JP6842827B2 - Method for producing fibrous cheese - Google Patents
Method for producing fibrous cheese Download PDFInfo
- Publication number
- JP6842827B2 JP6842827B2 JP2015223400A JP2015223400A JP6842827B2 JP 6842827 B2 JP6842827 B2 JP 6842827B2 JP 2015223400 A JP2015223400 A JP 2015223400A JP 2015223400 A JP2015223400 A JP 2015223400A JP 6842827 B2 JP6842827 B2 JP 6842827B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- fibrous
- freezing
- filling
- example product
- 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.)
- Active
Links
- 235000013351 cheese Nutrition 0.000 title claims description 140
- 238000004519 manufacturing process Methods 0.000 title claims description 33
- 238000007710 freezing Methods 0.000 claims description 33
- 230000008014 freezing Effects 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000004806 packaging method and process Methods 0.000 claims description 17
- 238000010257 thawing Methods 0.000 claims description 12
- 230000000052 comparative effect Effects 0.000 description 23
- 238000000034 method Methods 0.000 description 16
- 235000014059 processed cheese Nutrition 0.000 description 10
- 239000013078 crystal Substances 0.000 description 7
- 238000009938 salting Methods 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010053567 Coagulopathies Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
本発明は、繊維性を有するチーズの製造方法に関するものである。 The present invention relates to a method for producing fibrous cheese.
繊維性を有するチーズとは、一般に「ストリングチーズ」や「さけるチーズ」等と呼ばれる、一定の方向性と弾力性、繊維性を持ち、手で裂くと一定方向に多数の糸状に細く裂ける性質を持つチーズである。このような繊維性を有するチーズには、ナチュラルチーズタイプのものと、プロセスチーズタイプのものが存在する。ナチュラルチーズタイプの繊維性を有するチーズは、生乳に乳酸菌及び凝乳酵素を添加して凝乳させ、カッティング、ホエー排除をして得たチーズカードを、加温等の工程を経て一定の延伸をかけて棒状又は板状に成形し、冷却・固化することにより得られる（例えば、特許文献１参照）。一方、プロセスチーズタイプの繊維性を有するチーズは、特許文献２に記載されるように、原料チーズに溶融塩を添加し、加熱溶融し、円筒状に押し出して成型し、延引し、冷却することで繊維状チーズを得ることができる。
このような繊維性を有するチーズは、一定方向への繊維性によって引き裂いたチーズ片に独特の食感があり、特に好ましい歯ごたえを楽しむことができることを特徴とするため、より繊維性を向上させることが望まれている。
また、このような繊維性を有するチーズには、製造からの期間が経過するにつれてチーズ内部の繊維同士の結着が進み、繊維性が失われていくという課題がある。これに対して、例えば特許文献３には、塩分値を特定の範囲内にすることで繊維性を維持する方法が記載されてはいるものの、よりよい方法の開発が望まれている。
Cheese with fibrous properties is generally called "string cheese" or "cheese to avoid", and has a certain directionality, elasticity, and fibrous properties, and when it is torn by hand, it has the property of tearing into a large number of threads in a certain direction. It is cheese to have. There are natural cheese type cheese and processed cheese type cheese having such fibrous properties. Natural cheese-type fibrous cheese is made by adding lactic acid bacteria and milk-clotting enzymes to raw milk to coagulate it, and then cutting and removing whey to obtain cheese curd, which is then stretched to a certain degree through processes such as heating. It is obtained by forming it into a rod shape or a plate shape, cooling and solidifying it (see, for example, Patent Document 1). On the other hand, for processed cheese type cheese having fibrous properties, as described in Patent Document 2, molten salt is added to raw cheese, melted by heating, extruded into a cylindrical shape, molded, stretched, and cooled. You can get fibrous cheese at.
Cheese having such fibrous properties has a unique texture in cheese pieces torn by fibrous properties in a certain direction, and is characterized in that a particularly preferable chewy texture can be enjoyed. Therefore, the fibrous properties should be further improved. Is desired.
Further, such a cheese having fibrous properties has a problem that the fibers inside the cheese are bonded to each other as the period from production elapses, and the fibrous properties are lost. On the other hand, for example, Patent Document 3 describes a method for maintaining fibrousness by keeping the salt content within a specific range, but development of a better method is desired.
