WO2015056737A1 - Immature fresh cheese, and production method therefor - Google Patents

Immature fresh cheese, and production method therefor Download PDF

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Publication number
WO2015056737A1
WO2015056737A1 PCT/JP2014/077535 JP2014077535W WO2015056737A1 WO 2015056737 A1 WO2015056737 A1 WO 2015056737A1 JP 2014077535 W JP2014077535 W JP 2014077535W WO 2015056737 A1 WO2015056737 A1 WO 2015056737A1
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Prior art keywords
cheese
milk
fresh cheese
immature
lactose
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PCT/JP2014/077535
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French (fr)
Japanese (ja)
Inventor
智仁 花澤
喬之 門脇
章 富澤
俊昭 内田
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雪印メグミルク株式会社
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Publication of WO2015056737A1 publication Critical patent/WO2015056737A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd

Definitions

  • the present invention relates to immature fresh cheese and a method for producing the same.
  • Patent Document 1 a method of producing soft natural cheese so that the content of ⁇ -lactoglobulin is 80 mg / g nitrogen or less per total nitrogen (Patent Document 1), from raw milk
  • the fraction removed as cheese whey is removed in advance by microfiltration or ultrafiltration and concentrated, and the resulting concentrated raw milk with high casein concentration is heat sterilized, sealed in a container with a starter, and fermented.
  • a soft natural cheese in a sealed container is obtained (Patent Document 2), a cheese having a whey protein content of 15 mg or less per gram of solid, an acetic acid content of 25 to 500 mg per 100 g of cheese, and a manufacturing method thereof (Patent Document 3). It is disclosed.
  • the yellow protein which obtains the aqueous solution of milk protein concentrate powder as main raw material milk, does not produce browning, and has high preservability (patent document 4) is disclosed. ing.
  • Japanese Unexamined Patent Publication No. 2004-118 Japanese Unexamined Patent Publication No. 2004-105048 Japanese Unexamined Patent Publication No. 2008-17814 Japanese Unexamined Patent Publication No. 11-32675
  • the cheeses of Patent Documents 1 to 3 relate to the improvement of storage stability when the cheese is stored at a cold temperature of 5 ° C. or 10 ° C., and there is no description regarding high storage stability that enables distribution at room temperature.
  • the cheese of patent document 4 is related to the ripened cheese that is aged with lactic acid bacteria after adding curd enzyme to produce curd, and is related to fresh cheese that is coagulated with acid and not coagulated with lactic acid bacteria. Absent. In case of ripened cheese, casein, which is the main protein of cheese, is decomposed during ripening by curdling enzyme and rennet enzyme. There was a problem that it had to be put in a container.
  • the present invention solves the above problems, prevents browning and flavor deterioration during heat sterilization treatment and storage at room temperature, has high heat-retaining shape that maintains its shape even in hot water, and is immature with high storage stability Fresh cheese and a method for producing the same
  • the present inventors prepared the milk protein concentration and the lactose content contained in the raw material milk for cheese to be within a predetermined range, and heated the raw material milk to 80 ° C. or higher.
  • Immature fresh cheese obtained by coagulating milk protein by acid addition while holding and pressing and dehydrating has high heat-resistant shape retention that keeps its shape even in hot water at 85 ° C or higher, and lactose contained in cheese
  • the content of slag is 0.5% by weight or less, even if the microorganisms in the product are killed by filling in a heat-resistant container and sterilizing by heating, there is no elution or deformation of the cheese, and deterioration of the flavor due to browning
  • the present invention is an immature fresh cheese having a protein content of 8 to 40% by weight, a lactose content of 0.5% by weight or less, and having heat-resistant shape retention that maintains its shape even when immersed in hot water at 85 ° C. or higher. . Furthermore, the present invention includes the obtained immature fresh cheese in a heat-resistant container, and the container is maintained in a sterile state, and the whiteness of the fresh cheese hunter in the container is 73 or more. It is a characteristic immature fresh cheese product. In the present invention, the milk protein concentration is 2.2 wt% to 16 wt%, and the lactose content is calculated from the formula
  • the raw milk for cheese is prepared so that it becomes below the limit lactose concentration shown in the above, and the milk protein is coagulated by adding acid to a pH of 4.6 to 6.2 while keeping the raw milk at 80 ° C. or higher.
  • This is a method for producing immature fresh cheese by dehydration.
  • this invention is a manufacturing method of the immature fresh cheese product which fills this cheese in a heat resistant container, and heat-sterilizes it.
  • raw material milk you may use milk protein concentrate, ultrafiltration concentration skim milk, or the ultrafiltration concentration skim milk which carried out the diafiltration process for some raw materials.
  • the present invention has a high heat-resistant shape retaining property that maintains its shape even when immersed in hot water of 85 ° C. or higher, immaturity with a protein content of 8 to 40% by weight and a lactose content of 0.5% by weight or less. Since fresh cheese can be obtained, even if the resulting cheese is filled in a heat-resistant container and heat sterilized to kill microorganisms in the product, there is no elution or deformation of the cheese, and the flavor deterioration due to browning is markedly reduced. Even if the product is stored at room temperature, it is possible to obtain an immature fresh cheese product that suppresses flavor deterioration due to microorganisms or browning.
  • the raw milk for cheese used in the present invention has a milk protein concentration of 2.2% by weight to 16% by weight and a lactose content of the following calculation formula:
  • the raw material milk for cheese has a milk protein concentration of 2.2 wt% or more and 16 wt% or less, if the raw milk for cheese contains lactose exceeding the limit lactose concentration, the content of lactose is finally reached Is not preferable because it is impossible to obtain an immature fresh cheese of 0.5% by weight or less.
  • the protein and lactose contained in the raw material milk for cheese can be any protein derived from mammalian milk containing casein and lactose such as milk, goat milk and buffalo milk.
  • casein and lactose such as milk, goat milk and buffalo milk.
  • milk material and lactose with a lower lactose content than the protein content are removed. It is preferable to use milk.
  • milk obtained by redissolving a commercially available milk protein concentrate powder called MPC or MPI can be used.
  • the concentration of the milk prepared by removing milk from mammalian milk by a method such as centrifugation and treating the obtained skim milk with an ultrafiltration membrane having a molecular weight cut off of 500,000 Da or less is about 2 to 8 times.
  • Ultrafiltered concentrated skim milk (hereinafter referred to as UF skim milk) can be used.
  • the purpose of this concentration is to remove as much lactose in the milk as possible on the permeate (hereinafter referred to as permeate) side. In that respect, the higher the concentration ratio, the better.
  • the concentration ratio is preferably about 4 to 5 times.
  • ultrafiltration concentrated skim milk (hereinafter referred to as DF skim milk) that has been subjected to diafiltration that has been subjected to diafiltration to further remove lactose in the milk while adding water before and after the concentration step.
  • DF skim milk ultrafiltration concentrated skim milk
  • milk obtained by re-dissolving UF skim milk or DF skim milk dry powder may be used.
  • a mixture of these milk materials and milk may be used as the raw material milk for cheese.
  • cheese raw milks are reconstituted creams emulsified with fresh cream, emulsifiers using butter and vegetable fat, sodium caseinate, milk phospholipids, etc.
  • cream or the like it is also possible to add a generic term “cream or the like”.
  • fresh cream is obtained by concentrating fat from mammalian milk by a method such as centrifugation, and this fresh cream also contains lactose. Therefore, a fresh cream with a low lactose content prepared by a method of diluting fresh cream with water and concentrating again may be prepared and added to the raw milk material for cheese.
  • the fat content of the resulting immature fresh cheese is 10 to 40% by weight.
  • milk protein concentration is 2.2 wt% or more and 16 wt% or less and the lactose content is in the range of the limit lactose concentration or less, milk materials such as skim milk powder and whey, starch, thickening polysaccharide, salt, etc.
  • the cheese raw milk prepared by the above method is heated and held at 80 ° C. or higher, and acid is added to lower the pH to 4.6 to 6.2 to obtain milk protein aggregates. If the acid is added at a temperature of less than 80 ° C., sufficient heat-resistant shape retention cannot be obtained, which is not preferable. If the pH exceeds 6.2, the milk protein is not preferable because it does not form an aggregate. A pH of less than 4.6 is not preferable because a part of the protein is redissolved. The pH of the final protein aggregate may be in the range of 4.6 to 6.2.
  • the pH is more preferably in the range of 5.2 to 5.8 from the viewpoint of the yield of efficiently obtaining a coagulum from the milk protein in the raw milk, the structure of the resulting cheese, and the texture.
  • the acid to be added is not particularly limited as long as it is an edible organic acid, and for example, citrus fruit juice such as lactic acid, vinegar or lemon can be used.
  • citrus fruit juice such as lactic acid, vinegar or lemon can be used.
  • the obtained milk protein coagulum is recovered by removing the supernatant using gauze or a net, and after filling into a mold, it is pressed and dehydrated using a weight.
  • Such collection of milk protein aggregates and press dehydration can be performed by the same method as that for producing general natural cheese such as gouda cheese, cheddar cheese or white mold cheese typified by camembert cheese.
