WO2022045367A1 - Fresh cheese, manufacturing method therefor, and method for improving aftertaste - Google Patents

Abstract

The objective of the present invention is to provide a fresh cheese with an excellent aftertaste. The fresh cheese is such that the content-to-hardness ratio (flavor component content/hardness) of a flavor component, formed by including at least one component selected from γ-dodecalactone and z-dairy lactone, is adjusted to be greater than or equal to a threshold value that is set with reference to the aftertastes.

Description

Fresh cheese, how to make it and how to improve the aftertaste

The present invention relates to fresh cheese, a method for producing the same, and a method for improving the aftertaste.

The consumption of natural cheese in Japan is on the rise. There are more than 2000 types of natural cheese, which are classified according to the fat content and water content in the solid content, the presence or absence of aging, and the presence or absence of the addition of mold. Among them, fresh cheese, which is a non-aged cheese, has a relatively high water content as compared with aged cheese, and is characterized by having a fresh milk aroma and a refreshing acidity. Some fresh cheeses have a soft and smooth texture, such as cream cheese, and some have an elastic texture, such as pasta filata cheese. Generally, fresh cheese is produced by heat-sterilizing raw milk or concentrated milk, and then adding organic acids such as lactic acid and citric acid, lactic acid bacteria, and milk-clotting enzyme to generate curd.

Utilizing its soft characteristics, fresh cheese is eaten as it is by applying it to bread and crackers, and it is also widely used in secondary processing as a raw material for confectionery / bakery, processed foods, and processed cheese. Typical examples of fresh cheese include cream cheese, mascarpone, fromage blanc, cottage cheese, quark, pasta filata (mozzarella cheese, bullata, cachocabaro cheese, skamorza cheese, provalone cheese, string cheese, etc.).

In recent years, various studies have been conducted from the viewpoint of improving the texture of fresh cheese. For example, it has been reported to provide fresh cheese having an appropriate hardness and a smooth texture by setting the hardness and the surface roughness of the cut surface within a specific range (Patent Document 1).

On the other hand, in cheese such as fresh cheese, it is also an important issue to improve the flavor according to the taste of consumers from the viewpoint of further stimulating the demand of consumers. For example, it has been reported that adding a controlled amount of milky minerals to the cheese making process yields dairy products with milk flavor notes characteristic of fresh dairy products (Patent Document 2). Further, by identifying the aroma components contained in cheddar cheese and evaluating their sensuality, the relationship between various aroma components of cheese and the degree of preference of cheese has been considered (Non-Patent Document 1).

On the other hand, no technical means for improving the aftertaste of fresh cheese has been reported.

Japanese Patent Application Laid-Open No. 2002-253116 Japanese Unexamined Patent Publication No. 2018-117568

The present invention has been made in view of the above-mentioned problems of the prior art, and one object of the present invention is to provide fresh cheese having an excellent aftertaste.

As a result of diligent research in view of the above problems, the present inventors have found that in fresh cheese, the ratio of the content and hardness of a specific aroma component (content / hardness of a specific aroma component) and the aftertaste of aftertaste. They have been correlated and have been found to be able to impart an excellent aftertaste to fresh cheese by adjusting the ratio of content and hardness of specific aroma components. The present invention is based on such findings.

According to one embodiment of the present invention, the following [1] to [16] are provided.
[1] It contains at least one aroma component selected from γ-dodecalactone and z-daily lactone, and the ratio of the content of the aroma component to the hardness of fresh cheese (content / hardness of the aroma component) is as follows. Fresh cheese that satisfies at least one of (i) to (vi):
(I) The content (ppb) / hardness (gf) of γ-dodecalactone is 0.80 ppb / gf or more.
(Ii) The content (ppb) / hardness (gf) of z-daily lactone is 0.26 ppb / gf or more.
(Iii) The total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecalactone is 0.86 ppb / gf or more.
(Iv) The total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is 0.33 ppb / gf or more.
(V) The total amount (ppb) / hardness (gf) of γ-dodecalactone and z-daily lactone is 1.06 ppb / gf or more.
(Vi) The total amount (ppb) / hardness (gf) of 2-heptanone, γ-dodecalactone and z-daily lactone is 1.13 ppb / gf or more.
[2] (i) The fresh cheese according to [1], wherein the content (ppb) / hardness (gf) of γ-dodecalactone is 1.17 ppb / gf or more.
[3] The fresh cheese according to [1] or [2], wherein the content (ppb) / hardness (gf) of (ii) z-daily lactone is 0.42 ppb / gf or more.
[4] The fresh cheese according to any one of [1] to [3], wherein the total amount (ppb) / hardness (gf) of (iii) 2-heptanone and γ-dodecalactone is 1.23 ppb / gf or more. ..
[5] The fresh cheese according to any one of [1] to [4], wherein the total amount (ppb) / hardness (gf) of (iv) 2-heptanone and z-daily lactone is 0.48 ppb / gf or more. ..
[6] The fresh according to any one of claims 1 to 5, wherein the total amount (ppb) / hardness (gf) of (v) γ-dodecalactone and z-daily lactone is 1.59 ppb / gf or more. cheese.
[7] Any of [1] to [6], wherein the total amount (ppb) / hardness (gf) of (vi) 2-heptanone, γ-dodecalactone and z-daily lactone is 1.65 ppb / gf or more. Fresh cheese listed in.
[8] The fresh cheese according to any one of [1] to [7], wherein the fresh cheese is pasta filata.
[9] A packaged food or a packaged food containing the fresh cheese according to any one of [1] to [8].
[10] The packaged food or the packaged food according to [9], wherein all or part of the fresh cheese is shielded from light.
[11] The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the fresh cheese (content of the aroma component / hardness) refers to the aftertaste. A method for producing fresh cheese, which comprises a step of adjusting so as to be equal to or higher than a set threshold.
[12]
It comprises (1) a step of preparing a card containing the aroma component, and (2) a step of adjusting the ratio of the content of the aroma component to the hardness to obtain fresh cheese from the card [11]. ] The method described in.
[13]
The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the pasta filler (content of aroma component / hardness) is set with reference to the aftertaste. A method for producing pasta filata, which comprises a step of adjusting the pasta filata so as to be equal to or higher than the threshold value.
A method for producing pasta filata, wherein the aroma component is added in any one or more of a step of preparing the curd, a step of kneading the curd, and a step of immersing the kneaded fresh cheese in brine.
[14] The method according to any one of [11] to [13], wherein the fresh cheese is the fresh cheese according to any one of [1] to [8].
[15] The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the fresh cheese (content of the aroma component / hardness) refers to the aftertaste. A method for improving the aftertaste of fresh cheese, which comprises a step of adjusting so as to be equal to or higher than the set threshold value.
[16] The method according to [15], wherein the fresh cheese is the fresh cheese according to any one of [1] to [8].

