JPH03224440A - Production of cheese-containing milk beverage - Google Patents
Production of cheese-containing milk beverageInfo
- Publication number
- JPH03224440A JPH03224440A JP2034290A JP2034290A JPH03224440A JP H03224440 A JPH03224440 A JP H03224440A JP 2034290 A JP2034290 A JP 2034290A JP 2034290 A JP2034290 A JP 2034290A JP H03224440 A JPH03224440 A JP H03224440A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- milk
- fresh
- whey
- 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.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 122
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 36
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 34
- 235000013336 milk Nutrition 0.000 claims abstract description 31
- 239000008267 milk Substances 0.000 claims abstract description 31
- 210000004080 milk Anatomy 0.000 claims abstract description 31
- 239000006071 cream Substances 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 238000011282 treatment Methods 0.000 claims abstract description 3
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 abstract description 26
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 238000004945 emulsification Methods 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 37
- 108010046377 Whey Proteins Proteins 0.000 description 30
- 102000007544 Whey Proteins Human genes 0.000 description 27
- 239000005862 Whey Substances 0.000 description 24
- 238000009472 formulation Methods 0.000 description 18
- 235000020183 skimmed milk Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 239000005018 casein Substances 0.000 description 8
- 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 8
- 235000021240 caseins Nutrition 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000001509 sodium citrate Substances 0.000 description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 6
- 235000021119 whey protein Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 235000014059 processed cheese Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 235000021243 milk fat Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 102000008192 Lactoglobulins Human genes 0.000 description 3
- 108010060630 Lactoglobulins Proteins 0.000 description 3
- 235000011054 acetic acid Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019260 propionic acid Nutrition 0.000 description 3
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 102000004407 Lactalbumin Human genes 0.000 description 2
- 108090000942 Lactalbumin Proteins 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- -1 sucrose fatty acid ester Chemical class 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000021241 α-lactalbumin Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GZCWLCBFPRFLKL-UHFFFAOYSA-N 1-prop-2-ynoxypropan-2-ol Chemical compound CC(O)COCC#C GZCWLCBFPRFLKL-UHFFFAOYSA-N 0.000 description 1
- 102000013563 Acid Phosphatase Human genes 0.000 description 1
- 108010051457 Acid Phosphatase Proteins 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 101710117545 C protein Proteins 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- 241000186227 Corynebacterium diphtheriae Species 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 241000186359 Mycobacterium Species 0.000 description 1
- 241000187479 Mycobacterium tuberculosis Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000293871 Salmonella enterica subsp. enterica serovar Typhi Species 0.000 description 1
- 102000007562 Serum Albumin Human genes 0.000 description 1
- 108010071390 Serum Albumin Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、超高温加熱殺菌（ＵＨＴ殺菌）やレトルト殺
菌忙より常温で長期保存が可能且つくせの無いチーズの
風味を有するフレッシュチーズと乳を主成分とするチー
ズ入乳飲料の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention is mainly used to produce fresh cheese and milk that can be stored for a long time at room temperature and have a smooth cheese flavor rather than ultra-high temperature sterilization (UHT sterilization) or retort sterilization. The present invention relates to a method for producing a milk drink containing cheese as an ingredient.
従来の技術
従来、チーズと乳を主成分とするチーズ人飲料の製造方
法としては、プロセスチーズの場合はそのまま、ナチュ
ラルチーズの場合は乳化剤を用いて８５〜９５℃の乳に
分散して製造する方法が知られている（例えば特開昭５
７−２９２４７号公報参照）。Conventional technology Conventionally, as a method for producing cheese drinks whose main ingredients are cheese and milk, processed cheese is produced as it is, and natural cheese is produced by dispersing it in milk at 85 to 95°C using an emulsifier. The method is known (for example, Japanese Patent Application Laid-open No. 5
7-29247).
又、チーズを水に溶解して直接飲用に供するチーズ人飲
料の製造方法としては、プロセスチーズを磨砕して得ら
れる水性懸濁液にチーズ蛋白質あたり１５〜４５％もの
大量のクエン酸ナトリウムを加え、均質殺菌して製造す
る方法や、チーズ類を水に分散する際にキサンタンガム
の如き安定剤を加えて加熱殺菌して製造する方法が知ら
れている（例えば、特公昭４７−７９３９号公報及び特
開昭５７−７９８３８号公報参照）。In addition, as a method for producing a cheese beverage in which cheese is dissolved in water and served directly for drinking, a large amount of sodium citrate of 15 to 45% based on the cheese protein is added to an aqueous suspension obtained by grinding processed cheese. In addition, methods are known in which cheeses are produced by homogeneous sterilization, and by heat sterilization with the addition of a stabilizer such as xanthan gum when dispersing cheese in water (for example, Japanese Patent Publication No. 47-7939 and Japanese Unexamined Patent Publication No. 57-79838).
更に、乳脂肪分に富んだクリームチーズを甘性ホ二一（
チーズホエー）又はせ性ホエーと酸性ホエー（カゼイン
ホエー）の混合物に加温混合して溶解し、必要に応じて
糖類、リン酸塩類を加えて更に８０〜９０℃に昇温して
約１分間の保持加熱により殺菌、均質化して製造する方
法が提案されている（例えば特公昭６１−６１７８８号
公報参照）。In addition, cream cheese rich in milk fat is added to Sweet Hojiichi (
Heat and mix into a mixture of cheese whey (cheese whey) or acidic whey (casein whey) to dissolve, add sugars and phosphates as necessary, and further heat to 80 to 90°C for about 1 minute. A method of manufacturing by sterilizing and homogenizing by holding and heating has been proposed (see, for example, Japanese Patent Publication No. 61-61788).
