WO2016043177A1

WO2016043177A1 - Natural cheese exhibiting heat-resistant shape retention and method for manufacturing said cheese

Info

Publication number: WO2016043177A1
Application number: PCT/JP2015/076105
Authority: WO
Inventors: 兼一城ノ下; 素晴小森; 武志渡邉
Original assignee: 株式会社明治
Priority date: 2014-09-16
Filing date: 2015-09-15
Publication date: 2016-03-24
Also published as: JPWO2016043177A1; JP6671289B2

Abstract

　Provided are a natural cheese exhibiting heat-resistant shape retention without loss of the latent natural-cheese composition, and a method for manufacturing said cheese. It was found that adding transglutaminase to a cheese curd of a natural cheese obtained after curdling raw material milk and discharging the whey, and maturing the resulting cheese curd, makes it possible to manufacture a natural cheese exhibiting heat-resistant shape retention. It was found that in this case, a natural cheese exhibiting heat-resistant shape retention can be manufactured without increasing the composition of water and milk protein in the raw material milk. Specifically, it is possible to provide: a novel natural cheese which exhibits excellent heat-resistant shape retention and neither melts nor deforms when cooked or processed such as by heating in a frying pan or an oven; and a method for manufacturing the natural cheese.

Description

Natural cheese having heat-retaining shape and method for producing the same

The present invention relates to natural cheese having heat-resistant shape retention and a method for producing the same.

Natural cheese is becoming established in the Japanese market. Natural cheese can be classified according to the degree of ripening into so-called mature natural cheese that can enjoy the ripening flavor of milk components, and so-called non-ripened natural cheese that can taste a fresh milk flavor. Natural cheese can be classified into special hard natural cheese, hard natural cheese, semi-hard natural cheese, and soft natural cheese based on its hardness. Thus, there are many types of natural cheese depending on the degree of ripening (presence / absence) and the physical properties (texture).

Natural cheese may be eaten as it is as a food scene, but it may be eaten as it is cooked and processed using the characteristics of cheese. Here, for example, in the case of pizza, gratin, lasagna, etc., the characteristic that the cheese melts by heating and increases the stringiness is actively utilized. On the other hand, in the case of confectionery / baking, fried foods such as frying and tempura, fried foods, ingredients for baked goods, etc., the characteristics that the cheese melts by heating and increases the stringiness are not required. The cheese is not easily melted by heating, and heat-resistant shape retention that can maintain the original shape to some extent is required. In addition, there are many forms of process cheese and cheese food in the cheese which increased these heat-resistant shape retention properties.

Patent Document 1 discloses a cheese melt prepared by melting natural cheese or processed cheese as a main raw material and using water, molten salt, and optionally various additives such as milk-derived proteins, seasonings and flavors. It is characterized by having transglutaminase act on the product, having moderately both melting deformation (easy melting) and spinnability by heating, or no melting deformation by heating (heat-resistant shape retention), crisp A method for producing a cheese food having a good crumb-like structure is described.

Natural cheese generally has a natural milk flavor and unique structure and properties, and consumers who prefer such natural cheese structure and properties may not be satisfied with processed cheese or cheese food. . In natural cheese having heat resistance, for example, Cyprus harrows are known. In order to obtain heat-resistant shape retention, harrowmi is produced by heating raw material milk in a high-temperature whey at about 90 ° C. while maintaining a neutral pH without using lactic acid bacteria.

In Patent Document 2, milk protein concentrate powder is dissolved in water, raw milk, or skim milk, and after adding milk fat, homogeneous treatment is performed to prepare raw milk, and this raw milk is mixed with lactic acid bacteria starter or acidic A natural cheese characterized by having heat resistance and water resistance, which can be obtained by adding curatives and curdling enzymes to form curds is described.

Japanese Patent Laid-Open No. 2-131537 JP 2002-95410 A JP-A-8-173032 Japanese Patent Laid-Open No. 2002-065158 JP 2003-134997 A

The cheese food of Patent Document 1 lacks the natural milk flavor and original structure and physical properties of the original natural cheese. Moreover, in the manufacturing process of the harrow which is the natural cheese which has the said heat-resistant shape retention property, a dedicated heating apparatus is essential in addition to the normal natural cheese manufacturing apparatus. For this reason, the manufacturing process becomes complicated, and it is necessary to newly invest in facilities, so that it is not easy to put it to practical use as commercial mass production. In addition, hallowmi does not have a fermentation process with lactic acid bacteria, and the pH of the raw milk remains neutral. Therefore, in view of hygiene, etc., salt is added until the total salt content is 3 to 4% by weight. There is a need to. Therefore, the salt content becomes high, and there is a concern about the health effect of excessive intake of salt. Furthermore, in the production process of harrow, there is no aging process with lactic acid bacteria, and so-called non-ripe-molded natural cheese, so that the flavor of aging of milk components cannot be enjoyed.

In the natural cheese having heat-resistant shape retention of Patent Document 2, the milk protein concentrate (MPC) is dissolved and milk fat is added. Compared with the original natural cheese, high protein, low lactose, etc. It has become. For this reason, the composition of natural cheese produced using milk as a raw material is greatly different, and the natural milk flavor, original structure, and physical properties of natural cheese are lacking.

Patent Documents 3 to 5 describe a method for suppressing separation of whey by adding transglutaminase before curling the raw milk or simultaneously with curling the raw milk in preparing natural cheese. Has been. However, according to the present inventors, this method generates whey having a quality different from that of the prior art, which makes the whey treatment complicated, causes water separation during aging, and has a poor texture. Problems such as becoming are found.

In such a situation, the present invention has an object to provide natural cheese having heat-resistant shape retention and a method for producing the same without impairing the original flavor and composition of natural cheese.

As a result of intensive research to solve the above-mentioned problems, the present inventors added (mixed) transglutaminase to the cheese curd of natural cheese after discharging the whey after curling the raw milk. As a result, it was found that natural cheese having heat-resistant shape retention can be produced by aging, and the present invention was completed.

That is, in the natural cheese having heat-resistant shape retention and the method for producing the same of the present invention, natural cheese having heat-resistant shape-retaining property can be realized without adjusting the composition of moisture and milk protein in the raw milk. Further, in the production method of the present invention, the process until discharging whey can adopt the same process as the normal (conventional) production method, and whey generated by curding raw material milk of the present invention is: Since it has the same physical properties and quality (same amount, same composition, etc.) as whey generated by the production method of ordinary natural cheese, there is no problem that the process of reusing whey is complicated. Further, in the production method of the present invention, normal whey having the same quality as the conventional one is generated, so that problems such as water separation during aging and poor texture do not occur.

