WO2024203065A1 - 繊維性チーズおよび繊維性チーズの製造方法 - Google Patents

繊維性チーズおよび繊維性チーズの製造方法 Download PDF

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Publication number
WO2024203065A1
WO2024203065A1 PCT/JP2024/008477 JP2024008477W WO2024203065A1 WO 2024203065 A1 WO2024203065 A1 WO 2024203065A1 JP 2024008477 W JP2024008477 W JP 2024008477W WO 2024203065 A1 WO2024203065 A1 WO 2024203065A1
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WIPO (PCT)
Prior art keywords
cheese
raw material
fibrous
shape retention
maturity
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2024/008477
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English (en)
French (fr)
Japanese (ja)
Inventor
彩加 宮本
佳祐 田畑
祐徳 本田
慶 昆野
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Megmilk Snow Brand Co Ltd
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Megmilk Snow Brand Co Ltd
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Publication date
Application filed by Megmilk Snow Brand Co Ltd filed Critical Megmilk Snow Brand Co Ltd
Priority to JP2025510141A priority Critical patent/JPWO2024203065A1/ja
Publication of WO2024203065A1 publication Critical patent/WO2024203065A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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; PREPARATION 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
    • 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; PREPARATION 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
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting

Definitions

  • the present disclosure relates to fibrous cheese and a method for producing fibrous cheese.
  • Patent Document 1 and Patent Document 2 disclose cheeses with a fibrous structure. Such cheeses have a unique texture when torn along the fiber direction, and have a characteristic, pleasant chewiness.
  • the cheese may lose its flavor due to the generation of heat-reduced odors or powdery odors.
  • the purpose of this disclosure is to provide a fibrous cheese that is imparted with excellent fibrous properties without the use of additives, and a method for producing the same.
  • the fibrous cheese of the present disclosure is a fibrous cheese obtained by kneading a cheese raw material containing one or more types of cheese,
  • the cheese raw material contains 40% by weight or more of high shape-retaining cheese, which has a heat-resistant shape-retaining property of 70% or more when heated at 50° C. for 30 minutes.
  • the method for producing fibrous cheese of the present disclosure is a method for producing fibrous cheese comprising a step of kneading a cheese raw material containing one or more types of cheese,
  • the cheese raw material contains 40% by weight or more of high shape-retaining cheese, which has a heat-resistant shape-retaining property of 70% or more when heated at 50° C. for 30 minutes.
  • the present disclosure provides a fibrous cheese that has excellent fibrous properties without the use of additives, and a method for producing the same.
  • fibrous cheese (Cheese ingredients)
  • the fibrous cheese of the present disclosure is obtained by kneading cheese raw materials including one or more types of cheese.
  • fibrous cheese may be produced using milk such as raw milk as a raw material
  • the fibrous cheese of the present disclosure is produced using cheese as a raw material instead of milk.
  • advantages such as the ability to produce fibrous cheeses with various flavors by changing the type of cheese used, and the ease of adjusting the production amount.
  • the cheese contained in the cheese raw material is, for example, natural cheese, and the type is not limited.
  • the cheese contained in the cheese raw material may be cheese that is originally fibrous, or may be cheese that is not fibrous. Even when cheese that is not fibrous is used as the raw material, cheese that has fibrous properties can be obtained by going through the processes of kneading and stretching, which will be described later.
  • As the cheese raw material it is preferable to use cheese with a pH of 5 to 6 from the viewpoint of kneading suitability.
  • the pH can be adjusted, for example, by a method of directly adding acid to milk during cheese production, or a method of adding lactic acid bacteria and adjusting the pH by lactic acid fermentation.
  • Suitable examples of such cheese include cheeses used as raw materials for pasta filata cheeses (mozzarella, epicocavallo, scamorza, provolone, string, etc.).
  • Semi-hard cheeses such as cheddar cheese and Gouda cheese are also preferable because they usually have a pH within the above range.