本発明は、繊維性を有するチーズの繊維性を従来よりも向上させ、かつ長期間に渡って繊維性を維持することを課題とする。 An object of the present invention is to improve the fibrousness of cheese having fibrousness as compared with the conventional case, and to maintain the fibrousness for a long period of time.
本発明は、以下の構成要件からなる。
（１）延伸工程及び充填包装工程を含む繊維性を有するチーズの製造方法であって、延伸 工程後のチーズを凍結させる凍結工程及び、凍結したチーズを解凍する解凍工程を 有することを特徴とする繊維性を有するチーズの製造方法。
（２）前記凍結工程が、充填包装工程前に行われ、その後、解凍工程を経て充填包装工程 を行うことを特徴とする（１）記載の繊維性を有するチーズの製造方法。
（３）前記凍結工程及び解凍工程が、充填包装工程後に行われることを特徴とする（１） 記載の繊維性を有するチーズの製造方法。
（４）前記凍結工程が、-５℃以下で凍結させる工程であることを特徴とする（１）〜（ ３）のいずれかに記載の繊維性を有するチーズの製造方法。
（５）前記凍結工程を経て凍結状態のチーズを、１０℃以下の温度条件化で解凍すること を特徴とする（１）記載の繊維性を有するチーズの製造方法。
（６）前記凍結工程と、前記解凍工程の間の期間が、３０分以上であることを特徴とする （１）記載の繊維性を有するチーズの製造方法。
（７）前記繊維性を有するチーズの水分含量を５０％以下となるように調製することを特 徴とする（１）〜（６）のいずれかに記載の繊維性を有するチーズの製造方法。
The present invention comprises the following constituent requirements.
(1) A method for producing fibrous cheese including a stretching step and a filling and packaging step, which comprises a freezing step of freezing the cheese after the stretching step and a thawing step of thawing the frozen cheese. A method for producing fibrous cheese.
(2) The method for producing fibrous cheese according to (1), wherein the freezing step is performed before the filling and packaging step, and then the filling and packaging step is performed through a thawing step.
(3) The method for producing cheese having fibrous properties according to (1), wherein the freezing step and the thawing step are performed after the filling and packaging step.
(4) The method for producing cheese having fibrous properties according to any one of (1) to (3), wherein the freezing step is a step of freezing at −5 ° C. or lower.
(5) The method for producing fibrous cheese according to (1), wherein the frozen cheese is thawed under a temperature condition of 10 ° C. or lower through the freezing step.
(6) The method for producing fibrous cheese according to (1), wherein the period between the freezing step and the thawing step is 30 minutes or more.
(7) The method for producing a fibrous cheese according to any one of (1) to (6), wherein the water content of the fibrous cheese is adjusted to 50% or less.
本発明によれば、繊維性を有するチーズの繊維性を向上させ、かつ繊維性を長期間維持することが出来る。 According to the present invention, the fibrousness of cheese having fibrousness can be improved and the fibrousness can be maintained for a long period of time.
以下、本発明の包装体について具体的に説明する。
繊維性を有するチーズには、前述の通り、ナチュラルチーズタイプとプロセスチーズタイプの大きく２つが存在する。ナチュラルチーズタイプの製造方法は、例えば特表平１１‐５０５４０６号などが上げられ、カード形成工程、混練工程、延伸工程、加塩工程、充填包装工程を経て製造される。一方、プロセスチーズタイプの製造方法としては、特許文献２に記載されるように、比較的熟成の進んでいない原料チーズを加熱・溶融し、押し出し成型した後、延引工程（延伸工程に相当）でチーズを引き伸ばし、加塩工程、充填包装工程を経て製造される。すなわち、ナチュラルチーズタイプであっても、プロセスチーズタイプであっても、延伸工程及び充填包装工程は共通する工程となる。
本発明では、延伸工程後のチーズを凍結し、チーズの繊維間に氷結晶を形成させることによって繊維性を向上させることができることを見出して為されたものである。
Hereinafter, the packaging body of the present invention will be specifically described.
