JP5871251B2 - Cheese manufacturing method - Google Patents

Description

  The present invention is a method for producing cheese from cheese and natural cheese that do not undergo fermentation and ripening processes.

  Natural cheese is made by adding lactic acid bacteria to milk and lactic acid fermenting, then adding an enzyme called rennet as a coagulant to produce a solid (curd), and removing the excess water and whey from the solid. Or an aged product. Process cheese is obtained by heating and melting one kind or several kinds of natural cheese, mixing and solidifying, stopping fermentation by heating and dissolving, and suitable for long-term storage. Process cheese has components that are produced in the fermentation and ripening process, for example, aroma components and umami components, and thus has a delicious taste unique to cheese.

  Cottage cheese is known as a kind of natural cheese. Cottage cheese is made by adding vinegar or lemon to milk and coagulating it. It is also called non-aged cheese because it has not undergone fermentation and aging processes. Since cottage cheese has not undergone fermentation and ripening processes, its taste is light and has a slight acidity and a refreshing flavor.

The following Patent Document 1 describes a cheese flavor and / or milkiness enhancer containing a powder seasoning and a yeast extract having a meat-like flavor that is prepared by heating a mixture of edible vegetable oil and yeast extract powder in a powdered state. (Claim 1). A powder seasoning having a meat- like flavor is prepared by heating a mixture of edible vegetable oil and yeast extract powder in a powder state at a temperature of 70 to 180 degrees for 10 to 180 minutes (Claim 5). A cheese flavor and / or milkiness enhancer is added during the production of cheese (claim 6).

  The inventor previously invented a method for producing cheese without undergoing fermentation and ripening steps, filed a patent application (Japanese Patent Application No. 2010-197041), and received a patent (Japanese Patent No. 4656548). However, this invention is not yet known at the time of filing this patent application. Conventionally, in order to make natural cheese, many facilities are necessary for fermentation and ripening processes, and these processes increase the production time, but the patented invention is short without requiring fermentation and ripening processes. Provided is a method for producing a cheese that can be produced in time and that has the same flavor and texture as cheese produced through fermentation and aging processes.

JP 2009-261385 A

  The present invention is produced in a short time without the need for fermentation and ripening processes, combining cheese having the same flavor and texture as cheese produced through fermentation and ripening processes, and conventional natural cheese, The purpose is to diversify the types of cheese and to make effective use of natural cheese.

The present invention includes a step (A) of adding vinegar or acidulant to milk and mixing, removing whey from the obtained mixture to obtain a solid content, natural cheese, emulsifier, sodium bicarbonate and yeast extract in the solid content, and necessary In accordance with the method, a salt is added, heated to emulsify, and the obtained emulsion is cooled and solidified (B).

  In the step (A) of the cheese production method of the present invention, a fermentation step is unnecessary because vinegar or acidulant is added to milk to obtain a solid content. Moreover, it is not necessary to age solid content. Therefore, equipment for fermentation and aging processes is unnecessary, and the management cost of these equipment is also unnecessary. Also, less work space is required. Furthermore, it is possible to shorten the time required for cheese manufacture.

  In addition, the solid content itself obtained in the step (A) of the cheese production method of the present invention adds components such as an emulsifier, sodium bicarbonate and yeast extract, and, if necessary, sodium chloride during the emulsification in the step (B). Therefore, as described in the above-mentioned Japanese Patent No. 4656548, it has a flavor equivalent to cheese produced through fermentation and ripening processes.

Among conventional natural cheeses or processed cheeses processed from them, some consumers feel that they have a unique strong flavor and taste that are too harsh. In this invention, the cheese which has mild flavor and taste can be manufactured by mixing the solid substance obtained at the process (A) and the process cheese which has the conventional unique strong flavor and taste.
When cuts and wrapping of natural cheese, it is inevitable that the cuts will occur, and it cannot be sold, so it was necessary to add that amount to the sales price. In this invention, a new cheese can be manufactured using a piece of cheese.
Conventionally, cheeses with excessive ripening could not be sold, but in the present invention, cheeses with a new flavor and taste can be produced by using them.

