JP2014187937A - Cheeses and manufacturing method thereof - Google Patents
Cheeses and manufacturing method thereof Download PDFInfo
- Publication number
- JP2014187937A JP2014187937A JP2013066731A JP2013066731A JP2014187937A JP 2014187937 A JP2014187937 A JP 2014187937A JP 2013066731 A JP2013066731 A JP 2013066731A JP 2013066731 A JP2013066731 A JP 2013066731A JP 2014187937 A JP2014187937 A JP 2014187937A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- salt
- card
- curd
- heating
- 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.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 121
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 235000006770 Malva sylvestris Nutrition 0.000 title claims abstract description 26
- 244000038561 Modiola caroliniana Species 0.000 title 1
- 150000003839 salts Chemical class 0.000 claims abstract description 103
- 239000000796 flavoring agent Substances 0.000 claims abstract description 52
- 235000019634 flavors Nutrition 0.000 claims abstract description 52
- 235000015927 pasta Nutrition 0.000 claims abstract description 39
- 238000004898 kneading Methods 0.000 claims abstract description 29
- 239000005862 Whey Substances 0.000 claims abstract description 27
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 27
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 27
- 240000002129 Malva sylvestris Species 0.000 claims abstract description 25
- 230000015271 coagulation Effects 0.000 claims abstract description 21
- 238000005345 coagulation Methods 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- 238000000465 moulding Methods 0.000 claims abstract description 12
- 230000001112 coagulating effect Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 33
- 238000010438 heat treatment Methods 0.000 claims description 29
- 239000000126 substance Substances 0.000 claims description 22
- 235000020185 raw untreated milk Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical class OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical class OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 229920000137 polyphosphoric acid Chemical class 0.000 claims description 4
- 229940005657 pyrophosphoric acid Drugs 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims 1
- 235000013336 milk Nutrition 0.000 abstract description 9
- 239000008267 milk Substances 0.000 abstract description 9
- 210000004080 milk Anatomy 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 9
- 235000002639 sodium chloride Nutrition 0.000 description 96
- 239000000047 product Substances 0.000 description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- 238000009938 salting Methods 0.000 description 15
- 235000021243 milk fat Nutrition 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 11
- 238000007654 immersion Methods 0.000 description 11
- 239000004310 lactic acid Substances 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 11
- 229940108461 rennet Drugs 0.000 description 11
- 108010058314 rennet Proteins 0.000 description 11
- 235000019643 salty taste Nutrition 0.000 description 11
- 239000007858 starting material Substances 0.000 description 11
- 238000006243 chemical reaction Methods 0.000 description 10
- 238000001816 cooling Methods 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 238000007373 indentation Methods 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 7
- 230000000704 physical effect Effects 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 244000203593 Piper nigrum Species 0.000 description 6
- 235000008184 Piper nigrum Nutrition 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 235000019600 saltiness Nutrition 0.000 description 4
- 241000972773 Aulopiformes Species 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 description 2
- 240000007926 Ocimum gratissimum Species 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000021055 solid food Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000283707 Capra Species 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013896 disodium guanylate Nutrition 0.000 description 1
- 239000004198 disodium guanylate Substances 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019581 fat taste sensations Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
本発明は、チーズ類、およびその製造方法に関する。本発明のチーズ類は、乳の凝固作用によって起こるカード形成直後の段階から溶融塩および塩を添加して加熱混練することで、チーズを塩水漬けにする必要が無く、パスタフィラータ様の弾力性を有することを特徴とするものである。 The present invention relates to cheeses and a method for producing the same. The cheeses of the present invention do not require the cheese to be salted by adding molten salt and salt from the stage immediately after the curd formation that occurs due to the coagulation action of milk, so that the cheese does not need to be soaked in salt water, and has elasticity like pasta filata It is characterized by having.
一般にチーズ類のうち、プロセスチーズ類は、ナチュラルチーズを原料として粉砕し、溶融塩、および副原料を添加して、加熱、溶融、乳化の工程を経て製造され、加熱融解のプロセスを経ることで保存性を向上させることが大きな特長となっている。その際に、溶融塩や原料チーズの種類、熟成期間等を制御することにより、最終製品にナチュラルチーズ様の物性を持たせることができる。具体的には、プロセスチーズ類であっても加熱調理時に糸曳き性を有するチーズ(特許文献1)や、クリームチーズのような風味を有するプロセスチーズ(特許文献2)等が挙げられる。 In general, processed cheeses are crushed using natural cheese as a raw material, added with molten salt and auxiliary materials, manufactured through heating, melting, and emulsifying steps, and then undergoing a heating and melting process. A major feature is to improve the storage stability. At that time, the final product can have natural cheese-like physical properties by controlling the type of molten salt and raw material cheese, the ripening period, and the like. Specifically, even if it is process cheese, the cheese (patent document 1) which has a stringing property at the time of heat cooking (patent document 1), the process cheese (patent document 2) which has flavor like cream cheese, etc. are mentioned.
一方、チーズ類のうち従来のナチュラルチーズであるパスタフィラータチーズは、一般に原料乳を凝固させてカードを得た後に、80〜100℃に温調した温湯へカードを投入しながら混練して餅状にし、成型して塩水に浸漬、容器に充填する工程からなる(非特許文献1)。チーズを塩水漬けにするのは、風味付けと保存性を向上させるために必須の工程であり、製造する上で大規模な設備を必要とすることや、塩水の管理など手間やコストがかかる問題点があった。またこのため、パスタフィラータチーズに胡椒やバジル等の様々な風味物質を添加する製品を作る場合に、風味物質により塩水が汚れてしまうことから実現が困難であった。また、塩水漬けによる加塩方法の他に、カードに乾塩をまぶす加塩方法が一般的に知られているが、乾塩をチーズに直接接触させて加塩する方法は、チーズ表面に過度な脱水を引き起こし、結果、歩留まりが悪くなること、脂肪味が無くなること、食感が悪くなること等の問題点があった(特許文献3)。 On the other hand, pasta filata cheese, which is a conventional natural cheese among cheeses, is generally kneaded while pouring curd into hot water adjusted to 80 to 100 ° C. after coagulating raw material milk to obtain curd. It consists of a step of forming, molding, immersing in salt water, and filling the container (Non-Patent Document 1). Soaking cheese in salt water is an indispensable process for improving flavoring and storage, requiring large-scale equipment for manufacturing, and troublesome and costly management of salt water, etc. There was a point. For this reason, when making products in which various flavor substances such as pepper and basil are added to pasta filata cheese, the salt water is contaminated by the flavor substances, which is difficult to realize. In addition to the salting method by salting, salting method in which dried salt is applied to the curd is generally known, but the method of salting by directly contacting the dried salt with cheese does not allow excessive dehydration on the cheese surface. As a result, there were problems such as poor yield, loss of fat taste, and poor texture (Patent Document 3).