Accordingly, the present invention relates to the following.
(1) A method for producing natural cheese having heat-resisting shape-retaining properties, comprising curling raw material milk, preparing whey and preparing cheese curd, adding transglutaminase to the cheese curd and aging.
(2) The production method according to (1), wherein a milk-clotting enzyme and a lactic acid bacterium are added to cause the milk to coagulate.
(3) The production method according to the above (1) or (2), wherein the aging is aging at 4 to 20 ° C. for 1 to 4 months.
(4) The production method according to any one of (1) to (3) above, which does not include heating at a temperature and a time at which transglutaminase is deactivated after adding transglutaminase.
(5) The production method according to any one of (1) to (3) above, which does not include heating at a temperature and a time at which transglutaminase is inactivated after adding transglutaminase and before aging.

(6) Natural cheese having heat-resistant shape retention produced by the production method according to any one of (1) to (5).
(7) The natural cheese according to (6), which has shape-retaining properties at 150 to 250 ° C., 5 to 20 minutes of dry heat heating and / or 100 to 200 ° C. and 5 to 40 minutes of wet heat heating.
(8) It has a shape retention of 50% or more in dry heat heating at 150 to 250 ° C. for 5 to 20 minutes and / or a shape retention of 40% or more in wet heat heating at 100 to 200 ° C. for 5 to 40 minutes. The natural cheese according to (6) or (7).
(9) A cooked food containing the natural cheese according to any one of (6) to (8).
(10) A cooked food containing the natural cheese according to any one of (6) to (8).
(11) The natural cheese according to any one of (6) to (8), which is for cooked food.

Furthermore, the present invention is as follows.
[1] Manufacture of natural cheese having heat-resistant shape retention, characterized in that after curding raw milk, whey is discharged to prepare a cheese curd, and transglutaminase is added to the cheese curd and ripened. Method.
[2] A method for producing natural cheese having heat-resistant shape-holding properties according to the above [1], wherein a milk-clotting enzyme and lactic acid bacteria are added and allowed to curd up.
[3] The method for producing natural cheese having heat-resistant shape-holding properties according to [1] or [2], wherein the natural cheese is a mature molded natural cheese,
[4] Natural cheese is baked under dry heat for 5 to 20 minutes at 150 to 250 ° C. and has shape retention, and / or under wet heat for 5 to 40 minutes at 100 to 200 ° C. The method for producing natural cheese having heat-resistant shape-retaining property according to any one of [1] to [3] above, characterized in that it has a shape-retaining property.

[5] Natural cheese is baked under dry heat for 5 to 20 minutes at 150 to 250 ° C. and has a shape retention of 50% or more, and / or 5 to 40 at 100 to 200 ° C. The method for producing natural cheese having heat-resistant shape-retaining properties according to the above [1] to [3], characterized by performing baking under wet heat for minutes and having shape-retaining properties of 40% or more,
[6] The method for producing natural cheese having heat-resistant shape-holding properties according to the above [1] to [5], wherein ripening is performed at 4 to 20 ° C. for 1 to 4 months,
[7] A natural cheese having heat-resistant shape retention produced by the production method according to the above [1] to [6].

In the present invention, after curding raw milk, whey is discharged to prepare a cheese curd, and transglutaminase is added to the cheese curd and matured, and cooking and processing by heating in a frying pan or oven, etc. When this is done, it is possible to provide a novel natural cheese having good heat-resistant shape retention and a method for producing the same without melting or deformation.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to individual forms.
In the present invention, “natural cheese” refers to milk, buttermilk, skimmed milk, cream or a mixture of these, or from a coagulated milk obtained by coagulating a part of protein with an enzyme or other coagulant. This is the product from which the part has been removed or the product that has been aged.
In the present invention, “raw milk” means milk used as a raw material, and typically refers to raw milk that has not been sterilized, and uses animal milk such as cow's milk, sheep milk, buffalo milk, and goat milk. Can do. And in this invention, the composition of raw material milk can be adjusted according to the natural cheese actually made into the objective. For example, skim milk and cream can be separated from raw milk that has not been sterilized using a cream separator or the like, and the skim milk and cream can be blended in various mixing ratios to adjust the content of milk fat. In addition, minerals, vitamins, lactose, milk protein, milk fat, and the like can be separated using a known separation membrane and the like, and these components can be blended in a mixing ratio to adjust the content of these components. Moreover, butter milk, skim milk, cream, etc. can be mixed with raw milk, and the content of milk fat and the content of non-fat milk solids can also be adjusted.

In one embodiment of the present invention, as described above, the content of milk fat in raw milk can be adjusted. The milk fat content of the raw milk can be expressed as the ratio of the milk fat content in the total solid content of the raw milk. For example, if the proportion of milk fat in the total solid content of raw material milk is low, it becomes a so-called low fat type natural cheese, and if the proportion of milk fat in the total solid content of raw material milk is high, it is a so-called high fat type. Natural cheese. The ratio of the milk fat content in the total solid content of the raw material milk is not particularly limited, but for example, 0 to 80% by weight, 0 to 70% by weight, 0.5 to 65% by weight, 0.5 to 60% by weight, 1-55 wt%, 2-55 wt%, 5-55 wt%, 10-55 wt%, 15-55 wt%, 20-55 wt%, 25-55 wt%, 30-55 wt%, 35- 55% by weight.

In one embodiment of the present invention, in the case of a non-fat type natural cheese, the ratio of the milk fat content in the total solid content of the raw material milk is 0% by weight. The lower limit of the ratio of milk fat content in the total solid content is 0.5% by weight, preferably 1% by weight, more preferably 2% by weight, still more preferably 5% by weight, and the upper limit is 20% by weight, preferably Is 15% by weight, more preferably 10% by weight, still more preferably 5% by weight. At this time, the lower limit value and the upper limit value of the ratio of the milk fat content in the total solid content of the raw material milk can be set in appropriate combination. In one aspect of the present invention, in the case of natural fat-containing natural cheese, the lower limit of the ratio of milk fat content in the total solid content of raw milk is 20% by weight, preferably 25% by weight, more preferably 30%. The upper limit is 80% by weight, preferably 70% by weight, more preferably 65% by weight, still more preferably 60% by weight, and still more preferably 55% by weight. At this time, the lower limit value and the upper limit value of the ratio of the milk fat content in the total solid content of the raw material milk can be set in appropriate combination.