発明が解決しようとする課題
従来の技術で述べたもののうち特開昭５７−２９２４７
号公報に開示された発明においては、構成要件を総括的
な概念であるチーズとのみ明記しており、発明の詳細な
説明中にもチーズはプロセスチーズ又はナチュラルチー
ズを用いるとのみ明記し、ナチュラルチーズの中で何れ
のチーズを用いるかは具体、的に記載していない。プロ
セスチーズは通常熟成チーズであるチェダーチーズ、ゴ
ウダチーズ等を原料として粉砕し乳化剤と共に加熱溶融
機放冷して製造するものである。ナチュラルチーズはフ
レッシュチーズ（非熟成チーズ）と熟成チーズに大別さ
れる。カードを熟成して処理する熟成チーズは、その製
造条件によっては苦味を有したり、熟成中にアミノ酸の
分解、脂肪の加水分解、ラクトースの発酵、クエン酸の
分解によってくせのあるフレーバーを生成している。Problems to be solved by the invention Among the problems mentioned in the prior art, Japanese Patent Application Laid-Open No. 57-29247
In the invention disclosed in the publication, the constituent elements are only specified as cheese, which is a general concept, and in the detailed explanation of the invention, it is specified that cheese is processed cheese or natural cheese, and natural There is no specific description of which cheese is used. Processed cheese is usually produced by pulverizing aged cheese such as cheddar cheese or gouda cheese as a raw material, and cooling the pulverized cheese together with an emulsifier in a heated melter. Natural cheese is broadly divided into fresh cheese (non-aged cheese) and aged cheese. Aged cheese made by aging and processing curd may have a bitter taste depending on the manufacturing conditions, or produce a distinctive flavor due to decomposition of amino acids, hydrolysis of fat, fermentation of lactose, and decomposition of citric acid during ripening. ing.
従うて、実際に得たチーズ人飲料は熟成チーズ独特のア
ンモニア、プロピオン酸、酢酸臭等ツクせのある味を有
し、現実には味覚の点で飲用に適さず、商品化するには
難点があるという問題点があった。Therefore, the cheese beverage actually obtained has a strong taste such as ammonia, propionic acid, and acetic acid odor peculiar to aged cheese, and is actually unfit for drinking in terms of taste, making it difficult to commercialize. There was a problem that there was.
特公昭４７−７９３９号及び特開昭５７−７９８３８号
公報に開示された発明においては、いずれもチーズを飲
用に適した低粘度になる逸水に溶融稀釈し、加熱殺菌中
に生じる蛋白質の沈澱及び脂肪の分離を防止するために
多量のクエン酸ナトリウム等の乳化剤を使用して、チー
ズの蛋白質を可溶化させてチーズの主成分である蛋白質
や脂肪を水に分散させているので、天然のチーズの風味
が損失し添加物臭のするチーズ飲料となる問題点を有し
ていた。In the inventions disclosed in Japanese Patent Publication No. 47-7939 and Japanese Patent Application Laid-Open No. 57-79838, cheese is melted and diluted in hot water that has a low viscosity suitable for drinking, and the protein precipitation that occurs during heat sterilization is In order to prevent fat separation, a large amount of emulsifier such as sodium citrate is used to solubilize the protein in cheese and disperse the protein and fat, which are the main components of cheese, in water, making it a natural product. The problem was that the flavor of the cheese was lost and the resulting cheese beverage smelled of additives.
また、牛乳中の窒素化合物のうち蛋白質には、カゼイン
、ホエー蛋白質（β−ラクトグロブリンα−ラクトアル
ブミン、血清アルブミン、免疫グロブリン、ラクトフェ
リン）、酵素類、脂肪球膜蛋白質があり、牛乳からカゼ
インを除いた液状部のホエー中に含まれるホエー蛋白質
は加熱により変性しやすい性質を有する。特にホエー蛋
白質変性の温度依存性は９０〜１００℃を境として著し
く異なり、これ以上の温度範囲以上になるとホエー蛋白
質は凝固沈澱する。この牛乳ホエーをチーズ製造時の副
産物として得られるせ性ホエー（チーズホエー）と主と
して脱脂乳に酸を添加してカゼインを調製した際に生じ
る酸性ホエー（カゼインホエー）とに分別してその化学
的組成例を第１表に示す。（）内の数字は限外濾過（Ｕ
Ｆ）ホエーのデーターである。Among the nitrogen compounds in milk, proteins include casein, whey protein (β-lactoglobulin α-lactalbumin, serum albumin, immunoglobulin, lactoferrin), enzymes, and fat globule membrane protein. Whey proteins contained in the whey in the removed liquid part have a property of being easily denatured by heating. In particular, the temperature dependence of whey protein denaturation varies significantly between 90 and 100°C, and whey proteins coagulate and precipitate at temperatures above this range. The chemical composition of this milk whey is determined by separating it into parenchymal whey (cheese whey), which is obtained as a byproduct during cheese production, and acid whey (casein whey), which is produced when casein is prepared by adding acid to skim milk. Examples are shown in Table 1. The numbers in parentheses are ultrafiltration (U)
F) Whey data.