As mentioned above, there are roughly two types of fibrous cheese, a natural cheese type and a processed cheese type. Examples of the natural cheese type manufacturing method include Special Table No. 11-505406, which is manufactured through a curd forming step, a kneading step, a stretching step, a salting step, and a filling and packaging step. On the other hand, as a method for producing a processed cheese type, as described in Patent Document 2, raw cheese that has not been matured is heated and melted, extruded, and then stretched (corresponding to a stretching step). Cheese is stretched and manufactured through a salting process and a filling and packaging process. That is, regardless of whether it is a natural cheese type or a processed cheese type, the stretching step and the filling and packaging step are common steps.
The present invention has been made by finding that the fibrous property can be improved by freezing the cheese after the stretching step and forming ice crystals between the fibers of the cheese.
前述の通り、本発明の対象となる繊維性を有するチーズとは、ナチュラルチーズタイプであっても、プロセスチーズタイプであってもよい。製造方法についても、凍結工程を有すること以外は、既知の製造方法を用いて製造すればよく、例えば特表平１１‐５０５４０６号や特開昭５６−１６４７４４号公報などの記載を参考にすれば良い。以後、本願明細書においては、ナチュラルチーズタイプの繊維性を有するチーズの製造方法を中心に説明する。 As described above, the fibrous cheese that is the subject of the present invention may be a natural cheese type or a processed cheese type. As for the production method, it may be produced by using a known production method except that it has a freezing step. For example, referring to the description in Japanese Patent Application Laid-Open No. 11-505406 and JP-A-56-164744. good. Hereinafter, in the present specification, a method for producing a cheese having a natural cheese type fibrous property will be mainly described.
ナチュラルチーズタイプの繊維性を有するチーズでは、チーズカード形成させた後、混練工程を経た後に延伸することで一定方向への繊維性を付与することが一般的である。プロセスチーズタイプの場合は、原料チーズに溶融塩を添加し、加熱溶融した後に、任意の形状に成型し、これを延伸することで繊維性を付与する。いずれの場合においても、この延伸工程は、チーズカードを一定方向に引っ張ることで引き伸ばしても良いし、押出し成型によってノズルから一定速度で押し出すことによって、成型とほぼ同時に引き伸ばすことも可能である。
ナチュラルチーズタイプの繊維性を有するチーズの場合には、延伸工程を経たチーズは、加塩工程を経て充填、包装される。
In a cheese having a natural cheese type fibrousness, it is common to impart fibrousness in a certain direction by forming a cheese curd, then undergoing a kneading step, and then stretching the cheese. In the case of the processed cheese type, molten salt is added to the raw material cheese, melted by heating, molded into an arbitrary shape, and stretched to impart fibrousness. In any case, this stretching step may be stretched by pulling the cheese curd in a certain direction, or may be stretched almost at the same time as molding by extruding the cheese curd from the nozzle at a constant speed by extrusion molding.
In the case of natural cheese type fibrous cheese, the cheese that has undergone the stretching step is filled and packaged through the salting step.
本発明では、延伸工程後のチーズを凍結する凍結工程を含む点を特徴としている。繊維性を有するチーズでは、延伸の方向に沿ってタンパク質が配列しているが、このタンパク質の配列は１本の繊維状となっているのではなく、細長い配列が交互に複数連なる構造となっており、その配列間の隙間に、脂肪や水が細かく分散している。本発明の凍結工程は、タンパク質の配列間の隙間に分散している水を氷結晶とすることにより、タンパク質の配列間の隙間を押し広げることで、従来品よりも高い繊維性を付与するものである。したがって、凍結工程は氷結晶を形成することができればどのような凍結方法でも良く、例えば−５℃以下の温度帯で凍結させればよい。 The present invention is characterized in that it includes a freezing step of freezing the cheese after the stretching step. In fibrous cheese, proteins are arranged along the direction of stretching, but the arrangement of these proteins is not a single fibrous form, but a structure in which a plurality of elongated sequences are alternately arranged. Fat and water are finely dispersed in the gaps between the arrangements. In the freezing step of the present invention, the water dispersed in the gaps between the protein sequences is made into ice crystals to expand the gaps between the protein sequences, thereby imparting higher fibrousness than the conventional product. Is. Therefore, the freezing step may be any freezing method as long as ice crystals can be formed, for example, freezing in a temperature range of −5 ° C. or lower.
