JP2006000007A - Method for producing creamy cheese bean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing cheese bean curd sufficiently demonstrating further creamy palate feeling and sense of existence of cheese and having rich nourishment in view of the fact that it is general to add a gelling agent to soymilk and to perform preparation for making cheese bean curd smooth. <P>SOLUTION: This method for producing the cheese bean curd comprises reheating to melt a product having a form in which coagulated milk and whey coexist as it is in a midway process of a process of producing cheese from cow milk, or dissolving cheese with whey to bring to coagulated milk or cheese dissolved body, and adding to the product a mixing body obtained by mixing preliminary prepared soymilk and a gelling agent followed by heating and adjusting, and gelatinizing combined non-gel state cheese bean curd through lowering the temperature. As a result, the cheese bean curd has high cheese flavor and rich nourishment while having extremely creamy palate feeling, and also enables each kind of seasoning thereof. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、牛乳よりチーズ製造途中の凝乳と乳清が混在した状態または、チーズと乳清に分離させた乳清を用いて再度凝乳または、チーズの溶剤として用いて加温溶解した「まるごとチーズ」にゲル化剤を加えた未凝固状態の温豆乳を添加後に凝固させる事を特徴とするクリーミーで栄養豊富なチーズ豆腐の製造方法に関するものである。   The present invention is a state in which curds and whey in the middle of cheese production are mixed from milk, or whey separated using cheese and whey, and again used for curdling or as a solvent for cheese and dissolved by heating. The present invention relates to a method for producing creamy and nutritious cheese tofu characterized by solidifying after adding unsolidified warm soy milk in which a gelling agent is added to "Whole Cheese".

従来のチーズ豆腐製造方法は、予め加温調整された豆乳にチーズを投入し攪拌により分散させた後に、更に攪拌しながらゼラチン等のゲル化剤を添加し降温しながら豆腐化するか、冷たい豆乳にチーズを投入し湯煎等の手法を用いて加温・攪拌によって豆乳内にチーズを混合分散（チーズは豆乳にはほとんど溶解しない）後に、更に攪拌しながらゼラチン等のゲル化剤を添加・降温しながら豆腐化するチーズ豆腐製造方法が用いられている。
特許公開2001-29029の豆腐ゼリーなどが代表的な製造方法であって、これらの製造方法で得られたチーズ豆腐はプリン風の滑らかさではあるが、クリーミー性とは表現し難い滑らかさとなっている。
特開2001-29029号公報 The conventional cheese tofu manufacturing method is to add cheese to gelatin soaked in preheated soymilk and disperse by stirring, and then add gelatinizing agents such as gelatin while stirring or tofu while cooling, or cold soymilk Add the cheese to the mixture and heat and stir using a technique such as hot water to mix and disperse the cheese in the soy milk (the cheese hardly dissolves in the soy milk), and then add a gelling agent such as gelatin while stirring further However, a cheese tofu manufacturing method that makes tofu while being used is used.
Patent publication 2001-29029, such as tofu jelly, is a typical manufacturing method, and cheese tofu obtained by these manufacturing methods has a pudding-like smoothness, but it is difficult to express creamy. Yes.
JP 2001-29029

チーズ豆腐の滑らかさを決定するのは、豆乳の含有量で決定されるのが一般的であるが、香りという食感の中でチーズの存在感を十分に引き出そうとするとチーズ含有量は重量比で20％前後の投入が必要となる。この時の豆乳使用量は重量比80％前後となりザラザラ感が増大する。結果として滑らかな食感を得るための対策としてゼラチン等のゲル化剤の使用量が増大する。そこで本発明においては、チーズの存在感を十分に発揮させ、ゼラチン等のゲル化剤の使用量を極少にすることを可能としたクリーミーで栄養豊富なチーズ豆腐を製造する方法を提供することを目的とする。   The smoothness of cheese tofu is generally determined by the content of soy milk, but if you try to fully extract the presence of cheese in the texture of aroma, the cheese content will be Therefore, about 20% of input is required. The amount of soy milk used at this time is about 80% by weight, and the feeling of roughness increases. As a result, the amount of gelling agent such as gelatin increases as a measure for obtaining a smooth texture. Therefore, in the present invention, the present invention provides a method for producing a creamy and nutritious cheese tofu that fully exhibits the presence of cheese and makes it possible to minimize the amount of gelling agent such as gelatin. Objective.