1. Solid content generation step (A)
In an embodiment of the present invention, vinegar or acidulant is added to the milk and mixed, and the solid content is obtained by removing whey from the resulting mixture.
The milk can be, for example, any one of milk, buffalo milk, goat milk, and sheep milk, or a mixture thereof. Preferably the milk is milk.
The milk may be either ultra-high temperature instant pasteurized milk or pasteurized milk. Ultra-high temperature instant sterilized milk refers to milk sterilized at 120 to 130 ° C. for 2 to 3 seconds, for example. Pasteurized milk refers to milk sterilized at a lower temperature than ultra-high temperature instant sterilization. Pasteurized milk refers to milk that has been sterilized at 75 ° C. for 15 seconds, or pasteurized at 62 to 65 ° C. for 30 minutes. One or more types of milk may be used as the milk. Preferably, the milk is pasteurized milk. This is because ultra-high-temperature instant-sterilized milk is more difficult to separate when it is coagulated by adding vinegar or acidulant than pasteurized milk, and it takes time.
The vinegar may be, for example, brewed vinegar or synthetic vinegar, or one of seasonings using vinegar or a mixture thereof. The brewed vinegar and the synthetic vinegar are, for example, vinegars described in the classification according to the vinegar quality display standards of the Japanese Agricultural Standards (JAS). The brewed vinegar includes, for example, cereal vinegar (eg, rice vinegar, rice black vinegar, barley black vinegar, cereal vinegar), fruit vinegar (eg, fruit vinegar that is not apple vinegar, grape vinegar, apple vinegar or grape vinegar), and Contains one or a mixture of brewed vinegar that is neither grain vinegar nor fruit vinegar. Synthetic vinegar is prepared by diluting glacial acetic acid or acetic acid with water and adjusting the taste with sugars, acidulants, umami seasonings, and the like. Seasonings using vinegar are, for example, sushi vinegar, sweet vinegar, three cups vinegar, Tosa vinegar and plum vinegar. One or more vinegars may be used as the vinegar. The vinegar can be preferably diluted with water. Although the dilution rate of vinegar with water depends on the acetic acid concentration of vinegar, any dilution concentration can be used as long as the solid content can be obtained from milk.
The acidulant may be, for example, one of naturally-occurring acidulants and acidulants designated as food additives or mixtures thereof. Naturally-occurring acidulants are lemon juice and ume fruit juice, for example. Examples of acidulants designated as food additives are lactic acid, acetic acid or citric acid, or sodium salts thereof. As the acidulant, one or more acidulants may be used.

When adding vinegar or acidulant to milk and mixing, it is preferable that the vinegar or acidulant is mixed with milk several times, for example, 4 to 5 times. The vinegar or acidulant is preferably mixed slowly and with stirring into the milk.
At this time, the milk is preferably heated to 48 to 52 ° C. A mixture produced by adding vinegar or acidulant to milk tends to harden and settle in the temperature range.
The mixture produced by adding vinegar or acidulant to milk contains solids and whey. The solids can be collected, for example, by decanting the supernatant (which is whey) of the mixture or by removing the whey using, for example, cheesecloth. The solids can be obtained by the above method in an amount of about 110 to 150 g, and on average about 120 to 140 g milk.

The mixing ratio of vinegar to milk may vary depending on the acetic acid concentration of vinegar. The said mixing ratio should just be a density | concentration which can isolate | separate milk into solid content and whey.
The mixing ratio of the sour agent to the milk may be any concentration that allows the milk to be separated into solids and whey.
The vinegar or sour agent can be added, for example, in such an amount and concentration that the pH of the whey is 5.1 to 5.4. For example, a mixture of 65 to 75 parts by volume of vinegar (acetic acid concentration of about 4 to 4.5%) and 65 to 75 parts by volume of water is added to 1000 parts by volume of milk.

  The above solid content can be wrapped and frozen and thawed before making the following emulsion. Therefore, the solid content can be mass-produced and frozen in advance, and can be used after being thawed in an amount as necessary. That is, the process (A) and the process (B) can be performed separately in terms of time and place, manufacturing according to needs can be performed, and convenience is high.

2. Production of Emulsion In the embodiment of the present invention, natural cheese, emulsifier, sodium bicarbonate and yeast extract, and, if necessary, sodium chloride are added to the solid content obtained above and heated to emulsify. In this case, soy sauce and / or yellow dye may optionally be further added. When pasteurized milk is used as milk, skim milk may be further added to the solid content. In order to achieve a preferred emulsification, other materials can be added after the solids have been cooled to preferably 40 ° C. or less, more preferably 35 ° C. or less.

The natural cheese may be any conventional natural cheese, such as grana, mimolette, gouda, edam, emmental, gliel, palmeano and leasino. In the present invention, natural cheese includes processed cheese.