In one embodiment of the present invention, raw material milk may be sterilized by a generally known raw material sterilization method. At this time, when the raw milk is sterilized by a pasteurization method used in a generally known natural cheese manufacturing method, the lipase present in the raw milk before sterilization is deactivated, and before sterilization The number of viable bacteria such as general bacteria present in the raw milk can be reduced, and this is preferable in producing natural cheese with good quality.

In the present invention, “curd milk” means to harden raw material milk and includes an action of forming a generally known cheese curd. At this time, in this invention, a well-known method can be used in the method of coagulating raw material milk. For example, a method of adding (compounding) a curdling enzyme such as rennet to raw milk, a method of heating after adjusting the pH of raw milk, adding lactic acid bacteria to raw milk, fermenting with lactic acid bacteria, A method of lowering the pH and aggregating the raw milk can be used. In the present invention, a method of adding (compounding) a curdling enzyme such as rennet to raw milk, a method of heating after adjusting the pH of raw milk, adding lactic acid bacteria to raw milk and fermenting with lactic acid bacteria In the method of lowering the pH of raw material milk and aggregating raw material milk, these may be used alone or in combination. Here, the lactic acid bacterium may be any lactic acid bacterium that can be used in natural cheese, and its genus and species are arbitrary, and examples thereof include known lactic acid bacteria such as Lactis, Cremoris, Bulgaria, and Thermophilus. Can do.

In the present invention, “cheese curd” refers to a product obtained by discharging all or part of whey separated by curdling raw material milk. At this time, in the present invention, as a method for discharging whey, a method used in a generally known method for producing natural cheese can be used. Moreover, as long as the whey is discharged, it is not particularly limited as long as it can withstand the subsequent ripening step, but it can be set to the same amount as that used in a generally known method for producing natural cheese. . In the present invention, “whey” refers to, for example, a product obtained by separating a coagulated product produced by curdling raw material milk, and refers to water containing whey protein and the like. In the present invention, “to discharge whey” means, for example, to discharge whey from a state where coagulated material and whey produced by curdling raw material milk coexist.

The present invention is characterized in that transglutaminase is added to cheese curd from which whey has been discharged after the raw milk has been coagulated. Therefore, in this discharged whey, the amount and composition of whey produced by the production of generally known natural cheese other than the present invention are the same. Whey can be processed well. Here, as a method for processing whey, a known method can be used. For example, a method of processing into whey powder, desalted whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), permeate, delactose permeate, or lactose can be used.

Transglutaminase generally catalyzes an acyl transfer reaction between a γ-carboxamide group of a glutamine residue in a protein or peptide chain and a primary amine, and if the primary amine is a lysine residue of the protein, ε- It is known to have an effect of forming (γ-Glu) -Lys crosslinks.

In natural cheese with transglutaminase added and allowed to act on transglutaminase, transglutaminase has been added to raw milk so far to improve the yield based on raw milk by suppressing the separation and discharge of whey. It was known. In contrast, in the present invention, whey is intentionally separated and discharged, transglutaminase is added to the cheese curd after the whey is discharged, and transglutaminase is allowed to act in the subsequent ripening step, thereby allowing the conventional natural While maintaining the composition (for example, water content) and quality of cheese, the heat resistant shape retention of natural cheese could be improved.

The general method for producing natural cheese is:
(1) a step of agglomerating raw milk to produce a coagulum and whey;
(2) cutting the coagulum and separating whey from (inside) the coagulum,
(3) including a process of discharging whey.

In the above-mentioned methods for producing natural cheese known so far, transglutaminase has been used before whey is discharged, that is, immediately before or after the above step (1) or (2). . On the other hand, in the present invention, transglutaminase is used after discharging whey, that is, after the step (3). In addition, in the manufacturing method of a general matured natural cheese, the process of ripening a cheese curd is included after the said process (3). Therefore, in the present invention, in order to produce ripened natural cheese, transglutaminase is used before the step of ripening the cheese curd.

In a preferred embodiment of the present invention, it is preferable not to include a step of heating at a temperature and a time at which transglutaminase is inactivated after adding transglutaminase. Thereby, the activity of transglutaminase remains in the matured natural cheese of the final product or intermediate product. Further, in a preferred embodiment of the present invention, it is preferable not to include a step of heating at a temperature and a time at which transglutaminase is inactivated after the addition of transglutaminase and before the step of ripening cheese curd is completed. . Here, after the step of ripening the cheese curd is completed, if it includes a step of heating at such a temperature and time that the transglutaminase is deactivated, in the matured natural cheese of the final product or intermediate product, transglutaminase This is because even when the activity does not remain, transglutaminase acts sufficiently during the ripening period, and heat-resistant shape retention is imparted well in the final product and the intermediate product of mature cheese. The completion of the process of ripening the cheese curd means a stage where a desired ripening flavor is obtained in the mature natural cheese of the final product or intermediate product.

Here, “heating at a temperature and time at which transglutaminase is inactivated” means that the conditions vary depending on the type and state of transglutaminase, which can be easily determined by product information or normal experiments in the art. I can understand. For example, in the case of KS-CT (manufactured by Ajinomoto Co., Inc.), it is deactivated by heating at 65 ° C. for 2 hours or more, and for heating at a higher temperature for a short time, for example, heating at 72 ° C. or more for 15 seconds or more. Deactivated.
In the present invention, as long as transglutaminase has the action of transglutaminase, its origin, enzyme activity, and degree of purification can be arbitrarily selected and used. For example, a commercially available transglutaminase preparation can be used.

In the present invention, in the method of adding transglutaminase to cheese curd, transglutaminase may be dispersed or mixed substantially uniformly in cheese curd, and its specific means is not limited, but for example, in cheese curd grains After adding high-concentration transglutaminase, stirring in a tank (cheese vat), etc., spraying high-concentration transglutaminase onto cheese curd grains, in-line with cheese curd grains and high-concentration transglutaminase ( Generally known dispersion or mixing methods such as a method of flowing in a pipe) can be used.

In the present invention, transglutaminase is preferably added after forming cheese curd. Before forming cheese curd, for example, when transglutaminase is added before the raw milk is curd, or when transglutaminase is added while the raw milk is curding, when forming the cheese curd This is because the whey is not sufficiently separated and discharged from the cheese curd, water separation occurs in the process of aging the cheese curd, and it is difficult to ensure the original quality of natural cheese.

In a preferred embodiment of the present invention, after cutting the coagulated product obtained by coagulating raw material milk and sufficiently discharging whey, transglutaminase is added to the obtained cheese curd grains. In one preferred embodiment of the present invention, when the pH of the whey reaches 5.8 to 6.4, preferably 5.9 to 6.3, more preferably about 6.0 to 6.2. Is discharged.