According to the present invention, it is possible to give fresh cheese an excellent aftertaste.

It is a graph which shows the correlation between the ratio of the content and hardness of γ-dodecalactone (content / hardness of γ-dodecalactone), and the sensory evaluation result regarding the aftertaste of the aftertaste. It is a graph which shows the correlation between the ratio of the content and hardness of z-daily lactone (content / hardness of z-daily lactone), and the sensory evaluation result about the aftertaste of the aftertaste. It is a graph which shows the correlation between the ratio ((2-heptanone + γ-dodecalactone) / hardness) of the total amount of 2-heptanone and γ-dodecalactone, and the sensory evaluation result about the aftertaste. It is a graph which shows the correlation between the ratio ((2-heptanone + z-daily lactone) / hardness) of the total amount of 2-heptanone and z-daily lactone, and the sensory evaluation result about the aftertaste of the aftertaste. A graph showing the correlation between the total amount of γ-dodecalactone and z-daily lactone and the ratio of hardness ((γ-dodecalactone + z-daily lactone) / hardness) to the sensory evaluation result regarding the aftertaste. be. The ratio of the total amount of the three aroma components (2-heptanone, γ-dodecalactone and z-daily lactone) to the hardness (total amount / hardness of the three aroma components) and the sensory evaluation result regarding the aftertaste. It is a graph which shows the correlation.

Specific description of the invention

As used herein, the term "fresh cheese" means, for example, natural cheese that is barely or completely aged, such as pasta filata (mozzarella cheese, bullata, string cheese, etc.), cream cheese, quark, fromage blanc, cottage cheese, etc. Mascarpone Harumi cheese, Feta, etc. can be mentioned. The pasta filata cheese is a cheese that requires a pasta filata process during its production, and the pasta filata process is a large cheese curd while heating the cheese curd at an appropriate pH. Knead until there are no lumps, and knead or spread until the physical properties become smooth.

According to one embodiment of the invention, the content and hardness of the aroma component comprising at least one selected from γ-dodecalactone and cis-6-Dodecen-4-lide (denoted as z-daily lactone). A fresh cheese is provided in which the ratio (content / hardness of aroma component) is adjusted to be equal to or higher than a threshold set with reference to the aftertaste of the aftertaste.

According to a preferred embodiment of the present invention, the fresh cheese satisfies at least one of the following (i) to (vi).
(I) The content (ppb) / hardness (gf) of γ-dodecalactone is 0.80 ppb / gf or more.
(Ii) The content (ppb) / hardness (gf) of z-daily lactone is 0.26 ppb / gf or more.
(Iii) The total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecalactone is 0.86 ppb / gf or more.
(Iv) The total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is 0.33 ppb / gf or more.
(V) The total amount (ppb) / hardness (gf) of γ-dodecalactone and z-daily lactone is 1.06 ppb / gf or more.
(Vi) The total amount (ppb) / hardness (gf) of 2-heptanone, γ-dodecalactone and z-daily lactone is 1.13 ppb / gf or more.
Although the present invention is not bound by any theory, the reason why fresh cheese satisfying at least one of (i) to (vi) above is given an excellent aftertaste is that of fresh cheese. It is presumed that the lower the hardness, the easier it is to feel the aroma component when eating fresh cheese. Therefore, for example, when the content of the aroma component is constant, it is presumed that the lower the hardness, the easier it is to feel the aftertaste of an excellent aftertaste.

According to the preferred embodiment of the present invention, it is preferable that the fresh cheese satisfies (vi).

According to one embodiment of the invention, the threshold of γ-dodecalactone content (ppb) / hardness (gf) is usually 0.80 ppb / gf or 0.85 ppb / gf, preferably 1.17 ppb /. It is gf or 1.21 ppb / gf, more preferably 1.54 ppb / gf or 1.57 ppb / gf. The upper limit of the ratio of the content (ppb) of γ-dodecalactone to the hardness (gf) is not particularly limited, but is, for example, 6.4 ppb / gf.

According to one embodiment of the invention, the z-daily lactone content (ppb) / hardness (gf) threshold is usually 0.26 ppb / gf or 0.30 ppb / gf, preferably 0.42 ppb /. It is gf or 0.44 ppb / gf, more preferably 0.57 ppb / gf or 0.58 ppb / gf. The upper limit of the ratio of the content (ppb) of the z-daily lactone to the hardness (gf) is not particularly limited, but is, for example, 2.4 ppb / gf.

According to one embodiment of the invention, the threshold (lower limit) of the ratio of 2-heptanone content (ppb) to hardness (gf) is usually 0.053 (ppb / gf) or 0.055 (ppb / gf). It is preferably 0.063 (ppb / gf) or 0.073 (ppb / gf), and more preferably 0.077 ppb / gf or 0.093 (ppb / gf). The upper limit of the ratio of the 2-heptanone content (ppb) to the hardness (gf) is not particularly limited, but is, for example, 0.31 ppb / gf.

According to one embodiment of the invention, the threshold for the total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecalactone is usually 0.85 ppb / gf or 0.93 ppb / gf, preferably 0.93 ppb / gf. It is 1.22 ppb / gf or 1.23 ppb / gf, more preferably 1.50 ppb / gf or 1.61 ppb / gf. The upper limit of the total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecalactone is not particularly limited, but is, for example, 6.0 ppb / gf.

According to one embodiment of the invention, the threshold of total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is usually 0.33 ppb / gf or 0.35 ppb / gf, preferably 0.35 ppb / gf. It is 0.48 ppb / gf or 0.50 ppb / gf, more preferably 0.63 ppb / gf or 0.64 ppb / gf. The upper limit of the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is not particularly limited, but is, for example, 2.0 ppb / gf.