本発明に係る請求項1記載のチーズ豆腐は、チーズ製造途中の凝乳と乳清が混在している状態の中で、乳清を溶剤として凝乳を加温溶解し一体化させた液体に予め豆乳にゲル化剤を混合し加温調整用意された混合体を投入し、添加・凝固させたチーズ豆腐であることを特徴とする。請求項2記載のチーズ豆腐は、チーズ製造が完了し得られたチーズと乳清を用いてのチーズ豆腐の製造方法であって、乳清を溶剤としてチーズを加温溶解し一体化させた液体に予め豆乳にゲル化剤を混合し加温調整用意された混合体を添加・凝固させたチーズ豆腐であることを特徴とする。請求項3記載のチーズ豆腐は乳清と凝乳または、チーズとの混合割合及び乳清・凝乳またはチーズの溶解体とゲル化剤を含む豆乳との混合割合を規制したチーズ豆腐であることを特徴とする。請求項4記載のチーズ豆腐は請求項１及び2及び3記載のチーズ豆腐であり果実等の天然素材より製造されたピューレ及びゲル状に加工されたバニラ等の香料を用いてトッピング味付けされていることを特徴とするチーズ豆腐であってこれらのチーズ豆腐はいずれも食感をクリーミーにすると共にミネラル分をはじめ栄養価の充実を目的に凝乳またはチーズと最も親和力の強い乳清を溶剤として用い凝乳またはチーズを40〜50℃に加温し凝乳またはチーズを溶解し一体化させた液体に予め豆乳にゲル化剤を混合し80〜85℃に加温調整用意された混合体を攪拌しながら添加し降温することによってきめの細かいクリーミーで栄養価の高いチーズ豆腐ができることを特徴とする。更に請求項4に記載のチーズ豆腐は、請求項１及び2及び3によって得られたチーズ豆腐が完成後に果実等の天然素材より製造されたピューレ及びゲル状に加工されたバニラ等の香料を用いてトッピング味付けされたクリーミーな風味を特徴としたチーズ豆腐である。   The cheese tofu according to claim 1 according to the present invention is a liquid in which the curd is heated and dissolved with whey as a solvent in a state where the curd and whey in the middle of cheese production are mixed. It is characterized by cheese tofu that has been added and coagulated with a mixture prepared by mixing a gelling agent with soy milk in advance and adjusting the heating. The cheese tofu according to claim 2 is a method for producing cheese tofu using cheese and whey obtained by completing cheese manufacture, wherein the cheese is heated and dissolved with whey as a solvent and integrated. A cheese tofu obtained by adding a gelling agent to soymilk in advance and adding and coagulating a mixture prepared for heating adjustment. The cheese tofu according to claim 3 is a cheese tofu that regulates a mixing ratio of whey and curd or a mixture of cheese and a mixing ratio of whey / curd or a solution of cheese and soy milk containing a gelling agent. It is characterized by. The cheese tofu according to claim 4 is the cheese tofu according to claims 1, 2 and 3, and is topped with a puree manufactured from a natural material such as fruit and a flavor such as vanilla processed into a gel. The cheese tofu is characterized by the fact that all of these cheese tofu has a creamy texture and uses whey with the strongest affinity with curd or cheese for the purpose of enriching the nutritional value including minerals. Gelatinizer is mixed with soy milk in advance in a liquid that is obtained by heating curd or cheese to 40 to 50 ° C and dissolving and integrating the curd or cheese and stirring the mixture prepared for heating to 80 to 85 ° C. It is characterized by being able to produce a fine creamy and nutritious cheese tofu by adding and lowering the temperature. Furthermore, the cheese tofu according to claim 4 uses puree produced from natural materials such as fruits after completion of the cheese tofu obtained according to claims 1, 2 and 3 and flavors such as vanilla processed into a gel form It is a cheese tofu characterized by a creamy flavor topped and seasoned.