凍結工程を行うタイミングは、延伸工程以後であればいつでもよく、ナチュラルチーズタイプであれば、延伸工程後、加塩工程後に凍結し、解凍したうえで充填・包装しても良いし、凍結工程を経ずに充填、包装工程まで行った後、凍結してもよい。また、プロセスチーズタイプであれば、延伸工程後、包装前に凍結し、解凍したうえで充填・包装しても良いし、充填、包装工程まで行った後に凍結してもよい。
凍結工程後、解凍するまでの時間には特に制限はなく、チーズ内部に氷結晶が形成される程度に凍結すれば良い。なお、凍結状態で長期間保存することも可能であり、例えば１年程度凍結状態で保存してもよい。
The freezing step may be performed at any time after the stretching step, and if it is a natural cheese type, it may be frozen after the stretching step and the salting step, thawed, filled and packaged, or passed through the freezing step. It may be frozen after performing the filling and packaging steps without using. If it is a processed cheese type, it may be frozen after the stretching step and before packaging, thawed and then filled and packaged, or may be frozen after the filling and packaging steps.
The time from the freezing step to thawing is not particularly limited, and the cheese may be frozen to the extent that ice crystals are formed inside the cheese. It is also possible to store in a frozen state for a long period of time, and for example, it may be stored in a frozen state for about one year.
凍結工程後、チーズを解凍する方法については特に制限は無いが、１０℃以下の条件で比較的ゆっくりと解凍することが望ましい。これは、例えば温湯中など、高温条件下で解凍した場合、氷結晶が解凍するとともに、繊維方向に沿ってチーズの脂肪分が流出する恐れがあるためである。チーズの脂肪分が流出すると、チーズカードが縮み、硬い物性となるという問題が生じる。 After the freezing step, there is no particular limitation on the method of thawing the cheese, but it is desirable to thaw the cheese relatively slowly under the condition of 10 ° C. or lower. This is because when the ice crystals are thawed under high temperature conditions such as in warm water, the ice crystals may be thawed and the fat content of the cheese may flow out along the fiber direction. When the fat content of cheese flows out, there is a problem that the cheese curd shrinks and becomes hard.
本発明の繊維性を有するチーズは、水分含量５０％以下とすることが望ましい。水分含量が５０％を超えた場合、繊維性が失われることになる。これは、チーズ中の水分が凍結する際に比較的大きな氷結晶が形成されることになり、結果としてでタンパク質の結合を切断してしまうことが原因と考えられる。 The fibrous cheese of the present invention preferably has a water content of 50% or less. If the water content exceeds 50%, fibrousness will be lost. It is considered that this is because relatively large ice crystals are formed when the water in the cheese freezes, and as a result, the protein bonds are broken.
以下、本発明を試験例及び実施例によりさらに具体的に説明するが、本発明の範囲はこれらによって限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Test Examples and Examples, but the scope of the present invention is not limited thereto.
特開昭５６−１６４７４４号公報に記載される方法により直径約１ｃｍの円柱状の繊維性を有するチーズ（約３０ｇ／本）を製造した。製造にあたっては、最終的なチーズ中の水分含量が４７％となるように調製した。得られた繊維性を有するチーズを、−５℃（実施例品１）、−１０℃（実施例品２）、−２５℃（実施例品３）の各冷凍庫内で３時間静置した。その後、各凍結チーズを１０℃環境下で５時間静置し、解凍した。
A columnar fibrous cheese (about 30 g / piece) having a diameter of about 1 cm was produced by the method described in JP-A-56-164744. In the production, the final cheese was prepared so that the water content in the cheese was 47%. The obtained fibrous cheese was allowed to stand in each freezer at −5 ° C. (Example product 1), −10 ° C. (Example product 2), and -25 ° C. (Example product 3) for 3 hours. Then, each frozen cheese was allowed to stand in an environment of 10 ° C. for 5 hours and thawed.