本発明者らは、パスタフィラータチーズの製造に関するこれらの問題点を鑑み、鋭意検討を進めたところ、原料乳を凝固しただけのカードに対して乾塩をまぶすこと等で加塩し、かつ、同時かそれ以前に溶融塩を添加して温湯中などで加熱しながら混練することにより、乳脂肪の損失を防ぎつつパスタフィラータチーズのような餅状の物性を有するチーズ類が得られることを見出した。
したがって、本発明は、従来のパスタフィラータチーズの製造に用いられる成型したカードを浸漬加塩する工程や設備を必要とせず、弾力性を有するパスタフィラータチーズ特有の物性(以下、パスタフィラータ様、という)、またフレッシュでミルキーな風味を有するチーズ類およびその製造方法を提供することを課題とする。
In view of these problems related to the production of pasta filata cheese, the present inventors proceeded with intensive studies, salted by, for example, spraying dry salt on the curd that has just solidified raw milk, and, At the same time or earlier, by adding molten salt and kneading while heating in warm water, etc., cheeses having bowl-like physical properties like pasta filata cheese can be obtained while preventing loss of milk fat. I found it.
Therefore, the present invention does not require a process and equipment for immersing and salting a molded card used in the production of conventional pasta filata cheese, and has physical properties unique to pasta filata cheese having elasticity (hereinafter referred to as pasta filata-like). And a cheese having a fresh and milky flavor and a method for producing the same.
本発明者らは、原料乳を凝固することで得られたカードに対し、溶融塩と塩とを同時または溶融塩を添加した後に塩を添加し、加熱しながら混練することで、オイルオフせずに餅状となるチーズ類を製造するに至った。 The inventors of the present invention have made it possible to oil off the curd obtained by coagulating raw material milk by adding the molten salt and the salt simultaneously or after adding the molten salt and kneading while heating. It came to manufacture the cheeses which became a bowl shape without.
すなわち本発明は、以下の通りである。
(1)原料乳を凝固させる凝固工程と、前記凝固工程後にホエーを分離してカードを調製するカード調製工程と、前記カード調製工程で得られたカードに溶融塩および塩を添加して加熱混練する加熱混練工程と、前記加熱混練工程で得られたカードを成型する成型工程を有することを特徴とするチーズ類の製造方法。
(2)前記溶融塩が、クエン酸、ポリリン酸、ジリン酸、モノリン酸、ピロリン酸の塩から選択されるいずれか1種以上である上記(1)に記載のチーズ類の製造方法。
(3)前記溶融塩を前記カード調製工程で得られたカードに対して、0.05〜6.0重量%配合することを特徴とする上記(1)または(2)に記載のチーズ類の製造方法。
(4)前記塩を前記カード調製工程で得られたカードに対して、0.5〜3.5重量%配合することを特徴とする上記(1)〜(3)のいずれかに記載のチーズ類の製造方法。
(5)前記チーズ類がパスタフィラータ様チーズであることを特徴とする上記(1)〜(4)のいずれかに記載のチーズ類の製造方法。
(6)前記加熱混練工程における加熱方法が、間接蒸気、直接蒸気、ジュール加熱、温湯加熱から選択されるいずれか1種以上である上記(1)〜(5)のいずれかに記載のチーズ類の製造方法。
(7)前記加熱混練工程において、さらに風味物質を添加する工程を有することを特徴とする上記(1)〜(6)のいずれかに記載のチーズ類の製造方法。
(8)溶融塩を0.05〜6.0重量%、塩を0.5〜3.5重量%含有することを特徴とするパスタフィラータ様チーズ。
(9)さらに風味物質を添加した上記(8)に記載のパスタフィラータ様チーズ。
That is, the present invention is as follows.
(1) A coagulation step for coagulating raw milk, a card preparation step for preparing a card by separating whey after the coagulation step, and adding the molten salt and salt to the card obtained in the card preparation step and heating and kneading A cheese kneading method comprising: a heating kneading step, and a molding step of molding the card obtained in the heating kneading step.
(2) The method for producing cheeses according to (1), wherein the molten salt is at least one selected from salts of citric acid, polyphosphoric acid, diphosphoric acid, monophosphoric acid, and pyrophosphoric acid.
(3) 0.05 to 6.0% by weight of the molten salt is added to the curd obtained in the curd preparation step, and the cheeses according to (1) or (2) above Production method.
(4) The cheese according to any one of (1) to (3) above, wherein 0.5 to 3.5% by weight of the salt is added to the curd obtained in the curd preparation step. Manufacturing method.
(5) The cheese production method according to any one of (1) to (4) above, wherein the cheese is pasta filata-like cheese.
(6) The cheese according to any one of (1) to (5), wherein the heating method in the heating and kneading step is any one or more selected from indirect steam, direct steam, Joule heating, and hot water heating. Manufacturing method.
(7) The method for producing cheeses according to any one of (1) to (6) above, further comprising a step of adding a flavor substance in the heating and kneading step.
(8) Pasta filata-like cheese containing 0.05 to 6.0 wt% of molten salt and 0.5 to 3.5 wt% of salt.
(9) The pasta filata-like cheese according to (8), wherein a flavor substance is further added.
本発明によれば、従来のパスタフィラータチーズの製造に必須である成型したカードを浸漬加塩する工程や設備が必要とせず、良好な弾力性を有するパスタフィラータ様のチーズ類を製造することができる。 According to the present invention, it is possible to produce pasta filata-like cheeses having good elasticity without requiring a process and equipment for immersing and salting a molded card essential for the production of conventional pasta filata cheese. Can do.