  • it is also possible to obtain fresh cheese which contains those taste substances by adding the taste substances such as spices such as pepper, basil, herbs and the like and then dehydrating them by pressing.
  • an immature fresh cheese having a protein content of 8 to 40% by weight can be obtained.
  • This immature fresh cheese has a heat-resistant shape retaining property that keeps its shape after being immersed in hot water of 85 ° C. or higher. Furthermore, since browning by heat sterilization is suppressed, even if it measures the whiteness W of a hunter after being immersed in warm water, 73 or more can be maintained.
  • a cheese product subjected to heat sterilization treatment at 100 ° C. or higher can also be produced.
  • the heat sterilization step is not particularly limited as long as the remaining amount of microorganisms in the container can be zero (aseptic).
  • a method of filling an aluminum packaging container, sealing it by thermocompression bonding and sterilizing by retort under pressure, or a method of filling a metal container or glass container and heating it can be used.
  • water can be added to the container together with the obtained immature fresh cheese.
  • the obtained immature fresh cheese may be filled in a container together with a liquid food such as curry and subjected to an overheat sterilization treatment.
  • the cheese product thus obtained is an immature fresh cheese characterized in that it has a protein content of 8 to 40% by weight, a lactose content of 0.5% by weight or less, and maintains its shape even in hot water at 85 ° C. or higher. It is contained in a heat-resistant container, and the number of microorganisms contained in the container is zero (aseptic), and the whiteness W of a fresh cheese hunter in the container is 73 or more. Since such a cheese product can suppress deterioration of the product due to microorganisms or browning, even if it is stored at room temperature for a long period of time, the fresh flavor and structure immediately after production can be maintained for a long period of time.
  • Non-sterilized milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk. Further, the skim milk was subjected to an ultrafiltration treatment, and separated into 5-fold concentrated UF skim milk and permeate. 20% by weight of this UF skim milk, 10% by weight of cream and 70% by weight of water were mixed to prepare a raw material milk for cheese having a protein concentration of 3.2% by weight and a lactose concentration of 1.2% by weight. This milk was heated to 95 ° C., 2.5 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.5, and a milk protein coagulum was obtained.
  • the coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese.
  • This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
  • Non-sterilized milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk. Further, the skim milk was subjected to an ultrafiltration treatment, and separated into 5-fold concentrated UF skim milk and permeate. This UF skim milk was further subjected to a diafiltration process to obtain a 5-fold concentrated DF skim milk.
  • This 5-fold concentrated DF skim milk 20 wt%, fresh cream 10 wt%, and water 70 wt% were mixed to prepare a cheese raw milk having a protein concentration of 3.2 wt% and a lactose concentration of 0.4 wt%.
  • This milk was heated to 95 ° C., and 1.3 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.5 to obtain a milk protein coagulum.
  • the coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese.
  • This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
  • Non-sterilized raw milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk.
  • the skim milk was subjected to an ultra-membrane treatment, and separated into 5-fold concentrated UF skim milk and permeate.
  • the 5-fold concentrated UF skim milk was further subjected to diafiltration to obtain 5-fold concentrated DF skim milk.
  • This 5 times concentrated DF skim milk 46% by weight, fresh cream 24% by weight and water 30% by weight were mixed to prepare a raw material milk for cheese having a protein concentration of 7.4% by weight and a lactose concentration of 0.8% by weight.
  • This milk was heated to 95 ° C., and 3 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.6 to obtain a milk protein coagulum.
  • the coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese.
  • This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
  • Non-sterilized raw milk was centrifuged with a milk separator to obtain skim milk.
  • the skim milk was subjected to an ultra-membrane treatment, and separated into 5-fold concentrated UF skim milk and permeate.
  • the 5-fold concentrated UF skim milk was further subjected to diafiltration to obtain 5-fold concentrated DF skim milk.
  • butter and sodium caseinate were mixed with water and emulsified with a mixer to prepare a reduced cream (lactose 0.1%) with a fat percentage of 40%.
  • a cheese raw material milk having a protein concentration of 11% by weight and a lactose concentration of 0.17% by weight was prepared by mixing 67% by weight of 5-fold concentrated DF skim milk and 33% by weight of reduced cream.
  • This milk was heated to 95 ° C., and 4.3 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.4 to obtain a milk protein coagulum.
  • the coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese.
  • This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
  • This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
  • the coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese.
  • This cheese was put into an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sterilized at a center temperature of 120 ° C. for 10 minutes, and sterilized fresh cheese was obtained.
  • This milk was heated to 95 ° C., and 4.3 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.4 to obtain a milk protein coagulum.
  • the coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese.
  • This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
  • the coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese.
  • This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
  • Heat-resistant shape retention (%) cheese height after test / cheese height before test x 100
  • the immature fresh cheese excluding Comparative Example 4 had a heat-resistant shape retention of 90% or higher even in hot water of 85 ° C. or higher, and had a high heat-resistant shape.
  • such immature fresh cheese with high heat-retaining shape can maintain the original structure without damaging the cheese structure even after heat sterilization treatment. Even if it was put in hot water at 85 ° C. or higher, the original high heat-resistant shape retention could be maintained.
  • the immature fresh cheese of Comparative Example 4 has extremely low heat-resistant shape retention, the immature fresh cheese product obtained by heat sterilizing this cheese is stuck to the bottom of the container due to the collapse of the cheese structure during the overheat treatment.
  • some fats were eluted in water, and the properties of immature fresh cheese before heat sterilization were significantly impaired. For this reason, it has been impossible to perform a heat-resistant shape retention test.
  • the immature fresh cheeses of Examples 1 to 5 and Comparative Examples 1 to 4 had a whiteness of 73 or more before heat sterilization, and exhibited a good white color. Further, the immature fresh cheeses of Examples 1 to 5 and Comparative Example 4 maintained the cheese whiteness W of 73 or more after the heat sterilization treatment and after being kept at 30 ° C. for 2 months. The features were well maintained. On the other hand, the cheeses of Comparative Examples 1 to 3 had a low whiteness W of less than 73 due to browning immediately after the heat sterilization treatment. Further, browning progressed during storage at room temperature, and the whiteness W further decreased.
  • the sensory flavor quality evaluation test was performed on a five-point scale by eight specialist panels.
  • the flavor is 5 (most excellent) to 1 (most inferior) with respect to the fresh milk flavor immediately after production, and the browning odor is 5 (not at all) to 1 (strongly browning) with respect to the odor unique to the Maillard reaction. It was evaluated by rounding off the decimal point of the average value of each item.
  • the cheeses of Examples 1 to 5 had a good flavor immediately after retort sterilization, and were maintained well even when stored at room temperature, and no browning odor was produced.
  • browning odor was generated immediately after the heat sterilization treatment, and the flavor was significantly deteriorated.
  • the browning odor became stronger, and the original flavor of fresh cheese was significantly deteriorated.
  • the cheese of the comparative example 4 did not generate
  • the present invention has a high heat-resistant shape retention property that maintains its shape even in hot water of 85 ° C. or higher, changes in color and flavor derived from the Maillard reaction during heat sterilization and storage, and product characteristics due to microorganisms during storage
  • An immature fresh cheese product having a good flavor and capable of being stored at room temperature and a method for producing the same are provided.

Abstract

Provided are: an immature fresh cheese product with which browning and flavour deterioration during heat sterilization and room-temperature storage are inhibited, said immature fresh cheese product exhibiting excellent storage properties, and excellent heat-resistant shape retention properties that enable the immature fresh cheese product to maintain the shape thereof even if immersed in hot water; and a production method therefor. This immature fresh cheese is produced by adjusting the lactose content and milk protein concentration included in a cheese starting-material milk, such that the lactose content and milk protein concentration are within prescribed ranges. The immature fresh cheese has a protein content of 8-40 wt%, and a lactose content of not more than 0.5 wt%, and is provided with heat-resistant shape retention properties which enable the immature fresh cheese to maintain the shape thereof after immersion in hot water having a temperature of at least 85˚C.

Description

未熟性フレッシュチーズおよびその製造方法Immature fresh cheese and method for producing the same
　本発明は、未熟性フレッシュチーズおよびその製造方法に関する。 The present invention relates to immature fresh cheese and a method for producing the same.