［比較例１］
特開昭５６−１６４７４４号公報に記載される方法により直径約１ｃｍの円柱状の繊維性を有するチーズ（約３０ｇ／本）を製造した（比較例品１）。製造にあたっては、最終的なチーズ中の水分含量が４７％となるように調製した。製造したチーズは１０℃環境下で５時間静置した。
[Comparative Example 1]
A columnar fibrous cheese (about 30 g / piece) having a diameter of about 1 cm was produced by the method described in JP-A-56-164744 (Comparative Example Product 1). In the production, the final cheese was prepared so that the water content in the cheese was 47%. The produced cheese was allowed to stand in an environment of 10 ° C. for 5 hours.
［比較例２］
特開昭５６−１６４７４４号公報に記載される方法により直径約１ｃｍの円柱状の繊維性を有するチーズ（約３０ｇ／本）を製造した（比較例品２）。製造にあたっては、最終的なチーズ中の水分含量が５１％となるように調製した。得られた繊維性を有するチーズを、−１０℃の冷凍庫内で３時間静置した後、１０℃環境下で５時間静置し、解凍した。
[Comparative Example 2]
A columnar fibrous cheese (about 30 g / piece) having a diameter of about 1 cm was produced by the method described in JP-A-56-164744 (Comparative Example Product 2). In the production, the final cheese was prepared so that the water content in the cheese was 51%. The obtained fibrous cheese was allowed to stand in a freezer at −10 ° C. for 3 hours, and then allowed to stand in an environment at 10 ° C. for 5 hours to thaw.
［試験例１］
実施例品１〜３および比較例品１、２について、繊維性の比較評価を実施した。繊維性の評価は、比較例品１を基準（３点）とし、それより非常に良好なものを５点、非常に悪いものを１点として、５段階で実施した。結果を表１に示す。
[Test Example 1]
The fibrous properties of Examples 1 to 3 and Comparative Examples 1 and 2 were comparatively evaluated. The evaluation of fibrousness was carried out in 5 stages based on Comparative Example Product 1 (3 points), with 5 points being very good and 1 point being very bad. The results are shown in Table 1.
特開平７−１７７８４８号公報に記載される方法により直径約１ｃｍの円柱状の繊維性を有するチーズ（約３０ｇ／本）を製造した。製造にあたっては、最終的なチーズ中の水分含量が４８％となるように調製した。得られた繊維性を有するチーズを、−５℃（実施例品４）、−１０℃（実施例品５）、−２５℃（実施例品６）の各冷凍庫内で３時間静置した。その後、各凍結チーズを１０℃環境下で５時間静置し、解凍した。
A columnar fibrous cheese (about 30 g / piece) having a diameter of about 1 cm was produced by the method described in JP-A-7-177748. In the production, the final cheese was prepared so that the water content in the cheese was 48%. The obtained fibrous cheese was allowed to stand in each freezer at −5 ° C. (Example product 4), −10 ° C. (Example product 5), and −25 ° C. (Example product 6) for 3 hours. Then, each frozen cheese was allowed to stand in an environment of 10 ° C. for 5 hours and thawed.
［比較例３］
特開平７−１７７８４８号公報に記載される方法により直径約１ｃｍの円柱状の繊維性を有するチーズ（約３０ｇ／本）を製造した（比較例品３）。製造にあたっては、最終的なチーズ中の水分含量が４８％となるように調製した。製造したチーズは１０℃環境下で５時間静置した。
[Comparative Example 3]
A columnar fibrous cheese (about 30 g / piece) having a diameter of about 1 cm was produced by the method described in JP-A-7-177748 (Comparative Example Product 3). In the production, the final cheese was prepared so that the water content in the cheese was 48%. The produced cheese was allowed to stand in an environment of 10 ° C. for 5 hours.
［比較例４］
特開平７−１７７８４８号公報に記載される方法により直径約１ｃｍの円柱状の繊維性を有するチーズ（約３０ｇ／本）を製造した（比較例品４）。製造にあたっては、最終的なチーズ中の水分含量が５１％となるように調製した。得られた繊維性を有するチーズを−１０℃の冷凍庫内で３時間静置した後、１０℃環境下で５時間静置し、解凍した。
[Comparative Example 4]
A columnar fibrous cheese (about 30 g / piece) having a diameter of about 1 cm was produced by the method described in JP-A No. 7-177848 (Comparative Example Product 4). In the production, the final cheese was prepared so that the water content in the cheese was 51%. The obtained fibrous cheese was allowed to stand in a freezer at −10 ° C. for 3 hours, and then allowed to stand in an environment at 10 ° C. for 5 hours to thaw.