According to one embodiment of the present invention, the threshold of total amount (ppb) / hardness (gf) of γ-dodecalactone and z-daily lactone is usually 1.06 ppb / gf or 1.15 ppb / gf, which is preferable. Is 1.59 ppb / gf or 1.65 ppb / gf, more preferably 2.16 ppb / gf. The upper limit of the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is not particularly limited, but is, for example, 8.7 ppb / gf.

According to one embodiment of the invention, the above threshold of total amount (ppb) / hardness (gf) of 2-heptanone, γ-dodecalactone and z-daily lactone is usually 1.13 ppb / gf or 1.21 ppb /. It is gf, preferably 1.65 ppb / gf or 1.71 ppb / gf, and more preferably 2.18 ppb / gf or 2.22 ppb / gf. The upper limit of the total amount (ppb) / hardness (gf) of 2-heptanone, γ-dodecalactone and z-daily lactone is not particularly limited, but is, for example, 8.8 ppb / gf.

The content of each aroma component in fresh cheese can be measured using GS-MS analysis. The details of the measurement conditions can be carried out according to Test Example 2 described later. Specifically, in order to evaluate the aftertaste remaining in the nasal cavity, as a method for measuring the aroma component, preferably, a sample (fresh cheese) is extracted with acetone and then analyzed by a dynamic headspace gas chromatograph (DHS) method. Is preferable.

In fresh cheese, the content of 2-heptanone is usually 5 to 260 ppb, preferably 10 to 250 ppb, and more preferably 15 to 200 ppb.

In fresh cheese, the content of γ-dodecalactone is usually 150 to 2600 ppb, preferably 200 to 2500 ppb, and more preferably 220 to 2000 ppb.

In fresh cheese, the content of z-daily lactone is usually 50 to 2600 ppb, preferably 60 to 2500 ppb, and more preferably 70 to 2000 ppb.

In fresh cheese, the total amount of 2-heptanone, γ-dodecalactone and z-daily lactone is usually 205-5460 ppb, preferably 270-5250 ppb, more preferably 305-4600 ppb.

For the hardness of fresh cheese, wrap the fresh cheese in a cube with a side of 2 cm in a wrap so that the surface does not dry, leave it at 10 ° C for 2 hours to adjust the temperature, and then adjust the temperature, and then use a cylindrical plunger (φ10). It can be measured as the maximum test force when compressed by 75% with respect to the sample thickness at 1.0 mm / sec using × H50). Further details of the measurement conditions can be carried out according to Test Example 2 described later.

The hardness of the fresh cheese is not particularly limited, but is usually 50 to 3000 gf, preferably 65 to 2800 gf, and more preferably 80 to 2500 gf.

Further, the water content, the fat content, and the fat content (FDM) in the solid content of the fresh cheese are not particularly limited and can be appropriately set according to the type and properties of the desired fresh cheese.

The water content of fresh cheese is usually 30 to 82% by mass, preferably 35 to 80% by mass, and more preferably 40 to 70% by mass.
When the fresh cheese is pasta filata, the water content is preferably 40 to 60% by mass, more preferably 42 to 55% by mass. When the water content of fresh cheese, which is a pasta filler, is within the above range, the quality is good from the viewpoint of microbiological viewpoint and maintenance of fibrousness. If the other components are the same and the production method and fermentation period are the same, the hardness tends to decrease as the water content increases.

The fat content of fresh cheese is usually 0 to 45% by mass, preferably 3 to 40% by mass, and more preferably 15 to 35% by mass.

The FDM content of fresh cheese is usually 0 to 85% by mass, preferably 18 to 80% by mass, and more preferably 20 to 75% by mass. If the method of producing fresh cheese and the fermentation period are the same, the hardness tends to decrease as the FDM increases.

According to one embodiment of the present invention, fresh cheese is obtained by adjusting the ratio of aroma component and hardness to a desired range to give a lingering aftertaste. The aftertaste of fresh cheese can be determined according to the sensory evaluation of Test Example 3 described later. According to a preferred embodiment, the aftertaste of fresh cheese is not only the enhancement of milk flavor derived from milk and the thickness of milk flavor, but also the cream-flavored aftertaste that remains in the nasal cavity after ingesting and chewing fresh cheese. It is said that.

Also, fresh cheese can be in the form of packaging or containerization. Therefore, according to one aspect of the present invention, according to one aspect of the present invention, a packaged food or a packaged food containing the fresh cheese is provided. Further, from the viewpoint of suppressing volatilization and decomposition of aroma components, the packaging and the container used for the fresh cheese are preferably those in which all (the entire surface) or a part of the fresh cheese is shielded from light. In the case of partial shading, it is more preferable that one side of the fresh cheese is shaded. Packaging and containers are not restricted in shape. Examples of packaging and containers include plastic containers, soft bags, standing type soft bags, cans, bottles and the like. The material of the packaging and the container is preferably partially or wholly light-shielding, and for example, a material such as aluminum foil, an aluminum vapor-deposited film, a film laminated with paper, a can, a brown bottle, or UV-cut plastic is used. As a result, it is possible to suppress photodeterioration and oxidation of the cheese and the preservative solution, and to make the aftertaste of the cheese more remarkable.

According to one embodiment of the present invention, fresh cheese is manufactured by a person skilled in the art by appropriately adjusting the conditions of each manufacturing process so that the ratio of the aroma component and the hardness becomes equal to or higher than the preset threshold value. can do. Therefore, according to a preferred embodiment of the present invention, the ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the fresh cheese (content of aroma component / hardness). ) Provided is a method for producing fresh cheese, which comprises a step of adjusting the aftertaste so as to be equal to or higher than a set threshold value with reference to the aftertaste. According to a more preferred embodiment, the fresh cheese satisfies at least one of the above (i) to (vi).

Further, according to a more specific aspect of the present invention, the method for producing fresh cheese is:
It includes (1) a step of preparing a card containing the above-mentioned aroma component, and (2) a step of adjusting the ratio of the content of the above-mentioned aroma component to the hardness to obtain the above-mentioned fresh cheese from the above-mentioned card.

According to the preferred embodiment, the step (1) is described in the above step.
It includes a step of adding a fragrance containing the above-mentioned aroma component.