第
表
（単位二％）
特公昭６１−６１７８８号公報に開示される発明におい
ては、ホエーにクリームチーズを混合溶解し、加熱殺菌
をしてチーズ飲料を製造するものであるが、牛乳より得
られたホ二一は加熱変性を一般的に受けやすく、工業的
加熱膜、滅菌処理によっても変性を受ける。参考までに
、加熱処理による牛乳ホエー蛋白質の変性度を、熱凝固
性の変性度を、熱凝固性の変化に基づいて測定したもの
を第２表に示す。Table 1 (Unit: 2%) In the invention disclosed in Japanese Patent Publication No. 61-61788, a cheese beverage is produced by mixing and dissolving cream cheese in whey and heat sterilizing it. Taho-21 is generally susceptible to thermal denaturation, and is also denatured by industrial heating membranes and sterilization treatments. For reference, Table 2 shows the degree of denaturation of milk whey protein by heat treatment and the degree of denaturation of thermocoagulability, which was measured based on the change in thermocoagulability.
第２表
ホエーを飲料のベースとしてクリームチーズを加えてチ
ーズ飲料を製造する場合、ホエー蛋白質の凝固を防止す
るために最高９０℃迄の約１分間の保持加熱による殺菌
しか行うことができない。Table 2 When producing a cheese beverage by using whey as the base of the beverage and adding cream cheese, sterilization can only be carried out by holding and heating up to a maximum of 90° C. for about 1 minute to prevent coagulation of whey proteins.
そのため、ホエーやクリームチーズ中の菌の種類によっ
ても異なるが、結核菌、チフス菌、連鎖救菌、ジフテリ
ア菌の如き病原菌の死滅は保証されているが、ホエーや
クリームチーズ中の他の細菌はその９０〜９９％が死滅
し、一部の酵素失活する。従って、残存菌や胞子の増殖
、酵素の活性化により、ホエーにクリームチーズを加え
たチーズ飲料は例えば約１０℃以下の冷蔵保存で約１週
間乃至１０日間が限度と、その保存性は非常に短（、月
単位の長期保存が不可能であるという問題点があった。Therefore, although it depends on the type of bacteria in whey and cream cheese, the destruction of pathogenic bacteria such as Mycobacterium tuberculosis, Salmonella typhi, Mycobacterium streptococcus, and Mycobacterium diphtheriae is guaranteed, but other bacteria in whey and cream cheese are 90 to 99% of them die, and some enzymes are deactivated. Therefore, due to the proliferation of residual bacteria and spores and the activation of enzymes, cheese beverages made by adding cream cheese to whey have a very limited shelf life, for example, if stored refrigerated at about 10°C or below, they can only be stored for about 1 week to 10 days. There was a problem that it was impossible to store it for a short period of time (monthly).
本発明は、従来の技術の有するこのような問題点に鑑み
てなされたものであり、その目的とするところは、添加
物を極力使用することなく、チーズ独特の臭みを全く有
さす、且つくせの無いチーズの爽やかな天然風味を有し
、超高温殺菌（ＵＨＴ殺菌）やレトルト殺菌に耐え常温
でも長期間保存が可能な栄養豊富なチーズ入乳飲料を提
供しようとするものである。The present invention has been made in view of the above-mentioned problems of the conventional technology, and its purpose is to produce a cheese-like cheese without using any additives as much as possible, and without using any additives. To provide a nutritious cheese-containing milk drink that has the refreshing natural flavor of cheese without any oxidation, can withstand ultra-high temperature sterilization (UHT sterilization) and retort sterilization, and can be stored for a long period of time even at room temperature.
課題を解決するための手段
上記目的を達成するために本発明のチーズ入乳飲料にお
いては、乳にフレッシュチーズを加えて必要に応じて適
量の糖類、乳化安定剤等を添加混合して溶解しなる後均
質化し超高温加熱による殺菌又はレトルト殺菌を行うも
のである。Means for Solving the Problems In order to achieve the above object, in the cheese-containing milk drink of the present invention, fresh cheese is added to milk, and if necessary, appropriate amounts of sugars, emulsification stabilizers, etc. are added and mixed and dissolved. After that, it is homogenized and sterilized by ultra-high temperature heating or retort sterilization.
又、フレッシュチーズはクリームチーズ、力。Also, fresh cheese is cream cheese, strength.
テージチーズ若しくはヌーシャテルチーズ、或はクワル
クチーズを用いるとくせが無く風味が爽やかで好適であ
る。It is preferable to use Tege cheese, Neuchâtel cheese, or quark cheese because it has a smooth and refreshing flavor.
更に１最終製品中にフレッシュチーズ分が３〜８重量％
となるように加えることが好ましい。脂肪分が不足する
場合は、バター若しくはクリームを添加するとよい。In addition, the fresh cheese content in the final product is 3-8% by weight.
It is preferable to add it so that If the fat content is insufficient, add butter or cream.
乳は、液状の獣乳を意味し、例えば生乳、牛乳、特別牛
乳、部分脱脂乳、脱脂乳を含み、これらの粗或は第３表
に示す通りである。Milk means liquid animal milk, and includes, for example, raw milk, cow's milk, special milk, partially skimmed milk, and skimmed milk, and the crude milk thereof is as shown in Table 3.