　製造直後と同様の風味・物性を保持し、しかも保存性の高い未熟性フレッシュチーズ製品を提供するためには、微生物による製品特性の劣化と後述する褐変反応による風味の劣化を抑制する必要がある。保存中の微生物による製品の劣化を完全に抑えるためには、耐熱性容器にチーズを密閉した後、たとえばレトルト殺菌処理などで１００℃を超える高い温度にフレッシュチーズを加熱して容器内の微生物を完全に死滅せしめる必要がある。しかしこのような高い温度までフレッシュチーズを加熱すると、チーズ内のタンパク質と乳糖に代表される糖質が変性して結合する褐変と呼ばれる化学反応現象が起こる。これにより、本来は白いフレッシュチーズは褐色に変色する上、褐変により生成される化合物は褐変臭と呼ばれる独特の風味を呈する結果、フレッシュチーズ本来のさわやかな味と風味が失われてしまう。また、加熱による殺菌を行わずに防腐剤等を使用することによって雑菌の増殖が抑えられたとしても、フレッシュチーズを常温で保持しておくと、やはり保存中に徐々にチーズの褐変が進行し、フレッシュチーズ本来の味と風味が失われてしまうという問題があった。さらに、チーズそのものに耐熱保形性がないと、加熱殺菌時や保存時にチーズが溶融し著しく変形したり、チーズタンパク質が収縮して脂肪分がチーズ表面に現れるオイルオフと呼ばれる現象が起こったり、容器内にチーズの他に水や水溶液が存在する場合は水や水溶液へのチーズタンパク質の溶出が起こるなどして、フレッシュチーズ本来の物理的特性や食感が著しく損なわれるという問題があった。 In order to provide an immature fresh cheese product that retains the same flavor and physical properties as immediately after production and has high storage stability, it is necessary to suppress deterioration of product characteristics due to microorganisms and flavor deterioration due to browning reaction described later. . In order to completely suppress deterioration of the product due to microorganisms during storage, after sealing the cheese in a heat-resistant container, for example, by heating the fresh cheese to a high temperature exceeding 100 ° C. by retort sterilization treatment, etc. It needs to be killed completely. However, when fresh cheese is heated to such a high temperature, a chemical reaction phenomenon called browning occurs in which proteins in cheese and carbohydrates represented by lactose are denatured and combined. As a result, originally white fresh cheese turns brown, and the compound produced by the browning exhibits a unique flavor called browning odor, resulting in the loss of the refreshing taste and flavor inherent to fresh cheese. In addition, even if the growth of miscellaneous bacteria is suppressed by using preservatives without sterilization by heating, if the fresh cheese is kept at room temperature, the browning of the cheese gradually proceeds during storage. The original taste and flavor of fresh cheese was lost. Furthermore, if the cheese itself does not have heat-resistant shape retention, the cheese will melt and deform significantly during heat sterilization and storage, a phenomenon called oil-off will occur where the cheese protein shrinks and the fat content appears on the cheese surface, When water or an aqueous solution other than cheese is present in the container, there is a problem that the cheese's original physical properties and texture are remarkably impaired due to elution of cheese protein into the water and aqueous solution.
　フレッシュチーズの保存性を向上させるための方法としては、β－ラクトグロブリンの含有量が全窒素あたり８０ｍｇ／ｇ窒素以下となるように軟質ナチュラルチーズを製造する方法（特許文献１）、原料乳からチーズホエーとして除去される画分を精密濾過処理又は限外濾過処理により予め除去してこれを濃縮し、得られたカゼイン濃度の高い濃縮原料乳を加熱殺菌後、容器にスターターとともに密封して発酵させることで密封容器入り軟質ナチュラルチーズを得る方法（特許文献２）、ホエータンパク質含量を固形１ｇあたり１５ｍｇ以下、酢酸含量がチーズ１００ｇあたり２５～５００ｍｇであるチーズおよびその製造方法(特許文献３)が開示されている。また、常温流通を可能とするようなチーズとして、乳タンパク質濃縮物粉末の水溶液を主原料乳として得られる、黄色を呈し、褐変が生ぜず、保存性の高いチーズ（特許文献４）が開示されている。 As a method for improving the storage stability of fresh cheese, a method of producing soft natural cheese so that the content of β-lactoglobulin is 80 mg / g nitrogen or less per total nitrogen (Patent Document 1), from raw milk The fraction removed as cheese whey is removed in advance by microfiltration or ultrafiltration and concentrated, and the resulting concentrated raw milk with high casein concentration is heat sterilized, sealed in a container with a starter, and fermented. A soft natural cheese in a sealed container is obtained (Patent Document 2), a cheese having a whey protein content of 15 mg or less per gram of solid, an acetic acid content of 25 to 500 mg per 100 g of cheese, and a manufacturing method thereof (Patent Document 3). It is disclosed. Moreover, as cheese which can distribute | circulate at normal temperature, the yellow protein which obtains the aqueous solution of milk protein concentrate powder as main raw material milk, does not produce browning, and has high preservability (patent document 4) is disclosed. ing.
日本国特開２００４－１１８号公報Japanese Unexamined Patent Publication No. 2004-118 日本国特開２００４－１０５０４８号公報Japanese Unexamined Patent Publication No. 2004-105048 日本国特開２００８－１７８１４号公報Japanese Unexamined Patent Publication No. 2008-17814 日本国特開平１１－３２６７５号公報Japanese Unexamined Patent Publication No. 11-32675
　特許文献１～３のチーズは５℃や１０℃の冷温でチーズを保存した際の保存性向上に関するもので、常温流通を可能とするような高い保存性に関する記載はない。また、特許文献４のチーズは、凝乳酵素を加えてカードを生成した後、乳酸菌で熟成させる熟成チーズに関するものであって、酸による凝固を行い、乳酸菌による凝固を行わないフレッシュチーズに関するものではない。また、熟成チーズは、チーズの主要タンパクであるカゼインが凝乳酵素やレンネットの酵素により熟成中に分解されているため、加熱すると溶融し形を保てなくなるため、レトルト殺菌する際にも真空容器などに入れなければならないという問題点があった。 The cheeses of Patent Documents 1 to 3 relate to the improvement of storage stability when the cheese is stored at a cold temperature of 5 ° C. or 10 ° C., and there is no description regarding high storage stability that enables distribution at room temperature. Moreover, the cheese of patent document 4 is related to the ripened cheese that is aged with lactic acid bacteria after adding curd enzyme to produce curd, and is related to fresh cheese that is coagulated with acid and not coagulated with lactic acid bacteria. Absent. In case of ripened cheese, casein, which is the main protein of cheese, is decomposed during ripening by curdling enzyme and rennet enzyme. There was a problem that it had to be put in a container.
　本発明は、上記のような問題を解決し、加熱滅菌処理や常温保存時の褐変や風味劣化が生じることを防止し、温湯中でも形を保つ高い耐熱保形性を有する、保存性の高い未熟性フレッシュチーズおよびその製造方法を提供することを課題とする。 The present invention solves the above problems, prevents browning and flavor deterioration during heat sterilization treatment and storage at room temperature, has high heat-retaining shape that maintains its shape even in hot water, and is immature with high storage stability Fresh cheese and a method for producing the same
　本発明者らは、上記課題に鑑み鋭意研究を重ねた結果、チーズ用原料乳に含まれる乳タンパク質濃度および乳糖含量を所定の範囲になるように調製し、その原料乳を８０℃以上に加熱・保持しながら酸添加により乳タンパクを凝固させ、圧搾脱水を行って得た未熟性フレッシュチーズは、８５℃以上の温湯中でも形を保つ高い耐熱保形性を有し、チーズ中に含まれる乳糖の含量が０．５重量％以下となっているため、耐熱性容器に充填して加熱滅菌処理して製品中の微生物を死滅せしめてもチーズの溶出や変形がなく、褐変による風味の劣化を著しく抑制することができ、製品を常温で保存しても微生物や褐変による風味劣化を抑えた製品を供することが可能であることを見出し、本発明を完成させるに至った。本発明は、タンパク質分が８～４０重量%、乳糖含量が０．５重量％以下であり、８５℃以上の温湯に浸漬しても形を保つ耐熱保形性を有する未熟性フレッシュチーズである。さらに、本発明は、得られた未熟性フレッシュチーズを耐熱性容器内に含み、かつ容器内が無菌状態に保たれており、容器内のフレッシュチーズのハンターの白色度が７３以上であることを特徴とする未熟性フレッシュチーズ製品である。
　また、本発明は、乳タンパク質濃度を２．２重量％以上１６重量％以下、乳糖含量が計算式 As a result of intensive studies in view of the above problems, the present inventors prepared the milk protein concentration and the lactose content contained in the raw material milk for cheese to be within a predetermined range, and heated the raw material milk to 80 ° C. or higher.・ Immature fresh cheese obtained by coagulating milk protein by acid addition while holding and pressing and dehydrating has high heat-resistant shape retention that keeps its shape even in hot water at 85 ° C or higher, and lactose contained in cheese As the content of slag is 0.5% by weight or less, even if the microorganisms in the product are killed by filling in a heat-resistant container and sterilizing by heating, there is no elution or deformation of the cheese, and deterioration of the flavor due to browning It has been found that it is possible to provide a product that can be remarkably suppressed and that is capable of providing a product in which flavor deterioration due to microorganisms or browning can be suppressed even when the product is stored at room temperature, and has completed the present invention. The present invention is an immature fresh cheese having a protein content of 8 to 40% by weight, a lactose content of 0.5% by weight or less, and having heat-resistant shape retention that maintains its shape even when immersed in hot water at 85 ° C. or higher. . Furthermore, the present invention includes the obtained immature fresh cheese in a heat-resistant container, and the container is maintained in a sterile state, and the whiteness of the fresh cheese hunter in the container is 73 or more. It is a characteristic immature fresh cheese product.