本発明においては、原料乳を凝固させる凝固工程と、前記凝固工程後にホエーを分離してカードを調製するカード調製工程と、前記カード調製工程で得られたカードに溶融塩および塩を添加して加熱混練する加熱混練工程と、前記加熱混練工程で得られたカードを成型する成型工程を有することによりチーズ類を製造する。 In the present invention, a coagulation step for coagulating raw material milk, a card preparation step for preparing a card by separating whey after the coagulation step, and a molten salt and a salt are added to the card obtained in the card preparation step. Cheese is produced by having a heat-kneading step for heat-kneading and a molding step for molding the card obtained in the heat-kneading step.
以下、パスタフィラータ様チーズの製造方法を例に挙げて、本発明の実施形態について詳細に説明する。 Hereinafter, the embodiment of the present invention will be described in detail by taking a method for producing pasta filata-like cheese as an example.
[凝固工程]
本発明の方法においては、通常のナチュラルチーズと同様の凝固工程を用いることができる。
本発明に使用することができる原料乳としては、従来のチーズ製造に用いられる乳を用いることができる。すなわち、生乳、脱脂乳、部分脱脂乳、これらの混合物、これらとクリーム等の混合物も使用することができる。また原料乳の由来は、牛、山羊、羊など通常のチーズ製造に用いられるものであれば特に限定されない。この原料乳からカードを作るには、チーズ製造におけるカード製造の常法に従って行うことができる。例えば、乳脂肪含量を0.5〜5.5%に調整した原料乳にレンネットやスターター乳酸菌を添加して適温に保持してカードを凝固させればよい。
[Coagulation process]
In the method of the present invention, a solidification step similar to that of ordinary natural cheese can be used.
As raw material milk which can be used for this invention, the milk used for the conventional cheese manufacture can be used. That is, raw milk, skim milk, partially skim milk, a mixture thereof, and a mixture of these and cream can also be used. Moreover, the origin of raw material milk will not be specifically limited if it is used for normal cheese manufacture, such as a cow, a goat, and a sheep. In order to make a curd from this raw material milk, it can carry out in accordance with the usual method of the card | curd manufacture in cheese manufacture. For example, the curd may be solidified by adding rennet or starter lactic acid bacteria to raw milk adjusted to a milk fat content of 0.5 to 5.5% and keeping it at an appropriate temperature.
[カード調製工程]
カード調整工程では、凝固工程後にホエーを分離してカードを調製する。ホエーの分離方法については、ホエーセパレーター等を用いることが出来るが、従来のチーズ製造に用いられる方法であれば特に限定はされない。
[Card preparation process]
In the card adjustment step, the card is prepared by separating the whey after the coagulation step. The whey separator can be a whey separator or the like, but is not particularly limited as long as it is a method used for conventional cheese production.
[加熱混練工程]
本発明では、カード調製工程で得られたカードに溶融塩および塩を添加して加熱混練する。たとえば、カード調製工程で得られたカードを80〜100℃の温湯中へ投入し、加熱混練して餅状に変化させた後、溶融塩および塩を添加し、再度混練する。この際に、カード温度は60℃以上の温度に保ったまま加熱混練工程に供すると、混練適性が高くなることが明らかとなっている。溶融塩および塩は、カードを加熱混練する前に添加することもできるし、加熱混練中に添加することもできる。また加熱方法は、温湯以外にも間接蒸気、直接蒸気、ジュール加熱、従来のチーズ製造に用いる方法であれば特に限定はされない。
[Heat kneading process]
In the present invention, the molten salt and the salt are added to the card obtained in the card preparation step and heated and kneaded. For example, the curd obtained in the curd preparation step is put into hot water at 80 to 100 ° C., heated and kneaded to change into a bowl shape, and then the molten salt and salt are added and kneaded again. At this time, it is clear that the kneading suitability increases when the card temperature is kept at a temperature of 60 ° C. or higher and subjected to the heating and kneading step. The molten salt and the salt can be added before the curd is heat-kneaded, or can be added during the heat-kneading. In addition to hot water, the heating method is not particularly limited as long as it is a method used for indirect steam, direct steam, Joule heating, or conventional cheese production.
本発明で用いる溶融塩としては特に限定されず、プロセスチーズ類の製造に用いる一般的な溶融塩を用いることができるが、例えば、クエン酸、ポリリン酸、ジリン酸、モノリン酸、ピロリン酸等の塩を挙げることができるが特に限定されるものではない。添加する溶融塩量は、カード調製工程で得られたカードに対して、好ましくは0.05〜6.0重量%添加することができる。0.05重量%未満であると、乳化不安定となりオイルオフが発生し、6.0重量%超であるとカードが硬くなるなどの理由より好ましくない。 The molten salt used in the present invention is not particularly limited, and a general molten salt used for the production of process cheeses can be used. For example, citric acid, polyphosphoric acid, diphosphoric acid, monophosphoric acid, pyrophosphoric acid, etc. Although a salt can be mentioned, it is not specifically limited. The amount of molten salt to be added is preferably 0.05 to 6.0% by weight with respect to the card obtained in the card preparation step. If it is less than 0.05% by weight, emulsification becomes unstable and oil-off occurs, and if it exceeds 6.0% by weight, it is not preferable because the card becomes hard.
本発明で用いる塩としては特に限定されず、チーズの製造に用いる一般的な塩を用いることができる。例えば、精製塩、特殊精製塩、食塩、並塩、原塩、粉砕塩、加工塩等を挙げることができるが特に限定されるものではない。また、塩味強化剤や食塩代替物も用いることができる。例えば、グアニル酸2ナトリウム、グルタミン酸ナトリウム、塩化カリウム等を挙げることができるが特に限定されるものではない。本発明では、塩をカード調製工程で得られたカードに対して、好ましくは0.5〜3.5重量%添加することができる。0.5重量%未満であると、塩味不足となり風味が悪く、3.5重量%超であると塩味が強すぎる理由より好ましくない。 It does not specifically limit as a salt used by this invention, The general salt used for manufacture of cheese can be used. For example, a purified salt, a specially purified salt, salt, a common salt, a raw salt, a pulverized salt, a processed salt and the like can be mentioned, but are not particularly limited. Moreover, a salty taste enhancer and a salt substitute can also be used. For example, although disodium guanylate, sodium glutamate, potassium chloride, etc. can be mentioned, it is not specifically limited. In the present invention, the salt can be preferably added in an amount of 0.5 to 3.5% by weight with respect to the card obtained in the card preparation step. If it is less than 0.5% by weight, the salty taste is insufficient and the flavor is poor, and if it exceeds 3.5% by weight, it is not preferable because the salty taste is too strong.