The mixing ratio is not particularly limited, and can be appropriately selected according to the type of natural cheese, and hence the flavor and taste, and the consumer's preference for the final product. Preferably, 20 to 90% by weight of the solid content obtained in the step (A) and the addition in the step (B) with respect to the total weight of the solid content obtained in the step (A) and the natural cheese added in the step (B). Natural cheese 80 to 10 wt% being more preferred solids 40 to 80% by weight obtained in the step (A) and Natural cheese 60 to 20 wt%, more preferably solid 50 was obtained in the step (A) ultra- The ratio is 80% by weight and less than 50% by weight of natural cheese.

  The yeast extract may be a mixture of one or more types of yeast extract for bread making, for example. The yeast extract may also be natural yeast. As the yeast extract, a yeast extract with a high nucleic acid content is particularly preferable from the viewpoint of taste. The nucleic acid-rich yeast extract contains, for example, 10% by weight or more of ribonucleic acid per cell weight. The nucleic acid-rich yeast extract is, for example, Alomiled (trademark), and the 5'-nucleotide content in the aromoid is about 36%. Yeast extract has a savory taste when its amount is high, while it has a light taste when its amount is low. Therefore, it can be appropriately increased or decreased depending on the type of yeast extract and the desired taste. For example, the amount of yeast extract added is 0.1 to 0.9% by weight, preferably 0.2 to 0.8% by weight, and particularly preferably 0, based on the weight of the solid content obtained in the step (A). 0.3 to 0.7% by weight, for example 0.4 to 0.6% by weight. It is one of the advantages of the present invention that the amount of yeast extract can be adjusted to give the desired taste of the product cheese, depending on the type of natural cheese and thus the intensity of the natural cheese.

  An emulsifier will not be specifically limited if it is an emulsifier used when manufacturing process cheese. Examples of emulsifiers include lecithin, saponin, sodium caseinate, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, phosphoric acid salt, polymetaphosphoric acid salt such as hexametaphosphoric acid salt, polyphosphoric acid salt And one or a mixture of alkali metal salts of gluconic acid. The amount of the emulsifier added is not particularly limited as long as the emulsion becomes uniform. The amount of emulsifier added is, for example, 0.5 to 5.0% by weight, preferably 0.7 to 4.5% by weight, based on the total weight of the solid content and natural cheese obtained in step (A), and Especially preferably, it is 1.0 to 4.0 weight%, for example, 1.5 to 3.5 weight%.

  The salt is not particularly limited as long as it is an edible salt. The addition amount of sodium chloride is 0 to 1.5% by weight, preferably 0 to 1.4% by weight, and particularly preferably 0.3 to 1.4% by weight based on the weight of the solid content obtained in the step (A). %, For example 0.5 to 1.3% by weight. Increasing the amount of sodium chloride is not preferable because the final product has a strong salty taste. It is one of the advantages of the present invention that the amount of salt added can be adjusted to obtain the desired taste of the product cheese, depending on the type of natural cheese and thus the amount of salt contained in the natural cheese. If natural cheese contains a lot of salt, do not add salt if you want a product with low saltiness.

  Baking soda is used for pH adjustment. Baking soda can give the final product moderate hardness, viscosity, moisture and acidity. The amount of sodium bicarbonate added can be adjusted, for example, so that the pH of the emulsion is about 5.8 to 5.9, for example. The amount of sodium bicarbonate added is, for example, 0.3 to 1.5% by weight, preferably 0.5 to 1.2% by weight, and particularly preferably 0, based on the weight of the solid content obtained in the step (A). 0.7 to 0.9% by weight, for example 0.8% by weight.

  Skimmed milk is obtained by removing almost all the water from milk excluding milk fat and making it into a powder form. By skim milk, moderate hardness, viscosity, moisture, acidity and flavor can be imparted to the final product cheese, and further, a flavor derived from skim milk can be imparted. Skim milk may be added especially when the milk is pasteurized milk. The amount of skim milk added may vary depending on whether the milk is ultra high temperature instant pasteurized milk or pasteurized milk. If the milk is ultra high temperature flash pasteurized milk, skim milk may not be added. When milk is ultra-high temperature instant pasteurized milk, the amount of skim milk added is more than 0 to 1% by weight, preferably more than 0 to 0.8% by weight, based on the weight of the solid content obtained in step (A). Particularly preferably, it is more than 0 to 0.5% by weight. When the milk is pasteurized milk, the amount of skim milk added is 5 to 15% by weight, preferably 8 to 15% by weight, particularly preferably 10 to 15% by weight, based on the weight of the solid content, for example 12 ~ 13 wt%.