第３表
脱脂乳は、脱脂粉乳を水に溶解したものでも代用できる
。Skim milk in Table 3 can be substituted by skim milk powder dissolved in water.
フレッシュチーズを乳に加える場合には、あらかじめフ
レッシュチーズを水に溶解してお（ことが好ましく、フ
レッシュチーズと水の他に乳化安定剤を少量添加し、こ
れを加温溶解しておくことが望ましい。乳化安定剤とし
ては溶融性良好なリン酸二ナトリウム（Ｎａ、ＨＰＯ，
）等の公知の乳化安定剤が使用できるが、特に次の分子
式２Ｎａ３ＣａＨ，Ｏ，−１１Ｈ，ＯｌＮ ａ ｓ Ｃ
６Ｈ−Ｏｙ ・２ Ｈ２０で表されるクエン酸ナトリウ
ムを用いることが望ましい。When adding fresh cheese to milk, it is preferable to dissolve the fresh cheese in water in advance (it is preferable to add a small amount of emulsion stabilizer in addition to the fresh cheese and water and dissolve it by heating). Desirable emulsion stabilizers include disodium phosphate (Na, HPO,
) can be used, but in particular those with the following molecular formula 2Na3CaH,O,-11H,OlNa s C
It is desirable to use sodium citrate represented by 6H-Oy.2H20.
乳にフレッシュチーズ溶液を加えて混合する際に添加す
る乳化剤は無害のショ糖脂肪酸エステル（シュガーエス
テル）を用いることが望ましい。It is desirable to use harmless sucrose fatty acid ester (sugar ester) as the emulsifier added when adding and mixing fresh cheese solution to milk.
超高温加熱殺菌（ＵＨＴ殺菌）は、直接加熱式或は間接
加熱式のいずれでもよいが、従来、牛乳の超高温加熱殺
菌に使用されている間接加熱式が適している。Ultra-high-temperature heat sterilization (UHT sterilization) may be performed by direct heating or indirect heating, but indirect heating, which has conventionally been used for ultra-high-temperature heat sterilization of milk, is suitable.
作用
フレ、シュチーズはカードを熟成せず処理したものであ
るため、熟成によるフレーバーの生成（例えば、アミノ
酸の分解によるアンモニア等の生成、脂肪の加水分解く
よる揮発性脂肪酸の生成、ラクトースの発酵によるプロ
ピオン酸、酢酸等の生成）が全く行われず、くせのない
日本人嗜好のフレーバーなので飲料に用いると爽やかな
風味を呈し美味である。Since curds and cheeses are processed without ripening, flavors are produced by ripening (for example, production of ammonia etc. by decomposition of amino acids, production of volatile fatty acids by hydrolysis of fats, production of volatile fatty acids by fermentation of lactose). It does not produce any propionic acid, acetic acid, etc., and has a mild flavor that Japanese people prefer, so when used in drinks, it has a refreshing flavor and is delicious.
牛乳成分は固形分含量が高くなるとその粘度が上昇する
。例えば２０℃の粘度はホエーが１．２ ＣＰ。The viscosity of milk components increases as the solids content increases. For example, the viscosity of whey at 20°C is 1.2 CP.
脱脂乳が１．５ｅｐ１全乳が２．Ｏｅｐである。粘度は
固形分含量の他にも均質化圧や加熱の程度に比例して増
大するので、本発明のチーズ入乳飲料は、乳を用い超高
温加熱殺菌やレトルト殺菌を行うことにより増粘剤を使
用しなくても適度な粘性を有する。Skimmed milk is 1.5ep1 Whole milk is 2. It is Oep. The viscosity increases in proportion to not only the solid content but also the homogenization pressure and the degree of heating. Therefore, the cheese-containing milk beverage of the present invention is made by using milk and performing ultra-high temperature heat sterilization or retort sterilization. It has a suitable viscosity even without the use of
乳は加熱しても乳のホエー中の蛋白質の約半分を占める
β−ラクトグロブリンが凝固することはなく、β−ラク
トグロブリンは先ずα−ラクトアルブミンと複合体を形
成し、次いでこの複合体がカゼインミセルのに一カゼイ
ンと複合体を形成するようになる。このカゼインとの複
合体の生成量は加熱によって異なるが、通常６５℃以上
の加熱によって生成され、本複合体の生成と共に牛乳の
キモシンの凝固の阻害が生じる。従って、乳とカードか
らホエーを排除したフレッシュチーズを使用している本
発明により得たチーズ入乳飲料は超高温加熱殺菌等によ
っても組成物が凝固沈澱することはない。Even when milk is heated, β-lactoglobulin, which accounts for about half of the protein in milk whey, does not coagulate; β-lactoglobulin first forms a complex with α-lactalbumin, and then this complex Casein micelles form a complex with casein. The amount of this complex formed with casein varies depending on the heating, but it is usually formed by heating at 65° C. or higher, and the coagulation of milk chymosin is inhibited along with the formation of this complex. Therefore, in the cheese-containing milk beverage obtained according to the present invention, which uses fresh cheese from which whey has been removed from milk and curd, the composition does not coagulate and precipitate even when subjected to ultra-high temperature heat sterilization or the like.
又、超高温加熱殺菌やレトルト殺菌により病原菌及び細
菌はもとより熱安定性の高い酸性ホスファターゼ等の酵
素は死活し、超高温加熱処理のうち間接加熱式により牛
乳製品貯蔵中に生じるゲル化の原因となるプロティナー
ゼも失活し、長期間の保存が可能となる。In addition, ultra-high-temperature heat sterilization and retort sterilization kill pathogenic bacteria and bacteria, as well as highly thermostable enzymes such as acid phosphatase. The resulting proteinase is also inactivated, allowing for long-term storage.
実施例 以下、実施例について説明する。Example Examples will be described below.
実施例１
配合１のクリームチーズは脂肪率３．６％の原料乳６０
０＃に脂肪率４８％のクリーム２６６ ｋｇを混合し脱
脂粉乳５３に９を水にて溶解し、全量をＷ■に９とする
。これを７５℃１５秒間の加熱殺菌後均質機で均質化し
、乳酸菌の生育温度である２３℃に冷却後、スターター
およびレンネットを添加し２０〜２５℃に１６〜１８時
間保持して発酵させて酸とフレーバーを産出させ、冷却
後生じたカードを細切、攪拌する。さらに５６〜５８℃
１．５時間加温の後加圧してホエーを排除し、このカー
ドを７５℃に加温しながら食塩やローカストビーンガム
等の安定剤を添加し、さらに８０℃１３分間の加熱殺菌
、乳化後均質化したもので収量は約帷確となりその組成
は第４表に示す通りである。Example 1 Cream cheese of formulation 1 is made from raw milk 60% with a fat percentage of 3.6%.
Mix 266 kg of cream with a fat percentage of 48% in 0#, dissolve 9 in skim milk powder 53 with water, and make the total amount 9 in W■. This was heat sterilized at 75°C for 15 seconds, homogenized using a homogenizer, cooled to 23°C, which is the growth temperature of lactic acid bacteria, a starter and rennet were added, and the mixture was kept at 20-25°C for 16-18 hours to ferment. Acid and flavor are produced, and after cooling the resulting curd is shredded and stirred. Further 56-58℃
After heating for 1.5 hours, pressurize to remove whey, add stabilizers such as salt and locust bean gum while heating this curd to 75°C, heat sterilize at 80°C for 13 minutes, and then emulsify. The yield of the homogenized product is about the same, and its composition is shown in Table 4.
第４表
このクリームチーズを水に混合溶解するに際しては、ク
エン酸ナトリウム（２Ｎ１３ Ｃ，ＨｓＯｙ ”１１Ｈ
２へＮａ、Ｃ＝Ｈｓ ０７” ２ Ｈ２Ｏ）を加え８０
℃まで加温溶解する。クエン酸ナトリウムを加えるのは
、クリームチーズの加熱溶融中に起きる脂肪の分離を防
止すると共にチーズの蛋白質を可溶化させる乳化剤とし
ての働きをするためである。Table 4 When mixing and dissolving this cream cheese in water, add sodium citrate (2N13C, HsOy "11H
Add Na, C=Hs 07” 2 H2O) to 2 and make 80
Dissolve by heating to ℃. The reason why sodium citrate is added is to prevent the separation of fat that occurs during heating and melting of cream cheese, and to act as an emulsifier to solubilize the proteins in the cheese.
配合２の原料は攪拌容器内に入れ、６０℃にて加温し、
攪拌溶解する。脱脂粉乳は高温処理脱脂粉乳、低温処理
脱脂粉乳の何れでもよいが例えば低温処理脱脂粉乳を使
用する。The raw materials for formulation 2 were placed in a stirring container and heated at 60°C.
Stir to dissolve. The skim milk powder may be either high-temperature processed skim milk powder or low-temperature processing skim milk powder, but for example, low-temperature processed skim milk powder is used.
配合３の原料は、ホッパーに入れ８０℃まで加温溶解す
る。配合３のシ璽糖脂肪酸エステルは親水性が強く、０
／Ｗ型乳化に適し、人体に対して無害な安定剤である。The raw materials for formulation 3 are placed in a hopper and heated to 80°C to dissolve. The saccharide fatty acid ester of formulation 3 has strong hydrophilicity, and 0
It is a stabilizer suitable for /W-type emulsification and harmless to the human body.
配合１、配合２及び配合３の夫々の組成物を加温装置付
混合器に入れ攪拌し、十分に混合した後に８０℃に加温
し、これに例えばバニア、ココア、茶等のフレーバー抽
出液を少量（約１％）添加し、ＢＸが１２．０±０．２
％となり、且つ容量も全量が１００１となるように調整
する。これを均質機で１５０ ＃／ｃ４ の均質化圧で
均質化し、次いで１３５℃２秒間の超高温加熱殺菌後、
９０℃に冷却し無菌充填して密閉する。または、８０〜
１３５℃の金儲加熱後充填密閉し、１１５℃に昇温せし
め、１５分間のレトルト殺菌を行い冷却したものである
。The respective compositions of Formulation 1, Formulation 2, and Formulation 3 were placed in a mixer equipped with a heating device, stirred, thoroughly mixed, and then heated to 80°C. Add a small amount (approximately 1%) of BX to 12.0±0.2
%, and the capacity is also adjusted so that the total amount is 1001. This was homogenized using a homogenizer at a homogenizing pressure of 150 #/c4, and then after ultra-high temperature heat sterilization at 135°C for 2 seconds,
Cool to 90°C, fill aseptically and seal. Or 80~
After heating to 135°C, the container was filled and sealed, heated to 115°C, sterilized in a retort for 15 minutes, and cooled.
得られたチーズ入乳飲料は、クリームチーズ特有の（せ
のない爽やかな風味と適度な粘性を有し、１０℃以下に
冷却したものをそのまま飲用するか氷を入れてロックと
して飲用すると極めて美味で飲用としては好適であった
。The resulting cheese-infused milk drink has a refreshing flavor unique to cream cheese and a moderate viscosity, and is extremely delicious when cooled to below 10°C and drunk as is or on the rocks with ice. It was suitable for drinking.
配合１
配合２
配合３
実施例２
配合４のヌーシャテルチーズは、ヌーシャテルチーズ用
ミックスを用いて上記実施例１のクリームチーズの製法
工程に従って製造し、その組成は第５表に示す通りであ
る。Formulation 1 Formulation 2 Formulation 3 Example 2 Neuchâtel cheese of Formulation 4 was manufactured according to the cream cheese manufacturing process of Example 1 using the Neuchâtel cheese mix, and its composition is as shown in Table 5.
第５表
生クリームは牛乳、牛乳等より乳脂肪分以外の成分を除
去したもので、乳脂肪公約５０％のものを使用する。Table 5 Fresh cream is made by removing components other than milk fat from cow's milk, etc., and should have a milk fat content of about 50%.
ヌーシャテルチーズ及び生クリームにクエン酸ナトリウ
ムを添加し、８０℃に加温した湯水に溶解する。Add sodium citrate to Neuchâtel cheese and fresh cream and dissolve in hot water heated to 80°C.
配合５の原料は実施例Ｉと同様に攪拌容器内に入れ、常
温で攪拌溶解する。The raw materials of Formulation 5 are placed in a stirring container in the same manner as in Example I, and stirred and dissolved at room temperature.
配合６の原料はホッパーに入れ８０℃に昇温せしめ加温
溶解する。The raw materials for formulation 6 are placed in a hopper and heated to 80°C to dissolve them.
配合４、配合５及び配合６の夫々の組成物を加温装置付
混合器に入れ攪拌し、これにヨーグルト７ レーハＭ出
液１２０ ’ ｓ レモンフレーバー抽出液１２０ｆを
添加混合し、容量を全量１００／となるように調整し、
これを均質機で１５０ 嶋／ｃ−の均質化圧で均質化し
、次いで実施例１と同様に超高温加熱殺菌、レトルト殺
菌を行い冷却して製品を得る。The compositions of Formulation 4, Formulation 5, and Formulation 6 were placed in a mixer with a heating device and stirred, and to this was added and mixed 120 f of Yogurt 7 Reha M extract 120's lemon flavor extract, and the total volume was 100. / Adjust so that
This is homogenized using a homogenizer at a homogenizing pressure of 150 m/c, followed by ultra-high temperature heat sterilization and retort sterilization in the same manner as in Example 1, followed by cooling to obtain a product.
得られたチーズ入乳飲料は乳脂肪分１．７６％、５ＮＦ
４．３５％で、ヨーグルトとレモンの風味がヌーシャテ
ルチーズのくせの無い風味と合って、あっさりと美味な
飲料となった。The resulting cheese-containing milk drink has a milk fat content of 1.76% and 5NF.
At 4.35%, the flavors of yogurt and lemon combined with the mild flavor of Neuchâtel cheese to create a light and delicious drink.
配合４
配合５
配合６
実施例３
配合７のクワルクチーズは脱脂乳１００ｅを８５℃１５
〜４０秒間加熱後、２５〜２７℃に冷却し、これにスト
レプトコッカスクレモリス等のスターターを１〜２％添
加し、２６〜２７℃で１〜２時間放置して酸度を０．２
０〜０．２１％とし、０．２５〜０．０５ｆ粒末のレン
ネットを加え、酸度４．９〜５．４％ｐＨ４，６〜４．
７で２０１角に切断後ゆるやかにホエーと糊状に攪拌し
、布袋内に入れてホ二一を排除し、更にフープ内で加圧
し４℃に冷却後、０．０６〜０．１２％の食塩を加えて
製造したもので、その粗或は第６表に示す通りである。Blend 4 Blend 5 Blend 6 Example 3 For the quark cheese of Blend 7, skim milk 100e was heated to 85℃15
After heating for ~40 seconds, cool to 25~27°C, add 1~2% of a starter such as Streptococcus cremoris, and leave at 26~27°C for 1~2 hours to reduce acidity to 0.2.
0 to 0.21%, add 0.25 to 0.05f rennet powder, acidity 4.9 to 5.4%, pH 4.6 to 4.
After cutting the whey into 201 square pieces at No. 7, the whey is gently stirred to form a paste, placed in a cloth bag to remove whey, and further pressurized in a hoop and cooled to 4°C. It is manufactured by adding common salt, and its crude form is as shown in Table 6.
第６表
このクワルクチーズは、生クリーム、クエン酸ナトリウ
ムと共に８０℃に加温した湯水に＃ｉ解する。Table 6 This quark cheese was dissolved in hot water heated to 80°C along with fresh cream and sodium citrate.
上記実施例２の配合５及び配合６の混合物を上記実施例
２と同様にして得、これら混合物に上記クワルクチーズ
水溶液を加温混合し、ヨーグルト７’−バー抽出液１２
（ｌとレモンフレーバー抽出液１２０ｖを添加混合し、
容量を全量１００ｅとなるように調整し、これを均質機
で１５０ 確／を−の均質化圧で均質化し、次いで実施
例１と同様に超高温加熱殺菌、レトルト殺菌を行い、冷
却して製品を得る。Mixtures of formulations 5 and 6 of Example 2 were obtained in the same manner as in Example 2, and the quark cheese aqueous solution was mixed with these mixtures while heating. Yogurt 7'-bar extract 12
(Add and mix 120v of lemon flavor extract and
The total capacity was adjusted to 100 e, and this was homogenized using a homogenizer at a homogenizing pressure of 150 m/min, then ultra-high temperature heat sterilization and retort sterilization were performed in the same manner as in Example 1, and the product was cooled. get.
得られたチーズ入乳飲料はヨーグルトとレモンの爽かな
風味にクワルクチーズのくせの無い風味が合うて美味、
であった。The resulting cheese-containing milk drink is delicious, with the refreshing flavor of yogurt and lemon combined with the smooth flavor of quark cheese.
Met.
配合７
発明の効果
本発明により得られたチーズ入乳飲料はフレッシュチー
ズと乳を主原料としているので、従来のプロセスチーズ
やナチニラルチーズの中の熟成チーズを使用したチーズ
人飲料と比較して熟成チーズ独特のアンモニア、揮発性
脂肪酸、酢酸、プロピオン酸等のくせのある悪臭が全く
無いために飲み易く、日本人のあっさり嗜好に合致し、
又、くせが全く無いためにヨーグルト、レモン等により
風味付けをしても互いの臭いと味が混合してくせのある
味を強調することなく、これらの香料と良く合い、チー
ズ臭に抵抗のある人でも無理なく飲用できるという顕著
な効果がある。Formulation 7: Effects of the Invention Since the cheese-containing milk drink obtained according to the present invention uses fresh cheese and milk as main ingredients, it has a higher effect than conventional processed cheese and cheese-containing drinks that use aged cheese from natiniral cheese. It is easy to drink because it has no unpleasant odor such as ammonia, volatile fatty acids, acetic acid, propionic acid, etc., which is characteristic of aged cheese, and it matches the simple taste of Japanese people.
In addition, since it has no taste, even when flavored with yogurt, lemon, etc., the smells and tastes of each other will mix without emphasizing the taste, and it goes well with these flavorings and resists cheese odor. It has a remarkable effect that even some people can drink it without difficulty.
又、乳とホ二一を排除して製造するフレッシュチーズを
用いているので、超高温加熱殺菌やレトルト殺菌によっ
ても成分の化学的性質に大きな影響を与えることなく滅
菌することができる。In addition, since fresh cheese manufactured without milk and hojiichi is used, it can be sterilized by ultra-high temperature heat sterilization or retort sterilization without significantly affecting the chemical properties of the ingredients.
又、超高温殺菌やレトルト殺菌に耐えられるため、常温
でも月単位の長期保存が可能で、ゲル化等による品質の
劣化も極めて少ない。In addition, since it can withstand ultra-high temperature sterilization and retort sterilization, it can be stored for months at room temperature, and quality deterioration due to gelation is extremely rare.
又、乳やフレッシュチーズ中に含有されているカゼイン
、レシチン類、リン脂質等が乳化作用を有するので、従
来のチーズ人飲料と比較して添加する乳化安定剤は少量
で済み、乳化安定剤等の添加物によりフレッシュチーズ
の爽やかな風味が損失されることがない。In addition, casein, lecithin, phospholipids, etc. contained in milk and fresh cheese have emulsifying effects, so compared to conventional cheese drinks, only a small amount of emulsifying stabilizer is needed. The refreshing flavor of fresh cheese is not lost due to these additives.
又、乳成分は固形分含量の増加に比例して粘度が上昇し
、また粘度は均質化圧や加熱の程度に比例して増大する
。本発明により得られたチーズ入乳飲料は、水やホエー
よりも粘度の高い乳を用い、且つ超高温加熱殺菌やレト
ルト殺菌により加熱の程度を増大しているので、従来の
チーズ人飲料の如く増粘剤を使用しなくても飲み易い適
度な粘性を有するので、増粘剤によってフレッシュチー
ズの風味が損失されることが全く無（、添加物の極めて
少ない身体に良いチーズ入乳飲料である。Furthermore, the viscosity of milk components increases in proportion to the increase in solid content, and the viscosity increases in proportion to the degree of homogenization pressure and heating. The cheese-containing milk drink obtained according to the present invention uses milk that has a higher viscosity than water or whey, and the degree of heating is increased by ultra-high temperature heat sterilization or retort sterilization, so it is similar to conventional cheese drinks. It has a moderate viscosity that makes it easy to drink even without the use of thickeners, so there is no loss of fresh cheese flavor due to thickeners (it is a healthy cheese-containing milk drink with very few additives). .