Further, according to a preferred embodiment, the step (2) is described in the above step.
Under environmental control where volatilization or decomposition of the above aroma components is suppressed
It comprises the steps of softening the cheese and / or fermenting the fresh cheese.

According to a preferred embodiment, the step (2) above is
In order to adjust the hardness, it comprises a step of adjusting the fat content, FDM and final water content of fresh cheese.

Hereinafter, a specific example of the above-mentioned method for producing fresh cheese will be described. According to an embodiment of the present invention, by appropriately combining each of the production conditions described below, the content of an aroma component containing at least one selected from γ-dodecalactone and z-daily lactone, and the content of the aroma component of fresh cheese. The hardness ratio (content of aroma component / hardness) can be adjusted to a desired range.

In the production of the above fresh cheese, first, standardization is performed using raw milk, partially defatted milk, concentrated milk, cream, etc., the standardized milk is sterilized, and an organic acid and a lactic acid bacterium starter are added to the prepared milk obtained by cooling. , Stir while mixing. Rennet is then added to the resulting mixture, retained and coagulated. Next, the coagulated product is cut and the whey is discharged while stirring, and the temperature is further controlled and stirred. Next, the card and whey were separated and compressed to remove the whey, and the pH was confirmed to be the optimum pH, and the card was obtained. The card may be frozen.

The freezing method for freezing the card is the same as the general freezing method for the card, but the quick freezing method is particularly preferable. The storage temperature of the frozen card is −20 ° C. or lower, more preferably −50 ° C. or lower, and preferably −80 ° C. or lower when stored for a longer period of time. In the present invention, a commercially available frozen card may be thawed and a part or all thereof may be used.

The lactic acid bacterium starter used in the production of fresh cheese may be any lactic acid bacterium that can be used in fresh cheese, and its genus and species are arbitrary, and for example, Lactobacillus, Cremoris, Bulgaria, Thermophilus, etc. Known lactic acid bacteria can be mentioned. The lactic acid bacterium starter is preferably Lactobacillus, Bulgaria, or Thermophilus. In the case of addition with the above organic acid, known acids used in foods and / or food additives are directly added to raw milk, including organic acids such as lactic acid, acetic acid and citric acid, and inorganic acids such as phosphoric acid. You can also do it.

Next, the pasta filata heats the produced curd and / or thawed curd, stretches it, stretches it appropriately, forms it, and cools it to obtain fresh cheese. After cooling, the fresh cheese may be allowed to stand and aged (fermented). In addition, fresh cheese may be packaged or contained in a container, if desired, before or after standing.

In the production of the above fresh cheese, the aroma component and hardness of the fresh cheese can be variously adjusted by adjusting the components of the raw milk. Raw milk refers to unsterilized raw milk, and raw milk such as milk, sheep milk, and goat milk can be used, but milk is preferable. Further, as the raw material milk, it is preferable to use the raw material milk containing a high volume of aroma components such as γ-dodecalactone, z-daily lactone and 2-heptanone. Further, in consideration of the hardness of the final desired fresh cheese, it is preferable to use raw milk having a fat content, FDM and its ratio suitable for the hardness. Examples of suitable raw milk include raw milk produced in Hokkaido, and more preferably Tokachi, Hokkaido. For example, it is preferable to use 60% or more of raw milk from Hokkaido and Tokachi, Hokkaido.

In the production of the above fresh cheese (for example, pasta filata), the aroma component of the fresh cheese is adjusted by adding a commercially available flavor containing γ-dodecalactone, z-daily lactone, 2-heptanone and the like. You can also do it. The timing of adding the flavor is not limited, but it is preferable to carry out in one or more steps of adding to the raw milk, preparing the curd, kneading the curd and immersing in fresh cheese brine. Considering the loss of fragrance, it is preferably in the process of preparing a card that has reached room temperature and the kneading process.

Further, in order to increase the milky feeling of the fresh cheese, the lactones and the like in the curd and fresh cheese may be adjusted to increase, or the lactones and the like may be added to the curd and fresh cheese.

Further, in the production of prepared milk, the composition can be adjusted according to the final aroma component content, hardness, type and properties of various fresh cheeses. For example, after separating skim milk or cream from unsterilized raw milk using a cream separator or the like, these skim milk and cream are prepared in a predetermined mixing ratio and blended into the milk to adjust the milk fat content. Can be done. In addition, in the production of prepared milk, full fat milk, partially skim milk, skim milk, milk powder, and cream can also be used as raw materials, and further, by heat concentration, centrifugal concentration, filter membrane concentration, vacuum concentration, freeze concentration, etc. Concentrated milk can also be used.

In addition, it is preferable to standardize the prepared milk according to the final aroma component content, hardness, type, and properties of various fresh cheeses to obtain standardized milk.

In the sterilization process of standardized milk, heating conditions may be set according to the final aroma component content, hardness, type, and properties of various fresh cheeses. The heating conditions may be, for example, heat sterilization (HTST sterilization) at about 60 ° C. for 30 minutes, or after reaching a temperature of about 72 to 75 ° C. for 15 seconds.

After the heat sterilization step, for example, it may be quickly cooled to about 40 ° C. with a plate heat exchanger or the like.

In addition, the pH of standardized milk and the rate of change in pH can be set in consideration of the final hardness of various fresh cheeses. The pH of the standardized milk may be, for example, about 5 to 6.5.

Also, the amount of rennet used to prepare the curd can be set in consideration of the final hardness of various fresh cheeses. The amount of rennet added is the amount required for curdling in about 20 to 40 minutes. The amount of rennet may be, for example, 10 to 300 ppm or 10 to 100 ppm with respect to the standardized milk.

After adding rennet, the cutting size of the coagulated product during card making can be selected in consideration of the hardness of the final fresh cheese.

In addition, the heating method of the curd can be appropriately selected according to the final aroma component content, hardness, type, and properties of various fresh cheeses. Examples of the method for heating the curd include a method of immersing the cheese curd in hot water at 70 to 80 ° C., a method of using steam, a method of heating by Joule heating or microwave. From the viewpoint of suppressing the decrease of aroma components and milk components, the method using steam, Joule heating or microwave is preferable as the heating method. Further, the above heating method can be particularly preferably used when the fresh cheese is pasta filata.