In the present invention, the milk protein concentration is 2.2 wt% to 16 wt%, and the lactose content is calculated from the formula
　限界乳糖濃度（重量％）＝－０．１７×乳タンパク質濃度（重量％）＋３．１ Limit lactose concentration (wt%) = -0.17 x Milk protein concentration (wt%) + 3.1
で示される限界乳糖濃度以下になるようにチーズ用原料乳を調製し、その原料乳を８０℃以上に保持しながら酸添加によりpHを４．６～６．２として乳タンパクを凝固させ、圧搾脱水を行うことにより未熟性フレッシュチーズを製造する方法である。さらに、本発明は、このチーズを耐熱性容器に充填し、加熱滅菌する未熟性フレッシュチーズ製品の製造方法である。
　原料乳としては、ミルクタンパク濃縮物、限外ろ過濃縮脱脂乳またはダイアフィルトレーション処理した限外ろ過濃縮脱脂乳を原料の一部に用いてもよい。 The raw milk for cheese is prepared so that it becomes below the limit lactose concentration shown in the above, and the milk protein is coagulated by adding acid to a pH of 4.6 to 6.2 while keeping the raw milk at 80 ° C. or higher. This is a method for producing immature fresh cheese by dehydration. Furthermore, this invention is a manufacturing method of the immature fresh cheese product which fills this cheese in a heat resistant container, and heat-sterilizes it.
As raw material milk, you may use milk protein concentrate, ultrafiltration concentration skim milk, or the ultrafiltration concentration skim milk which carried out the diafiltration process for some raw materials.
　本発明によれば、８５℃以上の温湯に浸漬しても形を保つ高い耐熱保形性を持ち、タンパク質分が８～４０重量%、および乳糖の含量が０．５重量％以下の未熟性フレッシュチーズを得ることができるため、得られたチーズを耐熱性容器に充填して加熱滅菌処理して製品中の微生物を死滅せしめてもチーズの溶出や変形がなく、褐変による風味の劣化を著しく抑制することができ、製品を常温で保存しても微生物や褐変による風味劣化を抑えた未熟性フレッシュチーズ製品を得ることができる。 According to the present invention, it has a high heat-resistant shape retaining property that maintains its shape even when immersed in hot water of 85 ° C. or higher, immaturity with a protein content of 8 to 40% by weight and a lactose content of 0.5% by weight or less. Since fresh cheese can be obtained, even if the resulting cheese is filled in a heat-resistant container and heat sterilized to kill microorganisms in the product, there is no elution or deformation of the cheese, and the flavor deterioration due to browning is markedly reduced. Even if the product is stored at room temperature, it is possible to obtain an immature fresh cheese product that suppresses flavor deterioration due to microorganisms or browning.
チーズの白色度Ｗの測定結果を示すグラフ。The graph which shows the measurement result of the whiteness W of cheese.
　以下、本発明を詳細に説明する。
　本発明に用いるチーズ用原料乳は、乳タンパク質濃度が２．２重量％以上１６重量％以下であり、乳糖含量が以下の計算式 Hereinafter, the present invention will be described in detail.
The raw milk for cheese used in the present invention has a milk protein concentration of 2.2% by weight to 16% by weight and a lactose content of the following calculation formula:
　限界乳糖濃度（重量％）＝－０．１７×乳タンパク質濃度（重量％）＋３．１ Limit lactose concentration (wt%) = -0.17 x Milk protein concentration (wt%) + 3.1
で示される限界乳糖濃度以下となるように調製する。チーズ用原料乳中の乳タンパク質濃度が１６重量％を超えると最終的に乳糖含量が０．５重量%以下の未熟性フレッシュチーズを得ることが困難になり好ましくない。一方、乳タンパク質濃度が２．２重量％未満になると、チーズの調製工程でロスする固形分の量が多くなり、製造効率の点で好ましくない。また、チーズ用原料乳は、乳タンパク質濃度２．２重量％以上１６重量％以下であっても、チーズ用原料乳中に限界乳糖濃度を超える乳糖が含まれていると、最終的に乳糖含量が０．５重量%以下の未熟性フレッシュチーズを得ることが出来なくなり好ましくない。 It is prepared so that it becomes below the limit lactose concentration shown by. When the milk protein concentration in the raw material milk for cheese exceeds 16% by weight, it is difficult to finally obtain an immature fresh cheese having a lactose content of 0.5% by weight or less. On the other hand, when the milk protein concentration is less than 2.2% by weight, the amount of solids lost in the cheese preparation process increases, which is not preferable in terms of production efficiency. Moreover, even if the raw material milk for cheese has a milk protein concentration of 2.2 wt% or more and 16 wt% or less, if the raw milk for cheese contains lactose exceeding the limit lactose concentration, the content of lactose is finally reached Is not preferable because it is impossible to obtain an immature fresh cheese of 0.5% by weight or less.
　チーズ用原料乳に含まれるタンパク質や乳糖は、牛乳、山羊乳、水牛乳等のカゼインや乳糖を含む哺乳類の乳に由来するもの全般を用いることができるが、一般的な牛乳中にはタンパク質１に対して乳糖が１．４含まれているため、チーズ用原料乳の乳糖濃度を限界乳糖濃度以下とするために、タンパク質含量に比べて乳糖含量が低い乳素材や乳糖を除去する処理を行った乳を用いることが好ましい。たとえば、ＭＰＣやＭＰＩと呼ばれる市販のミルクタンパク濃縮物粉末を再溶解させた乳を用いることが可能である。また、哺乳類の乳を遠心分離などの方法により脂肪分を除去し、得られた脱脂乳を分画分子量５０万Ｄａ以下の限外濾過膜で処理して調製した濃縮倍率が２～８倍程度の限外ろ過濃縮脱脂乳(以下、ＵＦ脱脂乳と称す)を用いることができる。この濃縮の目的は、乳中の乳糖を、できるだけ多く透過液（以下、パーミエートと称す）側に除去することにある。その点では、濃縮倍率は高ければ高いほど好ましいが、濃縮倍率が高くなると濃縮乳の粘度の増加により工程制御が困難になるとともに処理効率も低下する。このような点から、濃縮倍率は、４～５倍程度が好ましい。また、この濃縮工程の前後に水を加えながら限外濾過処理をする透析濾過処理を行い乳中の乳糖をさらに除去したダイアフィルトレーション処理した限外ろ過濃縮脱脂乳(以下、ＤＦ脱脂乳と称す)を用いることも可能である。また、ＵＦ脱脂乳やＤＦ脱脂乳の乾燥粉末を再溶解させた乳を用いてもよい。さらに、これらの乳素材や乳を混合したものをチーズ用原料乳としてもよい。 The protein and lactose contained in the raw material milk for cheese can be any protein derived from mammalian milk containing casein and lactose such as milk, goat milk and buffalo milk. In order to keep the lactose concentration of raw milk for cheese below the limit lactose concentration, the milk material and lactose with a lower lactose content than the protein content are removed. It is preferable to use milk. For example, milk obtained by redissolving a commercially available milk protein concentrate powder called MPC or MPI can be used. In addition, the concentration of the milk prepared by removing milk from mammalian milk by a method such as centrifugation and treating the obtained skim milk with an ultrafiltration membrane having a molecular weight cut off of 500,000 Da or less is about 2 to 8 times. Ultrafiltered concentrated skim milk (hereinafter referred to as UF skim milk) can be used. The purpose of this concentration is to remove as much lactose in the milk as possible on the permeate (hereinafter referred to as permeate) side. In that respect, the higher the concentration ratio, the better. However, when the concentration ratio increases, the process control becomes difficult and the processing efficiency decreases due to an increase in the viscosity of the concentrated milk. From these points, the concentration ratio is preferably about 4 to 5 times. In addition, ultrafiltration concentrated skim milk (hereinafter referred to as DF skim milk) that has been subjected to diafiltration that has been subjected to diafiltration to further remove lactose in the milk while adding water before and after the concentration step. Can also be used. Alternatively, milk obtained by re-dissolving UF skim milk or DF skim milk dry powder may be used. Further, a mixture of these milk materials and milk may be used as the raw material milk for cheese.