又、フレッシュチーズをカブテージチーズ、ヌーシャテ
ルチーズ、クワルクチーズにすることにより、乳の風味
を生かしたくせの無いチーズ入乳飲料を提供することが
できる。Furthermore, by using cabbage cheese, Neuchâtel cheese, or quark cheese as the fresh cheese, it is possible to provide a cheese-containing milk drink that makes the most of the flavor of milk and has no taste.
又、フレッシュチーズ分を最終製品中に３〜８重量％に
することにより、飲用に適した粘度と味を提供し得ると
いう効果がある。Furthermore, by setting the fresh cheese content to 3 to 8% by weight in the final product, it is effective in providing a viscosity and taste suitable for drinking.
更に、本発明により得られたチーズ入乳飲料は糖分を多
量に添加することなく、乳とくせの無いフレッシュチー
ズの仕法によりあっさりとした飲み易い味を呈し、第７
表に示す従来のチーズ人飲料と比較した分析結果の如く
、糖度、脂肪分の含有量が低く、蛋白質、無脂乳固形分
含有量が高い栄養豊富且つ低カロリーの健康的なチーズ
入乳飲料を提供することができる。Furthermore, the cheese-containing milk beverage obtained according to the present invention has a light and easy-to-drink taste due to the use of milk and smooth fresh cheese without adding a large amount of sugar.
As shown in the analysis results compared to conventional cheese drinks shown in the table, this is a healthy cheese-containing milk drink that is low in sugar and fat, high in protein and non-fat milk solids, and rich in nutrients and low in calories. can be provided.
第７表Table 7
Claims (1)
糖類、乳化安定剤等を添加混合して溶解したる後、均質
化し超高温加熱殺菌処理等を行うことを特徴とするチー
ズ入乳飲料の製造方法。 ２、フレッシュチーズがクリームチーズ、カッテージチ
ーズ若しくはヌーシャテルチーズ或はクワルクチーズで
ある請求項１記載のチーズ入乳飲料の製造方法。 ３、最終製品中にフレッシュチーズが３〜８重量％とな
るようにした請求項１又は２記載のチーズ入乳飲料の製
造方法。[Claims] 1. Fresh cheese is added to milk, and if necessary, an appropriate amount of sugars, emulsion stabilizers, etc. are added and mixed, and then dissolved, homogenized, and subjected to ultra-high temperature heat sterilization treatment, etc. A method for producing a cheese-containing milk drink. 2. The method for producing a cheese-containing milk drink according to claim 1, wherein the fresh cheese is cream cheese, cottage cheese, Neuchâtel cheese, or quark cheese. 3. The method for producing a cheese-containing milk drink according to claim 1 or 2, wherein the final product contains 3 to 8% by weight of fresh cheese.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1-297899 | 1989-11-15 | ||
| JP29789989 | 1989-11-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03224440A true JPH03224440A (en) | 1991-10-03 |
Family
ID=17852548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2034290A Pending JPH03224440A (en) | 1989-11-15 | 1990-01-29 | Production of cheese-containing milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03224440A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000245341A (en) * | 1999-03-02 | 2000-09-12 | Snow Brand Milk Prod Co Ltd | Fresh cheeze and its production |
| JP2005523331A (en) * | 2002-04-24 | 2005-08-04 | ザ プロクター アンド ギャンブル カンパニー | Compositions comprising short and long chain fatty acids and methods for their use for weight management |
| JP2011234697A (en) * | 2010-05-13 | 2011-11-24 | Taiyo Kagaku Co Ltd | Method of making cheese emulsified product, emulsified product and milk containing drink using the same |
| JP2015057073A (en) * | 2009-07-31 | 2015-03-26 | 三菱化学フーズ株式会社 | Emulsion composition for food and drink |
| WO2021262126A1 (en) * | 2020-06-24 | 2021-12-30 | Yaşar Dondurma Ve Gida Maddeleri̇ A.Ş | Hot salep with cream and its preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02219540A (en) * | 1989-02-21 | 1990-09-03 | Ajinomoto Danon Kk | Cheese-containing beverage |
-
1990
- 1990-01-29 JP JP2034290A patent/JPH03224440A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02219540A (en) * | 1989-02-21 | 1990-09-03 | Ajinomoto Danon Kk | Cheese-containing beverage |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000245341A (en) * | 1999-03-02 | 2000-09-12 | Snow Brand Milk Prod Co Ltd | Fresh cheeze and its production |
| JP2005523331A (en) * | 2002-04-24 | 2005-08-04 | ザ プロクター アンド ギャンブル カンパニー | Compositions comprising short and long chain fatty acids and methods for their use for weight management |
| JP2015057073A (en) * | 2009-07-31 | 2015-03-26 | 三菱化学フーズ株式会社 | Emulsion composition for food and drink |
| JP2017148061A (en) * | 2009-07-31 | 2017-08-31 | 三菱ケミカルフーズ株式会社 | Emulsion composition for drink and food product |
| JP2011234697A (en) * | 2010-05-13 | 2011-11-24 | Taiyo Kagaku Co Ltd | Method of making cheese emulsified product, emulsified product and milk containing drink using the same |
| WO2021262126A1 (en) * | 2020-06-24 | 2021-12-30 | Yaşar Dondurma Ve Gida Maddeleri̇ A.Ş | Hot salep with cream and its preparation method |
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