Further, a stabilizer and / or a cream may be added to the acidified and curd curd or the like. The addition step may be performed before or after the stirring and mixing step or the fat globules dispersion treatment step. When both the stabilizer and the cream are added, the stabilizer may be added to the cream and then added to the curd. In this case, the stabilizer is well dispersed by homogenizing the cream to which the stabilizer is added. As the stabilizer added in the addition step, thickening polysaccharides such as carboxymethyl cellulose, alginate, locust bean gum, tara gum, guar gum, xanthan gum, gellan gum, and pectin, and gelatin can be used, and cellulose, It is also possible to use dietary fiber such as indigestible dextrin, or to use both in combination. The content of the stabilizer in the card is preferably 5% by mass or less.

The curd obtained by the above method contains a high amount of aroma component containing at least one of z-daily lactone and γ-dodecalactone from the viewpoint of producing the final desired fresh cheese. Is preferable. Also, the card preferably further comprises 2-heptanone.

In the card, the content of γ-dodecalactone is usually 150 to 15000 ppb, preferably 200 to 10000 ppb, and more preferably 220 to 8000 ppb.

In the card, the content of z-daily lactone is usually 50 to 7000 ppb, preferably 60 to 6000 ppb, and more preferably 80 to 5000 ppb.

In the card, the content of 2-heptanone is usually 5 to 500 ppb, preferably 10 to 400 ppb, and more preferably 5 to 300 ppb.

In the card, the total amount of 2-heptanone, γ-dodecalactone and z-daily lactone is usually 205 to 22,500 ppb, preferably 270 to 16400 ppb, more preferably 305 to 8800 ppb.

The card containing the above components may be prepared from raw milk, or may be used by thawing a pre-manufactured frozen card, and a card prepared from raw milk and a card obtained by thawing a frozen card may be appropriately mixed. May be used. It is preferable to prepare the curd after confirming that the content of the aroma component (2-heptanone content, γ-dodecalactone content, z-daily lactone content, etc.) is within a desired range.

For emulsification and kneading in the production of fresh cheese, an emulsifying machine, a kneading machine, or the like may be used. .. In the kneader, for example, by using a twin-screw extruder, the above heating and stretching can be performed at the same time.

The method for forming fresh cheese can be appropriately selected according to the type of various cheeses and the desired hardness. For example, in Burrata, in the step of stretching and then molding, it is preferable to add cream to form the burrata so as not to leak, and then cool and fill the container. Further, for string cheese, it is preferable that after undergoing a stretching step of pasta filata, it is stretched and molded, cut and cooled, immersed in brine, and then filled in a container. In particular, in the case of pasta filata, the hardness of cheese prepared from curd can also be adjusted by kneading.

In addition, fresh cheese may be allowed to stand as appropriate after production. The standing of fresh cheese is preferable from the viewpoint of increasing the aroma component by fermentation. The standing temperature is not particularly limited, but is, for example, −80 to 10 ° C., preferably −50 to 8 ° C., and more preferably −40 to 6 ° C. Mozzarella is preferably 1-10 ° C, most preferably 2-6 ° C. The standing period is, for example, 7 to 120 days, 10 to 90 days, preferably 15 to 60 days.

Further, the conditions for filling the container with fresh cheese can be set in a desired range according to the type and properties of the fresh cheese. For example, in mozzarella, the curd is molded and manufactured after stretching (kneading), but it may be cooled after molding and filled with fresh cheese in a container containing a preservative solution, or sterilized water or sterilized water in the container. It may be filled in a preservation solution. At this time, from the viewpoint of suppressing the sliminess of the surface of fresh cheese, 0.1 to 2.0% by weight of sodium chloride may be contained. When calcium chloride is added to the preservation solution, it is preferable to add 0.05 to 0.25% by mass of calcium chloride in terms of dihydrate. Further, from the viewpoint of preventing microbial contamination, the preservative solution may contain a preservative such as nisin or sodium acetate. The pH of the storage solution is arbitrarily determined, but can be, for example, pH 4 to 7. The pH of the storage solution is preferably pH 5 to 7 when eating directly. 0.5-2% by weight whey may be added to the preservative to give a milky feel.

The pH of fresh cheese is usually 4 to 7, but the pH can be appropriately set according to the desired properties of cheese. For pasta filata such as mozzarella, the pH is preferably 5.0 to 6.3 from the viewpoint of maintaining fibrousness, preservability, and good flavor at the time of direct eating. In the case of the same manufacturing method and composition, the higher the pH, the lower the hardness tends to be.

It should be noted that an aroma component selected from 2-heptanone, γ-dodecalactone and z-daily lactone may be appropriately added during the above production process, and the present invention also includes such an embodiment.

Further, according to another aspect of the present invention, the ratio of the content and hardness of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone (content of aroma component / hardness). However, there is provided a method for improving the aftertaste of fresh cheese, which comprises a step of adjusting the aftertaste to be equal to or higher than a set threshold value with reference to the aftertaste. According to a preferred embodiment, the method for producing fresh cheese satisfies at least one of the above (i) to (vi).
The method for improving the aftertaste of fresh cheese can be carried out according to the above-mentioned fresh cheese and the method for producing the same.