本発明では、溶融塩および塩を用いることにより、フレッシュでミルキーな風味を有し、かつ弾力性を有するパスタフィラータ様チーズを得ることができる。塩のみを用いた場合には、食塩を添加したカードがオイルオフを起こしてしまい、パサパサとした物性となってしまうが、溶融塩を合わせて用いることにより、オイルオフが発生せずにもちもちとした弾力性のある物性を有する。従来のように、成型したカードを浸漬加塩してチーズを調製した場合、食塩などの塩がチーズの内部まで浸透しないため、チーズの内部に比べてチーズの外側の塩味が強くなる。一方、本発明では、塩を直接カードに混練しているため、塩がチーズ類の内部や外側も含めて均一に含有されることにより、均一なフレッシュでミルキーな風味とすることができる。 In the present invention, pasta filata-like cheese having a fresh and milky flavor and having elasticity can be obtained by using molten salt and salt. When only salt is used, the curd to which salt has been added causes oil-off, resulting in physical properties that make it dry. It has excellent elastic properties. When a cheese is prepared by immersing and salting a molded card as in the past, salt such as salt does not penetrate into the inside of the cheese, so the salty taste on the outside of the cheese is stronger than inside the cheese. On the other hand, in the present invention, since the salt is directly kneaded into the curd, the salt is uniformly contained in the cheese including the inside and outside of the cheese, whereby a uniform fresh and milky flavor can be obtained.
[成型工程]
加熱混練工程で得られたカードを一定の大きさにカットして成型する。たとえば、加熱混練したカードを熱水から取り出した後、押出孔を通して押出し延伸し、そのまま、あるいは適当に板状または棒状等に成型して切断して成型することができる。
[Molding process]
The card obtained in the heating and kneading process is cut into a certain size and molded. For example, after the heat-kneaded card is taken out from hot water, it is extruded and stretched through an extrusion hole, and can be molded by cutting it as it is or appropriately into a plate shape or a rod shape.
本発明の製造方法で得られたチーズ類は、弾力性、繊維性を有する。なお、風味物質として、油脂成分、こしょうや唐辛子等の香辛料、フレーバー、細片化したハムやサーモン等の固形食品や調味料などを配合して風味の変化を図ることもできる。これらの風味物質は加熱混練工程時に添加することにより、カードの内部や周りも含めて均一に含有される。なお、風味物質をカード調製工程で得られたカードに対して、好ましくは0.1〜1.0%添加できる。さらに、浸漬加塩工程を有さないため、浸漬の際に浸漬水に風味物質が流出して浸漬水の汚染を防止することもできる。なお、本発明では、風味物質をカードに直接混練しているため、風味物質がチーズ類の内部や外側も含めて均一に含有されることにより、均一な風味とすることができる。 The cheeses obtained by the production method of the present invention have elasticity and fiber property. In addition, as a flavor substance, spices such as fat and oil components, pepper and chili, flavors, solid foods such as chopped ham and salmon, and seasonings can be blended to change the flavor. By adding these flavor substances during the heating and kneading step, the flavor substances are uniformly contained in and around the card. In addition, preferably 0.1-1.0% of a flavor substance can be added with respect to the card | curd obtained at the card | curd preparation process. Furthermore, since there is no immersion salting step, the flavor substance can flow out into the immersion water during the immersion, and contamination of the immersion water can be prevented. In addition, in this invention, since the flavor substance is knead | mixed directly to a card | curd, when a flavor substance is contained uniformly also including the inside and outside of cheese, it can be set as uniform flavor.
本発明は、溶融塩を0.05〜6.0重量%、塩を0.5〜3.5重量%含有するパスタフィラータ様チーズ、好ましくは、溶融塩を0.1〜5.0重量%、塩を1.0〜3.0重量%含有するパスタフィラータ様チーズも本発明の範囲内である。さらに上記パスタフィラータ様チーズに風味物質を添加したパスタフィラータ様チーズ、好ましくは、風味物質を0.1〜1.0%添加した上記パスタフィラータ様チーズも本発明の範囲内である。 The present invention is a pasta filata-like cheese containing 0.05 to 6.0 wt% of molten salt and 0.5 to 3.5 wt% of salt, preferably 0.1 to 5.0 wt% of molten salt. %, And pasta filata-like cheese containing 1.0 to 3.0% by weight of salt is also within the scope of the present invention. Furthermore, the pasta filata-like cheese obtained by adding a flavor substance to the pasta filata-like cheese, preferably the above-mentioned pasta filata-like cheese obtained by adding 0.1 to 1.0% of a flavor substance is also within the scope of the present invention.
本発明のパスタフィラータ様チーズとは、ハードチーズのような歯にきしむような食感ではなく、モッツアレラ、プロヴォローネ、カッチョカヴァッロ、スカモルツァ、ストリングチーズ等のパスタフィラータチーズのように、弾力性を有するパスタフィラータチーズ特有の物性を有するチーズ類をいう。 The pasta filata-like cheese of the present invention is not a crisp texture like hard cheese, but has elasticity like pasta filata cheese such as Mozzarella, Provolone, Catchocavallo, Scamorza, String cheese, etc. It refers to cheeses having physical properties unique to pasta filata cheese.
