WO2015056737A1 - Fromage frais immature et son procédé de fabrication - Google Patents

Fromage frais immature et son procédé de fabrication 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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English (en)
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/fr

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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.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un produit de fromage frais immature grâce auquel un brunissement et une détérioration de saveur pendant une stérilisation thermique et un stockage à température ambiante sont inhibés, ledit produit de fromage frais immature présentant d'excellentes caractéristiques de stockage et d'excellentes caractéristiques de retenue de forme résistant à la chaleur, qui permettent au produit de fromage frais immature de conserver sa forme même lorsqu'il est immergé dans l'eau chaude ; et son procédé de fabrication. Le fromage frais immature est produit en ajustant la teneur en lactose et la concentration de protéine du lait comprises dans un lait servant de matière première pour fromage, de telle sorte que la teneur en lactose et la concentration de protéine du lait sont comprises dans des plages prescrites. Le fromage frais immature a une teneur en protéine de 8-40 % et une teneur en lactose de 0,5 % en poids au maximum, et a des caractéristiques de retenue de forme résistant à la chaleur, qui permettent au fromage frais immature de conserver sa forme lorsqu'il est immergé dans l'eau chaude ayant une température d'au moins 85 °C.
PCT/JP2014/077535 2013-10-18 2014-10-16 Fromage frais immature et son procédé de fabrication WO2015056737A1 (fr)

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JP2013217269A JP6259253B2 (ja) 2013-10-18 2013-10-18 未熟性フレッシュチーズおよびその製造方法
JP2013-217269 2013-10-18

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018159406A1 (fr) * 2017-03-02 2018-09-07 不二製油グループ本社株式会社 Procédé de production de produit alimentaire végétal de type fromage frais
WO2018173610A1 (fr) * 2017-03-21 2018-09-27 不二製油グループ本社株式会社 Procédé de production de produit alimentaire de type fromage d'origine végétale

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JP7117851B2 (ja) * 2018-01-09 2022-08-15 雪印メグミルク株式会社 クリームチーズ類
JP7287768B2 (ja) * 2018-09-28 2023-06-06 株式会社明治 容器入りチーズの製造方法及びレトルト殺菌方法

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018159406A1 (fr) * 2017-03-02 2018-09-07 不二製油グループ本社株式会社 Procédé de production de produit alimentaire végétal de type fromage frais
JPWO2018159406A1 (ja) * 2017-03-02 2019-07-25 不二製油株式会社 植物性フレッシュチーズ様食品の製造方法
US11202455B2 (en) 2017-03-02 2021-12-21 Fuji Oil Holdings Inc. Method for producing vegetable fresh cheese-like food product
WO2018173610A1 (fr) * 2017-03-21 2018-09-27 不二製油グループ本社株式会社 Procédé de production de produit alimentaire de type fromage d'origine végétale
JPWO2018173610A1 (ja) * 2017-03-21 2019-07-25 不二製油株式会社 植物性チーズ様食品の製造方法
US11154068B2 (en) 2017-03-21 2021-10-26 Fuji Oil Holdings Inc. Method for producing vegetable cheese-like food product

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