牛乳からチーズを製造する際、その約80％が乳清となりチーズより多くのミネラル分を含有しながら廃棄処分されているのが実態であり、本発明においては凝乳またはチーズと大きい親和性を持つこの乳清を凝乳またはチーズの溶解体として使うことにより「まるごとチーズ」の液体化を可能とし、この凝乳またはチーズの溶解体にゲル化剤を含む豆乳を加える事によって食感の良いクリーミーで栄養豊富なチーズ豆腐を得ることを可能にした。   When manufacturing cheese from milk, about 80% of it is whey and it is disposed of while containing more minerals than cheese. In the present invention, it has a great affinity with curd or cheese. By using this whey as a curd or cheese melt, it is possible to liquefy the whole cheese, and by adding soy milk containing a gelling agent to this curd or cheese melt, the texture is good Made it possible to obtain creamy and nutritious cheese tofu.

チーズ製造途中の凝乳と乳清を用いる場合は、乳牛が食する飼料、季節によって凝乳及び乳清の発生量が異なる事が多く、安定した品質のチーズ豆腐を生産する為には、原価的には若干高くつくものの、チーズ製造が完了し脱水分離させたナチュラルチーズと乳清をチーズ側の原材料として使用することが好ましく、この乳清を用いてナチュラルチーズを溶解するに当たって好ましくは40〜50℃の温度で溶解することにより品質の安定を図る。豆乳においては寒天等を含むゲル化剤のゲル化防止を図るため、好ましくは予め80〜85℃に加温した豆乳にゲル化剤を投入し攪拌溶解準備し、40〜50℃で溶解されたチーズの溶解体に予め準備されたゲル化剤を含む豆乳を加え攪拌し一体化した後、PE，PP，PET，PS等のカップ状プラスック容器に充填し降温させ凝固させることが好ましい。   When using milk curd and whey in the middle of cheese production, the amount of curd and whey generated is often different depending on the feed that the dairy cow eats and the season, and in order to produce stable quality cheese tofu, Although it is a little expensive, it is preferable to use natural cheese and whey that have been manufactured and dehydrated and separated as raw materials on the cheese side, and preferably 40 to 40 when dissolving natural cheese using this whey. Stabilize quality by melting at a temperature of 50 ℃. In soy milk, in order to prevent gelation of a gelling agent containing agar, etc., the gelling agent was preferably added to soymilk that had been preheated to 80 to 85 ° C., prepared for stirring and dissolved, and dissolved at 40 to 50 ° C. It is preferable that soy milk containing a gelling agent prepared in advance is added to a cheese melt, stirred and integrated, and then filled into a cup-shaped plastic container such as PE, PP, PET, PS, and cooled to solidify.

以下の表1に本発明の具体的実施例を示す。まず、乳清に溶解させたチーズの適量を求める。ジャージ種牛より搾乳された牛乳よりチーズを製造した直後のナチュラルチーズと乳清を準備し以下の実験により適正なチーズ溶解量を求めた。   Table 1 below shows specific examples of the present invention. First, an appropriate amount of cheese dissolved in whey is obtained. Natural cheese and whey immediately after producing cheese from milk milked from jersey cattle were prepared, and the appropriate amount of dissolved cheese was determined by the following experiment.

記載数値は全量が5000ｇになるように設定された重量比％で表示している。溶解条件として、乳清を45±3℃に加温し各区分15分の攪拌溶解を行った。この実験結果より、乳清とナチュラルチーズの相様性が非常によいことがわかった。しかしチーズの量として重量比5％は濃度が薄すぎてチーズを強調するには適さない。また、重量比40％以上の濃度は濃度的に濃く、マスプロ的にチーズ豆腐を製造する時に製造ロット間に濃度のばらつきを発生させる恐れが多く適さない。チーズの溶解状態及び香りの両面から判断すると乳清とチーズの割合は重量比90〜70％：10〜30％が好ましい。次にこの実験区分で最も良好な結果が得られた区分(3)の条件でチーズ溶解体とゲル化剤を含む豆乳との適正混合量を求めた。その結果を以下の表2に示す。なお、ゲル化剤として伊那食品工業(株)製品のイナゲルを用い豆乳と混合し82±2℃の保温させたものを使用した。また、イナゲルの使用量はチーズ溶解体を含む総重量比で1％とした。   The numerical values described are expressed in weight ratio% set so that the total amount is 5000 g. As dissolution conditions, whey was heated to 45 ± 3 ° C. and dissolved by stirring for 15 minutes in each section. From this experimental result, it was found that whey and natural cheese have very good compatibility. However, the 5% weight ratio of cheese is too low to be suitable for emphasizing cheese. Further, a concentration of 40% or more by weight is high in concentration, and is not suitable because there is a large possibility of causing variation in concentration between production lots when mass-produced cheese tofu is produced. Judging from both the dissolved state and the scent of cheese, the ratio of whey to cheese is preferably 90 to 70%: 10 to 30% by weight. Next, the proper mixing amount of the cheese melt and soy milk containing the gelling agent was determined under the condition of the category (3) in which the best result was obtained in this experimental category. The results are shown in Table 2 below. Ina gel manufactured by Ina Food Industry Co., Ltd. was used as a gelling agent and mixed with soy milk and kept warm at 82 ± 2 ° C. The amount of inagel was 1% in terms of the total weight ratio including the cheese melt.