［試験例２］
実施例品４〜６および比較例品３、４について、繊維性の比較評価を実施した。繊維性の評価は、比較例品３を基準（３点）とし、それより非常に良好なものを５点、非常に悪いものを１点として、５段階で実施した。結果を表２に示す。
[Test Example 2]
The fibrous properties of Examples 4 to 6 and Comparative Examples 3 and 4 were comparatively evaluated. The evaluation of fibrousness was carried out in 5 stages based on Comparative Example Product 3 (3 points), with 5 points being very good and 1 point being very bad. The results are shown in Table 2.
特開昭５６−１６４７４４号公報に記載される方法により、カード形成工程、混練工程、延伸工程を経て、一辺約１ｃｍ、長さ１０ｃｍの略角柱状の繊維性を有するチーズカード（約３０ｇ／本）を得た。製造にあたっては、最終的なチーズ中の水分含量が４９％となるように調製した。得られたチーズカードを、−５℃（実施例品７）、−１０℃（実施例品８）、−２５℃（実施例品９）の各冷凍庫内で１ヶ月間静置した。その後、各チーズカードを５℃環境下で１０時間静置して解凍したのち、加塩工程、充填包装工程を経て繊維性を有するチーズを得た。 A cheese curd having a substantially prismatic fibrous property with a side of about 1 cm and a length of 10 cm (about 30 g / piece) through a card forming step, a kneading step, and a stretching step by the method described in JP-A-56-164744. ) Was obtained. In the production, the final cheese was prepared so that the water content in the cheese was 49%. The obtained cheese curd was allowed to stand in each freezer at −5 ° C. (Example product 7), −10 ° C. (Example product 8), and -25 ° C. (Example product 9) for one month. Then, each cheese curd was allowed to stand in an environment of 5 ° C. for 10 hours to thaw, and then subjected to a salting step and a filling and packaging step to obtain fibrous cheese.
［比較例５］
特開昭５６−１６４７４４号公報に記載される方法により、カード形成工程、混練工程、延伸工程を経て、一辺約１ｃｍ、長さ１０ｃｍの略角柱状の繊維性を有するチーズカード（約３０ｇ／本）を得た。製造にあたっては、最終的なチーズ中の水分含量が４９％となるように調製した。得られたチーズカードを５℃環境下で１０時間静置したのち、加塩工程、充填包装工程を経て繊維性を有するチーズ（比較例品５）を得た。
また、延伸工程を経て得られた一辺約１ｃｍ、長さ１０ｃｍの略角柱状の繊維性を有するチーズカード（約３０ｇ／本）を−１０℃の冷凍庫内で１ヶ月静置した後、１５℃環境下で１０時間静置して解凍し、加塩工程、充填包装工程を経て繊維性を有するチーズ（実施例品１３）を得た。得られた繊維性を有するチーズの水分含量は４９％であった。
[Comparative Example 5]
A cheese curd having a substantially prismatic fibrous property with a side of about 1 cm and a length of 10 cm (about 30 g / piece) through a card forming step, a kneading step, and a stretching step by the method described in JP-A-56-164744. ) Was obtained. In the production, the final cheese was prepared so that the water content in the cheese was 49%. The obtained cheese curd was allowed to stand in an environment of 5 ° C. for 10 hours, and then subjected to a salting step and a filling and packaging step to obtain a cheese having fibrous properties (Comparative Example Product 5).
Further, a cheese curd (about 30 g / piece) having a substantially prismatic fibrous property with a side of about 1 cm and a length of 10 cm obtained through the stretching step was allowed to stand in a freezer at −10 ° C. for 1 month, and then at 15 ° C. The cheese was allowed to stand for 10 hours in an environment and thawed, and a fibrous cheese (Example product 13) was obtained through a salting step and a filling and packaging step. The water content of the obtained fibrous cheese was 49%.
［試験例３］
実施例品７〜９、１３および比較例品５について、繊維性の比較評価を実施した。繊維性の評価は、比較例品５を基準（３点）とし、それより非常に良好なものを５点、非常に悪いものを１点として、５段階で実施した。結果を表３に示す。
[Test Example 3]
The fibrous properties of Examples 7 to 9 , 13 and Comparative Example 5 were comparatively evaluated. The evaluation of fibrousness was carried out in 5 stages based on Comparative Example Product 5 (3 points), with 5 points being very good and 1 point being very bad. The results are shown in Table 3.