  • other types of cheese such as hard cheese and fresh cheese, can also be used suitably by adjusting the pH as necessary.
  • the cheese used as the cheese raw material is not limited to natural cheese that has been subjected to a salting process, but may also be unsalted (cheese curd).
  • the fibrous cheese of the present disclosure has a high shape retention cheese content of 40% by weight or more of the cheese ingredients, which has a heat resistance and shape retention (hereinafter sometimes simply referred to as "heat resistance and shape retention") of 70% or more when heated at 50°C for 30 minutes.
  • heat resistance and shape retention a heat resistance and shape retention
  • the fibrous properties of cheese mean that the cheese has fine fibers, and specifically mean that fine fibers can be observed when the cheese is torn by hand.
  • the heat resistance and shape retention in the present disclosure is an index measured by the following method.
  • a 10 mm cube-shaped sample is cut out from the cheese to be measured and stored in an environment of 10°C until just before heating begins.
  • a petri dish for preventing drying containing water and paper wipes is placed in a large petri dish and kept in a dryer set at 50°C for 45 minutes or more to heat the petri dish.
  • the sample stored at 10°C is placed in a large petri dish in the dryer, the lid is immediately placed, and the sample is heated for 30 minutes in the dryer set at 50°C. After heating, the sample is removed from the dryer and allowed to cool at room temperature (20°C) for 10 minutes.
  • Heat resistance and shape retention (%) height of sample after heating / height of sample before heating ⁇ 100 (1)
  • the heat resistance and shape retention of high shape retention cheese is preferably 75% or more, more preferably 80% or more, and even more preferably 85% or more. Higher heat resistance and shape retention of high shape retention cheese results in better fiber properties. There is no particular upper limit to the heat resistance and shape retention of high shape retention cheese.
  • the proportion of high shape retention cheese in the total cheese ingredients is preferably 50% by weight or more, more preferably 60% by weight or more, more preferably 70% by weight or more, more preferably 80% by weight or more, even more preferably 90% by weight or more, and most preferably 100% by weight.
  • a high proportion of high shape retention cheese results in better fiber properties.
  • the cheese raw material may contain only one type of cheese or two or more types of cheese. From the viewpoint of improving the diversity of flavor of the resulting cheese, it is preferable that the cheese raw material contains two or more types of cheese. In addition, by containing two or more types of cheese in the cheese raw material, it is possible to increase the options for cheese to be used as an ingredient, which also has the advantage of contributing to the stabilization of production.
  • all of the cheeses contained in the cheese raw material may be high shape retention cheese, or the cheese raw material may contain one or more types of low shape retention cheese with a heat resistance shape retention of less than 70%.
  • the proportion of low shape retention cheese in the entire cheese raw material may be in the range of 0% to 60% by weight. Within this range, cheese with excellent fiber properties can be obtained even if the cheese raw material contains low shape retention cheese.
  • the heat resistance shape retention value of the low shape retention cheese but the lower limit of the heat resistance shape retention of cheeses commonly used as cheese raw materials is, for example, about 40%.
  • the cheese raw material preferably has a maturity of 7.0% or less.
  • maturity When the maturity is 7.0% or less, the fibrous properties of the cheese can be maintained for a long period of time.
  • long period of time means a period of about 30 days or more.
  • the maturity is more preferably 6.0% or less, even more preferably 5.0% or less, and most preferably 4.0% or less.
  • the lower limit of the maturity is not particularly limited, but is, for example, 1.0%.
  • maturity refers to an index value derived from the amount of soluble protein, which is represented by the ratio of the amount of soluble nitrogen to the total amount of nitrogen in the cheese raw material.
  • the total nitrogen amount and the amount of soluble nitrogen of the cheese raw material can be measured, for example, by the Kjeldahl method, and specifically, the cheese raw material can be measured by Kjeldahl decomposition using Kjeldahl KTL20S (manufactured by Gerhardt Japan Co., Ltd.), followed by Kjeldahl distillation and titration using Vapordes 500C (manufactured by Gerhardt Japan Co., Ltd.).