イナゲル使用量を標準使用量としたこの実験結果より、チーズの香りとクリーミーな食感を両立させる適正量は好ましくは、チーズ溶解体：豆乳量＝85〜80：15〜20であった。   From the results of this experiment using the amount of inagel as the standard amount used, the appropriate amount that achieves both a cheese fragrance and a creamy texture is preferably cheese melt: soy milk amount = 85-80: 15-20.

本発明によるクリーミーなチーズ豆腐の製造方法は、チーズ製造時に多量に発生するミネラルをはじめとした栄養豊富な乳清のその大部分が産業廃棄物として処分されている。
この乳清とチーズとの親和力がある事を見出し、この乳清をチーズの溶解剤として用いる事により食感の良い、クリーミーで栄養豊富なチーズ豆腐の製造を可能にし、豆腐を超えたケーキの分野への応用が可能となり市場拡大が期待される。
In the method for producing creamy cheese tofu according to the present invention, most of the nutrient-rich whey including minerals generated in large quantities during cheese production is disposed as industrial waste.
We found that this whey has an affinity with cheese, and by using this whey as a solubilizer for cheese, it is possible to produce a creamy, nutritious cheese tofu with a good texture. Application to fields is possible, and market expansion is expected.

Claims (4)

チーズ製造工程途中である凝乳と乳清が混在した状態の半製品を再度加温して溶解状態とし予め用意された加温豆乳にゲル化剤を加えた混合体を添加後、凝固させる事を特徴とするクリーミーなチーズ豆腐の製造方法。   Heating the semi-finished product in the middle of the cheese manufacturing process in which milk curd and whey are mixed again to a dissolved state, adding a mixture prepared by adding a gelling agent to warm soymilk prepared in advance, and then coagulating The manufacturing method of creamy cheese tofu characterized by the above-mentioned. 乳清で溶解されたチーズに予め用意された加温豆乳にゲル化剤を加えた混合体を添加後、凝固させる事を特徴とするクリーミーなチーズ豆腐の製造方法。 A method for producing creamy cheese tofu, characterized by adding a mixture obtained by adding a gelling agent to warm soymilk prepared in advance to whey-dissolved cheese and then solidifying the mixture. 凝乳と乳清が混在した状態の半製品を再加温し溶解した溶解体、または乳清で溶解されたチーズ溶解体において、乳清と凝乳または乳清とチーズの配合割合が重量比で乳清：チーズは90〜70：10〜30とし、またゲル化剤を含む豆乳混合体と前記の凝乳またはチーズ溶解体との配合割合が重量比で25〜10：75〜90である事を特徴とする請求項１及び2記載のクリーミーなチーズ豆腐の製造方法。 The weight ratio of whey and curd or whey and cheese is the weight ratio of the melted and melted semi-finished product or the cheese melt dissolved in whey. Whey: Cheese is 90-70: 10-30, and the blending ratio of the soymilk mixture containing the gelling agent and the above curd or cheese melt is 25-10: 75-90 by weight The method for producing creamy cheese tofu according to claim 1 or 2, characterized by the above. 果実等の天然素材より製造されたピューレ及びゲル状に加工されたバニラ等の香料を用いてトッピングした事を特徴とする請求項１及び2及び3記載のクリーミーなチーズ豆腐の製造方法。
4. The method for producing creamy cheese tofu according to claim 1, 2 or 3, wherein the topping is made using a puree produced from a natural material such as fruit and a fragrance such as vanilla processed into a gel.