特開平７−１７７８４８号公報に記載される方法により、原料チーズと溶融塩を混合し、加熱乳化した後、延伸し、一辺約１ｃｍ、長さ１０ｃｍの略角柱状の繊維性を有するチーズを得た。製造にあたっては、最終的なチーズ中の水分含量が５０％となるように調製した。得られたチーズを−５℃（実施例品１０）、−１０℃（実施例品１１）、−２５℃（実施例品１２）の各冷凍庫内で１０日間静置した。その後、各凍結チーズを５℃環境下で１０時間静置して解凍した後、包装して繊維性を有するプロセスチーズを得た。 By the method described in JP-A-7-177748, raw cheese and molten salt are mixed, heat-emulsified, and then stretched to obtain a cheese having substantially prismatic fibrous properties having a side of about 1 cm and a length of 10 cm. It was. In the production, the final cheese was prepared so that the water content in the cheese was 50%. The obtained cheese was allowed to stand in each freezer at −5 ° C. (Example product 10), −10 ° C. (Example product 11), and −25 ° C. (Example product 12) for 10 days. Then, each frozen cheese was allowed to stand in an environment of 5 ° C. for 10 hours to thaw, and then packaged to obtain fibrous processed cheese.
［比較例６］
特開平７−１７７８４８号公報に記載される方法により、原料チーズと溶融塩を混合し、加熱乳化した後、延伸し、一辺約１ｃｍ、長さ１０ｃｍの略角柱状の繊維性を有するチーズを得た。製造にあたっては、最終的なチーズ中の水分含量が５０％となるように調製した。得られたチーズを５℃環境下で１０時間静置した後、包装して繊維性を有するプロセスチーズ（比較例品７）を得た。得られた繊維性を有するチーズの水分含量は４９％であった。
[Comparative Example 6]
By the method described in JP-A-7-177748, raw cheese and molten salt are mixed, heat-emulsified, and then stretched to obtain cheese having substantially prismatic fibrous properties having a side of about 1 cm and a length of 10 cm. It was. In the production, the final cheese was prepared so that the water content in the cheese was 50%. The obtained cheese was allowed to stand in an environment of 5 ° C. for 10 hours and then packaged to obtain a fibrous processed cheese (Comparative Example Product 7). The water content of the obtained fibrous cheese was 49%.
［試験例４］
実施例品１０〜１２および比較例品７について、繊維性の比較評価を実施した。繊維性の評価は、比較例品７を基準（３点）とし、それより非常に良好なものを５点、非常に悪いものを１点として、５段階で実施した。結果を表４に示す。
[Test Example 4]
The fibrous properties of Examples 10 to 12 and Comparative Example 7 were comparatively evaluated. The evaluation of fibrousness was carried out in 5 stages based on Comparative Example Product 7 (3 points), with 5 points being very good and 1 point being very bad. The results are shown in Table 4.
表１〜表４の結果から、いずれの場合のおいても、チーズ又はチーズカードを凍結することで、チーズの繊維性が向上した。また、凍結期間については特に制限は無く、凍結温度についても特に差異は見られなかった。ただし、チーズ中の水分含量が５１％である比較例品２及び比較例品４については、凍結することで繊維性が非常に悪くなるという結果が得られた。一方、１５℃で解凍した実施例品１３については、比較例品５と比べて繊維性については良化していた。しかし、解凍時にチーズ内部の脂肪が流出して固い食感のチーズとなった。したがって、固い食感が好まれない場合には、凍結したチーズ又はチーズカードを解凍するには、１０℃以下の温度で解凍することが望ましい。 From the results of Tables 1 to 4, in any case, freezing the cheese or cheese curd improved the fibrousness of the cheese. In addition, there was no particular limitation on the freezing period, and no particular difference was observed in the freezing temperature. However, with respect to Comparative Example Product 2 and Comparative Example Product 4 in which the water content in the cheese was 51%, the result was obtained that the fibrous property became very poor by freezing. On the other hand, the example product 13 thawed at 15 ° C. had improved fibrous properties as compared with the comparative example product 5. However, when thawed, the fat inside the cheese flowed out, resulting in a cheese with a hard texture. Therefore, if a hard texture is not preferred, it is desirable to thaw frozen cheese or cheese curd at a temperature of 10 ° C. or lower.
