WO2022045368A1 - Fromage frais, son procédé de production et son procédé d'amélioration d'arrière-goût croustillant - Google Patents

Fromage frais, son procédé de production et son procédé d'amélioration d'arrière-goût croustillant Download PDF

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Publication number
WO2022045368A1
WO2022045368A1 PCT/JP2021/031978 JP2021031978W WO2022045368A1 WO 2022045368 A1 WO2022045368 A1 WO 2022045368A1 JP 2021031978 W JP2021031978 W JP 2021031978W WO 2022045368 A1 WO2022045368 A1 WO 2022045368A1
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ppb
hardness
fresh cheese
content
cheese
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PCT/JP2021/031978
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English (en)
Japanese (ja)
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沙良 中川
未央 山田
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株式会社明治
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Priority to CN202180053544.2A priority Critical patent/CN116209359A/zh
Priority to JP2022545769A priority patent/JPWO2022045368A1/ja
Publication of WO2022045368A1 publication Critical patent/WO2022045368A1/fr

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

Definitions

  • the present invention relates to fresh cheese, a method for producing the same, and a method for improving the sharpness of the aftertaste.
  • 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.
  • 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.
  • 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.).
  • Patent Document 1 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).
  • Non-Patent Document 1 the relationship between various aroma components of cheese and the degree of preference of cheese has been considered.
  • 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.
  • the present inventors have found that the ratio of the content and hardness of a specific aroma component (content / hardness of a specific aroma component) and the sharpness of the aftertaste are found in fresh cheese. It is correlated and found that by adjusting the ratio of the content and hardness of a specific aroma component, it is possible to impart an excellent aftertaste sharpness to fresh cheese.
  • the present invention is based on such findings.
  • [1] It contains at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone, and the ratio of the content of the aroma component to the hardness (content / hardness of the aroma component) is as follows.
  • Fresh cheese that satisfies at least one of (i) to (vii):
  • (I) 2-Heptanone content (ppb) / hardness (gf) is 0.045 (ppb / gf) or less.
  • the content (ppb) / hardness (gf) of ⁇ -dodecalactone is 1.02 ppb / gf or less.
  • the content (ppb) / hardness (gf) of z-daily lactone is 0.38 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of 2-heptanone and ⁇ -dodecalactone is 1.07 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is 0.42 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of ⁇ -dodecalactone and z-daily lactone is 1.40 ppb / gf or less.
  • the ratio of the content and hardness of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone refers to the sharpness of the aftertaste.
  • a method for producing fresh cheese which comprises a step of adjusting so as to be below a set threshold.
  • (1) includes 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. , The method according to claim 12.
  • [14] The method according to [12] or [13], wherein the fresh cheese is the fresh cheese according to any one of [1] to [9].
  • the ratio of the content and hardness of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone refers to the sharpness of the aftertaste.
  • a method for improving the sharpness of the aftertaste in fresh cheese which comprises a step of adjusting so as to be below a set threshold.
  • fresh cheese means, for example, natural cheese that is barely or not aged at all, such as pasta filata (mozzarella cheese, string cheese, etc.), cream cheese, quark, fromage blanc, cottage cheese, mascarpone, etc. 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.
  • the content of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and cis-6-Dodecen-4-lide (denoted as z-daily lactone).
  • a fresh cheese is provided in which the hardness ratio (content of aroma component / hardness) is equal to or less than a threshold value (upper limit) set with reference to the sharpness of the aftertaste.
  • the fresh cheese satisfies at least one of the following (i) to (vii).
  • 2-Heptanone content (ppb) / hardness (gf) is 0.045 (ppb / gf) or less.
  • the content (ppb) / hardness (gf) of ⁇ -dodecalactone is 1.02 ppb / gf or less.
  • the content (ppb) / hardness (gf) of z-daily lactone is 0.38 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of 2-heptanone and ⁇ -dodecalactone is 1.07 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is 0.42 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of ⁇ -dodecalactone and z-daily lactone is 1.40 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of 2-heptanone, ⁇ -dodecalactone and z-daily lactone is 1.45 ppb / gf or less.
