JPS5848145B2 - Method for producing cheese products with filamentous structure - Google Patents
Method for producing cheese products with filamentous structureInfo
- Publication number
- JPS5848145B2 JPS5848145B2 JP6591980A JP6591980A JPS5848145B2 JP S5848145 B2 JPS5848145 B2 JP S5848145B2 JP 6591980 A JP6591980 A JP 6591980A JP 6591980 A JP6591980 A JP 6591980A JP S5848145 B2 JPS5848145 B2 JP S5848145B2
- Authority
- JP
- Japan
- Prior art keywords
- curd
- hot water
- card
- cheese
- filamentous structure
- 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.)
- Expired
Links
- 235000013351 cheese Nutrition 0.000 title claims description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000001125 extrusion Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 4
- 238000004898 kneading Methods 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 235000020185 raw untreated milk Nutrition 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 206010053567 Coagulopathies Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
【発明の詳細な説明】
本発明は糸状組織を有するチーズ製品、特に糸状組織が
長期間保持される糸状組織を有するチーズ製品の製造法
に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cheese product having a filamentous structure, in particular a cheese product having a filamentous structure in which the filament structure is retained for a long period of time.
本発明において糸状組織とはチーズ断片を両手で縦方向
に、例えば裂きイカのように、引き裂くことができ、か
つ引き裂れた面に多数の糸状の筋が露出する組織をいい
、このような組織を有するチーズ製品を糸状組織を有す
るチーズ製品という。In the present invention, the filamentous tissue refers to a tissue in which a piece of cheese can be torn vertically with both hands, for example, like tearing a squid, and a large number of filamentous streaks are exposed on the torn surface. A cheese product having a structure is referred to as a cheese product having a filamentous structure.
そしてこの糸状組織を有するチーズ製品はこれを引き裂
いて食べる時に、しこしこした非常に好ましい歯ごたえ
を呈する。Cheese products having this filamentous structure exhibit a chewy and very pleasant texture when they are torn apart and eaten.
従来、この糸状組織が長期間保持されるチーズ製品は得
られていない。Until now, no cheese product has been obtained in which this filamentous structure is retained for a long period of time.
本発明の以前にｐＨが約５．０〜約５．４であるカード
を水中に浸漬し約５５°Ｃ（１３０Ｆ）〜約７１℃（１
６０Ｆ）に加熱してやわらかい可塑性のかたまりをつく
り、このカードを包装するパスタフイラタチーズの製造
法が知られているが（特公昭４８−６２号公報）、この
方法では上記した糸状組織を長期間保持するチーズ製品
は得られない。Prior to the present invention, curds having a pH of about 5.0 to about 5.4 were soaked in water at about 55°C (130F) to about 71°C (130F).
A method of producing pasta filata cheese is known (Japanese Patent Publication No. 48-62), in which the curd is heated to 60F to form a soft, plastic mass and the resulting curd is packaged. It does not provide a cheese product that will hold for a long time.
そこで本発明者は、このようなチーズ製品を得る目的で
種々研究した結果、チーズ原料よりｐＨ５．５〜５．８
のカードをつくり、このカードを熱水中で練圧し、熱水
を分離して押出を行なうことにより上記目的が達成され
ることを見い出し、これに基いて本発明を完戒するに到
った。Therefore, as a result of various researches for the purpose of obtaining such cheese products, the inventor of the present invention found that the pH of cheese raw materials is 5.5 to 5.8.
The inventors have discovered that the above object can be achieved by making a card, kneading the card in hot water, separating the hot water, and extruding it. Based on this, the present invention has been completed. .
すなわち、本発明はチーズ原料よりｐＨ５．５〜５．８
のカードをつくり、このカードを熱水中で練圧し、熱水
を分離して押出を行なうことを特徴とする糸状組織を有
するチーズ製品の製造法である。That is, in the present invention, the pH of the cheese raw material is 5.5 to 5.8.
This method of producing a cheese product having a filamentous structure is characterized by making a curd, kneading the curd in hot water, separating the hot water, and performing extrusion.
本発明において、原料としては従来のチーズ製造に用い
られる原料であればすべて用いることができる。In the present invention, any raw material used in conventional cheese production can be used.