In the present invention, the amount of transglutaminase added is arbitrary, and can be easily adjusted by information on products or a normal experiment in the technical field. Here, for example, when a transglutaminase preparation having a transglutaminase concentration of 1% by weight and a transglutaminase activity of 86 to 130 U / g is used, the lower limit of the amount of transglutaminase added can provide the effect of the present invention. The minimum addition amount, and the cheese curd weight ratio (curd grain ratio), the transglutaminase concentration is 0.0002 wt% or more, 0.0003 wt% or more, 0.0004 wt% or more, 0.0005 wt% or more 0.0006 wt% or more, 0.0007 wt% or more, 0.0008 wt% or more, 0.0009 wt% or more, 0.001 wt% or more, 0.0012 wt% or more, 0.0014 wt% or more, It is preferably 0.0016% by weight or more, 0.0018% by weight or more, or 0.002% by weight or more. At this time, from the viewpoint of sufficiently exhibiting the effect of transglutaminase, the lower limit value of the addition amount of transglutaminase is preferably the above-described high numerical value.

On the other hand, for example, when a transglutaminase preparation having a transglutaminase concentration of 1% by weight and a transglutaminase activity of 86 to 130 U / g is added to cheese curd, the upper limit of the amount of transglutaminase added is the effect of the present invention. The maximum amount obtained is obtained, and as a weight ratio (curd grain ratio) of cheese curd, the transglutaminase concentration is 10% by weight or less, 5% by weight or less, 1% by weight or less, 0.1% by weight or less, 0.05 % By weight or less, 0.01% by weight or less, 0.008% by weight or less, 0.006% by weight or less, 0.005% by weight or less, 0.004% by weight or less, 0.003% by weight or less. At this time, if the amount of transglutaminase added is too large, natural cheese tends to become very hard, so in addition to the effect of heat-resistant shape retention, the addition of transglutaminase The upper limit of the amount is preferably the above-mentioned low numerical value. Note that these lower limit value and upper limit value can be appropriately set in combination. In addition, when transglutaminase preparations having different transglutaminase concentrations and transglutaminase activities are used, the necessary addition amount of transglutaminase can be calculated and set so that the respective activities are equivalent. .

In the present invention, when a transglutaminase preparation having a transglutaminase concentration of 1% by weight and a transglutaminase activity of 86 to 130 U / g is used, for example, the amount of transglutaminase added is the cheese curd weight ratio (curd grain ratio). ), Specifically, the transglutaminase concentration is 0.0002 to 10% by weight, 0.0003 to 10% by weight, 0.0004 to 5% by weight, 0.0005 to 5% by weight, 0.0006 to 1% by weight. %, 0.0007 to 1% by weight, 0.0008 to 0.1% by weight, 0.0009 to 0.05% by weight, 0.001 to 0.01% by weight, 0.0012 to 0.008% by weight, 0.0014 to 0.006 wt%, 0.0016 to 0.005 wt%, 0.0018 to 0.004 wt%, 0.002 to 0.003% wt% There it is preferable.

In the present invention, the cheese curd can be salted as necessary. At this time, the time for salting the cheese curd may be the same as the time for adding transglutaminase to the cheese curd, or after adding the transglutaminase to the cheese curd and before ripening by shaping the cheese curd. Moreover, the method of salting a cheese curd can use well-known methods, such as the method of immersing in a brine (brine).

In a preferred embodiment of the present invention, a matured natural cheese can be produced by providing a step of aging a cheese curd. At this time, in the present invention, ripening a cheese curd means aging in normal natural cheese, and normal known conditions in a method for producing a mature natural cheese can be used. The known conditions for mature natural cheese are, for example, that the temperature is kept at 4 to 20 ° C. and the humidity is kept at 50 to 80%. Here, in this invention, the well-known conditions in the manufacturing method of the matured natural cheese actually made into the objective can be used, for example, suitable temperature, such as 4 degreeC, 7 degreeC, 15 degreeC, and 20 degreeC, is a lower limit. And the upper limit value can be selected and set. Moreover, in this invention, the well-known conditions in the manufacturing method of the matured natural cheese actually intended can be used, for example, appropriate humidity, such as 50%, 60%, 70%, 80%, 90%, etc. Each of the lower limit value and the upper limit value can be selected and set.

In the present invention, during the ripening period of the cheese curd, known conditions in the actual method for producing a mature natural cheese can be used. That is, if the heat-resistant shape retention which is the effect of the present invention is obtained, the period for ripening the cheese curd is not particularly limited, but the action of transglutaminase is sufficiently exerted to improve the heat-resistant shape retention of natural cheese. From the viewpoint, it is 1 day or more, preferably 2 days or more, more preferably 1 week or more, still more preferably 2 weeks or more, and further preferably 1 month or more. Moreover, the period which ripens a cheese curd is 1 year or more from the viewpoint of obtaining the ripening flavor of natural cheese, Preferably it is 1.5 years or more, More preferably, it is 2 years or more, More preferably, it is 3 years or more.

In the present invention, the ripening period of the cheese curd is not particularly limited as long as the heat resistant shape retention which is the effect of the present invention can be obtained, but specifically, 1 day to 2 years, 2 days to 1 year, It is preferable that the period is from week to 6 months, from 2 weeks to 4 months, and from 1 month to 4 months. That is, in this invention, the conditions and period used by the manufacturing method of a general natural cheese can be employ | adopted for the conditions and period which ripen a cheese curd, and can select and set each suitably. In a preferred embodiment of the present invention, it is preferable to ripen at 4 to 20 ° C. for 1 month or more, more preferably at 4 to 20 ° C. for 1 to 4 months, in order to produce mature natural cheese.

The present invention can be applied to all natural cheeses that require a ripening process. That is, the present invention can be exemplified by mature cheeses such as gouda, cheddar and parmesan, white mold cheeses such as camembert and brie, and blue mold cheeses such as gorgonzola and roquefort, but natural cheeses which require a ripening step other than those exemplified above. It can be applied to all of the above. Therefore, the manufacturing method of the natural cheese of this invention can be used for the manufacturing method of the natural cheese which requires a ripening process.

The natural cheese of the present invention can be added with any food material and / or food additive as necessary, taking into consideration the design of the product, as long as it does not significantly affect the heat-resistant shape retention.