  • the reason why fresh cheese satisfying at least one of the above (i) to (vii) has an excellent aftertaste is that the hardness of the fresh cheese is high. It is presumed that the higher the value, the better the sharpness of the aftertaste in the aroma component when eating fresh cheese. Therefore, for example, when the content of the aroma component is constant, it is presumed that the higher the hardness, the easier it is to feel the excellent sharpness of the aftertaste.
  • the fresh cheese satisfies (vii).
  • the threshold value of the 2-heptanone content (ppb) / hardness (gf) is usually 0.045 (ppb / gf), preferably 0.033 (ppb / gf) or less. More preferably, it is 0.022 ppb / gf or less.
  • the lower limit of the 2-heptanone content (ppb) / hardness (gf) is not particularly limited, but is, for example, 0.002 ppb / gf.
  • the threshold value of the content (ppb) / hardness (gf) of ⁇ -dodecalactone is usually 1.02 ppb / gf, preferably 0.66 ppb / gf, and more preferably 0.30 ppb. / Gf.
  • the lower limit of the content (ppb) / hardness (gf) of ⁇ -dodecalactone is not particularly limited, but is, for example, 0.002 ppb / gf. It was
  • the threshold value of the content (ppb) / hardness (gf) of the z-daily lactone is usually 0.38 ppb / gf, preferably 0.24 ppb / gf, and more preferably 0.10 ppb. / Gf.
  • the lower limit of the content (ppb) / hardness (gf) of z-daily lactone is not particularly limited, but is, for example, 0.002 ppb / gf.
  • the threshold for the total amount (ppb) / hardness (gf) of 2-heptanone and ⁇ -dodecalactone is usually 1.07 ppb / gf, preferably 0.70 ppb / gf. Yes, more preferably 0.33 ppb / gf.
  • the lower limit of the total amount (ppb) / hardness (gf) of 2-heptanone and ⁇ -dodecalactone is not particularly limited, but is, for example, 0.006 ppb / gf.
  • the threshold for the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is usually 0.42 ppb / gf, preferably 0.27 ppb / gf. Yes, more preferably 0.12 ppb / gf.
  • the lower limit of the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is not particularly limited, but is, for example, 0.004 ppb / gf.
  • the threshold of total amount (ppb) / hardness (gf) of ⁇ -dodecalactone and z-daily lactone is usually 1.40 ppb / gf, preferably 0.90 ppb / gf. It is more preferably 0.40 ppb / gf.
  • the lower limit of the total amount (ppb) / hardness (gf) of ⁇ -dodecalactone and z-daily lactone is not particularly limited, but is, for example, 0.004 ppb / gf.
  • the threshold for the total amount (ppb) / hardness (gf) of 2-heptanone, ⁇ -dodecalactone and z-daily lactone is usually 1.45 ppb / gf, preferably 1.45 ppb / gf. It is 0.95 ppb / gf, more preferably 0.45 ppb / gf.
  • the lower limit of the total amount (ppb) / hardness (gf) of 2-heptanone, ⁇ -dodecalactone and z-daily lactone is not particularly limited, but is, for example, 0.006 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.
  • DHS dynamic headspace gas chromatograph
  • the content of 2-heptanone is usually 0.001 to 30 ppb, preferably 0.002 to 28 ppb, and more preferably 0.003 to 27 ppb.
  • the content of ⁇ -dodecalactone is usually 0.01 to 800 ppb, preferably 0.02 to 550 ppb, and more preferably 0.03 to 500 ppb.
  • the content of z-daily lactone is usually 0.01 to 300 ppb, preferably 0.02 to 200 ppb, and more preferably 0.03 to 150 ppb.
  • the total amount of 2-heptanone, ⁇ -dodecalactone and z-daily lactone is usually 0.022-800 ppb, preferably 0.042-780 ppb, more preferably 0.063-730 ppb. be.
  • 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.
  • 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.
  • the water content is preferably 40 to 60% by mass, more preferably 42 to 55% by mass.