Hereinafter, preferred embodiments of the present invention will be described.
Aspect 1. It contains at least one aroma component selected from γ-dodecalactone and z-daily lactone, and the ratio of the content of the aroma component to the hardness of fresh mozzarella cheese (content of aroma component / hardness) is as follows (i). )-(Vi), fresh mozzarella cheese:
(I) The content (ppb) / hardness (gf) of γ-dodecalactone is 0.80 ppb / gf or more, preferably 1.17 ppb / gf or more, more preferably 1.54 ppb / gf or more, for example 1.54 ppb /. Gf or more and 2.50 ppb / gf or less,
(Ii) The content (ppb) / hardness (gf) of z-daily lactone is 0.26 ppb / gf or more, preferably 0.42 ppb / gf or more, more preferably 0.57 ppb / gf or more, for example 0.57 ppb /. Gf or more and 0.95 ppb / gf or less,
(Iii) The total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecalactone is 0.86 ppb / gf or more, preferably 1.23 ppb / gf or more, more preferably 1.61 ppb / gf or more, for example. 1.61 ppb / gf or more and 2.55 ppb / gf or less,
(Iv) The total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is 0.33 ppb / gf or more, preferably 0.48 ppb / gf or more, more preferably 0.63 ppb / gf or more, for example. 0.63 ppb / gf or more and 1.01 ppb / gf or less,
(V) The total amount (ppb) / hardness (gf) of γ-dodecalactone and z-daily lactone is 1.06 ppb / gf or more, preferably 1.58 ppb / gf or more, more preferably 2.16 ppb / gf or more. For example, 2.16 ppb / gf or more and 3.40 ppb / gf or less.
(Vi) The total amount (ppb) / hardness (gf) of 2-heptanone, γ-dodecalactone and z-daily lactone is 1.13 ppb / gf or more, preferably 1.65 ppb / gf or more, more preferably 2.18 ppb. It is / gf or more, for example, 2.18 ppb / gf or more and 3.50 ppb / gf or less.
Aspect 2. A packaged food or a packaged food containing the fresh mozzarella cheese according to the first aspect.
Aspect 3. The packaged food or packaged food according to aspect 2, wherein all or part of the fresh mozzarella cheese is shielded from light.
Aspect 4. The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the fresh mozzarella cheese (content of aroma component / hardness) is set with reference to the aftertaste. A method for producing fresh mozzarella cheese, which comprises a step of adjusting so as to be equal to or higher than the specified threshold.
Aspect 5. An embodiment comprising (1) a step of preparing a card containing the aroma component, and (2) a step of adjusting the ratio of the content of the aroma component to the hardness to obtain fresh mozzarella cheese from the card. The method according to 4.
Aspect 6. The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the fresh mozzarella cheese (content of aroma component / hardness) is set with reference to the aftertaste. A method for producing fresh mozzarella cheese, which comprises a step of adjusting so as to be equal to or higher than the specified threshold.
A method for producing fresh mozzarella cheese, wherein the aroma component is added in any one or more steps of preparing a card, kneading the card, and immersing the kneaded fresh mozzarella cheese in brine.
Aspect 7. The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the fresh mozzarella cheese (content of aroma component / hardness) is set with reference to the aftertaste. A method for improving the aftertaste of fresh mozzarella cheese, which comprises a step of adjusting the amount to be equal to or higher than the specified threshold.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto. Unless otherwise specified, the measurement methods and units described in this specification are in accordance with the provisions of the Japanese Industrial Standards (JIS). Unless otherwise specified, "%" means "mass%".

Test Example 1: Production of fresh cheese [Test group 1]
Standardized milk is obtained using raw milk derived from cows (produced in Tochigi), skim milk, and cream, sterilized (heated to 75 ° C), cooled to 36 ° C, and 10% lactic acid is added dropwise to the prepared milk. Was set to 6.2. When the pH reached 6.2, a predetermined amount of a frozen lactic acid bacterium starter (Christian Hansen) was added and mixed, and the mixture was stirred in an incubator for 20 minutes. Further, 50 ppm of rennet (Christian Hansen) was added to the obtained mixture, and the mixture was held and solidified, cut into 1 cm squares, and gently stirred. After stirring for 30 minutes at 36 ° C., the curd and whey were separated. Then, it was maturated in a constant temperature room at 40 ° C. and compressed with a pump to remove whey, and a cheese curd having FDM 52% and pH 5.2 was obtained.

Next, the curd was heated to 75 ° C. with hot water, stretched, and then cooled to form a spherical shape.
The obtained fresh cheese was allowed to stand in a constant temperature room at 4 ° C. for 27 days. In the obtained fresh cheese, the water content was 62%, the fat content was 20.5%, and the FDM was 54%.

[Test Zone 2]
The same operation as in Test Group 1 was carried out, and the cheese curd was heated to 75 ° C. with hot water, stretched, and then cooled to form a spherical shape to obtain fresh cheese.
The obtained fresh cheese was allowed to stand in a constant temperature room at 4 ° C. for 36 days.
In the obtained fresh cheese, the water content was 60%, the fat content was 21.6%, and the FDM was 54%.

[Test Zone 3]
Fresh cheese obtained by the same operation as in Test Group 1 was obtained except that raw milk derived from cows (produced in Tokachi, Hokkaido), skim milk, and cream were used to obtain curd from standardized milk and stretched with steam. I left it for a day.
In the obtained fresh cheese, the water content was 60%, the fat content was 21.6%, and the FDM was 54%.
[Test Zone 4]
Raw milk derived from cows (produced in Tokachi, Hokkaido) Fresh cheese obtained by the same operation as in Test Group 1 except that the curd was obtained from standardized milk using skim milk and cream and stretched with steam, and 9 days after production. It was left still.
In the obtained fresh cheese, the water content was 60%, the fat content was 18.4%, and the FDM was 46%.
[Test Zone 5]
Obtain a card from standardized milk using raw milk derived from cows (produced in Tochigi prefecture), skim milk, and cream, 2-heptanone (manufactured by Tokyo Kasei Kogyo Co., Ltd.), γ-dodecalactone (manufactured by Hase Kagawa Fragrance Co., Ltd.), Fresh cheese obtained by the same operation as in Test Group 1 except that z-daily lactone (manufactured by Hase Kagawa Fragrance Co., Ltd.) was added to 4 ppm, 200 ppm, and 50 ppm, respectively, and the cheese curd was stretched with hot water. It was obtained and allowed to stand for 9 days after production.
In the obtained fresh cheese, the water content was 67%, the fat content was 13.9%, and the FDM was 42%.

Test Example 2: Analysis of fresh cheese According to the following conditions, the hardness of the fresh cheese obtained in Test Example 1 was measured and the aroma was analyzed.
Hardness measurement The hardness was measured as follows. The measurement was performed four times, and the average value was calculated.
(1) Fresh cheese cut into a cube having a side of 2 cm was wrapped in a wrap so that the surface did not dry, and allowed to stand at 10 ° C. for 2 hours to adjust the temperature to obtain a measurement sample.
(2) Using Ez Test (Shimadzu Corporation), the hardness of the sample was measured under the following conditions (N = 4). Specifically, a hardness measuring jig (resin columnar plunger (φ10 × H50)) is attached to the Ez test, and the strain rate is 75% of the sample thickness at a sample temperature of 10 ° C. , The measurement speed was set to 1.0 mm / sec, and the maximum test force (hardness) was measured.