以上に示すとおり、チーズ又はチーズカードを一旦凍結するという工程を経ることにより、繊維性を有するチーズの繊維性を向上させることができる。 As shown above, the fibrousness of cheese having fibrousness can be improved by going through the step of temporarily freezing the cheese or cheese curd.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015223400A JP6842827B2 (en) | 2015-11-13 | 2015-11-13 | Method for producing fibrous cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015223400A JP6842827B2 (en) | 2015-11-13 | 2015-11-13 | Method for producing fibrous cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2017086025A JP2017086025A (en) | 2017-05-25 |
| JP6842827B2 true JP6842827B2 (en) | 2021-03-17 |
Family
ID=58769430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015223400A Active JP6842827B2 (en) | 2015-11-13 | 2015-11-13 | Method for producing fibrous cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6842827B2 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3014844B2 (en) * | 1992-01-14 | 2000-02-28 | レプリノ フーズ カンパニー | Method for producing acceptable mozzarella cheese without aging |
| JP2514547B2 (en) * | 1992-08-31 | 1996-07-10 | 雪印乳業株式会社 | Cheese using ultrafiltration concentrated milk and method for producing the same |
| JP3075511B2 (en) * | 1996-03-13 | 2000-08-14 | 雪印乳業株式会社 | Dried cheese with fibrous texture |
| ATE451840T1 (en) * | 2002-04-12 | 2010-01-15 | Meiji Dairies Corp | CHEESE CAPABLE OF DISINFECTING HELICOBACTER PYLORI |
| JP5596384B2 (en) * | 2010-03-23 | 2014-09-24 | 雪印メグミルク株式会社 | Method for producing seasoned fibrous cheese |
-
2015
- 2015-11-13 JP JP2015223400A patent/JP6842827B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2017086025A (en) | 2017-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| McMahon et al. | Pasta-filata cheeses | |
| RU2013109438A (en) | FROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE | |
| Smith et al. | Mozzarella cheese–a review of the structural development during processing | |
| CA2367222A1 (en) | Improved process for mozzarella cheese | |
| KR101407400B1 (en) | Preparation method for string cheese with improved fibrousness and the string cheese manufactured thereby | |
| JP6842827B2 (en) | Method for producing fibrous cheese | |
| JP5393943B2 (en) | Method for producing fibrous cheese | |
| JP5400909B2 (en) | Method for producing fibrous cheese | |
| ES2731295T3 (en) | A method of producing an aerated dairy product and an aerated dairy product | |
| EP2149306B1 (en) | Simultaneous multiple acervation process | |
| BR112017013688A2 (en) | creamy cheese from curd | |
| RU2016136506A (en) | METHOD FOR PRODUCING FIBROUS CHEESE PRODUCT | |
| JP2013521767A5 (en) | ||
| CN102869266A (en) | A reticulate dairy based product | |
| KR101689799B1 (en) | Cheese snack and the method for manufacturing of the same | |
| CN113396990B (en) | Processed cheese and preparation method thereof | |
| US6933000B2 (en) | Processed mozzarella cheese and method for its production | |
| US1676166A (en) | Food-producing process and improved product produced thereby | |
| CN109588658A (en) | The softening method of raisins and its application | |
| JP2017038534A (en) | Method for producing meat-like food made of soybean, and meat-like food made of soybean and produced by the same | |
| US11510416B1 (en) | Natural pasta-filata style cheese with improved texture | |
| GB2540369A (en) | A novel process for making and moulding dog / pet food | |
| CA1064317A (en) | Process for producing proteinic filaments of high nutritive value | |
| JPS59118045A (en) | Preparation of beltlike fibrous cheese | |
| Liu et al. | Effect of Somatic Cell Count on Low-Fat Mozzarella Cheese Structure |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20180925 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190730 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20190927 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20191125 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200609 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200806 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20200806 |
|
| 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: 20210127 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210222 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6842827 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |