JPS6371147A - Production of fibrous cheese capable of maintaining fibrous texture - Google Patents

Abstract

PURPOSE:To obtain the titled cheese having fine fibrous structure, not changing the fibrous property with time, by blending curds of natural cheese, capable of providing the fibrous property, with specific curds obtained from acid casein, heating, kneading and drawing. CONSTITUTION:Salting-out curds prepared by adjusting a casein solution obtained by dissolving acid casein with an alkali to proper pH and blending the solution with calcium chloride under heating, rennet curds or UF curds obtained by instantly heating condensed milk, by ultrafiltration are mixed with curds of natural cheese capable of providing the fibrous property. After heating and kneading are over, the blend is extruded and made fibrous.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing fibrous cheese having a fine fibrous structure, and more specifically, the above-mentioned fibrous properties do not substantially change over time. This invention relates to a method for producing fibrous cheese.

Recently, cheese food products with fibrous properties that can be torn in one direction have become commercially available. However, although such cheese food products have fibrous properties and orientation, they have almost no thin fibrous tissue, so they have problems such as not being able to obtain a chewy texture and having a strong musty odor. In addition, there is an essential quality problem with conventional fibrous cheese products, in which the fibrous properties change and are lost over time.

The present invention has a fine fibrous structure that is not found in conventional fibrous cheese products, and its fibrous properties hardly change over time, and it does not have a musty odor. An object of the present invention is to provide a method for producing fibrous cheese having good flavor, texture, and quality.

The present invention will be explained in detail below.

The structural features of the present invention are as follows: 1. Calcium chloride is added to natural cheese curd that can impart fibrous properties and a casein solution prepared by dissolving acid casein in an alkali solution under heating after adjusting the pH. (1) mixing natural cheese curd that can impart fibrous properties with milk curdling enzyme in a solution of acid casein and whey powder dissolved in alkali; and heating, kneading, and stretching the mixed curd; and a curd obtained by adjusting the pH and adding calcium chloride, and heating, kneading, and stretching the mixed curd, and (2) natural cheese that can impart fibrous properties. and a curd obtained by instantaneously heating and coagulating concentrated milk by ultrafiltration, and heating, kneading, and stretching the mixed curd.

As mentioned above, the fibrous cheese according to the present invention for producing 1. It is obtained by stretching a mixture of cards obtained by instantaneous heating and plasticizing by kneading and pressing under heating.

As mentioned above, the acid casein curd used in the present invention is
■After adding fat and oil to a casein solution in which acid casein is dissolved in sodium hydroxide and homogenizing it, the pH is adjusted to about 6.0 to about 6.
．． The homogenized solution adjusted to 5 is heated to 80 to 100°C, preferably about 90°C, and calcium chloride is added thereto and stirred to precipitate the casein protein and separate it as a curd, or A mixed solution of whey powder dissolved in an alkali such as sodium hydroxide is homogenized by adding fats and oils, and then a milk-clotting enzyme (rennet) is added and reacted. Calcium chloride is added to the solution while heating to about 80°C. By adding and stirring, casein protein is precipitated and separated as a curd.

Hereinafter, the curd obtained by the above method is referred to as a salting-out curd, and
The cards obtained are respectively called rennet cards. Curds obtained from these acid caseins have good deodorizing efficiency and good flavor because casein is once dissolved and then curd is produced to eliminate whey. Furthermore, unlike the production of normal cheese curd, the rennet curd obtained by method ① above first decomposes the casein protein with rennet and then adds calcium chloride, making it possible to produce curd instantly. I can,
Whey can also be easily separated.

In addition, casein curd obtained by instantaneously heating concentrated milk concentrated by ultrafiltration is obtained by concentrating the raw milk to a concentration ratio of about 2 to 10 times by ultrafiltration, and adjusting the pH to 5.
By mixing concentrated milk adjusted to a temperature of 0 to 5.7 with hot water of about 70 to 95 degrees Celsius, or by bringing it into indirect contact with a heating medium, the temperature is instantaneously raised to coagulate the casein protein. casein protein can be efficiently converted into a card without using milk-clotting enzyme (hereinafter, this card will be referred to as an OF card for convenience).

In the present invention, the natural cheese curd that can impart fibrous properties and is used in combination with each of these curds is:
A curd that can be obtained according to a conventional method for producing directional and tearable cheese called string cheese, for example, by heating natural cheese curd produced by a conventional method. This card has a fibrous m-weave by kneading it in water, separating the moisture, and extruding it.

The present invention is to fiberize a mixed curd obtained by mixing a natural cheese curd capable of imparting fibrous properties as described above and a casein curd such as the salted-out curd, rennet curd, or UF curd. Regarding the mixing ratio of the seed card, the higher the mixing ratio of each of the casein cards mentioned above, the softer the physical properties of the resulting product and the higher the moisture content. However, in terms of -C, if the two types of cards are mixed in equal proportions, a product with good retention of the fibrous structure can be obtained.

The mixed card mixed in the above manner is heated, kneaded, and then extruded into fibers. This fiberization is preferably carried out using a conventionally known method, and a fibrous structure is formed by sufficiently kneading in hot water by hand or mechanical kneading, then separating the hot water and extruding with an extruder. Next, the thus-fiberized card is cut into appropriate lengths, soaked in salt brine (20% saline solution) for about 2 hours, heated, dried, and packaged. and make it into a product.

As mentioned above, the product obtained by heating, kneading, and extruding a mixed curd of natural cheese curd imparted with fibrous properties according to the present invention and the above-mentioned casein curds to form fibers is different from conventional string cheese. Because it has a different fine fibrous structure, no changes in fibrous properties are observed over time during storage.