Aroma analysis 2 g of homogenized fresh cheese was collected in a container sealed with a 50 ml centrifuge tube, 8 ml of acetone and IS (cyclooctanol 10 ppm 100 μL) were added, and the mixture was stirred with a shaker (Sugiamagen Co., Ltd.) for 15 minutes at 50 rpm. After centrifugation at 2,000 rpm for 10 minutes at 4 ° C., about 7 ml was dehydrated with 2 g of anhydrous sodium sulfate, and 200 μl was collected in a 10 ml vial.

Next, for the collection of aroma components, the Full Evaporation DHS method was carried out using the autosampler MPS2 (GRESTEL). Specifically, nitrogen purging was performed at 40 ° C. at a flow rate of 100 ml / min for 5 minutes and at 80 ° C. at a flow rate of 100 ml / min for 20 minutes, and the sample aroma component in the vial was adsorbed on the collector TenaxTA. TDU was used for thermal desorption of TenaxTA.

Agilent GC789A and MS5975C (Agilent Technologies) were used for GS-MS analysis, and DB-WAXUI (0.25 mm × 0.25 μm × 30M) (Agilent Technologies) was used as the column. As the analysis conditions for GC-MS, after holding at 40 ° C. for 2.5 minutes, the temperature was raised to 150 ° C. at 15 ° C. per minute, further raised to 240 ° C. at 5 ° C. per minute, and held for 10 minutes. Under these conditions, the contents of 2-heptanone, γ-dodecalactone, and z-daily lactone were measured.

The results were as shown in Table 1.

Test Example 3: Sensory evaluation With respect to the fresh cheese obtained in Test Example 1, the "aftertaste" was evaluated on a five-point scale using a trained panel of 10 people based on the following scores, and an average score was calculated.
Each of the 10 panels has specialized knowledge about cheese and conducts sensory evaluation of cheese at least twice a month. Of the 10 panels, 8 had more than 10 years of sensory evaluation experience, 1 had 7 years of sensory evaluation experience, and 1 had 4 years of sensory evaluation experience.

Score 1 point: Very short 2 points: Short 3 points: Slightly long 4 points: Long 5 points: Very long

Test Example 4: Correlation analysis To calculate the correlation coefficient between the ratio of the amount of aroma component to the hardness of Test Example 1 (amount of aroma component / hardness: ppb / gf) and the sensory evaluation result of Test Example 3. Correlation analysis was performed by.

The results are as shown in Tables 3-8 below.

The relationship between the ratio of the content of γ -dodecalactone γ-dodecalactone to the hardness (ppb / gf) and the sensory evaluation result of Test Example 4 for one aroma component was as shown in Table 3.

The correlation between the ratio of the content of γ-dodecalactone and the hardness and the sensory evaluation result of Test Example 3 was as shown in FIG.
It was confirmed that there is a correlation between the content (ppb) / hardness (gf) of γ-dodecalactone and the aftertaste. In particular, when it is 0.80 ppb / gf or more, for example, when it is 0.85 ppb / gf or more, it becomes a fresh cheese with a creamy aftertaste in the nasal cavity, and when it is 1.17 ppb / gf or more, for example, 1.21 ppb / gf or more. When it becomes fresh cheese (score 3.5) with a cream-flavored finish remaining in the nasal cavity for a longer period of time, when it is 1.54 ppb / gf or higher, for example, 1.57 ppb / gf or higher, the cream-flavored finish is longer in the nasal cavity. It was confirmed that the remaining fresh cheese (score 4 or higher).

z-Daily Lactone The relationship between the content of z-daily lactone and the hardness ratio (ppb / gf) and the sensory evaluation result of Test Example 4 is as shown in Table 4.

The correlation coefficient between the ratio of the content of z-daily lactone and the hardness and the sensory evaluation result of Test Example 3 was as shown in FIG.
It was confirmed that there is a correlation between the content (ppb) / hardness (gf) of z-daily lactone and the aftertaste. In particular, when it is 0.26 ppb / gf or more, for example, when it is 0.30 ppb / gf or more, it becomes a fresh cheese with a creamy aftertaste in the nasal cavity, and when it is 0.42 ppb / gf or more, for example, 0.44 ppb / gf or more. When it becomes fresh cheese (score 3.5) with a cream-flavored finish remaining in the nasal cavity for a longer period of time, when it is 0.57 ppb / gf or higher, for example, 0.58 ppb / gf or higher, the cream-flavored finish is longer in the nasal cavity. It was confirmed that the remaining fresh cheese (score 4 or higher).

About the combination of two kinds of aroma components
2-Heptanone and γ-dodecalactone What is the relationship between the total amount of 2-heptanone and γ-dodecalactone (2-heptanone + γ-dodecalactone) and the hardness ratio (ppb / gf) and the sensory evaluation result of Test Example 4? , As shown in Table 5.

Further, the correlation coefficient between the ratio of the total amount of 2-heptanone and γ-dodecalactone to the hardness (amount of aroma component / hardness: ppb / gf) and the sensory evaluation result of Test Example 3 is shown in FIG. It was a street.
It was confirmed that there was a correlation between the total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecalactone and the aftertaste. In particular, when it is 0.85 ppb / gf or more, for example, when it is 0.93 ppb / gf or more, it becomes a fresh cheese with a creamy aftertaste in the nasal cavity, and when it is 1.22 ppb / gf or more, for example, 1.23 ppb / gf or more. When it becomes fresh cheese (score 3.5) with a cream-flavored finish remaining in the nasal cavity for a longer period of time, when it is 1.50 ppb / gf or higher, for example, 1.61 ppb / gf or higher, the cream-flavored finish is longer in the nasal cavity. It was confirmed that the remaining fresh cheese (score 4 or higher).

2-Heptanone and z-Daily Lactone What is the relationship between the total amount of 2-heptanone and z-daily lactone (2-heptanone + z-daily lactone) and the hardness ratio (ppb / gf) and the sensory evaluation result of Test Example 4? , As shown in Table 6.

The correlation coefficient between the total amount of 2-heptanone and z-daily lactone and the hardness ratio and the sensory evaluation result of Test Example 3 was as shown in FIG.
It was confirmed that there was a correlation between the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone and the aftertaste. In particular, when it is 0.33 ppb / gf or more, for example, when it is 0.35 ppb / gf or more, it becomes a fresh cheese with a creamy aftertaste in the nasal cavity, and when it is 0.48 ppb / gf or more, for example, 0.50 ppb / gf or more. When it becomes a fresh cheese with a cream-flavored finish remaining in the nasal cavity for a longer time, when it is 0.63 ppb / gf or more, for example, when it is 0.64 ppb / gf or more, it becomes a fresh cheese with a cream-flavored finish remaining in the nasal cavity for a longer time. It was confirmed that.

Gamma-dodecalactone and z -daily lactone The ratio of the total amount of γ-dodecalactone and z-daily lactone (γ-dodecalactone + z-daily lactone) to hardness (ppb / gf), and the sensory evaluation results of Test Example 4 The relationship was as shown in Table 7.

The correlation coefficient between the ratio of the total amount of γ-dodecalactone and z-daily lactone to the hardness and the sensory evaluation result of Test Example 3 was as shown in FIG.
It was confirmed that there is a correlation between the total amount (ppb) / hardness (gf) of γ-dodecalactone and z-daily lactone and the aftertaste. In particular, when it is 1.06 ppb / gf or more, for example, when it is 1.15 ppb / gf or more, it becomes a fresh cheese with a creamy aftertaste in the nasal cavity, and when it is 1.59 ppb / gf or more, for example, 1.65 ppb / gf or more. When the cheese has a creamy finish in the nasal cavity for a longer time (score 3.5), and when it is 2.16 ppb / gf or higher, the fresh cheese has a creamy finish in the nasal cavity for a longer time (score 4 or higher). It was confirmed that it would be.

About the combination of 3 kinds of aroma components The ratio (ppb / gf) of the total amount of 3 kinds of aroma components (2-heptanone, γ-dodecalactone and z-daily lactone) to the hardness, and the sensory evaluation result of Test Example 4 The relationship was as shown in Table 8.

The correlation coefficient between the total amount of the three aroma components and the hardness ratio and the sensory evaluation result of Test Example 3 was as shown in FIG.
It was confirmed that there is a correlation between the total amount (ppb) / hardness (gf) of the three aroma components and the aftertaste. In particular, when it is 1.13 ppb / gf or more, for example, when it is 1.21 ppb / gf or more, it becomes a fresh cheese with a creamy aftertaste in the nasal cavity, and when it is 1.65 ppb / gf or more, for example, 1.71 ppb / gf or more. When it becomes fresh cheese (score 3.5) with a cream-flavored finish remaining in the nasal cavity for a longer period of time, when it is 2.18 ppb / gf or higher, for example, 2.22 ppb / gf or higher, the cream-flavored finish is longer in the nasal cavity. It was confirmed that the remaining fresh cheese (score 4 or higher).

Claims (16)

1. It contains at least one aroma component selected from γ-dodecalactone and z-daily lactone, and the ratio of the content of the aroma component to the hardness of fresh cheese (content / hardness of the aroma component) is as follows (i). Fresh cheese that meets at least one of (vi):
   (I) The content (ppb) / hardness (gf) of γ-dodecalactone is 0.80 ppb / gf or more.
   (Ii) The content (ppb) / hardness (gf) of z-daily lactone is 0.26 ppb / gf or more.
   (Iii) The total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecalactone is 0.86 ppb / gf or more.
   (Iv) The total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is 0.33 ppb / gf or more.
   (V) The total amount (ppb) / hardness (gf) of γ-dodecalactone and z-daily lactone is 1.06 ppb / gf or more.
   (Vi) The total amount (ppb) / hardness (gf) of 2-heptanone, γ-dodecalactone and z-daily lactone is 1.13 ppb / gf or more.
2. (I) The fresh cheese according to claim 1, wherein the content (ppb) / hardness (gf) of γ-dodecalactone is 1.17 ppb / gf or more.
3. (Ii) The fresh cheese according to claim 1 or 2, wherein the content (ppb) / hardness (gf) of z-daily lactone is 0.42 ppb / gf or more.
4. (Iii) The fresh cheese according to any one of claims 1 to 3, wherein the total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecalactone is 1.23 ppb / gf or more.
5. (Iv) The fresh cheese according to any one of claims 1 to 4, wherein the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is 0.48 ppb / gf or more.
6. (V) The fresh cheese according to any one of claims 1 to 5, wherein the total amount (ppb) / hardness (gf) of γ-dodecalactone and z-daily lactone is 1.58 ppb / gf or more.
7. (Vi) The invention according to any one of claims 1 to 6, wherein the total amount (ppb) / hardness (gf) of 2-heptanone, γ-dodecalactone and z-daily lactone is 1.65 ppb / gf or more. Fresh cheese.
8. The fresh cheese according to any one of claims 1 to 7, wherein the fresh cheese is pasta filata.
9. A packaged food or a packaged food containing the fresh cheese according to any one of claims 1 to 8.
10. The packaged food or packaged food according to claim 9, wherein all or part of the fresh cheese is shielded from light.
11. The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the fresh cheese (aroma component content / hardness) is set with reference to the aftertaste. A method for producing fresh cheese, which comprises a step of adjusting the cheese so that it exceeds the threshold value.
12. The claim comprises the steps of (1) preparing a card containing the aroma component, and (2) adjusting the ratio of the content of the aroma component to the hardness to obtain fresh cheese from the card. 11. The method according to 11.
13. The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the pasta filler (content of aroma component / hardness) is set with reference to the aftertaste. A method for producing pasta filata, which comprises a step of adjusting the pasta filata so as to be equal to or higher than the threshold value.
    A method for producing pasta filata, wherein the aroma component is added in any one or more of a step of preparing the curd, a step of kneading the curd, and a step of immersing the kneaded fresh cheese in brine.
14. The method according to any one of claims 11 to 13, wherein the fresh cheese is the fresh cheese according to any one of claims 1 to 8.
15. The ratio of the content of the aroma component containing at least one selected from γ-dodecalactone and z-daily lactone to the hardness of the fresh cheese (aroma component content / hardness) is set with reference to the aftertaste. A method for improving the aftertaste of fresh cheese, which comprises a step of adjusting the cheese so that it exceeds the threshold value.
16. The method according to claim 15, wherein the fresh cheese is the fresh cheese according to any one of claims 1 to 8.

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