The natural cheese of the present invention has heat-resistant shape retention. In the present invention, “having heat-resistant shape retention” means that the result of evaluation (judgment) by a measurement method (test method) described later is a predetermined value or more. That is, in this heat-resistant shape retention measurement method, for example, as shown in a test example, natural cheese is cut into a 13 mm square, the cut natural cheese is installed, heated (baked) under certain conditions, and cooled after heating. The height of the natural cheese is measured, and the heat-resistant shape retention property is calculated based on the following formula based on the height (13 mm) of the natural cheese before heating.
(Heat-resistant shape retention) (%) = (height of cheese after heating) (mm) / (height of cheese before heating) (13 mm) × 100

This measurement method for heat-resistant shape retention can use two types of firing (heating) under dry heat and wet heat. At this time, in heat-resistant shape retention during baking under dry heat (during dry heat heating), an aluminum foil is laid on an aluminum tray, and natural cheese is cut out and installed. And after heating at 220 degreeC for 3 minutes, it cools and evaluates at room temperature (about 20 degreeC) for 3 minutes. Moreover, in heat-resistant shape retention of baking under wet heat (at the time of wet heat heating), filter paper is spread on the petri dish, 1 ml of water is dropped, natural cheese is cut out and installed, and then the lid of the petri dish is closed. And after heating at 130 degreeC for 20 minutes, it cools and evaluates at room temperature (about 20 degreeC) for 3 minutes. In addition, in the heat-resistant shape retention of this invention, if it is 50% or more at the time of dry heat heating and 40% or more at the time of wet heat heating, it can be evaluated that it has heat-resistant shape retention. Therefore, in a preferred embodiment of the present invention, the heat resistant shape retention of natural cheese is 50% or more, preferably 60% or more, more preferably 70% or more, and even more preferably 80% during dry heat heating. Moreover, in one preferable aspect of the present invention, the heat resistant shape retention of natural cheese is 40% or more, preferably 50% or more, more preferably 60% or more, and even more preferably 70% during wet heat heating.

In the present invention, the heat-resistant shape retention of baking under dry heat assumes that cheese is placed on the surface of bread or the like and baked in an oven or the like. That is, in the present invention, in the measurement (evaluation) of heat-resistant shape retention under dry heat, the temperature for heating the cheese is, for example, 150 to 250 ° C, 170 to 250 ° C, 180 to 250 ° C, 200 to 250 ° C, 200 to 240 ° C. and 210 to 230 ° C. The holding time for heating the cheese is, for example, 5 to 20 minutes, 5 to 18 minutes, 7 to 17 minutes, 8 to 16 minutes, 9 to 15 minutes, 10 to 14 minutes, or 11 to 13 minutes. In addition, these heating temperature and holding time can be set combining each suitably according to the use etc. of cheese.

In the present invention, in the measurement of heat-resistant shape retention of baking under dry heat, the temperature at which the cheese is heated is, for example, 150 ° C. or higher, preferably 170 ° C. from the viewpoint of effectively evaluating high-temperature heat-resistant shape retention properties. Above, more preferably 180 ° C. or higher, further preferably 200 ° C. or higher, more preferably 210 ° C. or higher, and assuming an actual cooking temperature, for example, 250 ° C. or lower, preferably 240 ° C. or lower, more preferably 230 ° C. The lower limit value and the upper limit value can be appropriately set in combination. In the present invention, in the measurement of heat-resistant shape retention of baking under dry heat, the holding time for heating the cheese can be appropriately selected and set depending on the temperature for heating the cheese, but the actual cooking temperature is Assuming, for example, 5 minutes or more, preferably 7 minutes or more, more preferably 8 minutes or more, more preferably 9 minutes or more, still more preferably 10 minutes or more, and even more preferably 11 minutes or more. From the viewpoint, for example, 20 minutes or less, preferably 18 minutes or less, more preferably 17 minutes or less, more preferably 16 minutes or less, further preferably 15 minutes or less, further preferably 14 minutes or less, and further preferably 13 minutes or less. Yes, these lower limit value and upper limit value can be appropriately set in combination.

Since the natural cheese of the present invention has heat-resistant shape retention of baking under dry heat at the temperature and holding time described above, natural cheese is placed on the surface of cooked food such as pizza and gratin. It is suitable for use as a heating material. Therefore, this invention relates also to the cooked food containing the natural cheese of this invention. Here, the heat cooking is not particularly limited as long as the temperature of the object is raised, and includes cooking such as baking, boiling, steaming, boiling, frying, cooking, and frying. Since the natural cheese of the present invention has heat-resistant shape retention after baking under dry heat, it is suitable for use in cooked cooked foods.

In the present invention, the heat-resistant shape retention of baking under wet heat assumes that cheese is wrapped in bread or the like and then baked in an oven or the like. That is, in the measurement (evaluation) of heat-resistant shape retention of baking under wet heat, the temperature at which the cheese is heated is, for example, 100 to 200 ° C., 100 to 180 ° C., 100 to 170 ° C., 100 to 160 ° C., 110 to 150 ° C, 120-140 ° C. The holding time for heating the cheese is, for example, 5 to 40 minutes, 10 to 30 minutes, 12 to 28 minutes, 15 to 25 minutes, 16 to 24 minutes, 17 to 23 minutes, or 18 to 22 minutes. In addition, these heating temperature and baking time can be set combining each suitably according to the use of cheese.

In one embodiment of the present invention, in the measurement of heat-resistant shape retention of baking under wet heat, the temperature at which the cheese is heated is, for example, 100 ° C. or higher, preferably from the viewpoint of effectively evaluating high-temperature heat-resistant shape retention properties. 110 ° C. or higher, more preferably 120 ° C. or higher, and assuming an actual cooking temperature, for example, 200 ° C. or lower, preferably 180 ° C. or lower, more preferably 170 ° C. or lower, more preferably 160 ° C. or lower, more preferably It is 150 ° C. or lower, more preferably 140 ° C. or lower, and these lower limit value and upper limit value can be appropriately set in combination. In the present invention, in the measurement of heat-resistant shape retention of baking under wet heat, the holding time for heating the cheese can be appropriately selected and set depending on the temperature for heating the cheese, but the actual cooking temperature is assumed. Then, for example, 5 minutes or more, preferably 10 minutes or more, more preferably 12 minutes or more, further preferably 15 minutes or more, further preferably 16 minutes or more, further preferably 17 minutes or more, and further preferably 18 minutes or more. From the viewpoint of measuring in a short time, it is, for example, 28 minutes or less, preferably 25 minutes or less, more preferably 24 minutes or less, still more preferably 23 minutes or less, and even more preferably 22 minutes or less. The upper limit value can be set in combination as appropriate.

Since the natural cheese of the present invention has heat-resistant shape retention under baking at the temperature and holding time described above, for example, cooked food such as bread, manju, gyoza, shumai, spring rolls, etc. It is suitable for use as a material to heat natural cheese wrapped inside. Therefore, the present invention also relates to a cooked food containing the natural cheese of the present invention. Here, as described above, the heating cooking is not particularly limited as long as it is a cooking that raises the temperature of the object, and includes cooking such as baking, boiling, steaming, boiling, frying, cooking, and frying. . The natural cheese of the present invention is suitable for use in cooked and cooked foods that are boiled, steamed, and boiled because it has heat-resistant shape retention in baking under wet heat.

One embodiment of the present invention has heat-resistant shape retention by baking at 150 to 250 ° C. for 5 to 20 minutes and / or baking at 100 to 200 ° C. for 5 to 40 minutes. It is a method for evaluating natural cheese having heat-resistant shape retention, characterized by having heat-resistant shape retention.

Further, according to one embodiment of the present invention, the heat-resistant shape retention of 50% or more by baking at 150 to 250 ° C. for 5 to 20 minutes and / or 100 to 200 ° C. for 5 to 40 minutes It is the evaluation method of the natural cheese which has heat-resistant shape retention characterized by having baked under the wet heat of and having 40% or more heat-resistant shape retention property.

The present invention is characterized by adding transglutaminase to cheese curd obtained by separating and discharging whey, except for adding transglutaminase, general natural cheese, particularly general ripening A natural cheese manufacturing process can be used, and raw materials other than transglutaminase can be used raw materials used in general natural cheese manufacturing methods.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[Test Example 1]
The raw material milk is prepared so that the fat concentration in the solid content of the product natural cheese is 45% by weight, sterilized by heating at 63 ° C. for 30 minutes, cooled to 33 ° C., and then calcium chloride (0.03 % By weight) was added. Next, 0.1% of a commercial starter for cheese production (manufactured by L. Lactis Danisco) was added to these raw milks. After adding these starters, calf rennet (titer: 15000 units) was added at 0.003% by weight to coagulate the raw milk. The coagulated product was cut and stirred until the whey had a pH of 6.1 to 6.2, and the whey was discharged to obtain curd grains.

Next, after adding a predetermined amount of salt to this curd grain, 20% by weight of a transglutaminase preparation aqueous solution is added at a curd grain ratio of 1% by weight, stuffed and squeezed, and natural cheese (water content 40.4%) is added. % By weight, milk fat content 45.3% by weight, salt content 1.4% by weight, pH 5.23). As a transglutaminase preparation, KS-CT (manufactured by Ajinomoto Co., Inc .: transglutaminase concentration 1%, transglutaminase activity 86-130 U / g) was used. Transglutaminase was added in an amount of 0.002% by weight to the cheese curd (curd grain ratio). At the same time, a natural cheese to which no transglutaminase was added was produced in the same manner as described above.
These natural cheeses were ripened at 4, 7, 12 or 20 ° C., and the heat-resistant shape retention during 4 months of aging was measured. Here, the system to which transglutaminase was added was referred to as Example 1 (aged at 4 ° C.), Example 2 (aged at 7 ° C.), Example 3 (aged at 12 ° C.), and Example 4 (aged at 20 ° C.). The system in which no was added was referred to as Comparative Example 1 (aged at 4 ° C.) and Comparative Example 2 (aged at 12 ° C.).

[Evaluation of heat-resistant shape retention]
The heat-resistant shape retention was measured by the following method and digitized. For heat-resistant shape retention, both dry heat and wet heat were measured.
[Dry heat heating]
Cut natural cheese into 13 mm x 13 mm x 13 mm samples. One sample is measured in triplicate. Set the oven (SANSYO DRYING OVEN SDW27) to 220 ° C. Lay the aluminum foil on the aluminum tray and arrange the three samples in a horizontal row at equal intervals. Three samples of each aluminum tray are placed in an oven and heated for 12 minutes. After heating, three samples of each aluminum tray are removed from the oven, placed at room temperature (room temperature), and allowed to cool for 3 minutes. After standing to cool, measure the sample height with calipers and record. Heat resistant shape retention is calculated from the height of the sample before and after heating.
Here, the heat-resistant shape retention was calculated as follows, and when the heat-resistant shape retention during dry heat heating was 50% or more, it was evaluated that there was heat-resistant shape retention.
Heat-resistant shape retention (%) = height of cheese after heating / height of cheese before heating × 100

[Humid heat]
Cut natural cheese into 13 mm x 13 mm x 13 mm samples. One sample is measured in triplicate. Set the oven (SANSYO DRYING OVEN SDW27) to 130 ° C. A filter paper (TOYO No. 2 70 mm) is spread on the glass petri dish, 1 ml of water is applied to the filter paper, three samples are arranged in a triangular shape at equal intervals, and the lid of the glass petri dish is closed. Three samples of each glass petri dish are placed in an oven and heated for 20 minutes. After heating, three samples of each glass petri dish are taken out of the oven, placed at room temperature (room temperature) and allowed to cool for 3 minutes. After standing to cool, measure the sample height with calipers and record. Heat resistant shape retention is calculated from the height of the sample before and after heating.
Here, the heat-resistant shape retention was calculated as follows, and when the heat-resistant shape retention during wet heat heating was 40% or more, it was evaluated that there was heat-resistant shape retention.
Heat-resistant shape retention (%) = height of cheese after heating / height of cheese before heating × 100

[Evaluation of heat-resistant shape retention]
As shown in Tables 1 and 2, as a result of measuring the heat retaining shape after aging, Examples 1 to 4 to which 0.002% of transglutaminase was added had heat retaining shape after 4 months of aging. On the other hand, Comparative Examples 1 and 2 to which no transglutaminase was added did not have heat-resistant shape retention after 4 months of aging.

[Test Example 2]
The raw milk is prepared so that the fat concentration in the solid content of the product natural cheese is 47% by weight, sterilized by heating at 63 ° C. for 30 minutes, cooled to 33 ° C., and then calcium chloride (0.03 % By weight) was added. Next, 0.1% of a commercial starter for cheese production (manufactured by L. Lactis Danisco) was added to these raw milks. After adding these starters, calf rennet (titer: 15000 units) was added at 0.003% by weight to coagulate the raw milk. The coagulated product was cut and stirred until the whey had a pH of 6.1 to 6.2, and the whey was discharged to obtain curd grains.