本発明のチーズ類の弾力性は、例えば、円柱プランジャーによる押し込み試験にて、最大荷重値が10〜120gf、好ましくは30〜97gf、より好ましくは60〜70gfを有する。円柱プランジャーによる押し込み試験方法は、(1)最終製品であるチーズ類を60℃に加温したものをサンプルとし、レオナー(山電社製RE-33005)の円柱プランジャー(直径16mm)を備えた検出器に対し、チーズ類のサンプルを乗せた試験台が1mm/秒速度で上昇し、チーズ類に円柱プランジャーが接触してから9mm貫入する、(2)円柱プランジャーがチーズ類に貫入した際の最大の荷重(gf)を測定し、チーズ類の最大荷重値とする。チーズ類が弾力性を有する(大きい)ほど、最大荷重値の値が大きくなる。 The elasticity of the cheeses of the present invention has, for example, a maximum load value of 10 to 120 gf, preferably 30 to 97 gf, more preferably 60 to 70 gf in an indentation test using a cylindrical plunger. The indentation test method using a cylindrical plunger is as follows: (1) The final product, cheese, heated to 60 ° C is used as a sample, and a Leoner (Yamaden RE-33005) cylindrical plunger (16 mm in diameter) is provided. The test stand on which the cheese sample is placed rises at a speed of 1 mm / second with respect to the detector, and 9 mm penetrates after the cylindrical plunger contacts the cheese. (2) The cylindrical plunger penetrates the cheese. The maximum load (gf) is measured and set as the maximum load value of cheeses. The value of maximum load value becomes large, so that cheeses have elasticity (large).
以下に実施例、参考例及び試験例を示し、本発明について詳細に説明するが、これらは単に例示するのみであり、本発明はこれらによって何ら限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to Examples, Reference Examples, and Test Examples, but these are merely illustrative and the present invention is not limited thereto.
以下の実施例、参考例で得られた実施例品、参考例品について、官能評価試験を行った。評価項目は、オイルオフ(カードからオイルが滲出しているかどうか)、弾力性(餅状の物性を有するかどうか)、風味、保存性の4項目とした。官能評価は訓練を積んだ専門パネラー5人によって絶対評価3点法で行った。その結果は、次の評価基準に基づいて評価した。
オイルオフ 1:カードからオイルが滲出している。
2:カードからオイルがやや滲出している。
3:カードからオイルが滲出していない。
弾力性 1:餅状の弾力性がない。
2:餅状の弾力性をやや有する。
3:餅状の弾力性を有する。
風味 1:塩味の強弱が強く、風味が悪い。
2:塩味の強弱がやや強いが、風味が良い。
3:塩味が適度であり、風味が良い。
保存性 1:保存性がなく、品質の劣化が起こりやすい。
2:やや保存性を有する。品質の劣化がやや起こりにくい。
3:保存性を有する。品質の劣化が起こりにくい。
The sensory evaluation test was done about the Example goods obtained by the following Examples and reference examples, and the reference example goods. The evaluation items were four items of oil-off (whether oil exuded from the card), elasticity (whether it has a bowl-like physical property), flavor, and storage stability. The sensory evaluation was performed by an absolute evaluation three-point method by five trained professional panelists. The results were evaluated based on the following evaluation criteria.
Oil off 1: Oil is oozing from the card.
2: Oil exuded slightly from the card.
3: Oil does not ooze from the card.
Elasticity 1: No hook-like elasticity.
2: Slightly elastic like a bowl.
3: Has hook-like elasticity.
Flavor 1: Strong and weak salty taste, bad flavor.
2: The saltiness is slightly strong, but the flavor is good.
3: The salty taste is moderate and the flavor is good.
Preservability 1: There is no preservability, and quality deterioration is likely to occur.
2: Slightly preserved. Degradation of quality is slightly less likely to occur.
3: It has preservability. Quality degradation is unlikely to occur.
[参考例1](塩のみの例)
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、食塩を2.0%添加して加熱混練し、一定の大きさで成型、切断し、パスタフィラータ様チーズ(参考例品1)を得た。
[Reference Example 1] (Example of salt only)
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the obtained curd, 2.0% of sodium chloride was added and heat-kneaded, and molded and cut to a certain size to obtain pasta filata-like cheese (Reference Example Product 1).
[参考例2](溶融塩のみの例)
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、クエン酸塩を2.5%添加して加熱混練し、一定の大きさで成型、切断し、パスタフィラータ様チーズ(参考例品2)を得た。
[Reference Example 2] (Example of molten salt only)
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the obtained curd, 2.5% of citrate was added and heated and kneaded, and molded and cut to a certain size to obtain pasta filata-like cheese (Reference Example Product 2).
[参考例3](塩+カゼインの例)
溶融塩の代わりに乳化力のあるカゼインを用いて試験を行った。乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、食塩を2.0%、カゼインNaを1.0%添加して加熱混練し、一定の大きさで成型、切断し、パスタフィラータ様チーズ(参考例品3)を得た。
[Reference Example 3] (Example of salt + casein)
The test was performed using casein having emulsifying power instead of the molten salt. The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the resulting curd, 2.0% salt and 1.0% casein Na were added, kneaded with heat, molded and cut to a certain size, pasta filata-like cheese (reference example product) 3) was obtained.
[実施例1](塩+溶融塩の例)
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、食塩を2.0%、クエン酸塩を2.5%添加して加熱混練し、一定の大きさで成型、切断し、パスタフィラータ様チーズ(実施例品1)を得た。
[Example 1] (Example of salt + molten salt)
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the resulting curd, 2.0% salt and 2.5% citrate were added, kneaded with heat, molded and cut to a certain size, pasta filata-like cheese (Example) 1) was obtained.
表1より、参考例品1(塩のみ)では加熱混練の工程でオイルオフが発生し、結果としてカードが硬くなり弾力性も悪く、脂肪がロスし風味も悪くなった。また保存による劣化が早かった。また参考例品2(溶融塩のみ)は、オイルオフは起こらず弾力性も良好であったが塩味が弱く感じられた。また、保存性も悪かった。参考例品3(塩+カゼイン)はオイルオフがやや起こり、塩味も弱かった。
これに対し、実施例品1(塩+溶融塩)においては加熱混練の工程でオイルオフは起こらず、カードは弾力性に富み、なおかつ塩味が適度であり脂肪感の感じられる良好なフレッシュでミルキーな風味を有していた。また、塩がチーズの内部や外側も含めて均一に含有され、均一な風味を有していた。さらに、保存性も良好であった。なお、従来の浸漬加塩工程により製造したチーズと同等の弾力性を有していた。実施例品の円柱プランジャーによる押し込み試験の最大荷重値は60gfであった。
From Table 1, in Reference Example Product 1 (salt only), oil-off occurred in the heating and kneading process, resulting in a hard curd and poor elasticity, loss of fat, and poor flavor. Deterioration due to storage was quick. In addition, Reference Example Product 2 (molten salt only) did not cause oil-off and had good elasticity, but felt salty. In addition, the preservation was poor. In Reference Example Product 3 (salt + casein), the oil was slightly off and the salty taste was weak.