  • the degree of maturity is a value calculated based on the measured amount of nitrogen and the amount of soluble nitrogen according to the following formula (2).
  • Maturity (%) (soluble nitrogen / total nitrogen) x 100 (2)
  • maturity of each natural cheese is measured, and the value calculated from the weighted average based on the maturity and the weight ratio in the cheese raw materials can be regarded as the maturity of the cheese raw materials.
  • additives include organic acids such as acetic acid, phosphoric acid, citric acid, lactic acid, fumaric acid, succinic acid, tartaric acid, and malic acid, and dairy materials such as casein, casein hydrolysate, and lactose.
  • the fibrous cheese of the present disclosure is obtained by heating, kneading, stretching, and then cooling the cheese raw material.
  • the fibrous cheese can be produced, for example, by the following process.
  • the cheese raw material is cut with a cutter or the like, and kneading is performed by adding hot water at 70 to 90°C.
  • kneading is performed by adding hot water at 70 to 90°C.
  • the amount of hot water is set to such an extent that the entire cheese raw material is immersed in the hot water.
  • kneading is preferably performed at a temperature of about 50 to 63°C.
  • Kneading is completed when the cheese raw material has a plastic, smooth, and uniform composition. After kneading, the cheese is stretched into a cylindrical shape, cooled in cold water at 10°C or less, and cut to a length of about 10 cm. The cut cheese is immersed in seasoned salt water (refined salt, monosodium glutamate, and water) to salt it, and the seasoned salt water on the surface is wiped off to obtain a fibrous cheese.
  • seasoned salt water refined salt, monosodium glutamate, and water
  • the method for producing fibrous cheese of the present disclosure includes a step of kneading cheese raw materials containing one or more kinds of cheese.
  • the proportion of high shape retention cheese having a heat resistance and shape retention of 70% or more when heated at 50°C for 30 minutes is 40% or more by weight among the cheese raw materials.
  • the cheese raw material may contain only one type of cheese, but preferably contains two or more types of cheese. Using a cheese raw material containing two or more types of cheese can improve the diversity of flavor of the resulting cheese and contribute to stabilizing production.
  • the cheese raw material preferably has a maturity of 7.0% or less. If the maturity is 7.0% or less, the fibrous nature of the cheese can be maintained for a long period of time.
  • Cheddar cheese (cheese raw material) was cut into 15 mm square dice, and the cut cheese raw material was kneaded while being heated to about 60°C. When it became suitable for stretching, it was divided into sizes that could be stretched by hand, and then stretched. After cooling in cold water below 10°C, it was cut into lengths of about 9 cm and immersed in seasoned salt water (refined salt: 20.0%, sodium glutamate: 4.4%, water: 75.6%) to add salt. After salting, the salt water on the surface was wiped off, vacuum packed, and stored at 10°C. Tables 1 and 2 show the heat resistance, maturity, and pH of the cheese raw material used in each example.
  • Examples 13 to 24 Two types of cheddar cheese (cheese raw material) were cut into 15 mm square dice, mixed at a predetermined weight ratio, and kneaded while heating to about 60°C. When the mixture was in a state suitable for stretching, it was divided into sizes that could be stretched by hand, and then stretched. After cooling in cold water at 10°C or less, it was cut into lengths of about 9 cm and salted by immersing in seasoned salt water (refined salt: 20.0%, sodium glutamate: 4.4%, water: 75.6%). After salting, the salt water on the surface was wiped off, vacuum-packed, and stored at 10°C.
  • seasoned salt water refined salt: 20.0%, sodium glutamate: 4.4%, water: 75.6%
  • Tables 3 and 4 show the weight ratio of the two types of cheddar cheese (Cheddar Cheese 1 and Cheddar Cheese 2) used in each example to the entire cheese raw material, heat resistance, shape retention, maturity, and pH, the proportion of high shape retention cheese in the entire cheese raw material, and the maturity of the cheese raw material calculated by a weighted average based on the maturity of each cheddar cheese and the weight ratio in the cheese raw material.
  • the heat resistance and shape retention of the cheddar cheese used as the cheese raw material was measured by the following method.
  • a 10 mm cube-shaped sample was cut out from the cheese to be measured and stored in an environment of 10 ° C. until just before the start of heating.
  • a petri dish for preventing drying containing water and paper wipes was placed in a large petri dish and kept in a dryer set at 50 ° C. for 45 minutes or more to heat the petri dish.
  • the sample stored at 10 ° C. was placed in a large petri dish in the dryer, immediately covered, and heated in the dryer set at 50 ° C. for 30 minutes. After heating, the sample was removed from the dryer and allowed to cool at room temperature (20 ° C.) for 10 minutes.
  • Heat resistance and shape retention (%) height of sample after heating / height of sample before heating ⁇ 100 (1)
  • the maturity of the cheese raw material was calculated by the following method.
  • the cheese raw material was subjected to Kjeldahl decomposition using Keldahl KTL20S (manufactured by Gerhardt Japan Co., Ltd.), and then Kjeldahl distillation and titration were performed using Vapordes 500C (manufactured by Gerhardt Japan Co., Ltd.) to measure the total nitrogen and soluble nitrogen amounts of the cheese raw material.
  • the maturity was calculated from the measured total nitrogen and soluble nitrogen amounts using the following formula (2).
  • Maturity (%) (soluble nitrogen / total nitrogen) x 100 (2)
  • maturity of each of the two types of Cheddar cheese contained in the cheese raw material was measured, and the maturity of the cheese raw material was determined as a weighted average based on the maturity and the weight ratio of each cheese in the cheese raw material.
  • the produced fibrous cheese was stored at 10° C. for 7 or 30 days, and then its fibrous properties were evaluated.
  • the cheese was torn by hand in a certain direction, and the number of fine fibers that were generated when torn was counted visually.
  • the fibrous properties were evaluated according to the following criteria.
  • D No fine fibers were generated.
  • more than 10 fine fibers were generated when the cheese was torn, so it was rated as A.
  • no fine fibers were generated when the cheese was torn, so it was rated as D.
  • cheeses rated as A or B were rated as having excellent fiber properties.
  • the evaluation results of fiber property after 7 days and 30 days are shown in Tables 1 to 4.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
PCT/JP2024/008477 2023-03-27 2024-03-06 繊維性チーズおよび繊維性チーズの製造方法 Ceased WO2024203065A1 (ja)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61227736A (ja) * 1985-04-02 1986-10-09 Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai 繊維状組織を有するチ−ズの製造法
JPH07177848A (ja) * 1993-12-22 1995-07-18 Morinaga Milk Ind Co Ltd 繊維状チーズ及びその製造法
JP2001218557A (ja) * 2000-02-08 2001-08-14 Snow Brand Milk Prod Co Ltd ナチュラルチーズ及びその製造方法
JP2002095410A (ja) * 2000-09-26 2002-04-02 Snow Brand Milk Prod Co Ltd 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法
WO2023191025A1 (ja) * 2022-03-31 2023-10-05 株式会社 明治 繊維状チーズ

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61227736A (ja) * 1985-04-02 1986-10-09 Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai 繊維状組織を有するチ−ズの製造法
JPH07177848A (ja) * 1993-12-22 1995-07-18 Morinaga Milk Ind Co Ltd 繊維状チーズ及びその製造法
JP2001218557A (ja) * 2000-02-08 2001-08-14 Snow Brand Milk Prod Co Ltd ナチュラルチーズ及びその製造方法
JP2002095410A (ja) * 2000-09-26 2002-04-02 Snow Brand Milk Prod Co Ltd 耐熱性及び耐水性を有するナチュラルチーズ及びその製造方法
WO2023191025A1 (ja) * 2022-03-31 2023-10-05 株式会社 明治 繊維状チーズ

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