　これらのチーズ用原料乳には、コク味や脂肪の味を付ける目的で、生クリーム、バターや植物性脂肪を用いた乳化剤、カゼインナトリウム、乳リン脂質素材などを用いて乳化した再構成クリーム（以下、総称して「クリーム等」という。）を加えることも可能である。一般的に生クリームは哺乳類の乳を遠心分離などの方法により脂肪を濃縮して得られるが、この生クリーム中にも乳糖が含まれている。そのため、生クリームを水で希釈して再度濃縮する方法により調製した乳糖含量の少ない生クリームを調製してチーズ用原料乳に加えてもよい。コク味や自然な乳脂肪の味の点では、哺乳類の乳より得た生クリームを用いることが最も好ましいが、チーズ用原料乳の乳糖含量を低くするためには、バターや植物性脂肪を脂肪源とした再構成クリームを用いることが好ましい。これらのクリーム等を加える場合は、得られる未熟性フレッシュチーズの脂肪分が１０～４０重量％となるようにすることが好ましい。
　さらに、乳タンパク質濃度が２．２重量％以上１６重量％以下で、かつ乳糖含量が限界乳糖濃度以下の範囲であれば、脱脂粉乳やホエーなどの乳素材、でんぷんや増粘多糖類、食塩などの塩類、糖分や甘味料、香料などの呈味物質をチーズ用原料乳に加えることも可能である。
　以上の方法で調製したチーズ用原料乳を８０℃以上に加熱・保持しながら、酸添加することによりpHを４．６～６．２に下げて乳タンパク質の凝集物を得る。温度が８０℃未満の状態で酸添加すると十分な耐熱保形性が得られず好ましくない。pHが６．２を超えると、乳タンパク質は凝集物を生成しないので好ましくない。pHが４．６未満となるとタンパク質の一部が再溶解するため好ましくない。最終的なタンパク質の凝集物のpHは４．６～６．２の範囲であればよい。しかし、原料乳中の乳タンパク質から効率的に凝固物を得る歩留まりの点や、得られるチーズの組織、食感の点から、pHは５．２～５．８の範囲がより好ましい。添加する酸は食用の有機酸であれば特に限定する必要はなく、例えば、乳酸、酢またはレモンなど柑橘類の果汁などを使用することができる。凝固した乳タンパク質内の乳糖含量を低くするためには、出来るだけ早く乳を攪拌しながらゆっくりと均一に酸を添加することが好ましい。 These cheese raw milks are reconstituted creams emulsified with fresh cream, emulsifiers using butter and vegetable fat, sodium caseinate, milk phospholipids, etc. Hereinafter, it is also possible to add a generic term “cream or the like”. In general, fresh cream is obtained by concentrating fat from mammalian milk by a method such as centrifugation, and this fresh cream also contains lactose. Therefore, a fresh cream with a low lactose content prepared by a method of diluting fresh cream with water and concentrating again may be prepared and added to the raw milk material for cheese. In terms of the richness and taste of natural milk fat, it is most preferable to use fresh cream obtained from mammalian milk, but in order to reduce the lactose content of cheese raw milk, butter and vegetable fat should be used as fat. It is preferred to use the reconstituted cream as the source. When these creams are added, it is preferable that the fat content of the resulting immature fresh cheese is 10 to 40% by weight.
Furthermore, if the milk protein concentration is 2.2 wt% or more and 16 wt% or less and the lactose content is in the range of the limit lactose concentration or less, milk materials such as skim milk powder and whey, starch, thickening polysaccharide, salt, etc. It is also possible to add taste substances such as salts, sugars, sweeteners, and fragrances to cheese raw milk.
The cheese raw milk prepared by the above method is heated and held at 80 ° C. or higher, and acid is added to lower the pH to 4.6 to 6.2 to obtain milk protein aggregates. If the acid is added at a temperature of less than 80 ° C., sufficient heat-resistant shape retention cannot be obtained, which is not preferable. If the pH exceeds 6.2, the milk protein is not preferable because it does not form an aggregate. A pH of less than 4.6 is not preferable because a part of the protein is redissolved. The pH of the final protein aggregate may be in the range of 4.6 to 6.2. However, the pH is more preferably in the range of 5.2 to 5.8 from the viewpoint of the yield of efficiently obtaining a coagulum from the milk protein in the raw milk, the structure of the resulting cheese, and the texture. The acid to be added is not particularly limited as long as it is an edible organic acid, and for example, citrus fruit juice such as lactic acid, vinegar or lemon can be used. In order to reduce the lactose content in the coagulated milk protein, it is preferable to add the acid slowly and uniformly while stirring the milk as soon as possible.
　得られた乳タンパク質の凝固物は、ガーゼや網などを用いて上澄み液を除去して回収し、型に詰めた後に重りを用いて圧搾脱水を行う。このような乳タンパク質凝集物の回収と圧搾脱水は、例えば、ゴーダチーズやチェダーチーズ、あるいはカマンベールチーズに代表される白カビチーズなどの一般的なナチュラルチーズ製造と同じ方法で行うことができる。また、ペッパーなどの香辛料、バジル、ハーブなどの呈味物質を加えてから圧搾脱水することで、それらの呈味物質を内部に含むフレッシュチーズを得ることも可能である。
　以上の方法によって、タンパク質分が８～４０重量%の範囲である未熟性フレッシュチーズを得ることができる。タンパク質分が８重量％未満では、十分な耐熱保形性が得られず好ましくなく、４０重量％を超えるタンパク質分の未熟性チーズを得るためには非常に強い圧搾圧を長時間かける必要があるため、製造効率の点で好ましくない。
　この未熟性フレッシュチーズは、８５℃以上の温湯に浸漬した後に形を保つ耐熱保形性を有している。さらに、加熱殺菌による褐変が抑えられるため、温湯に浸漬した後にハンターの白色度Wを測定しても７３以上を維持することができる。 The obtained milk protein coagulum is recovered by removing the supernatant using gauze or a net, and after filling into a mold, it is pressed and dehydrated using a weight. Such collection of milk protein aggregates and press dehydration can be performed by the same method as that for producing general natural cheese such as gouda cheese, cheddar cheese or white mold cheese typified by camembert cheese. Moreover, it is also possible to obtain fresh cheese which contains those taste substances by adding the taste substances such as spices such as pepper, basil, herbs and the like and then dehydrating them by pressing.
By the above method, an immature fresh cheese having a protein content of 8 to 40% by weight can be obtained. If the protein content is less than 8% by weight, sufficient heat-resistant shape retention cannot be obtained, which is not preferable, and in order to obtain an immature cheese having a protein content exceeding 40% by weight, it is necessary to apply a very strong pressing pressure for a long time. Therefore, it is not preferable in terms of production efficiency.
This immature fresh cheese has a heat-resistant shape retaining property that keeps its shape after being immersed in hot water of 85 ° C. or higher. Furthermore, since browning by heat sterilization is suppressed, even if it measures the whiteness W of a hunter after being immersed in warm water, 73 or more can be maintained.
　以上の方法で得られた未熟性フレッシュチーズを耐熱性容器に充填して密封した後、１００℃以上の加熱滅菌処理を行ったチーズ製品を製造することもできる。この加熱滅菌工程は、容器内の微生物生残量をゼロ（無菌状態）に出来れば、その方法を特に限定する必要はない。たとえばアルミ包装容器に充填して加熱圧着によりシールして加圧下でレトルト殺菌する方法や、金属容器やガラス容器に充填して加熱する方法を用いることができる。加熱滅菌処理時の伝熱効率をよくするために、得られた未熟性フレッシュチーズとともに水を容器内に加えることも可能である。また、得られた未熟性フレッシュチーズをカレーのような液状食品とともに容器内に充填して過熱滅菌処理を行ってもよい。
　このようにして得られるチーズ製品は、タンパク質分が８～４０重量%、乳糖含量が０．５重量％以下であり、８５℃以上の温湯中でも形を保つことを特徴とする未熟性フレッシュチーズを耐熱性容器内に含み、かつ容器内に含まれる微生物菌数がゼロ（無菌状態）であるとともに、容器内のフレッシュチーズのハンターの白色度Wが７３以上であることを特徴とする。このようなチーズ製品は、微生物や褐変に起因する製品の劣化を抑えることができるため、仮に常温で長期間保存されたとしても製造直後のフレッシュな風味と組織を長期間保持することが出来る。 After filling immature fresh cheese obtained by the above method into a heat-resistant container and sealing it, a cheese product subjected to heat sterilization treatment at 100 ° C. or higher can also be produced. The heat sterilization step is not particularly limited as long as the remaining amount of microorganisms in the container can be zero (aseptic). For example, a method of filling an aluminum packaging container, sealing it by thermocompression bonding and sterilizing by retort under pressure, or a method of filling a metal container or glass container and heating it can be used. In order to improve the heat transfer efficiency during the heat sterilization treatment, water can be added to the container together with the obtained immature fresh cheese. Further, the obtained immature fresh cheese may be filled in a container together with a liquid food such as curry and subjected to an overheat sterilization treatment.
The cheese product thus obtained is an immature fresh cheese characterized in that it has a protein content of 8 to 40% by weight, a lactose content of 0.5% by weight or less, and maintains its shape even in hot water at 85 ° C. or higher. It is contained in a heat-resistant container, and the number of microorganisms contained in the container is zero (aseptic), and the whiteness W of a fresh cheese hunter in the container is 73 or more. Since such a cheese product can suppress deterioration of the product due to microorganisms or browning, even if it is stored at room temperature for a long period of time, the fresh flavor and structure immediately after production can be maintained for a long period of time.
　以下、実施例および比較例を挙げて本発明をさらに詳しく説明する。なお、本発明はこれらの実施例等に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. The present invention is not limited to these examples.
　未殺菌の牛乳をミルクセパレーターで遠心分離して脂肪分４０％の生クリームと脱脂乳を得た。さらに、脱脂乳の限外膜処理を行い、5倍濃縮したＵＦ脱脂乳とパーミエートに分離した。このＵＦ脱脂乳２０重量％、クリーム１０重量％、水７０重量％を混合し、タンパク質濃度３．２重量％、乳糖濃度１．２重量％のチーズ用原料乳を調製した。この乳を９５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して２．５ｇを加えてｐＨを５．５にして、乳タンパク質凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れて密閉し、中心温度１２０℃１０分のレトルトによる加熱滅菌処理を行い、未熟性フレッシュチーズ製品を得た。 Non-sterilized milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk. Further, the skim milk was subjected to an ultrafiltration treatment, and separated into 5-fold concentrated UF skim milk and permeate. 20% by weight of this UF skim milk, 10% by weight of cream and 70% by weight of water were mixed to prepare a raw material milk for cheese having a protein concentration of 3.2% by weight and a lactose concentration of 1.2% by weight. This milk was heated to 95 ° C., 2.5 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.5, and a milk protein coagulum was obtained. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
　未殺菌の牛乳をミルクセパレーターで遠心分離して脂肪分４０％の生クリームと脱脂乳を得た。さらに、脱脂乳の限外膜処理を行い、5倍濃縮したＵＦ脱脂乳とパーミエートに分離した。このＵＦ脱脂乳にさらに透析濾過処理を行って、5倍濃縮したＤＦ脱脂乳を得た。この5倍濃縮ＤＦ脱脂乳２０重量％、生クリーム１０重量％、水７０重量％を混合し、タンパク質濃度３．２重量％、乳糖濃度０．４重量％のチーズ用原料乳を調製した。この乳を９５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して１．３ｇを加えてｐＨを５．５にして乳タンパク質凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れて密閉し、中心温度１２０℃１０分のレトルトによる加熱滅菌処理を行い、未熟性フレッシュチーズ製品を得た。 Non-sterilized milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk. Further, the skim milk was subjected to an ultrafiltration treatment, and separated into 5-fold concentrated UF skim milk and permeate. This UF skim milk was further subjected to a diafiltration process to obtain a 5-fold concentrated DF skim milk. This 5-fold concentrated DF skim milk 20 wt%, fresh cream 10 wt%, and water 70 wt% were mixed to prepare a cheese raw milk having a protein concentration of 3.2 wt% and a lactose concentration of 0.4 wt%. This milk was heated to 95 ° C., and 1.3 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.5 to obtain a milk protein coagulum. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
　未殺菌の生乳をミルクセパレーターで遠心分離して脂肪分４０％の生クリームと脱脂乳を得た。さらに、脱脂乳の限外膜処理を行い、5倍濃縮ＵＦ脱脂乳とパーミエートに分離した。この5倍濃縮ＵＦ脱脂乳にさらに透析濾過処理を行って、5倍濃縮ＤＦ脱脂乳を得た。この5倍濃縮ＤＦ脱脂乳４６重量％、生クリーム２４重量％、水３０重量％を混合し、タンパク質濃度７．４重量％、乳糖濃度０．８重量％のチーズ用原料乳を調製した。この乳を９５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して３ｇを加えてｐＨを５．６にして乳タンパク質凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れて密閉し、中心温度１２０℃１０分のレトルトによる加熱滅菌処理を行い、未熟性フレッシュチーズ製品を得た。 Non-sterilized raw milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk. In addition, the skim milk was subjected to an ultra-membrane treatment, and separated into 5-fold concentrated UF skim milk and permeate. The 5-fold concentrated UF skim milk was further subjected to diafiltration to obtain 5-fold concentrated DF skim milk. This 5 times concentrated DF skim milk 46% by weight, fresh cream 24% by weight and water 30% by weight were mixed to prepare a raw material milk for cheese having a protein concentration of 7.4% by weight and a lactose concentration of 0.8% by weight. This milk was heated to 95 ° C., and 3 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.6 to obtain a milk protein coagulum. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
　未殺菌の生乳をミルクセパレーターで遠心分離して脱脂乳を得た。さらに、脱脂乳の限外膜処理を行い、5倍濃縮ＵＦ脱脂乳とパーミエートに分離した。この5倍濃縮ＵＦ脱脂乳にさらに透析濾過処理を行って、5倍濃縮ＤＦ脱脂乳を得た。また、バターとカゼインナトリウムを水と混合してミキサーで乳化を行い脂肪率４０％の還元クリーム（乳糖０．１％）を調製した。5倍濃縮ＤＦ脱脂乳６７重量％、還元クリーム３３重量％を混合して、タンパク質濃度１１重量％、乳糖濃度０．１７重量％のチーズ用原料乳を調製した。この乳を９５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して４．３ｇを加えてｐＨを５．４にして乳タンパク質凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れて密閉し、中心温度１２０℃１０分のレトルトによる加熱滅菌処理を行い、未熟性フレッシュチーズ製品を得た。 Non-sterilized raw milk was centrifuged with a milk separator to obtain skim milk. In addition, the skim milk was subjected to an ultra-membrane treatment, and separated into 5-fold concentrated UF skim milk and permeate. The 5-fold concentrated UF skim milk was further subjected to diafiltration to obtain 5-fold concentrated DF skim milk. Further, butter and sodium caseinate were mixed with water and emulsified with a mixer to prepare a reduced cream (lactose 0.1%) with a fat percentage of 40%. A cheese raw material milk having a protein concentration of 11% by weight and a lactose concentration of 0.17% by weight was prepared by mixing 67% by weight of 5-fold concentrated DF skim milk and 33% by weight of reduced cream. This milk was heated to 95 ° C., and 4.3 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.4 to obtain a milk protein coagulum. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
　市販のミルクプロテイン濃縮物粉末（水分５．３重量％、タンパク質分７６．２重量％、乳糖９．２重量％）４．５重量％、未殺菌の生乳をミルクセパレーターで遠心分離して得た脂肪分４０％の生クリーム１０重量％、水８５．５重量％を混合して、タンパク質濃度３．４％、乳糖濃度０．７３重量％のチーズ用原料乳を調製した。この乳を９５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して２．６ｇ加えてｐＨを５．５にして乳タンパク質凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れて密閉し、中心温度１２０℃１０分のレトルトによる加熱滅菌処理を行い、未熟性フレッシュチーズ製品を得た。 Commercial milk protein concentrate powder (water 5.3% by weight, protein content 76.2% by weight, lactose 9.2% by weight) 4.5% by weight, obtained by centrifuging unsterilized raw milk with a milk separator Raw milk for cheese having a protein concentration of 3.4% and a lactose concentration of 0.73% by weight was prepared by mixing 10% by weight of fresh cream with 40% fat and 85.5% by weight of water. This milk was heated to 95 ° C., 2.6 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.5, and a milk protein coagulum was obtained. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
（比較例１）
　未殺菌の生乳（タンパク質濃度３．２重量％、乳糖濃度４．６重量％）をチーズ用原料乳として用い、９５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して２．５ｇを加え、凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れて密閉し、中心温度１２０℃１０分のレトルトによる加熱滅菌処理を行い、未熟性フレッシュチーズ製品を得た。 (Comparative Example 1)
Unsterilized raw milk (protein concentration: 3.2 wt%, lactose concentration: 4.6 wt%) was used as cheese raw milk, heated to 95 ° C, and 2.5 g of vinegar was added to 100 g of cheese raw milk A coagulum was obtained. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
（比較例２）
　未殺菌の生乳をミルクセパレーターで遠心分離して脂肪分４０％の生クリームと脱脂乳を得た。さらに、脱脂乳の限外膜処理を行い、5倍濃縮ＵＦ脱脂乳とパーミエートに分離した。この5倍濃縮ＵＦ脱脂乳２０重量％、クリーム１０重量％、パーミエート７０重量％を混合して、タンパク質濃度３．２％、乳糖濃度４．３重量％のチーズ用原料乳を調製した。この乳を９５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して２．５ｇを加え、凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れ、中心温度１２０℃１０分の殺菌処理を行い、滅菌処理フレッシュチーズを得た。 (Comparative Example 2)
Unsterilized raw milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk. In addition, the skim milk was subjected to an ultra-membrane treatment, and separated into 5-fold concentrated UF skim milk and permeate. This 5-fold concentrated UF skim milk 20% by weight, cream 10% by weight, and permeate 70% by weight were mixed to prepare a raw material milk for cheese having a protein concentration of 3.2% and a lactose concentration of 4.3% by weight. This milk was heated to 95 ° C., and 2.5 g of vinegar was added to 100 g of cheese raw milk to obtain a coagulated product. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put into an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sterilized at a center temperature of 120 ° C. for 10 minutes, and sterilized fresh cheese was obtained.
（比較例３）
　未殺菌の生乳をミルクセパレーターで遠心分離して脂肪分４０％の生クリームと脱脂乳を得た。さらに、脱脂乳の限外膜処理を行い、5倍濃縮ＵＦ脱脂乳とパーミエートに分離した。この5倍濃縮ＵＦ脱脂乳の一部にさらに透析濾過処理を行って、5倍濃縮ＤＦ脱脂乳を得た。5倍濃縮ＵＦ脱脂乳３８％、5倍濃縮ＤＦ脱脂乳２９重量％、生クリーム３３重量％を混合して、タンパク質濃度１１重量％、乳糖濃度２．０重量％のチーズ用原料乳を調製した。この乳を９５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して４．３ｇを加えてｐＨを５．４にして乳タンパク質凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れて密閉し、中心温度１２０℃１０分のレトルトによる加熱滅菌処理を行い、未熟性フレッシュチーズ製品を得た。 (Comparative Example 3)
Unsterilized raw milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk. In addition, the skim milk was subjected to an ultra-membrane treatment, and separated into 5-fold concentrated UF skim milk and permeate. A part of this 5-fold concentrated UF skim milk was further subjected to diafiltration to obtain 5-fold concentrated DF skim milk. 5% concentrated UF skim milk 38%, 5 times concentrated DF skim milk 29% by weight, and fresh cream 33% by weight were mixed to prepare a cheese raw material milk having a protein concentration of 11% by weight and a lactose concentration of 2.0% by weight. . This milk was heated to 95 ° C., and 4.3 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.4 to obtain a milk protein coagulum. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
（比較例４）
　未殺菌の牛乳をミルクセパレーターで遠心分離して脂肪分４０％の生クリームと脱脂乳を得た。さらに、脱脂乳の限外膜処理を行い、5倍濃縮したＵＦ脱脂乳とパーミエートに分離した。このＵＦ脱脂乳２０重量％、クリーム１０重量％、水７０重量％を混合し、タンパク質濃度３．２重量％、乳糖濃度１．２重量％のチーズ用原料乳を調製した。この乳を７５℃に加熱し、食酢をチーズ用原料乳１００ｇに対して２．５ｇを加えてｐＨを５．５にして、乳タンパク質凝固物を得た。この凝固物をガーゼを用いて集めて型に詰め、さらに重りを乗せて脱水プレスを行って未熟性フレッシュチーズを得た。このチーズを、チーズ１００ｇあたり４０ｇの水と共にレトルト食品用のアルミ袋に入れて密閉し、中心温度１２０℃１０分のレトルトによる加熱滅菌処理を行い、未熟性フレッシュチーズ製品を得た。 (Comparative Example 4)
Unsterilized milk was centrifuged with a milk separator to obtain a fresh cream with 40% fat and skim milk. Further, the skim milk was subjected to an ultrafiltration treatment, and separated into 5-fold concentrated UF skim milk and permeate. 20% by weight of this UF skim milk, 10% by weight of cream and 70% by weight of water were mixed to prepare a raw material milk for cheese having a protein concentration of 3.2% by weight and a lactose concentration of 1.2% by weight. This milk was heated to 75 ° C., 2.5 g of vinegar was added to 100 g of cheese raw milk to adjust the pH to 5.5, and a milk protein coagulum was obtained. The coagulated product was collected using gauze and packed into a mold, and further a weight was placed thereon and dehydration was performed to obtain immature fresh cheese. This cheese was put in an aluminum bag for retort food together with 40 g of water per 100 g of cheese, sealed, and heat sterilized by retort with a center temperature of 120 ° C. for 10 minutes to obtain an immature fresh cheese product.
　実施例１～５ならびに比較例１～３に示した加熱滅菌処理前の未熟性フレッシュチーズに含有されるタンパク質分、水分、乳糖および脂肪分の測定を行った。結果を表１に示す。 The protein content, moisture content, lactose content and fat content contained in the immature fresh cheese before heat sterilization shown in Examples 1 to 5 and Comparative Examples 1 to 3 were measured. The results are shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　実施例１～５、比較例１～３の未熟性フレッシュチーズを加熱滅菌処理した後の、タンパク質分、水分、脂肪分は加熱滅菌処理前と比較して変化しなかった。比較例４のチーズのみ加熱滅菌処理により水分が４％増加して脂肪分が４％減少した。 The protein content, moisture, and fat content after heat sterilization treatment of the immature fresh cheeses of Examples 1 to 5 and Comparative Examples 1 to 3 did not change compared to those before heat sterilization treatment. Only the cheese of Comparative Example 4 was increased in moisture by 4% and reduced in fat by 4% by heat sterilization.
　また、実施例１～５ならびに比較例１～４に示した未熟性フレッシュチーズ製品を３０℃の常温で2ヶ月保持した後、無菌試験を行い、いずれのチーズ製品も包装容器内部は無菌状態が保たれていることを確認した。 In addition, after holding the immature fresh cheese products shown in Examples 1 to 5 and Comparative Examples 1 to 4 at a room temperature of 30 ° C. for 2 months, a sterility test was conducted. It was confirmed that it was kept.
　実施例１～５ならびに比較例１～４に示した滅菌処理前の未熟性フレッシュチーズおよび加熱滅菌処理をした未熟性フレッシュチーズを各辺１５ｍｍの立法体状に切り出し、９０℃の熱湯中で３０分間静置した前後の高さの変化から、以下の式を用いて耐熱保形性を算出して評価を行った。評価の結果を表２に示す。 The immature fresh cheese before sterilization treatment and the immature fresh cheese subjected to heat sterilization treatment shown in Examples 1 to 5 and Comparative Examples 1 to 4 were cut into a 15 mm-long legged body, and 30 pieces in hot water at 90 ° C. From the change in height before and after standing for a minute, heat-resistant shape retention was calculated and evaluated using the following formula. The evaluation results are shown in Table 2.
　耐熱保形性（％）＝試験後のチーズ高さ／試験前のチーズ高さ×１００ Heat-resistant shape retention (%) = cheese height after test / cheese height before test x 100
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　以上の試験から、比較例４を除く未熟性フレッシュチーズは、８５℃以上の温湯中でも９０％以上の耐熱保形性を有しており、高い耐熱保形成をもつことが確認された。また、このような高い耐熱保形性を持つ未熟性フレッシュチーズは、加熱滅菌処理をしてもチーズの組織が崩れることなく本来の組織を保つことが出来、得られる未熟性フレッシュチーズ製品を再度８５℃以上の温湯中に入れても本来の高い耐熱保形性を保持することが出来ていた。比較例４の未熟性フレッシュチーズは耐熱保形性が著しく低いため、このチーズを加熱滅菌処理して得た未熟性フレッシュチーズ製品は、過熱処理中にチーズの組織がくずれて容器の底にこびりついた状態になり、また、一部の脂肪が水中に溶出しており、加熱滅菌処理前の未熟性フレッシュチーズの特性が著しく損なわれていた。そのため、耐熱保形性の試験を行うことが不可能であった。 From the above test, it was confirmed that the immature fresh cheese excluding Comparative Example 4 had a heat-resistant shape retention of 90% or higher even in hot water of 85 ° C. or higher, and had a high heat-resistant shape. In addition, such immature fresh cheese with high heat-retaining shape can maintain the original structure without damaging the cheese structure even after heat sterilization treatment. Even if it was put in hot water at 85 ° C. or higher, the original high heat-resistant shape retention could be maintained. Since the immature fresh cheese of Comparative Example 4 has extremely low heat-resistant shape retention, the immature fresh cheese product obtained by heat sterilizing this cheese is stuck to the bottom of the container due to the collapse of the cheese structure during the overheat treatment. In addition, some fats were eluted in water, and the properties of immature fresh cheese before heat sterilization were significantly impaired. For this reason, it has been impossible to perform a heat-resistant shape retention test.
　実施例１～５ならびに比較例１～４に示した未熟性フレッシュチーズ製品について、加熱滅菌処理前、加熱滅菌処理直後および３０℃で２か月間保持している間のチーズの色の経時変化を測色色差計を用いて評価した。測定は未熟性フレッシュチーズのHunter Labを測定し、以下の式で算出したハンター（Hunter）の白色度Wにより比較を行った。ハンターの白色度Wは高いほど白色度が高いこと示す指標である。加熱滅菌処理前の未熟性フレッシュチーズの測定結果を表３に、加熱滅菌処理後および３０℃で２か月間保持した間の測定の結果を図１に示す。 With respect to the immature fresh cheese products shown in Examples 1 to 5 and Comparative Examples 1 to 4, changes in cheese color with time before heat sterilization, immediately after heat sterilization, and during 2 months holding at 30 ° C. Evaluation was performed using a colorimetric color difference meter. Measurement was carried out by measuring Hunter Lab of immature fresh cheese, and comparing with Hunter whiteness W calculated by the following formula. A hunter's whiteness W is an indicator that the higher the whiteness, the higher the whiteness. The measurement results of immature fresh cheese before heat sterilization treatment are shown in Table 3, and the measurement results after heat sterilization treatment and holding for 2 months at 30 ° C. are shown in FIG.
　ハンターの白色度W＝１００－（（１００－L）２＋a２＋b２）０．5 Hunter whiteness W = 100-((100-L) 2 + a2 + b2) 0.5
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　実施例１～５および比較例１～４のいずれの未熟性フレッシュチーズも、加熱滅菌前は白色度が７３以上であり、良好な白色を呈していた。さらに、実施例１～５および比較例４の未熟性フレッシュチーズは、加熱滅菌処理後および３０℃２ヶ月保持後もチーズの白色度Wが７３以上を維持しており、フレッシュチーズ本来の白い色の特徴が良く保持されていた。一方、比較例１～３のチーズは、加熱滅菌処理直後から褐変による影響で白色度Wが７３未満と低くなった。さらに、常温での保存中に褐変が進行し白色度Wがさらに減少した。 The immature fresh cheeses of Examples 1 to 5 and Comparative Examples 1 to 4 had a whiteness of 73 or more before heat sterilization, and exhibited a good white color. Further, the immature fresh cheeses of Examples 1 to 5 and Comparative Example 4 maintained the cheese whiteness W of 73 or more after the heat sterilization treatment and after being kept at 30 ° C. for 2 months. The features were well maintained. On the other hand, the cheeses of Comparative Examples 1 to 3 had a low whiteness W of less than 73 due to browning immediately after the heat sterilization treatment. Further, browning progressed during storage at room temperature, and the whiteness W further decreased.
　実施例１～５ならびに比較例１～３に示した未熟性フレッシュチーズ製品について、加熱滅菌処理直後と３０℃で２か月間保持した未熟性フレッシュチーズについて官能による風味の品質評価試験を行った。試験結果を表４に示す。 The immature fresh cheese products shown in Examples 1 to 5 and Comparative Examples 1 to 3 were subjected to a sensory flavor quality evaluation test on immature fresh cheese immediately after heat sterilization and held at 30 ° C. for 2 months. The test results are shown in Table 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　官能による風味の品質評価試験は、専門パネル8名による5段階評価を行った。風味は製造直後のフレッシュなミルク風味に関して、5点（最も優れている）～１点（最も劣る）とし、褐変臭はメイラード反応特有の匂いに関して、5点（まったくしない）～１点（強く褐変臭を呈する）とし、それぞれ各項目の平均値の小数点以下を四捨五入して評価した。この結果に示されるように、実施例１～５のチーズは、レトルト殺菌直後から風味が良く、しかもそれが常温保存しても良好に維持されるとともに、褐変臭が生じなかった。一方、比較例１～３のチーズは、加熱滅菌処理直後から褐変臭が生じて風味の劣化が著しく、かつ保存中に褐変臭はさらに強くなり、フレッシュチーズ本来の風味も著しく劣化した。比較例４のチーズは褐変臭の発生はなかったものの、加熱滅菌処理により脂肪分が減少するなどしてフレッシュチーズの組織が著しく損なわれたためフレッシュチーズ本来の官能的な風味も損なわれていた。 The sensory flavor quality evaluation test was performed on a five-point scale by eight specialist panels. The flavor is 5 (most excellent) to 1 (most inferior) with respect to the fresh milk flavor immediately after production, and the browning odor is 5 (not at all) to 1 (strongly browning) with respect to the odor unique to the Maillard reaction. It was evaluated by rounding off the decimal point of the average value of each item. As shown in these results, the cheeses of Examples 1 to 5 had a good flavor immediately after retort sterilization, and were maintained well even when stored at room temperature, and no browning odor was produced. On the other hand, in the cheeses of Comparative Examples 1 to 3, browning odor was generated immediately after the heat sterilization treatment, and the flavor was significantly deteriorated. Further, during storage, the browning odor became stronger, and the original flavor of fresh cheese was significantly deteriorated. Although the cheese of the comparative example 4 did not generate | occur | produce browning smell, since the structure | tissue of fresh cheese was remarkably impaired, for example, the fat content decreased by heat sterilization processing, the original sensory flavor of fresh cheese was also impaired.
　本発明を特定の態様を参照して詳細に説明したが、本発明の精神と範囲を離れることなく様々な変更および修正が可能であることは、当業者にとって明らかである。
　なお、本出願は、２０１３年１０月１８日付で出願された日本国特許出願（特願２０１３－２１７２６９）に基づいており、その全体が引用により援用される。また、ここに引用されるすべての参照は全体として取り込まれる。 Although the invention has been described in detail with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention.
This application is based on a Japanese patent application (Japanese Patent Application No. 2013-217269) filed on October 18, 2013, and is incorporated by reference in its entirety. Also, all references cited herein are incorporated as a whole.
　本発明によれば、８５℃以上の温湯中でも形を保つ高い耐熱保形性を有し、加熱殺菌時や保存中のメイラード反応に由来する色や風味の変質や、保存中の微生物による製品特性の劣化が著しく抑制された、良好な風味を持つ、常温にて保存可能な未熟性フレッシュチーズ製品及びその製造方法が提供される。 According to the present invention, it has a high heat-resistant shape retention property that maintains its shape even in hot water of 85 ° C. or higher, changes in color and flavor derived from the Maillard reaction during heat sterilization and storage, and product characteristics due to microorganisms during storage An immature fresh cheese product having a good flavor and capable of being stored at room temperature and a method for producing the same are provided.

Claims (6)

  1. 　タンパク質分が８～４０重量%、乳糖含量が０．５重量％以下であり、８５℃以上の温湯に浸漬しても形を保つ耐熱保形性を有することを特徴とする未熟性フレッシュチーズ。 An immature fresh cheese having a protein content of 8 to 40% by weight, a lactose content of 0.5% by weight or less, and a heat-resistant shape retaining property that maintains its shape even when immersed in hot water at 85 ° C. or higher.
  2. 　前記温湯に浸漬した後のハンターの白色度Wが７３以上であることを特徴とする請求項１に記載の未熟性フレッシュチーズ。 The immature fresh cheese according to claim 1, wherein the hunter has a whiteness W of 73 or more after being immersed in the hot water.
  3. 　請求項１記載の未熟性フレッシュチーズを耐熱性容器内に含み、容器内が無菌状態に保たれており、容器内のフレッシュチーズのハンターの白色度Wが７３以上であることを特徴とする未熟性フレッシュチーズ製品。 The immature fresh cheese according to claim 1 is contained in a heat-resistant container, the container is kept in a sterile state, and the whiteness W of the hunter of the fresh cheese in the container is 73 or more Fresh cheese products.
  4. 　乳タンパク質濃度が２．２重量％以上１６重量％以下、かつ乳糖含量が計算式
    　限界乳糖濃度（重量％）＝－０．１７×乳タンパク質濃度（重量％）＋３．１
    で示される限界乳糖濃度以下になるようチーズ用原料乳を調製する工程と、前記チーズ用原料乳を８０℃以上に保持しながら酸を添加してpHを４．６～６．２の範囲に調製して乳タンパクを凝固させる工程と、前記凝固させた乳タンパクを圧搾脱水する工程とを有することを特徴とする未熟性フレッシュチーズの製造方法。     Milk protein concentration is 2.2 wt% or more and 16 wt% or less, and lactose content is calculated Formula Limit lactose concentration (wt%) = − 0.17 × milk protein concentration (wt%) + 3.1
    The step of preparing the raw material milk for cheese so as to be below the limit lactose concentration shown in FIG. A method for producing immature fresh cheese, comprising: a step of preparing and coagulating milk protein; and a step of pressing and dehydrating the coagulated milk protein.
  5. 　前記チーズ用原料乳が、ミルクタンパク濃縮物、限外ろ過濃縮脱脂乳およびダイアフィルトレーション処理した限外ろ過濃縮脱脂乳のうち少なくとも１つであることを特徴とする請求項４記載の未熟性フレッシュチーズの製造方法。 5. The immaturity according to claim 4, wherein the cheese raw milk is at least one of a milk protein concentrate, an ultrafiltration concentrated skim milk and a diafiltration-treated ultrafiltration concentrated skim milk. Fresh cheese production method.
  6. 　乳タンパク質濃度が２．２重量％以上１６重量％以下、かつ乳糖含量が計算式
    　限界乳糖濃度（重量％）＝－０．１７×乳タンパク質濃度（重量％）＋３．１
    で示される限界乳糖濃度以下になるようチーズ用原料乳を調製する工程と、前記チーズ用原料乳を８０℃以上に保持しながら酸を添加してpHを４．６～６．２の範囲に調製して乳タンパクを凝固させる工程と、前記凝固させた乳タンパクを圧搾脱水する工程と、前記未熟性フレッシュチーズを耐熱性容器に充填する工程と、前記耐熱性容器を加熱滅菌して容器内を無菌状態にする工程とを有する未熟性フレッシュチーズ製品の製造方法。     Milk protein concentration is 2.2 wt% or more and 16 wt% or less, and lactose content is calculated Formula Limit lactose concentration (wt%) = − 0.17 × milk protein concentration (wt%) + 3.1
    The step of preparing the raw material milk for cheese so as to be below the limit lactose concentration shown in FIG. Preparing and coagulating milk protein; squeezing and dehydrating the coagulated milk protein; filling the immature fresh cheese into a heat-resistant container; A method for producing an immature fresh cheese product, which comprises the step of making the product aseptic.
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