  The type of soy sauce is not particularly limited. Soy sauce, together with yeast extract, can give the cheese, which is the final product, the same taste as cheese produced through fermentation and ripening processes. However, in order to obtain the cheese of the present invention, the yeast extract may be added without adding soy sauce. The amount of soy sauce added is 0.7 to 1.4% by weight, preferably 0.8 to 1.3% by weight, and particularly preferably 0.9 to 0.9% by weight based on the weight of the solid content obtained in step (A). 1.3% by weight, for example, 1.2 to 1.3% by weight. Increasing the amount of soy sauce is not preferable because the soy sauce taste is too strong in the final product.

  The kind of yellow is not particularly limited as long as it is edible yellow. The yellow color includes, for example, one or a mixture of safflower yellow, safflower, yellow, and gardenia. Benibara yellow is particularly preferable. Moreover, when it does not need to be a general cheese color, it is possible to use the pigment of other colors arbitrarily. The addition amount of yellow is not particularly limited as long as the color of the cheese as the final product is close to the color of the existing processed cheese. Further, the amount of yellowish pigment added can be appropriately increased or decreased depending on the color intensity of the raw material of yellowish pigment.

  In the production method of the present invention, sweeteners such as sucrose, sorbitol and aspartame, stabilizers such as xanthan gum, locust bean gum, pectin and carrageenan, pH adjusters such as lactic acid, and flavors are optionally added to the solid content. May be.

A microwave oven can be used for heating. In the case of emulsification using a microwave oven, there is a temperature difference between the upper and lower sides of the inside of the microwave oven, and while looking inside the vessel, take out the vessel from the microwave oven 4-5 times and stir to avoid spilling. It is better to keep the temperature at (80 ° C.).
In addition, a double pot (jacket type) heater can be used for heating. Directly blowing steam into the mixture is not preferable because a partial moisture difference tends to occur in the emulsion and the viscosity tends to be uneven.
The heating is, for example, 65 to 85 ° C, preferably 80 to 85 ° C, more preferably 83 to 85 ° C. From the viewpoint of storage, it is effective at 65 to 85 ° C. From the viewpoint of emulsification, 83 to 85 ° C is preferable. By keeping the emulsion at the above temperature, the emulsion can be sterilized simultaneously with complete emulsification.

3. Solidification of Emulsion The emulsion is placed in a mold while keeping the emulsion at a high temperature of 80 ° C., and is solidified at ambient temperature or under refrigerated conditions (about 4 to 10 ° C.). The solidified product is the final product, cheese. Formability is good because it can be put in a mold at high temperature. In addition, the final product has good storage stability because it can be put in a mold at high temperature.

  The final product moisture is preferably about 42-46% by weight, more preferably about 45% by weight.

  The taste of the product had the same taste and texture (viscosity, elasticity, body feeling) as processed cheese that had undergone fermentation and ripening processes. The reason why the final product has the same taste as cheese produced through fermentation and ripening processes is due to the emulsification by adding yeast extract, emulsifier, and baking soda, and, optionally, salt, and yeast extract. It is thought that this is because the protein and fat in the solid content are decomposed and bonded (gelatinized).

The product can be stored for about 6 months under refrigerated conditions (about 4-10 ° C.).
Hereinafter, the present invention will be described in Examples.

(Manufacture of cheese using ultra-high temperature instant sterilized milk)
1,000 ml of ultra-high temperature instant pasteurized milk (Megmilk Milk, Nippon Milk Community Co., Ltd.) was heated to 50 ° C. with a hot water bath. A mixture of 65 ml of vinegar (Mitsukan Co., Ltd.) and 65 ml of water was gradually put into the mixture 4-5 times, and gently mixed with a spatula. The pH at that time was about 5.1 to 5.4. As a result, discrete solids were produced. The reason for the disaggregation is considered to be that in ultra-high temperature instant pasteurized milk, the protein in the milk is proteolyzed due to the high temperature. Furthermore, it heated to 65 degreeC.
Next, the mixture of the said solid substance and whey was received in the gauze, whey was removed, and the solid substance was obtained. The solid content on the gauze was soaked in water in a bowl and lightly squeezed by hand to cool to about 30 ° C.
The cooled solid was taken out of the water and squeezed with both hands until the water stopped flowing. The obtained solid content was 125 g.

  70 parts by weight of the solid content obtained above was chopped with a knife. 30 parts by weight of aged Italian grana cheese was crushed. A total of 100 parts by weight of these was mixed with emulsifier (1.2 parts by weight of JohaSE (BK Guerini Japan Co., Ltd.), 1.0 part by weight of Joha C (BK Guerini Japan Co., Ltd.)), yeast extract (aromiled). (Trademark), Kojin Co., Ltd.) 0.4 parts by weight, sodium bicarbonate 0.6 parts by weight, and Benibara Yellow Dye (Saflower Yellow Conk, Hodogaya Chemical Co., Ltd.) 0.6 parts by weight were added and mixed.