すなわち原料乳としては、全乳、脱脂乳とクリーム、あ
るいはこれら乳類に一部還元乳を加えたものなどが用い
られる。That is, as the raw milk, whole milk, skim milk and cream, or a mixture of these milks and a portion of reduced milk are used.
この原料乳からカードをつくるにはチーズ製造における
カード製造の常法にしたがって行なうことができる。Curd can be made from this raw milk according to a conventional method for making curd in cheese production.
すなわち、原料乳に乳酸菌、凝乳酵素、必要な場合には
カルシウムイオン（例えば塩化カルシウム）を添加し適
温に保持してカードを形成させ、カードの切断、酸生戒
を行ないｐＨ５．５〜５．８のカードを得る。That is, lactic acid bacteria, milk-clotting enzymes, and if necessary calcium ions (e.g., calcium chloride) are added to raw milk, kept at an appropriate temperature to form curd, and the curd is cut and acidified to reach a pH of 5.5 to 5. You get a .8 card.
例えば原料乳に乳酸菌０．５〜２０％、塩化カルシウム
０．０１〜０．０２％を加えて、３０〜３７℃で０．５
〜１５時間静置後、凝乳酵素０．００２〜０．００４％
を添加しカードを形成させ、これを５〜１０關立方体に
切断し酸生成を行ないカード１ｌ
のｐＨが６．２〜６．４のときホエーを全体の『〜２量
除去し更に酸生成を続行してｐＨ５．５〜５，８のカー
ドを得る。For example, add 0.5-20% lactic acid bacteria and 0.01-0.02% calcium chloride to raw milk, and add 0.5% to 0.5% calcium chloride at 30-37℃
~ After standing for 15 hours, milk clotting enzyme 0.002~0.004%
is added to form curd, which is cut into 5-10 cubes and acid generated. When the pH of 1 liter of curd is 6.2-6.4, ~2 amount of whey is removed from the total and acid generation is further carried out. Proceed to obtain a curd with a pH of 5.5 to 5.8.
なお、カードのｐＨはｐＨメーターの電極を直接カード
にさし込んで測定する。Note that the pH of the card is measured by inserting the electrode of a pH meter directly into the card.
このようにしてカードのｐＨが５．５〜５．８、好まし
くは５．５より高＜５．８以下のｐＨの範囲になったと
き、このカードを熱水中で練圧し、熱水を分離して押出
孔を通して押出を行なう。When the pH of the curd reaches a pH range of 5.5 to 5.8, preferably more than 5.5 and less than 5.8, the curd is kneaded in hot water and the hot water is removed. It is separated and extruded through an extrusion hole.
この場合、熱水としてはカードの品温か５７〜７５℃と
なるような熱水を用いるのが好ましい。In this case, it is preferable to use hot water such that the temperature of the card is 57 to 75°C.
また熱水の分離については、練圧後に熱水を分離しても
よいが、練圧しながら次第に熱水を分離してゆくように
するのが好ましい。Regarding separation of hot water, hot water may be separated after kneading, but it is preferable to gradually separate hot water while kneading.
例えば図面に示すような練圧機、すなわち内部に回転螺
旋スクリュー１を有する円筒２を斜傾して設置し、該円
筒２の下部にはカード３を投入するホッパ−４をまた上
部には１個または２個以上の押出孔５を設け、そして円
筒２内には熱水６を、円筒２の上方にゆくにしたがって
空間が大となり、押出孔５の前では完全に空間のみとな
るように存在させた練圧機を用いてカードの練圧、熱水
の分離を行なうのがよい。For example, a kneading machine as shown in the drawing, that is, a cylinder 2 having a rotating helical screw 1 inside is installed obliquely, and a hopper 4 for charging cards 3 is installed at the bottom of the cylinder 2, and one hopper 4 is installed at the top. Alternatively, two or more extrusion holes 5 are provided, and the hot water 6 is placed inside the cylinder 2 so that the space becomes larger as it goes upwards of the cylinder 2, and in front of the extrusion holes 5 there is only space. It is best to knead the curd and separate the hot water using a kneading machine.
なお図中、７は円筒２の空間を満した練られたカード、
８は押出されたカード、９はカッターである。In the figure, 7 is a well-crafted card that fills the space of cylinder 2,
8 is an extruded card, and 9 is a cutter.
また、ｐＨ５．５〜５．８のカードを熱水中で練圧する
にあたっては、熱水でストレッチテストを行ない、カー
ドがゴム状に展延することを確かめるのが好ましい。Further, when kneading a card having a pH of 5.5 to 5.8 in hot water, it is preferable to conduct a stretch test in hot water to confirm that the card spreads into a rubbery state.
これは、温度が高すぎるとカードが熱水に溶解し、逆に
温度が低すぎるとカードが一ゴム状に展延しないからで
ある。This is because if the temperature is too high, the curd will dissolve in the hot water, whereas if the temperature is too low, the curd will not spread into a single rubbery shape.
カードのｐＨと熱水による好ましい処理温度（カードの
品温）は次のとおりである。The pH of the curd and the preferred temperature for treatment with hot water (temperature of the curd) are as follows.
押出孔を通して押出したものは、そのままあるいは適当
に整形して切断し、ブライン中で加塩（例えば製品中０
．５〜３．５％の食塩となるように加塩）したのち、乾
燥し包装する。The product extruded through the extrusion hole is cut as is or after being shaped appropriately, and salted in brine (for example, the product is
．． After adding salt to 5-3.5% salt, it is dried and packaged.
本発明により製造されるチーズ製品は、ゴム状の弾力が
あり、上記した糸状組織を長期間、例えば５℃で保存し
たとき２ケ月以上、２０℃で保存したとき１ケ月以上保
持するチーズ製品で、例えば裂きいかのように縦方向に
裂いて食することができ、引き裂いたチーズ片はしこし
こした非常に好ましい歯ごたえを呈する。The cheese product produced according to the present invention has rubber-like elasticity and retains the above-mentioned filamentous structure for a long period of time, for example, 2 months or more when stored at 5°C, and 1 month or more when stored at 20°C. For example, it can be eaten by tearing it lengthwise like a sliced squid, and the torn pieces of cheese have a chewy and very pleasant texture.
次に本発明の実施例を示すが、本発明はこれにより制限
されるものではない。Next, examples of the present invention will be shown, but the present invention is not limited thereto.
実施例
脂肪率２．５〜３．５％、無脂乳固形分８．２〜８．６
％の原料乳を低温殺菌（７５℃，１５秒）シ、塩化カル
シウム０．０１％および乳酸菌スターター１．５％を加
え、３０℃で０．５〜１．５時間靜置後、凝乳酵素０．
００３５％を添加してカードを生成させる。Example fat percentage 2.5-3.5%, non-fat milk solid content 8.2-8.6
% raw milk was pasteurized (75°C, 15 seconds), 0.01% calcium chloride and 1.5% lactic acid bacteria starter were added, and after standing at 30°C for 0.5 to 1.5 hours, milk curdling enzyme was added. 0.
Add 0.0035% to produce curd.
このカードをカードナイフで５ｎ立方体に切断し、切断
カードを破砕しないように注意しながらカードブリーカ
ーで攪拌する。This curd is cut into 5n cubes with a card knife, and stirred with a card breaker while being careful not to crush the cut cards.
攪拌１５分間後に、ホエーがカードから分離したらホエ
ーを土除去し、３
品温を３４〜３８℃、好ましくは３４℃まで揚温し、カ
ードの水分を調節する（通常、翌朝水分は４５％前後と
なる）。After stirring for 15 minutes, when the whey separates from the curd, remove the whey and raise the temperature to 34-38℃, preferably 34℃, and adjust the moisture content of the curd (normally, the next morning, the moisture content should be around 45%). ).
この工程でカードはある程度強固なものになる。This process makes the card somewhat stronger.
カードのｐＨが５．５〜５．８になったら、上記したス
トレッチテストを行ない、カードがゴム状に展延するこ
とを確かめる。When the pH of the curd reaches 5.5 to 5.8, perform the stretch test described above to confirm that the curd spreads into a rubbery state.
そしてカードがゴム状に展延することが確かめられた後
、ホエーを全量排除する。After confirming that the curd has spread into a rubbery state, the entire amount of whey is removed.
このカードを堆積して圧搾し（カード１７７＋！当り２
２０〜２４０ｋｇの重量）、余分のホエーを排出する（
約２０分間）。Stack and squeeze this card (card 177+! 2 hits)
20-240 kg), drain excess whey (
(about 20 minutes).
この堆積カードを３ａｎ角に細切し、これを上記した練
圧機に入れ、品温７０℃となるような熱水中で練圧しな
がら次第に熱水を分離してゆき、熱水を分離したところ
で押出孔を通して押出し、一定の長さに切断する。This piled card was cut into 3an square pieces, put into the above-mentioned kneading machine, and kneaded in hot water with a material temperature of 70°C to gradually separate the hot water. Extrude through the extrusion hole and cut to a certain length.
この切断したものを食塩ブライン中（２０％食塩水）で
２時間浸漬加塩し、一晩乾燥後、包装してチーズ製品を
得た。The cut pieces were immersed in salt brine (20% saline) for 2 hours, dried overnight, and then packaged to obtain a cheese product.
このようにして得られたチーズ製品を５℃で２ケ月保存
した後、官能評価した結果、上記した糸状組織が完全に
維持されていることが認められた。After storing the thus obtained cheese product at 5° C. for 2 months, sensory evaluation revealed that the above-mentioned filamentous structure was completely maintained.
図面は本発明方法で使用する練圧機の一例を示す説明図
である。
１・・・・・・回転螺旋スクリュー、２・・・・・・円
筒、３・・・・・・カード、４・・・・・・ホツパー、
５・・・・・・押出孔、６・・・・・・熱水、７・・・
・・・練られたカード、８・・・・・・押出されたカー
ド、９・・・・・・カッター。The drawing is an explanatory diagram showing an example of a kneading machine used in the method of the present invention. 1...Rotating spiral screw, 2...Cylinder, 3...Card, 4...Hopper,
5... Extrusion hole, 6... Hot water, 7...
...Kneaded card, 8...Extruded card, 9...Cutter.
Claims (1)
り、このカードを熱水中で練圧し、熱水を分離して押出
を行なうことを特徴とする糸状組織を有するチーズ製品
の製造法。 ２ カードの品温が５７〜７５℃となるような熱水中で
練圧する特許請求の範囲第１項記載の糸状組織を有する
チーズ製品の製造法。[Claims] 1. A curd having a pH of 5.5 to 5.8 is made from cheese raw material, and the curd is kneaded in hot water, and the hot water is separated before extrusion. Method of manufacturing cheese products. 2. A method for producing a cheese product having a filamentous structure according to claim 1, wherein the curd is kneaded in hot water such that the temperature of the curd is 57 to 75°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6591980A JPS5848145B2 (en) | 1980-05-20 | 1980-05-20 | Method for producing cheese products with filamentous structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6591980A JPS5848145B2 (en) | 1980-05-20 | 1980-05-20 | Method for producing cheese products with filamentous structure |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56164744A JPS56164744A (en) | 1981-12-17 |
| JPS5848145B2 true JPS5848145B2 (en) | 1983-10-26 |
Family
ID=13300855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6591980A Expired JPS5848145B2 (en) | 1980-05-20 | 1980-05-20 | Method for producing cheese products with filamentous structure |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5848145B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01143420A (en) * | 1987-11-30 | 1989-06-06 | Nec Corp | Frequency synthesizer |
| JP2004508840A (en) * | 2000-09-22 | 2004-03-25 | ニュージーランド デアリー ボード | Method for producing cheese containing thickener |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2266941T3 (en) * | 2004-03-17 | 2007-03-01 | KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN | CHEESE PRODUCT IN RISTRA OF THE MOZZARELLA TYPE. |
-
1980
- 1980-05-20 JP JP6591980A patent/JPS5848145B2/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01143420A (en) * | 1987-11-30 | 1989-06-06 | Nec Corp | Frequency synthesizer |
| JP2004508840A (en) * | 2000-09-22 | 2004-03-25 | ニュージーランド デアリー ボード | Method for producing cheese containing thickener |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56164744A (en) | 1981-12-17 |
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