On the other hand, in Example product 1 (salt + molten salt), oil-off does not occur in the heating and kneading process, the curd is rich in elasticity, and the salty taste is moderate, and it is a good fresh and milky feel of fatness. It had a good flavor. Moreover, the salt was contained uniformly including inside and outside of the cheese, and had a uniform flavor. Furthermore, the storage stability was also good. In addition, it had elasticity equivalent to the cheese manufactured by the conventional immersion salting process. The maximum load value of the indentation test by the cylindrical plunger of the example product was 60 gf.
[実施例2](塩の濃度を振った例)
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、食塩を各水準ごとに0.5%、1.0%、1.5%、2.0%、2.5%、3.0%、3.5%と、クエン酸塩2.5%とを添加して加熱混練し、一定の大きさで成型、切断し、パスタフィラータ様チーズ(実施例品2〜8)を得た。
[Example 2] (Example in which the salt concentration is varied)
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the resulting card, the salt is 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5% for each level. Then, citrate 2.5% was added, kneaded with heat, molded and cut at a certain size, and pasta filata-like cheese (Example products 2 to 8) was obtained.
表2より、いずれの実施例品もオイルオフ、弾力性は良好であった。しかし、食塩濃度0.5%の実施例品では塩味がやや弱く感じられた。また3.5%とした実施例品では塩味がやや強く感じられた。これに対し、特に、実施例品3〜7(食塩濃度1.0%〜3.0%)は適度な塩味を有しており良好であった。また実施例品の保存性は、食塩濃度0.5%のものは早期に品質が劣化したが、食塩濃度1.0%以上の実施例品は充分な保存性を有していた。なお、従来の浸漬加塩工程により製造したチーズと同等の弾力性を有しており、さらに、塩がチーズの内部や外側も含めて均一に含有され、均一な風味を有していた。実施例品の円柱プランジャーによる押し込み試験の最大荷重値は60gfであった。 From Table 2, all of the examples were oil-off and good in elasticity. However, the salty taste of the example product having a salt concentration of 0.5% was slightly weak. Moreover, the saltiness was felt a little strongly in the example product made 3.5%. On the other hand, in particular, Example products 3 to 7 (salt concentration of 1.0% to 3.0%) had an appropriate salty taste and were good. Moreover, as for the shelf life of the example product, the quality deteriorated early when the salt concentration was 0.5%, but the example product having a salt concentration of 1.0% or more had sufficient shelf life. In addition, it had elasticity equivalent to the cheese manufactured by the conventional immersion salting process, and also salt contained uniformly including the inside and the outer side of cheese, and had a uniform flavor. The maximum load value of the indentation test by the cylindrical plunger of the example product was 60 gf.
[実施例3](溶融塩の濃度を振った例)
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、食塩2.0%とクエン酸塩を各水準ごとに0.05%、0.1%、1.0%、2.5%、5.0%、6.0%添加して加熱混練し、一定の大きさで成型、切断し、パスタフィラータ様チーズ(実施例品9〜14)を得た。
[Example 3] (Example of changing the concentration of molten salt)
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the resulting curd, 0.05%, 0.1%, 1.0%, 2.5%, 5.0%, 6% salt 2.0% and citrate for each level. 0.0% addition, kneading with heating, molding and cutting at a constant size, to obtain pasta filata-like cheese (Example products 9 to 14).
表3より、溶融塩が0.05%の実施例品ではややオイルオフが発生し、溶融塩が6.0%の実施例品ではややカードが硬くなったが、実施例品9〜14は餅状の弾力性、充分な保存性を有していた。特に、実施例品10〜13(溶融塩濃度0.1%〜5.0%)においては、オイルオフが抑えられた上、弾力性も風味も良好であった。なお、従来の浸漬加塩工程により製造したチーズと同等の弾力性を有しており、さらに、塩がチーズの内部や外側も含めて均一に含有され、均一な風味を有していた。実施例品の円柱プランジャーによる押し込み試験の最大荷重値は70gfであった。 From Table 3, the example product with the molten salt of 0.05% slightly oiled off, and the example product with the molten salt of 6.0% slightly hardened the card. It had a bowl-like elasticity and sufficient storage stability. In particular, in Example products 10 to 13 (molten salt concentration of 0.1% to 5.0%), oil-off was suppressed, and elasticity and flavor were good. In addition, it had elasticity equivalent to the cheese manufactured by the conventional immersion salting process, and also salt contained uniformly including the inside and the outer side of cheese, and had a uniform flavor. The maximum load value of the indentation test by the cylindrical plunger of the example product was 70 gf.
[実施例4](溶融塩の種類を変えた例)
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、食塩2.0%と、溶融塩は各水準ごとにクエン酸、ポリリン酸、ジリン酸、モノリン酸、ピロリン酸の塩をそれぞれ2.5%ずつ添加して加熱混練し、一定の大きさで成型、切断し、パスタフィラータ様チーズを得た。いずれの実施例品も若干の溶融塩の種類による差異はあるものの、オイルオフが抑えられ、かつ餅状の弾力性を有し、塩味が適度で風味も良好であった。なお、従来の浸漬加塩工程により製造したチーズと同等の弾力性を有しており、さらに、塩がチーズの内部や外側も含めて均一に含有され、均一な風味を有していた。実施例品の円柱プランジャーによる押し込み試験の最大荷重値は60gfであった。
[Example 4] (Example of changing the type of molten salt)
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the resulting curd, 2.0% salt and 2.5% molten salt were added for each level of citric acid, polyphosphoric acid, diphosphoric acid, monophosphoric acid and pyrophosphoric acid. The mixture was heat-kneaded, molded and cut to a certain size, and pasta filata-like cheese was obtained. Although all the products of the examples had some differences depending on the type of molten salt, the oil-off was suppressed, and they had a bowl-like elasticity, moderate saltiness, and good flavor. In addition, it had elasticity equivalent to the cheese manufactured by the conventional immersion salting process, and also salt contained uniformly including the inside and the outer side of cheese, and had a uniform flavor. The maximum load value of the indentation test by the cylindrical plunger of the example product was 60 gf.
[実施例5](こしょうなど風味物質を添加した例)
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、食塩2.0%およびクエン酸塩2.5%、およびその他風味物質(黒胡椒、粉末バジル、粉末トウガラシ、細片化したハム、細片化したサーモン、グルタミン酸ナトリウム、イノシン酸ナトリウム)をそれぞれ0.4%添加して加熱混練し、一定の大きさで成型、切断し、風味物質が練りこまれたパスタフィラータ様チーズを得た。いずれの風味物質を添加した実施例品もオイルオフが抑えられ、かつ餅状の弾力性を有し、塩味が適度で風味も良好であった。なお、従来の浸漬加塩工程により製造したチーズと同等の弾力性を有しており、さらに、塩や風味物質がチーズの内部や外側も含めて均一に含有され、均一な風味を有していた。実施例品の円柱プランジャーによる押し込み試験の最大荷重値は70gfであった。
[Example 5] (Example of adding flavor substances such as pepper)
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the resulting curd 2.0% salt and 2.5% citrate, and other flavor materials (black pepper, powdered basil, powdered pepper, shredded ham, shredded salmon, 0.4% of each of sodium glutamate and sodium inosinate) was added, kneaded with heating, molded and cut to a certain size, and pasta filata-like cheese in which a flavor substance was kneaded was obtained. The example product to which any of the flavor substances was added was also capable of suppressing oil-off, having a bowl-like elasticity, moderate saltiness, and good flavor. In addition, it has the same elasticity as the cheese manufactured by the conventional immersion salting step, and further, salt and flavor substances are uniformly contained, including the inside and outside of the cheese, and it has a uniform flavor. . The maximum load value of the indentation test by the cylindrical plunger of the example product was 70 gf.
[実施例6](ストリング、フレッシュモッツアレラの例)
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、食塩2.0%およびクエン酸塩2.5%を添加し、加熱混練した。さらに、得られたカードを一方向へ延伸し、適度な大きさに切断することによって良好な繊維性、糸曳き性を有するストリングチーズが得られた。また、このパスタフィラータ様チーズを小さくちぎり取り、丸く成型することによって良好な弾力性を有するフレッシュモザレラチーズが得られた。このパスタフィラータ様チーズの加熱混練工程において、風味物質を加えた上で成型することで、風味物質がチーズ内部や外側も含めて均一に練りこまれたストリングチーズやフレッシュモザレラチーズを得ることができた。また、従来の浸漬加塩工程により製造したチーズと同等の弾力性を有していた。実施例品の円柱プランジャーによる押し込み試験の最大荷重値は、ストリングが70gf、フレッシュモッツアレラが30gfであった。
[Example 6] (Example of string and fresh mozzarella)
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the obtained curd, 2.0% sodium chloride and 2.5% citrate were added and heat-kneaded. Furthermore, the obtained card | curd was extended | stretched to one direction, and the string cheese which has favorable fiber property and stringing property was obtained by cut | disconnecting to an appropriate magnitude | size. Moreover, fresh pasta filata-like cheese having good elasticity was obtained by tearing the pasta filata-like cheese into small pieces and molding them into round shapes. In the heating and kneading process of this pasta filata-like cheese, by adding a flavor substance and molding it, string cheese and fresh mozzarella cheese in which the flavor substance is uniformly kneaded including inside and outside of the cheese are obtained. I was able to. Moreover, it had elasticity equivalent to the cheese manufactured by the conventional immersion salting process. The maximum load value of the indentation test using the cylindrical plunger of the example product was 70 gf for the string and 30 gf for the fresh Mozzarella.
[実施例7]
乳脂肪を2.5%に調整した原料乳に対し、殺菌を行い、レンネットとスターター乳酸菌を加えて凝固反応させた。発酵が終わった後、ホエーセパレーターによってホエーを分離、除去した。得られたカードを冷却することなく、塩化カリウムを2.0%、クエン酸塩を2.5%添加して加熱混練し、一定の大きさで成型、切断し、パスタフィラータ様チーズを得た。得られたチーズは、加熱混練の工程でオイルオフは起こらず、カードは弾力性に富み、なおかつ塩味が適度であり脂肪感の感じられる良好な風味を有していた。なお、従来の浸漬加塩工程により製造したチーズと同等の弾力性を有しており、さらに、塩がチーズの内部や外側も含めて均一に含有され、均一な風味を有していた。また、保存性も良好であった。実施例品の円柱プランジャーによる押し込み試験の最大荷重値は60gfであった。
[Example 7]
The raw milk adjusted to 2.5% milk fat was sterilized, and rennet and starter lactic acid bacteria were added to cause a coagulation reaction. After the fermentation was finished, whey was separated and removed by a whey separator. Without cooling the obtained curd, 2.0% potassium chloride and 2.5% citrate are added and heat-kneaded, molded and cut to a certain size to obtain pasta filata-like cheese It was. The obtained cheese did not oil off in the heat-kneading step, the curd was rich in elasticity, had a good salty taste, and had a good flavor that felt fat. In addition, it had elasticity equivalent to the cheese manufactured by the conventional immersion salting process, and also salt contained uniformly including the inside and the outer side of cheese, and had a uniform flavor. Moreover, the storage stability was also good. The maximum load value of the indentation test by the cylindrical plunger of the example product was 60 gf.
本発明は、良好な弾力性を有するパスタフィラータチーズ特有の物性、またフレッシュでミルキーな風味を有するチーズ類を提供できる。また、風味物質として、油脂成分、こしょうや唐辛子等の香辛料、フレーバー、細片化したハムやサーモン等の固形食品や調味料などを配合して風味の変化を図ることもできる。 INDUSTRIAL APPLICABILITY The present invention can provide physical properties unique to pasta filata cheese having good elasticity, and cheeses having a fresh and milky flavor. Moreover, as a flavor substance, spices such as fat and oil components, pepper and chili, flavors, solid foods such as chopped ham and salmon, and seasonings can be blended to change the flavor.
Claims (9)
前記凝固工程後にホエーを分離してカードを調製するカード調製工程と、
前記カード調製工程で得られたカードに溶融塩および塩を添加して加熱混練する加熱混練工程と、
前記加熱混練工程で得られたカードを成型する成型工程を有することを特徴とするチーズ類の製造方法。 A coagulation process for coagulating the raw milk;
A card preparation step of preparing a card by separating whey after the coagulation step;
A heating and kneading step of adding a molten salt and a salt to the card obtained in the card preparation step and heating and kneading; and
It has a shaping | molding process which shape | molds the card | curd obtained at the said heat kneading process, The manufacturing method of cheese characterized by the above-mentioned.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013066731A JP6356946B2 (en) | 2013-03-27 | 2013-03-27 | Cheese and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013066731A JP6356946B2 (en) | 2013-03-27 | 2013-03-27 | Cheese and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2014187937A true JP2014187937A (en) | 2014-10-06 |
JP6356946B2 JP6356946B2 (en) | 2018-07-11 |
Family
ID=51834923
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2013066731A Active JP6356946B2 (en) | 2013-03-27 | 2013-03-27 | Cheese and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6356946B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017163924A (en) * | 2016-03-17 | 2017-09-21 | 株式会社明治 | Production method of cheese using internal heating |
KR20190045729A (en) * | 2017-10-24 | 2019-05-03 | 건국대학교 산학협력단 | Cheese containing abalone hydrolysate and method for preparing thereof |
JP2020162422A (en) * | 2019-03-28 | 2020-10-08 | 森永乳業株式会社 | Cheese-containing food and its production method |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5925398A (en) * | 1997-04-11 | 1999-07-20 | Cornell Research Foundation, Inc. | Processed mozzarella cheese |
US6319526B1 (en) * | 2000-01-06 | 2001-11-20 | Land O'lakes, Inc. | Pasta filata cheese |
JP2004000118A (en) * | 2002-04-08 | 2004-01-08 | Snow Brand Milk Prod Co Ltd | Flexible natural cheese and method for producing the same |
JP2004105048A (en) * | 2002-09-17 | 2004-04-08 | Snow Brand Milk Prod Co Ltd | Sterilized soft natural cheese and method for producing the same |
-
2013
- 2013-03-27 JP JP2013066731A patent/JP6356946B2/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5925398A (en) * | 1997-04-11 | 1999-07-20 | Cornell Research Foundation, Inc. | Processed mozzarella cheese |
US6319526B1 (en) * | 2000-01-06 | 2001-11-20 | Land O'lakes, Inc. | Pasta filata cheese |
JP2004000118A (en) * | 2002-04-08 | 2004-01-08 | Snow Brand Milk Prod Co Ltd | Flexible natural cheese and method for producing the same |
JP2004105048A (en) * | 2002-09-17 | 2004-04-08 | Snow Brand Milk Prod Co Ltd | Sterilized soft natural cheese and method for producing the same |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017163924A (en) * | 2016-03-17 | 2017-09-21 | 株式会社明治 | Production method of cheese using internal heating |
KR20190045729A (en) * | 2017-10-24 | 2019-05-03 | 건국대학교 산학협력단 | Cheese containing abalone hydrolysate and method for preparing thereof |
KR101979636B1 (en) * | 2017-10-24 | 2019-05-17 | 건국대학교 산학협력단 | Cheese containing abalone hydrolysate and method for preparing thereof |
JP2020162422A (en) * | 2019-03-28 | 2020-10-08 | 森永乳業株式会社 | Cheese-containing food and its production method |
JP7390796B2 (en) | 2019-03-28 | 2023-12-04 | 森永乳業株式会社 | Cheese-containing food and method for producing the cheese-containing food |
Also Published As
Publication number | Publication date |
---|---|
JP6356946B2 (en) | 2018-07-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0535728A2 (en) | Processes for preparing cheese compositions | |
RU2636351C2 (en) | Cheese and its production | |
JP5909596B2 (en) | Process cheese production method | |
JP6356946B2 (en) | Cheese and method for producing the same | |
KR101438516B1 (en) | Menufacturing method of cheese for laver rice | |
JP5393943B2 (en) | Method for producing fibrous cheese | |
JP5400909B2 (en) | Method for producing fibrous cheese | |
AU2012216434B2 (en) | Cheese with Enhanced Organoleptic and Melting Properties | |
JP6224260B2 (en) | Method for producing elastic natural cheese | |
US20040265463A1 (en) | Processed cheese | |
JP6644049B2 (en) | Fresh type pasta filata cheese and method for producing the same | |
CN112715680A (en) | Processed flaky cheese and preparation method thereof | |
WO2016043177A1 (en) | Natural cheese exhibiting heat-resistant shape retention and method for manufacturing said cheese | |
JP6941921B2 (en) | Cheese manufacturing method using internal heating | |
Nour El Diam et al. | Yield and sensory evaluation of the processed cheese from Sudanese white cheese | |
KR101283156B1 (en) | Method for preparing tearable cheese and tearable cheese prepared therefrom | |
JP6258178B2 (en) | Fresh type pasta filata cheese and method for producing the same | |
US11819038B2 (en) | Shaped cheese product | |
JP3409026B2 (en) | Natural cheese having heat resistance and water resistance and method for producing the same | |
JP7197902B2 (en) | Mozzarella cheese and method for producing the same | |
JP7372791B2 (en) | Low-fat fresh cheese and its production method | |
JP6309226B2 (en) | Cheese and method for producing the same | |
RU2197829C1 (en) | Method of producing cheese product | |
JP2012161259A (en) | Method for producing cheese | |
EP0835611A1 (en) | Cheese which is form-stable when heated, and process for preparing same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20160212 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20161124 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20161130 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20170124 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170328 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20170802 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170929 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20180131 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20180424 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20180502 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20180523 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20180531 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20180605 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20180615 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6356946 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |