey.) was added to obtain rice cheese.

When IKg of commercially available rice was soaked in commercially available milk for 2 hours, the rice absorbed 250ml of milk and weighed 1.25Kg.Next, it was steamed in a steamer to extract the milk. Steamed rice (milk rice) was obtained. This evaporation evaporates the dairy odor of milk and eliminates the unpleasant odor that is characteristic of milk, making it suitable even for people who do not like milk. In addition, by heating as in this example, the sand powder becomes pregelatinized, increasing sweetness and flavor. Next, after transferring this to a large petri dish, the bacteria of the genus Lactobacillus, which is lactic acid bacteria for cheese production, and Lactobacillus bulgaricus (Lactobacillus bulgaricus), which are lactic acid bacteria for cheese production, were prepared using milk as a medium.
After adding 10 ml of a culture solution of S. bulgaricus and stirring, the mixture was cultured at 50°C for 38 hours.

This culture time is preferably in the range of 30 to 40 hours depending on the star quality of the culture solution. In addition, the culture temperature is preferably between 45 and 53°C.Next, add 13g (approximately 1%) of salt (salt is added here to add flavor, suppress fermentation, and completely remove whey. 3) in the drying layer.
After heating and sterilizing for 0 minutes (30 minutes at 65°C),
Got rice cheese.

If the shape of the rice is used as is, as in this example, the shape of the rice becomes a fixed body for the milk, resulting in rice cheese that retains the shape of the rice.

The rice cheese obtained in this way has the original flavor of cheese, and since rice (starch) is used, heating enhances the sweetness and umami of the starch in the grain. In other words, the sweetness and umami of rice (gelatinized starch) have a synergistic effect, making it a unique oriental food.

Furthermore, by steaming as in this example, the special dairy odor of milk can be evaporated, making it possible to produce cheese suitable for people who are allergic to milk. Therefore, it can be used as an appetizer for sake or as nutritional rice, or it can be frozen and preserved.
It is suitable for frying in oil and using as various processed foods such as cheese fried bread. This rice cheese can be further compressed, shaped under pressure, or aged (for example, in the case of natural cheese, it is aged for 3 to 6 months) to produce various types of cheese. , II
It can be used as a product and can be highly marketable.

Table 1 lists the component analysis table of the rice cheese obtained in the above example.

m Main component composition of rice cheese (%) Next, we will list the ingredients of conventional cheese.

List of main ingredients of various cheeses (%) As can be seen from Tables 1 and 2 above, the rice cheese in this example has about 1/2 the amount of fat compared to conventional cheese. Low-fat cheese can be obtained, such as ~1/3.

In addition, although milk was used as the milk in each of the above examples, the milk is not limited to this, and can include camel, goat, sheep, cow, milk, etc.
Milk from horses, etc. can be used.

In each of the above Examples, Lactobacillus bulgaricus, which is a bacterium of the genus Lactobacillus, was used as the lactic acid bacteria for cheese production.
Usbu Igar 1cus) was used, but Streptococcus lactis, which is also a member of the Lactobacillus genus, was used.
ococcus 1actis), Streptococcus cremoris (Streptococcus cremo)
Of course, bacteria such as ris) may also be used.

Furthermore, the grains may include barley, wheat, rye, oats, corn, millet, millet, millet, buckwheat, etc.
By using these grains, it is possible to produce cheese with a flavor unique to these grains.

In addition, in order to use grains as a fixing body for milk, if the grains are granulated to some extent (in other words, not powdered), they will have the role of a fixing body, so as shown in the above example, However, it is not necessary to use the original shape.

In addition, in the second embodiment, commercially available rice is soaked in commercially available milk for 2 hours and then steamed in a steamer to produce steamed rice (milk rice) containing milk.
The step of steaming is not necessarily necessary, and it is also possible to retain the dairy content of milk to bring out the odor of cheese, resulting in cheese with a unique odor. It goes without saying that the time for soaking rice in milk and the amount of water absorbed vary depending on the condition of the rice (grain M), such as foreign rice, old rice, old rice, etc.

In recent years, the sophistication of agricultural technology in Japan has been remarkable.For example, rice production tends to be overproduced year by year, and the amount of old rice and aged rice is increasing. On the other hand, in dairy farming, taking milk as an example, the increase in production by domestic dairy farmers creates an imbalance that far exceeds the demand, and on top of that, they are also faced with import attacks from other countries that produce dairy products, and the market is limited. The current situation is that the milk is sticky. The production method of the present invention, which was developed in view of the current situation, has become an epoch-making method that allows surplus rice and milk to be used as products with extremely high added value.

[Effects of the Invention] Since the manufacturing method according to the present invention is configured as described above, it has the following effects.

1) A completely new grain cheese can be obtained.

- By using '2' grains, the grains serve as a fixing body for the milk during the cheese manufacturing process and maintain its shape, so there is no need to add rennet to coagulate it.

・3) Since milk is absorbed into the shape of grains and bacteria used in cheese production, such as lactic acid bacteria, are cultivated, there is no need for the process of separating curd and whey as in conventional manufacturing methods.

Claims (1)

[Claims] 1. A method for producing grain cheese, which comprises soaking grains in milk and then propagating bacteria used in cheese production. 2. The method for producing grain cheese according to claim 1, further comprising a step of soaking the grains in milk and then steaming the grains. 3. The method for producing grain cheese according to claim 1 or 2, which comprises the steps of propagating the bacteria used for cheese production, heat sterilization, and quenching. 4. The method for producing grain cheese according to any one of claims 1 to 3, wherein the grain is rice. 5. The method for producing grain cheese according to any one of claims 1 to 4, characterized in that the shape of the grain is used as it is.