  • 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 increase as the water content decreases.
  • 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 82% by mass, and more preferably 20 to 75% by mass. If the production method and fermentation period are the same, the lower the FDM, the higher the hardness tends to be.
  • fresh cheese is obtained by adjusting the ratio of aroma component and hardness to a desired range to give a sharp aftertaste.
  • the sharpness of the aftertaste of fresh cheese can be determined according to the sensory evaluation of Test Example 3 described later. As described in Examples described later, the sharpness of the aftertaste of fresh cheese in the present specification is also referred to as a refreshing aftertaste.
  • fresh cheese can be in the form of packaging or containerization. Therefore, according to one aspect of the present invention, a packaged food or a packaged food containing the fresh cheese is provided. Further, the packaging and the container used for the fresh cheese are preferably those in which all or part of the fresh cheese is shielded from light from the viewpoint of suppressing the volatilization of the aroma component and suppressing the decomposition. 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 an aluminum foil, an aluminum vapor-deposited film, a film laminated with paper, a can, a brown color, or a UV-cut plastic bottle is used.
  • a material such as an aluminum foil, an aluminum vapor-deposited film, a film laminated with paper, a can, a brown color, or a UV-cut plastic bottle is used.
  • 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 is equal to or less than the preset threshold value as an index. can do. Therefore, according to a preferred embodiment of the present invention, the ratio of the content to the hardness of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone (aroma component content / hardness).
  • a method for producing fresh cheese is provided, which comprises a step of adjusting the taste so as to be equal to or less than a set threshold value with reference to the sharpness of the aftertaste.
  • the fresh cheese satisfies at least one of the above (i) to (vii).
  • the method for producing fresh cheese is: (1) The step of preparing a card containing the above-mentioned aroma component, and (2) the ratio of the content and hardness of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone. It comprises the step of adjusting and obtaining the fresh cheese from the card.
  • the step (2) is described in the above step.
  • Under environmental control where the above aroma components can volatilize It comprises the steps of softening and / or allowing the cheese to stand.
  • 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.
  • the content of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone, and fresh can be adjusted to a desired range.
  • 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.
  • 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.
  • 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.
  • 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.
  • the fresh cheese may be allowed to stand after cooling.
  • fresh cheese may be packaged or contained in a container, if desired, before or after standing.
  • 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.
  • the raw material milk it is preferable to use the raw material milk containing a low volume of aroma components such as 2-heptanone, ⁇ -dodecalactone and z-daily lactone.
  • raw milk having a protein content, a fat content, a solid content content and a ratio thereof suitable for the hardness.
  • Suitable raw materials include frozen cards and the like.
  • the aroma component decreases when thawed.
  • the raw milk include raw milk from Kanto (Tochigi, Saitama, Gunma, Chiba) having a low aroma component, and the content of the aroma component may be adjusted by mixing with Hokkaido having a high aroma component. can.
  • Kanto Tochigi, Saitama, Gunma, Chiba
  • the content of the aroma component may be adjusted by mixing with Hokkaido having a high aroma component. can.
  • 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.
  • full fat milk, partially skim milk, skim milk, milk powder, and cream can also be used as materials, and further, by heat concentration, centrifugal concentration, filter membrane concentration, vacuum concentration, freeze concentration, etc. Concentrated milk can also be used.
  • 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.
  • HTST sterilization heat sterilization
  • the heat sterilization step for example, it may be quickly cooled to about 40 ° C. with a plate heat exchanger or the like.
  • 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.
  • 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.
  • the cutting size of the coagulated product during card making can be selected in consideration of the hardness of the final fresh cheese.
  • 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.
  • 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 reducing the aroma component, as a heating method, a method using steam or a method of soaking in hot water is preferable. Further, the above heating method can be particularly preferably used when the fresh cheese is pasta filata.
  • 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.
  • the stabilizer may be added to the cream and then added to the curd.
  • the stabilizer is well dispersed by homogenizing the cream to which the stabilizer is added.
  • 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 and difficult substances can be used. It is also possible to use dietary fiber such as digestible dextrin, or to use both in combination.