Next, after adding a predetermined amount of salt to the curd grain, 20% by weight of transglutaminase preparation aqueous solution is added at a curd grain ratio of 1% by weight, packed and squeezed, and natural cheese (moisture 39.2) is added. % By weight, 47.1% by weight of milk fat, 1.45% by weight of salt, pH 5.39). As a transglutaminase preparation, KS-CT (manufactured by Ajinomoto Co., Inc .: transglutaminase concentration 1%, transglutaminase activity 86-130 U / g) was used.
Transglutaminase was added in an amount of 0.002% by weight as a curd grain ratio. At the same time, a natural cheese to which no transglutaminase was added was produced in the same manner as described above.
These natural cheeses were ripened at 12 ° C., and the heat-retaining shape was measured in the same manner as in Test Example 1 for 1 month, 2 months, 3 months, and 4 months. Here, the system to which transglutaminase was added was referred to as Example 5 (aged at 12 ° C.), and the system to which no transglutaminase was added was referred to as Comparative Example 3 (aged at 12 ° C.).

[Evaluation of heat-resistant shape retention]
As shown in Tables 3 to 4, as a result of measuring the heat-retaining shape after aging, Example 5 to which 0.002% of transglutaminase was added had heat-retaining shape after 1 month of aging. On the other hand, Comparative Example 3 in which no transglutaminase was added did not have heat-resistant shape retention.

[Test Example 3]
The raw milk is prepared so that the fat concentration in the solid content of the product natural cheese is 51% by weight, sterilized by heating at 63 ° C. for 30 minutes, cooled to 33 ° C., and then calcium chloride (0.03 % By weight) was added. Next, 0.1% of a commercial starter for cheese manufacture (manufactured by L. Lactis Danisco) was added to these raw milks. After adding these starters, calf rennet (titer: 15000 units) was added at 0.003% by weight to coagulate the raw milk. The coagulated product was cut and stirred until the whey had a pH of 6.1 to 6.2, and the whey was discharged to obtain curd grains.

Next, after adding a predetermined amount of salt to this curd grain, 20% by weight of a transglutaminase preparation aqueous solution is added at a curd grain ratio of 1% by weight, packed and squeezed, and natural cheese (water content 41.9) is added. % By weight, milk fat content 51.7% by weight, salt content 1.3% by weight, pH 5.27). As a transglutaminase preparation, KS-CT (manufactured by Ajinomoto Co., Inc .: transglutaminase concentration 1%, transglutaminase activity 86-130 U / g) was used. Transglutaminase was added in an amount of 0.002% by weight as a curd grain ratio. At the same time, a natural cheese to which no transglutaminase was added was produced in the same manner as described above.
These natural cheeses were ripened at 12 ° C., and the heat-retaining shape was measured in the same manner as in Test Example 1 for 1 month, 2 months, 3 months, and 4 months. Here, the system to which transglutaminase was added was referred to as Example 6 (aged at 12 ° C.), and the system to which no transglutaminase was added was referred to as Comparative Example 4 (aged at 12 ° C.).

[Evaluation of heat-resistant shape retention]
As shown in Tables 5 to 6, as a result of measuring the heat retaining shape after aging, Example 6 to which 0.002% by weight of transglutaminase was added had heat retaining shape after one month of aging. On the other hand, Comparative Example 4 to which no transglutaminase was added did not have heat-resistant shape retention.

[Test Example 4]
The raw material milk is prepared so that the fat concentration in the solid content of the product natural cheese is 2.8% by weight, sterilized by heating at 63 ° C. for 30 minutes, cooled to 33 ° C., and then calcium chloride (0 0.03 wt.%) Was added. Next, 0.1% g of a commercial starter for cheese manufacture (manufactured by L. Lactis Danisco) was added to these raw milks. After adding these starters, calf rennet (titer: 15000 units) was added at 0.003% by weight to coagulate the raw milk. The coagulated product was cut and stirred until the whey had a pH of 6.1 to 6.2, and the whey was discharged to obtain curd grains.
Next, after adding a predetermined amount of salt to the curd grain, 20% by weight of transglutaminase preparation aqueous solution is added at a curd grain ratio of 1% by weight, packed and squeezed, and natural cheese (moisture 48.8) is added. % By weight, milk fat content 2.81% by weight, salt content 1.33% by weight, pH 5.28). As a transglutaminase preparation, KS-CT (manufactured by Ajinomoto Co., Inc .: transglutaminase concentration 1%, transglutaminase activity 86-130 U / g) was used.

Transglutaminase was added in an amount of 0.002% by weight as a curd grain ratio. At the same time, a natural cheese to which no transglutaminase was added was produced in the same manner as described above.
These natural cheeses were ripened at 12 ° C., and the heat-retaining shape was measured in the same manner as in Test Example 1 for 1 month, 2 months, 3 months, and 4 months. Here, the system to which transglutaminase was added was referred to as Example 7 (12 ° C. aging), and the system to which no transglutaminase was added was referred to as Comparative Example 5 (12 ° C. aging).

[Evaluation of heat-resistant shape retention]
As shown in Tables 7 to 8, as a result of measuring the heat retaining shape after aging, Example 7 to which 0.002% of transglutaminase was added had heat retaining shape after 1 month of aging. On the other hand, Comparative Example 5 in which no transglutaminase was added did not have heat-resistant shape retention as compared with Example 7.

[Test Example 5]
The raw milk is prepared so that the fat concentration in the solid content of the product natural cheese is 40% by weight, sterilized by heating at 63 ° C. for 30 minutes, cooled to 33 ° C., and then calcium chloride (0.03 % By weight) was added. Next, a commercial starter for cheese manufacture was added to these raw milks. After adding these starters, calf rennet (titer: 15000 units) was added at 0.003% by weight to coagulate the raw milk. The coagulated product was cut and stirred until the whey had a pH of 6.1 to 6.2, and the whey was discharged to obtain curd grains.

Next, after adding a predetermined amount of salt to this curd grain, 20% by weight of transglutaminase preparation aqueous solution is added at a curd grain ratio of 1% by weight, stuffed and squeezed, and natural cheese (water content 45.5%) is added. % By weight, milk fat content 40.0% by weight, salt content 1.43% by weight, pH 5.30). As a transglutaminase preparation, KS-CT (manufactured by Ajinomoto Co., Inc .: transglutaminase concentration 1%, transglutaminase activity 86-130 U / g) was used.
Transglutaminase was added in an amount of 0.002% by weight as a curd grain ratio. At the same time, a natural cheese to which no transglutaminase was added was produced in the same manner as described above. These natural cheeses were ripened at 12 ° C., and the heat-retaining shape was measured in the same manner as in Test Example 1 for 1 month, 2 months, 3 months, and 4 months. Here, the system to which transglutaminase was added was referred to as Example 8 (12 ° C. aging), and the system to which no transglutaminase was added was referred to as Comparative Example 6 (12 ° C. aging).

[Evaluation of heat-resistant shape retention]
As shown in Tables 9 to 10, as a result of measuring the heat retaining shape after aging, Example 8 to which 0.002% of transglutaminase was added had heat retaining shape after 1 month of aging. On the other hand, Comparative Example 6 to which no transglutaminase was added did not have heat-resistant shape retention.

[Test Example 6]
Comparative Example 7: Addition of transglutaminase during curdling of raw milk (before whey discharge) (lactic acid fermentation process)
After sterilizing and cooling 11 kg of raw milk (fat content 3.40%), the mixture was heated to 31 ° C., and 2.25 g of mixed lactic acid bacteria starter (manufactured by L. lactis and L. Cremoris, Chris. Hansen's Laboratories) was added. Hold at 31 ° C. for minutes.
(Rennetting process)
When the lactic acid fermentation process had passed for 35 minutes, 0.72 ml of Anato dye was added, and after 5 minutes, 0.02% of calcium chloride was added. After completion of the lactic acid fermentation process for 45 minutes, 2.25 ml of calf rennet (single strength, manufactured by Chris. Hansen's Laboratories, strength 14000 units) was added and allowed to stand for 25 to 30 minutes to obtain a coagulum.

(Cutting process)
The obtained coagulum was cut and whey was further separated.
(Cooking process)
After cutting, the mixture was allowed to stand for 5 minutes, and then gently stirred for 10 minutes, and then heating was started. In the cooking step, the temperature was first raised from 31 ° C. to 33 ° C. and heated for 15 minutes, where transglutaminase was added. As a transglutaminase preparation, KS-CT (manufactured by Ajinomoto Co., Inc .: transglutaminase concentration 1%, transglutaminase activity 86-130 U / g) was used. The amount of transglutaminase added was 10 U per 1 g of protein in milk as a raw material (denoted as 10 U / gp). Next, the temperature was raised from 33 ° C. to 35 ° C. over 15 minutes, and further heated from 35 ° C. to 38 ° C. for 10 minutes. Throughout the cooking process, stirring was always continued slowly so as not to break the curd grains.

(Cedaring process)
Next, stirring was continued for 15 minutes at 38 ° C., and the mixture was allowed to stand for 5 to 10 minutes, and then the separated whey was discharged. When the whey is discharged and the cheese curd is obtained, it is cut into 6 inches and stacked. The temperature was maintained at 37 ° C. to 38 ° C., and inversion was repeated every 15 minutes (cheddaring) to promote whey discharge.
(Milling and salt addition process)
Next, a milling operation for breaking the cheese curd is performed. Salt was gradually mixed into the crushed cheese curd, and the salt was added in three portions so that the salt concentration was 4.5% of the curd.
(Mold filling process)
According to a conventional method, it was packed and pressed.

Comparative Example 8: Addition of transglutaminase before curding raw material milk (rennetting process) Instead of adding transglutaminase during curdling raw material milk (before whey discharge), adding transglutaminase is the addition of rennet. Cheddar cheese was manufactured in the same process as in Comparative Example 7 except that it was performed simultaneously.

Example 9: Addition of transglutaminase after curding raw milk (milling and salt addition step) Crushed cheese after discharging whey instead of adding transglutaminase during curding raw material (before discharging whey) Cheddar cheese was produced in the same process as Comparative Example 7 except that transglutaminase was added to the curd. The amount of transglutaminase added was 0.02% by weight in terms of curd grain ratio.

[Evaluation of heat-resistant shape retention]
These cheddar cheeses were ripened at 12 ° C., and the heat-resistant shape retention was measured in the same manner as in Test Example 1 for 1 month, 2 months, 3 months, and 4 months. The results are shown in Table 11 and Table 12.

As shown in Tables 11 and 12, as a result of measuring the heat-resistant shape retention after aging, Example 9 in which transglutaminase was added to the cheese curd after curdling and whey discharge had heat-resistant shape retention after 1 month of aging. It was. On the other hand, Comparative Example 7 in which transglutaminase was added to the curd and Comparative Example 8 in which transglutaminase was added simultaneously with the addition of rennet did not have heat-resistant shape retention. In Comparative Examples 7 and 8, water separation occurred during the aging process.

[sensory evaluation]
Table 13 shows the visual evaluation and the evaluation of the ripening flavor of the natural cheeses of Comparative Example 7, Comparative Example 8, and Example 9 at each time point of the ripening period of 1 month to 6 months.
In Comparative Example 7 and Comparative Example 8, water separation occurred during the aging process.
As for the ripening flavor, ripening at 12 ° C. for 3 months or more resulted in a natural cheese having a strong ripening flavor.

From the above results, it can be understood that by adding transglutaminase after the whey is discharged and ripening, a ripened natural cheese having heat-resistant shape retention and good ripening flavor can be obtained.

In the natural cheese having heat-resistant shape retention of the present invention and a method for producing the same, the present inventors have found a natural cheese having heat-resistant shape-retaining properties and a method for producing the same without adjusting the composition of the moisture and milk protein of the raw milk. This natural cheese can provide a novel natural cheese having a good heat-resistant shape retaining property and a method for producing the same without causing the cheese to melt or deform when cooking or processing such as heating in a frying pan or an oven.

Claims

A method for producing natural cheese having heat-resistant shape retention, comprising preparing curd by discharging whey after curdling raw milk, adding transglutaminase to the cheese curd and aging.
The production method according to claim 1, wherein the milk-clotting enzyme and lactic acid bacteria are added to cause the milk to coagulate.
The production method according to claim 1 or 2, wherein the aging is aging at 4 to 20 ° C for 1 to 4 months.
The production method according to any one of claims 1 to 3, which does not include heating at a temperature and a time at which the transglutaminase is deactivated after the transglutaminase is added.
The production method according to any one of claims 1 to 3, which does not include heating at a temperature and a time at which the transglutaminase is inactivated after the transglutaminase is added and before ripening.
Natural cheese having heat-resistant shape retention produced by the production method according to any one of claims 1 to 5.
The natural cheese according to claim 6, which has shape retention in baking under dry heat at 150 to 250 ° C for 5 to 20 minutes and / or baking under wet heat at 100 to 200 ° C for 5 to 40 minutes.
50% or more of shape retention in baking at 150 to 250 ° C. for 5 to 20 minutes, and / or 40% or more in shape retention at 100 to 200 ° C. for 5 to 40 minutes in wet heat The natural cheese of Claim 6 or 7 which has.
Cooked food containing the natural cheese according to any one of claims 6 to 8.
A cooked food containing the natural cheese according to any one of claims 6 to 8.
The natural cheese according to any one of claims 6 to 8, which is used for cooked food.