  The mixture was heated to 85 ° C to emulsify the whole, poured into a mold and cooled at 5 ° C to obtain a product cheese. The resulting cheese color was similar to the general cheese color.

(Sensory test)
The cheese of Example 1 was cut to a thickness of about 3 mm. In addition, commercially available process cheese (Snow Brand Process Cheese 100 Type, Snow Brand Milk Industry Co., Ltd.) (length 45 mm, width 100 mm, thickness 20 mm) and mature Italian grana cheese were used as controls, and similarly cut to a thickness of about 3 mm.
Five panelists were prepared, and the taste and texture of the cheese of Example 1, commercially available processed cheese, and aged Italian grana cheese were compared. At that time, a test was performed with a symbol so that it was not specified whether the cheese of Example 1, a commercially available process cheese or an aged Italian grana cheese was specified.
As a result, three panelists evaluated that the cheese of Example 1 had the same taste and texture as commercially available processed cheese. Moreover, the remaining two panelists evaluated that the cheese of Example 1 had a umami taste rather than a commercially available process cheese but was milder than a grana cheese and had a similar texture. Moreover, all the panelists evaluated that the cheese of Example 1 was smoother than grana cheese.
In other words, the flavor of grana cheese is relaxed.

Example 1 was repeated except that 20 parts by weight of mimolette cheese was used instead of 30 parts by weight of grana cheese in Example 1.
Mimolette cheese has a characteristic strong taste and flavor, but a mild cheese with relaxed taste was obtained.

  70 parts by weight of the solid content obtained in the same manner as in the first half of Example 1 was chopped with a knife. 30 parts by weight of Gouda cheese was ground. A total of 100 parts by weight of these was mixed with emulsifier (1.2 parts by weight of JohaSE (BK Guerini Japan Co., Ltd.), 1.0 part by weight of Joha C (BK Guerini Japan Co., Ltd.)), yeast extract (aromiled). (Trademark), Kojin Co., Ltd.) 0.4 parts by weight, salt 0.8 parts by weight, baking soda 0.6 parts by weight, and Benibara Yellow Dye (Saflower Yellow Conk, Hodogaya Chemical Co., Ltd.) 0.07 parts by weight Part was added and mixed.

The mixture was heated to 85 ° C to emulsify the whole, poured into a mold and cooled at 5 ° C to obtain a product cheese.
Gouda cheese has a characteristic strong taste and flavor, but with the cheese of this example, it is relaxed and has a taste and texture close to commercially available process cheese (Snow Brand Process Cheese 100 type, Snow Brand Milk Products Co., Ltd.). It was.

Claims (11)

  Add vinegar or acidulant to milk and mix, remove whey from the resulting mixture to obtain solids (A), and add natural cheese, emulsifier, baking soda and yeast extract to the solids, and salt as needed Is added, heated to emulsify, and the resulting emulsion is cooled and solidified (B).   The method according to claim 1, wherein in step (A), the solid content is cooled to 40 ° C. or lower.   The method of Claim 1 or 2 which adds 0.1-0.9 weight% yeast extract with respect to the total weight of solid content and natural cheese in a process (B).   The method according to any one of claims 1 to 3, wherein in the step (A), the milk is milk.   The method according to claim 4, wherein in step (A), the milk is pasteurized milk, and in step (B), skim milk is further added to the solid content, and then the heating is performed.   The method according to any one of claims 1 to 5, wherein the yeast extract is a high nucleic acid yeast extract.   The method according to any one of claims 1 to 6, further comprising adding soy sauce to the solid content and heating in the step (B). 20 to 90% by weight of the solid content obtained in the step (A) and the natural cheese added in the step (B) with respect to the total weight of the solid content obtained in the step (A) and the natural cheese added in the step (B). The method according to any one of claims 1 to 7, wherein 80 to 10% by weight is used in the step (B). The method of Claim 8 which mixes 40-80 weight% of solid content obtained in the process (A), and the said natural cheese 60-20 weight% in a process (B). Mixing the 20% obtained solids 50 super 80% by weight and less than the natural cheese 50 in the step (A) in step (B), Method according to claim 9. The method according to any one of claims 1 to 10, wherein the natural cheese is selected from grana, mimolette, gouda, edam, emmental, gliel, and Parmiano Leno.