  • the content of the stabilizer in the card is preferably 7% by mass or less.
  • the curd obtained by the above method contains a low volume of an aroma component containing at least one of 2-heptanone, z-daily lactone, and ⁇ -dodecalactone from the viewpoint of producing the final desired fresh cheese. It is preferable to do.
  • the content of 2-heptanone is usually 0.001 to 300 ppb, preferably 0.002 to 280 ppb, and more preferably 0.003 to 270 ppb.
  • the content of ⁇ -dodecalactone is usually 0.01 to 8000 ppb, preferably 0.02 to 5500 ppb, and more preferably 0.03 to 5000 ppb.
  • the content of z-daily lactone is usually 0.01 to 3000 ppb, preferably 0.02 to 2000 ppb, and more preferably 0.03 to 1500 ppb.
  • the total amount of 2-heptanone, ⁇ -dodecalactone and z-daily lactone is usually 0.022-11300 ppb, preferably 0.042-7880 ppb, more preferably 0.063-6770 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, ⁇ -dodecalactone content, z-daily lactone content, etc.) is within a desired range.
  • the aroma component (2-heptanone content, ⁇ -dodecalactone content, z-daily lactone content, etc.
  • an emulsifying machine for emulsification and kneading in the production of fresh cheese, an emulsifying machine, a kneading machine, or the like may be used. ..
  • 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.
  • the hardness of cheese prepared from curd can also be adjusted by kneading.
  • fresh cheese may be allowed to stand as appropriate after production. It is preferable to consider the viewpoint of increasing the aroma component by fermentation in the standing of fresh cheese.
  • the standing temperature is not particularly limited, but is, for example, ⁇ 80 to 10 ° C, preferably ⁇ 50 to 8 ° C, and ⁇ 40 to 6 ° C.
  • Mozzarella is preferably 1 to 10 ° C, more preferably 2 to 6 ° C.
  • the standing period is preferably, for example, 120 days or less, more preferably 90 days.
  • 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.
  • the container may be cooled and filled with fresh cheese in a container containing a preservative solution, or the container may be filled with sterilizing water or a preservative solution.
  • 0.1 to 2.0% by weight of sodium chloride may be contained.
  • 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.
  • 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 to 2% by mass of whey may be added to the preservation solution to give a milky feeling.
  • the pH of fresh cheese is usually 4 to 7, but the pH can be appropriately set according to the desired properties of cheese.
  • 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.
  • the lower the pH the higher the hardness tends to be.
  • pH 5.0 to 5.7 is preferable.
  • the ratio of the content and hardness of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone (content of aroma component / hardness).
  • a method for improving the sharpness of the aftertaste in fresh cheese comprises a step of adjusting the sharpness of the aftertaste so as to be equal to or lower than a set threshold value with reference to the sharpness of the aftertaste.
  • the method for producing fresh cheese satisfies at least one of the above (i) to (vii).
  • the method for improving the sharpness of fresh cheese can be carried out according to the above-mentioned fresh cheese and the method for producing the same.
  • Aspect 1.2-Heptanone, ⁇ -dodecalactone and z-daily lactone are contained at least one aroma component, and the ratio of the content of the aroma component to the hardness (content / hardness of the aroma component) is as follows.
  • Fresh mozzarella cheese that satisfies at least one of (i) to (vii):
  • the 2-heptanone content (ppb) / hardness (gf) is 0.045 ppb / gf or less, preferably 0.033 (ppb / gf) or less.
  • the content (ppb) / hardness (gf) of ⁇ -dodecalactone is 1.02 ppb / gf or less, preferably 0.66 ppb / gf or less.
  • the content (ppb) / hardness (gf) of the z-daily lactone is 0.38 ppb / gf or less, preferably 0.24 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of 2-heptanone and ⁇ -dodecalactone is 1.07 ppb / gf or less, preferably 0.70 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone is 0.42 ppb / gf or less, preferably 0.27 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of ⁇ -dodecalactone and z-daily lactone is 1.40 ppb / gf or less, preferably 0.90 ppb / gf or less.
  • the total amount (ppb) / hardness (gf) of 2-heptanone, ⁇ -dodecalactone and z-daily lactone is 1.45 ppb / gf or less, preferably 0.95 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.
  • Aspects 4.2 The ratio of the content to hardness of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone (aroma component content / hardness) is with reference to the sharpness of the aftertaste.
  • a method for producing fresh mozzarella cheese which comprises a step of adjusting so as to be below a set threshold.
  • 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 6.2 The ratio of the content and hardness of at least one aroma component selected from 2-heptanone, ⁇ -dodecalactone and z-daily lactone (aroma component content / hardness) with reference to the sharpness of the aftertaste.
  • a method for improving the sharpness of the aftertaste in fresh mozzarella cheese which comprises a step of adjusting so as to be below a set threshold.
  • Test Example 1 Production of fresh cheese [Test group 1] Standardized milk is obtained using raw milk derived from cows (produced in Tokachi, Hokkaido), skim milk, and cream, sterilized (heated to 75 ° C), cooled to 36 ° C, and 10% lactic acid is added dropwise to the prepared milk. The pH 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.
  • a frozen lactic acid bacterium starter (Christian Hansen) was added and mixed, and the mixture was stirred in an incubator for 20 minutes.
  • 50 ppm of rennet was added to the obtained mixture, and the mixture was held and solidified, cut into 1 cm squares, and gently stirred.
  • the curd was heated with steam, stretched to 75 ° C, and then cooled to form a spherical shape.
  • the fresh cheese was allowed to stand in a constant temperature room at 4 ° C. for 36 days.
  • the obtained fresh cheese had a water content of 60%, a fat content of 21.6%, and an FDM of 54%.
  • Test Zone 2 The same operation as in Test Group 1 was performed, the cheese was heated with the obtained steam, stretched at 75 ° C., and then spheroidized while cooling to obtain fresh cheese, which was allowed to stand in a constant temperature room at 4 ° C. for 9 days after production. ..
  • the obtained fresh cheese had a water content of 60%, a fat content of 18.4%, and an FDM of 46%.
  • Test Zone 3 Using raw milk (produced in Tochigi) derived from cows, skim milk, and cream, operate in the same way as in Test Group 1 to obtain curds, and stretch at 75 ° C using hot water. The same operation was carried out, and the obtained cheese curd was heated to 75 ° C. in 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 17 days. The obtained fresh cheese had a water content of 52%, a fat content of 22.1%, and an FDM of 46%.
  • Test Zone 4 Using raw milk (produced in Tochigi) derived from cows, skim milk, and cream, operate in the same manner as in Test Group 1 to obtain a card, and stretch it at 75 ° C using hot water. By the same operation, fresh cheese (fresh mozzarella) was obtained, and the obtained fresh cheese was allowed to stand in a constant temperature room at 4 ° C. for 17 days.
  • the obtained fresh cheese had a water content of 50%, a fat content of 23.0%, and an FDM of 46%.
  • a hardness measuring jig (resin columnar plunger ( ⁇ 10 ⁇ H50)) is attached to the Ez test, and the strain rate is measured at a sample temperature of 10 ° C. at 75% of the sample thickness.
  • the maximum test force (hardness) was measured by setting the speed to 1.0 mm / sec.
  • 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.
  • Test Example 3 Sensory evaluation With respect to the fresh cheese obtained in Test Example 1, the "sharpness of the aftertaste" was evaluated on a five-point scale by a trained panel of 10 people based on the following scores, and the 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.
  • 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.
  • Table 3 shows the relationship between the ratio of the content of 2-heptanone 2-heptanone to the hardness (amount of aroma component / hardness: ppb / gf) and the sensory evaluation result of Test Example 3 for one aroma component. It was a street.
  • the correlation between the ratio of the content of ⁇ -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 ⁇ -dodecalactone and the sharpness of the aftertaste. In particular, when it is 1.02 ppb / gf or less, it becomes a fresh cheese with a refreshing aftertaste, and when it is 0.66 ppb / gf or less, it becomes a fresh cheese with a cleaner aftertaste (score 3.5), and when it is 0.30 ppb / gf or less. It was confirmed that the cheese had a refreshing aftertaste (score 4 or higher).
  • the correlation coefficient between 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 sharpness of the aftertaste. In particular, when it is 0.38 ppb / gf or less, it becomes a fresh cheese with a refreshing aftertaste, and when it is 0.24 bp / gf or less, it becomes a fresh cheese with a cleaner aftertaste (score 3.5), and when it is 0.10 ppb / gf or less. It was confirmed that the cheese had a refreshing aftertaste (score 4 or higher).
  • the correlation coefficient between the ratio of the total amount of 2-heptanone and ⁇ -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 is a correlation between the total amount (ppb) / hardness (gf) of 2-heptanone and ⁇ -dodecalactone and the sharpness of the aftertaste.
  • 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 is a correlation between the total amount (ppb) / hardness (gf) of 2-heptanone and z-daily lactone and the sharpness of the aftertaste. In particular, when it is 0.42 ppb / gf or less, it becomes a fresh cheese with a refreshing aftertaste, when it is 0.27 ppb / gf or less, it becomes a fresh cheese with a cleaner aftertaste, and when it is 0.12 ppb / gf or less, it becomes a more refreshing aftertaste. It was confirmed that it would be fresh cheese.
  • the correlation coefficient between the ratio of the total amount of ⁇ -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 ⁇ -dodecalactone and z-daily lactone and the sharpness of the aftertaste. In particular, when it is 1.40 ppb / gf or less, it becomes a fresh cheese with a refreshing aftertaste, and when it is 0.90 ppb / gf or less, it becomes a fresh cheese with a cleaner aftertaste (score 3.5), and when it is 0.40 ppb / gf or less. It was confirmed that the cheese had a refreshing aftertaste (score 4 or higher).
  • 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 sharpness of the aftertaste. In particular, when it is 1.45 ppb / gf or less, it becomes a fresh cheese with a refreshing aftertaste, and when it is 0.95 ppb / gf or less, it becomes a fresh cheese with a cleaner aftertaste (score 3.5), and when it is 0.45 ppb / gf or less. It was confirmed that the cheese had a refreshing aftertaste (score 4 or higher).

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  • Dairy Products (AREA)

Abstract

Afin d'obtenir un fromage frais ayant un excellent arrière-goût croustillant, la présente invention fait appel à l'ajustement du rapport de la teneur d'au moins un constituant aromatique de fromage frais choisi parmi la 2-heptanone, la γ-dodécalactone et la z-lactolactone, à la dureté (la teneur en constituant aromatique/dureté) de sorte que le rapport ne soit pas supérieur à un seuil qui est défini par référence à la croustillance d'arrière-goût.
PCT/JP2021/031978 2020-08-31 2021-08-31 Fromage frais, son procédé de production et son procédé d'amélioration d'arrière-goût croustillant WO2022045368A1 (fr)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004267091A (ja) * 2003-03-07 2004-09-30 Morinaga Milk Ind Co Ltd モッツァレラチーズの製造方法、モッツァレラチーズの製造装置
WO2004095936A1 (fr) * 2003-04-30 2004-11-11 Morinaga Milk Industry Co., Ltd. Processus de production de fromage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004267091A (ja) * 2003-03-07 2004-09-30 Morinaga Milk Ind Co Ltd モッツァレラチーズの製造方法、モッツァレラチーズの製造装置
WO2004095936A1 (fr) * 2003-04-30 2004-11-11 Morinaga Milk Industry Co., Ltd. Processus de production de fromage

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Contemporary Cheese Studies (First Edition)", 1 January 2008, FOOD MATERIALS RESEARCH ASSOCIATION CO., LTD., JP, ISBN: 978-4-87991-001-1, article TADAO SAITO, SHUNICHI DOSAKO, KEIJI IKOSHI: "3.2 Mozzarella cheese", pages: 153 - 169, XP009534817 *

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