This is because when mixing casein curds with natural cheese curds that can impart fibrous properties, stretching the mixed curds will impart fibrous properties to the cheese curds.
This is thought to be due to the fact that the casein curd does not mix uniformly with the curd and is interposed between fibers, creating a fiber structure with a large number of oriented thin fibers that are not found in conventional string cheese. It will be done.

In the present invention, as mentioned above, butter and various vegetable oils and fats,
Further, since casein curd produced by adding fresh cream, skim milk powder, etc. can be used, fibrous cheese having various flavors depending on tastes can be produced.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example 1 ■ Preparation of natural cheese curd capable of imparting fibrous properties: Raw milk having a fat percentage of 3.0% and a non-fat milk solid content of 8.4% was pasteurized (at 75°C for 15 seconds), and Calcium chloride 0.01wt% and lactic acid bacteria starter 1.5wt
% and left to stand at 30°C for 1 hour, then milk clotting enzyme (rennet manufactured by Christian Hansen) 0.0035w
t% was added to form a curd. The produced curd was collected and cut into 10 mm cubes with a curd knife, and then stirred with a curd breaker (for about 15 minutes) while being careful not to crush the curd to separate about 173 of the whey.

Next, the water content of the curd is adjusted by boiling the curd to a temperature of 34°C, and when the pH of the curd reaches 5.8, all remaining whey is removed, and the curd is piled up and pressed (curd). 240 kg weight per d). The pressed curd was cut into pieces of approximately 3 cm square.

■ Preparation of salting-out card; Casein concentration 18 dissolved in aqueous sodium hydroxide solution
% casein solution was kept at 60°C, and after homogenizing by adding hydrogenated soybean oil (melting point 34°C) to this casein solution to make it 16% 4°C, pt+ was adjusted to 6.25.
Then, an equal amount of dilution water was added to the solution and heated to 90°C,
14n+ as calcium amount per 1g of casein protein
Calcium chloride is added to correspond to H to coagulate the casein protein, and this a solid casein is separated to have a moisture content of 5.
A 0% salting-out curd was obtained.

■Fiberization of mixed curd: Equal amounts of the natural cheese and salted-out curd obtained as described above were mixed, thoroughly kneaded in hot water at a temperature of 70°C using a kneading machine, and then the hot water was separated. Thereafter, it was extruded through an extrusion hole using an extruder and cut into a certain length. The cut pieces were immersed in 20% sodium chloride prine for 2 hours to add salt, dried overnight, and packaged as a product.

When the structure of the obtained cheese product was observed under a microscope,
It was observed that the product had a structure in which many thin fibers were oriented, which is not seen in conventional string cheese.

Further, after storing this cheese product at a temperature of 5° C. for 2 months, observation revealed that the fibrous Miif+ was completely retained, and no change in flavor was observed in the sensory evaluation.

Example 2 Cheese was produced in the same manner as described in Example 1, except that rennet curd prepared by the following procedure was used in place of the salting-out curd.

Preparation of rennet curd: Concentration of casein dissolved in aqueous sodium hydroxide solution: 11.
5% whey protein A mixed solution of casein and whey protein with a concentration of 6.5% was maintained at 60°C, and hydrogenated soybean oil (melting point 34°C) was added to the mixed solution to a concentration of 16% to homogenize it. After adding 0.0034 wt% of milk-clotting enzyme (rennet manufactured by Christian Hansen) and reacting at 80°C for 15 minutes, calcium chloride was added in an amount equivalent to 14 g of calcium per 1 g of casein protein. In addition, casein protein was coagulated and the coagulated casein was separated to obtain rennet curd with a water content of 50%.

When the cheese product obtained above was observed and evaluated in the same manner as in Example 1, it showed extremely good fibrous properties and the quality was also the same as when using the salting-out curd.

Example 3 Cheese was produced in the same manner as described in Example 1, except that UF curd prepared by the following procedure was used in place of the salting-out curd.

Preparation of tJF card: Sterilize 300 kg of raw milk at 75°C, cool it, and use an ultrafiltration device (DDS 35 type, 9d membrane, molecular weight cutoff 20,000
) and concentrated to obtain concentrated milk with a concentration ratio of about 5 times. 2% lactic acid bacteria starter was added to this concentrated milk, and fermentation was carried out until the pH reached 5.3.

Next, an equal amount of hot water at a temperature of about 85° C. was mixed with the pH-adjusted concentrated milk, and the temperature of the concentrated milk was instantly raised to 56° C. to coagulate it to produce a curd.

When the cheese product obtained above was observed and evaluated in the same manner as in Example 1, it showed extremely good fibrous properties, and the quality was also equivalent to that obtained using salting-out curd.

Claims (3)

[Claims] (1) Natural cheese curd that can impart fibrous properties and a casein solution prepared by dissolving acid casein in an alkali are mixed at pH
and a curd obtained by adjusting and adding calcium chloride under heating, and heating, kneading, and stretching the mixed curd. Production of fibrous cheese capable of retaining a fibrous structure Law. (2) Milk-clotting enzyme is added to a solution of natural cheese curd, which can impart fibrous properties, and acid casein and whey powder dissolved in an alkali, and the mixture is reacted, and then the pH is adjusted and calcium chloride is added. Mix the cards with
A method for producing fibrous cheese capable of retaining a fibrous structure, which comprises heating, kneading and stretching the mixed curd. (3) A natural cheese curd that can be imparted with fibrous properties and a pH value of 5.0 to 5.0.
It is possible to maintain a fibrous structure by mixing concentrated milk adjusted to a temperature of 7 with a curd obtained by instantaneously raising the temperature and coagulating it, and heating, linear pressure, and stretching the mixed curd. Method of manufacturing fibrous cheese.